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2. THERMOFAN COOKING
Thermofan cooking differs from conventional cooking in that it uses the principle of
forced convection within the oven. The advantages are:
1. Both trays can be used at the same time.
2. Different dishes can be cooked simultaneously without flavour or aroma transfer.
Hence fish, meat and cakes can be baked at the same time.
3. The oven door may be opened at any time for inspection purposes without risk.
4. Spit-roast chickens may be done without using a rotisserie.
5. Cooking is done at slightly lower temperatures (10°C TO 20°C)
Cooking
• Ensure the timer to manual. (Press button 4)
• Set the multi function knob to Thermofan
cooking.
• Set the oven thermostat to the required
temperature.
• The indicator light will glow and remain on until
the oven has reached the selected temperature. When the indicator light switches off,
the food should be placed in the oven. During cooking the indicator light will cycle
on and off as the oven thermostat maintains the selected temperature
• After completion, the thermostat and multi function knob must be returned to 0.
Baking guide
• Thermofan baking is done with the oven trays in position on top of the wire shelves.
Unused trays must be kept in position to facilitate proper airflow.
• For small items the entire area of each tray may be utilised. Larger items should be
placed towards the front of each tray.
• All ovens extract a certain amount of moisture from the food being cooked. The much
greater capacity of the Thermofan oven allows more food to be cooked and thus more
moisture may be released. This is normal and not detrimental to the food or the oven.
• For professional results and perfect browning, open the oven door when half the
baking time has lapsed. Then turn the baking tins around so that the sides previously
facing the back of the oven now face the front.
Caution: Thermofan baking relies on good contact between the bottom of the cake
tin and the oven tray. Do not use spring form baking tins with a raised bottom. The
lack of contact will cause the bottom of the cake to be underdone. These tins may be
used on a wire shelf where no insulating air space is created.
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RECOMMENDED
TRAY POSITIONS