The effects of dishes on cooking results
Dishes and tins vary in their thickness, heat conductivity,
colour etc. which affects the way they transfer heat to the
food inside them.
•
Aluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
•
Enamelled cast iron, anodized aluminium, aluminium
with non-stick interior and coloured exterior and
dark, heavy utensils increase cooking and base
browning.
•
To increase base browning simply lower the shelf
position. To increase top browning, raise the shelf
position.
•
Always place dishes centrally on the shelf to ensure
even browning.
•
Single level cooking gives best results in conventional
modes that do not use the oven fan. If cooking on
more than one level, use the fan forced function.
•
Do not place trays on the base of the oven. This may
damage the enamel.
TIPS AND TROUBLESHOOTING
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