Rangemaster Professional 110 Dual Fuel Installation and Use Instruction

110 Dual Fuel

Users Guide

&

Installation Instructions

U1 216 02

Contents

2 Minute Tour Page 3
The Hotplate burners Page 8
The Griddle Page 8
The Warmer Page 8
The Grill Page 8
The Ovens Page 9

Oven shelves Page 9
The Handyrack Page 10
The Browning Element Page 10
Cooking using the timer Page 10

The clock Page 11
Moving your cooker Page 12
Oven cooking guide Page 13
Cleaning your cooker Page 14
Troubleshooting Page 17
General Safety Instructions Page 19
Installation Page 21
Circuit Diagram Page 29
Technical Data Page 30

2

2 Minute Tour

Be safe

You need clean fresh air - so does your cooker. Burner flames produce exhaust gases, heat and moisture.
Make sure that the kitchen is well ventilated: keep natural ventilation holes open or install a powered cooker
hood that vents outside. If you have several burners on or use the cooker for a long time, open a window or
turn on an extractor fan. For more detail see the Installation Instructions.
If you have not used a gas cooker before, we recommend you read pages 19-20 where we describe some
basic guidelines on how to use a gas cooker safely.

Gas and Electricity on

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

Peculiar smells

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

HOTPLATE BURNERS

The drawing by each knob
indicates which burner that knob

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

More about the burners on page 8

Adjust the flame height to suit
by turning the knob. On this

2

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

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

3

contents boil more quickly.

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

Simmering aids, such as
asbestos or mesh mats, are

4

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

Avoid using unstable and

5

misshapen pans that may tilt

easily and pans with a very
small base diameter e.g. milk pans,
single egg poachers. The minimum
pan diameter recommended is
120mm (about 43/4").

2 Minute Tour continues over the page...

3

The Wok burner is designed to
provide even heat over a large

6

area. It is ideal for large pans
and stir frying. For heating smaller
pans the smaller burners may be
more efficient.

2 Minute Tour - continued

GRIDDLE

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

1

designed for cooking food on
directly. Don’t use pans of any kind
on it. The griddle surface is non-stick
and metal cooking utensils (e.g.
spatulas) will damage the surface.
Use heat resistant plastic or wooden
utensils.

More about the griddle on page 8

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

2

unstable.

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

Position the griddle over the
hotplate burners resting on the

3

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

Preheat the griddle for a
maximum of 5 minutes before

4

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

Always leave space around the
griddle for the gases to escape.

5

Never fit two griddles side by

side. Large pans should also be
spaced well apart.

4

GRILL

More about the grill on page 8

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

Remove the pan from the

bottom of the grill compartment.

1 2 3

For best results preheat for 2

minutes with the grill pan in

4

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

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

Never close the grill door when
the grill is on.

After placing your food on the
grill tray pan, slide the grill pan

onto the side supports just
below the elements. Make sure it is
pushed right in and touches the
backstop.

The grill pan grid can be turned

over to give two grilling

5

positions.

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

The grill has two elements that
allow either the whole area of
the pan to be heated or only the

2 Minute Tour continues over the page...

5

2 Minute Tour - continued

OVEN

Turn the oven knob to the
temperature you need.

1

More about the oven on page 9

The oven indicator light will glow

until the oven has reached the

2

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

3

visible at the grille at the rear of the
hotplate. This is perfectly normal.

THE LEFT HAND OVEN THE RIGHT HAND FAN OVEN

When cooking foods with high
water content (e.g. oven chips)
there may be some steam

The left hand conventional oven
is fitted with two heating

4

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

You can use the timer to turn

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the oven on and off. Check
clock is set to time of day.

The fan in the right hand oven
circulates hot air continuously
which means faster more even

cooking.
The recommended cooking

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

turned on. This setting is useful for
defrosting frozen foods.

Whole chickens and large joints of
meat should be defrosted in the
refrigerator. Do not defrost in a warm
oven or whilst the adjoining oven is
hot.

The fan only setting. The fan

65

circulates air inside the oven but
the heating element is not

To set the time of day

More about the clock on page 11

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

6

Handyrack

More about the Handyrack on
page 10.

The Handyrack should only be used
with the supplied meat tin which is
designed to fit it. Any other vessel
could be unstable.

The maximum weight which can be
held by the Handyrack is 5.5kg
(12lb).

The Handyrack fits on the oven door.
Food cooking on it is easy to attend
to, because it’s accessible when the
door is open. It can be fitted at two
different heights. One of the oven
shelves must be removed and the
other positioned to suit.

To fit the Handyrack,
locate one side of it on
the door bracket.

Warmer

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

Oven light

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

If one of the oven lights fail,

off the power supply

change the bulb. See the
‘Troubleshooting’ section for
details on how to change an oven
light bulb.

before you

turn

Storage

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

Then
spring the
other side
out to clip
it onto the
other
bracket.

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

Meat tin Handyrack.

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

7

The Hotplate burners

The Warmer

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

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

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

You can remove the burner cap and trim
rings for cleaning, see pages 14/15.

You should wipe the enamel top surface of the
cooker around the hotplate burners as soon as
possible after spills occur. Try to wipe them off
while the enamel is still warm.

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

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

3

/4"). Smaller pans will be unstable.

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

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

CAUTION:- If a crack in the Warmer surface

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

DO NOT RECONNECT THE COOKER TO THE

ELECTRICITY

SUPPLY UNTIL AFTER REPAIR!

The Grill

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

Never close the grill door while the grill is
on.

The Griddle

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

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

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

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

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

After cooking allow the griddle to cool before
cleaning.

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

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

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

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

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

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

The Ovens

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

The two ovens in your cooker are of different
types.

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

• The left hand conventional oven is fitted with
two heating elements, one visible in the top of
the oven and the second under the oven base.
Take care to avoid touching the top element
and element deflector when placing or
removing items from the oven.

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

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

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

For even browning, the maximum recommended
size of a baking tray is 325mm by 305mm.

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.

•

If you want to brown the base of a pastry dish,
preheat the baking tray for 15 minutes before
placing the dish in the centre of the tray.

• Where dishes may boil and spill over during
cooking, place them on a baking tray.

Oven shelves

The oven shelves can be easily removed and
refitted.

the shelf guard should be at the back pointing upwards

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

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

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

•

To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.

•

Sufficient heat rises out of the oven while
cooking to warm plates in the grill
compartment.

To refit the shelf, line up the shelf with a groove
in the oven side and push the shelf back until the
ends hit the shelf stop. Lift up the front so the
shelf ends clear the shelf stops, and then lower
the front so that the shelf is level and push it fully
back.

9

The Handyrack

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

The Handyrack should only be used with the
supplied meat tin which is designed to fit it. Any
other vessel could be unstable.

The maximum weight which can be held by the
Handyrack is 5.5kg (12lb).

When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position of the oven.

When the Handyrack is used in its lowest
position, other dishes can be cooked on the
second shelf position of the oven.

Cooking using the timer

The timer can be used to turn just one oven or
both on and off automatically. The start and stop
time must be the same for both ovens but
different cooking temperatures can be set.

If you want to turn one of the ovens on at
the same time as the timer is set for
automatic cooking, you must wait until
the timer has turned on the oven/ ovens
first. Then you can adjust either of them
manually in the normal way.

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

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

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

The Browning Element

The Browning Element is positioned in the top of
the left hand oven. It can be used at the end of a
normal cooking period to give extra browning to
au gratin dishes or give a crisper finish to meat.

After the normal cooking is finished turn the left
hand oven thermostat knob clockwise to the
browning position, indicated by (
facia panel.
Only the browning element will operate when the
thermostat is turned to this position. The top and
base cooking elements will automatically switch
off.

) on the

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

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

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

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

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

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

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