HINTS AND TIPS
•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 casseroling, a straight shelf from the main oven may be placed on the top oven base.
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•Arrange the shelves in the required positions before switching the oven ON. Shelves are numbered from the bottom upwards.
•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 tray/dish to allow for maximum circulation.
•Stand dishes on a suitably sized baking trays to prevent spillage onto the oven base and to help reduce cleaning.
•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 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 use the grill pan or meat tin 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 recommendations on page 37.
•For economy leave the door open for the shortest possible time, particularly when placing food into a
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