With a conventional and a fan oven, you’ve got the tools to cook absolutely everything. Conventional heat is hotter at the top and best suited to pies, pizzas and pastry dishes. Fanned heat’s better for baking and roasting because it cooks food evenly all over. It’s fast too, so you don’t have to bother pre-heating at all.
The large glass portholes in both oven doors mean you can always see how your food’s getting on. If you’re cooking something that needs to rise like Yorkshire puddings, it’s vital you keep all the heat inside, so you don’t want to be opening the door to check on them. With lights inside both ovens as well, you won’t have that problem with the Rangemaster.
Unlike gas hobs, the rangemaster’s ceramic hob doesn’t have a flame. The zones do glow bright red though, so you can always see which one you’ve turned on. When you’ve switched the heat off, the ‘hot hob indicators’ at the front of the hob light up to let you know the surface hasn’t cooled yet.
Cleaning this cooker’s easy. The ovens are lined with stay clean panels that soak up grease and burn it away when the temperature’s reaches 200°C. The hob’s made from one piece of glass which means no cracks or joints for spills to run into. A wipe down with hot soapy water and it’ll come up sparkling.