Rangemaster Professional + FXP Handleiding

Rangemaster Fornuis Professional + FXP

Lees hieronder de 📖 handleiding in het Nederlandse voor Rangemaster Professional + FXP (40 pagina's) in de categorie Fornuis. Deze handleiding was nuttig voor 27 personen en werd door 2 gebruikers gemiddeld met 4.5 sterren beoordeeld

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Professional+ FXP 90 Dual Fuel
Britains 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 PROSCIUTTO
& BAY LEAVES
iii
1. Before You Start... 1
Installation and Maintenance 1
Peculiar Smells 1
If You Smell Gas 1
Ventilation 1
Personal Safety 1
Cooker Care 2
Cleaning 2
2. Overview 3
Hotplate Burners 3
Wok Burner 4
The Wok Cradle 4
The Griddle 5
The Multifunction Oven 6
Energy Saving Panel 8
Operating the Oven 8
The Clock 9
Accessories 11
Oven Light 11
Storage 12
3. Cooking Tips 13
Cooking with a Multifunction Oven 13
Tips on Cooking with the Timer 13
General Oven Tips 13
4. Cooking Table 14
5. Cleaning Your Cooker 15
Daily Care 15
Cleaning for Spills 15
Hotplate Burners 15
Griddle 16
The Wok Cradle 16
Control Panel and Oven Doors 16
Self-Clean Oven 17
Cleaning Table 19
Contents
6. Troubleshooting 20
7. Installation 22
Dear Installer 22
Safety Requirements and Regulations 22
Provision of Ventilation 22
Location of Cooker 23
Conversion 23
Positioning the Cooker 24
Moving the Cooker 24
Levelling 25
Fitting the Stability Bracket or Chain 26
Gas Connection 26
Electrical Connection 27
Final Checks 27
Final Fitting 28
Customer Care 28
8. Conversion to LP Gas 29
Injectors 29
Tap Adjustment 29
Stick on Label 30
Pressure Testing 30
9. Circuit Diagram 31
10. Technical Data 32
Connections 32
Dimensions 32
Hotplate Ratings 32
Hotplate Eciency 33
Oven Data 34
Professional + FXP 90 Dual Fuel U110061-08


Product specificaties

Merk: Rangemaster
Categorie: Fornuis
Model: Professional + FXP
Soort bediening: Draaiknop
Kleur van het product: Roestvrijstaal
Ingebouwd display: Ja
Timer: Ja
Gewicht: 133000 g
Breedte: 900 mm
Diepte: 608 mm
Hoogte: 930 mm
Grill: Ja
Geluidsniveau: - dB
Energie-efficiëntieklasse: A
Convectie koken: Ja
Ontdooifunctie: Ja
Vermogen brander/kookzone 2: 1700 W
Vermogen brander/kookzone 3: 3000 W
Vermogen brander/kookzone 1: 1000 W
Aantal branders/kookzones: 5 zone(s)
Type kookplaat: Gaskookplaat
Type brander/kookzone 1: Klein
Type brander/kookzone 2: Medium
Type brander/kookzone 3: Groot
Totale binnen capaciteit (ovens): 114 l
Voedingsbron oven: Electrisch
Aantal ovens: 1
Controle positie: Voorkant
Energieverbruik (conventioneel): 1.22 kWu
Energieverbruik (geforceerde convectie): 1.05 kWu
Koken: Ja
Grootte oven: Groot
Totaal vermogen van de oven: - W
Netto capaciteit oven: 114 l
Type timer: Digitaal
Brutocapaciteit oven: 114 l
Type brander/kookzone 4: Extra groot
Vermogen brander/kookzone 4: 3500 W
Oven vermogen: - W
AC-ingangsspanning: 230 V
AC-ingangsfrequentie: 50 Hz
Type product: Vrijstaand fornuis

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