Hotpoint EG71 User Manual download pdf (Page 18)

MAIN OVEN – FAN COOKING

The heat for Fan Cooking in the Main Oven is provided by an element situated at the

back of the oven, around the fan.

Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often

eliminating the need for preheating the oven. It is also ideal for batch cooking where food

is cooked on more than one level, because the forced circulation of hot air gives an even

temperature from the top to the bottom of the oven.

Detailed charts covering suggested temperatures and shelf positions for Fan Cooking are

given in the recipe book supplied.

To use the oven proceed as follows:

• The shelves should be evenly spaced. To avoid unnecessary cleaning, shelves which

are not in use should be removed from the oven.

• Set the Main Oven control to the required temperature. Pre-heating is not normally

necessary, but some foods such as bread, scones and Yorkshire pudding do benefit

from being placed in a hot oven.

• Place the food to be cooked in the centre of each shelf to allow for even air circulation

around the food.

THE ‘ECO’ SETTING 90

This is used for slow cooking, keeping food warm and warming plates for short

periods. Extra care must be taken when warming bone china as it may be damaged

if too hot.

Some advantages of slow cooking are:

The oven stays cleaner because there is less splashing.

Timing of food is not as critical, so there is less fear of overcooking.

Inexpensive cuts of meat are tenderised.

Fully loading the oven can be very economical.

Cooking times can be extended in some cases by up to 2hrs.

Bearing in mind these advantages, it makes sense to cook larger quantities of food

than required and store them in a freezer to be used cold or for re-heating. It is

important to follow the guidelines given for preparing food using the ‘Eco’ setting.

To operate Economy setting (Fan oven only)

To operate turn the main oven thermostat to the ‘E’ setting at 90˚C

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Hotpoint EG71 User Manual Page 18