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Hints and Tips
• Use the top oven when you want to warm
plates. Use the lowest setting on the second
oven temperature control.
• There should always be at least 2.5cm (1”)
between the top of the food and the grill
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 or dish to allow for maximum circulation.
• Where a degree of evenness in baking is
required, it may be necessary to interchange
food during cooking.
• Where a larger quantity of food is to be cooked
we recommend you use the main oven.
• Place 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.
• Do not use the grill pan 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.
• 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.
• For economy leave the door open for the
shortest possible time, particularly when placing
food into a pre-heated oven.