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16
•
Do not push dishes too far back
as food will burn if it overhangs
the burner flame.
•
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.
•
When cooking more than one
dish in the oven, place dishes
centrally on different shelves
rather than cluster several dishes
on one shelf, this will allow the
heat to circulate freely for the
best cooking results.
•
If you are cooking more than one
tray of similar items, for example
cakes or biscuits, swap the trays
during cooking or you can
remove the top tray when the
food is cooked and move the
lower tray to the higher shelf to
finish cooking.
•
Do not place baking trays directly
on the oven base as it interferes
with the oven air circulation and
can lead to base burning; use the
lower shelf position.
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.