Filter
Top Products
11
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 ‘fi ngers 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 thor ough ly 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, fi sh
and poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from fl ies. Pieces of meat, fi sh 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 fi erce
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 fi sh are ideal for grilling in this way, as the
circulated air reduces the fi erceness of the heat from
the grill. The oven door should be kept closed whilst
grilling is in progress, so saving energy. You will also
fi nd that the food needs to be watched and turned
less than for normal grilling. Pre-heat this function
before cooking.