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HINTS AND TIPS
·
There should always be at least 2.5cm (1")
between the top of the food and the 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 centrally below the element.
·
Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray/dish to allow for maximum circulation.
·
Stand dishes on suitably sized baking trays 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
aluminium or polished steel trays reflect the heat
away and give less base browning.
·
DO NOT place dishes or baking trays directly
onto the oven base as it becomes very hot and
damage may occur.
·
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, lower
temperatures and shorter cooking times are
sometimes required. Be guided by the Top Oven
Cooking Chart.
·
For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.
base
browning.
Shiny
TOP OVEN COOKING CHART
FOOD
Biscuits
Bread
Casseroles
Cakes:
Small/queen
Sponges
Madeira
Rich Fruit
Christmas
Meringues
Fish
Fruit Pies & Crumble
Milk Puddings
Pastry: Choux
- Shortcrust
- Flaky
- Puff
Plate Tarts
Quiches/Flans
Scones
Roasting:
Meat&Poultry
crk.=Cranked Shelf
*or on a straight shelf from the main oven on the
base.
Shelf positions are counted from the bottom of the
oven upwards.
19
Shelf
Cooking
Position
Temp°C
2crk.
180-190
1crk.*
210-220
1crk.*
130-140
2crk.
180-190
2crk.
160-170
1crk.
140-150
1crk.
130-140
1crk.
130-140
1crk.
90-100
1crk.
170-190
1crk.
190-200
1crk.
140-150
1crk.
160-170
Depending
On dish
2crk.
190
1crk.
180
2crk.
210-220
1crk.*
170-180
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