Oven Functions

Upper & 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, or bread in combination with Vent Bake.

Upper Outer & 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).
• Use Vent Bake at a low temperature 120^oF (50^oC) for drying fruit, vegetables and herbs.

Ideal for foods such as:

• Meringues
• 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 & 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.

Ideal for single shelf baking that takes less than an hour to cook – foods such as

• Muffins
• Biscuits
• Cupcakes
• or things like enchiladas.

Upper Inner & 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 broil.
• The temperature halo will remain red while using the broil 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 & Outer Elements

• This function uses the intense heat from the 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 broiling your favourite chicken, fish or steak.

Fan & 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 True Aero, we recommend that you decrease the bake time or decrease the temperature by approximately 70°F (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 & Lower Element

• 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 flavor.
• Oven does not require preheating.
• If desired, use the broil rack or grid, 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.

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.

Other Oven Functions

	This is Not a Cooking Function Provides a constant low heat of less than 195°F (90°C). Use to keep cooked food hot, or to warm plates and serving dishes.  To reheat food from cold, use another oven function to heat the food piping hot and only then change to Warm, as this function alone will not bring cold food up to a high enough temperature to kill any harmful bacteria.
	This is Not a Cooking Function Gentle heat is generated from the upper and lower elements Provides the optimum warm and draft-free environment for proving yeast dough. This method provides a faster proof time than at room temperature. To prevent overproofing we recommend you check the dough every 30mins. Proving Dough Place dough in a lightly oiled bowl and cover with plastic wrap and/or a clean damp cloth Position the bowl in the center of the oven Select Rapid Proof function
	This is Not a Cooking Function The Self Clean cycle takes care of the mess and grime that is traditionally associated with oven cleaning. There are two Self-Clean cycles available: Self clean (which takes a minimum of 4 hours) for normal cleaning and  Light self-clean (which takes a minimum of 3 hours) for lightly soiled ovens Always clean the inner door glass pane first. See ‘Using the Self Clean function’ for details.