Rangemaster Professional+ 100 Dual Fuel User's Manual & Installation Instructions

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RANGEMASTER COOKWAREOur range cookers are well known for providing thebest possible cooking performance and years offaithful service. However, a great cooker alone cannotguarantee perfect results every time. The other vitalingredients are of course enthusiasm and qualitycookware.We offer cookware to work perfectly with all fuel typesmanufactured by Rangemaster, including inductionhobs. You can be assured of functionality with style, aswell as the quality and meticulous attention to detailyou expect from the pioneers of range cooking.Visit: www.rangemastercookshop.co.ukIngredients• Oil for greasing• 100 g strawberries• 100 g raspberries• 100 g redcurrants• 100 g blackberries• or a 400 g mixture of any softfruits• 2 medium eggs• 30 g caster sugar• 80 ml skimmed milk• 2 tsp vanilla extract• 60 g plain flour (sifted)• 1 tsp baking powder• Icing sugar to dustMethod1. Preheat the oven to 200 °C (for a conventional oven),180 o C (for a fan oven) or gas mark 6.2. Lightly grease a dish 26 cm wide x 4 cm deep.3. Thickly slice any large strawberries and place them with the other fruitsinto an ovenproof dish, deep enough so the berries are about 2 deep.4. Whisk the eggs and caster sugar until pale and fluffy. Beat the milk andvanilla extract into the mixture and then fold in the sifted flour andbaking powder.5. Pour the cake mix over the fruit and bake on the centre shelf of theoven for 15-20 minutes, or until the mixture is cooked through andgolden on the top.6. Dust with icing sugar and serve immediately with cream or crèmefraiche.FRUITY BAKED PUDDINGServes 4–6Ingredients• 3 kg (6½ lb) skinned andboned loin of pork• 2 x 70 g packs prosciutto• Grated zest of 2 lemons• Bay leaves• Salt and freshly groundblack pepperFor the sauce:• 1 tablespoons plain flour• 4 tablespoons lemonjuice• Chicken stock/waterMethod1. Preheat the oven to 220 °C (for a conventional oven), 200 °C (for a fanoven) or gas mark 7.2. Spread one of the packs of prosciutto over a chopping board; placethe pork on top with the outer (fat) part of the pork resting on theprosciutto.3. Sprinkle the lemon zest onto the inside of the meat and season well. Laythe remaining prosciutto on top of the zest and roll up.4. Secure the pork with string or silicone bands and thread bay leavesunder the string, covering the whole piece of pork. Put the meat on toa trivet over a large roasting tin containing enough water to cover thebase.5. Place into the oven and cook for 30 minutes. Reduce the heat to 180 °Cconventional oven/160 °C fan oven/gas 4 and continue roasting for afurther 25 minutes per 500 g. Should the prosciutto start becoming toobrown, cover with some foil.6. When the pork is cooked, place onto a warm plate, cover with foil andallow to rest for at least 20 minutes.7. Spoon off most of the fat from the roasting tin and stir the flour into theremaining. Gradually add the stock and lemon juice, adding more stockuntil the desired consistency is reached and simmer for 5 minutes. Checkthe seasoning, adding more pepper or lemon juice as necessary.8. Remove the string or bands from the pork and carve into slices, servewith the sauce.ROAST LOIN OF PORK WITH PROSCIUTTO& BAY LEAVES