13
Tips on using the Oven
- Runner positions are not critical, but
make sure the shelves are evenly spread.
- When cooking more than one dish in the
fan oven, place dishes centrally on the
shelves rather than several dishes on one
shelf.
- When the oven is full, you may need to
allow slightly longer cooking time.
- A shelf may be placed on the floor of the
oven. Place dishes on a shelf in this
position rather than on the oven base, to
allow air circulation around the food.
- When the oven is full of the same food,
e.g. equal trays of small cakes or equal
size victoria sandwich cakes, then they
will be cooked in the same time and
removed from the oven together. When
different sizes of trays or types of food,
e.g. biscuits and cakes are cooked, they
will not necessarily be ready together.
- The fan oven can be used to heat foods
through without thawing first, e.g. fruit
tarts, mince pies, sausage rolls, and
other small pastry items. Use a tempe-
rature of 190-200°C and allow 20-40
minutes (depending on the quantity of
food in the oven).
- The use of too high temperatures can
cause uneven browning. Check with the
recommendations for oven temperatures
given in the cooking charts, but be
prepared to adjust the temperature by
10°C if necessary. Remember to reduce
temperatures by about 20-25°C for your
own conventional recipes.
- When roasting do use the trivet in the
meat tin. Fat and meat juices will drain
into the meat tin below and can be used
to make gravy. The trivet also prevents
splashes of fat from soiling the oven
interior.
- The meat tin
should not
be placed on a
heated hotplate as this may cause the
enamel to crack.
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