Hotpoint EW41 manual Top Oven/Grill Cookery Notes, Top Oven for, Cooking Meat, Poultry in the

Top Oven/Grill Cookery Notes

	The Top Oven is fitted with fixed ‘Stayclean’ sides, a removable
	roof, and one rod shelf. It is heated by two elements – the grill
	element and an element under the floor of the oven—and has a fully
	variable temperature control like the main oven. To heat the oven,
	turn the control knob clockwise, selecting the required temperature
	as recommended in the Top Oven temperature chart. The indicator
	light will immediately come on and remain on until the oven reaches
	the required temperature. The light will then automatically go off and
	on during cooking as the oven thermostat maintains the correct
	temperature.
Top Oven for	The Top Oven is used in exactly the same way as the Main Oven to
Cooking	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 runner 1 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 an ‘arrest’ position in
	conjunction with the embossed side liners. The correct positioning of
	food is indicated in the temperature charts on pages 19 and 20.
	These charts are a guide only giving approximate cooking temper-
	atures and times. To suit personal taste 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 with
	out a shelf in position, and there should always be at least 25mm
	(1”) between the top of the food and the grill element. Most foods
	are cooked at a lower temperature in the smaller top oven
	than in a larger conventional main oven. Always ensure a
	7.5cm (3") gap is left at the front of the baking tray to ensure even
	cooking. Do not use utensils larger than 300mm (12") x 230mm
	(9"). Large utensils should be used in the main oven.
Cooking Meat/	The Top Oven is most useful for the longer, slower cooking required
Poultry in the	for cheaper cuts of meat – casserole cooking, pot roasting, braising
Top Oven	etc.
	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. Do not
	use the meat pan supplied for the main oven or the grill pan for
	roasting in the Top Oven. Larger joints of meat weighing more than
	l.5kg (3 lbs) or poultry weighing more than 2.5kg (6 lbs) should be
	roasted in the main oven.

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