Rangemaster Classic 110 Gas User's Manual & Installation Instructions

Also see for CLASSIC 110 GAS FSD: Installation and user guide User's guide & installation instructions User guide

123. Cooking TipsTips 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”).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 on the sameshelf. This allows the heat to circulate freely around them.• To reduce fat splashing when you add vegetables to hot fataround a roast, dry them thoroughly or brush lightly withcooking oil.• Where dishes may boil and spill over during cooking, placethem on a baking tray.• The ‘Cook & Clean’ oven liners (see ‘Cleaning Your Cooker’)work better when fat splashes are avoided. Cover meatwhen cooking.• Sufficient heat rises out of the oven while cooking to warmplates in the grill compartment.• If you want to brown the base of a pastry dish, preheat thebaking tray for 15 minutes before placing the dish in thecentre of the tray.