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· 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 base browning. Shiny
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 as a baking tray as this
will increase base browning of the food.
· For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.
· Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required. Be guided by the Top Oven
Cooking Chart.
TOP OVEN COOKING CHART
FOOD Shelf Cooking
Position Temp°C
Biscuits 2crk. 180-190
Bread 1crk.* 210-220
Casseroles 1crk.* 130-140
Cakes:
Small/queen 2crk. 180-190
Sponges 2crk. 160-170
Madeira 1crk. 140-150
Rich Fruit 1crk. 130-140
Christmas 1crk. 130-140
Fish 1crk. 170-190
Fruit Pies & Crumble 1crk. 190-200
Milk Puddings 1crk. 140-150
Pastry: Choux 1crk. 160-170
- Shortcrust
- Flaky Depending
- Puff On dish
Plate Tarts 2crk. 190
Quiches/Flans 1crk. 180
Scones 2crk. 210-220
Roasting:
Meat&Poultry 1crk.* 170-180
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.
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