Masterchef II

Ceramic

User's Manual

&

Installation and Servicing Instructions

PLEASE READ THESE INSTRUCTIONS BEFORE USING THIS APPLIANCE

For use in GB and IE

04/09 EINS 515152

Contents

Users Guide

Introduction

Health & Safety

Control Panel

Ceramic Hob

The Slow Cooking Oven

Ideas for the Slow Cooking Oven

The Grill (Top Right)

Setting up the Cooker for Use

The Fan Ovens

The Automatic Cooking Control

Oven Cooking Guide

Fan oven cooking chart

Cleaning the cooker

Troubleshooting

General Safety Instructions

Installation Guide

Installation

Servicing

Circuit Diagram

Technical Data

2

Page 3

Page 4

Page 4

Page 5

Page 5

Page 6

Page 7

Page 11

Page 12

Page 13

Page 14

Page 16

Page 19

Page 20

Page 22

Page 23

Page 25

Page 26

Page 30

Page 33

Page 35

Users

Guide

3

Introduction

As responsible manufacturers we take care to make sure that our products are designed and constructed to meet the required safety standards when properly installed and used.

IMPORTANT NOTICE: PLEASE READ THE

ACCOMPANYING WARRANTY.

Any alteration that is not approved by Aga could invalidate the approval of the appliance, operation of the warranty and could affect your statutory rights.

In the interest of safety and effective use, please read the following before using your new Aga appliance.

Installation must be to local and national wiring regulations and carried out by a qualified engineer.

A little smoke and smoke and some odour may be emitted when first switched on. This is normal and harmless (from oven lagging and starch binder on the element insulation) and will cease after a short period of use.

Your appliance has a ceramic hob, three electric ovens; the upper left hand oven is a slow cooking oven.

The lower ovens are electric fan ovens. The fan behind the rear panel ensures a virtually even distribution of heat within the oven during cooking i.e. the temperature at the lowest shelf position is the same as the temperature at the highest shelf position.

The electric grill is situated in the roof of the top right hand compartment.

Your cooker is supplied with the following accessories:

5 oven shelves

1 large roasting tin

1 grill shelf

1 grill pan

1 grill pan grid

The following loose parts are also packed:

1 splashback assembly

1 cast iron plinth

APPLIANCE

Health & Safety

YOUNG CHILDREN SHOULD BE KEPT AWAY FROM

THE APPLIANCE AS SOME SURFACES CAN BECOME

HOT TO TOUCH.

z During use the appliance can become hot. Care should be taken to avoid touching heating elements inside the ovens and grill.

Deep Fat Frying z Use a deep pan large enough to completely cover the appropriate heating area.

z Always dry food thoroughly before frying and lower it slowly ino the hot oil or fat. Frozen foods in particular, will cause frothing and spitting, if added to quickly.

z Do not try to fry too much food at a time, especially frozen food.

This only lowers the temperature of the oil or fat too much, resulting in greasy food.

z Keep the outside of the pan, clean and free from streaks of oil or fat.

z Never fill the pan more than one-third full of fat or oil.

z Never leave the fat or oil unattended during the heating or cooking period.

z Never use a lid on the pan.

z IMPORTANT: Oil is a fire risk, do not leave pans containing oil unattended.

z In the event of a fire cover with a lid and turn OFF the appliance.

Do not attempt to extinguish the fire using water.

Smother the flames on the hob, rather than attempting to remove the pan to the outside.

Burns and injuries are caused almost invariably by picking up the burning pan to carry outside.

4

Control Panel

z The GRILL ELEMENT KNOB needs to be pushed in and turned to either direction:

Clockwise - both elements on

Anti-clockwise - middle element only z The HOB cooking area controls are operated also by pushing in the knob before turning to the required setting.

z The OVEN CONTROL KNOBS which do not need to be pushed in, can only be rotated clockwise from the

OFF position.

z The HOB NEON illuminates when the hob is hot and therefore too hot to touch. There is a short delay after initial switch on.

The neon remains on when the element is switched off until the temperature reduces to a safe level (although the hob may still be warm enough to cause minor discomfort).

z The OVEN NEONS illuminate when ovens are switched on. When the required temperature is reached the neon will extinguish.

Ceramic Hob

z DO NOT USE THE HOB IF IT IS CRACKED.

z DO NOT PLACE ALUMINIUM FOIL ON THE HOB

SURFACE.

z The hob has five cooking areas:-

front left - double circuit - 1.7 kW/0.7 kW - 130mm/

120mm dia - rapid heat up

rear left - single circuit - 1.2 kW - 140mm dia - rapid heat up

centre - double circuit - 2.0 kW/0.9 kW - 240 x 140mm dia - rapid heat up

front right - single circuit - 1.2 kW - 140mm dia - rapid heat up

rear right - single circuit - 1.8 kW - 180mm dia - rapid heat up

5 z When the hob cooking areas are switched on, the heating area will glow red.

z The hot plates contain a safety switch which limits the ceramic temperature if the plates are operated without a pan in position, or if the plates have been at a maximum setting for longer than normal.

To get the best out of your hob z Ensure that the pan covers the heating area.

z Switch off the plates when the cooking is complete.

z Do not cook directly on the hob surface. Always use a pan.

z Do not use the hob as a chopping board or resting area.

z Always lift the pan off the surface. Do not drag or slide the pans into position.

z Always use the recommended cleaning materials and methods. See ‘Cleaning and Caring’ section.

Choice of saucepans z The ceramic hob is very strong, but if a heavy or sharp object is dropped upon it the surface might crack. If a crack does appear in the surface, disconnect immediately and arrange for a repair.

z Only smooth flat based pans recommended for use on ceramic hobs must be used.

z If cast iron pans are used, ensure they have a machined flat base.

z Pans with copper or aluminium bases leave traces on the hob that are difficult to remove.

z Never use recessed or ridged base pans.

z The base of the pan should cover the heating area.

z Select a pan of sufficient size to avoid spillage (boiling over). Especially when cooking food containing sugar e.g. jam, marmelade, fruit etc.

z Do not overlap the edge of the ceramic hob area with pans, as this will result in damage to the enamelled surface of the top plate.

z For best results the bottom of an enamelled pan should be 2-3mm thick, stainless steel should have sandwich bottoms 4-6mm thick.

Setting up the cooker for use

Before the fan oven can be used, it will be necessary to set the ‘time-of-day-clock’.

This is a 24-hour clock, and when the power supply is initially switched on, or after an interrruption in supply, the clock will show 12.00 and the LED bar 4 will flash above the sign.

SETTING THE TIME OF DAY

1. Whilst the LED bar 4 is flashing, press the plus + and/or minus buttons until the display shows the correct time of day.

2. After 5 seconds, the bar 4 will stop flashing.

The setting can be altered at any time by using the MODE button until the LED bar 4 flashes and pressing the plus + and minus - buttons.

The cooker is now ready for use.

6

The Slow Cooking Oven

This oven is for long, slow cooking over 6-8 hours, keeping food warm and warming plates for short periods.

Extra care must be taken when warming bone china use the lowest setting.

Using the Slow Cooking Setting

The slow cooking setting is the area marked between 110°C - 120°C on the oven control knob.

The Slow Cooking oven has side panels that are coated with a special enamel that partly cleans itself. For more on cleaning the ovens see the ‘Cleaning your cooker’ section of these instructions.

Points to bear in mind when preparing food.

Always tightly cover food to avoid condensation unless stated otherwise.

Do not place dishes directly on to the oven base. Always place onto shelf supplied.

The shelf is designed to lock in place, but is removable for cleaning. See the ‘Cleaning your cooker’ section of these instructions.

Push dishes well back in the oven to ensure that they are positioned over the element beneath the base plate.

7

Make sure all dishes will fit into the oven before preparing the food.

All dishes cooked by the slow cooking method should be cooked for a minimum of 6 hours. They will ‘hold’ at this setting for a further 1-2 hours but marked deterioration in appearance will be notice in some cases.

Joints of meat and poultry should be cooked at 180°C for

30 minutes before transferring to the slow cooking oven.

Meat over 2.7 kg (6lbs) and poultry over 2kg (4lbs 8ozs) are unsuitable for the slow cooking method.

Always stand covered joints on a rack over a meat tin, to allow good air circulation.

Make sure that pork and poultry reach an internal temperature of at least 90°C.

Slow cooking is unsuitable for stuffed meat and poultry.

Always bring soups, casseroles and liquids to the boil before putting in the oven. When casseroles are used, cover the food first with foil and then the lid to prevent loss of moisture.

Always thaw frozen food completely before cooking.

Root vegetables will cook better if cut into small pieces.

Adjust seasonings and thickenings at the end of the cooking time.

Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, where they can be observed from time to time.

Dried red kidney beans must be boiled for a minimum of ten minutes, after soaking, and before inclusion in any dish.

Storage and Re-Heating of Food

If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible.

Thaw frozen food completely in the refrigerator before reheating.

Re-heat food thoroughly and quickly either on the hotplate or in a hot oven 200°C (180°C fan oven), and then serve immediately.

Only re-heat food once.

Ideas for the Slow Cooking Oven

Many favourite recipes can be adapted for this type of cooking:

Slow Cooking Oven Recipes - Meal 1

6 - 8 hours cooking time

Ragout of Beef in Ale

Baked Potatoes

Rice Pudding

Ingredients

Ragout of Beef in Ale

30ml (2tbsps) oil

675g (1 1 /

2 lbs) chuck steak, cubed

1 clove of garlic, crushed

2 carrots, sliced

100g (4oz) mushrooms, quartered

2 medium onions, sliced

40g (1 1 /

2 ozs) plain flour

5ml (1 tsp) coarse-grained mustard

10ml (1 dsp) Demerara sugar

30ml (2tbsps) tomato purée

450ml ( 3 /

4 pt) brown ale salt and freshly ground pepper

Baked Potatoes

4 medium sized potatoes

Method

1. Sauté the meat in a casserole in hot oil until brown.

Remove.

2. Sauté the garlic, onions, carrots and mushrooms until brown.

3. Stir in flour and mix well.

4. Add mustard, sugar and tomato purée.

5. Stir in the ale and seasoning. Return meat.

6. Bring to the boil and cover. Transfer to the oven.

1. Wash and prick well all over.

2. Wrap in one layer of foil.

3. Place directly on the shelf in between the casserole and rice pudding.

Rice Pudding

*40-50g (1 1 /

2

- 2 ozs) pudding rice

25g (1oz) sugar

550ml (1 pt) milk nutmeg knob of butter

25g (1oz) sultanas (optional)

* If cooking for 8 hours or more use 40g (1 1 /

2 oz) rice only

1. Wash the rice in cold water and place in an 850ml (1

1 /

2 pt) pie dish.

2. Add the sugar, milk and sultanas if using.

3. Sprinkle with nutmeg and add a good knob of butter.

8

Slow Cooking Oven Recipes - Meal 2

6 - 8 hours cooking time

Roast Fillet of Lamb

Dauphinoise Potatoes

Bread and Butter Pudding

Ingredients

Roast fillet of Lamb

900g - 1.25 kg (2 - 2 1 /

2 lbs) lamb

Dauphinoise Potatoes

450g (1 lb) potatoes, thinly sliced

1-2 cloves of garlic, crushed

125ml ( 1 /

4 pt) double cream salt and freshly ground black pepper

Bread and Butter Pudding

6-8 medium slices of wholemeal bread

Approx 50g (2ozs) butter, melted

Grated rind of one orange (optional)

25g (1oz) desiccated coconut

50 - 100g (2 - 4oz) luxury/tropical mixed fruit

50g (2oz) soft brown sugar

450ml ( 3 /

4 pt) milk

2 eggs

Method

1. Season and wrap the lamb in foil.

2. Stand meat on a rack over a small roasting tin.

1. Grease a shallow oval or rectangular dish.

2. Arrange layers of potatoes, seasoning and garlic in the dish, ending with potatoes.

3. Pour over the cream and cover well with foil.

1. Grease a shallow oval or rectangular dish.

2. Cut the crusts off the bread and divide into rectangles/triangles.

3. Dip enough pieces of bread in the butter on one side to cover the base of the dish, butter side up.

4. Sprinkle with half of the fruit, coconut, sugar and orange rind.

5. Cover with a second layer of bread dipped in the butter and then the remaining rind, fruit, coconut and sugar.

6. Whisk the eggs and milk together and pour over the bread, Stand for 1 /

2 hour before baking. Leave uncovered in the oven.

9

Slow Cooking Oven Recipes - Meal 3

6 - 8 hours cooking time

Gammon and Apricot Pie

Braised Red Cabbage

St. Clements Pudding

Ingredients

Gammon and Apricot Pie

2 gammon rashers approx 15mm ( 1 /

2

”) thick

100g (4oz) no-soak dried apricots

25g (1oz) sultanas

3 large potatoes, thinly sliced

300ml ( 1 /

2 pt) chicken stock

50g (2oz) butter, melted

Braised Red Cabbage

350g (3/4 lb) red cabbage

25g (1oz) butter

1 medium onion, sliced

1 medium cooking apple, sliced

30ml (2 tbsps) cider vinegar

45ml (3 tbsps) honey salt and pepper

St Clements Pudding

2 rounds of thick sliced wholemeal bread a little milk

50g (2oz) butter or margarine

50g (2oz) soft brown sugar grated rind and juice of 1 lemon grated rind and juice of 1 orange

3 eggs, separated caster sugar for sprinkling

Method

1. Remove the rind from the gammon. Nick the edges and lay them in a shallow dish.

2. Sprinkle with apricots, sultanas and pepper.

3. Overlap the sliced potatoes on top of the gammon.

Pour over stock.

4. Brush with melted butter, place in the oven

1. Slice the red cabbage finely.

2. Melt the butter in an oval casserole dish and sauté the onion and apple until starting to soften.

3. Add the cabbage and cook for a further 2 minutes.

4. Mix in the vinegar, honey and seasoning.

5. Cover with buttered greaseproof paper and a tightly fitting lid, covered in foil. Place in the oven.

1. Grease a shallow ovenproof dish and line the base with fingers of bread.

2. Pour over sufficient milk to be absorbed by the bread.

3. Cream the fat and sugar.

4. Add the yolks, grated rind and juice of orange and lemon. Beat.

5. Whisk the egg whites stiffly and fold most of them into the creamed mixture.

6. Spread the mixture over the bread.

7. Finish with a layer of the remaining egg white, thickly dredged with sugar. Leave uncovered. Place in the oven.

10

Slow Cooking Oven Recipes - Meal 4

6 - 8 hours cooking time

Chilli Con Carne

Oven Rice

Frangipane and Apple Pudding

Ingredients

Chilli Con Carne

450g (1 lb) minced beef

1 x 400g (14 oz) tin tomatoes

1 x 400g (14oz) tin kidney beans

1 packed Chilli con carne spice mix

100ml (4 fl oz) water

Oven Rice

225g (8oz) long grain rice

350ml (12 fl ozs) water seasoning

Frangipane and Apple Pudding

450g (1 lb) cooking apples, grated

50g (2 oz) vanilla fudge, chopped

50g (2 oz) softened butter

50g (2 oz) soft brown sugar

50g (2 oz) ground almonds

12g ( 1 /

2 oz) plain flour

1 egg almond essence

Method

1. Brown the minced beef in an oval casserole dish.

2. Stir in the spice mix.

3. Add beans drained, tomatoes and water.

4. Mix well together. Bring to boil, cover well and place in oven.

1. Wash rice and place in an oval casserole dish.

2. Pour on water, seasoning and bring to the boil.

3. Cover well and place in oven.

1. Grease a shallow oven dish.

2. Mix the apples and fudge together and place into the dish.

3. Cream the rest of the ingredients and add a few drops of almond essence.

4. Carefully spread over the apple. Leave uncovered and place in oven.

11

Most food is cooked at a high setting but for thicker pieces of meat/poultry and for food such as well done steak the heat can be reduced by turning the control down to a lower setting.

For best results pre-heat at a high setting for approximately 2 minutes.

The Grill (Top Right)

CAUTION: Accessible parts may be hot when the grill is in use. Young children should be kept away.

If you find a crack in the glass surface of the grill

immediately disconnect the appliance from the electricity supply. Do not reconnect the appliance until it is repaired.

THE GRILL COMPARTMENT DOOR MUST BE KEPT

OPEN WHEN THE GRILL IS ON.

The grill pan fits on the shelf supplied (shown out of the grill chamber for clarity).

The shelf is designed to lock in place, but is removable for cleaning. See the ‘Cleaning the cooker’ section of these instructions.

Make sure the grill pan is pushed right to the back of the grill chamber.

The very high speed instant grill is divided into two areas to save energy and to suit individual grilling requirements.

Turn the grill control clockwise and the whole of the grilling area can be used for large amounts of food.

For small amounts of food e.g.

2 slices of toast, one or two chops etc. turn the control anticlockwise. Only the middle area of the grill heats up.

Food should be cooked on the grid or in the base of the grill pan. You can brown the top of dishes, cooked in the oven, under the grill by placing the dish onto the base of the grill pan, which can easily slide along the floor of the grill cavity.

The grill chamber has side panels that are coated with a special enamel that partly cleans itself. For more on cleaning the cooker see the ‘Cleaning the cooker’ section of these instructions.

12

NOTE: The recommended cooking temperatures for fan ovens are generally lower than non-fanned ovens. (See Page 16).

Turn the oven temperature knob to the temperature you need.

The oven indicator light will glow until the oven has reached the temperature you selected.

It will then cycle on and off during cooking.

The Fan Ovens

During use the appliance becomes hot. Care should be taken to avoid touching the heating elements inside the ovens.

The clock must be set to the time of day before the left hand oven will work. See ‘The Clock’ section of these instructions for how to set the clock.

Both the lower ovens are fan ovens. The fans circulate hot air continuously, which means faster more even cooking.

It is only necessary to pre-heat the ovens for food such as scones, puff pastry, Yorkshire Pudding, bread etc.

To operate either oven

The Oven Lights

Turn the oven light knob to the left for the left hand oven light and to the right for the right hand oven light. To turn on both lights turn the knob to the bottom position.

Before using for the first time, heat the ovens to 200ºC for

30 minutes to dispel manufacturing odours.

13

The Automatic Cooking Control

This control includes a minute timer, a time-of-day clock as well as an automatic cooking control.

There are three buttons which operate the timer.

The buttons are used for the following purposes.

z z z

-

Mode

+

By using these buttons the following functions can be selected: z Minute timer z Automatic cooking time z End of automatic cooking time z Time-of-day clock

Every time the MODE button is pressed a small LED bar will light up to show which function has been chosen.

The setting of any of the functions can be adjusted by using the plus + or - minus buttons.

Setting the automatic cooking control

This can be used to set an automatic cooking programme in the fan oven only. It switches the electricity on and off at pre-set times.

The maximum length of cooking programme which can be set is 23 hours and 59 minutes e.g. delay time + cooking time = max - 23 hours 59 minutes.

Before setting a programme, check that the clock is telling the correct time of day, and have the following information to hand: z z z the length of time the food needs to cook.

the time that the food is to finish cooking.

the oven control setting required.

14

To Set an Automatic Cooking Programme

The STOP time or cooking time can be entered first.

Each setting will remain displayed for 5 seconds, before changing back to displaying the time of day.

Example

The food needs 2 hours 30 mins at 140ºC and is required to be ready by 18.00 hours.

1. Place the food on the correct shelves in the oven.

2. Check that the clock is telling the correct time of day.

3. Press the MODE button repeatedly until the LED bar 2 flashes and then press the plus + button until 2 hours

30 mins is displayed. After 5 seconds the LED bar will stop flashing.

4. Press the MODE button repeatedly until the LED bar 3 flashes and then press the plus + button until 18.00 hours is displayed. After 5 seconds the LED bar will stop flashing.

5. Set the oven control to 140ºC.

6. The time of day will remain displayed throughout the cooking programme.

7. When the cooking has finished, a beep will sound and continue for 2 minutes, unless cancelled manually.

8. To stop the beep manually, press any of the buttons.

9. Return the oven control knob to the OFF position.

Programmes can be changed at any time by pressing buttons as already described.

NOTE: It is not possible to change/set the time of day whilst an automatic programme is taking place.

Setting a Stop Time Only

1. Place the food on the correct shelves in the oven.

2. Press the MODE button repeatedly until the LED bar 3 flashes and then press the plus + button until the time at which the cooking is to end. After 5 seconds the LED will stop flashing.

3. Set the oven temperature control. Cooking will start immediately.

4. At the of the cooking time, a beep will sound and will continue for 2 minutes unless cancelled manually. This can be cancelled by pressing any of the buttons.

5. Return the oven control knob to the OFF position.

To cancel any automatic programme, press the MODE button and then the minus - button until the display shows the time of day. A signal will sound.

Setting the Minute Timer

The minute timer can be set to time periods from 1 minute to 23.59 hours.

1. Press the MODE button repeatedly until the LED bar 1 flashes, above the sign. Set the required time by using the plus + and minus - buttons. (NOTE: The LED bar 1 will disappear if the plus + and minus - buttons are not pressed within 5 seconds. The setting will then have to be repeated.

2. The set time will now remain displayed, the LED bar will remain steady and the timer will start to count down.

3. At the end of the set time, a beep will be beard (2 beeps every 2 seconds) and will continue sounding for 2 minutes unless cancelled.

4. Press any of the buttons to stop the beep. The LED bar light will go out.

The minute timer can be used at any time, even if an automatic cooking programme has been set.

15

Oven Cooking Guide

Cooking Hints

When using the fan ovens, reduce conventional oven settings by 10ºC - 20ºC and cooking time by up to 10 minutes for every hour.

Fan oven cooking is particularly suitable for baking on several shelves at one time.

The wire shelves should always be pushed firmly to the back of the oven.

Baking trays, meat tins etc. should be placed level centrally on the oven shelves. Keep all trays and containers away from the sides of the oven, as ovenbrowning of the food may occur.

For even browning, the maximum recommended size of baking tray is 300mm x 240mm (12” x 9 1 /

2

”).

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 ‘fingers width’ between dishes on the same shelf, and between dishes and the sides of the oven, this allows the heat to circulate freely around them.

The base of a pastry dish can be browned by pre-heating the baking tray for 15 minutes before placing the dish in the centre of the tray.

Where dishes may boil and spill over during cooking, place them on a baking tray.

Please remember that all cookers vary - temperatures in the new Aga Masterchef ovens may differ to those other cookers. Settings and cooking times can be changed to suit individual tastes. It is important to check that food is piping hot before serving.

The cooking chart is a general guide but times and temperatures may vary according to individual recipes.

The meat sections should be used as a general guide but may vary according to the size, shape of joint on or off the bone.

Thaw frozen joints before cooking them.

The times are for open roasting, If covered allow extra time.

The turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink continue to cook checking every 15 minutes.

Do not place the shelf or food on the base of the ovens.

Steam

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.

Condensation may form on the cooker. This is quite normal and nothing to worry about. The condensation forms when heat and moisture are present. Whenever possible try to make sure that food which contains a lot of moisture for example casseroles are covered. If you do notice any condensation, wipe it up straight away. Do not leave food in the oven to cool after it has been switched off.

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.

General

The fan ovens are fitted with side, roof and back panels that are coated with a special enamel that partly cleans itself. The oven liners (see Cleaning the cooker) work better when fat splashes are avoided. Cover meat when cooking.

To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly and brush lightly with cooking oil.

For more on cleaning the ovens see the ‘Cleaning the cooker’ section of these instructions.

Do not allow young children to stand on the drop down oven doors.

16

The Fan Oven shelves

The shelves should not be fitted directly one above the other. When cooking on more than one shelf always leave at least one runner space between them.

The oven shelves are retained when pulled forward but can easily be removed and re-fitted.

To remove a shelf first make sure that it is pushed fully back, so that the shelf stop is in line with the kink in the side of the shelf.

To re-fit the shelf, hold it so that it is slightly up at the front and rest the back of the shelf on the side wires. Push the shelf to the back of the oven and then lower the front so that it is resting on the side wires.

Lift up the front of the shelf so the shelf will pass over the shelf stop.

Pull the shelf forward.

17

The oven control settings and cooking times given in the table are intended to be used only as a guide. Individual tastes may require the temperature to be altered to provide a preferred result.

There may be a slight difference in the results between the two ovens. This is due to manufacturing tolerances and it may be necessary to alter times and temperature settings to allow for this.

Food is cooked at a lower temperature in a fan oven than in a conventional oven. When using recipes, reduce the temperature by 10ºC - 20ºC. The temperature in the fan oven does not vary with height in the oven - so you can use any shelf.

Always leave at least one runner space between shelves when 2 tier cooking. Place baking trays, individual cake tins or baking dishes on the oven shelf. For best results pre-heat the oven until the oven indicator light goes out.

18

Rich Shortcrust Pastry

Flaky/Puff Pastry

Choux Pastry

MISCELLANEOUS

Yorkshire Pudding - Large

Yorkshire Pudding - Individual

Soufflés

Fan oven cooking chart

APPROXIMATE COOKING TIME FOOD SETTING ºC

FISH

Whole Fish e.g. trout, mackerel

Steaks

Oven-fried fish

Salmon (2.7kg)

MEAT & POULTRY

Beef

170

170

210

140 - 150

Lamb

Pork

Chicken

Turkey

170 - 180

170 - 180

170 - 180

170 - 180

160

Duck & Goose

Casserole

PUDDING

Milk Puddings

170 - 180

130 -140

Baked Custard

Baked Sponge Pudding

Fruit Crumble

Meringue Toppings

140

130

170

170 - 180

130

80 - 90 Meringue

YEAST MIXTURES

Bread - loaves

Bread - rolls

200 - 210

200 - 210

Chelsea Buns etc.

180

CAKES, PASTRIES, BISCUITS & SCONES

Small Cakes

Victoria Sandwich (250mm)

Swiss Roll

Fatless Sponge (180mm)

Scones

Maderia Cake

Med. Rich Fruit Cake

Christmas Cake (205mm)

Gingerbread

Shortbread

Biscuits

Tray Bakes & Tea Breads

Shortcrust Pastry

170

160 - 170

200

170

200

160

130

130

130 - 140

130

150 - 170

160 - 170

190

180

200

190

200

200

170

25 - 30 mins depending on size

20 - 25 mins depending on thickness

25 mins depending on packet instructions

15 - 18 mins per 450g

30 mins per 450g + 30 mins over (medium rare)

25 mins per 450g + 25 mins over

30 - 35 mins per 450g + 35 mins over

20 - 25 mins per 450g + 20 mins over

15 - 18 mins per 450g + 15 mins over

25 mins per lb + 25 mins over

1 1 / 2 - 3 hours depending on recipe

2 hours

35 mins

45 mins - 1 hour using raw fruit

45 mins - 1 hour

45 mins

3 - 4 hours - Turn meringues over as soon as they are set

30 - 45 mins

15 - 20 mins

25 - 35 mins

20 - 25 mins

25 - 30 mins

7 - 10 mins

20 mins

10 - 15 mins

1 hour - Place on a piece of citron peel after 20 mins

2 - 2 1 / 2 hours

4 - 4 1 /

2 hours

1 - 1 1 / 2 hours

1 1 / 4 - 1 1 / 2 hours

15 - 25 mins depending on recipe

30 mins - 1 1 / 2 hours depending on recipe

Small Tarts 20 - 25 mins depending on recipe

Pies 45 - 50 mins depending on recipe

25 mins

8 - 10 mins depending on recipe

25 - 35 mins

45 mins

20 - 25 mins

45 mins

19

Cleaning the cooker

Essential Information

Before thorough cleaning isolate the electricity supply.

Remember to switch on the electricity supply before use.

Do not use a steam cleaner to clean this cooker.

Never use paint solvents, washing soda, caustic cleaners, biological powders, bleach, chlorine based bleach cleaners, coarse abrasives or salt. Don’t mix different cleaning products - they may react together with hazardous results.

Recommended cleaning materials are shown in the table at the end of this section.

If you want to move your cooker for cleaning, see the section called ‘Positioning the cooker’.

All parts of the cooker can be cleaned with hot soapy water - but take care that no surplus water seeps into the appliance.

For cleaning materials see the ‘Cleaning Table’ at the end of this section.

The Slow Cooking Oven and the Grill

The slow cooking oven and the grill have side panels that are coated with a special enamel that partly cleans itself.

Do not use any cleaning materials which may clog the pores of the special coating e.g. Pastes and powders, soap filled pads, wire wool, spray cleaners, brush-on oven cleaners, caustic solutions, metal scrapers/knives, and prevent the continuous cleaning action.

The shelf is designed to lock in place, but is removable for cleaning. To remove lift up at the front then pull forward.

The grill pan and grid should be washed in hot soapy water.

After grilling meat or any food that soils, leave the grill pan to soak for a few minutes in the sink immediately after use.

Stubborn particles may be removed from the grid by using a nylon brush.

Control Panel and Oven Doors

For best results liquid detergents should be used.

The control panel and control knobs should only be cleaned with a soft cloth wrung out in clean hot soapy water - but take care that no surplus water seeps into the appliance. Wipe with a clean dampened cloth then polish with a dry cloth. The oven doors should only be cleaned with a soft cloth wrung out in clean hot soapy water.

The Fan Ovens

The ovens have 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.

The panels work best if a pattern of low and high temperature cooking is followed. Occasionally wipe with a lint free cloth and hot soapy water. When the panels are dry, heat the ovens to 200°C for about one hour. This will ensure the panels are working effectively.

Do not use steel wool (Brillo) or any other materials that will scratch the surface. Do not use oven cleaning pads.

Ceramic Glass Hob

z Try not to let liquids boil over.

z Wipe up spills as they occur.

z Always use a clean cloth (not one that has been used for greasy washing up).

z Burnt on substances such as sugar, acidic food, kitchen foil or plastic should be removed

IMMEDIATELY whilst the hob is still hot with a proprietary razor blade scraper. The hob should then be cleaned with a proprietary cleaner such as Hob

Brite or Easy Do.

DO NOT USE HOB BRITE ON ENAMELLED

SURFACES.

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Cleaning Table

Outside of cooker

Part

Door, door surround

Door front frame

Sides

Rear grille, plinth

Control panel

Finish

Enamel or paint

Painted surface

Enamel or Paint

Enamel

Recommended Cleaning Material

Hot soapy water, soft cloth.

Any stubborn stains, remove gently with a liquid detergent.

Hot soapy water, soft cloth

Hot soapy water, soft cloth. Cream cleaner, with care if necessary.

Warm soapy water. Do not use abrasive cleaners on lettering.

Control knobs/handles Plastic/chrome Warm soapy water, soft cloth.

Do not use an “enamel rubber” on this appliance.

Oven and Grill

Part Finish

‘Cook & Clean’ oven panels Special enamel that partly cleans itself

Recommended Cleaning Material

This surface cleans itself at 200ºC and above, or the panels can be washed with hot soapy water and a nylon brush. (See ‘The Ovens’ in ‘Cleaning your cooker’).

Oven shelves, grill trivet Chrome

An oven interior cleaner that is suitable for chrome. Soap filled pad.

Dishwasher.

Grill pan/meat tin Enamel Hot soapy water. Soap filled pad (Brillo). Dishwasher.

Cleaners listed are available from supermarkets or electrical retailers as stated. Cleaner manufacturer in Italics.

For enamelled surfaces use a cleaner that is approved for use on vitreous enamel. The Vitreous Enamel Association has a list of approved cleaners. Contact them via their website www.ive.org.uk or telephone 01527 893031.

Regular cleaning is recommended. For easier cleaning, wipe up any spillages immediately.

To help keep your oven clean, cover meat when roasting, with foil or use a roasting bag. Brush vegetables with fat before placing around the meat.

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Troubleshooting

Steam is coming from the oven

When cooking foods with a high water content (e.g. oven chips) 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.

Condensation in the Slow Cooking Oven?

Is the food being completely covered or wrapped in foil as described in the guidelines?

The oven fan is noisy

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

Oven temperature getting hotter as the cooker gets older

If turning the knob down has not worked or only worked for a short time then the cooker 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 grill carriage, not the floor of the compartment? Is the grill tray fully back to the stop?

The oven light is not working

The bulb has probably blown. A replacement bult (which is not covered under the guarantee) can be purchased from a good electrical shop. Ask for a 25W, 230V, 300°C, FOR

OVENS. It must be a special bulb, heat resistant to 300°C.

Open the oven door and remove the oven shelves.

Turn off the power supply.

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 is pushed right back to the

‘backstop’ when grilling.

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 organisations will charge for their calls out if they are correcting work carried out by the original installer. It is advisable to track down the original installer.

Current Operated Earth Leakage Breakers

Where the cooker installation is protected by a 30milliamp sensitivity residual current device (RCD), the combined use of your cooker and other domestic appliances may occasionally cause nuisance tripping. In these instances the cooker circuit may need to be protected by fitting 100mA device. This work should be carried out by a qualified electrician.

Food is cooking too slowly, too quickly, or burning

Cooking times may differ from your previous oven.

Individual tastes may require the temperature to be altered either way, to get the results you want. Try cooking at different temperature setting.

The fan ovens are not cooking evenly

Do not use a tin or tray larger than 300mm x 240mm (12” x 9 1/2”).

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 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.

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Unclip the lamp lens and unscrew the light bulb. Fit the new light bulb and re-fit lens.

Turn on the electricity supply and check that the bulb now lights.

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 organisations will charge for their calls out if they are correcting work carried out by the original installer. It is advisable to track down the original installer.

What cleaning materials are recommended for the cooker?

See the ‘Cleaning the cooker’ section for recommended cleaning materials. We do not recommend Mr. Muscle as it contains chemicals that may damage the surfaces of your cooker.

General Safety Instructions

The installation must be in accordance with the installation instructions and comply with the relevant regulations and also, the local electricity supply companies requirements.

This appliance is designed for domestic cooking only. Use for any other purpose could invalidate any warranty or liability claim.

Prolonged intensive use may call for additional ventilation, for example opening a window. Use extractor fans or hoods when fitted.

The cooker should be serviced by a qualified service engineer and only approved spare parts used. Have the installer show you the location of the cooker control switch. Mark it for easy reference. Always allow the cooker to cool and then switch off at the mains before cleaning or carrying out any maintenance work, unless specified otherwise in this guide.

All parts of the cooker become hot with use and will retain heat even after cooking has finished.

Take care when touching the cooker, to minimise the possibility of burns, always be certain that the controls are in the OFF position and that it is cool before attempting to clean the cooker.

Use dry oven gloves where applicable - using damp gloves will result in steam burns when you touch a hot surface. Never operate the cooker with wet hands.

Do not use a towel or other bulky cloth in place of a glove.

They might catch fire if they touch a hot surface.

Clean with caution. If a wet sponge or cloth is used to wipe up spills on a hot surface, be careful to avoid steam burns.

Some cleansers can produce noxious fumes if applied to a hot surface.

Do not use unstable saucepans and position the handles away from the edge of the hotplate.

Babies, toddlers and young children should not be allowed near the cooker at any time. They should never be allowed to sit or stand on any part of the appliance.

Teach them not to play with controls or any other part of the cooker.

Never store anything of interest to children in cabinets above a cooker - children climbing on the cooker to reach them could be seriously injured.

Clean only parts listed in this guide.

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 stuffs could result in a fire.

Always keep combustible wall coverings or curtains etc. a safe distance away from your cooker.

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Do not spray aerosols in the vicinity of the cooker while it is on.

Do not store or use combustible materials, or flammable liquids in the vincinty of this appliance.

Do not use water on grease fires. Never pick up a flaming dish. Turn the controls off. 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.

Never leave the hotplate unattended at high heat settings.

Pans boiling over can cause smoking and greasy spills and may catch fire.

Never wear loose-fitting or hanging clothes while using the appliance. Be careful when reaching for items stored in cabinets over the hotplate. Flammable material could be ignited if brought in contact with a hot surface unit and may cause severe burns.

Take great care when heating fats and oils, as they will ignite if they get too hot.

Use a deep fat thermometer wherever possible to prevent overheating fat beyond the smoking point.

Never leave a chip pan unattended. Always heat fat slowly, and watch as it heats up. Deep fry pans should be only one third full of fat. Filling the pan too full of fat can cause a spill-over when food is added. If a combination of oil or fats are used in frying, stir them together before heating, or as the fats melt.

Food 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.

When the grill is on, do not use the top of the flue (the slot along the back of the cooker) for warming plates, dishes drying tea towels or softening butter.

When using an electrical appliance near the hotplate, be sure that the cord of the appliance does not come into contact with the hotplate.

Take care that no water seeps into the appliance.

Only certain types of glass, glass-ceramic, earthenware or other glazed containers are suitable for hotplate cooking: others may break because of the sudden change in temperature.

Do not allow anyone to climb, stand, or hang on any part of the cooker.

Do not use aluminium foil to cover shelves, linings or the oven roof.

Never heat unopened food containers. Pressure build-up may make the container to burst and cause injury.

The cooker is designed for cooking foods only and must not be used for any other purpose.

The oven should NOT be used for heating the kitchen.

This wastes fuel and the controls knobs may become overheated.

When the oven is on DO NOT leave the door open for longer than necessary.

The specification of this cooker should not be altered.

This appliance is heavy, take care when moving it.

When the cooker is not in use, ensure that the control knobs are in the OFF position.

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Installation

Section

Remember, when replacing a part on this appliance, use only spare parts that you can be assured conform to the safety and performance specification that we require. Do not use reconditioned or copy parts that have not been clearly authorised by Aga.

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Dear Installer

Before you start your installation, please complete the details BELOW.

If your customer has a problem relating to your installation they will be able to contact you easily.

Thank you

Installer's Name

Installer's Company

Installer's Telephone number

You will only need the following equipment to complete the cooker installation satisfactorily.

MULTIMETER

(for electrical checks)

Make sure the installation is electrically safe.

You will also need the following tools:

1. Steel tape measure

2. Cross head screwdriver

3. Flat head screwdriver

4. Spirit level

5. Adjustable spanner

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Installation

WARNING: THIS APPLIANCE MUST BE EARTHED

This appliance is designed for the voltage stated on the data plate, which is situated in the right hand lower corner under the plinth plate.

The Aga Masterchef II Ceramic Hob is supplied from the manufacturers as a fully tested chassis construction.

Ceramic hob, doors, splashback and handrail are assembled during installation.

Positioning the Cooker

The diagrams show the minimum recommended distance from the cooker to nearby surfaces.

The hotplate surround should be level with, or above, any adjacent work surface. Above hotplate level a gap of

60mm should be left between each side of the cooker 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 cooker hood should be installed in accordance with the hood manufacturers instructions.

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 65ºC above room temperature.

For safety reasons curtains must not be fitted immediately behind the cooker.

We recommend a gap of 1006mm 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. The cooker should not be placed on a base.

Unpacking the Cooker

Do not take any packaging off the cooker until it is directly in front of the place it is to be installed (unless it will not fit through a door in its outer packaging).

Levelling

The Masterchef is designed to stand on a flat and level surface; however any unevenness maybe overcome by adjusting the four mobility wheels, one at each corner of the base plate. The adjusting screws are accessed by removing the plinth (two screws).

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Fit splashback as shown.

To raise the cooker turn screw clockwise, to lower turn screw anti-clockwise.

Fitting a stability bracket

A stability bracket (not supplied with the cooker) should be fitted. Any restraining device should be secured to the fabric of the building and should also be released so that the cooker can be pulled out for cleaning and maintenance.

When fitting a stability bracket read these instructions together with the leaflet supplied with the bracket.

When the cooker is level and in the correct position, the two feet at the front corners of the cooker MUST be lowered to come into contact with the floor and support the cooker (tighten the locknuts). The two front mobility wheels must then be raised by at least one turn (anticlockwise of the adjusting screw) to ensure that the cooker is locked in place and cannot accidentally roll out of position.

Fitting the splashback (optional)

To fit the splashback, the appliance must be moved out slightly to gain access to the rear of the appliance.

Remove 2 screws as shown.

a. Position and level the appliance.

b. Draw a pencil along the front edge of the base of the cooker and along the right hand edge.

c. Remove the range.

d. Mark off 495mm from the RH side of the unit to indicate the centre line for the bracket.

e. Mark off 415mm to locate the front edge of the lower bracket. Fix bracket to floor.

f. Measure the height from floor level to the bottom of the opening in the cooker back. Add 3mm to this dimension and assemble the stability bracket to this height (i.e. from floor level to underside of top member).

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Electrical Connection

This appliance must be installed by a qualified electrician to comply with the relevant regulations and also the local electricity supply company requirements.

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. This cooker must not be connected to an ordinary domestic power point.

The total electrical load of the appliance is approximately

16.4 kW. The cable size used should be suitable for this load and comply with all local requirements.

Access to the mains terminal is gained by removing the electrical terminal cover box on the back panel.

Single Phase

Three Phase

Connect the mains cable to the correct terminals for your electrical supply type.

Check that the links are correctly fitted and that the terminal screws are tight. Secure the mains cable using the cable clamp.

Current Opened Earth Leakage Breakers

Where the installation is protected by a 30-milliamp sensitivity residual current device (RCD), the combined use of your cooker and other domestic appliances may occasionally cause nuisance tripping. In these instances the cooker circuit may need to be protected by fitting a

100mA device. This work should be carried out by a qualified electrician.

Hobplate

Turn on each hob plate element in turn and check that they heat up. Turn off each element.

Grill

Open the grill compartment door. Turn on the grill control and check that the grill heats up.

Oven Check

Turn on the ovens and check that they start to heat up.

Turn off the ovens.

Fitting the plinth

Remove the 2 screws along the front bottom edge of the cooker. Hold the plinth in place and refit the 2 screws.

Customer care

Please inform the user how to operate the cooker and hand over these instructions.

Thank you

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SERVICING - WARNING

Disconnect from electricity before servicing. Check appliance is safe when you have finished

Servicing

Disconnect from the electricity supply before commencing servicing, particularly before removing any of the following:- control panel, side panels, hotplate tray or any electrical components or covers.

B. To Remove Side Panels

1. Isolate from electric supply.

2. Lower front mobility wheels see section ‘Levelling’ page 27, in the Users instructions.

3. Remove fixing screws and lift off side panel.

4. Re-assemble in reverse order,

Before electrical re-connection, check that the appliance is electrically safe.

NOTE: References to LH and RH oven apply as viewed from the front.

A. To Remove Hobplate

1. Isolate from electric supply.

2. Carefully remove all of the control knobs.

3. Remove 12 fixing screws as shown in diagram.

N.B. The two screws fitted to the underside of the front facia, which should be removed are in the outer most position.

4. Lift the rear of the hob and slide forward to clear the front edge of the chassis.

5. Raise the facia and disconnect the timer plug, as shown.

6. Lift the hob clear of the elements and remove.

7. Re-assemble in reverse order.

C. To Remove Grill/Hob Regulator/Light Switch

1. Isolate from electric supply.

2. Proceed as ‘TO REMOVE HOBPLATE’.

3. Remove the four fixing screws securing the control mounting panel, see diagram.

4. Remove two screws securing control to control mounting panel.

5. Withdraw control and cables taking care not to strain the cables.

6. Disconnect cables from the control.

NOTE: Take care to identify terminations.

7. Re-assemble in reverse order.

D. To Remove Oven Thermostats

1. Isolate from electric supply.

2. Lower front mobility wheels see section ‘Levelling’, page 27 in the Users instructions.

3. Move appliance forward to gain access to the rear.

Take care not to stretch the power cable.

4. Proceed as ‘TO REMOVE GRILL REGULATOR’.

5. Remove (10) back panel screws.

6. Remove thermostat phial and capillary through back of cooker, note correct capillary route.

7. Re-assemble in reverse order.

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SERVICING - WARNING

Disconnect from electricity before servicing. Check appliance is safe when you have finished

E. To Remove Grill Element

1. Isolate from electric supply.

2. Remove two screws securing grill pelmet and remove pelmet.

3. Remove two screws securing grill element fixing to carrier to grill cavity and allow element and carrier to hinge down from the rear.

4. The element can now be lifted out of the carrier to allow access to the electric terminals at the rear.

5. Disconnect the terminals taking note of their termination sequence and routing to avoid trapping cables during re-assembly.

6. Re-assemble in reverse order.

F. To Remove Doors

1. Open door fully.

2. Rotate hinge locking disc 90° clockwise on both door hinges to lock door in open position.

3. Carefully close door and at approximately half closed the hinges will release themselves from the cooker frame.

4. Re-assemble in reverse order.

H. To Remove Upper Door/Grill Liners

1. Proceed as ‘TO REMOVE DOORS’.

2. Remove door seal (upper oven only) by unhooking from the front frame at the four corners.

3. Remove LH and RH shelf runners (2 screws per runner). The liners can now be withdrawn. Also remove

4 top fixing screws.

G. To Remove Oven Door Seal

1. Open oven door. The seal is held in place by small hooks on the rear face. At the corner pull seal diagonally away from the door centre until the hook is released.

2. Proceed to the next hook and release it in a similar way, and so on. Use force if the hooks are stiff, as the old seal will be discarded.

3. Hook the new seal in one of the corner holes of the door and proceed round the door opening snapping each hook in turn.

I. To Remove Lower Oven Liners

1. Proceed as ‘TO REMOVE DOORS’.

2. Remove door seal by unhooking from its four corners.

3. Remove screws securing shelf runners (4 each side).

4. Remove rear liner 4 screws.

5. Remove rear liner mounting brackets 2 screws each side.

6. Whilst supporting the roof liner remove side linings and roof liner.

7. Re-assemble in reverse order.

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SERVICING - WARNING

Disconnect from electricity before servicing. Check appliance is safe when you have finished

L. To Remove Oven Fan

1. Isolate from electric supply.

2. Proceed as ‘TO REMOVE OVEN ELEMENT’.

3. Remove 4 fixing screws securing fan assembly to frame.

4. Withdraw fan assembly sufficiently to gain access to motor electrical terminals and disconnect cables.

5. Remove fan blade.

NOTE: Fan blade fixing nuts is LH thread.

6. Remove motor from mounting plate screws.

7. Re-assemble in reverse order.

J. To Remove Upper Oven Elements

1. Isolate from electric supply.

2. Proceed as ‘TO REMOVE UPPER OVEN LINERS’.

3. Lift out oven base to gain access to the oven element.

4. Remove screw securing element to frame.

5. Carefully withdraw element from frame so that the electric terminals can be disconnected, take care not to allow the cables to drop down the back of the appliance.

K. To Remove Fan Oven Element

1. Isolate from electric supply.

2. Proceed as ‘TO REMOVE OVEN LINERS’.

3. Remove 3 screws securing element to frame and carefully withdraw element until access can be made to the electrical terminals.

4. Disconnect terminals taking care not to allow the cable to fall down the rear of the appliance.

5. Re-assemble in reverse order.

M. To Remove Door Liners/Door Handles/Door Glass

1. Proceed as ‘TO REMOVE DOORS’.

2. Remove liner fixing screws (4 screws upper oven door,

6 screws lower oven door).

3. Access can now be made to fixing screws of the hinges, door glass and handle.

4. Re-assemble in reverse order.

N. To Remove Oven Lamp

1. Isolate from electric supply.

2. Process as ‘TO REMOVAL TOP OVEN/GRILL

LINERS’.

3. Remove door seal if necessary by unhooking from the four corners.

4. Lift out base panel to gain access to lamp electrical terminals and disconnect cables.

5. Remove lamp lens.

6. The lamp body can now be removed by depressing four retaining tags on the lamp body.

7. Re-assemble in reverse order.

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SERVICING - WARNING

Disconnect from electricity before servicing. Check appliance is safe when you have finished

Circuit Diagram

L1 - 5.7 kW

L2 - 5.4 kW

L3 - 5.5 kW

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SERVICING - WARNING

Disconnect from electricity before servicing. Check appliance is safe when you have finished

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Technical Data

INSTALLER: Please leave these instructions with the User.

DATA BADGE LOCATION: Behind plinth panel, serial number repeater badge below right hand oven opening.

Country of Destination: GB/IE

Electric

220 - 240V 50Hz

Dimensions

Overall height

Overall width

Overall depth including handles

Overall depth excluding handles

Space for fixing

Minimum space above hotplate minimum 915mm maximum 940mm

1000mm See ‘Positioning of Cooker’

660mm

600mm

See ‘Positioning of Cooker’

800mm

Connections

Electric

220 - 240V 50Hz

Ratings

Hotplate

Left hand front DOUBLE CIRCUIT - 1.7 kW - (1000/700W) - 180mm dia/120mm dia

Right hand front SINGLE CIRCUIT - 1.2 kW - 140mm dia - rapid heat up

Left rear SINGLE CIRCUIT - 1.2 kW - 140mm dia - rapid heat up

Centre DOUBLE CIRCUIT - 2.0 kW - (1100/900W) 240mm x 140mm

Right rear SINGLE CIRCUIT - 1.8 kW - 180mm dia - rapid heat up

Fan Ovens

Energy efficiency class on a scale of A (more efficient) to G (less efficient)

Energy Consumption based on a standard load

Usable Volume (litres)

Size

Time to cook standard load

Surface area of the grid

Grill

Slow cooking oven

2.5kW

1.2kW

Forced air convection

2.5 kW

B

1.05 kWh

49

Medium

50 minutes

720cm 2

Maximum total electrical load at 230V 16.4 kW (approximate total including oven lights, etc.)

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For further advice or information contact your local distributor/stockist

With Aga’s policy of continuous product improvement, the Company reserves the right to change specifications and make modifications to the appliance described and illustrated at any time.

Manufactured By

Aga

Station Road

Ketley Telford

Shropshire TF1 5AQ

England www.aga-web.co.uk

www.agacookshop.co.uk

www.agalinks.com

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