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TO FIT THE MAIN OVEN SHELVES
The shelves should be fitted with the straight
rods uppermost on the frame and the forms
towards the back of the oven. If not fitted
correctly the anti-tilt and safety stop mechanism
will be affected.
HINTS AND TIPS
Arrange the shelves in the required positions
before switching the oven on. Shelves are
numbered from the bottom upwards.
When cooking more than one dish in the fan
oven, place dishes centrally on different
shelves rather than cluster several dishes on
one shelf, this will allow the heat to circulate
freely for the best cooking results.
It is recommended that when baking larger
quantities, the shelf positions should be
evenly spaced to suit the load being cooked.
A slight increase in cooking time may be
necessary.
The use of excessively high temperatures
can cause uneven browning. It may be
necessary to reduce temperatures slightly.
Refer to the recommendations given in the
oven cooking chart, on page 33.
The material and finish of the baking trays
and dishes used will affect base browning.
Enamelware, dark heavy or non-stick utensils
increase base browning, while oven
glassware, shiny aluminium or polished steel
trays reflect the heat away and give less base
browning.
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