HINTS AND TIPS
Remember that the top of the oven is hotter than the bottom. The approximate difference in temperature between the top and the bottom is 30°C.
If a higher shelf position is used than is recommended in the chart on page 30 it may be necessary to lower the cooking temperature by
lapproximately 10°C.
Be prepared to interchange dishes between the higher and lower shelf position during cooking
lwhere necessary.
It is best to cover dishes where practical for part of the cooking time to prevent over browning. Covering the food will also reduce fat splashing onto the oven interior and help to keep the oven clean. Uncover food for the last
lEnsure that food is placed centrally on the shelves and that there is sufficient room around the dishes to allow for maximum air circulation.
The use of enamelware or dark, heavy or non- stick utensils will help to increase base browning for dishes such as Yorkshire Pudding, Plate Pies
letc.
For faster preheating use the fan oven function to preheat the oven until the oven indicator neon goes out, then switch to the zoned oven following the times, temperatures and shelf positions recommended.
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