User manual

HINTS AND TIPS

• Single level cooking gives best results. If you

require more than one level of cooking use the

main fan oven.

• The middle shelf allows for the best heat

distribution. To increase base browning simply

lower the shelf position. To increase top

browning raise, the shelf position.

• 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 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 used will affect the degree of base

browning. 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 place baking trays directly on the oven

base as it interferes with the oven air circulation

and can lead to base burning; use the lower shelf

position.

• 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.

Do not place cookware and cooking pots

with rough bases e.g. cast iron on the oven

door as damage to the glass may occur.