Main oven - circulaire roasting – Hotpoint BD52B/2 User Manual

Page 27

(BD62SS/2 & BD52B/2 - BD52K/2 -

BD52P/2)

CIRCULAIRE ROASTING

Circulaire roasting - food is placed on the roasting

rack, this allows the oven fan to circulate the hot air

around the food, making it suitable for thin foods,

such as chops, steaks, sausages as well as meat

joints and poultry, as it will cook both sides at the

same time. it is possible to cook on any shelf

position, as the temperature in the oven is evenly

distributed. Also, the oven heats up more quickly

and generally will cook food at a lower temperature

than a conventional oven, so pre-heating is not

necessary for most foods. For a guide on "cooking

times" and "cooking temperatures" see "Circulaire

Roasting Chart", next page.

If required, circulaire roasting can be timed using

the Oven Timer. Follow the timer instructions before

selecting Fan Oven function and the required

temperature.

Note: It is also possible to cook food on the roasting

rack on one shelf, while cooking different types of

food at the same temperature, on other shelf

positions (three shelves maximum).

Main Oven - Circulaire

Roasting

Operating Instructions:

STEP 1.

Ensure the Oven Timer is set to manual.

Ensure that the oven shelf is in the position

you require. Place the food centrally on the

roasting rack. Position the roasting rack on

top of the grill/meat pan. Place the grill/

meat pan centrally on the oven shelf.

Ensure the oven door is fully closed.

STEP 2.

Turn the control knob (D) clockwise to the

fan oven function. Turn the control knob

cooking temperature. The pilot light (•) will

immediately come on and will remain on

until the oven reaches the required tempe-

rature. The light will then automatically go

off and on during cooking as the oven

thermostat maintains the correct tempera-

ture.

STEP 3.

After use, turn controls (C) and (D) to the

Off (O) position.

Note: At the end of a cooking period there may be

a momentary puff of steam when the door is

opened. This will disperse in a few seconds and

is a perfectly normal characteristic of an oven

with a good door seal.