Now that you’re getting closer to choosing your new oven (or you have just had it installed and don’t know how to use it yet) I thought this might be a helpful list for you to use. Also helpful to chose what functions you may need in a new oven. This post is the most search item on google which tells me that there are a lot of people out there who have no idea how to use their ovens….. This also tells me that a LOT of you have spent heaps of money on an appliance that you don’t understand. The good news for Sydney people is that I can come to your home and give you an in-home class! See the link for more information here.
If you haven’t decided on your oven yet then read through the list below so you will know what functions you would like to have in your new oven. As I mentioned in the previous post it depends on what YOU cook and what YOU would like this new oven to do. Technology isn’t only in smart phones these days, some of the higher spec European ovens have amazing capabilities that can really inspire you to cook!
Firstly let’s just touch on the basic functions, what they mean and what foods are cooked on each one. All ovens are made to a price point so the really basic oven isn’t going to have the same amount of functions as the more expensive models. That is pretty much common sense. Do be careful when choosing an oven that you are getting the programs that you think or expect you are getting before you take delivery. Most retailers would be more than happy to change your model choice at this time rather than having to deal with an un-boxed return, pick-up or exchange. Be aware that some brands will charge you to do this after delivery so to avoid any costly mistakes ensure that you know what model you are buying and what it can do. I would also recommend that you attend the manufacturers cooking class if they have one available.
- FAN FORCED
– This means that there is an element around the fan on the back wall of the oven. You cannot see this element. You should lower your temperatures by 20°C when cooking on Fan Forced as the air circulates around the sides and top of the oven making it hotter than a conventional oven. This function is best for cooking the following:- - Roasts, multi level cooking, biscuits, muffins, scones, pizza, pastry items, bread or when ever you need a ‘hot oven’, including blind baking (cooking an empty pastry shell with beans or pastry weights). Can position anywhere in the oven and multi levels as mentioned above.
- CONVENTIONAL
– This is the top and bottom elements going at the same time. It is a more gentle heat and is best for cooking:- - Large fruit cakes, pavlova, soufflés, casseroles, large butter cakes, single items or anything that you want long slow cooking. Remember to position one tray or shelf only in the centre of the oven.
- FAN GRILL
– Grilling in the oven with the door closed is the biggest change for most people these days. You should read your manufacturers instructions but all-electric ovens that I am aware have closed-door grilling now. Fan grill means the top element is on (you need to set the temperature and the function) to brown but the fan is circulating the air around the meat to produce a faster and better grill. As the door is closed the air doesn’t interrupt the thermostat and you don’t get the smoke and splatter associated with grilling in an old, open door oven. You should use the grill tray and insert that came with the oven so that the food is raised off the tray to allow for air to move under the food. Used for:- - Grilled meat, fish, vegetables or chicken at a level recommended by the manufacturer. Use common sense and make sure that the meat or vegetables easily clear the element that you can see at the top of the oven.
- STATIC GRILL & HALF SIZE STATIC GRILL
– Just the top element on without the fan. This is usually also ‘closed door’ and used for:- - Toast, grilled cheese on toast, browning the top of a lasagna, gratin or similar. Refer to manufacturers (and common sense) recommendation as to the positioning.
- HALF SIZE STATIC GRILL – Sometimes useful for cooking smaller quantities but the elements are so fast these days that your really not saving that much power.
- SUPER FAN FORCED
– For when you want ‘extra heat from the bottom of the oven’. The Fan Forced element on the back wall and the base element are on. Used for:- - Starting a roast, pizza (better for the crispy base), bread or some say even heating a frozen lasagna etc. Best positioned centre to lower in the oven for base browning.
- BOTTOM ELEMENT ONLY
– This is great for making sure that the pastry is cooked under a pie or Quiche. Start your pie on another function and turn it to Bottom element in the last ten minutes. This can replace what we call ‘blind baking’ in many circumstances. - FAN ASSISTED
– Is the oven with a fan that’s not a fan forced oven! It means that the fan is running but it doesn’t have the element behind the wall around the fan. The heat is only generated from the top and bottom elements which the fan then circulates. It still cooks a little quicker, you still need to reduce your temperatures by 20°C but you can only cook two levels max at one time, not multi levels. These two trays may need to be swapped over half way through the cooking time to ensure that the browning is even on each tray. Some brands offer this function as another alternative to Fan Forced and in this case it is good for cooking things like one Quiche when you want the top and bottom elements for the browning but you want a more gentle oven. Some people prefer to use this for roasting and cakes. A lot of manufacturers will provide this function as ‘another function’ to get the specs higher in certain models. Honestly, it is fine for most home cooks but if you see an oven model that is particularly cheaper than others it can be because it is Fan Assisted and not Fan Forced. Be aware of the differences that I have explained here to ensure that it suits the way YOU want to cook. - DEFROST
– The fan will run without any elements so that room temperature air can defrost without the worry that it needs turning or that it is cooking the food like a microwave can do. If you are not in a hurry then it’s a great function to use. - PYROLITIC
– This is the cleaning function only. You can never cook here!!! - ECO & ECO PYRO – Various brands now are trying to save energy by offering some functions like these. Read the manufacturers instructions.
- AUTOMATIC PROGRAMS (Various symbols) – Depending on your oven there are many Automatic programs now that can be fantastic. Everything from adding more moisture (see below) to doing auto roasts, slow cooking and recipes of all types. Speak to your sales consultant or the Home Economist running the cooking class about these and USE THEM if you have them! You will soon learn that they can really help you produce wonderful results.
- ADDED MOISTURE – A lot of brands now let you ‘add moisture’ to a conventional oven. It is called different things in different brands but may be shown as a visual ‘steam’ cloud or similar. This is NOT a replacement for a steam oven but will allow you to add some extra moisture or humidity when cooking certain foods. The amount of the moisture that is added is governed by the appliance. You cannot control the percentage of steam that will be added. Some brands allow you to manually ‘add’ a burst of steam at your request, most control it in the pre-set cooking programs. If you are looking for a full steam or combi steam oven then read my post here. This should be an additional oven to your main, conventional oven. I have various posts in the ‘Appliance’ catagory that may be helpful to you when choosing your oven. Foods that appreciate having extra moisture or steam whilst cooking are:-
- Pastry, bread, baked fish, roasting some meats or poultry, reheating pasta or rice dishes.
If you look carefully the symbols actually show the elements that are going in each of the diagrams. When you understand that it makes it a whole lot easier.
If you have a gas oven then it is all completely different. Electric ovens are the better choice in my opinion because you can turn the elements to where you want the browning as described above. If you have a gas oven then you may have a fan inside which will still circulate the air around the food and cook it quicker. It does not have an element around it like an electric Fan Forced oven. Read the manufacturers instructions but you should probably reduce your temperatures as above and the food types are the same. Remember that because the gas flame is at the bottom of the oven and heat rises you cannot cook too close to the base or top of the oven. The grill in most gas ovens these days will also be closed door electric. Gas ovens tend to be great for cooking single items (like a chef does). They tend not to be even enough in temperature for cooking 3-4 trays at the same time but if you have a fan in your gas oven then try it with a couple of levels and see… Cooking, especially in a new oven is all about experimenting and getting to know it!
Symbol diagrams taken from Smeg. Many of their functions are not listed here. This has been prepared as a general guide only for an electric oven and the pictures may not be accurate. All manufacturers have different symbols, shapes and diagrams on their products. Please read your instruction manual for accurate information.
Great article Trudy, simplifies the mysteries of those little symbols, Thanks
i have a rianna fan forced old one ..what does fan symble and two dots side by side mean…also a sun circle in a square ,is that the light…
Hi Caroline, I am sorry I have no idea as I have never heard of that brand or those symbols. Play around with it, perhaps also get a thermostat to place in the oven and see what temperatures you can get it to work. Unfortunately ovens don’t last forever!
Regards Trudy
I have a new Smeg oven and I have just cooked scones. Shelf 3 fan forced 200o – They seemed to take a really long time abt 20 minutes. They took quite a while to start to brown on top – what am I doing that is not right?
Hi Elaine,
Cook another couple of things that you have cooked before to check but I think your thermostat is out. This is common in new ovens and if correct should be covered under the warranty.
Regards Trudy
Hi I’m pleased to be subscribing to this blog. I’m starting to use my new Siemens steam and regular ovens. I want to cook a slow cooked pot roast from the steamer cookbook but need to be out for a few hours prior to guests arriving. Is it safe to get it going then not serve it up for a while. And if I reheated in the steam oven then what setting would I use? Hope these qs are OK for you to answer.
Thank you
Lorraine
Hi Lorraine,
Be brave and use your delay start which has been developed for exactly what you want to do. You will need to follow your instruction manual, set the program & time and the oven will come on automatically. Do a test run if your nervous about it. I would do this rather than reheating in your situation.
Regards Trudy
Hi Trudy … So far so good as my testing of the delay function sorted that out well. Now my question is … The Siemens recipe says meat needs to be seared before cooking, but I want to delay the cooking (round steak, slow cooking) … Will I poison everyone? I’m in Sydney … Hope to get your reply soon as I’m prepping now … And Google is No help here it seems
Thank you!
No you can sear it (that gives colour and flavour) and either pre prepare and pop whole pot back in fridge until ready to put in oven if your doing it day before or if it is on the same day it should be fine in this temperature. Be careful with doing this with chicken though.
Regards Trudy
Hello Trudy. Just wondering about the slow cooking method. What is the difference in say slow cooking a sirloin steak Is it better to sear prior to the slow cook or after the steaks have been cooked in the steam oven. is slow cooking safe and healthy as I find the meat appears to be medium rare. It’s quite a different method and yes I am cautious when serving to others. Tastes fabulous though. And also can any leftover meat be reheated next day. Again just being careful. Thanks for all your help.
Hi Marie,
Slow cooking a steak in the steam oven is called ‘Sous Vide’ and you can read how to do it on my post of the same name but you must cook it in a plastic bag and follow the directions. Of course, you can reheat any meat. Read about ‘Reheating and defrosting in the steam oven’. A lot of the information you request is already written in recipes so I suggest you spend a little time reading different ones to learn what to do and how to use your appliance.
Regards Trudy
Hi Trudy. Thanks for your reply. I am confused though. I have checked my booklet Siemens combi steam oven, it states I can cook my steaks on the slow cook mode at 80 degrees for between 60/70 minutes no mention in any of the booklets regarding placing in a plastic covering for a sous vide method. I have cooked two steaks without any plastic bags. Am I doing something incorrectly. Or is the sous vide just a different method and a personal option. Flavour wise the steaks were amazing and I sealed them after the slow cook. Thanks for your guidance it’s amazing Marie.
Hi Marie
Every brand has different features, recipes and functions so it’s up to you to decide which method or recipes to use. You can see my Sous Vide is only 56 degrees so yes, it does produce a different texture in the meat. Why don’t you try it? There is no right or wrong just what your comfortable with.
Regards Trudy
Thanks Trudy. I will certainly try that method. If I buy the meat already in cryvac, say a small fillet I should be set up.
Thank you again the site is brilliant for everything! Marie
Hi Trudy, I’m so pleased to have found your interesting blog. I’ve just bought a Miele Steam Combination oven and all tips and recipes would be much appreciated! Looking forward to browsing your site in detail. Patricia
Hi Trudy,
Exactly want I needs to know about my new Smeg. I have a ECO (energy saving cooking) what exactly would you cook with this function? Cheers Rochelle
Hi Rochelle,
It used to be just an energy efficient form of Fan Forced so cook the same foods. Perhaps check with Smeg to ensure they haven’t altered the settings in new models.
Regards Trudy
Hi Trudy
This website is amazing but I was just wondering what function to cook pizza on as my oven does not have fan forced?
Hi Hannah,
If you don’t have a fan in your oven then your stuck with only top & bottom elements which we call Conventional or a Static oven. This means you get browning from both levels so you can only cook a single item in the middle and increase your temperature by 20oC on a Fan Forced recipe.
Regards Trudy