Rangemaster Classic Deluxe 100 Induction Manual de Usario

Rangemaster horno Classic Deluxe 100 Induction

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Classic / Classic Deluxe
Professional+ / Professional Deluxe / Hi-LITE
100 Induction G5
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
Classic / Classic Deluxe / Professional Deluxe /
Professional+ / Hi-LITE 100 Induction
U110133-07
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 Grills 8
The Ovens 8
Main Oven Light 11
Fascia Illumination
(Hi-LITE only) 11
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
Classic Deluxe & Professional Deluxe 32
Classic & Professional+ 33
Hi-LITE 34
Hob 35
9. Technical Data 36
Connection 36
Dimensions 36
Ratings 36
Hotplate Eciency Data 37
Oven Data 38

Especificaciones del producto

Marca: Rangemaster
Categoría: horno
Modelo: Classic Deluxe 100 Induction

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