18
Using the Ovens
Trays and shelf positions
If two trays (eg; of small cakes or
biscuits) or two items (eg; sponge
cakes) are being cooked together
in the conventional oven, remove
the top tray or item when it is
cooked and raise the lower tray or
item to the higher shelf position to
complete cooking. When using
the fanned oven, there is no need
to interchange trays or items.
For best results no more than 16
cakes of 5 - 6cm (2 - 2
1
⁄2”) should
be cooked on a tray.
If cooking more than one item /
tray, cooking times may need to
be increased.
Where additional browning of the
bases is required - eg; pies and
pastries - interchange part way
through cooking. Enough space
must be left between dishes / tins
used and the oven sides, to allow
for air circulation.
Do not line the oven shelves or the
oven base with foil as this can hin-
der heat circulation and lead
to impaired cooking performance.
Do not make larger sizes of cakes
than the oven can cope with. You
should allow at least 2.5cm (1
inch) space between the oven
walls and the tin.
Remember to place food centrally
on the oven shelf and leave at
least 1 clear shelf position
between each shelf used to allow
free circulation of heat. When
baking, do not open the door
more than absolutely necessary,
especially when baking sensitive
items such as soufflés and cakes.
Cooked results are a matter of per-
sonal preference and may be eas-
ily adjusted by selecting different
shelf positions to those recom-
mended in the cooking guide. If
you prefer a darker cooked result,
then select higher shelf positions.
Cooking times may need to be
adjusted slightly when shelf posi-
tions other than those recommend-
ed in the cooking guide are used.
When batch cooking foods that
will rise during cooking - eg;
bread - always ensure that enough
space has been left between the
oven shelves used, to allow for the
rise.
The shelf positions given in the
baking guide are the suggested
shelf positions only, and can be
varied accordingly to individual
preference.
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