Handleiding
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•
At this point, the food
should be placed in the
oven.
COOKING WITH A FANNED OVEN
CAUTION
As this is a high eciency
oven, you may notice the
emission of steam from
the oven when the door is
opened. Please take care
when opening the door.
If you are used to cooking with a
conventional oven you will find a
number of dierences to cooking
with a fan oven which will require a
dierent approach.
TIP
Foods are cooked at a
lower temperature than
a conventional oven,
so conventional recipe
temperatures may have to
be reduced.
TIP
Preheating is generally not
necessary as a fan oven
heats up quickly.
TIP
There is no flavour cross-
transference in a fan oven,
which means you can cook
strong smelling foods such
as fish at the same time
as mild foods - e.g. milk
puddings.
TIP
When batch baking foods
that will rise during
cooking- e.g. bread,
always ensure that enough
space has been left
between the shelves to
allow for the rise.
•
There are no zones of heat in a
fan oven as the convection fan
at the back of the oven ensures
an even temperature throughout
the oven. This makes it ideal for
batch baking - e.g. when planning
a party as all the items will be
cooked within the same length of
time.
NOTE
When 2 or more shelves
are being used, it may be
necessary to increase the
cooking time slightly.
NOTE
Because the 2 oven
shelves are wider than in
many ovens, it is often
possible to cook 2 items
per shelf.
NOTE
When roasting meats,
you will notice that
fat splashing is reduced,
which is due in part to the
lower oven temperatures,
and will help keep
cleaning of the oven to a
minimum.
41
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Productinformatie
| Merk | Stoves |
| Model | Richmond 100Ei |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 9745 MB |
