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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 1.5kg (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.
l The shelf should be positioned on the first or second runner from the bottom.
To use the oven
proceed as follows:
l 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.
l 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.
l Do not place food or dishes on the floor of the oven.
Platewarming in the
top oven
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.
WARNING: DO NOT put delicate items china or items which could be affected by heat into
the oven.