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15
HINTS AND TIPS
• Arrange the shelves in the required positions
before switching the oven ON. Shelf positions
are counted from the top downwards.
• Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray/dish to allow for maximum circulation.
• Do not push dishes too far back as food will burn
if it overhangs the burner flame
• Stand 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 used affect base browning. Enamelware,
dark, heavy or non- stick utensils increase base
browning. Shiny aluminum 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.