Rangemaster 110 User's Manual & Installation Instructions

Also see for Classic 110: User guide User guide Installation and user guide User guide & installation & service instructions User's guide & installation instructions

Rangemaster 110 User's Manual & Installation Instructions Manual pdf 11 page image

11Oven cooking guideGas Shelf PositionMeat Mark from Top Approximate Cooking TimeBeef (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.PoultryChicken (2.3kg) 3 3-4 20-25mins. per 500g.+20-25 mins.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.(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.Casseroles1-2 3-4 2-4 hours according to recipe.Yorkshire Pudding7 2 Large tin 30-35 mins. Individual, 10-20 mins.Fish5 2 Fillets 15-20 mins. Whole 15-20mins. per 500g.5 2 Steaks according to thickness.CakesVery rich fruit 1 4 45-50mins. per 500g. of mixture.Christmas/ wedding etc.Fruit 180mm tin 2 4 2 to 21/ 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 sandwich180mm tin 4 2 & 4 or 3 20-30mins.230mm tin 4 2 & 4 or 3 30-40 mins.DessertsShortcrust 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 pud 5 3 40-45 mins.Milk pudding 1-2 3 2-3 hrs.For stuffed poultry, you couldcook at Mk. 6 for 20mins. andthen Mk.3 for remainder. Don’tforget to include the weight ofthe stuffing. For fresh or frozenprepacked poultry, followinstructions on the pack.Thoroughly thaw frozen poultrybefore cooking.When two tier cooking leave atleast one runner space betweenshelves. Position the baking traywith the front edge along thefront of the oven shelf.Rich fruit cakes made with self-raising flour should be cookedon Mk.4 for the first half hour atleast and then finished at thesetting shown.If cooking more than one tart atthe same time, swap them overat approx. 25 mins. For evenbrowning the maximum size ofbaking tray recommended is320mm x 305mm. This ensuresfree heat circulation.If cooking a two tier load, whenthe top tray is removed, the trayin the lower position should beraised to the higher shelf, or thetrays interchanged, for theremaining cooking time.Thoroughly thaw frozen jointsbefore cooking. Meat may beroasted at Mk. 7 and the cookingtime adjusted accordingly. Forstuffed and rolled meats, addapprox. 10 min. per 500g. or cookat Mk. 6 or 20min, then Mk. 3 forthe remainder.