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21
HINTS AND TIPS
· Single level cooking gives best results. If you
require more than one level of cooking use the
fan oven function.
· The middle shelf allows for the best heat
distribution. To increase base browning simply
lower the shelf position. To increase top
browning, raise the shelf position.
· 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 on the
shelf.
· Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray/dish to allow for maximum circulation.
· Stand dishes on a suitably sized baking tray on
the shelf to prevent spillage onto the base of the
oven and make cleaning easier.
· The material and finish of the baking tray and
dishes used will affect base browning.
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 place baking trays directly on the oven
base as it interferes with the oven air circulation
and can lead to base burning; use the lower shelf
position.
· For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.
Do not place cookware and cooking pots
with rough bases e.g. cast iron on the oven
door as damage to the glass may occur.