My rangemaster does not heat up quickly and it takes a good 10 mins longer to cook anything than the recommended time. It also burns the top of whatever i'm cooking before cooking the inside. Any suggestions would be most appreciated. Many thanks.

transformer or power control board going bad

Hello, Vicki -

I hope you have a meat thermometer.

I suggest you roast the pork at 250 degrees Fahrenheit, so the cooking time will take longer. When you return home, pull the roast out of the oven and insert your meat thermometer. The internal temperature of the meat needs to be between 140-145 degrees F. If it is not, put the pork roast back in the oven and turn the heat up to 350 degrees F. Check the internal meat temperature every 15 min.

You CAN set the cooking temperature even lower to allow for an even longer cooking time. But NEVER set it lower than 200 degrees F.

Note: Be sure to turn your oven off when no longer needed. Plus, allow the meat to rest 10-15 min. before carving.

What do you consider as "Done", some like the leaves to fall part some not so much.

Try lowering the temperature after the first 10 mins and then let them cook longer. Hth

you can run it at 350 for like a half hour or so and you'll smell a funny smell from the metal heating up,when i replace an ignitor or an element i run it for like 10 minutes just to burn off the smell of the metal.i'm sure the factory already had that fired up to check it but i would start it and burn anything off of it that might be in there before i cooked anything,it can't hurt it.good luck with your new machine.

I have exactly the same problem. Did you ever find out how to fix it? I'm still cremating my food!

Hi I have the same model - I absolutely love it. The only problem is that the seal is broken and because Breville no longer supply parts I'm using it more as a slow cooker!
It's pretty simple to use:
The basics:
1. Pull the handles apart (note you must have the 'pressure lock - the only sliding knob on the lid) in the 'unlocked position'.
2. Set the temperature on Max (only until the meat, onions etc are brown, then turn down to 1 or 2- just enough to keep the orange button 'popped' on the top of the machine
3. turn the timer (bottom dial on the front of the cooker) to an hour (you can always turn the dial more if needed, but not reduce time) by the time you've browned meat & chopped veges, etc that will be about 10-15 gone. I've never had it pressure 'cooking for more than an hour for anything'
3. re timing - casserole takes about 40 min from when the orange button on top 'pops' up (ie. steam build up enough pressure to cook quickly)
4. don't over fill - there's a little cast iron bump about an inch from the 'top' inside the cooker - that's about the max.
5. if you're cooking meat dishes have the dial on the top 'pressure release dial' on 3 - lighter dishes (e.g. soups) have on 1 or two.
6. until you get use to it keep an eye on the orange button - you get to know what temp to put it on by how much steam is released - it it's hissing away, turn the temperature down.
7. makes great casseroles, rissotto, soups (even with dried beans, only about 40 min)
if you ever find a supplier for seals, post an answer!

I can adjust the power level so that circuitry seems to be ok. The longer water boil time could be partially due to the colder winter temperature of the inlet water. We'll just cook the food a bit longer as long as the magnetron is still working.

Problem solved, took the back off the inside of oven and the element had a huge burn hole in it. Brought a new element from the local spares shop £17+vat. Easy to fit and it works better than ever.

have nice wooden handles made at shop