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Top Oven – Conventional Cooking
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 11.
Detailed charts coverings suggested
temperatures and shelf positions for
cooking are given in the recipe book
supplied .
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.
To use the oven proceed as follows:
• 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 (1 in)
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.
Platewarming in the Top Oven
Plates and dishes placed on the floor
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 for
warming plates and dishes.
WARNING: DO NOT PUT DELICATE
CHINA OR ITEMS WHICH COULD BE
AFFECTED BY HEAT INTO THE OVEN.
25mm (1in)
23
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