Tricity Bendix DURHAM To FIT the TOP Oven Shelf, Second Oven Cooking Chart, Food

TO FIT THE TOP OVEN SHELF

The shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected.

lHINTS AND TIPS

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 etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally below the element.

Ensure that food is placed centrally on the shelf and there is sufficient room around the baking

ltray/dish to allow for maximum circulation.

All cooking should be carried out on shelf positions one and two, using a cranked shelf. When more space is required, for example when roasting or using a deep casserole, a straight shelf from the main oven may be placed on the second oven base.

Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base

land to help reduce cleaning.

The material and finish of the baking tray and dishes will affect the degree of base browning of the food. 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.

DO NOT place dishes or baking trays directly onto the oven base as it becomes very hot and

ldamage may occur.

DO NOT use the grill pan as a baking tray as this will 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

lrecommendations below.

For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven.

SECOND OVEN COOKING CHART

FOOD		Shelf	Cooking
		Position	Temp°C
Biscuits		2crk.	180-190
Bread		1crk.*	210-220
Casseroles		1crk.*	130-140
Cakes:
	Small/Queen	2 crk.	180-190
	Sponges	2crk.	160-170
	Madeira	1crk.	140-150
	Rich Fruit	1crk.	140-150
	Christmas	1crk.	130-140
	Meringues	1crk.	90-100
Fish		1crk.	170-190
Fruit Pies & Crumble		1crk.	190-200
Milk Puddings		1crk.	140-150
Pastry: Choux		1crk.	160-170
-	Shortcrust	Depending
-	Flaky	on dish
-	Puff
Plate Tarts		2crk.	190
Quiches/Flans		1crk.	180
Scones		2crk.	210-220
Roasting:
	Meat & Poultry	1crk.*	170-180

crk. = Cranked shelf

*or a straight shelf from the main oven on the oven base.

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