Rangemaster U1 234 03 User Manual
Victoriana 110 Gas
Users Guide
&
Installation Instructions
U1 234 03
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
Recipe Temperature Guide 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 17
General Safety Instructions Page 19
Installation Page 21
Circuit Diagram Page 29
Technical Data Page 30
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 page 18 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 electricity supply is connected 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 More about the burners on page 8
Some models have a glass lid
over the hotplate. If it is not
1 32
open, lift it up at the front.
There is a safety device that cuts off
the gas to the hotplate when the
lid is closed - but don’t use this to
turn the burners off.
Adjust the flame height to suit
by turning the knob. On this
4 5
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.
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. Avoid using unstable and
misshapen pans that may tilt easily
and pans with a very small base
diameter. The minimum pan
diameter recommended is 120mm
(about 4
The drawing by each knob
indicates which burner that
knob controls.
The smaller burners are for
smaller pans and simmering.
Make sure flames are under
3
/4").
Push in and turn a knob to the
large flame symbol (
press the igniter button or
light with a match.
Simmering aids, such as
asbestos or mesh mats, are
6
NOT recommended. They will
reduce burner performance and
could damage the pan supports.
) and
2 Minute Tour continues over the page...
3
2 Minute Tour - continued
The Griddle More about the griddle on page 8
The griddle is designed for
cooking food on directly.
Preheat the griddle for a
maximum of 5 minutes before
adding food. Leaving it longer
may cause damage.
Before turning on always
check that the reflector is in
position below the griddle
plate.
A griddle
B element
C reflector
Brush the griddle with oil (if
required) before adding the
54
food. To reduce the heat, turn
the control towards the ‘min’
setting. Personal experience will
soon familiarise you with the
correct setting to use for cooking.
Don’t use pans of any kind on
the griddle. The griddle
31 2
surface is non-stick and metal
cooking utensils (e.g. spatulas) will
damage the surface. Use heat
resistant plastic or wooden
utensils.
4
The Grill More about the grill on page 8
CAUTION: Accessible parts may be hot when the grill is in use. Young children should be kept
away.
The burner does not glow red
- food cooks from the heat of
1 2
the flame. The first time you
light the grill there may be a little
smoke given off - this is perfectly
normal.
Natural gas cookers
Press in the grill knob, turn to
the large flame symbol (
4 4
and press the igniter button or
light with a match..
)
Remove the pan from the
bottom of the grill
compartment.
After placing your food on the
grill tray pan, slide the grill
3
pan onto the side supports.
Make sure it is pushed right in and
touches the back stop.
LP gas cookers
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 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 button for slightly longer.
For best results preheat for 2
minutes with the grill pan in
5
position. After placing your
food on the grill pan grid, slide the
grill pan onto the side supports.
Adjust the grill 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
6
grilling positions.
2 Minute Tour continues over the page...
5
2 Minute Tour - continued
The Ovens More about the oven on page 9
The drawing by each knob
indicates which oven that
1 2 3
knob controls - this is the right
hand oven control knob.
Push in and turn the knob
controlling the oven to Gas
Mark 9. The oven will light
automatically.
Both ovens are 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.
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.
The two ovens in your cooker
use the our special ‘Heatflow’
system.
Turn the control knob back to
the Mark you wish to cook on.
4 5
For more detail on the Gas
Mark system please see page 12.
For best results pre-heat the oven
for 15 minutes before placing your
dishes in it.
The Heatflow system produces
a variation in temperature
from the top to the bottom of
the oven. What you set with the
oven control knob is the
temperature at the middle of the
oven.
6
Mark higher, dishes cooked below
approx. one gas Mark lower. You
can therefore cook dishes
requiring different gas Marks at the
same time.
Slow cooking
More about slow cooking on page 10
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.
Dishes placed above the
central position will be
cooked at approx. one gas
6
The Timer Clock
More about the clock on page 11
Oven light
Warmer
You can use the timer to turn the
ovens on and off. Check clock is
set to time of day.
To set the time of day
Pull out and turn bottom knob
clockwise to set time.
Check that ( ) is showing in
timer window.
Check that the 'Start Time Hand' is
positioned under the hour hand.
Press the appropriate button to
turn on one of the oven lights.
If one of the oven lights fail,
turn off the power supply before
you change the bulb. See the
‘Troubleshooting’ section for
details on how to change an
oven light bulb.
Storage
The bottom drawer is for storing
oven trays and other cooking
utensils. It can get very warm,
don’t store anything in it that may
melt or catch fire. The drawer can
be removed completely by pulling
it right out and up.
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.
Use only heat resistant dishes.
Handyrack
More about the Handyrack on
page 9.
TThe Handyrack fits to the left
hand oven door only and should
only be used with the supplied
meat tin; any other vessel could be
unstable.
Food cooking on it is easy to
attend to, because it’s accessible
when the door is open. It can be
fitted at two different
heights. The oven
shelves must be
rearranged to suit. To
fit the Handyrack,
locate one side of it
on the door
bracket, and
then spring
the other side
out to clip it
onto the
other
bracket.
PAR TS CHECK You should have these lose parts with your cooker
Levelling tool.
Your installer may have left this
loose.
Alternatively it may have been
left behind the storage drawer.
Meat tin
Handyrack.
7
See page 14. You will only need it
if you want to move your cooker
The Hotplate burners
The Warmer
You should read ‘hotplate burners’ in
the ‘2 Minute Tour’ before all the
following information
When the spark button is pressed, sparks
will be made at every burner - this is
normal.
If after lighting, a hotplate burner’s flame goes
out, turn it off and leave it for one minute
before relighting it.
You can remove the burner top parts for
cleaning, see pages 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 which
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. Smaller pans will be unstable.
Pans and kettles with down turned base rims
should not be used.
The Griddle
You should read ‘griddle’ in the
‘2 Minute Tour’ before all the following
information
The top surface of the griddle has been coated
with a special non-stick finish to make it easier
to clean. To protect the coating always use heat
resistant plastic, wooden or nylon utensils,
avoid using metal cooking utensils as they may
scratch and damage the non-stick coating.
As a guide refer to the cooking chart below.
After cooking allow the griddle to cool before
cleaning.
Use the following heat settings as a guide for
griddle cooking. Preheat for 5 minutes before
cooking.
Experience will soon familiarise you with the
correct setting to use for cooking.
After cooking allow the griddle to cool before
cleaning.
The Warmer can be used for keeping food
warm while the final touches are put to a meal.
For best results preheat a covered serving dish
for 10 minutes on the Warmer before adding
the food. Use heat resistant dishes only.
Turn the control knob clockwise to the 'On'
position. The 'HOT' indication light glows on
the Warmer.
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!
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.
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.
The grill pan grid can be turned over to
give two grilling positions.
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.
8
The Ovens
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 320mm by
290mm.
When the oven is on, don’t leave the door open
for longer than necessary, otherwise the knobs
may get very hot.
Both ovens are 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.
• Always leave a ‘fingers 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.
• Plates can be warmed in the ovens 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 Handyrack
You should read ‘the Handyrack’ in the
‘2 Minute Tour’ before all the
following information
The maximum weight which can be held by the
Handyrack is 5.5kg (12lb). It should only be
used with the supplied meat tin which is
designed to fit the Handyrack. Any other vessel
could be unstable.
It can be fitted at two different heights. One of
the oven shelves must be removed and the
other positioned to suit.
When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position 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.
To fit the Handyrack, locate one side of it on
the door bracket.
• To reduce fat splashing when you add
vegetables to hot fat around a roast, dry
them thoroughly or brush lightly with
cooking oil.
• 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.
• Where dishes may boil and spill over
during cooking, place them on a baking
tray.
Then spring the other side out to clip it onto
the other bracket.
9
‘S’ (Slow) cooking
The ‘S’ setting is a low temperature
setting.
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.
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.
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
The oven control settings and
cooking times given opposite 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 until the oven
indicator light goes out.
Recipe Temperature Guide
This recipe temperature guide will help you
select a Gas Mark when the recipe says, for
example, “use a moderately hot oven”
Gas Heat
Mark of Oven Types of dishes to cook
‘S’ Slow ‘S’ cooking, Warming plates and
dishes. Keeping food hot.
1 Cool Baking custards. Milk puddings.
Very rich fruit cakes, i.e.
Christmas.
2 Cool Braising. Casseroles. Rich fruit
cake
3 Warm Low temperature roasting,
Biscuits. Rich plain cakes.
4 Moderate Plain cakes.
5 Fairly Hot Baked fish, Small cakes.
6 Hot High temperature roasting. Choux
pastry. Shortcrust pastry, Genoese
cake.
7 Hot Rich dough breads, Flaky and
rough puff pastry, High
temperature roasting.
8 Very Hot Plain dough bread. Puff pastry.
9 Very Hot Browning ready cooked dishes.
10
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