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Hints and tips
• Arrange the shelves in the required
positions before switching the oven on.
Shelf positions are counted from the
bottom upwards.
• 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.
• 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 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 aluminium or polished
steel trays reflect the heat away and
give less base browning.
• Because of the smaller cooking space,
lower temperatures and shorter cooking
times are sometimes required.
• Do not place dishes directly onto the
oven base as it becomes very hot and
damage may occur.
• 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.