Kleenmaid OMF6010 - Manual (Page 7)

7
Instructions for use
Conventional cooking
Conventional cooking uses top and bottom heat to cook
a single dish.
Place the food in the oven only once cooking temperature
has been reached, i.e. when the heating indicator goes
out.
If you want to increase top or bottom temperature towards
the end of the cooking cycle, set the temperature control
to the right position. It is advisable to open the oven door
as little as possible during cooking.
Fan cooking
For this type of cooking a fan positioned at the back
allows the circulation of hot air inside the oven, creating
uniform heat. In this way cooking is more rapid than
conventional cooking. It is a suitable method for cooking
dishes on more than one shelf, especially when the food
is of different types (fish, meat etc.).
Defrosting
By selecting one of the fan cooking functions and setting
the thermostat to zero, the fan allows cold air to circulate
inside the oven. In this way frozen food can be rapidly
defrosted.
It is not essential to preheat the oven, but you are
advised to do so when cooking pastries.
Control panel functions
Function symbols on the selector
Oven light (stays on while oven is in use).
Top and bottom heating elements.
Thermostat setting from 50°C to MAX.
Top heating element (small, low)
Double top heating element with fan (large
area grill). Thermostat setting from 50°C to
200°C.
Top and bottom heating elements with fan.
Thermostat setting from 50°C to MAX.
Circular heating element with fan. Thermostat
setting from 50°C to MAX.
Bottom heating element + fan.
Thermostat setting from 50°C to MAX.