Rangemaster Classic 110 Deluxe Duel Fuel, Users Manual & Installation

13

 Fan oven

This function operates the fan and the heating 

element around it. An even heat is produced 
throughout the oven, allowing you to cook large 
amounts quickly.

Fan oven cooking is particularly suitable for baking 
on several shelves at one time and is a good ‘all-
round’ function. It may be necessary to reduce the 
temperature by approximately 10°C for recipes 
previously cooked in a conventional oven.

If you wish to pre-heat the oven, wait until the 
indicator light has gone out before inserting the food.

 Fanned grilling in the oven

This function operates the fan whilst the top 

element is on. It produces a more even, less fi erce 
heat than a conventional grill. For best results, place 
the food to be grilled, on a grid over a roasting tin, 
which should be smaller than a conventional grill 
pan. This allows greater air circulation. Thick pieces 
of meat or fi sh are ideal for grilling in this way, as the 
circulated air reduces the fi erceness of the heat from 
the grill. The oven door should be kept closed whilst 
grilling is in progress, so saving energy. You will also 
fi nd that the food needs to be watched and turned 
less than for normal grilling. Pre-heat this function 
before cooking.

 Fan assisted oven

This function operates the fan, circulating air 

heated by the elements at the top and the base of 
the oven. The combination of fan and conventional 
cooking (top and base heat) makes this function ideal 
for cooking large items that need thorough cooking, 
such as a large meat roast. It is also possible to bake 
on two shelves at one time, although they will need 
to be swapped over during the cooking time, as the 
heat at the top of the oven is greater than at the base, 
when using this function.

This is a fast intensive form of cooking; keep an 
eye on the food cooking until you have become 
accustomed to this function.

 Conventional oven (top and base 
heat)

This function combines the heat from the top and 
base elements. It is particularly suitable for roasting 
and baking pastry, cakes and biscuits. Food cooked 
on the top shelf will brown and crisp faster than on 
the lower shelf, because the heat is greater at the top 
of the oven than at the base, as in ‘Fan assisted oven’ 
function. Similar items being cooked will need to be 
swapped around for even cooking. This means that 
foods requiring diff erent temperatures can be cooked 
together, using the cooler zone in the lower half of 
the oven and hotter area to the top.

 Browning element

This function uses the element in the top of the 

oven only. It is a useful function for the browning or 
fi nishing of pasta dishes, vegetables in sauce and 
lasagne, the item to be browned being already hot 
before switching to the top element.

 Base heat

This function uses the base element only. It 

will crisp up your pizza or quiche base or fi nish off  
cooking the base of a pastry case on a lower shelf. 
It is also a gentle heat, good for slow cooking of 
casseroles in the middle of the oven or for plate 
warming.

The Browning and Base heat functions are useful 
additions to your oven, giving you fl exibility to fi nish 
off  items to perfection. With use, you will soon realise 
how these functions can combine to extend your 
cooking skills.

The Right Hand Oven

The fan in the right hand oven circulates hot air 
continuously, which means faster more even cooking.

The recommended cooking temperatures for a 
fanned oven are generally lower than a non-fanned 
oven.