Assessments - 3, GPA: 4
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As a guide reduce temperatures by 20°C - 25°C for your own recipes, using a conventional oven. BATCH BAKING The Fan oven cooks evenly on all shelf levels, especially useful when batch baking. USING VENTITHERM ® FAN OPERATED COOKING . Push out and turn the main oven multifunction selector to Ventitherm ® Fan Operated Cooking. . Push out and turn the main oven temperature control to the required setting. THINGS TO NOTE . The oven light will illuminate. . The control surrounds will illuminate. . The indicator neon will glow. It may turn ON and OFF during use to show that the setting is being maintained. . The cooling fan for the controls may operate after a time. . The oven fan will operate. . If an automatic programme has been set, the oven fan and light do not come on until cooking begins. 23 TO FIT THE MAIN OVEN SHELVES The shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. To remove a shelf slide the shelf towards you until the shelf stop is reached. Tilt shelf up at the front so that the stops clear the side supports. Lift shelf clear. To install a shelf, reverse the above steps. Each shelf position has an upper and lower support wire, ensure the shelf is placed between these two support wires. HINTS AND TIPS . Arrange the shelves in the required positions before switching the oven on. Shelf positions are counted from the bottom upwards. . When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. . When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size will be cooked in the same time. . It is recommended that when baking larger quantities, the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. . Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. Do not place cookware and cooking potswith rough bases e.g. cast iron on the ovendoor as damage to the glass may occur. 14 1 24 CONVENTIONAL COOKING This form of cooking gives you the opportunity to cook without the fan in operation. It is particularly suitable for dishes which require extra base browning such as pies, quiches and flans. Gratin's, lasagne and hotpots which require extra top browning also cook well in the conventional oven. For best results cook on one level. USING CONVENTIONAL COOKING . Push out and turn the main oven multifunction selector to Conventional Cooking. . Push out and turn the main oven temperature control to the required setting. THINGS TO NOTE . The oven light will illuminate. . The control surrounds will illuminate. . The indicator neon will glow. It may turn ON and OFF during use to show that the setting is being maintained. . The cooling fan for the controls may operate after a time. . If an automatic programme has been set, the oven light will not come on until cooking begins. Do not place dishes, tins or baking traysdirectly on the oven base as damage will occur. 25 HINTS AND TIPS . Single level cooking gives best results. If you require more than one level of cooking use the main fan oven. . The middle shelf allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning raise, the shelf position. . There should always be at least 2.5cm (1”) between the top of the food and the grill element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally on the shelf. . Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray or dish to allow for maximum circulation. . Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning. . The material and finish of the baking tray and dishes used will affect the degree of base browning. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. . Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. . For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven. Do not place cookware and cooking potswith rough bases e.g. cast iron on the ovendoor as damage to the glass may occur. 26 MAIN OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by a further 10°C to suit individual preferences and requirements. Note: Shelf positions are count...
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