Instrukcja obsługi Rangemaster Excel 110 Dual Fuel

Rangemaster piekarnik Excel 110 Dual Fuel

Przeczytaj poniżej 📖 instrukcję obsługi w języku polskim dla Rangemaster Excel 110 Dual Fuel (44 stron) w kategorii piekarnik. Ta instrukcja była pomocna dla 7 osób i została oceniona przez 2 użytkowników na średnio 4.5 gwiazdek

Pobierz PDF

Strona 1/44

Britain’s No.1 Range Cooker

USER GUIDE &

INSTALLATION INSTRUCTIONS

Excel 110 Dual Fuel

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 oer 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.

www.rangemastercookshop.co.uk

Ingredients

• Oil for greasing

• 100 g strawberries

• 100 g raspberries

• 100 g redcurrants

• 100 g blackberries

• or a 400 g mixture of any soft

fruits

• 2 medium eggs

• 30 g caster sugar

• 80 ml skimmed milk

• 2 tsp vanilla extract

• 60 g plain our (sifted)

• 1 tsp baking powder

• Icing sugar to dust

Method

1. Preheat the oven to 200 °C (for a conventional oven),

180 oC (for a fan oven) or gas mark 6.

2. Lightly grease a dish 26 cm wide x 4 cm 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 uy. 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

• 3 kg (6½ lb) skinned and

boned loin of pork

• 2 x 70 g 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 PROSCIUTTO

& BAY LEAVES

iii

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

Ceramic Warming Zone 2

Cooker Care 3

Cleaning 3

2. Cooker Overview 4

Hotplate Burners 4

Wok Burner 5

The Wok Cradle 5

The Ceramic Hotplate 6

The Griddle 7

The Glide-out Grill 8

The Ovens 8

The Clock 11

Accessories 14

Oven Lights 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

Ceramic Hotplate 18

The Griddle 18

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

Fitting the Stability Bracket or Chain 27

Repositioning the Cooker Following

Connection 27

Conversion to Another Gas 28

Levelling 28

Gas Connection 28

Electrical Connection 29

Final Checks 29

Final Fitting 29

Customer Care 29

8. Conversion to LP Gas 30

Injectors 30

Tap Adjustment 30

Stick on Label 30

Pressure Testing 31

9. Circuit Diagram 32

10. Technical Data 33

Connections 33

Dimensions 33

Hotplate Ratings 33

Hotplate Eciency 34

Oven Data 35

Excel 110 Dual Fuel U109010-17

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 20mbar. (A conversion kit for LPG is

supplied with the cooker).

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.

It is recommended that this appliance is serviced annually.

Only a qualied service engineer should service the cooker,

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 specied otherwise in this guide.

Peculiar smells

When you rst use your cooker it may give o a slight odour.

This should stop after a little use.

Before using 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 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.

If you smell gas

• DO NOT turn electric switches on or off.

• DO NOT smoke

• DO NOT use naked flames

• turn off the gas at the meter or cylinderDO

• open doors and windows to get rid of the gas DO

• keep people away from the area affectedDO

• 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 can be used by children aged from 8

years and above and persons with reduced physical,

sensory or mental capabilities or lack of experience

and knowledge if they have been given supervision

or instruction concerning use of the appliance in

a safe way and understand the hazards involved.

Children shall not play with the appliance. Cleaning

and user maintenance shall not be made by children

without supervision.

 This appliance is not intended for use by young

children or inrm persons unless they have been

adequately supervised by a responsible person to

make sure that they can use the appliance safely.

 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.

 WARNING: The appliance and its accessible parts

become hot during use and will retain heat even

after you have stopped cooking. Care should be

taken to avoid touching heating elements. Children

less than 8 years of age shall be kept away unless

continuously supervised.

 DO NOT use a steam cleaner on your cooker.

1. Before You Start...

ArtNo.324-0001 Steam burst

 DO NOT place anything between the base of the pan

and the warming zone surface (e.g. asbestos mats,

aluminium foil, wok cradle).

 Take care NOT to place metallic objects such as

knives, forks, spoons and lids on the hob surface

since they can get hot.

 The appliance is not intended to be operated by

means of external timer or separated remote-control

system.

 Avoid warming an empty pan. Doing so may damage

both the warming zone and pan.

Only certain types of glass, glass-ceramic, earthenware

or other glazed containers are suitable for use on the

warming zone; others may break because of the sudden

change in temperature.

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

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

cleansers can produce noxious fumes if applied to a hot

surface.

ArtNo.312-0003 Moving pans

Fig. 1.1

Fig. 1.2

Fig. 1.3

The 110 dual fuel cooker (Fig. 2.1) has the following features:

A. Four hotplate burners with a wok burner and ceramic

multi-zone hotplate

B. Control panel

C. Glide-out grill

D. Multifunction oven

E. Slow cook oven

F. Fan oven

Hotplate Burners

The drawing by each of the control knobs indicates which

burner that knob controls. Each burner has a Flame

Supervision Device (FSD) that prevents the ow of gas if the

ame goes out.

When a hotplate control knob is pressed in, sparks will be

made at every burner – this is normal. Do not attempt to

disassemble or clean around any burner while another

burner is on, otherwise an electric shock could result.

To light a burner, push in and turn the associated control

knob to the high position, as indicated by the large ame

symbol (H), (Fig. 2.2). The igniter should spark and light the

2. Cooker Overview

Fig. 2.1

Fig. 2.2

DocNo.020-0006 - Overview - 100DF - Prof+

ArtNo.311-0007 Wok stand close-up

ArtNo.311-0006 Correct wok sizes

ArtNo.311-0046 - Elan Wok burner

ArtNo.311-0004 Tipping wok

ArtNo.311-0002 Pan with rim

ArtNo.311-0001 Right pans gas

gas. Keep holding the knob pressed in to let the gas through

to the burner for about ten seconds.

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.

Adjust the ame height to suit by turning the knob counter-

clockwise . On this cooker the low position is (Fig. 2.3)

beyond high, between high and o.NOT

If a burner ame goes out, turn o the control knob and

leave it for one minute before relighting it.

Make sure that the ames 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 260 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 ecient.

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 o while the enamel is still warm.

Note:

The use of aluminium pans may cause metallic marking

of the pan supports. This does not aect the durability of the

enamel and may be cleaned o with a suitable metal cleaner.

The Wok Cradle

The wok cradle is designed to t a 35 cm wok. If you use a

dierent wok, make sure that it ts the cradle. 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 cradle will not support it properly .(Fig. 2.9)

The cradle should be used on the wok burners only. When

you t the cradle, check that it is supported properly on a pan

support and the wok is sitting level in the cradle (Fig. 2.10).

The cradle will get very hot in use – allow plenty of time for it

to cool before you pick it up.

Art No. 311-0003 Simmer aids

Fig. 2.3

Fig. 2.4

Fig. 2.6

Fig. 2.5

Fig. 2.7

Fig. 2.8

Fig. 2.9

Fig. 2.10

The Ceramic Hotplate

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. 2.11) 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 heat the whole area, turn the control knob clockwise (Fig.

2.12).

To use the rear ring turn the control knob counter-clockwise

(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 sh 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 o – 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 dicult to remove.

Pots and pans should have thick, smooth, at bottoms

(Fig. 2.14). This makes sure the maximum heat transfer

from the hob to the pan, making cooking quick and energy

ecient. 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. 2.15). When they heat up the

metal expands and lies at 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.

Always use pans that are the same size as (or slightly larger

than) the areas marked on the hob top (Fig. 2.16). 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. Sliding pans may cause marks

and scratches. Always turn the control to the ‘OFF’ position

before removing a pan.

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. 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.

For best results, preheat a covered serving dish for 10 minutes

before adding food to it.

Use only heat-resistant dishes.

Fig. 2.11

Fig. 2.12

Fig. 2.13

Fig. 2.14

Fig. 2.15

The Griddle

The griddle (Fig. 2.17) is designed to t securely on the

locating pins over the ceramic heating area (Fig. 2.18). 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 nish.

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. 2.19)

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.

Preheat the griddle for before a maximum of 5 minutes

adding food. Leaving it longer may cause damage.

There is a gap at the right-hand rear corner of the griddle

(Fig. 2.20) so you can pour o excess fat after cooking. Be

careful – it may be very hot.

After cooking, allow the griddle to cool before cleaning.

ArtNo.312-0006 Correct pan sizes

Fig. 2.16

Fig. 2.17

Fig. 2.18

Fig. 2.19

Fig. 2.20

ArtNo.235-0007 - Classic

DL grill control

ArtNo.331-0001Grill pan pulled forwards

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 counter-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.

 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. 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. 2.23).

 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 for ‘The Clock’

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 multifunction oven, while the right-

hand oven is a fan oven. Above the right-hand oven is the

slow cook oven.

The Multifunction Oven

As well as the oven fan and fan element, multifunction ovens

are tted with 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

deector when placing or removing items from the ovens.

The multifunction oven has 3 main cooking functions: , fan

fan assisted conventional cooking and . These functions

should be used to complete most of your cooking.

The browning element base heat and can be used in the

latter part of the cooking process to ne tune the results to

your particular requirements. Use for all your fanned grilling

grilling needs and to safely thaw small items of frozen defrost

food.

Table 2.1 gives a summary of the multifunction modes. The

multifunction 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.

ArtNo.331-0002 Grill pan high/low position

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

Fig. 2.21

Fig. 2.22

Fig. 2.23

Multifunction Oven Functions

Rapid Response

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 and set the temperature required. The light on the R

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.

For best results we recommend that the grill pan is not

located on the uppermost shelf.

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 dierent

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. Make sure the temperature control is at 0°C and

that 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.

The Fan Oven

The right-hand oven is a fan oven that circulates hot air

continuously, which means faster, more even cooking. The

recommended cooking temperatures for a fan oven are

generally lower than a conventional oven.

Note: Please remember that all cookers vary so temperatures

in your new ovens may dier to those in your previous

cooker.

The Slow Cook Oven

The Slow Cook oven is intended for slow cooking items such

as casseroles, joints of meat, etc. Your Slow Cook oven is

capable of cooking a complete meal; for instance – casserole,

rice pudding and jacket potatoes – or just warming the dishes

(use only heat resistant dishes).

Points to remember when Slow Cooking:

• Preheat the oven for 20–30 minutes before starting to

cook.

• Do not allow dishes to touch the heating elements

either side of the oven.

• Bring casseroles, soups etc to the boil on the hob before

placing into a suitable casserole for slow cooking.

• Make sure that casseroles have sufficient liquid,

particularly when cooking over a long period.

• Use lids on casseroles or foil to cover food whilst it is

cooking to retain moisture.

• Make sure all dishes will fit into the oven before

preparing the food.

• Wrap washed and pricked jacket potatoes in foil before

cooking.

• Make sure that meat and poultry reach a safe

temperature of at least 90 °C before eating.

• Always thaw frozen food completely before cooking.

Your Slow Cook oven is also useful for warming plates and

serving dishes (use only heat resistant dishes).

You can cook a fruitcake in the Slow Cook oven on the

maximum heat setting (if perhaps your other ovens are in

use). If you are using the fan oven below the Slow Cook oven

at the same time allow a little more cooking time.

You can also produce crisp, white meringues cooked in the

Slow Cook oven.

Timings for cooking in the Slow Cook oven will depend upon

the temperature, quantity and type of dish you are cooking,

as a guide for casseroles, a minimum of 3 hours cooking time

is recommended.

Keep an eye on the food until you are familiar with the oven.

Operating the Ovens

Fan Oven

Turn the oven knob to the desired temperature (Fig. 2.24).

The oven indicator light will glow until the oven has reached

the temperature selected. It will then cycle on and o during

cooking.

Multifunction Oven

The multifunction oven has two controls: a function selector

and a temperature setting knob (Fig. 2.25).

Turn the function selector control to a cooking function. 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 o

during cooking.

Conventional

slow cook

Extended slow

cooking

Plate warming only

Fig. 2.24

Fig. 2.25

Fig. 2.26

Fig. 2.27

Specyfikacje produktu

Marka:	Rangemaster
Kategoria:	piekarnik
Model:	Excel 110 Dual Fuel

Potrzebujesz pomocy?

Jeśli potrzebujesz pomocy z Rangemaster Excel 110 Dual Fuel, zadaj pytanie poniżej, a inni użytkownicy Ci odpowiedzą

Twoje imię*

Twój email*

Napisz tutaj swoje pytanie

Instrukcje piekarnik Rangemaster

Rangemaster RMB60HPNGF Instrukcja

9 Kwietnia 2025

Rangemaster Infusion 90 Dual Fuel Instrukcja

7 Października 2024

Rangemaster Classic FX 90 Dual Fuel Instrukcja

7 Października 2024

Rangemaster RGG60 Instrukcja

13 Września 2024

Rangemaster RC77 Instrukcja

12 Września 2024

Rangemaster Professional + 90 Ceramic Instrukcja

8 Września 2024

Rangemaster Classic 90 Dual Fuel Instrukcja

6 Września 2024

Rangemaster Nexus SE 110 Instrukcja

5 Września 2024

Rangemaster Classic Deluxe 90 Ceramic Instrukcja

5 Września 2024

Rangemaster Elan 110 Ceramic Instrukcja

4 Września 2024

Instrukcje piekarnik

Najnowsze instrukcje dla piekarnik

Indesit IFW 5844 Instrukcja

9 Kwietnia 2025

Samsung BQ1AD4T243 Instrukcja

9 Kwietnia 2025

Electrolux EOB 20000 Instrukcja

9 Kwietnia 2025

Whirlpool akp 237 Instrukcja

9 Kwietnia 2025

Stoves SEH700CTC Instrukcja

9 Kwietnia 2025

Stoves Richmond 1000DFT Instrukcja

9 Kwietnia 2025

Koenic KBO 42211 Instrukcja

9 Kwietnia 2025

Novamatic FH67-412K Instrukcja

9 Kwietnia 2025

Smeg c 9 gvx be Instrukcja

9 Kwietnia 2025

Küppersbusch EEH615.0 Instrukcja

9 Kwietnia 2025