Baking tray and roasting tins
For best cooked results and even
browning, the maximum size baking
trays and roasting tins that should be
used are as follows;
Baking tray 350mm x 280mm
This size of baking tray will hold up to
20 small cakes.
Roasting tin 370mm x 320mm
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated,
leading to uneven baking results.
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing up.
Position baking trays and roasting tins
on the middle of the shelves, and leave
one clear shelf position between
shelves, to allow for circulation of heat.
Slow cooking
• Make sure that frozen foods are
thoroughly THAWED before cooking.
• Do not slow cook joints of meat
or poultry weighing more than
2
1
⁄4kg / 4
1
⁄2lb.
• For roasting joints of meat or
poultry and for pot roasts preheat
the oven to gas mark 6 and cook
for 30 minutes, then adjust the
oven control to ‘S’ slow set for the
remainder of the cooking time.
• Always use the top half of the oven
when slow cooking.
• Slow cooking times will be about
three times as long as conventional
cooking times.
9
USING THE OVEN
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