Rangemaster Classic 110 User Manual
Classic 110 Gas
Users Guide
&
Installation Instructions
U1 208 03
Contents
Contents Page 2
2 Minute Tour Page 3
The hotplate burners Page 8
The griddle Page 8
The Warmer Page 8
The grill Page 8
The ovens Page 9
Main Oven shelves Page 9
The Handyrack Page 9
‘S’ (Slow) cooking Page 10
Oven cooking guide Page 11
Cooking using the timer Page 12
The clock Page 13
Cleaning your cooker Page 14
Moving your cooker Page 16
Troubleshooting Page 18
General Safety Instructions Page 20
Installation Page 22
Circuit Diagram Page 30
Technical Data Page 31
2
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.
If you have not used a gas cooker before, we recommend you read pages 20-21 where 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
The drawing by each knob
indicates which burner that knob
1
controls. Push in and turn a
knob to the large flame symbol ( )
and press the igniter button or light
with a match.
More about the burners on page 8
Adjust the flame height to suit
by turning the knob. On this
2
cooker the low position is
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.
Make sure flames are under the
pans. Using a lid will help the
3
contents boil more quickly.
Pans and kettles with concave bases
or down turned base rims should not
be used.
Simmering aids, such as
asbestos or mesh mats, are
4
NOT recommended. They will
reduce burner performance and
could damage the pan supports.
Avoid using unstable and
misshapen pans that may tilt
5
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").
3
The Wok burner is designed to
provide even heat over a large
6
area. It is ideal for large pans
and stir frying. For heating smaller
pans the smaller burners may be
more efficient.
2 Minute Tour - continued
The Griddle
The griddle fits a single pan
support, front to back. It is
1
designed for cooking food on
directly. Don’t use pans of any
kind on it. The griddle surface is nonstick and metal cooking utensils (e.g.
spatulas) will damage the surface.
Use heat resistant plastic or wooden
utensils.
More about the griddle on page 8
Don’t put it crossways - it will
not fit properly and will be
2
unstable.
Don’t put it on the Wok burner - it is
not designed to fit the Wok burner
pan support.
Position the griddle over the
hotplate burners resting on the
3
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
4
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.
Always leave space around the
griddle for the gases to escape.
5
Never fit two griddles side by
side. Large pans should also be
spaced well apart. The maximum
pan base diameter is 250mm (10in).
4
THE GRILL
CAUTION: Accessible parts may be hot when the grill is in use. Young children should be
kept away.
More about the grill on page 8
The burner does not glow red food cooks from the heat of the
1 2
flame. The first time you light
the grill there may be a little smoke
given off - this is perfectly normal.
Remove the pan from the
bottom of the grill compartment.
Natural gas cookers LP gas cookers
Press in the grill knob, turn to
the large flame symbol ( ) and
4
press the igniter button or light
with a match.
The grill has a special safety device with stops the flow of gas to the grill
if the flame goes out. Turn the knob to the large flame symbol ( ). Press
4
in the grill knob. This lets gas through to the burner. Keep holding the
knob pressed in and press the igniter button or light with a match. Keep
holding the button for about 10 seconds
If when you let go of the control knob the burner goes out, the safety device
has not held in. Turn off the grill and wait one minute then try again this time
holding in the button for slightly longer.
After placing your food on the
grill tray pan, slide the grill pan
3
onto the side supports just
below the burners. Make sure it is
pushed right in and touches the back
stop.
The low position, marked with
the small flame symbol, is
5
beyond high, not between high
and off.
Never close the grill door when
the grill is on.
For best results preheat for 2
minutes with the grill pan in
6
position. After placing your food
on the grill pan grid, slide the grill pan
onto the side supports just below the
burners. Adjust the flame height to
suit by turning the knob.
Make sure it is pushed right in and
touches the back stop.
The grill pan grid can be turned
over to give two grilling
7
positions.
2 Minute Tour continues over the page...
5
2 Minute Tour - continued
THE OVEN
Push in and turn the knob
controlling the oven to Gas Mark
1
9. The oven will light
automatically.
More about the oven on page 9
Turn the control knob back to
the Mark you wish to cook on
2
and for best results pre-heat the
oven for 15 minutes before placing
your dishes in it.
The two ovens in your cooker
use the our special ‘Heatflow’
3
system.
Because the oven burner is not
hidden under the oven base you will
see the burner flames at the back of
the oven - this is perfectly normal.
Initially the gas will burn with a small
flame but after approximately one
minute the flame will become larger
indicating that the oven is full on.
Dishes cooking on the central
shelf will cook at the gas mark
4
indicated on the knob.
Dishes placed above the central
position will be cooked at
5
approximately one gas Mark
higher, dishes cooked below
approximately one gas Mark lower.
You can therefore cook dishes
requiring different gas Marks at the
same time.
You can use the timer to turn
the oven on and off. Check
6
clock is set to time of day.
To set the time of day
More about the clock on page 13
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.
6
Slow cooking
More about slow cooking on page 10
The ‘S’ setting 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.
Warmer
Handyrack
More about the Handyrack on page
9.
The Handyrack fits to the left hand
oven door onl
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.
y.
Food cooking on it is
Oven light
Press the appropriate button to turn
on one of the oven lights.
If one of the oven lights fail,
off the power supply
change the bulb. See the
‘Troubleshooting’ section for
details on how to change an oven
light bulb.
before you
turn
Storage
Use the warmer for keeping food
warm while the final touches are put
to a meal. Turn the control knob anticlockwise 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.
Then spring the other side out to clip
it onto the other bracket.
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.
7
The hotplate burners
The Warmer
You should read ‘hotplate burners’ in the ‘2
Minute Tour’ before all the following
information
If a burner flame goes out, turn the control knob
off and leave it for one minute before relighting it.
You can remove the burner parts for
cleaning, see page 14.
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 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 4
unstable.
Pans and kettles with down turned base rims
should not be used.
3
/4"). Smaller pans will be
The griddle
You should read ‘griddle’ in the 2 Minute Tour
before all the following information
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!
The grill
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.
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.
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. Remove the grill trivet and
place the dish onto the base of the grill pan.
Slide the grill pan along the floor of the grill
cavity.
8
The ovens
You should read ‘the oven’ in the
‘2 Minute Tour’ before all the following
information
The wire shelves should always be pushed firmly
to the back of the oven.
Baking trays with food cooking on them should
be placed level with the front edge of the oven’s
wire shelves. Other containers should be placed
centrally. Keep all trays and containers away
from the back of the oven, as overbrowning of
the food may occur.
For even browning, the maximum recommended
size of a baking tray is 320mm (12 l/2") by
305mm (12").
When the oven is on, don’t leave the door open
for longer than necessary, otherwise the knobs
may get very hot.
Both ovens are protected by a safety cut off,
which reduces the supply of gas to the oven if
the flames go out, e.g. an interruption to the
mains supply.
Oven shelves
the shelf guard should be at the back pointing upwards
The oven shelves can be easily removed and
refitted.
• Always leave a ‘fingers width’ between dishes
on the same shelf This allows the heat to
circulate freely around them.
•
Plates can be warmed in the ovens on the ‘S’
setting. The ‘S’ setting can be used to keep
foods hot for 3-4 hours after ‘normal’ cooking,
without drying out or overbrowning.
• The self cleaning oven liners (see Cleaning
your cooker) work better when fat splashes
are avoided. Cover meat when cooking.
•
To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.
•
Sufficient heat rises out of the oven while
cooking to warm plates in the grill
compartment.
•
If you want to brown the base of a pastry dish,
preheat the baking tray for 15 minutes before
placing the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
To refit the shelf, line up the shelf with a groove
in the oven side and push the shelf back until the
ends hit the shelf stop. Lift up the front so the
shelf ends clear the shelf stops, and then lower
the front so that the shelf is level and push it fully
back.
The Handyrack
You should read ‘the oven’ in the
‘2 Minute Tour’ before all the following
information
The maximum weight that can be held by the
Handyrack is 5.5kg (12lb). It should only be used
with the supplied meat tin, which is designed to
fit the Handyrack. Any other vessel could be
unstable.
9
When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position of the oven or standing on
the base of the oven
When the Handyrack is used in its lowest
position, other dishes can be cooked on the
second shelf position of the oven or standing on
the base of the oven.
The roasting tray supplied with the oven fits into
the Handyrack.
‘S’ (Slow) cooking
The ‘S’ setting is a low temperature
setting.
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 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.
Whole poultry should not be cooked on ‘S’.
Chicken casseroles are fine.
Casseroles must be brought to boiling
point on the hotplate immediately before
‘S’ cooking.
Poultry and rolled joints should not be stuffed
before cooking. The stuffing should be cooked
separately. Poultry and pork should be cooked in
the top half of the oven, and other meats not
lower than shelf position 4.
The oven control settings and
cooking times given opposite are
intended to be used only as a
guide. Individual tastes may
require the temperature to be
altered to provide a preferred
result.
Always leave at least one runner
space between shelves when 2
tier cooking. Place baking trays,
individual cake tins or baking
dishes centrally on the oven shelf.
For best results pre-heat the oven
until the oven indicator light goes
out.
Once the oven has been loaded and the
‘S” setting is in operation resist the
temptation to open the oven door. Heat
will be lost and the cooking time
extended.
A meat thermometer is recommended for
checking that a joint or poultry is sufficiently
cooked. Insert the probe through the thickest
part of the meat. The temperatures to be
expected are as follows.-
Beef rare 60°C/ 140°F
medium 71°C/ 160°F
well done 77°C/ 170°F
Lamb 82°C/ 180°F
Pork fresh 88°C/ 190°F
cured 77°C/ 170°F
Poultry 90°C/ 195°F
Veal 77°C/ 170°F
A roasting joint should be covered with
cooking foil, or with a roasting bag to
reduce shrinkage and retain juices.
Should further browning be necessary, uncover
the meat and increase the temperature to Mark 4
for a short period.
Cut root vegetables into small pieces
unless cooking whole, e.g. jacket
potatoes.
Cover dishes tightly with a lid or foil to prevent
evaporation and transfer of flavour.
10
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