The oven
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Baking trays and dishes
For your safety
Never place cooking dishes, trays and so on over the oven burner. This will damage the oven as well as the ovenware and possibly the cabinet underneath the oven.
Leave a gap of 13mm (½") Leavebetweena gapallofdishes13mmand(½")thebetweensidesof all dishestheandoventhesosidthesheatof thecan circulateovenso the heatproperlycancirculate. properly.
Do not push dishes too far back
Do not push dishes too far back as food will
as food will burn if it overhangs the burn if it overhangs the burner flames.
burner flames.
For the best results we recommend that you use a baking tray which is 310mm (12") square. If you use a tray or tin which is larger than this, you may need to turn it around during cooking.
Place single dishes on the centre of the shelf. You may need to turn large items around during cooking.
Roasting
For best results we recommend open roasting using minimal fat or oil to prevent splashing.
It is not necessary to cover meat or poultry or wrap food in foil when roasting as this restricts the circulation of heat and will lead to extended cooktimes.
If you are using a roasting bag or cover chicken breast with foil, be prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb).
When cooking large items such as turkeys, the use of foil may be required to prevent the breast becoming dry before the rest of the bird is fully cooked.
Condensation
Condensation may form on the oven. This is quite normal and nothing to worry about. The condensation forms when heat and moisture are present, for example during cooking. Whenever possible try to make sure that food which contains a lot of moisture for example casseroles are covered. If you do notice any condensation, wipe it up straight away.
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