Rangemaster Classic 90 Gas User Manual - page 7
7
The Main (Gas) Oven
The clock must be set to the time of day
before the ovens will work. See ‘The Clock’
section of these instructions for how to set
the clock.
Before using for the fi rst time, to dispel
manufacturing odours turn the ovens to
Mark 7 and run for an hour. Make sure the
room is well ventilated to the outside air, by
opening windows or turning on a cooker
hood for example. We recommend that
people with respiratory or allergy problems
should vacate the area for this brief period.
1
Push in and turn the knob controlling the oven to
Gas Mark 9. The oven will light automatically.
2
Turn the control knob back to the Mark you wish to
cook on and for best results pre-heat for 15 minutes
before placing your dishes in the oven.
3
The Main oven in your cooker use our special
‘Heatfl ow’ system.
Because the oven burner is not hidden under the
oven base you will see the burner fl ames at the back
of the oven - this is perfectly normal.
The oven is protected by a safety cut off, which
reduces the supply of gas to the oven if the fl ames
go out, e.g. an interruption to the mains supply.
Initially the gas will burn with a small fl ame but after
approximately one minute the fl ame will become
larger indicating that the oven is full on.
4
Dishes cooking on the central shelf will cook at the
gas mark indicated on the knob.
5
Dishes placed above the central position will be
cooked at approx. one gas Mark higher, dishes
cooked below approx. one gas Mark lower. You can
therefore cook dishes requiring different gas Marks
at the same time.
6
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.
The wire shelves should always be pushed
fi rmly to the back of the oven.
Baking trays with food cooking on them should
be placed level with the front edge of the oven’s
wire shelves. Other containers should be placed
centrally. Keep all trays and containers away
from the back of the oven, as overbrowning of
the food may occur.
For even browning, the maximum recommended
size of a baking tray is 325mm (12
3
/
4
”) by
305mm (12”) for the main oven and 230mm (9”)
by 320mm (12
1
/
2
”) for the Tall oven.
When the oven is on, don’t leave the door open
for longer than necessary, otherwise the knobs
may get very hot.
• Always leave a ‘fi ngers width’ between dishes
on the same shelf This allows the heat to
circulate freely around them.