Rangemaster 110 installation instructions Oven cooking guide, Poultry

Page 11

Oven cooking guide

 

Gas

Shelf Position

 

 

Meat

Mark

from Top

Approximate Cooking Time

 

Beef (no bone)

3

3-4

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

 

Thoroughly thaw frozen joints

 

 

 

 

before cooking. Meat may be

 

6

3-4

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

 

roasted at Mk. 7 and the cooking

Lamb

3

3-4

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

time adjusted accordingly. For

 

 

 

 

stuffed and rolled meats, add

 

6

3-4

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

 

approx. 10 min. per 500g. or cook

 

 

 

 

Pork and Veal

3

2-3

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

at Mk. 6 or 20min, then Mk. 3 for

 

6

3-4

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

the remainder.

Poultry

Chicken (2.3kg)

3

3-4

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

 

6

3-4

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

Turkey (4.5kg)

3

3-4

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

 

6

3-4

20mins. per 500g.+20 mins.

 

 

 

 

(over 4.5kg)

3

4

20mins. per 500g.+20 mins.

 

 

 

 

 

6

4

15mins. per 500g.+15 mins.

Duck/ duckling

3

4

25-30mins. per 500g.

 

6

4

20mins. per 500g.

For stuffed poultry, you could cook at Mk. 6 for 20mins. and then Mk.3 for remainder. Don’t forget to include the weight of the stuffing. For fresh or frozen

prepacked poultry, follow instructions on the pack.

Thoroughly thaw frozen poultry

before cooking.

Casseroles

1-2 3-4 2-4 hours according to recipe.

Yorkshire Pudding

7 2Large tin 30-35 mins. Individual, 10-20 mins.

Fish

5

2

Fillets 15-20 mins. Whole 15-20mins. per 500g.

5

2

Steaks according to thickness.

Cakes

Very rich fruit

1

4

45-50mins. per 500g. of mixture.

Christmas/ wedding etc.

 

 

Fruit 180mm tin

2

4

2 to 21/2 hours.

Fruit 230mm tin

2

4

Up to 31/2 hours.

Madeira 180mm

3

4

80-90 mins.

 

 

 

 

Queen cakes

5

2 & 4 or 3

15-25 mins.

 

 

 

 

Scones

7

2 & 4 or 3

10-15 mins.

Victoria sandwich

 

 

 

When two tier cooking leave at least one runner space between shelves. Position the baking tray with the front edge along the front of the oven shelf.

Rich fruit cakes made with self- raising flour should be cooked on Mk.4 for the first half hour at least and then finished at the setting shown.

180mm tin

4

2 & 4 or 3

20-30mins.

 

230mm tin

4

2 & 4 or 3

30-40 mins.

 

 

 

 

 

 

 

 

 

 

 

Desserts

 

 

 

If cooking more than one tart at

Shortcrust tarts

6

2 & 4

40-60 mins. on pre-heated tray.

the same time, swap them over

at approx. 25 mins. For even

Fruit pies

6

2-3

35-45 mins.

browning the maximum size of

 

 

 

 

baking tray recommended is

Tartlets

6

2-3

10-20 mins. according to size.

320mm x 305mm. This ensures

 

 

 

 

Flaky/rough puff

7

2-3-4

20-40 mins. according to size.

free heat circulation.

Puff pastry

8

2-3-4

20-40 mins. according to size.

If cooking a two tier load, when

 

 

 

 

the top tray is removed, the tray

Meringues

‘S’

3

11/2 to 2 hrs.

in the lower position should be

Baked egg custard

3

3

45-60 mins.

raised to the higher shelf, or the

 

 

 

 

trays interchanged, for the

Baked sponge pud

5

3

40-45 mins.

remaining cooking time.

 

 

 

 

Milk pudding

1-2

3

2-3 hrs.

 

11

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Contents Page Contents Peculiar smells Be safeGas and Electricity on Griddle More about the griddle on Minute TourLP gas cookers Natural gas cookersSlow cooking Timer Clock Grill Hotplate burnersGriddle Handyrack Ovens‘S’ Slow cooking Recipe Temperature GuidePoultry Oven cooking guideCooking using the timer To start and stop the oven automatically ClockControl Panel and Oven Doors Cleaning your cookerHotplate burners GriddleOven side linings GrillOvens Moving your cooker Troubleshooting Troubleshooting If YOU Smell GAS General Safety InstructionsThis appliance is heavy, take care when moving it Dear Installer Location of Cooker Provision of VentilationRawlplugs You will also need the following toolsElectric drill Masonry drill bit Checking the parts Positioning the CookerLevelling Moving the CookerGas Connection Pressure TestingFitting a stability bracket Fitting the plinth Electrical ConnectionElectrical checks Customer care HotplateChecking the Ovens Oven LightServicing Warning Circuit DiagramConnections Technical DataDimensions This cooker is designed for use on either
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110 specifications

The Rangemaster 110 is a remarkable piece of culinary equipment that stands out for its blend of classic design, modern technology, and exceptional performance. Designed for the serious home cook and culinary enthusiast, this range cooker offers a host of features that cater to both functionality and aesthetics.

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