5 star quality on these downloadable manuals. Easy to read and all the information is there. A must when doing a custom install or needing to service your precious old school electronics.
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Text excerpt from page 19 (click to view)
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
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Turn the top oven temperature control to the required setting.
HINTS AND TIPS
THINGS TO NOTE 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.
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Most cooking should be carried out using a oven shelf positioned in one of the shelf runners.
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 anti-tilt and safety stop mechanism will be affected. Back of the Oven
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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 circulation around the food.
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Straight Rods Frame
There 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. DO NOT place dishes directly onto the oven base as it becomes very hot and damage may occur.
