Rangemaster Professional 90 Gas Installation and Use Instruction

90 Gas

Users Guide

Installation & Service Instructions

U102150-05

Be safe

Warning

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

You need clean fresh air - so does your cooker. Burner ﬂ ames 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.

We recommend you read the ‘General Safety Instructions’ section if you have not used a gas cooker before. 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 ﬁ rst use your cooker it may give off a slight odour. This should stop after a little use.

Before using for the ﬁ rst time, make sure that all packing materials have been removed and then to dispel manufacturing odours, turn the ovens on and run for an hour.

To clear the smell make sure the room is well ventilated to the outside air, by opening windows or turning on a cooker hood for example. We recommend that people with respiratory or allergy problems should vacate the area for this brief period.

Before using the grill for the ﬁ rst time you should also turn on the grill and run for 30 minutes with the grill pan in position, pushed fully back, and the grill door open

Installation

In the UK the cooker must be installed by a CORGI registered engineer. Failure to install the appliance correctly could invalidate any warranty or liability claims and lead to prosecution

This appliance shall 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.

This appliance should not be installed in a boat or caravan.

Contents

Hotplate burners Page 4 The Griddle Page 5 The Grill Page 6 The Main (Gas) Oven Page 7 The Main Oven shelves Page 8 The Handyrack Page 8 The Main Oven light Page 9 ‘S’ (Slow) cooking Page 9 The Tall Oven (electric) Page 10 The Clock Page 11 Cooking using the timer Page 12 Oven cooking Page 13 Main Oven cooking guide Page 14 Tall Oven cooking guide Page 15 Cleaning your cooker Page 16 Moving your cooker Page 19 Troubleshooting Page 20 General Safety Instructions Page 22 Installation Page 24 Servicing Notes Page 31 Circuit Diagram Page 36 Technical Data Page 37

Hotplate burners

The drawing by each knob indicates which burner that knob controls.

Press the igniter button, and push in and turn a knob to the large ﬂ ame symbol ( a match.

). Alternatively light with

Adjust the ﬂ ame height to suit by turning the knob. On this cooker the low position is beyond high, not between high and off. The small ﬂ ame marks the ‘low position’. Turn the knob towards it after the contents of a pan have boiled.

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

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

The Wok burner is designed to provide even heat over a large area. It is ideal for large pans and stir frying. For heating smaller pans the smaller burners may be more efﬁ cient.

If a burner ﬂ ame goes out, turn the control knob off and leave it for one minute before relighting it.

Make sure ﬂ ames are under the pans. Using a lid will help the 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 NOT recommended. They will reduce burner performance and could damage the pan supports.

You can remove the burner parts for cleaning, see the ‘Cleaning your cooker’ section of these instructions.

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.

The Griddle

The griddle ﬁ ts a single pan support, front to back. It is designed for cooking food on directly. Don’t use pans of any kind on it. The griddle surface is nonstick and metal cooking utensils (e.g. spatulas) will damage the surface. Use heat resistant plastic or wooden utensils.

Always leave space around the griddle for the gases to escape. Never ﬁ t two griddles side by side. Large pans should also be spaced well apart. The maximum pan base diameter is 250mm.

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

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

Don’t put it crossways - it will not ﬁ t properly and will be unstable.

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

Position the griddle over the hotplate burners resting on the pan support. The griddle can be lightly brushed with cooking oil before use. Light the hotplate burners. Adjust the ﬂ ame heights to suit.

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.

Preheat the griddle for a maximum of 5 minutes before adding food. Leaving it longer may cause damage. You can reduce the heat by turning the control knobs towards the lower position (marked with the small ﬂ ame symbol).

The Grill

LP Gas

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

The burner does not glow red - food cooks from the heat of the ﬂ ame. The ﬁ rst time you light the grill there may be a little smoke given off - this is perfectly normal.

Remove the pan from the bottom of the grill compartment.

The grill has a special safety device that stops the ﬂ ow of gas to the grill if the ﬂ ame goes out. Turn the knob to the large ﬂ ame symbol ( ).

Press the igniter button. Press in the grill knob - this lets gas through to the burner. Keep holding the grill knob pressed for about 10 seconds.

If when you let go of the control knob the burner goes out, the safety device has not held in. Turn off the grill and wait one minute then try again this time holding in the button for slightly longer.

The low position, marked with the small ﬂ ame symbol, is beyond high, not between high and off.

After placing your food on the grill tray pan, slide the grill pan onto the side supports just below the burners. Make sure it is pushed right in and touches the back stop.

Make sure the grill pan is pushed right in and touches the back stop. Never close the grill door while the grill is on.

Natural gas

Press the igniter

button and press in and turn the grill knob to the large ﬂ ame symbol ( ). When the ﬂ ame lights release the igniter button.

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

For best results, especially on toast, preheat the grill with the grill pan in the cooking position for two minutes before use. The grill trivet can be removed and the food placed on it while you are waiting for the grill to preheat. After placing your food on the grill pan grid, slide the grill pan onto the side supports just below the burners. Adjust the ﬂ ame height to suit by turning the knob.

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

You can brown the top of dishes cooked in the oven, under the grill. Remove the grill trivet and place the dish onto the base of the grill pan. Slide the grill pan along the ﬂ oor of the grill cavity.

The Main (Gas) Oven

The clock must be set to the time of day before the ovens will work. See ‘The Clock’ section of these instructions for how to set the clock.

Before using for the ﬁ rst time, to dispel manufacturing odours turn the ovens to Mark 7 and run for an hour. To clear the smell make sure the room is well ventilated to the outside air, by opening windows or turning on a cooker hood for example. We recommend that people with respiratory or allergy problems should vacate the area for this brief period.

Push in and turn the knob controlling the oven to Gas Mark 9. The oven will light automatically.

Dishes cooking on the central shelf will cook at the gas mark indicated on the knob.

Dishes placed above the central position will be cooked at approx. one gas Mark higher, dishes cooked below approx. one gas Mark lower. You can therefore cook dishes requiring different gas Marks at the same time.

Turn the control knob back to the Mark you wish to cook on and for best results pre-heat for 15 minutes before placing your dishes in the oven.

The Main oven in your cooker use our special ‘Heatﬂ ow’ system. Because the oven burner is not hidden under the oven base you will see the burner ﬂ ames at the back of the oven - this is perfectly normal.

The oven is protected by a safety cut off, which reduces the supply of gas to the oven if the ﬂ ames go out, e.g. an interruption to the mains supply. Initially the gas will burn with a small ﬂ ame but after approximately one minute the ﬂ ame will become larger indicating that the oven is full on.

The ‘S’ setting is a very low temperature for slow cooking, overnight or while you are out or at work. The ‘S’ setting can also be used for keeping food warm.

The wire shelves should always be pushed ﬁ 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 325mm (12 305mm (12”) for the main oven and 230mm (9”) by 320mm (121/2”) for the Tall oven.

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 ‘ﬁ ngers width’ between dishes on the same shelf This allows the heat to circulate freely around them.

/4”) by

• 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.

The oven is protected by a safety cut off, which reduces the supply of gas to the oven if the ﬂ ames go out, e.g. an interruption to the mains supply.

• Plates can be warmed in the oven on the ‘S’ setting. The ‘S’ setting can be used to keep foods hot for 3-4 hours after ‘normal’ cooking, without drying out or overbrowning.

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

• Sufﬁ cient heat rises out of the oven while cooking to warm plates in the grill compartment.

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

preheat the baking tray for 15 minutes before placing the dish in the centre of the tray.

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

The Handyrack

The maximum weight that can be held by the Handyrack is 5.5kg (12lb). It should only be used with the supplied meat tin, which is designed to ﬁ t the Handyrack. Any other vessel could be unstable.

The Main Oven shelves

the shelf guard should be at the back pointing upwards

The oven shelves can be easily removed and reﬁ tted.

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

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

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

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

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

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

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

The Main Oven light

You can ‘S’ cook for periods of 6 to 12 hours. This technique is particularly useful if you want to cook a dish overnight or while you are out at work during the day.

Frozen foods must be thoroughly thawed out before ‘S’ cooking.

Whole poultry should not be cooked on ‘S’. Chicken casseroles are ﬁ ne.

Casseroles must be brought to boiling point on the hotplate immediately before ‘S’ cooking.

Poultry and rolled joints should not be stuffed before cooking. The stufﬁ ng should be cooked separately. Poultry and pork should be cooked in the top half of the oven, and other meats not lower than shelf position 4.

A roasting joint should be covered with cooking foil, or with a roasting bag to reduce shrinkage and retain juices.

Should further browning be necessary, uncover the meat and increase the temperature to Mark 4 for a short period.

Press the button to turn on the oven light.

If the oven light fails, turn off the power supply before you change the bulb. See the

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

‘S’ (Slow) cooking

The ‘S’ setting is a very low temperature for slow cooking, overnight or while you are out or at work. The ‘S’ setting can also be used for keeping food warm.

You can cook on ‘S’ throughout, or use a 30 minute ‘boost’ period at gas Mark 6 and then ‘S’ cook.

When roasting joints, poultry or pot roasting, always cook at Mark 6 for 30 minutes at the beginning of the cooking period.

Cut root vegetables into small pieces unless cooking whole, e.g. jacket potatoes.

Cover dishes tightly with a lid or foil to prevent evaporation and transfer of ﬂ avour.

Once the oven has been loaded and the ‘S’ setting is in operation resist the temptation to open the oven door. Heat will be lost and the cooking time extended.

A meat thermometer is recommended for checking that a joint or poultry is sufﬁ ciently cooked. Insert the probe through the thickest part of the meat. The temperatures to be expected are as follows.-

Beef rare 60°C / 140°F

medium 71°C / 160°F

well done 77°C / 170°F Lamb 82°C / 180°F Pork fresh 88°C / 190°F

cured 77°C / 170°F Poultry 90°C / 195°F Veal 77°C / 170°F

The Tall Oven (electric)

The clock must be set to the time of day before the ovens will work. See ‘The Clock’ section of these instructions for how to set the clock.

Before using for the ﬁ rst time, to dispel manufacturing odours turn the oven to 203°C and run for an hour. Make sure the room is well ventilated to the outside air, by opening windows or turning on a cooker hood for example. We recommend that people with respiratory or allergy problems should vacate the area for this brief period

Turn the oven knob to the temperature you need.

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

The fan only setting. The fan circulates air inside the oven but the heating element is not turned on. This setting is useful for defrosting small quantities 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.

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

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.

The oven indicator light will glow until the oven has reached the temperature you selected. It will then cycle on and off during cooking.

When cooking foods with high water content (e.g. oven chips) there may be some steam visible at the grille at the rear of the hotplate. This is perfectly normal.

The wire shelves should always be pushed ﬁ rmly 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 230mm (9”) by 320mm

(12

/2”) for the Tall oven and 325mm (123/4”) by

305mm (12”) for the Main oven.

• Always leave a ‘ﬁ ngers width’ between dishes on the same shelf. 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.

The fan in the oven circulates hot air continuously, which means faster more even cooking.

Tall oven shelves

The tall oven is supplied with four normal cooking shelves.

and a plate warming shelf.

To stop automatically

Use when you have started the oven manually.

Press and hold the Stop Time ( button.

)

When using the tall oven you can cook on all four shelves at the same time; but make sure they are well spaced out to allow the hot air to circulate.

The Clock

You can use the timer to turn the ovens on and off. The clock must be set to the time of day before the ovens will work.

To set the time of day

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.

To time something that’s cooking (minute minder)

Press and hold the Minute Minder (

At the same time press (-) or (+) until your required ‘Stop Time’ shows. AUTO will show in the display. When your cooking is ﬁ nished the beeper sounds. TURN THE OVEN KNOB TO

0 FIRST, then press press

again to return to manual cooking.

once to stop the beep,

To start and stop the oven automatically

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

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

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

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

Press and hold the Cook Time ( button. At the same time press (-) or (+) until your required ‘cook period’ shows.

Press and hold the Stop Time ( button.

)

At the same time press (-) or (+) until the time you want to cook for is shown.

You can check time remaining by pressing and cancel the beeper by pressing

At the same time press (-) or (+) until your required ‘stop

time’ shows. AUTO will show in the display. Set the oven to the required temperature. When

your cooking is ﬁ nished the beeper sounds. TURN THE OVEN KNOB TO 0 FIRST, then

press return to manual cooking.

If you are out, don’t worry about the beeper going off, it stops after a while. When you return, TURN THE OVEN KNOB TO 0 FIRST, then

press

once to stop the beep, press again to

twice, to return to manual cooking.

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

When cancelling an automatic setting, any cooking time already set must be returned to 0.00 before you can return to manual, by

pressing the

button.

Press the ‘+’ button

once. ‘On’ will appear

on the display.

Clock Special Features

Key Lock

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

To activate the key lock

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

Hold the Minute Minder (

and Cooktime ( ) buttons for about 8 seconds.

‘On’ will appear on the display.

Press the ‘+’ button once.

‘Of’ will appear on the display.

The clock oven control functions are now locked.

After a few seconds the display will revert to show the time of day and the key symbol (

To turn off the key lock

Hold the Minute Minder ( )

and Cooktime ( buttons for about 8 seconds.

‘Of’ will appear on the display.

)

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

The oven and the clock oven control functions can now be used normally.

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 ﬁ rst. 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 ﬁ sh should be avoided if a long delay period is planned, especially in hot weather.

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.

Many frozen foods are ideal for delayed cooking and can be placed in the oven while still frozen.

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