Rangemaster 110 - Manual (Page 12)

12
Cooking using the timer
The timer can control the left hand Multifunction
oven only.
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 fi sh 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 fi rst time, to dispel
manufacturing odours turn the ovens to 230°C
and run for an hour. To clear the smell make sure
the room is well ventilated to the outside air, by
opening windows or turning on a cooker hood
for example. We recommend that people with
respiratory or allergy problems should vacate the
area for this brief period.
To avoid damage to the interior enamel, do not place
a meat tin or baking trays on the bottom of the oven
and do not line the base of the oven with aluminium
cooking foil. Do not use aluminium foil to cover
shelves, linings or the oven roof.
The wire shelves should always be pushed fi rmly to
the back of the oven.
Baking trays meat tins etcetera 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.
For even browning, the maximum recommended size
for a baking tray is 340mm by 340mm.
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.