Rangemaster Oven R9044 User Guide

R9044  
Electric Oven  
User Guide  
&
Installation & Service Instructions  
U109908 - 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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DocNo.024-0004 - Overview - R9044 oven  
2. Oven Overview  
Fig.2-1  
0
0
50  
50  
100  
100  
MAX  
250  
MAX  
250  
150  
150  
200  
200  
Key  
A
B
C
D
Top oven temperature  
control knob  
Top oven temperature  
indicator light  
Top oven function  
control knob  
Top oven function  
indicator light  
E
F
Clock & timer display  
Clock & timer controls  
G
Main oven temperature  
indicator light  
H
I
Main oven temperature  
control knob  
Main oven function  
indicator light  
J
Main oven function  
selector knob  
K
L
4 function top oven  
4 function main oven  
The oven (Fig.2-1) has two multi-function oven cavities with  
four retractable push-in controls. The left-hand knobs control  
the top oven and right-hand knobs control the main (bottom)  
oven function and temperature operation. There is also a  
touch sensitive timer.  
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Functions  
Fig.2-2  
��  
0
The main oven functions are shown in (Fig.2-2) while the top  
oven functions are shown in (Fig.2-3).  
Oven light  
The oven interior light comes on.  
A
9
ArtNo.32unctions  
Conventional cooking  
This function combines the heat from the top and  
A
base elements. It is particularly suitable for roasting  
Main (bottom) oven key  
and baking pastry, cakes and biscuits.  
A
Oven light  
Defrost  
C
Fanned cooking  
Grill (full)  
Food cooked on the top shelf will brown and crisp faster than  
on the lower shelf, because the heat is greater at the top of  
the oven than at the base, as in ‘Fan assisted ovenfunction.  
B
D
Fig.2-3  
Similar items being cooked will need to be swapped around  
for even cooking. This means that foods requiring different  
temperatures can be cooked together, using the cooler zone  
in the lower half of the oven and hotter area to the top.  
��  
0
Base heat  
ArtNo.325-002oven functions  
This function uses the base element only. It will crisp  
up your pizza or quiche base or finish off cooking the  
base of a pastry case on a lower shelf.  
It is also a gentle heat, good for slow cooking of casseroles in  
the middle of the oven or for plate warming.  
Top oven key  
C
A
B
Fanned oven  
Oven light  
Base heat  
Grill (full)  
This function operates the fan and the heating  
element. An even heat is produced throughout the  
Conventional cooking  
D
oven, allowing large amounts to cook quickly.  
Fan oven cooking is particularly suitable for baking on several  
shelves at one time and is a good ‘all-roundfunction. It may  
be necessary to reduce the temperature by approximately  
10°C for recipes previously cooked in a conventional oven.  
If you wish to preheat the oven, wait until the temperature  
indicator light has gone out before inserting the food.  
Defrost  
Setting the temperature control to 0°C will operate  
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.  
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Make sure that dairy foods, meat and poultry are completely  
defrosted before cooking.  
Fig.2-4  
Fig.2-5  
Fig.2-6  
Fig.2-7  
Full grill  
This function uses the heating elements in the roof of  
the oven.  
Preheat the grill for 5-10 minutes before use. The grill pan  
should be used on the upper shelf position. Make sure to fit  
the handle when moving the grill pan in and out of the oven.  
IMPORTANT: 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.2-4).  
To set the clock, press the central button for about 3 seconds  
tNo030-  
mer symb  
until [ ] appears (Fig.2-5). 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  
C
about 3 seconds until [ ] appears (Fig.2-6). 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.  
Setting the Cooking Time  
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 ‘durappears in the display (Fig.2-7). 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 ‘Endappears in the display (Fig.2-8). Using the ‘+’  
and ‘–‘ keys, set the required ‘stop time.  
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To Start and then Stop the Oven using the Timer  
Fig.2-8  
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 ‘durappears in the display (Fig.2-7). 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 ‘Endappears in the display (Fig.2-8). Using  
the ‘+and ‘–‘ keys, set the required ‘stop time.  
Fig.2-9  
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 1ashes in the display (Fig.2-9). Press the ‘–‘ key to  
scroll through the volume settings:  
Fig.2-10  
Ton 1: High volume  
Ton 2: Medium volume  
Ton 3: Low volume  
Press the central timer key to set the volume.  
ArtNo.325-0033 Oven BI shelf  
Oven Accessories  
The oven is supplied with two wire shelves and an enamelled  
grill pan, with a trivet and a handle. The wire shelves slide into  
the wire supports located on either side of the oven interior  
(Fig.2-10).  
Key  
A – Shelf guard, B – Front, C – Shelf stop  
Removing the Shelf  
Fig.2-11  
Pull the shelf forward until the back of the shelf is up to the  
shelf stop (Fig.2-11). Lift the front of the shelf so the stop  
clears the wire support and pull clear (Fig.2-12).  
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.2-12  
The shelf guard should be at the back pointing upwards.  
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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 downslightly 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 widthbetween 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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DocNo.044-0002 - Cleaning - BI ovens: opp sides  
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.  
������  
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.  
rangemaster.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.  
�����  
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 ‘Uclips 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 ‘Uclips back to fit onto the hinges.  
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.  
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Oven  
Fig.5-3  
DO NOT use steel wool, oven cleaning pads, or any  
other materials that will scratch the surface.  
Removing the Oven Shelf Supports  
The oven shelf supports can be easily removed for cleaning.  
First remove the all of the oven shelves and the grill pan.  
Squeeze the two lower wires of the oven shelf frame together  
to clear the retaining peg (Fig.5-3). Turn the frame into the  
oven cavity and drop clear of the supporting holes.  
���  
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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 stopwhen 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 sti).  
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.  
10  
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INSTALLATION  
Check the appliance is electrically safe when you have finished.  
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.  
���  
This appliance should not be installed in a boat or  
caravan.  
��  
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:  
���  
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  
Positioning the Oven  
The oven can be installed at high level in a tall kitchen unit  
and is designed to fit into a standard 600mm wide oven  
housing (Fig.7-1).  
Provision for Ventilation  
The appliance housing used must provide adequate  
ventilation.  
For a built-in installation, a minimum ventilation opening of  
500mm x 50mm must be cut into both the top and bottom of  
the housing unit to ensure adequate ventilation.  
The oven is 594mm across the trims and an unrestricted  
opening of 540mm minimum depth is needed, as measured  
from the front of the cabinet door to the rear of the housing.  
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.  
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  
use of the appliance to any material that de-laminates  
or discolours at temperatures less than 65°C above room  
temperature.  
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.  
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INSTALLATION  
Check the appliance is electrically safe when you have finished.  
Electrical Connection  
 
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.  
 
WARNING: THIS APPLIANCE MUST BE EARTHED  
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.  
ArtNo.130-0007 - BI oven  
electrical connections  
The mains terminal is situated on the back of the oven  
(Fig.7-2).  
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.  
Fig.7-2  
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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8. Circuit Diagram  
DocNo.094-0004 - Circuit diagram R9044 oven  
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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  
888 mm  
594 mm  
540 mm  
Connections  
Electric  
220 – 240V 50Hz  
Ratings  
Oven  
Top oven  
Main oven  
Energy efficiency class on a scale of A (more efficient) to G  
(less efficient)  
B
A
Usable volume (litres)  
33.4  
57.2  
Size  
Small  
Medium  
Maximum total electric load at 230V 50Hz: 4.2kW  
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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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