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HINTS AND TIPS
Use the Top oven when you want to warm
plates. Use a setting of 80°C - 100°C on the
oven temperature control.
You can only cook on one shelf when using
the Top oven. For the best results food
should be placed in the centre of the oven.
To increase top browning e.g. for au gratin
dishes, the food should be placed towards
the top of the oven. Similarly for foods which
benefit from the base being browned, e.g.
pizza, quiches and flans place the food on a
lower shelf.
There should always be at least 2.5cm (1")
between the top of the food and the grill
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 on the shelf.
Ensure that food is placed centrally on the
shelf and there is sufficient room around the
baking tray or dish to allow for maximum
circulation.
Where a larger quantity of food is to be
cooked we recommend you use the fan oven.
Place dishes on a suitably sized baking tray
on the shelf to prevent spillage onto the oven
base and to help reduce cleaning.
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 and
lower temperatures, shorter cooking times
are sometimes required. Be guided by the
recommendations in the cooking chart.
For economy leave the door open for the
shortest possible time, particularly when
placing food into a pre-heated oven.
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