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Cooking high moisture
content foods can
create a ‘steam burst’,
when the oven door is
opened. When opening
the oven stand well back
and allow any steam to
disperse.
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.
Fan assisted oven
This function operates the fan, circulating air heated
by the elements at the top and the base of the oven. The
combination of fan and conventional cooking (top and base
heat) makes this function ideal for cooking large items that
need thorough cooking, such as a large meat roast. It is also
possible to bake on two shelves at one time, although they
will need to be swapped over during the cooking time, as
the heat at the top of the oven is greater than at the base,
when using this function.
