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When cooking cakes, pastry, scones, bread, etc.,
place the tins or baking trays centrally on the
shelf directly below the element.
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 trays 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, lower
temperatures and shorter cooking times are
sometimes required. Be guided by the
recommendations given in the oven cooking
charts on pages 24 and 25.
For economy leave the door open for the
shortest possible time, particularly when placing
food into a pre-heated oven.
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