- Depending on your model, you may only have some of these functions.
- Use all the functions with the oven door closed.
Upper outer and lower elements
- Heat comes from both the upper and lower elements. The fan is not used in this function.
- The venting system remains closed during cooking.
- Using Bake followed by Vent Bake creates optimum cooking conditions for baking bread or croissants. We suggest using Bake for the first third of the cook time, before switching to Vent Bake for the remainder.
- This function is not suitable for multi-shelf cooking.
- We recommend that the Vent Bake function is used in combination with Bake when cooking moist foods. Vent Bake will reduce condensation formation in the oven cavity.
Ideal for single racks of muffins or cookies, sponge cakes, croutons or toasting nuts and seeds.
Upper outer and lower elements with additional venting
- Heat is produced by the upper and lower elements and additional oven venting is used to remove excess moisture, reducing the formation of steam and condensation.
- Vented baking allows the moisture content of the oven to be reduced, without compromising the temperature.
- The venting system results in gentle air movement without the need to use a fan.
- It provides gentle browning without the `drying out’ effect of a fan
- Reducing the formation of condensation means it is perfect way to slow cook meat dishes.
- You may switch from Bake to Vent Bake for foods that like a moist (steamy) start to the cooking process and then benefit from a drier finish (such as bread).
Ideal for foods such as:
- meringues, pavlova
- Yorkshire pudding
- finishing off choux pastry, croissants, breads - slow cooked meat dishes
- poached foods (fish, chicken)
- dishes where initial crisping of the outside is desired (eg pork belly)
Fan plus upper outer and lower elements
- The oven fan circulates hot air from the top outer and the lower elements and distributes it around the oven cavity.
- Food cooked tends to brown more quickly than foods cooked on the traditional Bake function.
- You may need to decrease the time from that recommended in traditional recipes.
- Use Fan Bake at a low temperature: 50°C for drying fruit, vegetables and herbs.
Ideal for single shelf baking that takes less than an hour to cook – foods such as muffins, scones and cupcakes or things like enchiladas.
Upper inner and outer elements
- Intense radiant heat is delivered from both top elements. There are 9 steps between ‘Lo’ and ‘Hi’ (100% power).
- Preheating is not essential although some people prefer to allow the element to heat for a few minutes before they place food under the grill.
- The temperature halo will remain red while using the grill function.
- The most suitable function for ‘finishing off’ many meals, for example browning the top of potato gratin and frittata.
Ideal for toasting bread or for top browning to ‘finish off dishes’.
Fan plus upper inner and outer elements
- This function uses the intense heat from the elements for top browning and the fan to ensure even cooking of foods.
- Use in combination with separately purchased Rotisserie kit. The slowly rotated food is basted continuously in its own juices, making it tender on the inside and well browned and full of flavour on the outside. See ‘Using the rotisserie’ in the User guide.
- Meat, poultry and vegetables cook beautifully; food is crisp and brown on the outside while the inside remains moist and tender.
Ideal for whole chicken, tenderloin of beef or grilling your favourite chicken, fish or steak.
Fan and rear element
- By using the central rear heating element and fan, hot air is blown into the cavity, providing a consistent temperature at all levels, making it perfect for multi-shelf cooking.
- Trays of cookies cooked on different shelves are crisp on the outside and chewy in the middle.
- Meat and poultry are deliciously browned and sizzling while remaining juicy and tender.
- Casseroles are cooked to perfection and reheating is quick and efficient.
- When multi-shelf cooking it is important to leave a gap between trays (eg use shelves 3 & 5) to allow the air to move freely. This enables the browning of foods on the lower tray.
- If converting a recipe from Bake to Fan Forced, we recommend that you decrease the bake time or decrease the temperature by approximately 20°C.
- For items with longer bake times (eg over an hour) it may be necessary to decrease both time and temperature.
Ideal for multi-shelf cooking biscuits, cookies, scones, muffins and cupcakes.
Fan plus lower element
- The fan circulates heat from the lower element throughout the oven.
- Excellent for cooking pizza as it crisps the base beautifully without overcooking the topping.
Ideal for foods such as sweet and savoury pastry foods and delicate foods that require some top browning eg frittata, quiche.
Fan plus upper and lower elements
- A two-step program. An initial 20 minute searing stage crisps and browns the roast and caramelises the outside of the meat, then the temperature drops to the level you have preset for the remainder of the cooking period, producing a tender and juicy roast that is full of flavour.
- Oven does not require preheating.
- If desired, use the grill rack, splatter tray or place vegetables under the roast to allow the juices to drain away from your meat. This will allow the hot air to circulate under the meat as well.
Ideal for Roasting meat, chicken and vegetables.
Lower element only
- Heat comes from the lower element only, the fan is not used.
- This is the traditional baking function, suitable for recipes that were developed in older ovens.
- Bake on only one shelf at a time.
- The oven will be hotter at the top.
Ideal for foods that require delicate baking and have a pastry base, like custard tarts, pies, quiches and cheesecake or anything that does not require direct heat and browning on the top.
This is not a cooking function
This is not a cooking function