User manual

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.

• 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 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 directly onto the oven

base as it becomes very hot and damage may

occur.

• DO NOT use the meat tin or 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.

• For economy leave the door open for the shortest

possible time, particularly when placing food into

a pre-heated oven.