User manual

15
4
USING THE OVEN
11
USING THE OVEN
Loading the shelves
• The oven has five positions for shelves.
These are numbered from the lowest to
the highest.
• You can make the most of the oven, if
you cook more than one tray of food at
a time, eg two trays of scones, small
cakes or sausage rolls.
• When placing shelves, it is
important to give the maximum
space above and below. Load
shelves in this way:
– when baking with one shelf, place it at
shelf position 3 or 4);
– when cooking with two shelves, place
them at shelf positions 2 and 4.
Hints for better baking
• Select the correct shelf position for the food (see table above).
• Make sure dishes fit into the oven before switching it on.
• Keep the edges of the baking dishes at least 40mm from the side of the oven.
This provides better circulation of air and better cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven with other foods. This will cause
food to steam and not brown.
• After the oven is turned off it retains heat. Use this heat to cook custards or to dry bread.
• Do not use a lot of cooking oil when roasting. Too much oil will splatter the sides of
the oven.
• Use brightly finished aluminium or non-stick cooking pans for sponges and cakes.
Condensation
Condensation fogs the oven door and happens when you are cooking large quantities of
food from a cold start. You can minimise condensation by:
• keeping the amount of water used in cooking to a minimum;
• making sure that the oven door is firmly closed;
• baking custard in a baking dish which is just a little smaller than the water container;
• cooking casseroles with a lid.
Note: If you are using water in cooking, this will turn to steam and may condense outside
the oven. This is not a problem or a fault.
shelf position 5
shelf position 4
shelf position 3
shelf position 2
shelf position 1