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Top Oven -
Conventional Cooking
The heat for conventional cooking in the top oven is
GB
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).
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
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) 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)
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14
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.
turn the
Beef - Rare:
Lamb: 80°C
Poultry: 90°C
Medium: 70°C
80°C
Pork:
Well Done: 75°C
75°C
Veal:
60°C
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