Rangemaster R9044 User's Guide Page 5

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3
Functions
The main oven functions are shown in (Fig.2-2) while the top
oven functions are shown in (Fig.2-3).
Oven light
The oven interior light comes on.
Conventional cooking
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 of
the oven than at the base, as in ‘Fan assisted oven function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring different
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
Base heat
This function uses the base element only. It will crisp
up your pizza or quiche base or finish off cooking the
base of a pastry case on a lower shelf.
It is also a gentle heat, good for slow cooking of casseroles in
the middle of the oven or for plate warming.
Fanned oven
This function operates the fan and the heating
element. An even heat is produced throughout the
oven, allowing large amounts to cook quickly.
Fan oven cooking is particularly suitable for baking on several
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 preheat the oven, wait until the temperature
indicator light has gone out before inserting the food.
Defrost
Setting the temperature control to 0°C will operate
the fan to circulate cold air only, so 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.
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Fig.2-2
A
B
Oven light
Defrost
Main (bottom) oven key
C
D
Fanned cooking
Grill (full)
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Fig.2-3
A
B
Oven light
Conventional cooking
Top oven key
C
D
Base heat
Grill (full)
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