THE TOP OVEN
USES OF THE TOP OVEN
The top oven is the smaller of the two ovens. It is heated by elements in the top and bottom of the oven. It is designed for cooking on one level and for small quantities of food. It gives especially goods results if used to cook fruit cakes, sweet or savoury flans or quiche.
The top oven is also ideal for use as a warming compartment to warm dishes and keep food hot. Use a temperature setting of 80°C - 100°C on the top oven control dial.
SELECTING THE TOP OVEN
Push in and turn the top oven temperature
lcontrol to the required setting.
Ensure that the control is NOT turned beyond the maximum temperature setting. Beyond this setting the control is for the grill.
NOTE
The top oven indicator neon will glow until the oven has reached the desired temperature and then go out. It will cycle ON and OFF showing that the oven temperature is being maintained.
TO FIT THE TOP OVEN SHELF
The cranked shelf MUST only be used in the top oven compartment, but a straight shelf from the main oven may be used to provide alternative positions.
The shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the
Back of the oven
Straight Rods |
| Frame |
|
|
|
lHINTS AND TIPS
Most cooking should be carried out using an
loven shelf positioned in one of the shelf runners.
Larger roasts and casseroles should normally be cooked in the main oven. However, they may be cooked on a flat shelf placed on the base of the top oven provided there is sufficient room for air
lcirculation around the food.
Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base
land to help reduce cleaning.
There should always be at least 2.5cm (1") between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc.
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