Rangemaster R6012 manual Cooking Table, Meat

Page 13

DocNo.031-0002 - Cooking table

4. Cooking Table

The oven control settings and cooking times given in the table below are intended to be used AS A GUIDE ONLY. Individual tastes may require the temperature to be altered to provide a preferred result.

Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes, reduce the fan oven temperature by 10°C and the cooking time by 5-10 minutes. The temperature in the fanned oven does not vary with height in the oven so you can use any shelf.

Conventional Oven Fan Oven

Temperature Shelf Temperature

Top

Centre ArtNo.050-0007 Oven shelf positions

Base

Oven Shelf Positions

Food

 

 

°C

position

°C

Approximate cooking time

ArtNo.050-0003A - Cooking table - electric & fan

Meat

 

 

 

 

 

ArtNo.050-0001 Gas cooking table

 

 

 

 

 

 

 

Beef (no bone)

160

C

150

30-35 minutes per 500g +30-35 minutes.

Thoroughly thaw frozen joints before

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

200

C

190

20-25 minutes per 500g +20-25 minutes.

cooking. Meat may be roasted at

Lamb

 

160

C

150

30-35 minutes per 500g +30-35 minutes.

220°C (210°C for fan oven) and the

 

cooking time adjusted accordingly.

 

 

200

C

190

25-30 minutes per 500g +25-30 minutes.

For stuffed and rolled meats, add

 

Pork

 

160

C

150

35-40 minutes per 500g +35-40 minutes.

approximately 10 minutes per 500g,

 

or cook at 200°C (190°C) for 20

 

 

200

C

190

25-30 minutes per 500g +25-30 minutes.

minutes then 160°C (150°C) for the

Poultry

 

 

 

 

 

 

 

remainder.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken

160

C

150

20-25 minutes per 500g +20-25 minutes.

For stuffed poultry, you could cook

 

 

 

 

 

 

 

 

 

 

 

 

 

 

200

C

190

15-20 minutes per 500g +15-20 minutes.

at 200°C (190°C) for 20 minutes

Turkey

160

C

150

20 minutes per 500g +20 minutes.

then 160°C (150°C) for remainder.

 

 

 

 

 

Do not forget to include the weight

 

 

 

 

 

 

 

 

 

 

 

 

 

 

200

C

190

15 minutes per 500g +15 minutes.

of the stuffing.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Duck

160

C

150

25-30 minutes per 500g.

 

For fresh or frozen prepacked

 

poultry, follow instructions on the

 

 

 

 

 

 

 

200

C

190

20 minutes per 500g.

 

 

 

 

 

 

 

 

pack. Thoroughly thaw frozen

Casserole

140-150

C

130-140

2-4 hours according to recipe.

 

poultry before cooking.

 

 

 

 

Yorkshire pudding

220

T

210

Large tins 30-35 minutes; individual 10-20 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fish

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fillet

190

C/B

180

15-20 minutes.

 

 

 

 

 

 

 

 

Whole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

190

C/B

180

15-20 minutes per 500g.

 

 

 

 

 

 

 

 

Steak

 

 

 

 

 

 

 

 

 

 

 

 

 

 

190

C/B

180

Steaks according to thickness.

 

 

 

 

 

 

 

 

Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Very rich fruit - Christmas,

140

C/B

130

45-50 minutes per 500g of mixture.

Using the conventional oven: when

wedding, etc.

 

 

 

 

 

 

 

two tier cooking leave at least one

 

 

 

 

 

 

 

runner space between shelves.

 

 

 

Fruit 180 mm tin

 

 

 

 

 

 

 

 

 

150

C/B

140

2-2½ hours.

 

Position the baking tray with the

 

 

 

 

 

 

 

 

 

 

 

 

Fruit 230 mm tin

150

C/B

140

Up to 3½ hours.

 

front edge along the front of the

Madeira 180 mm

160

C

150

80-90 minutes.

 

oven shelf.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Queen cakes

190

C

180

15-25 minutes.

 

Up to three tiers can be cooked in a

 

 

 

 

 

 

 

 

 

 

 

Scones

220

C

210

10-15 minutes.

 

fan oven at the same time but make

 

sure to leave at least one runner

 

 

 

 

Victoria sandwich

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

space between each shelf being

 

180 mm tin

180

C

170

20-30 minutes.

 

cooked on.

 

 

210 mm tin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

180

C

170

30-40 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Desserts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shortcrust tarts

200

C

190

20-30 minutes on a preheated tray.

Using the conventional oven: for

Fruit pies

200

C

190

35-45 minutes.

 

even browning the maximum size of

 

 

baking tray recommended is 340mm

 

 

Tartlets

200

C

190

10-20 minutes according to size.

 

 

 

x 340mm. This ensures free heat

 

 

 

 

 

 

 

 

 

 

 

Puff pastry

230

C

220

20-40 minutes according to size.

 

circulation.

Meringues

100

C

90

2-3 hours.

 

If cooking a two tier load, the trays

 

 

should be interchanged

 

 

 

 

Baked egg custard

 

160

C

150

45-60 minutes.

 

 

 

approximately halfway though the

 

Baked sponge pudding

190

C

180

40-45 minutes.

 

cooking time.

 

 

 

 

 

 

 

 

 

Milk pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

140-150

C/B

130-140

2 to 3 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bread

220

C/T

210

20-30 minutes.

 

 

 

 

 

 

 

 

11

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Contents R6012 Contents Personal Safety Installation and MaintenanceCleaning Before You StartOven Overview Temperature and Cooking FunctionsControl Panel Sections KeyOn-Off Clock Section Timer SectionOven light FunctionsConventional cooking Fan assisted cookingFanned cooking with base heat Base heatDefrost This function operates the fan to circulate cold airSpecial Functions Display ModeClock TimerOven will stop cooking. Press any key to stop the alarm To Start then Stop the Oven using the TimerOven can be locked to safeguard the oven from being Key LockFitting the Telescopic Arms Oven AccessoriesRemoving the Shelf Refitting the ShelfCooking Tips Tips on Cooking with the TimerGeneral Oven Tips Meat Cooking TableEssential information Cleaning Your OvenControl Panel and Doors OvenRemoving the Oven Shelf Supports Glide-out GrillRemoving the Oven Linings This is perfectly normal TroubleshootingChecking the Parts Wire shelf Grill pan and trivetProvision for Ventilation Positioning the OvenLevelling Electrical ConnectionCustomer Care Current Operated Earth Leakage BreakersCircuit Diagram Dimensions Technical DataConnections RatingsWarranty/After Sales Service Page DocNo.000-0001 Back cover Rangemaster

R6012 specifications

The Rangemaster R6012 is a versatile and high-performing range cooker that has gained popularity among both amateur cooks and culinary professionals. This model stands out for its blend of classic design elements and modern technology, making it a centerpiece in any kitchen.

One of the key features of the Rangemaster R6012 is its generous cooking capacity. With a spacious oven and multiple cooking compartments, it allows users to prepare several dishes simultaneously. The main oven offers an impressive volume that is perfect for roasting large meats or baking multiple trays of cookies. Additionally, the secondary oven provides extra space for cooking side dishes or desserts, making it ideal for entertaining.

The R6012 is equipped with advanced cooking technologies, including a dual-fuel function that combines the efficiency of gas with the precision of electric ovens. This setup allows for faster heating times and consistent temperature control, which is essential for achieving perfect cooking results. The gas burners on the hob provide instant heat and are designed for precise flame control, making it easy to achieve the desired cooking temperature whether simmering a sauce or boiling pasta.

Another noteworthy characteristic of the Rangemaster R6012 is its user-friendly interface. The control knobs are intuitively placed and easy to operate, ensuring that users can effortlessly adjust temperatures and cooking times. The oven features an electronic programmer that helps in setting timers and ensuring perfectly timed dishes.

Additionally, the design of the R6012 combines style with functionality. Available in various finishes, including classic cream and sleek stainless steel, this range cooker can complement any kitchen aesthetic. The elegant design is matched by high-quality construction, ensuring durability for years of reliable use.

Cleaning the R6012 is simplified with its enamel interior and removable oven shelves, which make maintenance a breeze. The hob features sturdy cast iron pan supports, providing stability and support for pots and pans of all sizes.

In summary, the Rangemaster R6012 is a top-tier range cooker that brings together ample cooking space, advanced technology, and an elegant design. Whether you're a seasoned chef or a home cook, this range cooker offers the versatility and performance needed to create culinary masterpieces. Its blend of style and functionality makes it a sought-after addition to any kitchen.
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