EDL90EIIV - Cuisinière FALCON - Notice d'utilisation et mode d'emploi gratuit
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| Type d'appareil | Cuisinière |
| Alimentation | Double énergie (gaz et électrique) |
| Nombre de foyers | Non précisé |
| Type de four | Four électrique |
| Contrôle de température | Manuel |
| Matériau principal | Acier inoxydable |
| Dimensions (L x H x P) | Non précisé |
| Couleur | Bleu |
| Type de commandes | Manettes rotatives |
| Fonction sécurité | Arrêt automatique gaz |
| Type d'installation | Pose libre |
| Consommation électrique | Non précisé |
| Consommation gaz | Non précisé |
| Poids | Non précisé |
| Accessoires inclus | Non précisé |
| Garantie | Non précisé |
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Téléchargez la notice de votre Cuisinière au format PDF gratuitement ! Retrouvez votre notice EDL90EIIV - FALCON et reprennez votre appareil électronique en main. Sur cette page sont publiés tous les documents nécessaires à l'utilisation de votre appareil EDL90EIIV de la marque FALCON.
MODE D'EMPLOI EDL90EIIV FALCON
Falcon
USERGUIDE&
INSTALLATION INSTRUCTIONS
Hi-LITE 110 Dual Fuel
SLOW BAKED LEG OF LAMB
INGREDIENTS
2-3 large sprigs of rosemary
- 4 large garlic cloves cut in half lengthways
- 1.8kg leg of lamb
8 good quality anchovy fillets, halved
100 ml olive oil
250ml dry red wine
- Maldon salt and freshly ground black pepper
METHOD
- Preheat the oven to 220^ (for a conventional oven), 200^ (for a fan oven) or gas mark 7.
- Pull the small sprigs off the rosemary branches and set aside with the garlic.
- Using the tip of a paring knife, make up to 20 well-spaced cuts into the flesh of the lamb, about 2.5cm inch deep. Divide the rosemary sprigs, garlic and anchovies and push down into the cuts. Place the leg on a large roasting tin and pour over the oil, massaging it all over the joint. Season well with salt and pepper and pour the wine and 250ml water into the tin.
- Put into the oven and sear for 15 minutes, then turn the temperature right down to 130^ (conventional oven), 110^ (fan oven) or gas mark 1 and roast for 4-5 hours, basting every 30 minutes or so. Basting frequently helps to keep the meat moist and encourages the build up of a good glaze on the outside. Add more liquid (wine or water) if the tin looks dry - there should always be liquid in the tin throughout this cooking process.
- The meat is ready when it starts to fall off the bone, at which point it should have a core temperature of 90^ . Remove from the oven, transfer to a warmed carving dish, cover loosely with foil and leave to rest in a warm place for 30-45 minutes before carving.
- Pour the juices from the tin into a tall hi-ball glass and allow to settle. Spoon the fat from the top of the glass. There should be enough sticky, reduced juices for an intense gravy hit – if not, pour the juices you have back into the roasting tin and put it over the heat, pour in a splash of water or wine and deglaze the tin scraping up all the sticky bits from the base. Boil fast until syrupy, taste and correct the seasoning.
RASPBERRY SOUFFLE
INGREDIENTS
- 400g raspberries
- 1 tbsp lemon juice
100g caster sugar - 2 tsp crème de framboise
- 1 tsp cornflour
180g egg whites (about 6) - Pinch of cream of tartar or a squeeze of lemon juice
- Icing sugar for dusting
METHOD
- For the soufflé, press the raspberries through a fine sieve to produce 180g of purée. Put this into a heavy-bottomed pan, add the lemon juice and reduce down to a thick jam, stirring from time to time and being careful not to let it catch and burn.
- Put 45g of the sugar in a separate pan. Melt it and then boil until it becomes a thick syrup (121^ on a sugar thermometer). To test without a thermometer, dip a teaspoon into the syrup and then dip quickly into cold water. You should be able to roll the cooling syrup into a ball between your fingers. Be careful as the syrup is extremely hot. When it has reached the right point, stir the hot syrup into the raspberry jam.
- Mix the framboise and cornflour together and stir into the jam over the heat. Turn the jam into a small bowl, sprinkle the surface with icing sugar and cover with cling film.
- Preheat the oven (not grill) to 180^ shelf level 2 (conventional oven), 160^ (fan oven) or gas mark 4 centre shelf.
- Whisk the egg whites with the cream of tartar until you can form soft peaks, then fold in the remaining caster sugar. Lightly fold the whites into the jam, leaving thin traces of white visible in the mixture.
- Spoon into four large buttered and sugared ramekins, place these on a baking tray and bake for 10 minutes.
- Dust with icing sugar.
1.Before You Start... 1
Important! 1
Installation and Maintenance 1
Peculiar Smells 1
If You Smell Gas 1
Ventilation 1
Personal Safety 1
Ceramic Warming Zone 2
Cooker Care 3
Cleaning 3
2. Cooker Overview 4
Hotplate Burners 4
WokBurner 5
The Wok Cradle (Optional) 6
The Griddle 6
Warming Zone 7
The Grill 7
The Ovens 8
Operating the Ovens 8
The Browning Element 8
Fascia Illumination 8
The Clock 9
Accessories 11
Oven Lights 11
Storage 11
3. Cooking Tips 12
Tips on Cooking with the Timer 12
General Oven Tips 12
4. Cooking Table 13
5. Cleaning Your Cooker 14
Essential Information 14
Hotplate Burners 14
Ceramic Warming Zone 15
The Griddle 15
Glide-out Grill 16
Control Panel and Doors 17
Ovens 17
Cleaning Table 18
6. Troubleshooting 19
7. Installation 22
Dear Installer 22
Safety Requirements and Regulations 22
Provision of Ventilation 22
Location of Cooker 22
Conversion 22
Positioning the Cooker 24
Moving the Cooker 24
Fitting the Stability Bracket or Chain 25
Repositioning the Cooker Following 25
Connection 23
Gas Connection 26
Electrical Connection 26
Final Checks 27
Fitting the Plinth 27
Customer Care 27
8. Conversion to LP Gas 28
Hotplate 28
Affix Label 28
Pressure Testing 29
9. Circuit Diagram 30
10. Technical Data 31
1. Before You Start…
Your cooker should give you many years of 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 a dual fuel cooker before.
Important!
This appliance is designed for domestic cooking 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.
Installation and Maintenance
This cooker must be installed in accordance with the relevant instructions in this booklet, with the relevant national and local regulations, and with the local gas and electricity supply companies' requirements.
Make sure that the gas supply is turned on and that the cooker is wired in and switched on (the cooker needs electricity).
Set the clock to make sure that the oven is functional – see the relevant section in this manual.
Only a qualified service engineer should service the cooker, and only approved spare parts should be used.
Always allow the cooker to cool and then switch it off at the mains before cleaning or carrying out any maintenance work, unless specified otherwise in this guide.
Peculiar Smells
When you first use your cooker it may give off an odour. This should stop after use.
Before using your cooker for the first time, make sure that all packing materials have been removed and then, to dispel manufacturing odours, turn all the ovens to 200^ and run for at least an hour.
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.
Make sure the room is well ventilated to the outside air (see 'Ventilation' below). People with respiratory or allergy problems should vacate the area for this brief period.
If You Smell Gas
DO NOT turn electric switches on or off
DO NOT smoke
DO NOT use naked flames
DO turn off the gas at the meter or cylinder
DO open doors and windows to get rid of the gas
DO keep people away from the area affected
Call your gas supplier
Ventilation
CAUTION: The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Therefore, make sure that the kitchen is well ventilated: keep natural ventilation holes open or install a powered cooker hood that vents outside. If you have several burners on, or use the cooker for a long time, open a window or turn on an extractor fan.
Personal Safety
DO NOT modify this appliance.
This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.
This appliance is not intended for use by young children or infirm persons unless they have been adequately supervised by a responsible person to make sure that they can use the appliance safely.
CAUTION: A long term cooking process has to be supervised from time to time. A short term cooking process has to be supervised continuously.
Danger of fire: DO NOT store items on the cooking surfaces.
A To avoid overheating, DO NOT install the cooker behind a decorative door.
WARNING: The appliance and its accessible parts become hot during use and will retain heat even after you have stopped cooking. Care should be taken to avoid touching heating elements. Children less than 8 years of age shall be kept away unless continuously supervised.
DO NOT use a steam cleaner on your cooker.
Always be certain that the controls are in the OFF position when the oven is not in use, and before attempting to clean the cooker.
When the oven is on, DO NOT leave the oven door open for longer than necessary, otherwise the control knobs may become very hot.
When using the grill, make sure that the grill pan is in position and pushed fully in, otherwise the control knobs may become very hot.
DO NOT use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.
Always keep combustible materials, e.g. curtains, and flammable liquids a safe distance away from your cooker.
Never store flammable materials in the drawer. This includes paper, plastic and cloth items, such as cookbooks, plastic ware and towels, as well as flammable liquids. Do not store explosives, such as aerosol cans, on or near the appliance.
DO NOT spray aerosols in the vicinity of the cooker while it is on.
Use dry oven gloves when applicable – using damp gloves might result in steam burns when you touch a hot surface. Do not use a towel or other bulky cloth in place of a glove – it might catch fire if brought into contact with a hot surface.
NEVER operate the cooker with wet hands.
DO NOT use aluminium foil to cover shelves, linings or the oven roof.
DO NOT use hotplate protectors, foil or hotplate covers of any description. These may affect the safe use of your hotplate burners and are potentially hazardous to health.
NEVER heat unopened food containers. Pressure build up may make the containers burst and cause injury.
DO NOT use unstable saucepans. Always make sure that you position the handles away from the edge of the hotplate.
DO NOT use cooking vessels on the hotplate that overlap the edges.
Never leave the hotplate unattended at high heat settings. Pans boiling over can cause smoking, and greasy spills may catch on fire. Use a deep fat thermometer whenever possible to prevent fat overheating beyond the smoking point.
WARNING! Unattended cooking on a hob with fat or oil can be dangerous and may result in fire.
NEVER leave a chip pan unattended. Always heat fat slowly, and watch as it heats. Deep fry pans should be only one third full of fat. Filling the pan too full of fat can cause spill over when food is added. If you use a combination of oils or fats in frying, stir them together before heating, or as the fats melt.
Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan. Carefully watch for spills or overheating of foods when frying at high or medium high temperatures. Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.
Do not use the top of the flue (the slots along the back of the cooker) for warming plates, dishes, drying tea towels or softening butter.
DO NOT use water on grease fires and never pick up a flaming pan. Turn the controls off and then smother a flaming pan on a surface unit by covering the pan completely with a well fitting lid or baking tray. If available, use a multi-purpose dry chemical or foam-type fire extinguisher.
Cooking high moisture content foods can create a 'steam burst' when the oven door is opened (Fig.1-1). When opening the oven stand well back and allow any steam to disperse.
Take care that no water seeps into the appliance.
This appliance is heavy so take care when moving it.
Ceramic Warming Zone
NEVER attempt to cook on the warming zone.
DO NOT use the warming zone surface as a cutting board.
Do not leave utensils, foodstuffs or combustible items on the warming zone when it is not in use (e.g. tea towels, frying pans containing oil).
DO NOT place plastic or aluminium foil, or plastic containers, on the warming zone.
DO NOT leave the warming zone switched on unless being used for warming.
- Do not stand or rest heavy objects on the warming zone. Although the ceramic surface is very strong, a sharp blow or sharp falling object (e.g. a salt cellar) might cause the surface to crack or break (Fig.1-2).
Should a crack appear in the surface, disconnect the cooker immediately from the supply and arrange for its repair.
Always LIFT pans off the warming zone. Sliding pans may cause marks and scratches (Fig.1-3). Always turn the control to the 'OFF' position before removing a pan.
DO NOT place anything between the base of the pan and the warming zone surface (e.g. asbestos mats, aluminium foil, wok cradle).
Avoid warming an empty pan. Doing so may damage both the warming zone and pan.
Take care NOT to place metallic objects such as knives, forks, spoons and lids on the hob surface since they can get hot.
The appliance is not intended to be operated by means of external timer or separated remote-control system.
Only certain types of glass, glass-ceramic, earthenware or other glazed containers are suitable for use on the warming zone; others may break because of the sudden change in temperature.
Cooker Care
As steam can condense to water droplets on the cool outer trim of the oven, 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.
Cleaning
In the interests of hygiene and safety, the cooker should be kept clean at all times as a build up in fats and other food stuff 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 cleaners can produce noxious fumes if applied to a hot surface.
2. Cooker Overview
Fig.2-1
Fig.2-2
The 110 dual fuel cooker (Fig.2-1) has the following features:
A. 4 hotplate burners, a warming zone and wok burner
B. A control panel
C. A grill
D. Conventional oven
E. Fan oven
F. Storage drawer
Hotplate Burners
The image above each of the control knobs indicates which burner that knob controls.
Each burner has an Flame Supervision Device (FSD) that prevents the flow of gas if the flame goes out.
When the igniter button is pressed in, sparks will be made at every burner – this is normal. Do not attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.
To light a burner, press the igniter button, and push in and turn the associated control knob to the high position as indicated by the large flame symbol (A), (Fig.2-2).
The igniter should spark and light the gas. Keep holding the knob pressed in to let the gas through to the burner for about ten seconds.
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. On this cooker the low position is beyond high, not between high and off. The 'small flame' marks the low setting (Fig.2-3).
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 120mm . The maximum allowable pan base diameter is 260mm .
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 aforementioned 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.
Fig.2-9
Fig.2-10
Fig.2-11
Fig.2-12
Fig.2-13
Fig.2-14
The Wok Cradle (Optional)
The wok cradle is designed to fit a 35 cm wok. If you use a different wok, make sure that it fits the cradle. Woks vary very widely in size and shape. It is important that the wok sits down on the pan support – however, if the wok is too small, the cradle will not support it properly (Fig.2-9).
The cradle should be used on the wok burner only. When you fit the cradle, make sure that it is supported properly on a pan support and the wok is sitting level in the cradle (Fig.2-10).
The cradle will get very hot in use – allow plenty of time for it to cool before you pick it up.
The Griddle
The griddle fits the left-hand pan support, front to back (Fig.2-11). It is designed for cooking food on directly. DO NOT use pans of any kind on it. The griddle surface is non-stick and metal cooking utensils (e.g. spatulas) will damage the surface. Use heat resistant plastic or wooden utensils.
DO NOT put it crossways – it will not fit properly and will be unstable (Fig.2-12).
DO NOT put it on any other burner – it is not designed to fit in any of the other pan supports.
Position the griddle over the hotplate burners resting on the pan support. Check that it is securely located.
The griddle can be lightly brushed with cooking oil before use (Fig.2-13). Light the hotplate burners. Adjust the flame heights to suit.
Preheat the griddle for a maximum of 5 minutes before adding food. Leaving it longer may cause damage. Turn the control knobs towards the low position, marked with the small flame symbol, to reduce the burner flames.
Always leave space around the griddle for the gases to escape.
NEVER fit two griddles side by side (Fig.2-14).
After cooking, allow the griddle to cool before cleaning.
Warming Zone
On the right of the hob is the warming zone (Fig.2-15). Use the warming zone for keeping food warm while the final touches are put to a meal. Turn the control knob clockwise to the 'On' position.
For best results, preheat a covered serving dish for 10 minutes before adding food to it.
Use only heat resistant dishes.
The Grill
CAUTION: This appliance is for cooking purposes only. It must not be used for other purposes, for example room heating.
CAUTION: Accessible parts may be hot when the grill is in use. Young children should be kept away.
Open the door and pull the grill pan forward using the handle (Fig.2-16).
The grill has two elements that allow either the whole area of the pan to be heated or just the right-hand half.
Adjust the heat to suit by turning the control knob. To heat the whole grill, turn the control knob clockwise (Fig.2-17).
To heat the right-hand half, turn the control knob counterclockwise. The neon indicator light by the grill control will come on.
For best results, slide the grill pan back into the grill chamber and preheat the appropriate part(s) of the grill for two minutes. The grill trivet can be removed and the food placed on it while you are waiting for the grill to preheat.
Once the grill has preheated, slide the grill pan out again. With the trivet back in place with the food on it, slide the grill pan back into the grill chamber. Make sure that it is pushed right in.
The grill trivet can be turned over to give two grilling positions (Fig.2-18).
Do not leave the grill on for more than a few moments, without the grill pan underneath it.
Never close the grill door when the grill is on.
Fig.2-19
Fig.2-20
Fig.2-21
The Ovens
The clock must be set to the time of day before the right-hand oven will work. See the following section on 'The Clock' for instructions on setting the time of day.
References to 'left-hand' and 'right-hand' ovens apply as viewed from the front of the appliance.
The left-hand oven is a conventional oven, while the right-hand oven is a fan oven.
The Conventional Oven
A conventional oven has two heating elements – one visible in the top of the oven and the other under the oven base.
Note: Be careful to avoid touching the top element and element deflector when placing or removing items from the oven.
The exposed top element may cook some foods too quickly, so we recommend that the food be positioned in the lower half of the oven to cook. The oven temperature may also need to be lowered.
Similar items being cooked will need to be swapped around for even cooking.
The Fan Oven
The right-hand oven is a fan oven that circulates hot air continuously, which means faster, more even cooking.
The recommended cooking temperatures for a fan oven are generally lower than a conventional oven.
Note: Please remember that all cookers vary so temperatures in your new ovens may differ to those in your previous cooker.
Operating the Ovens
Turn the oven knob to the desired temperature (Fig.2-19).
The oven indicator light will glow until the oven has reached the temperature selected. It will then cycle on and off during cooking (Fig.2-20).
The Browning Element
The Browning Element is positioned in the top of the left-hand oven. It can be used at the end of a normal cooking period to give extra browning to au gratin dishes or give a crisper finish to meat.
After the normal cooking is finished turn the left-hand oven thermostat knob clockwise to the browning position, indicated by () on the fascia panel.
Only the Browning Element will operate when the thermostat is turned to this position. The top and base cooking elements will switch off automatically.
Fascia Illumination
To turn on the fascia illumination panel simply push the button in (Fig.2-21). To turn this feature off, push the button once more.
The Clock
You can use the clock to turn the right-hand oven on and off. The clock must be set to the time of day before the oven will work.
Note: When using the timer functions, first set the clock as required before setting the oven temperature.
Setting the Time of Day
The LCD clock is shown in (Fig.2-22). When the clock is first connected, the display flashes (0.00) and (1) alternately.
To set the time, turn and hold the Timer knob to the clock symbol [O] and at the same time turn the Adjusting knob left or right until the clock shows the time of day. Remember this is a 24-hour clock. Let go of the Timer knob and it will spring back to the vertical, oven manual setting.
IMPORTANT: The right-hand oven will not operate unless the clock has been set.
Setting the Minute Minder
To activate the minute minder turn the Timer knob to the right to the [ ] minute minder setting – it should click into position (Fig.2-23).
Rotate the Adjusting knob to set the time required (Fig.2-24).
You can either turn the knob back to the vertical manual setting [üü] to keep an eye on the time of day, or leave it in the [ü] minute minder position as the time ticks down.
To stop the beeper when it sounds, turn the Adjusting knob counter-clockwise.
The cook period, which is the length of time you want the oven to cook for.
- The 'stop time', which is the time of day you want the oven to stop cooking.
To Stop the Right-hand Oven at a Specific Time of Day
Turn the Timer knob to the [] position (Fig.2-25).
Use the Adjusting knob to set the 'stop time'. You can set the oven to turn on at any time over the following 24-hour period. AUTO shows in the display (Fig.2-26).
Turn the Timer knob to the bottom 'AUTO' setting to return to the clock display.
Once the 'stop time' is reached, the beeper sounds. Turn the Timer knob to the vertical [ ] to return to manual cooking.
To Start and Then Stop the Right-hand Oven Using the Timer
You cannot set a start time directly – this is set automatically by a combination of the 'cook time' and 'stop time'.
Turn the Timer knob to the [ ] position (Fig.2-27).
Turn the Adjusting knob to set the cooking time' you need (Fig.2-28).
Fig.2-22
A - Timer knob, B - Adjusting knob
Fig.2-23
Fig.2-24
Fig.2-25
Fig.2-27
Fig.2-29
Fig.2-30
Fig.2-31
Fig.2-32
Fig.2-33
Fig.2-34
Turn the Timer knob to the [] position. The display will show the current time of day plus the 'cook time' you just set. Use the Adjusting knob to set the 'stop time' required (Fig.2-29).
The 'stop time' is displayed, followed by 'AUTO'. Set the oven to the cooking temperature you need. Turn the Timer knob to the 'Auto' setting.
When your cooking is finished, the beeper sounds. Turn the Timer knob to the vertical [ ] to return to manual cooking.
If you are out, do not worry about the beeper going off – it stops on its own after a while. When you return, turn the Timer knob to the vertical [D] to return to manual cooking.
AUTO is Showing, But You Want to Revert to Manual Cooking
You can cancel any automatic settings by briefly turning the Timer knob to the clock symbol [①] and then releasing it.
Key Lock
When the key lock is activated the right-hand oven is locked and will not come on.
The left-hand oven can be operated as usual.
To Activate the Key Lock
Make sure that the clock is in manual mode and cancel any active programs.
Turn and hold the Timer knob to the clock symbol [①] for about 8 seconds. 'On' appears on the display (Fig.2-30).
While still holding the Timer knob turned to the clock symbol [①], turn the Adjusting knob clockwise until the key symbol [?] and 'OF' shows on the display (Fig.2-31). Release the knobs.
The right-hand oven is now locked, as is confirmed by the display showing the time of day alongside the key symbol [?] (Fig.2-32).
To Turn Off the Key Lock
Turn and hold the Timer knob to the clock symbol [①] for about 8 seconds. 'OF' will appear on the display (Fig.2-33).
While still holding the Timer knob turned to the clock symbol [①], turn the Adjusting knob clockwise until the key symbol [?] goes out on the display and 'On' shows (Fig.2-34). Let go of the knobs.
After a few seconds, the display reverts to showing the time of day.
The oven can now be used normally.
Accessories
Oven Shelves
The oven shelves (Fig.2-35) can be easily removed and refitted.
Pull the shelf forward until the back of the shelf is stopped by the shelf stop bumps in the oven sides (Fig.2-36).
Lift up the front of the shelf so the back of the shelf will pass under the shelf stop and then pull the shelf forward (Fig.2-37).
To refit the shelf, line up the shelf with a groove in the oven side and push the shelf back until the ends hit the shelf stop. Lift up the front so the shelf ends clear the shelf stops, and then lower the front so that the shelf is level and push it fully back (Fig.2-38).
The Handyrack (Conventional Oven)
The Handyrack (Fig.2-39) fits to the left-hand oven door only. Food cooking on it is easy to attend to, because it is accessible when the door is open.
The maximum weight that can be held by the Handyrack is 5.5kg (12 lb). It should only be used with the supplied roasting tin, which is designed to fit the Handyrack. Any other vessel could be unstable.
It can be fitted at two different heights. One of the oven shelves must be removed and the other positioned to suit.
When the Handyrack is used in its highest position, other dishes can be cooked on the bottom shelf position or base of the oven.
When the Handyrack is used in its lowest position, other dishes can be cooked on the second shelf position or base of the oven.
To fit the Handyrack, locate one side of it on the door bracket (Fig.2-40).
Then spring the other side out to clip it onto the other bracket (Fig.2-41).
Oven Lights
Press the button to turn the lights on (Fig.2-42).
If an oven light fails, turn off the power supply before changing the bulb. See the 'Troubleshooting' section for details on how to change the bulb.
Storage
The bottom drawer is for storing oven trays and other cooking utensils. It can get very warm, so do not store anything in it that may melt or catch fire.
The drawer can be removed completely by pulling it right out and up.
3. Cooking Tips
Tips on Cooking with the Timer
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.
Very perishable foods such as pork or fish should be avoided if a long delay period is planned, especially in hot weather.
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
DO NOT use the timed oven if the adjoining oven is already warm.
Whole poultry must be thoroughly defrosted before being placed in the oven. Check that meat and poultry are fully cooked before serving.
Table 3-1 Temperature conversion table
| Temperature (Gas Mark) | Temperature (°C / °F) |
| 1 | 140 / 275 |
| 2 | 150 / 300 |
| 3 | 160 / 325 |
| 4 | 175 / 350 |
| 5 | 190 / 375 |
| 6 | 205 / 400 |
| 7 | 220 / 425 |
| 8 | 230 / 450 |
General Oven Tips
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.
For even browning, the maximum recommended size of a baking tray is 340mm (1312^ ) by 340mm (1312^ ) .
When the oven is on, do not leave the door open for longer than necessary, otherwise the knobs may get very hot.
Always leave a "finger's width" between dishes on the same shelf. This allows the heat to circulate freely around them.
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.
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.
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 fan oven does not vary with height in the oven so you can use any shelf.
| Food | Conventional Oven Temperature °C (Shelf Position) | Fan Oven Temperature °C | Approximate Cooking Time | T - Top; C - Centre; B - Base |
| Meat | ||||
| Beef (no bone) | 160 (C) | 150 | 30-35 minutes per 500g +30-35 minutes. | Thoroughly thaw frozen joints before cooking. Meat may be roasted at 220°C (210°C for fan oven) and the cooking time adjusted accordingly. |
| 200 (C) | 190 | 20-25 minutes per 500g +20-25 minutes. | ||
| Lamb | 160 (C) | 150 | 30-35 minutes per 500g +30-35 minutes. | 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. |
| 200 (C) | 190 | 25-30 minutes per 500g +25-30 minutes. | ||
| Pork | 160 (C) | 150 | 35-40 minutes per 500g +35-40 minutes. | |
| 200 (C) | 190 | 25-30 minutes per 500g +25-30 minutes. | ||
| Poultry | ||||
| Chicken | 160 (C) | 150 | 20-25 minutes per 500g +20-25 minutes. | For stuffed poultry, you could cook at 200°C (190°C) for 20 minutes then 160°C (150°C) for remainder. |
| 200 (C) | 190 | 15-20 minutes per 500g +15-20 minutes. | ||
| Turkey | 160 (C) | 150 | 20 minutes per 500g +20 minutes. | Do not forget to include the weight of the stuffing. |
| 200 (C) | 190 | 15 minutes per 500g +15 minutes. | ||
| Duck | 160 (C) | 150 | 25-30 minutes per 500g. | For fresh or frozen prepacked poultry, follow instructions on the pack. Thoroughly thaw frozen poultry before cooking. |
| 200 (C) | 190 | 20 minutes per 500g. | ||
| Casserole | 140-150 (C) | 130-140 | 2-4 hours according to recipe. | |
| Yorkshire Pudding | 220 (C) | 210 | Large tins 30-35 minutes; individual 10-20 minutes. | |
| Cake | ||||
| Very rich fruit - Christmas, wedding, etc. | 140 (C/B) | 130 | 45-50 minutes per 500g of mixture. | Using the conventional oven: when 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 | 150 (C/B) | 140 | 2-2½ hours. | |
| Fruit 230 mm tin | 150 (C/B) | 140 | Up to 3½ hours. | |
| Madeira 180 mm | 160 (C/B) | 150 | 80-90 minutes. | |
| Queen cakes | 190 (C/B) | 180 | 15-25 minutes. | |
| Scones | 220 (C/B) | 210 | 10-15 minutes. | |
| Victoria sandwich | ||||
| 180 mm tin | 180 (C/B) | 170 | 20-30 minutes. | |
| 210 mm tin | 180 (C/B) | 170 | 30-40 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. |
| Desserts | ||||
| Shortcrust tarts | 200 (C/B) | 190 | 20-30 minutes on a preheated tray. | |
| Fruit pies | 200 (C/B) | 190 | 35-45 minutes. | |
| Tartlets | 200 (C/B) | 190 | 10-20 minutes according to size. | |
| Puff pastry | 210 (C/B) | 200 | 20-40 minutes according to size. | |
| Meringues | 100 (C/B) | 90 | 2-3 hours. | Using the conventional oven: for even browning the maximum size of baking tray recommended is 340 mm x 340 mm. This ensures free heat circulation. If cooking a two tier load, the trays should be interchanged approximately halfway though the cooking time. |
| Baked egg custard | 160 (C/B) | 150 | 45-60 minutes. | |
| Baked sponge pudding | 180 (C/B) | 170 | 40-45 minutes. | |
| Milk pudding | 140-150 (C/B) | 130-140 | 2 to 3 hours. | |
| Bread | 210 (C) | 200 | 20-30 minutes. | |
| Fish | Fanned Grilling | |||
| Fillet | 190 (C/B) | 190 (C/B) | 15-20 minutes. | |
| Whole | 190 (C/B) | 190 (C/B) | 15-20 minutes per 500g. | |
| Steak | 190 (C/B) | 190 (C/B) | Steaks according to thickness. | |
5. Cleaning Your Cooker
A-Cap, B-Head, C-Notch, D-Base, E-Electrode
Fig.5-2
A-Innerburnercap,B-Outerburnercap,C-Innerburnerhead,
D - Outer burner head, E - Wok burner base
Fig.5-3
Fig.5-4
A-Electrode notch, B-Ignition electrode
Essential Information
Isolate the electricity supply before carrying out any thorough cleaning. Allow the cooker to cool.
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 cooker 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 and reset the clock before re-using the cooker.
Hotplate Burners
The burner heads and caps can be removed for cleaning.
DO NOT put the burner heads in a dishwasher.
Make sure they are absolutely dry before replacing them.
The Single Ring Burners
When refitting the burner head, make sure that the notch lines up with the electrode or hole in the base. Check that the burner head is level and that the cap is fitted centrally on the burner head (Fig.5-1).
The Wok Burner
The wok burner can also be taken apart for cleaning.
When reassembling the wok burner (Fig.5-2), turn over the large base ring and find the 'D' shaped area (Fig.5-3). Turn the head until the 'D' matches the one on the burner base. Flip the burner over once again and place it on the burner base.
To fit the small inner burner, find the larger electrode notch in the burner rim. Line this up with the white ignition electrode and place the inner burner on the large base ring (Fig.5-4).
Now fit the two burner caps, making sure that they are seated properly.
Check the burner ports are not blocked. If a blockage occurs, remove stubborn particles using a piece of fuse wire.
The Wok Cradle
Recommended cleaning materials are hot soapy water, a moistened soap pad, cream cleaner or a nylon scourer.
Ceramic Warming Zone
Daily Care
First of all, be sure that the heat indicator light is off and that the warming zone surface is cool.
Apply a small dab of ceramic cleaning cream in the centre of the area to be cleaned. Dampen a clean paper towel and work the cream onto the surface. As a final step, wipe the surface with a clean, dry paper towel.
Cleaning Spills
Turn off the unit and wipe the area surrounding the warming zone with a clean paper towel. If a spill (other than a sugary substance) is on the warming zone, do not clean until the warming zone has completely cooled down, and then follow the instructions below, 'Cleaning Burned-on Spills'.
If you accidentally melt anything on the surface or if you spill foods with a high sugar content (preserves, tomato sauce, fruit juice, etc), remove the spill IMMEDIATELY with a razor scraper, while the unit is still hot.
IMPORTANT: Use an oven glove to protect your hand from potential burns.
Scrape the major spill or melted material from the warming zone and push into a cold area. Then, turn the unit 'OFF' and allow to cool before cleaning further. After the surface cools down and the heat indicator lights go off, follow the 'Daily Care' procedure outlined above.
Cleaning Burned-on Spills
Make sure that the heat indicator lights are off and that the warming zone is cool. Remove the excess burned-on substance with a single-edged razor scraper. Hold the scraper at an angle of about 30^ to the surface and then scrape off the burned-on matter (Fig.5-5).
Once you have removed as much as possible with the scraper, follow the 'Daily Care' procedure outlined above.
To Remove Metal Rub-off
Sliding pans on the warming zone – especially aluminium or copper pans – can leave marks on the ceramic surface. These marks often appear like scratches, but can easily be removed (see 'Cleaning Spills'). If the rub-off marks are especially stubborn, use a cleaning cream together with the razor.
The Griddle
Always clean the griddle after use. Allow it to cool completely before removing. Immerse the griddle plate in hot soapy water. Use a soft cloth or, for stubborn stains, a nylon washing up brush.
Note: If the griddle is washed in a dishwasher then some dishwasher residue may appear on the back. This is normal and will not affect the performance of your griddle.
Fig.5-6
Fig.5-7
Fig.5-8
Fig.5-9
Fig.5-10
Glide-out Grill
Before you remove any of the grill parts for cleaning make sure that they are cool, or use oven gloves.
The grill pan and trivet should be washed in hot soapy water. Alternatively, the grill pan can be washed in a dishwasher.
After grilling meats or any foods that soil, leave to soak for a few minutes in the sink immediately after use. Stubborn particles may be removed from the trivet by using a nylon brush.
The grill pan can be easily removed for cleaning as follows:
Remove the grill pan support frame by pulling the grill pan forward (Fig.5-6).
Lift the grill pan clear of the support frame. The support frame is held to the side rails by two clips on each side (Fig.5-7).
For each side, support the side rail with one hand and with the other hand lift the frame up and out of the side clips (Fig.5-8).
For safety, push the side rails back into the grill chamber.
If you need to remove the side rails to allow cleaning of the grill chamber, you can unhook them from the grill chamber sides (Fig.5-9) and wipe the sides clean with a soft cloth and mild detergent.
DO NOT put the side runners in a dishwasher.
Once you have finished, hook the side rails back onto the sides of the chamber. To refit the frame, pull the side rails forward and, for each side in turn, support the side rail and press the frame down into the side rails.
Replace the grill pan. When refitting the grill pan, make sure that the wide rim is at the front (Fig.5-10).
Control Panel and Doors
Avoid using any abrasive cleaners, including cream cleaners. For best results, use a liquid detergent.
The same cleaner can be used on the doors, or alternatively, using a soft cloth wrung out in clean hot soapy water – but take care that no surplus water seeps into the appliance.
After cleaning, polish with a dry cloth.
Glass Fronted Door Panels
The oven door front panels can be taken off so that the glass panels can be cleaned. Move the cooker forward to gain access to the sides (see the 'Moving the Cooker' section under 'Installation').
Open the oven door slightly and remove the front panel fixing screws from the door sides, two each side (Fig.5-11).
Carefully lift off the outer door panel. The inside face of the glass panels can now be cleaned – take care not to disturb or wet the door insulation.
Note: If the door is triple glazed then the inner two panels are fixed together and should not be separated. After cleaning, carefully refit the outer door panel and replace the side fixing screws.
DO NOT use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.
Ovens
'Cook & Clean' Panels
The ovens have side 'Cook & Clean' panels which have been coated with a special enamel that partly cleans itself. This does not stop all marks on the lining, but helps to reduce the amount of manual cleaning needed.
These panels work better above 200^ . If you do most of your cooking below this temperature, occasionally remove the panels and wipe with a lint free cloth and hot soapy water. The panels should then be dried and replaced and the oven heated at 200^ for about one hour. This will make sure that the panels are working effectively.
DO NOT use steel wool, oven cleaning pads, or any other materials that will scratch the surface.
Removing the Oven Linings
Some of the lining panels can be removed for cleaning.
If you wish to clean the enamel interior of the oven, you will need to remove the shelves before removing the 'Cook & Clean' panels. You do not have to remove the support brackets to remove the panels. Lift each panel upward and slide forward off the support brackets (Fig.5-12).
Once the panels have been removed, the oven enamel interior can be cleaned.
Refit in the reverse order.
Cleaning Table
Cleaners listed (Table 5-1) are available from supermarkets or electrical retailers as stated.
For enamelled surfaces use a cleaner that is approved for use on vitreous enamel.
Regular cleaning is recommended. For easier cleaning, wipe up any spillages immediately.
Table 5-1
| Hotplate | ||
| Part | Finish | Recommended Cleaning Method |
| Hob top (including burner heads and caps) | Enamel or stainless steel | Hot soapy water, soft cloth. Any stubborn stains remove gently with a nylon scourer. |
| Ceramic/Induction hob | Toughened glass | Hot soapy water; cream cleaner/scourer if necessary. |
| Griddle plate (some models only) | Non-stick surface | Allow to cool. Wash in hot soapy water. Do not use abrasive cleaners/scourers. Dishwasher. |
| Warming zone (some models only) | Toughened glass | Hot soapy water, cream cleaner/scourer if necessary. |
| Outside of Cooker | ||
| Part | Finish | Recommended Cleaning Method |
| Door, door surround and storage drawer exterior | Enamel or paint | Hot soapy water, soft cloth. Any stubborn stains, remove gently with a liquid detergent. |
| Stainless steel | E-cloth (electrical retailers) or microfibre all-purpose cloth (supermarket). | |
| Sides and plinth | Painted surface | Hot soapy water, soft cloth. |
| Splashback/rear grille | Enamel or stainless steel | Hot soapy water, soft cloth. Cream cleaner, with care, if necessary. |
| Control panel | Paint, enamel, glass or stainless steel | Warm soapy water. Do not use proprietary cleaners other than washing-up liquid, as this may cause cosmetic damage. Do not use abrasive cleaners on lettering. |
| Control knobs/handles & trims | Plastic/chrome, copper or lacquered brass | Warm soapy water, soft cloth. |
| Brass | Brass polish. | |
| Oven door glass/glass lid (some models only) | Toughened glass | Hot soapy water, cream cleaner/scourer if necessary. |
| Oven and Grill | ||
| Part | Finish | Recommended Cleaning Method |
| Sides, floor & roof of oven NOT COOK & CLEAN OVEN PANELS (see below) | Enamel | Any proprietary oven cleaner that is suitable for enamel. CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS: FOLLOW MANUFACTURER'S INSTRUCTIONS. Do not allow contact with the oven elements. |
| Cook & Clean oven panels (some models only) | Special enamel that partly cleans itself | This surface cleans itself at 200 °C and above, or the panels can be removed and washed with hot soapy water and a nylon brush. |
| Oven shelves, Handyrack, Grill trivet, Handygrill rack (some models only) | Chrome | An oven interior cleaner that is suitable for chrome. Soap filled pad. Dishwasher. |
| Grill pan/meat tin (some models only) | Enamel | Hot soapy water. Soap filled pad. Dishwasher. |
6. Troubleshooting
Hotplate ignition or hotplate burners faulty
Is the power on? Is the clock illuminated?
If not, there maybe something wrong with the power supply.
Are the sparker (ignition electrode) or burner slots blocked by debris?
Are the burner trim and caps correctly located? See the section on 'Cleaning'.
Remember that each cooktop burner has a special flame supervision device (FSD) that stops the flow of gas if the flame goes out. When lighting a cooktop burner the safety device has to be overridden by holding in the control knob so that the gas can flow. This allows the flame sensor to heat up and operate the safety device. Keep holding the knob pressed in to let the gas through to the burner for few seconds. The igniter should spark and light the gas.
If, when you let go of the control knob, the burner goes out, the safety device has not held in. Turn the control to the off position and wait one minute, then try again this time holding in the control knob for slightly longer.
Hotplate burners will not light
Make sure that the burner parts have been replaced correctly after wiping or removing for cleaning.
Check that there is not a problem with your gas supply. You can do this by making sure that other gas appliances you may have are working.
Do the burners spark when you push the button?
If not, verify that the power is on by checking that the clock is illuminated.
Steam is coming from the oven
When cooking foods with high water content (e.g. oven fries) there may be some steam visible at the rear grille.
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.
A crack has appeared in the ceramic warming zone surface
Disconnect the cooker immediately from the power supply and arrange for its repair. Do not use the cooker until after the repair.
My ceramic warming zone is scratched
Always use the cleaning methods recommended in this guide, and make sure that the pan bottoms are smooth and clean.
Marks from mineral deposits from water or food can be removed with a cleaning cream. However, tiny scratches
are not removable but will become less visible in time as a result of cleaning.
Metal markings on the ceramic warming zone surface
Do not slide aluminium or copper pans across the ceramic surface. Marks from aluminium and copper pans as well as mineral deposits from water or food can be removed with a suitable cleaning cream.
What cleaning materials are recommended for the cooker?
See the 'Cleaning' section for recommended cleaning materials.
Never use caustic or abrasive cleaners as these will damage the surface.
An 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. 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 grill compartment door open.
If there is an installation problem and I don't get my original installer to come back to fix it who pays?
You do. Service organizations will charge for their call outs if they are correcting work carried out by your original installer. It is in your interest to track down your original installer.
Power failure
In the event of a failure in the electrical supply, remember to reset the clock to make sure that the timed oven continues to operate.
Fascia illumination is not coming on
Is the power on?
The appliance has developed a fault that cannot be rectified by the user. Please contact your installer or a qualified repair engineer.
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. 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.
Fig.6-1
Fig.6-2
Oven not coming on
Is the power on? Is the clock illuminated? If not, there may be something wrong with the power supply.
Is the cooker supply on at the isolator switch?
Has the time of day been set?
Is the key symbol [?] showing in the display to signify that the oven is locked? See the 'Clock' section of the instructions for more information on the key lock feature.
The oven is not cooking evenly
Do not use a baking tray with dimensions larger than those specified in the section on '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, make sure that it is placed centrally on the shelf.
Check that the door seal is not damaged and that the door catch is adjusted so that the door is held firmly against the seal.
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 timed oven is not coming on when automatic cooking
Has the oven knob been left in the OFF position by mistake?
Is the oven locked (see above)?
Oven temperature getting hotter as the cooker gets older
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.
An oven light is not working
The bulb has probably burnt out. You can buy a replacement bulb (which is not covered under the warranty) from a good electrical shop. Ask for a 15W – 230V lamp, FOR OVENS. It must be a special bulb, heat resistant to 300^ C (Fig.6-1).
Before removing the existing bulb, turn off the power supply and make sure that the oven is cool. Open the oven door and remove the oven shelves.
Unscrew the bulb cover by turning counter-clockwise. It may be very stiff (Fig.6-2).
Taking care to protect your fingers with a glove in case the bulb should shatter, unscrew the old bulb.
Screw in the new bulb; screw back the bulb cover. Turn on the circuit breaker and check that the bulb now lights.
The oven door is misaligned
The bottom hinge of either oven door can be adjusted to alter the angle of the door (Fig.6-3). Loosen the bottom hinge fixing screws and use the notch and a flat bladed screwdriver to move the position of the hinge to set the hinge position (Fig.6-4).
Retighten the hinge screws.
INSTALLATION
Check the appliance is electrically safe and gas sound when you have finished.
7. Installation
Dear Installer
Before you start your installation, please complete the details below, so that, if your customer has a problem relating to your installation, they will be able to contact you easily.
| Installer's Name |
| Installer's Company |
| Installer's Telephone Number |
| Appliance Serial Number |
Safety Requirements and Regulations
This cooker must be installed in accordance with the relevant instructions in this booklet, with the relevant national and local regulations, and with the local gas and electricity supply companies' requirements.
This cooker is a Class 2 Subclass 1 appliance.
Before installation, make sure that the cooker is suitable for your gas type and supply voltage. See the data badge.
The appliance must be installed in accordance with the regulations in force and only in a well-ventilated space.
Read the instructions before installing or using this appliance.
In your own interest and that of safety, it is law that all gas appliances be installed by competent persons. Failure to install the appliance correctly could invalidate any warranty or liability claims and lead to prosecution.
This appliance can be converted for use on another gas.
Provision of Ventilation
This appliance is not connected to a combustion products evacuation device. Particular attention shall be given to the relevant requirements regarding ventilation.
All rooms require a window that can be opened, or equivalent, while some rooms require a permanent vent in addition to the window.
Location of Cooker
The cooker 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.
Note: An appliance for use on LPG must not be installed in a room or internal space below ground level, e.g. in a basement.
Conversion
This appliance is supplied set for G20 20 mbar.
Cat II_2H3+
A conversion kit for another gas is available for the cooker.
If the appliance is to be converted to another gas we recommend that this is carried out before installation.
After converting the appliance, please attach the Gas Conversion sticker over the appropriate area of the data badge – this will identify the gas type for which the appliance is now set.
You will need the following equipment to complete the cooker installation satisfactorily:
- Stability bracket: If the cooker is to be supplied with gas through a flexible hose, a stability bracket or chain MUST be fitted.
These are not supplied with the cooker but are available at most builders' merchants.
Gas pressure tester/manometer.
- Flexible gas hose: Must be in accordance with the relevant standards.
Multimeter: For electrical checks.
INSTALLATION
Check the appliance is electrically safe and gas sound when you have finished.
You will also need the following tools:
- Electric drill
- Masonry drill bit (only required if fitting the cooker on a stone or concrete floor)
- Wall plugs (only required if fitting the cooker on a stone or concrete floor)
- Steel tape measure
- Cross head screwdriver
- Flat head screwdriver
- Spirit level
- Pencil
- Adjustable spanner
- Screws for fitting stability bracket
- 4mm & 3mm Allen keys
- 13 mm spanner or socket wrench
Checking the Parts:
| 3 pan supports | Plinth |
| Griddle | Grill pan & trivet |
| 4 flat shelves | Handyrack |
| Roasting tin |
INSTALLATION
Check the appliance is electrically safe and gas sound when you have finished.
Positioning the Cooker
Fig.7-1 and Fig.7-2 show the minimum recommended distance from the cooker to nearby surfaces.
The cooker should not be placed on a base.
The hotplate surround should be level with, or above, any adjacent work surface.
A gap of 75mm should be left between each side of the cooker ABOVE the hotplate level and any adjacent vertical surface.
For non-combustible surfaces (such as unpainted metal or ceramic tiles), this can be reduced to 25mm .
A minimum space of 650mm is required between the top of the hotplate and a horizontal combustible surface.
*Any cookerhood should be installed in accordance with the hood manufacturer's instructions.
**Any splashback must be fitted in accordance with the manufacturers instructions. Allowance should be made for the additional height of the flue trim, which is fitted to the cooker hob.
Surfaces of furniture and walls at the sides and rear of the appliance should be heat, splash and steam resistant. 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 cooker to any material that de-laminates or discolours at temperatures less than 65^ C above room temperature
We recommend a gap of 1110mm between units to allow for moving the cooker. Do not box the cooker in – it must be possible to move the cooker in and out for cleaning and servicing.
If the cooker is near a corner of the kitchen a clearance of 130mm is required to allow the oven doors to open (Fig.7-3). The actual opening of the doors is slightly less but this allows for some protection of your hand as you open the door.
Moving the Cooker
On no account try and move the cooker while it is plugged into the electricity supply.
The cooker is very heavy, so take great care.
We recommend that two people manoeuvre the cooker. Make sure that the floor covering is firmly fixed, or removed, to prevent it being disturbed when moving the cooker around.
To help you, there are two levelling rollers at the back, and two screw-down levelling feet at the front.
Remove the polystyrene base pack. From the front, tilt the cooker backwards and remove the front half of the polystyrene base (Fig.7-4). Repeat from the back and remove the rear half of the polystyrene base.
INSTALLATION
Check the appliance is electrically safe and gas sound when you have finished.
Lowering the Two Rear Rollers
To adjust the height of the rear of the cooker, first fit a 13 mm spanner or socket wrench onto the hexagonal adjusting nut (Fig.7-5). Rotate the nut – clockwise to raise – counterclockwise to lower.
Make 10 complete (360^) turns clockwise.
Make sure you lower BOTH REAR ROLLERS.
Completing the Move
Unfold the rear edge of the cardboard base tray. Open the grill door and right-hand oven door so that you can get a good grip on the bottom of the fascia panel as you move the oven (Fig.7-6).
Carefully push the cooker backwards off the base tray. Remove the base tray.
Position the cooker close to its final position, leaving just enough space to get behind it.
DO NOT use the door handles or control knobs to manoeuvre the cooker.
Fitting the Stability Bracket or Chain
Unless otherwise stated, a cooker using a flexible gas connector must be secured with a suitable stability device.
Suitable stability devices are shown in Fig.7-7, Fig.7-8 and Fig.7-9.
If you are using a stability chain (Fig.7-7) then the chain should be kept as short as is practicable and fixed firmly to the rear of the cooker.
If you are using a stability bracket (Fig.7-8 and Fig.7-9), then adjust the bracket to give the smallest practicable clearance between the bracket and the engagement slot in the rear of the cooker.
Fit the bracket so that it engages as far as possible over the chassis of the cooker.
Repositioning the Cooker Following Connection
If you need to move the cooker once it has been connected then you need to unplug it and, having gripped under the fascia panel and lifted the front of the cooker slightly (Fig.7-6), you need to check behind the cooker to make sure that the gas hose is not caught.
As you progress, make sure that both the electricity cable and gas hose always have sufficient slack to allow the cooker to move.
With a stability chain fitted, release it as you ease the cooker out.
Do not forget to refit it when you replace the cooker.
When you replace the cooker, again check behind to make sure that the electricity cable and gas hose are not caught or trapped.
Fig.7-6
Stability bracket
Fig.7-8
Typical floor mounting
Typical wall mounting
INSTALLATION
Check the appliance is electrically safe and gas sound when you have finished.
Fig.7-10
Gas Connection
This must be in accordance with the relevant standards.
The flexible hose (not supplied with the cooker) must be in accordance with the relevant standards. Hoses may be purchased at most builders' merchants.
The gas supply needs to terminate with a down-facing bayonet.
The connector is located just below the hotplate level at the rear of the cooker. If in doubt contact your supplier.
The rear cover boxes limit the position of the supply point. Because the height of the cooker can be adjusted and each connection is different, it is difficult to give precise dimensions.
Although a 900mm hose can be used, a 1250mm hose will allow slightly more flexibility in the positioning of the bayonet and make moving the cooker easier.
The hose should be fitted so that both inlet and outlet connections are vertical so that the hose hangs downwards in a 'U' shape.
Ideally the hose supply connection should be within the shaded area 'A' (Fig.7-10).
For Natural Gas, the flexible hose must be in accordance with BS 669. For LP Gas, it should be capable of 50 mbar pressure, 70^ temperature rise, and carry a red stripe, band or label. If in doubt contact, your supplier.
Screw connect the threaded end of the hose into the gas inlet.
After completing the gas connection, make sure that the cooker is gas sound with a pressure test.
Pressure Testing
The gas pressure can be measured at one of the hotplate burner injectors (not a wok burner).
Lift off a burner head. Fit the pressure gauge to the injector.
Turn on and light one of the other hotplate burners.
Turn on the control knob for the burner with the pressure gauge fitted to let gas through.
See the data badge for test pressures.
Turn off the burners. Make sure that you reassemble the burner top in the correct way on the burner body.
Electrical Connection
This appliance must be installed by a suitably qualified electrician to comply with the relevant electrical regulations, and also the local electricity supply company requirements
INSTALLATION
Check the appliance is electrically safe and gas sound when you have finished.
Current Operated Earth Leakage Breakers
The combined use of your cooker and other domestic appliances may cause nuisance tripping, so we recommend that the cooker is protected on an individual RCD (Residual Current Device) or RCBO (Residual Current Breaker with Overload).
IF IN DOUBT, PLEASE CONSULT A SUITABLY QUALIFIED ELECTRICIAN.
WARNING: THIS APPLIANCE MUST BE EARTHED.
Note: The cooker must be connected to the correct electrical supply as stated on the voltage label on the cooker, through a suitable cooker control unit incorporating a double-pole switch, having a contact separation of at least 3mm in all poles.
The cooker MUST NOT be connected to an ordinary domestic power point.
Access to the mains terminal is gained by removing the electrical terminal cover box on the back panel. Connect the mains cable to the correct terminals for your electrical supply type (Fig.7-11 and Fig.7-12). Check that the links are correctly fitted and that the terminal screws are tight. Secure the mains cable using the cable clamp.
Final Checks
Hotplate Check
Check each burner in turn (refer to the 'Hotplate Burners' section at the front of the instructions).
Grill Check
Turn on the grill control and check that the grill heats up.
Oven Check
Set the clock as described earlier in the instructions, and then turn on the ovens. Check that the oven fan starts to turn and that the ovens start to heat up.
Note: The oven light bulb is not included in the guarantee.
Turn off the oven.
Fitting the Plinth
Offer the keyhole slots on the outer plinth to the location points on the inner plinth (Fig.7-13). When released the outer plinth should automatically adjust to the floor height.
WARNING: When moving the cooker ensure that the outer plinth is removed. Failure to do so may result in damage to plinth and floor.
Customer Care
Installer: Please complete your details in this guide, inform the user how to operate the cooker and hand over the instructions.
Thank you.
Fig.7-11
Fig.7-12
Fig.7-13
8. Conversion to LP Gas
Fig.8-1
A-Jet, B-Internal injector, C-External injector
Fig.8-3
Check the 'Technical Data' section at the back of the book that the hob is convertible to the gas you want to use.
A suitably competent person must perform the conversion. After conversion the installation must comply with the relevant regulations and also the local electricity supply company requirements. Read the instructions before converting this appliance.
Failure to convert the appliance correctly could invalidate any warranty or liability claims and lead to prosecution.
When servicing or replacing gas-carrying components disconnect from the gas supply before starting operation. Check the appliance is gas sound after completion.
DO NOT use reconditioned or unauthorised gas controls.
Disconnect from the electricity and gas supply before servicing.
Before electrical reconnection, check that the appliance is electrically safe.
Hotplate
Injectors
Remove the burner caps and heads. Remove the old jets (Fig.8-1). Fit the new jets (see the 'Technical Data' section at the back of this book for the correct jets). Reassemble in the reverse order.
Tap Adjustment
Removing the Control Panel
Pull off all the control knobs and remove the fixing screws underneath the control panel.
The control panel will drop down slightly. It is held at the top by two holes in the top edge, one at each end, that locate on the tags on the inner panel (Fig.8-2). Lift the control panel clear of the tags and pull forwards, taking care not to damage or strain the wiring.
Bypass Screw Adjustment
Turn the bypass screw on each control clockwise to the stop (Fig.8-3).
Refit the control panel.
Affix Label
Stick the appropriate gas label over the natural gas part of the appliance data label.
Pressure Testing
Connect the appliance to the gas supply.
Check the appliance is gas sound.
The gas pressure can be measured at one of the hotplate injectors (not a wok burner).
Lift off a burner head. Fit the pressure gauge to the jet. Turn on and light one of the other burners. Turn on and press in the control knob for the burner with the pressure gauge fitted.
The pressure should be 29 mbar for Butane and 37 mbar for Propane. After checking the pressure, turn off the taps and replace the burner head.
Reassemble burner top, making sure it is reassembled in the correct way on the burner body.
Check operation of all the burners.
9. Circuit Diagram
Key
The connections shown in the circuit diagram are for single-phase. The ratings are for 230V50Hz
| Code | Description |
| A | Illumination board - left-hand side |
| A1 | Grill front switch |
| A2 | Grill energy regulator |
| A3 | Left-hand grill element |
| A4 | Right-hand grill element |
| B | Illumination board - right-hand side |
| B1 | Left-hand oven thermostat |
| B2 | Left-hand front switch |
| B3 | Left-hand oven top inner element |
| B4 | Left-hand oven top outer element |
| B5 | Left-hand oven bottom element |
| F1 | Left-hand oven thermal preset |
| C | Clock |
| D1 | Right-hand oven thermostat |
| D2 | Right-hand oven front switch |
| D3 | Right-hand oven element |
| Code | Description |
| D4 | Right-hand oven fan |
| F2 | Right-hand oven thermal preset |
| G1 | Left-hand oven light |
| G2 | Right-hand oven light |
| H | Cooling fan |
| I | Illumination switch |
| J | Ignition switch |
| K | Oven light switch |
| L | Spark generator |
| M1 | Grill heat indicator |
| M2 | Left-hand oven heat indicator |
| M3 | Right-hand oven heat indicator |
| N1 | Warming zone front switch |
| N2 | Warming zone indicator neon |
| N3 | Warming zone Element |
| Code | Colour |
| b | Blue |
| br | Brown |
| bk | Black |
| or | Orange |
| r | Red |
| v | Violet |
| w | White |
| y | Yellow |
| g/y | Green/yellow |
| gr | Grey |
10. Technical Data
THE COOKER IS CATEGORY: Cat II 2H3+ ; Cat II 2E3+ ; Cat II _2E3BP
It is supplied set for group H natural gas. A conversion kit from NG to LP is available for the cooker.
INSTALLER: Please leave these instructions with the user.
DATA BADGE LOCATION: Cooker back, serial number repeater badge below oven door opening.
COUNTRY OF DESTINATION: GB, IE, FR, NL, DE, SE, BE, AT, LU, CH.
Connections
| Gas (Rp 1/2 at rear right-hand side) | Electric | |
| Natural gas | 20 mbar | 230/400V 50 Hz |
| Butane | 29 mbar | |
| Propane | 37 mbar | |
See the appliance badge for test pressures.
Dimensions
| Overall height | minimum 905 mm | maximum 930 mm |
| Overall width | 1092 mm | |
| Overall depth | 600 mm to fascia; 650 mm over handles | |
| Minimum space above the hotplate | 650 mm | |
Refer to 'Positioning the Cooker'.
Ratings
| Hotplate | Bypass Screw* | Natural Gas 20 mb | L.P. Gas | ||
| Injector | Injector | ||||
| Wok burner | 57 | 3.5 kW | internal 78 | 3.5 kW (246 g/h) | internal 53 |
| external 126 | external 82 | ||||
| Large burner | 40 | 3.0 kW | 134 | 3.0 kW (210 g/h) | 87 |
| Medium burner | 32 | 1.7 kW | 109 | 1.7 kW (119 g/h) | 68 |
| Small burner | 28 | 1.0 kW | 75 | 1.0 kW (70 g/h) | 51 |
- The valves in this cooker are fitted with adjustable bypass screws. The cooker is supplied with the bypass screws set for Natural gas. For LPG conversion the bypass screws must be screwed all the way down.
Oven Efficiency
| Ovens | Left-hand Oven | Right-hand Oven |
| Conventional | Forced Air Convection | |
| Maximum power output @ 230 V 50 Hz | 2.2 kW | 2.5 kW |
| Energy efficiency class on a scale of A (more efficient) to G (less efficient) | A | A |
| Energy consumption based on standard load | 0.99 kWh | 0.90 kWh |
| Usable volume (litres) | 76 | 69 |
| Size | Large | Large |
| Time to cook standard load | 40 minutes | 38 minutes |
| Surface area of the grid | 1400 cm² | 1400 cm² |
| Grill | 2.3 kW |
| Warming zone | 160W |
Maximum total electrical load at 230 V (approximate total including oven lights, oven fan, etc.): 7.3 kW.
| Name of Appliance & Colour* | ||
| Appliance Serial Number* | ||
| Natural Gas Fuel Type* Natural Gas LP Gas Dual Fuel Electric | ||
| Retailer's Name & Address | ||
| Date of Purchase | ||
| Installer's Name & Address | ||
| Installer's Telephone Number | ||
| Date of Installation |
- This information is on the appliance data badge – look in the appliance instructions to find out where the data badge is located.
CONSUMER SERVICE
If you have any product enquiries, or in the event of a problem with your appliance once it has been installed, please telephone 0870 789 5107.
CONSUMER SERVICE LINES OPEN:
Monday to Thursday 8am-6pm
Friday 8am-5pm
Saturday 9am-1pm
WARRANTY
Your manufacturer warranty covers goods of our own brand for defective workmanship and materials for a period of 3 years from the date of purchase. This warranty covers mechanical breakdown and proven cosmetic and manufacturing defects.
To register for this guarantee simply fill in and return the FREEPOST registration form provided. Alternatively call free on 0800 694 4170, quoting reference FAGX91AN or register online at www.falconappliances.co.uk
Any damage, blemishes or chips identified upon receipt of the product must be reported within 90 days proof of purchase may be required to establish validity. Scratches on the surface of ceramic hobs must be reported within 14 days. Scratches caused by usage are not covered. Accidental damage is not covered by the manufacturer's warranty.
For warranty compliance, the requirements are that the appliance:
- Has been correctly installed in accordance with current legislation, relevant British and European Standards and Codes of Practice, by a suitably competent person registered with Gas Safe or equivalent body and, where applicable, a qualified electrician.
- Has been used solely for domestic cooking purposes.
- Is in use in the UK*, has not been taken abroad as a personal export. (In the Republic of Ireland conditions may vary, so consult your retailer.)
Is not second-hand or a refurbished appliance. The manufacturer's warranty is not transferable. - Has not been subject to misuse, accidental damage or modification, and has not deteriorated due to normal domestic wear and tear, and the manufacturer's recommendations concerning cleaning materials have been followed.
- Has not been repaired by persons or organisations other than those authorised to act on behalf of AGA Rangemaster.
Exceptions:
- Items not included under the free 3 year guarantee include pan supports, griddles, wok rings, baking trays, grill pans, trivets, filters, light bulbs and other consumable accessories.
Any damage caused other than through normal use.
Breakdowns associated with cooking spillage. - Cosmetic deterioration deemed to be normal wear and tear.
This warranty is in addition to your Statutory Rights.
- Only certain models can be adapted for use with Mains Gas supplied in the Channel Islands and Isle of Man.
OUT OF WARRANTY
We recommend that Falcon appliances are serviced regularly throughout their life to maintain optimum performance and efficiency. Service work should only be carried out by technically competent and suitably qualified personnel.
For your own safety, always make sure that work is carried out by a Gas Safe registered engineer for gas appliances or an approved electrician for electrical models.
For a competitive quote and to arrange for a Falcon approved engineer to attend, call Consumer Services on: 0870 789 5107.
SPARE PARTS
To maintain optimum and safe performance, we recommend that only genuine Falcon spare parts are used. These are available from most major spares stockists, including ourselves.
Contact Consumer Services on 0870 789 5107, who will be happy to help.
STANDARDS
Falcon cookers are designed and manufactured to a recognised international quality standard, which meets the requirements of BSEN ISO 9001, BSEN ISO 14001 and OHSAS 18001 for continually improving environmental procedures.
Falcon cookers comply with the essential requirements of the appropriate European Directives, and carry the CE mark.
DIVERTIMENTI
For over 45 years DIVERTIMENTI, Falcon's sister company, has been the ultimate destination for food lovers and serious chefs alike. With its vast array of cookware, tableware and kitchenware, DIVERTIMENTI caters to all your culinary needs. With over 4500 items on the DIVERTIMENTI website www.divertimenti.co.uk
Falcon
Falcon Appliances
Clarence Street
Royal Leamington Spa
Warwickshire
CV31 2AD
Tel 0870 755 6490
Fax 0192 631 1032
Email consumers@falconappliances.co.uk
www.falconappliances.co.uk
Trade Enquiries 0115 946 6143
Email sales@falconappliances.co.uk
Registered in England and Wales. Registration No. 354715 Registered Office: Juno Drive, Leamington Spa, Warwickshire, CV31 3RG
Falcon continuously seeks improvements in specification, design and production of products and thus, alterations take place periodically. Whilst every effort is made to produce up-to-date literature, this booklet should not be regarded as an infallible guide to current specification, nor does it constitute an offer for the sale of any particular appliance.