Range Master Toledo 90 Gas User manual

90 Gas
Users Guide
Installation & Service Instructions
U102050-06

2
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.

3
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

4
Hotplate burners
1
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.
2
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.
3
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.
4
Simmering aids, such as asbestos or mesh mats,
are NOT recommended.They will reduce burner
performance and could damage the pan supports.
5
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.
6
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.

5
The Griddle
1
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.
2
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.
3
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.
4
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).
5
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.

6
The Grill
CAUTION: Accessible parts may be hot when
the grill is in use.Young children should be
kept away.
1
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.
2
Remove the pan from the bottom of the grill
compartment.
3
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.
4
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
5
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.
6
The low position, marked with the small flame
symbol, is beyond high, not between high and off.
7
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.

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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.
1
Push in and turn the knob controlling the oven to
Gas Mark 9.The oven will light automatically.
2
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.
3
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.
4
Dishes cooking on the central shelf will cook at the
gas mark indicated on the knob.
5
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.
6
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.

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• 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.

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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

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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.
1
Turn the oven knob to the temperature you need.
2
The oven indicator light will glow until the oven has
reached the temperature you selected. It will then
cycle on and off during cooking.
3
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.
4
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.
5
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.