Rangemaster U106140-05 User Manual
Gas FSD
Users Guide
Installation & Service Instructions
U106140 - 05
Be safe
Warning
Accessible parts will become hot in use. To avoid burns
and scalds children should be kept away.
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 the ‘General Safety Instructions’ section
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
pluged in to the electricity supply 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.
Before using for the first time, make sure that all
packing materials have been removed and then to dispel
manufacturing odours, turn the ovens to Mark 7 and run for
an hour.
Make sure the room is well ventilated to the outside air, by
opening windows or turning on a cooker hood for example.
We recommend that people with respiratory or allergy
problems should vacate the area for this brief period.
Before using the grill for the first 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.
Installation
In the UK the cooker must be installed by a Gas Safe registered
engineer. Failure to install the appliance correctly could invalidate
any warranty or liability claims and lead to prosecution
This appliance shall be installed in accordance with the
regulations in force and only in a well ventilated space. Read the
instructions before installing or using this appliance.
This appliance should not be installed in a boat or caravan.
2
Contents
Hotplate burners Page 4
The Griddle Page
Warmer Page
The Grill Page 6
The Ovens Page
The Clock Page 7
Cooking using the timer Page 9
Oven cooking Page 10
‘S’ (Slow) cooking Page 10
Oven shelves Page 11
The Handyrack Page 12
Oven light Page 12
5
5
7
Storage Page 1
Oven cooking guide Page 1
Cleaning your cooker Page 1
Moving your cooker Page 17
Troubleshooting Page 1
General Safety Instructions Page 2
Installation Page 2
Servicing Notes Page 29
Circuit Diagram Page 34
Technical Data Page 35
2
3
4
8
0
2
3
Hotplate burners
Some models have
1
a glass lid over the
hotplate. If it is not open,
lift it up at the front.
There is a safety device
which cuts off the gas
to the hotplate burners
if the lid is accidentally
closed with a burner on.
Do not use this to turn the burners off. The gas
supply is restored when the lid is raised.
The toughened glass lid is not intended as a
work surface and should not be used for this
purpose. A scratch could cause the glass to
shatter.
5
Make sure flames are under the pans. Using a lid
will help the contents boil more quickly.
Pans and kettles with concave bases or down turned
base rims should not be used.
Before closing the lid remove all pans from the
hotplate and ensure that all hotplate control knobs
are in the off position.
The drawing by each knob
2
indicates which burner that
knob controls. This is the left
hand front burner.
Each burner has a
3
special safety device
(FSD) that stops the flow of
gas if the flame goes out.
Press the igniter button, and
push in and turn a knob to
the large flame symbol ( ).
Keep holding the knob pressed in for a few seconds.
This lets gas through to the burner so the safety
device can detect the flame.
If, when you let go of the control knob, the burner
goes out, the safety device has not held in. Turn the
control to the off position and wait one minute, then
try again this time holding in the control knob for
slightly longer.
6
Simmering aids, such as asbestos or mesh mats,
are NOT recommended. They will reduce burner
performance and could damage the pan supports.
7
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.
Before closing the lid remove all pans from the
hotplate and ensure that all hotplate control
knobs are in the off position.
Note.
If you leave the gas taps in the ‘On’ position
when the lid has been closed, unburnt gas will
escape when the lid is raised.
When the spark button (IGN) is pressed, sparks
will be made at every burner, this is normal.
You can remove the burner cap and trim rings
for cleaning, see ‘Cleaning your cooker’
Adjust the flame height to suit
4
by turning the knob. On this
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.
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.
4
The Griddle
1
The griddle fits a single pan support, front to back.
It is 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.
2
Don’t put it crossways - it will not fit properly and will
be unstable.
Don’t put it on the High burner - it is not designed to
fit the High burner pan support.
5
Always leave space around the griddle for the
gases to escape. Never fit two griddles side by side.
Large pans should also be spaced well apart. The
maximum pan base diameter is 250mm.
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.
3
Position the griddle over the hotplate burners
resting on the pan support. The griddle can be
lightly brushed with cooking oil before use. Light the
hotplate burners. Adjust the flame heights to suit.
4
Preheat the griddle for a maximum of 5 minutes
before adding food. Leaving it longer may cause
damage. You can reduce the heat by turning the
control knobs towards the lower position (marked
with the small flame symbol).
Warmer
Use the warmer for keeping food warm while the
final touches are put to a meal. Turn the control
knob anti-clockwise to the on position. The ‘HOT’
indicator lights up. For best results, pre-heat
a covered serving dish for 10 minutes before
adding food to it.
CAUTION:- If a crack in the Warmer surface
becomes visible, due to accidental damage etc.,
isolate the appliance from the electricity supply
immediately by turning it off at the wall and
arrange for its repair.
DO NOT RECONNECT THE COOKER TO THE
ELECTRICITY SUPPLY UNTIL AFTER REPAIR!
5
The Grill
CAUTION: Accessible parts may be hot when
the grill is in use. Young children should be
kept away.
1
The burner does not glow red - food cooks from
the heat of the flame. The first time you light the
grill there may be a little smoke given off - this is
perfectly normal.
5
The grill has a special safety device (FSD) that stops
the flow of gas to the grill if the flame goes out.
Press the igniter button. Press in the grill knob and
turn to the large flame symbol ( ). Keep holding the
grill knob pressed for about 10 seconds. This lets gas
through to the burner so the safety device can detect
the flame.
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 button for slightly longer.
2
Remove the pan from the bottom of the grill
compartment.
3
After placing your food on the grill tray pan, slide
the grill pan onto the side supports just below the
burners. Make sure it is pushed right in and touches
the back stop.
4
Make sure the grill pan is pushed right in and
touches the back stop. Never close the grill door
while the grill is on.
6
The low position, marked with the small flame
symbol, is beyond high, not between high and off.
7
The grill pan grid can be turned over to give two
grilling positions.
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. 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.
Don’t leave the grill on for more than a few
moments, without the grill pan underneath it.
You can brown the top of dishes cooked in the
oven, under the grill. Remove the grill trivet and
place the dish onto the base of the grill pan.
Slide the grill pan along the floor of the grill
cavity.
6
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 first time, to dispel
manufacturing odours turn the ovens to
Mark 7 and run for an hour. To clear the
smell make sure the room is well ventilated
to the outside air, by opening windows or
turning on a cooker hood for example. We
recommend that people with respiratory or
allergy problems should vacate the area for
this brief period.
1
Push in and turn the knob controlling the oven to
Gas Mark 9. The oven will light automatically.
4
Dishes cooking on the central shelf will cook at the
gas mark indicated on the knob.
5
Dishes placed above the central position will be
cooked at 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.
2
Turn the control knob back to the Mark you wish to
cook on and for best results pre-heat for 15 minutes
before placing your dishes in the oven.
3
The ovens use our special ‘Heatflow’ 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.
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.
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.
6
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.
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 shown.
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.
If the key symbol ( ) appears on the left of the
display you have accidentally turned on the
key lock feature. See the section ‘Clock Special
Features’.
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To time something that’s cooking
(minute minder)
To start and stop the oven
automatically
Before you set the clock, you must have two
numbers clearly in mind.
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 ( )
button.
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 ( )
button.
At the same time
press (-) or (+) until
your required ‘stop
time’ shows.
At the same time press (-) or (+) until your
required ‘Stop Time’ shows. AUTO will show in
the display. When your cooking is finished the
beeper sounds. TURN THE OVEN KNOB TO
0 FIRST, then press once to stop the beep,
press again to return to manual cooking.
AUTO will show in the
display.
Set the oven to the required temperature. When
your cooking is finished 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.
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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.
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
first. 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 fish
should be avoided if a long delay period is
planned, especially in hot weather.
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.
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.
After a few seconds the display will revert to
show the time of day.
The oven and the clock oven control functions
can now be used normally.
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Oven cooking
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 (123/4”) by
305mm (12”).
When the oven is on, don’t leave the door open
for longer than necessary, otherwise the knobs
may get very hot.
‘S’ (Slow) cooking
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.
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 Mark 6 for 30
minutes at the beginning of the cooking
period.
• 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.
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 a baking tray for 15 minutes before
placing the dish in the centre of the tray.
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 fine.
Casseroles must be brought to boiling
point on the hotplate immediately before
‘S’ cooking.
Poultry and rolled joints should not be stuffed
before cooking. The stuffing 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.
Should further browning be necessary, uncover
the meat and increase the temperature to Mark
4 for a short period.
Cut root vegetables into small pieces
unless cooking whole, e.g. jacket
potatoes.
10
Cover dishes tightly with a lid or foil to prevent
evaporation and transfer of flavour.
Once the oven has been loaded and
the ‘S’ setting is in operation resist
the temptation to open the oven door.
Heat will be lost and the cooking time
extended.
A meat thermometer is recommended for
checking that a joint or poultry is sufficiently
cooked. Insert the probe through the thickest
part of the meat. The temperatures to be
expected are as follows.-
Beef rare 60°C / 140°F
medium 71°C / 160°F
well done 77°C / 170°F
Lamb 82°C / 180°F
Pork fresh 88°C / 190°F
cured 77°C / 170°F
Poultry 90°C / 195°F
Veal 77°C / 170°F
Oven shelves
the shelf guard should be at the back pointing upwards
The oven shelves can be easily removed and
refitted.
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 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.
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