Rangemaster Classic 60 Gas, User Manual

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11
Tips on Cooking
If you want to cook more than one dish, choose dishes that
require approximately the same cooking time. However,
dishes can be ‘slowed down’ slightly by using small containers
and covering them with aluminium foil, or ‘speeded up’
slightly by cooking smaller quantities or placing them in
larger containers.
Very perishable foods such as pork or fish should be avoided
if a long delay period is planned, especially in hot weather.
Whole poultry must be thoroughly defrosted before being
placed in the oven. Check that meat and poultry are fully
cooked before serving.
General Oven Tips
When you need to preheat the oven, we recommend you do
so for ten minutes.
Ensure that food is placed centrally on the shelf and there
is sufficient room around the baking tray/dish to allow for
maximum circulation.
To reduce fat splashing when you add vegetables to hot fat
around a roast, dry them thoroughly or brush lightly with
cooking oil.
Where dishes may boil and spill over during cooking, place
them on a baking tray.
If you want to brown the base of a pastry dish, preheat the
baking tray for 15 minutes before placing the dish in the
centre of the tray.
If you are cooking more than one tray of similar items, for
example cakes, follow these simple steps to ensure even
browning; swap the trays and rotate the food through 180º
halfway through the cooking cycle. Also stagger the items on
the shelves (Fig. 4.1).
Do not place baking trays directly onto the oven base, as
it interferes with the air circulation and can lead to base
burning; use the lower shelf position.
4. Cooking Tips
Fig. 4.1