Filter
Top Products
21
THE LOWER OVEN
Uses of the lower oven
The lower oven is the smaller of the two ovens. It is
heated by elements in the top and bottom of the
oven. It is designed for cooking smaller quantities of
food. It gives especially good results if used to cook
fruit cakes, sweet or savoury flans or quiche.
The lower oven is also ideal for use as a warming
compartment to warm dishes and keep food hot. Use
a temperature setting of 80°-100° on the lower oven
temperature control.
Things to note
1. The lower oven neon will glow until the oven has
reached the desired temperature and then go out.
It will cycle ON and OFF periodically during
cooking showing that the temperature is being
maintained.
2. The control cooling fan will operate after a time.
3. The lower oven works independently of the upper
oven.
4. Dishes, tins or trays should not be placed directly
on oven floor as it becomes very hot and damage
will occur.
Hints and tips
There should always be at least 2.5cm (1") between
the top of the food and the element. This gives the
best cooking results and allows room for yeast
mixtures to rise, Yorkshire puddings, etc. When
cooking cakes, pastry, scones, bread, etc., place the
tins or baking trays centrally below element.
Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish to
allow for maximum circulation.
Stand dishes on suitably sized baking trays to
prevent spillage onto the oven base and to help
reduce cleaning.
The material and finish of the baking tray and dishes
will affect the degree of base browning of the food.
Enamelware, dark, heavy or nonstick utensils
increase base browning. Shiny aluminium or polished
steel trays reflect the heat away and give less base
browning.
DO NOT place dishes directly onto the oven base as
it becomes very hot and damage may occur.
DO NOT use the grill pan or meat tin as a baking tray
as this will increase base browning of the food.
Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required.
For economy leave the door open for the shortest
possible time, particularly when placing food into a
preheated oven.
IMPORTANT: The anti-tip oven shelf must be
positioned as shown in Fig. 11.
Fig. 11
FO 2024