Rangemaster U1 215 02 installation instructions Main Oven cooking guide, Mark From TOP

Main Oven cooking guide

	GAS SHELF POSITION		APPROXIMATE COOKING TIME
Meat	MARK	FROM TOP
Beef (no bone)	3	3-4	30-35mins. per 500g.+30-35 mins.
					Thoroughly thaw frozen joints
	6	3-4	20-25mins. per 500g.+20-25 mins.		before cooking. Meat may be
				roasted at Mk. 7 and the cooking
Lamb	3	3-4	30-35mins. per 500g.+30-35 mins.
					time adjusted accordingly. For
	6	3-4	25-30mins. per 500g.+25-30 mins.		stuffed and rolled meats, add
Pork and Veal	3	2-3	35-40mins. per 500g.+35-40 mins.		approx. 10 min. per 500g. or
					cook at Mk. 6 or 20min, then
	6	3-4	25-30mins. per 500g.+25-30 mins.
					Mk. 3 for the remainder.
Poultry
Chicken (2.3kg)	3	3-4	20-25mins. per 500g.+20-25 mins.
					For stuffed poultry, you could
	6	3-4	15-20mins. per 500g.+15-20 mins.
					cook at Mk. 6 for 20mins. and
Turkey (4.5kg)	3	3-4	25-30mins. per 500g.+25-30 mins.		then Mk.3 for remainder. Don’t
				forget to include the weight of the
	6	3-4	20mins. per 500g.+20 mins.
					stuffing. For fresh or frozen
(over 4.5kg)	3	4	20mins. per 500g.+20 mins.		prepacked poultry, follow
	6	4	15mins. per 500g.+15 mins.		instructions on the pack.
					Thoroughly thaw frozen poultry
Duck/ duckling	3	4	25-30mins. per 500g.
					before cooking.
	6	4	20mins. per 500g.
Casseroles
	1-2	3-4	2-4 hours according to recipe.
Yorkshire Pudding
	7	2	Large 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

Shortcrust tarts	6	2 & 4	40-60 mins. on pre-heated tray.
Fruit pies	6	2-3	35-45 mins.
Tartlets	6	2-3	10-20 mins. according to size.
Flaky/rough puff	7	2-3-4	20-40 mins. according to size.
Puff pastry	8	2-3-4	20-40 mins. according to size.
Meringues	‘S’	3	1/2 to 2 hrs.
Baked egg custard	3	3	45-60 mins.
Baked sponge
pudding	5	3	40-45 mins.
Milk pudding	1-2	3	2-3 hrs.

If cooking more than one tart at the same time, swap them over at approx. 25 mins. For even browning the maximum size of baking tray recommended is 320mm x 305mm. This ensures free heat circulation.

If cooking a two tier load, when the top tray is removed, the tray in the lower position should be raised to the higher shelf, or the trays interchanged, for the remaining cooking time.

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