Range Master 110 Ceramic Instruction Manual
110 Ceramic
Britain’s No.1 Range Cooker
USER GUIDE &
INSTALLATION INSTRUCTIONS
RANGEMASTER COOKWARE
Our range cookers are well known for providing the
best possible cooking performance and years of
faithful service. However, a great cooker alone cannot
guarantee perfect results every time. The other vital
ingredients are of course enthusiasm and quality
cookware.
We oer cookware to work perfectly with all fuel types
manufactured by Rangemaster, including induction
hobs. You can be assured of functionality with style, as
well as the quality and meticulous attention to detail
you expect from the pioneers of range cooking.
Visit: www.rangemastercookshop.co.uk
Ingredients
• Oil for greasing
• 100g strawberries
• 100g raspberries
• 100g redcurrants
• 100g blackberries
• or a 400g mixture of any soft
fruits
• 2 medium eggs
• 30g caster sugar
• 80ml skimmed milk
• 2tsp vanilla extract
• 60g plain our (sifted)
• 1tsp baking powder
• Icing sugar to dust
Method
1. Preheat the oven to 200°C (for a conventional oven),
180oC (for a fan oven) or gas mark 6.
2. Lightly grease a dish 26cm wide x 4cm deep.
3. Thickly slice any large strawberries and place them with the other fruits
into an ovenproof dish, deep enough so the berries are about 2 deep.
4. Whisk the eggs and caster sugar until pale and uy. Beat the milk and
vanilla extract into the mixture and then fold in the sifted our and
baking powder.
5. Pour the cake mix over the fruit and bake on the centre shelf of the
oven for 15-20 minutes, or until the mixture is cooked through and
golden on the top.
6. Dust with icing sugar and serve immediately with cream or crème
fraiche.
FRUITY BAKED PUDDING
Serves 4–6
Ingredients
• 3kg (6½lb) skinned and
boned loin of pork
• 2 x 70g packs prosciutto
• Grated zest of 2 lemons
• Bay leaves
• Salt and freshly ground
black pepper
For the sauce:
• 1 tablespoons plain our
• 4 tablespoons lemon
juice
• Chicken stock/water
Method
1. Preheat the oven to 220°C (for a conventional oven), 200°C (for a fan
oven) or gas mark 7.
2. Spread one of the packs of prosciutto over a chopping board; place
the pork on top with the outer (fat) part of the pork resting on the
prosciutto.
3. Sprinkle the lemon zest onto the inside of the meat and season well. Lay
the remaining prosciutto on top of the zest and roll up.
4. Secure the pork with string or silicone bands and thread bay leaves
under the string, covering the whole piece of pork. Put the meat on to
a trivet over a large roasting tin containing enough water to cover the
base.
5. Place into the oven and cook for 30 minutes. Reduce the heat to 180°C
conventional oven/160°C fan oven/gas 4 and continue roasting for a
further 25 minutes per 500 g. Should the prosciutto start becoming too
brown, cover with some foil.
6. When the pork is cooked, place onto a warm plate, cover with foil and
allow to rest for at least 20 minutes.
7. Spoon o most of the fat from the roasting tin and stir the our into the
remaining. Gradually add the stock and lemon juice, adding more stock
until the desired consistency is reached and simmer for 5 minutes. Check
the seasoning, adding more pepper or lemon juice as necessary.
8. Remove the string or bands from the pork and carve into slices, serve
with the sauce.
ROAST LOIN OF PORK WITH PROSCUITTO
& BAY LEAVES
i
1. Before You Start... 1
Installation and Maintenance 1
Peculiar Smells 1
Ventilation 1
Personal Safety 1
Hob Care 2
Cooker Care 3
Cleaning 3
2. Cooker Overview 4
The Hob 4
The Grill / Glide-out Grill 6
The Ovens 7
The Clock 10
Accessories 14
Main Oven Light 15
Storage 15
3. Cooking Tips 16
Tips on Cooking with the Timer 16
General Oven Tips 16
4. Cooking Table 17
5. Cleaning Your Cooker 18
Hob 18
Grills 19
Control Panel and Doors 19
Cleaning Table 21
6. Troubleshooting 22
7. Installation 24
Dear Installer 24
Safety Requirements and Regulations 24
Provision of Ventilation 24
Location of Cooker 24
Positioning the Cooker 25
Moving the Cooker 25
Repositioning the Cooker Following
Connection 26
Levelling the Cooker 26
Electrical Connection 27
Final Checks 27
Final Fitting 28
Customer Care 28
8. Circuit Diagrams 29
Circuit Diagram: Hob (with warmer plate) 29
Circuit Diagram: Hob (Dual purpose hob /
warmer plate) 30
Circuit Diagram: Hob
(Classic Deluxe and Elan) 31
Circuit Diagram: Conventional Oven 32
Circuit Diagram: Multi-function Oven
(Elan) 33
Circuit Diagram: Multi-function Oven
(Classic Deluxe) 34
9. Technical Data 35
Contents
110 Ceramic U110038-04
ii
1
1. Before You Start...
This User Guide covers a number of dierent models.
Although some of the illustrations will look dierent to
your particular model the functions will be the same. We
hope the meaning is clear.
Your cooker should give you many years of trouble-free
cooking if installed and operated correctly. It is important
that you read this section before you start, particularly if you
have not used a ceramic 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.
Installation and Maintenance
In the UK the electrical installation should be in accordance
with BS7671. 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
electricity supply companies’requirements.
Make sure that the cooker is wired in and switched on.
Set the clock to make sure that all the ovens are functional –
see the relevant section in this manual.
The cooker should be serviced only by a qualied service
engineer, and only approved spare parts should be used.
Always allow the cooker to cool and then switch it o at the
mains before cleaning or carrying out any maintenance work,
unless specied otherwise in this guide.
Peculiar Smells
When you rst use your cooker it may give o an odour. This
should stop after use.
Before using your cooker for the rst time, make sure that all
packing materials have been removed and then, to dispel
manufacturing odours, turn the ovens to 200°C and run for at
least an hour.
Before using the grill for the rst 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.
Make sure the room is well ventilated to the outside air
(see ‘Ventilation’ below). People with respiratory or allergy
problems should vacate the area for this brief period.
Ventilation
The use of a cooking appliance results in the production
of heat and moisture in the room in which it is installed.
Therefore, make sure that the kitchen is well ventilated:
keep natural ventilation holes open or install a powered
cookerhood that vents outside. If you have several hotplates
on, or use the cooker for a long time, open a window or turn
on an extractor fan.
Personal Safety
DO NOT modify this appliance.
This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision
or instruction concerning use of the appliance by a
person responsible for their safety.
Children or inrm persons should be supervised to
make sure that they do not play with the appliance.
CAUTION: A long term cooking process has to be
supervised from time to time. A short term cooking
process has to be supervised continuously.
Danger of re: DO NOT store items on the cooking
surfaces.
To avoid overheating, DO NOT install the cooker
behind a decorative door.
Accessible parts will become hot during use and will
retain heat even after you have stopped cooking.
Keep babies and children away from the cooker and
never wear loose–tting or hanging clothes while
the appliance is in use.
DO NOT use a steam cleaner to clean the cooker.
Always be certain that the controls are in the OFF position
when the oven is not in use, and before attempting to clean
the cooker.
Take care when touching the marked cooking areas
of the hob.
When the oven is on, DO NOT leave the oven door
open for longer than necessary – otherwise the
control knobs may become very hot.
Always keep combustible materials, e.g. curtains, and
ammable liquids a safe distance away from your cooker.
DO NOT spray aerosols in the vicinity of the cooker
while it is on.
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 re if brought into contact with a hot surface.
NEVER operate the cooker with wet hands.
DO NOT use aluminium foil to cover shelves, linings
or the oven roof.
NEVER heat unopened food containers. Pressure
build up may make the containers burst and cause
injury.
DO NOT use unstable saucepans. Always make sure
that you position the handles away from the edge of
the hotplate.
2
ArtNo.324-0001 Steam burst
ArtNo.312-0001 Not cooking surface
Fig.1-1 Make sure to use adequately sized pans with at
bottoms that are large enough to cover the surface
of the hotplate heating area. Using undersized
pans will expose a portion of the hotplate surface
to direct contact and may result in the ignition of
clothing.
Never leave the hotplate unattended at high heat settings.
Pans boiling over can cause smoking, and greasy spills may
catch on re. Use a deep fat thermometer whenever possible
to prevent fat overheating beyond the smoking point.
WARNING!
Unattended cooking on a hob with fat or oil can be
dangerous and may result in re.
NEVER leave a chip pan unattended. Always heat fat
slowly, and watch as it heats. Deep fry pans should
be only one third full of fat. Filling the pan too full
of fat can cause spill over when food is added. If you
use a combination of oils or fats in frying, stir them
together before heating, or as the fats melt.
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 ue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
DO NOT use water on grease res and never pick
up a aming pan. Turn o the controls and then
smother a aming pan on a surface unit by covering
the pan completely with a well-tting lid or baking
tray. If available, use a multi-purpose dry chemical
or foam-type re extinguisher.
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
(Fig.1-1). 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.
This appliance is heavy so take care when moving it.
Hob Care
NEVER cook directly on the hob surface (Fig.1-2).
DO NOT use the hob surface as a cutting board.
Do not leave utensils, foodstus or combustible items on
the hob when it is not is use (e.g. tea towels, frying pans
containing oil).
DO NOT place plastic or aluminium foil, or plastic
containers, on the hob.
DO NOT leave the hob zones switched on unless
being used for cooking.
ArtNo.312-0002 Salt cellar onto hob
Fig.1-2
ArtNo.312-0003 Moving pans
Fig.1-3
Fig.1-4
3
ArtNo.090-0007 90 Ceramic:
oven steam out the back
NEVER allow anyone to climb or stand on the hob.
Do not stand or rest heavy objects on the hob. Although the
ceramic surface is very strong, a sharp blow or sharp falling
object (e.g. a salt cellar) might cause the surface to crack or
break (Fig.1-3).
Should a crack appear in the surface, disconnect the
appliance immediately from the supply and arrange
for its repair.
Always LIFT pans o the hob. Sliding pans may cause marks
and scratches (Fig.1-4). Always turn the control to the OFF
position before removing a pan.
Take care when placing hot lids onto the hob
surface. Lids that have been covering boiling or
steaming foods can ‘stick’ to the ceramic glass.
Should this occur, DO NOT attempt to lift the lid
o the hotplate: this may damage the hob surface.
Instead, slide the lid to the edge of the hob surface
and remove.
DO NOT place anything between the base of the pan and the
hob surface (e.g. asbestos mats, aluminium foil, wok stand).
Avoid heating an empty pan. Doing so may damage
both the hob and pan.
Only certain types of glass, glass-ceramic, earthenware or
other glazed containers are suitable for hob cooking; others
may break because of the sudden change in temperature.
The ceramic surface should be washed after use in order to
prevent it from becoming scratched or dirty. However, you
should clean the hob with caution as some cleaners can
produce noxious fumes if applied to a hot surface.
DO NOT use abrasive cleaners/pads, oven aerosols/pads
or stain removers on the surface.
We recommend that you avoid wiping any surface unit areas
until they have cooled and the indicator light has gone o.
Sugar spills are the exception to this (see ‘Cleaning your
Cooker’). After cleaning, use a dry cloth or paper towel to
remove any cleaning cream residue.
Cooker Care
As 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 (Fig.1-5).
Cleaning
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
stu could result in a re.
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
cleaners can produce noxious fumes if applied to a hot
surface.
Fig.1-5
4
ArtNo.312-0004 Correct pans ceramic
2. Cooker Overview
The 110 ceramic cooker (Fig.2-1) has the following features:
A. A ceramic hob
B. A control panel
C. A separate grill or glide-out grill (depending on model)
D. A conventional zoned oven, fan oven or multi-function
oven (depending on model)
E. A fan oven
F. A storage drawer
The Hob
Use only pans that are suitable for ceramic hobs. We
recommend stainless steel and enamelled steel pans as pots
and pans with copper or aluminium bases leave traces on the
hob that are dicult to remove.
The kind of pan you use and the quantity of food aects the
setting required. Higher settings are required for larger quantities
of food.
Pots and pans should have thick, smooth, at bottoms
(Fig.2-2). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy ecient.
Never use a round-bottomed wok, even with a stand.
The very best pans have bases that are very slightly curved up
when cold. If you hold a ruler across the bottom you will see
a small gap in the middle (Fig.2-3). When they heat up the
metal expands and lies at on the cooking surface.
Fig.2-2
ArtNo.190-0001 - 110 Ceramic annotated GENERIC
ºC
M
ºC
A
B
C
D
E
F
Fig.2-1
ArtNo.312-0005 Curved
bottomed pan ceramic
Fig.2-3
DocNo.020-0002 - Overview - 90 Ceramic - Generic
ArtNo.312-0006 Correct pan sizes
Fig.2-4
5
ArtNo.312-0011
Use as warming area
Hob zone
1
2
3
1
2
3
ArtNo.312-0008 Ceramic hob labelled
1.1kW 1.56kW 1.1/0.2kW (dual purpose version)
0.11kW (warmer version)
2.02kW 1.65kW 1.1kW
ArtNo.312-0007 Indicator light 110
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.
Always use pans that are the same size as (or slightly larger
than) the areas marked on the hob top (Fig.2-4). Using
smaller pans wastes heat, and any spillage will be burnt on.
Using a lid will help the contents boil more quickly.
Always lift pans o the hob (Fig.2-5). Sliding pans may cause
marks and scratches. Always turn the control to the ‘OFF’
position before removing a pan.
There are indicator lights for each of the cooking areas
(Fig.2-6). The lights come on when a hob control is turned on
and stays lit while the surface cools.
Always take care before touching the surface, even
when the hob is turned o – it may be hotter than
you think.
The ratings of the dierent cooking areas are shown in (Fig.2-6).
When cooking on the hob, you may see the hob area you
are using switch o and on: this is caused by a safety
device that limits the temperature of the hob. This 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.
Dual Element Hob Plates
The areas marked with two concentric circles have an inner
and an outer element. Rotate the control knob clockwise to
heat the whole area for larger pans; turn it counter-clockwise
to just heat the inner part for smaller pans (Fig.2-7).
Warmer (Rangemaster only)
On the right of the hob is the warmer (Fig.2-8). Use the
warmer for keeping food warm while the nal touches are
put to a meal. Turn the control knob counter-clockwise to the
on position.
For best results, preheat a covered serving dish for 10 minutes
before adding food to it.
Use only heat resistant dishes.
Dual Purpose Hob/Warmer Area (All models except
Rangemaster)
There is a dual purpose area on the right of the hob. The inner
ring marks out a 1.2 kW hob area (Fig.2-9). The outer line
marks the extent of a warmer, which you can use for keeping
food warm while the nal touches are put to a meal.
Turn the control to the rst (warmer) position to heat the
whole area to a low temperature.
Turn it further to use the inner ring as a normal hob plate.
Fig.2-5
Fig.2-7
Fig.2-9
Fig.2-6
ArtNo.312-0019 - Warmer plate
Warmer
plate
Fig.2-8
6
ArtNo.331-0002 Grill pan high/low position
Fig.2-13
ArtNo.330-0003 - Grill pan w handle pulled forwards
ArtNo.200-0003 -
Generic grill control to full
Fig.2-10
Fig.2-12
ArtNo.331-0001Grill pan pulled forwards
Fig.2-11
The Grill / Glide-out Grill
Open the door and pull the grill pan (Fig.2-10) or carriage
(Fig.2-11) forward using the handle.
The grill has two elements that allow either the whole area of
the pan to be heated or just the right-hand half.
Adjust the heat to suit by turning the control knob. To heat
the whole grill, turn the knob clockwise (Fig.2-12).
To heat the right-hand half, turn the control knob counter-
clockwise. The neon indicator light by the grill control will
come on.
For best results, leave the grill pan in the grill chamber and
preheat the appropriate part(s) of the grill for two minutes.
The grill trivet can be removed and the food placed on it
while you are waiting for the grill to preheat.
DO NOT leave the grill on for more than a few
moments, without the grill pan underneath it,
otherwise the knobs may become hot.
Once the grill has preheated, take the grill pan out again and
put the trivet back in place with the food on it. Slide the grill
pan or carriage back into the grill chamber. Make sure that it
is pushed right in.
Accessible parts may be hot when the grill is in use.
Young children should be kept away.
The grill pan trivet can be turned over to give two grilling
positions (Fig.2-13).
Never close the grill door when the grill is on.
7
Function Use
Defrost To thaw small items in the oven without
heat
Fan oven A full cooking function, even heat
throughout, great for baking
Fanned grilling Grilling meat and fish with the door
closed
Fan assisted A full cooking function good for roasting
and baking
Conventional oven A full cooking function for roasting and
baking in the lower half of the oven
Browning element To brown and crisp cheese topped
dishes
Base heat To crisp up the bases of quiche, pizza or
pastry
Table 2-1
The Ovens
The clock must be set to the time of day before the ovens
will work. See the following section on‘The Clock’ for
instructions on setting the time of day.
References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed
from the front of the appliance.
The left-hand oven is either:
• a conventional zoned oven
• a fan oven or
• a multi-function oven
depending on model.
The right-hand oven is a fan oven (Fig.2-16).
Conventional Zoned Ovens
A conventional oven has two heating elements – one visible
in the top of the oven and the other under the oven base.
Note: Be careful to avoid touching the top element and
element deector when placing or removing items from the
oven.
Fan Ovens
Fan ovens circulate hot air continuously, which means
faster, more even cooking. The recommended cooking
temperatures for a fan oven are generally lower than those
for a non-fan oven.
Multi-function Ovens
Multi-function ovens have an oven fan and oven fan element,
as well as two extra heating elements. One element is in
the top of the oven and the second is under the oven base.
Take care to avoid touching the top element and element
deector when placing or removing items from the oven.
The multi-function oven has 3 main cooking functions, fan,
fan assisted and conventional cooking. These functions
should be used to complete most of your cooking.
The browning element and base heat can be used in the
latter part of the cooking process to ne tune the results to
your particular requirements.
Use fanned grilling for all your grilling needs and defrost to
safely thaw small items of frozen food.
Table 2-1 gives a summary of the multi-function modes.
The multi-function oven 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.
8
Multi-function Oven Functions
Rapid Response (Classic Deluxe only)
The Rapid Response setting enables you to preheat
the oven faster than normal. It uses the fan oven
element with additional heat from one of the
elements in the top of the oven. Fan ovens heat up quickly;
but the Rapid Response feature speeds this process up
enabling you to start cooking sooner.
To use the Rapid Response feature, turn the function control
knob to Rand set the temperature required. The light on the
control panel next to the function control will come on.
When the required temperature is reached the top element
will switch o and the light will go out.
The oven temperature is then maintained by the fan oven
element and fan.
Should you choose to place food into the cold oven prior to
cooking while using the Rapid Response function, make sure
that cakes, etc. are not positioned too near the top of the oven.
Fan Oven
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 preheat the oven, wait until the indicator light
has gone out before inserting the food.
Fanned Grilling
This function operates the fan whilst the top element
is on. It produces a more even, less erce 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 sh are ideal for grilling in
this way, as the circulated air reduces the erceness of the
heat from the grill.
The oven door should be kept closed while grilling is in
progress, so saving energy.
You will also nd that the food needs to be watched and
turned less than for normal grilling. Preheat this function
before cooking.
Fan Assisted Oven
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.
Conventional Oven (Top and Base Heat)
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 dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Browning Element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce,
shepherds pie and lasagne, the item to be browned being
already hot before switching to the top element.
Base Heat
This function uses the base element only. It will crisp
up your pizza or quiche base or nish o 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 exibility to nish o items to perfection.
Defrost
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,
sh and poultry to be defrosted.
Defrosting in this way speeds up the process and protects
the food from ies. Pieces of meat, sh and poultry should
be placed on a shelf, over a tray to catch any drips. Be sure to
wash the shelf 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.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
9
Operating the Ovens
Conventional zoned ovens and fan ovens
Turn the oven knob to the desired temperature (Fig.2-14).
The oven indicator light will glow until the oven has reached
the temperature selected. It will then cycle on and o during
cooking.
Multi-function ovens
The multi-function oven has two controls: a function selector
and a temperature setting knob (Fig.2-15).
Turn the function selector control to a cooking function. Turn
the oven temperature knob to the temperature required
(Fig.2-14).
The oven heating light will glow until the oven has reached
the temperature you selected. It will then cycle on and o
during cooking.
The Browning Element (conventional ovens)
The browning element is positioned in the top of the left-
hand oven. It can be used at the end of a normal cooking
period to give extra browning to au gratin dishes or give a
crisper nish to meat.
After the normal cooking is nished turn the left-hand
oven thermostat knob clockwise to the browning position,
indicated by ( ) on the fascia panel.
Only the browning element will operate when the thermostat
is turned to this position. The top and base cooking elements
will automatically switch o.
Fig.2-14
Temperature control Function control
Fig.2-15
10
The Clock
You can use the clock to turn the left-hand oven on and o.
The clock must be set to the time of day before the oven
will work.
Note: When using the timer functions, rst set the clock as
required before setting the oven temperature and selecting
the oven function (multi-function ovens only).
The 2-button Clock
Setting the time of day
The 2-button LCD clock is shown in (Fig.2-16). When the
clock is rst connected, the display ashes (0.00 ) and (G)
alternately.
To set the time, turn and hold the Timer knob to the clock
symbol [A] 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.
IMPORTANT: The left-hand oven will not operate unless the
clock has been set.
Setting the minute minder
To activate the minute minder turn the Timer knob to the
right to the [C] minute minder setting – it should click into
position (Fig.2-17).
Rotate the Adjusting knob to set the time required (Fig.2-18).
You can either turn the knob back to the vertical manual
setting [B] to keep an eye on the time of day, or leave it in
the [C] minute minder position as the time ticks down.
To stop the beeper when it sounds, turn the Adjusting knob
counter-clockwise.
• The ‘cook period’, which is the length of time you
want the oven to cook for.
• The ‘stop time’, which is the time of day you want the
oven to stop cooking.
To stop the oven at a specic time of day
Turn the Timer knob to the [E] position (Fig.2-19).
Use the Adjusting knob to set the ‘stop time’. You can set
the oven to turn on at any time over the following 24-hour
period. AUTO shows in the display (Fig.2-20).
Turn the Timer knob to the bottom ‘AUTO’setting to return to
the clock display.
Once the ‘stop time’ is reached, the beeper sounds. Turn the
Timer knob to the vertical [B] to return to manual cooking.
To start and then stop the oven using the Timer
You cannot set a start time directly – this is set
automatically by a combination of the ‘cook time’ and
‘stop time’.
Turn the Timer knob to the [D] position (Fig.2-21).
ArtNo.300-0004 2-button clock annotated
A B
A – Timer knob, B – Adjusting knob
Fig.2-16
ArtNo.300-0005 2BC
minute minder setting
ArtNo.300-0006 2BC
minute minder setting 2
ArtNo.301-0007 2BC
Stopping the oven 1
ArtNo.301-0008 2BC
Stopping the oven 2
Fig.2-17
Fig.2-18
Fig.2-19
Fig.2-20
ArtNo.301-0009 2BC
Setting the cooking timer
Fig.2-21
11
Turn the Adjusting knob to set the ‘cooking time’ you need
(Fig.2-22).
Turn the Timer knob to the [E] 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’ required
(Fig.2-23).
The ‘stop time’ is displayed, followed by‘AUTO’. Set the oven
to the cooking temperature you need. Turn the Timer knob to
the‘Auto’ setting.
When your cooking is nished, the beeper sounds. Turn the
Timer knob to the vertical [B] to return to manual cooking.
If you are out, do not worry about the beeper going o – it
stops on its own after a while. When you return, turn the
Timer knob to the vertical [B] to return to manual cooking.
AUTO is showing, but you want to revert to manual
cooking
You can cancel any automatic settings by briey turning the
Timer knob to the clock symbol [A] and then releasing it.
Key Lock
When the key lock is activated the left-hand oven is locked
and will not come on.
The right-hand oven can be operated as usual.
To activate the key lock
Make sure that the clock is in manual mode and cancel
any active programs.
Turn and hold the Timer knob to the clock symbol [A] for
about 8 seconds.‘On’appears on the display (Fig.2-24).
While still holding the Timer knob turned to the clock symbol
[A], turn the Adjusting knob clockwise until the key symbol
[F] and‘OF’shows on the display (Fig.2-25). Release the
knobs.
The left-hand oven is now locked, as is conrmed by the
display showing the time of day alongside the key symbol [F].
When the key lock is activated, the left-hand oven is locked
and will not come on (Fig.2-26).
To turn o the key lock
Turn and hold the Timer knob to the clock symbol [A] for
about 8 seconds.‘OF’will appear on the display (Fig.2-27).
While still holding the Timer knob turned to the clock symbol
[A], turn the Adjusting knob clockwise until the key symbol
[F] goes out on the display and‘On’ shows (Fig.2-28). 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.
ArtNo.301-0008 2BC
Stopping the oven 2
Fig.2-23
Art No. 301-0011 2BC
Activating the key lock 1
ArtNo.301-0012 2BC
Activating the key lock 2
ArtNo.301-0013 2BC
Activating the key lock 3
ArtNo.301-0014 2BC
Deactivating the key lock 1
ArtNo.301-0015 2BC
Deactivating the key lock 2
Fig.2-24
Fig.2-25
Fig.2-26
Fig.2-27
Fig.2-28
ArtNo.301-0010 2BC
Setting the cooking time Fig.2-22
12
The 6-button Clock
Setting the time of day
The 6-button LCD clock is shown in Fig.2-29. When the
clock is rst connected the display ashes (0.00 ) and (G)
alternately.
Press and hold both the [C] and [D] buttons down
(Fig.2-30). Now press the [+] button (or the [–] button) until
the correct time shows.
Do not forget that it is a 24-hour clock.
If you need to reset the cooker, turn o the power supply and
wait for a couple of minutes and start again.
Setting the minute minder
Press and hold the [C] button (Fig.2-31), and then press the
[+] button until the length of time you want to cook for is
shown (Fig.2-32).
You can check the time remaining by pressing [C]. When the
beeper sounds cancel it by pressing [C].
• The ‘cook period’, which is the length of time you
want the oven to cook for.
• The ‘stop time’, which is the time of day you want the
oven to stop cooking.
To stop the oven automatically
Press and hold the Stop Time [E] button (Fig.2-33) and then
press the [+] button (or [–] button) until the required ‘stop
time’ shows (Fig.2-34). AUTO will show in the display.
Once the ‘stop time’ is reached, the beeper sounds. To stop the
beep turn the oven control knob to 0 rst and then press [B]
once; press [B] again to return to manual cooking.
To start and stop the oven automatically
Before you set the clock you must have two numbers clearly
in mind – the ‘cook period’ and the ‘stop time’.
Note: You cannot set a start time directly – this is set
automatically by setting the ‘cook period’ and the ‘stop time’.
Press and hold the [D] button (Fig.2-35) and then press the
[+] button (or [–] button) until the required ‘cook period’ shows
(Fig.2-36).
Now press and hold the [E] button (Fig.2-37) and then press
the [+] button (or [–] button) until the required ‘stop time’
shows (Fig.2-38). Release the buttons.
AUTO will now show in the display.
Set the oven to the required temperature. When cooking is
nished the beeper will sound. Turn the oven knob to the OFF
position rst, and then press the [B] button once to stop the
beep; press it again to return to manual cooking.
If you are out, do not worry about the beeper going o, it
stops after a while. When you return, turn the oven knob to 0
rst, and then press [B] twice to return to manual cooking.
ArtNo.302-0001 - 6-button clock
ArtNo.302-0003 - 6BC
minute minder setting 1
ArtNo.302-0004 -
Minute minder setting 2
ArtNo.302-0005 -
6BC Stopping the oven 1
Fig.2-30
Fig.2-31 Fig.2-32
Fig.2-33
ArtNo.302-0002 - 6BC annotated
A B C D E F
Fig.2-29
A – Minute minder, B – ‘Cook’ time, C – ‘Stop’ time,
D – Manual, E & F – Time setting buttons
ArtNo.302-0005a -
6BC Stopping the oven 1a
Fig.2-34
ArtNo.302-0006 - 6BC
setting the cook time
Fig.2-35
ArtNo.302-0006 - 6BC
setting the cook time
Fig.2-36
ArtNo.302-0005 -
6BC Stopping the oven 1
Fig.2-37
ArtNo.302-0005a -
6BC Stopping the oven 1a
Fig.2-38
13
ArtNo.302-0010 -
Activating the key lock 3
ArtNo.302-0008 -
Activating the key lock 1
ArtNo.302-0009 - Activating
the key lock 2
Fig.2-39 Fig.2-40
ArtNo.302-0011 - 6BC
Deactivating the key lock 1
Fig.2-41
Fig.2-42
ArtNo.302-0012 -
Deactivating the key lock 2
Fig.2-43
AUTO is showing, you want to reset to manual cooking
To return to manual cooking from any automatic setting,
the ‘cook period’ must be cancelled. Press and hold the [E]
button and then press the [–] button until the display reads
(0.00 ).
Press the [B] button to return to manual cooking.
Key Lock
Activating the key lock will lock the left-hand oven and it will
not come on.
The right-hand oven can be operated as usual.
To activate the key lock
Make sure that the clock is in manual mode and cancel
any active programs.
Hold the Minute Minder [C] and Cook period [D] buttons.
When‘On’appears on the display (Fig.2-39) press the [+]
button once. The key symbol [F] and ‘OF’will now show on the
display (Fig.2-40). Release the buttons.
The left-hand oven is now locked, as conrmed by the display
showing the time of day alongside the key symbol (Fig.2-41).
To turn o the key lock
Hold the Minute Minder [C] and Cook period [D] buttons.
When‘OF’appears on the display (Fig.2-42) press the [+]
button once. The key symbol [F] will go out and ‘On’will show
on the display (Fig.2-43). Release the buttons.
After a few seconds the display will revert to show the time of
day.
The oven can now be used normally.
14
Shelf guard
Front
Front
Shelf guard
Flat shelf
Drop shelf
Fig.2-44 Accessories
Oven Shelves
In addition to the at shelves, some models are supplied
with a drop shelf (Fig.2-44). The drop shelf increases the
possibilities for oven shelf spacing.
The oven shelves can be easily removed and retted.
Pull the shelf forward until the back of the shelf is stopped by
the shelf stop bumps in the oven sides (Fig.2-45).
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
(Fig.2-46).
To ret 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 (Fig.2-47).
The Handyrack (Main Oven)
The Handyrack (Fig.2-48) ts to the left-hand oven door
only. Food cooking on it is easy to attend to, because it is
accessible when the door is open.
The maximum weight that can be held by the Handyrack
is 5.5kg (12 lb). It should only be used with the supplied
roasting tin, which is designed to t the Handyrack. Any other
vessel could be unstable.
It can be tted at two dierent 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 or base of
the oven.
To t the Handyrack, locate one side of it on the door bracket
(Fig.2-49). Then spring the other side out to clip it onto the
other bracket (Fig.2-50).
ArtNo.320-0013 Removing the shelf 3
ArtNo.320-0011 Removing the shelf 1
ArtNo.320-0012 Removing the shelf 2
Fig.2-45
Fig.2-47
Fig.2-46
ArtNo.320-0014 Handyrack on LH door
ArtNo.320-0015
Fitting the Handyack 1
Fig.2-48
Fig.2-49
ArtNo.320-0016
Fitting the handyrack 2
Fig.2-50
15
Make sure the inner
rail is forwards
Main Oven Light
Press the button to turn the light on (Fig.2-51).
If the oven light fails, turn o the power supply before
changing 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, so do not store anything in it that may
melt or catch re. Never store ammable materials in the
drawer. This includes paper, plastic and cloth items, such as
cookbooks, plastic ware and towels, as well as ammable
liquids. Do not store explosives, such as aerosol cans, on or
near the appliance.
Flammable materials may explode and result in re
or property damage.
The drawer can be removed completely for cleaning, etc.
Removing the Drawer
Pull the drawer right out.
Push the ends of the plastic clips – down of the left-hand side,
up on the right-hand side – to release the catches holding the
drawer to the side rails (Fig.2-52). At the same time pull the
drawer forwards and away from the side rails.
For safety’s sake push the drawer rails back out of the way.
Replacing the Drawer
To replace the drawer in the cooker, pull the side rails fully out
(Fig.2-53).
Carefully move the drawer back between the rails and rest it
on the side rails (Fig.2-54).
Push the drawer back until the clips click into place.
ArtNo.320-0017
Main oven light
Fig.2-51
Fig.2-53
Fig.2-54
Fig.2-52
16
Tips on Cooking with the Timer
If you want to cook more than one dish, choose dishes that
require approximately the same cooking 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 sh should be avoided
if a long delay period is planned, especially in hot weather.
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
DO NOT use the timed oven if the adjoining oven is
already warm.
Whole poultry must be thoroughly defrosted before being
placed in the oven. Check that meat and poultry are fully
cooked before serving.
Temperature (Gas Mark) Temperature (°C / °F)
1 140 / 275
2 150 / 300
3 160 / 325
4 175 / 350
5 190 / 375
6 205 / 400
7 220 / 425
8 230 / 450
Table 3-1 Temperature conversion table
General Oven Tips
The wire shelves should always be pushed rmly 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 340mm (13½”) by 340mm (13½”).
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
• Always leave a“finger’s 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‘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.
3. Cooking Tips
DocNo.030-0002 - Cooking tips - electric
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