Top Oven/Grill Cookery Notes (X253E)
| The Top Oven is fitted with fixed ‘Stay clean’ sides and one rod shelf. It |
| is heated by two elements – the grill element and an element under the |
| floor of 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 29 and 30. |
| These charts are a guide only giving approximate cooking temperatures |
| 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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