Rangemaster Classic 110, Installation And User Manual

10

The oven control settings and
cooking times given opposite are
intended to be used only as a
guide. Individual tastes may
require the temperature to be
altered to provide a preferred
result.

Always leave at least one runner
space between shelves when 2
tier cooking. Place baking trays,
individual cake tins or baking
dishes centrally on the oven shelf.
For best results pre-heat the oven
until the oven indicator light goes
out.

When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position of the oven or standing on
the base of the oven

When the Handyrack is used in its lowest
position, other dishes can be cooked on the
second shelf position of the oven or standing on
the base of the oven.

The roasting tray supplied with the oven fits into
the Handyrack.

‘S’ (Slow) cooking

The ‘S’ setting is a low temperature
setting.

You can cook on ‘S’ throughout, or use a 30
minute ‘boost’ period at gas Mark 6 and then ‘S’
cook.

When roasting joints, poultry or pot
roasting, always cook at Mark 6 for 30
minutes at the beginning of the cooking
period.

You can ‘S’ cook for periods of 6 to 12 hours.
This technique is particularly useful if you want to
cook a dish overnight or while you are out at
work during the day.

Frozen foods must be thoroughly thawed
out before ‘S’ cooking.

Whole poultry should not be cooked on ‘S’.
Chicken casseroles are fine.

Casseroles must be brought to boiling
point on the hotplate immediately before
‘S’ cooking.

Poultry and rolled joints should not be stuffed
before cooking. The stuffing should be cooked
separately. Poultry and pork should be cooked in
the top half of the oven, and other meats not
lower than shelf position 4.

A roasting joint should be covered with
cooking foil, or with a roasting bag to
reduce shrinkage and retain juices.

Should further browning be necessary, uncover
the meat and increase the temperature to Mark 4
for a short period.

Cut root vegetables into small pieces
unless cooking whole, e.g. jacket
potatoes.

Cover dishes tightly with a lid or foil to prevent
evaporation and transfer of flavour.

Once the oven has been loaded and the
‘S” setting is in operation resist the
temptation to open the oven door. Heat
will be lost and the cooking time
extended.

A meat thermometer is recommended for
checking that a joint or poultry is sufficiently
cooked. Insert the probe through the thickest
part of the meat. The temperatures to be
expected are as follows.-

Beef

rare

60°C/ 140°F

medium

71°C/ 160°F

well done

77°C/ 170°F

Lamb

82°C/ 180°F

Pork

fresh

88°C/ 190°F

cured

77°C/ 170°F

Poultry

90°C/ 195°F

Veal

77°C/ 170°F