Cooking functions
OVEN LAMP
Only the oven light comes on. It remains on in all the cooking functions.
BAKE
The upper and lower heating elements come on. BAKE is the traditional method of cooking. It is best to cook on only one shelf at a time in this function. Ideal for large cakes and dishes that bake for several hours.
GRILL
Grill is the most suitable function for ‘finishing off’ many meals, for example browning the top of potato gratin and frittata. Use Grill to toast bread or to grill your favourite chicken, fish and steak. Use with the oven door closed and the temperature set to a maximum of 225°C. For best results, use the topmost shelf position when you want quick browning (eg toast).
DEFROST
this is not a cooking function
Only the oven fan comes on. The fan circulates air around the oven, speeding up the defrosting process by approximately 30%. Note: this function is not for cooking food.
FAN FORCED
The circular heating element and the fan come on. The oven set on FAN FORCED can cook several different foods together. Use FAN FORCED for multi-shelf cooking.
FAN GRILL
Both the grill and the fan come on. Use with the oven door closed and the temperature set to a maximum of 225°C. Ideal for roasting tender cuts of meat and poultry. Use lower shelf positions for larger items eg a whole chicken.
PASTRY BAKE
Excellent for sweet and savoury pastry foods, for moist breads and brownies and cookies that you want extra chewy.
FAN BAKE
The upper and lower heating elements and the fan come on. 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.
Safe food handling: leave food in the oven for as short a time as possible before and after cooking or defrosting.This is to avoid contamination by organisms which may cause food poisoning. Take particular care during warmer weather.
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Notes on baking:
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Fig. 18 Fat filter |
Baking chart
- The settings in the following chart are guidelines only. Follow the instructions in your recipe or on packaging and be prepared to adjust the oven settings and baking times to achieve the best possible results for you.
- Shelf positions are counted from the oven floor up (1 is the lowest, 4 or 6 the highest).
- Arrange oven shelves before you turn the oven on, then preheat the oven to the required temperature (until the temperature indicator light goes out).
- Single shelf positions below use the flat oven shelf; where a multi shelf arrangement is recommended, the higher position uses the step-down shelf.
- Due to the width of the oven, a single shelf can usually accommodate double the standard recipe.
| Food | Note on arrangement | Shelf position(s) | Best function | Temperature (oC) | Time |
|---|---|---|---|---|---|
|
Small cakes |
single shelf | 2 | Bake | 180-190 | 20-30 mins |
| multi shelf | 1 and 3 | Fan Forced | 160-170 | 30-40 mins | |
|
Scones |
single shelf | 2 | Bake | 210-230 | 15-20 mins |
| multi shelf | 1 and 3 | Fan Forced | 210-230 | 15-20 mins | |
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Sponge
|
two small pans (20 cm), on single shelf | 2 | Bake | 170-180 | 30-45 mins |
| one large pan (26 cm) | 2 | Bake | 175 | 30-40 mins | |
| Light fruit cake | two pans (21 cm) on single shelf | 2 | Bake | 155-165 | 1 hr 30 mins |
| Rich fruit cake | exact baking time will depend on size | 2 | Bake | 130-150 | 3-6 hrs |
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Apple pie |
single shelf |
1 |
Bake |
185 |
35-45 mins |
|
Custard tart |
single shelf |
1 |
Bake |
180-200, then 140-150 |
15, then 30-40 mins |
|
Quiche |
single shelf |
1 |
Bake |
180-200 |
30-40 mins |
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Meringues |
single shelf |
1 |
Bake |
100-120 |
1 hr |
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Bread rolls |
single shelf |
1 |
Bake |
210-230 |
15-20 mins |
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Muffins |
2 x 12 muffin trays on single shelf |
3 |
Fan Forced or Fan Bake |
190-200 |
10-15 mins |
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Pastry case (baked ‘blind’) |
one 21 cm flan tin |
1 |
Pastry Bake |
200 |
10 mins with beans, then 10 mins without |