Rangemaster Professional+ 90 Gas, User'S Manual & Installation Instructions

7

The Ovens

The clock must be set to the time of day before the ovens 

will work. See the following section on ‘

The Clock

’ for 

instructions on setting the time of day.

References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed 

from the front of the appliance.

The left-hand oven is a programmable gas oven and the 

right-hand oven is a programmable tall fan oven.

Note:

 Please remember that all cookers vary so temperatures 

in your new ovens may differ to those in your previous 

cooker.

The Gas Oven

The gas oven uses our special ‘Heatflow’ system.
As the oven burner is not hidden under the oven base you 

will see the burner flames at the back of the oven 

(Fig. 2.19)

. 

This is perfectly normal.
The oven is protected by a safety cut-off, which reduces 

the supply of gas to the oven if the flames go out, e.g. an 

interruption to the mains supply. Initially the gas will burn 

with a small flame but after approximately one minute the 

flame will become larger indicating that the oven is full on.
Dishes cooking on the central shelf will cook at the gas mark 

indicated on the knob

 (Fig. 2.20)

.

Dishes place above the central position will be cooked at 

approximately one gas mark higher; dishes cooked below 

approximately one gas mark lower 

(Fig. 2.21)

. 

You can therefore cook dishes requiring different gas marks at 

the same time.

‘S’ (Slow) Cooking

The ‘S’ setting is a very low temperature for slow cooking, 

overnight or while you are out or at work. The ‘S’ setting can 

also be used for keeping food warm 

(Fig. 2.22)

.

You can cook on ‘S’ throughout, or use a 30 minute ‘boost’ 

period at gas mark 6 and then ‘S’ cook.
When roasting joints, poultry or pot roasting, always cook at 

gas mark 6 for 30 minutes at the beginning of the cooking 

period.
You can ‘S’ cook for periods of 6 to 12 hours. 

n

n

Frozen foods must be thoroughly thawed out before 

‘S’ cooking.

n

n

Whole poultry should not be cooked on ‘S’. Chicken 

casseroles are fine.

Casseroles must be brought to boiling point on the hotplate 

immediately before ‘S’ cooking.
DO NOT stuff poultry and rolled joints before cooking. The 

stuffing should be cooked separately. Poultry and pork 

should be cooked in the top half of the oven, and other meats 

not lower than shelf position 4.
A roasting joint should be covered with cooking foil or with a 

roasting bag to reduce shrinkage and retain juices.

ArtNo.323-0003 Bray gas oven burner flame 

ArtNo.323-0004 Gas ovens shelves 1

ArtNo.323-0005 Gas oven shelves 2 

ArtNo.270-0009 Proplus gas

oven control @ S

Fig. 2.22 

Fig. 2.20 

Fig. 2.19 

Fig. 2.21