Rangemaster Kitchener 110 Gas User's Manual & Installation Instructions
Also see for Kitchener 110: User's guide & installation instructionsUsers guide & installation
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Contents
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10A roasting joint should be covered with cooking foil or with aroasting bag to reduce shrinkage and retain juices.Should further browning be necessary, uncover the meat andincrease the temperature to gas mark 4 for a short period.Cut root vegetables into small pieces unless cooking whole,e.g. jacket potatoes.Cover dishes tightly with a lid or foil to prevent evaporationand transfer of flavour.Once the oven has been loaded and the ‘S’ setting is inoperation resist the temptation to open the oven door. Heatwill be lost and the cooking time extended.A meat thermometer is recommended for checking thata joint or poultry is sufficiently cooked. Insert the probethrough the thickest part of the meat. For the expectedtemperatures see Table 2-1.Operating the OvensPush in and turn the knob controlling the oven to gas mark 9(Fig.2.24). The oven will light automatically.Turn the oven knob to the desired gas mark (Fig.2.25).Meat TemperatureBeef Rare 60 °C / 140 °FMedium 71 °C / 160 °FWell done 77 °C / 170 °FLamb 82° C / 180 °FPork Fresh 88° C / 190 °FCured 77° C / 170 °FPoultry 90° C / 195 °FVeal 77° C / 170 °FTable 2-1Fig.2.24Fig.2.25 |
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