HINTS AND TIPS
•All cooking should be carried out using an oven shelf positioned in one of the shelf runners.
•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 on the shelf.
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Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray or dish to allow for maximum circulation.
Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
•The material and finish of the baking tray and dishes used affect base browning. Enamelware, dark, heavy or
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DO NOT place dishes directly onto the oven base as it becomes very hot and damage may occur.
Because of the smaller cooking space, lower temperatures and shorter cooking times are sometimes required.
•For economy leave the door open for the shortest possible time, particularly when placing food into a
Do not place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur.
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