Top Oven Cookery Notes - Belling 644 Installation And User Instructions Manual

Top Oven
for cooking
Cooking
Meat/Poultry
in the Top Oven
22

Top Oven Cookery Notes

The charts on pages 24 and 25 are a guide only, giving approximate
cooking temperatures and times. To suit personal taste and
requirements, it may be necessary to increase or decrease temperatures by
10°C.
The Top Oven is fitted with 'Cookclean' sides and one rod shelf. It is heated
by two elements - the grill element and an element under the floor of the
oven - and has a fully variable temperature control like the main oven. To
heat the oven, turn the control knob clockwise, selecting the required
temperature between 100°C (200°F) and 220°C (425°F) as recommended in
the Top Oven temperature chart. The pilot light will immediately come on
and remain on until the oven reaches the required temperature. The light
will then automatically go off and on during cooking as the oven
thermostat maintains the correct temperature.
The Top Oven is used in exactly the same way as the Main Oven to cook all
types of food. It can either be used alone, to cook small quantities of food,
or in conjunction with the Main Oven to provide additional cooking space,
so often necessary when entertaining. There are two cooking positions -
runners 1 and 2 from the bottom of the oven. The correct positioning of
food is indicated in the temperature charts on pages 24 and 25. These
charts are a guide only, giving approximate cooking temperatures and
times. To suit personal taste and requirements, it may be necessary to
increase or decrease temperatures by 10
centrally under the grill element (As a guide the front of the utensil should
be approximately 100mm (4ins.) from the front of the shelf.) Food must
never be placed directly on the floor of the oven, and there should always
be at least 25mm (1in.) between the top of the food and the grill element.
NEVER use utensils larger than 300mm (12ins.) x 230mm (9ins.). Larger
utensils should be used in the Main Oven.
The Top Oven is most useful for the longer slower cooking required for
cheaper cuts of meat - casserole cooking, pot roasting, braising etc.
Small joints of meat up to 1.5kg (3 lbs) or poultry up to 3.6kg (8 lbs)
in weight can be roasted in a small meat pan in the Top Oven, but
should preferably be 'slow roasted' or covered with a lid of aluminium foil
(one or two incisions in the top of the foil will allow the
meat or poultry to brown). Always ensure that there is at least
25mm (1in.) between the top of the foil and the grill element. Do not
use the grill pan as a meat pan. Larger joints of meat weighing
more than 1.5kg (3 lbs) or poultry weighing more than 3.6kg (8 lbs)
should be roasted in the Main Oven.
Do not use large main oven meat pans in top oven.
Never line the shelves, floor or sides of the oven or grill with
aluminium foil as overheating and damage may result.
o
C. Food should be positioned