Rangemaster Elise 100 Induction User's Manual & Installation Instructions

Also see for Elise 110 Induction: User's guide & installation instructions User's guide & installation instructions User's guide & installation instructions

9Table 2-4 gives a summary of the multi-function modes. Themulti-function oven has many varied uses. We suggest youkeep a careful eye on your cooking until you are familiar witheach function. Remember, not all functions will be suitablefor all food types.Multi-function Oven FunctionsFan OvenThis function operates the fan and the heatingelement around it. An even heat is producedthroughout the oven, allowing you to cook largeamounts quickly.Fan oven cooking is particularly suitable for baking on severalshelves at one time and is a good ‘all-round’ function. It maybe necessary to reduce the temperature by approximately10 °C for recipes previously cooked in a conventional oven.If you wish to preheat the oven, wait until the indicator lighthas gone out before inserting the food.Fanned GrillingThis function operates the fan whilst the top elementis on. It produces a more even, less fierce heat than aconventional grill. For best results, place the food tobe grilled, on a trivet over a roasting tin, which should besmaller than a conventional grill pan. This allows greater aircirculation. Thick pieces of meat or fish are ideal for grilling inthis way, as the circulated air reduces the fierceness of theheat from the grill.The oven door should be kept closed while grilling is inprogress, so saving energy.You will also find that the food needs to be watched andturned less than for normal grilling. Preheat this functionbefore cooking.For best results we recommend that the grill pan is notlocated on the uppermost shelf.Fan Assisted OvenThis function operates the fan, circulating air heatedby the elements at the top and the base of the oven.The combination of fan and conventional cooking(top and base heat) makes this function ideal for cookinglarge items that need thorough cooking, such as a large meatroast.It is also possible to bake on two shelves at one time,although they will need to be swapped over during thecooking time, as the heat at the top of the oven is greaterthan at the base, when using this function.This is a fast intensive form of cooking; keep an eye on thefood cooking until you have become accustomed to thisfunction.Conventional Oven (Top and Base Heat)This function combines the heat from the top andbase elements. It is particularly suitable for roastingand baking pastry, cakes and biscuits.Food cooked on the top shelf will brown and crisp faster thanon the lower shelf, because the heat is greater at the top ofthe oven than at the base, as in ‘Fan Assisted Oven’ function.Similar items being cooked will need to be swapped aroundfor even cooking. This means that foods requiring differenttemperatures can be cooked together, using the cooler zonein the lower half of the oven and hotter area to the top.The exposed top element may cook some foods too quickly,so we recommend that the food be positioned in the lowerhalf of the oven to cook. The oven temperature may also needto be lowered.Browning ElementThis function uses the element in the top of the ovenonly. It is a useful function for the browning orfinishing of pasta dishes, vegetables in sauce,shepherds pie and lasagne, the item to be browned beingalready hot before switching to the top element.Base HeatThis function uses the base element only. It will crispup your pizza or quiche base or finish off cooking thebase of a pastry case on a lower shelf. It is also agentle heat, good for slow cooking of casseroles in themiddle of the oven or for plate warming.The Browning and Base Heat functions are useful additionsto your oven, giving you flexibility to finish off items toperfection.DefrostThis function operates the fan to circulate cold aironly. Make sure the temperature control is at 0°C andthat no heat is applied. This enables small items suchas desserts, cream cakes and pieces of meat, fish and poultryto be defrosted.Defrosting in this way speeds up the process and protectsthe food from flies. Pieces of meat, fish and poultry shouldbe placed on a shelf, over a tray to catch any drips. Be sure towash the shelf and tray after defrosting.Defrost with the oven door closed.Large items, such as whole chickens and joints should not bedefrosted in this way. We recommend this be carried out in arefrigerator.Defrosting should not be carried out in a warm oven or whenan adjoining oven is in use or still warm. Make sure that dairyfoods, meat and poultry are completely defrosted beforecooking.Fan OvensFan ovens circulate hot air continuously, which meansfaster, more even cooking. The recommended cookingtemperatures for a fan oven are generally lower than thosefor a non-fan oven.