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Professional+ 100 FX Dual Fuel
Britain’s No.1 Range Cooker
USER GUIDE &
INSTALLATION INSTRUCTIONS
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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
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i
1. Before You Start... 1
Important! 1
Installation and Maintenance 1
Peculiar Smells 1
If You Smell Gas 1
Ventilation 1
Personal Safety 1
Cooker Care 2
Cleaning 2
2. Cooker Overview 3
Hotplate Burners 3
Wok Burner 4
The Wok Cradle
5
The Griddle 5
The Multi-function Ovens 6
The Ovens 7
The Clock 8
Accessories 10
Oven Lights 10
Storage 10
3. Cooking Tips 11
Cooking with a Multi-function Oven 11
Tips on Cooking with the Timer 11
General Oven Tips 11
4. Cooking Table 12
5. Cleaning Your Cooker 13
Essential Information 13
Hotplate Burners 13
The Wok Cradle 13
The Griddle 13
Control Panel and Doors 14
Removing the Right-hand Oven
Cover Plate and Reector Tray
15
Cleaning Table 16
Contents
6. Troubleshooting 17
7. Installation 19
Dear Installer 19
Safety Requirements and Regulations 19
Provision of Ventilation 19
Location of Cooker 20
Conversion 20
Positioning the Cooker 21
Moving the Cooker 21
Completing the Move 22
Fitting the Stability Bracket or Chain 22
Conversion to Another Gas 23
Levelling 23
Gas Connection 23
Electrical Connection 24
Final Checks 25
Fitting the Plinth 25
Customer Care 25
8. Circuit Diagram 26
9. Technical Data 27
Professional+ FX 100 Dual Fuel U110206-02
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ii
Page 5
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
supplied with 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.
Unless specied otherwise in this guide, always allow the
cooker to cool and then switch it o at the mains before
cleaning or carrying out any maintenance work.
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 200 °C and run for at
least an hour.
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. Therefore, 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
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.
DO NOT modify this appliance.
This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision
or instruction concerning use of the appliance by a
person responsible for their safety.
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.
1. Before You Start...
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2
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.
Note that this appliance has a cooling fan. When an
oven is in operation the fan will run to cool the fascia
and control knobs.
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.
DO NOT drop or rest objects on the door glass.
Although the glass is very strong, a sharp blow or a
falling object might cause the glass surface to crack
or break.
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. 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.
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.
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3
ArtNo.270-0001
Proplus control to high
2. Cooker Overview
The 100 dual fuel cooker (Fig.2-1) has the following features:
A. 5 hotplate burners including a wok burner
B. A control panel incorporting a timer
C. Main multi-function oven
D. Multi-function oven
E. Storage drawer
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 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, push in and turn the associated control
knob to the high position as indicated by the large ame
symbol (
), (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
ArtNo.270-0029 - Prof+ 90SC annotated
Professional + 100 FX
A
B
C
D
E
Fig.2-1
DocNo.020-0006 - Overview - 100DF - Prof+
Page 8
4
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 an appropriate metal
cleaner.
Fig.2-5
ArtNo.311-0001 Right pans gas
Fig.2-4
ArtNo.270-0003
Proplus control to low
Fig.2-3
Art No. 311-0003 Simmer aids
Fig.2-6
ArtNo.311-0004 T ipping wok
Fig.2-7
ArtNo.311-0005 Wok burner & pan support
Fig.2-8
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ArtNo.311-0006 Correct wok sizes
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 triple ring wok burner
only. When you t the cradle, make sure 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.
The Griddle
The griddle ts the left-hand pan support, front to back
(Fig.2-11). 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.2-12).
DO NOT put it on any other burner – it is not
designed to t in any of the other pan supports.
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 or alternatively brush oil onto the food to be cooked
(Fig.2-13). 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.2-14).
After cooking, allow the griddle to cool before cleaning.
Fig.2-11
Fig.2-12
Fig.2-9
ArtNo.311-0007 Wok stand close-up
Fig.2-10
ArtNo.311-0009 Oil on griddle
Fig.2-13
ArtNo.311-0008 Griddle positioning
Fig.2-14
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The Multi-function Ovens
Both ovens are multi-function ovens. In addition to the
element around the fan, it is tted with extra heating
elements, in the top of the oven and under the oven base.
Take care to avoid touching the top elements when placing
or removing items from the oven.
The left-hand 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 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.
Left-hand Multi-function Oven Modes
Defrost
This function operates the fan to circulate cold air
only. Make sure the temperature control is at 0°C and
that no heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, sh and poultry
to be defrosted.
Defrosting in this way speeds up the process and protects
the food from contamination. Pieces of meat, sh and poultry
should be placed on a shelf, over a tray to catch any drips. Be
sure to wash the shelf and tray after defrosting.
Defrost with the oven door closed. Defrosting should not
be carried out in a warm oven. Large items, such as whole
chickens and meat roasts should not be defrosted in this way.
We recommend this be carried out in a refrigerator. Make sure
that dairy foods, meat and poultry are completely defrosted
before cooking.
Fan Oven
This function operates the fan and the heating
element around them. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Fan oven cooking is particularly suitable for multi-shelf
cooking and is a good ‘all-round’ 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 preheat the oven, wait until the indicator light
has gone out before inserting the food.
Fanned Grilling
This function operates the fan while the top element
is on. It produces a more even, less erce heat than a
conventional grill. For best results place the food to
be grilled on the pan provided. Thick pieces of meat or sh
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
Function Use
Grilling
Grilling meat and fish with the door
closed
Conventional oven A full cooking function for roasting
Browning element
To brown and crisp cheese topped
dishes
Base heat
To crisp up the bases of quiche, pizza or
pastry
Table 2-2
Page 11
7
are ideal for cooking in this way, as the circulated air reduces
the erceness of the heat from the grill. The oven door should
be kept closed while cooking is in progress, so saving energy.
You will also nd that the food needs to be watched and
turned less than for normal grilling. Preheat this function
before cooking.
Note: When grilling full width, to allow sucient access
for tending foods we recommend placing the grill pan tray
support on the second from top level.
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 changed 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 are familiar with this function.
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 dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Browning Element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing 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 nish o 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 Browning and Base Heat functions are useful additions
to your oven, giving you exibility to nish o items to
perfection. With use, you will soon realize how these
functions can combine to extend your cooking skills.
Right-hand Multi-function Oven Modes
Table 2-2 gives a summary of the right-hand multi-function
modes. 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.
Grilling
For best results place the food to be grilled on the
pan provided. The oven door should be kept closed
while cooking is in progress. Preheat this function
before cooking. Place the pan on shelf level 4 or 5 depending
on what is being cooked.
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. Similar items being cooked will
need to be swapped around for even cooking. This means
that foods requiring dierent temperatures can be cooked
together, using the cooler zone in the lower half of the oven
and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Browning Element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing 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 nish o 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 Browning and Base Heat functions are useful additions
to your oven, giving you exibility to nish o items to
perfection. With use, you will soon realize how these
functions can combine to extend your cooking skills.
The Ovens
The clock must be set to the time of day before the lefthand oven will work. See the following section on ‘The
Clock’ for instructions on setting the time of day. The
clock only controls the left-hand oven.
References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed
from the front of the appliance.
Note: Please remember that all cookers vary so temperatures
in your new ovens may dier to those in your previous
cooker.
Page 12
8
Operating the Ovens
Turn the oven knob to the desired temperature (Fig.2-15).
The oven indicator light will glow until the oven has reached
the temperature selected (Fig.2-15). It will then cycle on and
o during cooking.
The Clock
You can use the clock to turn the left-hand oven on and o.
The clock must be set to the time of day before the oven
will work.
Setting the Time of Day
The 2-button LCD clock is shown in (Fig.2-16). When the
clock is rst connected, the display ashes ( 0.00 ) and ()
alternately.
To set the time, turn and hold the Timer knob to the clock
symbol [
] and at the same time turn the Adjusting knob left
or right until the clock shows the time of day. Remember this
is a 24-hour clock. Let go of the Timer knob and it will spring
back to the vertical, oven manual setting.
IMPORTANT: The left-hand oven will not operate unless the
clock has been set.
Setting the Minute Minder
To activate the minute minder turn the Timer knob to the
right to the [] minute minder setting – it should click into
position (Fig.2-17).
Rotate the Adjusting knob to set the time required (Fig.2-18).
You can either turn the knob back to the vertical 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
counter-clockwise.
• The ‘cook period’, which is the length of time you
want the oven to cook for.
• The ‘stop time’, which is the time of day you
want the oven to stop cooking.
To Stop the Oven at a Specific Time of Day
Turn the Timer knob to the [] position (Fig.2-19).
Use the Adjusting knob to set the ‘stop time’. You can set
the oven to turn on at any time over the following 24-hour
period. AUTO shows in the display (Fig.2-20).
Turn the Timer knob to the bottom ‘AUTO’ setting to return to
the clock display.
Once the ‘stop time’ is reached, the beeper sounds. Turn the
Timer knob to the vertical [
] to return to manual cooking.
To Start and Then Stop the Oven Using the
Timer
You cannot set a start time directly – this is set
automatically by a combination of the ‘cook time’ and
‘stop time’.
ArtNo.300-0004 2-button clock annotated
A B
A – Timer knob, B – Adjusting knob
Fig.2-16
ArtNo.300-0005 2BC
minute minder setting
ArtNo.300-0006 2BC
minute minder setting 2
ArtNo.301-0007 2BC
Stopping the oven 1
ArtNo.301-0008 2BC
Stopping the oven 2
Fig.2-17
Fig.2-18
Fig.2-19
Fig.2-20
Fig.2-15
ArtNo.270-0026
Proplus MF oven controls (2)
Page 13
9
Turn the Timer knob to the [] position (Fig.2-21).
Turn the Adjusting knob to set the ‘cooking time’ you need
(Fig.2-22).
Turn the Timer knob to the [
] position. The display will
show the current time of day plus the ‘cook time’ you just set.
Use the Adjusting knob to set the ‘stop time’ required
(Fig.2-23).
The ‘stop time’ is displayed, followed by ‘AUTO’. Set the oven
to the cooking temperature you need. Turn the Timer knob to
the ‘Auto’ setting.
When your cooking is nished, the beeper sounds. Turn the
Timer knob to the vertical [
] to return to manual cooking.
If you are out, do not worry about the beeper going o – it
stops on its own after a while. When you return, turn the
Timer knob to the vertical [
] to return to manual cooking.
AUTO is Showing, But You Want to Revert to
Manual Cooking
You can cancel any automatic settings by briey turning the
Timer knob to the clock symbol [] and then releasing it.
Key Lock
When the key lock is activated the left-hand oven is locked
and will not come on.
The right-hand oven can be operated as usual.
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’ appears on the display (Fig.2-24).
While still holding the Timer knob turned to the clock symbol
[
], turn the Adjusting knob clockwise until the key symbol
[] and ‘OF’ shows on the display (Fig.2-25). Release the
knobs.
The left-hand oven is now locked, as is conrmed by the
display showing the time of day alongside the key symbol [
].
When the key lock is activated, the left-hand oven is locked
and will not come on (Fig.2-26).
To Turn O the Key Lock
Turn and hold the Timer knob to the clock symbol [
] for
about 8 seconds. ‘OF’ will appear on the display (Fig.2-27).
While still holding the Timer knob turned to the clock symbol
[
], 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 reverts to showing the time
of day.
The programmable oven can now be used normally.
ArtNo.301-0008 2BC
Stopping the oven 2
Fig.2-23
Art No. 301-0011 2BC
Activating the key lock 1
ArtNo.301-0012 2BC
Activating the key lock 2
ArtNo.301-0013 2BC
Activating the key lock 3
ArtNo.301-0014 2BC
Deactivating the key lock 1
Fig.2-24
Fig.2-25
Fig.2-26
Fig.2-27
ArtNo.301-0010 2BC
Setting the cooking time
Fig.2-22
ArtNo.301-0009 2BC
Setting the cooking timer
Fig.2-21
Page 14
10
Accessories
Oven Shelves – Left-hand (Main) Oven
The left-hand oven is supplied with two at shelves
(Fig.2-28).
The oven shelves are retained when pulled forward but can
be easily removed and retted.
To ret the shelf, line up the shelf with a groove in the oven
shelf supports 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 (Fig.2-29).
Oven Shelves – Right-hand Oven
The cooker is supplied with two standard shelves (Fig.2-30).
The oven shelves can be easily removed and retted.
Pull the shelf forward until the back of the shelf is stopped by
the shelf stop bumps in the oven sides (Fig.2-31).
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
(Fig.2-32).
Oven Lights
Press the button to turn the lights on (Fig.2-33).
If the oven lights fail, turn o the power supply before
changing the bulb. See the ‘Troubleshooting’ section for
details on how to change the bulb.
Storage
The bottom drawer is for storing oven trays and other
cooking utensils.
It can get very warm, so do not store anything in it that may
melt or catch re. Never store ammable materials in the
drawer. This includes paper, plastic and cloth items, such as
cookbooks, plastic ware and towels, as well as ammable
liquids. Do not store explosives, such as aerosol cans, on or
near the appliance.
Flammable materials may explode and result in re
or property damage.
The drawer can be removed completely for cleaning, etc.
To Remove the Storage Drawer
Pull the drawer right out.
Push the ends of the plastic clips – down on the left-hand
side, up on the right-hand side – to release the catches
holding the drawer to the side rails (Fig.2-34). At the same
time pull the drawer forwards and away from the side rails.
For safety’s sake push the drawer rails back out of the way.
To Replace the Storage Drawer
To replace the drawer in the cooker, pull the side rails fully out
(Fig.2-35). Carefully move the drawer back between the rails
and rest it on the side rails (Fig.2-36).
Push the drawer back until the clips click into place.
ArtNo.324-0009 Tall oven shelf
ArtNo.320-0017
Main oven light
Fig.2-33
ArtNo.320-0031 90SC
removing the shelf 1
Fig.2-29 Fig.2-30
Fig.2-31
Fig.2-28
Fig.2-32
Make sure the inner
rail is forwards
Fig.2-34
Fig.2-35
Fig.2-36
Make sure the inner rail is forwards
Page 15
11
Cooking with a Multi-function Oven
Remember: not all modes are suitable for all food types. The
oven cooking times given are intended for a guide only.
Tips on Cooking with the Timer
If you want to cook more than one dish, choose dishes that
require approximately the same cooking 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 them in
larger containers.
Very perishable foods such as pork or sh should be avoided
if a long delay period is planned, especially in hot weather.
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
DO NOT use the timed oven if the adjoining oven is
already warm.
Whole poultry must be thoroughly defrosted before being
placed in the oven. Check that meat and poultry are fully
cooked before serving.
General Oven Tips
The wire shelves should always be pushed rmly 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 340mm (13½”) by 340mm (13½”) in the main
oven and 232mm (9
1
/8”) by 321mm (12 5/8”) in the right-
hand oven.
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
• Always leave a ‘‘finger’s width’’ between dishes on the
same shelf in the main oven. This allows the heat to
circulate freely around them.
• To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
• Where dishes may boil and spill over during cooking,
place them on a baking tray.
• 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.
3. Cooking Tips
Page 16
12
4. Cooking Table
ArtNo.050-0007
Oven shelf positions
Oven Shelf Positions
Top (T)
Centre (C)
Base (B)
The oven control settings and cooking times given in the table below are intended to be used AS
A GUIDE ONLY. Individual tastes may require the temperature to be altered to provide a preferred
result. Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven temperature by 10 °C and the cooking time by 5-10 minutes. The
temperature in the fanned oven does not vary with height in the oven so you can use any shelf.
See ‘Overview’ and ‘Cooking Tips’ for more information.
Food
Meat
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
Duck
Casserole
Yorkshire pudding
Cake
Very rich fruit - Christmas,
wedding, etc.
Fruit 180 mm tin
Fruit 230 mm tin
Madeira 180 mm
Queen cakes
Scones
Victoria sandwich
180 mm tin
210 mm tin
Desserts
Shortcrust tarts
Fruit pies
Tartlets
Puff pastry
Meringues
Baked egg custard
Baked sponge pudding
Milk pudding
Bread
Fish
Fillet
Whole
Steak
Approximate Cooking Time
30-35 minutes per 500g +30-35 minutes.
20-25 minutes per 500g +20-25 minutes.
30-35 minutes per 500g +30-35 minutes.
25-30 minutes per 500g +25-30 minutes.
35-40 minutes per 500g +35-40 minutes.
25-30 minutes per 500g +25-30 minutes.
20-25 minutes per 500g +20-25 minutes.
15-20 minutes per 500g +15-20 minutes.
20 minutes per 500g +20 minutes.
15 minutes per 500g +15 minutes.
25-30 minutes per 500g.
20 minutes per 500g.
2-4 hours according to recipe.
Large tins 30-35 minutes; individual 10-20 minutes.
45-50 minutes per 500g of mixture.
2-2½ hours.
Up to 3½ hours.
80-90 minutes.
15-25 minutes.
10-15 minutes.
20-30 minutes.
30-40 minutes.
20-30 minutes on a preheated tray.
35-45 minutes.
10-20 minutes according to size.
20-40 minutes according to size.
2-3 hours.
45-60 minutes.
40-45 minutes.
2 to 3 hours.
20-30 minutes.
15-20 minutes.
15-20 minutes per 500g.
Steaks according to thickness.
160
200
160
200
160
200
160
200
160
200
160
200
140-150
220
140
150
150
160
190
220
180
180
190
190
190
220
100
160
190
140-150
220
Grilling
190
190
190
150
190
150
190
150
190
150
190
150
190
150
190
130-140
210
130
140
140
150
180
210
170
170
180
180
180
210
90
150
180
130-140
210
Fanned Grilling
180
180
180
Left-hand Oven
Fan function
Temperature °C
Right-hand Oven
Conventional function
Centre shelf
Temperature °C
Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
220°C and the cooking time
adjusted accordingly. For stuffed
and rolled meats, add approximately
10 minutes per 500g, or cook at
200°C for 20 minutes then 160°C
for the remainder.
For stuffed poultry, you could cook
at 200°C for 20 minutes then 160°C
for remainder. Do not forget to
include the weight of the stuffing.
For fresh or frozen prepacked
poultry, follow instructions on the
pack. Thoroughly thaw frozen
poultry before cooking.
Using the right-hand oven: when
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
ArtNo.050-0001 Gas cooking table
Using the right-hand oven: for even
browning the maximum size of
baking tray recommended is 232 mm
x 321 mm. This ensures free heat
circulation.
If cooking a two tier load, the trays
should be interchanged
approximately halfway though the
cooking time.
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
DocNo.031-0004 - Cooking table - electric & fan single cavity
Page 17
13
ArtNo.311-0032 Burner layout FSD
A
B
C
D
E
ArtNo.311-0033 Wok burner details FSD
A
B
C
D
E
ArtNo.311-0016 Fitting the burner inner head
A
B
Fig.5-1
Fig.5-2
Fig.5-3
Fig.5-4
A – Cap, B – Head, C – Notch, D – Base , E – Electrode
A – Inner burner cap, B – Outer burner cap, C – Inner burner head, D
– Outer burner head, E – Wok burner base
A – Electrode notch, B – Ignition electrode
5. Cleaning Your Cooker
Essential Information
Isolate the electricity supply before carrying out any
thorough cleaning. Allow the cooker to cool.
NEVER use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
DO NOT mix dierent cleaning products – they may
react together with hazardous results.
All parts of the cooker can be cleaned with hot soapy water
– but take care that no surplus water seeps into the
appliance.
Remember to switch on the electricity supply and reset the
clock before re-using the cooker.
Hotplate Burners
The burner heads and caps can be removed for cleaning.
Make sure they are absolutely dry before replacing them.
The Single Ring Burners
When retting the burner head, make sure that the notch
lines up with the electrode or hole in the base. Check that the
burner head is level and that the cap is tted centrally on the
burner head (Fig.5-1).
The Wok Burner
The Wok burner can also be taken apart for cleaning.
When reassembling the wok burner (Fig.5-2), turn over the
large base ring and nd the ‘D’ shaped area (Fig.5-3). Turn the
head until the ‘D’ matches the one on the burner base. Flip
the burner over once again and place it on the burner base.
To t the small inner burner, nd the larger electrode notch in
the burner rim. Line this up with the white ignition electrode
and place the inner burner on the large base ring (Fig.5-4).
Now t the two burner caps, making sure that they are seated
properly.
Check the burner ports are not blocked. If a blockage occurs,
remove stubborn particles using a piece of fuse wire.
The Wok Cradle
Recommended cleaning materials are hot soapy water, a
moistened soap pad, cream cleaner or a nylon scourer.
The Griddle
Always clean the griddle after use. Allow it to cool completely
before removing. Immerse the griddle plate in hot soapy
water. Use a soft cloth or, for stubborn stains, a nylon washing
up brush.
Note: If the griddle is washed in a dishwasher then some
dishwasher residue may appear on the back. This is normal
and will not aect the performance of your griddle.
Page 18
14
Fig.5-5
Fig.5-6
Fig.5-7
Control Panel and Doors
Avoid using any abrasive cleaners including cream cleaners.
For best results, use a liquid detergent.
The same cleaner can be used on the doors, or alternatively,
using a soft cloth wrung out in clean hot soapy water – but
take care that no surplus water seeps into the appliance.
After cleaning, polish with a dry cloth.
Removing the Glass Fronted Door Panels
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.
Open the oven door fully and place the supplied holding pins
in the drop down hinges (Fig.5-5).
Remove the top 2 xing screws using the Allen key supplied
and the door top strip (Fig.5-6). Then lift the 2 glass panels
out.
To ret the door glass correctly, make sure that the printed
circle and square on the glass, match up to the pressed
holes of the same shape (Fig.5-7). This will ensure the heat
reective side is in the correct position, facing towards the
oven.
Make sure that the rubber strips are all attached.
After cleaning, carefully ret the door panel and remove the
holding pins.
Removing the Left-hand Main Oven Linings
Some of the lining panels can be removed for cleaning. You
will need to remove the shelves before removing the panels.
To remove the oven shelf supports lift until clear of the two
top supporting holes, and the middle xing screw and pull
outwards (Fig.5-8).
To remove the side panels, take out the 5 xing screws on
each side, lift the panel and slide forwards.
To replace the liner, the cut-out section must be at the top of
the liner. Slide the liner towards the back of the oven cavity.
When this is in position you can replace the xing screws
and then the shelf supports. To do this, insert the top of the
support into the cut-out section, relocating the support
under the lower xing screw to secure into place.
Top strip
Rubber strip
Fig.5-8
Page 19
15
Removing the Right-hand Oven Shelf Supports
To clean the oven sides, slide out the shelves, unhook the
shelf supports from the oven sides (Fig.5-9), and lift out.
Ret in reverse, making sure that the bottom of the shelf
supports are inserted into the holes at the bottom of the
oven (Fig.5-10), prior to hooking the top into position.
Removing the Right-hand Oven Cover
Plate and Reflector Tray
Isolate the electricity supply before carrying out any
thorough cleaning. Allow the cooker to cool.
Once the side supports have been removed (see above) the
cover plate at the bottom of the oven can be taken out by
unscrewing the 2 xing screws at the back of the oven
(Fig.5-11).
Lift the cover plate out using the lip at the back, and carefully
lift up and pull forward.
To remove the reector tray from underneath the element,
gently raise the element and remove the tray from between
the element and the oven front.
When replacing the reector tray, it is important to push the
tray fully back into position (Fig.5-12). To do this, gently lift
the element and slide the tray to the back of the oven.
To replace the cover plate, tilt it up at the back to allow it to
go under the front lip of the oven, making sure that the xing
holes are aligned at the rear of the cooker. Lower into position
and replace the screws.
ArtNo.320-0022 Tall oven side support
Fig.5-9
Fig.5-10
Fig.5-11
Fig.5-12
Page 20
16
Cleaning Table
Cleaners listed (Table 5-1) are available from supermarkets or
electrical retailers as stated.
For enamelled surfaces use a cleaner that is approved for use
on vitreous enamel.
Regular cleaning is recommended. For easier cleaning, wipe
up any spillages immediately.
Hotplate
Part Finish Recommended Cleaning Method
Hob top Enamel or stainless steel
Hot soapy water, soft cloth. Any stubborn stains remove gently
with a nylon scourer.
Griddle plate Non-stick surface
Allow to cool. Wash in hot soapy water. Do not use abrasive
cleaners/scourers. Dishwasher.
Outside of Cooker
Part Finish Recommended Cleaning Method
Door, door surround & storage
drawer exterior
Enamel or paint
Hot soapy water, soft cloth.
Any stubborn stains, remove gently with a liquid detergent.
Stainless steel
E-cloth (electrical retailers) or microfibre all-purpose cloth
(supermarket).
Sides & plinth Painted surface Hot soapy water, soft cloth.
Rear grille Enamel or stainless steel Hot soapy water, soft cloth. Cream cleaner, with care, if necessary.
Control panel Paint, enamel or stainless steel Warm soapy water. Do not use abrasive cleaners on lettering.
Control knobs/handles & trims
Plastic/chrome, copper or
lacquered brass
Warm soapy water, soft cloth.
Brass Brass polish.
Oven door glass Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Oven
Part Finish Recommended Cleaning Method
Sides, floor & roof of oven Enamel
Any proprietary oven cleaner that is suitable for enamel.
CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS: FOLLOW
MANUFACTURER’S INSTRUCTIONS.
Do not allow contact with the oven elements.
Use the minimum amount of liquid when cleaning the right-hand
oven as you risk spilling it into the cover plate at the base of the
oven.
Oven shelves & trivet Chrome
An oven interior cleaner that is suitable for chrome. Soap filled
pad. Dishwasher.
Grill pan/meat tin Enamel Hot soapy water. Soap filled pad. Dishwasher.
Table 5-1
Page 21
17
Hotplate ignition or hotplate burners faulty
Is the power on? Is the clock illuminated?
If not, there maybe something wrong with the power
supply.
Are the sparker (ignition electrode) or burner slots
blocked by debris?
Are the burner trim and caps correctly located? See the
section on ‘Cleaning’?
Hotplate burners will not light
Make sure that the burner parts have been replaced
correctly after wiping or removing for cleaning.
Check that there is not a problem with your gas
supply. You can do this by making sure that other gas
appliances you may have are working.
Do the burners spark when you push the control?
If not, verify that the power is on by checking that the
clock is illuminated.
Steam is coming from the oven
When cooking foods with high water content (e.g. oven
chips) there may be some steam visible at the rear grille.
Take care when opening the oven door, as there may
be a momentary pu of steam when the oven door
is opened. Stand well back and allow any steam to
disperse.
What cleaning materials are recommended for the
cooker?
See the ‘Cleaning’ section for recommended cleaning
materials.
Never use caustic or abrasive cleaners as these will
damage the surface.
An oven fan is noisy
The note of the oven fan may change as the oven heats
up – this is perfectly normal.
The knobs get hot when I use the oven. Can I avoid this?
Yes, this is caused by heat rising from the oven and
heating them up. Do not leave the oven door open.
The fascia gets hot when I use the oven
The cooker is cooled by a fan. If the fascia becomes
excessively hot when the cooker is in use then the
cooling fan may have failed. Should this occur please
contact your installer, a qualied repair engineer or
Customer Service to arrange for its repair.
6. Troubleshooting
If there is an installation problem and I don’t get my
original installer to come back to x it who pays?
You do. Service organisations will charge for their call
outs if they are correcting work carried out by your
original installer. It is in your interest to track down your
original installer.
Power failure
In the event of a failure in the electrical supply,
remember to reset the clock to make sure that the
timed oven continues to operate.
Food is cooking too slowly, too quickly, or burning
Cooking times may dier from your previous oven.
Check that you are using the recommended
temperatures, shelf positions and tray sizes – see the
oven cooking guide. The oven control settings and
cooking times are intended to be used only as a guide.
Individual tastes may require the temperature to be
altered either way, to get the results you want.
The oven is not cooking evenly
Do not use a baking tray with dimensions larger than
those specied in the section on ‘General Oven Tips’.
If you are cooking a large item, be prepared to turn it
round during cooking.
If two shelves are used, check that space has been left
for the heat to circulate. When a baking tray is put into
the oven, make sure that it is placed centrally on the
shelf.
Check that the door seal is not damaged and that the
door catch is adjusted so that the door is held rmly
against the seal.
A dish of water when placed on the shelf should be the
same depth all over. (For example, if it is deeper at the
back, then the back of the cooker should be raised up or
the front lowered.) If the cooker is not level arrange for
your supplier to level it for you.
Oven not coming on
Is the power on? Is the clock illuminated? If not, there
may be something wrong with the power supply.
Is the cooker supply on at the isolator switch?
Has the time of day been set?
Is the key symbol [
] showing in the display to signify
that the oven is locked? See the ‘Clock’ section of the
instructions for more information on the key lock
feature.
Page 22
18
The timed oven is not coming on when automatic cooking
Has the oven knob been left in the OFF position by
mistake?
Is the oven locked (see above)?
Oven temperature getting hotter as the cooker gets older
If turning the temperature down using the oven control
knob has not worked, or has only worked for a short
time, then you may need a new thermostat. This should
be tted by a service person.
Oven lights are not working
The bulb has probably burnt out. You can buy a
replacement bulb (which is not covered under the
warranty) from a good electrical shop. Ask for a 15 W –
230 V lamp, FOR OVENS. It must be a special bulb, heat
resistant to 300 °C (Fig.6-1).
Turn o the power at the circuit breaker.
Before removing the existing bulb, turn o the power
supply and make sure that the oven is cool. Open the
oven door and remove the oven shelves.
Unscrew the bulb cover by turning counter-clockwise. It
may be very sti (Fig.6-2).
Taking care to protect your ngers with a glove in case
the bulb should shatter, unscrew the old bulb.
Screw in the new bulb; screw back the bulb cover. Turn
on the circuit breaker and check that the bulb now
lights.
ArtNo.324-0005 Oven light bulb
Fig.6-1
ArtNo.324-0007 Unscrewing the bulb cover
Fig.6-2
Page 23
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
19
Dear Installer
Before you start your installation, please complete the details
below, so that, if your customer has a problem relating to
your installation, they will be able to contact you easily.
Safety Requirements and Regulations
This cooker must be installed 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.
Before installation, make sure that the cooker is
suitable for your gas type and supply voltage. See
the data badge.
The appliance must be installed in accordance with
the regulations in force and only in a well-ventilated
space.
Read the instructions before installing or using this
appliance.
In your own interest and that of safety, it is law
that all gas appliances be installed by competent
persons. Failure to install the appliance correctly
could invalidate any warranty or liability claims and
lead to prosecution.
This appliance can be converted for use on another
gas.
In the UK the cooker must be installed in
accordance with:
• All relevant British Standards / Codes of Practice, in
particular BS 5440 Part 2.
• For Natural Gas – BS 6172 and BS 6891.
• For LP Gas – BS 5482-1 (when the installation is
in a permanent dwelling), BS 5482-2 (when the
installation is in a caravan or other non-permanent
dwelling) or BS 5482-3 (when the installation is in a
boat).
• The Gas Safety (Installation and Use) regulations.
• The relevant Building / IEE regulations.
In the Republic of Ireland the cooker must be
installed in accordance with:
The installation must be carried out by a competent person
and installed in accordance with the current edition of IS 813
“Domestic Gas Installations”, the current Building Regulations
and reference should be made to the current ETCI rules for
electrical installation.
Provision of Ventilation
This appliance is not connected to a combustion products
evacuation device. Particular attention shall be given to the
relevant requirements regarding ventilation.
All rooms require a window that can be opened, or
equivalent, while some rooms require a permanent vent in
addition to the window.
In the UK:
The room containing the cooker should have an air supply
in accordance with BS 5440 Part 2. All rooms require an
openable window or equivalent, while some rooms require
a permanent vent in addition to the openable window. The
cooker should not be installed in a bedsitting room with
volume less than 20 m³. If it is installed in a room of volume
less than 5 m³ an air vent of eective area 100 cm² is required;
if it is installed in a room of volume between 5 m³ and 10 m³,
an air vent of eective area 50 cm² is required; while if the
volume exceeds 11 m³, no air vent is required.
If there are other fuel burning appliances in the same room,
BS 5440 Part 2 should be consulted to determine the requisite
air vent requirements.
In the Republic of Ireland:
Reference should be made to the current edition of IS 813,
which makes clear the conditions that must be met to
demonstrate that sucient ventilation is available.
7. Installation
ArtNo.050-0011 - Installer information table
Installer’s Name
Appliance Serial Number
Installer’s Telephone Number
Installer’s Company
Page 24
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
20
Checking the Parts:
Location of Cooker
The cooker may be installed in a kitchen/kitchen diner but
NOT in a room containing a bath or shower.
This appliance is designed for domestic cooking only. Use
for any other purpose could invalidate any warranty or
liability claim.
Note: An appliance for use on LPG must not be installed
in a room or internal space below ground level, e.g. in a
basement.
Conversion
This appliance is supplied set for G20 20 mbar Cat II
2H3+
.
A conversion kit for another gas is included with the cooker.
If the appliance is to be converted to another gas we
recommend that this is carried out before installation. See the
instructions that are supplied with the conversion kit.
After converting the appliance, please attach the Gas
Conversion sticker over the appropriate area of the data
badge – this will identify the gas type for which the appliance
is now set.
You will need the following equipment to complete the
cooker installation satisfactorily:
• Stability bracket: If the cooker is to be supplied with
gas through a flexible hose, a stability bracket or chain
MUST be fitted.
These are not supplied with the cooker but are
available at most builders’ merchants.
• Gas pressure tester/manometer.
• Flexible gas hose: Must be in accordance with the
relevant standards.
• Multimeter: For electrical checks.
You will also need the following tools:
1.
Electric drill
2. Masonry drill bit (only required if tting the cooker on a
stone or concrete oor)
3. Wall plugs (only required if tting the cooker on a stone
or concrete oor)
4. Steel tape measure
5. Cross head screwdriver
6. Flat head screwdriver
7. Spirit level
8. Pencil
9. Adjustable spanner
10. Screws for tting the stability bracket
11. 4 mm & 3 mm Allen keys
12. 13 mm spanner or socket wrench
3 pan supports Griddle
ArtNo.000-0001 90 Pan supports
Wok cradle Deluxe oven tray and trivet
ArtNo.000-0009 Wok ring, cast
2 standard shelves 2 at shelves
ArtNo.324-0009 Tall oven shelf
Grill pan Plinth
ArtNo.331-0008 - 90SC
grill pan & trivet
Page 25
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
21
905 mm min
930 mm max
75 mm
min
75 mm
min
650 mm
min
Professional + 100 FX
Fig.7-3
Positioning the Cooker
Fig.7-1 shows the minimum recommended distance from the
cooker to nearby surfaces.
The cooker should not be placed on a base.
Above hotplate surround should be level with, or above, any
adjacent work surface.
A gap of 75 mm should be left between each side of the
cooker ABOVE the hotplate level and any adjacent vertical
surface.
For non-combustible surfaces (such as unpainted metal or
ceramic tiles), this can be reduced to 25 mm.
A minimum space of 650 mm is required between the top of
the hotplate and a horizontal combustible surface.
Fig.7-2 shows the suggested clearances above the cooker.
*Any cookerhood should be installed in accordance with the
hood manufacturer’s instructions.
**Any splashback must be tted in accordance with the
manufacturers instructions. Allowance should be made for the
ue trim, which is tted to the cooker hob.
Surfaces of furniture and walls at the sides and rear of the
appliance should be heat, splash and steam resistant. Certain
types of vinyl or laminate kitchen furniture are particularly
prone to heat damage and discolouration.
We cannot accept responsibility for damage caused by
normal use of the cooker to any material that de-laminates
or discolours at temperatures less than 65 °C above room
temperature.
We recommend a gap of 1000 mm between units to allow
for moving the cooker. Do not box the cooker in – it must
be possible to move the cooker in and out for cleaning and
servicing.
Moving the Cooker
On no account try and move the cooker while it is
plugged into the electricity supply.
The cooker is very heavy, so take great care.
We recommend that two people manoeuvre the cooker.
Make sure that the oor covering is rmly xed, or removed,
to prevent it being disturbed when moving the cooker
around.
To help you, there are two levelling rollers at the back, and
two screw-down levelling feet at the front.
Remove the polystyrene base pack. From the front, tilt the
cooker forward and remove the front half of the polystyrene
base (Fig.7-3). Repeat from the back and remove the rear half
of the polystyrene base.
ArtNo.105-0009-100DF-2BC Min distances above cooker
410 mm min
1000 mm min*
Professional + 100 FX
**
Fig.7-2
Fig.7-1
Page 26
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
22
ArtNo.070-0014 - Stability bracket - Wall fitting
Cooker
Stability bracket
Floor
3 mm min
Typical oor mounting
Stability chain
ArtNo.010-0004 Moving the cooker
Fig.7-4
Fig.7-5
Lowering the Two Rear Rollers
To adjust the height of the rear of the cooker, rst t a 13 mm
spanner or socket wrench onto the hexagonal adjusting
nut (Fig.7-4). Rotate the nut – clockwise to raise – counterclockwise to lower.
Make 10 complete (360°) turns clockwise.
Make sure you lower BOTH REAR ROLLERS.
Completing the Move
Unfold the rear edge of the pack base tray.
We recommend that you remove the oven doors to move
the cooker. Open the oven door fully and place the supplied
holding pins in the drop down hinges (Fig.7-5).
Carefully lift the door panel up and out, place safely to one
side. You can now get a good grip from inside of the oven
(not the fascia panel) as you move the oven (Fig.7-6).
Carefully push the cooker backwards o the cardboard base.
Remove the pack base tray.
Position the cooker close to its nal position, leaving just
enough space to get behind it.
After moving, carefully ret the door panel and push down
gently to release the holding pins.
Do not use the door handles or control knobs to
manoeuvre the cooker.
Fitting the Stability Bracket or Chain
Unless otherwise stated, a cooker using a exible gas
connector must be secured with a suitable stability device.
Suitable stability devices are shown in Fig.7-7, Fig.7-8 and
Fig.7-9.
If you are using a stability chain (Fig.7-7) then the chain
should be kept as short as is practicable and xed rmly to
the rear of the cooker.
If you are using a stability bracket (Fig.7-8 and Fig.7-9), then
adjust the bracket to give the smallest practicable clearance
between the bracket and the engagement slot in the rear of
the cooker.
Fit the bracket so that it engages as far as possible over the
chassis of the cooker.
Fig.7-7
Fig.7-8
Fig.7-6
Page 27
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
23
Conversion to Another Gas
If the appliance is to be converted to another gas do the
conversion at this point. See the conversion section of these
instructions and see the instructions in the conversion kit.
Levelling
You are recommended to use a spirit level on a shelf in one of
the ovens to check for level.
Place the cooker in its intended position, taking care not to
twist it within the gap between the kitchen units as damage
may occur to the cooker or the units.
The front feet and rear rollers can be adjusted to level the
cooker.
To adjust the height of the rear of the cooker use a 13 mm
spanner or socket wrench to turn the adjusting nuts at the
front bottom corners of the cooker.
To set the front, turn the feet bases to raise or lower.
Gas Connection
This must be in accordance with the relevant standards.
The exible hose (not supplied with the cooker) must be
in accordance with the relevant standards. Hoses may be
purchased at most builders’ merchants.
We recommend that a Micropoint gas hose is used when
installing this appliance.
The gas supply needs to terminate with a side-facing elbow
with a down-facing bayonet.
The connector is located just below the hotplate level at the
rear of the cooker. If in doubt contact your supplier.
The rear cover boxes limit the position of the supply point.
Because the height of the cooker can be adjusted and
each connection is dierent, it is dicult to give precise
dimensions.
Although a 900 mm hose can be used, a 1100 mm hose
will allow slightly more exibility in the positioning of the
bayonet and make moving the cooker easier.
The hose should be tted so that both inlet and outlet
connections are vertical so that the hose hangs downwards in
a ‘U’ shape.
Ideally the hose supply connection should be within the
shaded area ‘A’ (Fig.7-10).
For Natural Gas, the exible hose must be in accordance with
BS 669. For LP Gas, it should be capable of 50 mbar pressure,
70 °C temperature rise, and carry a red stripe, band or label. If
in doubt contact, your supplier.
Screw connect the threaded end of the hose into the gas
inlet. After completing the gas connection, make sure that
the cooker is gas sound with a pressure test.
680
450
750
A
500
All dimensions in millimetres
Gas inlet
Fig.7-10
Cooker
Outer stability
bracket
Floor
Wall
3 mm min
Typical wall mounting
Fig.7-9
Page 28
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
24
Pressure Testing
The gas pressure can be measured at one of the hotplate
burner injectors (not the wok burner).
Lift o a burner head. Fit the pressure gauge to the injector.
Turn on and light one of the other hotplate burners.
Turn on the control knob for the burner with the pressure
gauge tted to let gas through.
See the data badge for test pressures.
Turn o the burners. Make sure that you reassemble the
burner top in the correct way on the burner body.
Electrical Connection
The cooker must be installed by a qualied electrician, in
accordance with all relevant British Standards/Codes of
Practice (in particular BS 7671), or with the relevant national
and local regulations.
Current Operated Earth Leakage Breakers
The combined use of your cooker and other domestic
appliances may cause nuisance tripping, so we
recommend that the cooker is protected on an individual
RCD (Residual Current Device) or RCBO (Residual Current
Breaker with Overload).
IF IN DOUBT, PLEASE CONSULT A SUITABLY QUALIFIED
ELECTRICIAN.
Note: The cooker must be connected to the correct electrical
supply as stated on the voltage label on the cooker, through
a suitable cooker control unit incorporating a double-pole
switch, having a contact separation of at least 3 mm in all
poles.
The cooker MUST NOT be connected to an ordinary
domestic power point.
Access to the mains terminal is gained by removing the
electrical terminal cover box on the back panel. Connect
the mains cable to the correct terminals for your electrical
supply type (Fig.7-11 and Fig.7-12). Check that the links are
correctly tted and that the terminal screws are tight. Secure
the mains cable using the cable clamp.
ArtNo.130-0010 Electrical connections single-phase
L
N
230 V ac 50 Hz
10 mm² max
6 mm² max
Fig.7-11
L1
N
L3
L2
3N ac
230/400 V 50 Hz
6 mm² max
10 mm² max
Fig.7-12
Page 29
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
25
ArtNo.350-0012 - Securing the plinth
Fig.7-13
Final Checks
Hotplate Check
Check each burner in turn (refer to the ‘Hotplate Burners’
section at the front of the instructions).
Oven Check
Set the clock as described earlier in the instructions, and then
turn on the ovens. Check that the oven fan starts to turn and
that the ovens start to heat up.
Note: The oven light bulbs are not included in the guarantee.
Turn o the oven.
Fitting the Plinth
Loosen the three screws along the front bottom edge of the
cooker. Hook the central keyhole over the central screw. Twist
and t each end keyhole over their respective screws. Tighten
the xing screws (Fig.7-13).
Customer Care
Installer: Please complete your details in this guide, inform
the user how to operate the cooker and hand over the
instructions.
Thank you.
Page 30
26
8. Circuit Diagram
Key
The connections shown in the circuit diagram are for single-phase. The ratings are for 230 V 50 Hz.
Code Colour
b Blue
br Brown
bk Black
or Orange
r Red
v Violet
w White
y Yellow
g/y Green/yellow
gr Grey
Code Description
B1 Left-hand oven multi-function switch
B2
Left-hand oven multi-function oven
thermostat
B3 Multi-function oven top element (outer pr.)
B4 Multi-function oven top element (inner pr.)
B5 Multi-function oven base element
B5 Multi-function oven fan
B7 Multi-function oven fan element
C Clock
D1 Right-hand oven multi-function switch
D2 Right-hand oven protection thermostat
D3 Right-hand oven temperature thermostat
D4 Right-hand oven top element (outer)
Code Description
D5 Right-hand oven top element (inner)
D6 Right-hand oven base element
F1 Light switch
F2 Left-hand oven light
F3 Right-hand oven light
G1 Left-hand oven neon
G2 Right-hand oven neon
H Left-hand oven thermal cut-out
J1 Gas ignition switch
J2 Spark generator
K Cooling fan
E
P057681
6
P6
5 P5
4
P4
7 P7
8 P8
2
P2
1 P1
3 P3
P028728
6
P6
5 P5
4
P4
7 P7
8 P8
2
P2
1 P1
3 P3
a
b
e
f
c
d
1
2
bb r
g/y
w
bk
r
or
w
g/y
bk
gr
y
w
y
y
bk
b
bk
b
b
b
b
b
b
b
b
b
b
b
b
w
gr
y
r
or
br
br
br
bk
bk
bk
bk
w
w
bk
g/y
bk
bk
bk
br
br
w
w
w
b
w
w
gy
r
bk
w
w
b
b
w
bk
br
br
bk
br
v
v
v
w
br
b
b
b
br
br
br
br
b
b
b
br
br
r
w
gy
b
b
b
C
B3
B4
B2
B5
B6
B7
D3
G2
D1
D4
B1
F1
G1
H
F2
H
K
D5
D6
D2
F3
J1
J2
br
br
Page 31
27
9. Technical Data
THE COOKER IS CATEGORY: Cat II
2H3+
.
It is supplied set for group H natural gas. A conversion kit from NG to LP is packed with the cooker.
INSTALLER: Please leave these instructions with the User.
DATA BADGE LOCATION: Cooker back, serial number repeater badge below oven door opening.
COUNTRY OF DESTINATION: GB, IE.
Connections
Gas (Rp ½ at rear right-hand side) Electric
Natural gas 20 mbar 230/400 V 50 Hz
Butane 29 mbar
Propane 37 mbar
See the appliance badge for test pressures.
Dimensions
Overall height minimum 905 mm maximum 930 mm
Overall width 994 mm
Overall depth 610 mm (to front of fascia); 649 mm (over handles)
Hotplate clearance 650
Refer to 'Positioning the Cooker'.
Ratings
Hotplate
Bypass
Screw*
Natural Gas 20 mb L.P. Gas
Injector Injector
Wok burner 57 3.5 kW
internal 80
3.5 kW (246 g/h)
internal 54
external 129 external 77
Large burner 40 3.0 kW 134 3.0 kW (210 g/h) 87
Medium burner 32 1.7 kW 109 1.7 kW (119 g/h) 68
Small burner 28 1.0 kW 75 1.0 kW (70 g/h) 51
* The valves in this cooker are fitted with adjustable bypass screws. The cooker is supplied with the bypass screws set for
Natural gas. For LPG conversion the bypass screws must be screwed all the way down.
Oven Efficiency
Ovens
Left-hand Oven Right-hand Oven
Multi-function Multi-function
Maximum output at 230 V 2.5 kW 1.84 kW
Energy eciency class on a scale of A (more ecient) to G (less ecient) A A
Energy consumption based on standard load 0.99 kWh 0.79 kWh
Oven volume (litres) 74 54
Size Large Medium
Time to cook standard load 41 minutes 44 minutes
Surface area of the grid 1400 cm
2
1056 cm
2
Maximum total electrical load at 230 V (approximate total including oven lights, oven fan, etc.): 4.44 kW.
ArtNo.105-0008 - Technical data - 90 induction - Elan
Page 32
28
Notes
Page 33
29
Notes
Page 34
30
Notes
Page 35
CONSUMER SERVICE
If you have any product enquiries, or in the event of a problem
with your appliance once it has been installed, please
telephone 0870 789 5107.
CONSUMER SERVICE LINES OPEN:
Monday to Thursday 8am–6pm
Friday 8am–5pm
Saturday 9am–1pm
WARRANTY
Your manufacturer warranty covers goods of our own brand for
defective workmanship and materials for a period of 1 year from the
date of purchase. This warranty covers mechanical breakdown and
proven cosmetic and manufacturing defects.
You will receive an additional FREE full 12 months guarantee by
registering your purchase using the FREEPOST form provided.
Alternatively, call free on 0800 587 5747, quoting reference
RMGX57A, or register online at www.rangemaster.co.uk.
Any damage, blemishes or chips identied upon receipt of the
product must be reported within 90 days – proof of purchase
may be required to establish validity. Scratches on the surface of
ceramic hobs must be reported within 14 days. Scratches caused
by usage are not covered. Accidental damage is not covered by the
manufacturer’s warranty.
For warranty compliance, the requirements are
that the appliance:
• Has been correctly installed in accordance with current
legislation, relevant British and European Standards and Codes
of Practice, by a suitably competent person registered with
Gas Safe or equivalent body and, where applicable, a qualied
electrician.
• Has been used solely for domestic cooking purposes.
• If in use in the UK*, has not been taken abroad as a personal
export. (In the Republic of Ireland conditions may vary, so
consult your retailer.)
• Is not second-hand or a refurbished appliance. The
manufacturer’s warranty is not transferable.
• Has not been subject to misuse, accidental damage or
modication, and has not deteriorated due to normal
domestic wear and tear, and the manufacturer’s
recommendations concerning cleaning materials have been
followed.
• Has not been repaired by persons or organisations other than
those authorised to act on behalf of AGA Rangemaster.
Exceptions:
• Items not included under the free 1 year guarantee include
pan supports, griddles, wok rings, baking trays, grill pans,
trivets, lters, light bulbs and other consumable accessories.
• Any damage caused other than through normal use.
• Breakdowns associated with cooking spillage.
• Cosmetic deterioration deemed to be normal wear and tear.
This warranty is in addition to your Statutory Rights.
* Only certain models can be adapted for use with Mains Gas
supplied in the Channel Islands and Isle of Man.
OUT OF WARRANTY
Service work should only be carried out by technically competent
and suitably qualied personnel.
For your own safety, always make sure that work is carried out by
a Gas Safe registered engineer for gas appliances or an approved
electrician for electrical models.
For a competitive quote and to arrange for a Rangemaster approved
engineer to attend, call Consumer Services on: 0870 7895107.
SPARE PARTS
To maintain optimum and safe performance, we recommend that
only genuine Rangemaster spare parts are used. These are available
from most major spares stockists, including ourselves.
Contact Consumer Services on 0870 7895107, who will be happy to
help.
STANDARDS
Rangemaster cookers are designed and manufactured to a
recognised international quality standard, which meets the
requirements of BS EN ISO 9001, BS EN ISO 14001 and OHSAS 18001
for continually improving environmental procedures.
Rangemaster cookers comply with the essential requirements of the
appropriate European Directives, and carry the CE mark.
Name of Appliance & Colour*
Appliance Serial Number*
Fuel Type*
Natural Gas
LP Gas
Dual Fuel Electric
Retailer’s Name & Address
Date of Purchase
Installer’s Name & Address
Installer’s Telephone Number
Date of Installation
* This information is on the appliance data badge - look in the appliance
instructions to nd out where the data badge is located.
Page 36
Britain’s No.1 Range Cooker
Clarence Street
Royal Leamington Spa
Warwickshire
CV31 2AD
England
Tel: +44 (0) 1926 457400
Fax: +44 (0)1926 450526
E-mail: [email protected]
Consumer Services Tel: +44 (0) 870 7895107
www.rangemaster.co.uk
For ROI Enquiries Tel: 1850 302 502
Registered in England and Wales. Registration No. 354715 Registered Oce: Juno Drive, Leamington Spa, Warwickshire, CV31 3RG
Search Rangemaster UK
Rangemaster continuously seeks improvements in specication, design and production of products and thus, alterations take place
periodically. Whilst every eort is made to produce up-to-date literature, this booklet should not be regarded as an infallible guide to
current specication, nor does it constitute an oer for the sale of any particular appliance.
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