Table of Contents
Advertisement
Cooking in the Top Oven
Conventional cooking
! Do not place items (food or utensils) directly onto
the floor of the oven.
The Top Oven can be used to cook small quantities
of food or used in conjunction with the Main Oven to
provide additional cooking space so often
necessary when entertaining.
The oven is designed so that the grill element
operates at a reduced heat output (element will not
glow), combined with a heating element situated
underneath the floor of the oven.
To ensure even cooking of the food it is important
that cooking utensils are positioned correctly on the
oven shelf directly beneath the element.
(As a guide, the front of the utensil should be
approximately 100 mm/4 in from the front of the
shelf.)
There are two cooking positions, with the shelf
placed on either runner 1 or 2 (from the base of the
oven).
There should always be at least 25mm (1 in)
between the top of the food and the grill element.
! Do not use utensils larger than 300mm x 230mm
(12in x 9in). Larger utensils should be used in the
Main oven.
Operation
To heat the oven, turn the Top Oven Temperature
control clockwise, selecting the required temperature
between 100°C (200°F) and 220°C (425°F) as
recommended (see Top Oven Temperature Charts).
The Top Oven pilot light will immediately come on
and remain on until the oven reaches the required
temperature.
The pilot light will then automatically go off and on
during cooking as the thermostat maintains the
correct temperature. If the pilot light does not come
on when the control knob is turned, check that the
oven timer is set to Manual (see 'Timer Operation'.
Cooking Meat and Poultry in the Top 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 1.5 kg (3 Ib), or poultry,
up to 3.6 kg (8 Ib) 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).
Larger joints of meat, and poultry weighing more
than 3.6 kg (8 Ib), should be roasted in the Main
Oven.
! Do not use the Main Oven meat pan or the grill pan
as a meat pan in the Top Oven as air circulation will
be seriously restricted.
Top Oven as a Warming Compartment for Plates
and Dishes.
Place the plates and dishes on the shelf, which has
been positioned in runner 1 and turn on the Top
Oven temperature control to 100°C for 10 - 15
minutes.
! DO NOT use the grill control.
GB
13
Advertisement
Table of Contents
