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HINTS AND TIPS
Only cook on one shelf when using the top
oven. For the best results food should be
placed in the centre of the oven. To increase
top browning e.g. for au gratin dishes, the
food should be placed towards the top of the
oven. For foods which benefit from the base
being browned, e.g. pizza, quiches and flans
place the food on a lower shelf.
There should always be at least 2.5cm (1")
between the top of the food and the top
element. This gives best cooking results and
allows room for rise in yeast mixtures,
Yorkshire puddings etc.
Ensure that food is placed centrally on the
shelf and there is sufficient room around the
baking tray or dish to allow for maximum air
circulation.
Placing dishes on a baking tray on the shelf
will prevent spillage onto the oven base and
help reduce cleaning.
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 and
lower temperatures, shorter cooking times
are sometimes required. Be guided by the
recommendations in the cooking chart.
For economy leave the door open for the
shortest possible time, particularly when
placing food into a pre-heated oven.
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