Hotpoint 61DC Manuel d'utilisateur télécharger pdf (Page 25)

Top Oven Cookery Notes

The top oven should be used to cook small quantities of food. The

oven is designed so that the grill element operates at a reduced heat

output, this is combined with a heating element situated underneath

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 so that the

element is directly above.

There are two cooking positions, the shelf placed on runner 1 or 2

(from the base), do not use shelves upside down.

Food/utensils must not be placed directly on the oven floor.

There should always be at least 25mm (1in) between the top of the

food and the grill element.

Warning: Items stored in top oven will get hot when main oven is in

use.

To heat the oven, turn the control knob clockwise. The top oven

pilot light will come on and remain on until the oven reaches the

required temperature. The pilot light will automatically go on and

off during cooking as the thermostat maintains the correct

temperature.

Small joints of meat up to 1.5kg (3 lbs), or poultry, up to 3.6kg (8 lbs)

(60cm cookers) in weight can be roasted in a small meat pan in the

top oven. Larger joints of meat/poultry weighing more than 3.6kg

(8 lbs) (60cm cookers) should be roasted in the main oven.

Do not use the grill pan as a meat pan in the top oven as air

circulation will be seriously restricted.

Place the plates/dishes on the shelf, positioned on runner 1, turn

the top oven control to 100˚C for 10-15 minutes.

Never use the grill control.

Top oven as

a warming

compartment for

plates

Cooking meat/

poultry

Operation

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Hotpoint 61DC Manuel d'utilisateur Page 25