STOVES SEB900MFSe, Users Manual & Installation Handbook

USING THE MAIN OVEN

which will require a different approach:
There are no zones of heat in a fan oven as 

the convection fan at the back of the oven 

ensures an even temperature throughout 

the oven. 
This makes it ideal for batch baking - e.g. 

when planning a party as all the items will 

be cooked within the same length of time.
Foods are cooked at a lower temperature 

than a conventional oven, so conventional 

recipe temperature may have to be 

reduced. Please refer to the conversion 

chart.
Preheating is generally not necessary as a 

fan oven warms up quickly. 

There  is  no  flavour  transference  in  a  fan 

oven, which means you can cook strong 

smelling  foods  such  as  fish  at  the  same 

time as mild foods - e.g. milk puddings.
When batch baking foods that will rise 

during cooking - e.g. bread - always 

ensure that enough space has been left 

between the shelves to allow for the rise.
Notes:
When 2 or more shelves are being used, it 

may be necessary to increase the cooking 

time slightly.
Because the 2 oven shelves are wider than 

in many ovens, it is possible to cook 2 

items per shelf - e.g. 2 victoria sandwiches 

or 2 casseroles.
Although you need to keep in mind the 

points ‘To help the air circulate freely’ 

with careful choice of dishes and tins, it 

is possible to cook a complete meal, and 

perhaps something else for the freezer, in 

the oven at the same time.
When roasting meats, you will notice that 

fat splashing is reduced, which is due in 

part to the lower oven temperatures, and 

will help keep cleaning of the oven to a 

minimum.
Because a fan oven has an even 

temperature throughout the oven, there is 

no need to follow the shelf positions given 

in the baking guide. 
There is no need to interchange dishes 

onto different shelves part way through 

cooking, as with a conventional oven.

To help the air circulate freely
Position the shelves evenly within the oven 

and maintain a clearance from the oven 

roof and base.
If more than one cooking dish or baking 

tray is to be used on a shelf, leave a gap 

of at least 25mm between the items 

themselves and the oven interior.

Defrosting and cooling in the  

main oven
To defrost frozen foods, turn the main 

oven control to the defrost position, place 

the food in the centre of the oven and 

close the door.
To cool foods after cooking prior to 

refrigerating or freezing, turn the main 

oven control to the defrost position and 

open the door.

Defrosting times

Small or thin pieces of frozen fish or meat 

- e.g. fish filets, prawns & mince will take 

approximately 1 - 2 hours.
Placing the food in a single layer will 

reduce the thawing time.
A medium sized casserole or stew will take 

approximately 3 - 4 hours.
A 1½kg/3lb oven ready chicken will take 

approximately 5 hours, remove the giblets 

as soon as possible.

Be safe
Do not defrost stuffed poultry using this 

method.