Rangemaster ELS110DFF, User'S Manual & Installation Instructions

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8
If, when you let go of the control knob the burner goes out,
then the FSD has not been bypassed. Turn the control knob
to the
OFF
position and wait for one minute before you try
again, this time making sure to hold in the control knob for
slightly longer.
Adjust the flame height to suit by turning the knob counter-
clockwise (
Fig. 2.3
). On this cooker the low position is beyond
high,
NOT
between high and off.
If a burner flame goes out, turn off the control knob and leave
it for one minute before relighting it.
Make sure that the flames are under the pans. Using a lid will
help the contents boil more quickly (
Fig. 2.4
).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base
rims should not be used (
Fig. 2.5
).
Simmering aids, such as asbestos or mesh mats, are
NOT
recommended (
Fig. 2.6
). They will reduce burner
performance and could damage the pan supports.
You should also avoid using unstable and misshapen pans
that may tilt easily, and pans with a very small base diameter,
e.g. milk pans, single egg poachers (
Fig. 2.7
).
The minimum recommended pan diameter is 120 mm. The
maximum allowable pan base diameter is 260 mm.
DO NOT
use cooking vessels on the hotplate that overlap the
edges.
Wok Burner
The wok burner is designed to provide even heat over a large
area. They are ideal for large pans and stir-frying (
Fig. 2.8
).
For heating smaller pans, the hotplate burners may be more
efficient.
You should wipe the enamel top surface of the cooker around
the hotplate burners as soon as possible after spills occur. Try
to wipe them off while the enamel is still warm.
NOTE : The use of aluminium pans may cause metallic
marking of the pan supports. This does not affect the
durability of the enamel and may be cleaned off with an
appropriate metal cleaner.
ArtNo.311-0002 Pan with rim
ArtNo.311-0001 Right pans gas
0
Art No. 311-0003 Simmer aids
ArtNo.311-0004 Tipping wok
Fig. 2.3
Fig. 2.4
Fig. 2.5
Fig. 2.6
Fig. 2.7
Fig. 2.8