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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.
Dishes, tins and trays should not be placed
directly on oven floor as it becomes very hot
and damage will occur.
Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish
to allow for maximum circulation.
Stand dishes on suitably sized baking trays 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 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 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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