Table of Contents
Advertisement
o The top oven operating neon will come on; you should not place
food inside of the oven until the neon has gone out. When the
neon goes out, this will indicate that the oven has reached the
temperature that you have selected. It will then cycle on and off
throughout the cooking time.
Top oven cooking guidelines
o The correct positioning of food is given in the temperature
charts on pages 26 - 27. These charts are a guide only, giving
approximate cooking temperatures and times.
o To suit personal taste and requirements, it may be necessary to
increase or decrease temperatures by 10°C.
o Food should be positioned centrally under the grill element.
o There should always be at least 25 mm (1 inch) between the
top of the food being cooked and the grill element.
Shelf positions
o There are two cooking positions, runner 1 or by placing the shelf
on the base of the oven.
o IMPORTANT: Do not place food or crockery directly on the base
of the oven; you should ALWAYS use the shelf.
Cooking meat and poultry in the top oven
o The top oven can be used for the longer; slower cooking that is
required for cheaper cuts of meat- casserole cooking, pot
roasting, braising etc.
o Small joints of meat (up to 1.5 kg/3 lbs) or poultry (up to 3.6
kg/ 8lbs) in weight can be roasted in a small meat pan in the top
oven.
o The meat and poultry should 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 and poultry to brown.
o Always ensure that there is at least 25 mm (1 inch) between the
top of the foil and the grill element.
o DO NOT use the grill pan as a meat pan.
25
Advertisement
Table of Contents
