Rangemaster Professional+ 90 Gas Installation And User Manual

Also see for Professional+ 90 Gas: Installation and user guide User guide User's guide & installation instructions User's guide & installation instructions User's guide & installation instructions

7The OvensThe clock must be set to the time of day before the left-hand oven will work. See the following section on ‘TheClock’ for instructions on setting the time of day.References to ‘left-hand’ and ‘right-hand’ ovens apply as viewedfrom the front of the appliance.The left-hand oven is a programmable gas oven and theright-hand oven is a tall fan oven.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.2-19).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. aninterruption 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.2-20).Dishes place above the central position will be cooked atapproximately one gas mark higher; dishes cooked belowapproximately one gas mark lower (Fig.2-21).You can therefore cook dishes requiring different gas marks atthe same time.‘S’ (Slow) CookingThe ‘S’ setting is a very low temperature for slow cooking,overnight or while you are out or at work. The ‘S’ setting canalso 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.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.A roasting joint should be covered with cooking foil or with aroasting bag to reduce shrinkage and retain juices.ArtNo.323-0003 Bray gas oven burner flame Fig.2-19ArtNo.323-0004 Gas ovens shelves 1Fig.2-20ArtNo.323-0005 Gas oven shelves 2Fig.2-21ArtNo.270-0009 Proplus gasoven control @ SFig.2-22