Rangemaster Classic 90 Gas, Toledo 90 Gas, Toledo 90, 90 Gas Installation & User Manual
Classic 90 Gas
Toledo 90 Gas
Britain’s No.1 Range Cooker
USER GUIDE &
INSTALLATION INSTRUCTIONS
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
iii
Contents
1. Before you Start... 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 (optional extra) 5
The Griddle 5
The Grill 6
The Ovens 7
Operating the Ovens 8
The Clock 9
Accessories 11
Main Oven Light 11
3. Cooking Tips 12
Tips on Cooking with the Timer 12
General Oven Tips 12
4. Cooking Table 13
5. Cleaning Your Cooker 14
Essential Information 14
Hotplate Burners 14
Grill 15
Control Panel and Doors 15
Glass Fronted Door Panels (some models) 15
Ovens 16
Ret in the reverse order. 16
The Tall Oven 16
Cleaning Table 17
6. Troubleshooting 18
7. Installation 20
Dear Installer 20
Safety Requirements and Regulations 20
Provision of Ventilation 20
Location of Cooker 21
Positioning the Cooker 22
Moving the Cooker 22
Completing the Move 23
Fitting the Stability Bracket or Chain 23
Repositioning the Cooker Following
Connection
23
Levelling 24
Fitting the Oven Burner Trim 24
Gas Connection 24
Electrical Connection 25
Final Checks 26
Final Fitting 26
Customer Care 26
8. Circuit Diagram 27
9. Technical Data 28
Classic & Toledo 90 Gas U110118-06
iv
1
This User Guide covers a number of dierent models.
Although some of the illustrations will look dierent to
your particular model the functions will be the same. We
hope the meaning is clear.
Thank you for buying this cooker. It 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 gas cooker before.
CAUTION: This appliance is for cooking purposes
only. It must not be used for other purposes, for
example room heating. 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.
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 all the ovens are functional –
see the relevant section in this manual.
The cooker should be serviced only by a qualied service
engineer, and only approved spare parts should be used.
Always allow the cooker to cool and then switch it o at the
mains before cleaning or carrying out any maintenance work,
unless specied otherwise in this guide.
Peculiar Smells
When you rst use your cooker it may give o an odour. This
should stop after use.
Before using your cooker for the rst time, make sure that all
packing materials have been removed and then, to dispel
manufacturing odours, turn the ovens to gas mark 6 (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.
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 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.
Personal Safety
DO NOT modify this appliance.
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.
CAUTION: A long term cooking process has to be
supervised from time to time. A short term cooking
process has to be supervised continuously.
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.
1. Before you Start...
2
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.
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 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.
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 (Fig. 1.1). When
opening the oven stand well back and allow any steam to
disperse.
Take care that no water seeps into the appliance.
Only certain types of glass, glass-ceramic, earthenware or
other glazed containers are suitable for hotplate cooking;
others may break because of the sudden change in
temperature.
This appliance is heavy so take care when moving it.
The appliance is not intended to be operated by
means of external timer or separated remote-control
system.
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.
ArtNo.324-0001 Steam burst
Fig. 1.1
3
The 90 gas cooker (Fig. 2.1) has the following features:
A. 5 hotplate burners including a wok burner
B. A control panel
C. A grill
D. Main oven
E. Tall fan oven
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 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, press the igniter button, and 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.
ArtNo.210-0013 - 90DF - Classic anno lidded
A
B
C
D
E
F
Fig. 2.1
Fig. 2.2
2. Cooker Overview
DocNo.020-0006 - Overview - 90DF - Prof+
4
Art No. 311-0003 Simmer aids
ArtNo.311-0004 Tipping wok
ArtNo.311-0005 Wok burner & pan support
ArtNo.311-0002 Pan with rim
ArtNo.311-0001 Right pans gas
Fig. 2.4
Fig. 2.5
Fig. 2.6
Fig. 2.7
Fig. 2.8
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).
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 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 aect the durability of the
enamel and may be cleaned o with an appropriate metal
cleaner.
Fig. 2.3
5
ArtNo.311-0007 Wok stand close-up
ArtNo.090-0002 90 Griddle position
ArtNo.090-0004 Incorrect griddle position
ArtNo.311-0006 Correct wok sizes
The Wok Cradle (optional extra)
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 it is too small, the
cradle will not support it properly (Fig. 2.9).
The cradle should be used on the 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 (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.
ArtNo.311-0009 Oil on griddle
ArtNo.311-0008 Griddle positioning
Fig. 2.9
Fig. 2.10
Fig. 2.11
Fig. 2.12
Fig. 2.13
Fig. 2.14
6
The Grill
CAUTION: This appliance is for cooking purposes
only. It must not be used for other purposes, for
example room heating.
CAUTION: 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 forward using the handle
(Fig. 2.15).
The burner does not glow red when in use; food cooks from
the heat of the ame. The rst time you light the grill there
may be a little smoke given o – this is perfectly normal.
Operation
The grill has a special safety device which stops the ow of
gas if the ame goes out.
To turn on the grill, press the igniter button and then press
and hold the grill control knob to the large ame symbol (
)
for about 10 seconds (Fig. 2.16).
To heat the right-hand half, turn the knob counter-clockwise.
The neon indicator light by the grill control will come on.
If, when you release the control knob the burner goes out,
then the safety device has not held in. Turn the grill control
knob to ‘0’ and wait for one minute. Repeat the operation but
hold the button and control knob in for slightly longer.
The low position, marked with the small ame symbol, is
beyond high, not between high and o (Fig. 2.17).
For best results, slide the grill pan 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 grill pan out again.
With the trivet back in place with the food on it, slide the pan
back into the grill chamber. Make sure that it is pushed right
in.
The grill pan trivet can be turned over to give two grilling
positions (Fig. 2.18).
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.
ArtNo.331-0002 Grill pan high/low position
ArtNo.330-0003 - Grill pan w handle pulled forwards
Fig. 2.15
Fig. 2.16
Fig. 2.17
Fig. 2.18
7
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.
The left-hand oven is a programmable gas oven and the
right-hand oven is a tall fan oven.
Note: Please remember that all cookers vary so temperatures
in your new ovens may dier to those in your previous
cooker.
The Gas Oven
The gas oven uses our special ‘Heatow’ system.
As the oven burner is not hidden under the oven base you
will see the burner ames at the back of the oven (Fig. 2.19).
This is perfectly normal.
The oven is protected by a safety cut-o, which reduces
the supply of gas to the oven if the ames go out, e.g.
interruption to the mains supply. Initially the gas will burn
with a small ame but after approximately one minute the
ame will become larger indicating that the oven is full on.
Dishes cooking on the central shelf will cook at the
temperature indicated on the knob (Fig. 2.20).
Dishes placed above the central position will be cooked
at approximately 10 °C higher, dishes cooked below
approximately 10 °C lower (Fig. 2.21). You can therefore cook
dishes requiring dierent temperatures at the same time.
‘S’ (Slow) Cooking (Left-hand Oven)
The ‘S’ setting (Fig. 2.22) 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
gas mark 6 for 30 minutes at the beginning of the cooking
period.
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 ne.
Casseroles must be brought to boiling point on the hotplate
immediately before ‘S’ cooking.
DO NOT stu poultry and rolled joints before cooking.
The stung 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.
ArtNo.323-0003 Bray gas oven burner flame
ArtNo.323-0004 Gas ovens shelves 1
ArtNo.323-0005 Gas oven shelves 2
Fig. 2.19
Fig. 2.20
Fig. 2.21
Fig. 2.22
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