Rangemaster U109300 - 01 manual Multi-function oven functions, Rapid Response, Defrost, Fan oven

When the oven is on, don’t leave the door open for longer than necessary, otherwise the knobs may get very hot.

•Always leave a ‘fingers width’ between dishes on the same shelf. This allows the heat to circulate freely around them.

•The Cook & Clean oven liners (see Cleaning your cooker) work better when fat splashes are avoided. Cover meat when cooking.

•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.

•If you want to brown the base of a pastry dish, preheat a baking tray for 15 minutes before placing the dish in the centre of the tray.

•Where dishes may boil and spill over during cooking, place them on a baking tray.

Multi-function oven functions

The Multi-function oven has many varied uses. We suggest you keep a careful eye on your cooking until you are familiar with each function. Remember - not all functions will be suitable for all food types.

Rapid Response

The Rapid Response setting enables you to pre-heat the oven faster than normal. It uses the fan oven element with additional heat from one of the elements in the top of the oven. Rangemaster fan ovens heat up quickly; but the Rapid Response feature speeds this process up enabling you to commence cooking sooner.

To use the Rapid Response feature, simply turn the function control knob to R and set the temperature you require. The light on the control panel adjacent to the R symbol will come on. When temperature is reached, the light will go out as will the element at the top of the oven. The fan element and oven fan will then continue to maintain your chosen oven temperature.

Should you choose to place food into the cold oven prior to cooking whilst using the Rapid Response function, ensure that cakes etc. are not positioned too near the top of the oven.

As with any cooking, particularly poultry, meat and ready meals, be sure the food is piping hot before serving.

Defrost

This function operates the fan to circulate cold air only. No heat is applied. This enables small items such as desserts, cream cakes and pieces of meat, fish and poultry to be defrosted.

Defrosting in this way speeds up the process and protects the food from flies. Pieces of meat, fish and poultry should be placed on a rack, over a tray to catch any drips. Be sure to wash the rack and tray after defrosting.

Defrost with the oven door closed.

Large items, such as whole chickens and joints should not be defrosted in this way. We recommend this be carried out in a refrigerator.

Defrosting should not be carried out in a warm oven or when an adjoining oven is in use or still warm.

Ensure that dairy foods, meat and poultry are completely defrosted before cooking.

Fan oven

This function operates the fan and the heating element around it. An even heat is produced throughout the oven, allowing you to cook large amounts quickly.

Fan oven cooking is particularly suitable for baking on several shelves at one time and is a good ‘all- round’ function. It may be necessary to reduce the temperature by approximately 10°C for recipes previously cooked in a conventional oven.

If you wish to pre-heat the oven, wait until the indicator light has gone out before inserting the food.

Fanned grilling in the oven

This function operates the fan whilst the top element is on. It produces a more even, less fierce heat than a conventional grill. For best results, place the food to be grilled, on a grid over a roasting tin, which should be smaller than a conventional grill pan. This allows greater air circulation. Thick pieces of meat or fish are ideal for grilling in this way, as the circulated air reduces the fierceness of the heat from the grill. The oven door should be kept closed whilst grilling is in progress, so saving energy. You will also find that the food needs to be watched and turned less than for normal grilling. Pre-heat this function before cooking.

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