Range Master 110 DUAL FUEL U109600-02 User manual
110 Dual Fuel
with Glide-out™ grill
Users Guide
Installation & Service Instructions
U109600-02
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
Make sure that the gas supply is turned on and that the cooker is wired in and switched on.
The cooker needs electricity.
When you first use your cooker it may give off a slight odour. This should stop after a little use.
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.
Hotplate Burners Page 4
The Griddle Page 5
The Wok cradle Page 6
The Glide-out™ Grill Page 7
The Ovens Page 8
The Clock Page 9
Both Ovens Page 11
Multi-function oven Page 12
Handyrack Page 13
Oven shelves Page 14
Storage Page 15
Multi-function Oven cooking guide Page 16
Oven Cooking chart - Conventional and full Fan oven functions Page 17
Cleaning your cooker Page 18
Moving your cooker Page 22
Troubleshooting Page 23
General Safety Instructions Page 25
Installation Page 27
Conversion to LP gas Page 33
Servicing Notes Page 34
Circuit Diagram Page 38
Technical Data Page 39
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 ( ).
Adjust the flame height to suit by turning the knob.
On this cooker the low position is beyond high,
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 (about 43/4").
The Wok burners are designed to provide even heat
over a large area. They are ideal for large pans and stir
frying. For heating smaller pans the smaller burners may
be more efficient.
If after lighting, a hotplate burner’s flame goes
out, turn it off and leave it for one minute before
relighting it.
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.
Use of aluminium pans may cause metallic marking
of the pan supports. This does not affect the
durability of the enamel and may be cleaned off
with a metal cleaner such as 'Brasso'.
The griddle fits the centre left 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 burners - it is not designed to fit
the Wok burner pan supports.
Position the griddle over the hotplate burners resting
on the pan support.
Check that it is securely located.
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. 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.
Always leave space around the griddle for the gases to
escape. fit two griddles side by side. Large pans
should also be spaced well apart.
Use the following heat settings as a guide for
griddle cooking.
Drop scones, Bacon, Chops, Steak, Burgers.
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 a Wok burner - it is not designed to
fit the Wok burner pan supports.
The Rangemaster Wok cradle is designed to fit a
TyphoonTM Professional 14” Wok.
If you use a different Wok make sure that it fits the
cradle. Woks vary very widely in size and shape. It’s
important that the Wok sits down on the pan support
- but if the Wok is too small the cradle will not support it
properly.
The cradle should be used on the triple ring Wok burner
only.
When you fit the cradle check that the Wok is properly
located on the front and rear fingers and that it is
supported properly on a pan support.
Make sure the cradle is stable and that the Wok is sitting
level in the ring.
Never use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
Recommended cleaning materials are hot soapy
water, a moistened soap pad, cream cleaner or a
nylon scourer.
Open the grill door and pull the grill pan carriage
forward using the handle.
After placing your food on the grill grid, slide the grill
carriage into the grill chamber. Make sure it is pushed
right in.
The grill has two elements that allow either the whole
area of the pan to be heated or just the right hand half.
To heat the whole grill, turn the knob clockwise.
To heat the right hand half turn it anticlockwise.
The neon indicator light by the grill control will come
on.
For best results preheat for 2 minutes with the grill pan
in position. After placing your food on the grill pan
grid, slide in the grill carriage. Adjust the heat to suit by
turning the knob.
Make sure the grill carriage is pushed right in.
The grill pan grid can be turned over to give two grilling
positions.
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 and grill pan carriage can be easily
removed for cleaning. See the
section of these instructions.
When you pull the grill pan forward is the wide rim
at the front? It's important that the wider part is at
the front.
The clock must be set to the time of day before the ovens will work. See ‘The Clock’ section for instructions on
setting the time of day.
The left hand oven is a Multi-function oven. As well as
the oven fan and fan element, it is fitted with two extra
heating elements, one visible in the top of the oven
and the second under the oven base. Take care to avoid
touching the top element and element deflector when
placing or removing items from the oven. For more
detail on this oven see the section ‘Multi-function oven’.
The fan in the right hand 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 Multi-function
oven has two
controls, a function
selector and a
temperature setting
knob.
The right hand
fan oven control is
at the right hand
end of the control
panel.
Turn the function selector
control to a cooking
function. This is the fan oven
setting.
Turn the oven temperature
knob to the temperature
you need.
Turn the oven temperature
knob to the temperature
you need.
The oven heating light will
glow until the oven has
reached the temperature
you selected. It will then
cycle on and off during
cooking.
The oven indicator light
will glow until the oven has
reached the temperature
you selected. It will then
cycle on and off during
cooking
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.
Timer knob Adjusting knob
When the clock is first connected the display will
flash ( ) and ( ) alternately.
To set the clock to read
the time of day turn
and hold the Timer
knob to the clock
symbol ( ).
At the same time turn
the Adjusting knob left
or right until the clock
shows the time of day.
ArtNo.300-0002a
2-button clock set TOD 2
Let go of the Timer knob and it will spring back to
the vertical ( ) oven manual setting.
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’.
Turn the Timer knob
to the right to the ( )
minute minder setting
- it should click into
position.
Use the Adjusting knob
to set the time you need.
You can turn the knob back to the ( ) manual
setting to keep an eye on the time of day or leave it
in the ( ) minute minder position as the time ticks
down.
Turn the Adjusting knob anticlockwise
Use when you have started the oven manually.
Turn the Timer knob to
the ( ) position.
Use the Adjusting knob to
set the time you need.
‘Stop Time’ shows.
AUTO will show in the
display.
Turn the Timer knob to the (AUTO) setting.
When your cooking is finished the beeper sounds.
Turn the Timer knob to the vertical ( ) to return to
manual cooking.
Before you set the clock, you must have two
numbers clearly in mind.
The ‘’, which is the period of time you
want the oven to cook.
The ‘, 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.
Turn the Timer knob to
the ( ) position.
Use the Adjusting knob to
set the ‘cooking time’ you
need.
Turn the Timer knob to
the ( ) position.
The display will show the
current time of day plus
the ‘cook period’ you just
set.
Use the Adjusting knob
to set the ‘Stop time’ you
need.
‘Stop Time’ shows. AUTO
will show in the display.
Set the oven(s) to the cooking temperature you
need (don’t forget to set a function if using the
Multi-function oven).
Turn the Timer knob to the (AUTO) setting.
When your cooking is finished the beeper sounds.
Turn the Timer knob to the vertical ( ) 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
Timer knob to the vertical ( ) position to return
to manual cooking. Turn the thermostat to the off
position.
You can cancel any automatic settings by turning
the Timer knob to the vertical manual symbol ( ).
When the key lock is activated, the clock can be
operated as usual but the ovens are locked and
will not come on. This means that your child could
select a cook program but the program will not be
activated and ovens will not switch on.
Make sure that the clock is in manual mode and
cancel any active programs.
Turn and hold the Timer
knob to the clock symbol
( ) for about 8 seconds.
‘On’ will appear on the
display.
Keep holding the Timer
knob turned to the clock
symbol ( ) and turn the
Adjusting knob clockwise
until the key symbol
( ) and ‘Of’ shows on the
display. Let go of the
knobs
The ovens are now
locked. After a few
seconds the display will
revert to show the time of
day and the key symbol.
Turn and hold the Timer
knob to the clock symbol
( ) for about 8 seconds.
‘Of’ will appear on the
display.
Keep holding the Timer
knob turned to the clock
symbol ( ) and turn the
Adjusting knob clockwise
until the key symbol
( ) goes out on the display
and ‘On’ shows. Let go of
the knobs.
After a few seconds the
display will revert to show
the time of day.
The ovens can now be
used normally.
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.
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.
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.
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays, meat tins et cetera should be placed level
and 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 for a baking tray is 340mm by 340mm.
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.
• 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.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
The Multi-function oven is on the left hand side.
It has many varied uses. We suggest you keep a
careful eye on your cooking until you are familiar
with each function. Remember - not all functions
will be suitable for all food types.
Please remember that all cookers vary -
temperatures in your new Elan ovens may differ to
those in your previous cooker.
This function operates the fan to circulate
cold air only. No heat is applied. This enables small
items such as desserts, cream cakes and pieces of
meat, fish and poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from flies. Pieces of meat, fish and
poultry should be placed on a rack, over a tray to
catch any drips. Be sure to wash the rack and tray
after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and
joints should not be defrosted in this way. We
recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm
oven or when an adjoining oven is in use or still
warm.
Ensure that dairy foods, meat and poultry are
completely defrosted before cooking.
This function operates the fan and the
heating element around it. An even heat is
produced throughout the oven, allowing you to
cook large amounts quickly.
Fan oven cooking is particularly suitable for baking
on several shelves at one time and is a good ‘all-
round’ function. It may be necessary to reduce the
temperature by approximately 10°C for recipes
previously cooked in a conventional oven.
If you wish to pre-heat the oven, wait until the
indicator light has gone out before inserting the
food.
This function operates the fan whilst the top
element is on. It produces a more even, less fierce
heat than a conventional grill. For best results, place
the food to be grilled, on a grid over a roasting tin,
which should be smaller than a conventional grill
pan. This allows greater air circulation. Thick pieces
of meat or fish are ideal for grilling in this way, as
the circulated air reduces the fierceness of the heat
from the grill. The oven door should be kept closed
whilst grilling is in progress, so saving energy. You
will also find that the food needs to be watched
and turned less than for normal grilling. Pre-heat
this function before cooking.
This function operates the fan, circulating
air heated by the elements at the top and the
base of the oven. The combination of fan and
conventional cooking (top and base heat) makes
this function ideal for cooking large items that need
thorough cooking, such as a large meat roast. It is
also possible to bake on two shelves at one time,
although they will need to be swapped over during
the cooking time, as the heat at the top of the
oven is greater than at the base, when using this
function.
This is a fast intensive form of cooking; keep an
eye on the food cooking until you have become
accustomed to this function.
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits. Food cooked
on the top shelf will brown and crisp faster than on
the lower shelf, because the heat is greater at the
top of the oven than at the base, as in ‘Fan assisted
oven’ function. Similar items being cooked will
need to be swapped around for even cooking. This
means that foods requiring different temperatures
can be cooked together, using the cooler zone in
the lower half of the oven and hotter area to the
top.
This function uses the element in the top
of the oven only. It is a useful function for the
browning or finishing of pasta dishes, vegetables
in sauce, shepherds pie and lasagne, the item to be
browned being already hot before switching to the
top element.
This function uses the base element only. It
will crisp up your pizza or quiche base or finish off
cooking the base of a pastry case on a lower shelf.
It is also a gentle heat, good for slow cooking of
casseroles in the middle of the oven or for plate
warming.
The Browning and Base heat functions are useful
additions to your oven, giving you flexibility to
finish off items to perfection. With use, you will
soon realise how these functions can combine to
extend your cooking skills.
ArtNo.320-0014 Handyrack on LH door
The maximum weight than 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 on the oven door. 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.
When the Handyrack is used in its lowest position,
other dishes can be cooked on the second shelf
position 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 shelf guard should be at the back pointing upwards
As well as the flat shelves some models are supplied
with drop shelves. The drop shelves increases the
possibilities for oven shelf spacing.
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.
During cooking, food naturally produces steam,
particularly 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.
As this steam can condense to water droplets on the
cool outer trim of the oven, it may be necessary during
cooking to wipe away any moisture with a soft cloth.
This will also help to prevent soiling and discolouration
of the oven exterior by cooking vapours.
Press the appropriate button to turn on one of the
oven lights.
If one of the oven lights fail,
before you change the bulb. See the
‘Troubleshooting’ section for details on how to
change an oven light bulb.
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 for
cleaning etc.
To remove the drawer, pull it fully forward
Lift up the ends of the plastic clips (one each side)
to release the catches holding the drawer to the side
runners and at the same time pull the drawer forward
and away from the side runners.
For safety’s sake push the drawer runners back out
of the way.
To refit the draw
Pull the side rails fully out. Carefully move the
drawer back between the rails and rest it on the
side rails.
At each side hold the front of the drawer and pull
the side rail forward so that the clips click into
position holding the drawer to the side rails.
Remember - not all functions will be suitable for all food types. The oven control settings and cooking
times given are intended to be used only as a guide. Individual tastes may require the temperature to be
altered to provide a preferred result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes,
reduce the temperature by 10°C and the cooking time by 5-10 minutes. The temperature in the fanned
oven does not vary with height in the oven - so you can use any shelf.
The shelves should not be fitted directly one above the other. When cooking on more than one shelf
always leave at least one runner space between them. 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.
Temp
Oven Shelf
Position Approximate Cooking Time
Fairy cake 170°C 2-4 20 min
Scone 180°C 2-4 15 min
Deep apple pie 160°C 2-4 45 min interchange after 25 minutes
Plate tart 190°C 2-4 45 min interchange After 25 minutes
Rich fruit cake 197mm x 92mm 145°C 3 1 hr 45 min - 2 hr
Victoria sandwich 180mm 170°C 2-4 20 - 25 min
Milk pudding 150°C 3 2 hrs
Puff pastry 220°C 3 - 5 15-40 mins according to size. Interchange
2/3rds through cooking time
For roast meats and poultry refer to the Fan oven guide - reduce cooking time slightly.
500g is approximately 1lb (1lb 2oz)
Convection Oven Fan Oven
Food Temperature
Shelf
Position Temperature Approximate Cooking Time
190°C 3 180°C Fillets 15-20mins.
190°C 3 180°C Whole 10mins.per 500g + 10mins.
190°C 3 180°C Steaks according to thickness.
Beef with bone 160°C 2-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins. per 500g + 15-20mins.
Beef without bone 160°C 2-3 150°C 30-35mins. per 500g + 30-35mins.
200°C 2-3 190°C 20-25mins. per 500g + 20-25mins.
Lamb 160°C 2-3 170°C 30-35mins. per 500g + 30-35mins.
200°C 2-3 190°C 25-35mins. per 500g + 25-30mins.
Pork 160°C 2-3 150°C 35-40mins. per 500g + 35-40mins.
200°C 2-3 190°C 25-30mins. per 500g + 25-30mins.
Stuffed and rolled - Add approx. 10 mins. per 500g to above cooking times or cook at 200°C for 20mins. then 160°C for
remainder.
THOROUGHLY THAW FROZEN JOINTS AND POULTRY BEFORE COOKING.
Chicken 160°C 2-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins. per 500g + 15-20mins.
Turkey 160°C 2 150°C 20-25mins. per 500g + 20-25mins.
200°C 2 190°C 15-20mins. per 500g + 15-20mins.
Stuffed Poultry - Cook at 200°C or at 200°C for 20mins. then 160°C for remainder. Prepacked (fresh or frozen) follow packers
cooking times
140-150°C 2-3 140°C 2-4hrs according to recipe
220°C 4 200°C Large tin 30-35mins. Individual 10-20mins.
Very Rich Fruit 140°C 2 140°C 45-50mins. per 500g mixture
Rich fruit (180mm) 150°C 2 145°C 21/2-3hrs.
Madeira (180mm) 160°C 2 150°C 80-90mins.
Queen Cakes 180°C 2 & 4 or 3 170°C 15-25mins.
Scones 200°C 2 & 4 or 3 190°C 10-15mins.
Victoria Sandwich 180°C 2 & 4 or 3 170°C 20-30mins.
Plate Tart 200°C 2 & 4 190°C 45-50mins. Interchange after 25mins.
Fruit Pie 200°C 2 & 4 190°C 35-40mins.
Tartlets 200°C 4 190°C 15-20mins. according to size.
Puff Pastry 220°C 2, 3 or 4 200°C 20-40mins. according to size.
220°C 2 & 4 200°C 20-30mins.
110°C 3 100°C 2-21/2hrs
Baked Egg Custard 160°C 3 150°C 45mins.-1hr.
Baked sponge pudding 190°C 3 180°C 40-45mins.
Essential information
Before thorough cleaning isolate the electricity
supply. Remember to switch on the electricity
supply before use.
Never use paint solvents, washing soda,
caustic cleaners, biological powders,
bleach, chlorine based bleach cleaners,
coarse abrasives or salt. Don’t mix different
cleaning products - they may react together
with hazardous results. Do not use a steam
cleaner on your cooker.
If you want to move your cooker for cleaning, see
the section called ‘Moving your cooker’.
All parts of the cooker can be cleaned with hot
soapy water -
For cleaning materials see the ‘Cleaning Table’ at the
end of this section.
Some models have a separate trim ring, which fits
on the burner head.
The burner heads and caps can be removed for
cleaning. Make sure they are absolutely dry before
replacing.
A - cap, B - head, C - notch, D - electrode, E - base
When refitting the burner head, make sure that
the notch lines up with the electrode or hole in the
base. Check that the burner head is level and that
the cap is fitted centrally on the burner head.
The Wok burners are a little more complicated but it
also can be taken apart for cleaning.
Wok burner
A - Inner burner cap, B - Outer burner cap,
C - Inner burner head, D - Outer burner head,
E - Wok burner base
When reassembling a Wok burner, turn over the
large base ring and find the ‘D’ shaped area.
Turn the head until the ‘D’ matches the one on the
burner base. Turn the head over and place it on the
burner base.
To fit the small inner burner, find the larger
electrode notch in the burner rim. Line this up with
the white ignition electrode and place the inner
burner on the large base ring.
A - Electrode notch, B - Ignition electrode
Now fit the two trim rings, making sure that they
are sitting down properly.
Always clean the griddle after use. Allow to cool
completely before removing. Immerse the griddle
plate in hot soapy water. Use a soft cloth or, for
stubborn stains, a nylon washing up brush.
NEVER USE CAUSTIC OR ABRASIVE CLEANERS AS
THESE WILL DAMAGE THE SURFACE.
The grill pan and grid should be washed in hot
soapy water. After grilling meats or any foods that
soil, leave to soak for a few minutes in the sink
immediately after use. Stubborn particles may be
removed from the grid by using a nylon brush.
Alternatively the grill pan can be washed in a dish
washer.
To remove the grill pan support frame, pull the grill
pan forward.
Lift the grill pan clear of the support frame.
The support frame is held to the side rails by two
clips on each side.
For each side, support the side rail with one hand
and with the other hand lift the frame up and out of
the side clips.
For safety, push the side rails back into the grill
chamber.
The side rails can be
removed to make
cleaning the grill
chamber easer by
unhooking them from
the grill chamber sides.
Slides can be wiped clean with soft cloth and mild
detergent.
Hotplate Top Enamel or
Stainless Steel
Hot soapy water, soft cloth. Any stubborn stains remove
gently with a nylon scourer.
Pan Supports, Wok Cradle (some
models only)
Enamel coated
Cast Iron or
Stainless Steel
Cif Cream Cleaner- Faberge Lever and a nylon scourer.
Dishwasher.
Warming Zone (some models only) Toughened Glass Hot soapy water, cream cleaner/scourer if necessary.
Burner Caps Enamel Cream cleaner, nylon scourer. Dishwasher
Burner Trim Rings (some models
only) and Burner Head
Aluminium Cif or other cream cleaner with a soft cloth. Be careful not to
be over vigorous.
Griddle Plate (some models only) Non-Stick Surface Allow to cool. Wash in hot soapy water. Do not use abrasive
cleaners/scourers. Dishwasher.
Door, Door surround and Storage
Drawer exterior.
Enamel or paint Hot soapy water, soft cloth.
Any stubborn stains, remove gently with a liquid detergent.
Stainless Steel E Cloth (Comet) or Vileda Microfibre Plus All Purpose Cloth
Freudenberg Household Products LP (supermarket)
Sides and Plinth Painted surface Hot soapy water, soft cloth
Splashback/Rear Grille Enamel or
Stainless Steel
Hot soapy water, soft cloth. Cream cleaner, with care, if
necessary.
Control panel Paint, Enamel or
Stainless Steel
Warm soapy water. Do not use abrasive cleaners on
lettering.
Control Knobs/Handles Plastic/ Chrome Warm soapy water, soft cloth.
Oven Door Glass Toughened glass Hot soapy water, cream cleaner if necessary.
Sides, floor & roof of oven -
COOK & CLEAN OVEN PANELS
(see below)
Enamel Any proprietary oven cleaner that is suitable for enamel.
CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS - FOLLOW
MANUFACTURERS INSTRUCTIONS. Do not allow contact
with the oven elements. Protect the burner in gas ovens
with foil whilst cleaning the oven interior.
Cook & Clean Oven Panels (some
models only)
Special enamel
that partly cleans
itself
This surface cleans itself at 200°C and above, or the panels
can be removed and washed with hot soapy water and a
nylon brush. (see ‘The Ovens’ in ‘Cleaning your cooker’)
Oven Shelves, Handyrack, Grill Trivet,
Handygrill rack
Chrome An oven interior cleaner that is suitable for chrome. Soap
filled pad. Dishwasher.
Grill Pan/Meat Tin, (some models
only)
Enamel Hot soapy water. Soap filled pad (Brillo). Dishwasher.
Cleaners listed are available from Supermarkets or electrical retailers as stated. Cleaner manufacturer in Italics
For enamelled surfaces use a cleaner that is approved for use on vitreous enamel. The vitreous enamel
association has a list of approved cleaners. Contact them via their website www.ive.org.uk or telephone:
01527 893031.
Regular cleaning is recommended. For easier cleaning, wipe up any spillages immediately.
To help keep your oven clean, cover meat when roasting, with foil or use a roasting bag. Brush vegetables
with fat before placing around the meat.
This manual suits for next models
1
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