Top Oven - Conventional Cooking
The heat for conventional cooking in the top oven is
GB provided by the grill element and the element under the floor of the oven. It is ideal for the slow cooking of cheaper cuts of meat in casseroles etc. but can also be used for small joints of meat up to 1.5kg (3lb).
See cooking charts for temperatures and shelf positioning.
The top oven can be used either independently to cook small quantities of food or in conjunction with the main oven to provide additional cooking space.
∙ The shelf should be positioned on the first or second runner from the bottom.
To use the oven proceed as follows:
Select the top oven, by pressing appropriate button
Select desired program by turning the SELECTOR knob, located to the left.
It’s possible to change default temperature and default cooking duration. To change temperature turn the THERMOSTAT/TIMER knob, clockwise to increase temperature and anticlockwise to decrease the temperature.
To change the cooking duration, press the TIMER button, then turn the knob clockwise to increase and anticlockwise to decrease the cooking duration. Confirm the desired cooking duration by pressing the
TIMER button again 
.
∙ The food to be cooked should be placed in the centre of the shelf with a gap of at least 25mm (1in)
between it and the grill element. This should avoid burning and ensure even cooking.
∙ Do not place food or dishes on the floor of the oven.
25 mm (1 in)
Platewarming in the top oven
Plates and dishes placed on shelf 1 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 shelf using the bottom runner and turn the top oven control to approximately 100°C. A maximum time of
NEVER operate the grill control when using the top oven for cooking or warming plates and dishes.
WARNING: DO NOT put delicate items china or items which could be affected by heat into the oven. If using aluminium foil, never:
1.Allow foil to touch sides of oven.
2.Cover oven interior with foil.
3.Cover shelves with foil.
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached.
Beef - | Rare: | 60°C |
|
Lamb: | 80°C |
| Poultry: |
90°C |
|
|
|
|
| Medium: | 70°C |
Pork: |
| 80°C |
|
|
| Well Done: | 75°C |
Veal: |
| 75°C |
|
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