Rangemaster 110 User Manual

Britain’s No.1 Range Cooker
USER GUIDE &
INSTALLATION INSTRUCTIONS
Rangemaster 110 Gas
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 uy. 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.
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.
We oer 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
ROAST LOIN OF PORK WITH PROSCIUTTO & BAY LEAVES
Ingredients
• 3 kg (6½ lb) skinned and boned loin of pork
• 2 x 70 g packs prosciutto
• Grated zest of 2 lemons
• Bay leaves
• Salt and freshly ground
black pepper
For the sauce:
• 1 tablespoons plain our
• 4 tablespoons lemon
juice
• Chicken stock/water
Method
1. Preheat the oven to 220 °C (for a conventional oven), 200 °C (for a fan
oven) or gas mark 7.
2. Spread one of the packs of prosciutto over a chopping board; place the pork on top with the outer (fat) part of the pork resting on the prosciutto.
3. Sprinkle the lemon zest onto the inside of the meat and season well. Lay the remaining prosciutto on top of the zest and roll up.
4. Secure the pork with string or silicone bands and thread bay leaves under the string, covering the whole piece of pork. Put the meat on to a trivet over a large roasting tin containing enough water to cover the base.
5. Place into the oven and cook for 30 minutes. Reduce the heat to 180 °C conventional oven/160 °C fan oven/gas 4 and continue roasting for a further 25 minutes per 500 g. Should the prosciutto start becoming too brown, cover with some foil.
6. When the pork is cooked, place onto a warm plate, cover with foil and allow to rest for at least 20 minutes.
7. Spoon o most of the fat from the roasting tin and stir the our into the remaining. Gradually add the stock and lemon juice, adding more stock until the desired consistency is reached and simmer for 5 minutes. Check the seasoning, adding more pepper or lemon juice as necessary.
8. Remove the string or bands from the pork and carve into slices, serve with the sauce.
Contents
1. Before you Start... 1
Installation and Maintenance 1 Peculiar Smells 1 If You Smell Gas 1 Ventilation 1 Personal Safety 1 Cleaning 2
2. Cooker Overview 3
Glass Lid 3 Hotplate Burners 4 The Griddle 5 Warmer 5 The Grill 6 The Ovens 7 The Clock 9 Accessories 11 Main Oven Light 12 Storage 12
6. Troubleshooting 19
7. Installation 21
Dear Installer 21 Safety Requirements and Regulations 21 Provision of Ventilation 21 Location of Cooker 22 Positioning the Cooker 23 Moving the Cooker 23 Completing the Move 24 Fitting the Stability Bracket or Chain 24 Repositioning the Cooker following
Connection Levelling 25 Gas Connection 25 Electrical Connection 26 Final Checks 27 Final Fitting 27 Customer Care 27
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3. Cooking Tips 13
Tips on Cooking with the Timer 13 General Oven Tips 13
4. Cooking Table 14
5. Cleaning Your Cooker 15
Essential Information 15 Hotplate Burners 15 The Griddle 16 Grill 16 Control Panel and Doors 16 Glass Fronted Door Panels (some models) 16 Ovens 17 Cleaning Table 18
8. Circuit Diagram 28
9. Technical Data 29
Rangemaster 110 Gas U110366-01
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1. Before You Start...
Thank you for buying this cooker. It 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 gas cooker before.
CAUTION: This appliance is for cooking purposes
only. It must not be used for other purposes, for example room heating. 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.
Installation and Maintenance
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.
Make sure 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 make sure that all the ovens are functional – see the relevant section in this manual.
The cooker should be serviced only by a qualied service engineer, 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 specied otherwise in this guide.
Ventilation
CAUTION: The use of a gas 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 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.
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.
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 gas mark 6 (or 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.
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
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.
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.
DO NOT use a steam cleaner on your cooker.
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.
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Cooking high moisture content foods
ArtNo.324-0001 Steam burst
can create a ‘steam burst’ when the oven door is opened. When opening the oven stand well back and allow any steam to disperse.
Always keep combustible materials, e.g. curtains, and ammable liquids a safe distance away from your cooker.
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 aect 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 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 multi-purpose dry chemical or foam­type re extinguisher.
Take care that no water seeps into the appliance.
Only certain types of glass, glass-ceramic, earthenware or other glazed containers are suitable for hotplate cooking; others may break because of the sudden change in temperature.
This appliance is heavy, so take care when moving it.
The appliance is not intended to be operated by
means of external timer or separated remote-control system.
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 cleaners can produce noxious fumes if applied to a hot surface.
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 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.
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 slots along the back of the cooker) for warming plates, dishes, drying tea towels or softening butter.
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2. Cooker Overview
DocNo.020-0006 - Overview - 90DF - Prof+
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Fig.2.1
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ArtNo.212-0002 - 110 Classic ceramic front view
The 110 gas cooker (Fig.2.1) has the following features:
A. Glass lid
B. 5 hotplate burners including a warmer
C. A control panel
D. A grill
E. Left-hand autogas oven
F. Right-hand autogas oven
G. A storage drawer
Glass Lid
This model has a glass lid over the hotplate. To open, simply lift it at the front (Fig.2.2).
The glass lid has a safety device which cuts o the hotplate burner gas supply if the lid is accidentally closed with a burner on. DO NOT use this to turn the burners o. The gas supply is restored when the lid is raised.
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Fig.2.2
The toughened glass lid is not intended as a work
surface and should not be used for this purpose. A scratch could cause the glass to shatter.
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Fig.2.3
Fig.2.4
Fig.2.5
Hotplate Burners
The drawing by each of the central knobs indicates which burner that knob controls.
Each burner has a Flame Supervision Device (FSD) that prevents the ow of gas if the ame goes out.
When the igniter button 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, press the igniter button, and push in and turn the associated control knob to the high position as indicated by the large ame symbol (
The igniter should spark and light the gas. Keep holding the knob pressed in to let the gas through to the burner for about ten seconds.
If, when you let go of the control knob, 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.2.4).
If a burner ame goes out, turn o the control knob and leave it for one minute before relighting it.
), (Fig.2.3).
Fig.2.6
Fig.2.7
ArtNo.311-0001 Right pans gas
ArtNo.311-0002 Pan with rim
Art No. 311-0003 Simmer aids
Make sure that the ames are under the pans. Using a lid will help the contents boil more quickly (Fig.2.5).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base rims should not be used (Fig.2.6).
Simmering aids, such as asbestos or mesh mats, are NOT recommended (Fig.2.7). 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.2.8).
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.
Fig.2.8
ArtNo.311-0004 Tipping wok
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The Griddle
The griddle ts the left-hand pan support, front to back (Fig.2.9). 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.
DO NOT put it crossways – it will not t properly and
will be unstable (Fig.2.10).
DO NOT put it on any other burner – it is not
designed to t in any of the other pan supports.
Fig.2.9
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Position the griddle over the hotplate burners resting on the pan support. Check that it is securely located.
The griddle can be lightly brushed with cooking oil before use (Fig.2.11). Light the hotplate burners. Adjust the ame heights to suit.
Preheat the griddle for a maximum of 5 minutes before adding food. Leaving it longer may cause damage. Turn the control knobs towards the low position, marked with the small ame symbol, to reduce the burner ames.
Always leave space around the griddle for the gases
to escape.
NEVER t two griddles side by side (Fig.2.12).
After cooking, allow the griddle to cool before cleaning.
Warmer
On the right of the hob is the Warmer (Fig.2.13). Use the warmer for keeping food warm while the nal touches are put to a meal. Turn the control knob counter-clockwise to the ‘On’ position.
For best results, preheat a covered serving dish for 10 minutes before adding food to it.
Fig.2.10
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ArtNo.311-0009 Oil on griddle
0 0
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Fig.2.11
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Fig.2.12
Use only heat resistant dishes.
ArtNo.311-0008 Griddle positioning
Fig.2.13
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ArtNo.331-0002 Grill pan high/low position
Fig.2.14
Fig.2.15
ArtNo.330-0003 - Grill pan w handle pulled forwards
The Grill
Before using the grill for the rst time 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, by opening windows or turning on a cooker hood for example.
Open the door and pull the grill pan forward using the handle (Fig.2.14).
The burner does not glow red when in use; food cooks from the heat of the ame. The rst time you light the grill there may be a little smoke given o – this is perfectly normal.
Operation
The grill has a special safety device which stops the ow of gas if the ame goes out.
To turn on the grill, press the igniter button and then press and hold the grill control knob to the large ame symbol ( for about 10 seconds (Fig.2.15).
To heat the right-hand half, turn the knob counter-clockwise. The neon indicator light by the grill control will come on.
)
Fig.2.16
Fig.2.17
If, when you release the control knob the burner goes out, then the safety device has not held in. Turn the grill control knob to ‘0’ and wait for one minute. Repeat the operation but hold the button and control knob in for slightly longer.
The low position, marked with the small ame symbol, is beyond high, not between high and o (Fig.2.16).
For best results, slide the grill pan 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 grill pan out again. With the trivet back in place with the food on it, slide the pan back into the grill chamber. Make sure that it is pushed right in.
Accessible parts may be hot when the grill is in use.
Young children should be kept away.
The grill pan trivet can be turned over to give two grilling positions (Fig.2.17).
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.
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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.
Both ovens are gas ovens.
Before using for the rst time, to dispel
manufacturing odours turn the ovens to gas mark 6 and run for at least an hour. To clear the smell make sure the room is well ventilated to the outside air, by opening windows or turning on a cookerhood. We recommend that people with respiratory problems should vacate the area for this brief period.
Note: Please remember that all cookers vary so temperatures
in your new ovens may dier to those in your previous cooker.
ArtNo.323-0003 Bray gas oven burner flame
Fig.2.18
Fig.2.19
The Gas Oven
The gas oven uses our special ‘Heatow’ system.
As the oven burner is not hidden under the oven base you will see the burner ames at the back of the oven (Fig.2.18). This is perfectly normal.
The oven is protected by a safety cut-o, which reduces the supply of gas to the oven if the ames go out, e.g. and interruption to the mains supply. Initially the gas will burn with a small ame but after approximately one minute the ame will become larger indicating that the oven is full on.
Dishes cooking on the central shelf will cook at the gas mark indicated on the knob (Fig.2.19).
Dishes placed above the central position will cook at approximately one gas mark higher; dishes placed below will cook at approximately one gas mark lower (Fig.2.20).
You can therefore cook dishes requiring dierent gas marks at the same time.
‘S’ (Slow) Cooking
The ‘S’ setting (Fig.2.21) is a very low temperature for slow cooking, overnight or while you are out or at work. The ‘S’ setting can also be used for keeping food warm.
ArtNo.323-0004 Gas ovens shelves 1
Fig.2.20
ArtNo.323-0005 Gas oven shelves 2
Fig.2.21
You can cook on ‘S’ throughout, or use a 30 minute ‘boost’ period at gas mark 6 and then ‘S’ cook.
When roasting joints, poultry or pot roasting, always cook at gas mark 6 for 30 minutes at the beginning of the cooking period.
You can ‘S’ cook for periods of 6 to 12 hours. This technique is particularly useful if you want to cook a dish overnight or while you are out at work during the day.
Frozen foods must be thoroughly thawed out before
‘S’ cooking.
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