Rangemaster U102210-04, User Manual & Installation & Service Instructions

17

Troubleshooting 

My hobplates are going rusty

The cast iron hobplates will rust if left wet. 
Don’t put wet pans onto the plates. If you 
spill liquid on a hobplate clean it with a damp 
cloth, then switch the plate to the lowest 
setting for a few minutes to dry. Oil the 
hobplates sparingly about once a month with 
a few drops of cooking oil then rub over with 
a cotton cloth. Take care NOT to oil the outer 
stainless bezel or the red discs on any of the 
hobplates.

The red spots are coming off my hobplates 

The red disc is an identifying mark for high-
speed hobplates. It may wear away with use 
but this will not affect hob performance in any 
way.

The trims on my hobplates are discolouring

The bright metal hobplate trims may turn 
a straw colour with use - this is perfectly 
normal.

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 fl oor of the compartment? Is 
the grill tray pushed fully back to stop?

Steam is coming from the oven

During cooking, food naturally produces 
steam, particulary when cooking foods with 
high water content (e.g. oven chips). There 
may be some steam visible at the grille at the 
rear of the hotplate. This is perfectly normal. 
Steam can condense to water droplets on 
the cool outer trim or the oven door. It may be 
necessary during cooking to wipe away any 
moisture with a soft cloth. This will also help 
to prevent soiling and discolouration of the 
oven exterior by cooking vapours.

Take care when opening the oven door as 
there may be a momentary puff of steam 
when the oven door is opened. Stand well 
back and allow any steam to disperse.

The oven fan is noisy

The note of the oven fan may change as the 
oven heats up - this is perfectly normal.

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. Don’t 
leave the oven door open. Make sure that 
the grill pan is pushed right back to the ‘back 
stop’ when grilling.

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’ 
section of these instructions. The oven control 
settings and cooking times are intended to be 
used only as a guide. Individual tastes may 
require the temperature to be altered either 
way, to get the results you want. Try cooking 
at a higher temperature setting. Is the oven 
roof in? Is it the right way round? Is it pushed 
back fully back? Is it resting on the liners? 

The oven is not cooking evenly

Do not use a tin or baking tray larger than 
340mm x 305mm.
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 the 
baking tray is put into the oven, make sure it 
is placed centrally on the shelf. 
Check that the door seal is not damaged and 
that the door catch adjusted so that the door 
is held fi rmly against the seal.
NB the seal is intended to have a gap at the 
bottom of the door 
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.