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Thaw food before cooking |
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Use small appliances where possible - the grill on your stove uses up to three times more energy than your pop-up toaster |
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Use
energy efficient cooking practices, such as using minimum water in
pots, keeping lids on pots and simmering instead of boiling |
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Use the right size hotplate/burner matched to the right pot size |
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Use steamers and pot dividers to cook all you vegetables at once |
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Keep the oven door shut - each time it's opened more energy is needed to replace lost heat |
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Check
the seal on the oven door. A good seal will hold a piece of paper in
place when the oven door is closed (make sure the oven is off). If the
paper can be pulled out the seal may need replacing |
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Use the oven fully where possible and plan on cooking several dishes at once |
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Preheating is unnecessary in a gas oven and should be minimised in an electric oven (especially fan-forced ovens) |
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Turn the oven off 10 minutes before cooking is finished and use residual heat |
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If using aluminium foil apply the dull side up |
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Keep surfaces of appliances clean to promote maximum heat reflection |
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Have appliances serviced in accordance with the manufacturer's instructions - do not attempt repairs yourself
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