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Rangemaster
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RMB75HPECGL
Table of contents
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Rangemaster RMB75HPECGL Instruction manual

RMB75HPECGL/
Ceramic Hob
User Guide
&
Installation & Service Instructions
U110605-07
Contents
1. Before You Start... 1
Ventilation 1
2. Hob Overview 4
Residual Heat Indicator, ‘H’ 5
3. Cleaning Your Hob 7
4. Troubleshooting 8
5. Installation 9
Positioning the Hob 10
Electrical Connections 12
6. Circuit Diagram 13
7. Technical Data 14
8. Warranty/After Sales Service 16

1. Before You Start...

Thank you for buying a Rangemaster hob. It should give you many years 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 ceramic hob before.
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.

Installation and Maintenance

In the UK, 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 electricity supply companies’ requirements.
Make sure that the hob is wired in and switched on.
It is recommended that this appliance is serviced annually.
Only a qualied service engineer should service the hob and only approved spare parts should be used.
Always allow the hob to cool and then switch it o at the mains before cleaning or carrying out any maintenance work, unless specied otherwise in this guide.

Ventilation

Using a cooking appliance will result in the production of heat and moisture in the room in which it is installed. Make that the kitchen is well ventilated; keep natural ventilation holes open or install a powered cooker hood that vents outside. If you have several cooking zones on or use the hob for a long time, open a window or turn on an extractor fan.

Personal Safety

Accessible parts will become hot during use and will
retain heat even after you have stopped cooking. Keep babies and children away from the hob and never wear loose–tting or hanging clothes while the appliance is in use.
When not in use make sure that the hob is switched
OFF.
Always keep combustible materials, e.g. curtains,
and ammable liquids a safe distance away from your hob.
Do not spray aerosols in the vicinity of the hob 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 hob with wet hands.
Never heat unopened food containers. Pressure
build up may make the containers burst and cause injury.
Do not use unstable saucepans. Always ensure 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 re. Use a deep fat thermometer whenever possible to prevent fat overheating beyond the smoking point.
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 water on grease res and never pick up a
aming pan. Turn o the controls 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 multipurpose dry chemical or foam­type re extinguisher.
Take care that no water seeps into the appliance.
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ArtNo.312-0001 Not cooking surface
Fig. 1.1
ArtNo.312-0003 Moving pans
ArtNo.312-0001 Not cooking surface
Fig. 1.2

Hob Care

NEVER cook food directly on the hob surface Fig. 1.1.
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 leave the hob zones switched on unless being used for cooking.
NEVER allow anyone to climb or stand on the hob.
DO NOT stand or rest heavy objects on the hob. 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 appliance immediately from the supply and arrange for its repair.
Always LIFT pans o the hob. Sliding pans may cause marks and scratches Fig. 1.3. Always turn the control to the OFF position before removing a pan.
Fig. 1.3
Fig. 1.4
DO NOT place anything between the base of the pan and the
hob surface (e.g. asbestos mats, aluminium foil, Wok stand).
Take care NOT TO PLACE HOT LIDS onto the Hob surface. Lids that have been used to cover a hot pan can “stick” or create a “vacuum” eect to the Glass Hob. Should this occur, DO NOT attempt to lift the lid o the glass surface, this may damage the glass. Instead slide the lid to the edge of the hob surface and remove, taking care not to scratch the hob surface. Alternatively wait until the lid has cooled to room temperature, the vacuum has been released, then remove the lid by lifting it from the hob surface Fig. 1.4.
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.
Care should be taken that no water seeps into the appliance.
Avoid heating an empty pan. Doing so may damage both the hob and pan.
DO NOT use abrasive cleaners/pads, oven aerosols/pads or stain removers on the surface.
We recommend that you avoid wiping any surface unit areas until they have cooled and the residual heat indicator has gone out. Sugar spills are the exception to this (see ‘Cleaning your Hob’). After cleaning, use a dry cloth or paper towel to remove any cleaning cream residue.
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Cleaning

The ceramic surface should be washed after use in order to prevent it from becoming scratched or dirty.
In the interests of hygiene and safety, the hob should be kept clean at all times as a build up in fats and other foodstus 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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Zone 2 Diameter: 150 mm Max: 1.2 kW
Zone 3 Diameter: 180 mm Max: 1.8 kW
Zone 5 Diameter: 120 / 150 mm Max: 0.7/1.7 kW
Zone 1 Diameter: 180 mm Max: 1.8 kW
Zone 4 Diameter: 180 mm Max: 1.2 kW
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2. Hob Overview

DocNo.023-0002 - Overview - RI77 hob
Fig. 2.1
Fig. 2.2
The ceramic hob comprises of ve cooking zones containing ceramic elements with dierent ratings and diameters (Fig.
2.1), each with a pan detector and residual heat indicator.
Each zone is controlled via the touch sensitive controls with an audible signal when operated (Fig. 2.2).
1. Main On/O
2. Zone On/O
3. Decrease and increase
4. Key lock

The Hob

Use only pans that are suitable for ceramic hobs. We recommend stainless steel and enamelled steel pans as pots and pans with copper or aluminium bases leave traces on the hob that are dicult to remove. Glass-ceramic cookware is not suitable because of its poor conductivity. The kind of pan you use and the quantity of food aects the setting required. Higher settings are required for larger quantities of food.
Pots and pans should have thick, smooth, at bottoms (Fig. 2.3). 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 (Fig. 2.4). If you hold a ruler across the bottom you will see a small gap in the middle. 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. Using a lid will help the contents boil more quickly.
Always take care before touching the surface, even
when the hob is turned o. It may be hotter than you
Fig. 2.3
Fig. 2.4
think!
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