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HINTS AND TIPS
Remember that the top of the oven is hotter
than the bottom. The approximate difference
in temperature between the top and the
bottom is 30°C.
If a higher shelf position is used than is
recommended in the chart on page 28 it may
be necessary to lower the cooking
temperature by approximately 10°C.
Be prepared to interchange dishes between
the higher and lower shelf position during
cooking where necessary
It is best to cover dishes where practical for
part of the cooking time to prevent over
browning. Covering the food will also reduce
fat splashing onto the oven interior and help
to keep the oven clean. Uncover food for the
last 15-30 minutes of cooking time to allow
the food to brown.
Ensure that food is placed centrally on the
shelves and that there is sufficient room
around the dishes to allow for maximum air
circulation.
The use of enamelware or dark, heavy or
non- stick utensils will help to increase base
browning for dishes such as Yorkshire
pudding, pies etc.
For faster preheating use the fan oven
function to preheat the oven until the main
oven indicator neon goes out, then switch to
the zoned oven following the times,
temperatures and shelf positions
recommended in the cook chart.
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