Rangemaster Kitchener 110 Gas User's Manual & Installation Instructions
Also see for Kitchener 110: User's guide & installation instructionsUsers guide & installation
                                            | |
Contents
|
9The OvensThe clock must be set to the time of day before the ovenswill work. See the following section on ‘The Clock’ forinstructions on setting the time of day.References to ‘left-hand’ and ‘right-hand’ ovens apply as viewedfrom the front of the appliance.Both ovens are gas ovens.Note: Please remember that all cookers vary so temperaturesin your new ovens may differ to those in your previouscooker.The Gas OvenThe gas oven uses our special ‘Heatflow’ system.As the oven burner is not hidden under the oven base youwill see the burner flames at the back of the oven (Fig.2.20).This is perfectly normal.The oven is protected by a safety cut-off, which reducesthe supply of gas to the oven if the flames go out, e.g. andinterruption to the mains supply. Initially the gas will burnwith a small flame but after approximately one minute theflame will become larger indicating that the oven is full on.Dishes cooking on the central shelf will cook at the gas markindicated on the knob (Fig.2.21).Dishes placed above the central position will cook atapproximately one gas mark higher; dishes placed below willcook at approximately one gas mark lower (Fig.2.22).You can therefore cook dishes requiring different gas marks atthe same time.‘S’ (Slow) CookingThe ‘S’ setting (Fig.2.23) is a very low temperature for slowcooking, overnight or while you are out or at work. The ‘S’setting can also be used for keeping food warm.You can cook on ‘S’ throughout, or use a 30 minute ‘boost’period at gas mark 6 and then ‘S’ cook.When roasting joints, poultry or pot roasting, always cook atgas mark 6 for 30 minutes at the beginning of the cookingperiod.You can ‘S’ cook for periods of 6 to 12 hours. This techniqueis particularly useful if you want to cook a dish overnight orwhile you are out at work during the day.nn Frozen foods must be thoroughly thawed out before‘S’ cooking.nn Whole poultry should not be cooked on ‘S’. Chickencasseroles are fine.Casseroles must be brought to boiling point on the hotplateimmediately before ‘S’ cooking.DO NOT stuff poultry and rolled joints before cooking. Thestuffing should be cooked separately. Poultry and porkshould be cooked in the top half of the oven, and other meatsnot lower than shelf position 4.ArtNo.323-0003 Bray gas oven burner flameArtNo.323-0004 Gas ovens shelves 1ArtNo.323-0004 Gas ovens shelves 1Fig.2.20Fig.2.21Fig.2.22Fig.2.23 |
This manual is suitable for:
manualsdatabase
Your AI-powered manual search engine