Rangemaster 110 Gas User's Manual & Installation Instructions page 12

Fig.2-22
Fig.2-23
Meat
Beef Rare
Medium
Well done
Lamb
Pork Fresh
Cured
Poultry
Veal
Temperature
60 °C / 140 °F
71 °C / 160 °F
77 °C / 170 °F
82° C / 180 °F
88° C / 190 °F
77° C / 170 °F
90° C / 195 °F
77° C / 170 °F
Table 2-1
Whole poultry should not be cooked on 'S' . Chicken
n n
casseroles are ne.
Casseroles must be brought to boiling point on the hotplate
immediately before 'S' cooking.
DO NOT stu poultry and rolled joints before cooking. The
stu ng should be cooked separately. Poultry and pork
should be cooked in the top half of the oven, and other meats
not lower than shelf position 4.
A roasting joint should be covered with cooking foil or with a
roasting bag to reduce shrinkage and retain juices.
Should further browning be necessary, uncover the meat and
increase the temperature to gas mark 4 for a short period.
Cut root vegetables into small pieces unless cooking whole,
e.g. jacket potatoes.
Cover dishes tightly with a lid or foil to prevent evaporation
and transfer of avour.
Once the oven has been loaded and the 'S' setting is in
operation resist the temptation to open the oven door. Heat
will be lost and the cooking time extended.
A meat thermometer is recommended for checking that
a joint or poultry is su ciently cooked. Insert the probe
through the thickest part of the meat. For the expected
temperatures see Table 2-1.
Operating the Ovens
Push in and turn the knob controlling the oven to gas mark 9
(Fig.2-22). The oven will light automatically.
Turn the oven knob to the desired gas mark (Fig.2-23).
8