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Baking trays and dishes
Leave a gap of 13mm (½") between all
dishes and the sides of the oven so the
heat can circulate properly.
Do not push dishes too far back as food will
burn if it overhangs the burner flames.
For the best results we recommend that you use a baking tray which is
310mm (12") square. If you use a tray or tin which is larger than this,
you may need to turn it around during cooking.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking.
Roasting
For best results we recommend open roasting using minimal fat or oil to
prevent splashing.
It is not necessary to cover meat or poultry or wrap food in foil when
roasting as this restricts the circulation of heat and will lead to extended
cooktimes.
If you are using a roasting bag or cover chicken breast with foil, be
prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb).
When cooking large items such as turkeys, the use of foil may be
required to prevent the breast becoming dry before the rest of the bird is
fully cooked.
Condensation
Condensation may form on the oven. This is quite normal and nothing to
worry about. The condensation forms when heat and moisture are
present, for example during cooking. Whenever possible try to make
sure that food which contains a lot of moisture for example casseroles
are covered. If you do notice any condensation, wipe it up straight away.
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Leave a gap of 13mm (½")
between all dishes and the sides of
the oven so the heat can circulate
properly.
Do not push dishes too far back
as food will burn if it overhangs the
burner flames.
For your safety
Never place cooking dishes, trays
and so on over the oven burner.
This will damage the oven as well
as the ovenware and possibly the
cabinet underneath the oven.
The oven