Range Master Classic 110 User manual

Classic 110 Gas

Users Guide

Installation Instructions

U1 208 03

Contents

Contents Page 2

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

Main Oven shelves 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

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.

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.

If you have not used a gas cooker before, we recommend you read pages 20-21 where 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

More about the burners on page 8

The drawing by each knob

indicates which burner that knob

controls. Push in and turn a

knob to the large flame symbol ( )

and press the igniter button or light

with a match.

Simmering aids, such as

asbestos or mesh mats, are

NOT recommended. They will

reduce burner performance and

could damage the pan supports.

Adjust the flame height to suit

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.

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 43/4").

The Wok burner is designed to

provide even heat over a large

area. It is ideal for large pans

and stir frying. For heating smaller

pans the smaller burners may be

more efficient.

2 Minute Tour - continued

Preheat the griddle for a

maximum of 5 minutes before

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.

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.

The Griddle

More about the griddle on page 8

Don’t put it crossways - it will

not fit properly and will be

unstable.

Don’t put it on the Wok burner - it is

not designed to fit the Wok burner

pan support.

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 non-

stick and metal cooking utensils (e.g.

spatulas) will damage the surface.

Use heat resistant plastic or wooden

utensils.

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 (10in).

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

kept away.

THE GRILL

More about the grill on page 8

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 burners. Make sure it is

pushed right in and touches the back

stop.

1 2 3

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.

5For 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 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.

The low position, marked with

the small flame symbol, is

beyond high, not between high

and off.

Never close the grill door when

the grill is on.

Press in the grill knob, turn to

the large flame symbol ( ) and

press the igniter button or light

with a match.

Natural gas cookers 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.

7The grill pan grid can be turned

over to give two grilling

positions.

2 Minute Tour continues over the page...

Dishes placed above the central

position will be cooked at

approximately one gas Mark

higher, dishes cooked below

approximately one gas Mark lower.

You can therefore cook dishes

requiring different gas Marks at the

same time.

Dishes cooking on the central

shelf will cook at the gas mark

indicated on the knob.

THE OVEN

More about the oven on page 9

Push in and turn the knob

controlling the oven to Gas Mark

9. The oven will light

automatically.

Turn the control knob back to

the Mark you wish to cook on

and for best results pre-heat the

oven for 15 minutes before placing

your dishes in it.

3The two ovens in your cooker

use the 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.

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.

You can use the timer to turn

the oven on and off. Check

clock is set to time of day.

To set the time of day

More about the clock on page 13

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.

2 Minute Tour - continued

Oven light

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.

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.

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.

Storage

The bottom drawer is for storing oven

trays and other cooking utensils. It

can get very warm, don’t store

anything in it which may melt or

catch fire. The drawer can be

removed completely by pulling it right

out and up.

Handyrack

More about the Handyrack on page

The Handyrack fits to the left hand

oven door onl

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.

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 door bracket.

Then spring the other side out to clip

it onto the other bracket.

The hotplate burners

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 43/4"). 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

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.

The Warmer

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.

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.

DONOT 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 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.

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.

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 (12 l/2") 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.

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.

•

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 self cleaning 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.

•

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.

Oven shelves

the shelf guard should be at the back pointing upwards

The oven shelves can be easily removed and

refitted.

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.

The Handyrack

You should read ‘the oven’ in the

‘2 Minute Tour’ before all the following

information

The maximum weight that 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.

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.

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.

‘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

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