8The Ovenn Do not drop or rest objects on the door glass.Although the glass is very strong, a sharp blow or asharp falling object might cause the glass surface tocrack or break.n Use all oven modes with the oven door closed.DO NOT block the vents at the rear of the oven.DO NOT place anything on the oven floor. This willirreversibly damage the enamel.During use the appliance becomes hot. Avoid touchingthe heating elements inside the oven.Oven ModesConventional ModeHeat from the element, housed in the base of the oven, istransferred into the oven cavity and circulated by naturalairflow. This provides a traditional cooking function.Convection ModeA switch on the control panel turns on the oven fan (Fig. 2.12).Heat is transferred from the element in the base of the ovencavity. The fan then circulates this heat providing even heatdistribution throughout the oven.Convection oven cooking is particularly suitable for multi-rack cooking and is a good ‘all-round’ function. It may benecessary to reduce the temperature by approximately 20°F(10°C) for recipes previously cooked in a conventional oven.Thaw ModeThis function operates the fan to circulate cold air only.Make sure the temperature control is at 0° and that no heatis applied. This enables small items such as desserts, creamcakes and pieces of meat, fish and poultry to be defrosted.Thawing in this way speeds up the process and protects thefood from contamination. Pieces of meat, fish and poultryshould be placed on a rack, over a tray to catch any drips. Besure to wash the rack and tray after thawing.Large items, such as whole chickens and meat roasts shouldnot be thawed in this way. We recommend this be carried outin a refrigerator.Thawing should not be carried out in a warm oven.Ensure that dairy foods, meat and poultry are completelythawed before cooking.Operating the OvenTo operate the oven push and turn the appropriate controlknob counter clockwise to the required temperature setting(150ºF to 500ºF) (Fig. 2.13).The respective neon will illuminate on the control panel(Fig. 2.14).Fig. 2.12Fig. 2.13Fig. 2.14