Range Master Toledo 90 Gas User manual

90 Gas

Users Guide

Installation & Service Instructions

U102050-06

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 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.

Before using for the ﬁrst time, make sure that all packing materials

have been removed and then to dispel manufacturing odours, turn on

the ovens 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 CORGI 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.

Contents

Hotplate burners Page 4

The Griddle Page 5

The Grill Page 6

The Main (Gas) Oven Page 7

The Main Oven shelves Page 8

The Handyrack Page 8

The Main Oven light Page 9

‘S’(Slow) cooking Page 9

The Tall Oven (electric) Page 10

The Clock Page 11

Cooking using the timer Page 12

Oven cooking Page 13

Main Oven cooking guide Page 14

Tall Oven cooking guide Page 15

Cleaning your cooker Page 16

Moving your cooker Page 19

Troubleshooting Page 20

General Safety Instructions Page 22

Installation Page 24

Servicing Notes Page 31

Circuit Diagram Page 36

Technical Data Page 37

Hotplate burners

The drawing by each knob indicates which burner

that knob controls.

Press the igniter button, and push in and turn a knob

to the large ﬂame symbol ( ). Alternatively light with

a match.

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.

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.

Simmering aids, such as asbestos or mesh mats,

are NOT recommended.They will reduce burner

performance and could damage the pan supports.

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.

Pans and kettles with down turned base rims should

not be used.

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.

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 the ‘Cleaning your cooker’

section of these instructions.

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.

The Griddle

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.

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.

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.

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).

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.

The Grill

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 the 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.

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.

Make sure the grill pan is pushed right in and

touches the back stop.Never close the grill door

while the grill is on.

Natural gas

5Press the igniter

button and press in

and turn the grill knob

to the large ﬂame

symbol ( ).When the

ﬂame lights release

the igniter button.

LP Gas

The grill has a special safety device that stops the

ﬂow of gas to the grill if the ﬂame goes out.Turn the

knob to the large ﬂame symbol ( ).

Press the igniter button.Press in the grill knob - this

lets gas through to the burner. Keep holding the grill

knob pressed 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.

The low position, marked with the small ﬂame

symbol, is beyond high, not between high and off.

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.

The Main (Gas) Oven

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. 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.

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 for 15 minutes

before placing your dishes in the oven.

The Main oven in your cooker 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.

Dishes cooking on the central shelf will cook at the

gas mark indicated on the knob.

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.

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 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”) for the main oven and 230mm (9”)

by 320mm (121/2”) for the Tall oven.

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.

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.

The Main 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.

The Handyrack

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 Handyrack ﬁts to the left hand oven door

only. 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.

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.

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 Main Oven light

Press the button to turn on the oven light.

If the oven light fails, turn off the power

supply before you change the bulb. See the

‘Troubleshooting’ section for details on how

to change an oven light bulb.

‘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.

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 Tall Oven (electric)

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 oven to

230°C 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.

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.

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.This is perfectly

normal.

The fan in the 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.

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 small quantities

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.

When the oven is on, don’t leave the door open

for longer than necessary, otherwise the knobs

may get very hot.

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.

The wire shelves should always be pushed

ﬁrmly 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 230mm (9”) by 320mm

(121/2”) for the Tall oven and 325mm (123/4”) by

305mm (12”) for the Main oven.

• 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.

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