RANGEMASTER 110 LPG User Manual

Rangemaster 110 Dual Fuel

Users Guide and Installation Instructions

U0 677 01

2 Minute Tour

Be safe

You need clean fresh air - so does your cooker. Burner flames produce exhaust gases, heat and moisture. 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. For more detail see the Installation Instructions. We recommend you read page 18 if you have not used a gas cooker before. We describe some basic guidelines on how to use a gas cooker safely.

Gas and Electricity on

Make sure that the gas supply is turned on and that the cooker is wired in and switched on. The cooker needs electricity.

Peculiar smells

When you first use your cooker it may give off a slight odour. This should stop after a little use.

HOTPLATE BURNERS

Some models have a glass lid over the hotplate. If it is not

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open, lift it up at the front.

a knob to the large flame symbol ( ) and press the igniter button or light with a match.

More about the burners on page 7

The drawing by each knob indicates which burner that knob controls. Push in and turn

beyond high, not between high and off. The small flame marks the ‘low position’. Turn the knob towards it after the contents of a pan have boiled.

Adjust the flame height to suit by turning the knob. On this cooker the low position is

Make sure flames are under the pans. Using a lid will help the

contents boil more quickly.

Pans and kettles with concave bases or down turned base rims should not be used. Avoid using unstable and misshapen pans that may tilt easily and pans with a very small base diameter. The minimum pan diameter recommended is 120mm (about 43/4").

Simmering aids, such as asbestos or mesh mats, are

NOT recommended. They will reduce burner performance and could damage the pan supports.

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. The minimum pan diameter recommended is 120mm (about 43/4").

PAR TS CHECK You should have these loose parts with your cooker

Meat tin Handyrack.

The Handyrack is explained later in the 2 Minute Tour. It may have been left fitted. It is easily removable.

GRIDDLE

The griddle fits a single pan support, front to back. It is

designed for cooking food on

directly. Don’t 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.

More about the griddle on page 7

Don’t put it crossways - it will not fit properly and will be

unstable.

Don’t put it on the High burner - it is not designed to fit the High burner pan support.

Position the griddle over the hotplate burners resting on the

pan support. The griddle can be lightly brushed with cooking oil before use. Light the hotplate burners. Adjust the flame heights to suit.

Preheat the griddle for a maximum of 5 minutes before

adding food. Leaving it longer may cause damage. The controls can be turned to a lower position simply by turning the control knobs towards the lower position marked with the small flame symbol.

2 Minute Tour continues over the page...

Always leave space around the griddle for the gases to

escape. Never fit two griddles side by side. Large pans should also be spaced well apart. The maximum pan base diameter is 250mm (10in).

2 Minute Tour - continued

GRILL

More about the grill on page 7

CAUTION: Accessible parts may be hot when the grill is in use. Young children should be kept away.

Remove the pan from the bottom of the grill

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compartment.

After placing your food on the grill tray pan, slide the grill pan onto the side supports just

below the elements. Make sure it is pushed right in and touches the backstop.

The grill has two elements that allow either the whole area of

the pan to be heated or only the

right hand half of the grill pan to be heated. Turn the knob to position 3.

For best results preheat for 2 minutes with the grill pan in

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position. After placing your food on the grill pan grid, slide the grill pan onto the side supports. Adjust the flame height to suit by turning the knob.

Make sure it is pushed right in and touches the back stop.

Never close the grill door when the grill is on.

The grill pan grid can be turned over to give two grilling positions.

OVEN

More about the oven on page

Turn the oven knob to the temperature you need.

The oven indicator light will glow until the oven has

reached the temperature you selected. It will then cycle on and off during cooking.

THE LEFTHAND OVEN THE RIGHTHAND FAN OVEN

The left hand conventional oven is fitted with two heating

elements, one visible in the top of the oven and the second under the oven base. Be careful to avoid touching the top element and element deflector when placing or removing items from the oven.

The fan in the right hand oven circulates hot air continuously

which means faster more even

cooking. The recommended cooking

temperatures for a fanned oven are generally lower than a non-fanned oven.

When cooking foods with high water content (e.g. oven chips)

there may be some steam visible at the grille at the rear of the hotplate. This is perfectly normal.

The fan only setting. The fan

circulates air inside the oven

but the heating element is not turned on. This setting is useful for defrosting frozen foods.

Whole chickens and large joints of meat should be defrosted in the refrigerator.

You can use the timer to turn the oven on and off. Check

clock is set to time of day.

To set the time of day

More about the clock on page 10

Press and hold as above. At the same time, press (-) or (+) until the correct time shows. Don’t forget it’s a 24 hour clock. If you make a mistake or press the wrong button, turn off the power supply for a minute or two and start again.

Warmer

Handyrack

More about the Handyrack on page

Oven light

Use the warmer for keeping food warm while the final touches are put to a meal. Turn the control knob anti-clockwise to the ‘On’ position. The ‘HOT’ indicator lights up. For best results, pre-heat a covered serving dish for 10 minutes before adding food to it.

Press the appropriate button to turn on one of the oven lights.

The Handyrack fits on the oven door. Food cooking on it is easy to attend to, because it’s accessible when the door is open. It can be fitted at two different heights. One of the oven shelves must be removed and the other positioned to suit. To fit the Handyrack, locate one side of it on the door bracket, then spring the other side out to clip it onto the other bracket.

Storage

The bottom drawer is for storing oven trays and other cooking utensils. It can get very warm, don’t store anything in it which may melt or catch fire. The drawer can be removed completely by pulling it right out and up.

Contents

2 Minute Tour Page 2 The Hotplate burners Page 8 The Griddle Page 8 The Warmer Page 8 The Grill Page 9 The Ovens Page 9 The Handyrack Page 10 The Browning Element Page 10 Cooking using the timer Page 10 The clock Page 11 Moving your cooker Page 12 Oven cooking guide Page 13 Cleaning your cooker Page 14 Troubleshooting Page 16 General Safety Instructions Page 18

Installation Page 19 Circuit Diagram Page 26 Technical Data Page 27

The Hotplate burners

The Warmer

You should read ‘hotplate burners’ in the ‘2 Minute Tour’ before all the following information

When the spark button (IGN) is pressed, sparks will be made at every burner, this is normal.

If after lighting, a hotplate burner’s flame goes out, turn it off and leave it for one minute before relighting it.

You can remove the burner cap and trim rings for cleaning, see pages 12/13.

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 off while the enamel is still warm.

Avoid using unstable and misshapen pans which may tilt easily and pans with a very small base diameter, e.g. milk pans, single egg poachers. The minimum pan diameter recommended is 120mm (4

/4"). Smaller pans will be unstable.

The Warmer can be used for keeping food warm while the final touches are put to a meal. For best results preheat a covered serving dish for 10 minutes on the Warmer before adding the food.

Turn the control knob clockwise to the 'On' position. The 'HOT' indication light glows on the Warmer.

CAUTION:- If a crack in the Warmer surface

becomes visible, due to accidental damage etc., isolate the appliance from the electricity supply immediately by turning it off at the wall and arrange for its repair.

DO NOT RECONNECT THE COOKER TO THE

ELECTRICITY

SUPPLY UNTIL AFTER REPAIR!

Pans and kettles with down turned base rims should not be used.

The Griddle

You should read ‘griddle’ in the ‘2 Minute Tour’ before all the following information

Use the following heat settings as a guide for griddle cooking.

High/medium: Drop scones, Bacon, Chops, Steak, Burgers.

Medium/low: Potato cakes, Eggs, Fish cakes.

Experience will soon familiarise you with the correct setting to use for cooking.

After cooking allow the griddle to cool before cleaning.

Don’t put it on the Wok burner - it is not designed to fit the Wok burner pan support.

The Grill

The Ovens

You should read ‘grill’ in the ‘2 Minute Tour’ before all the following information.

Never close the grill door while the grill is on.

Don’t leave the grill on for more than a few moments, without the grill pan underneath it.

The grill door has a rest position, just before it is fully open. Use this when you want to open the left hand oven door and use the grill at the same time.

For best results, especially on toast, preheat the grill with the grill pan in the cooking position for two minutes before use.

The grill trivet can be removed and the food placed on it while you are waiting for the grill to preheat.

The grill pan grid can be turned over to give two grilling positions.

You can brown the top of dishes cooked in the oven, under the grill by placing the dish onto the base of the grill pan which can easily slide along the floor of the grill cavity.

You should read ‘the ovens’ in the ‘2 Minute Tour’ before all the following information.

The two ovens in your cooker are of different types.

• The right hand oven is a fanned oven. The fan circulates hot air continuously which results in faster heat transfer to the food.

• The left hand conventional oven is fitted with two 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 deflector when placing or removing items from the oven.

Before using for the first time, heat the ovens to 200°C for 30 minutes to dispel manufacturing odours.

The wire shelves should always be pushed firmly to the back of the oven.

Baking trays meat tins etcetera should be placed level centrally on the oven’s wire shelves. Keep all trays and containers away from the sides of the oven, as overbrowning of the food may occur.

For even browning, the maximum recommended size of a baking tray is 320mm

(12

/2") by 305mm (12").

Cooking high moisture content foods can create a ‘steam burst’, when the oven door is opened. When opening the oven stand well back and allow any steam to disperse.

When the oven is on, don’t leave the door open for longer than necessary, otherwise the knobs may get very hot.

• Always leave a ‘fingers width’ between dishes on the same shelf This allows the heat to circulate freely around them.

• The Cook & Clean oven liners (see Cleaning your cooker) work better when fat splashes are avoided. Cover meat when cooking.

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