Oven Cooking Guide - Rangemaster Classic 110 Installation And User Manual

Oven cooking guide

GAS SHELF POSITION
Meat MARK
Beef (no bone)
Lamb
Pork and Veal
Poultry
Chicken (2.3kg)
Turkey (4.5kg)
(over 4.5kg)
Duck/ duckling
Casseroles
Yorkshire Pudding
Fish
Cakes
Very rich fruit
Christmas/ wedding etc.
Fruit 180mm tin
Fruit 230mm tin
Madeira 180mm
Queen cakes
Scones
Victoria sandwich
180mm tin
230mm tin
Desserts
Shortcrust tarts
Fruit pies
Tartlets
Flaky/rough puff
Puff pastry
Meringues
Baked egg custard 3
Baked sponge
pudding
Milk pudding
FROM TOP
3 3-4
6 3-4
3 3-4
6 3-4
3 2-3
6 3-4
3 3-4
6 3-4
3 3-4
6 3-4
3 4
6 4
3 4
6 4
1-2 3-4
7 2
5 2
5 2
1 4
2 4
2 4
3 4
5 2 & 4 or 3
7 2 & 4 or 3
4 2 & 4 or 3
4 2 & 4 or 3
6 2 & 4
6 2-3
6 2-3
7 2-3-4
8 2-3-4
'S' 3
3
5 3
1-2 3
APPROXIMATE COOKING TIME
30-35mins. per 500g.+30-35 mins.
20-25mins. per 500g.+20-25 mins.
30-35mins. per 500g.+30-35 mins.
25-30mins. per 500g.+25-30 mins.
35-40mins. per 500g.+35-40 mins.
25-30mins. per 500g.+25-30 mins.
20-25mins. per 500g.+20-25 mins.
15-20mins. per 500g.+15-20 mins.
25-30mins. per 500g.+25-30 mins.
20mins. per 500g.+20 mins.
20mins. per 500g.+20 mins.
15mins. per 500g.+15 mins.
25-30mins. per 500g.
20mins. per 500g.
2-4 hours according to recipe.
Large tin 30-35 mins. Individual, 10-20 mins.
Fillets 15-20 mins. Whole 15-20mins. per 500g.
Steaks according to thickness.
45-50mins. per 500g. of mixture.
1
2 to 2 / hours.
2
Up to 3 1 / hours.
2
80-90 mins.
15-25 mins.
10-15 mins.
20-30mins.
30-40 mins.
40-60 mins. on pre-heated tray.
35-45 mins.
10-20 mins. according to size.
20-40 mins. according to size.
20-40 mins. according to size.
1
1 / to 2 hrs.
2
45-60 mins.
40-45 mins.
2-3 hrs.
11
Thoroughly thaw frozen joints
before cooking. Meat may be
roasted at Mk. 7 and the cooking
time adjusted accordingly. For
stuffed and rolled meats, add
approx. 10 min. per 500g. or
cook at Mk. 6 or 20min, then
Mk. 3 for the remainder.
For stuffed poultry, you could
cook at Mk. 6 for 20mins. and
then Mk.3 for remainder. Don't
forget to include the weight of the
stuffing. For fresh or frozen
prepacked poultry, follow
instructions on the pack.
Thoroughly thaw frozen poultry
before cooking.
When two tier cooking leave at
least one runner space between
shelves. Position the baking tray
with the front edge along the
front of the oven shelf.
Rich fruit cakes made with self-
raising flour should be cooked on
Mk.4 for the first half hour at
least and then finished at the
setting shown.
If cooking more than one tart at
the same time, swap them over
at approx. 25 mins. For even
browning the maximum size of
baking tray recommended is
320mm x 305mm. This ensures
free heat circulation.
If cooking a two tier load, when
the top tray is removed, the tray
in the lower position should be
raised to the higher shelf, or the
trays interchanged, for the
remaining cooking time.