En-12
Convection/Bake Cooking
Your oven can be used as a conventional
oven using the CONVECTION/BAKE
mode, which incorporates rear heating
element with a fan to circulate the air on
the CONVECTION/BAKE mode.
Fan assisted ovens are very efficient
therefore foods can be cooked quickly at a
lower temperature, saving time and energy
when the CONVECTION/BAKE mode is
used.
When using the oven on
CONVECTION/BAKE there is NO
microwave power, i.e. the oven is
operating as a conventional oven and you
can use all your standard metal baking tins
and ovenware.
REMEMBER: If the CONVECTION mode
is used, in most instances it will be
necessary to reduce the temperature by
20°C when using cooking temperatures
stated in other cookbooks.
TEMPERATURE
USE
(PREHEAT OVEN)
100-110°C Meringues
120-140°C Meat and Fish Terrines, Potted Meats, Drying Herbs
150-170°C Poached Eggs, Fruit Cakes
180-190°C Quiches, Flans, Crème Caramels, Macaroons, White Meat, Braised
and Stewed Meat
200-220°C Genoise, Soufflés, Whole Fish, Savarins
230°C Poultry, Choux Pastry
240-250°C Pizzas, Tarts, Biscuits, Small Puffed Pastries, Fruit Tarts, Small
Brioches, Rolled Biscuits, Red Meats
