THE TOP OVEN (SB 430 ONLY)
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 good 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 80-100°C on the top oven control dial.
SELECTING THE TOP OVEN
lTurn the top oven temperature control to theHINTS AND TIPS
required setting.
lMost cooking should be carried out using a oven
THINGS TO NOTEshelf positioned in one of the shelf runners.
The top oven neon indicator will glow until the oven
has reached the desired temperature and then go
out. It will then cycle ON and OFF showing that the
oven temperature is being maintained.
TO FIT THE TOP OVEN SHELFlLarger roasts and casseroles should normally be
cooked in the main oven. However, they may be
The cranked shelf must only be used in the top ovencooked on a flat shelf placed on the base of the
compartment but a straight shelf from the main oventop oven provided there is sufficient room for air
may be used to provide alternative positions.circulation around the food.
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 anti-tilt and
safety stop mechanism will be affected.
Back of the Oven
lThere should always be at least 2.5 cm (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.Straight Rods
FramelDO NOT place dishes directly onto the oven
base as it becomes very hot and damage may occur.
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ACEC
AEG
