Rangemaster 90 Gas manual Oven cooking, Steam to disperse

Fruit pies, custard tarts or similar wet mixtures	the oven stand well back and allow any
on top of uncooked pastry are only satisfactory if	steam to disperse.
there is a short delay period. Dishes containing	When the oven is on, don’t leave the door open
leftover cooked meat or poultry should not be
	for longer than necessary, otherwise the knobs
cooked automatically if there is a delay period.
	may get very hot.
Whole poultry must be thoroughly defrosted	• Always leave a ‘fingers width’ between dishes
before placing in the oven.
	on the same shelf. This allows the heat to
Check that meat and poultry are fully
	circulate freely around them.
cooked before serving.
	• The Cook & Clean oven liners (see Cleaning
Oven cooking	your cooker) work better when fat splashes
	are avoided. Cover meat when cooking.
The wire shelves should always be pushed
firmly to the back of the oven.
Baking trays meat tins et cetera should be	• To reduce fat splashing when you add
placed level centrally on the oven’s wire shelves.
	vegetables to hot fat around a roast, dry them
Keep all trays and containers away from the
	thoroughly or brush lightly with cooking oil.
sides of the oven, as overbrowning of the food
	• Sufficient heat rises out of the oven
may occur.
	while cooking to warm plates in the grill
For even browning, the maximum recommended
	compartment.
size of a baking tray is 320mm (12 1/2”) by	• If you want to brown the base of a pastry dish,
305mm (12”) in the main oven and 232mm	preheat a baking tray for 15 minutes before
(9 1/8”) x 321mm (12 5/8”) in the Tall oven.	placing the dish in the centre of the tray.
Cooking high moisture content foods	• Where dishes may boil and spill over during
can create a ‘steam burst’, when the	cooking, place them on a baking tray.
oven door is opened. When opening

The oven control settings and cooking times given in the tables on the following pages are intended to be used only as a guide. Individual tastes may require the temperature to be altered to provide a preferred result.

When baking in the right hand Tall oven, use the minimum cooking time shown in the table. Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes, reduce the 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.

Always leave at least one runner space between shelves when 2 tier cooking. Place baking trays, individual cake tins or baking dishes centrally on the oven shelf. For best results pre-heat the oven for 15 minutes.

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