Cooking in the Top oven
Conventional cooking
!Do not place items (food or utensils) directly onto the floor of the oven.
The top oven can be used to cook small quantities of food or used in conjunction with the main oven to provide additional cooking space so often necessary when entertaining.
The oven is designed so that the grill element operates at a reduced heat output (element will not glow), combined with a heating element situated underneath the floor of the oven.
To ensure even cooking of the food it is important that cooking utensils are positioned correctly on the oven shelf directly beneath the element. (As a guide, the front of the utensil should be approximately 100 mm / 4in from the front of the shelf.)
There are two cooking positions, with the shelf placed on either runner 1 or 2 (from the base of the oven). There should always be at least 25mm (1in) between the top of the food and the grill element.
!Do not use utensils larger than 300mm x 230mm (12in x 9in). Larger utensils should be used in the main oven.
Operation
To heat the oven, turn the Top Oven/Grill Selector clockwise, selecting the required temperature between 100˚C (200˚F) and 220˚C (425˚F) as recommended (see Top Oven Temperature Charts). The top oven indicator light will immediately come on and remain on until the oven reaches the required temperature. The indicator light will then automatically go off and on during cooking as the thermostat maintains the correct temperature. If the indicator light does not come on when the control knob is turned, check that the oven timer is set to manual (see Timer Operation).
Cooking meat and poultry in the top oven
GB
The top oven is most useful for the longer slower cooking required for cheaper cuts of meat - casserole cooking, pot roasting, braising etc.
Small joints of meat up to 1.5 kg (3 Ib), or poultry, up to 3.6 kg (8 Ib) 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).
Larger joints of meat, and poultry weighing more than 3.6 kg (8 Ib), should be roasted in the main oven.
!Do not use the main oven meat pan or the grill pan as a meat pan in the top oven, as air circulation will be seriously restricted.
Top oven as a warming compartment for plates and dishes
Place the plates and dishes on the shelf, which has been positioned in runner 1 and turn the top oven temperature control to 100˚C for
!Do not use the grill control.
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