16
Using your Range
Multi-function oven
The left hand oven of your range is Multi-function.
It has many varied uses. We suggest you keep a
careful eye on your cooking until you are familiar
with each function. Remember - not all functions
will be suitable for all food types.
Please remember that all ranges vary -
temperatures in your new ovens may diff er to those
in your previous range.
Multi-function oven modes
Defrost
This function operates the fan to circulate cold
air only. No heat is applied. This enables small
items such as desserts, cream cakes and pieces of
meat, fi sh and poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from contamination. Pieces of
meat, fi sh and poultry should be placed on a rack,
over a tray to catch any drips. Be sure to wash the
rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and meat
roasts should not be defrosted in this way. We
recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm
oven or when an adjoining oven is in use or still
warm.
Ensure that dairy foods, meat and poultry are
completely defrosted before cooking.
Convection oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Convection oven cooking is particularly suitable
for multi-rack cooking and is a good ‘all-round’
function. It may be necessary to reduce the
temperature by approximately 20°F (10°C) for
recipes previously cooked in a conventional oven.
If you wish to pre-heat the oven, wait until the
indicator light has gone out before inserting the
food.
Convection broiling
This function operates the fan while the top
element is on. It produces a more even, less
fi erce heat than a conventional broiler. For best
results, place the food to be grilled, on the grid in
the deluxe oven tray. Thick pieces of meat or fi sh
are ideal for cooking in this way, as the circulated air
reduces the fi erceness of the heat from the broiler.
The oven door should be kept closed while cooking
is in progress, so saving energy. You will also fi nd
that the food needs to be watched and turned less
than for normal broiling. Pre-heat this function
before cooking.
Fan assisted oven
This function operates the fan, circulating air
heated by the elements at the top and the
base of the oven. The combination of fan and
conventional cooking (top and base heat) makes
this function ideal for cooking large items that need
thorough cooking, such as a large meat roast. It
is also possible to bake on two racks at one time,
although they will need to be changed over during
the cooking time, as the heat at the top of the
oven is greater than at the base, when using this
function.
This is a fast intensive form of cooking; keep an
eye on the food cooking until you have become
accustomed to this function.
