Rangemaster Toledo 90 Gas User Manual
Toledo 90 Gas
Users Guide
&
Installation Instructions
U1 228 02
Contents
2 Minute Tour Page 3
The hotplate burners Page 8
The griddle Page 8
The Warmer Page 8
The grill Page 8
The ovens Page 9
The Handyrack Page 9
‘S’ (Slow) cooking Page 10
Oven cooking guide Page 11
Cooking using the timer Page 12
The clock Page 13
Cleaning your cooker Page 14
Moving your cooker Page 16
Troubleshooting Page 18
General Safety Instructions Page 20
Installation Page 22
Circuit Diagram Page 30
Technical Data Page 31
2
2 Minute Tour
Be safe
You need clean fresh air - so does your cooker. Burner flames produce exhaust gases, heat and
moisture. Make sure that the kitchen is well ventilated: keep natural ventilation holes open or
install a powered cooker hood that vents outside. If you have several burners on or use the cooker
for a long time, open a window or turn on an extractor fan. For more detail see the Installation
Instructions.
We recommend you read pages 20 & 21 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 first use your cooker it may give off a slight odour. This should stop after a little use.
HOTPLATE BURNERS
The drawing by each knob
indicates which burner that knob
1
controls. Push in and turn a
knob to the large flame symbol ( )
and press the igniter button or light
with a match.
More about the burners on page 8
Adjust the flame height to suit
by turning the knob. On this
2
cooker the low position is
beyond high, not between high and
off. The small flame marks the ‘low
position’. Turn the knob towards it
after the contents of a pan have
boiled.
Make sure flames are under the
pans. Using a lid will help the
3
contents boil more quickly.
Pans and kettles with concave bases
or down turned base rims should not
be used.
Simmering aids, such as
asbestos or mesh mats, are
4
NOT recommended. They will
reduce burner performance and
could damage the pan supports.
Avoid using unstable and
misshapen pans that may tilt
5
easily and pans with a very
small base diameter e.g. milk pans,
single egg poachers. The minimum
pan diameter recommended is
120mm (about 43/4").
2 Minute Tour continues over the page...
3
The Wok burner is designed to
provide even heat over a large
6
area. It is ideal for large pans
and stir frying. For heating smaller
pans the smaller burners may be
more efficient.
THE GRIDDLE
2 Minute Tour - continued
The griddle fits a single pan
support, front to back. It is
1
designed for cooking food on
directly. Don’t use pans of any
kind on it. The griddle surface is nonstick and metal cooking utensils (e.g.
spatulas) will damage the surface.
Use heat resistant plastic or wooden
utensils.
Preheat the griddle for a
maximum of 5 minutes before
4
adding food. Leaving it longer
may cause damage. The controls
can be turned to a lower position
simply by turning the control knobs
towards the lower position marked
with the small flame symbol.
Don’t put it crossways - it will
not fit properly and will be
2
unstable.
Don’t put it on the Wok burner - it is
not designed to fit the Wok burner
pan support.
Always leave space around the
griddle for the gases to escape.
5
Never fit two griddles side by
side. Large pans should also be
spaced well apart. The maximum
pan base diameter is 250mm (10in).
Position the griddle over the
hotplate burners resting on the
3
pan support. The griddle can be
lightly brushed with cooking oil
before use. Light the hotplate
burners. Adjust the flame heights to
suit.
The Griddle
Use the following heat settings as a guide for griddle cooking.
High/medium:
Drop scones, Bacon, Chops, Steak, Burgers.
Medium/low:
Potato cakes, Eggs, Fish cakes.
Experience will soon familiarise you with the correct setting to use for cooking. After cooking allow the
griddle to cool before cleaning.
Don’t put it on the Wok burner - it is not designed to fit the Wok burner pan support.
4
THE GRILL
CAUTION: Accessible parts may be hot when the grill is in use. Young children should be
kept away.
More about the grill on page 8
The burner does not glow red food cooks from the heat of the
1 2
flame. The first 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.
Natural gas cookers LP gas cookers
Press in the grill knob, turn to
the large flame symbol ( ) and
4
press the igniter button or light
with a match.
The grill has a special safety device with stops the flow of gas to the grill
if the flame goes out. Turn the knob to the large flame symbol ( ). Press
4
in the grill knob. This lets gas through to the burner. Keep holding the
knob pressed in and press the igniter button or light with a match. Keep
holding the button 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 control knob for slightly longer.
After placing your food on the
grill tray pan, slide the grill pan
3
onto the side supports just
below the burners. Make sure it is
pushed right in and touches the back
stop.
The low position, marked with
the small flame symbol, is
5
beyond high, not between high
and off.
Never close the grill door when
the grill is on.
For best results preheat for 2
minutes with the grill pan in
6
position. After placing your food
on the grill pan grid, slide the grill pan
onto the side supports just below the
burners. Adjust the flame height to
suit by turning the knob.
Make sure it is pushed right in and
touches the back stop.
2 Minute Tour continues over the page...
5
The grill pan grid can be turned
over to give two grilling
7
positions.
2 Minute Tour - continued
THE MAIN (GAS) OVEN
Push in and turn the knob
controlling the oven to Gas Mark
1
9. The oven will light
automatically.
More about the oven on page 9
Turn the control knob back to
the Mark you wish to cook on
2
and for best results pre-heat the
oven for 15 minutes before placing
your dishes in it.
The Main oven in your cooker
use the our special ‘Heatflow’
3
system.
Because the oven burner is not
hidden under the oven base you will
see the burner flames at the back of
the oven - this is perfectly normal.
Initially the gas will burn with a small
flame but after approximately one
minute the flame will become larger
indicating that the oven is full on.
Dishes cooking on the central
shelf will cook at the gas mark
4
indicated on the knob.
Handyrack
More about the Handyrack on page 9.
(Main Oven)
door bracket.
Then spring the other side out to clip it onto
the other bracket.
Dishes placed above the central
position will be cooked at
5
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.
The Handyrack fits to the left hand
oven door onl
is easy to attend to, because it’s
accessible when the door is open.
It can be fitted at two different
heights. One of the oven shelves
must be removed and the other
positioned to suit.
To fit the Handyrack,
locate one side of it on the
y.
Food cooking on it
Slow cooking
6
More about slow cooking on
page 9.
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.
Oven light
Press the button to turn
on the Main oven light.
If the oven light fails,
turn off the power
supply
change the bulb. See
the ‘Troubleshooting’
section for details on
how to change an oven
light bulb.
before you
6
THE TALL OVEN
(
ELECTRIC
) More about the tall oven on page 9
Turn the oven knob to the
temperature you need.
1
The fan in the oven circulates
hot air continuously, which
4
means faster more even
cooking.
The recommended cooking
temperatures for a fanned oven are
generally lower than a non-fanned
oven.
The oven indicator light will glow
until the oven has reached the
2
temperature you selected. It will
then cycle on and off during cooking.
The fan only setting. The fan
circulates air inside the oven but
5
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.
When cooking foods with high
water content (e.g. oven chips)
3
there may be some steam
visible at the grille at the rear of the
hotplate. This is perfectly normal.
THE CLOCK
You can use the timer to turn the
ovens on and off. Check clock is set
to time of day.
More about the clock on page 12
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.
7
The hotplate burners
The Ovens
You should read ‘hotplate burners’ in the ‘2
Minute Tour’ before all the following
information
If a burner flame goes out, turn the control knob
off and leave it for one minute before relighting it.
You can remove the burner parts for
cleaning, see page 14.
You should wipe the enamel top surface of the
cooker around the hotplate burners as soon as
possible after spills occur. Try to wipe them off
while the enamel is still warm.
Avoid using unstable and misshapen pans that
may tilt easily and pans with a very small base
diameter e.g. milk pans, single egg poachers.
The minimum pan diameter recommended is
120mm (about 4
unstable.
Pans and kettles with down turned base rims
should not be used.
3
/4"). Smaller pans will be
The Grill
You should read ‘grill’ in the 2 Minute Tour’
before all the following information
Never close the grill door while the grill is
on.
Don’t leave the grill on for more than a few
moments, without the grill pan underneath it.
You should read ‘the oven’ in the
‘2 Minute Tour’ before all the following
information
The wire shelves should always be pushed firmly
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
(12") for the main oven and 230mm (9”) by
320mm (12
When the oven is on, don’t leave the door open
for longer than necessary, otherwise the knobs
may get very hot.
• Always leave a ‘fingers width’ between dishes
on the same shelf This allows the heat to
circulate freely around them.
•
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.
1
/2”) for the Tall oven.
3
/4") by 305mm
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.
The grill pan grid can be turned over to give two
grilling positions.
The Main (gas) oven
The oven is protected by a safety cut off, which
reduces the supply of gas to the oven if the
flames 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.
• Sufficient 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.
8
The Tall (electric) oven
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.
Main Oven shelves
the shelf guard should be at the back pointing upwards
The oven shelves can be easily removed and
refitted.
The Handyrack
You should read ‘the oven’ in the
‘2 Minute Tour’ before all the following
information
The maximum weight which can be held by the
Handyrack is 5.5kg (12lb).
When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position of the oven 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.
The roasting tray supplied with the oven fits into
the Handyrack.
Tall oven shelves
The tall oven is supplied with four normal
cooking shelves
To refit the shelf, line up the shelf with a groove
in the oven side and push the shelf back until the
ends hit the shelf stop. Lift up the front so the
shelf ends clear the shelf stops, and then lower
the front so that the shelf is level and push it fully
back.
and a plate warming shelf.
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 oven control settings and
cooking times given over the page
are intended to be used only as a
guide. Individual tastes may require
the temperature to be altered to
provide a preferred result.
Always leave at least one runner
space between shelves when 2 tier
cooking. Place baking trays,
individual cake tins or baking dishes
centrally on the oven shelf. For best
results pre-heat the oven for 15mins
(Main oven) or until the oven
indicator light goes out (Tall oven).
9
Main Oven cooking guide
GAS SHELF POSITION APPROXIMATE COOKING TIME
Meat MARK FROM TOP
Beef (no bone) 3 3-4 30-35mins. per 500g.+30-35 mins.
6 3-4 20-25mins. per 500g.+20-25 mins.
Lamb 3 3-4 30-35mins. per 500g.+30-35 mins.
6 3-4 25-30mins. per 500g.+25-30 mins.
Pork and Veal 3 2-3 35-40mins. per 500g.+35-40 mins.
6 3-4 25-30mins. per 500g.+25-30 mins.
Poultry
Chicken (2.3kg) 3 3-4 20-25mins. per 500g.+20-25 mins.
6 3-4 15-20mins. per 500g.+15-20 mins.
Turkey (4.5kg) 3 3-4 25-30mins. per 500g.+25-30 mins.
6 3-4 20mins. per 500g.+20 mins.
(over 4.5kg) 3 4 20mins. per 500g.+20 mins.
6 4 15mins. per 500g.+15 mins.
Duck/ duckling 3 4 25-30mins. per 500g.
6 4 20mins. per 500g.
Casseroles
1-2 3-4 2-4 hours according to recipe.
Thoroughly thaw frozen joints
before cooking. Meat may be
roasted at Mk. 7 and the cooking
time adjusted accordingly. For
stuffed and rolled meats, add
approx. 10 min. per 500g. or
cook at Mk. 6 or 20min, then
Mk. 3 for the remainder.
For stuffed poultry, you could
cook at Mk. 6 for 20mins. and
then Mk.3 for remainder. Don’t
forget to include the weight of the
stuffing. For fresh or frozen
prepacked poultry, follow
instructions on the pack.
Thoroughly thaw frozen poultry
before cooking.
Yorkshire Pudding
7 2 Large tin 30-35 mins. Individual, 10-20 mins.
Fish
5 2 Fillets 15-20 mins. Whole 15-20mins. per 500g.
5 2 Steaks according to thickness.
Cakes
Very rich fruit 1 4 45-50mins. per 500g. of mixture.
Christmas/ wedding etc.
Fruit 180mm tin 2 4 2 to 21/2 hours.
Fruit 230mm tin 2 4 Up to 31/2 hours.
Madeira 180mm 3 4 80-90 mins.
Queen cakes 5 2 & 4 or 3 15-25 mins.
Scones 7 2 & 4 or 3 10-15 mins.
Victoria sandwich
180mm tin 4 2 & 4 or 3 20-30mins.
230mm tin 4 2 & 4 or 3 30-40 mins.
Desserts
Shortcrust tarts 6 2 & 4 40-60 mins. on pre-heated tray.
Fruit pies 6 2-3 35-45 mins.
Tartlets 6 2-3 10-20 mins. according to size.
Flaky/rough puff 7 2-3-4 20-40 mins. according to size.
Puff pastry 8 2-3-4 20-40 mins. according to size.
Meringues ‘S’ 3 11/2 to 2 hrs.
Baked egg custard 3 3 45-60 mins.
Baked sponge
pudding 5 3 40-45 mins.
Milk pudding 1-2 3 2-3 hrs.
When two tier cooking leave at
least one runner space between
shelves. Position the baking tray
with the front edge along the
front of the oven shelf.
Rich fruit cakes made with self-
raising flour should be cooked on
Mk.4 for the first half hour at
least and then finished at the
setting shown.
If cooking more than one tart at
the same time, swap them over
at approx. 25 mins. For even
browning the maximum size of
baking tray recommended is
320mm x 305mm. This ensures
free heat circulation.
If cooking a two tier load, when
the top tray is removed, the tray
in the lower position should be
raised to the higher shelf, or the
trays interchanged, for the
remaining cooking time.
10
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