Rangemaster RMB606BL/SS, User Manual & Installation & Service Instructions

12

5.  Cooking Table

Oven Shelf Positions

Top (T)

Centre (C)

Base (B)

ArtNo.050-0007

Oven shelf positions

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
Meat

  Beef (no bone)

 Lamb

 Pork

Poultry

 Chicken

 Turkey

 Duck

Casserole
Yorkshire Pudding
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

Desserts

  Shortcrust tarts
  Fruit pies
 Tartlets
  Puff pastry
 Meringues
  Baked egg custard
  Baked sponge pudding
  Milk pudding

Bread
Fish

 Fillet
 Whole
 Steak

Approximate Cooking Time

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.

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.
2-4 hours according to recipe.
Large tins 30-35 minutes; individual 10-20 minutes.

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.

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.
20-30 minutes.

15-20 minutes.
15-20 minutes per 500g.
Steaks according to thickness.

Conventional Oven

Temperature °C  
(Shelf Position)

160   (C)

200  (C)
160  (C)
200  (C)
160  (C)
200  (C)

160  (C)
200  (C)
160  (C)
200  (C)
160  (C)
200  (C)

140-150  (C)

220  (C)

140  (C/B)

150  (C/B)
150  (C/B)
160  (C/B)
190  (C/B)
220  (C/B)

180  (C/B)
180  (C/B)

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)

210  (C)

Fanned Grilling

190  (C/B)
190  (C/B)
190  (C/B)

Fan Oven 

Temperature

 °C

150
190
150
190
150
190

150
190
150
190
150
190

130-140

210

130

140
140
150
180
210

170
170

190
190
190
200

90

150
170

130-140

200

190  (C/B)
190  (C/B)
190  (C/B)

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.

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.

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. 

ArtNo.050-0001 Gas cooking table

Using the conventional oven: for 

even browning the maximum size of 

baking tray recommended is 340 mm 

x 340 mm. This ensures free heat 

circulation.

If cooking a two tier load, the trays 

should be interchanged 

approximately halfway though the 

cooking time.

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.