Rangemaster 90 Induction G5 User's Manual & Installation Instructions

Rangemaster 90 Induction G5 User's Manual & Installation Instructions Manual pdf 21 page image

17Using Your Induction CookerIf you have not used an induction cooker before please beaware of the following:• Make sure that the pans you have or buy are suitablefor use on the induction hob. Stainless steel, enamelledsteel or cast iron is ideal. Double check before youbuy pans – they must have bases that would attract amagnet.• Allow time to get used to induction cooking; it is fastand powerful as well as being gentle. When simmering,you may notice that liquids appear to stop bubbling andthen start again almost immediately. This is perfectlynormal.• You may notice a faint vibrating sound coming fromthe pans when using the induction hob. Again, this isperfectly normal and will depend upon the type andstyle of pans you are using.• The induction heating elements will phase on and offwhen cooking. Although an active cooking zone mayappear to switch on and off, a constant heat is still beingsupplied to the base of the pan – this is completelynormal.Tips on Cooking with the TimerIf you want to cook more than one dish, choose dishes thatrequire approximately the same cooking time. However,dishes can be ‘slowed down’ slightly by using small containersand covering them with aluminium foil, or ‘speeded up’slightly by cooking smaller quantities or placing them inlarger containers.Very perishable foods such as pork or fish should be avoidedif a long delay period is planned, especially in hot weather.nn DO NOT place warm food in the oven to be timed.nn DO NOT use a timed oven that is already warm.nn DO NOT use the timed oven if the adjoining oven isalready warm.Whole poultry must be thoroughly defrosted before beingplaced in the oven. Check that meat and poultry are fullycooked before serving.General Oven TipsThe wire shelves should always be pushed firmly to the backof the oven.Baking trays with food cooking on them should be placedlevel with the front edge of the oven’s wire shelves. Othercontainers should be placed centrally. Keep all trays andcontainers away from the back of the oven, as overbrowningof the food may occur.For even browning, the maximum recommended size of abaking tray is 340 mm (13½”) by 340 mm (13½”) in the mainoven and 232 mm (91/8”) and 321 mm (125/8”) in the tall oven.When the oven is on, do not leave the door open forlonger than necessary, otherwise the knobs may get veryhot.• Always leave a “finger’s width” between dishes onthe same shelf. This allows the heat to circulate freelyaround them.• To reduce fat splashing when you add vegetables to hotfat around a roast, dry them thoroughly or brush lightlywith cooking oil.• Where dishes may boil and spill over during cooking,place them on a baking tray.• The ‘Cook & Clean’ oven liners (see ‘Cleaning YourCooker’) work better when fat splashes are avoided.Cover meat when cooking.• Sufficient heat rises out of the oven while cooking towarm plates in the grill compartment.• If you want to brown the base of a pastry dish, preheatthe baking tray for 15 minutes before placing the dish inthe centre of the tray.3. Cooking Tips