Rangemaster Excel 110 Ceramic Installation and Use Instruction

Excel

110 Ceramic

Users Guide

Installation & Service Instructions

U109030 - 01

Be safe

Warning

Accessible parts will become hot in use. To avoid burns and scalds children should be kept away.

Do not stand or rest heavy objects on the hob. Although the ceramic surface is very strong, a sharp blow or sharp falling object might cause the surface to crack. As soon as any crack in the surface becomes visible disconnect the appliance immediately from the supply and arrange for its repair. Care should be taken that no water seeps into the appliance.

During use, and afterwards, the appliance will be warm, so be careful with little children. If the younger members of your family are allowed into the kitchen we strongly advise that they are kept under supervision at all times.

If you have not used a ceramic electric cooker before, we recommend you read the ‘General Safety Instructions’ where we describe some basic guidelines on how to use your cooker safely.

Electricity on

Make sure that the electricity supply is turned on.

Peculiar smells

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

Contents

The Hob Page 4

The Glide-out Grill Page

The Main Ovens Page

The Clock Page 8

Cooking using the timer Page 10

Multi-function oven functions Page 11

Oven shelves Page 12

The Handyrack Page 13

Oven light Page 13

Multi-function Oven cooking guide Page 14

Oven Cooking chart - Conventional and full Fan oven Page 15

The Slow Cook Oven Page

Cleaning your cooker Page

Troubleshooting Page

General Safety Instructions Page

Installation Page

Servicing Page 29

Technical Data Page

Circuit Diagrams Page

The Hob

When you cook on a ceramic hob its very important to use the right sort of pans...

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 diﬃcult to remove.

Glass-ceramic cookware is not suitable because of its poor conductivity.

Pots and pans should have thick, smooth, ﬂat bottoms. This ensures that there is the maximum heat transfer from the hob to the pan, making cooking quick and energy eﬃcient.

Never use a round bottomed Wok even with a stand.

smaller pans wastes heat, and any spillage will be burnt on. Using a lid will help the contents boil more quickly.

Always lift pans oﬀ the hob. Sliding pans may cause marks and scratches. Always turn the control to the oﬀ position before removing a pan.

There are indicator lights for each of the cooking areas. These come on when a hob control is turned on and stay lit while the surface cools. Always take care before touching the surface even when it is turned oﬀ - it may be hotter than you think.

The very best pans have bases that are very slightly curved in when cold. If you hold a ruler across the bottom you will see a small gap in the middle. When they heat up the metal expands and lies ﬂat on the cooking surface.

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 (such as lime specks).

Always use pans that are the same size as (or slightly larger than) the areas marked on the hob top. Using

The ratings of the cooking areas are shown on the diagram above.

On the right of the hob is a dual purpose area. The inner ring marks out a 1.2kW hob area, the outer line marks the extent of the Warmer. Turn the control to the ﬁrst (Warmer) position to heat the whole area to a low temperature. Use the Warmer for keeping food warm while the ﬁnal touches are put to a meal.

For best results, pre-heat a covered serving dish for 10 minutes before adding food to it.

Use only heat resistant dishes.

Turn it further to use the inner ring as a normal hob plate.

Although the ceramic surface is very strong, a heavy or sharp falling object (a salt cellar for example) might cause the surface to crack. If you ﬁnd a crack in the surface immediately disconnect the appliance from the supply and arrange for its repair.

Care should be taken that no water seeps into the appliance.

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.

Sugar spillage will permanently damage the hob and therefore must be cleaned oﬀ with care immediately. Never let sugar spillage cool before trying to remove it.

If sugar or foods with high sugar content, aluminium foil or plastic items are accidentally allowed to melt on the hob surface remove them immediately from the hot cooking area using a scraper to avoid any possible damage to the surface. See ‘Cleaning your cooker’.

Never cut directly on the cooking surface.

The areas marked with two concentric circles have an inner and an outer element. Turn the control knob clockwise to heat the whole area for larger pans - turn it the other way to just heat the inner part for smaller pans.

Don’t cook directly on the hob surface i.e. without a pan or utensil

Don’t use the hob as a work surface

Don’t drag or slide utensils across the hob surface

Don’t place anything between the base of the pan

and the hob surface (i.e. asbestos mats, aluminium foil, Wok stand)

Don’t leave utensils, foodstuﬀs or combustible items on the hob when it is not in use. (e.g. tea towels, frying pans containing oil)

Don’t place plastic or aluminium foil, or plastic containers on the hob

Don’t leave the hob zones switched on unless being used for cooking

Don’t place large preserving pans or ﬁsh kettles across two heating zones

Don’t place utensils partly covering a heating zone. Always place utensils centrally.

Never allow anyone to climb or stand on the hob

Never cook directly on the surface.

The kind of pan you use and the quantity of food aﬀects the setting required. Higher settings are required for larger quantities of food.

Naturally, the surface must be washed after use in order to prevent it from becoming scratched or dirty.

When cooking on the hob you may see the hob area you are using switch oﬀ and on. This is caused by a

The Glide-out Grill

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

Before using the grill for the ﬁrst time, make sure that all packing materials have been removed and then to dispel manufacturing odours, 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. We recommend that people with respiratory or allergy problems should vacate the area for this brief period.

The neon indicator light by the grill control will come on.

For best results preheat for 2 minutes with the grill pan in position. After placing your food on the grill pan grid, slide in the grill carriage. Adjust the heat to suit by turning the knob.

Make sure the grill carriage is pushed right in.

Never close the grill door when the grill is on.

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

Using the grill

Open the grill door and pull the grill pan carriage forward using the handle.

The grill pan gets very hot when the grill is on. Don’t touch the pan or trivet unless you are sure it is cool.

After placing your food on the grill grid, slide the grill carriage into the grill chamber. Make sure it is pushed right in.

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

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

Before you remove any of the grill parts for cleaning make sure that they are cool or use oven gloves.

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

The grill pan and grill pan carriage can be easily removed for cleaning. See the ‘Cleaning your cooker’ section of these instructions.

When you pull the grill pan forward is the wide rim at the front? It’s important that the wider part is at the front.

The grill has two elements that allow either the whole area of the pan to be heated or just the right hand half.

To heat the whole grill, turn the knob clockwise.

To heat the right hand half turn it anticlockwise.

The Main Ovens

During use the appliance becomes hot. Care should be taken to avoid touching the heating elements inside the oven.

Before using for the ﬁrst time, to dispel manufacturing odours turn the ovens to 230°C and run for an hour. To clear the smell make sure the room is well ventilated to the outside air, by opening windows or turning on a cooker hood for example. We recommend that people with respiratory or allergy problems should vacate the area for this brief period.

The Left Hand Oven The Right Hand Oven

The left hand oven is a Multi-function oven. As well as the oven fan and fan element, it is ﬁtted 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 deﬂector when placing or removing items from the oven. For more detail on this oven see the section ‘Multi-function oven’.

The Multi-function oven has two controls, a function selector and a temperature setting knob.

Turn the function selector control to a cooking function.

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.

The right hand fan oven control is on the right hand side of the control panel.

Turn the oven temperature 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

Turn the oven temperature 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 Clock

You can use the timer to turn the left hand Multifunction Oven on and oﬀ. The clock must be set to the time of day before this oven will work.

Setting the time of day

Timer knob Adjusting knob

When the clock is ﬁrst connected the display will ﬂash

Use the Adjusting knob to set the time you need.

You can turn the knob back to the ( ) manual setting to keep an eye on the time of day or leave it in the

( ) minute minder position as the time ticks down.

To stop the beeper when it sounds

Turn the Adjusting knob anticlockwise

To stop automatically

Use when you have started the oven manually.

Turn the Timer knob to the ( ) position.

( ) and ( ) alternately.

To set the clock to read the time of day turn and hold the Setting knob to the clock symbol ( ).

At the same time turn the Adjusting knob left or right until the clock shows the time of day.

Let go of the Setting knob and it will spring back to

the vertical (

If the key symbol you have accidentally turned on the key lock feature. See the section ‘Clock Special Features’.

) oven manual setting.

( ) appears on the left of the display

To time something that’s cooking (minute minder)

Turn the Timer knob to the right to the (

minute minder setting - it should click into position.

)

Use the Adjusting knob to set the time you need.

‘Stop Time’ shows.

AUTO will show in the display.

Turn the Timer knob to the (

When your cooking is ﬁnished the beeper sounds. Turn the Timer knob to the vertical ( ) to return to

manual cooking.

AUTO

) setting.

To start and stop the oven automatically

Before you set the clock, you must have two numbers clearly in mind.

The ‘cook time’, which is the period of time you want the oven to cook.

The ‘stop time’, which is the time of day you want the oven to stop cooking.

You cannot set a start time directly - this is set automatically by setting the cooking period and stop time.

Turn the Timer knob to the ( ) position.

Use the Adjusting knob to set the ‘cooking time’ you need.

Turn the Timer knob to the ( ) position. The display will show the current time of day plus the ‘cook period’ you just set.

Use the Adjusting knob to set the ‘Stop time’ you need.

‘Stop Time’ shows. AUTO will show in the display.

Set the oven(s) to the cooking temperature you need (don’t forget to set a function if using the Multifunction oven).

Turn the Timer knob to the (

When your cooking is ﬁnished the beeper sounds. Turn the Timer knob to the vertical (

manual cooking.

If you are out, don’t worry about the beeper going oﬀ, it stops after a while. When you return, turn the Timer

knob to the vertical ( Turn the thermostat to the oﬀ position.

AUTO) setting.

) to return to

) to return to manual cooking.

AUTO is showing, you want to reset to manual cooking.

You can cancel any automatic settings by turning the Timer knob to the vertical manual symbol (

Clock Special Features - Key Lock

When the key lock is activated, the clock can be operated as usual but the ovens are locked and will not come on. This means that your child could select a cook program but the program will not be activated and ovens will not switch on.

To activate the key lock

Make sure that the clock is in manual mode and cancel any active programs.

Turn and hold the Timer knob to the clock symbol ( ) for about 8 seconds. ‘On’ will appear on the display.

Keep holding the Timer knob turned to the clock symbol ( ) and turn the Adjusting knob clockwise until the key symbol ( ) and ‘Of’ shows on the display. Let go of the knobs

The ovens are now locked. After a few seconds the display will revert to show the time of day and the key symbol.

To turn off the key lock

Turn and hold the Timer knob to the clock symbol ( ) for about 8 seconds. ‘Of’ will appear on the display.

Keep holding the Timer knob turned to the clock symbol ( ) and turn the Adjusting knob clockwise until the key symbol ( ) goes out on the display and ‘On’ shows. Let go of the knobs.

After a few seconds the display will revert to show the time of day.

The ovens can now be used normally.

Cooking using the timer

The timer can control the left hand Multifunction oven only.

You can set the oven to turn on any time over the following 24 hour period

If you want to cook more than one dish, choose dishes that require approximately the same time. However, dishes can be ‘slowed down’ slightly by using small containers and covering them with aluminium foil, or ‘speeded up’ slightly by cooking smaller quantities or placing in larger containers.

Very perishable foods such as pork or ﬁsh should be avoided if a long delay period is planned, especially in hot weather.

To avoid damage to the interior enamel, do not place a meat tin or baking trays on the bottom of the oven and do not line the base of the oven with aluminium cooking foil. Do not use aluminium foil to cover shelves, linings or the oven roof.

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 for a baking tray is 340mm by 340mm.

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.

Don’t place warm food in the oven. Don’t use an oven already warm. Don’t use if an adjoining oven is warm.

Avoid using wine or beer if there is a delay period, as fermentation may take place.

To avoid curdling, cream should be added to dishes just before serving.

Fresh vegetables, which may discolour during a delay period, should be coated in melted fat or immersed in a water and lemon juice solution.

Fruit pies, custard tarts or similar wet mixtures on top of uncooked pastry are only satisfactory if there is a short delay period. Dishes containing leftover cooked meat or poultry should not be cooked automatically if there is a delay period.

Whole poultry must be thoroughly defrosted before placing in the oven. Check that meat and poultry are fully cooked before serving.

Both Ovens

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.

• To reduce fat splashing when you add vegetables

to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.

• If you want to brown the base of a pastry dish,

preheat a 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.

Multi-function oven functions

The Multi-function oven has 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.

Rapid Response

The Rapid Response setting enables you to pre-heat the oven faster than normal. It uses the fan oven element with additional heat from one of the elements in the top of the oven. Rangemaster fan ovens heat up quickly; but the Rapid Response feature speeds this process up enabling you to commence cooking sooner.

To use the Rapid Response feature, simply turn the function control knob to R and set the temperature you require. The light on the control panel adjacent to the R symbol will come on. When temperature is reached, the light will go out as will the element at the top of the oven. The fan element and oven fan will then continue to maintain your chosen oven temperature.

Should you choose to place food into the cold oven prior to cooking whilst using the Rapid Response function, ensure that cakes etc. are not positioned too near the top of the oven.

As with any cooking, particularly poultry, meat and ready meals, be sure the food is piping hot before serving.

Defrost

This function operates the fan to circulate cold air only. No heat is applied. This enables small items such as desserts, cream cakes and pieces of meat, ﬁsh and poultry to be defrosted.

Defrosting in this way speeds up the process and protects the food from ﬂies. Pieces of meat, ﬁsh and poultry should be placed on a rack, over a tray to catch any drips. Be sure to wash the rack and tray after defrosting.

Defrost with the oven door closed.

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 three shelves at one time and is a good ‘allround’ 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 pre-heat the oven, wait until the indicator light has gone out before inserting the food.

Fanned grilling in the oven

This function operates the fan whilst the top element is on. It produces a more even, less ﬁerce heat than a conventional grill. For best results, place the food to be grilled, on a grid over a roasting tin, which should be smaller than a conventional grill pan. This allows greater air circulation. Thick pieces of meat or ﬁsh are ideal for grilling in this way, as the circulated air reduces the ﬁerceness of the heat from the grill. The oven door should be kept closed whilst grilling is in progress, so saving energy. You will also ﬁnd that the food needs to be watched and turned less than for normal grilling. Pre-heat this function before cooking.

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.

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.

Ensure that dairy foods, meat and poultry are completely defrosted before cooking.

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 diﬀerent temperatures can be cooked together, using the cooler zone in the lower half of the oven and hotter area to the top.

Browning element

This function uses the element in the top of the oven only. It is a useful function for the browning or ﬁnishing of pasta dishes, vegetables in sauce and lasagne, the item to be browned being already hot before switching to the top element.

Base heat

This function uses the base element only. It will crisp up your pizza or quiche base or ﬁnish oﬀ cooking the base of a pastry case on a lower shelf. It is also a gentle heat, good for slow cooking of casseroles in the middle of the oven or for plate warming.

The oven shelves can be easily removed and reﬁtted.

Pull the shelf forward until the back of the shelf is stopped by the shelf stop bumps in the oven sides.

Lift up the front of the shelf so the back of the shelf will pass under the shelf stop and then pull the shelf forward.

The Browning and Base heat functions are useful additions to your oven, giving you ﬂexibility to ﬁnish oﬀ items to perfection. With use, you will soon realise how these functions can combine to extend your cooking skills.

The Right Hand 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.

Oven shelves

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 shelf guard should be at the back pointing upwards

As well as the ﬂat shelves some models are supplied with a drop shelf. The drop shelf increases the possibilities for oven shelf spacing.

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