HINTS AND TIPS
All cooking should be carried out using shelf positions one and two using a cranked shelf. Shelf positions are counted from the bottom upwards.
When more space is required, for example when roasting or casseroling, a straight shelf from the main oven may be placed on the
lsecond oven base.
There should always be at least 2.5cm (1") between the top of the food and the 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 below the element.
Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
Stand dishes on suitably sized baking trays to prevent spillage onto the oven base and to help
lreduce cleaning.
The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or
DO NOT use the grill pan or meat tin 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 18.
For economy leave the door open for the shortest possible time, particularly when placing
lfood into a
DO NOT place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur.
When roasting, use the trivet in the meat tin. Fat and meat juices will drain into the meat tin and can be used to make gravy. The trivet also prevents fat splashes soiling the oven interior.
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