Filter
Top Products
21
HINTS AND TIPS
· All cooking should be carried out using shelf
positions one and two. Shelf positions are counted
from the bottom upwards. Shelf position 3 should
be reserved for grilling only.
· 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
directly 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.
· Stand dishes on suitably sized baking trays 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 place dishes or baking trays directly onto
the oven base as it becomes very hot and damage
may occur.
· DO NOT use the grill pan or meat tin as a baking
tray as this will increase base browning of the food.
· For economy leave the door open for the shortest
possible time, particularly when placing food into a
pre-heated oven.
· Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required. Be guided by the
recommendations on page 22.