Falcon NEX110DFBL-CH, NEX110DFSL-CH, NEX110DFSS-CH, NEX110DFWH-CH, NEX110DFSL-CHLPG User Manual
USER GUIDE &
INSTALLATION INSTRUCTIONS
Nexus 110 Dual Fuel
Australia
SLOW BAKED LEG OF LAMB
INGREDIENTS
• 2-3 large sprigs of rosemary
• 4 large garlic cloves cut in half lengthways
• 1.8 kg leg of lamb
• 8 good quality anchovy llets, halved
• 100 ml olive oil
• 250 ml dry red wine
• Maldon salt and freshly ground black pepper
METHOD
1. Preheat the oven to 220 °C (for a conventional oven), 200 °C (for a
fan oven) or gas mark 7.
2. Pull the small sprigs o the rosemary branches and set aside with
the garlic.
3. Using the tip of a paring knife, make up to 20 well-spaced cuts into
the esh of the lamb, about 2.5 cm inch deep. Divide the rosemary
sprigs, garlic and anchovies and push down into the cuts. Place
the leg on a large roasting tin and pour over the oil, massaging it
all over the joint. Season well with salt and pepper and pour the
wine and 250 ml water into the tin.
4. Put into the oven and sear for 15 minutes, then turn the
temperature right down to 130 °C (conventional oven), 110 °C
(fan oven) or gas mark 1 and roast for 4-5 hours, basting every
30minutes or so. Basting frequently helps to keep the meat moist
and encourages the build up of a good glaze on the outside. Add
more liquid (wine or water) if the tin looks dry Ð there should
always be liquid in the tin throughout this cooking process.
5. The meat is ready when it starts to fall o the bone, at which point
it should have a core temperature of 90 °C. Remove from the oven,
transfer to a warmed carving dish, cover loosely with foil and leave
to rest in a warm place for 30-45 minutes before carving.
6. Pour the juices from the tin into a tall hi-ball glass and allow to
settle. Spoon the fat from the top of the glass. There should be
enough sticky, reduced juices for an intense gravy hit if not, pour
the juices you have back into the roasting tin and put it over the
heat, pour in a splash of water or wine and deglaze the tin scraping
up all the sticky bits from the base. Boil fast until syrupy, taste and
correct the seasoning.
RASPBERRY SOUFFLÉ
INGREDIENTS
• 400 g raspberries
• 1 tbsp lemon juice
• 100 g caster sugar
• 2 tsp créme de framboise
• 1 tsp cornour
• 180 g egg whites (about 6)
• Pinch of cream of tartar or a squeeze of lemon juice
• Icing sugar for dusting
METHOD
1. For the soué, press the raspberries through a ne sieve to
produce 180 g of purée. Put this into a heavy-bottomed pan,
add the lemon juice and reduce down to a thick jam, stirring
from time to time and being careful not to let it catch and burn.
2. Put 45 g of the sugar in a separate pan. Melt it and then boil
until it becomes a thick syrup (121°C on a sugar thermometer).
To test without a thermometer, dip a teaspoon into the syrup
and then dip quickly into cold water. You should be able to roll
the cooling syrup into a ball between your ngers. Be careful as
the syrup is extremely hot. When it has reached the right point,
stir the hot syrup into the raspberry jam.
3. Mix the framboise and cornour together and stir into the
jam over the heat. Turn the jam into a small bowl, sprinkle the
surface with icing sugar and cover with cling lm.
4. Preheat the oven (not grill) to 180 °C shelf level 2 (conventional
oven), 160 °C (fan oven) or gas mark 4 centre shelf.
5. Whisk the egg whites with the cream of tartar until you can
form soft peaks, then fold in the remaining caster sugar. Lightly
fold the whites into the jam, leaving thin traces of white visible
in the mixture.
6. Spoon into four large buttered and sugared ramekins, place
these on a baking tray and bake for 10 minutes.
7. Dust with icing sugar.
Contents
1. Before You Start... 1
Personal Safety 1
Electrical Connection Safety 2
Gas Connection Safety 2
If You Smell Gas 2
Peculiar Smells 2
Ventilation 2
Oven Care 3
Hob Care 4
Grill/Glide-out Grill™ Care 4
Warming Zone Care 4
Cooling Fan 4
Cooker Care 4
Cleaning 5
2. Cooker Overview 6
Hotplate Burners 6
Wok Burner 7
The Wok Cradle 7
The Ceramic Hotplate 8
The Griddle 9
The Glide-out Grill™ 10
Bread Proving Drawer 11
The Ovens 12
Using the Clock 14
Accessories 16
Oven Lights 16
3. Cooking Tips 17
Tips on Cooking with the Timer 17
General Oven Tips 17
6. Troubleshooting 24
7. Installation 26
Service and Spares 26
Safety Requirements and Regulations 27
Provision of Ventilation 27
Location of Cooker 27
Conversion 27
Positioning the Cooker 29
Moving the Cooker 30
Fitting the Stability Bracket or Chain 31
Repositioning the Cooker Following
Connection 31
Gas Connection 32
Electrical Connection 33
8. Final Fitting 35
Final Checks 35
Final Fitting 35
Customer Care 35
9. Conversion to LP Gas 36
Conversion from Natural Gas
(1.0 kPa) to LPG X Propane (2.54 kPa) 36
Injectors 36
Tap Adjustment 36
Set the Governor 37
Pressure Testing 37
Ax Label 37
10. Servicing 38
11. Circuit Diagram
44
4. Cooking Table 18
5. Cleaning Your Cooker 19
Essential Information 19
Hotplate Burners 19
Ceramic Hotplate 20
The Griddle 20
Glide-out Grill 21
Control Panel and Doors 22
Ovens 22
Cleaning Table 23
Nexus 110 Dual Fuel U110622-01B
12. Technical Data 45
Pressures 45
Dimensions 45
Hotplate Ratings 45
Hotplate Eciency 46
Oven Data 47
i
ii
1. Before You Start...
Your cooker should give you many years of trouble-free
cooking if installed and operated correctly. It is important
that you read this section before you start.
Personal Safety
This appliance is for cooking purposes only. It must not be
used for other purposes, for example heating a room. Using
it for any other purpose could invalidate any warranty or
liability claim. Besides invalidating claims this wastes fuel and
may overheat the control knobs.
This cooker must be installed in accordance with the
relevant instructions in this booklet and with the
national and local regulations as well as the local gas and
electricity supply companies’ requirements.
• This appliance can be used by children aged from
8years and above and persons with reduced physical,
sensory or mental capabilities or lack of experience
and knowledge if they have been given supervision or
instruction concerning use of the appliance in a safe
way and understand the hazards involved.
• Children less than 8 years of age should be kept away
unless continuously supervised. Children shall not play
with the appliance.
• This appliance is designed for domestic cooking only.
Use for any other purpose could invalidate any warranty
or liability claim.
• The appliance and its accessible parts become hot
during use and will retain heat even after you have
stopped cooking. Care should be taken to avoid
touching heating elements.
• A long term cooking process has to be supervised from
time to time. A short term cooking process has to be
supervised continuously.
• At the risk of fire DO NOT store items on the cooking
surfaces.
• To avoid overheating, DO NOT install the cooker behind
a decorative door.
• Accessible parts will become hot during use and will
retain heat even after you have stopped cooking. Keep
babies and children away from the cooker and never
wear loose-fitting or hanging clothes when using the
appliance.
• DO NOT use a steam cleaner on your cooker.
• Always keep combustible materials, e.g. curtains, and
flammable liquids a safe distance away from the cooker.
• DO NOT spray aerosols in the vicinity of the cooker
while it is on.
1
Electrical Connection Safety
A qualied service engineer should service the cooker
and only approved spare parts should be used.
All installations must be in accordance with the relevant
instructions in this booklet, with the relevant national
and local regulations and with the local electricity supply
companies’ requirements.
Read the instructions before installing or using this appliance.
• This appliance is heavy so take care when moving it.
• The cooker may be installed in a kitchen/kitchen diner
but NOT in a room containing a bath or shower.
• This cooker must be earthed.
• This cooker MUST NOT be connected to an ordinary
domestic power point.
• It is normal for the hob control display to flash for about
2 seconds during first power setting.Set the clock to
make sure that the oven is functional – see the relevant
section in this manual.
• The appliance must be installed in accordance with the
regulations in force and only in a well ventilated space.
• Failure to install the appliance correctly could invalidate
any warranty or liability claims and lead to prosecution.
• DO NOT install the appliance on a platform.
• DO NOT move the cooker while it is plugged into the
electricity supply.
• Before electrical reconnection, check that the appliance
is electrically safe.
Gas Connection Safety
• This cooker is a Class 2 Subclass 1 appliance.
• This appliance can be converted for use on another gas.
• Before installation, make sure that the cooker is suitable
for your gas type and supply voltage. See the data
badge.
• DO NOT use reconditioned or unauthorised gas
controls.
• Disconnect from the electricity and gas supply before
servicing.
• When servicing or replacing gas-carrying components
disconnect from the gas supply before starting
operation. Check the appliance is gas sound after
completion.
• Make sure that the gas supply is turned on and that the
cooker is wired in and switched on.
• In your own interest and that of safety, it is law that all
gas appliances be installed by a qualified person(s).
• An appliance for use on LPG must not be installed in
a room or internal space below ground level, e.g. in a
basement.
If You Smell Gas
• DO NOT turn electric switches on or off
• DO NOT smoke
• DO NOT use naked flames
• Turn off the gas at the meter or cylinder
• Open doors and windows to get rid of the gas
• Keep people away from the area affected
• Call your gas supplier
Peculiar Smells
When you rst use your cooker it may give o an odour. This
should stop after use.
Before using for the rst time, make sure that all packing
materials have been removed and then, to dispel
manufacturing odours, turn the ovens to 200 °C and run for at
least an hour.
Before using the grill for the rst time you should also turn on
the grill and run for 30 minutes with the grill pan in position,
pushed fully back and the grill door open.
Make sure the room is well ventilated to the outside air
(see ‘Ventilation’ below). People with respiratory or allergy
problems should vacate the area for this brief period.
Ventilation
The use of a cooking appliance results in the production
of heat and moisture in the room in which it is installed.
Therefore, make sure that the kitchen is well ventilated:
keep natural ventilation holes open or install a powered
cookerhood that vents outside. If you have several hotplates/
burners on, or use the cooker for a long time, open a window
or turn on an extractor fan
2
Maintenance
ArtNo.324-0001 Steam burst
• It is recommended that this appliance is serviced annually.
• DO NOT use cooking vessels on the hotplate that overlap
the edges.
• Unless specified otherwise in this guide, always allow the
cooker to cool and then switch it off at the mains before
cleaning or carrying out any maintenance work.
• DO NOT attempt to disassemble or clean around any
burner while another burner is on, otherwise an electric
shock could result.
• NEVER operate the cooker with wet hands.
• DO NOT use a towel or other bulky cloth in place of a
glove – it might catch fire if brought into contact with a
hot surface.
• DO NOT use hotplate protectors, foil or hotplate covers
of any description. These may affect the safe use of your
hotplate burners and are potentially hazardous to health.
• NEVER heat unopened food containers. Pressure build up
may make the containers burst and cause injury.
• DO NOT use unstable saucepans. Always make sure
that you position the handles away from the edge of the
hotplate.
• NEVER leave the hotplate unattended at high heat
settings. Pans boiling over can cause smoking, and greasy
spills may catch on fire. Use a deep fat thermometer
whenever possible to prevent fat overheating beyond the
smoking point.
• Unattended cooking on a hob with fat or oil can be
dangerous and may result in fire.
• NEVER leave a chip pan unattended. Always heat fat
slowly, and watch as it heats. Deep fry pans should be
only one third full of fat.
• NEVER try to move a pan of hot fat, especially a deep
fat fryer. Wait until the fat is cool. Filling the pan too full
of fat can cause spill over when food is added. If you use
a combination of oils or fats in frying, stir them together
before heating, or as the fats melt.
• Foods for frying should be as dry as possible. Frost on
frozen foods or moisture on fresh foods can cause hot
fat to bubble up and over the sides of the pan. Carefully
watch for spills or overheating of foods when frying at
high or medium high temperatures.
• DO NOT use the top of the flue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels
or softening butter.
• DO NOT use water on grease fires and never pick up
a flaming pan. Turn the controls off and then smother
a flaming pan on a surface unit by covering the pan
completely with a well fitting lid or baking tray. If
available, use a multi-purpose dry chemical or foam-type
fire extinguisher.
• DO NOT modify this appliance. This appliance is not
intended to be operated by means of external timer or
separated remote-control system.
• Flammable materials may explode and result in fire or
property damage.
Oven Care
• When the oven is not in use and before attempting
to clean the cooker always be certain that the control
knobs are in the OFF position.
• Use oven gloves to protect your hand from potential
burns.
• Cooking high moisture content foods can create a
‘steam burst’ when the oven door is opened (Fig. 1.1).
When opening the oven, stand well back and allow any
steam to disperse.
• The inside door face is constructed with toughened
safety glass. Take care NOT to scratch the surface when
cleaning the glass panel.
• Accidental damage may cause the door glass panel to
fracture.
• Keep oven vent ducts unobstructed.
• DO NOT use harsh abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
• Make sure the shelves are pushed firmly to the back
of the oven. DO NOT close the door against the oven
shelves.
• DO NOT use aluminium foil to cover shelves, linings or
the oven roof.
• When the oven is on, DO NOT leave the oven door open
for longer than necessary, otherwise the control knobs
may become very hot.
• DO NOT use the timed oven if the adjoining oven is
already warm.
• DO NOT place warm food in the oven to be timed.
• DO NOT use a timed oven that is already warm.
• Use dry oven gloves when applicable – using damp
gloves might result in steam burns when you touch a
hot surface.
Fig. 1.1
3
ArtNo.312-0003 Moving pans
Fig. 1.2
Fig. 1.3
Hob Care
• NEVER allow anyone to climb or stand on the hob.
• DO NOT use the hob surface as a cutting board.
• DO NOT leave utensils, foodstus or combustible items
on the hob when it is not in use (e.g. tea towels, frying
pans containing oil).
• DO NOT place plastic or aluminium foil, or plastic
containers on the hob.
• Always turn the control to the OFF position before
removing a pan.
• Avoid heating an empty pan. Doing so may damage
both the hob and pan.
Grill/Glide-out Grill™ Care
• When using the grill, make sure that the grill pan is
in position and pushed fully in, otherwise the control
knobs may become very hot.
• DO NOT leave the grill on for more than a few moments
without the grill pan underneath it, otherwise the knobs
may become hot.
• NEVER close the grill door when the grill is on.
• Accessible parts may be hot when the grill is in use.
Young children should be kept away.
Warming Zone Care
• NEVER attempt to cook on the warming zone.
• DO NOT use the warming zone as a cutting board.
• DO NOT leave the warming zone switched on unless
being used for warming.
• Avoid warming an empty pan. Doing so may damage
both the warming zone and pan.
• Only certain types of glass, glass-ceramic, earthenware
or other glazed containers are suitable for use on the
warming zone; others may break because of the sudden
change in temperature.
• Although the ceramic surface is very strong, a sharp
blow or sharp falling object (e.g. a salt cellar) might
cause the surface to crack or break (Fig. 1.2).
• Always LIFT pans off the heating zone. Sliding pans may
cause marks and scratches (Fig. 1.3) Always turn the
control to the ‘OFF’ position before removing a pan.
Should a crack appear in the surface, disconnect the
cooker immediately from the supply and arrange for
its repair.
Cooling Fan
This appliance may have a cooling fan. When the grill or oven
is in operation the fan will run to cool the fascia and control
knobs.
Cooker Care
As steam can condense to water droplets on the cool outer
trim of the oven, it may be necessary during cooking to wipe
away any moisture with a soft cloth. This will also help to
prevent soiling and discolouration of the oven exterior by
cooking vapours.
4
Cleaning
• Isolate the electricity supply before carrying out any
thorough cleaning. Allow the cooker to cool.
• In the interests of hygiene and safety, the cooker should
be kept clean at all times as a build up in fats and other
food stuff could result in a fire.
• Clean only the parts listed in this guide.
• Clean with caution. If a wet sponge or cloth is used to
wipe spills on a hot surface, be careful to avoid steam
burns. Some cleaners can produce noxious fumes if
applied to a hot surface.
• NEVER use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
• DO NOT mix different cleaning products – they may
react together with hazardous results.
• All parts of the cooker can be cleaned with hot soapy
water.
• Take care that no water seeps into the appliance.
• Before you remove any of the grill parts for cleaning,
make sure that they are cool or use oven gloves.
• DO NOT use any abrasive substances on the grill and
grill parts.
• DO NOT put the side runners in a dishwasher.
• DO NOT put the burner heads in a dishwasher.
• NEVER use caustic or abrasive cleaners as these will
damage the surface.
• DO NOT use steel wool, oven cleaning pads or any other
materials that will scratch the surface.
• NEVER store flammable materials in the drawer.
This includes paper, plastic and cloth items, such
as cookbooks, plastic ware and towels, as well as
flammable liquids.
• DO NOT store explosives, such as aerosol cans, on or
near the appliance.
• DO NOT use steel wool, oven cleaning pads, or any
other materials that will scratch the surface.
• DO NOT attempt to disassemble or clean around any
burner while another burner is on, otherwise an electric
shock could result.
5
2. Cooker Overview
Fig.2.1
A
B
C
D
E
Fig.2.2
F
The 110 dual fuel cooker (Fig.2.1) has the following features:
A. 4 hotplate burners, a Wok Burner and a Ceramic
Multizone hotplate
B. Control Panel
C. Glide-out Grill™ with 4 position Trivet
D. Multifunction Oven
E. Fan Oven
F. Bread Proving/Storage Drawer
Hotplate Burners
The labels by each of the control knobs indicates which area
that knob controls.
Each burner has a Flame Supervision Device (FSD) that
prevents the ow of gas if the ame goes out.
When a hotplate control knob is pressed in, sparks will be
made at every burner – this is normal. Do not attempt to
disassemble or clean around any burner while another
burner is on, otherwise an electric shock could result.
To light a burner, push in and turn the associated control
knob to the high position as indicated by the large ame
symbol (H), (Fig.2.2).
6
ArtNo.311-0002 Pan with rim
ArtNo.311-0001 Right pans gas
Art No. 311-0003 Simmer aids
The igniter should spark and light the gas. Continue to press
in the knob to let the gas through to the burner for about ten
seconds.
If and when you let go of the control knob or the burner goes
out, then the FSD has not been bypassed. Turn the control
knob to the OFF position and wait for one minute before you
try again, this time making sure to hold in the control knob
for slightly longer.
Adjust the ame height to suit by turning the knob counterclockwise (Fig.2.3). On this cooker the low position is beyond
high, NOT between high and o.
If a burner ame goes out, turn o the control knob and
leave it for one minute before relighting it.
Make sure that the ames are under the pans. Using a lid will
help the contents boil more quickly (Fig.2.4).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base
rims should not be used (Fig.2.5).
Fig.2.4
Fig.2.3
Fig.2.5
Simmering aids, such as asbestos or mesh mats, are
NOT recommended (Fig.2.6). They will reduce burner
performance and could damage the pan supports.
You should also avoid using unstable and misshapen pans
that may tilt easily, and pans with a very small base diameter,
e.g. milk pans, single egg poachers (Fig.2.7).
The minimum recommended pan diameter is 120 mm. The
maximum allowable pan base diameter is 260 mm.
DO NOT use cooking vessels on the hotplate that overlap the
edges.
Wok Burner
The Wok Burner is designed to provide even heat over a large
area. It is ideal for large pans and stir-frying (Fig.2.8).
For heating smaller pans, the aforementioned hotplate
burners may be more ecient.
You should wipe the enamel top surface of the cooker around
the hotplate burners as soon as possible after spills occur. Try
to wipe them o while the enamel is still warm.
Note:
The use of aluminium pans may cause metallic marking
of the pan supports. This does not aect the durability of the
enamel and may be cleaned o with a suitable metal cleaner.
Fig.2.6
Fig.2.7
ArtNo.311-0004 Tipping wok
Fig.2.8
Fig.2.9
The Wok Cradle
The Wok Cradle is designed to t a 35 cm wok. If you use a
dierent wok, make sure that it ts the cradle. Woks vary very
widely in size and shape. It is important that the wok sits
down on the pan support – however, if the wok is too small,
the cradle will not support it properly (Fig.2.8).
The cradle should be used on the wok burners only. When
you t the cradle, check that it is supported properly on a
pan support and that the wok is sitting level in the cradle
(Fig.2.10).
The cradle will get very hot in use – allow plenty of time for it
to cool before you pick it up.
ArtNo.311-0006 Correct wok sizes
Fig.2.10
ArtNo.311-0007 Wok stand close-up
7
Fig.2.11
Fig.2.12
Fig.2.13
ArtNo.274-0008
Prof DL warmer control 1
ArtNo.274-0008
Prof DL warmer control 1
The Ceramic Hotplate
The hotplate area on the left-hand side is dual purpose. It can
be used either as a ceramic hob to heat a pan in the usual
way (Fig.2.11) or it can be used to heat the supplied griddle.
The rear area, marked with a ring, is for cooking with a pan.
There are two elements that allow either the whole of the
area to be heated or just the rear half.
To heat the whole area, turn the hotplate control clockwise
(Fig.2.12).
To use the rear ring only, turn the hotplate control counterclockwise (Fig.2.13).
The neon indicator light above the control knob will come on
when the hotplate control is turned on and stay lit while the
surface cools.
You can also place a large sh kettle across both heating
zones.
Always take care before touching the surface even when
it is turned o – it may be hotter than you think.
Use only pans that are suitable for ceramic hobs.
We recommend stainless steel and enamelled steel pans
because pots and pans with copper or aluminium bases leave
traces on the hob that are dicult to remove.
Pots and pans should have thick, smooth, at bottoms
(Fig.2.14). This makes sure the maximum heat transfer
from the hob to the pan, making cooking quick and energy
ecient. Never use a round-bottomed wok, even with a
stand.
The very best pans have bases that are very slightly curved up
when cold. If you hold a ruler across the bottom you will see
a small gap in the middle (Fig.2.15). When they heat up the
metal expands and lies at on the cooking surface.
Fig.2.14
Fig.2.15
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits.
Always use pans that are the same size as (or slightly larger
than) the areas marked on the hob top (Fig.2.16). Using
smaller pans wastes heat, and any spillage will be burnt on.
Using a lid will help the contents boil more quickly.
Always lift pans o the hob. Sliding pans may cause marks
and scratches. Always turn the control to the ‘OFF’ position
before removing a pan.
When cooking on the hob you may see the hob area you
are using switch o and on. This is caused by a safety device
that limits the temperature of the hob. It is quite normal,
especially when cooking at high temperatures. If it happens a
lot with a particular pan however it may mean the pan is not
suitable – perhaps too small or too uneven – for a ceramic
hob.
For best results, preheat a covered serving dish for 10 minutes
before adding food to it.
Use only heat-resistant dishes.
8
The Griddle
The griddle (Fig.2.17) is designed to t securely on the
locating pins over the ceramic heating area (Fig.2.18). DO
NOT try to use it over one of the gas burners. It will not be
securely held and you may damage the non-stick nish.
To heat the whole area, turn the hotplate control clockwise
(Fig.2.19).
The neon indicator light above the control knob will come on
when a hob control is turned on and stay lit while the surface
cools.
Fig.2.16
ArtNo.312-0006 Correct pan sizes
It is designed for cooking food on directly. DO NOT use pans
of any kind on it. The griddle surface is non-stick and metal
cooking utensils (e.g. spatulas) will damage the surface. Use
heat resistant plastic or wooden utensils.
The griddle can be lightly brushed with cooking oil before
use.
Preheat the griddle for a maximum of 5 minutes before
adding food. Leaving it longer may cause damage.
There is a gap at the right-hand rear corner of the griddle
(Fig.2.20) so you can pour o excess fat after cooking.
Be careful – it may be very hot.
After cooking, allow the griddle to cool before cleaning.
Fig.2.17
Fig.2.18
Fig.2.19
ArtNo.274-0008
Prof DL warmer control 1
Fig.2.20
9
Fig.2.21
Fig.2.22
Fig.2.23
The Glide-out Grill™
Open the door and pull the grill pan carriage forward using
the handle (Fig.2.21).
The grill has two elements that allow either the whole area of
the pan to be heated or just the right-hand half.
Adjust the heat to suit by turning the control knob. To heat
the whole grill, turn the knob clockwise (Fig.2.22).
To heat the right-hand half, turn the knob counter-clockwise.
The neon indicator light by the grill control will come on.
For best results, slide the carriage back into the grill chamber
and preheat the appropriate part(s) of the grill for two
minutes. The grill trivet can be removed and the food placed
on it while you are waiting for the grill to preheat.
DO NOT leave the grill on for more than a few
moments without the grill pan underneath it,
otherwise the knobs may become hot.
Once the grill has preheated, slide the carriage out again.
With the trivet back in place with the food on it, slide the
carriage back into the grill chamber. Make sure that it is
pushed right in.
CAUTION: Accessible parts may be hot when the grill
is in use. Young children should be kept away.
1
The grill pan trivet can be set to four dierent grilling heights
by a combination of turning it back to front and turning it
upside down (Fig.2.23).
2
3
Do not leave the grill on for more than a few moments,
without the grill pan underneath it.
Never close the grill door when the grill is on.
CAUTION: This applicance is for cooking purposes
only. It must not be used for other purposes, for
example room heating.
4
10
F
Bread Proving Drawer
The Bread Proving Drawer is found on the right at the base of
the cooker (Fig.2.24). Within the Bread Proving Drawer there
are slots in the base to allow warmed air to ow through into
the drawer from the element underneath.
The Bread Proving Drawer temperature is ideal for proving
all sorts of yeast dough from sweet to savoury, gluten free
to sourdough, dough made from fresh yeast and dried,
bread mixes and recipes from the Rangemaster Good
Housekeeping Cookery book.
Pre heat the drawer so that it is warm and ready for your
dough.
It is operated by a pushbutton (Fig.2.25). There is no need to
set the temperature, this is already set.
The Bread Proving Drawer has space for:
• Baking trays, no larger than 340mm x 340mm, to prove
bread rolls or buns; these can then be put straight into a
preheated oven after proving.
• To prove 2 trays at once in the drawer use a cooling
rack or trivet over the top of one tray with the other on
top, remember to allow space for the dough to expand
during the proving time.
• 3 litre bowl full of dough
• 3 x 2 pound loaf tins
• 4 x 1 pound loaf tins
The time needed for proving will depend upon the dough
type and the amount. Refer to the recipe for guidance and
check the dough during the proving time.
If a large baking tray is used, place a cooling rack on to the
base of the drawer, and put the tray on top, this will allow the
warmed air to reach the dough.
When preparing larger quantities of yeast dough, containing
500g or over of our, divide the dough into 2 bowls or
containers, this will make proving in the drawer easier.
Keep an eye on the dough while it is proving; fresh yeast can
work quickly especially if it has had a rst fermentation stage
(sometimes called sponging). Sponging can help produce a
slightly lighter loaf.
Fig.2.24
Fig.2.25
Cleaning
Clean the inside of the drawer with hot soapy water and a
soft cloth, rinse and dry.
The Bread Proving Drawer is ideal for storing baking trays
and other cooking utensils.
It can get warm, so do not store anything in it that may melt
or catch re.
Never store ammable materials in the drawer.
This includes paper, plastic and cloth items, such
as cookbooks, plastic ware and towels, as well as
ammable liquids.
Do not store explosives, such as aerosol cans, on or
near the appliance.
Flammable materials may explode and result in re
or property damage.
TOP TIPS
Not sure of the capacity of your loaf tins?
• A one pound loaf tin will hold 800ml of water
• A two pound loaf tin will hold 1.5 litres of water.
• Cover the dough while it is proving with greased cling
film, be careful not to anchor the cling film too tightly
so that it prevents the dough from rising.
The Bread Proving Drawer can be used for storage. If you have
used the Bread Proving Drawer, switch it o and wait until the
drawer cools before storing any items.
NOTE: The Bread Proving Drawer will not warm plates
11
The Ovens
The clock must be set to the time of day before the ovens
will work. See the following section on ‘The Clock’ for
instructions on setting the time of day.
References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed
from the front of the appliance.
The left-hand oven is a multifunction oven, while the righthand oven is a fan oven.
The Multifunction Oven
As well as the oven fan and fan element, multifunction ovens
are tted with two extra heating elements, one visible in
the top of the oven and the second under the oven base.
Take care to avoid touching the top element and element
deector when placing or removing items from the ovens.
The multifunction oven has 3 main cooking functions: fan,
fan assisted and conventional cooking. These functions
should be used to complete most of your cooking.
The browning element and base heat can be used in the
latter part of the cooking process to ne tune the results to
your particular requirements.
Use fanned grilling for all your grilling needs and defrost to
safely thaw small items of frozen food.
Table 2.1 gives a summary of the multifunction modes.
The multifunction ovens have many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember – not all functions will be
suitable for all food types.
Please remember that all cookers vary – temperatures in your
new ovens may dier to those in your previous cooker.
Multifunction Oven Functions
Defrost
This function operates the fan to circulate cold air
only. Make sure the temperature control is at 0°C and
that no heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, sh and poultry
to be defrosted.
Defrosting in this way speeds up the process and protects
the food from ies. Pieces of meat, sh and poultry should be
placed on a trivet, over a tray to catch any drips. Be sure to
wash the trivet and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
Fan Oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Fan oven cooking is particularly suitable for baking on several
shelves at one time and is a good ‘all-round’ function. It may
be necessary to reduce the temperature by approximately
10 °C for recipes previously cooked in a conventional oven.
If you wish to preheat the oven, wait until the indicator light
has gone out before inserting the food.
Fanned Grilling
This function operates the fan whilst the top element
is on. It produces a more even, less erce heat than a
conventional grill. For 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. Thick pieces of meat or sh are ideal for grilling in
this way, as the circulated air reduces the erceness of the
heat from the grill.
The oven door should be kept closed while grilling is in
progress, so saving energy. You will also nd that the food
needs to be watched and turned less than for normal grilling.
Preheat this function before cooking.
For best results we recommend that the grill pan is not
located on the uppermost shelf.
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