Rangemaster Professional + FXP Bedienungsanleitung

Rangemaster Herde Professional + FXP

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Professional+ FXP 90 Dual Fuel

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

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

Produktspezifikationen

Marke:	Rangemaster
Kategorie:	Herde
Modell:	Professional + FXP
Timer:	Ja
Breite:	900 mm
Tiefe:	608 mm
Gewicht:	133000 g
Produkttyp:	Freistehender Herd
Produktfarbe:	Edelstahl
Steuerung:	Drehregler
Höhe:	930 mm
AC Eingangsspannung:	230 V
AC Eingangsfrequenz:	50 Hz
Eingebautes Display:	Ja
Energieeffizienzklasse:	A
Abtaufunktion:	Ja
Grill:	Ja
Geräuschpegel:	- dB
Kochfeldtyp:	Gaskochfeld
Anzahl Herdplatten/Kochzonen:	5 Zone(n)
Typ Kochzone 1:	Klein
Leistung Kochzone 1:	1000 W
Typ Kochzone 2:	Medium
Leistung Kochzone 2:	1700 W
Typ Kochzone 3:	Groß
Leistung Kochzone 3:	3000 W
Typ Kochzone 4:	Extragroß
Leistung Kochzone 4:	3500 W
Steuerungsposition:	Vorderseite
Ofengröße:	Groß
Anzahl der Öfen:	1
Garraumvolumen Gesamteinheit:	114 l
Leistung Gesamteinheit:	- W
Netto-Ofenvolumen:	114 l
Timer-Typ:	Digital
Energieverbrauch (konventionell):	1.22 kWh
Energieverbrauch (erzwungene Konvektion):	1.05 kWh
Energieverbrauch (forcierte Konvektion):	- MJ
Heißluftbetrieb:	Ja
Ofenleistung:	- W
Konventionelle Beheizung (Ober-/Unterhitze):	Ja
Bruttorauminhalt Ofen:	114 l
Stromquelle Ofen:	Elektro