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HINTS AND TIPS
All oven cooking should be carried out on shelf
positions one and two using a cranked shelf.
Shelf positions are numbered from the bottom
upwards.
When more space is required, for example when
roasting or casseroling, a straight shelf from the
main oven may be placed on the top oven base.
Stand dishes on suitably sized baking trays to
prevent spillage onto the oven base and to help
reduce cleaning.
There should always be at least 2.5cm (1")
between the top of the food and the element.
This gives best cooking results and allows room
for rise in yeast mixtures, Yorkshire puddings etc.
When cooking cakes, pastry, scones, bread etc.,
place the tins or baking trays centrally below the
element.
Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray/dish to allow for maximum circulation.
The material and finish of the baking tray and
dishes will affect the degree of base browning
of the food. Enamelware, dark, heavy or non-
stick utensils increase base browning. Shiny
aluminium or polished steel trays reflect the heat
away and give less base browning.
DO NOT use the grill pan or meat tin as a baking
tray as this will increase base browning of the
food.
Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required. Be guided by the
recommendations on page 23.
For economy leave the door open for the
shortest possible time, particularly when placing
food into a pre-heated oven.
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