Rangemaster Professional + 110 Induction Handleiding

Rangemaster Fornuis Professional + 110 Induction

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110 Induction G5

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 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.

Visit: 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 PROSC TTO IU

& BAY LEAVES

iii

110 Induction G5 U110202-07

Contents

1. Before You Start... 1

Installation and Maintenance 1

Peculiar Smells 1

Ventilation 1

Personal Safety 1

Hob Care 3

Cooker Care 3

2. Cooker Overview 4

The Hob 4

The Grill / Glide-out Grill 8

The Ovens 9

Main Oven Light 11

Fascia Illumination

The Clock 12

Accessories 17

Storage 18

3. Cooking Tips 19

Hints on Using Your Induction Cooker 19

Tips on Cooking with the Timer 19

General Oven Tips 19

4. Cooking Table 20

5. Cleaning Your Cooker 21

Hob 21

Grills 22

Control Panel and Doors 23

Ovens 23

Cleaning Table 24

6. Troubleshooting 25

7. Installation 28

Dear Installer 28

Safety Requirements and Regulations 28

Provision of Ventilation 28

Location of Cooker 28

Positioning the Cooker 29

Moving the Cooker 29

Repositioning the Cooker Following

Connection 30

Levelling the Cooker 30

Electrical Connection 31

Final Checks 31

Final Fitting 32

Customer Care 32

8. Circuit Diagrams 33

Hob 33

Multifunction Oven 34

Conventional Oven 36

9. Technical Data 38

Connection 38

Dimensions 38

Ratings 38

Hotplate Eciency Data 39

Oven Data 40

Product specificaties

Merk:	Rangemaster
Categorie:	Fornuis
Model:	Professional + 110 Induction
Soort bediening:	Draaiknop
Vermogen grill:	2300 W
Kleur van het product:	Black, Red
Ingebouwd display:	Ja
Timer:	Ja
Gewicht:	12800 g
Breedte:	1100 mm
Diepte:	650 mm
Hoogte:	905 mm
Geluidsniveau:	- dB
Energie-efficiëntieklasse:	A
Verlichting binnenin:	Ja
Geïntegreerde klok:	Ja
Soort klok:	Elektronisch
Vermogen brander/kookzone 2:	2500 W
Vermogen brander/kookzone 3:	3000 W
Vermogen brander/kookzone 1:	2000 W
Aantal branders/kookzones:	5 zone(s)
Type kookplaat:	Inductiekookplaat zones
Type brander/kookzone 1:	Klein
Type brander/kookzone 2:	Medium
Type brander/kookzone 3:	Groot
Totale binnen capaciteit (ovens):	153 l
Voedingsbron oven:	Electrisch
Aantal ovens:	2
Aantal elektronische kook zones:	5 zone(s)
Controle positie:	Voorkant
Aangesloten lading (elektrisch):	14500 W
Soort reiniging:	Katalytisch
Energieverbruik (conventioneel):	3.7 kWu
Energieverbruik (geforceerde convectie):	0.88 kWu
Koken:	Ja
Grootte oven:	Groot
Totaal vermogen van de oven:	- W
Netto capaciteit oven:	80 l
In hoogte verstelbaar:	25 mm
Zelfreinigend:	Ja
Type timer:	Digitaal
Verstelbare voeten:	Ja
Brutocapaciteit oven:	80 l
Opslag compartiment:	Ja
Oven vermogen:	- W
AC-ingangsspanning:	230 - 400 V
AC-ingangsfrequentie:	50 Hz
Type product:	Vrijstaand fornuis
Type beeldscherm:	LCD
Oven 2 convectiekoken:	Ja
Oven 2 brutocapaciteit:	73 l