Range Master KITCHENER U109720 - 01 Bedienungsanleitung
Kitchener
90 Ceramic
Users Guide
&
Installation & Service Instructions
U109720 - 01
Do not stand or rest heavy objects on the ceramic hob. Although the ceramic
surface is very strong, a sharp blow or sharp falling object might cause the
surface to crack or break.
Care should be taken that no water seeps into the appliance.
During use, and afterwards, the appliance will be warm, so be careful with
little children. If the younger members of your family are allowed into the
kitchen we strongly advise that they are kept under supervision at all times.
We recommend you read ‘General Safety Instructions‘ (especially if you have
not used a ceramic cooker before) where we describe some basic guidelines
on how to use your cooker safely.
Make sure that the cooker is wired in and switched on.
When you first use your cooker it may give off a slight odour. This should stop
after a little use.
Contents
User Guide
The Hob Page 4
The Grill Page 6
The Ovens Page 7
The Clock Page 8
Cooking using the timer Page 9
Main Oven shelves Page 10
The Handyrack Page 11
Oven light Page 11
Tall oven shelves Page 12
Oven cooking guide Page 13
Cleaning your cooker Page 14
Moving your cooker Page 16
Troubleshooting Page 17
General Safety Instructions Page 19
Installation Page 21
Servicing Page 26
Technical Data Page 31
Circuit Diagram Page 32
The Hob
When you cook on a ceramic hob its very
important to use the right sort of pans...
Use only pans that are suitable for ceramic hobs.
We recommend stainless steel and enamelled steel pans
because pots and pans with copper or aluminium bases
leave traces on the hob that are difficult to remove.
Glass-ceramic cookware is not suitable because of its poor
conductivity.
Pots and pans should have thick, smooth, flat bottoms.
This ensures that there is the maximum heat transfer from
the hob to the pan, making cooking quick and energy
efficient.
Never use a round bottomed Wok even with a stand.
The very best pans have bases that are very slightly
curved in when cold. If you hold a ruler across the bottom
you will see a small gap in the middle. When they heat up
the metal expands and lies flat on the cooking surface.
Make sure that the base of the pan is clean and dry to
prevent any residue burning onto the hob panel. This
also helps prevent scratches and deposits (such as lime
specks).
Always use pans that are the same size as (or slightly
larger than) the areas marked on the hob top. Using
smaller pans wastes heat, and any spillage will be burnt
on. Using a lid will help the contents boil more quickly.
Always lift pans off the hob. Sliding pans may cause marks
and scratches. Always turn the control to the off position
before removing a pan.
There are indicator lights for each of the cooking areas.
These come on when a hob control is turned on and
stay lit while the surface cools. Always take care before
touching the surface even when it is turned off - it may be
hotter than you think.
The ratings of the cooking areas are shown on the
diagram above.
Although the ceramic surface is very strong, a heavy or
sharp falling object (a salt cellar for example) might cause
the surface to crack. If you find a crack in the surface
disconnect the appliance from the supply
and arrange for its repair.
Care should be taken that no water seeps into the
appliance.
The areas marked with two concentric circles have
an inner and an outer element. Turn the control knob
clockwise to heat the whole area for larger pans - turn it
the other way to just heat the inner part for smaller pans.
Never cook directly on the surface.
The kind of pan you use and the quantity of food
affects the setting required. Higher settings are
required for larger quantities of food.
Naturally, the surface must be washed after use in
order to prevent it from becoming scratched or dirty.
When cooking on the hob you may see the hob area
you are using switch off and on. This is caused by a
safety device that limits the temperature of the hob.
It is quite normal, especially when cooking at high
temperatures. If it happens a lot with a particular
pan however it may mean the pan is not suitable
– perhaps too small or too uneven - for a ceramic hob.
Sugar spillage will permanently damage the hob and
therefore must be cleaned off with care immediately.
Never let sugar spillage cool before trying to remove
it.
If sugar or foods with high sugar content, aluminium
foil or plastic items are accidentally allowed to melt
on the hob surface remove them immediately from
the hot cooking area using a scraper to avoid any
possible damage to the surface. See ‘Cleaning your
cooker’.
cut directly on the cooking surface.
cook directly on the hob surface i.e. without a
pan or utensil
use the hob as a work surface
drag or slide utensils across the hob surface
place anything between the base of the pan
and the hob surface (i.e. asbestos mats, aluminium
foil, Wok stand)
leave utensils, foodstuffs or combustible items
on the hob when it is not in use. (e.g. tea towels,
frying pans containing oil)
place plastic or aluminium foil, or plastic
containers on the hob
leave the hob zones switched on unless being
used for cooking
place large preserving pans or fish kettles
across two heating zones
place utensils partly covering a heating zone.
Always place utensils centrally.
allow anyone to climb or stand on the hob.
The Grill
Remove the pan from the bottom of the grill
compartment.
After placing your food on the grill tray pan, slide the grill
pan onto the side supports just below the elements. Make
sure it is pushed right in and touches the back stop.
The grill has two elements that allow either the whole
area of the pan to be heated or just the right hand half.
To heat the whole grill, turn the knob clockwise to
position 3.
To heat the right hand half turn it anticlockwise.
For best results preheat for 2 minutes with the grill pan in
position. After placing your food on the grill pan grid, slide
the grill pan onto the side supports. Adjust the heat to suit
by turning the knob.
Make sure it is pushed right in and touches the back stop.
Never close the grill door when the grill is on.
The grill pan grid can be turned over to give two grilling
positions.
Don’t leave the grill on for more than a few moments,
without the grill pan underneath it.
For best results, especially with toast, preheat the
grill with the grill pan in the cooking position for
two minutes before use.
The grill trivet can be removed and the food placed
on it while you are waiting for the grill to preheat.
The grill pan grid can be turned over to give two
grilling positions.
You can brown the top of dishes cooked in the oven,
under the grill by placing the dish onto the base of
the grill pan, which can easily slide along the floor of
the grill cavity.
The Ovens
The clock must be set to the time of day before the
right hand fan oven will work. See ‘The Clock’ section
for instructions on setting the time of day.
Turn the oven knob to the temperature you need.
The oven indicator light will glow until the oven has
reached the temperature you selected. It will then cycle
on and off during cooking.
During cooking, food naturally produces steam,
particulary when cooking foods with high water content
(e.g. oven chips). There may be some steam visible at the
grille at the rear of the hotplate. This is perfectly normal.
As this steam can condense to water droplets on the
cool outer trim of the oven, it may be necessary during
cooking to wipe away any moisture with a soft cloth. This
will also help to prevent soiling and discolouration of the
oven exterior by cooking vapours.
The fans in both ovens circulate hot air continuously,
which means faster more even cooking.
The recommended cooking temperatures for a fanned
oven are generally lower than a non-fanned oven.
Whole chickens and large joints of meat should be
defrosted in the refrigerator. Do not defrost in a warm
oven or whilst the adjoining oven is hot.
The Clock
You can use the timer to turn the left hand Main Oven
on and off. The clock must be set to the time of day
before the right hand fan oven will work.
Press and hold as above. At the same time, press (-) or
(+) until the correct time shows. Don’t forget it’s a 24
hour clock. If you make a mistake or press the wrong
button, turn off the power supply for a minute or two
and start again.
Press and hold the
Minute Minder ( ).
At the same time press
(-) or (+) until the time
you want to cook for is
shown.
You can check time remaining by pressing and
cancel the beeper by pressing
Use when you have started the oven manually.
Press and hold the Stop
Time ( ) button.
At the same time press (-) or (+) until your required
‘Stop Time’ shows. AUTO will show in the display.
When your cooking is finished the beeper sounds.
TURN THE OVEN KNOB TO 0 FIRST, then press once
to stop the beep, press again to return to manual
cooking.
Before you set the clock, you must have two numbers
clearly in mind.
The ‘Cook Time’, which is the period of time you
want the oven to cook.
The ‘Stop Time’, which is the time of day you
want the oven to stop cooking.
You cannot set a start time directly - this is set
automatically by setting the cooking period and stop
time.
Press and hold the Cook
Time ( ) button. At
the same time press (-)
or (+) until your required
‘cook period’ shows.
Press and hold the Stop
Time ( ) button.
At the same time press
(-) or (+) until your
required ‘stop time’
shows.
AUTO will show in the
display.
Set the oven to the required temperature. When
your cooking is finished the beeper sounds. TURN
THE OVEN KNOB TO 0 (off) FIRST, then press once
to stop the beep, press again to return to manual
cooking.
If you are out, don’t worry about the beeper going
off, it stops after a while. When you return, TURN THE
OVEN KNOB TO 0 (off) FIRST, then press twice, to
return to manual cooking.
When cancelling an automatic setting, any cooking
time already set must be returned to 0.00 before you
can return to manual, by pressing the button.
When the key lock is activated, the clock can be
operated as usual but the oven is locked and will not
come on. This means that your child could select a
cook program but the program will not be activated
and oven will not be switched on.
Make sure that the clock is in manual mode and
cancel any active programs.
Hold the
Minute Minder ( ) and
Cooktime ( ) buttons
for about 8 seconds.
‘On’ will appear on the
display.
Press the ‘+’ button
once.
The key symbol ( ) and
‘Of’ will appear on the
display. Let go of the
buttons.
The clock oven control
functions are now
locked.
After a few seconds the
display will revert to
show the time of day
and the key symbol ( ).
Hold the
Minute Minder ( ) and
Cooktime ( ) buttons
for about 8 seconds.
‘Of’ will appear on the
display.
Press the ‘+’ button
once. The key symbol ( )
goes out and ‘On’ shows
on the display.
Let go of the buttons
After a few seconds the display will revert to show the
time of day.
The oven and the clock oven control functions can
now be used normally.
Cooking using the timer
The timer can control the left hand Main oven only.
You can set the oven to turn on any time over the
following 24 hour period
If you want to cook more than one dish, choose
dishes that require approximately the same time.
However, dishes can be ‘slowed down’ slightly by
using small containers and covering them with
aluminium foil, or ‘speeded up’ slightly by cooking
smaller quantities or placing in larger containers.
Very perishable foods such as pork or fish should be
avoided if a long delay period is planned, especially in
hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period, as
fermentation may take place.
To avoid curdling, cream should be added to dishes
just before serving.
Fresh vegetables, which may discolour during a delay
period, should be coated in melted fat or immersed in
a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures on top
of uncooked pastry are only satisfactory if there is a
short delay period. Dishes containing leftover cooked
meat or poultry should not be cooked automatically
if there is a delay period.
Whole poultry must be thoroughly defrosted before
placing in the oven.
Check that meat and poultry are fully cooked
before serving.
Both ovens are fanned ovens. The fan circulates hot
air continuously which results in faster heat transfer
to the food.
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays meat tins etcetera should be placed level
centrally on the oven’s wire shelves. Keep all trays
and containers away from the sides of the oven, as
overbrowning of the food may occur.
For even browning, the maximum recommended size
of a baking tray is 340mm by 340mm for the main
oven and 230mm by 320mm for the Tall oven.
Cooking high moisture content foods can create a
‘steam burst’, when the oven door is opened. When
opening the oven stand well back and allow any
steam to disperse.
When the oven is on, don’t leave the door open for
longer than necessary, otherwise the knobs may get
very hot.
• Always leave a ‘fingers width’ between dishes on
the same shelf. This allows the heat to circulate
freely around them.
• The Cook & Clean oven liners (see Cleaning your
cooker) work better when fat splashes are avoided.
Cover meat when cooking.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before placing
the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
Main Oven shelves
the shelf guard should be at the back pointing upwards
As well as the flat shelf some models are supplied
with a drop shelf. The drop shelf increases the
possibilities for oven shelf spacing.
The oven shelves can be easily removed and refitted.
Pull the shelf forward
until the back of the shelf
is stopped by the shelf
stop bumps in the oven
sides.
Lift up the front of the
shelf so the back of the
shelf will pass under the
shelf stop and then pull
the shelf forward.
To refit the shelf, line up the shelf with a groove in the
oven side and push the shelf back until the ends hit
the shelf stop. Lift up the front so the shelf ends clear
the shelf stops, and then lower the front so that the
shelf is level and push it fully back.
Dieses Handbuch passt für folgende Modelle
2
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