19
Electric
oven
cooking
tips
Before
cooking
commences
allow
the
interior
to
come
up
to
the
required
temperature.
(On
electric
ovens
pre
‐
heat
until
the
temperature
indicating
light
extinguishes).
Refer
to
cooking
chart
on
pages
20
‐
21
for
approximate
cooking
temperatures,
times
and
tray
positions.
Personal
experience
will
help
determine
any
variations
in
the
values
reported
in
the
table.
In
any
case,
it
is
recommended
to
follow
the
instructions
of
the
specific
recipe
used.
Open
the
door
as
little
as
possible
during
cooking.
If
it
is
necessary
to
open
the
door
turn
to
a
non
‐
fan
function
to
minimise
heat
loss.
Open
the
door
as
little
as
possible
during
operation.
If
necessary
to
cover
food
with
foil
or
baking
paper
whilst
cooking
in
fan
mode,
ensure
that
the
foil
or
paper
is
firmly
secured.
For
easy
viewing
and
a
more
even
cooking
result
bring
the
dishes
and
trays
forward
to
the
front
of
the
oven
shelf.
Avoid
placing
food
too
close
to
the
rear
of
the
oven.
For
even
heat
circulation
ensure
that
dishes
and
trays
do
not
touch
each
other
or
the
sides
of
the
oven.
Best
results
when
baking,
roasting
and
multi
level
cooking
will
be
obtained
by
cooking
with
the
fan
in
operation.
Best
results
when
baking
meringues,
pavlovas,
souffles
and
other
delicate
items
will
be
obtained
by
cooking
without
the
fan
in
operation.
Do
not
place
foil,
baking
trays,
dishes
or
any
other
items
directly
on
the
base
of
the
oven.
Note:
When
oven
is
operating
the
glass
door
will
become
warm
to
the
touch.
