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Text excerpt from page 18 (click to view)
HINTS AND TIPS
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Use the Top Oven when you want to warm plates. Use the lowest setting on the top oven temperature control. You can only cook on one shelf when using the Top Oven. For the best results food should be placed in the centre of the oven. To increase top browning e.g. for au gratin dishes, the food should be placed towards the top of the oven. Similarly for foods which benefit from the base been browned, e.g. pizza, quiches and flans place the food on a lower shelf. There should always be at least 2.5cm (1�) between the top of the food and the grill 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. Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray or dish to allow for maximum circulation. Stand dishes on suitably sized baking trays on to prevent spillage onto the oven base and to help reduce cleaning. Where a larger quantity of food is to be cooked we recommend you use the Main Fan Oven. Place 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 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 or meat tin as a baking tray as this will increase base browning of the food. Because of the smaller cooking space and lower temperatures, shorter cooking times are sometimes required. Be guided by the recommendations in the cooking chart. For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven.
