lThere should always be at least 2.5cm (1")lBecause of the smaller cooking space, lower
between the top of the food and the element.temperatures and shorter cooking times are
This gives best cooking results and allows roomsometimes required. Be guided by the
for rise in yeast mixtures, Yorkshire puddings etc.recommendations on page 30.
When cooking cakes, pastry, scones, bread etc.,
place the tins or baking trays centrally below thelFor economy leave the door open for the
element.shortest possible time, particularly when placing
food into a pre-heated oven.
lEnsure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray/dish to allow for maximum circulation.
lStand dishes on suitably sized baking trays to
prevent spillage onto the oven base and to help
reduce cleaning.
lThe use of excessively high temperatures can
cause uneven browning. It may be necessary to
reduce temperatures slightly. Refer to the
recommendations given in the oven cooking
chart, see page 30.
lThe 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.
lDO NOT use the grill pan as a baking tray as this
will increase base browning of the food.
27 |
ACEC
