Rangemaster Professional 90 Gas FSD, User Manual

15

Main (Gas) Oven cooking guide

Food

Gas Shelf Position

Mark 

from Top Approximate Cooking Time

Meat

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.

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.

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.

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.

Turkey (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 - Christmas 

/ wedding etc.

1

4

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

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. 

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

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 

325mm 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. 

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.