Filter Blog By...The Rangemaster Bloggers
Alison Baker Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Assistant Brand Manager
Mark Towns Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
Posted by Alison Baker Friday, 31st July 2015
Here we are, another in this series of blogs covering the functions in your Rangemaster multi-function oven. This time it is CONVENTIONAL COOKING.
Sometimes there is confusion over this function, do I mean convection? No, I don’t. A convection oven has a fan, a conventional oven does not (unless it is a multi-function oven), but the fan is not used when this function is selected. Quite why it has always been referred to as conventional cooking, I am not sure, maybe someone out in 'blog land’ can enlighten me! Even Wikipedia offers no reasonable explanation!
Conventional cooking is one of the 3 main cooking functions in your Rangemaster multifunction oven, the other two being fan assisted and fan cooking.
Conventional cooking uses an element in the roof of the oven that is exposed and another below the floor of the oven. A fan in the oven distributes the air heated by the element around the oven producing an even heat throughout, so that you can cook on multi-levels; conventional cooking produces zoned cooking, hotter at the top and cooler lower down the oven. It is this zoned cooking that will allow you to cook two items at once, say a roast or some roasted vegetables at the top of the oven and a dessert lower down, a crumble or pie for instance.
When you wish to cook on 2 levels, perhaps 2 trays of scones, you will need to swap the trays over so that both of them are exposed to the heat above and below so that the scones brown on the top and the base. Of course, cooking on one shelf only in the centre of the oven, means the tops and the bases brown at the same time.
A conventional oven needs to be fully pre-heated before cooking commences; wait until the light on the fascia by the temperature control goes off.
The temperature you choose, of course, depends upon what you are cooking using this function.
The other consideration is which shelf or shelves you cook on. Remember, the element at the top of the oven is great for browning and crisping food, but the nearer the top of the oven the faster the food will cook and we need it to be cooked on the inside too! With practice you will gauge on which level to cook but just above the centre is a good place to start.
Over the years as the Rangemaster home economist, I have heard a lot a cooks swear by conventional cooking saying it produces more moist results when compared to cooking with the fan, particularly with cake baking, but as long as you remember to reduce the temperature when cooking with the fan and possibly the cooking time as well, you really cannot tell the difference.
Please read my other blogs on the multi-function oven functions to help you make the most of your ovens and let me know if they are useful.
Don’t forget, you can ask me questions via our website!