Cannon 10530G MK2 Electric Pressure Cooker User Manual

Alkaline
AA
STRATFORD
NOTE: This appliance is fitted with a battery
powered ignition system. Should the ignition
system start to spark slowly - or not at all, the
battery will need replacing. See the section on
battery replacement.
Use and Installation Instructions
The cooker must be installed in accordance with the regulations in force and
only used in a well ventilated space.
Read these instructions prior to installing or using the cooker and retain
them for future reference.
Part No. 4466200021-01
CONTENTS
PAGE
INTRODUCTION
3
FOR YOUR SAFETY
4
HOTPLATE
6
GRILL
8
OVEN
9
THE ‘SLOW COOK’ SETTING
11
OVEN COOKING CHART
12
CARE AND CLEANING / BATTERY REPLACEMENT
14
SOMETHING WRONG
16
INSTALLATION INSTRUCTIONS
18
SERVICE INFORMATION
2
Back Cover
INTRODUCTION
To help you make the best use of your cooker, PLEASE READ THIS BOOKLET
CAREFULLY.
Your new cooker is guaranteed and will give lasting service. The guarantee is only
applicable if the cooker has been installed in accordance with the Installation
Instructions.
The cooker is designed specifically for domestic use and responsibility will not be
accepted for use in any other installation.
When first using the cooker ensure that the room is well ventilated (e.g. open a
window or use an extractor fan) and that persons who may be sensitive to the odour
avoid any fumes. It is suggested that any pets be removed from the room until the
smell has ceased. This odour is due to any temporary finish and also any moisture
absorbed by the insulation.
Our policy is one of continual improvement in design and development,
therefore strict accuracy of illustrations and descriptions cannot be
guaranteed.
This appliance conforms to the following EEC Directives:
Gas Appliances
90/396/EEC
3
FOR YOUR SAFETY
Please read the precautions below before using your cooker.
ALWAYS
make sure you understand the controls before using the cooker.
ALWAYS
check that all controls on the cooker are turned off after use.
ALWAYS
stand back when opening an oven door to allow heat to disperse.
ALWAYS
use dry, good quality oven gloves when removing items from the oven.
ALWAYS
take care when removing items from the grill when the oven is on, as the
contents may be hot.
ALWAYS
keep the oven and grill doors closed when the cooker is not in use.
ALWAYS
place pans centrally over the hotplate burners and position them so
that the handles cannot accidentally be caught or knocked or become
heated by other burners.
ALWAYS
keep the cooker clean, as a build up of grease or fat from cooking can
cause a fire.
ALWAYS
allow the cooker to cool before cleaning.
ALWAYS
follow the basic principles of food handling and hygiene to prevent the
possibility of bacterial growth.
ALWAYS
keep ventilation slots clear of obstructions.
ALWAYS
refer servicing to CORGI registered appliance service engineers.
4
FOR YOUR SAFETY
NEVER
leave children unsupervised where the cooker is installed as all surfaces
will get hot during and after use.
NEVER
allow anyone to sit or stand on any part of the cooker.
NEVER
store items that children may attempt to reach above the cooker.
NEVER
heat up unopened food containers as pressure can build up causing
the container to burst.
NEVER
store chemicals, food stuffs, pressurised containers in or on the cooker,
or in cabinet immediately above or next to the cooker.
NEVER
fill a deep fat frying pan more than 1/3 full of oil, and never use a lid. DO NOT
LEAVE UNATTENDED WHILE COOKING.
NEVER
place flammable or plastic items on or near the hotplate.
NEVER
use proprietary spillage collectors on the hotplate.
NEVER
use the cooker as a room heater.
NEVER
dry clothes or place other items over or near to the hotplate or oven/grill
doors.
NEVER
wear garments with long flowing sleeves whilst cooking.
NOTE: The use of a gas cooking appliance results in the production of heat and
moisture in the room in which it is installed. Always ensure that the kitchen is well
ventilated; keep natural ventilation holes open or install a mechanical ventilation
device (mechanical extractor hood).
In particular when using the grill or more than one hotplate burner, open a window if
a mechanical ventilation device is not operating.
5
HOTPLATE
The hotplate lid is fitted with a safety device which cuts off the gas supply to the
hotplate burners unless the lid is fully open. Do not use the safety device as a means of
controlling the hotplate burners.
The hotplate has two high speed burners and two simmering burners which will
accommodate pans between 100mm (4”) and 230mm (9”) diameter. All pans should
be positioned centrally over the burners.
TO USE THE HOTPLATE
1. Remove any items or spillage from the top of the lid and then raise it to its
fully open position.
2. Press the ignition button and then push in and turn the control knob of the
chosen burner anti-clockwise to the large flame symbol. Continue to press
the ignition button until the sparks light the gas.
3. Turn the control knob anti-clockwise to the desired setting.
Only turn the control knob between the large flame symbol and the small
flame symbol for adjusting the setting.
4. To turn off, turn the control knob fully clockwise to the symbol O.
DO NOT use the hotplate unless all pan supports are in position.
DO NOT use mis-shapen pans which may be unstable.
DO NOT use round base woks directly on the pan supports.
DO NOT use the glass lid as a working surface.
Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of
the burners every time they are used, the ignitors must be kept clean and dry. Remove
any food spillage or cleaning materials from the ignitor using a small nylon brush such
as a tooth brush. Access to the ignitor can be achieved by lifting off the loose burner
parts carefully when the burners are cool.
When the hotplate burner bodies and caps are removed for cleaning, be careful not to
drop any food particles or cleaning materials into the burner bases, to avoid the possibility of blocking the gas jets.
If aluminium based pans are used, a silvery deposit may appear on the top edge of the
pan support fingers. See ‘Care and Cleaning’ section for cleaning information.
When the hotplate burners are turned down, a slight ‘popping’ noise may be heard. This
is perfectly normal.
6
HOTPLATE
SAFETY REQUIREMENTS FOR DEEP FAT FRYING
1. Never fill chip pans more than one third full with oil or fat.
2. Never leave oil or fat unattended during the heating or cooling period.
3. Never heat fat or fry with a lid on the pan.
4. Always dry food thoroughly before frying, and lower it slowly into the
hot oil or fat. Frozen foods in particular will cause frothing and spitting if
added too quickly.
5. Always keep the outside of the pan clean and free from streaks of oil or fat.
HOW TO DEAL WITH A FAT FIRE
1. Do not move the pan.
2. Turn off the hotplate burners.
3. Smother the flames with a fire blanket or damp cloth to extinguish the fire.
Do not use water or a fire extinguisher as the force of it may spread the
burning fat or oil over the edge of the pan.
4. Leave the pan for at least 60 minutes before moving it.
7
GRILL
CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS USED.
YOUNG CHILDREN SHOULD BE KEPT AWAY.
TO USE THE GRILL
1.
Open the grill door and remove the grill pan.
2.
Push in and turn the control knob anti-clockwise to the large flame symbol.
Press the ignition button until the spark lights the gas.
3.
Turn the control knob anti-clockwise to the desired setting. Only turn the control
knob between the large flame symbol and the small flame symbol when
adjusting the setting.
4.
To turn off, turn the control knob fully clockwise to the symbol O.
Slide the grill pan along the chosen runner towards the rear of the grill compartment
until it stops.
An odour may be noticed when first using the grill. This should cease after a short
period of use.
DO NOT use the grill with the door closed.
DO NOT cover the grill pan or grid with aluminium foil as this can hold fat, intensify
the heat and create a fire hazard.
Grilling can be started from cold but for best results preheat for approximately two
minutes. Most cooking is done with the heat on full, but it may be necessary after
sealing the food to reduce the heat as required.
For au gratin dishes eg. Macaroni Cheese and meringue toppings eg. Baked Alaska,
place the dish on the floor of the grill compartment.
The base of the grill pan can be used for warming fruit garnishes on the reduced
setting.
NOTE: Strong detergents used in dishwashers may damage the grill pan grid finish;
clean in soapy water as described in CARE AND CLEANING section.
Always ensure that the grill pan handle is securely fastened to the grill pan. If
necessary tighten any loose screws with a screwdriver
RELIGHTING THE BURNER
In the event of the burner flames being accidentally extinguished, turn off the
burner control and do not attempt to re-ignite the burner for at least one minute.
8
OVEN
The oven has different heat zones – the thermostat settings refer to the temperature
on the middle shelf position; above this shelf it is hotter and below it is cooler. Two
shelves provide five possible cooking levels enabling full use of the different
temperatures inside the oven.
Each shelf has a safety stop to prevent if from being pulled out too far when attending
to food. Shelves are removed from the oven by pulling them out to the stop and then
lifting them at the front to withdraw.
The baking dish and grill pan without the handle can be used in the oven. The
maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).
TO USE THE OVEN
1.
Place oven shelves in the chosen positions (refer to cooking charts).
2.
Push in and turn the oven control knob fully anti-clockwise. Press the ignition
button until the spark lights the gas.
3.
Turn the control knob clockwise to the required setting (refer to cooking chart).
There is a delay of about one minute whilst the safety device operates before the
burner comes on full.
4.
To turn off, turn the control knob fully clockwise the the symbol O.
Never place dishes on the oven base over the burner.
An odour may be noticed when first using the oven – this should cease after a short
period of use.
RELIGHTING THE BURNER
In the event of the burner flames being accidentally extinguished, turn off the burner
control and do not attempt to re-ignite the burner for at least one minute.
9
OVEN
COLD START COOKING
Anything requiring long slow cooking such as casseroles and rich fruit cakes can be
put into a cold oven. Satisfactory results can also be obtained with creamed mixture,
rich pastries or yeast mixtures, but for perfection we recommend preheating the oven
for about 15 minutes.
ROASTING OF LARGE POULTRY
The maximum weight of poultry that can be accommodated is 25 lbs (11.5 kgs)
provided it is of suitable shape.
It is important to check that the bird DOES NOT overhang the burner at the back of the
oven.
STORAGE AND RE-HEATING OF FOOD
It is vitally important to strictly adhere to the basic principles of food handling and
hygiene to prevent the possibility of bacterial growth.
1. If food is to be frozen or not served immediately, cool it in a clean container as
quickly as possible.
2. Completely thaw frozen food in the refrigerator before re-heating.
3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk. 6,
and then serve immediately.
4. Only re-heat food once.
‘COOK CHILL’ DISHES
These should always be placed in a pre-heated oven ideally on the first or second shelf
position. Follow the packet instructions for cooking time.
ALUMINIUM FOIL
If using Aluminium Foil:
1. Remember that it is important to increase the cooking time by one third.
2. Never allow the foil to touch the sides of the oven.
3. Never cover the oven interior with foil.
4. Never cover the oven shelves with foil.
10
THE ‘SLOW COOK’ SETTING
The ‘Slow Cook’ setting on the oven thermostat is used for slow cooking, keeping food
warm and warming plates for short periods.
USING THE ‘SLOW COOK’ SETTING FOR SLOW COOKING
1. All dishes cooked by the ‘Slow Cook’ setting should be cooked for a minimum 6
hours. They will ‘hold’ at this setting for a further hour but marked deterioration in
appearance will be noticed in some cases.
2. Joints of meat and poultry should be cooked at Mk. 6 for 30 minutes before
turning to the ‘Slow Cook’ setting and never be cooked lower than the middle
shelf position.
3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not
be cooked using the ‘Slow Cook’ setting.
4. Always stand covered joints on a rack over the meat tin to allow good air
circulation.
5. Pork joints and poultry must be checked for an internal temperature of at
least 88oC.
6. This method is unsuitable for stuffed meat and stuffed poultry.
7. Always bring soups, casseroles and liquids to the boil before putting in the
oven.
8. Cover casseroles with foil and then the lid to prevent loss of moisture.
9. Always thaw frozen food completely before cooking.
10. Root vegetables will cook better if cut into small pieces.
11. Adjust seasonings and thickenings at the end of the cooking time.
12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be
cooked lower in the oven whilst other dishes requiring greater heat can be
cooked above them.
13. Egg and fish dishes need only 1-5 hours cooking and should be included in
day cooking sessions, when they can be observed from time to time.
14. Dried red kidney beans must be boiled for a minimum of ten minutes after
soaking, before inclusion in any dish.
11
OVEN COOKING CHART
The following times and setting are for guidance only. You may wish to alter the setting to give a
result more to your satisfaction. When a different setting to that shown below is given in a recipe, the
recipe instructions should be followed. Allow 15 minutes preheat for best results. Always turn the
thermostat knob to Mark 9 before selecting the appropriate Gas Mark. Shelf position 1 is the highest.
Gas
Mark
Shelf
Positions
3 or 4
4
11/2 - 2 hrs
Oily Fish (whole)
4 or 5
3
25 mins - 1 hr, depending on recipe
and size of fish
White Fish (fillets & steaks)
4 or 5
3
25 - 30 mins.
Veal
5
4
25 mins per lb + 25 mins
Beef
4 or 5
4
25 - 30 mins per lb + 25 mins
Food
Approx. Cooking Time and Comments
STARTERS
Patés and Terrines
FISH
MEAT AND POULTRY
Ham
5
4
40 mins per lb covered in foil
+ 40 mins per lb uncovered
Lamb
5
4
30 - 35 mins per lb + 30 mins
Pork
5
4
40 mins per lb + 40 mins
Chicken
5
4
25 mins per lb + 25 mins
Duckling & gosling
5
4
25 mins per lb + 25 mins
4 or 5
4 or 5
Game birds
6
4
Casseroles
3
3 or 4
11/2 - 6 hrs. (depending on type of meat)
Milk Puddings
3
3 or 4
21/4 - 21/2 hrs on a baking tray and
started with warm milk
Baked Custard
3
3 or 4
45 mins in bain-marie
Baked sponges
4
3
40 - 50 mins
30 - 45 mins depending on the size
and type of apples
Turkey
15 - 20 mins per lb + 20 mins
50 mins. Remove bacon for last 15 mins.
Add extra 15 mins if roasting brace
PUDDINGS
Baked Apples
3
4
Meringue puddings
1
4 or 5
Apple Pie 1x9" (230mm)
6
3
45 - 55 mins on a baking tray
5 or 6
3
35 - 45 mins
Fruit crumbles
15 mins or until 'tinged' with brown
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third.
2. Never allow the foil to touch the sides of the oven.
3. Never cover the oven interior with foil.
4. Never cover the oven shelves with foil.
12
OVEN COOKING CHART
Gas
Mark
Shelf
Positions
5
2&4
5
2 or 3 only
Victoria sandwich 2x8" (205mm)
4
2&4
Fatless sponge 2x7" (180mm) 3 egg mix
5
2
20 - 25 mins. 2 tins side by side
Christmas cake
2
3 or 4
4 - 61/2 hrs depending on recipe
Madeira cake 7" (180mm)
4
3
11/4 - 11/2 hrs
Rich Fruit cake 9" (230mm)
2
3
3 - 31/2 hrs.
Shortcrust pastry
6
2 or 3
Rich Shortcrust pastry - 1 tray
5
2
20 - 40 mins depending on recipe
Flaky & puff pastry - 2 trays
7
1&3
10 - 30 mins depending on recipe
Food
Approx. Cooking Time and Comments
CAKES, PASTRIES AND BISCUITS
Small cakes - 2 trays
- 1 tray
- 1 tray
2 or 3
17 - 25 mins
"
25 - 35 mins
15 mins - 1 hr depending on recipe
"
"
Choux pastry - éclairs 1 tray
6
2
35 - 40 mins
Scones - 2 trays
7
2&4
10 - 15 mins
- 1 tray
2 or 3
"
"
"
Shortbread - 7" (180mm) round
2
4
55 - 1hr depending on thickness
Biscuits - 2 trays
4
1 and 3
15 - 20 mins depending on recipe
- 1 tray
2 or 3
"
"
"
"
YEAST MIXTURES
Bread
7 or 8
3 or 4
45 - 50 mins
Rolls
7 or 8
2 or 3
15 - 20 mins
5
2 or 3
30 - 40 mins
7
1 or 2
45 - 50 mins
7
1 or 2
25 - 30 mins
4
3
Slow Cook
4&
baseplate
4 or 5
3
Chelsea buns
MISCELLANEOUS
Yorkshire Pudding - large
- individual
Soufflés
Meringues
Baked Potatoes
30 mins
2 - 5 hrs starting on shelf 4 until 'set'
and then on the baseplate until dried
out - turn when necessary.
11/2 - 3 hrs until soft, depending on size
When baking with two trays or tins on two levels, the top tray is removed first and the lower tray
moved up to the top position for a few minutes longer.
Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those
indicated on the cooking chart.
13
CARE AND CLEANING
Clean the cooker regularly and wipe up spills soon after they occur to prevent
them from becoming burnt on. Never use biological washing powder, caustic
cleaners, harsh abrasives, scouring pads, aerosol cleaners or oven chemical
cleaners of any kind.
To move the cooker forward, open the grill door and with both hands positioned
under the roof of the compartment lift and pull forward. Replace by pushing the
cooker backwards. Check that the cooker is level. Take care to ensure that any floor
covering is not damaged.
OVEN HEAT CLEAN LININGS
The oven roof, back and side linings are coated with a special enamel which has a
continuous cleaning action. The higher the oven temperature the more effective the
action. In most cases this cleaning operation will proceed during normal cooking.
However, if high temperatures are not used regularly, it may be necessary to run the
oven empty at Mark 8 for a couple of hours.
If desired, they can be wiped over with a soapy cloth followed by a wipe with a clean
damp cloth.
OVEN DOORS
The inner glass panel can be removed for easy cleaning. Unscrew the two screws
securing the glass panel, taking care not to allow the glass to fall. The glass panel can
then be washed at the sink. Refit the glass panel according to the instructions printed
on the glass.
REPLACING A BATTERY
The battery is not covered by the guarantee. Use an alkaline AA battery. The battery
holder is located in the plinth panel below the oven door. Open the oven door fully.
Press the tag on the left hand side of the battery holder/cover and withdraw it just
enough to get access to the battery. Fit the new battery with the end marked “+” on
the same side of the battery holder as the red lead. Replace the battery holder by
pushing it firmly into the hole in the plinth.
14
CARE AND CLEANING
COOKER FINISH
CLEANING METHOD
Vitreous Enamel
Hotplate, pan supports,
burner caps, roasting dish,
grill pan, oven base, inside
of grill compartment, inside
of doors.
Cloth wrung out in warm soapy water. Stubborn
stains can be removed with a cream paste,
liquid cleaner or by rubbing with fine steel wool
soap pads.
Check that the cleaning agent is approved by the
Vitreous Enamel Association.
Paint
Side trims, plinth, door
bottom trims, side panels,
door handles, lid rear trim.
Wash with a cloth wrung out in warm soapy water
only.
DO NOT USE ABRASIVES.
Aluminium
Hotplate side trims, hotplate
burner bodies, lid rear trim,
rear flue grille.
Similar to paint cleaning above. Use a nylon brush
to remove any cleaning materials, water or dirt from
the hotplate burner bodies.
Glass
As for enamel cleaning. Polish with a clean dry cloth
or kitchen roll.
Chromium Plating
Oven shelves, grill pan grid,
grill pan handle support
Wipe with a cloth wrung out in warm soapy water.
A fine steel wool soap pad e.g. Brillo, Ajax, or a
chrome or stainless steel cleaner may be used.
Plastic
Grill pan handle, control
knobs
Wipe with a cloth wrung out in warm soapy water.
Stubborn stains can be removed with a cream
cleaner.
15
SOMETHING WRONG
WITH YOUR COOKER
Before calling a Service Engineer, please check through the following lists.
THERE MAY BE NOTHING WRONG.
Problem
Check
Ignition does not work.
Oven burner
If all burners fail to ignite:
Check that sparks appear at the burners; a clicking noise
should be heard.
If not
Check the battery, or fit a known good battery to the
product. Batteries are not covered by the guarantee. The
battery is easily changed - see the section on battery
replacement. (An “AA” size alkaline battery should be used).
Burner ports
Ignitor
Grill burner
Burner ports
If only one burner fails to ignite:
Check that the burner is dry and that spillage of food or
cleaning fluid remains are not affecting the ignitor or
burner ports.
Clean away any debris with a dry nylon brush such as an
old toothbrush. If a wire wool pad has been used for
cleaning around the burner ensure the ignitor is free from
any stray strands. Any water on the burner should be dried
with a cloth or kitchen towel.
Ignitor
Hotplate burner.
On the hotplate make sure that all the burner parts are
correctly seated.
Burner ports
16
Ignitor
SOMETHING WRONG
WITH YOUR COOKER
Before contacting your Service Centre or Installer, check the guide below, there
may be nothing wrong with your cooker.
Problem
Slight odour or small amount
of smoke when grill / oven
used for the first
time
Oven cooks too fast or too
slow
Check
This is normal and should cease after a short period.
Check that the gas mark and shelf positions are as
recommended in the Oven Cooking Charts. However, it may
be necessary to increase or decrease the
recommended setting slightly to suit your taste.
DISPOSAL OF YOUR PRODUCT
To minimise the risk of injury to children please dispose of your product carefully and safely.
Remove all doors and lids (where fitted). Remove the mains cable (where fitted) by cutting off
flush with the appliance and always ensure that no plug is left in a condition where it could be
connected to the electricity supply.
To help the environment Local Authority instructions should be followed for the disposal of
your product.
17
INSTALLATION INSTRUCTIONS
Prior to installation, ensure that the local distribution conditions (nature of the gas and
gas pressure) and the adjustment conditions are compatible. The adjustment conditions for this appliance are stated on the data badge which is fitted to the back panel.
This appliance is not designed to be connected to a combustion products
evacuation device. It must be installed and connected in accordance with current
installation regulations. Particular attention should be given to the relevant requirements regarding ventilation.
MODEL NUMBERS 10530G MK2, 10532G MK2, 10535G MK2 and 10538G MK2
Category I2H (GB, IE)
These models are set to burn NATURAL GAS (G20) at 20 mbar ONLY and
cannot be used on any other gas.
MODEL NUMBERS 10531G MK2 and 10536G MK2
Category I3+ (GB, IE)
These models are set to burn PROPANE GAS (G31) at 37 mbar
or BUTANE GAS (G30) at 28 - 30 mbar.
GAS SAFETY (INSTALLATION & USE) REGULATIONS
It is the law that all gas appliances are installed by competent persons in
accordance with the current edition of the above regulations. It is in your interest and
that of safety to ensure compliance with the law.
In the UK, CORGI registered installers work to safe standards of practice.
The cooker must also be installed in accordance with BS 6172.
Failure to install the cooker correctly could invalidate the warranty liability claims and
could lead to prosecution.
LOCATION
The cooker may be located in a kitchen, kitchen/diner or a bed-sitting room, but not in
a room containing a bath or shower. The cooker must not be installed in a bed-sitting
room of less than 20m3.
LPG Models must not be installed in a room or internal space below ground level, eg.
in a basement.
PROVISION FOR VENTILATION
The room containing the cooker should have an air supply in accordance with
BS 5440:Part 2.
The room must have an opening window or equivalent; some rooms may also require
a permanent vent. If the room has a volume between 5 and 10m3, it will require an air
vent of 50 cm2 effective area unless it has a door which opens directly to outside. If the
room has a volume of less than 5m3, it will require an air vent of 100 cm2 effective area.
If there are other fuel burning appliances in the same room, BS 5440: Part 2 should be
consulted to determine air vent requirements.
18
INSTALLATION INSTRUCTIONS
TECHNICAL DATA
DIMENSIONS
Height to hotplate
Height overall
Width
Depth
895 - 910mm
900 - 915mm
538mm
600mm (excluding door handles and control knobs).
GENERAL
Gas connection
Rp 1/2 (1/2” BSP female)
Pressure test point
Grill injector
Gas rate adjustment
None
Aeration adjustment
None
Battery
1.5V Alkaline AA
Natural Gas
L.P.G.
BURNER
HEAT INPUT
INJECTOR
HEAT INPUT
INJECTOR
HOTPLATE
Front left and rear right
3.0 kW
128
2.8 kW (205g/h)
82
HOTPLATE
Front right and rear left
1.9 kW
102
1.8 kW (130g/h)
65
GRILL
OVEN
3.9 kW
2.7 kW
150
120
3.3 kW (240g/h)
2.4 kW (175g/h)
95
75
19
INSTALLATION INSTRUCTIONS
SPACE FOR FIXING
The cooker can be close fitted below hotplate level. This requires a minimum distance
of 540mm between cupboard units of hotplate height.
When installing next to a tall cupboard, partition or wall, for a minimum distance of
400mm above hotplate level, allow a side clearance of at least 65mm.
The diagram below illustrates the minimum clearance between the cooker and
adjacent walls, cupboards etc.
The wall behind the cooker between the hotplate and 450mm above, and the width of
the cooker, must be a non-combustible material such as ceramic wall tiles.
750mm
min
840 mm Min
400 mm Min
If the cooker is to be fitted close to a corner on the left hand side, ensure that there is a
clearance of at least 50mm to allow the main oven door to open fully for when
removing oven shelves.
65 mm Min
540mm
503 mm min
Min
COOKER HOODS
If a cooker hood is to be installed, refer to the cooker hood manufacturers’ instructions
regarding fixing height.
20
UNPACKING
Unpack the components from inside the grill and oven: Check that the following parts
are present.
Grill pan and grid
Meat tin
Oven shelves (2)
Battery
Pan supports (4)
Enamelled burner caps (4)
Literature pack
Aluminium burner bodies (4)
LEVELLING
Four skid feet are fitted which can be screwed in or out to level the cooker. Move the
cooker by pushing at both sides on the lower half of the oven door.
CAUTION: Some soft floor coverings may get damaged if the cooker is not moved
carefully.
STABILITY BRACKET
The back of the cooker has a slot for engagement of a stability bracket, which can be
obtained, as an extra, from the cooker supplier. The leaflet included with the bracket
should be read in conjunction with the following instructions.
Push cooker to its intended position.
Draw pencil lines on the floor in line with the front and left side of the plinth.
Remove the cooker.
Position stability bracket in accordance with Fig. 5 and secure to the floor.
Measure height from floor level to the bottom of the slot in the back of the
cooker.
Add 3mm to the dimension and assemble the stability bracket to that height.
(i.e. from floor level to the underside of the top member)
Fig. 5
Fig. 6
‘A’
92
mm
‘B’
410mm
PENCIL LINE
21
CONNECTING TO GAS SUPPLY
The cooker is designed to match the depth of standard 600mm worktops. An adaptor
backplate should, therefore, be fitted within the shaded area shown to allow the
cooker to be pushed fully to the wall. If a forward facing backplate is used, it must be
chased into the wall.
460
190
510
180
540
Connection to the cooker should be made with an approved appliance flexible
connection to BS 669. LPG cookers should be connected with a hose suitable for LPG
and capable of withstanding 50 mbars pressure. A length of 0.9 to 1.25m is
recommended. The length of hose chosen should be such that when the cooker is in
situ, the hose does not touch the floor.
The temperature rise of areas at the rear of the cooker that are likely to come in
contact with the flexible hose do not exceed 70oC.
22
INSTALLATION INSTRUCTIONS
INSTALLATION AND OPERATIONAL CHECKS
After installation, check for gas soundness. The supply pressure can be checked at the
grill injector. Access to the injector is by first removing the baffle at the front of the grill
fastened by two screws. Then remove the fastening screw on the right hand side of the
burner and slide the burner off the injector. Ensure that the grill burner is correctly
located under the fixing screw on reassembly.
Fit the battery. Fit the hotplate burner bodies and caps and pan supports. Referring to
the instructions for use where necessary,
1. Check that the hotplate and grill burners ignite correctly and burn with a steady
flame. Check for a steady flame on the low setting.
2. Check that with the oven set to mark 9, the burner ignites at low rate, and then
increases to full rate within 60 seconds. Leave the oven full on with the door
closed for 10 minutes, and check that when the control is turned to the ‘Slow
Cook’ setting that the flame reduces.
Instruct the user on the operation of the cooker.
NOTE: On the models manufactured for use with LPG, it is normal for the oven and
grill burners to burn with yellow tips.
23
Key Contacts
Service
We have the largest appliance manufacturer’s service team in Europe, trained
specialists directly employed by us to ensure
your complete confidence.
Repair Service
UK: 08709 066 066
Republic of Ireland: 1850 302 200
You will be asked for the following information:Name, address and postcode.
Telephone number
Model / Serial number of the appliance
Clear and concise details of the query or fault
Place and Date of purchase
(Please keep the receipt as evidence will be required when the engineer calls).
Extended Warranty
To join: UK 08709 088 088
Republic of Ireland: 1850 502 200
Genuine Parts & Accessories
Mail Order Hotline
UK: 08709 077 077
Republic of Ireland: (01) 842 6836
For further product information
01782 385516
All Cannon Services are offered as an extra benefit and do not affect your statutory rights.
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB
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