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Oven Functions

Conventional mode

Conventional mode is when the top and bottom element turn on, also This is

a traditional, classic oven that has been refined for excellent heat distribution

and low energy usage. This is the traditional method of baking. It is best to

bake on only one shelf at a time in this function. Ideal for large cakes and

dishes that bake for several hours. This mode is best for baking cakes, fruit,

and foods in covered casserole dishes in the oven. Only use one dripping pan

or frying rack at a time while using convection cooking; otherwise, the heat will

be distributed unevenly. You may balance the amount of heat in the oven by

using the various rack heights that are available. Depending on whether the

dish requires more or less heat from the top, choose from among the several

rack heights.

Fan bake

The top, bottom, and fan will all turn on at the same time, ensuring consistent,

uniform heat throughout the oven allowing for faster pre-heating tim. Ideal for

dishes like lasagne that need to brown on top and also single trays of small

cakes or biscuits that bake in less than an hour or ready made frozen meals

that require no preheating time.

Multi-Cooking Mode

This mode allows for multiple heating elements to alternate throughout the

cooking process, fan force, top heating element, and bottom heating element

will all turn on and off alternately allowing for the air to cook and brown

food uniformly throughout its whole surface since the heat is steady and

homogeneous throughout the oven. As long as the cooking temperatures for

each dish remain the same, you can cook many dishes simultaneously in this

mode.

Pizza Bake

The pizza bake functions allows for the fan-force as well as bottom heating

elements to turn on. This mode allows for the oven to heat up quickly, with the

majority of the heat coming from the bottom. Pizza bake is best for cooking

pizzas or large roasts and other items that require high temperatures. Use

just one rack or tray at a time in the oven. But if more than one is utilised,

these must be changed in the middle of the cooking procedure.

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Oven Functions continued

Pastry bake

Both the fan and the bottom heating element turn on. Excellent for sweet and

savoury pastry foods including cakes, muffins and cookies. Excellent outcomes

may also be had when cooking food that requires heat from the bottom.

We reccomend placing the pan on the lowest shelf for optimum results.

Grill

For "finishing off " many meals, such as browning the top of potato gratin and

frittata, the grill is the best option. Use the grill to grill your favourite chicken,

fish, and steak as well as to toast bread.

Fan grill

The fan and top central heating elements turn on. By forcing air to circulate

throughout the oven, this set of features improves the efficiency of the heating

elements' unidirectional thermal radiation. Perfect for roasting sensitive meat

and poultry parts. Larger things, such a whole chicken, should be placed on

the lower shelf places.

Fan force

The fan force mode is excellent for cooking on multiple shelves. The constant

temperature guarantees that baked goods rise properly. Cookies made with

fan forced have a crisp exterior and a mushy within. The fan and back heating

element turn on to ensure that the oven receives gentle heat that is distributed

evenly. This mode is perfect for baking and cooking delicate items, notably

cakes that require to rise, as well as for simultaneously preparing some

tartlets on three shelves. Here are a few illustrations: Cream puffs, savoury

puffs, and sweet and savoury biscuits

Defrost mode

Defrost mode is when the bottom of the oven's and fan creates a circulation of

room temperature air around the frozen food. All kinds of frozen food can be

defrosted using this method, particularly delicate foods that don't require

heat, such ice cream cakes, cream or custard desserts, and fruit cakes, are

especially advised. The defrosting time is roughly cut in half when utilising a

fan. By employing the "Baking" mode with a temperature setting of 80 to 100,

the cooking procedure for meat, fish, and bread can be accelerated.

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