Users Guide & Installation Handbook

Transcription

1 Users Guide & Instaation Handbook Due Fue Range Cooker (Stering, Richmond & Gourmet) Gas hob with eectric ovens and gri A sizes incuded Pease read carefuy and retain for future reference

2 Introduction Thank you for buying this high quaity appiance from us We woud ike to congratuate you on choosing this cooker, and hope you find it to be an attractive and beneficia addition to your kitchen. We hope you wi enjoy many years of cooking with this appiance, whether you are cooking for yoursef, your famiy or your friends! This hard working cooker can hande many cuinary tasks, eading to ambitious and creative cooking a round. This handbook is designed to hep you through each step of owning your new cooker, from instaation, to use. Pease read through a of this guide carefuy before you start using your cooker, as we have endeavoured to answer as many questions as possibe, and provide you with as much support as we can. If, however, you shoud find something missing, or not covered, pease contact the Stoves Customer Care team who wi be ony too happy to assist you on: In addition you coud aways try the website for frequenty asked questions and more Customer Care information. In addition, you have aso been provided with a card for registering your appiance for it s one year guarantee, and a eafet for extended warranty. Our poicy is one of constant deveopment and improvement, therefore we cannot guarantee the strict accuracy of a of our iustrations and specifications - changes may have been made subsequent to pubishing.

3 Contents User s Section Introduction Specifications Before using your cooker Using the Programmer/Cock Using your hob Using the hob safey Getting started The fod down id Your gridde Tips & Hints Care & ceaning Your Gri Using the gri safey (a modes) Your gri (Stering & Gourmet modes) Your gri (Richmond modes) Genera gri information Your Top Oven (Richmond modes) Using the top oven safey Your conventiona top oven Tip & Hints Top oven guide Ceaning the top oven/gris (a modes) Your Main Oven(s) Using the main ovens safey Your mutifunction ovens (a modes) - Functions Your mutifunction oven(s) Your fanned oven(s) Fanned oven (tips & hints)

4 Contents Guides & Information Main oven guide ( a modes) Genera roasting guide Sow cook oven (Stering & Richmond) Genera baking guide Storage compartment Ceaning the main oven Teescopic sheving system Ceaning the outside of your cooker Instaation Instructions Cearances Reguations & Requirements Connecting to the eectrica suppy (except Gourmet 900DF) Connecting to the eectrica suppy (Gourmet 900DF ony) Connecting to the gas suppy Securing your appiance Technica Data Customer Care Changing ightbubs Service record Cook shop

5 Introduction 1 Your range cooker Our range cookers come in the foowing dimensions: Width: Height Depth: 70cm cm 60cm 80cm cm 60cm 90cm cm 60cm 100cm cm 60cm 110cm cm 60cm 120cm cm 60cm Pease note: The height of you appiance can ony be adjusted if it has adjustabe feet. These measurements are nomina and meant as a guide ony. The specification tabe: We have suppied a specification tabe at the front of this handbook which shows a of the products covered by this guide, pease read this carefuy as it wi identify your appiance and it s features. Pease do not worry if some of the sections in this book don t appy to you, just read thoroughy the parts which do. If you sme gas: Do not try to ight any appiance. Do not touch any eectrica switch. Ca the Gas Emergency Hepine at TRANSCO on:

6 Specifications 2 Hob burners: For ratings see Technica Data Stering Contemporary 800DF Stering Contemporary 1000DF Stering Contemporary 1100DF Richmond Traditiona 1000DF Auxiary Semi Rapid Rapid Wok Timer: LED/Programmer? LED/Min. Minder? Top oven: Gri? Top oven & Gri? 4 Top LHS Main oven: Conventiona? Fanned? 4 Top RHS Mutifunction? 4 Top LHS Sow Cook? 4 Top RHS 4 Top LHS 4 Bottom RHS 4 Top RHS 4 Top LHS 4 Bottom RHS 4 Top RHS 4 Bottom LHS 4 Bottom RHS Size? (cms) Features: Fascia cooing? Oven ights? Pristine ename interior? Cook Cean interior? Auto ignition? Storage compartment? 4 4 4

7 Specifications 3 Richmond Traditiona 1100DF Gourmet Professiona 900DF Gourmet Professiona 1100DF Hob burners: For ratings see Technica Data Auxiary Semi Rapid Rapid Wok Timer: LED/Programmer? 4 LED/Min. Minder? Top oven: Gri? Top oven & Gri? 4 Top LHS Main oven: Conventiona? Fanned? 4 Top RHS Mutifunction? 4 Bottom LHS Sow Cook? 4 Bottom RHS 4 Top RHS 4 4 LHS Size? (cms) Features: Fascia cooing? Oven ights? Pristine ename interior? Cook Cean interior? Auto ignition? Storage compartment?

8 Before Using Your Cooker 4! Before using this appiance pease make sure that you have removed a packaging and wrapping. Some of the furniture inside this appiance may have additiona wrapping. It is aso advised that you turn the ovens and/or gri on for a short whie, this wi burn off any residues eft from manufacturing. There may be a sme which accompanies this process - but this is nothing to worry about and is harmess. We aso recommend that you wash the oven sheves, the baking tray, the gri pan, and the gri pan trivet before their first use in hot soapy water, this wi remove the protective oi coating. Athough every care has been taken to ensure this appiance has no burrs, or sharp edges, we recommend that you wear protective goves when instaing and moving this appiance. This wi prevent any injury. Before instaation we advise that these instructions are read thoroughy, this wi aow for preparation and wi save time and abour. Aways use a registered instaer for this appiance.

9 The programmer/cock 5 Introduction This appiance comes with an automatic programmer and cock. Through your programmer you wi be abe to set the time of day, set the minute minder, and semi and fuy automaticay cook. The programmer is vita to the working of your appiance, and reading this section wi make sure that you get the most out of your ovens. minus pus The programmer buttons The function button in the centre is used for setting the minute minder and setting up the automatic cooking. See beow for detais. A Press once : Minute Minder Press twice : Cook Time Press three times : End Time

10 The programmer/cock 6 Symbos on the dispay. This A symbo appears when either a semi, or fuy automatic program is seected. This symbo wi fash whie a program is being set. Once a program is set the symbo wi ight up, and remain it unti the aarm sounds, or the program is canceed A Automatic symbo This Be symbo appears when the Minute Minder function has been seected. Whie the Minute Minder is being set, the Be symbo fashes. Once the ength of time is set, the Be symbo remains it unti the time runs down, or the function is canceed. Minute Minder symbo This dur message and A symbo appear when you are asked to set the ength of time you require the oven to cook automaticay for. Using the Pus and Minus buttons adjusts this accordingy. A This End message and A symbo appear when you are asked to enter in an end time, or when you woud ike the oven to switch itsef off. A

11 The programmer/cock 7 Setting the time of day Before you do anything with your ovens, you must set the correct time of day. This wi enabe you to make the most of a the ovens functions. A Press the Pus and Minus buttons together for a few seconds, and reease. The in between the numbers on the LED Dispay wi begin to fash. Whie the is fashing it is possibe to adjust the time using the Pus and Minus buttons. Once the time has been set, aow approximatey 30 seconds before using any of the other timer functions. This ensures that the time wi remain correct. There are three tones to chose from. Setting an aarm tone Press the minus button to isten to the first tone. Reease the minus button and press it again to isten to the second tone etc. Reeasing the minus button after the tone has sounded wi automaticay seect that tone

12 The programmer/cock 8 Setting the minute minder u To set the Minute Minder, press the Function button once. The be symbo wi appear and start fashing. The fashing ony asts for 5 seconds so the time must be set within this time frame. u Use the Pus and Minus button to set the ength of time required. Once this has been done, the Minute Minder is set. u When the desired ength of time has counted down the aarm wi sound. u To cance the tone, press any of the buttons. u To cance the Minute Minder at any time, press the Pus and Minus buttons together.

13 The programmer/cock 9 Semi-automatic cooking There are two types of semi automatic cooking avaiabe on this appiance. The oven must be switched on, and in use to use either of these functions successfuy. The Duration method aows you to set the oven for a specific ength of time. If a dish needed 2 hours to cook, then it woud be possibe for you to set the oven to turn off 2 hours ater. This aows you to be sure that your food wi be cooked for a set ength of time and no onger. The End Time method aows you to enter a specific time when you woud ike the oven to switch off. If you wish to eave the oven unattended, then it offers peace of mind that the oven wi have turned itsef off at the set time. However, once the program is set then it cannot be adjusted. Extra time cannot be added, nor can the end time be extended. To cance the semi automatic programs, press both the Pus and Minus buttons together. This can be done at any time during the cooking process. Then if necessary, re program. For the instructions on how to use both of these functions, pease see the fo o w i n g p a g e. Fuy automatic cooking This function incorporates both a duration and an end time and is meant to be used when you wish to deay the start time. We recommend that the first few times this function is used you are in the house, this w i fa m iiarise you with your oven and pre vents food from being ove r, or under c o o ke d. C a re must be taken when seecting foods for this function, it is not recommended fo r certain food items which may spoi, or are sensit i ve to being eft. It is aso advisabe to set the end time to be as cose to your return as possibe to p re vent food being eft standing.

14 Setting the Programmer Semi - Automatic Cooking 10 The Duration method u Press the Function button twice, which wi skip past the Minute Minder. A u The dispay wi fash the word dur, and the A wi fash on the eft hand side of the dispay. u Use the Pus and Minus buttons to set the ength of time you want to cook for. This must be done within 5 seconds or the time of day wi show again. A Once this is done the oven wi automaticay switch off once the time has eapsed, and the aarm wi sound. A To switch off the aarm, press any button. To view any remaining time press the function button twice. The End Time method u Press the Function button three times, which wi skip past the Minute Minder and the Duration programmer. A u The dispay wi fash the word End and the A wi fash on the eft hand side of the dispay. u Use the Pus and Minus buttons to seect the time the oven is required to turn off. A Once this is done the oven wi turn itsef off at the time you have seected. To switch off the aarm, press any button. A Important: Once the oven has switched itsef off pease make sure you turn to oven contros to the off position and set the oven to manua by pressing the Cook Time and Ready Time buttons together.

15 Setting the Programmer Fuy Automatic Cooking (exampe) 11 This programming method is best suited for when a deayed start time is required. Unike the semi automatic methods this requires both the duration and the end time to be entered. The timer wi work out the start time and begin cooking. A u Press the function button twice to seect the ength of time your food wi need. u The A on the eft hand side wi fash and the dur message wi fash up. A A u Using the Pus and Minus buttons set the time you require within 5 seconds of the dur message. The automatic cooking symbo wi appear to show that the oven is no onger in manua mode but in automatic mode.

16 Setting the programmer 12 Fuy Automatic Cooking (exampe) u Press the function button three times to seect an end time. A u The End message wi be dispayed. A u Using the Pus and Minus buttons, set the time you woud ike the oven to switch off. A u Set the temperature of the oven and pace the food inside. Whie the automatic function is running, the A wi appear staticay on the dispay, with the time. Try to keep the end time as cose to when you expect to return, this wi prevent cooked food from being eft standing in a warm oven. The timer wi cacuate the appropriate start time. Important: Once the oven has switched itsef off pease make sure you turn to oven contros to the off position and set the oven to manua by pressing the Cook Time and Ready Time buttons together.

17 Setting the programmer 13 Automatic cooking These notes beow are to hep you with using the automatic cooking faciity. Pease make sure that you read them carefuy before you start using the automatic functions. Do Famiiarise yoursef with the use of the programmer. Seect foods which are as fresh as possibe, and as cod as possibe - ie; preferaby straight from the refrigerator. Choose foods which are suitabe for cooking from a cod start, as some dishes wi be affected by being eft uncooked, at room temperature, perhaps for severa hours, especiay when the weather is hot. Make sure that meat, poutry and uncooked food are thoroughy thawed before pacing them in the oven. Cover dishes with ids or foi, as they may be eft standing in the oven for some time before cooking. Do not Never pace warm food in the oven for deayed cooking - eg; stews prepared by frying meat first must be thoroughy cooed before pacing in the oven. Do not cook dishes containing eft over cooked meat or poutry, or pastry dishes with wet fiings, as they are not suitabe for automatic cooking. Do not put food items intended for deayed cooking into a warm oven - aow the oven to coo before setting for deayed cooking. Do not over-fi dishes containing iquids, as they might boi over. Never eave food in the oven to coo sowy after cooking, serve immediatey or refrigerate.

18 Your Hob 14 Aways make sure before you start using the hob that the burner caps, rings and pansupports are correcty paced. This wi prevent pans becoming unstabe whie in use, and ensure an uninterrupted gas fow. Using the hob safey 4 Aways make sure that chidren are supervised when they are near to the hob when it is turned on. 4 Aways ensure that pan bases are dry, and fat based before using them on the hob. 4 Aways position pans over the centre of the hotpate, and turn the handes to a safe position so they cannot be knocked or grabbed - faiure to do this may ead to accidents and injury. 4 Aways use pans which are no smaer than 100mm (4 ), or arger than 250mm (10 ). Pans which are arger, or smaer than this may resut in sower cooking times. 6 Never use doube pans, rimbased pans, od or misshapen pans, or any pan which is not stabe on a fat surface. 6 Never eave cooking fat, or oi unattended. 6 Never use commercia simmering aids, or heat diffusers, as they create excessive heat and can damage the surface of the hob. 6 Never use the hob for any other purpose than cooking food. This coud ead to accidents, and wi invaidate any guarantee or warranty you may have taken out.

19 Your Hob 15 Getting started Aways make sure the id (if fitted) on your cooker has been ifted before starting to use the hob, if the id fas whie the hob is in use the SBS wi cut off the gas suppy - pease do not use this as a method of turning off your appiance. Pace your pan onto the pansupports above the burner you wish to use. Push in and turn the contro knob for your seected burner, to the fu on symbo. The contro knobs on these range cookers act as the ignition buttons, to ignite push in the contro knob and hod unti the burner ights. To simmer, turn the contro knob to the sma fame symbo. This wi ensure that the fame is just arge enough to genty heat the contents of the pan. Note: You might hear a sight popping noise whie using the hob burners, this is quite norma. However, if anything appears unusua about the appiance i.e. a change in the fame appearance or the operation of the contros - seek expert advice before continuing to use. Aways make sure that your pans are pace correcty on the burners as shown beow:

20 Your Hob 16 The fod down id - if fitted Caution: Gass ids may shatter when heated. Turn off a the burners before shutting the id. When opening and cosing the id, use the cooer outer sides of the id trim. The id must be opened fuy, so there is no danger of it cosing whie the hob is being used. The appiance may be fitted with a switch-back system, which wi automaticay turn off the hotpate contros if they are i n a d ve r t e n ty eft on as the id is cosed. The id 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 paced on it.

21 Your Gridde 17 Caution: Accessibe parts may be hot when the gridde is used. Young chidren shoud be kept away. The appiance may be suppied with a gridde. Ony use the gridde which has been approved for use on this appiance. Do not use any other gridde, as this may be hazardous. Pease read these instructions thoroughy before using the gridde for the first time. Refer to the ceaning section for gridde care and ceaning instructions. For instructions on gridde cooking, pease refer to the accompanying cooking guide. Before using the gridde for the first time Wash the gridde thoroughy in hot soapy water (see Ceaning section). Season sparingy with a minimum amount of cooking oi (see beow). Heat the gridde on fu rate for 3 minutes. The gridde pate is now ready for use. Seasoning the gridde The gridde is made of quaity cast iro n, and has a non-stick cooking surface. Reguar seasoning wi proong the ife of the gridde and prevent rusting. If the gridde shows signs of rust, wash and re-season. To season; n n After ceaning, dry the gridde thoroughy. Rub the cooking side of the gridde sparingy with a minimum amount o f u n s a ted vegetabe oi. Note that o i ve oi is u n s u it a b e for seasoning. Using the gridde indicat- The gridde shoud ony be positioned front-to-back over the burners ed by the gridde symbo on the fascia pane. Do not use the gridde over the arge burners. Pace the gridde carefuy on the pan support over the burners, using the ocating feet on the underside of the gridde. Take care to avoid damage to the surface of the pan supports. Before cooking, preheat the gridde for 3 minutes on fu rate, which is indicated on the contro knobs by a arge fame symbo. After preheating, turn the contro knobs to the sma fame symbo. The gridde is now ready for cooking. Do not use meta impements, as they may damage the non-stick surface. After cooking, aow the gridde to coo before moving or ceaning it.

22 Your Hob - Tip and Hints 18 Energy Saving To save energy: Position pans centray over the burners. Ony heat the amount of iquid you need. Once iquids have been brought to the boi, reduce the heat setting to a simmer. Consider using a pressure cooker if possibe. Vegetabes in sma pieces wi cook quicker. Use a pan which is a cose match to your burner size. Smaer burners are idea for simmering and stewing in smaer pans, whie the arger burners are idea for frying and boiing. Choice of pans Aways use fat based pans which are the correct size for your burners, we recommend the foowing sizes: 100mm or 4 minimum. 250mm or 10 maximum. Using pans smaer or arger than this may ead to sower cooking times.

23 The hob 19 Care and Ceaning In order to keep your hob ooking good, and working efficienty, it is important that you make sure it remains cean. Sometimes when a hob is not working we, it is because it needs ceaning.! Important: Aways make sure that the hob is totay cooed before ceaning. Vitreous ename parts hob spiage wes (ename modes ony) Use a mid cream ceaner for exampe Cif. Stubborn marks can be removed with a soap fied pad. Cast iron parts gridde, pansupports (if fitted) Ensure the gridde or pansupports have fuy cooed and scrape off any stubborn marks, and bits of food with a pastic, or wooden cooking impement. Rinse in warm soapy water and dry with a tea towe. Seasoning the gridde: To season before use, and after ceaning use cooking oi with no added sat. Pour a drop of oi onto the cooking side of the gridde and wipe over with kitchen paper. Oive oi is not suitabe for seasoning. Reguar seasoning wi proong the ife of the gridde and prevent rusting. Stainess stee surfaces hob spiage wes (stainess stee modes ony) Ony use a cean coth wrung out with warm, soapy water and dried off with a soft coth. For stubborn marks use a speciaist stainess stee ceaner. Do not use undiuted beaches, or chorides as these can permanenty damage stainess stee. Do not use steam ceaners. Sharp impements and objects can mark the surface of stainess stee, however they do become ess noticeabe in time. To maintain a the finish of stainess stee - use a few drops of Baby Oi on a dry coth or kitchen towe. Don t use too much, and don t use cooking oi as it might contain sat.

24 The hob 20 Care & Ceaning (cont d)! Important: Aways make sure that the hob is totay cooed before ceaning. Burner caps and heads For the burners to work safey, and efficienty the sots in the burner head when the fames burn shoud be ceared of deposits. Cean with a nyon brush, rinse and then dry thoroughy. There may be brownish cooured markings on your burners, these are carbon deposits or fat stains and can be removed using a soap fied pad. Do not put burners in the dishwasher or soak them. Using dishwasher powders, washing up iquids and caustic pastes can damage the burners. Do not cean with hard impements, wire woo or abrasive ceaning pads. burner cap correct parae Burner caps and heads must be repositioned correcty so that they sit squarey on to the hob as shown on the the eft. burner head incorrect anged This is particuary important with stainess stee modes as faiure to reposition the caps correcty may resuut in discoouration of the stainess stee around the burners. burner cap not centra incorrect

25 Your Gri 21 Using your gri safey Warning: Accessibe parts may become hot when the gri is in use. Chidren shoud be kept away. 4 Aways make sure chidren are supervised if they are near the gri when it is in use. 4 Aways keep a cose eye on the food you are griing to prevent burning and a potentia fore hazard. 4 Aways take care when removing food from the gri as the area around the gri may be hot. 4 Aways use oven goves when handing any utensis which have been under the gri as they wi be hot. 4 Aways use the detachabe gri pan hande when siding the gri pan out from under the gri, and take care not to side the gri out too quicky. 4 Aways make sure that the gri shef is resting in the correct position in between two runners. Do not pace the gri pan on top of the highest runner, this wi ead to spiage and injury if the gri pan fas. 6 Do not pace items on the the gri door whie it is open. 6 Do not wrap foi around the gri shef, or the gri pan. 6 Do not drape tea towes near the gri whie it is on, this wi cause a fire hazard. 6 When ceaning the gri pan, pease aow it too coo a itte. If you wish to empty the gri pan of fat, pease use oven goves and ift the pan, do not use the hande.

26 Your Gri 22 These instructions are for the foowing appiances: Stering 800DF, 1000DF & 1100DF. Gourmet 900DF & 1100DF The conventiona gri Do not eave the gri unattended whie it is in use. Before you use the gri, make sure you have paced the gri shef in the position you need as once the gri is on you may injure yoursef if you try and move the shef. This is a dua circuit gri, which aows you to chose the haf gri (for smaer portions / quantites) and the fu gri (for arger portions / quantities). Speed of griing can be changed by adjusting the heat setting and, by choosing a high or ow shef setting. You can use the gri with the gri door open, or cosed. If you are griing with the door cosed, the neon wi cyce on and off as the temperature inside the cavity is maintained by the thermostat. If you are griing with the door open, the neon wi not cyce on and off. Switching on the conventiona gri Open the oven door and make sure the shef is where you woud ike it to be. Turn the seector contro knob to the gri setting. Turn the gri contro knob anti-cockwise for haf gri, or cockwise for the fu gri, and seect the heat setting you want. This gri is fuy variabe, and the heat settings are between 1 (ow) and 5 (high) for both haf and fu griing. The fascia cooing fan wi come on to keep the contro pane and contro knobs coo - it wi run for some time after the gri has been turned off. To switch off, turn the contro knob to the off position. For best resuts, pre-heat the gri for about three minutes.

27 Your Gri 23 These instructions are for the foowing appiances: Stering 800DF, 1000DF & 1100DF. Gourmet 900DF & 1100DF The fanned gri Do not eave the gri unattended whie it is in use. Before you use the gri, make sure you have paced the gri shef in the position you need as once the gri is on you may injure yoursef if you try and move the shef. The fanned gri uses the haf gri as we as the fan, fanned griing may be faster than conventiona griing because air is being circuated around the food. Thin portions of food, such as bacon or fish fiets, may not need turning. You must aways use the fanned gri with the door cosed. Switching on the fanned gri Open the oven door and make sure the shef is where you woud ike it to be. Aways keep the door cosed whie using the fanned gri. Turn the seector contro knob to the fanned gri setting. Turn the contro knob to the fanned gri symbo and seect the heat setting you require 1 (ow) to 5 (high). The fascia cooing fan wi come on to keep the contro pane and contro knobs coo - it wi run for some time after the fanned gri has been turned off. To switch off, turn the contro knob to the off position. For best resuts, pre-heat the gri for about three minutes.

28 Your Gri 24 These instructions are for the foowing appiances: Richmond 1000DF & 1100DF - Main Oven Conventiona gri The Richmond main oven gri uses the haf gri ony. Important: The door must be cosed when the gri is used. When opening the door, take care to avoid skin contact with any steam which may escape from the cooking. Turn the seector contro knob to the conventiona gri setting. Turn the temperature contro knob to the desired tempera t u re for grii n g, simiar to oven function. However, do not set to a temperature greater than 220 C. Fanned gri The door must be cosed when the fanned gri is used. When opening the door, take care to avoid skin contact with any steam which may escape from the cooking. Turn the seector contro knob to the fan gri setting. Turn the tempera t u re contro knob to the desired tempera t u re up to 220 C. The fanned gri uses the haf gri as we as the fan, fanned griing may be faster than conventiona griing because air is being circuated around the food. Thin portions of food, such as bacon or fish fiets, may not need turning. Note that when griing, the door must remain cosed before and after griing, and the temperature contro must not exceed 220 C. Griing in the main oven The speed of griing can be controed by seecting a higher or ower shef position. For toasting, and for griing foods such as bacon, sausages or steaks, use a higher shef position. For thicker foods such as chops or chicken joint pieces, use a midde to ow shef position. For best resuts, preheat for about three minutes.

29 Your Gri 25 These instructions are for the foowing appiances: Richmond 1000DF & 1100DF - Top Oven The conventiona gri Important: The door must be kept open when the gri is used. Do not eave the gri unattended whie it is in use. Before you use the gri, make sure you have paced the gri shef in the position you need as once the gri is on you may injure yoursef if you try and move the shef. This is a dua circuit gri, which aows you to chose the haf gri (for smaer portions / quantites) and the fu gri (for arger portions / quantities). Speed of griing can be changed by adjusting the heat setting and, by choosing a high or ow shef setting. Whie the gri is in use the both the oven and gri neons wi iuminate, normay they wi not cyce on and off, uness the door is inavertanty cosed - this is because the thermostat is maintaining the temperature in the cavity. To switch on the gri Open the top oven / gri door. Turn the top oven contro anti-cockwise, the gri symbos (fu and haf), are before the top oven temperature settings. The dua gri uses a of the top eement, and the singe economy gri setting uses the inner part of the eement ony. Heat setting for the conventiona gri are 1 (ow) to 8 (high). To switch off, return the contro knob to the off position. For best resuts, preheat for about three minutes.

30 Your Gri 26 Cooing fan The gri comes with a cooing fan which is designed to keep the fascia and contros coo whie the gri is in use. The fan comes on automaticay once the gri is in use and wi continue for around 10 minutes after the gri has been switched off. If the cooing fan fais to come on, pease ca the Customer Care Centre to arrange an engineers visit. The gri pan This appiance comes with a gri pan, gri pan hande and a trivet. The hande of the gri pan is detachabe to aow you to remove it whie the pan is in use, this stops it from getting hot. To attach the hande: Pace the hande over the narrow edge of the gri pan and side to the centre as shown in the diagrams beow: grid hande hande position indicators gri pan Pease note: the gri pan hande is designed for siding the gri pan into and out of the gri cavity. It is not to be used for ifting the pan.

31 Your Top Oven 27 Using the Top Oven safey During use the oven becomes hot. Pease take care not to touch the heating eements inside the oven. 4 Aways make sure chidren are supervised if they are near the top oven when it is in use. 4 Aways take care when removing food from the top oven as the area around the top oven may be hot. 4 Aways use oven goves when handing any utensis which have been in the top oven as they wi be hot. 4 Aways use the Minute Minder if you are eaving the top oven unattended, this reduces the risk of food burning. 4 Aways make sure that the top oven shef is resting in the correct position in between two runners. Do not pace the top oven shef on top of the highest runner, this wi ead to spiage and injury if the baking tray, or dish fas. 6 Do not pace items on the door whie it is open. 6 Do not wrap foi around the top oven shef. 6 Do not drape tea towes near the top oven whie it is on, this wi cause a fire hazard. 6 Do not pu heavy items out from the top oven on the shef, as they may overbaance and fa. Not a appiances have a top oven, pease check with the specification at the front of this book, or, check against the brochure or iterature you used to hep you make your purchase.

32 Your Conventiona Top Oven 28 The foowing appiances have a Top Oven: Richmond 1000DF & 1100DF Getting started This is a secondary oven and is idea for smaer dishes. The top oven is a conventiona oven Switching on the oven Important! Never pace food, or dishes on the base of the top oven - the eement is here and it wi cause over heating. Turn the contro knob anti-cockwise, towards the conventiona oven setting, and seect the temperature you require. The thermostat indicator wi come on to show that the oven is heating, and once the temperature is achieved, it wi go out. Throughout the duration of your cooking the neon wi come on and off, this shows that the thermostat is maintaining you heat choice. To switch off the top oven, simpy turn the contro knob back to the position. As with the gri, the cooing fan wi come on as soon as the top oven is turn on, and it continues to run for around 10 minutes after use.

33 Conventiona Top Oven Hints and Tips 29 Pre-heating To get the best resuts from your conventiona top oven, we recommend preheating for around 5 to 15 minutes before pacing your dishes in. This is especiay important for items which are chied, frozen, batter based, yeast based or whisked sponges. Oven and bake ware In addition to pre-heating, it is aso important that you use good quaity cookware, poor quaity trays and tins can warp in the heat of the oven, producing uneven resuts. In addition it is important to make sure that any dishes paced in the oven are oven proof and suitabe for periods of heating, and are not cracked or damaged as this may ead to shattering. Times & Temperatures As the top oven is more compact, you may need to reduce the temperature by 20 C when cooking certain foods. When cooking chied or frozen meas, aways pre-heat the oven and use the recommended temperatures on the packages. The timing given on any packaging can be adjusted to suit persona taste - but ensure food is piping hot throughout before eating. Aways foow the manufacturers instructions on the packaging.

34 Top Oven Guide 30 Food Type Cakes Sma cakes Whisked sponge Swiss ro Victoria sandwich Genoese sponge Madeira Semi rich fruit cake Dundee cake Temp. Setting C Conv Time Approx /4-1 1/2 hrs 2 1/2-3hrs 2 1/2-3hrs Shef Position Pastry Faky/Puff Shortcrust Choux Pate tarts timing depends on recipe type & fiing top - midde top - midde top - midde top - midde Biscuits Shortbread rounds Nut brownies Brandy snaps Fapjacks Ginger nuts Puddings Rice pudding Baked custard Bread & butter pudding Fruit crumbe /2 hrs 1/2-1hr 1-1 1/2 hrs 50mins - 1hr Misceaneous Yorkshire pudding: arge sma Toad in the hoe Bread: 2 x 1b oaves Bread ros

35 Your Top Cavity 31! Ceaning the top oven / gri Aways aow the oven to coo before ceaning. Some foods can cause fat to spit, especiay if you have open roasted, this eaves the inside of the cavity greasy. It is important to cean the oven cavity as a buid up of fat can damage the appiance and may invaidate your guarantee. Using a trivet whie roasting may hep to reduce fat spashes. Chrome pated parts. Gri sheves & Shef runners. Use a moist soap fied pad, or pace in a dishwasher. Shef runners can be removed to enabe you to cean then thoroughy. Grasp the runners an side out of their hanging hoes. Pristine ename surfaces. Oven cavity, gri pan & roasting tin The ename can be ceaned by wiping the surfaces with a cean coth which has been wrung out in hot, soapy water. If arger spashes of fat do not readiy disappear, you can use a mid cream ceaner to remove them. More stubborn marks can be removed using a soap fied pad. Rinse we. Do not use: Caustic ceaners. Corrosive or abrasive ceaners. Beaches. Coarse wire woo. Hard impements. These wi damage your appiance.

36 Your Main Oven(s) 32 Using the Main Oven safey During use the oven becomes hot. Pease take care not to touch the heating eements inside the oven. 4 Aways make sure chidren are supervised if they are near the oven when it is in use. 4 Aways take care when removing food from the oven as the area around the top oven may be hot. 4 Aways use oven goves when handing any utensis which have been in the oven as they wi be hot. 4 Aways use the Minute Minder if you are eaving the oven unattended, this reduces the risk of food burning. 4 Aways make sure that the oven sheves are resting in the correct position in between two runners. Do not pace the oven sheves on top of the highest runner, this wi ead to spiage and injury if the baking tray, or dish fas. 6 Do not pace items on the door whie it is open. 6 Do not wrap foi around the oven sheves, or aow it to bock the fue. 6 Do not drape tea towes near the oven whie it is on, this wi cause a fire hazard. 6 Do not pu heavy items, such as turkeys, or arge joints of meat, out from the oven on the shef, as they may overbaance and fa. 6 Do not use this appiance to heat anything other than food items, and do not use it for heating the room.

37 Mutifunction Oven - Functions 33 Main Oven Function Base Heat Ony Recommended Uses Used to finish off the bases of food foowing cooking using the conventiona or fanned modes. The base heat can be used to provide additiona browning for pizzas, pies and quiche. Use this function towards the end of cooking. Top Heat Ony Conventiona Oven Intensive Bake Fanned Gri Fanned Oven The heat is idea from browning off the tops of food as it is not as fierce as the gri foowing conventiona or fanned cooking. Provides additiona browning for dishes ike Lasagna or Cauifower cheese. Use this function towards the end of cooking. This function works on the principe that heat rises. It is idea for traditiona roasting. The meat is paced in the midde of the oven, roast potatoes towards the top, and puddings towards the base Suitabe for food with a high moisture content, such as quiche, bread and cheesecakes. It aso eiminates the need for baking pastry bind. The fan aows the heat to circuate around the food. Idea for thinner foods such as bacon, fish and gammon steaks. Foods do not require turning. Use with the oven door cosed. The even temperature in the oven makes this function suitabe for batch baking, or batch cooking foods. In addition it can be used as a quick preheat boost. Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door cosed. For cooing dishes prior to refrigeration, eave the door open. Dua Gri This function cooks food from the top and is idea for a range of food from toast to steaks. As the whoe gri is working, you can cook arger quantities of food. Economy Gri For smaer quantities of food, but is sti idea for anything from toast to steaks. Base Heat with Fan Used to cook open pies (such as mince pies) the base eement ensures that the bease is cooked whie the fan aows the air to circuate around the fiing - without being too intensive.

38 Your Mutifunction Oven 34 The foowing appiances have a Mutifunction Oven: Stering 800DF, 1000DF & 1100DF. Richmond 1000DF & 1100DF. Gourmet 900DF & 1100DF. Important: Never pace food, or dishes on the base of the main oven - the eement is here and it wi cause over heating. Getting started The Mutifunction oven may be controed by the programme (see The Programmer/Cock for detais). The programmer must be set to manua before it can be used, or programmed. Pease check the specification at the front of this handbook to see which oven is your Mutifunction oven. For more information see page 36 (Your Fanned oven), as this appies to the fanned oven function aso. Switching on the oven Seect your oven function referring to the symbo guide on the previous page, and seect the temperature you require with the temperature seection contro knob. Note: You can change function during cooking if you wish, as ong as the oven is in manua mode. The thermostat indicator wi come on to show that the oven is heating, and once the temperature is achieved, it wi go out. Throughout the duration of your cooking the neon wi come on and off, this shows that the thermostat is maintaining you heat choice. To switch off the main oven, simpy turn the contro knob back to the position. As with the top oven, the cooing fan wi come on as soon as the top oven is turn on, and it continues to run for around 10 minutes after use.

39 Your Mutifunction Oven 35 Pre-heating To get the best resuts from your oven, we recommend pre-heating for around 5 to 15 minutes before pacing your dishes in. If however you have seected the fan oven, or the intensive bake, pre-heating is not aways necessary - the fan wi heat the oven quicky and efficienty, We do recommend that you aways pre-heat if you are cooking frozen or chied foods, and for sensitive items such as batter based dishes or whisked sponges. To save time and energy: It is possibe to use the fan oven to kick start your appiance, rather than pre-heat. Once the oven has heated a itte, simpy seect the function you require. Oven and bake ware In addition to pre-heating, it is aso important that you use good quaity cookware, poor quaity trays and tins can warp in the heat of the oven, producing uneven resuts. In addition it is important to make sure that any dishes paced in the oven are oven proof and suitabe for periods of heating, and are not cracked or damaged as this may ead to shattering. Times & Temperatures When cooking chied or frozen meas, aways pre-heat the oven and use the recommended temperatures on the packages. The timing given on any packaging can be adjusted to suit persona taste - but ensure food is piping hot throughout before eating. Aways foow the manufacturers instructions on the packaging.

40 Your Fanned Oven 36 The foowing appiances have a Fanned Oven: Stering 1000DF& 1100DF. Richmond 1000DF & 1100DF. Gourmet 1100DF. There is aso a fan assisted main oven, which aows you to cook quicker and without preheating in some cases. The specification at the front of this handbook wi et you know which oven is your fanned oven, as not a appiances have a fanned oven, however you can use this section for more information on using the fanned oven function of the mutifunction oven. You may notice an emission of steam when you open the oven door foowing cooking - this is because the door sea has been keeping the heat inside. Pease take care when opening the door to avoid any injury. This is a high efficiency oven so pease take care to read the foowing detais about the oven: There are no zones of heat within a fanned oven - unike gas or conventiona eectric, the fan at the back of the cavity ensures an even heat throughout the oven. Foods are cooked at a ower temperature - between 10 C and 20 C - than a conventiona oven, so some recipe temperatures may need to be owered. There is no favour transfer within the oven - aowing you to cook a greater variety of foods without worrying about it. When cooking on two sheves we recommend that you sighty increase cooking time in order to achieve the desired resuts. Aways make sure that you eave enough space between sheves for foods which wi rise, and enough space for the air fow to be unrestricted. As fan assisted ovens cook at a ower temperature, you may notice ess fat spashing when roasting meats.

41 Your Fanned Oven 37 Switching on the oven Use the main oven contro to turn your oven on, and seect your temperature. The thermostat indicator wi come on to show that the oven is heating, and once the temperature is achieved, it wi go out. Throughout the duration of your cooking the neon wi come on and off, this shows that the thermostat is maintaining you heat choice. To switch off the main oven, simpy turn the contro knob back to the off position. As with the top oven/gri, the cooing fan wi come on as soon as the fanned oven is turn on.

42 Your Fanned Oven Hints & Tips 38 Pre-heating To get the best resuts from your oven, we recommend pre-heating for around 5 to 15 minutes before pacing your dishes in. This is especiay important for items which are chied, frozen, batter based, yeast based or whisked sponges. To save time and energy: It is possibe to use the fan oven to kick start your appiance, rather than pre-heat. Once the oven has heated a itte, simpy seect the function you require. Oven and bake ware In addition to pre-heating, it is aso important that you use good quaity cookware, poor quaity trays and tins can warp in the heat of the oven, producing uneven resuts. In addition it is important to make sure that any dishes paced in the oven are oven proof and suitabe for periods of heating, and are not cracked or damaged as this may ead to shattering. Times & Temperatures When cooking chied or frozen meas, aways pre-heat the oven and use the recommended temperatures on the packages. The timing given on any packaging can be adjusted to suit persona taste - but ensure food is piping hot throughout before eating. Aways foow the manufacturers instructions on the packaging.

43 Your Fanned Oven Hints & Tips 39 Note: as this is a high efficiency oven, some adjustment wi have to be made to conventiona cooking temperatures. The tabe beow shows conve n t i o n a cook ing tempera t u r es, A effici ency fanned tempera t u r es and gas marks. For optimum re s u ts using the fanned oven setting, conventiona tempera t u r es need to be converted to the A eff i c i e n c y t e m e p r a t u r e s. Fo r exampe an item which wo u d cook at 18 0 C wi now cook at the A efficiency tempera t u r e of 16 0 C. This is a high efficiency oven, you may notice an emission of steam when the door is opened. Conventiona temperatures ( C) A Efficiency oven ( C) Gas mark /4 1/4 1/

44 Oven Guide - a oven types 40 Food Type Cakes Sma cakes Whisked sponge Swiss ro Victoria sandwich Genoese sponge Madeira Semi rich fruit cake Christmas cake Dundee cake Conv Temp. Setting C Fanned Intensive Time Approx /4hrs 21/2-3hrs 21/2/ - 3hrs 21/2-3hrs Shef Position 7 & Pastry Faky/Puff Shortcrust Choux Pate tarts timing depends on recipe type & fiing top - midde top - midde top - midde top - midde Biscuits Shortbread rounds Nut brownies Brandy snaps Fapjacks Ginger nuts Puddings Rice pudding Baked custard Bread & butter pudding Fruit crumbe /4-2hrs hr 40-1hr Misceaneous Yorkshire pudding: arge sma Toad in the hoe Bread: 2 x 1b oaves Bread ros

45 Oven Roasting Guide 41 Roasting guide The roasting guide can be used with any oven as there is information on a functions. These can be appied wheter your oven is Mutifunction, Fanned or Conventiona Roasting times depend on the weight, shape and texture of the meat, and of course, persona preference. In order to cacuate the roasting time, weigh the meat or poutry, incuding the stuffing, and foow the times given in the roasting guide. Frozen meat must be thoroughy thawed before cooking. For arge joints, it is advisabe to thaw overnight. Frozen poutry must be thoroughy thawed before cooking. The time required depends on the size of the bird - eg: a arge turkey may take up to 48 hours to thaw. The times given in the roasting guide are ony approximate because the size and age of the bird wi infuence cooking times, as wi the shape of the joint and the proportion of bone. Hepfu hints for roasting When cooking stuffed meat or poutry, cacuate the cooking time from the tota weight of the meat pus the stuffing. Cooking joints in foi, covered roasters, idded casseroes, or roasting bags wi hep to reduce meat shrinkage, give a more moist resut and may reduce fat spashing. Howeve r, a si g h ty onger cooking times wi be re q u i red, add 5-10 minutes per 450g (1b) to the cacuated cooking time. When using roasting bags do not exceed the temperatures recommended by the manufacturer, and do not aow the roasting bag to touch the sides or top of the oven. Smaer joints weighing ess than 1.25kg (2 1 2b) may require 5 minutes per 450g (1b) extra cooking time. Use of a trivet with the roasting tin wi reduce fat spashing during open roasting, and wi hep to keep the oven interior cean. To further reduce any fat spashing, potatoes or other vegetabes can be roasted around the joint. The use of a roasting tin arger then that suppied or recommended is not advised, as this may impair performance and ead to extended cooking times.

46 Oven Roasting Guide 42 This is an approximate guide ony, resuts can be adjusted depending on taste and persona preferences. Type of meat Temp. Setting Approx Time Approx. Shef number Pre-heat? Beef Conv C Fanned 160 C minutes per 450g (1b) + 20 minutes Depending on taste 2 Yes Lamb C 160 C minutes per 450g (1b) + 20 minutes Depending on taste Pork C 160 C minutes per 450g (1b) + 20 minutes 2 Yes 2 Yes Chicken C 160 C minutes per 450g (1b) + 20 minutes 2 Yes Turkey up to 5.5kg/12b C 160 C 22 minutes per 450g (1b) 2 Yes over 5.5kg/12b C 160 C 16 minutes per 450g (1b) Roasting Turkeys The maximum size Turkey for this appiance is: 20bs / 10kgs. Pease do not attempt to roast a Turkey arger than this, as the resuts cannot be guaranteed.

47 Oven Roasting Guide 43 Roast turkey Roasting turkey perfecty invoves cooking two different types of meat - the deicate ight breast meat, which must not be aowed to dry out, and the darker eg meat, which takes onger to cook. The turkey must be roasted ong enough for the egs to cook, so frequent basting is necessary. The breast meat can be covered once browned. Turkey shoud be roasted at C Conventiona/ 160 C Fanned for 20 mins per 1b, pus 20 minutes. The turkey can be open roasted, breast side down, for haf of the cook time, and then turned over for the remainder of the cooking time. If the turkey is stuffed, add 5 minutes per 1b to the cooking time. If roasting turkey covered with foi, add 5 minutes per 1b to the cooking time. To test if the turkey is cooked, push a fine skewer into the thickest part of the thigh. If the juices run cear, the turkey is cooked. If the juices are sti pink, the turkey wi need onger cooking.

48 Your Sow Cook Oven 44 Introduction One of your oven compartments is an eectric oven which provides a gente heat suitabe for sow cooking or keeping food warm. The oven is operated by a button at the right hand of the fascia, and a red neon wi iuminate to show that the oven is switched on. Pease check which side the sow cook oven is on, by ooking at the specification at the front of this handbook. The sow cook eement is positioned in the base of the ower compartment - aways make sure that the prepared cooking pot is paced centray on the base of this compartment. Do not use either compartment to store food or canned items. Do not use the upper compartment for sow cooking, or food warming. Cooking times The cooking time varies according to the type of food being cooked, and experience wi show how ong foods shoud be cooked for, according to persona taste and preference. In genera foods shoud be cooked for at east 5 hours, and may be eft up to 8-10 hours without spoiing if covered. As a guide, foods cooked using the sow cook oven wi take about three times onger than they woud in a conventiona oven. Utensis Any oven proof utensis may be used for sow cooking, provided they have a cose fitted id. To rectify a bady fitting id a piece of cooking foi may be paced over the dish, under the id. For convenience and to save washing up, the most usefu utensis for sow cooking are the fame proof type which can be used over direct heat and for oven cooking, and are sufficienty attractive to use as serving dishes.

49 Your Sow Cook Oven 45 Keeping food warm Turn the oven on, and aow to preheat for 20 minutes before pacing the food in the oven. If food is to be kept moist then it is important to cover the dish or pate to prevent food from drying out. This can be done using auminium foi if the dish does not have a id. Do not use cing fim to cover food as it cannot withstand the heat produced in the oven. Some foods are best eft uncovered if you wish to keep the food dry and crisp. Do not add gravy to pated meas unti serving. Carved meat shoud be paced on one pate and covered, adding just one tabespoon of gravy to keep it moist. When keeping pated meas warm it is recommended that the food is paced on hot rather than cod pates. Sow Cooking Sow cooking has aways been the best way to prepare a a nuititious hot mea with the minimum of preparation and maximum time away from the kitchen. The benefits of sow cooking have been recognised by cooks for centuries, and are sti appreciated by cooks today. The advantages of sow cooking are as foows: Food can be eft to cook unattended for severa hours and wi keep hot for severa hours if eft covered, without spoiing for a further 2-3 hours, so foods can be eft to cook whie you are out for the day, or over night. Inexpensive cuts of meat become deiciousy tender when sow cooked. Sow cooking wi aso produce moist, tender roasts with minima meat shrinkage and reduced oven soiing. Dishes such as soups, vegetabes, puddings savoury dishes and preserves are aso suitabe for sow cooking. There is no topping up of steamers, steam fied kitchens or constant checking to do.

50 Your Sow Cook Oven 46 Using the sow cook oven Turn the oven on and preheat for 20 minutes. Aways pace the prepared cooking pot centray on the base of the oven. Foow the guide ines for the best resuts. The maximum capacity of ovenproof dishes shoud be no more than 2.5 itres (4.5 pints). Pease note: The more you fi the dish/pot the onger it wi take to cook. Cooking times wi vary depending on the size and shape of the meat, or poutry. Aways bring soups, casseroes and iquids before pacing in a preheated oven. To give more coour to meat or poutry, fry the meat to brown and add to stock which is hot. A meat and poutry recipes need a minimum of 5 hours to cook. Make sure a frozen ingredients are we thawed out. Aways ensure that frozen poutry has thoroughy defrosted in a refrigerator and a ice crystas have meted. Cut root vegetabes into smaer pieces as they take onger than meat to cook. If possibe they shoud be sauteed for 2-3 minutes before sow cooking. Ensure that root vegetabes are aways at the bottom of the pan immersed in the cooking iquid. A meat thermometer shoud be used when cooking pork joints and poutry. The interna temperature of the food shoud reach 88 C, Stuffed meat or stuffed poutry shoud not be sow cooked. Cook any stuffing separatey. Cover casseroes with a id, or foi to prevent oss of moisture. Adjust seasonings and thickenings at the end of cooking time. Dried red kidney beans must be boied for a minimum of 10 minutes foowing soaking before incusion in any dish. Opening the door during cooking, eads to heat oss, and wi ead to increased cooking times.

51 Baking Guide 47 Troube-shooting - Fruit Cakes PROBLEM POSSIBLE CAUSE Fruit sinking to the bottom Cake sinking / dipping in the centre Surface cracks Hard outer crust with a damp patch inside Burnt outside Texture with pronounced hoes. Low oven temperature which may cause the cake to take onger to set, aowing the fruit to sink. Or, too much iquid, or raising agent. The fruit may not have been propery washed and dried. Too much raising agent in the mixture. Too hot, or too coo an oven. Or, not enough iquid or insufficient creaming. Too sma a tin, or too much mixture in the tin. Too much raising agent in the mix, pus not enough iquid or insufficient creaming. The oven may be too hot. Oven too hot, therefore the cake baked too quicky. Too much sugar, or insufficient iquid. Oven temperature too high. Oven too sma for the size of cake. Insufficient protection around the tin. Cake baked on too high a shef. Too much raising agent. Four uneveny mixed. Texture too cose and cake insufficienty risen. Cake crumbes when cut Not enough raising agent. Not enough iquid. Too coo an oven. Insufficient creaming. Not enough iquid. Baked for too ong. Not enough sugar. Too much baking agent. Too dry Over baking. Insufficient egg or iquid. Too much raising agent.

52 Baking Guide 48 Troube-shooting - Biscuits & Batters PROBLEM POSSIBLE CAUSE Hard and britte biscuits Over baking or insufficient iquid Biscuits spreading during baking Oven too coo. Baking tray over greased. Too much sugar Soggy, heavy and tough batter Batter too thick. Tin too sma. Oven too coo or fat insufficienty heated. Poor rising Batter too thin. Oven too coo or fat insufficienty heated. Troube-shooting Sandwich cakes & Sponges PROBLEM POSSIBLE CAUSE Domed top Insufficient creaming of mixture. Cake baked on too high a shef position, or at too high a temperature. Paper iners can cause the outer edge not to rise and the centre to peak. Hoowed / sunken top Very pae, but cooked Overfowing tin Too much raising agent. Oven temperature too ow, or incorrect shef position. Cake removed from oven before it s cooked. Use of soft tub margarine. Oven temperature too ow. Baked too ow in the oven Tin too sma for the amount of mixture

53 Baking Guide 49 Troube-shooting Sandwich cakes & Sponges cont d PROBLEM POSSIBLE CAUSE Cose / doughy texture Too much iquid. Too itte four. Too much sugar. Insufficienty creamed. Not enough raising agent. Ingredients too warm. Insufficient air incorporated during mixing. Over baked outside, undercooked centre Oven temperature too high. baked on too high a shef position. White sugar spots on the top when baked. Shrinkage Mixture not sufficienty creamed. Granuated sugar used instead of caster sugar. Insufficient iquid. Cake baked too sowy. Insufficient baking powder or sugar. Over mixing. Ring around the outer edge of the cake Over-greasing of the baking tin.

54 Baking Guide 50 Troube-shooting - Scones & Teabreads PROBLEM POSSIBLE CAUSE Heavy and bady risen Insufficient raising agent. Heavy handing during kneading. Not enough iquid. Oven too coo, or scones baked on too ow a shef position. Scones spread out and ost their shape. Very rough surface Too much iquid. Over-greased tin. Incorrect kneading. Twisting the cutter whie stamped out the shapes. Insufficient kneading Pae and doughy Troube-shooting - Bread Insufficient baking. Oven temperature set too ow or baked on too ow a shef position. PROBLEM POSSIBLE CAUSE Dough coapses when paced in oven Over proving Heavy / Cose texture Uneven texture / hoey texture Top crust breaks away Insufficient yeats. Too much sat. Too itte water. Insufficient kneading or proving. Oven too coo. Dough proved in too warm an environment. Insufficient kneading. Too much iquid or sat. Oven too coo. Under proving. Oven too hot. Cracked crust Crust cracks after remova Tin too sma for amount of dough. Second proving too short Cooing in a draught. Over proving. Oven too hot

55 Baking Guide 51 Troube-shooting - Pastry PROBLEM POSSIBLE CAUSE Hard and tough Insufficient fat. Too much iquid. Over baking. Oven too coo. Soggy Too much iquid. Oven too coo. Insufficient baking. Lack of a steam vent. Fiing too hot when covered by pastry. Shrinking Over-stretched during roing or shaping. Insufficient resting time. Bistered crust Rubbing in process incorrect. Water insufficienty mixed in.

56 Your Storage Compartment 52 The storage compartment shoud ony be used to store oven furniture. Baking trays and roasting tins may be stored in the compartment. The pate rack may be used to store pates - but make sure that they are ove n p ro o f. Use the sots provided, and take care not to overoad the shef. Do not s t o re items with pastic or wooden handes in the compartment, as they m ay be damaged by heat from the ove n. Do not store fammabe iquids, even when cod, in the storage compartment, as they may catch fire. Do not store fammabe items - ie; chip pans. Do not s t o re food / canned items in the storage compartment. Do not use the compartment as a food warming fa c iity.

57 Your Main Oven 53! Ceaning the main oven Aways aow the oven to coo before ceaning. Some foods can cause fat to spit, especiay if you have open roasted, this eaves the inside of the cavity greasy. It is important to cean the oven cavity as a buid up of fat can damage the appiance and may invaidate your guarantee. Using a trivet whie roasting may hep to reduce fat spashes. Chrome pated parts. Gri sheves & Shef runners. Use a moist soap fied pad, or pace in a dishwasher. Shef runners can be removed to enabe you to cean then thoroughy. Grasp the runners an side out of their hanging hoes. Pristine ename surfaces. Oven cavity, gri pan & roasting tin The ename can be ceaned by wiping the surfaces with a cean coth which has been wrung out in hot, soapy water. If arger spashes of fat do not readiy disappear, you can use a mid cream ceaner to remove them. More stubborn marks can be removed using a soap fied pad. Rinse we, and turn on the oven to speed up drying if required. Do not use: Caustic ceaners. Corrosive or abrasive ceaners. Beaches. Coarse wire woo. Hard impements. These wi damage your appiance.

58 Teescopic Sheving System 54 Standard sheving positions Teescopic shef position Standard sheving positions Teescopic shef position The teescopic sheving system is a new method of supporting the sheves in your oven and gri. In addition to the traditiona sheving fitted into your appiance, the teescopic sheving system is fitted in the most commony used ocation in your cavity. The sheves with the teescopic system are easier to pu out than traditiona sheving, which means the oven door stays open for a shorter period of time. The smooth action aso reduces the ikeihood of fat, or food, spiage, and gives you extra security. The teescopic sheving position aso provides extra support, which is idea when cooking a casseroe in a heavy dish, or a particuary arge roast. You do not have to use the teescopic sheves a the time, you can pace the sheves in the traditiona positions if you woud ike more choice.

59 Teescopic Sheving System 55 The teescopic sheves remove easiy from the runner for repositioning or ceaning, but we recommend that you reposition your sheving before cooking, and remove the sheving for ceaning ony when the sheves are cod to prevent burning yoursef. To remove the teescopic sheves: Make sure the shef is coo enough to touch, or use oven goves. Push the oven shef back into the cavity, unti it hits the stop position. Grasp the shef bars in the centre, and ift the back of the shef cear of the stop position. You can then ift the front of the shef cear of the retaining tabs. To repace the teescopic sheves: Make sure the oven runners are pushed a the way back into the cavity. Tit the shef and make sure the front of the shef is against the stop position. Carefuy pace the shef back onto the runner and snap in pace firmy. Make sure the back of the sef is inside the retaining tabs and side it in and out of the oven to make sure it works correcty. Standard sheves: Standard sheves are removed by puing them straight out towards you and are repaced by siding them straight into the oven to the back of the cavity. These sheves can be ceaned in the dishwasher. Make sure the shef is firmy pressed against the stop position at back of the oven cavity Note: Make sure the shef is uncipped from the retaining tabs before remova. 1. Grasp and ift shef bars 2. Lift shef cear

60 Ceaning Your Appiance 56! Aways aow your appiance to coo down before ceaning any part of it. Painted, pastic, meta finish & god cooured parts (where fitted) contro knobs & programmer buttons, painted meta door & fascia panes, side panes, handes, gri pan hande Ony use a cean coth wrung out in hot soapy wa t e r. Do not use abra s i ve ceaners such as Cif, wire or nyon ceaning pads on these p a r t s. Take extra care when ceaning over symbos on fascia panes, excessive ceaning can ead to the symbos fading. Gass parts gass door panes, gass id (if fitted) Ony use a cean coth wrung out in hot soapy water, or a speciaist gass ceaner. Rinse away any excess ceaner and dry with a soft coth. Do not use abra s i ves or poishes as they wi scratch and damage the gass. W a r n i n g: Do not o p e rate the appi a n c e without the gass pane correcty fitted. Important: the inner door gass pane can be removed for ceaning but it must be repaced the right way up (so the refective side - if fitted - faces inward), and pushed fuy in to the stop position. To remove the gass pane, open the door wide, hod the top and bottom edges and side out. Gass door panes To meet the reevant Standards of Domestic cooking appiances, a the gass panes on this appiance are toughened to meet the fragmentation re q u i rements of BS This ensure s that, in the unikey event that a pane breaks, it does so into sma fragments to minimise the risk of injury. Pease take care when handing, using or ceaning a gass panes, as any damage to the surfaces or edges may resut in the gass breaking without warning or apparent cause at a ater date. Shoud any gass pane be damaged, we strongy recommend that it is repaced immediatey.

61 Ceaning Your Appiance 57 Auminium surfaces (Auminium finish modes ony) fascia pane, door handes, doors Use a cean coth wrung out in hot soapy water, and dry with a soft coth. More stubborn marks can be removed using diuted iquid ceaner in the correct concentration (according to manufacturers instructions. We recommend that you cean the whoe of the auminium area to maintain a uniform finish. Do not use cream ceaners, as they wi mark the surface. Do not use undiuted beach or any p roducts containing chorides as they can permanenty damage the auminium. Wipe any spiage immediatey, taking care to avoid burning your hands. Stainess stee surfaces (Stainess stee finish modes ony) fascia pane, door handes, doors Ony use a cean coth wrung out in hot soapy water, and dry with a soft coth. Stubborn marks can be removed using a stainess stee ceaner. We recommend that you cean the whoe of the stainess stee area to maintain a uniform finish. Suppies can be purchased from the Customer Care Centre. Do not use undiuted beach, any products containing chorides or abrasive ceaners such as Cif as they can permanenty damage the stee. Take extra care when ceaning over symbos on fascia panes, excessive ceaning can ead to the symbos fading. Sharp objects can mark the surface of stainess stee, but wi become ess noticeabe with time. To maintain the finish of the stainess stee, or to remove any greasy marks, r u b the stainess stee surface sparingy with a minimum amount of Baby Oi. Do not use cooking ois, as these may contain sat which can damage the stainess stee surface. Some foods are corrosive eg; vinegar, fruit juices and especiay sat - they can mark or damage auminium if they are eft on the surface.

62 Instaing Your Cooker 58 Aways make sure that your appiance is fitted correcty, by a competent instaer. Faiure to do this wi invaidate any warranty, or guarantees and wi ead to you being charged for abour and parts. This is a Cass 1 appiance regarding instaation requirements. Before you start Aways make sure that you have carefuy read through the instaation pages of this book - carefu panning at the beginning wi ensure a quick and easy instaation. Take care when moving this appiance, it may be heavier than it ooks! If you need to ift the appiance, make sure you use an appropriate ifting method. Soft, or uneven fooring may be damaged uness the appiance is moved with care. Do not attempt to move the cooker by puing on the handes or doors, we recommend that you open the door and grasp the frame of the cooker. Pease wear protective goves for this, and make sure the door cannot trap your fingers. The fu dimensions of your appiance are shown in the introduction section of this book - pease make sure that you have enough space for your appiance. Cearances and more instaation detais are given on the foowing page.

63 Instaing Your Cooker 59 Cearances This cooker may be fitted fush to the base units of your kitchen. No shef, overhang, cupboard, or cooker hood shoud be ess than 650mm above the hob top, but pease check this with the hood manufacturers instructions. If your appiance has a side opening door, we recommend a side cearance of 60mm to aow the oven door to fuy open. The cooker must have a side cearance above hob eve of 90mm up to a height of 400mm. The important dimensions are those around the appiance. 90 mm 90 mm 650mm minimum 400mm cearance Fush fit to base units For a appiance sizes: 700mm 800mm 900mm 1000mm 1100mm 1200mm Fush fit to base units

64 Instaing Your Cooker 60 The information beow is crucia to instaing this appiance correcty and safey. Ventiation Requirements The room containing the appiance shoud have an air suppy in accordance with BS 5440:Part 2. A rooms require an openabe window, or equiviant, and some wi require additiona venting aso. For room voumes up to 5m 3 an air vent of 100cm 3 is required. If the room has a door which opens directy to the outside, or exceeds 10m 3 - no air vent is required. If there are other fue burning appiances in the same room, BS 5440:Part 2 shoud be consuted to determine the air vent requirements. This appiance must not be fitted into a bed sitting room of ess than 20m 3 or into a bath or shower room. The use of a gas cooking appiance resuts in the production of heat and moisture in the room in which it is instaed. Ensure that the kitchen is we ventiated: keep natura ventiation hoes open or insta a mechanica ventiation device (mechanica extractor hood). Proonged intensive use of the appiance may ca for additiona ventiation, for exampe opening of a window, or more effective ventiation, for exampe increasing the eve of mechanica ventiation where present. Windows and vents shoud not be bocked or removed without first consuting a competent engineer. LPG ony - do not insta this appiance beow ground eve. This does not precude instaation into rooms which are basements with respect to one side of the buiding, but open to ground eve on the opposite side. Faiure to insta appiances correcty is dangerous and coud ead to prosecution.

65 Instaing Your Cooker 61 The information beow is crucia to instaing this appiance correcty and safey. UK Reguations & Standards aways refer to the most recent issue of the standards Gas Safety Reguations. Buiding Reguations - issued by the Department of the Environment. Buiding Standards (Scotand) (Consoidated) - issued by the Scottish Deveopment Department. I.E.E. Wiring Reguations. Eectricity at Work Reguations. BS 6172 Instaation of Domestic Gas Cooking. For LP Gas, refer to BS 5482 Part 1, Part 2 or Part 3 as reevant. Instaation and Servicing Instructions for this appiance. For instaation in countries other than the UK, the appiance must be connected in accordance with a oca gas and eectrica reguations. Faiure to insta appiances correcty is dangerous and coud ead to prosecution.

66 Instaing Your Cooker 62 Connecting the eectricity suppy A appiances, excuding Gourmet 900DF Equipment you wi need: Fat baded screw driver This appiance must be earthed! This appiance must be fitted using a doube poe unit of 30 ampere minimum capacity with 3mm minimum contact at a poes. Access to the mains termina is gained by opening the termina bock cover at the rear of the appiance - use a fat baded screw driver for this. Connection shoud be made with a 6.0mm 2 twin and earth cabe. First strip the wires. then push the cabe through the cabe camping the termina bock cover. Connect the cabe to the termina bock and tighten the cabe camp screw - see diagram. Cose the termina box, ensuring that the cover is engaged on the ocking tabs. Live (Red or Brown) Neutra (Back or Bue) Earth (Green / Yeow or seeving) Cabe camp Sufficient cabe shoud be used to aow the cooker to be pued out, but must hang cear of the foor so it does not become twisted or trapped when the cooker is pushed back. Pease ensure that the user has this copy of the handbook, and the appiance is in pace. Thank you.

67 Instaing Your Cooker 63 Gourmet 900DF ony Connecting the eectricity suppy This appiance must be earthed! The fexibe mains ead is suppied connected to a BS 1363 fused pug, having a fuse of 13 amp capacity. If this pug does not fit the socket in your home, it shoud be repaced with a suitabe pug as outined beow. The wires in the mains ead are cooured in accordance with the foowing code: Green and yeow = Earth, Bue = Neutra, Brown = Live. E (Earth) GREEN / YELLOW N (Neutra) BLUE L (Live) BROWN As the coours of the wires in the mains ead for the appiance may not correspond with the cooured markings identifying the terminas in your pug, proceed as foows: 1. The wire which is cooured green and yeow must be connected to the termina marked E (Earth) or cooured Green. 2. The wire which is cooured bue must be connected to the termina marked N (Neutra), or cooured Back. 3. The wire which is cooured brown must be connected to the termina marked L (Live), or cooured Red. The pug and socket must be accessibe after instaation. Use Use a 13amp a 3 amp fuse fuse in a 13 in a 13 amp amp pug pug. Shoud the mains ead of the appiance ever require repacing, we recommend that this is carried out by a quaified eectrician who wi repace it with a ead of the same size and temperature rating. Important: - ensure that you route a mains and eectrica cabes and fexibe tubing we cear of any adjacent heat source

68 Instaing Your Cooker 64 Connecting to the gas suppy The inet to the cooker is 1 / 2 BSP interna situated at the rear right corner Fit the bayonet connection. This shoud be ocated so as to ensure that the fexibe hose does not kink. Use a 900mm mm ength of fexibe hose. Ensure that a pipe work is of the correct rating. Natura Gas - Fexibe connections shoud compy with BS 669. Parts of the appiance ikey to come into contact with a fexibe connector have a temperature of ess than 70 C. LP Gas - For fexibe connections use a bayonet type hose, suitabe for use on LP Gas up to 50mbar pressure rise and 70 C temperature rise. The fexibe hose shoud be cooured back with a red stripe, band or abe. If in doubt, contact your suppier. After instaation make sure a connections are gas sound. Commissioning - a appiances Pressure settings: G20 Natura 20mbar G mbar G31 37mbar Hob A Conversion Kit for changing to LP Gas shoud have been incuded with this appiance, if for any reason it is not with the appiance pease ca our Spares Team on: and order part number: 08 xxxxx 00 Turn on gas suppy and check for soundness at the hotpate injector. Light two burners and check that the pressure is correct. Gri Turn the contro knob to the fu on position and ignite, aow the gri to operate for a few minutes. Oven Turn the contro knob to the fu on position and ignite, aow the oven to operate for a few minutes.

69 Instaing Your Cooker 65 Stabiising and Securing Your cooker may come with a stabiity chain, if it does not we recommend that you buy a stabiity bracket from your oca suppier, this wi keep the cooker from moving and wi prevent damage to the fexibe hosing at the back of the cooker. Your stabiity bracket You can buy a stabiity bracket from your suppier and it can fitted as foows: Pace the cooker in position and draw a penci ine eve with the front edge. Mark the centre of the cooker to give the centre ine for the bracket. Remove the cooker and mark off 450mm from the penci ine to ocate the front edge of the ower bracket. Fix the bracket to the foor. Measure from foor eve to engagement edge in the back of the cooker and add 3mm. Assembe the underside of the top part of the bracket to this height. Once the cooker is stabe, ensure it is eve - see the previous page. Front edge for ower bracket Rear wa Stabiity bracket mm 1 Penci ine on foor 2 Centre ine 4 5 Underside of top bracket sots into engagement edge in back of cooker.

70 Technica Data 66

71 Technica Data 67 Dua Circuit - eectric

72 Technica Data 68

73 Technica Data 69

74 Technica Data 70

75 Changing Light Bubs 71 Not a appiances have the same number and type of bubs. Before repacing your bub, open the top/main oven door and see which type you have. Then use the tabe beow to hep you change your bub correcty. Pease remember that bubs are not covered by your warranty. Warning: There is a risk of eectric shock, so aways make sure your appiance is switched off and unpuuged. Bubs can be purchased from hardware stores (aways take the od bub with you), or you can ca the Spares Saes team on Number of bubs Position & detais Changing instruction 2 Sides Top Oven 25W bub Switch off the eectricity suppy, and make sure the oven cavity is coo and remove the sheves. Grasp the ens cover and pu away from the side of the oven. Unscrew the bub and repace. 1 Gourmet 900DF ony Rear Main Oven 25W bub Switch off the eectricity suppy, and make sure the oven cavity is coo and remove the sheves. Unscrew the ens cover (anti cockwise), unscrew the bub and repace the bub. Repace the ens cover and the oven back. 2 Sides Main oven 25W bub Switch off the eectricity suppy, and make sure the oven cavity is coo and remove the sheves. Grasp the ens cover and pu away from the side of the oven. Unscrew the bub and repace.

76 Service Record 72 Date of purchase Instaers stamp / signature Date of instaation Pace of purchase Date Part(s) Repaced Signature

77 Cook Shop 73 Product description Product code Quantity Where used Rectanguar carbon fiters Hoods Round carbon fiters Hoods Ceramic hob scraper kit A ceramic gass hobs/hob tops incuding induction. Ceramic hob ceaner and conditioner A ceramic gass hobs/hob tops incuding induction Seaed hotpate conditioner A seaed/soid pate hobs/hobtops. Stainess stee ceaner A stainess stee parts Oven ceaner spray A cookers, inside cavities and on gass. Muti-purpose kitchen ceaner Genera kitchen ceaner. E-coth A cookers, for ceaning gass and stainess stee To order or enquire about any of these products, pease ca the Spares Saes team on

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79 Customer Care Information Shoud you need it.... Inside the paperwork which has come with this appiance, there is a eafet and card expaining the terms of our extended warranty and guarantee. In order to appy for our five year guarantee, simpy fi in the detais on the card and post it off, this wi register your appiance. Shoud you wish to take out extended warranty, pease fi in the detais on the eafet and post this off. Aternativey, you can register, and appy for extended warranty on ine at: If your appiance is covered by the warranty and guarantee, you wi not be bied for work undertaken shoud your appiance be fauty, terms and conditions do appy, so pease read through the iterature carefuy. Our Customer Care Centre can be caed on: We aim to answer cas as quicky as possibe, and in strict rotation as soon as one of our Customer Care team become free. Our Customer Care Centre opening hours are: Monday - Friday 8.00am pm Saturday 8.30am pm Sunday 10.00am pm Pease ensure that you have avaiabe your appiances mode number and seria number, there is a space at the back of this book for recording that information. Aternativey visit the web site as detaied on the front cover of the handbook. Outside the UK and Northern Ireand, pease contact your oca suppier.