Rangemaster EDL100DFF, User'S Manual & Installation Instructions

12

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.
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 different 

temperatures can be cooked together, using the cooler zone in 

the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly, so 

we recommend that the food be positioned in the lower half of 

the oven to cook. The oven temperature may also need to be 

lowered.

Browning Element

This function uses the element in the top of the oven 

only. It is a useful function for the browning or 

finishing of pasta dishes, vegetables in sauce, 

shepherds pie 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 finish 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 flexibility to finish off items to perfection.

Defrost

This function operates the fan to circulate cold air only. 

Make sure the temperature control is at 0°C and that 

no heat is applied. This enables small items such as 

desserts, cream cakes and pieces of meat, fish and poultry to 

be defrosted.
Defrosting in this way speeds up the process and protects 

the food from flies. Pieces of meat, fish and poultry should be 

placed on a shelf, over a tray to catch any drips. Be sure to wash 

the shelf and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be 

defrosted in this way. We recommend this be carried out in a 

refrigerator.
Defrosting should not be carried out in a warm oven or when 

an adjoining oven is in use or still warm.
Make sure that dairy foods, meat and poultry are completely 

defrosted before cooking.

Multi-function Oven Functions

Rapid Response

The Rapid Response setting enables you to preheat 

the oven faster than normal. It uses the fan oven 

element with additional heat from one of the elements 

in the top of the oven.
Fan ovens heat up quickly; but the Rapid Response feature 

speeds this process up enabling you to start cooking sooner.
To use the Rapid Response feature, turn the function control 

knob to 

R

 and set the temperature required. The light on the 

control panel next to the function control will come on.
When the required temperature is reached the top element will 

switch off and the light will go out. The oven temperature is 

then maintained by the fan oven element and fan.
Should you choose to place food into the cold oven prior to 

cooking while using the Rapid Response function, make sure 

that cakes, etc. are not positioned too near the top of the oven.

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 preheat the oven, wait until the indicator light 

has gone out before inserting the food.

Fanned Grilling

This function operates the fan whilst the top element 

is on. It produces a more even, less fierce heat than a 

conventional grill. For best results, place the food to be 

grilled, on a trivet over a roasting tin, which should be smaller 

than a conventional grill pan. This allows greater air circulation. 

Thick pieces of meat or fish are ideal for grilling in this way, as 

the circulated air reduces the fierceness of the heat from the 

grill.
The oven door should be kept closed while grilling is in 

progress, so saving energy.
You will also find that the food needs to be watched and 

turned less than for normal grilling. Preheat this function 

before cooking.
For best results we recommend that the grill pan is not located 

on the uppermost shelf.

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.
When using this function, it is also possible to bake on two