Rangemaster Professional+ 100 Gas handleiding

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Rangemaster

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Handleiding

The Ovens

The clock must be set to the time of day before the left-hand

oven will work. See the following section on ‘The Clock’ for

instructions on setting the time of day.

References to ‘left-hand’ and ‘right-hand’ ovens apply as

viewed from the front of the appliance.

The left-hand oven is a programmable gas oven and the

right-hand oven is a tall fan oven.

Note: Please remember that all cookers vary so temperatures

in your new ovens may dier to those in your previous

cooker.

The Gas Oven

The gas oven uses our special ‘Heatow’ system.

As the oven burner is not hidden under the oven base you

will see the burner ames at the back of the oven (Fig. 2.20).

This is perfectly normal.

The oven is protected by a safety cut-o, which reduces

the supply of gas to the oven if the ames go out, e.g. and

interruption to the mains supply. Initially the gas will burn

with a small ame but after approximately one minute the

ame will become larger indicating that the oven is full on.

Dishes cooking on the central shelf will cook at the gas mark

indicated on the knob (Fig. 2.21).

Dishes placed above the central position will cook at

approximately one gas mark higher; dishes placed below will

cook at approximately one gas mark lower (Fig. 2.22). You

can therefore cook dishes requiring dierent temperatures at

the same time.

‘S’ (Slow) Cooking (Left-hand Oven)

The ‘S’ setting (Fig. 2.23) 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.

You can cook on ‘S’ throughout, or use a 30 minute ‘boost’

period at gas mark 6 and then ‘S’ cook.

When roasting joints, poultry or pot roasting, always cook at

gas mark 6 for 30 minutes at the beginning of the cooking

period.

You can ‘S’ cook for periods of 6 to 12 hours. This technique

is particularly useful if you want to cook a dish overnight or

while you are out at work during the day.

n

Frozen foods must be thoroughly thawed out before

‘S’ cooking.

n

Whole poultry should not be cooked on ‘S’. Chicken

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.

ArtNo.323-0003 Bray gas oven burner flame

ArtNo.323-0004 Gas ovens shelves 1

Fig. 2.20

Fig. 2.21

Fig. 2.22

Fig. 2.23

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