Rangemaster Professional 90 Gas FSD, User Manual

Page: 10 / 38

10
The Main Oven light
Press the button to turn on the oven light.
If the oven light fails, turn off the power
supply before you change the bulb. See the
‘Troubleshooting’ section for details on how to
change an oven light bulb.
‘S’ (Slow) cooking
The ‘S’ setting is a very low temperature for slow
cooking, overnight or while you are out or at work.
The ‘S’ setting can also be used for keeping food
warm.
You can cook on ‘S’ throughout, or use a 30 minute
‘boost’ period at gas Mark 6 and then ‘S’ cook.
When roasting joints, poultry or pot roasting,
always cook at Mark 6 for 30 minutes at the
beginning of the cooking period.
You can ‘S’ cook for periods of 6 to 12 hours. This
technique is particularly useful if you want to cook a
dish overnight or while you are out at work during the
day.
Frozen foods must be thoroughly thawed
out before ‘S’ cooking.
Whole poultry should not be cooked on ‘S’. Chicken
casseroles are fine.
Casseroles must be brought to boiling
point on the hotplate immediately before ‘S’
cooking.
Poultry and rolled joints should not be stuffed before
cooking. The stuffing should be cooked separately.
Poultry and pork should be cooked in the top half
of the oven, and other meats not lower than shelf
position 4.
A roasting joint should be covered with
cooking foil, or with a roasting bag to reduce
shrinkage and retain juices.
Should further browning be necessary, uncover the
meat and increase the temperature to Mark 4 for a
short period.
Cut root vegetables into small pieces unless
cooking whole, e.g. jacket potatoes.
Cover dishes tightly with a lid or foil to prevent
evaporation and transfer of flavour.
Once the oven has been loaded and the ‘S’
setting is in operation resist the temptation
to open the oven door. Heat will be lost and
the cooking time extended.
A meat thermometer is recommended for checking
that a joint or poultry is sufficiently cooked. Insert
the probe through the thickest part of the meat. The
temperatures to be expected are as follows.-
Beef rare 60°C / 140°F
medium 71°C / 160°F
well done 77°C / 170°F
Lamb 82°C / 180°F
Pork fresh 88°C / 190°F
cured 77°C / 170°F
Poultry 90°C / 195°F
Veal 77°C / 170°F