Rangemaster U109948 - 04 manual Cooking Table, Meat

DocNo.031-0002

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.

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