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TO FIT THE MAIN OVEN SHELVES
The shelves 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
· Arrange the shelves in the required positions
before switching the oven on. Shelf positions are
counted from the bottom upwards.
· When cooking more than one dish in the fan
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.
· It is recommended that when baking larger
quantities, the shelf positions should be evenly
spaced to suit the load being cooked. A slight
increase in cooking time may be necessary.
· 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, while oven
glassware, shiny aluminium or polished steel
trays reflect the heat away and give less base
browning.
· The use of excessively high temperatures can
cause uneven browning. It may be necessary to
reduce temperatures slightly. Refer to the
recommendations given in the oven cooking
chart, on page 31.
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