14
Hints and tips
•
Arrange the shelves in the required
positions before switching the oven on.
Shelf positions are numbered from the
top downwards.
•
Ensure that food is placed centrally on
the shelf and there is sufficient room
around the baking tray/dish to allow for
maximum circulation.
•
Do not push dishes too far back as food
will burn if it overhangs the burner flame.
•
Stand dishes on a suitably sized baking
tray on the shelf to prevent spillage onto
the oven base a nd to help reduce
cleaning.
•
The material and finish of the bak ing tray
and dishes used affect base browning.
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.
•
When cooking more than one dish in the
oven, place dishes centrally on different
shelves rather than cluster several
dishes on o ne shelf, this will allow the
heat to c irculate freely for the best
cooking results.
•
If you are cooking more than on e tray of
similar items, for example cakes or
biscuits, swap th e trays during cooking
or you can remove the top tray when the
food is cooked and move the lower tray
to the higher shelf to finish cooking.
•
Do not place baking trays directly on the
oven base as it interferes with the oven
air circulation and can lead to base
burning; use the lower shelf position.
Do not place cookware and cooking
pots with rough bases e.g. cast iron
on the oven d oor as damage to the
glass may occur.