HINTS AND TIPS
Arrange the shelves in the required positions before switching the oven on. Shelf positions are counted from the bottom upwards.
When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results.
When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size will be cooked in the same time.
It is recommended that when baking larger quantities, the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary.
The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or
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.
DO NOT place baking trays directly on the oven floor as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position.
The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart, on page 27.
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