Range Master 90 Ceramic Manuel utilisateur

90 Ceramic

Users Guide

Installation Instructions

U1 214 02

GB/IE

Contents

2 Minute Tour Page 4

The Hob Page 9

The Grill Page 10

The Ovens Page 10

Main Oven shelves Page 11

The Handyrack Page 11

Tall oven shelves Page 11

Cooking using the timer Page 12

The clock Page 13

Oven cooking guide Page 14

Cleaning your cooker Page 15

Moving your cooker Page 17

Troubleshooting Page 18

General Safety Instructions Page 20

Installation Page 22

Circuit Diagram Page 26

Technical Data Page 27

GB/IE

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 difficult

to remove.

Glass-ceramic cookware is not

suitable because of its poor

conductivity.

1Pots and pans should have

thick, smooth, flat bottoms. This

ensures that there is the

maximum heat transfer from the hob

to the pan, making cooking quick and

energy efficient.

Never use a round bottomed Wok

even with a stand.

3The 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

flat 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).

2 Minute Tour

Be safe

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 pages

18-19 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 first use your cooker it may give off a slight odour. This should stop after a

little use.

THE HOB

More about the Hob on page 9

When you cook on a ceramic hob its

very

important to use the right sort of pans...

GB/IE

64 5

7The ratings of the cooking areas

are shown on the diagram

above.

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 find 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.

11 Never cook directly on the

surface.

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.

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.

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 drawing by each knob

indicates which area that knob

controls. This one is the right

hand dual circuit control.

The setting you need depends on the

kind of pan you use and the quantity

of food. Higher settings are required

for larger quantities of food.

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.

2 Minute Tour continues over the page...

GB/IE 2 Minute Tour - continued

THE GRILL

More about the grill on page 10

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.

A cooling fan will start to run as

soon as the grill is turned on. The fan

will continue to run while the grill (or

oven) is on and for about 10min after

it is turned off. Never turn off the

power supply to the cooker before

the cooling fan stops.

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 control knob clockwise to

heat the whole grill - turn it the other

way to just heat the right hand half.

123

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.

Make sure it is pushed right in and

touches the back stop.

Never close the grill door when

the grill is on.

4 5 The grill pan grid can be turned

over to give two grilling

positions.

GB/IE

2 Minute Tour continues over the page...

THE OVENS

More about the ovens on page 10

3When 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 oven indicator light will

glow until the oven has

reached the temperature you

selected. It will then cycle on and off

during cooking.

Turn the oven knob to the

temperature you need.

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.

4 65

The fans in both ovens circulate

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 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.

You can use the timer 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.

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.

GB/IE 2 Minute Tour - continued

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 the

oven light bulb.

Handyrack

The Handyrack should only be used

with the supplied meat tin which is

designed to fit it. Any other vessel

could be unstable.

The maximum weight which can be

held by the Handyrack is 5.5kg

(12lb).

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.

When the Handyrack is used in its

highest position, other dishes can be

cooked on the bottom shelf position

of the oven.

PARTS CHECK

You should have these loose parts with your cooker

Handyrack.

The Handyrack is explained above. It

may have been left fitted. It is easily

removable.

Meat tin

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.

GB/IE

The Hob

The hob control knobs can be turned either

clockwise or anticlockwise.

On the dual circuit sections (those with two

circles) turning the knob anticlockwise turns on

the inner circle, turning it the other way heats up

the whole area.

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 fish 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.

GB/IE

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.

Before using for the first time, run the grill full for

15 minutes (with the grill pan in position) to

dispel manufacturing odours. Open a window to

clear the smell.

Don’t leave the grill on for more than a few

moments, without the grill pan underneath it.

A cooling fan will start to run as soon as the grill

is turned on. The fan will continue to run while

the grill (or oven) is on and for about 10min after

it is turned off. Never turn off the power supply to

the cooker before the cooling fan stops.

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.

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

Both ovens are fanned ovens. The fan circulates

hot air continuously which results in faster heat

transfer to the food.

Before using for the first time, heat the oven to

200°C for 30 minutes to dispel manufacturing

odours.

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 325mm (123/4") by 305mm

(12") for the main oven and 230mm (9”) by

320mm (121/2”) for the Tall oven.

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 ‘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.

•

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.

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