R604
Electric Oven
User Guide
&
Installation & Service Instructions
U109905 - 03
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DocNo.014-0001 - Introduction - BI oven
1. Before You Start...
Thank you for buying a Rangemaster oven. It should give you
many years trouble-free cooking if installed and operated
correctly. It is important that you read this section before you
start, particularly if you have not used an electric oven before.
Personal Safety
Accessible parts will become hot during use and
will retain heat even after you have stopped
cooking. Keep babies and children away from the
oven.
This appliance is designed for domestic cooking
When the oven is not in use, ensure that the control
knobs are in the OFF position.
only. Using it for any other purpose could invalidate
any warranty or liability claim. In particular, the
oven should NOT be used for heating the kitchen
– besides invalidating claims, this wastes fuel and
may overheat the control knobs.
To minimise the possibility of burns, always be
certain that the controls are in the OFF position and
that the entire oven is cool before attempting to
clean.
Installation and Maintenance
Use dry oven gloves when applicable – using damp
gloves might result in steam burns when you touch a
hot surface. Never operate the oven with wet hands.
Do not use a towel or other bulky cloth in place of a
glove – it might catch fire if it touches a hot surface.
The electrical installation should be in accordance
with BS 7671, or with the relevant national and local
regulations. Have the installer show you the location of
the oven control switch and mark it for easy reference.
Only a qualified service engineer should service the oven,
and only approved spare parts should be used.
Always keep combustible wall coverings or curtains,
etc., a safe distance away from your oven, and never
wear loose-fitting or hanging clothes while using the
appliance.
Make sure that the oven is wired in and switched on.
Always allow the oven to cool and then switch it off at the mains
before cleaning or carrying out any maintenance work, unless
otherwise specified in this guide.
Do not store or use aerosols, or any other potentially
combustible or flammable materials, in the vicinity
of the oven.
Care should be taken to avoid touching the heating
elements inside the main oven.
Before First Use
Before using the oven for the first time clean it thoroughly.
Switch off the unit at the isolator or mains supply. Remove all
packing materials and accessories. Using hot water and a mild
detergent, wipe the oven interior and then rinse carefully
with a damp cloth. Wash the oven shelves and accessories in
a dishwasher or using hot water and a mild detergent and dry
thoroughly.
Whole chickens and large joints of meat should be
defrosted thoroughly in the refrigerator. Do not
defrost in a warm oven or while the adjoining oven
is in operation or still warm.
Cooking high moisture content foods can create a
‘steam burst’ when the oven door is opened. When
opening the oven stand well back and allow any
steam to disperse.
Slide the oven shelves into the oven and close the door. To
dispel any manufacturing smells, turn the oven to 200°C and
run for an hour.
When the oven is on, DO NOT leave the oven door
open for longer than necessary.
Before using the grill for the first time you should also turn on
the grill and run for 30 minutes with the grill pan in position,
pushed fully back, and the grill door open.
Never heat unopened food containers. Pressure
build-up may cause the containers to burst and
cause injury.
Do not use aluminium foil to cover shelves, linings or
the oven roof.
This appliance is heavy, so take care when moving it.
Cleaning
In the interests of hygiene and safety, the oven should
be kept clean at all times as a build up in fats and other
foodstuffs could result in a fire.
Clean only the parts listed in this guide.
Clean with caution. If a wet sponge or cloth is used to wipe
spills on a hot surface, be careful to avoid steam burns. Some
cleansers can produce noxious fumes if applied to a hot
surface.
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ArtNo.024-0001 - Overview - R604 oven
2. Oven Overview
Fig.2-1
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0
50
100
MAX
250
150
200
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Key
A
B
Temperature control
knob
Temperature indicator
light
C
D
E
Clock & timer display
Clock & timer controls
Function indicator light
Function selector knob
4 function oven
F
G
The oven (Fig.2-1) has a multi-function oven cavity with
two retractable push-in controls for function selection and
temperature operation, and a touch sensitive timer.
Fig.2-2
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Functions
The oven functions are shown in (Fig.2-2):
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Oven light
ArtNo.32unctions
The oven interior light comes on.
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Fan oven
s y m b
9 -
A
This function operates the fan and the heating
6
Key
element. An even heat is produced throughout the
oven, allowing you to cook large amounts quickly.
A
B
Oven light
Defrost
C
Fan oven
Grill
D
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Fan oven cooking is particularly suitable for baking on several
shelves at one time and is a good ‘all-round’function. It may
be necessary to reduce the temperature by approximately
10°C for recipes previously cooked in a conventional oven.
Fig.2-3
Fig.2-4
Fig.2-5
If you wish to preheat the oven, wait until the temperature
indicator light has gone out before inserting the food.
Defrost
Set the temperature control to 0°C. This operates the
fan to circulate cold air only, so no heat is applied.
This enables small items such as desserts, cream
cakes and pieces of meat, fish and poultry to be defrosted.
Defrosting in this way speeds up the process and protects
the food from flies. Pieces of meat, fish and poultry should
be placed on a rack, over a tray to catch any drips. Be sure to
wash the rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm.
Ensure that dairy foods, meat and poultry are completely
defrosted before cooking.
Grill
This function operates the top element. The
temperature control should be set to between 50°C
A
and 250°C and the grill preheated for 5-10 minutes.
Grilling must always take place with the oven door closed to
ensure correct performance of this function. Check your food
regularly to avoid overcooking.
The Clock
Setting the time of day
When the oven is first connected the display will flash ‘Auto’
and ‘0:00 ’(Fig.2-3).
To set the clock, press the central button for about 3 seconds
until [] appears (Fig.2-4). Use the ‘+’and ‘–‘ keys to set the
correct time of day. Remember this is a 24-hour clock. A beep
will sound, indicating that the clock has been set.
Setting the minute counter
To set the minute minder, press the central timer button for
about 3 seconds until [] appears (Fig.2-5). Using the ‘+’and ‘–‘
keys, set the required time.
To adjust the duration once the timer has been set, simply
press the timer key for 3 seconds and then adjust the time as
above.
To stop the beeper when it sounds, press any of the clock
buttons.
Note: The oven does not switch off after the alarm has
sounded.
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Setting the cooking time
Fig.2-6
Fig.2-7
Fig.2-8
This function allows the oven to be set to cook for a fixed
length of time. Once the time has elapsed the oven will
switch off automatically.
Press the timer key for about 3 seconds. Press the key again
until ‘dur’appears in the display (Fig.2-6). Using the ‘+’and
‘–‘ keys, set the required ‘cook time’. After a few seconds the
settings will be memorised.
To stop the oven cooking time
This function is used to set the time at which an oven is to
stop. It can be set to turn off at any time over the following
24-hour period.
Press the timer key for about 3 seconds. Press the key twice
again until ‘End’appears in the display (Fig.2-7). Using the ‘+’
and ‘–‘ keys, set the required ‘stop time’.
To start and then stop the oven using the timer
This is a semi-automatic function that allows you to set the
‘cook time’, which is the duration you want the oven to cook
for and the ‘stop time’, which is the time of day at which you
want the oven to stop cooking.
You cannot set a start time directly – this is set by a
combination of the ‘cook time’ and ‘stop time’.
Press the timer key for about 3 seconds. Press the key again
until ‘dur’appears in the display (Fig.2-6). Using the ‘+’and ‘–‘
keys, set the required ‘cook time’. Wait a few seconds for the
settings to be memorised.
Press the timer key for about 3 seconds, then press the key
twice again until ‘End’appears in the display (Fig.2-7). Using
the ‘+’and ‘–‘ keys, set the required ‘stop time’.
Note: Make sure to set the temperature control to the correct
cooking temperature.
The oven will beep when it stops cooking. To stop the beeper
when it sounds, press any of the clock buttons.
Adjusting the beep volume
To adjust the beep volume, press the ‘+’and ‘–‘ keys
simultaneously, then press and hold the central timer button
until ‘ton 1’flashes in the display (Fig.2-8). Press the ‘–‘ key to
scroll through the volume settings:
•
•
•
Ton 1: High volume
Ton 2: Medium volume
Ton 3: Low volume
Press the central timer key to set the volume.
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Oven accessories
Fig.2-9
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The oven is supplied with a wire shelf and an enamelled
grill pan, with a trivet and a handle. The wire shelf slides into
the wire supports located on either side of the oven interior
(Fig.2-9).
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ArtNo.325-0033 Oven BI shelf
Removing the shelf
Pull the shelf forward until the back of the shelf is up to the
shelf stop (Fig.2-10). Lift the front of the shelf so the stop
clears the wire support and pull clear (Fig.2-11).
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Key
A – Shelf guard, B – Front, C – Shelf stop
Refitting the shelf
To refit the shelf, line up the shelf with the shelf supports and
slide it between the two support wires until the shelf stop hits
the wire support. Lift the front of the shelf so that the stop
clears the support, then lower the front so that the shelf is
level and push it back fully.
Fig.2-10
The shelf guard should be at the back pointing upwards.
the shelf 1
Fig.2-11
ng the shelf 2
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DocNo.030-0001 - Cooking tips
3. Cooking Tips
Tips on Cooking with the Timer
General Oven Tips
If you want to cook more than one dish, choose dishes that
require approximately the same cooking time. However,
dishes can be ‘slowed down’slightly by using small containers
and covering them with aluminium foil, or ‘speeded up’
slightly by cooking smaller quantities or placing them in
larger containers.
The wire shelves should always be pushed firmly to the back
of the oven.
Baking trays with food cooking on them should be placed level
with the front edge of the oven’s wire shelves. Other containers
should be placed centrally. Keep all trays and containers away
from the back of the oven, as overbrowning of the food may
occur.
Very perishable foods such as pork or fish should be avoided
if a long delay period is planned, especially in hot weather.
For even browning, the maximum recommended size of a
baking tray is 340mm (13½”) by 340mm (13½”).
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
DO NOT use the timed oven if the adjoining oven is
already warm.
•
Always leave a ‘fingers width’between dishes on the
same shelf. This allows the heat to circulate freely
around them.
Whole poultry must be thoroughly defrosted before being
placed in the oven. Check that meat and poultry are fully
cooked before serving.
•
To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
•
•
Where dishes may boil and spill over during cooking,
place them on a baking tray.
The Cook & Clean oven liners (see ‘Cleaning Your Cooker’)
work better when fat splashes are avoided. Cover meat
when cooking.
•
•
Sufficient heat rises out of the oven while cooking to
warm plates in the grill compartment.
If you want to brown the base of a pastry dish, preheat
the baking tray for 15 minutes before placing the dish in
the centre of the tray.
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DocNo.031-0002 - Cooking table
4. Cooking Table
The oven control settings and cooking times given in the table below are intended to be used
AS A GUIDE ONLY. Individual tastes may require the temperature to be altered to provide a
preferred result.
Top
Centre
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven temperature by 10°C and the cooking time by 5-10 minutes. The
temperature in the fanned oven does not vary with height in the oven so you can use any shelf.
Base
Oven Shelf Positions
Conventional Oven
Fan Oven
Temperature Shelf Temperature
ArtNo.050-0003A - Cooking table - electric & fan
Food
Meat
°C
position
°C
Approximate cooking time
ArtNo.050-0001 Gas cooking table
Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
220°C (210°C for fan oven) and the
cooking time adjusted accordingly.
For stuffed and rolled meats, add
approximately 10 minutes per 500g,
or cook at 200°C (190°C) for 20
minutes then 160°C (150°C) for the
remainder.
Beef (no bone)
160
200
160
200
160
200
C
C
C
C
C
C
150
190
150
190
150
190
30-35 minutes per 500g +30-35 minutes.
20-25 minutes per 500g +20-25 minutes.
30-35 minutes per 500g +30-35 minutes.
25-30 minutes per 500g +25-30 minutes.
35-40 minutes per 500g +35-40 minutes.
25-30 minutes per 500g +25-30 minutes.
Lamb
Pork
Poultry
Chicken
160
200
C
C
C
C
C
C
C
T
150
190
20-25 minutes per 500g +20-25 minutes.
15-20 minutes per 500g +15-20 minutes.
20 minutes per 500g +20 minutes.
15 minutes per 500g +15 minutes.
25-30 minutes per 500g.
For stuffed poultry, you could cook
at 200°C (190°C) for 20 minutes
then 160°C (150°C) for remainder.
Do not forget to include the weight
of the stuffing.
For fresh or frozen prepacked
poultry, follow instructions on the
pack. Thoroughly thaw frozen
poultry before cooking.
Turkey
Duck
160
150
200
190
160
150
200
190
20 minutes per 500g.
Casserole
Yorkshire pudding
Fish
140-150
220
130-140
210
2-4 hours according to recipe.
Large tins 30-35 minutes; individual 10-20 minutes.
Fillet
190
190
190
C/B
C/B
C/B
180
180
180
15-20 minutes.
Whole
15-20 minutes per 500g.
Steaks according to thickness.
Steak
Cake
Using the conventional oven: when
Very rich fruit - Christmas, 140
wedding, etc.
C/B
130
45-50 minutes per 500g of mixture.
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
Fruit 180 mm tin
Fruit 230 mm tin
Madeira 180 mm
Queen cakes
Scones
150
150
160
190
220
C/B
C/B
C
140
140
150
180
210
2-2½ hours.
Up to 3½ hours.
80-90 minutes.
15-25 minutes.
10-15 minutes.
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
C
C
Victoria sandwich
180 mm tin
180
180
C
C
170
170
20-30 minutes.
30-40 minutes.
210 mm tin
Desserts
Using the conventional oven: for
even browning the maximum size of
baking tray recommended is 340mm
x 340mm. This ensures free heat
circulation.
Shortcrust tarts
Fruit pies
200
200
C
C
190
190
20-30 minutes on a preheated tray.
35-45 minutes.
Tartlets
200
C
190
10-20 minutes according to size.
20-40 minutes according to size.
2-3 hours.
Puff pastry
230
C
220
If cooking a two tier load, the trays
should be interchanged
Meringues
100
C
90
Baked egg custard
Baked sponge pudding
Milk pudding
160
C
150
45-60 minutes.
approximately halfway though the
cooking time.
190
C
180
40-45 minutes.
140-150
220
C/B
C/T
130-140
210
2 to 3 hours.
Bread
20-30 minutes.
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ArtNo.044-0004 - Cleaning - BI oven: no liner, no frame
5. Cleaning Your Oven
Essential Information
Allow the oven to cool and isolate the electricity supply
before carrying out any thorough cleaning.
Fig.5-1
Never use paint solvents, washing soda, caustic cleaners,
biological powders, bleach, chlorine based bleach cleaners,
coarse abrasives or salt. Do not mix different cleaning products
– they may react together with hazardous results.
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All parts of the oven can be cleaned with hot soapy water
– but take care that no surplus water seeps into the appliance.
Remember to switch on the electricity supply before re-
using the oven.
We have developed a range of cleaning products that give
maximum performance without damaging the oven surface.
More information is available in the Cookware Collection
brochure supplied with your oven and on our website, www.
rangemastercookshop.co.uk.
Fig.5-2
Regular cleaning is recommended. For easier cleaning, wipe
away any spillages immediately.
Control Panel and Doors
Avoid using any abrasive cleaners, including cream cleaners,
on brushed stainless steel surfaces. For best results use a
liquid detergent.
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The control panel, knobs and doors should only be cleaned
with a soft cloth wrung out in clean, hot soapy water. After
cleaning, polish with a dry cloth.
Removing the Oven Door
To aid cleaning and to make access to the oven cavity
easier, the oven door can be removed.
Open the door fully. Swivel the locking ‘U’clips forwards to
the locking position (Fig.5-1). To remove the oven door, grip
the sides of the door, lift it upwards and then slide it forwards
(Fig.5-2).
Refitting the Oven Door
To refit the door, slide the hinges back into their slots. Rotate
the locking ‘U’clips back to fit onto the hinges.
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Grill
Wash the grill pan and grid in hot, soapy water. After grilling
meats or any foods that soil, leave the pan to soak for a few
minutes immediately after use. Remove stubborn particles
from the grid using a nylon brush. Alternatively, the grill pan
can be washed in a dishwasher.
Before you remove any of the grill parts for cleaning,
ensure that they are cool, or use oven gloves.
Oven
Wash the oven interior with any proprietary oven cleaner
that is suitable for enamel.
CAUTION: If using corrosive/caustic oven cleaners
always follow the manufacturer’s instructions. DO
NOT allow contact with the oven elements.
DO NOT use steel wool, oven cleaning pads, or any
other materials that will scratch the surface.
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DocNo.054-0001 - Troubleshooting BI oven
6. Troubleshooting
Steam is coming from the oven.
Check that the door seal is not damaged and that the
door is held firmly against the seal.
When cooking foods with a high water content (e.g.
oven chips) there may be some steam visible at the top
of the door. Take care when opening the oven door,
as there may be a momentary puff of steam when the
door is opened. Stand well back and allow any steam to
disperse.
A dish of water when placed on the shelf should be the
same depth all over. (For example, if it is deeper at the
back, then the back of the cooker should be raised up or
the front lowered). If the cooker is not level arrange for
your supplier to level it for you.
The oven fan is noisy.
Oven temperature getting hotter as the cooker
gets older.
The note of the fan may change as the oven heats up
– this is perfectly normal.
If turning the temperature down using the oven control
knob has not worked, or has only worked for a short
time, then you may need a new thermostat. This should
be fitted by a service person.
Grill not cooking properly.
Are you using the pan and trivet supplied with the
cooker? Is the pan being used on the runners, not the
floor of the compartment? Is the grill tray pushed fully
back to stop?
The oven light is not working.
The bulb has probably blown. You can buy a
replacement bulb (which is not covered under the
guarantee) from most electrical stores. Ask for a 25W
standard E14 connection lamp, FOR OVENS. It must be a
special bulb, heat resistant to 300°C. See the HELP leaflet
for spares by mail order.
The knobs get hot when I use the oven or the grill.
Can I avoid this?
Yes, this is caused by heat rising from the oven or the
grill and heating them up. Do not leave the oven door
open. Make sure that the grill pan is pushed right back
to the ‘back stop’when grilling. Always grill with the
compartment door closed.
Before removing the existing bulb, turn off the power
supply and ensure that the oven is cool. Open the oven
door and remove the oven shelves.
If there is an installation problem and I don’t get
my original installer to come back to fix it, who
pays?
Locate the bulb cover and unscrew it by turning it anti-
clockwise (it may be very stiff).
You do. Service organizations will charge for their call-
outs if they are correcting work carried out by your
original installer. Therefore, it is in your own interest to
keep track of this installer so that you can contact them
as required.
Now unscrew the existing bulb anti-clockwise, taking
care to protect your fingers with a glove in case the bulb
should shatter.
Screw in the new bulb clockwise and then screw the
bulb cover back on. Turn on the electricity supply and
check that the bulb now lights.
Power failure.
In the event of a failure in the electrical supply
remember to reset the clock to ensure that the timed
oven continues to operate.
Food is cooking too slowly, too quickly, or
burning.
Cooking times may differ from your previous
oven. Check that you are using the recommended
temperatures and shelf positions – see the ‘Oven Cooking
Guide’ – then adjust the settings according to your own
individual tastes.
The oven is not cooking evenly.
Do not use a baking tray with dimensions larger than
those specified in the section, ‘General Oven Tips’.
If you are cooking a large item, be prepared to turn it
round during cooking.
If two shelves are used, check that space has been left for
the heat to circulate. When a baking tray is put into the
oven, ensure that it is placed centrally on the shelf.
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INSTALLATION
Check the appliance is electrically safe when you have finished.
ArtNo.064-0001 - Installation - R604 oven
7. Installation
Dear Installer
Before you start your installation, please complete the details
BELOW.
Location of the Oven
The oven may be installed in a kitchen/kitchen diner but NOT
in a room containing a bath or shower.
This appliance is designed for domestic cooking only. Use for
any other purpose could invalidate any warranty or liability
claim.
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This appliance should not be installed in a boat or
caravan.
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The hob must be installed in accordance with the relevant
Building regulations and IEE regulations.
You will need the following tools and equipment to
complete the oven installation satisfactorily:
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1.
2.
3.
4.
5.
Electric drill
Steel tape measure
Cross head screwdriver
Pencil
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Multimeter (for electrical checks)
Checking the Parts
The oven is supplied with the following parts:
•
•
Wire shelf x2
If your customer has a problem relating to your installation
they will be able to contact you easily.
Grill pan and trivet
You must be aware of the following safety requirements &
regulations:
This appliance shall be installed in accordance with the
regulations in force and in a well-ventilated space. Read the
instructions before installing or using this appliance.
The cooker must be installed in accordance with:
•
•
All relevant British Standards / Codes of Practice
The relevant Building / IEE regulations
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INSTALLATION
Check the appliance is electrically safe when you have finished.
Fig.7-1
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All dimensions in mm
use of the appliance to any material that de-laminates
or discolours at temperatures less than 65°C above room
temperature.
Positioning the Oven
The oven can be installed under a worktop (Fig.7-1) or at
high level in a tall kitchen unit and is designed to fit into a
standard 600mm wide oven housing.
When placing the oven in the housing, do not use the oven
door as a lever for lifting the oven as damage may result.
Once the oven is in position in the housing, use suitable
screws to secure in place.
The oven is 594mm across the trims and an unrestricted
opening of 535mm minimum depth is needed, as measured
from the front of the cabinet door to the rear of the housing.
The worktop and any associated hob should be fitted BEFORE
installing this oven.
Provision for Ventilation
The appliance housing used must provide adequate
ventilation.
It is recommended that if installing a built-in oven directly under
the hob then there should be a minimum air gap of 20mm
between the oven and the bottom of the hob. Failure to maintain
a suitable clearance may impair the performance of the hob.
For built-in installation, a minimum ventilation space of
85 – 90mm must exist between the rear of the appliance and
the back of the housing or an adjacent wall.
Surfaces of furniture and walls adjacent to the appliance
should be heat, splash and steam resistant. All cabinet doors
must be at least 8mm from the oven at all points.
If a tall housing is to be installed flush with the ceiling, a
20cm² ventilation cut-out must be provided at the top of the
housing.
Certain types of vinyl or laminate kitchen furniture are
particularly prone to heat damage and discolouration. We
cannot accept responsibility for damage caused by normal
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INSTALLATION
Check the appliance is electrically safe when you have finished.
Electrical Connection
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This appliance must be installed by a qualified electrician
to comply with the relevant Institute of Electrical
Engineers (I.E.E.) regulations and also the local electricity
supply company requirements.
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WARNING: THIS APPLIANCE MUST BE EARTHED
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Note: The appliance must be connected to the correct
electrical supply as stated on the voltage label on
the appliance, through a suitable cooker control unit
incorporating a double pole switch having a contact
separation of at least 3mm in all poles. This appliance must
not be connected to an ordinary domestic power point.
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The mains terminal is situated on the back of the oven
(Fig.7-2).
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Connect the cable to the correct terminals. Check that the
links are correctly fitted and that the terminal screws are tight.
Secure the mains cable using the cable clamp.
Ensure the cable route avoids the risk of trapping or touching
hot surfaces.
Current Operated Earth Leakage Breakers
Where the installation is protected by a 30mA sensitivity
residual current device (RCD), the combined use of your
appliance and other domestic appliances may occasionally
cause nuisance tripping. In these instances the kitchen circuit
may need to be reconfigured. This work should be carried out
by a qualified electrician.
Levelling
The worktop should already be fitted and levelled, and the
cabinets mounted 90° to the worktop. It is only necessary to
ensure the top front edge of the appliance unit supports the
front edge of the worktop and line up the appliance trims
with the doors.
Customer Care
Please complete your contact details in the front of this
section. Please inform the user how to operate the appliance
and hand over the instruction pack.
Thank you.
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DocNo.094-0001 - Circuit diagram R604/R609 oven
8. Circuit Diagram
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ArtNo.104-0001 - Technical data - R604 oven
9. Technical Data
INSTALLER: Please leave these instructions with the user.
DATA BADGE LOCATION: Back of the oven.
COUNTRY OF DESTINATION: GB/IE
Dimensions
Overall height
Overall width
Overall depth
594 mm
594 mm
535 mm
Connections
Electric
220 – 240V 50Hz
Ratings
Oven
Multi-function
Energy efficiency class on a scale of A (more efficient) to G (less efficient)
A
Usable volume (litres)
57.2
Size
Medium
Maximum total electric load at 230V 50Hz: 2.4kW
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DocNo.111-0003 Warranty No.10
10. Warranty/After Sales Service
If consultation or technical assistance is needed, please
provide the local authorised service agent with the purchase
invoice and the product code/serial number.
The 2 years free maintenance for the operation of the
appliance started from the date of purchase of this product.
Any cosmetic damage to the appliance must be reported
within 90 days of delivery.
For in-warranty service please call: 0845 6035312.
For general enquiries please call: 0870 7895107.
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DocNo.000-0001 - Back cover Rangemaster
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ANo.000-0003 E logo
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