Rangemaster Classic 110, Installation And User Manual

11

Oven cooking guide

GAS SHELF POSITION

Meat

MARK

FROM TOP

APPROXIMATE COOKING TIME

Beef (no bone)

3

3-4

30-35mins. per 500g.+30-35 mins.

6

3-4

20-25mins. per 500g.+20-25 mins.

Lamb

3

3-4

30-35mins. per 500g.+30-35 mins.

6

3-4

25-30mins. per 500g.+25-30 mins.

Pork and Veal

3

2-3

35-40mins. per 500g.+35-40 mins.

6

3-4

25-30mins. per 500g.+25-30 mins.

Poultry

Chicken (2.3kg)

3

3-4

20-25mins. per 500g.+20-25 mins.

6

3-4

15-20mins. per 500g.+15-20 mins.

Turkey (4.5kg)

3

3-4

25-30mins. per 500g.+25-30 mins.

6

3-4

20mins. per 500g.+20 mins.

(over 4.5kg)

3

4

20mins. per 500g.+20 mins.

6

4

15mins. per 500g.+15 mins.

Duck/ duckling

3

4

25-30mins. per 500g.

6

4

20mins. per 500g.

Casseroles

1-2

3-4

2-4 hours according to recipe.

Yorkshire Pudding

7

2

Large tin 30-35 mins. Individual, 10-20 mins.

Fish

5

2

Fillets 15-20 mins. Whole 15-20mins. per 500g.

5

2

Steaks according to thickness.

Cakes

Very rich fruit

1

4

45-50mins. per 500g. of mixture.

Christmas/ wedding etc.

Fruit 180mm tin

2

4

2 to 2

1

/

2 

hours.

Fruit 230mm tin

2

4

Up to 3

1

/

2

 hours.

Madeira 180mm

3

4

80-90 mins.

Queen cakes

5

2 & 4 or 3

15-25 mins.

Scones

7

2 & 4 or 3

10-15 mins.

Victoria sandwich

180mm tin

4

2 & 4 or 3

20-30mins.

230mm tin

4

2 & 4 or 3

30-40 mins.

Desserts

Shortcrust tarts

6

2 & 4

40-60 mins. on pre-heated tray.

Fruit pies

6

2-3

35-45 mins.

Tartlets

6

2-3

10-20 mins. according to size.

Flaky/rough puff

7

2-3-4

20-40 mins. according to size.

Puff pastry

8

2-3-4

20-40 mins. according to size.

Meringues

‘S’

3

1

1

/

2

 to 2 hrs.

Baked egg custard

3

3

45-60 mins.

Baked sponge
pudding

5

3

40-45 mins.

Milk pudding

1-2

3

2-3 hrs.

For stuffed poultry, you could

cook at Mk. 6 for 20mins. and

then Mk.3 for remainder. Don’t

forget to include the weight of the

stuffing. For fresh or frozen

prepacked poultry, follow

instructions on the pack.

Thoroughly thaw frozen poultry

before cooking.

When two tier cooking leave at

least one runner space between

shelves. Position the baking tray

with the front edge along the

front of the oven shelf.

 Rich fruit cakes made with self-

raising flour should be cooked on

Mk.4 for the first half hour at

least and then finished at the

setting shown.

If cooking more than one tart at
the same time, swap them over

at approx. 25 mins. For even

browning the maximum size of

baking tray recommended is

320mm x 305mm. This ensures

free heat circulation.

If cooking a two tier load, when

the top tray is removed, the tray

in the lower position should be

raised to the higher shelf, or the

trays interchanged, for the

remaining cooking time.

Thoroughly thaw frozen joints

before cooking. Meat may be

roasted at Mk. 7 and the cooking

time adjusted accordingly. For

stuffed and rolled meats, add

approx. 10 min. per 500g. or

cook at Mk. 6  or 20min, then

Mk. 3 for the remainder.