ATAG
55
-
Stand dishes on suitably sized baking trays
to prevent spillage onto the base of the oven and
make cleaning easier.
-
Do not
place dishes, tins or baking trays
directly on the oven base as it becomes very hot
and damage will occur.When using this setting, heat
comes from both the top and bottom elements.
This allows you to cook on a single level and is
particularly suitable for dishes which require extra
base browning such as quiches and flans.
Gratins, lasagnes and hotpots which require extra
top browning also cook well in the conventional
oven.
Top heating element
1.
Turn the oven function control function knob
on
.
2.
Turn the oven thermostat control knob on
the desired temperature.
The heat comes from the top of the oven only, to
allow you to finish your dishes, e.g. lasagne,
shepherds pie, cauliflower cheese etc.
Bottom heating element
1.
Turn the oven function control function knob
on
.
2.
Turn the oven thermostat control knob on
the desired temperature.
This function is particularly useful when blind-baking
pastry. It may also be used to finish off quiches or
flans to ensure the base pastry is cooked through.
Grilling
-
Most foods should be placed on the grid in
the grill pan to allow maximum circulation of air
and to lift the food out of the fats and juices. Food
such as fish, liver and kidneys may be placed directly
on the grill pan, if preferred.
-
Food should be thoroughly dried before
grilling to minimise splashing. Brush lean meats
and fish lightly with a little oil or melted butter to
