Bedienungsanleitung Creda X156E (Seite 23 von 40) (Englisch)

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The Top Oven is fitted with fixed ‘Creda clean’ sides and one rod shelf. It

is heated by two elements – the grill

element and an element under the

floor of the oven—and has a fully

variable temperature control like 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.

Top Oven/Grill Cookery Notes (X253E)

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Creda X156E Seite 23

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