How to use baking tray and baking net correctly? Let me talk about my new oven first. It has two heat pipes, an oven and a baking net. Never used baking.

1. Roast chicken: fork+chassis (usually equipped in the oven, no baking tray is needed).

2. Sausage: baking net+same chassis (tin foil paper can be placed)

3. Bake the cake: put the mold on the baking tray, bake the cake with a baking net and cool the mold.

4. Bake cookies: You need to put tin foil or oiled paper on the baking tray, which is easier to clean.

5. If the roast chicken doesn't need baking pan to receive oil, the oil will drip directly on the heating tube and the bottom slag receiving plate, which is not easy to clean. This is absolute, but it doesn't matter. )

6. When the roast chicken is oiled on the baking tray, will the temperature of the heating pipe below pass, and how should the temperature be adjusted (directly oiling the slag pot)?

7. If the baking tray is used to put oil, do you still need to put tin foil? (you can put it or not. )