MULTIFUNCTION COOKING
Your new Creda cooker offers multifunction cooking with a conventional top oven (with top elements inside cavity and element below the oven cavity) and a Circulaire fan main oven. This gives you the benefits of multifunction cooking with the flexibility and added capacity of a double oven cooker.
TOP OVEN COOKERY NOTES
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.
Items in the Top Oven will become hot when the Main Oven is in use.
POSITION OF FOOD
To ensure even cooking of the food it is important that cooking utensils are positioned correctly on the oven shelf so that the element is directly above. (As a guide the front of the utensil should be approximately 100mm/4ins from the front of the shelf.)
There are two cooking positions, the shelf placed directly on the floor of the oven or runner 1 (from the base), do not use shelves upside down (see page 11).
Food or utensils must never be placed directly on the floor of the oven.
There should always be a least 25mm (1in) between the top of the food and the grill element.
Do not use utensils larger than 300mm (12 ins) x 230mm (9 ins).
OPERATION
To heat the oven, turn the control knob clockwise, selecting the required temperature between 100oC (200oF) and 220oC (425oF) as recommended in the 'Top Oven Temperature Charts'. The top oven pilot light will immediately come on and remain on until the oven reaches the required temperature. The pilot light will then automatically go on and off during cooking as the thermostat maintains the correct temperature.
Note: If the pilot light doesn't come On when the control knob is turned, check that the oven timer is set to Manual, as described in 'Oven Timer Operation' (see page 16 step 10).
COOKING MEAT/POULTRY IN THE TOP OVEN
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 1.5kg (3lbs), or poultry, up to 3.6kg (8lbs) 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).
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