Excel 110 Dual Fuel
Britain’s No.1 Range Cooker
USER GUIDE &
INSTALLATION INSTRUCTIONS
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 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
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.
FRUITY BAKED PUDDING
Serves 4–6
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.
ROAST LOIN OF PORK WITH PROSCIUTTO
& BAY LEAVES
i
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
Ceramic Hotplate Care 2
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
The Ovens 8
The Clock 11
Accessories 13
Oven Lights 13
3. Cooking Tips 14
Tips on Cooking with the Timer 14
General Oven Tips 14
4. Cooking Table 15
5. Cleaning Your Cooker 16
Essential Information 16
Hotplate Burners 16
Ceramic Hotplate 17
Grill 18
Control Panel and Doors 19
Ovens 19
Cleaning Table 20
6. Troubleshooting 21
7. Installation 23
Dear Installer 23
Safety Requirements and Regulations 23
Provision of Ventilation 23
Location of Cooker 24
Conversion 24
Positioning the Cooker 25
Moving the Cooker 25
Fitting the Stability Bracket or Chain 26
Repositioning the Cooker Following
Connection
26
Conversion to Another Gas 27
Levelling 27
Gas Connection 27
Electrical Connection 28
Final Checks 29
Final Fitting 29
Customer Care 29
8. Conversion to LP Gas 30
Injectors 30
Tap Adjustment 30
Stick on Label 30
Pressure Testing 31
9. Circuit Diagram 32
10. Technical Data 33
Excel 110 Dual Fuel
U109010-16
ii
1
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 II
2H3+
cooker and is
set for G20 at 20 mbar. (A conversion kit for LPG is
available for the cooker.)
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 BS 7671. 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.
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 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 an odour. This
should stop after use.
Before using your cooker for the rst time, make sure that all
packing materials have been removed and then, to dispel
manufacturing odours, turn all the ovens to 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
If you are using natural gas in the UK, ring the National Grid
on: 0800 111 999.
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. Make sure that the kitchen is
well ventilated: keep natural ventilation holes open
or install a powered cookerhood 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. Before You Start...
2
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.
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 make sure
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.
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.
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 foam-type re extinguisher.
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 Hotplate Care
NEVER cook directly on the hotplate surface.
DO NOT use the hob surface as a cutting board.
Do not leave utensils, foodstus or combustible items on
the hob 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 hotplate.
DO NOT leave the hotplate switched on unless being
used for cooking.
Do not stand or rest heavy objects on the hotplate. 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 o the hotplate. Sliding pans may cause
marks and scratches (Fig.1-3). Always turn the control to the
‘OFF’ position before removing a pan.
DO NOT place anything between the base of the pan and
the hotplate surface (e.g. asbestos mats, aluminium foil, wok
stand).
Objects such as pan lids and items with thin bases
including kettles, may stick to the ceramic surface.
In the unlikely event that this happens DO NOT
attempt to lift or lever the item to remove, as this
may cause damage to both the item and the ceramic
surface. Remove objects by carefully sliding to the
hob perimeter. Damage caused by incorrect removal
will not be covered under the terms of the warranty.
3
ArtNo.324-0001 Steam burst
Avoid heating an empty pan. Doing so may damage
both the hotplate and pan.
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.
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.
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
cleaners can produce noxious fumes if applied to a hot
surface.
Fig.1-1
ArtNo.312-0003 Moving pans
Fig.1-2
Fig.1-3
4
A
B
C
D
E
F
2. Cooker Overview
The 110 dual fuel cooker (Fig.2-1) has the following features:
A. Four hotplate burners with a wok burner and ceramic
multi-zone hotplate
B. A control panel
C. A glide-out grill
D. A multi-function oven
E. A slow cook oven
F. A fan oven
Hotplate Burners
The drawing by each of the control 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 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). 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.
Fig.2-2
Fig.2-1
DocNo.020-0006 - Overview - 100DF - Prof+
5
ArtNo.311-0007 Wok stand close-up
ArtNo.311-0006 Correct wok sizes
Fig.2-10
Fig.2-9
ArtNo.311-0002 Pan with rim
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.2-3). 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).
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.
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.2-9).
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 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.
Fig.2-5
ArtNo.311-0001 Right pans gas
Fig.2-4
Fig.2-3
Art No. 311-0003 Simmer aids
Fig.2-6
ArtNo.311-0004 Tipping wok
Fig.2-7
ArtNo.311-0046 - Elan Wok burner
Fig.2-8
6
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 control knob clockwise
(Fig.2-12).
To use the rear ring turn the control knob counter-clockwise
(Fig.2-13).
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.
You can also place a large sh kettle across both heating
zones. To heat the whole area, turn the knob clockwise.
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.
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.
Fig.2-11
Fig.2-12
Fig.2-13
Fig.2-14
Fig.2-15
7
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.
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 knob 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.
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.
ArtNo.312-0006 Correct pan sizes
Fig.2-20
Fig.2-18
Fig.2-16
Fig.2-17
Fig.2-19
8
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.
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.
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.2-23).
Never close the grill door when the grill is on.
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.
The left-hand oven is a multi-function oven, while the righthand oven is a fan oven. Above the right-hand oven is the
slow cook oven.
The Multi-function Oven
As well as the oven fan and fan element, multi-function
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 multi-function 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 multi-function modes.
The multi-function ovens have many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
ArtNo.331-0001Grill pan pulled forwards
ArtNo.235-0007 - Classic
DL grill control
Fig.2-21
Fig.2-22
ArtNo.331-0002 Grill pan high/low position
Fig.2-23
Function Use
Defrost
To thaw small items in the oven without
heat
Fan oven
A full cooking function, even heat
throughout, great for baking
Fanned grilling
Grilling meat and fish with the door
closed
Fan assisted
A full cooking function good for roasting
and baking
Conventional oven
A full cooking function for roasting and
baking in the lower half of the oven
Browning element
To brown and crisp cheese topped
dishes
Base heat
To crisp up the bases of quiche, pizza or
pastry
Table 2-1
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