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22
HINTS AND TIPS
· 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.
Dishes, tins and trays should not be placed
directly on the oven floor as it becomes very
hot and damaged will occur.
· Stand dishes on suitably sized baking trays to
prevent spillage onto the oven base and to help
reduce cleaning.
· 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 a 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 25.
· For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.