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18
HINTS AND TIPS
• All cooking should be carried out using an oven
shelf positioned in one of the shelf runners.
• Stand dishes on a suitably sized baking tray on
the shelf to prevent spillage onto the oven base
and to help reduce cleaning.
• There should always be at least 2.5cm (1”)
between the top of the food and the 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 directly below the element.
• DO NOT place dishes directly onto the oven
base as it becomes very hot and damage may
occur.
• 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 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 on page 21.
• For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.