Rangemaster Professional+ 100 Gas handleiding

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Rangemaster

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Handleiding

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

The Fan Oven

The right-hand oven is a fan oven that circulates hot air

continuously, which means faster, more even cooking.

The recommended cooking temperatures for a fan oven are

generally lower than a conventional oven.

Operating the Ovens

Operating the Gas Oven

Push in and turn the knob controlling the oven to gas mark 9

(Fig. 2.24). The oven will light automatically.

Turn the oven knob to the desired gas mark (Fig. 2.25).

Operating the Fan Oven

Turn the oven knob to the desired temperature (Fig. 2.26).

The oven indicator light will glow until the oven has reached

the temperature selected (Fig. 2.27). It will then cycle on and

o during cooking.

ArtNo.235-0004 -

Classic DL oven 1

ArtNo.235-0005 - Classic

DL oven control 2

Meat Temperature

Beef Rare 60 °C / 140 °F

Medium 71 °C / 160 °F

Well done 77 °C / 170 °F

Lamb 82° C / 180 °F

Pork Fresh 88° C / 190 °F

Cured 77° C / 170 °F

Poultry 90° C / 195 °F

Veal 77° C / 170 °F

Table 2.1

Fig. 2.24

Fig. 2.25

Fig. 2.26

Fig. 2.27

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