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• Select the correct shelf location for food being cooked.
• Make sure dishes will fit into the oven before you switch it on.
• Keep edges of baking dishes at least 40mm from the side of the oven. This allows free
circulation of heat and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven with other foods. This will cause food to
steam and not brown.
• After the oven is turned off it retains the heat for some time. Use this heat to finish custards or
to dry bread.
• Do not use a lot of cooking oil when roasting. This will prevent splattering oil on the sides of
the oven and the oven door.
• When cooking things which require a high heat from below (e.g. tarts), place the cooking dish
on a scone tray in the desired shelf position.
• For sponges and cakes use aluminium, bright finished or non-stick utensils.
Oven shelf location
Your oven has five positions for shelves.
These are numbered 1 to 5 from the
lowest to the highest (see diagram).
To give maximum space above and below
the shelves, load them in this way:
• When cooking with 1 shelf, position it
at 2,3 or 4 (refer to table - oven
cooking guide).
• When cooking with 2 shelves, position
them at 2 and 4.
Use the oven efficiently, by cooking many
trays of food at the same time. For
example:
• Cook 2 trays of scones, small cakes or
sausage rolls.
• Cook a roast dinner at the same time as
you cook an apple pie.
Choosing the best cooking settings
The following table is intended as a guide and experience may show some variation in cooking
times necessary to meet individual requirements.
COOKING GUIDE
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