Range Master Toledo 90 Gas Manuale utente

Toledo 90 Gas

Users Guide

Installation Instructions

U1 228 02

Contents

2 Minute Tour Page 3

The hotplate burners Page 8

The griddle Page 8

The Warmer Page 8

The grill Page 8

The ovens Page 9

The Handyrack Page 9

‘S’ (Slow) cooking Page 10

Oven cooking guide Page 11

Cooking using the timer Page 12

The clock Page 13

Cleaning your cooker Page 14

Moving your cooker Page 16

Troubleshooting Page 18

General Safety Instructions Page 20

Installation Page 22

Circuit Diagram Page 30

Technical Data Page 31

Make sure flames are under the

pans. Using a lid will help the

contents boil more quickly.

Pans and kettles with concave bases

or down turned base rims should not

be used.

2 Minute Tour

Be safe

You need clean fresh air - so does your cooker. Burner flames produce exhaust gases, heat and

moisture. Make sure that the kitchen is well ventilated: keep natural ventilation holes open or

install a powered cooker hood that vents outside. If you have several burners on or use the cooker

for a long time, open a window or turn on an extractor fan. For more detail see the Installation

Instructions.

We recommend you read pages 20 & 21 if you have not used a gas cooker before.

We describe some basic guidelines on how to use a gas cooker safely.

Gas and Electricity on

Make sure that the gas supply is turned on and that the cooker is wired in and switched on.

The cooker needs electricity.

Peculiar smells

When you first use your cooker it may give off a slight odour. This should stop after a little use.

HOTPLATE BURNERS

More about the burners on page 8

The drawing by each knob

indicates which burner that knob

controls. Push in and turn a

knob to the large flame symbol ( )

and press the igniter button or light

with a match.

Simmering aids, such as

asbestos or mesh mats, are

NOT recommended. They will

reduce burner performance and

could damage the pan supports.

Adjust the flame height to suit

by turning the knob. On this

cooker the low position is

beyond high, not between high and

off. The small flame marks the ‘low

position’. Turn the knob towards it

after the contents of a pan have

boiled.

Avoid using unstable and

misshapen pans that may tilt

easily and pans with a very

small base diameter e.g. milk pans,

single egg poachers. The minimum

pan diameter recommended is

120mm (about 43/4").

The Wok burner is designed to

provide even heat over a large

area. It is ideal for large pans

and stir frying. For heating smaller

pans the smaller burners may be

more efficient.

2 Minute Tour continues over the page...

2 Minute Tour - continued

Preheat the griddle for a

maximum of 5 minutes before

adding food. Leaving it longer

may cause damage. The controls

can be turned to a lower position

simply by turning the control knobs

towards the lower position marked

with the small flame symbol.

Position the griddle over the

hotplate burners resting on the

pan support. The griddle can be

lightly brushed with cooking oil

before use. Light the hotplate

burners. Adjust the flame heights to

suit.

THE GRIDDLE

Don’t put it crossways - it will

not fit properly and will be

unstable.

Don’t put it on the Wok burner - it is

not designed to fit the Wok burner

pan support.

The griddle fits a single pan

support, front to back. It is

designed for cooking food on

directly. Don’t use pans of any

kind on it. The griddle surface is non-

stick and metal cooking utensils (e.g.

spatulas) will damage the surface.

Use heat resistant plastic or wooden

utensils.

Always leave space around the

griddle for the gases to escape.

Never fit two griddles side by

side. Large pans should also be

spaced well apart. The maximum

pan base diameter is 250mm (10in).

The Griddle

Use the following heat settings as a guide for griddle cooking.

High/medium:

Drop scones, Bacon, Chops, Steak, Burgers.

Medium/low:

Potato cakes, Eggs, Fish cakes.

Experience will soon familiarise you with the correct setting to use for cooking. After cooking allow the

griddle to cool before cleaning.

Don’t put it on the Wok burner - it is not designed to fit the Wok burner pan support.

CAUTION: Accessible parts may be hot when the grill is in use. Young children should be

kept away.

THE GRILL

More about the grill on page 8

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 burners. Make sure it is

pushed right in and touches the back

stop.

1 2 3

The burner does not glow red -

food cooks from the heat of the

flame. The first time you light

the grill there may be a little smoke

given off - this is perfectly normal.

5For 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 just below the

burners. Adjust the flame height to

suit by turning the knob.

Make sure it is pushed right in and

touches the back stop.

The low position, marked with

the small flame symbol, is

beyond high, not between high

and off.

Never close the grill door when

the grill is on.

Press in the grill knob, turn to

the large flame symbol ( ) and

press the igniter button or light

with a match.

Natural gas cookers LP gas cookers

The grill has a special safety device with stops the flow of gas to the grill

if the flame goes out. Turn the knob to the large flame symbol ( ). Press

in the grill knob. This lets gas through to the burner. Keep holding the

knob pressed in and press the igniter button or light with a match. Keep

holding the button for about 10 seconds

If when you let go of the control knob the burner goes out, the safety device

has not held in. Turn off the grill and wait one minute then try again this time

holding in the control knob for slightly longer.

7The grill pan grid can be turned

over to give two grilling

positions.

2 Minute Tour continues over the page...

Dishes placed above the central

position will be cooked at

approx. one gas Mark higher,

dishes cooked below approx. one

gas Mark lower. You can therefore

cook dishes requiring different gas

Marks at the same time.

Dishes cooking on the central

shelf will cook at the gas mark

indicated on the knob.

THE MAIN (GAS) OVEN

More about the oven on page 9

Push in and turn the knob

controlling the oven to Gas Mark

9. The oven will light

automatically.

Turn the control knob back to

the Mark you wish to cook on

and for best results pre-heat the

oven for 15 minutes before placing

your dishes in it.

3The Main oven in your cooker

use the our special ‘Heatflow’

system.

Because the oven burner is not

hidden under the oven base you will

see the burner flames at the back of

the oven - this is perfectly normal.

Initially the gas will burn with a small

flame but after approximately one

minute the flame will become larger

indicating that the oven is full on.

Slow cooking

More about slow cooking on

page 9.

The ‘S’ setting is a very low

temperature for slow cooking,

overnight or while you are out or at

work. The ‘S’ setting can also be

used for keeping food warm.

Handyrack

(Main Oven)

More about the Handyrack on page 9. The Handyrack fits to the left hand

oven door onl

Food cooking on it

is easy to attend to, because it’s

accessible when the door is open.

It can be fitted at two different

heights. One of the oven shelves

must be removed and the other

positioned to suit.

To fit the Handyrack,

locate one side of it on the

door bracket.

Then spring the other side out to clip it onto

the other bracket.

Oven light

Press the button to turn

on the Main oven light.

If the oven light fails,

turn off the power

supply

before you

change the bulb. See

the ‘Troubleshooting’

section for details on

how to change an oven

light bulb.

2 Minute Tour - continued

THE TALL OVEN

(

ELECTRIC

) More about the tall oven on page 9

3When 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.

The oven indicator light will glow

until the oven has reached the

temperature you selected. It will

then cycle on and off during cooking.

Turn the oven knob to the

temperature you need.

The fan in the oven circulates

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.

4The fan only setting. The fan

circulates air inside the oven but

the heating element is not

turned on. This setting is useful for

defrosting small quantities frozen

foods.

Whole chickens and large joints of

meat should be defrosted in the

refrigerator.

You can use the timer to turn the

ovens on and off. Check clock is set

to time of day.

THE CLOCK

More about the clock on page 12

To set the time of day

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.

The hotplate burners

You should read ‘hotplate burners’ in the ‘2

Minute Tour’ before all the following

information

If a burner flame goes out, turn the control knob

off and leave it for one minute before relighting it.

You can remove the burner parts for

cleaning, see page 14.

You should wipe the enamel top surface of the

cooker around the hotplate burners as soon as

possible after spills occur. Try to wipe them off

while the enamel is still warm.

Avoid using unstable and misshapen pans that

may tilt easily and pans with a very small base

diameter e.g. milk pans, single egg poachers.

The minimum pan diameter recommended is

120mm (about 43/4"). Smaller pans will be

unstable.

Pans and kettles with down turned base rims

should not be used.

The Grill

You should read ‘grill’ in the 2 Minute Tour’

before all the following information

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 on 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.

The Ovens

You should read ‘the oven’ in the

‘2 Minute Tour’ before all the following

information

The wire shelves should always be pushed firmly

to the back of the oven.

Baking trays with food cooking on them should

be placed level with the front edge of the oven’s

wire shelves. Other containers should be placed

centrally. Keep all trays and containers away

from the back of the oven, as overbrowning of

the food may occur.

For even browning, the maximum recommended

size of 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.

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.

•

To reduce fat splashing when you add

vegetables to hot fat around a roast, dry them

thoroughly or brush lightly with cooking oil.

• Where dishes may boil and spill over during

cooking, place them on a baking tray.

The Main (gas) oven

The oven is protected by a safety cut off, which

reduces the supply of gas to the oven if the

flames go out, e.g. an interruption to the mains

supply.

•

Plates can be warmed in the oven on the ‘S’

setting. The ‘S’ setting can be used to keep

foods hot for 3-4 hours after ‘normal’ cooking,

without drying out or overbrowning.

• The Cook & Clean oven liners (see Cleaning

your cooker) work better when fat splashes

are avoided. Cover meat when cooking.

• 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 the baking tray for 15 minutes before

placing the dish in the centre of the tray.

The Tall (electric) 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.

Main Oven shelves

the shelf guard should be at the back pointing upwards

The oven shelves can be easily removed and

refitted.

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.

The Handyrack

You should read ‘the oven’ in the

‘2 Minute Tour’ before all the following

information

The maximum weight which can be held by the

Handyrack is 5.5kg (12lb).

When the Handyrack is used in its highest

position, other dishes can be cooked on the

bottom shelf position of the oven or standing on

the base of the oven

When the Handyrack is used in its lowest

position, other dishes can be cooked on the

second shelf position of the oven or standing on

the base of the oven.

The roasting tray supplied with the oven fits into

the Handyrack.

Tall oven shelves

The tall oven is supplied with four normal

cooking shelves

and a plate warming shelf.

When using the tall oven you can cook on all

four shelves at the same time; but make sure

they are well spaced out to allow the hot air to

circulate.

The oven control settings and

cooking times given over the page

are intended to be used only as a

guide. Individual tastes may require

the temperature to be altered to

provide a preferred result.

Always leave at least one runner

space between shelves when 2 tier

cooking. Place baking trays,

individual cake tins or baking dishes

centrally on the oven shelf. For best

results pre-heat the oven for 15mins

(Main oven) or until the oven

indicator light goes out (Tall oven).

Main Oven cooking guide

GAS SHELF POSITION APPROXIMATE COOKING TIME

Meat MARK FROM TOP

Beef (no bone) 3 3-4 30-35mins. per 500g.+30-35 mins.

6 3-4 20-25mins. per 500g.+20-25 mins.

Lamb 3 3-4 30-35mins. per 500g.+30-35 mins.

6 3-4 25-30mins. per 500g.+25-30 mins.

Pork and Veal 3 2-3 35-40mins. per 500g.+35-40 mins.

6 3-4 25-30mins. per 500g.+25-30 mins.

Poultry

Chicken (2.3kg) 3 3-4 20-25mins. per 500g.+20-25 mins.

6 3-4 15-20mins. per 500g.+15-20 mins.

Turkey (4.5kg) 3 3-4 25-30mins. per 500g.+25-30 mins.

6 3-4 20mins. per 500g.+20 mins.

(over 4.5kg) 3 4 20mins. per 500g.+20 mins.

6 4 15mins. per 500g.+15 mins.

Duck/ duckling 3 4 25-30mins. per 500g.

6 4 20mins. per 500g.

Casseroles 1-2 3-4 2-4 hours according to recipe.

Yorkshire Pudding 7 2 Large tin 30-35 mins. Individual, 10-20 mins.

Fish 5 2 Fillets 15-20 mins. Whole 15-20mins. per 500g.

5 2 Steaks according to thickness.

Cakes

Very rich fruit 1 4 45-50mins. per 500g. of mixture.

Christmas/ wedding etc.

Fruit 180mm tin 2 4 2 to 21/2hours.

Fruit 230mm tin 2 4 Up to 31/2hours.

Madeira 180mm 3 4 80-90 mins.

Queen cakes 5 2 & 4 or 3 15-25 mins.

Scones 7 2 & 4 or 3 10-15 mins.

Victoria sandwich

180mm tin 4 2 & 4 or 3 20-30mins.

230mm tin 4 2 & 4 or 3 30-40 mins.

Desserts

Shortcrust tarts 6 2 & 4 40-60 mins. on pre-heated tray.

Fruit pies 6 2-3 35-45 mins.

Tartlets 6 2-3 10-20 mins. according to size.

Flaky/rough puff 7 2-3-4 20-40 mins. according to size.

Puff pastry 8 2-3-4 20-40 mins. according to size.

Meringues ‘S’ 3 11/2to 2 hrs.

Baked egg custard 3 3 45-60 mins.

Baked sponge

pudding 5 3 40-45 mins.

Milk pudding 1-2 3 2-3 hrs.

For stuffed poultry, you could

cook at Mk. 6 for 20mins. and

then Mk.3 for remainder. Don’t

forget to include the weight of the

stuffing. For fresh or frozen

prepacked poultry, follow

instructions on the pack.

Thoroughly thaw frozen poultry

before cooking.

When two tier cooking leave at

least one runner space between

shelves. Position the baking tray

with the front edge along the

front of the oven shelf.

Rich fruit cakes made with self-

raising flour should be cooked on

Mk.4 for the first half hour at

least and then finished at the

setting shown.

If cooking more than one tart at

the same time, swap them over

at approx. 25 mins. For even

browning the maximum size of

baking tray recommended is

320mm x 305mm. This ensures

free heat circulation.

If cooking a two tier load, when

the top tray is removed, the tray

in the lower position should be

raised to the higher shelf, or the

trays interchanged, for the

remaining cooking time.

Thoroughly thaw frozen joints

before cooking. Meat may be

roasted at Mk. 7 and the cooking

time adjusted accordingly. For

stuffed and rolled meats, add

approx. 10 min. per 500g. or

cook at Mk. 6 or 20min, then

Mk. 3 for the remainder.

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