upper outer and lower elements
- Heat comes from both the upper and lower elements. The fan is not used in this function.
- Ideal for cakes and foods that require baking for a long time or at low temperatures.
- This function is not suitable for multi-shelf cooking.
Ideal for moist foods that take a longer time to cook eg rich fruit cake.
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 eg 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.
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 upper inner and outer elements
- This function uses the intense heat from the upper elements for top browning and the fan to ensure even cooking of foods.
- 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 and steak.
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.
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 function is perfect for proving bread dough.
Preheat the oven to 50oC and then turn the oven off. The oven is well insulated and will stay warm for several hours.
Place the dough in a lightly greased bowl and cover with a plastic wrap and/or a clean cloth.
Place on the lowest shelf position and close the door.
upper inner and outer elements
- This function delivers intense radiant heat from both top elements. You can set the intensity of the heat by altering the temperature setting.
- 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 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’.