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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 9.
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 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.