DOES IT MATTER…
WHICH OVEN RACK?
In fan-assisted ovens the temperature, in theory, on all shelves should be about the same. With standard gas and electric ovens (without a fan), which rack you choose can make a difference…
THE TOP The main heating element (or gas burner) is usually at the bottom but because heat rises, the hottest air accumulates at the top.
Best for Browning and crisping the pastry bases of tarts and flans.
THE MIDDLE This is the ‘goldilocks zone’, where the temperature is neither too hot nor too cool and the hot air circulates well, cooking at an even heat.
Best for Most things cook well here but it’s particularly suitable for cakes and bakes, because of the steady temperature. If you need to bake two things at once – a couple of trays of biscuits, for instance – put them on separate shelves as close to the middle of the oven as possible, then swap them over halfway through.
THE BOTTOM This shelf can be cooler, although the base of the pan/dish will be closer to the heat source, so the underside of the food can burn if the shelf is too low.
Best for Roast veg and roast potatoes.
COOK’S TIP
If you’re adding booze to a recipe, keep a small splash back to add at the last minute – it will boost the depth of flavour and adds vital last-minute acidity to a dish to balance it nicely.
THE SCIENCE BIT
MAKING FRESH EGGS EASIER TO PEEL