Hotplate Burners; Wok Burner - Rangemaster Classic 90 Dual Fuel Lidded User's Manual & Installation Instructions

Fig. 2.3
Fig. 2.4
Fig. 2.5
ArtNo.311-0001 Right pans gas
Fig. 2.7
Art No. 311-0003 Simmer aids
Fig. 2.9
ArtNo.311-0046 - Elan Wok burner
Fig. 2.6
ArtNo.311-0002 Pan with rim
Fig. 2.8
ArtNo.311-0004 Tipping wok

Hotplate Burners

The drawing by each of the central knobs indicates which
burner that knob controls.
Each burner has a Flame Supervision Device (FSD) that
prevents the flow of gas if the flame goes out.
When the igniter button is pressed in, sparks will be
made at every burner – this is normal. Do not attempt to
disassemble or clean around any burner while another
burner is on, otherwise an electric shock could result.
To light a burner, press the igniter button, and push in and
turn the associated control knob counter-clockwise to the
high position as indicated by the large flame symbol (
2.3).
The igniter should spark and light the gas. Keep holding the
knob pressed in to let the gas through to the burner for about
ten seconds.
If, when you let go of the control knob, the burner goes out,
then the FSD has not been bypassed. Turn the control knob
to the OFF position and wait for one minute before you try
again, this time making sure to hold in the control knob for
slightly longer.
Adjust the flame height to suit by turning the knob (Fig. 2.4).
On this cooker the low position is beyond high, not between
high and off. The 'small flame' marks the low setting.
If a burner flame goes out, turn off the control knob and
leave it for one minute before relighting it.
Make sure that the flames are under the pans. Using a lid will
help the contents boil more quickly (Fig. 2.5).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base
rims should not be used (Fig. 2.6).
Simmering aids, such as asbestos or mesh mats, are
NOT recommended (Fig. 2.7). They will reduce burner
performance and could damage the pan supports.
You should also 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 (Fig. 2.8).
The minimum recommended pan diameter is 120 mm. The
maximum allowable pan base diameter is 260 mm.
DO NOT use cooking vessels on the hotplate that overlap the
edges.

Wok Burner

(Classic & Toledo models)
The wok burner is designed to provide even heat over a large
area. It is ideal for large pans and stir-frying (Fig. 2.9).
For heating smaller pans, the aforementioned hotplate
burners may be more efficient.
You can remove the burner parts for cleaning; see 'Cleaning
Your Cooker'.
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.
4
), (Fig.
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