Rangemaster Classic Deluxe 110 Dual Fuel with FSD User Manual

Also see for Classic Deluxe 110 Dual Fuel: Users guide & installation User's guide & installation instructions User's guide & installation instructions User's guide & installation instructions User's guide & installation instructions

5ArtNo.311-0007 Wok stand close-upThe Wok RingThe Wok ring (Fig.2-9) is designed to fit a Typhoon™Professional 35 cm Wok (Part Code 13840S – available fromleading retailers). If you use a different wok, make sure thatit fits the ring. Woks vary very widely in size and shape. Itis important that the wok sits down on the pan support –however, if the wok is too small, the ring will not support itproperly (Fig.2-10).The ring should be used on the triple ring wok burner only.When you fit the ring, make sure that it is supported properlyon 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 itto cool before you pick it up.The Ceramic HobThe hotplate area on the left hand side is dual purpose. It canbe used either as a ceramic hob to heat a pan in the usualway (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 thearea to be heated or just the rear half. To use the rear ring turnthe control anticlockwise (Fig.2-13).The neon indicator light above the control knob will come onwhen a hob control is turned on and stay lit while the surfacecools.You can also place a large fish kettle across both heatingzones. To heat the whole area, turn the knob clockwise.Always take care before touching the surface even when it isturned off - it may be hotter than you think.Use only pans that are suitable for ceramic hobs.We recommend stainless steel and enamelled steel pansbecause pots and pans with copper or aluminium basesleave traces on the hob that are difficult to remove.Glass-ceramic cookware is not suitable because of its poorconductivity.Pots and pans should have thick, smooth, flat bottoms. Thisensures that there is the maximum heat transfer from the hobto 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 curvedin when cold. If you hold a ruler across the bottom you willsee a small gap in the middle. When they heat up the metalexpands and lies flat on the cooking surface.Make sure that the base of the pan is clean and dry to preventany residue burning onto the hob panel. This also helpsprevent scratches and deposits (such as lime specks).Always use pans that are the same size as (or slightly largerthan) the area marked on the hob top. Using a smaller panwastes heat, and any spillage will be burnt on. Using a lid willhelp the contents boil more quickly.ArtNo.311-0006 Correct wok sizesFig.2-11ArtNo 310-0003 - Wok ring on hpFig.2-12Fig.2-9Fig.2-10Fig.2-13