Rangemaster Kitchener 110 User's Manual & Installation Instructions - Operating The Ovens

10

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 flavour.

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 sufficiently cooked. Insert the probe 

through the thickest part of the meat. For the expected 

temperatures see 

Table 2-1

.

Operating the Ovens

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

)

.

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