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Which shelf?

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Which shelf?

Post  Stokkers on 12.02.14 13:30

Just had a go at the fruit loaf on here and when I took it out, I had a shock, the top looked OK and the cocktail stick came out clean, so I thought it was OK to turn the loaf out onto the cooling rack. I imagine my surprise when all this goo spread all over the worktop. The only thing I could think of was the shelf. I used what I call the middle shelf. The top of the loaf was just about to start burning, that's why I thought it should be ready. The soggy base suggested the loaf hasn't been getting enough heat

Also. Is there somewhere, where I can find a table of which shelf to use for which cooking?

Stokkers

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Re: Which shelf?

Post  LesleyM on 12.02.14 21:21

Stokkers wrote:

Also. Is there somewhere, where I can find a table of which shelf to use for which cooking?

If you find one let me know- I'm doing well on the basics but that will be something I'll need to know about

LesleyM

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Re: Which shelf?

Post  Stokkers on 13.02.14 13:36

LesleyM wrote:
Stokkers wrote:

Also. Is there somewhere, where I can find a table of which shelf to use for which cooking?

If you find one let me know- I'm doing well on the basics but that will be something I'll need to know about

Hi Lesley.

I gleaned this yesterday when I was checking out a recipe book:

"High and low racks
There are two standard racks which come with every halogen oven – a high and a low rack. The high rack is placed nearer the element so use this if you want to brown something. The low rack is used more for longer cooking times.

You can also cook directly on the bottom of the bowl. I do this quite often, particularly if I am being lazy and just want to chuck in some oven chips. It does cook well but takes a little longer."

Hope that is of help to you and all the others that have read my post. Obviously all asking the same question.



Stokkers

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Re: Which shelf?

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