Baking trays and dishes
Leave a gap of 13mm (½") between
all dishes and the sides of the oven
so the heat can circulate properly.
Do not push dishes too far back as
food will burn if it overhangs the
burner flames.
For the best results we recommend that you use a baking tray which is
310mm (12") square. If you use a tray or tin which is larger than this,
you may need to turn it around during cooking.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking.
Roasting
For best results we recommend open roasting using minimal additional
fat or oil to prevent splashing.
It is not necessary to cover meat or poultry or wrap food in foil when
roasting as this restricts the circulation of heat and will lead to extended
cooktimes.
If you use a roasting bag or cover chicken breast with foil, be prepared
to allow an extra 10 - 15 minutes for each 1/2kg (1lb).
When cooking large items such as turkeys, the use of foil may be
required to prevent the breast becoming dry before the rest of the bird is
fully cooked.
Condensation
Condensation may form on the cooker. This is quite normal and nothing
to worry about. The condensation forms when heat and moisture are
present, for example during cooking. Whenever possible try to make
sure that food which contains a lot of moisture for example casseroles
are covered. If you do notice any condensation, wipe it up straight
away.
H I G H L E V E L G R I L L
12
For your safety
Never place cooking dishes, trays
and so on over the oven burner.
This will damage the cooker as
well as the ovenware and possibly
the floor covering underneath the
cooker.
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