Rangemaster PROP110DFFGB-C Instruction manual

Built from experience

USER GUIDE &

INSTALLATION INSTRUCTIONS

Classic Deluxe / Kitchener / Professional +

110 Dual Fuel

U110623-03B

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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 offer 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

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Contents

1. Before You Start... 1

Personal Safety 1 Electrical Connection Safety 1 If You Smell Gas 2 Peculiar Smells 2 Ventilation 2 Maintenance 2 Hob Care 4 Grill/Glide-out Grill™ Care 4 Warming Zone Care 4 Cooling Fan 4 Cooker Care 4 Cleaning 5

2. Cooker Overview 6

Hotplate Burners 6 Wok Burner 7 The Wok Cradle

(optional on Professional + & Kitchener)

The Ceramic Hotplate The Griddle 9 The Grill / Glide-out Grill 10 Bread Proving Drawer (Classic Deluxe) 11 The Ovens 12 Operating the Ovens 14 Accessories 15

(Classic Deluxe) 8

3. 2 Button - rotary clock 16

8. Cleaning Your Cooker 25

Essential Information 25 Hotplate Burners 25 Ceramic Hotplate 26 The Griddle 26 Grills 27 Ovens 28 Cleaning Table 29

9. Troubleshooting 30

10. Installation 32

Dear Installer 32 Safety Requirements and Regulations 32 Location of Cooker 33 Conversion 33 Positioning the Cooker 34 Moving the Cooker 34 Fitting the Stability Bracket or Chain 35 Repositioning the Cooker Following

Connection Conversion to Another Gas 36 Levelling 36 Gas Connection 36 Electrical Connection 37 Final Fitting 38 Final Checks 38 Customer Care 38

4. 3 Button clock 19

5. 6 Button clock 21

6. Cooking Tips 23

7. Cooking Table 24

11. Conversion to LP Gas 39

Injectors 39 Bypass Screw Adjustment 39 Pressure Testing 40

12. Circuit Diagram 41

13. Technical Data 43

1. Before You Start...

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.

Personal Safety

This appliance is for cooking purposes only. It must not be used for other purposes, for example heating a room. Using it for any other purpose could invalidate any warranty or liability claim. 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 (A conversion kit for LPG is available for the cooker).

• 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 less than 8 years of age should be kept away unless continuously supervised. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

cooker and is set for G20 at 20 mbar.

2H3+

Electrical Connection Safety

A Gas Safe registered engineer should service the cooker and only approved spare parts should be used.

A qualied service engineer should service the



cooker and only approved spare parts should be used.

The electrical installation must be installed in accordance with all relevant British Standards/Codes of Practice, BS 7671. Or with the relevant national and local regulations and with the local gas and electricity supply companies’ requirements.

Otherwise, all installations must be in accordance with the relevant instructions in this booklet.

Read the instructions before installing or using this appliance.

• This appliance is heavy so take care when moving it.

• The cooker may be installed in a kitchen/kitchen diner but NOT in a room containing a bath or shower.

• This cooker must be earthed.

• This cooker MUST NOT be connected to an ordinary

domestic power point.

• This appliance is designed for domestic cooking only. Use for any other purpose could invalidate any warranty or liability claim.

• 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.

• A long term cooking process has to be supervised from time to time. A short term cooking process has to be supervised continuously.

• At the risk of fire 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-fitting or hanging clothes when using the appliance.

• DO NOT use a steam cleaner on your cooker.

• It is normal for the hob control display to flash for about

2 seconds during first power setting.Set the clock to make sure that the oven is functional – see the relevant section in this manual.

• The appliance must be installed in accordance with the regulations in force and only in a well ventilated space.

• Failure to install the appliance correctly could invalidate any warranty or liability claims and lead to prosecution.

• DO NOT install the appliance on a platform.

• DO NOT manouvre the cooker while it is plugged into

the electricity supply.

• Before electrical reconnection, check that the appliance is electrically safe.

• Always keep combustible materials, e.g. curtains, and flammable liquids a safe distance away from the cooker.

• DO NOT spray aerosols in the vicinity of the cooker while it is on.

Gas Connection Safety

Peculiar Smells

• This cooker is a Class 2 Subclass 1 appliance.

• This appliance can be converted for use on another gas.

• Before installation, make sure that the cooker is suitable

for your gas type and supply voltage. See the data badge.

• DO NOT use reconditioned or unauthorised gas controls.

• Disconnect from the electricity and gas supply before servicing.

• When servicing or replacing gas-carrying components disconnect from the gas supply before starting operation. Check the appliance is gas sound after completion.

• Make sure that the gas supply is turned on and that the cooker is wired in and switched on.

• In your own interest and that of safety, it is law that all gas appliances be installed by a qualified person(s).

• An appliance for use on LPG must not be installed in a room or internal space below ground level, e.g. in a basement.

This cooker must be installed in accordance with:

• British Standards/Codes of Practice, BS 5440 Part 2

• Natural Gas: BS 6172 and BS 6891

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.

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

Make sure the room is well ventilated to the outside air (see ‘Ventilation’ below). People with respiratory or allergy problems should vacate the area for this brief period.

Ventilation

The use of a 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 hotplates/ burners on, or use the cooker for a long time, open a window or turn on an extractor fan

Maintenance

• It is recommended that this appliance is serviced annually.

• DO NOT use cooking vessels on the hotplate that overlap the edges.

• LP Gas: BS 5482-1 (when the installation is in a permanent dwelling)

• Gas Safety (Installation and Use) regulations

• Relevant Building/IET regulations

If You Smell Gas

• DO NOT turn electric switches on or off

• DO NOT smoke

• DO NOT use naked flames

• Turn off the gas at the meter or cylinder

• Open doors and windows to get rid of the gas

• 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

• Unless specified otherwise in this guide, always allow

the cooker to cool and then switch it off at the mains before cleaning or carrying out any maintenance work.

• DO NOT use the control knobs to manoeuvre the cooker.

• NEVER operate the cooker with wet hands.

• DO NOT use a towel or other bulky cloth in place of a

glove – it might catch fire if brought into contact with a hot surface.

• DO NOT use hotplate protectors, foil or hotplate covers of any description. These may affect 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.

• NEVER leave the hotplate unattended at high heat settings. Pans boiling over can cause smoking, and greasy spills may catch on fire. Use a deep fat thermometer whenever possible to prevent fat overheating beyond the smoking point.

• Unattended cooking on a hob with fat or oil can be dangerous and may result in fire.

• 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.

Fig. 1.1

• NEVER try to move a pan of hot fat, especially a deep fat

fryer. Wait until the fat is cool. 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.

• DO NOT use the top of the flue (the slot along the back of the cooker) for warming plates, dishes, drying tea towels or softening butter.

• DO NOT use water on grease fires and never pick up a flaming pan. Turn the controls off and then smother a flaming pan on a surface unit by covering the pan completely with a well fitting lid or baking tray. If available, use a multi-purpose dry chemical or foamtype fire extinguisher.

• DO NOT modify this appliance. This appliance is not intended to be operated by means of external timer or separated remote-control system.

ArtNo.324-0001 Steam burst

• If flammable materials are stored in the drawer, oven(s) or grill(s) it may explode and result in fire or property damage.

Oven Care

• When the oven is not in use and before attempting to clean the cooker always be certain that the control knobs are in the OFF position.

• Use oven gloves to protect your hand from potential burns.

• Cooking high moisture content foods can create a ‘steam burst’ when the oven door is opened (Fig. 1.1). When opening the oven, stand well back and allow any steam to disperse.

• The inside door face is constructed with toughened safety glass. Take care NOT to scratch the surface when cleaning the glass panel.

• Accidental damage may cause the door glass panel to fracture.

• Keep oven vent ducts unobstructed.

• 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.

• Make sure the shelves are pushed firmly to the back of the oven. DO NOT close the door against the oven shelves.

Warming Zone Care

• NEVER attempt to cook directly on the heating zone.

• DO NOT use aluminium foil to cover shelves, linings or

the oven roof.

• When the oven is on, DO NOT leave the oven door open for longer than necessary, otherwise the control knobs may become very hot.

• DO NOT use the timed oven if the adjoining oven is already warm.

• DO NOT place warm food in the oven to be timed.

• DO NOT use a timed oven that is already warm.

• Use dry oven gloves when applicable – using damp

gloves might result in steam burns when you touch a hot surface.

Hob Care

• NEVER allow anyone to climb or stand on the hob.

• DO NOT use the hob surface as a cutting board.

• DO NOT leave utensils, foodstus or combustible items

on the hob when it is not in use (e.g. tea towels, frying pans containing oil).

• DO NOT place plastic or aluminium foil, or plastic containers on the hob.

• DO NOT use the heating zone surface as a cutting board.

• DO NOT leave utensils, foodstuff or combustible items on the heating zone when it is not in use (e.g. tea towels, frying pans containing oil).

• DO NOT place plastic or aluminium foil, or plastic containers, on the heating zone.

• DO NOT leave the heating zone switched on unless being used for warming.

• DO NOT stand or rest heavy objects on the heating zone.

Although the ceramic surface is very strong, a sharp blow or sharp falling object (e.g. a salt cellar) might cause the surface to crack or break (Fig. 1.2)

Should a crack appear in the surface, disconnect the



cooker immediately from the supply and arrange for its repair.

Always LIFT pans o the heating zone. Sliding pans may cause marks and scratches (Fig. 1.3). Always turn the control to the ‘OFF’ position before removing a pan.

• DO NOT place anything between the base of the pan and the heating zone surface (e.g. asbestos mats, aluminium foil, wok cradle).

• Always turn the control to the OFF position before removing a pan.

• Avoid heating an empty pan. Doing so may damage both the hob and pan.

Grill/Glide-out Grill™ Care

• When using the grill, make sure that the grill pan is in position and pushed fully in, otherwise the control knobs may become very hot.

• DO NOT leave the grill on for more than a few moments without the grill pan underneath it, otherwise the knobs may become hot.

• NEVER close the grill door when the grill is on.

• Accessible parts may be hot when the grill is in use.

Young children should be kept away.

• Take care NOT to place metallic objects such as knives, forks, spoons and lids on the hob surface since they can get hot.

• The appliance is not intended to be operated by means of external timer or separated remote-control system.

• Avoid warming an empty pan. Doing so may damage both the heating zone and pan.

Only certain types of glass, glass-ceramic, earthenware or other glazed containers are suitable for use on the heating zone; others may break because of the sudden change in temperature.

Cooling Fan

This appliance may have a cooling fan. When the grill or oven is in operation the fan will run to cool the fascia and control knobs.

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

ArtNo.312-0003 Moving pans

• Isolate the electricity supply before carrying out any thorough cleaning. Allow the cooker to cool.

• 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 stuff could result in a fire.

• 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.

• NEVER use paint solvents, washing soda, caustic cleaners, biological powders, bleach, chlorine based bleach cleaners, coarse abrasives or salt.

• DO NOT mix different cleaning products – they may react together with hazardous results.

• All parts of the cooker can be cleaned with hot soapy water.

• Take care that no water seeps into the appliance.

Fig. 1.2

Fig. 1.3

• Before you remove any of the grill parts for cleaning,

make sure that they are cool or use oven gloves.

• DO NOT use any abrasive substances on the grill and grill parts.

• DO NOT put the side runners in a dishwasher.

• DO NOT put the burner heads in a dishwasher.

• NEVER use caustic or abrasive cleaners as these will

damage the surface.

• DO NOT use steel wool, oven cleaning pads or any other materials that will scratch the surface.

• NEVER store flammable materials in the drawer. This includes paper, plastic and cloth items, such as cookbooks, plastic ware and towels, as well as flammable liquids.

• DO NOT store explosives, such as aerosol cans, on or near the appliance.

• DO NOT use steel wool, oven cleaning pads, or any other materials that will scratch the surface.

• DO NOT attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.

2. Cooker Overview

Fig. 2.1

Fig. 2.2

ArtNo.212-0019 - 110 DF Classic Deluxe front view

The 110 dual fuel cooker (Fig. 2.1) has the following features:

A. 4 / 5 hotplate burners with a wok burner and ceramic

multi-zone hotplate (depending on model)

B. Control panel

C. A grill or Glide-out Grill™

D. A conventional oven (Kitchener, Professional +) or multi-

function oven (Classic Deluxe)

E. Fan oven

F. Bread proving / Storage drawer

Hotplate Burners

The drawing by each of the central knobs indicates which burner that knob controls.

Each burner has a Flame Supervision Device (FSD) that prevents the ow of gas if the ame goes out.

When a hotplate control knob is pressed in, sparks will be made at every burner – this is normal. DO NOT attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.

To light a burner, push in and turn the associated control knob to the high position as indicated by the large ame symbol (

), (Fig. 2.2).

NOTE: On the Classic Deluxe, simply push in and turn the

ArtNo.311-0001 Right pans gas

Art No. 311-0003 Simmer aids

ArtNo.311-0046 - Elan Wok burner

control knob.

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.

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.

Fig. 2.3

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.

Fig. 2.4

Fig. 2.6

Fig. 2.5

ArtNo.311-0002 Pan with rim

Fig. 2.7

ArtNo.311-0004 Tipping wok

Fig. 2.8

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 ecient.

You can remove the burner parts for cleaning; see ‘Cleaning Your Cooker’. 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 aect the durability of the enamel and may be cleaned o with a suitable metal cleaner.

The Wok Cradle

(optional on Professional + & Kitchener)

The wok cradle is designed to t a 35 cm wok. If you use a dierent wok, make sure that it ts the cradle. Woks vary very widely in size and shape. It is important that it sits down on the pan support – however, if the wok is too small, the cradle will not support it properly (Fig. 2.9).

Fig. 2.9

ArtNo.311-0006 Correct wok sizes

Fig. 2.10

ArtNo.311-0007 Wok stand close-up

Fig. 2.11

Fig. 2.12

The cradle should be used on the wok burners only. When you t the cradle, check that the wok is supported properly on a pan support and 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 Ceramic Hotplate (Classic Deluxe)

The hotplate area on the left-hand side is dual purpose. It can be used either as a ceramic hob to heat a pan in the usual way (Fig. 2.11) or it can be used to heat the supplied griddle.

The rear area, marked with a ring is for cooking with a pan.

There are two elements that allow either the whole of the area to be heated or just the rear half. To use the rear ring turn the control counter-clockwise (Fig. 2.12).

The neon indicator light above the control knob will come on when a hob control is turned on and stay lit while the surface cools.

You can also place a large sh kettle across both heating zones. To heat the whole area, turn the knob clockwise.

Always take care before touching the surface even when it is turned o – it may be hotter than you think.

Fig. 2.13

Fig. 2.14

Fig. 2.15

Use only pans that are suitable for ceramic hobs.

We recommend stainless steel and enamelled steel pans because pots and pans with copper or aluminium bases leave traces on the hob that are dicult to remove.

Pots and pans should have thick, smooth, at bottoms (Fig. 2.13). This ensures the maximum heat transfer from the hob to the pan, making cooking quick and energy ecient. Never use a round-bottomed wok, even with a stand.

The very best pans have bases that are very slightly curved up when cold. If you hold a ruler across the bottom you will see a small gap in the middle (Fig. 2.14). When they heat up the metal expands and lies at on the cooking surface.

Make sure that the base of the pan is clean and dry to prevent any residue burning onto the hob panel. This also helps prevent scratches and deposits.

Always use pans that are the same size as (or slightly larger than) the areas marked on the hob top (Fig. 2.15). Using smaller pans wastes heat, and any spillage will be burnt on. Using a lid will help the contents boil more quickly.

Always lift pans o the hob. Sliding pans may cause marks and scratches. Always turn the control to the ‘OFF’ position before removing a pan.

ArtNo.312-0006 Correct pan sizes

When cooking on the hob you may see the hob area you are using switch o and on. This is caused by a safety device that limits the temperature of the hob. It is quite normal, especially when cooking at high temperatures. If it happens a lot with a particular pan however it may mean the pan is not suitable – perhaps too small or too uneven - for a ceramic hob.

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

Use only heat-resistant dishes.

ArtNo.311-0009 Oil on griddle

The Griddle

Classic Deluxe

The griddle (Fig. 2.16) is designed to t securely on the locating pins over the ceramic heating area (Fig. 2.17). Do not try to use it over one of the gas burners. It will not be securely held and you may damage the non-stick nish.

There are two elements that allow either the whole of the area to be heated or just the rear half.

Fig. 2.16 Fig. 2.17

To heat the whole area, turn the knob clockwise (Fig. 2.18).

To heat the rear ring only, turn it counter-clockwise (Fig. 2.19).

The neon indicator light above the control knob will come on when a hob control is turned on and stay lit while the surface cools.

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

The griddle can be lightly brushed with cooking oil before use.

Preheat the griddle for a maximum of 5 minutes before adding food. Leaving it longer may cause damage.

There is a gap at the right-hand rear corner of the griddle (Fig. 2.20) so you can pour o excess fat after cooking. Be careful – it may be very hot.

After cooking, allow the griddle to cool before cleaning.

Professional + (optional on Kitchener)

The griddle ts the left-hand pan support, front to back (Fig. 2.21). It is designed for cooking food on directly. DO NOT 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.

Fig. 2.18

Fig. 2.19

Fig. 2.20

Fig. 2.21

ArtNo.110-0013 Positioning the griddle on hotplate (right)

DO NOT put it crossways – it will not t properly and



will be unstable (Fig. 2.22).

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 (Fig. 2.23). 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. 2.24)



After cooking, allow the griddle to cool before cleaning.

ArtNo.110-0014 Positioning the griddle on hotplate (wrong)

Fig. 2.23 Fig. 2.24

ArtNo.311-0008 Griddle positioning

Fig. 2.22

Fig. 2.25

Kitchener

Fig. 2.26

ArtNo.330-0003 - Grill pan w handle pulled forwards

The Grill / Glide-out Grill

CAUTION: This appliance is for cooking purposes



only. It must not be used for other purposes, for example room heating.

Accessible parts may be hot when the grill is in use.



Young children should be kept away.

Open the door and pull the grill pan carriage forward using the handle (Fig. 2.25, Fig. 2.26 or Fig. 2.27 depending on model).

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

Adjust the heat to suit by turning the control knob. To heat the whole grill, turn the knob clockwise (Fig. 2.28).

Professional +

Fig. 2.27

Classic Deluxe

Fig. 2.28

Fig. 2.29

ArtNo.331-0001Grill pan pulled forwards

ArtNo.235-0007 - Classic

DL grill control

To heat the right-hand half, turn the knob counter-clockwise. The neon indicator light by the grill control will come on.

For best results, slide the carriage back into the grill chamber and preheat the appropriate part(s) of the grill for two minutes. The grill trivet can be removed and the food placed on it while you are waiting for the grill to preheat.

DO NOT leave the grill on for more than a few



moments without the grill pan underneath it, otherwise the knobs may become hot.

Once the grill has preheated, slide the carriage out again. With the trivet back in place with the food on it, slide the carriage back into the grill chamber. Make sure that it is pushed right in.

The grill pan trivet on the Kitchener and Professional+ can be turned over to give two grilling positions (Fig. 2.29).

The Classic Deluxe grll pan trivet can be turned to give four grilling heights by a combination of turning it back to front and turning it upside down (Fig. 2.30).

Do not leave the grill on for more than a few moments, without the grill pan underneath it.

Never close the grill door when the grill is on.



Fig. 2.30

ArtNo.331-0002 Grill pan high/low position

Bread Proving Drawer (Classic Deluxe)

The Bread Proving Drawer is found on the right at the base of the cooker (Fig. 2.31). Within the Bread Proving Drawer there are slots in the base to allow warmed air to ow through into the drawer from the element underneath.

The Bread Proving Drawer temperature is ideal for proving all sorts of yeast dough from sweet to savoury, gluten free to sourdough, dough made from fresh yeast and dried, bread mixes and recipes from the Rangemaster Good Housekeeping Cookery book.

Pre heat the drawer so that it is warm and ready for your dough.

It is operated by a pushbutton (Fig. 2.32). There is no need to set the temperature, this is already set.

The Bread Proving Drawer has space for:

• Baking trays, no larger than 340mm x 340mm, to prove bread rolls or buns; these can then be put straight into a preheated oven after proving.

• To prove 2 trays at once in the drawer use a cooling rack or trivet over the top of one tray with the other on top, remember to allow space for the dough to expand during the proving time.

• 3 litre bowl full of dough

• 3 x 2 pound loaf tins

• 4 x 1 pound loaf tins

The time needed for proving will depend upon the dough type and the amount. Refer to the recipe for guidance and check the dough during the proving time.

If a large baking tray is used, place a cooling rack on to the base of the drawer, and put the tray on top, this will allow the warmed air to reach the dough.

When preparing larger quantities of yeast dough, containing 500g or over of our, divide the dough into 2 bowls or containers, this will make proving in the drawer easier.

Keep an eye on the dough while it is proving; fresh yeast can work quickly especially if it has had a rst fermentation stage (sometimes called sponging). Sponging can help produce a slightly lighter loaf.

Fig. 2.31

Fig. 2.32

Cleaning

Clean the inside of the drawer with hot soapy water and a soft cloth, rinse and dry.

The Bread Proving Drawer is ideal for storing baking trays and other cooking utensils.

It can get 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.

TOP TIPS

Not sure of the capacity of your loaf tins?

• A one pound loaf tin will hold 800ml of water

• A two pound loaf tin will hold 1.5 litres of water.

• Cover the dough while it is proving with greased cling

film, be careful not to anchor the cling film too tightly so that it prevents the dough from rising.

The Bread Proving Drawer can be used for storage. If you have used the Bread Proving Drawer, switch it o and wait until the drawer cools before storing any items.

NOTE: The Bread Proving Drawer will not warm plates

Fig. 2.33

ArtNo.322-0002 Conventional oven

The Ovens

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

References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed from the front of the appliance.

Fig. 2.34

Fig. 2.35

ArtNo.321-0006 - Multi-function oven

Fan oven

Multi-function oven

Conventional oven

Classic Deluxe: The left-hand oven is a programmable multifunction oven (Fig. 2.33)

The right-hand oven is a fan oven (Fig. 2.35).

Kitchener & Professional +: The left-hand oven is a conventional oven (Fig. 2.34).

The right-hand oven is a programmable fan oven (Fig. 2.35).

The Conventional Oven

A conventional oven and has two heating elements – one visible in the top of the oven and the other under the oven base.

NOTE: Be careful to avoid touching the top element and element deector when placing or removing items from the oven.

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.

Similar items being cooked will need to be swapped around for even cooking.

The Fan Oven

ArtNo.321-0002 Fan assisted oven

Function Use

Rapid Response Preheat the oven faster than normal

Defrost

Fan oven

Fanned grilling Grilling meat and sh with the door closed

Fan assisted

Conventional oven

Browning element To brown and crisp cheese topped dishes

Base heat

To thaw small items in the oven without heat

A full cooking function, even heat throughout, great for baking

A full cooking function good for roasting and baking

A full cooking function for roasting and baking in the lower half of the oven

To crisp up the bases of quiche, pizza or pastry

Table 2.1

Fan ovens circulate hot air continuously, which means faster, more even cooking. The recommended cooking temperatures for a fan oven are generally lower than those for a non-fan oven.

NOTE: Please remember that all cookers vary so temperatures in your new ovens may dier to those in your previous cooker.

The Multi-function Oven

As well as the oven fan and fan element, multi-function ovens are tted with two extra heating elements, one visible in the top of the oven and the second under the oven base. Take care to avoid touching the top element and element deector when placing or removing items from the ovens.

The multi-function oven has 3 main cooking functions, fan, fan assisted and conventional cooking. These functions should be used to complete most of your cooking.

The browning element and base heat can be used in the latter part of the cooking process to ne tune the results to your particular requirements.

Use fanned grilling for all your grilling needs and defrost to safely thaw small items of frozen food.

Table 2.1 gives a summary of the multi-function modes.

The multi-function ovens have many varied uses. We suggest you keep a careful eye on your cooking until you are familiar with each function. Remember – not all functions will be suitable for all food types.

Please remember that all cookers vary – temperatures in your new ovens may dier to those in your previous cooker.

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.

Multifunction Oven Functions

Rapid Response

The Rapid Response setting enables you to preheat the oven faster than normal. It uses the fan oven

element with additional heat from one of the elements in the top of the oven. Rangemaster fan ovens heat up quickly; but the Rapid Response feature speeds this process up enabling you to commence cooking sooner.

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

Should you choose to place food into the cold oven prior to cooking whilst using the Rapid Response function, make sure that cakes etc. are not positioned too near the top of the oven. As with any cooking, particularly poultry, meat and ready meals, be sure the food is piping hot before serving.

Fan Oven

This function operates the fan and the heating

element around it. An even heat is produced

throughout the oven, allowing you to cook large amounts quickly.

Fan oven cooking is particularly suitable for baking on several shelves at one time 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 whilst 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 a grid over a roasting tin, which should be smaller than a conventional grill pan. This allows greater air circulation. Thick pieces of meat or sh are ideal for grilling in this way, as the circulated air reduces the erceness of the heat from the grill.

The oven door should be kept closed while grilling 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.

For best results we recommend that the grill pan is not located on the uppermost shelf.

It is also possible to bake on two shelves at one time, although they will need to be swapped over during the cooking time, as the heat at the top of the oven is greater than at the base, when using this function. This is a fast intensive form of cooking; keep an eye on the food cooking until you have become accustomed to this function.

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

Browning Element

This function uses the element in the top of the oven only. It is a useful function for the browning or

nishing of pasta dishes, vegetables in sauce, shepherds pie 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.

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 ies. Pieces of meat, sh and poultry should be placed on a rack, over a tray to catch any drips. Be sure to wash the rack and tray after defrosting. Defrost with the oven door closed.

Large items, such as whole chickens and joints should not be defrosted in this way. We recommend this be carried out in a refrigerator. Defrosting should not be carried out in a warm oven or when an adjoining oven is in use or still warm. Make sure that dairy foods, meat and poultry are completely defrosted before cooking.

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