Rangemaster Classic 60 Gas User Manual

Also see for Classic 60 Gas: User guide

Contents

Rangemaster Classic 60 Gas User Manual Manual pdf 11 page image

9Tips on CookingIf 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.Whole poultry must be thoroughly defrosted before beingplaced in the oven. Check that meat and poultry are fullycooked before serving.General Oven TipsWhen you need to preheat the oven, we recommend you doso for ten minutes.Ensure that food is placed centrally on the shelf and there issufficient room around the baking tray/dish to allow formaximum circulation.To reduce fat splashing when you add vegetables to hot fataround a roast, dry them thoroughly or brush lightlywith cooking oil.Where dishes may boil and spill over during cooking, placethem on a baking tray.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.If you are cooking more than one tray of similar items, forexample cakes, follow these simple steps to ensure evenbrowning; swap the trays and rotate the food through180º halfway through the cooking cycle. Also staggerthe items on the shelves (Fig.3-1).Do not place baking trays directly onto the oven base, as itinterferes with the air circulation and can lead to baseburning; use the lower shelf position.3. Cooking TipsFig.3-1