lWhen cooking cakes, pastry, scones, bread, etc., place the tins or baking trays centrally on the shelf directly below the element.
Stand dishes on suitably sized baking trays on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
The material and finish of the baking trays and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or
DO NOT use the grill pan as a baking tray as this will increase base browning of the food.
Because of the smaller cooking space, lower temperatures and shorter cooking times are sometimes required. Be guided by the
lrecommendations on page 23.
For economy leave the door open for the shortest possible time, particularly when placing food into a
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