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HINTS AND TIPS
Remember that the top of the oven is hotter than
the bottom. The approximate difference in
temperature between the top and the bottom is
30°C.
If a higher shelf position is used than is
recommended in the chart on page 30 it may be
necessary to lower the cooking temperature by
approximately 10°C.
Be prepared to interchange dishes between the
higher and lower shelf position during cooking
where necessary.
It is best to cover dishes where practical for part
of the cooking time to prevent over browning.
Covering the food will also reduce fat splashing
onto the oven interior and help to keep the oven
clean. Uncover food for the last 15-30 minutes of
cooking time to allow the food to brown.
Ensure that food is placed centrally on the
shelves and that there is sufficient room around
the dishes to allow for maximum air circulation.
The use of enamelware or dark, heavy or non-
stick utensils will help to increase base browning
for dishes such as Yorkshire Pudding, Plate Pies
etc.
For faster preheating use the fan oven function to
preheat the oven until the oven indicator neon
goes out, then switch to the zoned oven following
the times, temperatures and shelf positions
recommended.
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