14
HINTS AND TIPS
•
Use the top oven when you want to warm plates.
Use the lowest setting on the top oven
temperature control.
•
There should always be at least 2.5cm (1”)
between the top of the food and the grill element.
This gives best cooking results and allows room
for rise in yeast mixtures, Yorkshire puddings etc.
When cooking cakes, pastry, scones bread etc.,
place the tins or baking trays centrally on the
shelf.
•
Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray or dish to allow for maximum circulation.
•
Where a degree of evenness in baking is
required, it may be necessary to interchange
food during cooking.
•
Where a larger quantity of food is to be cooked
we recommend you use the main oven.
•
Place dishes on a suitably sized baking tray on
the shelf to prevent spillage onto the oven base
and to help reduce cleaning.
•
The material and finish of the baking tray and
dishes used will affect the degree of base
browning of the food. Enamelware, dark, heavy
or non-stick utensils increase base browning.
Shiny aluminium or polished steel trays reflect
the heat away and give less base browning.
•
Do not
use the grill pan as a baking tray as this
will increase base browning of the food.
•
Do not
place baking trays directly on the oven
base as it interferes with the oven air circulation
and can lead to base burning; use the lower shelf
position.
•
Because of the smaller cooking space and lower
temperatures, shorter cooking times are
sometimes required. Be guided by the
recommendations in the cooking chart.
•
For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.
