Rangemaster Professional Deluxe 100 Dual Fuel Bedienungsanleitung
Rangemaster
Ofen
Professional Deluxe 100 Dual Fuel
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Britain’s No.1 Range Cooker
USER GUIDE &
INSTALLATION INSTRUCTIONS
Professional Deluxe 100 Dual Fuel
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 oer 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.
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 uy. 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
Professional Deluxe 100 Dual Fuel U110157-04
Contents
1. Before You Start... 1
Important! 1
Installation and Maintenance 1
Peculiar smells 1
If you smell gas 1
Ventilation 1
Personal Safety 1
Cooker Care 2
Cleaning 2
2. Cooker Overview 3
Hotplate Burners 3
Wok Burner 4
The Wok Cradle 5
The Griddle 5
The Glide-out Grill 6
The Ovens 6
The Clock 9
Accessories 12
Main Oven Light 12
3. Cooking Tips 13
Tips on Cooking with the Timer 13
General Oven Tips 13
4. Cooking Table 14
5. Cleaning Your Cooker 15
Essential Information 15
Hotplate Burners 15
The Griddle 16
Glide-out Grill 16
Control Panel and Doors 16
Ovens 17
The Tall Oven 17
Cleaning Table 18
6. Troubleshooting 18
7. Installation 20
Dear Installer 20
Safety Requirements and Regulations 20
Provision of Ventilation 20
Location of Cooker 21
Conversion 21
Positioning the Cooker 22
Moving the Cooker 22
Completing the Move 23
Fitting the Stability Bracket or Chain 23
Repositioning the Cooker Following
Connection 24
Conversion to Another Gas 24
Levelling 24
Gas Connection 25
Electrical Connection 26
Final Checks 26
Final Fitting: 2-piece Plinth 26
Customer Care 26
8. Conversion to LP Gas 27
Injectors 27
Tap Adjustment 27
Stick on Label 27
Pressure Testing 27
9. Circuit Diagram 28
10. Technical Data 29
Connections 29
Dimensions 29
Hotplate Ratings 29
Hotplate Eciency 30
Oven Data 31
Produktspezifikationen
| Marke: | Rangemaster |
| Kategorie: | Ofen |
| Modell: | Professional Deluxe 100 Dual Fuel |
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