Cooker Overview; The Hob - Rangemaster 110 Ceramic User's Manual & Installation Instructions

2. Cooker Overview

Fig. 2.1
A
B
C
D
Fig. 2.2
Fig. 2.3
Fig. 2.4
ArtNo.312-0006 Correct pan sizes
ºC
M
ArtNo.190-0001 - 110 Ceramic annotated GENERIC
DocNo.020-0002 - Overview - 90 Ceramic - Generic
The 110 ceramic cooker (Fig. 2.1) has the following features:
A.
Ceramic hob
B.
Control panel
C.
Separate grill or glide-out grill (depending on model)
D.
Conventional zoned oven, fan oven or multi-function
oven (depending on model)
E.
Fan oven
F.
Storage drawer

The Hob

Use only pans that are suitable for ceramic hobs. We
recommend stainless steel and enamelled steel pans as pots
and pans with copper or aluminium bases leave traces on the
hob that are difficult to remove.
The kind of pan you use and the quantity of food affects the
setting required. Higher settings are required for larger quantities
of food.
Pots and pans should have thick, smooth, flat bottoms
(Fig. 2.2). This allows 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 up
when cold. If you hold a ruler across the bottom you will see
a small gap in the middle (Fig. 2.3). When they heat up the
metal expands and lies flat on the cooking surface.
4
ºC
E
F