The Wok Ring; The Ceramic Hob - Rangemaster Classic Deluxe 110 Dual Fuel with FSD User Manual

The Wok Ring

The Wok ring (Fig.2-9) is designed to fi t a Typhoon™
Professional 35 cm Wok (Part Code 13840S – available from
leading retailers). If you use a diff erent wok, make sure that
it fi ts the ring. Woks vary very widely in size and shape. It
is important that the wok sits down on the pan support –
however, if the wok is too small, the ring will not support it
properly (Fig.2-10).
The ring should be used on the triple ring wok burner only.
When you fi t the ring, make sure that it is supported properly
on a pan support and that the wok is sitting level in the ring
(Fig.2-11).
The cradle will get very hot in use – allow plenty of time for it
to cool before you pick it up.

The Ceramic Hob

The hotplate area on the left hand side is dual purpose. It can
be used either as a ceramic hob to heat a pan in the usual
way (Fig.2-12) or it can be used to heat the supplied griddle.
The rear area, marked with a ring is for cooking with a pan.
There are two elements that allow either the whole of the
area to be heated or just the rear half. To use the rear ring turn
the control anticlockwise (Fig.2-13).
The neon indicator light above the control knob will come on
when a hob control is turned on and stay lit while the surface
cools.
You can also place a large fi sh kettle across both heating
zones. To heat the whole area, turn the knob clockwise.
Always take care before touching the surface even when it is
turned off - it may be hotter than you think.
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 diffi cult to remove.
Glass-ceramic cookware is not suitable because of its poor
conductivity.
Pots and pans should have thick, smooth, fl at bottoms. This
ensures that there is the maximum heat transfer from the hob
to the pan, making cooking quick and energy effi cient.
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 fl at 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 area marked on the hob top. Using a smaller pan
wastes heat, and any spillage will be burnt on. Using a lid will
help the contents boil more quickly.
ArtNo 310-0003 - Wok ring on hp
ArtNo.311-0006 Correct wok sizes
ArtNo.311-0007 Wok stand close-up
5
Fig.2-9
Fig.2-10
Fig.2-11
Fig.2-12
Fig.2-13