From convection to fanned settings and exciting added extras, our range cookers have all the cooking functions you may need. When buying your range cooker you hope to be using it for many years to come, so it is important to know how to use it properly and to the best of its ability.

But have you ever looked at your range cooker and thought what do those little symbols really mean? We are here to tell you just what your ovens can offer you...

(Based on a Rangecookers Select 90ei2)

Convection Cooking with Ventilation

The upper and lower heating elements and the fan turn on. The heat coming from the top and bottom is diffused by forced convection. The temperature must be regulated between 50°C and the maximum temperature with the thermostat knob.

Recommended for foods of large volume which require the same internal and external degree of cooking, e.g. turkey, cakes, rolled roasts.

Slow Heating and Keeping Food Warm - Eco Function

The circular element and the fan are on. The heat is diffused by forced convection. The temperature must be regulated between 50°C and 140°C with the thermostat knob.

Recommended for keeping foods hot after cooking or to slowly heat already cooked foods.

Eco Function: This function reduces the appliance’s energy consumption, making it particularly beneficial for the gentle cooking of small quantities of food on a single shelf. It is not necessary to preheat the oven and use with the oven door closed. Cooking times may be longer than standard functions. Do not use this function to preheat the oven.

Recommended for foods that require gentle cooking or slow heating foods that have already been cooked.

Ventilated Grill Cooking

The infra-red ray grill and the fan are on. The heat is mainly diffused by radiation and the fan then distributes it throughout the oven. The temperature must be regulated between 50°C and 225°C for maximum 30 minutes, with the thermostat knob.

It is necessary to preheat the oven for 5 minutes when using this setting. Recommended for grill cooking when a fast outside browning is necessary e.g. steak, burgers etc.

Hot Air Cooking

The circular element and the fan are on. The heat is diffused by forced convection and the temperature must be regulated between 50°C and 250°C with the thermostat knob. It is not necessary to preheat the oven when using this setting.

Recommended for foods that must be well done on the outside and tender or ‘rare’ on the inside, e.g. lasagne, lamb, roast beef, whole fish etc.

Defrosting Frozen Foods

Only the fan oven is on. The defrosting is done by simple ventilation without heat. The moving air defrosts food much quicker than when left out on the side – which is a handy feature if you’re in a hurry to defrost some meat for dinner.

Recommended for any frozen foods, however defrosting times may vary according to the quantity and type of food being defrosted.

Grilling

The infra-red heating element is switched on. The heat is diffused by radiation. Use with the oven door closed and the thermostat knob to between 50°C and 225°C. Preheat the oven for about 5 minutes before introducing the food to be cooked, positioning the rack as close to the grill as possible. The dripping pan should be placed underneath the rack to catch the cooking juices and any fats.

Recommended for intense grilling action, for browning, crisping, toasting etc.

Traditional Convection Cooking

The upper and lower heating elements are switched on. The heat is diffused by natural convection and the temperature must be regulated between 50°C and 250°C with the thermostat knob. It is necessary to preheat the oven before introducing food to be cooked.

Recommended for foods which require the same cooking temperature both internally and externally, e.g. roasts, spare ribs, meringue etc.

Oven Light

By setting the knob to this position, only the oven light comes on. The light remains on whilst any of the cooking modes are selected.

(Based on the Rangemaster Classic Deluxe 100 Induction)

Rapid Response

The Rapid Response setting enables you to preheat the oven faster than normal. It uses the fan oven element with additional heat from one of the elements in the top of the oven. Fan ovens heat up quickly, but the Rapid Response features speeds this process up enabling you to start cooking sooner.

Fanned Grilling

This function operates the fan whilst the top element is on. It produces a more even, less fierce heat than a conventional grill. For the best results, place the food to be grilled, on a trivet over a roasting tin, which should be smaller than a conventional grill pan. This allows greater air circulation.

Recommended for thick pieces of meat or fish, as the circulated air reduces the fierceness of the heat from the grill.

Browning Element

This function uses the element in the top of the oven only. It is a useful function for the browning or the finishing of pasta dishes, vegetables in sauce, shepherds pie, with the item to be browned being hot before switching to the top element.

Base Heat

This function uses the base element only. It will nicely crisp the bottom of a pizza or a pie or is particularly useful as a gentle heat when slow cooking a casserole or for plate warming.

To find out more about the features on any of our range cookers, visit our website here or call our team on 01244 402 975.