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39
TIPS AND TROUBLESHOOTING
The effects of dishes on cooking results
Dishes and tins vary in their thickness, heat conductivity,
colour etc. which aects the way they transfer heat to the
food inside them.
• A
luminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
•
Enamelled
c
ast
i
ron, anodized aluminium, aluminium
with non-stick interior and coloured exterior and
dark, heavy utensils increase cooking and base
browning.
• To increase base browning simply lower the shelf
position. To increase top browning, raise the shelf
position.
• Always place dishes centrally on the shelf to ensure
even browning.
• Single level cooking gives best results in conventional
modes that do not use the oven fan. If cooking on
more than one level, use the fan forced function.
• Do not place trays on the base of the oven. This may
damage the enamel.
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