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Top and bottom heating element
1. Turn the oven regulator to the required
function
.
2. Turn the temperature regulator to the
required temperature.
-
Heat circulates best around the middle
shelf level. If foods should be browned
underneath, simply select a lower shelf
level. If the food is to be browned on the
top, choose a higher shelf level.
-
The material and finish of the baking tray
and the dishes used will affect the degree
of base browning. The bottom of dishes
cooked in enamelled, dark, heavy and
uncoated tins and cookware will brown
more than those in glass, shiny
aluminium or polished steel containers as
these reflect the heat and therefore
permit only minimum browning on the
underside.
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Place dishes in the middle shelf position
to get even browning.
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Always use baking trays of adequate size
so that no liquids can leak on to the oven
floor. This will also save on cleaning.
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Never put dishes, tins or trays directly on
to the oven floor as this becomes very hot
and damage may occur. On this setting,
heat is generated by the upper and lower
heating elements. You therefore only
require one shelf level for the cooking
process. This setting is particularly
suitable for dishes which must also be
browned underneath, like quiches and
pies.
This setting is also excellent for lasagne
and other dishes cooked au gratin, which
have to be browned on top.
All manuals and user guides at all-guides.com
Bottom oven element
1. Turn the oven regulator to switch on the
oven
.
2. Turn the temperature regulator to the re-
quired temperature.
This function is particularly useful when
pastry has to be baked blind. It can also be
used for quiches and pies because it guaran-
tees that the pastry base is cooked through.
The temperature regulator LED lights
up until the correct temperature has
been reached. It then cycles on and off
to indicate that the temperature is being
maintained.
Hot air
1. Turn the oven regulator to switch on the
oven
.
2. Turn the temperature regulator to the re-
quired temperature.
-
The food is cooked by convection, with
hot air distributed evenly round the oven
interior by a fan in the oven rear wall.
-
The heat reaches all oven zones quickly
and evenly. This means you can simulta-
neously bake, roast and stew different
foods on several levels. Cooking by con-
vection quickly eliminates moisture; the
dry oven air prevents the different flavours
and aromas of one dish being transmit-
ted to the others.
-
Being able to cook on several levels
means that you can simultaneously bake
different dishes and up to three types of
cake or mini-pizzas for eating or freezing.
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Naturally, you can also use just one shelf
in the oven. In this case, you should use
the lowest shelf position so that you can
keep a closer eye on the baking process.
-
The oven is also particularly suitable for
sterilising preserves, cooking homemade
jams and -drying mushrooms and fruit.
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