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Top Oven – Conventional Cooking
WARNING: DO NOT put delicate items china or items which could be affected by heat into
the oven.
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 1.5kg (3lb).
The operation of the controls is covered on page 11.
See cooking charts for temperatures and shelf positioning (pages 24 and
25).
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.
● 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 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.
To use the oven
proceed as follows:
Platewarming in the
top oven
25mm (1 in)
Plates and dishes placed on the floor 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.