Rangemaster Classic 60 Gas, User Manual

Page: 10 / 40

6
Cooking
•
Ensure that food is placed centrally on the shelf and that
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 the amount of cleaning required.
•
The material and finish of the baking tray and dishes
used will affect base browning. Enamel, dark, heavy
or nonstick utensils increase base browning. Shiny
aluminium or polished steel trays reflect the heat away
and reduce 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 remove the top tray when the food on it 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.