Caple | CR 1002 SS | Instruction manual | Caple CR 1002 SS Instruction manual

Caple CR 1002 SS Instruction manual
Twin Oven
Dual Fuel Cooker
Model:
CR 9201
GB
Instruction Manual
Thank you for buying your new CAPLE cooker. To ensure that you get the best
results from your new CAPLE cooker, we strongly suggest that you read this instruction manual thoroughly before use. This manual contains installation advice, cleaning tips and a cooking guide, as well as other important facts about your CAPLE
cooker. If treated with care, your CAPLE appliance should give you years of troublefree cooking.
For Spare Parts, Technical Advice
or Product Service call the
CAPLE HELPLINE on 0870 241 1142
(Answerphone outside office hours)
Important:
This appliance is designed and manufactured solely for the cooking of domestic
(household) food and is not suitable for any non domestic application and therefore
should not be used in a commercial environment.
This appliance guarantee will be void if the appliance is used within a non domestic
environment i.e. a semi commercial, commercial or communal environment.
IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE
PRODUCT IN ACCORDANCE WITH EC DIRECTIVE 2002/96/EC.
At the end of its working life, the product must not be disposed of as
urban waste. It must be taken to a special local authority differentiated
waste collection centre or to a dealer providing this service.
Disposing of a household appliance separately avoids possible negative
consequences for the environment and health deriving from inappropriate disposal and enables the constituent materials to be recovered
to obtain significant savings in energy and resources. As a reminder of
the need to dispose of household appliances separately, the product
is marked with a crossed-out wheeled dustbin.
The
2
CE marking confirms that the appliance conforms to the following EU directives:
safety requirements of EEC Directive “Gas” 90/396;
safety requirements of EEC Directive “Low voltage” 73/23;
protection requirements of EEC Directive “EMC” 89/336;
requirements of EEC Directive 93/68.
Safety Reminders
Instruction Book
This appliance should only be used for
it’s intended purpose as described in
these instructions.
Ensure that you fully understand these
instructions before operating this appliance.
Space Requirements
Ensure that the specified ventilation
space around the appliance is not
obstructed.
Food Splashes
Always wipe clean the oven after use.
Food splashes can carry on cooking
next time and may become a fire hazard.
Hot Surfaces
It is important to remember that the surfaces of cooking appliances get hot during use and retain the heat for some time
after switching off.
It is therefore advisable to keep small
children away from the appliance.
DO NOT line the oven, grids, trays etc.
with aluminium foil as this could
adversely affect the heating elements
and it could also damage the interior
surfaces.
Do not place baking trays or the drip tray
on the base of the oven chamber.
DO NOT place flammable materials in
the oven or in the storage compartment.
Faults
Do not continue to use this appliance if
it appears to be faulty.
After Use
After use, ensure that the knobs are in
position ● (off), and close the main gas
delivery valve or the gas cylinder valve.
Switch the oven controls off.
Always switch off at the isolating switch
before cleaning the appliance, or
attempting any maintenance task, or
when not in use for long periods (when
on holiday).
CAPLE Service
The Grill and Top oven element
Are exposed, so take great care when
placing food in the oven or removing it.
Use the grill pan handles or gloves.
To ensure the continued safe and efficient operation of this appliance, we recommend that any servicing or repairs are
carried out only by an authorised CAPLE
SERVICE ENGINEER.
Before Use
Check that all accessories have been
removed from the oven interior.
Set the temperature to the maximum
position using the temperature control
knob.
Leave on for approximately 30 minutes. This will burn off any protective
coating applied to the oven during
manufacture.
The kitchen should be well ventilated
during this time as there may be an
odour given off.
When cool, wash the accessories and
the oven with warm water and mild
detergent.
3
Electrical Requirements
WARNING!
ELECTRICITY CAN BE EXTREMELY DANGEROUS.
THIS APPLIANCE MUST BE EARTHED.
For your safety please read the following information:
This appliance must be installed by a qualified technician according with the current
local regulations and in compliance with the manufacturer instructions.
The appliance must be connected to the electrical network verifying above all that the
voltage corresponds to the value indicated on the specifications plate and that the
cables section of the electrical plant can bear the load which is also indicated on the
plate.
The cooker must be connected directly to the mains placing an omnipolar switch with
minimum opening between the contacts of 3 mm between the appliance and the mains.
The power supply cable must not touch the hot parts and must be positioned so that
it does not exceed 75°C at any point.
Once the cooker has been installed, the switch must always be accessible.
Before effecting any intervention on the electrical parts the appliance must be
disconnected from the network.
IMPORTANT: This cooker must be connected to a suitable double pole control
unit adjacent to the cooker.
NO DIVERSITY CAN BE APPLIED TO THIS CONTROL UNIT.
4
1 - Electrical Installation - Wall box connection
This appliance must be connected to a
double pole isolating switch (fig. 1.1) and
to the terminal block in the cooker (figs.
1.2 & 1.3) using the following guide:
DOUBLE POLE SWITCHED
FUSED SPUR OUTLET
1) The wire which is coloured brown
must be connected to the terminal
marked L (Live), or coloured Red.
2) The wire which is coloured blue must
be connected to the terminal marked
N (Neutral), or coloured Black.
FUSE
3) The wire which is coloured green and
yellow must be connected to the terminal marked E (Earth)
or
coloured Green.
ON
USE A 20 AMP FUSE
Fig. 1.1
IMPORTANT: These connections must
be carried out by a qualified electrical
engineer.
;
;
;
;
;
;
;
;;;
;;;
CONNECTING FEEDER CABLE
To connect the feeder cable to the cooker it is necessary to:
– Remove the screw that hold shield “A”
behind the cooker (fig. 1.2).
– Insert the feeder cable of the suitable
section (as described in the next
chapter) into the cable clamp “D”.
– Connect the phase and earth cables
to the terminal block “B” according to
the diagram in figure 1.3.
– Pull the feeder cable and block it with
cable clamp “D”.
– Re-mount shield “A”.
N.B. The earth conductor must be left
about 3 cm longer than the others.
E
B
230 V
3 x 2,5 mm2 (**)
(**) – Connection with wall box connection.
A
Fig. 1.2
FEEDER CABLE SECTION
type H05RR-F
230 V
D
Fig. 1.3
L1 N PE
(L2)
5
FOR THE INSTALLER
2 - Location
The cooker must be installed by a qualified technician and in compliance with
local safety standards.
450 mm
650 mm
This cookers has class “2/1” overheating protection so that it can be installed next
to a cabinet.
The furniture walls adjacent to the cooker must be made of material resistant to heat.
The veneered synthetical material and the glue used must be resistant to a temperature
of 90°C in order to avoid ungluing or deformations.
If the cooker is installed adjacent to furniture which is higher than the gas hob cooktop,
a gap of at least 50 mm must be left between the side of the cooker and the furniture.
The cooker may be located in a kitchen, a kitchen/diner or bed-sitting room but not in
a room containing a bath or shower.
Curtains must not be fitted immediately behind appliance or within 500 mm of the sides.
It is essential that the cooker is positioned as stated below.
If the cooker is located on a pedestal it is necessary to provide safety measures to
prevent falling out.
50 mm
500 mm
6
Fig. 2.1
Fitting the adjustable
feet
The adjustable feet must be fitted
to the base of the cooker before
use.
Rest the rear of the cooker an a
piece of the polystyrene packaging exposing the base for the fitting of the feet.
Fit the 4 legs by screwing them
tight into the support base as
shown in picture 2.3.
Fig. 2.2
Fig. 2.3
Levelling the cooker
The cooker may be levelled by
screwing the lower ends of the feet
IN or OUT (fig. 2.4).
Fig. 2.4
7
WARNING
When raising cooker to upright position always ensure two people carry
out this manoeuvre to prevent damage to the adjustable feet (fig. 2.5).
WARNING
Be carefull: do not lift the cooker by
the door handle when raising to the
upright position (fig. 2.6).
WARNING
When moving cooker to its final position
DO NOT DRAG (fig. 2.7).
Lift feet clear of floor (fig. 2.5).
Fig. 2.5
Fig. 2.6
8
Fig. 2.7
Provision for ventilation
The room containing the cooker should have an air supply in accordance with BS.5540:
Part 2: 1989.
All rooms require an openable window or equivalent while some rooms require a permanent vent in addition to the openable window.
The cooker should not be installed in a bed-sitting room, of volume less than 21 m3.
Where a DOMESTIC COOKER is installed in a room or internal space, that room or
internal space shall be provided with a permanent opening which communicates directly
with outside air and is sized in accordance with table below. In domestic premises the
permanent opening shall be an air vent.
If there are other fuel burning appliances in the same room, BS.5540: Part 2: 1989
should be consulted to determine the requisite air vent requirements.
If the cooker is installed in a cellar or basement, it is advisable to provide an air vent
of effective area 100 cm2, irrespective of the room volume.
MINIMUM PERMANENT OPENING FREE AREA FOR FLUELESS APPLIANCE
Type of appliance
Maximum
appliance
rated
input limit
Room volume
< 5 m3
Domestic oven, hotplate, grill or any
combination thereof.
None
100
cm2
5 m3 to 11 m3 to
> 20 m3
20 m3
10 m3
50 (❊)
cm2
Nil
cm2
Nil
cm2
Openable
window or
equivalent also
required
Yes
(❊) If the room or internal space containing these appliances has a door which
opens directly to outside, no permanent opening is required.
9
3 - Gas connection
Gas installation
Gas connection
IMPORTANT NOTE
The installation of the cooker to Natural
Gas or LP Gas must be carried out by
a qualified gas engineer. Installers shall
take due account of the provisions of the
relevant British Standards Code of
Practice, the Gas Safety Regulations
and the Building Standards (Scotland)
(Consolidation) Regulations issued by
the Scottish Development Department.
This appliance is supplied for use on
NATURAL GAS only and cannot be used
on any other gas without modification.
This appliance is manufactured for
conversion to LPG if required.
If the injectors are not supplied they can
be obtained from the After-Sales
Service.
The cooker must be installed by a qualified person in accordance with the Gas
Safety
(Installation
and
Use)
(Amendment) Regulation 1990 and the
relevant building/l.E.E. Regulations.
The following British Standards should
be used as reference when installing this
appliance.
BS6172 1990, BS5440 part 2 1989 and
BS6891 1988.
Failure to install the appliance correctly
could invalidate any manufacturers warranty and lead to prosecution under the
above quoted regulation.
In the UK C.O.R.G.I registered installers
are authorised to undertake the installation and service work in compliance with
the above regulations.
INSTALLATION TO NATURAL GAS
Installation to Natural Gas must conform
to the Code of Practice, etc. The supply
pressure for Natural Gas is 20 mbar.
INSTALLATION TO LP GAS
This appliance must only be connected
to LPG after an LPG conversion kit has
been fitted, (see pages from 13 to 15).
When operating on Butane gas a supply
pressure of 28-30 mbar is required.
When using Propane gas a supply pressure of 37 mbar is required.
The installation must conform to the relevant British Standards.
Warning: Only a qualified gas engineer,
also with technical knowledge of electricity should install the cooker. He
should observe the Regulations and
Codes of Practice governing such installation of gas cookers.
Note: It is recommended that the gas
connection to the cooker is installed
with a flexible connecting tube made to
BS 5386.
10
GAS CONNECTION
The gas supply must use the nearest gas inlet pipe which is located at the left or the
right hand side at the rear of the appliance (fig. 3.1). The unused end inlet pipe must
be closed with the plug interposing the gasket.
Flexible hoses can be used where the sited ambient temperature of the hose does not
exceed 70°C. These hoses must be manufactured in accordance with BS669 part 1
and be of the correct construction for the type of gas being used.
The hose should not be crushed or trapped or be in contact with sharp or abrasive
edges. It should also not be subjected to corrosion by acidic cleansing agents.
The hose should also be connected in such away that it does not touch the floor.
NB: Gas hoses designed for natural gas MUST NOT be used for supplying LPG gas
(LPG gas hoses can be identified by a either a red band or stripe on the rubber outer
coating of the hose).
Left gas
inlet pipe
Right gas
inlet pipe
Plug
1/2” BSP (male)
Fig. 3.1
11
To avoid damage to the appliance gas
rail inlet pipe the fittings should be
tightened using two suitable spanners
(fig. 3.2).
After connection to the mains gas
supply the couplings should be
checked for gas soundness/tightness
as per current regulations for the gas
type being used.
Fig. 3.2
IMPORTANT PRESCRIPTIONS FOR GAS CONNECTION
700 mm
Rear wall
200 mm
Suggested area for
gas mains connection
12
Fig. 3.3
Conversion to LPG
Conversion procedure
INJECTORS REPLACEMENT
Select the injectors to be replaced according to the “Table for the choice of the injectors” (page 15).
To replace the injectors:
– Remove the gratings, the burners and the covers;
– Using a wrench, substitute the nozzle injectors “J” (fig. 3.4a - 3.4b) with those most
suitable for the kind of gas for which it is to be used.
The burners are conceived in such a way so as not to require the regulation of the
primary air.
J
J
Fig. 3.4a
Fig. 3.4b
13
3 - Adjusting of the minimum of the top burners
In the minimum position the flame must have a length of about 4 mm and must remain
lit even with a quick turn from the maximum position to that of minimum.
The flame adjustment is done in the following way:
– Turn on the burner
– Turn the tap to the MINIMUM position
– Take off the knob
– With a small flat screwdriver turn the screw inside the tap rod to the correct regulation
(fig. 3.5).
Normally for G30/G31, the regulation screw is tightened up.
Fig. 3.5
14
TABLE FOR THE CHOICE OF THE INJECTORS - Cat: II 2H3+
G 30 - 28-30 mbar
G 31 - 37 mbar
Nominal
Power
Reduced
Power
[kW]
[kW]
By-pass
[1/100 mm]
Ø injector
Auxiliary (A)
1,00
0,30
27
50
Semi-rapid (SR)
1,75
0,45
32
65
Rapid (R)
3,00
0,75
42
85
Triple-ring (TR)
3,50
1,50
65
95
BURNERS
INCREASE
[1/100 mm]
OF AIR NECESSARY FOR GAS COMBUSTION
BURNERS
G 20
20 mbar
By-pass
[1/100 mm]
Ø injector
[1/100 mm]
72 (X)
adjustable
GB
97 (Z)
115 (Y)
135 (T)
(2 m3/h x kW)
Air necessary for combustion [m3/h]
Auxiliary (A)
2,00
Semi-rapid (SR)
3,50
Rapid (R)
6,00
Triple-ring (TR)
7,00
Lubrication of the gas taps
If the gas tap becomes stiff, it is necessary to dismount it accurately clean it with
gasoline and spread a bit of special grease resistant to high temperatures on it.
The operations must be executed by a qualified technician.
15
4 - Features and Technical Data
2
2
4
1
3
Fig. 4.1
Cooking hob - (Fig. 4.1)
1.
2.
3.
4.
Auxiliary burner (A)
Semi-rapid burner (SR)
Rapid burner (R)
Triple-ring burner (TR)
1,00
1,75
3,00
3,50
kW
kW
kW
kW
Important Note:
The electric ignition is incorporated in the knobs.
16
Control Panel
12
11
A
U
T
O
8
7
6
5
4
3
2
1
10
9
Fig. 4.2
Control panel - Controls description - (Fig. 4.2)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Front right burner control knob
Rear right burner control knob
Central burner control knob
Rear left burner control knob
Front left burner control knob
Multifunction main oven switch knob
Multifunction main oven temperature knob
Electronic programmer (main oven only)
Conventional oven temperature knob
Conventional oven switch knob
Pilot lamps:
11. Main oven temperature indicator light
12. Conventional oven temperature indicator light
Please note: This appliance incorporates a safety cooling fan which you will hear operating whenever the oven or grill are in use.
This fan may continue to run for several minutes after the appliance has been switched
off.
This fan is to reduce the external temperature of the appliance and cool the internal
components.
17
How To Use the Hob Burners
Hob burners
Each hob burner is controlled by a separate gas tap operated by a control knob
(fig. 4.3) which has 3 positions marked
on the knob, these are:
– Symbol
●
: tap closed (burner off)
– Symbol
: High (maximum)
– Symbol
: Low (minimum)
Push in and turn the knob anti-clockwise
to the selected position.
Fig. 4.3
To turn the burner off, fully rotate the knob clockwise to the off position: ●.
The maximum setting of the control tap is for boiling, the minimum setting is for slow
cooking and simmering.
All working positions must be chosen between the maximum and minimum setting,
never between the maximum setting and the “OFF” position.
Lighting of the hob burners
To ignite the burner, the following instructions are to be pursued:
1) Lightly press and turn the knob anti-clockwise, and make the symbol
printed
on the knob to mach with the indicator on the control panel (fig. 4.3).
2) Press the knob to operate the electric ignition; or, in case of power cut, approach
a flame to the burner.
3) Adjust the burner according to the power required.
Electric ignition
The sparks generated by the electrodes close to the burners will ignite the chosen
burner. Whenever the lighting of the burners will result difficult due to peculiar conditions
of the gas features or supply, it is advised to repeat the ignition with the knob on “minimum” position.
18
Choice of burner
The burner must be chosen according to the diameter of the pans and energy required.
Fig. 4.4
Burners
Pan diameter
Auxiliary
Semi-rapid
Rapid
Triple-ring
Wok
12 ÷ 14 cm
16 ÷ 24 cm
24 ÷ 26 cm
26 ÷ 28 cm
max 36 cm
do not use pans with concave or convex bases
Saucepans with handles which are excessively heavy, in relationship to the weight of
the pan, are safer as they are less likely to tip.
Pans which are positioned centrally on burners are more stable than those which are
offset.
It is far safer to position the pan handles in such a way that they cannot be accidentally
knocked.
When deep fat frying fill the pan only one third full of oil.
DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
In the infortunate event of a fire, leave the pan where it is and turn off all controls.
Place a damp cloth or correct fitting lid over the pan to smother the flames.
DO NOT use water on the fire.
Leave the pan to cool for at least 30 minutes.
Caution!
The cooking hob becomes very hot during operation.
Keep children well out of reach.
19
Correct use of triple-ring burner
The flat-bottomed pans are to be placed directly onto the pan-support.
To use the WOK you need to place the proper stand in order to avoid any faulty
operation of the triple-ring burner (Fig. 4.5a - 4.5b).
IMPORTANT:
The special grille for wok pans (fig. 4.5b) MUST BE PLACED ONLY over the panrest for the triple-ring burner.
wrong
Fig. 4.5a
20
correct
Fig. 4.5b
5 - Electronic programmer (left main oven only)
The electronic programmer is a device which groups together the following functions:
■ 24 hours clock with illuminated display
■ Timer (up to 23 hours and 59 minutes)
■ Program for automatic oven cooking
■ Program for semi-automatic oven cooking.
Description of the buttons:
Timer
Automatic cooking taking place
Timer in operation
Cooking time
End of cooking time
Manual position and cancellation of
the inserted cooking program
Advance of the numbers of all
programs
Turning back of the numbers of all
programs and changing the
frequency of the audible signal.
Description of the lighted symbols:
AUTO - flashing - Programmer in automatic position but not programmed
and AUTO - flashing - Program
error.
(The time of day lies between the
calculated cooking start and end
time).
Note:
Select a function by the respective button and, in 5 seconds, set the required
time with the
/
buttons (“onehand” operation).
A power cut makes the clock go to zero
and cancels the set programs.
AUTO - always lighted - Programmer in
automatic position with program inserted.
A
U
T
O
Fig. 5.1
Fig. 5.2
21
Electronic clock
(fig. 5.2)
The programmer is equipped with an
electronic clock with lighted numbers
which indicates hours and minutes.
Upon immediate connection of the oven
or after a power cut, three zeros will
flash on the programmer panel.
To set the hour it is necessary to push
the
button and then the
or
button until you have set the exact hour
(fig. 5.2).
Another way is to simultaneously push
the
two buttons and at the same
time push the
or
button.
Nota: Changing the hour button
deletes any cooking program.
Normal cooking without the
use of the programmer
To manually use the oven, that is, without the aid of the programmer, it is necessary to cancel the flashing AUTO by
pushing the button
(AUTO will be
switched off and the symbol
will go
on - Fig. 5.3).
Attention: If the AUTO symbol is steady
a cooking program has already been
programmed, by pushing the button
you have cancelled of the program and
the switched to manual.
If the oven is switch on, you must switch
off manually.
Electronic timer
The timer program consists only of a
buzzer which may be set for a maximum
period of 23 hours and 59 minutes.
If the AUTO flashing push the
button.
To set the time, push the
button
and the
or
until you obtain the
desired time in the panel (fig. 5.4).
Having finished the setting, the clock
hour will appear on the panel and the
symbol will be lighted.
The countdown will start immediately
and may be seen at any moment on the
panel by simply pressing the button
.
At the end of the time, the
symbol
will be switched off and an intermittent
buzzer will go off; this can be stopped
by pressing one of any of the buttons.
Setting the frequency of
the audible signal
The selection from 3 possibilities of
sound can be made by pressing the
button.
A
U
T
O
22
Fig. 5.3
Fig. 5.4
Automatic oven cooking
To cook food automatically in the oven,
it is necessary to:
1. Set the length of the cooking time
2. Set the end of the cooking time
3. Set the temperature and the oven
cooking program.
These operations are done in the following way:
1. Set the length of the cooking time by
pushing the
button and the
button to advance, or
to go back
if you have passed the desired time
(fig. 5.5). The AUTO and the
symbol will be on.
2. Set the end of the cooking time by
pressing the
button (the cooking
time already added to the clock time
will appear), and the
button (fig.
5.6); if you pass the desired time you
may get back by pushing the
button.
After this setting, the
symbol will
go off. If after this setting, the AUTO
flash on the panel and a buzzer gives
off, it means there was an error in the
programming.
In this case, modify the end of cooking time or the cooking time itself by
following again the above mentioned
instructions.
3. Set the temperature and the cooking
program by using the switch and thermostat knobs of the oven (see specific chapters).
Now the oven is programmed and
everything will work automatically, that
is the oven will turn on at the right
moment to end the cooking at the
established hour.
During cooking, the
symbol remains
on.
By pushing the
button you can see
the time that remains until the end of
cooking.
The cooking program may be cancelled
in any moment by pushing
.
At the end of the cooking time the oven
will turn off automatically, the
symbol
will turn off, AUTO will flash and a buzzer will sound, which can be turned off
by pushing any of the bottons.
Turn the switch and thermostat knobs
to zero and put the programmer onto
“manual” by pressing the
button.
Attention: A power cut makes the clock
go to zero and cancels the set programs.
After a power cut, three zeros will flash
on the panel.
A
U
T
O
A
U
T
O
Fig. 5.5
Fig. 5.6
23
Semi-automatic cooking
This function is only used to set the
END of the cooking time of the oven.
There are two ways of setting this function.
1. Set the length of the cooking time by
pushing the
button and the
button to advance, or
to go
backwards (Fig. 5.7). This sets the
desired “stop” time.
At the end of the cooking, the
symbol will turn off, the AUTO will flash and
a buzzer will sound.
The buzzer can be cancelled by pressing any of the buttons.
Turn the switch and thermostat knobs to
zero and reset the programmer back to
“manual” by pressing the
button.
or
2.Set the end of the cooking time by
pushing the
button and the
button to advance, or
to go backwards if you have passed the desired
time (Fig. 5.8).
AUTO and the
symbol will be on.
Then set the temperature and the
cooking program using the oven
switch and thermostat knob (see relevant sections for details).
The oven is switched on and it will be
switched off automatically at the end
of the desired time.
During cooking, the
symbol
remains on and by pressing the button
you can see the time that
remains till the end of the cooking.
The cooking time can be cancelled
at any moment by pushing the
button.
A
U
T
O
Fig. 5.7
A
U
T
O
24
Fig. 5.8
6 - How To Use the Multi-function main oven
Attention: the oven door becomes
very hot during operation.
Keep children away.
As its name indicates, this is an oven
that presents particular features from an
operational point of view.
In fact, it is possible to insert 7 different
programs to satisfy every cooking need.
The 7 positions, thermostatically controlled, are obtained by 4 heating elements which are:
Bottom element
Top element
Grill element
Circular element
Fan motor
Oven lamp
Heating and cooking in the MULTIFUNCTION oven are obtained in the following ways:
a. by normal convection
The heat is produced by the upper
and lower heating elements.
General features
–
–
–
–
–
–
OPERATING PRINCIPLES
1400 W
1000 W
2000 W
2500 W
25 W
15 W
NOTE:
Upon first use, it is advisable to operate
the oven for 30 minutes in the position
and for another 15 minutes at maximum (temperature knob on position
250°C) in the positions
, to
and
eliminate possible traces of grease on
the heating elements.
Clean the oven and accessories with
warm water and washing-up liquid.
WARNING:
The door is hot, use the handle.
b. by forced convection
A fan sucks in the air contained in the
oven muffle, which sends it through
the circular heating element and then
sends it back through the muffle.
Before the hot air is sucked back
again by the fan to repeat the
described cycle, it envelops the food
in the oven, provoking a complete
and rapid cooking.
It is possible to cook several dishes
simultaneously.
c. by semi-forced convection
The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.
d. by radiation
The heat is irradiated by the infra red
grill element.
e. by radiation and ventilation
The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.
f. by ventilation
The food is defrosted by using the
fan only function without heat.
During use the appliance becomes
hot. Care should be taken to avoid
touching heating elements inside the
oven.
25
Thermostat knob (fig. 6.1)
To turn on the heating elements of the
oven, set the switch knob on the desired
program and the thermostat knob onto
the desired temperature.
To set the temperature, it is necessary
to make the chosen number, printed on
the knob, to match with the indicator on
the control panel.
The elements will turn on or off automatically according to the energy need
which is determined by the thermostat.
The operation of the heating elements is
signalled by a light between the thermostat and the selector knob.
Function selector knob (fig. 6.2)
Rotate the knob clockwise to set the
oven for one of the following functions:
26
Fig. 6.1
Oven light
By turning the knob onto this setting we
light the oven cavity (15 W).
The oven remains alight while any of the
functions is on.
Traditional convection
cooking
The upper and lower heating elements
are switched on. The heat is diffused by
natural convection and the temperature
must be regulated between 50° C and
250° C with the thermostat knob.
It is necessary to preheat the oven
before introducing the foods to be
cooked.
Recommended for:
For foods which require the same
cooking temperature both internally and
externally, i. e. roasts, spare ribs,
meringue, etc.
Fig. 6.2
Grilling
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed and the
thermostat knob to between 50° and
225°C for max 15 minutes, then to position 175°C.
Note: It is recommended that you do
not grill for longer than 30 minutes at
any one time.
Attention: the oven door becomes very
hot during operation. Keep children
away.
For correct use see chapter “USE OF
THE GRILL”.
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.
Defrosting frozen foods
Hot air cooking
The circular element and the fan are on.
The heat is diffused by forced
convection and the temperature must
be regulated between 50° and 250 °C
with the thermostat knob.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
Ventilated grill cooking
The infra-red ray grill and the fan are on.
The heat is mainly diffused by radiation
and the fan then distributes it throughout
the oven. The temperature must be regulated between 50° and 175 °C for max
30 minutes, with the thermostat knob.
It is necessary to preheat the oven for
about 5 minutes.
Use with the oven door closed.
Only the oven fan is on.
To be used with the thermostat knob on
“●” because the other positions have no
effect. The defrosting is done by simple
ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram
requires about one hour.
The defrosting times vary according to the
quantity and type of foods to be
defrosted.
Attention: the oven door becomes very
hot during operation.
Keep children away.
For correct use see chapter “GRILLING
AND “AU GRATIN”.
Recommended for:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger, etc.
27
Maintaining temperature
after cooking or slowly
heating foods
The upper element and the circular element connected in series, are switched
on; also the fan is on.
The heat is diffused by forced convection
with the most heat being produced by the
upper element.
The temperature must be regulated
between 50° and 140 °C with the thermostat knob.
Recommended for:
To keep foods hot after cooking. To slowly
heat already cooked foods.
Convection cooking
with ventilation
The upper and lower heating elements
and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be regulated
between 50° and 250 °C with the thermostat knob.
Recommended for:
For foods of large volume and quantity
which require the same internal and
external degree of cooking; for ie: rolled
roasts, turkey, legs, cakes, etc.
28
Cooking Advice
Sterilization
Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done
in the following way:
a. Set the switch to position
.
b. Set the thermostat knob to position
185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan
making sure they do not touch each
other and the door and set the thermostat knob to position 135 °C.
When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.
Regeneration
Set the switch to position
. and the
thermostat knob to position 150° C.
Bread becomes fragrant again if wet
with a few drops of water and put into
the oven for about 10 minutes at the
highest temperature.
Roasting
To obtain classical roasting, it is necessary to remember:
– that it is advisable to maintain a temperature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.
Grilling and “au gratin”
Use of the grill
Set the switch to position
..
Set the thermostat to position 175 °C and
after having preheated the oven, simply
place the food on the shelf.
Close the door and let the oven operate
with the thermostat on, until grilling is
complete.
Adding a few dabs of butter before the
end of the cooking time gives the golden
“au gratin” effect.
Note: It is recommended that you do
not grill for longer than 30 minutes at
any one time.
Preheat the oven for about 5 minutes.
Introduce the food to be cooked,
positioning the rack as close to the grill as
possible.
The drip pan should be placed under the
rack to catch the cooking juices and fats.
Grilling with the oven door closed.
Do not grill for longer than 30 minutes
at any one time.
Caution: the oven door becomes very
hot during operation.
Keep children well out of reach.
ATTENTION: the oven door becomes
very hot during operation.
Keep children away.
Simultaneous cooking of
different foods
The MULTI-FUNCTION oven set on
position
gives simultaneous
and
heterogeneous cooking of different foods.
Different foods such as fish, cake and
meat can be cooked together without
mixing the smells and flavours.
This is possible since the fats and vapors
are oxidized while passing through the
electrical element and therefore are not
deposited onto the foods.
The only precautions to follow are:
– The cooking temperatures of the different
foods must be as close to as possible,
with a maximum difference of 20° - 25
°C.
– The introduction of the different dishes
in the oven must be done at different
times in relation to the cooking times of
each one.
Oven cooking
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
The time and energy saved with this type
of cooking is obvious.
29
7 - How To Use the Conventional oven
General features
OPERATING PRINCIPLES
As its name indicates, this is an oven
that presents particular features from an
operational point of view.
The conventional oven is provided with
3 heating elements which are:
Heating and cooking in the CONVENTIONAL oven are obtained in the following ways:
a. by natural convection
The heat is produced by the upper
and lower heating elements.
b. by radiation
The heat is radiated by the infra red
grill element.
– Top element
700 W
– Bottom element
800 W
– Grill element
1450 W
NOTE:
Upon first use, it is advisable to operate
the oven at the maximum temperature
(thermostat knob on position 250) for 60
minutes in the position
and for
another 15 minutes in the position
to eliminate possible traces of grease
on the heating elements.
WARNING:
The door is hot, use the handle.
During use the appliance becomes
hot. Care should be taken to avoid
touching heating elements inside the
oven.
Fig. 7.1
30
Thermostat
(Fig. 7.2)
This only sets the cooking temperature
and does not switch the oven on.
Rotate clockwise until the required temperature is reached (from 50 to 250°C).
The light between the thermostat and
the selector knob will illuminate when
the oven is swiched on and turns off
when the oven reaches the correct temperature.
The light will cycle on and off during
cooking in line with the oven temperature.
Fig. 7.2
Function selector knob
(fig. 7.1)
Rotate the knob clockwise to set the
oven for one of the following functions.
Oven light
By setting the knob to this position, only
the oven light comes on (15 W).
It remains on in all the cooking modes.
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked,
positioning the rack as close to the grill
as possible.
The drip pan should be placed under the
rack to catch the cooking juices and
fats.
Grill with the oven door closed.
Do not grill for longer than 30 minutes
at any one time (Grilling for longer
Traditional convection
cooking
than the reccomended time may
mean the appliance overheats).
This function can also be used for traditional convection cooking: the temperature knob must be regulated
between 50 and 250°C. It is necessary
to preheat the oven before introducing
the foods to be cooked.
Caution: the oven door becomes very
hot during operation. Keep children
well out of reach.
Traditional convection cooking recommended use:
For foods which require the same cooking temperature both internally and
externally, i.e. roasts, spare ribs,
meringue, etc.
Traditional grilling
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed, the
function knob set to
, and the temperature knob between 50° and 225°C
for 15 minutes, then to position 175°C.
For cooking hints, see the chapter “USE
OF THE GRILL”.
OVEN COOKING
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
Recommended use:
Intense grilling, browning, cooking au
gratin and toasting etc.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
31
Recommended cooking temperature
Food
CAKES
Victoria sandwich
Small cakes/buns
Maidera cake
Fruit cake
Rich fruit cake
Scones
°C
°F
Gas
Mark
Shelf
Position*
Cooking
Time (approx)
190
190
180
170
150
225
375
375
350
325
300
425
5
5
4
3
2
8-9
2 or 3
1 and 2
2 or 3
3
3 or 4
2
20-25 mins
15-20 mins
20 mins
13/4 hours
21/2 hours
8-10 mins
425
400
400-410
400-410
8-9
6
6
6
2
2
1 or 2
1 or 2
10-20
20-30
30-35
40-45
425
425
450
7-8
7
8
2
1 or 2
2
35-55 mins
15-20 mins
20 mins
375
375
5
5
2 or 3
2 or 3
20 mins/lb + 20 mins
25-30 mins/b + 25
375-400
375
375
350
5-7
5
5
4
2
2
2
2
30 mins/lb + 30 mins
30 mins/b + 30 mins
30 mins/b + 30 mins
18-20 mins/b + 20
300-325
2-3
2 or 3
PASTRY
Puff
225
Short crust
200
Plate tarts
200-210
Quiches and flans 200-210
YEAST
Bread loaf
Bread rolls
Pizza dough
225
220
230
ROAST MEAT
Beef – Medium
190
Lamb
190
mins
Pork
190-200
Veal
190
Chicken
190
Turkey up to 10lb
180
mins
Stews/casseroles 150-170
N.B. For fan ovens reduce the temperature by 10-20°C. For any dish taking
one hour or over to cook, reduce the
cooking time by 10 minutes per hour.
32
*
or
or
or
or
3
3
3
3
mins
mins
mins
mins
11/2 2 hours
Shelf positions have been counted
from the top of the oven to the base.
A fan oven creates more even temperature throughout, therefore the shelf positions are not as critical.
8 - Cleaning and Maintenance
General advice
– When the appliance is not being used, it is advisable to keep the gas tap closed.
– Every now and then check to make sure that the flexible tube that connects the gas
line or the gas cylinder to the appliance is in perfect condition and eventually
substitute it if it shows signs of wearing or damage.
– The periodical lubrication of the gas taps must be done only by specialized personnel.
– If a tap becomes stiff, do not force; contact your local Service Centre.
– Important:
Before any operation of cleaning and maintenance disconnect the appliance
from the electrical network.
Attention
The appliance gets very hot, mainly around the cooking areas. It is very
important that children are not left alone in the kitchen when you are cooking.
Do not use a steam cleaner because the moisture can get into the appliance
thus make it unsafe.
33
Cleaning
All the enamelled parts must be cleaned with a sponge and soapy water or other nonabrasive products.
Dry preferably with a soft cloth.
Acidic substances like lemon juice, tomato sauce, vinegar etc. can damage the enamel
if left too long.
Stainless steel models only:
- Stainless steel surfaces (coated)
The stainless steel front panels on this cooker (facia, oven door and storage
compartment) are protected by a finger-print proof lacquer.
To avoid damaging this lacquer, do not clean the stainless steel with abrasive cleaners
or abrasive cloths or scouring pads.
ONLY SOAP/WARM WATER MUST BE USED TO CLEAN THE STAINLESS STEEL
SURFACES.
Stainless steel models only or models with stainless steel
hob:
- Stainless steel surfaces (uncoated)
The hob + sides are made from un-coated stainless steel and can be cleaned with
an appropriate stainless steel cleaner.
Replacing the oven light bulb
Switch the cooker off at the mains.
When the oven is cool unscrew and replace the bulb with another one resistant to high
temperatures (300°C), voltage 230 V (50 Hz), 15 W, E14.
Note: Oven bulb replacement is not covered by your guarantee.
Gas tap
If a tap becomes stiff, do not force; contact your local Service Centre.
Flexible tube
From time to time, check the flexible tube connecting the gas supply to the cooker.
It must be always in perfect condition; in case of damage arrange for it to be replaced
by a C.O.R.G.I. registered installer.
34
Burners
They can be removed and washed with soapy water only.
They will remain always perfect if cleaned with products used for silverware.
After cleaning or wash, check that burner-caps and burner-heads are dry before placing
them in the respective housings.
Note: To avoid damage to the electric ignition do not use it when the burners are
not in place.
C
F
S
Fig. 8.1
Fig. 8.2
35
Correct replacement of the burners
It is very important to check that the burner flame distributor F and the cap C has
been correctly positioned (see fig. 8.1-8.2) - failure to do so can cause a poor burner
flame and/or damage to the burner and hob.
Check that the electrode “S” (fig. 8.1) is always clean to ensure trouble-free sparking.
Note:
The electrode “S” must be very carefully cleaned.
Triple ring burner
The triple ring burner must be correctly positioned (see fig. 8.5); the burner rib must
be enter in their logement as shown by the arrow see fig. 8.3).
Then position the cap A and the ring B (fig. 8.4 - 8.5).
The burner correctly positioned must not rotate (fig. 8.4).
Fig. 8.3
A
B
Fig. 8.4
36
Fig. 8.5
Fig. 8.6
Fig. 8.7
Oven door
Storage compartment
The internal glass panel can be easily
removed for cleaning by unscrewing the
retaining screws (Fig. 8.6)
The storage compartment is accessible
through the pivoting panel (fig. 8.7).
Do not store flammable material in
the oven or in the storage compartment.
37
Inside of oven
This must be cleaned regularly.
Remove and refit the side runner frames
as described on the chapter “Assembly
and dismantling of the side runner
frames”.
Side runner frames, tray and rack can
be removed and washed.
The oven should always be cleaned
after use when it has cooled down.
The cavity should be cleaned using a
mild detergent solution and warm water.
Suitable proprietary chemical cleaners
may be used after first consulting with
the manufacturers recommendations
and testing a small sample of the oven
cavity. Abrasive cleaning agents or
scouring pads/cloths should not be
used on the cavity surface.
Assembly and dismantling
of the side runner frames
– Fit the side runner frames into the
holes on the side walls inside the
oven (Fig. 8.8).
– Slide the tray and rack into the runners (Fig. 8.9).
– The rack must be fitted so that the
safety catch, which stops it sliding
out, faces the inside of the oven.
– To dismantle, operate in reverse
order.
NOTE: The manufacturers of this
appliance will accept no responsibility
for damage caused by chemical or
abrasive cleaning.
Let the oven cool down and pay
special attention no to touch the hot
heating elements inside the oven
cavity.
38
Fig. 8.8
Fig. 8.9
Removing the oven door
Fig. 8.10A
The oven door can easily be removed
as follows:
– Open the door to the full extent (fig.
8.10A).
– Attach the retaining rings to the hooks
on the left and right hinges (fig.
8.10B).
– Hold the door as shown in fig. 8.10.
– Gently close the door and withdraw
Fig. 8.10B
the lower hinge pins from their
location (fig. 8.10C).
– Withdraw the upper hinge pins from
their location (fig. 8.10D).
– Rest the door on a soft surface.
– To replace the door, repeat the above
steps in reverse order.
Fig. 8.10C
Fig. 8.10D
Fig. 8.10
39
Helpful Advice
Trouble shooting
Problem
Food too brown but not cooked.
Remedy
Turn down the oven temperature slightly and cook a little longer
Problem
Food cooked but not brown enough.
Remedy
Increase temperature.
Problem
Food baking unevenly.
Remedy
1. The temperature may be slightly high turn it down
2. Position the food in the centre of the shelves rather than towards the sides of tho
oven.
3. Rotate the food a half turn in the oven.
4. Try pre-heating the oven for 5-15 minutes prior to baking.
Always remove cooked items as soon as they are ready and continue cooking the
under-cooked items until they are completely finished.
Changing the Oven Cavity Light Bulb.
If the oven light falls:
1. Turn off the oven by switching the oven selector to 0, switch off at the cooker point.
2. When the oven is cool, reach back and upwards inside the oven, the bulb is in the
top corner.
3. Unscrew the light glass cover, replace the bulb with a new one of the same specification and screw the cover back until it is hand tight.
NOTE: Oven bulb replacement is not covered by your guarantee.
Other bulbs cannot be changed by yourself and should be replaced by an authorised
CAPLE Service Engineer.
Bulbs other than the oven bulb are covered by the guarantee.
40
IMPORTANT: Cooker get hot. Keep children away from this appliance at all times.
If Your Oven Does Not Work
Before calling a CAPLE service engineer run through the following checklist.
1. The cooker is connected to the power supply and that the fuse is intact.
2. Make sure the timer control is set to the manual position, and that the oven has not
been set inadvertently for an automatic or timed programme (left main oven only).
If you are in any doubt about carrying out these checks, call the CAPLE Helpline on
0870 241 1142.
A charge will be made if the appliance is found to be in working order, or if it has not
been installed in accordance with these instructions, or if it is has been used incorrectly.
41
42
43
CAPLE “Built-in” Service
Should you require service at any time,
please contact the Caple Helpline on
0870 241 1142.
Caple have a nationwide service network of engineers who will respond
quickly to your call.
Always replace spare parts with genuine Caple spares. These are available
from authorised Caple Service Centres
or by mail order from our National
Service Stores, simply telephone
0870 241 1142.
When ordering parts always quote the
model number and serial number of
your appliance.
YOUR GUARANTEE
CAPLE guarantees all parts of this product for one year from the date of purchase. During that time, should it become necessary CAPLE engineers will
replace or repair all defective parts free of charge, except for parts subject to
fair wear and tear, such as lightbulbs.
Parts and the engineers labour costs are chargeable after the first 12 months.
To qualify for benefits under the guarantee, you must be able to provide
proof of date of purchase and the appliance must have been supplied,
installed and used for domestic purposes only in accordance with CAPLE
instructions.
Consequential losses and accidental damage to the product are not covered
by the guarantee.
This guarantee does not affect your statutory or common law rights.
CAPLE cannot be responsible for the results of using this appliance for any
other purposes other than those described in these instructions.
Cod. 1102940 - ß2
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