Multi-Function Oven - Rangemaster Elite 110 Dual Fuel User Manual

Multi-function oven

The left hand oven of your cooker is Multi-function. It has
many varied uses. We suggest you keep a careful eye on
your cooking until you are familiar with each function.
Remember - not all functions will be suitable for all food
types.
Please remember that all cookers vary - temperatures
in your new ovens may differ to those in your previous
cooker.
Multi-function oven functions
Defrost
This function operates the fan to circulate cold air
only. No heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, fish and
poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from flies. Pieces of meat, fish and
poultry should be placed on a rack, over a tray to
catch any drips. Be sure to wash the rack and tray after
defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should
not be defrosted in this way. We recommend this be
carried out in a refrigerator.
Defrosting should not be carried out in a warm oven or
when an adjoining oven is in use or still warm.
Ensure that dairy foods, meat and poultry are completely
defrosted before cooking.
Fan oven
This function operates the fan and the heating
element around it. An even heat is produced throughout
the oven, allowing you to cook large amounts 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 pre-heat the oven, wait until the indicator
light has gone out before inserting the food.
Fanned grilling
This function operates the fan whilst the top
element is on. It produces a more even, less fierce heat
than a conventional grill. The supplied pan can used
either on an oven shelf or on the Handygrill rack (see
the Handygrill section of the instructions) The pan is
designed to allow air circulation. Thick pieces of meat
or fish are ideal for grilling in this way, as the circulated
air reduces the fierceness of the heat from the grill.
The oven door should be kept closed whilst grilling
is in progress, so saving energy. You will also find that
the food needs to be watched and turned less than for
normal grilling. Pre-heat this function before cooking.
Fan assisted oven
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; keep an eye on
the food cooking until you have become accustomed to
this function.
Conventional oven
(top and base heat)
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
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