Caple C5210 - Manual (Page 19)

19
Cooking with air forced
Fan cooking is more economical and quicker than cooking in a conventional oven.
The moving hot air surrounds the food and penetrates it more quickly than in a conven-
tional oven.
The oven can be filled with different dishes all requiring the same cooking temperature.
Subtract 10 minutes per hour for every dish requiring a cooking time of more than 1 hour
and reduce the heat by 10-20°C; the hotter the oven, the more the temperature can be
reduced.
Generally, there is no need to pre-heat the oven, but it is advisable to pre-heat for about 5
minutes to ensure the best results; use the indicator light as a guide, it goes out when the
set temperature is reached.
Fan cooking is ideal for gelatine based dishes and softening ice cream - a microwave
oven is much too strong for these dishes. Cooking yeast based dishes is also speeded up
this way. If the oven door has been opened, the oven quickly regains its temperature
once the door is closed.