Table of Contents
Advertisement
Top Oven -
Conventional Cooking
The heat for conventional cooking in the top oven is
provided by the grill element and the element under
GB
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).
See cooking charts for temperatures and shelf
positioning.
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.
To use the oven proceed as follows:
Select the top oven, by pressing appropriate button
Select desired program by turning the SELECTOR
knob, located to the left.
It's possible to change default temperature and default
cooking duration. To change temperature turn the
THERMOSTAT/TIMER knob, clockwise to increase
temperature and anticlockwise to decrease the
temperature.
To change the cooking duration, press the TIMER
button, then turn the knob clockwise to increase and
anticlockwise to decrease the cooking duration.
Confirm the desired cooking duration by pressing the
TIMER button again
The food to be cooked should be placed in the
centre of the shelf with a gap of at least 25mm (1in)
16
.
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.
25 mm (1 in)
Platewarming in the top 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.
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.
The most accurate method of testing the readiness
of joints of meat or whole poultry is to insert a meat
thermometer into the thickest part of a joint, or the
thickest part of poultry thighs, during the cooking
period. The meat thermometer will indicate when the
required internal temp has been reached.
Beef -
Rare: 60°C
Poultry: 90°C
Lamb: 80°C
Medium:70°C
Pork:80°C
Well Done:75°C
Veal:75°C
Hide quick links:
Advertisement
Table of Contents
