User manual

HINTS AND TIPS

· 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 directly below the element.

Dishes, tins and trays should not be placed

directly on oven base as it becomes very hot

and damage will occur.

· 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 suitably sized baking trays to

prevent spillage onto the oven base and to help

reduce cleaning.

· The material and finish of the baking tray and

dishes will affect the degree of base browning of

the food. 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 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

recommendations on page 25.

· For economy leave the door open for the shortest

possible time, particularly when placing food into

a pre-heated oven.