 |  |  |  |  |  |  |  |  |
 | | | | |
| Choosing the right oven | | Have you considered the size, type and finish of your oven? |
| ||||||
|  | |||||
| ||||||
       please select an icon Defrost The Hot Air fan will circulate unheated air through the oven to speed up defrosting times. Ideal for delicate foods as well as fish and poultry. Top/bottom heat Providing conventional cooking heat sources at the top and bottom of the oven. Heat travels to the centre of the oven by natural conduction. This is ideal for baking pastries and scones. Bottom heat Providing heat from the bottom of the oven only, for more focused heat and control. This method is ideal for pizza bases and pastry cases where you need a crispy underside or bain marie and casseroles. Top heat Perfect for flash browning dishes like cauliflower or macaroni cheese, when you need to achieve a gratin finish. This is available on our range cookers. Full surface grill The grill element is situated in the oven roof. It is thermostatically controlled and will cycle on and off to maintain the required temperature. Hot air A fan draws air from the interior of the oven, then heats it up and forces it back into the cavity to ensure even heat distribution. You'll find this feature on our Pyrolytic and range cookers.
| ||||||
| ||||||
