Oven symbols can vary, but most cooking modes control which heating elements run and whether a fan moves hot air. Confirm symbols in your manual before cooking.
Fan cooking
Fan cooking circulates hot air and can help food cook evenly across more than one level. Recipes written for conventional heat may need a lower temperature or adjusted time. Leave space around trays so air can move.
Conventional top and bottom heat
This mode uses upper and lower elements without the main circulation fan. It suits many traditional recipes and single-level baking. Place the shelf as the recipe or manual recommends.
Grill and fan grill
The grill uses strong heat from above for browning and suitable thin foods. Keep the door in the position stated in the manual and use the correct shelf. Fan grill combines upper heat with air movement on models that offer it.
When to preheat
Preheating matters for bread, cakes and foods that need an immediate set temperature. Some casseroles and slow-cooked dishes are less sensitive. Wait for the oven’s preheat signal rather than guessing.
Safe cleaning
Let the oven cool. Remove loose crumbs and use only products suitable for the lining. Do not cover vents or oven floors with foil unless the manufacturer explicitly permits it. Pyrolytic and steam-clean functions have specific preparation steps, so follow the model manual.
When cooking results are wrong
Check the mode, shelf, cookware, preheat and recipe temperature. An oven that remains cold, heats uncontrollably, trips power, smells of burning wiring or has a damaged door should not be treated as a recipe problem.
Sources and model guidance
Always check the official manual for your exact model. Features and maintenance steps vary.
This is general use and care information, not internal repair instruction.