Range Master Professional+ 110 Manual
ArtNo.000-0012 Professional + logo
&
Installation & Service Instructions
U109934 - 05
Contents
Before you start... 1
Cooker Overview 2
Hotplate Burners 2
The Griddle 4
The Glide-out Grill 4
The Ovens 5
The Clock 6
Tips on Cooking with the Timer 8
Oven Cooking Guide 9
Oven Cooking 10
‘S’ (Slow) cooking 10
The Handyrack 11
Main Oven Light 12
Storage 12
Cleaning your Cooker 12
Troubleshooting 15
Installation 17
Servicing 23
Circuit Diagram 27
Technical Data 28
1
Before you start...
Thank you for buying the Professional + cooker. It should
give you many years’ trouble-free cooking if installed and
operated correctly. It is, therefore, important that you read
this section before you start, particularly if you have not used
a gas cooker before.
This appliance is designed for domestic cooking only. Using
it for any other purpose could invalidate any warranty or
liability claim. In particular, the oven should NOT be used for
heating the kitchen – besides invalidating claims, this wastes
fuel and may overheat the control knobs.
In the UK, the cooker must be installed by a CORGI registered
engineer. The electrical installation should be in accordance
with BS 7671. Otherwise, all installations must be in
accordance with the relevant instructions in this booklet, with
the relevant national and local regulations, and with the local
gas and electricity supply companies’ requirements.
Ensure that the gas supply is turned on and that the cooker is
wired in and switched on (the cooker needs electricity).
The cooker should be serviced only by a qualified service
engineer, and only approved spare parts should be used.
Always allow the cooker to cool and then switch it off at the
mains before cleaning or carrying out any maintenance work,
unless specified otherwise in this guide.
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 the ovens to Mark 6 and run for
an hour.
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.
DO NOT turn electric switches on or off.
DO NOT smoke
DO NOT use naked flames
DO turn off the gas at the meter or cylinder
DO open doors and windows to get rid of the gas
DO keep people away from the area affected
Call your gas supplier.
If you are using natural gas in the UK, ring the National Grid
on: 0800 111 999.
The use of a gas cooking appliance results in the production
of heat and moisture in the room in which it is installed.
Therefore, ensure 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.
When the oven is on, DO NOT leave the oven door open for
longer than necessary, otherwise the control knobs may
become 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.
Always keep combustible materials, e.g. curtains, and
flammable liquids a safe distance away from your cooker.
Use dry oven gloves when applicable – using damp gloves
might result in steam burns when you touch a hot surface.
Do not use a towel or other bulky cloth in place of a glove – it
might catch fire if brought into contact with a hot surface.
2
Foods for frying should be as dry as possible. Frost on frozen
foods or moisture on fresh foods can cause hot fat to bubble
up and over the sides of the pan. Carefully watch for spills or
overheating of foods when frying at high or medium high
temperatures. Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
Do not use the top of the flue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
Take care that no water seeps into the appliance.
Only certain types of glass, glass-ceramic, earthenware or other
glazed containers are suitable for hotplate cooking; others may
break because of the sudden change in temperature.
In the interests of hygiene and safety, the cooker should be
kept clean at all times as a build up in fats and other food
stuff could result in a fire.
Clean only the parts listed in this guide.
Clean with caution. If a wet sponge or cloth is used to wipe
spills on a hot surface, be careful to avoid steam burns. Some
cleansers can produce noxious fumes if applied to a hot
surface.
Cooker Overview
The Professional+ 110 Gas has the following features:
• Six hotplate burners, including a wok burner.
• A griddle and wok cradle.
• A control panel.
• A glide-out grill.
• 2 gas ovens.
• A storage drawer.
Hotplate Burners
The drawing by each of the central knobs indicates which
burner that knob controls.
To light a burner, press the igniter button, and push in
and turn the associated control knob to the high position
indicated by the large flame symbol ():
0
3
Adjust the flame height to suit by turning the knob clockwise.
0
Ensure that the flames are under the pans. Using a lid will
help the contents boil more quickly.
Large pans should be spaced well apart.
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:
You should also 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 recommended pan diameter is 120mm. The
maximum allowable pan base diameter is 250mm.
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 aforementioned hotplate
burners may be more efficient.
You can remove the burner parts for cleaning – see ‘Cleaning
your cooker’.
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 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 an
appropriate metal cleaner.
The Wok cradle is designed to fit a Professional 35cm Wok
(available from our cookware collection – Part Code RM095).
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 - however, 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 that the cradle is stable and that the Wok is sitting
level in the ring.
The cradle will get very hot in use – allow plenty of time for it
to cool before you pick it up.
4
The Griddle
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.
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. Turn the
control knobs towards the low position, marked with the
small flame symbol, to reduce the burner flames.
Always leave space around the griddle for the gases to
escape. Never fit two griddles side by side.
If the griddle is washed in a dishwasher then some
dishwasher residue may appear on the back. This is normal
and will not affect the performance of your griddle
The Glide-out Grill
Before using the grill for the first time turn on the grill and
run for 30 minutes with the grill pan in position, pushed fully
back, and the grill door open. Make sure the room is well
ventilated to the outside air, by opening windows or turning
on a cooker hood for example.
Open the door and pull the grill pan carriage forward using
the handle.
ArtNo.331-0001Grill pan pulled forwards
The burner does not glow red when in use; 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.
The grill has a special safety device with stops the flow of gas
if the flame goes out.
Press the igniter button, and then press and hold the grill
control knob to the large flame symbol () for about 10
seconds.
5
ArtNo.270-0001
Proplus control to high
If, when you release the control knob the burner goes out, the
safety device has not held in. Turn the grill control knob to '0'
and wait for one minute. Repeat the operation but hold the
button and control knob in for slightly longer.
The low position, marked with the small flame symbol(
ArtNo.030-0025 -
Gas flame symbols
), is
beyond high, not between high and off.
ArtNo.270-0003
Proplus control to low
For best results, preheat the grill with the grill pan in the
cooking position for two minutes before use. After placing
your food on the grill pan grid, slide the grill pan onto the
side supports. Adjust the grill heat to suit by turning the
knob.
Make sure it is pushed right in and touches the backstop.
The grill pan grid can be turned over to give two grilling
positions.
ArtNo.331-0002 Grill pan high/low position
Do not leave the grill on for more than a few moments,
without the grill pan underneath it.
The Ovens
References to ‘left-hand’ and ‘right-hand’ ovens apply as
viewed from the front of the appliance.
Before using for the first time, to dispel manufacturing
odours turn the ovens to Mark 6 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
problems should vacate the area for this brief period.
0
1
2
3
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5
6
7
8
9
S
Push in and turn the knob controlling the oven to Gas Mark 9.
The oven will light automatically.
0
1
2
3
4
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6
7
8
9
S
Turn the control knob back to the Mark you wish to cook on
and for best results preheat for 15 minutes before placing
your dishes in the oven.
The ovens 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.
6
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. and
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 place above the central position will be cooked at
approximately one gas Mark higher, dishes cooked below
approximately one gas Mark lower. You can therefore cook
dishes requiring different gas Marks at the same time.
0
1
2
3
4
5
6
7
8
9
S
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.
When cooking foods with high water content, there may be
some steam visible at the grille at the rear of the hotplate.
This is perfectly normal.
The Clock
ArtNo.300-0004 2-button clock annotated
A - Timer knob, B - Adjusting knob
When the clock is first connected, the display flashes ( 0.00)
and () alternately.
To set the time, turn and hold the Timer knob to the clock
symbol () and at the same time turn the Adjusting knob left
or right until the clock shows the time of day. Remember this
is a 24-hour clock. Let go of the Timer knob and it will spring
back to the vertical, oven manual setting.
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 as below:
You can either turn the knob back to the vertical manual
setting () to keep an eye on the time of day, or leave it in the
() minute minder position as the time ticks down.
To stop the beeper when it sounds, turn the Adjusting knob
anticlockwise.
7
Turn the Timer knob to the () position.
Use the Adjusting knob to set the time at which the oven is
to stop. You can set the oven to turn on at any time over the
following 24 hour period. AUTO shows in the display:
Turn the Timer knob to the bottom ‘Auto’ setting. Once the set
time is reached, the beeper sounds. Turn the Timer knob to
the vertical () to return to manual cooking.
Before you set the clock, decide on both the ‘cook time’, which
is the period of time you want the oven to cook, and the ‘stop
time’, which is the time of day at which you want the oven to
stop cooking.
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 time’ you just set.
Use the Adjusting knob to set the ‘stop time’ you need:
The ‘stop time’ is displayed, followed by ‘AUTO’. Set the oven(s)
to the cooking temperature you need 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 on its own after a while. When you return, turn the
Timer knob to the vertical () to return to manual cooking.
AUTO is showing, but you want to revert to manual
cooking
You can cancel any automatic settings by briefly turning the
Timer knob to the clock symbol () and then releasing it.
When the key lock is activated, both ovens are locked and will
not come 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’ appears 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, as is confirmed by the display
showing the time of day alongside the key symbol.
8
When the key lock is activated, both ovens are locked and will
not come on.
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 reverts to showing the time
of day:
The oven can now be used normally.
Tips on Cooking with the Timer
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 them 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.
Whole poultry must be thoroughly defrosted before being
placed in the oven. Check that meat and poultry are fully
cooked before serving.
ArtNo.050-0006 Gas temperature conversion table
Temperature conversion table
9
Meat
Beef (no bone) 325 2-3 300 30-35 minutes per 500g + 30-35 minutes.
400 2-3 375 20-25 minutes per 500g + 20-25 minutes.
Lamb 325 2-3 350 30-35 minutes per 500g + 30-35 minutes.
400 2-3 375 20-25 minutes per 500g + 20-25 minutes.
Pork 325 2-3 300 35-40 minutes per 500g + 35-40 minutes.
400 2-3 375 25-30 minutes per 500g + 25-30 minutes.
Poultry
Chicken (2.3 kg) 325 3-4 300 20-25 minutes per 500g + 20-25 minutes.
400 3-4 375 15-20 minutes per 500g + 15-20 minutes.
Turkey (4.5 kg) 325 3-4 300 25-30 minutes per 500g + 25-30 minutes.
400 3-4 375 20 minutes per 500g + 20 minutes.
Turkey (over 4.5 kg) 325 4 190 20 minutes per 500g + 20 minutes.
400 4 150 15 minutes per 500g + 15 minutes.
Duck 325 4 190 20 minutes per 500g.
Casserole 300-325 2-3 300 2-4 hours according to recipe.
Fish
375 3 350 Fillet 15-20 minutes. Whole 15-20 minutes per 500g.
375 3 350 Whole 10 minutes per lb + 10 minutes.
375 3 350 Steaks according to thickness.
Cake
Very rich fruit cake 300 2 275 45-50 minutes per 500g of mixture.
Fruit 180mm tin 300 4 275 2-2.5 hours.
Fruit 230mm tin 325 2 & 4 or 3 300 Up to 3.5 hours.
Madeira 180mm tin 375 2 & 4 or 3 170 80-90 minutes.
Desserts
Shortcrust tarts 400 2-3 350 30-40 minutes.
Fruit Pies 375 2-3-4 350 30-40 minutes interchange after 25 minutes.
Tartlets 375 2-3-4 350 15-20 minutes.
Puff Pastry 425 3 400 20-40 minutes according to size.
Meringues 230 3 225 2-2.5 hours according to size.
Bread 425 400 20-30 minutes.
Fan Oven
Temperature °F
Conventional Oven
Temperature ° F
ArtNo.050-0013 Gas & electric cooking table
Shelf
Position Approximate Cooking Time
Oven Cooking Guide
The oven control settings and cooking times given in the table below are intended to be used AS A GUIDE ONLY.
Individual tastes may require the temperature to be altered to provide a preferred result.
When baking in the right-hand fanned oven, use the minimum cooking time shown in the table. 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.
10
Oven Cooking
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 (12¾”) by 305mm (12”).
• 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.
‘S’ (Slow) cooking
0
1
2
3
4
5
6
7
8
9
S
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.
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
11
Oven Shelves
A
BCD
A - Top view, B - Side view, C - Shelf guard, D - Front
In addition to the flat shelves, some models are supplied with
a drop shelf. The drop shelf increases the possibilities for oven
shelf spacing.
A
B
A - Flat shelf, B - Drop shelf
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 roasting
tin, which is designed to fit the Handyrack. Any other vessel
could be unstable.
Additional roasting tins are available from our cookware
collection – Part Code RM027.
The Handyrack fits to the left-hand Main 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 or base of
the oven.
When the Handyrack is used in its lowest position, other
dishes can be cooked on the second shelf position.
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.
12
Main Oven Light
Press the button to turn the light on:
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 bulb.
Storage
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 by pulling it right out and up.
Cleaning your Cooker
Isolate the electricity supply before carrying out any
thorough cleaning. Then allow the cooker to cool.
All parts of the cooker can be cleaned with hot soapy water
– but take care that no surplus water seeps into the appliance.
Remember to switch on the electricity supply and reset the
clock before reusing the cooker.
We have developed a range of cleaning products that give
maximum performance without damaging the enamel and
painted surfaces. More information is available through either
the Cookware Collection brochure supplied with your cooker or
our website www.rangemaster.co.uk.
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 them.
When refitting the burner head, ensure 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:
ArtNo.311-0013 Burner layout
A - cap, B - head, C - notch, D - electrode, E - base
13
The Wok burner is a little more complicated but it can also be
taken apart for cleaning.
ArtNo.311-0014 Wok burner details
Wok burner
A - inner burner cap, B - outer burner cap, C - inner burner head,
D - outer burner head, E - Wok burner base
When reassembling the Wok burner, turn over the large base
ring and find the ‘D’ shaped area:
ArtNo.311-0015 Burner alignment
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.
ArtNo.311-0016 Fitting the burner inner head
A - electrode notch, B - ignition electrode
Now fit the two burner caps, ensuring that they are seated
properly.
Recommended cleaning materials are hot soapy water, a
moistened soap pad, cream cleaner or a nylon scourer.
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 immediately after use. Stubborn particles may
be removed from the grid using a nylon brush. Alternatively,
the grill pan can be washed in a dish washer.
The grill pan can be easily removed for cleaning as follows.
Remove the grill pan support frame by pulling the grill pan
forward:
ArtNo.331-0001Grill pan pulled forwards
Lift the grill pan clear of the support frame. The support frame
is held to the side rails by two clips on each side:
ArtNo.331-0003 Grill frame out, no pan
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:
ArtNo.331-0004 Removing the grill frame
14
For safety's sake, push the side rails back into the grill
chamber.
If you need to remove the side rails to facilitate the cleaning
of the grill chamber, you can unhook them from the grill
chamber sides and wipe the sides clean with a soft cloth and
mild detergent.
ArtNo.331-0005 Removing the grill rail
Once you have finished, hook the side rails back onto the
sides of the chamber. To refit the frame, pull the side rails
forward and, for each side in turn, support the side rail and
press the frame down into the side rails. Replace the grill pan.
When refitting the grill pan, ensure that the wide rim is at the
front:
ArtNo.331-0006 Grill pan plan
Avoid using any abrasive cleaners, including cream cleaners,
on brushed Stainless Steel surfaces. For best results, use a
liquid detergent.
The control panel and knobs, and doors, should only be
cleaned with a soft cloth wrung out in clean hot soapy water.
After cleaning, polish with a dry cloth.
If the griddle is washed in a dishwasher then some
dishwasher residue may appear on the back. This is normal
and will not affect the performance of your griddle.
The ovens have removable panels that have been coated with
a special enamel that partly cleans itself. This does not stop
all marks on the lining, but helps to reduce the amount of
manual cleaning needed.
The Cook & Clean panels work better above Gas Mark 6. If you
do most of your cooking below this temperature, occasionally
remove the panels and wipe with a lint free cloth and hot
soapy water. The panels should then be dried and replaced
and the oven heated at Gas Mark 6 for about one hour. This
will ensure the Cook & Clean panels are working effectively.
Some of the lining panels can be removed for cleaning. You
will need to remove the shelves before removing the panels.
Each side of the oven is fixed with four fixing screws. You
don’t have to remove the screws to remove the oven linings.
Simply lift each side panel upwards and they will slide off the
screws. Then pull them forwards:
Once the linings are removed, the oven enamel interior can
be cleaned.
Troubleshooting
Are you using the pan and trivet supplied with the
cooker? Is the pan being used on the runners, not the
floor of the compartment? Is the grill tray pushed fully
back to stop?
The knobs get hot when I use the oven or the grill. Can I
avoid this?
Yes, this is caused by heat rising from the oven or the
grill, and heating them up. Don’t leave the oven door
open. Make sure that the grill pan is pushed right back
to the ‘back stop’ when grilling. Always grill with the grill
compartment door open.
If there is an installation problem and I don’t get my
original installer to come back to fix it, who pays?
You do. Service organisations will charge for their call-
outs if they are correcting work carried out by your
original installer. Therefore, it’s in your own interest to
keep track of this installer so that you can contact them
as required.
Power failure.
In the event of a failure in the electrical supply,
remember to reset the clock to ensure that the timed
oven continues to operate.
Food is cooking too slowly, too quickly, or burning.
Cooking times may differ from your previous
oven. Check that you are using the recommended
temperatures and shelf positions - see the oven cooking
guide. Then adjust the settings according to your own
individual tastes.
The oven is not cooking evenly.
Do not use a baking tray with dimensions larger than
those specified in the section on ‘General Oven Tips’.
If you are cooking a large item, be prepared to turn it
round during cooking.
If two shelves are used, check that space has been left for
the heat to circulate. When a baking tray is put into the
oven, ensure that it is placed centrally on the shelf.
Check that the door seal is not damaged and that the
door catch is adjusted so that the door is held firmly
against the seal.
A dish of water when placed on the shelf should be the
same depth all over. (For example, if it is deeper at the
back, then the back of the cooker should be raised up or
the front lowered). If the cooker is not level arrange for
your supplier to level it for you.
The timed oven is not coming on when turned on
manually.
Is the power on? Is the clock illuminated? If not, there
may be something wrong with the power supply. Is the
cooker supply on at the isolator switch?
Has the time of day been set?
Is the key symbol () showing in the display to signify
that the oven is locked? See the ‘Clock’ section of the
instructions for more information on the key lock feature.
The timed oven is not coming on when automatic
cooking.
Has the oven knob been left in the OFF position by
mistake? Is the oven locked (see above)?
Oven temperature getting hotter as the cooker gets
older.
If turning the temperature down using the oven control
knob has not worked, or has only worked for a short
time, then you may need a new thermostat. This should
be fitted by a service person.
The oven light is not working.
The bulb has probably blown. You can buy a
replacement bulb (which is not covered under the
guarantee) from most electrical stores. Ask for an Edison
screw fitting 15W 240V lamp, FOR OVENS. It must be a
special bulb, heat resistant to 300°C. See the HELP leaflet
for spares by mail order.
Before removing the existing bulb, turn off the power
supply and ensure that the oven is cool. Open the oven
door and remove the oven shelves.
Locate the bulb cover and unscrew it by turning it
anticlockwise (it may be very stiff).
Now unscrew the existing bulb anticlockwise, taking
care to protect your fingers with a glove in case the bulb
should shatter.
Screw in the new bulb clockwise and then screw the
bulb cover back on. Turn on the electricity supply and
check that the bulb now lights.
Hotplate ignition or hotplate burners faulty.
Is the power on? Is the clock illuminated? If not, there
maybe something wrong with the power supply.
Are the sparker (ignition electrode) or burner slots
blocked by debris?
Are the burner trim and caps correctly located? See the
section on ‘Cleaning’.
Hotplate burners will not light.
Make sure that the burner parts have been replaced
correctly after wiping or removing for cleaning.
Check that there is not a problem with your gas supply.
You can do this by making sure that other gas appliances
you may have are working.
Do the burners spark when you push the button? If not,
verify that the power is on by checking that the clock is
illuminated.
15
16
Installation
Before you start your installation, please complete the details
BELOW.
If your customer has a problem relating to your installation
they will be able to contact you easily.
Prior to installation, ensure that the local distribution
conditions (nature of the gas and gas pressure) and the
adjustment of the appliance are compatible.
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.
the regulations and standards are as follows:
In your own interest and that of safety, it is law that
all gas appliances be installed by competent persons.
CORGI registered installers undertake to work to safe and
satisfactory standards. Failure to install the appliance
correctly could invalidate any warranty or liability claims and
lead to prosecution.
The cooker must be installed in accordance with:
This appliance is not connected to a combustion products
evacuation device. Particular attention shall be given to the
relevant requirements regarding ventilation.
The room containing the cooker should have an air supply in
accordance with BS 5440 Part 2 : 2000. All rooms require an
openable window or equivalent, while some rooms require
a permanent vent in addition to the openable window. The
cooker should not be installed in a bedsitting room with
volume less than 20m³. If it is installed in a room of volume
less than 5m³ an air vent of effective area 100cm² is required;
if it is installed in a room of volume between 5m³ and 10m³,
an air vent of effective area 50cm² is required; while if the
volume exceeds 11m³, no air vent is required.
If there are other fuel burning appliances in the same room,
BS 5440 Part 2 : 2000 should be consulted to determine the
requisite air vent requirements.
The cooker may be installed in a kitchen/kitchen diner but
NOT in a room containing a bath or shower.
STABILITY BRACKET
If the cooker is to be supplied
with gas through a flexible hose, a
stability bracket or chain must be
fitted.
These are not supplied by with the cooker but are available at
most builders’ merchants.
GAS PRESSURE TESTER
FLEXIBLE GAS HOSE
Must be in accordance with the
relevant standards.
MULTIMETER
(for electrical checks)
17
You will also need the following tools:
1. Electric drill
2. Masonry drill bit (only required if fitting the cooker on a
stone or concrete floor)
3. Wall plugs (only required if fitting the cooker on a stone
or concrete floor)
4. Steel tape measure
5. Cross head screwdriver
6. Flat head screwdriver
7. 4mm & 3mm Allen keys
8. Spirit level
9. Pencil
10. Adjustable spanner
11. Screws for fitting stability bracket
4 pan supports Levelling tool and Allen keys
Grill pan and trivet 3 flat oven shelves and 1 drop
shelf
Handyrack Roasting tin
Inner and outer plinths Griddle
Wok cradle
The diagrams below show the minimum recommended
distance from the cooker to nearby surfaces.
The cooker should not be placed on a base.
ArtNo.110-0004 110 Cooker min spacings
The hotplate surround should be level with, or above,
any adjacent work surface. A gap of 75mm should be left
between each side of the cooker the hotplate level
and any adjacent vertical surface.
For non-combustible surfaces (such as unpainted metal or
ceramic tiles) this can be reduced to 25mm.
A minimum space of 650mm is required between the top of
the hotplate and a horizontal combustible surface.
ArtNo.110-0003 - Min positions above cooker
*Any cooker hood should be installed in accordance with the
hood manufacturer’s instructions.
Surfaces of furniture and walls at the sides and rear of the
appliance should be heat, splash and steam resistant. Certain
types of vinyl or laminate kitchen furniture are particularly
prone to heat damage and discolouration. We cannot accept
responsibility for damage caused by normal use of the
cooker to any material that de-laminates or discolours at
temperatures less than 65°C above room temperature.
For safety reasons curtains must not be fitted immediately
behind the cooker.
We recommend a gap of 1110mm between units to allow
for moving the cooker. Do not box the cooker in; it must
be possible to move the cooker in and out for cleaning and
servicing.
18
A clearance of 130mm is required if the cooker is near a
corner of the kitchen to allow the oven doors to open. The
actual opening of the doors is slightly less but this allows for
some protection of your hand as you open the door.
Do not take any packaging off the cooker until it is directly
in front of the place it is to be installed (unless it will not
fit through a door in its outer packaging). Cut the banding
straps and lift the cardboard box off the cooker, leaving
the cooker standing on the base packaging. See the loose
unpacking sheet.
The cooker is very heavy. Take great care.
We recommend two people manoeuvre the cooker. Ensure
that the floor covering is firmly fixed, or removed to prevent
it being disturbed when moving the cooker around. You will
need the levelling tool.
From the back tilt the cooker forward and remove the rear
half of the polystyrene base pack.
Repeat from the front and remove the front half of the poly
base. Pull the drawer out to its furthest point.
Fit the levelling tool on the rectangular adjuster as shown.
x 14
LOWER THE FRONT ROLLER by doing 14 complete (360°) turns
clockwise. (This means turning and removing the levelling
tool 56 times).
Now LOWER THE TWO REAR ROLLERS. First fit the levelling
tool on the hexagonal adjusting nut as shown below.
Make 10 complete (360°) turns clockwise. (This means turning
and removing the levelling tool 20 times).
x 10
Make sure you lower BOTH REAR ROLLERS. There are two
adjusting nuts, one for each roller, at both the front bottom
corners of the cooker.
Unfold the rear edge of pack base tray. Carefully push the
cooker backwards out of the base pack. Push the cooker close
to its final position, leaving just enough space to get behind
it.
This manual suits for next models
1
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