THERMO FAN OVEN
Thermo fan 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 araised 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 airspace is created.
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 any time for inspection purposes without risking a flop.
4. By circulating hot air around the food, spit-roast chickens may be done without using a rotisserie. Cooking is done at slightly lower temperatures (10°C TO 20°C lower), saving electricity.
Amanda Conradie: Ek sê ook dat jy die twee oond bakplate in posisie MOET hou vir die regulasie van die lug in die oond.
