Rangemaster 90 CERAMIC U109650-02 User Manual

10After a few seconds thedisplay will revert to showthe time of day.The ovens can now beused normally.Cooking using the timerThe timer can be used to turn just one oven orboth on and off automatically. The start and stoptime must be the same for both ovens but differentcooking temperatures can be set.If you want to turn one of the ovens on at thesame time as the timer is set for automaticcooking, you must wait until the timer has turnedon the oven/ ovens first. Then you can adjusteither of them manually in the normal way.You can set the oven to turn on any time over thefollowing 24 hour period.If you want to cook more than one dish, choosedishes that require approximately the same time.However, dishes can be ‘slowed down’ slightlyby using small containers and covering themwith aluminium foil, or ‘speeded up’ slightly bycooking smaller quantities or placing in largercontainers.Very perishable foods such as pork or fish should beavoided if a long delay period is planned, especiallyin hot weather.Don’t place warm food in the oven.Don’t use an oven already warm.Don’t use if an adjoining oven is warm.Avoid using wine or beer if there is a delay period,as fermentation may take place.To avoid curdling, cream should be added todishes just before serving.Fresh vegetables, which may discolour during adelay period, should be coated in melted fat orimmersed in a water and lemon juice solution.Fruit pies, custard tarts or similar wet mixtures ontop of uncooked pastry are only satisfactory if thereis a short delay period. Dishes containing leftovercooked meat or poultry should not be cookedautomatically if there is a delay period.Whole poultry must be thoroughly defrostedbefore placing in the oven.Check that meat and poultry are fully cookedbefore serving.Both OvensThe wire shelves should always be pushed firmly tothe back of the oven.Baking trays, meat tins et cetera should be placed leveland centrally on the oven’s wire shelves. Keep all traysand containers away from the sides of the oven, asoverbrowning of the food may occur.For even browning maximum recommended sizefor a baking tray is:-Main oven 340mm (133/8”) by 340mm (133/8”).Tall oven 230mm (9”) by 320mm (121/2”).Cooking high moisture contentfoods can create a ‘steam burst’,when the oven door is opened.When opening the oven standwell back and allow any steamto disperse.When the oven is on, don’t leavethe door open for longer thannecessary, otherwise the knobsmay get very hot.• Always leave a ‘fingers width’between dishes on the same shelf. This allows theheat to circulate freely around them.• The Cook & Clean oven liners (see Cleaning yourcooker) work better when fat splashes are avoided.Cover meat when cooking.• To reduce fat splashing when you add vegetablesto hot fat around a roast, dry them thoroughly orbrush lightly with cooking oil.• Sufficient heat rises out of the oven whilecooking 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 beforeplacing the dish in the centre of the tray.• Where dishes may boil and spill over duringcooking, place them on a baking tray.