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Cooking high moisture content foods
can create a 'steam burst', when the
oven door is opened. When opening
the oven stand well back and allow
any steam to disperse.
When the oven is on, don't leave the
door open for longer than necessary,
otherwise the knobs may get very hot.
• Always leave a 'fingers width'
between dishes on the same shelf.
This allows the heat to circulate
freely around them.
• The Cook & Clean oven liners (see
Cleaning your cooker) work better
when fat splashes are avoided.
Cover meat when cooking.
• To reduce fat splashing when you
add vegetables to hot fat around a
roast, dry them thoroughly or brush
lightly with cooking oil.
• If you want to brown the base of a
pastry dish, preheat the baking tray
for 15 minutes before placing the
dish in the centre of the tray.
• Where dishes may boil and spill
over during cooking, place them on
a baking tray.
Multi-function oven
functions
The Multi-function oven has many
varied uses. We suggest you keep a
careful eye on your cooking until you
are familiar with each function. Re-
member - not all functions will be suit-
able for all food types.
Defrost
This function operates the fan to cir-
culate cold air only. No heat is ap-
plied. This enables small items such
as desserts, cream cakes and pieces
of meat, fish and poultry to be de-
frosted.
Defrosting in this way speeds up the
process and protects the food from
flies. Pieces of meat, fish and poultry
should be placed on a rack, over a
tray to catch any drips. Be sure to
wash the rack and tray after defrost-
ing.
Defrost with the oven door closed.
Large items, such as whole chickens
and joints should not be defrosted in
this way. We recommend this be car-
ried 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 be-
fore cooking.
Fan 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.
Fan oven cooking is particularly suit-
able for baking on several shelves at
one time and is a good 'all-round'
function. It may be necessary to re-
duce the temperature by approxi-
mately 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.
Fanned grilling
This function operates the fan whilst
the top element is on. It produces a
more even, less fierce heat than a
conventional grill. For best results,
place the food to be grilled, on a grid
over a roasting tin, which should be
smaller than a conventional grill pan.
This allows greater air circulation.
Thick pieces of meat or fish are ideal
for grilling in this way, as the circu-
lated air reduces the fierceness of the
heat from the grill. The oven door
should be kept closed whilst grilling is
in progress, so saving energy. You
will also find that the food needs to be
watched and turned less than for nor-
mal grilling. Pre-heat this function be-
fore cooking.
Fan assisted oven
This function operates the fan, circu-
lating 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 shelves at
39
one time, although they will need to
be swapped 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 cook-
ing; keep an eye on the food cooking
until you have become accustomed
to this function.
Conventional oven
(top and base heat)
This function combines the heat from
the top and base elements. It is par-
ticularly suitable for roasting and bak-
ing pastry, cakes and biscuits. Food
cooked on the top shelf will brown
and crisp faster than on the lower
shelf, because the heat is greater at
the top of the oven than at the base,
as in 'Fan assisted oven' function.
Similar items being cooked will need
to be swapped around for even cook-
ing. This means that foods requiring
different temperatures can be cooked
together, using the cooler zone in the
lower half of the oven and hotter area
to the top.
Browning element
This function uses the element in the
top of the oven only. It is a useful
function for the browning or finishing
of pasta dishes, vegetables in sauce
and lasagne, the item to be browned
being already hot before switching to
the top element.
Base heat
This function uses the base element
only. It will crisp up your pizza or
quiche base or finish off cooking the
base of a pastry case on a lower
shelf. It is also a gentle heat, good for
slow cooking of casseroles in the
middle of the oven or for plate warm-
ing.
The Browning and Base heat func-
tions are useful additions to your
oven, giving you flexibility to finish off
items to perfection. With use, you will
soon realise how these functions can
combine to extend your cooking
skills.
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