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HINTS AND TIPS
· Use the top oven when you want to warm plates.
Use a setting of 80°C – 100°C on the oven
temperature control.
· You can only cook on one shelf when using the
top oven. For the best results food should be
placed in the centre of the oven. To increase top
browning e.g. for au gratin dishes, the food
should be placed towards the top of the oven.
Similarly for foods which benefit from the base
being browned, e.g. pizza, quiches and flans,
place the food on a lower shelf.
· There should always be at least 2.5cm (1”)
between the top of the food and the grill element.
This gives best cooking results and allows room
for rise in yeast mixtures, Yorkshire puddings etc.
When cooking cakes, pastry, scones bread etc.,
place the tins or baking trays centrally on the
shelf.
· Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray or dish to allow for maximum circulation.
· Where a larger quantity of food is to be cooked
we recommend you use the main fan oven.
· Place 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 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 and lower
temperatures, shorter cooking times are
sometimes required. Be guided by the
recommendations in the cooking chart.
· For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.
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