The Main (Gas) Oven - Rangemaster Professional 90 Gas FSD User Manual

The Main (Gas) Oven

The clock must be set to the time of day before
the ovens will work. See 'The Clock' section of
these instructions for how to set the clock.
Before using for the first time, to dispel
manufacturing odours turn the ovens to Mark 7
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.
1
Push in and turn the knob controlling the oven to Gas
Mark 9. The oven will light automatically.
2
Turn the control knob back to the Mark you wish to
cook on and for best results pre-heat for 15 minutes
before placing your dishes in the oven.
3
The Main oven in your cooker use our special 'Heatflow'
system.
Because the oven burner is not hidden under the oven
base you will see the burner flames at the back of the
oven - this is perfectly normal.
The oven is protected by a safety cut off, which
reduces the supply of gas to the oven if the flames go
out, e.g. an interruption to the mains supply.
Initially the gas will burn with a small flame but after
approximately one minute the flame will become
larger indicating that the oven is full on.
4
Dishes cooking on the central shelf will cook at the
gas mark indicated on the knob.
5
Dishes placed above the central position will be
cooked at approx. one gas Mark higher, dishes
cooked below approx. one gas Mark lower. You can
therefore cook dishes requiring different gas Marks at
the same time.
6
The 'S' setting is a very low temperature for slow
cooking, overnight or while you are out or at work.
The 'S' setting can also be used for keeping food
warm.
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays with food cooking on them should be
placed level with the front edge of the oven's wire
shelves. Other containers should be placed centrally.
Keep all trays and containers away from the back of
the oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size
of a baking tray is 325mm (12
the Main oven.
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.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
8
/ ") by 305mm (12") for
3
4