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HINTS AND TIPS
All cooking should be carried out on shelf positions
one and two using a cranked shelf.
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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