Convection ovens rely on good circulation of air. For best results ensure food/containers are placed in the
centre of the Wire Rack Shelf and avoid container touching the back wall or covering venting holes.
To allow good circulation of hot air, the maximum sized dish used should be no greater than
Width: 12ins (30cms)
Depth: 4ins (10cms)
Diameter: 11ins (28cms)
Positioning food
For best results, always place food into a preheated oven.
(See page 26.)
Preheating
Take care when removing dishes from the oven after cooking as Wire Rack and surfaces will be hot.
Hot surfaces
All foods should be placed on the Lower Shelf Position
Using the Grill Convection Function
The fan forces hot air over the food thus heating food very efficiently. To avoid over-cooking and drying of the
surface it is recommended that normal cooking temperatures are reduced by 10-20˚C. Cooking times by
Grill Convection are also usually shorter compared to conventional ovens.
Reducing cooking temperature
Do not attempt to use the Wire Rack Shelf to cook on Two levels.
Two level cooking
Grill Convection is particularly suitable for roasting meat, poultry and vegetables.
Suitable Foods
Type of Container to use
DO USE:
Any container suitable for conventional ovens eg metal, ceramic, earthenware, enamelled cast iron etc.
DO NOT USE: Plastic containers, food films, wood/wicker, glass, paper.
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