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Hints and tips when using the
top oven
•
Arrange the shelves in the required positions before
switching the oven ON. Shelf positions are counted from
the bottom upwards.
•
There should always be at least 2.5cm (1”) between the top
of the food and the 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/dish to allow for
maximum circulation.
•
Stand 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 used
affect base browning. 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.
•
Because of the smaller cooking space and lower
temperatures, shorter cooking times are sometimes
required. Be guided by the recommendations given in the
cooking chart.
•
Do not place baking trays directly on the oven base as it
interferes with the oven air circulation and can lead to base
burning; use the lower shelf position.
•
For economy leave the door open for the shortest possible
time, particularly when placing food into a pre-heated oven.
Hints and tips when using main
oven conventional cooking
•
Single level cooking gives best results. If you require more
than one level of cooking use the main fan oven.
•
The middle shelf allows for the best heat distribution. To
increase base browning simply lower the shelf position. To
increase top browning raise, the shelf position.
•
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.
•
Stand 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 used
will affect the degree of base browning. 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 place baking trays directly on the oven base as it
interferes with the oven air circulation and can lead to base
burning; use the lower shelf position.
•
For economy leave the door open for the shortest possible
time, particularly when placing food into a pre-heated oven.
Hints and tips when using main
oven fan cooking
•
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.
•
Do not
place baking trays directly on the oven base as it
interferes with the oven air circulation and can lead to base
burning; use the lower shelf position.
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