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,
letc.
When cooking cakes, pastry, scones, bread, etc., place the tins or baking trays centrally on the
lshelf directly below the element.
DO NOT place dishes directly onto the oven base as it becomes very hot and damage may
loccur.
The material and finish of the baking trays and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or
DO NOT use the grill pan as a baking tray as this
lwill 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 recommendations on pages 24 and 25.
lFor economy leave the door open for the shortest possible time, particularly when placing food into a
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