Rangemaster Nexus SE 110 Induction, User Manual

22

6.  Cooking Table

ArtNo.050-0007 

Oven shelf positions 

Oven Shelf Positions 

Top (T)

Centre (C)

Base (B)

The oven control settings and cooking times given in the table below are intended to be used 

as a 

guide only

. Individual tastes may require the temperature to be altered to provide a preferred result.

Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes, 

reduce the fan oven temperature by 10 °C and the cooking time by 5-10 minutes. The temperature in 

the fan oven does not vary with height in the oven so you can use any shelf.

Food

Conventional Oven 

°C (Shelf Position)

Fan Oven 

Temperature

Approximate Cooking Time

Meat

Beef (no bone)

Lamb

Pork

160   (C)

200  (C)

160  (C)

200  (C)

160  (C)

200  (C)

150 °C

190 °C

150 °C

190 °C

150 °C

190 °C

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

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

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

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

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

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

Thoroughly thaw frozen joints 

before cooking. Meat may be 

roasted at 220°C (210°C for 

fan oven) and the cooking 

time adjusted accordingly. For 

stuffed and rolled meats, add 

approximately 10 minutes per 

500g, or cook at 200°C (190°C) 

for 20 minutes then 160°C 

(150°C) for the remainder.

Poultry

Chicken

Turkey

Duck

160  (C)

200  (C)

160  (C)

200  (C)

160  (C)

200  (C)

150 °C

190 °C

150 °C

190 °C

150 °C

190 °C

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

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

20 minutes per 500g +20 minutes.

15 minutes per 500g +15 minutes.

25-30 minutes per 500g.

20 minutes per 500g.

For stuffed poultry, you could 

cook at 200°C (190°C) for 20 

minutes then 160°C (150°C) 

for remainder. Do not 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.

Casserole

140-150  (C)

130 °C-140 °C 2-4 hours according to recipe.

Yorkshire Pudding

220  (C)

210 °C

Large tins 30-35 minutes; individual 10-20 minutes.

Cake

Very rich fruit - Christmas, wedding, etc.

Fruit 180 mm tin

Fruit 230 mm tin

Madeira 180 mm

Queen cakes

Scones

Victoria sandwich

180 mm tin

210 mm tin

140  (C/B)

150  (C/B)

150  (C/B)

160  (C/B)

190  (C/B)

220  (C/B)

180  (C/B)

180  (C/B)

130 °C

140 °C

140 °C

150 °C

180 °C

210 °C

170 °C

170 °C

45-50 minutes per 500g of mixture.

2-2½ hours.

Up to 3½ hours.

80-90 minutes.

15-25 minutes.

10-15 minutes.

20-30 minutes.

30-40 minutes.

Using the conventional oven: 

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.

Desserts

Shortcrust tarts

Fruit pies

Tartlets

Puff pastry

Meringues

Baked egg custard

Baked sponge pudding

Milk pudding

200  (C/B)

200  (C/B)

200  (C/B)

210  (C/B)

100  (C/B)

160  (C/B)

180  (C/B)

140-150  (C/B)

190 °C

190 °C

190 °C

200 °C

90 °C

150 °C

170 °C

130 °C-140 °C

20-30 minutes on a preheated tray.

35-45 minutes.

10-20 minutes according to size.

20-40 minutes according to size.

2-3 hours.

45-60 minutes.

40-45 minutes.

2 to 3 hours.

Bread

210  (C)

200 °C

20-30 minutes.

Fish

Fanned Grilling

Fillet

Whole

Steak

190  (C/B)

190  (C/B)

190  (C/B)

190 °C  (C/B)

190 °C (C/B)

190 °C (C/B)

15-20 minutes

15-20 minutes per 500g.

Steaks according to thickness.

Up to three tiers can be cooked 

in a fan oven at the same time 

but make sure to leave at least 

one runner space between each 

shelf being cooked on.

Up to three tiers can be cooked 

in a fan oven at the same time 

but make sure to leave at least 

one runner space between each 

shelf being cooked on.