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25
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.
· When batch baking one type of food, e.g. Victoria
sandwich cakes, those of similar size will be
cooked in the same time.
· 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.
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.
· DO NOT place baking trays directly on the oven
floor as it interferes with the oven air circulation
and can lead to base burning; use the lower shelf
position.
· 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 27.