lHINTS AND TIPS
All oven cooking should be carried out on shelf positions one and two using a cranked shelf. Shelf positions are numbered from the bottom
lupwards.
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
ltray/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 non- stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat
laway and give less base browning.
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 23.
For economy leave the door open for the shortest possible time, particularly when placing food into a
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