Rangemaster Elise 100 Induction User's Manual & Installation Instructions

Also see for Elise 110 Induction: User's guide & installation instructions User's guide & installation instructions User's guide & installation instructions

2ArtNo.312-0001 Not cooking surfaceFig.1-2Always be certain that the controls are in the OFF positionwhen the oven is not in use, and before attempting to cleanthe cooker.nn Take care when touching the marked cooking areasof the hob.nn When the oven is on, DO NOT leave the oven dooropen for longer than necessary, otherwise thecontrol knobs may become very hot.nn When using the grill, make sure that the grill panis in position and pushed fully in, otherwise thecontrol knobs may become very hot.Always keep combustible materials, e.g. curtains, andflammable liquids a safe distance away from your cooker.nn DO NOT spray aerosols in the vicinity of the cookerwhile it is on.Cooking high moisture content foods can create a ‘steamburst’ when an oven door is opened (Fig.1-1). When openingan oven stand well back and allow any steam to disperse.Use dry oven gloves when applicable – using damp glovesmight result in steam burns when you touch a hot surface.Do not use a towel or other bulky cloth in place of a glove – itmight catch fire if brought into contact with a hot surface.nn NEVER operate the cooker with wet hands.nn DO NOT use aluminium foil to cover shelves, liningsor the oven roof.nn NEVER heat unopened food containers. Pressurebuild up may make the containers burst and causeinjury.nn DO NOT use unstable saucepans. Always make surethat you position the handles away from the edge ofthe hotplate.Never leave the hotplate unattended at high heat settings.Pans boiling over can cause smoking, and greasy spills maycatch on fire. Use a deep fat thermometer whenever possibleto prevent fat overheating beyond the smoking point.nn WARNING!Unattended cooking on a hob with fat or oil can bedangerous and may result in fire.nn NEVER leave a chip pan unattended. Always heat fatslowly, and watch as it heats. Deep fry pans shouldbe only one third full of fat. Filling the pan too fullof fat can cause spill over when food is added. If youuse a combination of oils or fats in frying, stir themtogether before heating, or as the fats melt.Foods for frying should be as dry as possible. Frost on frozenfoods or moisture on fresh foods can cause hot fat to bubbleup and over the sides of the pan. Carefully watch for spills oroverheating of foods when frying at high or medium hightemperatures. Never try to move a pan of hot fat, especially adeep fat fryer. Wait until the fat is cool.Do not use the top of the flue (the slots along the back ofthe cooker) for warming plates, dishes, drying tea towels orsoftening butter.ArtNo.324-0001 Steam burstFig.1-1