Belling | DF951 | Owner Manual | Belling DF951 Freestanding Range Cooker Owner Manual

Belling DF951 Freestanding Range Cooker Owner Manual
100cm Dual Fuel Range Cooker
Gas hob with electric ovens
INSTALLATION AND USER INSTRUCTIONS
Model: DF951
You must read these instructions prior to using the
appliance and retain them for future reference.
IMPORTANT NOTICE
Please note the cooling fan fitted to this appliance is an integral part of its safety
and functionality.
When the appliance is installed care must be taken that the cooling fans performance is not impeded by any objects coming into contact with it. (Installation
pipes, leads etc)
Care must also be taken that there is sufficient air flow at the rear of the appliance
for the cooling fan to run at its optimum efficiency. (Particularly Built In appliances)
See clearance dimensions in the installation section of the booklet.
During use the Appliance must never be disconnected from the Mains supply as
this will seriously affect the safety and performance of the appliance, particularly
in relation to surface temperatures becoming hot and gas operated parts not working efficiently.
The cooling fan is designed to run on after the control knob has been switched off
to keep the front of the appliance and the controls cool until the appliance has naturally cooled itself.
Contents
User’s Section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 - 27
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Be Safe - Not Sorry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Storage Compartment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Using the Minute Minder / Clock (if fitted). . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Using the Hob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
The Fold Down Lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Using the Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Care & cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 - 35
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Belling Customer Care . . . . . . . . . . . . . . . . . . . . . . . . . . . Back cover
Please keep this handbook for future reference, or for anyone else
who may use the appliance.
1
Introduction
Thank you for choosing a
British built appliance by
Belling
notice a smell and some smoke.
Your new appliance is designed to be
installed free-standing or flush to base
units.
We hope the following information
will help you to quickly familiarise
yourself with the features of the
appliance, and to use it successfully
and safely.
Gas & Electrical connection
Please refer to installation instructions
for the Gas & Electrical Safety Regulations
and the Ventilation Requirements.
Our policy is one of constant
development and improvement. Strict
accuracy of illustrations and specifications
is not guaranteed. Modification to
design and materials may be necessary
subsequent to publication.
In your own interest, and that of safety,
it is the law that all gas appliances be
installed by competent persons who
will ensure that the installation is in
accordance with current regulations:
This appliance must be installed in
accordance with the regulations in
force, and only in a well ventilated
space. Read the instructions before
installing or using this appliance.
“The Gas Safety (Installation & Use)
Regulations”, & the “The Gas Safety
(Installation & Use) (Amendment)
Regulations”.
Failure to comply with these
Regulations is a criminal offense.
Corgi registered installers undertake to
work to satisfactory standards.
Your 1st Year Guarantee
To fulfil the conditions of your guarantee,
this appliance must be correctly
installed and operated, in accordance
with these instructions, and only be
used for normal domestic purposes.
Disconnection of gas and electric
appliances should always be carried
out by competent persons.
Warning: This appliance must be
earthed.
Please note that the guarantee, and
Service availability, only apply to the
UK.
Before using the appliance for
the first time, remove any protective
polythene film and wash the oven
shelves and furniture in hot soapy
water, to remove their protective
coating of oil. Even so, when you first
turn on the oven or grill you may
2
Introduction
Moving the cooker
If the ignition fails
Do not attempt to move the cooker by
pulling on the doors or handles. Open
the door and grasp the frame of the
cooker, taking care that the door does
not shut on your fingers.
If there is no spark, check that the
electricity supply is switched on at
the socket.
Check there is a spark when the
ignition button is depressed.
Check that the gas supply is
switched on.
Take care to avoid damage to soft or
uneven floor coverings when moving
the appliance. Some cushioned vinyl
floor coverings may not be designed
to withstand sliding appliances without
marking or damage.
Environmental Protection
We are committed to protecting the
environment
and
operate
an
Environmental Management System
which complies with BS EN ISO
14001.
Stability device
If the cooker is to be fitted with a
flexible inlet connection, a stability
bracket should also be fitted to engage
in the back of the cooker. Make sure
this is re-engaged whenever you move
the cooker for cleaning.
Disposal of packaging
•
All our packaging materials are
recyclable and environmentally
friendly.
•
Please help us to protect our
environment by disposing of all
packaging in an environmentally
friendly manner.
•
Please contact your local authority
for the nearest recycling centre.
Ventilation
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.
Caution: Packaging materials can
pose a risk of suffocation - keep away
from children.
The Gas Consumer Council (GCC) is
an independent organisation which
protects the interests of gas users. If
you need advice, you will find the
telephone number is your local
telephone directory under Gas.
3
Be Safe - Not Sorry
When cooking heavy items - eg;
turkeys - do not pull the oven shelf
out with the item still on the shelf.
When you are cooking, keep
children away from the vicinity
of appliance.
Do not use aluminium foil to cover
the grill pan, or put items wrapped
in foil under the grill as this creates
a fire hazard. The high reflectivity
can also damage the element.
This product is designed as a domestic
cooking appliance for the preparation
and cooking of domestic food
products, and should not be used for
any other purpose.
Remove all packaging from the
appliance before using for the
first time.
Use oven gloves when removing
hot food / dishes from the oven or
grill. The oven / grill and utensils
will be very hot when in use.
Make sure you read and understand the instructions before using
the appliance.
Do not use foil on oven shelves or
allow it to block the oven flue, as
this creates a fire hazard, and
prevents heat circulation.
Keep electrical leads short so they
do not drape over the appliance
or the edge of the worktop.
If the cooker has a storage
compartment below the oven,
this should only be used to store
oven furniture. Do not store any
flammable materials in this
compartment.
Keep all flammable materials (such
as curtains and furnishings) away
from the appliance.
Parts of the appliance may be hot
during or immediately after use.
Care should be taken to avoid
touching heating elements inside
the oven. Allow sufficient time for
the appliance to cool after switching off.
All installation, servicing and maintenance work should be carried out
by a competent person who will
comply with current Regulations,
Standards and Requirements.
As with all gas appliances, it is
recommended that your appliance
is serviced regularly.
Do not drape tea towels over
the flue vents or door handles, as
this creates a fire hazard.
When you have finished
cooking check that all controls
are in the off position.
When opening the appliance
door, take care to avoid skin
contact with any steam which may
escape from the cooking.
Never use the appliance for
heating a room.
4
Storage Compartment
Your appliance has a generous
storage compartment, located beneath
the right-hand side oven.
The storage compartment should only
be used to store oven furniture.
Baking trays and roasting tins may be
stored in the compartment.
Do not
wooden
as they
from the
store items with plastic or
handles in the compartment,
may be damaged by heat
oven.
Do not store flammable liquids, even
when cold, in the storage compartment,
as they may catch fire. Do not store
flammable items - ie; chip pans.
Do not store food / canned items in
the storage compartment. Do not
use the compartment as a food
warming facility.
5
Minute Minder - models with green clock display
Initial display
Setting the minute minder
1. Press and release the Function
button to change the display from
clock
to minute minder - the
Minute Minder LED will flash (top
right hand side)..
Minute
Minder
Clock
Adjust
2. Use the plus and minus buttons to
set the length of time before the
alarm tone will sound.
The maximum period which may
be set is 23 hours 59 minutes.
The digital timer enables you to set the
time of day (24 hour clock) and the
minute minder alarm.
During countdown, the minute
minder has priority on the display,
which will show (in hours / minutes) the time remaining.
Setting the “Time of Day”
1. Switch on the electricity supply to
the appliance.
When countdown is complete, the
tone will sound for 2 minutes, or it
can be reset with one touch of
any button.
The clock adjust LED will flash
(bottom, right hand side).
2. Set the time of day with the plus
and minus buttons.
To cancel the minute minder,
press the function button and run down
the set time with the minus button.
4. The time will be set 5 seconds after
the last plus or minus operation,
the LED will stop flashing and
remain illuminated.
The display will revert to show the
time of day, and the minute minder
will not sound.
Changing the time of day
1. Press the function button twice.
2. Set the time of day with the plus
and minus buttons.
3. The time will be set 5 seconds after
the last plus or minus operation,
the LED will stop flashing and
remain illuminated
6
Minute Minder - models with red clock display
Initial display
first tone, then release the minus button
and press again to listen to the second
tone, etc.
Releasing the minus button after a tone
has sounded will automatically select
that tone.
Setting the minute minder
1. Press and release the plus button, to
change the display from clock to
minute minder - the bell symbol will
light.
The digital timer enables you to set the
time of day (24 hour clock) and the
minute minder alarm.
2. Use the plus and minus buttons to
set the length of time before the
alarm tone will sound. The display
will increase / decrease in units of
10 seconds up to 99 minutes, 50
seconds, and in units of 1 minute
from 1 hour 40 minutes upwards.
The maximum period which may be
set is 10 hours.
Setting the time of day
Press the Plus and Minus buttons
together for a few seconds and
release.
Set the time of day using the Plus and
Minus buttons. Press once for single
digit increase, press and hold for
rapid increase..
Once the time of day has been set
wait approx 10 seconds until the ‘’
stops flashing.
Use the appliance as normal.
The display format will change after
99 minutes and 50 seconds to 1 hour
and 40 minutes.
During countdown, the minute minder
has priority on the display, which will
show (in minutes : seconds, or hours :
minutes) the time remaining.
Changing the time of day
1. Press the function button once.
2. Set the time of day, using the plus
and minus buttons.
When countdown is complete, the
tome will sound for 7 minutes, or it can
be reset with one touch of any button.
3. The time will be set 7 seconds after
the last plus or minus operation.
To cancel the minute minder at
any time.
Alarm tones
After setting the time of day, you can
select one of three alarm tones.
Run down the set time with the minus
button. The display will show the time
of day
Press the minus button to listen to the
8
Using the Hob
Ignition
Pans
Push in and turn the selected control
knob anticlockwise to the large flame
symbol and press the ignition switch (if
fitted) until the burner lights. Turn the
control knob to the required setting.
For optimum safety and performance,
we recommend the use of flat bottomed
pans with a base diameter of minimum
100mm (4”) and maximum 250mm
(10”).
Avoid using old misshapen pans or
any pan which is unstable when
placed on a flat surface.
Turn pan handles to a safe position
so they are out of reach of children,
not overhanging the appliance and
cannot be caught accidentally.
Adjust the burner flame so that it does
not extend over the pan base.
Position pans over the centre of the
burners, resting on the pan supports.
If positioned off centre, smaller pans
may be unstable.
To turn off, push in the control knob
and turn clockwise until the dot on the
control knob is below the line on the
facia panel.
To simmer
The simmer position is marked by the
small flame symbol.
When cooking with fat or oil, never
leave unattended.
Once lit turn the selected control knob
anticlockwise past the large flame symbol
(full on) to the small flame symbol.
Commercial simmering aids should
not be used as they create excessive
temperatures that can damage the
surface and may cause a hazard.
You may hear a slight popping noise
when the hob burners are operating
and this is quite normal, but if anything
about the cooker appears unusual,
such as change in flame appearance,
or the operation of controls - seek
expert advice.
When you have finished
cooking check that all controls
are in the off position.
Pan supports
Make sure that you use the correct
shaped pansupport for the burner you
wish to use.
The wok burner has a different shaped
pan support to the other hot plate burners. The wok burner must only be
used with this pan support
7
Using the Hob
Hob burner guide
Burner
suitable for
Small (2)
Simmering, stewing, smaller pans
Medium (3)
General domestic use, large frying pans,
chip pans, griddle cooking
Large (1)
Boiling, frying, larger pans
Wok (1)
Wok cooking, larger pans
8
Using the Hob
The fold down lid
Caution: Glass lids may shatter
when heated. Turn off all the burners
before shutting the lid.
Any spillage should be removed from
the surface of the lid before opening.
When opening and closing the lid,
use the cooler outer sides of the lid
trim.
The lid must be opened fully, so there
is no danger of it closing while the
hob is being used.
The appliance is fitted with a switchback system, which will automatically
turn off the hot plate controls if they
are inadvertently left on as the lid is
closed.
The lid is not intended to be used as
a work surface, as it becomes hot
when any part of the cooker is in
use, and the surface may be
scratched if items with rough or sharp
surfaces are placed on it.
9
Using the Grill
Caution: Accessible parts may
be hot when the grill is used.
Young children should be kept
away.
Detachable grill pan handle
grid
To switch on the grill
Open the top oven / grill door.
Turn the grill control clockwise to the
required setting.
Important: Keep the grill door open
when the grill is on.
grill pan
handle handle position
indicators
To switch off, return the control knob to
the “off” position.
Place the handle over the edge of the
grill pan, at the narrow side edges.
Slide the handle to the centre, and
locate between the handle position
indicators.
Preheating
For best cooked results, always
preheat the grill for about 3 minutes.
The cooling fan
When the grill is switched on, you will
hear the cooling fan come on - this
keeps the fascia and control knobs of
the appliance cool during grilling
only. The fan will continue to operate
for a period after the grill control has
been switched off. Should any fault
occur with the cooling fan, the appliance will require servicing - contact
Customer Support.
The handle should be removed from
the pan during grilling, to prevent
overheating.
The handle is designed for removing /
inserting the grill pan under the grill
when grilling.
If cleaning the grill pan when it is hot,
use oven gloves to move it. Do not use
the handle to pour hot fats from the
grill pan.
Food for grilling should be positioned
centrally on the trivet.
10
Using the Grill
Using the grill
Never allow fat to build up in the grill
pan, as this creates a fire hazard.
The temperature of the grill is variable,
and can be adjusted by turning the
grill control to the required setting.
Setting 8 is high and 1 is low.
For best results, preheat the grill for
3 - 5 minutes before use.
When you have finished grilling,
check that the control knob is
returned to the “off” position.
The speed of grilling can also be
controlled by selecting a higher or
lower shelf position.
It is recommended that the high
temperature setting is used for toasting
and for cooking foods such as bacon,
sausages or steaks. Use a higher shelf
position.
Aluminium foil
Using aluminium foil to cover the grill
pan, or putting items wrapped in foil
under the grill, creates a fire hazard,
and the high reflectivity may damage
the grill element.
For thicker foods such has chops or
chicken joint pieces, the temperature
may be reduced to a lower setting.
Use a lower shelf position.
The trivet position can also be adjusted
as detailed below;
The grill trivet inside the grill pan
can be inverted to give a high or
low position, or it may be removed
altogether.
For toasting, use the highest trivet
position. The lower trivet position
is useful for grilling all types of meat
or fish.
With the grill trivet removed the
food is placed directly on the base
of the grill pan - eg; when cooking
whole fish, or browning dishes
such as cauliflower cheese.
Push the grill pan to the back of the
shelf to position it under the centre of
the grill.
11
Using the Grill
Grilling guide
Grilling times
The times given in the grilling guide
are based on a grill pre-heated at full
rate. The grilling times given are
approximate, as differences in thickness, size of portion and personal
preference will influence timing. For
optimum results when grilling, the
temperature should be varied where
required, using the full on and turn
down settings.
Grill shelf positions
Shelf positions are counted from the
top down - shelf 1 is the highest.
Food
Shelf
Position
Grill Trivet
Position
Approximate Grilling
Time (preheated grill)
Toast; 2 rounds
Toast; 3 - 4 rounds
1
1
High
High
2 - 3 mins per side
2 - 3 mins per side
Bread, buns, teacakes
2
Low
2 - 3 mins per side
Cheese on toast
1
High
6 - 7 mins
Bacon rashers
1
High
8 - 15 mins
Sausages
1
High
12 - 15 mins
Steak; rare
Steak; medium
Steak; well done
1
2
2
High
High
High
7 - 10 mins
10 - 15 mins
15 - 20 mins
Lamb chops
2
High
10 - 15 mins
Pork chops
3
High
15 - 25 mins
Gammon steaks
1
High
12 - 15 mins
Low
20 - 30 mins
Low
10 - 15 mins
Bread
Meat
Poultry
Chicken fillets
4 or 5
(depends on
thickness)
Fish
Fish fillets
4
12
Using the Ovens
Caution: Accessible parts may
be hot when the oven is used.
Young children should be kept
away.
Oven furniture
Baking trays and roasting tins
For best cooked results and even
browning, the maximum size baking
trays and roasting tins that should be
used are as follows;
Your range cooker has two electric
ovens - a left hand side conventional
oven, and a right hand side fanned
oven.
The ovens can be used
individually or together.
Baking tray
290 mm x 270 mm.
This size of baking tray will hold up to
16 small cakes.
As they are high efficiency
ovens you may notice an emission of steam when the door is
opened.
Please take care
when opening the door. We
recommend that you hold the
underneath of the oven door
handle
Roasting tin
320 mm x 270 mm.
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated, leading to uneven baking results.
Oven shelves
There are 15 shelf positions in each
oven - with ample space for batch baking or for the cooking of more ambitious meals, as well as for everyday
cooking.
The oven shelf must be positioned
towards the rear of the oven, with the
upstand facing upwards.
Position baking trays and roasting tins
on the middle of the shelves, and
leave one clear shelf position between
shelves, to allow for circulation of heat.
With careful choice of dishes / tins, it
is possible to cook a complete meal
and something for the freezer in the
oven at the same time - this is more
economical as it saves time and fuel.
Warming plates / dishes in the
oven
Use the lowest temperature setting,
and place the plates / dishes on the
bottom shelf.
Always ensure that
plates / dishes are ovenproof.
13
Using the Ovens
Cooking with a conventional
oven
Using the zones of heat
The ‘zones of heat’ are useful as several dishes requiring different temperatures may be cooked in the oven at
the same time.
The left hand side oven is a conventional oven.
To switch on, turn the oven control
knob anti-clockwise to the desired temperature setting. To switch off, return
the control knob to the “off” position.
Dishes requiring a slightly hotter temperature should be placed towards the
top of the oven, and those requiring a
lower temperature on a lower shelf
position.
Caution: The top element gets
extremely hot when in use, so take
care to avoid touching it.
Do not use the oven base as a cooking position.
Important: Never out items directly
on the base of the oven or cover with
foil, as this may cause the element to
overheat.
A complete meal may be cooked in
the oven taking advantage of the
zones of heat. By using the oven
space effectively, full use is made of
the fuel which is heating the oven.
Conventional ovens are ideal for the
cooking of foods which require slightly
different temperatures. The
temperature in the oven varies - with
the top being
slightly hotter due to
heat rising, and the base slightly cooler - and is more suited to traditional
cooking.
Preheating when using the conventional oven
The oven must be preheated for 15
minutes when cooking frozen or
chilled foods, and we recommend preheating when cooking sensitive items
such as soufflés,
batter mixes and
yeast mixtures.
Heat distribution
The temperature at the centre of the
oven corresponds with the selected
temperature setting and is slightly hotter towards the top of the oven and
slightly cooler towards the base. This
variation is known as “zones of heat”.
It should be remembered that the times
given in the cooking guide are based
on a preheated oven. If you do not
preheat, the cooking times may need
to be extended.
14
Using the Ovens
Cooking with a fanned oven
•
There is little flavour transfer in a
fanned oven, which means that
strong smelling foods can be
cooked at the same time as other
foods. For example, fish can be
cooked at the same time as a milk
pudding.
•
When batch baking foods that will
rise during cooking - eg; bread or
Yorkshire puddings - always
ensure that enough space has
been left between the shelves
used, to allow for the rise.
•
Complete meals can be cooked
together, at lower temperatures,
and more quickly, therefore saving on time and fuel.
•
When two or more shelves are in
use it may be necessary to
increase the
cooking time
slightly.
•
When roasting meats, you will
notice that fat splashing is
reduced, which is due in part to
the lower oven temperatures, and
will help to keep cleaning of the
oven to a minimum.
•
As the fanned oven cooks food at
an even temperature, there is no
need to interchange dishes partway through cooking, as with a
conventional oven.
•
The oven base can be used as a
cooking position.
The right hand side oven is a fanned
oven.
To switch on, turn the oven control
knob anti-clockwise to the desired temperature setting. To switch off, return
the control knob to the “off” position.
If you have been used to cooking with
a conventional oven, you will find that
there are a number of differences to
cooking with a fanned oven, which
will require a slightly different
approach. It is useful to remember the
following points:
•
Foods are cooked at lower
temperatures in a fanned oven
than in a conventional oven.
Please refer to the conversion
guide
on
page
18
Temperatures given in recipes and
on
packages should therefore
be reduced.
•
Cooking times will generally be
shortened by between 5 - 10 minutes per hour, than those given in
recipe books for conventional
cooking.
•
There are no zones of heat in a
fanned oven. The convection fan
at the back of the oven ensures an
even temperature throughout the
oven. This allows for batch cooking / batch baking, which is
advantageous when planning a
party, or stocking the freezer.
15
Using the Ovens
Preheating
Defrosting times
Preheating is not generally necessary
when using the fanned oven, as the
oven heats up quickly. However, we
do recommend preheating for frozen
and chilled foods.
Small or thin pieces of frozen fish or
meat, eg; fish fillets, prawns and
mince, will take approximately 1 - 2
hours.
Placing the food in a single layer will
reduce the thawing time.
When cooking sensitive such as souffles and Yorkshire puddings or, when
cooking bread, we recommend that
the oven is preheated until the neon
switches off. For all other types of
cooking a preheat is not required.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 11⁄2kg (3lb) oven ready chicken will
take approximately 5 hours, remove
the giblets as soon as possible.
Cooling and Defrosting in the
Fanned oven
Be safe
The fanned oven has a Defrost setting.
Do not defrost larger joints of
meat and poultry over 2kg (4lb)
using this method.
Do not defrost stuffed poultry
using this method.
To defrost frozen foods, turn the
oven control to the
defrost position,
place the food in the centre of the
oven and close the door.
Never place uncooked food for
defrosting next to cooked food
which is to be cooled, as this can
lead to cross contamination.
To cool foods after cooking prior to
refrigerating or freezing, turn the oven
control to the
defrost position, and
open the door.
Defrosting meat, poultry and fish
can be accelerated using this
method but make sure they are
completely thawed before
cooking thoroughly. Place meat
and poultry on a trivet in a meat
tin.
16
Using the Ovens
Traditional fruit cakes
Cooking frozen & chilled foods
It should be remembered that ovens
can vary over time, therefore cooking
times can vary, making it difficult to be
precise when baking fruit cakes.
•
When cooking frozen or chilled
foods, please follow the manufacturer’s instructions.
•
If cooking more than one tray or
item, cooking times may need to
be increased.
•
Please ensure that foods are piping hot before consumption.
•
Do not attempt to make Christmas
cakes larger than the oven can
cope with, you should allow at
least 25mm (1 inch) space
between the oven walls and the
tin.
Due to the many variations of
frozen and chilled foods, always
use the
temperature setting
stated on food packaging.
•
Always preheat the oven.
•
Always follow the temperatures
recommended in the recipe.
When using the fanned oven,
refer to the temperature conversion chart.
Never overload the tray - eg; oven
chips - should be placed onto the
baking tray in one even layer for
satisfactory cooking.
•
To protect a very rich fruit cake
during cooking, stand the cake tin
in a larger tin, or tie 2 layers of
brown paper around the tin.
Follow the cooking times given on
packaging but remember they are
only intended as a guide and do
not take individual preferences
into account.
•
Always cook frozen convenience
foods straight from the freezer,
unless
packaging advises otherwise.
It is necessary therefore, to test the
cake before removal from the oven.
Use a fine warmed skewer inserted
into the centre of the cake. If the
skewer comes out clean, then the cake
is cooked.
•
•
•
•
We recommend that the cake tin
is not stood on layers of brown
paper, as this can hinder effective
circulation of air.
•
Do not use soft tub margarine for
rich fruit cakes, unless specified in
the recipe.
•
Always use the correct size and
shape of tin for the recipe quantities.
17
Using the Ovens
Remember to place food centrally
on the oven shelf and leave at
least 1 clear shelf position
between each shelf used to allow
free circulation of heat. When
baking, do not open the door
more than absolutely necessary,
especially when baking sensitive
items such as soufflés and cakes.
Trays and shelf positions
If two trays (eg; of small cakes or
biscuits) or two items (eg; sponge
cakes) are being cooked together
in the conventional oven, remove
the top tray or item when it is
cooked and raise the lower tray or
item to the higher shelf position to
complete cooking. When using
the fanned oven, there is no need
to
interchange trays or items.
Cooked results are a matter of personal preference and may be easily adjusted by selecting different
shelf positions to those recommended in the cooking guide. If
you prefer a darker cooked result,
then select higher shelf positions.
Cooking times may need to be
adjusted slightly when shelf positions other than those recommended in the cooking guide are used.
For best results no more than 16
cakes of 5 - 6cm (2 - 21⁄2”) should
be cooked on a tray.
If cooking more than one item /
tray, cooking times may need to
be increased.
Where additional browning of the
bases is required - eg; pies and
pastries - interchange part way
through cooking. Enough space
must be left between dishes / tins
used and the oven sides, to allow
for air circulation.
When batch cooking foods that
will rise during cooking - eg;
bread - always ensure that enough
space has been left between the
oven shelves used, to allow for the
rise.
Do not line the oven shelves or the
oven base with foil as this can hinder heat
circulation and lead
to impaired cooking performance.
The shelf positions given in the
baking guide are the suggested
shelf positions only, and can be
varied accordingly to individual
preference.
Do not make larger sizes of cakes
than the oven can cope with. You
should allow at least 2.5cm (1
inch) space between the oven
walls and the tin.
18
Using the Ovens
Cooking times and temperature
settings
Please refer to the conversion guide
on page 20.
Remember that the size and type
of dish may affect cooking times.
The use of aluminium foil will
increase cooking times.
The temperature settings and times
given in the baking guides are
based on
dishes made with
block margarine. If soft tub margarine is used, it may be
necessary to reduce the temperature
setting.
Cooking times given in the baking
guide are approximate, and given
in
minutes, and can be varied according to individual preference.
The times and temperatures given
for frozen and chilled foods are
only
intended as a guide.
Please refer to manufacturer’s
instructions and the hints and tips
given in this book.
19
Fanned Oven Conversion guide
Note: This is a high efficiency oven,
therefore some adjustment will have
to be made to conventional cooking temperatures. The table shows
conventional cooking temperatures,
‘A’ efficiency fanned temperatures
and gas marks. For optimum results,
conventional temperatures need to be
converted to ‘A’ temperatures.
For example, an item which would
normally cook at a conventional temperature of 180˚C will now cook at
the ‘A’ efficiency fanned temperature
of 160˚C
Conventional Temperature
‘A’ Efficiency Fanned Oven
(˚C)
(˚C)
Gas Mark
100
100
1/4
110
110
1/4
130
120
1/2
140
130
1
150
140
2
160
150
3
180-190
160
4-5
200
170
6
220
180
7
230
190
8
250
200
9
20
Using the Ovens
Baking guide
Dish
Scones
Meringues
Cakes
Small cakes
Whisked sponge
Swiss roll
Victoria sandwich
(2 x 180mm / 7”)
Genoese sponge
Madeira (180mm / 7”)
Semi rich fruit cake
(205mm /8”)
Christmas cake
(205mm / 8”)
Dundee cake
(205mm / 8”)
Pastry
Flaky / Puff
Shortcrust
Choux
Plate tarts
(2 x 180mm / 7”)
Biscuits
Shortbread rounds
Nut brownies
Brandy snaps
Flapjacks
Ginger nuts
Recommended
temperature ˚C
Fanned
Conventional
Suggested
shelf
position
(counted from bottom up)
180
110
220
110
7 & 13
2
160
160
170
160
190
190
200
180
7 & 13
9
5
7
160
160
130
180
180
150
8
5
5
20 - 25 mins
1hr - 11⁄4 hrs
21⁄2 - 3hrs
depending on
recipe
130
150
3
depending on
recipe
21⁄2 - 3hrs
180
170
170
170
220
200
200
200
160
170
160
160
160
190
200
180
180
180
21
5
top
top
top
top
-
middle
middle
middle
middle
10
9
11
9
11
Approximate
cooking time
(preheated oven)
8 - 15
2 - 3 hrs
15
15
10
20
-
25
20
12
30
mins
mins
mins
mins
depending on
recipe and type
of filling
20
20
10
20
10
-
25
25
12
25
20
mins
mins
mins
mins
mins
Using the Ovens
Baking guide
Dish
Puddings
Rice pudding
Baked custard
Bread & butter
pudding
Fruit crumble
Miscellaneous
Yorkshire pudding
- large
- small
Toad in the hole
Bread
- 2 x 1lb loaves
- Bread rolls
Recommended
temperature ˚C
Suggested
shelf
position
Approximate
cooking time
(preheated oven)
Fanned
Conventional
130
140
140
150
170
170
6
9
9
13⁄4 - 2hrs
50 - 60 mins
45 - 1hr
170
200
9
40 mins - 1hr
180
180
180
220
220
220
11
12
11
40 - 45 mins
15 - 20 mins
40 - 45 mins
190
190
230
230
7
10
20 - 30 mins
10 - 15 mins
22
Using the Ovens
Roasting guide
Frozen poultry must be thoroughly
thawed before cooking. The time
required depends on the size of the
bird - eg; a large turkey may take up
to 48 hours to thaw.
Roasting times depend on the weight,
shape and texture of the meat, and of
course, personal preference. In order
to calculate the roasting time, weigh
the meat or
poultry, including the
stuffing, and follow the times given in
the roasting guide.
Adjust the shelf positions so the meat
or poultry will be in the centre of the
oven.
Frozen meat must be thoroughly
thawed before cooking. For large
joints, it is
advisable to thaw
overnight.
The times given in the roasting guide
are only approximate because the
size and age of the bird will influence
cooking times, as will the shape of the
joint and the proportion of bone.
Cook in oven at:
190˚C - Conventional oven
160˚C - Fanned oven
Approximate cooking time
(preheated oven)
Beef
20 minutes per 450g (1lb),
plus 20 minutes
25 minutes per 450g (1lb),
plus 25 minutes
30 minutes per 450g (1lb)
plus 30 minutes
Rare
Medium
Well done
Lamb
Medium
25 minutes per 450g (1lb)
plus 25 minutes
30 minutes per 450g (1lb)
plus 30 minutes
Well done
Pork
35 minutes per 450g (1lb)
plus 35 minutes
Poultry
20 minutes per 450g (1lb)
plus 20 minutes
23
Using the Ovens
Helpful hints for roasting
Roast turkey
When cooking stuffed meat or
poultry, calculate the cooking time
from the total weight of the meat
plus the stuffing.
Roasting turkey involves cooking two
different types of meat - the delicate
light breast meat, which must not be
allowed to dry out, and the darker leg
meat, which takes longer to cook.
Cooking joints in foil, covered
roasters, lidded casseroles, or
roasting bags will help to reduce
meat shrinkage, give a more moist
result and may reduce fat
splashing.
However, a slightly
longer cooking times will be
required, add 5 - 10 minutes per
450g (1lb) to the calculated cooking time. When using roasting
bags do not exceed the temperatures recommended by the manufacturer, and do not allow the
roasting bag to touch the sides or
top of the oven.
The turkey must be roasted long
enough for the legs to cook, so frequent basting is necessary. The breast
meat can be covered once browned.
Turkey should be roasted at
190˚C - Conventional / 160˚C Fanned for 20 minutes per 1lb plus 20 minutes - unless packaging advises otherwise.
The turkey can be open roasted,
breast side down, for half of the
cook time, and then turned over
for the remainder of the cooking
time.
Smaller joints weighing less than
1.25kg (21⁄2lb) may require 5 minutes per 450g (1lb) extra cooking time.
If the turkey is stuffed, add 5 minutes per 1lb to the cooking time.
If roasting turkey covered with foil,
add 5 minutes per 1lb to the cooking time.
Use of a trivet with the roasting tin
will reduce fat splashing during
open
roasting, and will help
to keep the oven interior clean. To
further reduce any fat splashing,
potatoes or other vegetables can
be roasted around the joint.
To test if the turkey is cooked, push a
fine skewer into the thickest part of the
thigh. If the juices run clear, the turkey
is cooked. If the juices are still pink,
the turkey will need longer cooking.
The use of a roasting tin larger
than that recommended is not
advised, as this may impair performance and lead to extended
cooking times.
24
Using the Ovens
Slow cooking
Cooking times
The benefits of slow cooking have
been recognised by cooks for centuries, and are still appreciated by
cooks today. The “S” slow setting provides the facility for extra low temperature cooking.
The cooking time varies according to
the type of food being cooked, and
experience will show how long foods
should be cooked, according to personal preference.
In general, foods should be cooked
for at least 6 hours, and may be left
up to
8 - 10 hours without spoiling, if covered. As a guide, foods
cooked using the slow cooking
method will take about three times as
long as by conventional methods.
The advantages of slow cooking are
as follows: Food can be left to cook unattended for several hours - whilst you
are at work or out for the day - or
cooked overnight.
Meat and poultry dishes should be
cooked at 160 - 190˚C for 30 minutes, and then the oven set to 120˚C Conventional / 110˚C - Fanned and
the food slow cooked for the remainder of the time. Delicate foods such as
custards and preserves can be cooked
using the low temperature setting only
throughout the cooking time.
Inexpensive cuts of meat become
deliciously tender when slow
cooked.
Slow cooking helps to produce
moist, tender “roasts” with minimal meat
shrinkage, and
reduced oven soiling.
Dishes including soups, vegetables, puddings, savoury dishes,
and preserves are also suitable for
slow cooking.
Utensils
Any oven-proof utensils may be used
for slow cooking, provided they have
a close fitting lid. To rectify a badly fitting lid, a piece of cooking foil may
be placed over the dish, underneath
the lid.
There is no topping up of steamers,
steam filled kitchens or constant
checking to do.
For convenience and to save washing
up, the most useful utensils for slow
cooking are the flameproof type,
which can be used over direct heat
and for oven cooking, and are sufficiently attractive to use as serving dishes.
25
Using the Ovens
Do not stuff poultry or rolled joints
when slow cooking, always cook
the stuffing separately.
Hints for slow cooking
ALWAYS ensure that frozen foods
- especially meat and poultry - are
thoroughly thawed before cooking.
When slow cooking, cut root vegetables into small pieces. Add a
few drops of vinegar or lemon
juice to prevent potatoes blackening.
Cover all dishes with a close fitting
lid or foil to keep foods moist and
to prevent the transfer of flavours.
Thickening agents may be added
either at the start or at the end of
the cooking period.
Casseroles and stews - prepare as
usual on the hotplate and bring to
simmering (not boiling) point, then
immediately put into a preheated
oven set for slow cooking.
Full use may be made of the oven
by cooking several dishes at the
same time.
For roasting joints of meat and
poultry, and for pot roasts, preheat the oven to 190 conventional
/ 160˚C fanned, and cook for 30
minutes before adjusting the oven
control knob to 120˚C Conventional / 110˚C - Fanned
for the remainder of the cooking
time. Always cook for a minimum of 3 hours.
When slow cooking meringues,
fruit puddings and fruit, they
should be cooked below the centre of the oven if using the conventional mode.
Sponge puddings should be covered with close fitting foil over the
basin and placed in a “bain
marie” (a dish containing sufficient water to come halfway up
the side of the pudding basin).
To brown meat and poultry,
uncover and adjust the oven control knob to 180˚C - Conventional
/ 140˚C - Fanned for the final 20
- 30 minutes of cooking.
Fruits for jams and preserves
should only be softened using the
slow setting.
They will then
require boiling on the hotplate.
Do not cook joints of meat or poultry weighing more than 2kg (41⁄2lb)
by the slow cooking method.
Important: Avoid opening the
oven door during slow cooking.
Opening the oven door regularly
can greatly increase the cooking
time, due to heat loss at low temperatures.
26
Maintenance
All models with rear lights
(If fitted)
To replace an oven light bulb
Warning: Switch off the electricity
supply to the cooker at the socket, to
avoid the risk of electric shock.
Wait until the oven is cool, then
remove the shelves.
The oven light is at the rear of the oven
cavity.
Remove the loose oven back - unscrew
the 4 securing screws (one at each corner). - Right hand side fanned oven
only.
Unscrew the lens cover (turn anticlockwise). Unscrew the bulb and replace.
Replace lens cover. - Both ovens.
Replace oven back. - Right hand side
fan oven only.
Please note that the oven light bulb is not
covered by the guarantee. Replacement
bulbs can be ordered from your local
supplier, or bought from a hardware store.
27
Cleaning
Caution: Any cleaning agent
used incorrectly may damage
the appliance.
Burner caps and heads
Always let the cooker cool
before cleaning.
Caution: Hotplate burners can be
damaged by soaking, automatic
dishwashers (or dishwasher powders
/ liquids), caustic pastes, hard
implements, coarse wire wool, and
abrasive cleaning pastes.
Important: Allow burners to cool
before cleaning.
Some cooking operations generate
considerable amount of grease, this
combined with spillage can become a
hazard if allowed to accumulate on
the appliance through lack of
cleaning. In extreme cases this may
amount to misuse of the appliance and
could invalidate your guarantee.
For the burners to work safely, the slots
in the burner head where the flames
burn need to be kept clear of deposit.
Clean with a nylon brush, rinse, and
dry thoroughly.
It is recommended that the appliance
is cleaned after open roasting
Hotplate burners may be cleaned with
a moist soapy pad, eg; “Brillo”.
Do not use caustic, corrosive or
abrasive cleaning products, products
containing bleach, coarse wire wool
or any hard implements, as they will
damage the surfaces.
Important: The burner caps and
heads must be repositioned correctly
so that they sit squarely onto the hob
as shown below.
All parts of the cooker can be safely
cleaned with a cloth wrung out in hot
soapy water.
burner cap
correct
parallel
Painted, plastic & metal finish
parts (where fitted)
burner head
& METAL DOOR PANELS , SIDE
PANELS, HANDLES & CONTROL KNOBS
PAINTED FACIA
incorrect
Only use a clean cloth wrung out in
hot soapy water.
angled
burner cap not central
incorrect
28
Cleaning
Painted, plastic, metal finish &
metal finish parts (where fitted)
Stainless steel surfaces
& PROGRAMMER BUTTONS,
PAINTED METAL DOOR & FASCIA PANELS,
SIDE PANELS, HANDLES.
WELL, OVEN SIDES, DOORS
FASCIA
CONTROL KNOBS
Vitreous Enamel Parts
& GRILL COMPARTMENT, HOB
& PAN SUPPORTS, OVEN COMPARTMENT.
TOP
SPILLAGE
FASCIA
Do not use undiluted bleach or any
products containing chlorides as they
can permanently damage the steel.
Stubborn marks may be removed
using a moistened “Brillo” pad.
The pan supports and grill pan may be
cleaned in a dishwasher, or with a
nylon brush in hot soapy water.
Extra care should be taken when cooking
food in salted water. Some foods are
corrosive eg; vinegar, fruit juices and
especially salt - they can mark or
damage stainless steel if they are left
on the surface. Wipe any spillage
immediately, taking care to avoid
burning your hands.
Chrome plated parts
&
HOB
&
Stubborn marks can be removed using
Luneta. We recommend that you
clean the whole of the stainless steel
area to maintain a uniform finish.
Supplies can be purchased from the
Customer Care Centre.
Use a mild cream cleaner - eg; “Cif”.
OVEN SHELF
HANDLES,
Only use a clean cloth wrung out
in hot soapy water, and dry with a
soft cloth.
Only use a clean cloth wrung out in
hot soapy water. Take extra care when
cleaning over symbols on fascia panels.
GRILL PAN
PANEL,
SHELF RUNNERS, GRILL PAN
RUNNERS, GRILL PAN TRIVET, GRILL
PAN HANDLE
Sharp objects can mark the surface of
stainless steel, but will become less
noticeable with time.
Use a moist soap pad, eg; “Brillo”.
Note: Oven shelf runners can be
removed for cleaning. Grasp the runners and slide out of the hanging holes
as shown.
To maintain the finish of the stainless
steel, or to remove any greasy marks,
rub the stainless steel surface sparingly
with a minimum amount of “Johnsons’
Baby Oil”.
Note: These items may also be
cleaned in a dishwasher.
Do not use cooking oils, as these may
contain salt which can damage the
stainless steel surface.
Pull out to clean
29
Cleaning
Glass parts
GLASS DOOR PANELS
Do not use abrasives or polishes as
they will scratch and damage the glass.
Use a mild cream cleaner - eg; “Cif”.
Rinse away excess cleaner and dry
with a soft cloth.
Warning: Do not operate the appliance
without the glass panel correctly fitted.
Important: the inner door glass
panel can be removed for cleaning but
it must be replaced the right way up
(so the reflective side - if fitted - faces
inwards), and pushed fully in to the
stop position. To remove the glass
panel, open the door wide, hold the
top and bottom edges and slide out.
Cast iron pansupports
After cooking allow the pansupports to cool completely
before attempting to remove or
clean.
Before cleaning, remove any excess
fat with kitchen paper.
The pansupports can be cleaned with
hot soapy water and a nylon brush. If
any food residue is left on them leave
them to soak for a few minutes in hot
soapy water before attempting to
clean it. Do not use caustic pastes,
abrasive cleaning powders, coarse
wire wool or any hard implements, as
they will damage the surface.
Do not clean in a dishwasher.
30
Installation Instructions
Ventilation Requirements
Before you start: Please read the
instructions. Planning your installation will
save you time and effort.
The room containing the appliance should
have an air supply in accordance with
BS 5440: Part 2: 1989:
• All rooms require an openable window,
or equivalent, and some rooms will
require a permanent vent as well.
• For room volumes up to 5m3 an air
vent of 100cm2 is required.
• If the room has a door that opens directly
to the outside, or the room exceeds
10m3, NO AIR VENT is required.
• For room volumes between 5m3 and
10m3 an air vent of 50cm2 is required.
• If there are other fuel burning appliances
in the same room, BS 5440: Part 2:
1989 should be consulted to determine
the air vent requirements.
• This appliance must not be installed in
a bed sitting room of less than 20m3 or
in a bathroom or shower room.
Windows and permanent vents should
therefore not be blocked or removed without
first consulting a CORGI gas installer.
Prior to installation, ensure that the local
distribution conditions (nature of the gas and
gas pressure) and the adjustment of the
appliance are compatible. The adjustment
conditions are stated on the data badge.
This appliance is not connected to a combustion
evacuation device. It shall be installed and
connected in accordance with current
installation regulation. Particular attention
shall be given to the relevant requirements
regarding ventilation.
In your own interest and that of safety, it is
the law that all gas appliances be installed
and serviced by competent persons.
CORGI registered installers undertake to
work to satisfactory standards.
Where regulations or standards have been
revised since this handbook was printed,
always use the latest edition.
In the UK the regulations and
standards are as follows:
1. Gas
Safety
Regulations
1996
(Installation and Use).
2. Building Regulations - Issued by the
Department of the Environment.
3. Building
Standards
(Scotland)
(Consolidated) - Issued by the Scottish
Development Department.
4. The current I.E.E. Wiring Regulations.
5. Electricity at Work Regulations 1989.
6. BS 6172 Installation of Domestic Gas
cooking Appliances
7. Installation & Servicing Instructions for
this appliance.
Failure to install appliances correctly is
dangerous and could lead to prosecution.
31
Installation Instructions
Cooker dimensions
Before you start, please read the
instructions. Planning your installation
will save you time and effort.
All sizes are nominal, and some
variation is to be expected. The ‘depth’
of the cooker, as given below, is to the
front of the door and excluding knobs
and handles.
Whilst every care is taken to eliminate
burrs and raw edges from this product,
please take care when handling - we
recommend the use of protective
gloves during installation.
height (adjustable)
900 - 915mm
width
1000mm
depth
600mm
Clearances
No shelf or overhang or cooker hood
shall be closer than a minimum of
650mm, but check with cooker hood
manufacturer’s recommendations.
Moving the cooker
Please note that the weight of this
appliance is approximately 83kg
(unpacked).
Take care if the
appliance needs to be lifted during
installation - always use an appropriate
method of lifting.
The cooker must have a side clearance
above hob level of 90mm up to a
height of 400mm.
This cooker may be fitted flush to
base units up to the front edge of the
side panels.
Do not attempt to move the cooker by
pulling on the doors or handles. Open
the door and grasp the frame of the
cooker, taking care that the door does
not shut on your fingers.
For models with side opening doors,
we recommend a side clearance of
60mm between the cooker and any
protruding side wall or cabinet, to
allow the door to open fully.
Take care to avoid damage to soft or
uneven floor coverings when moving
the appliance. Some cushioned vinyl
floor coverings may not be designed
to withstand sliding appliances without
marking or damage.
90
mm
90
mm
400
mm
32
650
mm
400
mm
Installation Instructions
Stability bracket
4. Fix the bracket to the floor.
Measure from floor level to
engagement edge in the back of
the cooker and add 3mm.
If the cooker is fitted with a flexible
connection, a stability bracket should
be fitted to engage in the back of the
cooker. A stability bracket can be
bought from your local supplier.
5. Assemble the underside of the top
part of the bracket to this height.
A stability bracket can be fitted as
follows:
Levelling
1. Place the cooker in position and
draw a pencil line level with the
front edge.
Place a spirit level on a baking sheet
onto an oven shelf.
The cooker is fitted with levelling feet
and locknuts at the front, and wheels
at the rear.
2. Mark the centre of the cooker to
give the centre line for the bracket.
3. Remove the cooker and mark off
450mm from the pencil line to
locate the front edge of the lower
bracket.
Adjustment of wheel height can be
made with a screwdriver through the
hexagonal hole in the front plinth.
viewed from front
cooker
gas inlet
500 mm
150
mm
250
mm
33
Installation Instructions
Connect to the electricity supply
Warning: This appliance must be
earthed.
Live
The appliance must be installed by a
competent electrician using a double
pole control unit of 30 ampere minimum
capacity with 3mm minimum contact
separation at all poles.
Neutral
Brown
1
2
Blue
3
4
5
Earth
Green / Yellow
We recommend that the appliance is
connected by a qualified electrician
who is a member of the N.I.C.E.I.C.
and who will comply with the I.E.E.
and local regulation.
Cable
clamp
1. Access to the mains terminal is
gained by opening the terminal
block cover at the rear of the
appliance (use a small flat-bladed
screwdriver).
2. Connection should be made with
6.0mm2 twin and earth cable.
3. First strip the wires, then push the
cable through the cable clamp in
the terminal block cover.
4. Connect the cable to the terminal
block and tighten the cable clamp
screw (see diagram).
5. Close the terminal box, ensuring
that the cover is engaged on the
locking tabs.
Important: ensure that you route all
mains and electrical cables well clear
of any adjacent heat source.
34
Installation Instructions
Connect to the gas supply
Commissioning
The inlet to the cooker is ⁄2” BSP
internal situated at the rear centre.
Burner aeration
Use a 900mm - 1125mm length of
flexible connector.
All burners have fixed aeration and no
adjustment is possible.
1
Ensure that all pipe work is of the
correct rating for both size and
temperature.
Pressure setting
G20 Natural Gas @ 20 mbar
Natural Gas - Flexible connections
should comply with BS 669. Parts of
the appliance likely to come into
contact with a flexible connector have
a temperature rise of less than 70˚C.
Ignition
All burners are ignited by pressing the
ignition switch on the facia. When the
burner has lit release the ignition
switch. Turn the tap to the FULL ON
position, wait a second before
pressing the ignition switch.
After installation, make sure all
connections are gas sound.
Before leaving the installation
Important: - ensure that you route
all mains and electrical cables and
flexible tubing well clear of any
adjacent heat source.
1. Place all the loose parts of the
cooker into position.
2. Show the customer how to operate
the cooker and give them this
handbook.
Thank you.
35
Technical Data
Data badge
Lower part of front frame.
Spark generator
Mains powered 7 outlet, controlled by
a single switch at the left of the fascia
to individual electrodes.
Type of gas
This appliance is factory set for use on
G20 Natural Gas @ 20mbar only as
stated on the databadge.
Gas hob
Burners have burner heads and caps
which are removable for cleaning.
Concealed electrodes to each burner
Gas Category
natural gas - I2H
Electrical ratings
Grill
Fan Oven
Stir Fan
Static Oven
Cooling Fan
Oven Lights
Maximum load
Pressure setting
G20 Natural Gas @ 20 mbar
Aeration
Fixed
Appliance class
Class 1, freestanding cooker
1700W
1600W
30W
1900W
10W
2x 25W
5290W
Countries of destination
GB - Great Britain
Electrical supply
220 - 240V ~ 50Hz
Warning: This cooker must be earthed.
Gas
Type
Hob
Burner
Nominal
Rate Qn
Grammes per hour
Butane
Propane
Injector
size
Natural
Gas
small x 2
medium x 3
large x 1
1.0kW
2.0kW
3.0kW
-
-
77
104
129
wok x 1
3.5kW
-
-
Total heat input
∑Qn 14.5kW
36
63+121
-
Belling Customer Care
In case of difficulty within the UK and Northern Ireland, please call
Belling Customer Care Centre Helpline on
0871 22 22 503
When you dial this number you will hear a recorded message and be given a
number of options. This indicates that your call has been accepted and is being
held in a queue. Calls are answered in strict rotation as our Customer Care
Representatives become available.
Enter appliance numbers here for future reference:
Model No
Serial No
Please ensure you have the above details (Model No and Serial No) to hand
when calling Belling Customer Care. They are essential to booking your call.
Stoney Lane, Prescot, Merseyside, L35 2XW
08 27258 03 © 03.2008
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