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HINTS AND TIPS
Most cooking should be carried out using an oven
shelf positioned in one of the shelf runners.
Larger roasts and casseroles should normally be
cooked in the fan oven. However, they may be
cooked on a flat shelf placed on the base of the top
oven provided there is sufficient room for air
circulation around the food.
Stand dishes on a suitably sized baking tray on the
shelf to prevent spillage onto the oven base and to
help reduce cleaning.
If it is unavoidable that several dishes are placed on
the shelf, for your safety DO NOT withdraw the
shelf when removing food or dishes from the oven.
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.
DO NOT place dishes or baking trays directly onto
the oven base as it becomes very hot and damage
may occur.
When cooking cakes, pastry, scones, bread etc.,
place the tins or baking trays centrally on the shelf
directly below the element.
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 or meat tin 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.
For economy leave the door open for the shortest
possible time, particularly when placing food into a
pre-heated oven.
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