Belling | 152A | Owner Manual | Belling 152A Freestanding Range Cooker Owner Manual

Belling 152A Freestanding Range Cooker Owner Manual
Belling
Cookcenter
Dual Fuel Cooker
Installation & User’s Instructions
Model No. 152
This model is supplied for use with Natural gas,
and is convertible to LPG with the kit provided.
Contents
Introduction..................................................................................................................3
Installation Instructions ........................................................................................4-10
For Your Safety Always ............................................................................................11
For Your Safety Never ...............................................................................................12
Know Your Cooker ................................................................................................13-14
Know Your Timer...... ..........................................................................................15-19
Hob..................... ..........................................................................................................20
Griddle ........................................................................................................................21
Warming Zone ............................................................................................................22
Oven Temperature Chart ..........................................................................................23
Grilling ........................................................................................................................24
Fan oven cookery notes and charts ..................................................................25-28
Conventional oven cookery notes and charts ................................................29-32
Slow Cook/Warming Oven .......................................................................................33
Care And Cleaning ................................................................................................34-35
Is There Something Wrong?. ..............................................................................36-37
Spares And Service ......................................................................................Rear Cover
2
Introduction
Your Belling
Cooker
Thank you for purchasing a new Belling Cookcenter. Its stylish and practical
design will enhance your kitchen and make cooking a pleasure. It features a
fan, a conventional oven, a slow cook / warming oven, a separate grill, a seven
burner hob with a warming area and removable griddle plate. There is also a
clock / timer with a minute minder and automatic oven switch on and off.
Getting help
If you have any problems with installing, operating, or cooking with your
Belling cooker, please check through these instructions thoroughly to make
sure that you have not missed anything. If you still need help then please
contact (including a daytime telephone number if possible):
Consumer Relations Department,
Belling Appliances Ltd.,
Talbot Road,
Mexborough,
South Yorkshire,
S64 8AJ
Belling helpline Tel: 01709 579902.
Please quote the cooker model and serial number with all enquiries. The serial
number can be found on the left hand side of the oven frame.
WARNING! For your own safety, make sure that these instructions on
installation, use and maintenance are followed.
We advise you to keep these instructions in a safe place for future reference.
If you sell or transfer ownership of this product, please pass on these
instructions to the new owner.
Unpacking
After unpacking your cooker, make sure that you remove all the packing from
the oven and grill and any stickers from the oven/grill door and the hob.
Cleaning
Belling provide a range of cleaning materials for your new cooker. Please call
01709 579907 for details.
Accessories
Grill Compartment smoothglide system Part number Belling 027
Main Fan Oven smoothglide system
Part number Belling 028
Kebab Rack for Grill Compartment
Part number Belling 029
3
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 on the rear 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 number: 152
Category II2H3+ (GB, IE)
This model is set to burn NATURAL GAS (G20) at 20mbar and can be converted
for use on BUTANE (G30) at 28-30mbar and PROPANE (G31) at 37mbar with
the kit supplied.
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.
When adjusted for use on butane (G30) or propane (G31) these models must
not be installed in a room or internal space below ground level, e.g. 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.
4
Installation Instructions
TECHNICAL DATA
DIMENSIONS
Height
Width
Depth
900 - 915mm
1090mm
600mm (excluding door handles)
GENERAL
Gas connection
Supply pressure
Rp 1/2 (1/2” BSP female)
Natural Gas Models - G20 at 20mbar
Convertible to Butane (G30) at 28-30mbar
or Propane (G31) at 37mbar
Pressure test point
Gas rate adjustment
Aeration adjustment
Rear Centre Right hob burner (Semi-Rapide)
None
None
Electrical connection
6mm2 PVC insulated twin and earth
230 -240V a.c. 50Hz
Total Heat Input (Natural Gas)
14.7kW.
Total Heat Input (LPG Gas)
14.2kW. (1033gms/h - G30) (1015gms/h - G31)
Total Heat Input (Electric)
7.43 - 8.10kW.
Fan Oven Wattage
Grill
Conventional Oven
Slow Cook/Warming Oven
Warming Zone
2.30
2.44
2.20
0.20
0.11
BURNER
HOTPLATE
Rear Left & Front Centre Right
(Rapide)
HOTPLATE
Front Left & Rear Centre Right
(Semi Rapide)
HOTPLATE
Front Right & Rear Right
(Auxiliary)
2.50kW.
2.66kW.
2.40kW.
0.22kW.
0.12kW
NATURAL GAS Models
L.P.G. Models
INJECTOR
HEAT INPUT
INJECTOR
3.1 kW
130
3.0 kW
(218gms/h - G30)
(214gms/h - G31)
90
2.9 kW
128
2.8 kW
(204gms/h - G30)
(200gms/h - G31)
82
1.9kW
102
1.8 kW
(131gms/h - G30)
(129gms/h - G31)
65
1.0 kW
72
1.0 kW
(73gms/h - G30)
(72gms/h - G31)
50
HEAT INPUT
HOTPLATE
Front Centre Left (Wok)
-
5
Space For Fixing
The cooker can be close fitted below hotplate level. This
requires a minimum distance of 1090mm between
cupboard units of hotplate height.
The wall behind the cooker between the hotplate and
450mm above, and across the width of the cooker, must be
an incombustible material such as ceramic wall tiles.
Follow the diagrams below for guidance on fitting.Take note
of all dimensions.
Fig. 1
INSTALLATION WITH WALL CUPBOARDS
IN LINE WITH SIDES OF APPLIANCE
Fig. 3
INSTALLATION ALONGSIDE TALL CUPBOARDS OR SIDEWALL
1090
2050 min
400
65
Gap can be in filled
below hotplate
level
25 min
Cupboards
or wall
Fig. 4
INSTALLATION CLOSE TO A CORNER
2050 min
Fig. 2
INSTALLATION USING BRIDGING
CUPBOARDS
1200
400
min
1090
794
1090
Appliance
Cupboard
135 min
1090
1090
If your appliance is to be fitted close to a corner ensure that
there is a clearance of 135mm minimum. This will enable
you to fully open the door and allow removal of oven
shelves.
6
Installation Instructions
UNPACKING
THE COOKER
Unpack the components from inside the grill and oven: Check
that the following parts are present.
Grill pan and grid
Pan supports (3)
Main oven shelves (4)
Meat pan
Literature
Griddle
LEVELLING
Two rear wheels and two front feet are fitted which can be adjusted up or down to set the height (900mm - 915mm) and level the
cooker.
1.
The rear wheels can be raised or lowered from the BACK of the
cooker by adjusting the levelling screws ‘A’ in the plinth.
2.
The front feet can be simply screwed in or out to lower or raise
the front of the cooker.
CAUTION:
Some soft floor coverings may get damaged if the cooker is not
moved carefully.
VIEWED FROM THE REAR
7
Installation Instructions
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 diagram
below.
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).
PENCIL LINE
8
PLINTH
410mm
BRACKET
WALL
92
mm
Connecting to the Gas Supply
The cooker is designed to match the depth of
standard 600mm worktops. An adaptor backplate
should, therefore, be fitted within the 160 x
250mm shaded area shown, pointing towards the
left 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.
This area to be
clear of pipework
and obstructions
Mains Inlet on Appliance
450
250
470
80
Electrical
Connection
770
60
250
160
75
570
1090
Connection to the cooker should be made with an approved appliance flexible connection
to BS 669. 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.
LPG models should be connected with a hose suitable for LPG and capable of withstanding
pressure of 50 mbar.
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 70˚C.
After installation, check for soundness.
The supply pressure is tested at the hob burner.
With reference to the user’s instructions:
1. Check that the hotplate burners ignite correctly and burn with a steady flame.
2. Check for a steady flame at the low (small flame symbol) setting.
3. Instruct the user on the operation of the cooker.
9
Connecting to Electrical Supply
Connecting The
Cooker
For your own safety, we recommend that your cooker is installed by
a competent person. The cooker should be installed in accordance
with the latest edition of the IEE regulations.
WARNING! THIS COOKER MUST BE EARTHED.
The cooker must be connected to the correct electrical supply as
stated on the rating plate, through a suitable cooker control unit
incorporating a double pole switch having a contact separation of
at least 3mm in all poles, adjacent to (but not above) the cooker.
We recommend the cooker circuit be rated to 45 amps with a
minimum of 32 amps.
We recommend that 6mm2 PVC insulated twin and earth cable is
used to connect the cooker to the cooker control unit. The
minimum size of cable that can be used is 6mm2 twin and earth,
the maximum size is 10mm2 twin and earth.
The power supply cable should conform to BS6004.
IMPORTANT. For access to the mains terminal block, for supply
cable connection, it is necessary to remove the mains terminal
cover, located at the lower right hand side of the rear panel. No
part of the appliance will operate unless the main control unit is
switched ON.
Allow sufficient cable length for the cooker to be pulled out for
cleaning, but do not let it hang closer than 25mm (1") to the floor.
The cable can be looped if necessary, but make sure that it is not
kinked or trapped when the cooker is in position.
This appliance conforms to BS EN55014 regarding suppression of
radio and television interference.
Before Cooking
10
Before you cook for the first time, we recommend that you switch
on each element in turn to burn off any odours remaining from
manufacture.
Run oven elements for 1/2 hr on maximum.
For Your Safety
Please read the precautions below before using your
cooker.
Always..
● 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 ovens.
● Always take care when removing items from the top oven/grill
when the main 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 turn off the electricity supply before cleaning or
replacing the oven lamp.
● Always refer servicing to CORGI registered appliance service
engineers.
● Always ensure that the Griddle is fitted correctly to the pan
supports and that the fingers are located correctly within the
slots in the Griddle feet.
11
For Your Safety
NEVER..
12
● 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 appliance.
● Never store items that children may attempt to reach above the
appliance.
● Never fill chip pans more than 1/3 full with oil or fat, or use a
lid. DO NOT LEAVE UNATTENDED WHILE COOKING
● Never use proprietary spillage collectors on the hotplate, eg. foil
spillage bowls.
● 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 appliance, or in cabinets immediately above or next to
the appliance.
● Never place flammable or plastic items on or near the hotplate.
● Never use the cooker as a room heater.
● Never dry clothes or place other items over or near to the hot
plate or oven/grill doors eg. tea towels & oven gloves.
● Never wear garments with long flowing sleeves whilst cooking.
● Never leave items that could catch fire (tea towels etc.) near to
the burners or over the flue outlet.
● Never leave burners lit when not in use.
● Never use plastic items in or on the appliance.
Know Your Cooker
Front centre left burner
(Wok)
Warming zone
Rear centre right burner
(Semi-Rapide)
Timer
Cast pan supports
Front centre right burner
(Rapide)
Glass lid
Rear left burner
(Rapide)
Rear right burner
(Auxiliary)
Front left burner
(Semi-Rapide)
Griddle plate supplied
(not shown)
Control panel
Front right burner
(Auxiliary)
Grill
Conventional
oven
Grill pan with
non-removable
handle and food
support grid
2 Oven
shelves
2 Oven
shelves
Cookclean
side panels
Fan oven
Meat pan
Cookclean
side and rear panels
Serial no. plate
Slow cook oven
The use of a gas cooking appliance results in the production of heat and moisture in
the room in which it is installed. Ensure that the kitchen is well ventilated; keep natural
ventilation holes open or install a mechanical ventilation device (mechanical extractor
hood). Prolonged intensive use of the appliance may call for additional ventilation, for
example opening of a window, or more effective ventilation, for example increasing the
level of mechanical ventilation where present.
13
Control Panel
Front Centre Left
Rear Right Burner
Burner (Wok)
(Auxiliary)
Front Centre Right Burner
Conventional Oven
Rear Left Burner
(Rapide)
Thermostat
(Rapide)
Slow Cook/Warming
Oven Neon
Warming Zone
On/Off Switch
Fan Oven
Thermostat
Conventional
Oven Neon
Warming
Zone Neon
Spark
Ignition
Grill
Control
Electronic Timer/Programmer
(Fan Oven Only)
Front Left Burner
(Semi-Rapide)
Front Right Burner
(Auxiliary)
Rear Centre Right Burner
(Semi Rapide)
Slow Cook Oven
On/Off Switch
Operating
controls when
the grill is in use
In common with all cookers having controls sited above the grill
compartment, care must be taken when setting the controls, due
to the hot air expelled from the grill compartment.
Cooling fan
To keep the controls cool when the appliance is used, a gentle flow
of air may be blown from beneath the control panel.
If the appliance is still warm, this cooling fan may run on or restart
itself when all the controls have been turned off. This is normal
and is NOT a fault.
The fan will stop once the appliance has cooled.
Oven light
The oven light will illuminate when the oven control is operated.
The light will remain on during the cooking period.
14
Know Your Timer
The oven timer offers you the following features:
1.
2.
3.
Time of Day
Automatic Cooking
Minute Minder
Automatic Cooking
The Main fan oven can be controlled automatically.
Guidance on
automatic cooking
1.
Select foods which will take the same time to cook and
require approximately the same temperature.
2. Set the oven timer so that the food has just finished or about
to finish cooking on your return to the oven. This will ensure
the food has not cooled down and does not require reheating
before serving.
3. Food should be as cold as possible when it goes into the
oven, ideally straight from the refrigerator. Frozen meat and
poultry should be thawed thoroughly before it is put in the
oven.
4. We advise that warm food should never be placed in the oven
if there is to be a delay period. Stews prepared by frying the
meat and vegetables should be cooked as soon as possible.
5. We advise dishes containing left-over cooked poultry or meat,
for example Shepherds Pie, should not be cooked automatically if
there is to be a delay period.
6. Stews and joints should be cooked by the long slow method,
so that the delay period is kept to a minimum.
7. On warm days, to prevent harmful bacterial growth in certain foods (ie
poultry, joints, etc) the delay start should be kept to a minimum.
8. Wine or beer may ferment and cream may curdle during the
delay period, so it is best to add these ingredients just before
serving.
9. Foods which discolour should be protected by coating in fat
or tossing in water to which lemon juice has been added,
prior to placing food in the oven.
10. Dishes containing liquid should not be filled too full to prevent boiling
over.
11. Foods should be well sealed (but not airtight) in a container
to prevent the loss of liquid during cooling. Aluminium foil
gives a good seal.
12. Ensure food is cooked thoroughly before serving.
15
Electronic Timer Operation
TO SET TIME OF DAY
Step 1 Make sure all oven controls are turned off.
0.00
A
U
T
O
12.00
Step 2
on.
Check the electricity supply to the cooker is turned
Step 3
When switched on the display will show 0.00
and AUTO symbol will be flashing intermittently.
Step 4
Press and hold the “
button together.
Step 5
With the “
” Minute Minder & Cook Time buttons
still held in, press either the “ ” or “ ” buttons to
set the correct time of day.
Step 6
Release all the buttons simultaneously.
” Minute Minder & Cook Time
THE TIME OF DAY IS NOW SET.
To change the time of day repeat steps 4,5 & 6 above.
Note:
You cannot adjust the time of day if the timer has
been set for an Auto Cooking Programme.
Note:
If at any time the display shows a ‘KEY’ symbol, it is likely that the timer has been set incorrectly.
OVEN COOKING IS NOT POSSIBLE. The ‘KEY’ symbol can be deleted and the cooker returned to manual
operation by:
Simultaneously pressing the Minute Minder and the Cook Period buttons for a period of
approximately 8 seconds.
Releasing the buttons and pressing the ‘+’ button.
To Set Timer To Switch OFF Automatically
This allows you to cook immediately for a chosen period before the oven switches Off Automatically
Step 1
Step 2
Step 3
Ensure the time of day is set correctly.
Place food onto the correct shelf position in the oven.
Turn the oven control to the required temperature (Oven should now be operating).
Cookpot Symbol
1.30
Step 4
Press and release the Cook Time button, the display will read
0.00 with the cookpot lit.
Within 2 seconds press and hold the “
required cooking period is set.
” button until the
(Adjustment can be made by pressing the “
13.23
A
U
T
O
Cookpot Symbol Disappears
14.23
A
U
T
O
” button).
The timer display will revert to the time of day with the Auto
symbol and Cookpot lit.
At the end of the cooking period the Auto symbol will Flash and
an intermittent bleeping sound will be heard.
– This will continue for approximately 2 minutes unless the
timer is reset within this period (See Step 6).
The oven will now no longer operate until the timer has been reset. (See Steps 5 & 6 on next page)
16
Electronic Timer Operation
To Set Timer To Switch OFF Automatically (cont.)
Step 5
Turn off the oven control.
14.23
A
U
T
O
Step 6
Press the “ ” button to cancel the bleeping.
(If 2 minutes has not elapsed.)
Press “ ” button again to return to Manual
Operation.
To Set Timer To Switch ON and OFF Automatically
This allows you to cook at a specified time for a chosen period before the oven
switches Off Automatically.
Step 1 Ensure the time of day is set correctly.
Step 2 Place food onto the correct shelf position in the oven.
Step 3
Press and release the Cook Time button the display
will read 0.00 with the cookpot lit.
1.20
Within 2 seconds press and hold the “ ” button
until the required cooking period is set.
(Adjustment can be made by pressing the “ ”
button).
13.23
A
U
T
O
16.20
A
U
T
O
16.20
A
U
T
O
The timer display will revert to the time of day
with the Auto symbol and Cookpot lit.
Step 4
Press the release the Stop Time button the display
will read the earliest possible end time with the
Cookpot and Auto symbol lit.
Within 2 seconds press and hold the “ ” button to
set to the time you require the food to be ready,
with only the Auto symbol lit.
(Adjustment can be made by pressing the “ ”
button).
Step 5
Turn the oven control to the required temperature.
The oven will now switch on later in the day for the cooking period
required and will cut off automatically at the stop time setting.
At the end of the cooking period the Auto symbol will flash and an
intermittent bleeping sound will be heard.
This will continue for approximately 2 minutes unless the timer is
reset within the period. (See Step 7 on next page).
17
Electronic Timer Operation
To Set Timer To Switch ON and OFF Automatically (cont.)
The oven will no longer operate until the timer has
been reset to manual operation.
Step 6
Turn off the oven control.
16.20
Step 7
Press the “ ” button to cancel the bleeping sound.
(If 2 minutes has not elapsed.)
Press “ ” button again to return oven to
“Manual Operation”.
Other Notes On Timer Operation
1. When cooking Automatically the cook period can be checked at any time simply
by pressing the Cook Time button.
2. When cooking Automatically the Stop time can be checked at any time by simply
pressing the Stop Time button. (This also can be altered at any time by following
step 4 above.
3. Having set a cooking period and Stop time an electronic device stores the information. The device within the timer will switch the oven on at the required start
time.
A
U
T
O
4. If a mistake is made and is not readily rectified alter the cook period to show13.23
0.00
(as per Step 3 above) then press the “ ” (see Step 7 above) and start the sequence
again.
5. After an Automatic sequence the bleeping sound could also be switched off
by pressing any of the three buttons
(
,
,
).
However the cooker cannot be re-used until the timer has been set to manual
operation, this is achieved by pressing the “ ” button (see Step 7 above).
6. If at any time the display shows three flashing zero’s 0.00. It is likely that the
electricity supply to the oven has been interrupted. Reset the timer to the correct
time of day. Food in the oven may therefore not have been cooked, before serving check
food is thoroughly cooked.
7. To give yourself more time to set each function press and hold the required function
button and at the same time press “ ” or “ ” button.
NOTE: Between the hours of 10.00p.m. and 6.00a.m. the intensity of the display reduces.
18
Electronic Timer Operation
To Set The Minute Minder
Bell Symbol
0.20
Step 1
Ensure the time of day is set correctly.
Step 2
Press and release the “ ” Button.
Within 5 seconds press and hold the “ ” button
until the required time is set, a “Bell” symbol will
light up.
This can be adjusted by pressing the “ ” button.
The timer will then revert back to the time of day.
13.23
At the end of the set time a bleeping sound will
be heard and the “Bell” symbol will flash.
This can be cancelled by pressing the “
” button.
NOTE: If necessary the Minute Minder can be cancelled before the tone sounds by
pressing the “
” button and then pressing the “ ” button until 0.00 appears in the
display window.
19
Hob
The hob 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 hob has one ultra rapide wok burner, two rapide burners, two
semi-rapide burners and two auxiliary burners which will
accommodate pans between 100mm (4”) and 230mm (9”)
diameter. All pans should be positioned centrally over the burners.
To use the hob
1.
2.
Safety
requirements
for deep fat
frying
1.
2.
Check that the electricity supply is switched on.
Push in and turn the control knob of the chosen burner
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
for
adjusting the setting.
4.
To turn off, turn the control knob fully clockwise.
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.
3.
4.
5.
How to deal with 1.
a fat fire
2.
3.
4.
Relighting the
burner
20
Never fill chip pans more than one third full with oil or fat.
Never leave oil or fat unattended during the heating or
cooling period.
Never heat fat or fry with a lid on the pan.
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.
Always keep the outside of the pan clean and free from
streaks of oil or fat.
Do not move the pan.
Turn off the hotplate burners.
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.
Leave the pan for at least 60 minutes before moving it.
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.
Griddle
Important note
The Griddle MUST ONLY to be used over the two simmer/
auxiliary burners.
A non-stick griddle is supplied for use over the two simmer
(auxiliary) burners on the right hand side of the hob. The griddle
must be positioned on the top of the pan support, with the
locating legs on the underside engaged on the pan support
fingers. The griddle MUST NOT be placed directly on top of the
simmer burners. To protect the non-stick coating never use metal
cooking utensils as they may scratch. Wooden or heat resistant
plastic utensils may be used. Under no circumstances must the
griddle be used over any other hotplate.
The griddle may be used with either or both of the simmer
burners on, depending on the food being cooked. The griddle
can be positioned with the ridged portion at the front or at the
rear.
Use of the
griddle
1: Position the griddle on the top of the pan support, with the
locating legs on the underside engaged on the pan support
fingers, above the two simmer burners.
2: Push in and turn the control knob(s) anti-clockwise to the
large flame symbol
.Press the ignition button until the
burner(s) light.
3: The controls should then be set at the small flame setting as
a gentle heat is all that is required for griddling.
4: Cook food for required time, which will depend on the type
of food being cooked.
5: To turn off, turn the control knob(s) fully clockwise to the
position O.
6: Do not remove the Griddle from the cooker whilst hot.
7: Allow the griddle plate to cool before removing and cleaning.
8: Clean the griddle plate with warm soapy water.
DO NOT PUT IN A DISHWASHER.
Caution
Do not refit the griddle plate to the hob if the glass lid is to be
lowered.
21
Warming zone
Warming Zone
22
To the rear of the wok burner is a warming zone which can
be used for a wide range non-cooking tasks associated
with the preparation of meals. It provides a gentle heat
surface and can achieve a surface temperature of 120˚C
and is specially designed for keeping coffee hot as well as
gravy, custard or other sauces. The warming zone warning
neon illuminates on the control panel if the warming zone
control is operated.
To warm plates on the warming zone, simply place your
plates on the warming zone and turn the control knob to
the ON position.
Approximate Oven Temperature
Fan Oven
GAS MARK
Conventional Oven
(It is not always
necessary to
preheat oven)
˚F
˚C
˚C
1/
2
250
120
100
1
275
140
120
2
300
150
130
3
325
160
140
4
350
180
160
5
375
190
170
6
400
200
180
7
425
220
200
8
450
230
210
9
475
240
220
23
Grilling
NEVER allow young children near the appliance when
the grill is in use as the surfaces get extremely hot.
GRILLING SHOULD NEVER BE UNDERTAKEN WITH THE
GRILL DOOR CLOSED.
DO NOT LINE THE GRILL PAN WITH ALUMINIUM FOIL.
The grill control is designed to provide variable heat control of
either left and right grill elements on together or the left hand
only, depending upon which direction the control knob is
rotated. With the control knob rotated clockwise both
elements will come on together, and with the control rotated
anti-clockwise only the left hand element will come on.
Open the grill door.
Preheat the grill at 5 setting for approximately 5 minutes.
When toasting/grilling, the grill pan is placed in either the
upper or lower runner and pushed back until it locates in the
stop. This will correctly position the pan under the grill element. Leave the control at 5 for toast, and for sealing and fast
cooking of foods. For thicker foods requiring longer cooking,
turn the switch to a lower setting after the initial sealing on
both sides at 5. The thicker the food, the lower the control
should be set.
After use, always return controls to their off position.
Note: Utensils stored in the grill compartment will get hot
when the fan oven is in use. Care should be taken when
removing them.
24
Fan Oven Cookery Notes
Oven
thermostat
When operated the oven neon will immediately come On, and will go
out when the desired temperature is reached, subsequently switching
On and Off at intervals to maintain the correct temperature. The fan
will operate continuously whilst the oven is switched On.
Note: If the oven neon does not come On when the control is turned,
check that the timer is in Manual operation.
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, pre-heating the oven
is often unnecessary. However, foods such as bread, scones
Yorkshire pudding, do benefit from being placed in a pre-heated
oven.
The charts are a guide only, giving approximate cooking temperatures
and times. To suit personal taste and requirements, it may be
necessary to increase or decrease temperatures by 10°C.
Because the fan oven cooks so efficiently, we recommend that
when cooking any recipes not designed for a fan oven, you reduce
the temperature by about 25°C and the time by about 10 minutes in
the hour. If large quantities are being cooked it will be necessary to
increase the cooking time somewhat to compensate for the extra
oven load.
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending on
the type and quantity of food being cooked.
It should be noted that at the end of a cooking period there may be
a momentary puff of steam when the oven door is opened, this will
disperse in a few seconds and is a perfectly normal characteristic of
an oven with a good door seal.
Oven Positions
Since the distribution of heat in the fan oven is very even, most
foods will cook satisfactorily on any shelf position, but the shelves
should be evenly spaced:
To ensure even circulation do not use meat pans larger than 390 x
300mm (15ins x 12ins) and baking trays no larger than 330 x
255mm (13ins x 10ins), these should be positioned centrally on the
oven shelf.
– Do not fit shelves upside down.
– Never use more than 3 shelves in the oven as air circulation will be
restricted.
– Food or cooking utensils should not be placed on the floor of the
oven.
To avoid unnecessary cleaning, rod shelves which are not in use
should be removed from the oven.
25
Fan Oven Cookery Notes
Temperature
and
Time
When all three shelves are used to cook large quantities of food for
for home freezing or parties, it may be necessary to increase the
cooking times given in the charts by a few minutes, to allow for the
loss of heat due to the extra time taken to load the oven, and the
larger mass of food. Baking trays should allow an equal gap on all
sides of the oven.
To prepare
Meat and
Poultry for
Roasting in
your
Fan Oven
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has
been stored in a refrigerator should be allowed to come to room
temperature before cooking, and frozen meat or poultry must
be completely defrosted before placing in the oven.
(b) The weight of any stuffing used should be added before
calculating the cooking time.
(c) Place meat/poultry in the main oven meat pan supplied with your
cooker. Small joints weighing less than 1.75kg (31/2 lbs) should be
roasted in a smaller meat pan/tin – or they may be ‘pot roasted’
- a small joint or a large meat pan causes unnecessary oven
splashing and evaporation of meat juices.
(d) Additional fat should not be added, except for veal, very lean
meat or poultry which can either be ‘larded’ with fat bacon or
brushed very sparingly with cooking oil or melted fat.
(e) Beef, lamb, mutton and poultry may be dusted lightly with
seasoned flour to give a crisp outer surface. The skin of duck and
goose should be pricked to release excess fat during cooking, and
the rind of pork should be scored, brushed lightly with oil, and
rubbed with salt to give crisp crackling.
(f) Meat and poultry wrapped in, or covered with a tent of
aluminium foil will be juicy and tender. Roasting bags offer the
same advantages. Always follow the manufacturer’s pack
instructions, and remember to reduce the temperatures given
for conventional ovens by approximately 25°C and the time by
approximately 10 minutes per hour.
(g) Potatoes for roasting only require to be brushed with cooking
oil or melted fat.
(h) It is not necessary to baste when roasting in an electric oven
and stock or liquid should not be added to the meat pan since
this only causes unnecessary soiling, steam and condensation.
Frozen Meat
and Poultry
Joints of meat and whole birds should be defrosted slowly,
preferably in a domestic refrigerator (allowing 5-6 hours per 450g, 1
lb), or at room temperature (allowing 2-3 hours per 450g, 1 lb).
Frozen meat or poultry must be completely defrosted before placing
in the oven.
It is essential to wash thoroughly and cook meat and poultry
immediately after defrosting.
26
Fan Oven temperature chart Baking
Food
Pre-heat
Temperature
˚C
Time
Scones
yes
210 - 220
9-12 min.
approx
Small cakes
yes
170 - 180
15-20 min.
approx
Victoria
sandwich
yes
160 - 170
20-25 min.
approx
Sponge sandwich
(fatless)
yes
170 - 190
15-20 min.
approx
Swiss roll
yes
180 - 200
12-15 min.
approx
Semi-rich fruit
cakes
yes
140 - 150
11/4 -11/2 hrs
approx
Rich fruit cakes
yes
130 - 140
Depending on
size
Shortcrust pastry
yes
190 - 200
Depending on
size
Puff pastry
yes
190 - 200
Depending on
size
Yorkshire
pudding
yes
180 - 190
40-50 min.
approx
Individual yorkshire puddings
yes
190 - 200
20-25 min.
approx
Milk pudding
yes
130 - 140
11/2 -2 hrs
approx
Baked custard
yes
140 - 150
35-45 min.
approx
Bread
yes
200 - 210
30-35 min.
approx
Meringues
yes
70 - 90
3-4 hrs
approx
Note: If soft tub margarine is used for cake making we would recommend using the all in one
method and to reduce the temperature by 10˚C.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
27
Fan Oven temperature chart Meat
Meat
Pre-heat
Beef
no
Temperature
˚C
160 -180
Lamb
no
160 - 180
20-30 mins per 450g
(1lb) + 25 mins extra
Pork
no
160 - 180
25-30 mins per 450g
(1lb) + 25 mins extra
Veal
no
160 - 170
25-30 mins per 450g
(1lb) + 25 mins extra
Chicken/Turkey
up to 4kg (6lb)
no
160 - 180
19-20 mins per 450g
(1lb) + 20 mins extra
Turkey 4 to 5.5kg
(8 to 12 lbs)
no
150 - 160
or 150
12-14 mins per 450g
(1lb) + 12 mins extra.
For every 450g (1lb)
over 5.5g (12lbs)
allow 10 mins per
450g (1lb) and roast
at 150˚C
casserole, stews
no
140 - 150
11/2 - 2 hrs
Time
20-25 mins per 450g
(1lb) + 20 mins extra
If using aluminium foil, never:
1. Allow foil to touch the sides of the oven.
2. Cover the oven interior with foil.
3. Cover shelves with foil.
The most accurate method of testing the readiness of joints of meat or whole
poultry is to insert a meat thermometer into the thickest part of a joint, or the
thickest part of poultry thighs, during the cooking period. the meat
thermometer will indicate when the required internal temperature has been
reached.
Beef -
28
Rare:
Medium:
Well done:
60˚C
70˚C
75˚C
Lamb:
Pork:
Veal:
80˚C
90˚C
75˚C
Poultry: 90˚C
Conventional Oven Cookery
Notes
The charts are a guide only, giving approximate cooking temperatures
and times. To suit personal taste and requirements, it may be
necessary to increase or decrease temperatures by 10°C.
The oven is fitted with ‘Cookclean’ liners and two rod shelves.
The oven is heated by two tubular sheathed elements located
behind the removable sides. The heating of the oven is achieved by
turning the control knob clockwise to the required temperature as
recommended in the temperature charts. The oven neon will
immediately come on and will automatically go off and on during
cooking as the oven thermostat maintains the correct temperature.
It should be noted that at the end of a cooking period there may be
a momentary puff of steam when the oven door is opened. This will
disperse in a few seconds and is a perfectly normal characteristic of
an oven with a good door seal.
The correct positioning of food is indicated on the temperature
charts.
To prepare
meat
for roasting
in
your electric
oven
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc.,
and weigh it. Meat which has been stored in a refrigerator, should
be allowed to come to room temperature for approximately 30
minutes before cooking, and similarly meat stored in a freezer
must be completely thawed beforehand. Beef, lamb and mutton
may be lightly floured, but pork should have the rind scored
brushed over lightly with olive, oil, and sprinkled with salt - this
gives a crisp crackling.
Place joint in meat pan (small joints weighing less than 1.5kg (3lbs)
should be roasted in a small pan/meat tin, or they may be ‘pot
roasted’ - a small joint in a large meat pan causes unnecessary
oven splashing). Additional fat should not be used, except for veal,
very lean meat, poultry, which can either be ‘larded’ with fat bacon
or brushed over very sparingly with melted fat/cooking oil. When
potatoes are to be roasted round the joint, they only require to be
coated in melted fat/cooking oil. It is not necessary to baste, when
roasting in an electric oven, and liquid/stock should not be added to
the meat pan.
For optimum cooking performance, there must be clearance
between meat pan and oven sides. The oven pan must be placed
length ways in the oven to allow for air circulation.
29
Conventional Oven Cookery
Notes
Times and
Temperatures
for roasting
The secret of succulent, tender meat, is not to roast it too quickly
at too high a temperature. Best results are obtained when roasting
is carried out at a low temperature. When a lower temperature is
used, joint loses less weight, is more tender (too high a temperature
causes meat to be tough and dry), and the splashing of fat onto
oven interior is reduced to a minimum. When a complete meal is
being cooked in the oven, cooking time may need to be increased,
and temperature may need to be raised for approximately the last
30 minutes of the cooking period (for instance when cooking
Yorkshire pudding to serve with roast beef). The suggested times
and temperatures given below should be used as a guide, but may
vary according to:1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
(a) A short thick joint requires a longer cooking period than a
long thin joint.
(b) A small joint under 1.5kg (3lbs) takes longer per 450g
(1lb) cook in the time given for ‘minutes’ per 450g (1lb)
without the ‘minutes’ over added.
(c) Boned/rolled and stuffed joints take longer to cook through
than those with a bone. The weight of stuffing should be
added to the oven ready weight of meat/poultry to calculate
roasting times.
30
Conventional Oven
Temperature Chart
Meat
Food
Pre- Temperature and Time
heat
Beef
Yes
190/200oC approx. 25-30 minutes
per 450g (1lb) + 25 minutes over
Lamb/Mutton
Yes
190/200oC approx. 25-30 minutes
per 450g (1lb) + 25 minutes over
Pork
Yes
190/200oC approx. 30-35 minutes
per 450g (1lb) + 30 minutes over
Veal
Yes
190/200oC approx. 25-35 minutes
per 450g (1lb) + 30 minutes over
Poultry/Game
Turkey
Yes
190/200oC approx. 20-25 minutes
per 450g (1lb) + 20 minutes over
up to 5.5kg (12lb) allow 22 minutes
per 450g (1lb) at 190oC
e.g. 5kg (11lb) = 242 minutes
Position in oven
In meat pan on
runner 2 from bottom
of oven
over 5.5kg (12lb) allow 16 minutes
per 450g (1lb) at 180oC
e.g. 10kg (22lb) = 352 minutes
Casserole Cooking
Yes
140/160oC according to quantity
Centre on floor
of oven
If using the aluminium foil:
1. Never allow foil to touch the grill element.
2. Never line the floor of the oven with foil.
3. Never cover shelf with foil.
4. Remember it is important to increase the cooking time by one
third.
31
Conventional Oven
Temperature Chart
Baking
Food
Scones
Small Cakes
Victoria
Sandwich
Preheat
Yes
Yes
Temperature and Time
220/230oC 9-12 minutes
190/200oC approx 20-25 minutes
180/190oC
61/2-7" tins. approx 20 minutes
8-81/2" tins approx. 30 minutes
190/200oC 7" tins 15-20 minutes
Position in oven
Runners 1 and 4
from bottom of oven
Runners 1 and 4
from bottom of oven
Runner 1 and 4
from bottom of oven
Sponge Sandwich
(fatless)
Yes
Semi-rich Cake
(large)
Yes
170/180oC 61/2-7" tins 11/4-11/2 hrs.
8-9" tins 2-21/2 hours
Runner 3 from
bottom of oven
Christmas Cake
Yes
140/150oC according to size and
richness of mixture
Runner 3 from
bottom of oven
Shortcrust Pastry
(Plate Tarts)
Puff Pastry
Yes
200/210oC 45-50 minutes
Runners 2 and 5
from bottom of oven
Yorkshire Pudding
Individual Yorkshire
Puddings
Yes
Milk Puddings
Baked Egg Custard
Yes
150/160oC 2-21/2 hrs
150/160oC 40-50 minutes
Bread (full oven)
Bread (single loaf)
Yes
230oC for 50-60
minutes 230oC for 4550 minutes
Meringues
Yes
100/110oC Large 31/2-41/2 hrs
Small 21/2-3 hrs
approx. 220 C
o
210/220oC 40-45 minutes
Runner 5 from
bottom of oven
210/220 C approx. 20 minutes
o
Runner 2 from
bottom of oven
Reducing to Runners 1 and 4
from bottom of oven
210/220oC
after first
10 minutes
Runner 1 from
bottom of oven
Note: When using two shelf positions at the same time (e.g. to bake two
plate tarts, full oven of bread etc.) tins should be interchanged half way
through the cooking period. When baking two trays of scones, small cakes,
at the same time, the lower tray may require to be baked for a few minutes
longer than the top tray. If soft tub margarine is used for cake making,
temperatures recommended by the manufacturers should be followed.
Temperatures recommended in this chart refer to cakes made with block
margarine or butter only.
32
Slow Cook / Warming Oven
To use the
slow cook /
warming oven.
The lower right hand electric oven provides gentle heat suitable for slow
cooking, keeping food warm or warming plates. It is necessary to preheat
the oven if it is to be used for keeping food warm.
Keeping food
warm.
Turn control clockwise to the ON position and allow to preheat for 20
minutes before placing food in the oven. If food is to be kept moist then
it is important to cover the dishes and plates to prevent the food from
drying out. This can be done using aluminium foil if the dish does not
have a lid. DO NOT use clingfilm as it cannot withstand the heat produced
in the oven. Some foods are best left uncovered if you wish to keep the
food dry and crisp. Do not add gravy to plated meals until serving. Carved
meat should be placed on one plate and covered, adding just a
tablespoon of gravy to keep it moist. When keeping plated meals warm it
is recommended that the food is placed on hot rather than cold plates.
Slow cooking has always been the best way to prepare a nutritious hot
meal with the minimum of preparation and maximum time away from the
kitchen.
Slow Cooking
Simply turn the slow cooker control clockwise to the ON position. The
neon will illuminate and preheat for 20 minutes. Always put the prepared
cooking pot centrally on the base of the oven. Follow the following
guidelines for best results.
1. Cooking time will vary depending on the size and shape of meat
or poultry.
2. The maximum capacity of ovenproof dish should be no more than
2.5 litres (4.5 pints). NOTE: The more you fill the dish / pot the
longer it will take to cook.
3. Always bring soups, casseroles and liquids to the boil before putting
in the oven and for best results and to give more colour to meat or
poultry, fry the meat to brown and add to stock which is hot.
4. All meat or poultry recipes need a minimum of 5 hours to cook.
5. Make sure all frozen ingredients are well thawed out. Always ensure
frozen poultry has thoroughly defrosted in a refrigerator and all ice
crystals have melted.
6. Cut root vegetables into small pieces, as they take longer to cook
than meat. If possible they should be gently sauteed for 2 - 3
minutes before slow cooking.
7. Ensure that root vegetables are always put at the bottom of the pot
and immersed in the cooking liquid.
8. A meat thermometer should be used when cooking pork joints and
poultry. The internal temperature of the food should reach at least
88˚C.
9. Stuffed meat or stuffed poultry are unsuitable for slow cooking.
10. Cover casseroles with foil or a lid to prevent loss of moisture.
11. Adjust seasonings and thickenings at the end of the cooking time.
12. Egg and fish dishes need only 1 - 5 hours cooking and should be
include in day cooking sessions, when they can be observed from
time to time.
13. Dried red kidney beans must be boiled for a minimum of 10
minutes after soaking before inclusion in any dishes.
Warming plates. The slow cook / warming oven can also be used for warming plates. Place
plates on the base of the oven.
China plates and serving dishes should be placed in the oven before it is
switched on, otherwise the sudden change in temperature may result in
damage.
33
Care and Cleaning
In the interests of both safety and hygiene your Belling cookcenter
needs to be kept clean. A build up of grease or fat from cooking could
cause a fire hazard.
WARNING ! For your own safety always switch off your
cooker at the main switch and allow to cool before cleaning.
Never use excessive amounts of water to clean your cooker, and
remember that your cooker is heavy. Take care when pulling it out for
access.
Clean the cooker regularly and wipe 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.
Cooker Finish
Cleaning Method
Vitreous Enamel
Hotplate, pan
supports, burner ring
discs, meat tin,
grill pan, oven base,
inside of oven & grill
door, grill
compartment.
Cloth rung out in hot 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 Development Council.
Paint
Side trims, plinth,
fascia trims.
Aluminium
Burner bodies.
Wash with a cloth rung out in hot soapy water only.
DO NOT USE ABRASIVES.
NOTE: Care must be taken to prevent cleaning materials, water,
or dirt, from entering and blocking the burner ring ports.
Chromium Plating
Oven shelves, grill
Wipe with a cloth rung out in hot soapy water.
pan grid, grill pan
A fine steel wool soap pad or a chrome or stainless steel cleaner
handle support.
may be used.
Stainless Steel
34
Use a cloth wrung out in warm soapy water. Alternatively use a
propriety stainless steel cleaner obtainable from household stores
or Belling Spares Department, call 01709 579907 and quote
Belling 005.
Care and Cleaning
Grill and Ovens
Rod shelves and enamel parts of the oven or grill can be cleaned using
household cream cleaner with a nylon pad or sponge. Heavier soiling
may require the use of a proprietary oven cleaner or steel wool pad,
but do not allow these to contact either the ‘Cookclean’ enamel or
any of the door seals or plastic parts of the cooker.
Only use oven cleaners which carry the Vitreous Enamel
Development Council’s Approvals symbol, and always
follow the manufacturers instructions for use.
‘Cookclean’
Panels
The oven and grill side runners, and the fan oven back panel, are
coated with a special ‘Cookclean’ enamel which will absorb and
gradually vapourise any splashes which occur during cooking. The
surface coating, which can be recognised by its matt finish, may be
damaged by using aerosol oven cleaners, oven pads, detergents or
scouring powders, and their use is not recommended.
Any particularly heavy soiling or splashing may indicate the cooking
temperature has been too high, or that excess fat or water has been
used when roasting. It can be removed by ‘blotting’ the surface with
a paper towel or soft sponge, or by running the oven empty at maximum setting for about 2 hours.
Whilst normal cleaning can be carried out with these panels in place,
they can be removed for cleaning manually, or for cleaning the rest of
the oven interior. First, remove the oven shelves. The panels can then
be removed by undoing the fixing screws.
To clean these ‘Cookclean’ panels by hand, scrub them with a nylon
pad or brush, using warm soapy water. Rinse in cold water and ‘blot’
them dry with a paper towel or sponge. Do not rub the surface too
dry as this can damage the ‘Cookclean’ finish. After cleaning, replace
the panels immediately and run the oven at maximum setting for
about 30 minutes to prevent deterioration of the enamel.
Plastic
Grill pan handle,
Control knobs
Wipe with a cloth wrung out in hot soapy water.
Griddle
Wash with a cloth rung out in hot soapy water. For stubborn stains
use a non-stick pad carefully. Ensure both sides are rinsed and dried
thoroughly. DO NOT put in a dishwasher.
Replacement of WARNING: ISOLATE COOKER FROM SUPPLY BEFORE REPLACING
LAMP.
Oven Lamps
Open the oven door and remove the rod shelves. Use a thick cloth to
grip the light glass dome, unscrew anti-clockwise and lift out. Reach
into the aperture with thick cloth, and unscrew the faulty lamp anticlockwise (15W 300˚C SES). Fit replacement lamp, refit glass lens.
The oven lamp is not covered by the guarantee.
A new lamp may be obtained from our Parts Department by calling:01709 579907.
35
Is there Something Wrong
with your Cooker?
Fault finding
guide
Before contacting your Belling Service Centre/Installer, check the
problem guide below; there may be nothing wrong with your cooker.
Problem
Check
Nothing works.
Is the main cooker wall switch turned on?
Is the timer display blank?
If the timer is not working it is likely that there is no electricity
supply to your cooker.
Fan oven does not
work. Grill and
conventional oven
work.
Ensure timer is set to manual:
Refer to the ‘Know Your Timer’ instructions.
Grill does not
work. Main
Oven Works.
Operating the cooker under the following conditions may cause
a safety device to operate.
(a) grilling with the grill door shut.
(b) grilling for an excessively long period at a maximum setting.
Switch off the appliance and allow the cooker to cool for
approximately 30 minutes. Switch the cooker back on again and
check that the grill is now operating correctly
Grill keeps turning
on and off
When the grill control is operated at a setting less than '5' this
is normal regulator operation, not a fault
Cannot set an
"Auto Cook"
programme /
Cannot get the
timer to turn the
oven on and off at
the required times.
Remember: " Cook Time " is the actual length of time for which the
timer will switch the oven on as part of an " Auto Cooking "
programme.
Timer sounds
continually
Return minute minder to off
Hotplate burner
failing to ignite
Ensure the burner cap and rings are seated correctly.
Ensure holes in the burner ring are not blocked.
Ensure that there is gas coming from the burner. If not check gas is
turned on and glass lid is fully upright.
Ensure that there is a spark at the burner, a clicking noise should be
heard. If not check cooker is switched on.
Replacement of
Oven Lamps
The oven lamp is not covered by the guarantee. The part is easily
changed - see the section on Oven Lamp Replacement.
A new lamp may be obtained from our Parts Department by
calling:- 01709 579907
36
Is there Something Wrong
with your Cooker?
Cooking results not satisfactory?
Problem
Grilling
Uneven cooking
front and back
Ensure that the grill pan is positioned centrally below the grill
element.
Fat splattering
Ensure that the grill is not set too high.
Baking General
Uneven rising of
cakes
Check
Ensure that the oven shelves are level by using a spirit level on the
rod shelf and adjusting the wheels/feet. The oven should be checked
both left to right and front to back.
Sinking of cakes
The following may cause cakes to sink:
1. Preheating of fan ovens.
2. Cooking at too high a temperature.
3. Using normal creaming method with soft margarine.
(Use the all-in-one method).
Over/Under cooking
Fast/Slow cooking
Refer to the cooking times and temperatures given in the
cook book provided, however, it may be necessary to increase or
decrease temperature by 10˚C to suit personal taste.
Do not use oven/meat tins greater than 56mm (21/4") in height.
37
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
Low Voltage Equipment
72/23/EEC
93/68/EEC
Electromagnetic Compatibility
89/336/EEC
92/31/EEC
93/68/EEC
THIS APPLIANCE MUST BE INSTALLED IN ACCORDANCE WITH THE RULES IN
FORCE, AND USED ONLY IN A SUFFICIENTLY VENTILATED SPACE. CONSULT
INSTRUCTIONS BEFORE INSTALLATION AND USE OF THIS APPLIANCE.
38
Notes
39
Service
Calling for
Service
Please consult your retailer in the first instance. If you experience
difficulty contact Belling Appliances, After Sales Division.
Remember that you may be charged for the visit (even during the
guarantee period) if nothing is found to be wrong with the appliance, so
always check the instructions to make sure that you have not missed
anything.
Belling Appliances After Sales Division (Service)
Tel: 08457 454540 (all calls will be charged at local rate)
Before contacting a service agent, please note the following details
about your cooker:
Model Number ____________________________________________
Serial Number_____________________________________________
Date of Purchase __________________________________________
Also note your Postcode ___________________________________
In order to provide a complete service history for your Belling appliance,
please ask the service engineer to record the appropriate details in the
chart below.
Date
Nature of Fault
PRINTED BY SIMLEX . FOUR ASHES, WOLVERHAMPTON
Parts Replaced or Repaired
October 2002
Authorised Stamp
or Signature
Part No 4666200039-01
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