Rangemaster EDL100DFF, User'S Manual & Installation Instructions

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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.
This is a fast intensive form of cooking; keep an eye on the food
cooking until you have become accustomed to this function.
Conventional Oven (Top and Base Heat)
This function combines the heat from the top and base
elements. It is particularly suitable for roasting and
baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster than
on the lower shelf, because the heat is greater at the top of
the oven than at the base, as in ‘Fan Assisted Oven’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring different
temperatures can be cooked together, using the cooler zone in
the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly, so
we recommend that the food be positioned in the lower half of
the oven to cook. The oven temperature may also need to be
lowered.
Browning Element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
finishing of pasta dishes, vegetables in sauce,
shepherds pie and lasagne, the item to be browned being
already hot before switching to the top element.
Base Heat
This function uses the base element only. It will crisp
up your pizza or quiche base or finish off cooking the
base of a pastry case on a lower shelf. It is also a gentle
heat, good for slow cooking of casseroles in the middle of the
oven or for plate warming.
The Browning and Base Heat functions are useful additions to
your oven, giving you flexibility to finish off items to perfection.
Defrost
This function operates the fan to circulate cold air only.
Make sure the temperature control is at 0°C and that
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 shelf, over a tray to catch any drips. Be sure to wash
the shelf 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.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
Multi-function Oven Functions
Rapid Response
The Rapid Response setting enables you to preheat
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.
Fan ovens heat up quickly; but the Rapid Response feature
speeds this process up enabling you to start cooking sooner.
To use the Rapid Response feature, turn the function control
knob to
R
and set the temperature required. The light on the
control panel next to the function control will come on.
When the required temperature is reached the top element will
switch off and the light will go out. The oven temperature is
then maintained by the fan oven element and fan.
Should you choose to place food into the cold oven prior to
cooking while using the Rapid Response function, make sure
that cakes, etc. are not positioned too near the top of the oven.
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 preheat the oven, wait until the indicator light
has gone out before inserting the food.
Fanned Grilling
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 trivet 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 while 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. Preheat this function
before cooking.
For best results we recommend that the grill pan is not located
on the uppermost shelf.
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.
When using this function, it is also possible to bake on two