17
OvEN COOKiNg TiPS
Generally, the top shelf positions are for grilling, and the middle and lower positions are
suitable for baking, roasting and casseroles. Do not place anything on the oven floor.
ImpORTANT!
do not place aluminium foil, dishes with reflective qualities, water, ice or any object
on the oven floor as this will cause a heat build-up which irreversibly damages the
enamel.
Baking
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Always position the oven shelves before turning the oven on.
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Grease tins and line bases with non-stick paper. For rich mixtures and fruitcakes, line the
sides of the tins as well.
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Turn cakes onto baking racks when cool. Leave sponges in tins for at least 10 minutes
before inverting.
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Always preheat the oven until the temperature indicator light turns off. This is
particularly important when baking.
grilling
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The length of time your food takes to grill will be affected by its thickness and
temperature.
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When grilling thicker items such as sausages, turn them often to ensure even browning.
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Always grill with the door open to the first stop position unless you use FAN GRILL,
when the door should be closed and the oven does not need preheating.
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The door and cooktop may become hot. Take care and keep children away.
roasting
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A large piece of meat requires fewer minutes per 500g than a smaller piece. Meat with
a bone will cook faster than a rolled roast.
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Do not add water to your roast as this has a steaming effect.
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Use a meat thermometer to ensure an accurate result. As the internal temperature of
the meat will continue to rise during standing, please allow for this in your calculation.
This is particularly important if you want a rare or medium rare roast.
