Rangemaster Classic 90 Ceramic Bedienungsanleitung

Rangemaster Herde Classic 90 Ceramic

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Classic / Classic Deluxe 90 Induction

Professional + / Professional Deluxe 90 Induction

Toledo 90 Induction

Elan 90 Induction

Hi-LITE 90 Induction

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 PROSCIUTTO

& BAY LEAVES

iii

90 Induction G5 U110165-05

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

3. Cooking Tips 18

Using Your Induction Cooker 18

Tips on Cooking with the Timer 18

General Oven Tips 18

4. Cooking Table 19

5. Cleaning Your Cooker 20

Hob 20

Grills 21

Control Panel and Doors 21

Ovens 22

The Tall Oven 22

Cleaning Table 23

6. Troubleshooting 24

7. Installation 27

Dear Installer 27

Safety Requirements and Regulations 27

Provision of Ventilation 27

Location of Cooker 27

Positioning the Cooker 28

Moving the Cooker 28

Repositioning the Cooker Following

Connection 29

Levelling the Cooker 29

Electrical Connection 30

Final Checks 30

Final Fitting 31

Customer Care 31

8. Circuit Diagrams 32

Hob 32

Fan Oven 33

Multifunction Oven 35

9. Technical Data 37

Connection 37

Dimensions 37

Ratings 37

Hotplate Eciency Data 38

Produktspezifikationen

Marke:	Rangemaster
Kategorie:	Herde
Modell:	Classic 90 Ceramic
Display-Typ:	LCD
Timer:	Ja
Breite:	900 mm
Tiefe:	650 mm
Gewicht:	105000 g
Produkttyp:	Freistehender Herd
Produktfarbe:	Black, Green
Steuerung:	Rotary, Touch
Höhe:	905 mm
AC Eingangsspannung:	230 - 400 V
AC Eingangsfrequenz:	50 Hz
Eingebautes Display:	Ja
Energieeffizienzklasse:	A
Grillenergie:	2300 W
Verstellbare Füße:	Ja
Geräuschpegel:	- dB
Integrierte Uhr:	Ja
Uhrtyp:	Elektronisch
Innenbeleuchtung:	Ja
Kochfeldtyp:	Keramik
Anzahl Herdplatten/Kochzonen:	5 Zone(n)
Anzahl der elektrischen Herdplatten:	5 Zone(n)
Typ Kochzone 1:	Klein
Leistung Kochzone 1:	1100 W
Typ Kochzone 2:	Medium
Leistung Kochzone 2:	1560 W
Typ Kochzone 3:	Groß
Leistung Kochzone 3:	1650 W
Typ Kochzone 4:	Extragroß
Leistung Kochzone 4:	2020 W
Steuerungsposition:	Vorderseite
Anschlusswert (elektrisch):	14830 W
Anzahl der Öfen:	2
Garraumvolumen Gesamteinheit:	140 l
Leistung Gesamteinheit:	- W
Netto-Ofenvolumen:	73 l
Reinigungsart:	Katalytisch
Timer-Typ:	Digital
Energieverbrauch (konventionell):	- kWh
Energieverbrauch (erzwungene Konvektion):	1.68 kWh
Energieverbrauch (forcierte Konvektion):	6.05 MJ
Heißluftbetrieb:	Ja
Ofenleistung:	- W
Höheneinstellung:	25 mm
Bruttorauminhalt Ofen:	73 l
Stromquelle Ofen:	Elektro
Ofen 2 Bruttorauminhalt:	67 l
Ofen 2 Konvektionskochen:	Ja