Falcon Nexus 110 Dual Fuel User Manual
Britain’s No.1 Range Cooker
USER GUIDE &
INSTALLATION INSTRUCTIONS
Nexus 110 Dual Fuel
CUSTOMER SERVICES
GUARANTEE
Rangemaster range cookers come with a 1 year parts & labour
guarantee. You will receive an additional FREE full 12 months
guarantee by registering your purchase using the FREEPOST
form provided. Alternatively, call free on 0800 587 5747, quoting
reference RMGX57A, or register online at www.rangemaster.co.uk.
CONSUMER SERVICE
If you have any product enquiries, or in the event of a problem
with your appliance once it has been installed, please
telephone 0870 789 5107.
CONSUMER SERVICE LINES OPEN:
Monday to Thursday 8am–6pm
Friday 8am–5pm
Saturday 9am–1pm
STANDARDS
Rangemaster cookers are designed and manufactured to a
recognised international quality standard, which meets the
requirements of BS EN ISO 9001, BS EN ISO 14001 and OHSAS 18001
for continually improving environmental procedures.
Rangemaster cookers comply with the essential requirements of the
appropriate European Directives, and carry the CE mark.
IF YOU HAVE A PROBLEM
If you experience a technical failure and require an engineer
to call, please contact Consumer Services on 0870 789 5107.
You will need to have your appliance serial number to hand
when you ring.
Please note:
If you request an engineer to visit and the fault is not the
responsibility of Rangemaster, we reserve the right to make a
charge.
Appointments not kept by you may be subject to a charge.
RANGEMASTER COOKWARE
Our range cookers are well known for providing the
best possible cooking performance and years of
faithful service. However, a great cooker alone cannot
guarantee perfect results every time. The other vital
ingredients are of course enthusiasm and quality
cookware.
FRUITY BAKED PUDDING
Serves 4–6
Ingredients
• Oil for greasing
• 100 g strawberries
• 100 g raspberries
• 100 g redcurrants
• 100 g blackberries
• or a 400 g mixture of any soft
fruits
• 2 medium eggs
• 30 g caster sugar
• 80 ml skimmed milk
• 2 tsp vanilla extract
• 60 g plain our (sifted)
• 1 tsp baking powder
• Icing sugar to dust
Method
1. Preheat the oven to 200 °C (for a conventional oven),
180 oC (for a fan oven) or gas mark 6.
2. Lightly grease a dish 26 cm wide x 4 cm deep.
3. Thickly slice any large strawberries and place them with the
other fruits into an ovenproof dish, deep enough so the berries
are about 2 deep.
4. Whisk the eggs and caster sugar until pale and uy. Beat the
milk and vanilla extract into the mixture and then fold in the
sifted our and baking powder.
5. Pour the cake mix over the fruit and bake on the centre shelf
of the oven for 15-20 minutes, or until the mixture is cooked
through and golden on the top.
6. Dust with icing sugar and serve immediately with cream or
crème fraiche.
We oer cookware to work perfectly with all fuel types
manufactured by Rangemaster, including induction
hobs. You can be assured of functionality with style, as
well as the quality and meticulous attention to detail
you expect from the pioneers of range cooking.
Visit: www.rangemastercookshop.co.uk
For more recipes visit: www.rangemaster.co.uk
Contents
1. Before You Start... 1
Important! 1
Installation and Maintenance 1
Peculiar smells 1
If you smell gas 1
Ventilation 1
Personal Safety 1
Cooker Care 3
Cleaning 3
2. Cooker Overview 4
Hotplate Burners 4
Wok Burner 5
The Wok Cradle 5
The Ceramic Hotplate 6
The Griddle 7
The Glide-out Grill™ 8
Bread Proving Drawer 9
Cleaning 9
The Ovens 10
Using the Clock 12
Accessories 14
Oven Lights 15
3. Cooking Tips 16
Tips on Cooking with the Timer 16
General Oven Tips 16
6. Troubleshooting 23
7. Installation 25
Dear Installer 25
Safety Requirements and Regulations 25
Provision of Ventilation 25
Location of Cooker 26
Conversion 26
Positioning the Cooker 27
Moving the Cooker 27
Fitting the Stability Bracket or Chain 28
Repositioning the Cooker Following
Connection 29
Conversion to Another Gas 29
Levelling 29
Gas Connection 30
Electrical Connection 31
Final Checks 32
Final Fitting 32
Customer Care 32
8. Conversion to LP Gas 33
Injectors 33
Bypass Screw Adjustment 33
Stick on Label 33
Pressure Testing 34
9. Circuit Diagram 35
4. Cooking Table 17
10. Technical Data 36
5. Cleaning Your Cooker 18
Essential Information 18
Hotplate Burners 18
Ceramic Hotplate 19
The Griddle 19
Glide-out Grill™ 20
Control Panel and Doors 21
Ovens 21
Cleaning Table 22
Nexus 110 Dual Fuel U110313-01C
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, particularly if you
have not used a dual fuel cooker before.
Important!
This appliance is designed for domestic cooking
only. Using it for any other purpose could invalidate
any warranty or liability claim. In particular, the
oven should NOT be used for heating the kitchen –
besides invalidating claims this wastes fuel and may
overheat the control knobs.
This appliance is for use in Great Britain and the
Republic of Ireland. It is a Cat II2H3+ cooker and is
set for G20 at 20mbar. A conversion kit for LPG is
available on request.
Installation and Maintenance
In the UK, the cooker must be installed by a Gas Safe
registered engineer. The electrical installation should be in
accordance with BS7671. Otherwise, all installations must be
in accordance with the relevant instructions in this booklet,
with the relevant national and local regulations, and with the
local gas and electricity supply companies’ requirements.
Ensure that the gas supply is turned on and that the cooker is
wired in and switched on (the cooker needs electricity).
Set the clock to ensure that the oven is functional – see the
relevant section in this manual.
Only a qualied service engineer should service the cooker,
and only approved spare parts should be used.
Always allow the cooker to cool and then switch it o at the
mains before cleaning or carrying out any maintenance work,
unless specied otherwise in this guide.
Peculiar smells
When you rst use your cooker it may give o a slight odour.
This should stop after a little 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 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.
If you smell gas
• DO NOT turn electric switches on or off.
• DO NOT smoke
• DO NOT use naked flames
• DO turn off the gas at the meter or cylinder
• DO open doors and windows to get rid of the gas
• DO keep people away from the area affected
• Call your gas supplier.
If you are using natural gas in the UK, ring the National Grid
on: 0800 111 999.
Ventilation
The use of a gas cooking appliance results in the production
of heat and moisture in the room in which it is installed.
Therefore, ensure that the kitchen is well ventilated: keep
natural ventilation holes open or install a powered cooker
hood that vents outside. If you have several burners on, or
use the cooker for a long time, open a window or turn on an
extractor fan.
Personal Safety
DO NOT modify this appliance.
This appliance can be used by children aged from 8
years 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 shall not play with the appliance. Cleaning
and user maintenance shall not be made by children
without supervision.
This appliance is not intended for use by young
children or inrm persons unless they have been
adequately supervised by a responsible person to
make sure that they can use the appliance safely.
CAUTION: A long term cooking process has to be
supervised from time to time. A short term cooking
process has to be supervised continuously.
Danger of re: DO NOT store items on the cooking
surfaces.
To avoid overheating, DO NOT install the cooker
behind a decorative door.
WARNING: 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. Children
less than 8 years of age shall be kept away unless
continuously supervised.
DO NOT use a steam cleaner on your cooker.
1
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-tting or hanging clothes when
using the appliance.
Always be certain that the controls are in the OFF position
when the oven is not in use, and before attempting to clean
the cooker.
When the oven is on, DO NOT leave the oven door
open for longer than necessary, otherwise the
control knobs may become very hot.
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 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.
Always keep combustible materials, e.g. curtains, and
ammable liquids a safe distance away from your cooker.
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. 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. Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
DO NOT use the top of the ue (the slot along the
back of the cooker) for warming plates, dishes,
drying tea towels or softening butter.
DO NOT use water on grease res and never pick
up a aming pan. Turn the controls o and then
smother a aming pan on a surface unit by covering
the pan completely with a well tting lid or baking
tray. If available, use a multipurpose dry chemical or
foam-type re extinguisher.
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.
DO NOT spray aerosols in the vicinity of the cooker
while it is on.
Use dry oven gloves when applicable – using damp gloves
might result in steam burns when you touch a hot surface.
Do not use a towel or other bulky cloth in place of a glove – it
might catch re if brought into contact with a hot surface.
NEVER operate the cooker with wet hands.
DO NOT use aluminium foil to cover shelves, linings
or the oven roof.
DO NOT use hotplate protectors, foil or hotplate
covers of any description. These may aect 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 ensure that
you position the handles away from the edge of the
hotplate.
DO NOT use cooking vessels on the hotplate that
overlap the edges.
Never leave the hotplate unattended at high heat settings.
Pans boiling over can cause smoking, and greasy spills may
catch on re. Use a deep fat thermometer whenever possible
to prevent fat overheating beyond the smoking point.
WARNING!
Unattended cooking on a hob with fat or oil can be
dangerous and may result in re.
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.
Take care that no water seeps into the appliance.
This appliance is heavy so take care when moving it.
Ceramic Heating Zone
NEVER attempt to cook directly on the heating zone.
DO NOT use the heating zone surface as a cutting
board.
DO NOT leave utensils, foodstu or combustible
items on the heating zone 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 heating zone.
DO NOT leave the heating zone switched on unless
being used for warming.
DO NOT stand or rest heavy objects on the heating
zone.
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).
Should a crack appear in the surface, disconnect the
cooker immediately from the supply and arrange for
its repair.
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.
2
DO NOT place anything between the base of the pan
ArtNo.312-0003 Moving pans
and the heating zone surface (e.g. asbestos mats,
aluminium foil, wok cradle).
Take care NOT to place metallic objects such as
knives, forks, spoons and lids on the hob surface
since they can get hot.
The appliance is not intended to be operated by
means of external timer or separated remote-control
system.
Avoid warming an empty pan. Doing so may damage
both the heating zone and pan.
Fig. 1.1
ArtNo.324-0001 Steam burst
Only certain types of glass, glass-ceramic, earthenware
or other glazed containers are suitable for use on the
heating zone; others may break because of the sudden
change in temperature.
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.
Cleaning
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
stu could result in a re.
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
cleansers can produce noxious fumes if applied to a hot
surface.
Fig. 1.2
Fig. 1.3
3
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).
4
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
5
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.
6
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
7
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
8
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
9
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.
Multifunction Oven Functions
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.
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.
Function Use
Defrost
Fan oven
Fanned grilling
Fan assisted
Conventional oven
Browning element
Base heat
To thaw small items in the oven without
heat
A full cooking function, even heat
throughout, great for baking
Grilling meat and fish with the door
closed
A full cooking function good for roasting
and baking
A full cooking function for roasting and
baking in the lower half of the oven
To brown and crisp cheese topped
dishes
To crisp up the bases of quiche, pizza or
pastry
Table 2-1
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.
Fan Assisted Oven
This function operates the fan, circulating air heated
by the elements at the top and the base of the oven.
The combination of fan and conventional cooking
(top and base heat) makes this function ideal for cooking large
items that need thorough cooking, such as a large meat roast.
It is also possible to bake on two shelves at one time,
although they will need to be swapped over during the
cooking time, as the heat at the top of the oven is greater
than at the base, when using this function.
This is a fast intensive form of cooking; keep an eye on the
food cooking until you have become accustomed to this
function.
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.
Conventional Oven (Top and Base Heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster than
on the lower shelf, because the heat is greater at the top of
the oven than at the base, as in ‘Fan Assisted Oven’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
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