Rangemaster Nexus SE 110 Induction, User Manual

15

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.
Similar items being cooked will need to be swapped around 

for even cooking.

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.

The Fan Oven

Fan ovens circulate hot air continuously, which means 

faster, more even cooking. The recommended cooking 

temperatures for a fan oven are generally lower than those 

for a non-fan oven.

Note

: Please remember that all cookers vary so temperatures 

in your new ovens may differ to those in your previous 

cooker.

The Slow Cook Oven

The Slow Cook oven is intended for slow cooking items such 

as casseroles, joints of meat, etc.
Your Slow Cook oven is capable of cooking a complete meal; 

for instance – casserole, rice pudding and jacket potatoes – or 

just warming the dishes (use only heat resistant dishes).

Points to Remember when Slow Cooking:

• 

Preheat the oven for 20-30 minutes before starting to 

cook;

•  Do not

 allow dishes to touch the heating elements 

either side of the oven;

• 

Bring casseroles, soups etc to the boil on the hob before 

placing into a suitable casserole for slow cooking;

• 

Make sure that casseroles have sufficient liquid, 

particularly when cooking over a long period;

• 

Use lids on casseroles or foil to cover food whilst it is 

cooking to retain moisture;

• 

Make sure all dishes will fit into the oven before 

preparing the food;

• 

Wrap washed and pricked jacket potatoes in foil before 

cooking;

• 

Make sure that meat and poultry reach a safe 

temperature of at least 90 °C before eating;

• 

Always thaw frozen food completely before cooking.

Your Slow Cook oven is also useful for warming plates and 

serving dishes (use only heat resistant dishes).
You can cook a fruitcake in the Slow Cook oven on the 

maximum heat setting (if perhaps your other ovens are in 

use). If you are using the fan oven below the Slow Cook oven 

at the same time allow a little more cooking time.
You can also produce crisp, white meringues cooked in the 

Slow Cook oven.
Timings for cooking in the slow oven will depend upon the 

temperature, quantity and type of dish you are cooking, as a 

guide for casseroles, a minimum of 3 hours cooking time is 

recommended.
Keep an eye on the food until you are familiar with the oven.