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Hints and tips
•
Arrange the shelves in the required
positions before switching the oven on.
Shelf positions are numbered from the
top downwards.
•
Ensure that food is placed centrally on
the shelf and there is sufficient room
around the baking tray/dish to allow for
maximum circulation.
•
Do not push dishes too far back as food
will burn if it overhangs the burner
flame.
•
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 used affect base
browning. 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.
•
When cooking more than one dish in
the oven, place dishes centrally on
different shelves rather than cluster
several dishes on one shelf, this will
allow the heat to circulate freely for the
best cooking results.
•
If you are cooking more than one tray of
similar items, for example cakes or
biscuits, swap the trays during cooking
or you can remove the top tray when
the food is cooked and move the lower
tray to the higher shelf to finish cooking.
•
Do not place baking trays directly on
the oven base as it interferes with the
oven air circulation and can lead to
base burning; use the lower shelf
position.
Do not place cookware and cooking
pots with rough bases e.g. cast iron
on the oven door as damage to the
glass may occur.