Preheating
When you need to preheat the oven, we recommend you do so for 10 minutes.
For recipes needing high temperatures, e.g. bread, pastries, scones, soufflés
etc., best results are achieved if the oven is preheated first. For best results
when cooking frozen or cooked chilled ready meals always preheat the oven
first.
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. Enamel- ware, dark, heavy or non-stick utensils increase base
browning. Shiny aluminium or polished steel trays reflect the heat away and
give less base browning
When cooking more than one dish in the 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
If you are cooking more than one tray of similar items, for example cakes or
biscuits, swap the trays during cooking or you can remove the top tray when
the food is cooked and move the lower tray to the higher shelf to finish
cooking
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.
Cooking
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18
4. Part : USE OF YOUR OVEN
CORRECT
WRONG
pot bottom is round
WRONG
pot bottom is small
WRONG
pot bottom does not sit well
Figure 9
