Succulent Meat Dishes

Utilise the specific features of your range cooker to effortlessly prepare a delicious meal with a griddle, rotisserie or rack. Follow our handy guide to making the most of multi option functions to create mouthwatering cuisine to share with family and friends.

Cook the perfect steak

The best results are achieved using a cast iron steak griddle to provide optimal heat transferral across the surface of the steak. The grooved base of the griddle allows juices to run away from the meat to preserve texture, and gives an authentic striped or cross-hatched effect. The griddle can also be used to chargrill vegetables for a wonderfully smokey taste and slightly crunchy texture.


The Bigblue steak griddle has been cleverly designed to get the best from griddle cooking, and is vitreous-enamelled to ensure many years of cooking service. The iron ribs are designed to deliver optimum heat whilst allowing the juices to freely run from a steak. Universal in design, the griddle has been engineered to fit a broad variety of pan supports and will suit most range cookers.


click_here_button-2to see the Rangecookers Bigblue Steak Griddle

Choosing the Steak

First things first, before you can cook the steak you need to buy it! Your local butcher or farm shop can offer advice on buying the best steak for your meal, and following these basic principles will have you cooking like a pro. Whichever takes your fancy, choose a steak with a deep-red colouring, uniform thickness, and a consistent marbling of fat throughout the meat. The cut should be clean without any corrugations along the surface.

Different cuts of beef vary in terms of texture, taste and fattiness and these elements determine how each cut can be cooked. For utmost tenderness with a mild flavour, a fillet is the premiere selection. Fillet is the leanest and most expensive cut, and should be cooked rare or medium-rare for best results. Sirloin is a cheaper option with a stronger flavour, and is perfect when griddled until slightly crusted on both sides. The flavoursome taste and firm texture of Rump lends itself well to being grilled or griddled to medium-rare. A rib-eye steak can be cooked with the fat attached to keep in moisture and flavour.

Succulent Steak Recipes


Pepper Steak with Creamy Mash

Bois Boudrin

Steak with Sweet Potato Chips

Seared Sirloin with Japanese Dips


Preparation Tips

Sit the steak sit on a work surface until it reaches ambient room temperature. Season the meat lightly just before cooking, avoid doing this too early, as over-salting can draw moisture out of the meat. Some chefs will rub oil in to the steak before cooking to prevent burning.

Preheat the Pan

Brush the surface of the griddle with a small amount of oil and heat over a very high temperature of around 350 degrees celsius. Some chefs recommend groundnut oil as this can withstand very high cooking temperatures without overpowering the flavour of the meat.

Cooking the Steak

Different cooking times are required for the variety of cut you are using. The amount of fat, thickness, and the age of the steak will influence the cooking time, so adjust accordingly and use your intuition. Many chefs will touch the steak to see if it is done: it should spring back and not be limp. If the steak is firm to the touch then it is overdone.

These cooking times can be used as a rough guide:

Rare: 2 minutes per side
Medium: 3 minutes per side
Well done: 4-5 minutes per side


It is important to rest the steak for half of its cooking time in a warm place. A cooked steak should retain its heat, but you can always cover it with foil. Resting ensures the muscle of the meat has time to relax and reabsorb the juices, and without being rested the steak will bleed when plated up.

Once sufficiently rested, serve with a choice of accompaniments:


Chargrilled Marinated Vegetables

Best Ever Onion Rings

Shallot and Red Wine Sauce

Roasted Red Onion Vinaigrette with Green Bean Salad

Temperature Control

Some range cookers offer a programmable meat probe which is a precise and reliable way to monitor the internal temperature of the meat during cooking.


The Bertazzoni Professional 100 features a thermostatic probe for perfect results when roasting meat. Simply insert the probe in to the meat and set the desired temperature via the oven programmer. When the meat is at the correct temperature, an alarm will sound or the oven will switch off, leaving you free to concentrate on preparing the side dishes without having to keep checking back.

The Britannia Delphi is perfect for cooking a family sized joint of meat. Once the correct temperature is reached, the oven will switch off and the meat is ready to plate up. The beauty of this feature is that the meat can be served straight away without resting, as it is cooked at a lower temperature than the traditional way.

Making the most of Multi Function Options

Multifunction ovens give you great flexibility to select the most appropriate heat source for the meal you are preparing.

Top-Heat Only is a useful for browning dishes at the final stages of cooking. The top of the dish is deliciously melted or browned, perfect for lasagne or melting cheese toppings.

Base-Heat Only is an exceptionally useful function for casseroles, slow cooking or stews, and is particularly useful when high heat cooking at the bottom of the oven is required, for example when cooking flans, pizzas or pastry.

Fanned Grilling allows the thorough cooking of pork chops, sausages and kebabs with the oven door closed.

The Chef Top Griddle, known in Japanese restaurants as Teppan Yaki, is a versatile cooking accessory which sits atop two burners. The Teppan Yaki is an alternative way to cook a multitude of dishes such as breakfasts, seafood, meat, noodles, rice and much more.

Rotisserie Cooking

Cooking with a rotisserie is not something most UK cooks would think of, but if you are considering a new range cooker, then the inclusion of this simple yet very satisfying and effective feature may be worth bearing in mind, as it will add a new dimension to your roasts. The succulent, evenly-cooked nature of chicken, duck, pheasant or any other roast meat cooked on a rotisserie is hard to beat, made even more attractive by the fact that no basting is required.

Simply place your chicken, game or a suitable cut of meat on to the roasting spit which is rotated to effortlessly cook from the outside to the centre.


The Benefits of Quick and Juicy Rotisserie Cooking

Cooking under a grill element, the juices find their way back into the meat on their own, with any excess dripping cleanly into a tray beneath with none of the spitting and mess associated with normal roasting. Cooking time is also improved, and things are generally 20% quicker to cook. You can even aromatically flavour your meat with herbs, garlic, lemon, etc, by placing these in the tray below. The rotisserie itself is very straightforward - simply a spit-bar which slots into a crank-hole in the rear of the cavity and hooks over a bar at the front. A removable handle is often included.

Succulent Roast Chicken Recipe


This recipe is for 4 people but the rotisserie will actually hold two chickens so you can double the recipe if you wish.


1 medium sized (1.5kg) fresh chicken
Handful of fresh thyme
4 sprigs fresh rosemary
4 large cloves garlic
Ripe Lemon or Orange
Olive oil
Salt and pepper


1. First, preheat the small right oven of your range cooker to 200°C using the grill function.

2. Place the chicken on a chopping board, bruise the thyme, rosemary and garlic and push into the cavity of the chicken with the quartered lemon/orange pieces. Rub generously with olive oil and season well with some sea salt and pepper.

3. To prepare the chicken for cooking place the first fork onto the rotisserie spit and fix firmly. Push the spit into the cavity of the chicken, pushing the fork evenly and firmly into the chicken. Position the second fork on the spit and push well into the chicken below the thighs, secure into position.

4. Turn the grill off and place the supplied Britannia enamel oven tray on the bottom shelf position to catch the chicken juices and fat. Turn the grill back on and cook for around 1 hour. Always check that the chicken is thoroughly cooked before serving. The juices should run clear when the chicken is pierced between the leg and breast.

5. Remove from the cooked chicken from oven and leave to rest on the oven tray for 15 minutes. The chicken is now ready to carve.

Serve with crisp roasted potatoes and mixed seasonal vegetables.

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