Using the Ovens
Zones of heat
The temperature at the centre of the oven corresponds with the selected gas mark and is slightly higher towards the top of the oven and slightly lower towards the oven base.
These zones of heat can be useful as different dishes requiring different temperatures can be cooked at the same time, when more than one shelf is used.
The temperature at the oven base is suitable for cooking baked vegetables, baked fruit, milk pudding etc, and for warming bread rolls, soup, coffee, or ovenproof plates and dishes.
If you find that over a period of time, the oven becomes hotter when used at a particular gas mark, the thermostat may need to be replaced.
Oven furniture
Baking tray and roasting tins
For best cooked results and even browning, the maximum size baking trays and roasting tins that should be used are as follows;
Baking tray | 350mm x 330mm |
Roasting tin | 370mm x 320mm |
Position baking trays and roasting tins on the middle of the shelves, and leave one clear shelf position between shelves, to allow for circulation of heat.
Oven shelves
Extra shelves may be ordered from your local supplier.
The oven shelf must be positioned with the upstand at the rear of the oven and facing upwards.
You will see that there are differences between the oven shelves for the top oven and the main oven.
The top oven shelf helps to ensure even baking in the top oven. It has a rear deflector fitted to it, and is not intended for use in the main oven.
Slow cooking
Make sure that frozen foods are thoroughly THAWED before cooking.
Do not slow cook joints of meat or poultry weighing more than 21⁄4kg / 41⁄2lb.
Always use the top half of the oven for slow cooking.
For roasting joints of meat or poultry, and for pot roasts preheat the oven to gas mark 6 and cook for 30 minutes, then adjust the oven control to the “S” slow setting for the remainder of the cooking time.
Slow cooking times will be about three times as long as conventional cooking times.
12
