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TO FIT THE TOP OVEN SHELF
The shelf should be fitted with the straight rods
uppermost on the frame and the forms towards the
back of the oven. If not fitted correctly the anti-tilt and
safety stop mechanism will be affected.
HINTS AND TIPS
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 below the
element.
Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray/dish to allow for maximum circulation.
All cooking should be carried out on shelf
positions one and two, using a cranked shelf.
When more space is required, for example when
roasting or using a deep casserole, a straight
shelf from the main oven may be placed on the
second oven base.
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 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 place dishes or baking trays directly
onto the oven base as it becomes very hot and
damage may occur.
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 below.
For economy leave the door open for the
shortest possible time, particularly when placing
food into a pre-heated oven.
SECOND OVEN COOKING CHART
FOOD Shelf
Position
Cooking
Temp°C
Biscuits
Bread
Casseroles
Cakes:
Small/Queen
Sponges
Madeira
Rich Fruit
Christmas
Meringues
Fish
Fruit Pies & Crumble
Milk Puddings
Pastry: Choux
- Shortcrust
- Flaky
- Puff
Plate Tarts
Quiches/Flans
Scones
Roasting:
Meat & Poultry
2crk.
1crk.*
1crk.*
2 crk.
2crk.
1crk.
1crk.
1crk.
1crk.
1crk.
1crk.
1crk.
1crk.
Depending
on dish
2crk.
1crk.
2crk.
1crk.*
180-190
210-220
130-140
180-190
160-170
140-150
140-150
130-140
90-100
170-190
190-200
140-150
160-170
190
180
210-220
170-180
crk. = Cranked shelf
* or a straight shelf from the main oven on the oven
base.
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