Top Oven - Conventional Cooking - Cannon C60DP Use And Installation Instructions

- CONVENTIONAL COOKING
To use the oven
proceed as
follows:
25mm (1 in)
Plate warming
in the top oven
TOP OVEN
The heat for conventional cooking in the top oven is provided by
the grill element and the element under the floor of the oven. It is
ideal for the slow cooking of cheaper cuts of meat in casseroles
etc. but can also be used for small joints of meat up to 1.5kg (3lb).
The operation of the controls is covered on page 8.
See cooking charts for temperatures and shelf positioning (pages
22 and 23).
The top oven can be used either independently to cook small
quantities of food or in conjunction with the main oven to provide
additional cooking space.
The shelf should be positioned on the first or second runner
from the bottom.
Set the top oven control to the required temperature, the top
oven light will come on and wait for the thermostat light to go
off, indicating that the oven has reached the right temperature.
The food to be cooked should be placed in the centre of the
shelf with a gap of at least 25mm (1in) between it and the grill
element. This should avoid burning and ensure even cooking.
Do not place food or dishes on the floor of the oven.
Plates and dishes placed on shelf 1 of the top oven will be heated
when the main oven is in use.
When the main oven is not in use, for instance when a meal is
being cooked on the hob, place the plates and serving dishes on
the shelf using the bottom runner and turn the top oven control
to approximately 100˚C. A maximum time of 10-12 minutes is all
that is required to heat the plates and dishes.
NEVER operate the grill control when using the top oven for
cooking or warming plates and dishes.
WARNING: DO NOT put delicate items, china or items which
could be affected by heat into the oven.
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