Rangemaster Toledo 90 Gas Installation And User Manual - page 12

12

‘S’ (Slow) cooking 

(Main oven)

The ‘S’ setting is a low temperature

setting.

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 Mark 6 for 30

minutes at the beginning of the cooking

period.

You can ‘S’ cook for periods of 6 to 12 hours.

This technique is particularly useful if you want to

cook a dish overnight or while you are out at

work during the day.

Frozen foods must be thoroughly thawed

out before ‘S’ cooking.

Whole poultry should not be cooked on ‘S’.

Chicken casseroles are fine.

Casseroles must be brought to boiling

point on the hotplate immediately before

‘S’ cooking.

Poultry and rolled joints should not be stuffed

before cooking. The stuffing 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.

Should further browning be necessary, uncover

the meat and increase the temperature to 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. The temperatures to be

expected are as follows.-

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

Cooking using the timer

The timer can be used to turn just one oven or

both on and off automatically. The start and stop

time must be the same for both ovens but

different cooking temperatures can be set.

If you want to turn one of the ovens on at

the same time as the timer is set for

automatic cooking, you must wait until

the timer has turned on the oven/ ovens

first. Then you can adjust either of them

manually in the normal way.

You can set the oven to turn on any time over

the following 24 hour period.

If you want to cook more than one dish,

choose dishes which require

approximately the same time. However,

dishes can be ‘slowed down’ slightly by

using small containers and covering

them with aluminium foil, or ‘speeded up’

slightly by cooking smaller quantities or

placing in larger containers.

Very perishable foods such as pork or fish

should be avoided if a long delay period is

planned, especially in hot weather.

Don’t place warm food in the oven.

Don’t use an oven already warm.

Don’t use if  an adjoining oven is warm.

Avoid using wine or beer if there is a delay

period, as fermentation may take place.

To avoid curdling, cream should be

added to dishes just before serving.

Fresh vegetables which may discolour during a

delay period should be coated in melted fat or

immersed in a water and lemon juice solution.

Fruit pies, custard tarts or similar wet mixtures on

top of uncooked pastry are only satisfactory if

there is a short delay period. Dishes containing

leftover cooked meat or poultry should not be

cooked automatically if there is a delay period.

Whole poultry must be thoroughly

defrosted before placing in the oven.

Check that meat and poultry are fully

cooked before serving.