Rangemaster Classic 60 Ceramic User Manual

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Rangemaster Classic 60 Ceramic User Manual Manual pdf 16 page image

194. Cooking TableArtNo.050-0007Oven shelf positionsOven Shelf PositionsTop (T)Centre (C)Base (B)The oven control settings and cooking times given in the table below are intended to be usedAS A GUIDE ONLY. Individual tastes may require the temperature to be altered to provide apreferred result.Food is cooked at lower temperature in a fan oven than in a conventional oven. When usingrecipes, reduce the fan oven temperature by 10 °C and the cooking time by 5-10 minutes. Thetemperature in the fan oven does not vary with height in the oven so you can use any shelf.FoodMeatBeef (no bone)LambPorkPoultryChickenTurkeyDuckCasseroleYorkshire PuddingCakeVery rich fruit - Christmas,wedding, etc.Fruit 180 mm tinFruit 230 mm tinMadeira 180 mmSmall cakesSconesVictoria sandwich180 mm tin210 mm tinDessertsShortcrust tartsFruit piesTartletsPuff pastryMeringuesBaked egg custardBaked sponge puddingMilk puddingBreadFishFilletWholeSteakApproximate Cooking Time30-35 minutes per 500g +30-35 minutes.20-25 minutes per 500g +20-25 minutes.30-35 minutes per 500g +30-35 minutes.25-30 minutes per 500g +25-30 minutes.35-40 minutes per 500g +35-40 minutes.25-30 minutes per 500g +25-30 minutes.20-25 minutes per 500g +20-25 minutes.15-20 minutes per 500g +15-20 minutes.20 minutes per 500g +20 minutes.15 minutes per 500g +15 minutes.25-30 minutes per 500g.20 minutes per 500g.2-4 hours according to recipe.Large tins 30-35 minutes; individual 10-20 minutes.45-50 minutes per 500g of mixture.2-2½ hours.Up to 3½ hours.80-90 minutes.15-25 minutes.10-15 minutes.20-30 minutes.30-40 minutes.20-30 minutes on a preheated tray.35-45 minutes.10-20 minutes according to size.20-40 minutes according to size.2-3 hours.45-60 minutes.40-45 minutes.2 to 3 hours.20-30 minutes.15-20 minutes.15-20 minutes per 500g.Steaks according to thickness.Conventional OvenTemperature °C(Shelf Position)160 (C)200 (C)160 (C)200 (C)160 (C)200 (C)160 (C)200 (C)160 (C)200 (C)160 (C)200 (C)140-150 (C)220 (C)140 (C/B)150 (C/B)150 (C/B)160 (C/B)170 (C/B)200 (C/B)170 (C/B)170 (C/B)200 (C/B)180 (C/B)180 (C/B)210 (C/B)100 (C/B)160 (C/B)180 (C/B)140-150 (C/B)210 (C)Fanned Grilling190 (C/B)190 (C/B)190 (C/B)Fan OvenTemperature°C150190150190150190150190150190150190130-14021013014014015016019016016019017017020090150170130-140200190 (C/B)190 (C/B)190 (C/B)Thoroughly thaw frozen joints beforecooking. Meat may be roasted at220°C (210°C for fan oven) and thecooking time adjusted accordingly.For stuffed and rolled meats, addapproximately 10 minutes per 500g,or cook at 200°C (190°C) for 20minutes then 160°C (150°C) for theremainder.For stuffed poultry, you could cookat 200°C (190°C) for 20 minutesthen 160°C (150°C) for remainder.Do not forget to include the weightof the stuffing.For fresh or frozen prepackedpoultry, follow instructions on thepack. Thoroughly thaw frozenpoultry before cooking.Using the conventional oven: whentwo tier cooking leave at least onerunner space between shelves.Position the baking tray with thefront edge along the front of theoven shelf.ArtNo.050-0001 Gas cooking tableUsing the conventional oven: foreven browning the maximum size ofbaking tray recommended is 340 mmx 340 mm. This ensures free heatcirculation.If cooking a two tier load, the traysshould be interchangedapproximately halfway though thecooking time.Up to three tiers can be cooked in afan oven at the same time but makesure to leave at least one runnerspace between each shelf beingcooked on.T - Top; C - Centre; B - BaseDocNo.031-0004 - Cooking table - electric & fan single cavity