lThere should always be at least 2.5cm (1")lFor economy leave the door open for the
between the top of the food and the element.shortest possible time, particularly when placing
This gives best cooking results and allows roomfood into a pre-heated oven.
for rise in yeast mixtures, Yorkshire puddings,
etc.
lWhen cooking cakes, pastry, scones, bread, etc.,
place the tins or baking trays centrally on the
shelf directly below the element.
lDO NOT place dishes directly onto the oven
base as it becomes very hot and damage may
occur.
lThe material and finish of the baking trays 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.
lBecause of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required. Be guided by the
recommendations on page 21.
1818 |
ACEC
