25
HINTS AND TIPS
•
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 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 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.
•
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.
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.
