Range Master Classic Deluxe 110 Dual Fuel User manual

U108820 - 12
110 Dual Fuel with FSD
User Guide
&
Installation & Service Instructions

Due to our policy of continual improvement, we reserve the right to change specifications without prior notice.
Contents
1. Before You Start... 1
Important! 1
Installation and Maintenance 1
Peculiar smells 1
If you smell gas 1
Ventilation 1
Personal Safety 1
Cooker Care 2
Cleaning 2
2. Cooker Overview 3
Hotplate Burners 3
Wok Burner 4
The Wok Ring 5
The Ceramic Hob 5
The Griddle 6
The Glide-out Grill 7
The Ovens 8
The Clock 11
Accessories 13
Oven Lights 13
Storage 14
3. Cooking Tips 15
Tips on Cooking with the Timer 15
General Oven Tips 15
4. Cooking Table 16
5. Cleaning Your Cooker 17
Essential Information 17
Hotplate Burners 17
The Wok Ring 17
Ceramic Hob 18
The Griddle 19
Glide-out grill 19
Control Panel and Doors 20
Ovens 20
Cleaning Table 21
6. Troubleshooting 22
7. Installation 24
Dear Installer 24
Safety Requirements and Regulations 24
Provision of Ventilation 24
Location of Cooker 25
Conversion 25
Positioning the Cooker 26
Moving the Cooker 26
Completing the Move 27
Conversion to Another Gas 27
Fitting a Stability Bracket 27
Repositioning the Cooker following
Connection 28
Fit the Handles 28
Fitting the splash back (optional) 28
Gas Connection 29
Electrical Connection 30
Hotplate/Grill Check 30
Oven Check 30
Levelling 31
Fitting the Plinth 31
Customer Care 31
8. Conversion to LP gas 32
Injectors 32
Tap Adjustment 32
Stick on label 32
Pressure Testing 32
9. Circuit Diagram 33
10. Technical Data 34

1
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 dual fuel cooker before.
Important!
 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.
 This appliance is for use in Great Britain and the
Republic of Ireland. It is a Cat II2H3+ cooker and is
set for G20 at 20 mbar. (A conversion kit for LPG is
supplied with the cooker).
 This cooker is a Class 1 appliance.
Installation and Maintenance
In the UK, the cooker must be installed by a Gas Safe
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).
Set the clock to ensure that the oven is functional – see the
relevant section in this manual.
Only a qualified service engineer should service the cooker,
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.
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 the ovens to 200 °C 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.
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.
If you smell gas
• • 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.
Ventilation
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.
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.
 This appliance is not intended for use by young
children or infirm persons unless they have been
adequately supervised by a responsible person to
ensure that they can use the appliance safely.
 DO NOT use a steam cleaner on your cooker.
 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-fitting or hanging clothes when
using the appliance.
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.
 When the oven is on, DO NOT leave the oven door
open for longer than necessary, otherwise the
control knobs may become very hot.
 When using the grill, make sure that the grill pan
is in position and pushed fully in, otherwise the
control knobs may become very hot.
 DO NOT use harsh abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
1. Before You Start...

2
Always keep combustible materials, e.g. curtains, and
flammable 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 fire 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 ensure that
you position the handles away from the edge of the
hotplate.
 DO NOT use cooking vessels on the hotplate that
overlap the edges.
Never leave the hotplate unattended at high heat settings.
Pans boiling over can cause smoking, and greasy spills may
catch on fire. Use a deep fat thermometer whenever possible
to prevent fat overheating beyond the smoking point.
 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 flue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
 DO NOT use water on grease fires and never pick
up a flaming pan. Turn the controls off and then
smother a flaming pan on a surface unit by covering
the pan completely with a well fitting lid or baking
tray. If available, use a multipurpose dry chemical or
foam-type fire 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.
Take care that no water seeps into the
appliance.
 This appliance is heavy so take care when moving it.
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.
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
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.
ArtNo.324-0001 Steam burst

3
2. Cooker Overview
The Classic Deluxe 110 dual fuel cooker (Fig.2-1) has the
following features:
A. Four hotplate burners, a ceramic hob and a wok burner
B. A control panel incorporting a timer
C. A glide-out grill
D. A multi-function oven
E. A fan oven
F. A storage drawer
G. A griddle and wok cradle (not shown in picture).
Hotplate Burners
The drawing by each of the central knobs indicates which
burner that knob controls. Each burner has a FSD (Flame
Supervision Device) that prevents the flow of gas if the flame
goes out.
Do not attempt to disassemble or clean around any
burner while another burner is on, otherwise an electric
shock could result.
Push in and turn a knob to the solid flame symbol ()
(Fig.2-2). The igniter should spark and light the gas. Keep
holding the knob pressed in to let the gas through to the
burner for about ten seconds.
Fig.2-2
Fig.2-1
ArtNo.212-0019 - 110 DF Classic Deluxe front view
MM
M
O
1
2
3
A
B
C
D
E
F
DocNo.020-0006 - Overview - 100DF - Prof+

4
ArtNo.311-0002 Pan with rim
If, when you let go of the control knob, the burner goes out,
then the FSD has not been bypassed. Turn the control knob
to the OFF position and wait for one minute before you try
again, this time making sure to hold in the control knob for
slightly longer.
Turn the knob anti-clockwise to decrease the flame height
(Fig.2-3). On this cooker the low position is beyond high, NOT
between high and off.
If a burner flame goes out, turn off the control knob and
leave it for one minute before relighting it.
Ensure that the flames are under the pans. Using a lid will
help the contents boil more quickly (Fig.2-4).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down turned base
rims should not be used (Fig.2-5).
Simmering aids, such as asbestos or mesh mats, are
NOT recommended (Fig.2-6). 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 (Fig.2-7).
The minimum recommended pan diameter is 120 mm. The
maximum allowable pan base diameter is 250 mm.
DO NOT use cooking vessels on the hotplate that overlap the
edges.
Wok Burner
The wok burner is designed to provide even heat over a large
area. It is ideal for large pans and stir frying (Fig.2-8).
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.
Note: 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.
Fig.2-5
ArtNo.311-0001 Right pans gas
Fig.2-4
Fig.2-3
Art No. 311-0003 Simmer aids
Fig.2-6
ArtNo.311-0004 Tipping wok
Fig.2-7
ArtNo.311-0005 Wok burner & pan support
Fig.2-8

5
ArtNo.311-0007 Wok stand close-up
The Wok Ring
The Wok ring (Fig.2-9) is designed to fit a Typhoon™
Professional 35 cm Wok (Part Code 13840S – available from
leading retailers). If you use a different wok, make sure that
it fits the ring. Woks vary very widely in size and shape. It
is important that the wok sits down on the pan support –
however, if the wok is too small, the ring will not support it
properly (Fig.2-10).
The ring should be used on the triple ring wok burner only.
When you fit the ring, make sure that it is supported properly
on a pan support and that the wok is sitting level in the ring
(Fig.2-11).
The cradle will get very hot in use – allow plenty of time for it
to cool before you pick it up.
The Ceramic Hob
The hotplate area on the left hand side is dual purpose. It can
be used either as a ceramic hob to heat a pan in the usual
way (Fig.2-12) or it can be used to heat the supplied griddle.
The rear area, marked with a ring is for cooking with a pan.
There are two elements that allow either the whole of the
area to be heated or just the rear half. To use the rear ring turn
the control anticlockwise (Fig.2-13).
The neon indicator light above the control knob will come on
when a hob control is turned on and stay lit while the surface
cools.
You can also place a large fish kettle across both heating
zones. To heat the whole area, turn the knob clockwise.
Always take care before touching the surface even when it is
turned off - it may be hotter than you think.
Use only pans that are suitable for ceramic hobs.
We recommend stainless steel and enamelled steel pans
because pots and pans with copper or aluminium bases
leave traces on the hob that are difficult to remove.
Glass-ceramic cookware is not suitable because of its poor
conductivity.
Pots and pans should have thick, smooth, flat bottoms. This
ensures that there is the maximum heat transfer from the hob
to the pan, making cooking quick and energy efficient.
Never use a round bottomed Wok even with a stand.
The very best pans have bases that are very slightly curved
in when cold. If you hold a ruler across the bottom you will
see a small gap in the middle. When they heat up the metal
expands and lies flat on the cooking surface.
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits (such as lime specks).
Always use pans that are the same size as (or slightly larger
than) the area marked on the hob top. Using a smaller pan
wastes heat, and any spillage will be burnt on. Using a lid will
help the contents boil more quickly.
ArtNo.311-0006 Correct wok sizes
Fig.2-11
ArtNo 310-0003 - Wok ring on hp
Fig.2-12
Fig.2-9
Fig.2-10
Fig.2-13

6
Always lift the pan off the hob. Sliding a pan may cause marks
and scratches (Fig.2-14).
Always turn the control to the off position before removing
the pan.
Although the ceramic surface is very strong, a heavy or sharp
falling object (a salt cellar for example) might cause the
surface to crack. If you find a crack in the surface immediately
disconnect the appliance from the supply and arrange for its
repair.
Care should be taken that no water seeps into the appliance.
Naturally, the surface must be washed after use in order to
prevent it from becoming scratched or dirty.
When cooking on the hob you may see the hob area you
are using switch off and on. This is caused by a safety device
that limits the temperature of the hob. It is quite normal,
especially when cooking at high temperatures. If it happens
a lot with a particular pan however it may mean the pan is
not suitable – perhaps too small or too uneven - for a ceramic
hob.
Sugar spillage will permanently damage the hob and
therefore must be cleaned off with care immediately.
Never let sugar spillage cool before trying to remove it.
If sugar or foods with high sugar content, aluminium foil or
plastic items are accidentally allowed to melt on the hob
surface remove them immediately from the hot cooking area
using a scraper to avoid any possible damage to the surface.
See the ‘Cleaning your cooker’section of this instruction.
Never cut directly on the cooking surface.
Don’t cook directly on the hob surface i.e. without a pan or
utensil.
Don’t use the hob as a work surface.
Don’t drag or slide utensils across the hob surface.
Don’t place anything between the base of the pan and the
hob surface (i.e. asbestos mats, aluminium foil, Wok stand).
Don’t leave utensils, foodstuffs or combustible items on
the hob when it is not in use. (e.g. tea towels, frying pans
containing oil).
Don’t place plastic or aluminium foil, or plastic containers on
the hob.
Don’t leave the hob zones switched on unless being used for
cooking.
The Griddle
The griddle (Fig.2-15) is designed to fit securely on the
locating pins over the ceramic heating area (Fig.2-16). Do not
try to use it over one of the gas burners. It will not be securely
held and you may damage the non-stick finish.
There are two elements that allow either the whole of the
area to be heated or just the rear half.
To heat the whole area, turn the knob clockwise (Fig.2-17).
To heat the rear ring only, turn it anticlockwise (Fig.2-18).
Fig.2-17
ArtNo.312-0003 Moving pans
Fig.2-15
Fig.2-16
Fig.2-18
Fig.2-14

7
The neon indicator light above the control knob will come on
when a hob control is turned on and stay lit while the surface
cools.
It is designed for cooking food on directly. DO NOT 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.
The griddle can be lightly brushed with cooking oil before
use (Fig.2-19). Preheat the griddle for amaximum of
5 minutes before adding food. Leaving it longer may cause
damage.
Turn the control knob to a lower number to reduce the
griddle temperature.
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.
The griddle will get very hot in use - allow plenty of time for it
to cool before you pick it up.
 Use only dry oven gloves.
Moist or damp gloves on hot surfaces may result in burns
from steam. Never let oven gloves touch hot heating
elements.
Do not use a towel or other bulky cloth in place of a glove.
They might catch fire if they touch a hot surface.
Never operate the cooker with wet hands.
There is a gap at the right hand rear corner of the griddle
(Fig.2-20) so you can pour off excess fat after cooking. Be
careful - it may be very hot.
After cooking, allow the griddle to cool before cleaning.
Clean after use with soapy water using a soft cloth, allow the
griddle to cool before cleaning.
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
Open the door and pull the grill pan carriage forward using
the handle (Fig.2-21).
The grill has two elements that allow either the whole area of
the pan to be heated or just the right-hand half.
To heat the whole grill, turn the knob clockwise (Fig.2-22).
To heat the right-hand half, turn the knob anti-clockwise. The
neon indicator light by the grill control will come on.
For best results, slide the carriage back into 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.
Fig.2-20
ArtNo.331-0001Grill pan pulled forwards
Fig.2-19
Fig.2-21
Fig.2-22

8
 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, slide the carriage out again.
With the trivet back in place with the food on it, slide the
carriage back into the grill chamber. Ensure 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 grid can be turned over to give two grilling
positions (Fig.2-23).
 Never close the grill door when the grill is on.
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 a multi-function oven, while the right-
hand oven is a fanned oven.
The Left-Hand Multi-function Oven
As well as the oven fan and fan element, this oven has two
extra heating elements, one visible in the top of the oven and
the second under the oven base. Take care to avoid touching
the top element and element deflector when placing or
removing items from the ovens.
The multi-function oven has three 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 fine 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 ovens have many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember – not all functions will be
suitable for all food types.
Please remember that all cookers vary – temperatures in your
new ovens may differ to those in your previous cooker.
ArtNo.331-0002 Grill pan high/low position
Fig.2-23
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

9
Multi-function oven functions
Rapid Response
The Rapid Response setting enables you to pre-
heat 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. Rangemaster fan ovens
heat up quickly; but the Rapid Response feature speeds this
process up enabling you to commence cooking sooner.
To use the Rapid Response feature, simply turn the function
control knob to Rand set the temperature you require. The
light on the control panel adjacent to the Rsymbol will come
on. When temperature is reached, the light will go out as
will the element at the top of the oven. The fan element and
oven fan will then continue to maintain your chosen oven
temperature.
Should you choose to place food into the cold oven prior to
cooking whilst using the Rapid Response function, ensure
that cakes etc. are not positioned too near the top of the
oven. As with any cooking, particularly poultry, meat and
ready meals, be sure the food is piping hot before serving..
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 fierce heat than
a conventional grill. For best results, place the food
to be grilled, on a grid over a roasting tin, which should be
smaller than a conventional grill pan. This allows greater air
circulation. Thick pieces of meat or fish are ideal for grilling
in this way, as the circulated air reduces the fierceness of the
heat from the grill.
The oven door should be kept closed while grilling is in
progress, so saving energy. You will also find that the food
needs to be watched and turned less than for normal grilling.
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 different
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
Browning element
This function uses the element in the top of the
oven only. It is a useful function for the browning
or finishing of pasta dishes, vegetables in sauce,
shepherds pie and lasagne, the item to be browned being
already hot before switching to the top element.
Base heat
This function uses the base element only. It will crisp
up your pizza or quiche base or finish off cooking
the base of a pastry case on a lower shelf. It is also
a gentle heat, good for slow cooking of casseroles in the
middle of the oven or for plate warming.
The Browning and Base heat functions are useful additions
to your oven, giving you flexibility to finish off items to
perfection.
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, fish and
poultry to be defrosted.
Defrosting in this way speeds up the process and protects
the food from flies. Pieces of meat, fish and poultry should
be placed on a rack, over a tray to catch any drips. Be sure to
wash the rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm.
Ensure that dairy foods, meat and poultry are completely
defrosted before cooking.
ArtNo.030-0028 - Elan MF symbols
ArtNo.030-0028 - Elan MF symbols
ArtNo.030-0028 - Elan MF symbols
ArtNo.030-0028 - Elan MF symbols
ArtNo.030-0028 - Elan MF symbols
ArtNo.030-0028 - Elan MF symbols
ArtNo.030-0028 - Elan MF symbols

10
Right-hand fan oven
The right-hand oven is a fanned oven that circulates hot air
continuously, which means faster, more even cooking.
The recommended cooking temperatures for a fanned oven
are generally lower than a conventional oven.
Note: Please remember that all cookers vary so temperatures
in your new ovens may differ to those in your previous
cooker.
Operating the Ovens
Operating the left-hand multi-function oven
The multi-function oven has two controls: a function selector
and a temperature setting knob (Fig.2-24).
Turn the function selector control to a cooking function.
Fig.2-25 shows the control set only for fan oven cooking.
Turn the oven temperature knob to the temperature required
(Fig.2-26).
The oven heating light will glow until the oven has reached
the temperature you selected. It will then cycle on and
off during cooking as the oven maintains the selected
temperature.
Operating the right-hand fanned oven
Turn the oven knob to the desired temperature (Fig.2-27).
The oven indicator light will glow until the oven has reached
the temperature selected. It will then cycle on and off during
cooking.
Fig.2-26
Fig.2-27
Fig.2-25
Fig.2-24
ArtNo.235-0004 -
Classic DL oven 1

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ArtNo.302-0001 - 6-button clock
The Clock
You can use the timer to turn the left-hand multi-function
oven on and off. The clock must be set to the time of day
before the ovens will work.
Setting the time of day
The 6-button LCD clock is shown in Fig.2-28. When the
clock is first connected the display flashes ( 0.00) and (G)
alternately.
Press and hold both the [C] and [D] buttons down
(Fig.2-29). 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 off the power supply and
wait for a couple of minutes and start again.
Setting the minute minder
Press and hold the [C] button (Fig.2-30), and then press the
[+] button until the length of time you want to cook for is
shown (Fig.2-31).
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.2-32) and then
press the [+] button (or [–] button) until the required ‘stop
time’ shows (Fig.2-33). 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 first 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.2-34) and then press the
[+] button (or [–] button) until the required ‘cook period’ shows
(Fig.2-35).
Now press and hold the [E] button (Fig.2-36) and then press
the [+] button (or [–] button) until the required ‘stop time’
shows (Fig.2-37). Release the buttons.
AUTO will now show in the display.
Set the oven to the required temperature. When cooking is
finished the beeper will sound. Turn the oven knob to the OFF
position first, 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 off, it
stops after a while. When you return, turn the oven knob to 0
first, and then press [B] twice to return to manual cooking.
ArtNo.302-0004 -
Minute minder setting 2
Fig.2-28
ArtNo.302-0005 -
6BC Stopping the oven 1
Fig.2-29
ArtNo.302-0003 - 6BC
minute minder setting 1
Fig.2-30 Fig.2-31
Fig.2-32
Fig.2-35
Fig.2-36 Fig.2-37
ArtNo.302-0002 - 6BC annotated
A B C D E F
A – Minute minder, B – ‘Cook’ time, C – ‘Stop’ time,
D – Manual, E & F – Time setting buttons
ArtNo.302-0005a -
6BC Stopping the oven 1a
ArtNo.302-0006 - 6BC
setting the cook time
ArtNo.302-0006 - 6BC
setting the cook time
ArtNo.302-0005 -
6BC Stopping the oven 1
ArtNo.302-0005a -
6BC Stopping the oven 1a
Fig.2-34
Fig.2-33

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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.2-38) press the [+]
button once. The key symbol [F] and ‘OF’will now show on
the display (Fig.2-39). Release the buttons.
The left-hand oven is now locked, as confirmed by the display
showing the time of day alongside the key symbol (Fig.2-40).
To turn off the key lock
Hold the Minute Minder [C] and Cook period [D] buttons.
When‘OF’ appears on the display (Fig.2-41) press the [+]
button once. The key symbol [F] will go out and ‘On’will show
on the display (Fig.2-42). Release the buttons.
After a few seconds the display will revert to show the time of
day.
The oven can now be used normally.
ArtNo.302-0010 -
Activating the key lock 3
ArtNo.302-0008 -
Activating the key lock 1
ArtNo.302-0009 - Activating
the key lock 2
ArtNo.302-0011 - 6BC
Deactivating the key lock 1
ArtNo.302-0012 -
Deactivating the key lock 2
Fig.2-42
Fig.2-38 Fig.2-39
Fig.2-40
Fig.2-41
A
B
CD
ArtNo.320-0009 Oven shelf
A – Top view, B – Side view, C – Shelf guard, D – Front
The shelf guard should be at the back pointing upwards
ArtNo.320-0010 Flat & drop shelves
A
B
A – Flat shelf, B – Drop shelf
Fig.2-43
Fig.2-44

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Accessories
Oven Shelves
In addition to the flat shelves (Fig.2-43), 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 refitted.
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 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 (Fig.2-47).
The Handyrack (Left-hand Oven)
The Handyrack (Fig.2-48) fits 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 5.5 kg (12 lb). 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.
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 or base of
the oven.
To fit 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).
Oven Lights
Press the button to turn the lights on (Fig.2-51).
If the oven light fails, turn off the power supply before
changing the bulb. See the ‘Troubleshooting’ section for
details on how to change the bulb.
ArtNo.320-0013 Removing the shelf 3
Fig.2-45 Fig.2-46
Fig.2-47
ArtNo.320-0016
Fitting the handyrack 2
ArtNo.320-0014 Handyrack on LH door
ArtNo.320-0015
Fitting the Handyack 1
ArtNo.320-0017
Main oven light
ArtNo.320-0011 Removing the shelf 1
ArtNo.320-0012 Removing the shelf 2
Fig.2-48
Fig.2-49 Fig.2-50
Fig.2-51

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Storage
The bottom drawer is for storing oven trays and other
cooking utensils (Fig.2-52).
To open, simply push the drawer in and release.
It can get very warm, so do not store anything in it that may
melt or catch fire. Never store flammable materials in the
drawer. This includes paper, plastic and cloth items, such as
cookbooks, plastic ware and towels, as well as flammable
liquids. Do not store explosives, such as aerosol cans, on or
near the appliance.

Flammable materials may explode and result in fire
or property damage.
The drawer can be removed completely for cleaning, etc.
To Remove 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.2-53). 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.
Replace the storage drawer
To replace the drawer in the cooker, pull the side rails fully out
(Fig.2-54).
Carefully move the drawer back between the rails and rest it
on the side rails (Fig.2-55).
Push the drawer back until the clips click into place.
ArtNo.340-0001 110 drawer position
Make sure the inner
rail is forwards
Drawer
Rail
Fig.2-52
Fig.2-53
Fig.2-54
Fig.2-55

3. Cooking Tips DocNo.030-0002 - General oven tips (dual fuel)
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 fish 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 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 340 mm (13½”) by 340 mm (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‘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 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.
15

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4. Cooking Table
ArtNo.050-0007
Oven shelf positions
Oven Shelf Positions
Top
Centre
Base
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.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven 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.
ArtNo.050-0065 - Cooking table - electric & fan single cavity
Shelf
position
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C/B
C
Food
Meat
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
Duck
Casserole
Yorkshire pudding
Fish
Fillet
Whole
Steak
Cake
Very rich fruit - Christmas,
wedding, etc.
Fruit 180 mm tin
Fruit 230 mm tin
Madeira 180 mm
Queen cakes
Scones
Victoria sandwich
180 mm tin
210 mm tin
Desserts
Shortcrust tarts
Fruit pies
Tartlets
Puff pastry
Meringues
Baked egg custard
Baked sponge pudding
Milk pudding
Bread
Approximate cooking time
30-35 minutes per 500g +30-35 minutes.
20-25 minutes per 500g +20-25 minutes.
30-35 minutes per 500g +30-35 minutes.
25-30 minutes per 500g +25-30 minutes.
35-40 minutes per 500g +35-40 minutes.
25-30 minutes per 500g +25-30 minutes.
20-25 minutes per 500g +20-25 minutes.
15-20 minutes per 500g +15-20 minutes.
20 minutes per 500g +20 minutes.
15 minutes per 500g +15 minutes.
25-30 minutes per 500g.
20 minutes per 500g.
2-4 hours according to recipe.
Large tins 30-35 minutes; individual 10-20 minutes.
15-20 minutes.
15-20 minutes per 500g.
Steaks according to thickness.
45-50 minutes per 500g of mixture.
2-2½ hours.
Up to 3½ hours.
80-90 minutes.
15-25 minutes.
10-15 minutes.
20-30 minutes.
30-40 minutes.
20-30 minutes on a preheated tray.
35-45 minutes.
10-20 minutes according to size.
20-40 minutes according to size.
2-3 hours.
45-60 minutes.
40-45 minutes.
2 to 3 hours.
20-30 minutes.
Temperature
°C
150
190
150
190
150
190
150
190
150
190
150
190
130-140
210
180
180
180
130
140
140
150
180
210
170
170
190
190
190
220
90
150
180
130-140
210
Temperature
°C
160
200
160
200
160
200
160
200
160
200
160
200
140-150
220
190
190
190
140
150
150
160
190
220
180
180
200
200
200
230
100
160
190
140-150
220
Conventional Oven Fan Oven
Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
220°C (210°C for fan oven) and the
cooking time adjusted accordingly.
For stuffed and rolled meats, add
approximately 10 minutes per 500g,
or cook at 200°C (190°C) for 20
minutes then 160°C (150°C) for the
remainder.
For stuffed poultry, you could cook
at 200°C (190°C) for 20 minutes
then 160°C (150°C) for remainder.
Do not forget to include the weight
of the stuffing.
For fresh or frozen prepacked
poultry, follow instructions on the
pack. Thoroughly thaw frozen
poultry before cooking.
Using the conventional oven: when
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
ArtNo.050-0001 Gas cooking table
If cooking a two tier load, the trays
should be interchanged
approximately halfway though the
cooking time.
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
DocNo.031-0004 - Cooking table - electric & fan single cavity

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ArtNo.311-0032 Burner layout FSD
A
B
C
D
E
ArtNo.311-0033 Wok burner details FSD
A
B
C
D
E
ArtNo.311-0015 Burner alignment
‘D’
ArtNo.311-0016 Fitting the burner inner head
A
B
Fig.5-1
Fig.5-2
Fig.5-3
Fig.5-4
A – cap, B – head, C – notch, D – base , E – electrode
A – inner burner cap, B – outer burner head, C – inner burner head,
D – outer burner head, E – wok burner base
A – electrode notch, B – ignition electrode
5. Cleaning Your Cooker
Essential Information
Isolate the electricity supply before carrying out any
thorough cleaning. Allow the cooker to cool.
Never use paint solvents, washing soda, caustic cleaners,
biological powders, bleach, chlorine based bleach
cleaners, coarse abrasives or salt. Do not mix different
cleaning products – they may react together with
hazardous results.
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 re-using 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.agarangemaster.co.uk.
Hotplate Burners
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.
The Single Ring Burners
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 (Fig.5-1).
The Wok Burner
The Wok burner can also be taken apart for cleaning.
When reassembling the wok burner (Fig.5-2), turn over the
large base ring and find the‘D’shaped area (Fig.5-3). Turn the
head until the‘D’matches the one on the burner base. Flip
the burner over once again 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 (Fig.5-4).
Now fit the two burner caps, ensuring that they are seated
properly.
Check the burner ports are not blocked. If a blockage occurs,
remove stubborn particles using a piece of fuse wire.
The Wok Ring
Recommended cleaning materials are hot soapy water, a
moistened soap pad, cream cleaner or a nylon scourer.

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Ceramic Hob
It’s very easy to clean the Hob with a recommended cleaner.

Do not use abrasive cleaners or pads, oven aerosols
or pads or stain removers on the surface.
Daily care
First of all, be sure that the heat indicator light is off and the
cooking surface is cool. Apply a small dab, about the size of
a 10p piece, of ceramic cooking cleaning cream in the centre
of the area to be cleaned. Dampen a clean paper towel and
work the cleaning cream on the cooking surface as if you
were cleaning a window. As a final step, wipe the cooking
surface with a clean, dry paper towel.
Cleaning for spills
For spills and boil-overs that occur while cooking, turn the
unit off and wipe the area surrounding the hot zone with a
clean paper towel. If a spill (other than a sugary substance)
is on the hot zone, do not clean until the unit is completely
cooled down and follow the instructions below (“Cleaning
for burned-on spills”). If you accidentally melt anything
on the cooking or if you spill foods with a high sugar
content (preserves, tomato sauce, etc.), REMOVE the spill
IMMEDIATELY with a razor scraper (Fig.5-5), while the hob is
still hot.
IMPORTANT: Use an oven glove to protect your hand from
potential burns. Scrape the major spill or melted material
from the cooking zone and push into a cold area. Then, turn
the unit“OFF”and allow to cool before cleaning further. After
the cooking surface cools down and the heat indicator lights
go off, use the daily care procedure as outlined above.
Cleaning for burned-on spills
Be sure that the heat indicator lights are off and the hob is
cool. Remove excess burned-on substance with a single-
edged razor scraper. Hold the scraper at approximately a 30°
angle to the surface and scrape off the burned-on matter as
you would scrape paint off of a window.

Take care when using a sharp scraper.
When you have removed as much as possible with the
scraper, clean using the daily care procedure as described
above.
To remove metal rub-off
Sliding pans on the hob - especially aluminium or copper
pans can leave marks on the surface. These marks often
appear like scratches, but can be easily removed using
the procedure described above for cleaning spills. If the
rub-off marks are especially stubborn, use the cleaning
cream together with the razor scraper, using the technique
described above.
ArtNo.312-0010 Cleaning; scraping the ceramic hob
Fig.5-5