13
HINTS AND TIPS
•
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, lower
temperatures and shorter cooking times are
sometimes required.
•
Do not
place dishes directly onto the oven base as
it becomes very hot and damage may occur.
•
For economy leave the door open for the shortest
possible time, particularly when placing food into a
pre-heated oven.
Do not place cookware and cooking pots with
rough bases e.g. cast iron on the oven door as
damage to the glass may occur.
