THE CONVENTIONAL OVEN
USES OF THE CONVENTIONAL OVEN
This function uses the top and lower elements to give single level cooking. This is particularly suitable for dishes
which require extra base browning such as pizzas, quiches and flans. Gratins, lasagnes and hotpots which require
extra top browning also cook well in the conventional oven. This form of cooking gives you the oppurtunity to cook
without the fan in operation.
SELECTING THE CONVENTIONAL OVEN
lTurn the selector to Conventional Oven.HINTS AND TIPS
lTurn the oven temperature control to thelThe middle shelf position allows for the best heat
required setting.distribution. To increase base browning simply
lower the shelf position. To increase top
THINGS TO NOTEbrowning, raise the shelf position.
1. The oven indicator neon will glow until the oven
has reached the desired temperature and then
go OUT. It will then cycle ON and OFF showing
that the oven temperature is being maintained.
2. The internal oven light operates when the
selector is set. If an automatic programme is set,
the oven light will come on when the cook time
begins.
3. The cooling fan for the controls will operate afterlThe material and finish of the baking trays and
a short time and may run on after the controlsdishes used will affect base browning.
are switched off until the appliance has cooled.Enamelware, dark, heavy or non-stick utensils
See page 15 for more details on the cooling fan. increase base browning, while oven glassware,
shiny aluminium or polished steel trays reflect
the heat away and give less base browning.
lAlways place dishes centrally on the shelf to
ensure even browning.
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ACEC
