Top Oven Cookery Notes
18
The top oven should be used to cook small quantities of food. The oven
is designed so that the grill element operates at a reduced heat output,
this is 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 so that the element is directly
above.
There are two cooking positions, the shelf placed on runner 1 or 2 (from
the base), do not use shelves upside down.
Food/utensils must not be placed directly on the oven floor.
There should always be at least 25mm (1in) between the top of the food
and the grill element.
Warning: Items stored in top oven will get hot when main oven is in use.
To heat the oven, turn the control knob clockwise. The top oven pilot
light will come on and remain on until the oven reaches the required
temperature. The pilot light will automatically go on and off during
cooking as the thermostat maintains the correct temperature.
Small joints of meat up to 1.5kg (3 lbs), or poultry, up to 3.6kg (8 lbs)
(60cm cookers) in weight can be roasted in a small meat pan in the top
oven. Larger joints of meat/poultry weighing more than 3.6kg (8 lbs)
(60cm cookers) should be roasted in the main oven.
Do not use the grill pan as a meat pan in the top oven as air
circulation will be seriously restricted.
Place the plates/dishes on the shelf, positioned on runner 1, turn top
oven control to 100˚C for 10-15 minutes. Never use grill control.
Top oven as
a warming
compartment
for plates
Cooking meat/
poultry
Operation
