Guide to oven modes: understanding programs for baking, cooking meat and fish

 Understanding oven symbols is important not only for successful cooking, but also for keeping the oven in good condition.

Designation of icons on the oven

The ten most common characters are:

1. Convection oven icon

A fan in a circle means that the appliance uses a convector to distribute heat. These ovens are designed to heat up quickly, reduce cooking time and reduce energy consumption. Great for baking multiple pans at the same time ( cookies , muffins on the top, middle and bottom shelves respectively). Recommended for gourmets who like meat to be crispy on the outside and tender on the inside.

2. Normal heating

The symbol for normal heating is two lines, one at the top and one at the bottom of the square. The lines represent the two heating elements used, one at the top and one at the bottom.Heat is dissipated by natural convection. Use the normal heat setting for roasting meats and vegetables or baking cakes.

3. Lower element heating

The symbol is a single line at the bottom of the square, which represents the bottom heating element being used. This method is ideal for baking anything that requires a crispy base, such as pizza . It is also used for casseroles. 

4. Heating the lower element with a grill

The symbol for this function is a zigzag line (grill) at the top and a straight line at the bottom of the square. This function is useful for pies, quiches and pizzas with a crispy crust.

5. Grill fan

The symbol is a zigzag line at the top of a square with a fan symbol below it. The convector distributes the heat while the grill is baking on top. The grill turns on and off to maintain the set temperature. This method is ideal for meat and poultry.

6. Grill

The symbol is simply a zigzag line at the top of the square. For even cooking, you need to place the products exactly in the center. The grill is great for crisping and browning, so use it for toasting or toasted sandwiches, melting and browning cheese on lasagne, and delicious steaks .

7. Backlight 

Obviously, the symbol is a light bulb in a square. Some models cook with the backlight turned on automatically so you can easily see the cooking progress. Many models are equipped with a switch.

8. Defrost 

Not all models have a defrost function, but if yours does, you will see it on a symbol that looks like a snowflake over a drop of water. In this mode, the fan is on but no heat is generated. Thanks to the air circulation, the food is defrosted. This is great if you suddenly forgot to take out the food for defrosting at night and you need to urgently prepare dinner. 

9. Warm up 

The symbol represents a dish with steam lines rising above it. Use this feature to keep food warm without having to cook it again. Products remain juicy, not overdried.

10. Plate heating

The symbol of this function is three plates arranged horizontally one above the other. Dinner party etiquette requires plates to be served warm. This setting ensures that the cookware is heated safely without damaging it.

What modes to cook and bake in the oven

Roasting meat and poultry

• Conventional baking - heat comes from the lower element of the oven, and the temperature is set according to the recipe. This mode is suitable for most types of meat and poultry.
• Convection Roasting - The oven uses a fan to circulate hot air around the food, making it cook faster and more evenly. Ideal for roasting large cuts of meat such as a whole turkey, roast beef or pork loin.
• Roasting is a method of cooking using high heat at the top of the oven. Suitable for thin cuts of meat such as steaks or chicken breasts. Browns quickly on the outside while keeping the juiciness inside.
• Convection frying - combines convection and frying modes, while the device uses a fan to circulate hot air around the food and a top element to brown the surface. For large cuts of meat such as a whole chicken or turkey.

Fun fact: The first electric oven was invented in 1882 by Thomas Ahern from Canada. But the Ahearn oven was put into operation at the Windsor Hotel in Ottawa only in 1892.

What mode to cook fish

• Regular Roast - Heat comes from the bottom element and the temperature is set according to the recipe. This method is suitable for most types of fish, especially tender ones such as salmon and cod.
• Frying - suitable for fish that needs to be quickly browned and crispy, such as trout or mackerel fillets.
• Convection Baking - Uses a fan to circulate hot air around food, suitable for thicker fish fillets such as halibut or swordfish.

Potatoes in the oven: which mode to choose

• Regular baking is for jacket potatoes to be crispy on the outside or soft on the inside.
• Convection baking - suitable for large batches of potatoes, as it ensures that they cook evenly and quickly.
• Frying is a method using strong heat at the top. For potatoes that need to be quickly browned and crispy, such as wedges or slices.

What mode to bake

• Regular Baking - Suitable for most types of baked goods, including pies, tartlets and puff pastry.
• Convection Baking - For delicate pastries such as eclairs, cream puffs and croissants .
• Convection frying - convection and normal baking modes, while using a fan to circulate hot air around the food and a lower element to cook them evenly. For baking thicker pastries, such as quiches, when you need a crispy crust and cooked toppings.