Rangemaster CLASSIC 110 GAS FSD - Manual (Page 11)

11
Oven cooking
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays with food cooking on them should be
placed level with the front edge of the oven’s wire
shelves. Other containers should be placed centrally.
Keep all trays and containers away from the back of
the oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size
of a baking tray is 325mm (12 3 /
4
”) by 305mm (12”).
When the oven is on, don’t leave the door open for
longer than necessary, otherwise the knobs may get
very hot.
• Always leave a ‘fingers width’ between dishes on
the same shelf. This allows the heat to circulate
freely around them.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
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.
• Plates can be warmed in the oven on the ‘S’
setting. The ‘S’ setting can be used to keep foods
hot for 3-4 hours after ‘normal’ cooking, without
drying out or overbrowning.
• The Cook & Clean oven liners (see Cleaning
your cooker) work better when fat splashes are
avoided. Cover meat when cooking.
• Sufficient heat rises out of the oven while cooking
to warm plates in the grill compartment.
• If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before
placing the dish in the centre of the tray.
‘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.
You can cook on ‘S’ throughout, or use a 30 minute
‘boost’ period at gas 190°C and then ‘S’ cook.
When roasting joints, poultry or pot roasting,
always cook at 190°C for 30 minutes at the
beginning of the cooking period.
You can ‘S’ cook for periods of 6 to 12 hours. This
technique is particularly useful if you want to cook a
dish overnight or while you are out at work during the
day.
Frozen foods must be thoroughly thawed
out before ‘S’ cooking.
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.
Poultry and rolled joints should not be stuffed 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.
Should further browning be necessary, uncover the
meat and increase the temperature to 180°C for a
short period.
Cut root vegetables into small pieces unless
cooking whole, e.g. jacket potatoes.
Cover dishes tightly with a lid or foil to prevent
evaporation and transfer of flavour.
Once the oven has been loaded and the ‘S’
setting is in operation resist the temptation
to open the oven door. Heat will be lost and
the cooking time extended.
A meat thermometer is recommended for checking
that a joint or poultry is sufficiently cooked. Insert
the probe through the thickest part of the meat. The
temperatures to be expected are as follows.-
Beef rare 60°C / 140°F
medium 71°C / 160°F
well done 77°C / 170°F
Lamb 82°C / 180°F
Pork fresh 88°C / 190°F
cured 77°C / 170°F
Poultry 90°C / 195°F
Veal 77°C / 170°F