•Stand 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 affect base browning. En- amelware, dark, heavy or non- stick uten- sils increase base browning. Shiny alumi- num or polished steel trays reflect the heat away and give less base browning.
•When cooking more than one dish in the oven, place dishes centrally on different shelves rather than cluster several dishes
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on one shelf, this will allow the heat to cir- culate freely for the best cooking results.
•If you are cooking more than one tray of similar items, for example cakes or bis- cuits, swap the trays during cooking or you can remove the top tray when the food is cooked and move the lower tray to the higher shelf to finish cooking.
•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.
Cooking tables
Grilling chart
Food | Grilling Time (Total Hours) |
Bacon Rashers | 0:05 - 0:06 |
Beef Burgers | 0:10 - 0:15 |
Chicken Joints | 0:30 - 0:40 |
Lamb Chops | 0:15 - 0:20 |
Pork Chops | 0:20 - 0:30 |
Whole Trout/Mackerel | 0:15 - 0:25 |
Plaice/Cod Fillets | 0:10 - 0:15 |
Kebabs | 0:20 - 0:30 |
Kidneys – Lamb/Pig | 0:08 - 0:12 |
Liver – Lamb/Pig | 0:10 - 0:20 |
Sausages | 0:20 - 0:30 |
Steak – Rare | 0:06 - 0:12 |
Steak – Medium | 0:12 - 0:16 |
Steak – Well Done | 0:14 - 0:20 |
Toasted Sandwiches | 0:03 - 0:04 |
The times quoted above are given as a guide and should be adjusted to suit personal taste. Adjust the grill setting and the grill pan grid to suite different thicknesses of food.
Top oven cooking chart
The temperature and baking times are for guidance only, as these will depend on the consistency of the various ingredients and the number, type and size of baking tray or tins used. It may be necessary to increase or decrease the temperature to suit individual preference and requirements.
Food |
| Shelf position |
|
|
|
Biscuits |
| 3 |
|
|
|
For best results, moist recipes (for example pizza, fruit flans etc) should be baked on one level.
To ensure optimal performance when cook- ing convenience foods, pizza or frozen and chilled ready meal, always preheat the oven first.
Gas mark | Cooking Time (Total |
| Hours) |
4 | 0:10 - 0:20 |
|
|