Oven Shelves - Rangemaster Classic Deluxe 110 Ceramic User Manual & Installation & Service Instructions

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.
Browning element
This function uses the element in the top of the
oven only. It is a useful function for the browning or
finishing of pasta dishes, vegetables in sauce and
lasagne, the item to be browned being already hot
before switching to the top element.
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.
The Browning and Base heat functions are useful
additions to your oven, giving you flexibility to finish
off items to perfection. With use, you will soon realise
how these functions can combine to extend your
cooking skills.
The Right Hand Oven
The fan in the right hand oven circulates hot air
continuously, which means faster more even cooking.
The recommended cooking temperatures for a
fanned oven are generally lower than a non-fanned
oven.

Oven shelves

the shelf guard should be at the back pointing upwards
As well as the flat shelves some models are supplied
with a drop shelf. The drop shelf increases the
possibilities for oven shelf spacing.
Both Ovens
Before using for the first time, to dispel
manufacturing odours turn the ovens to 200°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 firmly 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 '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.
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