18
HINTS AND TIPS
•Most cooking should be carried out using an
oven shelf positioned in one of the shelf runners.
•Larger roasts and casseroles should normally be
cooked in the main oven. However, they may be
cooked on a flat shelf placed on the base of the
top oven provided there is sufficient room for air
circulation around the food.
•Stand dishes on a suitably sized baking tray on
the shelf to prevent spillage onto the oven base
and to help reduce cleaning.
•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 on the
shelf directly below the element.
•DO NOT place dishes or baking trays directly
onto the oven base as it becomes very hot and
damage may occur.
•The material and finish of the baking trays and
dishes 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.
•Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required. Be guided by the
recommendations on page 21.
•For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heatedoven.