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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).
Detailed charts covering suggested temperatures and shelf positions for cooking are
given in the recipe book supplied.
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.
To use the oven proceed as follows:
• 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.
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 (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.
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 for warming
plates and dishes.
17
TOP OVEN – CONVENTIONAL COOKING
25mm (1in)
WARNING: DO NOT PUT DELICATE CHINA OR ITEMS WHICH COULD BE
AFFECTED BY HEAT INTO THE OVEN.