Rangemaster U102200-04 User Manual

Ceramic Electric

Users Guide

Installation & Service Instructions

U102200 - 04

Be safe

Warning

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

Do not stand or rest heavy objects on the hob. Although the ceramic surface is very strong, a sharp blow or sharp falling object might cause the surface to crack. As soon as any crack in the surface becomes visible disconnect the appliance immediately from the supply and arrange for its repair. Care should be taken that no water seeps into the appliance.

During use, and afterwards, the appliance will be warm, so be careful with little children. If the younger members of your family are allowed into the kitchen we strongly advise that they are kept under supervision at all times.

If you have not used a ceramic electric cooker before, we recommend you read the ‘General Safety Instructions’ where we describe some basic guidelines on how to use your cooker safely.

Electricity on

Make sure that the electricity supply is turned on.

Peculiar smells

When you ﬁ rst use your cooker it may give off a slight odour. This should stop after a little use.

Contents

The Hob Page 4 The Grill Page 6 The Ovens Page 7 The Clock Page 8 Cooking using the timer Page 9 Oven cooking Page 10 Oven shelves Page 10 The Handyrack Page 11 Oven light Page 11 The Browning Element Page 11 Storage Page 11 Moving your cooker Page 12 Oven cooking guide Page 13 Cleaning your cooker Page 14 Troubleshooting Page 16 General Safety Instructions Page 18 Installation Page 20 Servicing Notes Page 24 Circuit Diagram Page 28 Technical Data Page 29

The Hob

When you cook on a ceramic hob its very important to use the right sort of pans...

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 difﬁ cult to remove.

Glass-ceramic cookware is not suitable because of its poor conductivity.

Pots and pans should have thick, smooth, ﬂ at bottoms. This ensures that there is the maximum heat transfer from the hob to the pan, making cooking quick and energy efﬁ cient.

Never use a round bottomed Wok even with a stand.

The very best pans have bases that are very slightly curved in when cold. 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 ﬂ 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 (such as lime specks).

Always use pans that are the same size as (or slightly larger than) the areas marked on the hob top. 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 off the hob. Sliding pans may cause marks and scratches. Always turn the control to the off position before removing a pan.

There are indicator lights for each of the cooking areas. These come on when a hob control is turned on and stay lit while the surface cools. Always take care before touching the surface even when it is turned off - it may be hotter than you think.

The ratings of the cooking areas are shown on the diagram above.

On the right of the hob is Warmer. Use the warmer for keeping food warm while the ﬁ nal touches are put to a meal. Turn the control knob anti-clockwise to the on position.

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

Use only heat resistant dishes.

Although the ceramic surface is very strong, a heavy or sharp falling object (a salt cellar for example) might cause the surface to crack. If you ﬁ nd a crack in the surface immediately disconnect the appliance from the supply and arrange for its repair.

Care should be taken that no water seeps into the appliance.

The areas marked with two concentric circles have an inner and an outer element. Turn the control knob clockwise to heat the whole area for larger pans

- turn it the other way to just heat the inner part for smaller pans.

Never cook directly on the surface.

The kind of pan you use and the quantity of food affects the setting required. Higher settings are required for larger quantities of food.

Naturally, the surface must be washed after use in order to prevent it from becoming scratched or dirty.

When cooking on the hob you may see the hob area you are using switch off 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.

Sugar spillage will permanently damage the hob and therefore must be cleaned off with care immediately. Never let sugar spillage cool before trying to remove it.

If sugar or foods with high sugar content, aluminium foil or plastic items are accidentally allowed to melt on the hob surface remove them immediately from the hot cooking area using a scraper to avoid any possible damage to the surface. See ‘Cleaning your cooker’.

Never cut directly on the cooking surface. Don’t cook directly on the hob surface i.e.

without a pan or utensil

Don’t use the hob as a work surface Don’t drag or slide utensils across the hob

surface Don’t place anything between the base of the

pan and the hob surface (i.e. asbestos mats, aluminium foil, Wok stand)

Don’t leave utensils, foodstuffs or combustible items on the hob when it is not in use. (e.g. tea towels, frying pans containing oil)

Don’t place plastic or aluminium foil, or plastic containers on the hob

Don’t leave the hob zones switched on unless being used for cooking

Don’t place large preserving pans or ﬁ sh kettles across two heating zones

Don’t place utensils partly covering a heating zone. Always place utensils centrally.

Never allow anyone to climb or stand on the hob.

The Grill

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

Remove the pan from the bottom of the grill compartment.

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

The grill has two elements that allow either the whole area of the pan to be heated or only the right hand half of the grill pan to be heated. Turn the knob to position 3.

For best results preheat for 2 minutes with the grill pan in position. After placing your food on the grill pan grid, slide the grill pan onto the side supports. Adjust the heat to suit by turning the knob.

Make sure it is pushed right in and touches the back stop.

Never close the grill door when the grill is on.

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

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.

For best results, especially with 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.

You can brown the top of dishes cooked in the oven, under the grill by placing the dish onto the base of the grill pan which can easily slide along the ﬂ oor of the grill cavity.

The Ovens

During use the appliance becomes hot. Care should be taken to avoid the touching heating elements inside the ovens.

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, heat the ovens to 200°C for 30 minutes to dispel manufacturing odours. Open a window to clear the smell.

THE LEFT HAND OVEN

The left hand conventional oven is ﬁ tted with two heating elements, one visible in the top of the oven and the second under the oven base. Be careful to avoid touching the top element and element deﬂ ector when placing or removing items from the oven.

THE RIGHT HAND FAN OVEN

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

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

Turn the oven knob to the temperature you need.

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

During cooking, food naturally produces steam, particulary 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 and the bottom of the left hand door. This is perfectly normal. Steam can condense to water droplets on the cool outer trim or the oven door. 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.

Take care when opening the oven door as there may be a momentary puff of steam when the oven door is opened. Stand well back and allow any steam to disperse

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 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.

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 the time you want to cook for is shown.

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

To stop automatically

Use when you have started the oven manually.

Press and hold the Stop Time (

)

buttton.

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

once to stop the beep,

press

again to return to manual cooking.

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 ( ) buttton.

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

once to stop the beep, press again to

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

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.

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.

Press the ‘+’ button once. ‘On’ will appear on the display.

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

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.

Fruit pies, custard tarts or similar wet mixtures on top of uncooked pastry are only satisfactory if there is a short delay period. Dishes containing leftover cooked meat or poultry should not be cooked automatically if there is a delay period.

Whole poultry must be thoroughly defrosted before placing in the oven. Check that meat and poultry are fully cooked before serving.

Oven cooking

A cooling fan will start to run as soon as an oven is turned on. The fan will continue to run while the oven (or grill) is on and for about 10min after it is turned off. At low oven settings the fan may cycle on and off. Never turn off the power supply to the cooker before the cooling fan stops

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 320mm (12

/2”) by

305mm (12”).

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.

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.

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

• To reduce fat splashing when you add

vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.

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

• Where dishes may boil and spill over during cooking, place them on a baking tray.

Oven shelves

the shelf guard should be at the back pointing upwards

As well as the ﬂ at shelves some models are supplied with a drop shelf. The drop shelf increases the possibilities for oven shelf spacing.

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.

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.

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