Rangemaster Professional + FX Handleiding

Rangemaster Fornuis Professional + FX

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Professional+ FX 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

Contents

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 5

Energy Saving Panel 7

Operating the Oven 8

The Clock 8

Accessories 10

Oven Light 11

Storage 11

3. Cooking Tips 12

Cooking with a Multifunction Oven 12

Tips on Cooking with the Timer 12

General Oven Tips 12

4. Cooking Table 13

5. Cleaning Your Cooker 14

Daily Care 14

Cleaning for Spills 14

Hotplate Burners 14

Griddle 15

The Wok Cradle 15

Oven and Divider 15

Control Panel and Oven Doors 15

Cleaning Table 16

6. Troubleshooting 17

7. Installation 19

Dear Installer 19

Provision of Ventilation 19

Location of Cooker 20

Conversion 20

Positioning the Cooker 21

Moving the Cooker 21

Levelling 22

Fitting the Stability Bracket or Chain 23

Gas Connection 23

Pressure Testing 23

Electrical Connection 24

Final Checks 24

Final Fitting 25

Customer Care 25

8. Conversion to LP Gas 26

Injectors 26

Tap Adjustment 26

Stick on Label 27

Pressure Testing 27

9. Circuit Diagram 28

10. Technical Data 29

Connections 29

Dimensions 29

Hotplate Ratings 29

Hotplate Eciency 30

Oven Data 31

Professional + FX 90 Dual Fuel U110004-14

Product specificaties

Merk:	Rangemaster
Categorie:	Fornuis
Model:	Professional + FX
Soort bediening:	Draaiknop
Kleur van het product:	Roestvrijstaal
Ingebouwd display:	Ja
Timer:	Ja
Gewicht:	119000 g
Breedte:	900 mm
Diepte:	642 mm
Hoogte:	930 mm
Grill:	Ja
Geluidsniveau:	- dB
Energie-efficiëntieklasse:	A
Convectie koken:	Ja
Ontdooifunctie:	Ja
Vermogen brander/kookzone 2:	2000 W
Vermogen brander/kookzone 3:	2500 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):	114 l
Voedingsbron oven:	Electrisch
Aantal ovens:	1
Controle positie:	Voorkant
Energieverbruik (conventioneel):	1.16 kWu
Energieverbruik (geforceerde convectie):	1.03 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:	3000 W
Oven vermogen:	- W
AC-ingangsspanning:	230 V
AC-ingangsfrequentie:	50 Hz
Type product:	Vrijstaand fornuis