The top oven (ZCV563DW/DX/DN)
Using the Top Oven
The switch for the top oven allows you to select the oven functions. The symbols and their functions are briefly explained in the following lines. The detailed information for their usage will also be explained in the following pages. For grill functions refer to the grill chapter.
Top and Bottom Heating Function
The top oven is the smaller of the two ovens. It is designed for cooking smaller quantities of food. It gives especially good results if used to cook fruitcakes, sweets and savory flans or quiche. The top oven is also ideal for use as warming compartment to warm dishes and keep food hot. Use the top oven when you want to warm plates. Use the lowest setting on the second oven temperature control.
At the end of cooking period, as in all other cooking processes; turn the top oven switch off. Take the cooking tray out and put it onto a safe place. Keep children away from the hot oven during and after cooking, until it has cooled completely.
The indicator neon will glow. It may turn ON and OFF during use to show that the setting is being maintained.
!WARNING!
Do not place dishes, tins and trays directly on the oven base as it becomes very hot and damage will occur.
To fit the top oven shelf
The shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. To remove a shelf slide the shelf
towards you until the shelf stop is reached. Tilt shelf up at the front to that the stops clear the side supports. Lift shelf clear. To insert a shelf, reverse the above steps.
Hints and tips
•Arrange the shelves in the required positions before switching the oven on. Shelf positions are counted from the bottom upwards.
•There should always be at least 2.5 cm (1”) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally on the shelf.
•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 a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
•The material and finish of the baking tray and dishes used affect base browning. Enamelware, dark, heavy or
•Because of the smaller cooking space and lower temperatures, shorter cooking times are sometimes required. Be guided by the recommendations given in the cooking chart.
•Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position.
•For economy leave the door open for the shortest possible time, particularly when placing food into a
!WARNING!
Do not place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur.
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