GB
17
Top Oven -
Conventional Cooking
The heat for conventional cooking in the top oven is
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
.
5
kg (
3
lb).
The operation of the controls is covered in The
C
ontrols on page
6
.
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:
•
Set the top oven control to the required
temperature, the top oven light will come on and
wait for the thermostat light to go off, indicating
that the oven has reached the right temperature.
•
The food to be cooked should be placed in the
centre of the shelf with a gap of at least
25
mm
(
1
in) 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)
P
latewarming
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.
W
A
R
NING:
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
.
C
over oven interior with foil.
3
.
C
over shelves with foil.
