Moffat MSF 611 - Manual (Page 7)

7
Fan Oven cooking
The food is cooked by means of preheated
air force blown evenly round the inside of
the oven by a fan set on the rear wall of the
oven itself.
Heat thus reaches all parts of the oven evenly
and fast and this means that you can
simultaneously cook different types of foods
positioned on the various oven shelves. Fan
cooking ensures rapid elimination of
moisture and the dryer oven environment
stops the different aromas and flavours from
being transmitted from one food to another.
The possibility of cooking on several shelf
heights means that you can cook several
different dishes at the same time and up to
three tins of biscuits and mini pizzas to be
eaten immediately or subsequently deep
frozen. Naturally the oven can also be used
for cooking on just one shelf. In this case
you should use the lowest set of runners so
that you can keep an eye on progress more
easily. In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.
If you wish to cook more than one dish at the
same time, we suggest that you change the
cooking levels of your dishes during the last
5-10 minutes in order to obtain a more
uniform colour of your dishes.
NOTE: Shelf positions are counted from
bottom of the oven.
Grilling
When grilling meat or fish, spread a little oil on
them and always place them on the oven grid.
The shelf level depends on the thinckness of
the food.
Always place the dripping pan at the lowest
level, with some water in it, to avoid smoke and
unpleasant smells.
Defrosting
The oven fan operates without heat and circulates
the air, at room temperature, inside the oven.
Ensure the thermostat control knob is in the
OFF position.
Some hints
For baking cakes
Cakes require a moderate temperature
(normally between 150°C and 200°C). In
addition, the oven must be heated up
beforehand - for about 10 minutes.
The oven door should not be opened before at
least 3/4 of the set cooking time is up.
Normal short pastry dough should be cooked
in a mould or tin for 2/3 of total cooking time
required and then garnished as desired before
being cooked completely.
Clearly, the remaining cooking time depends
on the type of garnish used (jam, fruit, etc.). Care
should be taken to ensure that any dough and
cake mixes are of the right consistency since an
unduly moist mix lengthens cooking time
unnecessarily. The raw dough or mix should
therefore be fairly difficult to detach from the
spoon or beater.
If three shelves are filled with cakes and tarts
simultaneously, it is advisable to slot in an
extra shelf between the two lower shelves.
Hints and tips for using the Oven