lHINTS AND TIPS
Most cooking should be carried out using an oven shelf positioned in one of the shelf runners.
Larger roasts and casseroles should normally be cooked in the main oven. However, they may be cooked on a flat shelf from the main oven placed on the base of the top oven provided there is sufficient room for air circulation around the food.
Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
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 shelf directly below the element.
lDO NOT place dishes directly onto the oven base as it becomes very hot and damage may occur.
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 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 on pages 23 and 24.
For economy leave the door open for the shortest possible time, particularly when placing food into a
AUTOMATIC COOKING
If you use the automatic timer to cook food in the top oven be guided by the recommendations given below.
*It is advisable to leave food in the oven for as short a time as possible before automatic cooking.
*When cooking is complete do not leave food to stand in the oven, but remove and cool it quickly if the food is not to be consumed immediately.
*Always ensure food in the oven is covered if its not possible to remove food immediately after cooking.
20
