Top Oven - Cookery Notes
TOP OVEN COOKING
The Top Oven is used in exactly the same way as the main oven to cook all types of food. It can either be used alone, to cook small quantities of food, or in conjunction with the main oven to provide additional cooking space, so often necessary when entertaining.
There are two cooking positions, the shelf placed directly on the floor of the oven, or one runner from the floor of the oven. To correctly position the rod shelf the side rods with indents must be uppermost and to the rear, this forms a stop position in conjunction with the side liners. The correct positioning of food is indicated in the top oven charts. These charts are a guide only, giving approximate cooking temperatures and times. To suit personal tastes and requirements, it may be necessary to increase or decrease temperatures by 10°C. Food must never be placed directly on the floor of the oven without a shelf in position, and there should always be at least 25mm (1”) between the top of the food and the grill element. Always ensure a 75mm (3”) gap is left at the front of the baking tray to ensure even cooking.
COOKING MEAT/POULTRY IN THE TOP OVEN
The top oven is most useful for the longer, slower cooking methods required for cheaper cuts of meat, casserole cooking, pot roasting and braising.
Small joints of meat up to 1.5kg (3 lbs) or poultry up to 2.5kg (6 lbs) in weight can be roasted in a small meat pan in the top oven, but should preferably be slow roasted or covered with a lid of aluminium foil (one or two incisions in the top of the foil will allow the meat or poultry to brown). Always ensure that there is at least 25mm (1”) between the top of the foil and the grill element. Larger joints of meat weighing more than 1.5kg (3 lbs), or poultry weighing more than 2.5kg (6 lbs), should be roasted in the main oven.
TOP OVEN AS A HOT CUPBOARD
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 rod 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.
Do not operate the grill control when using the top oven for cooking or as a hot cupboard.
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