Multi-Function Oven Functions - Rangemaster Excel 110 Ceramic Users Manual & Installation

Multi-function oven functions

The Multi-function oven 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.
Rapid Response
The Rapid Response setting enables you to
pre-heat the oven faster than normal. It uses the
fan oven element with additional heat from one of
the elements in the top of the oven. Rangemaster
fan ovens heat up quickly; but the Rapid Response
feature speeds this process up enabling you to
commence cooking sooner.
To use the Rapid Response feature, simply turn the
function control knob to R and set the temperature
you require. The light on the control panel adjacent
to the R symbol will come on. When temperature is
reached, the light will go out as will the element at
the top of the oven. The fan element and oven fan
will then continue to maintain your chosen oven
temperature.
Should you choose to place food into the cold oven
prior to cooking whilst using the Rapid Response
function, ensure that cakes etc. are not positioned
too near the top of the oven.
As with any cooking, particularly poultry, meat and
ready meals, be sure the food is piping hot before
serving.
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 three 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 in the oven
This function operates the fan whilst the top
element is on. It produces a more even, less fierce
heat than a conventional 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. 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
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