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There should always be at least 2.5 cm (1") between
the top of the food and the heating element. This
gives the best cooking results and allows room for
yeast mixtures to rise, Yorkshire puddings, etc.
When cooking cakes, pastry, scones, bread etc., place
the tins or baking trays centrally below 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.
Stand dishes on suitable 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 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
preheated oven.
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