The Top Oven is fitted with fixed ‘Stayclean’ 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 as recommended in the Top Oven temperature
chart. The indicator 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.
Top Oven for
The Top Oven is used in exactly the same way as the Main Oven to
Cooking
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 – the shelf placed directly on the
floor of the oven, or runner 1 from the floor of the oven. To correctly
position the rod shelf the side rods with “indents” must be
uppermost and to the rear, this forms an ‘arrest’ position in
conjunction with the embossed side liners. The correct positioning of
food is indicated in the temperature charts on the following pages.
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°C. Food must never be
placed directly on the floor of the oven with out a shelf in position, and
there should always be at least 25mm (1”) between the top of the food
and the grill element.
Most foods are cooked at a lower temperature
in the smaller top oven than in a larger conventional main oven
.
Always ensure a 7.5cm (3") gap is left at the front of the baking tray to
ensure even cooking. Do not use utensils larger than 300mm (12") x
230mm (9"). Large utensils should be used in the main oven.
Cooking Meat/
The Top Oven is most useful for the longer, slower cooking required
Poultry in the
for cheaper cuts of meat – casserole cooking, pot roasting, braising
Top Oven
etc.
Small joints of meat up to 1.5kg (3 lbs) or poultry up to 2.5kg (6 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 (1”) between the top of the foil and the grill element. Do not
use the meat pan supplied for the main oven or the grill pan for
roasting in the Top Oven. Larger joints of meat weighing more than
l.5kg (3 lbs) or poultry weighing more than 2.5kg (6 lbs) should be
roasted in the main oven.
Top Oven/Grill Cookery Notes
15
