Hotpoint BD52 BD62 - Manual (Page 23)

23
Cooking in the Top Oven –
Conventional Cooking
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.
The oven is designed so that the
grill element operates at a reduced
heat output (element will not glow),
combined with a heating element
situated underneath the floor of the
oven.
Do not place items directly onto
the floor of the oven.
To ensure even cooking of the food
it is important that cooking utensils
are positioned correctly on the oven
shelf directly beneath the element. (As
a guide, the front of the
utensil should be approximately
100 mm/4 in from the front of the
shelf.)
There are two cooking positions, the
shelf placed on runner 1 or 2 (from the
base).
Food or utensils must never be
placed directly on the floor of the
oven.
There should always be at least
25mm (1 in) between the top of the
food and the grill element.
Do not use utensils larger than
300mm x 230mm (12in x 9in).
Larger utensils should be used in
the Main oven.
Operation
To heat the oven, turn the Top
Oven/Grill Selector clockwise, selecting
the required temperature between
100˚C (200˚F) and 220˚C (425˚F) as
recommended in the Top Oven
Temperature Charts. The Top Oven
indicator light will immediately come
on and remain on until the oven
reaches the required temperature.
The indicator light will then
automatically go off and on during
cooking as the thermostat maintains
the correct temperature. If the
indicator 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'.
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 1.5 kg
(3 Ib), or poultry, up to 3.6 kg (8 Ib)
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).
Larger joints of meat, and poultry
weighing more than 3.6 kg (8 Ib),
should be roasted in the Main
Oven.
Do not use the Main Oven meat
pan or the grill pan as a meat pan
in the Top Oven as air circulation
will be seriously restricted.
Top Oven as a Warming
Compartment for Plates and
Dishes
Place the plates and dishes on the
shelf that has been positioned on
runner 1 of the oven and turn on the
Top Oven thermostat to 100˚C for 10-
15 minutes.
DO NOT use the grill control.