Rangemaster Professional + 90 Gas User's Guide download pdf (Page 11)

The Ovens

The clock must be set to the time of day before the ovens

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 programmable 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. 2.19).

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. an

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. 2.20).

Dishes place above the central position will be cooked at

approximately one gas mark higher; dishes cooked below

approximately one gas mark lower (Fig. 2.21).

You can therefore cook dishes requiring dierent gas marks at

the same time.

‘S’ (Slow) Cooking

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 (Fig. 2.22).

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.



Frozen foods must be thoroughly thawed out before

‘S’ cooking.



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.

A roasting joint should be covered with cooking foil or with a

roasting bag to reduce shrinkage and retain juices.

ArtNo.323-0003 Bray gas oven burner flame

ArtNo.323-0004 Gas ovens shelves 1

ArtNo.323-0005 Gas oven shelves 2

ArtNo.270-0009 Proplus gas

oven control @ S

Fig. 2.22

Fig. 2.20

Fig. 2.19

Fig. 2.21

1 2 ... 6 7 8 9 10 11 12 13 14 15 16 ... 39 40

Comments to this Manuals

Mrs Sue Ford 12 Nov 2024 | 15:40:48

I have an excellent Toledo 90 duel flame, we purchased 5th June 2008. I have been really pleased with my oven, but now a problem because where the control for the oven, which I clean the temperature figures have worn away. So I have to hope I bake a cake at 130 or 180, I now have to to hope my cakes are not overcooked. I just hope you may be able to give me a guide on the temperature of the oven. Thank you if you can help

Rangemaster Professional + 90 Gas User's Guide Page 11

Comments to this Manuals

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