Rangemaster R609 - Manual (Page 5)

3
Functions
The oven functions are shown in (Fig.2-2).
Oven light
The oven interior light comes on.
Conventional cooking
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.
Fan assisted cooking
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.
It is also possible to bake on two 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, when using this function.
This is a fast, intensive form of cooking so keep an eye on
the food cooking until you have become accustomed to this
function.
Fanned cooking
This function operates the fan and the heating
element. An even heat is produced throughout the
oven, allowing large amounts to cook 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 temperature
indicator light has gone out before inserting the food.
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.
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Fanned oven with base heat
This function operates the fan, circulating air
heated by the element at the base of the oven.
The combination of fan and base heat makes this
function ideal for baking quiches and pastry tarts so that the
base of the item cooks and crisps. Food should be cooked
with the oven shelf in the lowest position.
Grill (central)
This function uses the central heating element in the
roof of the oven.
Preheat the grill for 5-10 minutes before use. The grill pan
should be used on the upper shelf position. Make sure to fit
the handle when moving the grill pan in and out of the oven.
IMPORTANT: Grilling must always take place with the oven
door closed to ensure correct performance of this function.
Check your food regularly to avoid overcooking.
Full grill
This function uses the heating elements in the roof of
the oven.
Preheat the grill for 5-10 minutes before use. The grill pan
should be used on the upper shelf position.
IMPORTANT: Grilling must always take place with the oven
door closed to ensure correct performance of this function.
Check your food regularly to avoid overcooking.
Fan and grill (central)
This function operates the fan while using the
central heating element in the roof of the oven.
This produces a more even, less fierce heat than a
conventional grill.
This is an ideal method of grilling thick pieces of meat and
fish, since the circulated air reduces the fierceness of the heat
from the grill.
For best results, place the food to be grilled on a grid over a
roasting tin, which should be smaller than a conventional grill
pan. This allows greater air circulation.
Preheat the oven for 5-10 minutes before use.
IMPORTANT: Grilling must always take place with the oven
door closed to ensure correct performance of this function.
Check your food regularly to avoid overcooking. You will
find that the food will need to be turned less than normal
grilling.
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