Rangemaster Elite SE, User Manual

Page: 11 / 40

11
Cooking using the timer
The timer can be used to turn just one oven or
both on and off automatically. The start and stop
time must be the same for both ovens but different
cooking temperatures can be set.
If you want to turn one of the ovens on at the same
time as the timer is set for automatic cooking, you
must wait until the timer has turned on the oven/
ovens first. Then you can adjust either of them
manually in the normal way.
You can set the oven to turn on any time over the
following 24 hour period.
If you want to cook more than one dish, choose
dishes that require approximately the same 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 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.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period, as
fermentation may take place.
To avoid curdling, cream should be added to dishes
just before serving.
Fresh vegetables, which may discolour during a delay
period, should be coated in melted fat or immersed in
a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures on top
of uncooked pastry are only satisfactory if there is a
short delay period. Dishes containing leftover cooked
meat or poultry should not be cooked automatically
if there is a delay period.
Whole poultry must be thoroughly defrosted before
placing in the oven.
Check that meat and poultry are fully cooked
before serving.
Both Ovens
Before using for the first time, heat the ovens to 200°C
for 30 minutes to dispel manufacturing odours.
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays, meat tins, etc should be placed level
centrally on the oven’s wire shelves. Keep all trays
and containers away from the sides of the oven, as
overbrowning of the food may occur.
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 ‘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.