Range Master Toledo 90 Gas Manuale utente

90 Ceramic Electric

Users Guide

Installation & Service Instructions

U102270 - 05

Be safe

Warning

Accessible parts will become hot in use. To avoid

burns and scalds children should be kept away.

Do not stand or rest heavy objects on the hob. Although the

ceramic surface is very strong, a sharp blow or sharp falling

object might cause the surface to crack. As soon as any crack

in the surface becomes visible disconnect the appliance

immediately from the supply and arrange for its repair. 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.

If you have not used a ceramic electric cooker before, we

recommend you read the ‘General Safety Instructions’ where

we describe some basic guidelines on how to use your

cooker safely.

Electricity on

Make sure that the electricity supply is turned on.

Peculiar smells

When you ﬁrst use your cooker it may give off a slight odour.

This should stop after a little use.

Contents

Be safe Page 2

The Hob Page 4

The Grill Page 6

The Ovens Page 7

The Clock Page 8

Cooking using the timer Page 9

Oven cooking Page 10

Main Oven shelves Page 10

The Handyrack Page 11

Oven light Page 11

Tall oven shelves Page 11

Oven cooking guide Page 12

Cleaning your cooker Page 13

Moving your cooker Page 16

Troubleshooting Page 17

General Safety Instructions Page 19

Installation Page 21

Servicing Notes Page 25

Circuit Diagram Page 29

Technical Data Page 30

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 immediately 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’.

Never cut directly on the cooking surface.

Don’t cook directly on the hob surface i.e.

without a pan or utensil

Don’t use the hob as a work surface

Don’t drag or slide utensils across the hob

surface

Don’t place anything between the base of the

pan and the hob surface (i.e. asbestos mats,

aluminium foil, Wok stand)

Don’t leave utensils, foodstuffs or combustible

items on the hob when it is not in use. (e.g. tea

towels, frying pans containing oil)

Don’t place plastic or aluminium foil, or plastic

containers on the hob

Don’t leave the hob zones switched on unless

being used for cooking

Don’t place large preserving pans or ﬁsh kettles

across two heating zones

Don’t place utensils partly covering a heating

zone. Always place utensils centrally.

Never allow anyone to climb or stand on the

hob.

The Grill

CAUTION: Accessible parts may be hot when

the grill is in use. Young children should be

kept away.

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 backstop.

The grill has two elements that allow either the

whole area of the pan to be heated or only the right

hand half of the grill pan to be heated.

Turn the knob to position 3.

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.

Never close the grill door while the grill

is on.

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.

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

During use the appliance becomes hot. Care

should be taken to avoid touching the heating

elements inside the oven.

The clock must be set to the time of day before

the ovens 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.

The fan only setting. The fan circulates air inside

the oven but the heating element is not turned on.

This setting is useful for defrosting frozen foods.

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 ovens on and

off. The clock must be set to the time of day

before the ovens will work.

To set the time of day

Press and hold as shown.

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.

If the key symbol ( ) appears on the left of the

display you have accidentally turned on the

key lock feature. See the section ‘Clock Special

Features’.

To time something that’s cooking

(minute minder)

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

To stop automatically

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.

To start and stop the oven

automatically

Before you set the clock, you must have two

numbers clearly in mind.

The ‘cook period’, 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 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 FIRST, then

press twice, to return to manual cooking.

AUTO is showing, you want to

reset 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.

Clock Special Features

Key Lock

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.

To activate the key lock

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.

‘Of’ will appear on the

display.

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 ( ).

To turn off the key lock

Hold the

Minute Minder ( )

and Cooktime ( )

buttons for about 8

seconds.

‘Of’ will appear on the

display.

Press the ‘+’ button

once. ‘On’ will appear

on the display.

After a few seconds the display will revert to

show the time of day.

Cooking using the timer

The timer can be used to turn just one oven

or both on and off automatically. The start and

stop time must be the same for both ovens but

different cooking temperatures can be set.

If you want to turn one of the ovens on

at the same time as the timer is set for

automatic cooking, you must wait until

the timer has turned on the oven/ ovens

ﬁrst. Then you can adjust either of them

manually in the normal way.

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.

Many frozen foods are ideal for delayed

cooking and can be placed in the oven while

still frozen.

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.

Oven cooking

A cooling fan will start to run as soon as an oven

is turned on. The fan will continue to run while

the oven (or grill) is on and for about 10min after

it is turned off. At low oven settings the fan may

cycle on and off. Never turn off the power supply

to the cooker before the cooling fan stops

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 for a baking tray is 325mm (123/4”) by

305mm (12”) for the main oven and 230mm (9”)

by 320mm (121/2”) 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.

• Sufﬁcient heat rises out of the oven

while cooking to warm plates in the grill

compartment.

• 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 shelves 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.

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