Manual AEG Competence D2160M (page 16 of 44) (English)

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HINTS AND TIPS

All cooking should be carried out using shelf

positions one and two using a cranked shelf.

Shelf positions are counted from the bottom

upwards.

When more space is required, for example

when roasting or casseroling, a straight shelf

from the main oven may be placed on the

second oven base.

There should always be at least 2.5cm (1")

between the top of the food and the element.

This gives best cooking results and allows room

for rise in yeast mixtures, Yorkshire puddings

etc. When cooking cakes, pastry, scones,

bread etc., place the tins or baking trays

centrally below the element.

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 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.

Because of the smaller cooking space, lower

temperatures and shorter cooking times are

sometimes required. Be guided by the

recommendations on page 18.

For economy leave the door open for the

shortest possible time, particularly when placing

food into a pre-heated oven.

When roasting, use the trivet in the meat tin.

Fat and meat juices will drain into the meat tin

and can be used to make gravy. The trivet also

prevents fat splashes soiling the oven interior.

DO NOT place cookware and cooking

pots with rough bases e.g. cast iron on

the oven door as damage to the glass

may occur.

DO NOT use the grill pan or meat tin as a

baking tray as this will increase base

browning of the food.

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AEG Competence D2160M Manual

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