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Stoves Richmond 1100DFT Manual

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Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
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