how to cook on a low and high oven
In order to know how and what to bake in your oven you need to know what temperatures you get from your low and high settings. There's no standards with ovens that have just a low and high setting, so we can't tell you for sure. The low on an oven may be barely enough to warm something or it could be very hot. 

You need to work backwards, measuring what temperatures your oven produces and picking recipes which work in that temperature range. I suggest you buy an oven thermometer and record the temperatures produced by each setting over a couple of hours. Test whether using the burners (if your range has gas burners as well) while the oven is on makes a difference in temperature so you know what to expect if you are using both at the same time. 

You might get steady and predictable temperatures, or they may go up and down a lot. If they fluctuate more than 10 degrees then you won't be able to bake anything that requires an exact and constant temperature, but there are still many things you can make. Using covered heavy metal pots like dutch ovens will help smooth out temperature fluctuations. 

Here are a few things you can make at different temperature ranges once you know what low and high give you. It's not a full list but should give you an idea:


Below 50C: You can dry foods, keep them warm, and rise bread but not actually cook anything
50 - 120C: there's not that much you can bake at this temperature, although you could do a very slow roast or braise as long as it's above 90C or so. If it's too low, say below 70C it's not hot enough to kill off foodborne illnesses 
120-160C: this is a good temperature for slow roasting and braising meats, and roasting vegetables. You can also bake some breads and cakes at the high end of this temperature
160-200C: there's a lot you can do in this range: breads, cakes, pies, cookies, brownies, baking potatoes, roasting tender meats and poultry, and baking fish. Casseroles are very forgiving and would be fine anywhere in this range, even if it's fluctuating
200-230C: this is getting hot, things get crispy quickly at this temperature. Some breads (usually thin rather than loaves) need this temperature, you can bake chicken pieces, meatballs, pizza, and fish. You can crisp up the tops of dishes like crumbles and shepherds pie
Above 230C: Thin pizzas like a really hot oven, you need to be careful what you bake in a very hot oven as it can burn very quickly. You can crisp up the tops of dishes but keep an eye on them  and pull them out before they get charred


I suggest you stick to braised meats, casseroles and other dishes that can tolerate the temperature going up and down until you have some experience with the oven, then expand the types of things you bake once you know what to expect.