Range Master 90 Ceramic User manual

90 Ceramic
Users Guide
&
Installation Instructions
U1 214 02

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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

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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...

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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.
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11 Never cook directly on the
surface.
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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.
9
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...

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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.

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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.
2
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.
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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.

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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 y. 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.

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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.

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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.