Baking tray and roasting tins
For best cooked results and even
browning, the maximum size baking
trays and roasting tins that should be
used are as follows;
50cm wide models:
Baking tray
290mm x 270mm
This size of baking tray will hold up to
16 small cakes.
Roasting tin
320mm x 270mm
55cm wide models:
Baking tray
350mm x 280mm
This size of baking tray will hold up to
20 small cakes.
Roasting tin
370mm x 320mm
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated, leading
to uneven baking results.
Slow cooking
Make sure that frozen foods are
thoroughly
THAWED
before cooking.
Do not
slow cook joints of meat or
poultry weighing more than 2
1
⁄
4
kg /
4
1
⁄
2
lb.
Always use the top half of the oven for
slow cooking.
For roasting joints of meat or poultry,
and for pot roasts preheat the oven to
gas mark 6 and cook for 30 minutes,
then adjust the oven control to the ‘
S
’
slow set for the remainder of the
cooking time.
Slow cooking times will be about three
times as long as conventional cooking times.
Shelf positions
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
To allow for heat circulation, position
baking trays and roasting tins on the
middle of the shelves, and leave one
clear shelf position between shelves
when cooking with more than one shelf.
When cooking 2 trays or items,
remove the top item when it is cooked
and raise the lower item to the higher
shelf to finish cooking, or where
additional browning of the bases is
required - eg; pies and pastries - inter-
change part way through cooking.
If you prefer darker cooked results,
cook on a higher shelf, for paler results
use a lower shelf.
Oven light
(if fitted)
The oven light is operated by the oven
light switch, located on the facia.
Baking guide
Please note that the times and temper-
atures stated in the baking guide are
only intended for reference only - refer
to your recipe.
9
USING THE OVEN
25245 00 - NW gas HL 27/09/2002 09:30 Page 11
