H151E
Installation & User Instructions
You must read these instructions prior to using the
appliance and retain them for future reference.
Contents
Introduction
2
3
Installation
For your Safety – Always
For your Safety – Never
Features
4
5
6
Control Panel
7
Hotplates General Information Notes
8-9
10
11
12
13
13-17
Temperature Conversion Chart
Grill
Grill Chart
Oven
Oven Cookery Notes
Care and Cleaning
18-19
20
Something Wrong with your Cooker
Key Contacts
Back Cover
You must read these instructions prior to using the
appliance and retain them for future reference.
1
Introduction
Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable
if the appliance has been installed in accordance with the installation instructions detailed in this
booklet.
To help make best use of your cooking equipment, please read this booklet carefully.
The cooker is designed specifically for domestic use and responsibility will not be accepted for
use in any other installation.
When the cooker is first used an odour may be emitted,
this will cease after a period of use
When first using the cooker ensure that the room is well ventilated (e.g. open a window or use an
extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggested
that any pets be removed from the room until the smell has ceased. This odour is due to temporary
finish on oven liners and elements and also any moisture absorbed by the insulation.
* The guarantee is subject to the provisions that the appliance:
(a)
Has been used solely in accordance with the Users Instruction Book.
(b) Has been properly connected to a suitable supply voltage as stated on the
rating plate attached to this equipment.
(c)
Has not been subjected to misuse or accident or been modified or repaired by
any person other than the authorised employee or agent.
(d) Has been correctly installed.
DISPOSAL OF YOUR PRODUCT
To minimise the risk of injury to children please dispose of your product carefully and safely.
Remove all doors and lids. Remove the mains cable (where fitted) by cutting off flush with the
appliance and always ensure that no plug is left in a condition where it could be connected to
the electricity supply.
To help the environment, Local Authority instructions should be followed for the disposal of
you product.
This appliance conforms to the following EEC Directives:
Electromagnetic Compatibility
89/336/EEC
Low Voltage Equipment
73/23/EEC
92/31/EEC
93/68/EEC
93/68/EEC
2
Installation
WARNING – THIS APPLIANCE MUST BE EARTHED.
Mains Connection
Your cooker should have been checked to ensure that the voltage corresponds with your supply
voltage, this is stated on the rating plate, which is situated on the rear panel.The cooker must be
connected by a competent person such as one who is NICEIC registered contractor to suitable
double-pole control unit with a minimum rating of 45A and a minimum contact clearance of
3mm, which should be fitted adjacent to the cooker, in accordance with IEE regulations.
The control unit must be within 2 metres of but not directly above the appliance and should be
easily accessible in the event of an emergency.
The power supply cable should conform to B.S.6004 with a conductor size of 6mm2, minimum.
Access to the mains terminals is gained by removing the rear access cover. The mains cable
must pass through the cable clamp adjacent to the terminal block. Sufficient cable should be
used to allow the cooker to be pulled out for servicing.
Ensure that the mains cable is routed away from any brackets affixed to the rear panel and
is not trapped to the rear wall when pushing the cooker into position between cabinets.
Note: If the cooker is to be placed on a base, precautions must be taken to prevent it from
slipping off the base.
Siting the Cooker
The cooker is designed to fit between kitchen cabinets spaced 500mm apart. The space either
side need only be sufficient to allow withdrawal of the cooker for servicing. It can be used with
cabinets one side or both as well as in an angled corner setting. It can also be used freestanding.
This cooker is a Type X appliance, as such adjacent side walls which project above hob level,
must not be nearer to the cooker than 150mm and should be protected by heat resistant material.
Any overhanging surface or cooker hood should not be nearer 650mm.
The height of the cooker can be adjusted by means of adjustable feet in the plinth (900mm-
915mm). Adjust the feet by tilting the cooker from the side. Then install the cooker into position.
Moving the Cooker
Before moving your cooker, switch off at the cooker control unit, ensure that it is cool.
Open the grill door sufficiently to allow a comfortable grip on the underside front edge of the
oven roof, avoiding any grill elements.
Radio Interference
This appliance conforms to EN 55014 regarding suppression of radio and television interference.
Note: Take care in moving the cooker as it is heavy. Take care to ensure that any floor covering is
not damaged.
3
Safety Information
When used properly your appliance is completely safe but as with any electrical product
there are certain precautions that must be observed.
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.
Always
G
G
G
Remove all packing from the appliance before switching on for the first time.
Understand the controls prior to using the appliance.
Keep children away from the appliance when cooking as the surfaces will get extremely hot
during and after use.
G
G
G
G
Turn controls off when not in use.
Stand back when opening an oven door to allow any build up of steam or heat to disperse.
Always use dry good quality oven gloves when removing items from the oven/grill.
Always place pans centrally over the hotplate making sure handles are kept away from the
edge of the hob and cannot become heated by other hotplates or pans.
G
G
Always take care to avoid heat or steam burns when operating the controls.
Always turn off the electricity supply at the wall switch and allow the appliance to cool before
cleaning (or changing an oven lamp if fitted).
G
G
G
G
Always make sure the shelves are in the correct position before switching on the oven or grill.
Always keep the oven/grill door closed when the appliance is not in use.
Always keep the appliance clean as a build up of grease or fat from cooking can cause a fire.
Always follow the basic principles of food handling and hygiene to prevent the possibility of
bacterial growth.
G
G
G
Always keep ventilation slots clear of obstructions.
Always refer servicing to a qualified appliance service engineer.
Always take care when removing items from the grill compartment when the lower oven is in
use as the contents will be hot
G
G
Always turn off the electricity supply to the appliance at the wall switch should any glass
panel (if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.
During use, the oven becomes hot. Care should be taken to avoid touching heating elements
inside the oven.
4
Safety Information
Never
G
G
Never stare at Halogen heating units
Never leave children unsupervised where a cooking appliance is installed as all surfaces will
be hot during and after its use.
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G
G
G
G
Never allow anyone to sit or stand on any part of the appliance.
Never store items above the appliance that children may attempt to reach.
Never leave anything on the hob surface when unattended and not in use.
Never remove the oven shelves whilst the oven is hot.
Never heat up unopened food containers as pressure can build up causing the container to
burst.
G
Never store chemicals/food stuffs or pressurised containers in or on the appliance, or in
cabinets immediately above or next to the appliance.
G
G
Never place flammable or plastic items on or near the hob.
Never fill a deep fat frying pan more than 1/3 full of oil, or use a lid.
DO NOT LEAVE DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.
G
G
G
G
G
G
Never use the appliance as a room heater.
Never use the grill to warm plates.
Never dry any items on either the hob or oven doors.
Never install the appliance next to curtains or other soft furnishings.
Never operate the grill with the grill door closed as this will cause the appliance to over heat.
Never use steam cleaners.
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE
In the event of a chip pan fire or any other pan fire.
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.
2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and
extinguish the fire.
3. LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often
caused by picking up a hot pan and rushing outside with it.
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force
Neverouf stheewexatitnegruitsoheerxistliinkeglyutiosthipothileopranfaotvefri.res.
5
Features
Rating plate (on rear panel)
Control Panel
right rear
1500W
left rear
1000W
right front
1000W
left front
2000W
red spot
Food Support
Grill Pan
Fixed / Detached Grill
Pan Handle
Grill Door
Oven Rod Shelves
Oven Removable
Side Panels
Model/Serial
no.
Oven Door
6
Control Panel
Note: Always ensure that all controls are in the OFF position, when appliance is not in use.
7
Hotplates General Information Notes
Note: Under no circumstances should the hob be used with aluminium foil in contact with the hob
surface.
Use of Hotplates
The controls set the hotplates at six pre-set power levels. Each control can be used to select one of
six temperature settings from a minimum at position 1 to a maximum at position 6.
The red spot hotplate heats up more rapidly to give faster boiling.
Control Settings Guide
This table is provided only as a guide – settings also depend on the type of pan used and the
quality of food.
Knob Position
Type of food
1
To melt butter, chocolate etc.
1 or 2
To heat food gently.
To keep small amounts of water simmering.
To heat sauces containing egg yolks and butter.
To simmer: stews, meat, fish, vegetables, fruit.
3
To heat solid or liquid foods.
Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.
4 or 5
To cook foods, just above simmering.
To maintain ‘rolling’ boil for preserve making.
5 or 6
6
To seal meat and fry fish.
Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.
Safety requirements for deep fat frying
1.
2.
3.
4.
Use a deep pan, large enough to completely cover the appropriate heating area.
Never fill the pan more than one-third full of oil.
Never leave oil or fat unattended during the heating or cooking period.
Never try to fry too much food at a time, especially frozen food. This only lowers the
temperature of the oil or fat too much, resulting in greasy food.
Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat.
Frozen foods, in particular, will cause frothing and spitting, if added to quickly.
Never heat fat, or fry, with a lid on the pan.
5.
6.
7.
Keep the outside of the pan clean and free from streaks of oil or fat.
8
Hob General Information
CHOICE OF UTENSILS
Every Electric Hob deserves the right choice of utensils.
We recommend for optimum performance the use of good quality utensils.
Never ✗
Always ꢀ
G Use good quality flat-based
cookware on all electric heat
sources.
G Use gauze, metal pan
diffusers, asbestos mats and
stands e.g. Wok stands – they
can cause overheating.
PANS SHOULD NOT
G Ensure pans have clean, dry
bases before use.
G Use utensils with skirts or rims
Be concave
(bowed in)
e.g. buckets and some kettles.
G Ensure pans match size of
heating area.
G Use badly dented or distorted
pans.
G Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
Be convex
(bowed out)
G Leave an element switched on
when not cooking.
G Cook food directly on the
G Ensure pan handles are
positioned safely and away
from heat sources.
hotplate.
Be rimmed
G Drag or slide utensils across
the hob surface.
G Lift pans, do not drag.
G Place large preserving pans or
fish kettles across two
hotplates.
G Use pan lids except when frying.
Be deeply ridged
G Deal with spillage immediately
but with care.
G Place plastic vessels or utensils
on a hot hob.
But essentially Flat
G Use the hob as an area for
storage
Always place pans
centrally on the
hotplate
9
Temperature Conversion Chart
Main
Convection
Oven
Top
Convection
Oven
Main
Fan
Oven
Gas
Mark
˚F
1
2
/
100
120
130
140
160
170
180
200
210
250
275
300
325
110
130
120
140
150
160
1
2
3
4
140
150
180
190
200
220
–
350
375
400
425
450
170
180
190
5
6
7
8
210
220
–
220
–
9
475
10
Grill
CAUTION – ACCESSIBLE PARTS WILL BECOME HOT WHEN
THE GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.
THE GRILL WILL NOT OPERATE WITH THE GRILL DOOR
CLOSED
Setting the Grill
Never: line the grill pan with aluminium foil.
The grill control is designed to provide variable heat control of
the grill element. Open the grill door, preheat the grill at High
setting for approximately 5 minutes. When toasting, place the
grill pan on the grill runner. Position the pan centrally below
the grill element. Leave the control at High setting for toast,
sealing and fast cooking of foods. For thicker foods requiring
longer cooking, turn the control to a lower setting after the
initial sealing of both sides at High setting. The thicker the food
the lower the control should be set.
Door in
grilling
position
See chart on guide to grilling.
Remember to switch off the grill control at the end of
cooking.
Grill Compartment as a hotcupboard. Plates and dishes
placed on the floor of the compartment will be heated from
the oven when in use. Do not operate the grill control
when using the compartment as a hotcupboard.
Grill pan handle
The grill pan handle is detachable from the pan, to facilitate
cleaning and storage. The handle can be either detachable
from or fixed to the pan. For a fixed handle remove the screw
and washers from the grill pan bracket, tilt the handle over
the recess adjacent to the bracket.
Slide the handle towards the centre of the pan and let the
handle locate over the bracket.
Replace screw and washers and ensure that they are fully
tightened up. For a detachable handle remove screw and
washers from grill pan and discard.
Warning: Ensure when using grill pan handle in the
detachable manner it is centralised and secure.
11
Guide To Grilling
Pre - heat the grill for 5 minutes on maximum control setting before grilling
GRILL CHART
Food
Grill Setting
High
Approximate Cooking time
3 - 10 mins.
Toasting of Bread
products
Small cuts of meat,
sausages, bacon, etc.
Med - High
Med
15 - 20 mins.
Chops etc.
Gammon steaks
Chicken pieces
20 - 25 mins. Wire food support used in upturned
position for chicken.
Fish: fingers
Whole
10 - 20 mins. Whole fish and fillets placed in the
base of the grill pan.
Med
Med
Med
Fillets
Fish in breadcrumbs
15 - 20 mins.
15 - 20 mins.
Pre - Cooked potato
products
Pizzas
Med
High
12 - 15 mins. in the base of the grill pan.
8 - 10 mins. Dish placed directly on base of the
grill pan and pan placed on the base of the grill
compartment.
Browning of food
The settings in the above guide have been developed to cook food successfully without
excessive fat spitting and splashing.
12
Oven
With the oven door closed, heating of the oven is achieved by turning
the control clockwise to the required ‘oven
Oven Control
temperature’ scale on the control panel, as recommended in the
temperature charts. The pilot light will immediately come on and go off
during cooking as the thermostat maintains the correct temperature.
Note: At the end of the cooking period there may be a momentary puff
of steam when the oven door is opened. This will disperse in a few
seconds and is perfectly normal characteristics of an oven with a good
door seal.
Note: Remember to switch off the oven control after
cooking is finished.
Oven Cookery Notes
The ‘oven temperature charts’ are a guide only, giving approximate
cooking temperatures and times. To suit personal taste and requirements,
it may be necessary to increase or decrease temperatures by 10˚C.
To prepare meat
for roasting in your
electric oven
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and weigh
it. Meat which has been stored in a refrigerator, should be allowed to
come to room temperature for approximately 30 minutes before cooking.
Always completely thaw frozen meat before cooking. Beef, lamb and
mutton may be lightly floured, but pork should have the rind scored,
brushed over lightly with olive oil, and sprinkled with salt – for crisp
crackling.
Place the joint in a suitably sized meat pan (a small joint in a large meat
pan causes unnecessary oven splashing). Small joints weighing less than
1.5kg (3lbs) may be pot roasted. Additional fat should not be used,
except for veal, very lean meat, poultry, which can either be ‘larded’ with
fat bacon, or brushed over very sparingly with melted fat/cooking oil.
When potatoes are roasted round the joint, they only require to be coated
in melted fat/cooking oil. It is not necessary to baste, when roasting in an
electric oven, and liquid/stock should not be added to the meat pan.
13
Oven Cookery Notes
Temperature and
Time
The secret of succulent, tender meat, is not to roast quickly at too high a
temperature. Best results are obtained when
roasting is carried out at low temperatures. When a lower temperature is
used, joint loses less weight, is more tender (too high a temperature causes
meat to be tough and dry), and the splashing of fat onto oven interior is
reduced. When a complete meal is being cooked in the oven, cooking time
may need to be increased, and temperature may need to be raised for
approximately the last 30 minutes of the cooking period (for instance when
cooking Yorkshire pudding to serve with roast beef).
The times and temperature suggested should be used as a guide but may
vary according to:–
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
a) A short thick joint requires a longer cooking period than a long thin
joint.
b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a
large one, whereas a large joint over 3kg (6lbs) will cook in the time
given for ‘minutes’ per 450g (1lb) without the ‘minutes
over added.
’
c) Boned/rolled and stuffed joints take longer to cook through than
those with a bone. (The weight of stuffing should be added to the
oven ready weight of meat/poultry to calculate roasting times.)
Meat pan and rod
shelves
Never use meat pans larger than 390 x 300mm (15”x12”) and baking trays
no larger than 330x255mm (13”x10”), these should be positioned centrally
on the oven shelf. Food should not be placed directly on the floor of the
oven. To avoid unnecessary cleaning, rod shelves which are not in use,
should be removed from the oven.
14
Oven Temperature Chart - Meat
Food
Temperature and Time
Position in Oven
Beef
190/200˚C approx. 25-30 mins.
per 450g (1 lb) + 25 mins over
Lamb/Mutton
Pork
190/200˚C approx. 25-30 mins.
per 450g (1 lb) + 25 mins over
190/200˚C approx. 30-35 mins.
per 450g (1 lb) + 30 mins over
Runner 2 from
bottom of oven
Veal
190/200˚C approx. 25-35 mins.
per 450g (1 lb) + 30 mins over
Poultry/Game
Turkey
190/200˚C approx. 20-25 mins.
per 450g (1 lb) + 20 mins over
up to 5.5kg (12lb) allow 22 mins
per 450g (1 lb) at 190˚C
e.g. 5kg (11lb) = 242 mins
over 5.5kg (12lb) allow 16 mins.
per 450g (1lb) at 180˚C
e.g. 10kg (22lb) = 352 mins
Casserole Cooking
140/160˚C according to quantity
Shelf 3
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover oven shelves with foil.
15
Oven Temperature Chart - Baking
Food
Temperature and Time
Position in Oven
Scones
Small Cakes
220/230˚C 10-15 mins
190/200˚C approx. 20-25 mins
Runners 1 and 4
from bottom of oven
Victoria Sandwich
170/190˚C
Runners 1 and 4
from bottom of oven
1
2
6 / "-7" tins approx. 20 mins
1
2
8"-8 / " tins approx. 30 mins
Sponge Sandwich
(fatless)
180/200˚C 7" tins 15-20 mins
190/210˚C 10-15 mins
Runners 1 and 4
from bottom of oven
Swiss Roll
Runner 4 from
bottom of oven
1
1
1
2
4
2
Semi-rich Cakes
(large)
160/180˚C 6 / "-7" tins 1 / -1 / hrs
Runner 2 from
bottom of oven
1
2
8"-9" tins 2-2 / hrs
Christmas Cake
140/150˚C according to size and
richness of mixture
Runner 3 from
bottom of oven
Shortcrust Pastry
(Plate Tarts)
Puff Pastry
190/210˚C 45-50 mins
Runners 1 and 4
from bottom of oven
approx. 220˚C
Yorkshire Pudding
Individual Yorkshire
Puddings
210/220˚C 40-45 mins
Runner 5 from
bottom of oven
210/220˚C approx. 20 mins
1
2
Milk Puddings
Baked Egg Custard
140/160˚C 2-2 / hrs
Runner 3 from
bottom of oven
140/160˚C 40-50 mins
Bread (full oven)
Bread (single loaf)
230˚C 50-60 mins
230˚C 45-50 mins
Reducing to
210/220˚C
after first
Runners 1 and 4
from bottom of oven
10 mins
1
1
2
2
100/110˚C Large 3 / -4 / hrs
Meringues
Runner 1 from
bottom of oven
1
2
Small 2 / -3 hrs
Note: When using two shelf positions at the same time (e.g. to bake two plate tarts, full
oven of bread etc.) tins should be interchanged half way through the cooking period.
When baking two trays of scones, small cakes, at the same time, the lower tray may
require to be baked for a few minutes longer than the top tray.
If soft tub margarine is used for cake making, temperatures recommended by the
manufacturers should be followed. Temperatures recommended in this chart refer to cakes
made with block margarine or butter only.
16
Cooking Results Not Satisfactory
Problem
Grilling
Uneven cooking front
to back
Check
Ensure that the grill pan is correctly
positioned beneath the grill element.
Ensure that the grill is not set to too
high a setting.
Fat splattering
Baking
Uneven rising of cakes
Ensure that the oven shelves are level by
using a spirit level on the rod shelf and
adjusting, using suitable packing,
e.g. wood, under the feet of the
appliance. This should be checked both
left to right and front to back.
Sinking of cakes
The following may cause cakes to sink:
1. Cooking at too high a temperature.
2. Using normal creaming method
with soft margarine.
Over/Undercooking
Fast/Slow cooking
Refer to the cooking times and
temperatures given in the oven
temperature charts, however, it may be
necessary to increase or decrease
temperatures by 10
taste.
˚C to suit personal
Do not use utensils greater than 56mm
1
4
(2 / ") in height, for roasting.
17
Care and Cleaning
Turn OFF the main control unit and allow the cooker to cool
before cleaning.
Before switching on again, ensure that all controls are in the OFF
position.
Refer to the instructions below for cleaning the ‘Credaclean’
removable side oven panels.
‘CREDACLEAN’ OVEN LINERS
How ‘Credaclean’
Works
The surfaces of the ‘Credaclean’ oven liners are treated on the
mottled face with a special vitreous enamel which absorbs
cooking soils. At temperatures of 220˚C (425˚F) or above, the
special surface enables these soils to be slowly destroyed. The
higher the temperature, the more effective it is. In most cases
normal cooking operations at this temperature will permit this
cleaning operation to proceed during cooking. However, if
higher cooking temperatures are not used regularly, it may be
necessary, in order to prevent heavy soiling, to run the oven
without a meat pan, at a higher temperature setting of 230˚C
(450˚F) for a couple of hours. This may be necessary once a month
or every two or three months depending on the type and amount
of oven cooking.
Oven sides – It should not normally be necessary to clean the
‘Credaclean’ panels in water. If the user feels it is desirable to do
so, remove the rod shelves and side panels and wash them in
warm, soapy water, followed by rinsing in clear water. Do not use
enzyme/biological washing powder, harsh abrasives or oven
chemical cleaners of any kind.
Grill – Remove the grill pan and grid. It is best to wash these
items immediately after use to prevent stains from being burnt on
when used again.
Hob
Wipe the hob with a damp cloth wrung out in warm soapy
water.
Control Panel
Wipe over the control panel with a damp cloth and polish with a
dry cloth. Do not use oven cleaners or aerosols, scouring pads or
abrasive powder for cleaning the plastic knobs or plastic end
caps as damage will occur.
Oven – Interior
Refer to the instructions above for cleaning the ‘Credaclean’
panels.
Remove the rod shelves for washing at the sink. Use a fine steel
wool soap pad for removing stubborn stains from the rod shelves
and floor of the oven. Take care during cleaning not to damage,
bend or dislodge from the supporting clips the thermostat phial
which is across the back of the oven just below the roof.
18
Care and Cleaning
Oven Door
Wipe over the door outer panel with a cloth wrung out in warm soapy
water, then after wiping with a cloth wrung out in clear water, dry with a
soft clean cloth.
Do not use scouring pads or abrasive powder which may
scratch the surface.
Take care during cleaning not to damage or distort the door seal.
Do not lift the door seal from the oven front frame, if necessary
remove the seal by carefully unhooking the corner clips. Be sure
to replace the oven door seal before using the appliance.
19
Something Wrong with your Cooker?
Before calling a Service Engineer, please check through the following lists.
THERE MAY BE NOTHING WRONG.
Problem
Check
Slight odour or small
amount of smoke when
using the cooker for the
first time.
This is normal and should cease after a short period.
Cooker does not work
at all.
Check that the switch on the control unit is in the on
position.
Oven temperature seems
too high or too low.
Check that the temperature has been set in accordance
with the temperature charts. It may be necessary to
increase or decrease the recommended temperature by
up to 10˚C to suit your taste.
Oven does not cook
evenly.
Check that the temperature and shelf position are as
recommended in the temperature charts.
Check that the containers being used in the oven allow
sufficient air flow around them.
Check that the cooker is level.
Hotplates are slow to boil
or will not simmer.
Check that your pans conform to the recommendations
in these instructions.
Grilling is uneven.
Grill not working.
Check that the grill pan has been correctly positioned.
Grill will not work unless the Grill door is in the grill position (see
Grilling section of this book).
Steam and/or condensation may appear from the vent at the rear
of the appliance when using an oven particularly for foods with a
high water content e.g. frozen chips, roast chicken etc. This is
normal and any excess should be wiped off.
Condensation on the
wall at the rear of the
cooker.
Steam / Condensation
in the oven after use.
Steam is a by-product of cooking any food with a high water
content. To help minimise always:
a) Try to avoid leaving food in the oven to cool after being
cooked.
b) Use a covered container, wherever possible
If you have been through the above list and there is still a problem; Contact Service, see Key Contacts
(back cover).
20
Key Contacts
After Sales Service
Over 1100 trained specialists, directly employed by us, to ensure that you can have
complete confidence in both the appliances and services we offer.
Repair Service and Information Help Desk
UK: 08709 066 066
Monday to Friday, 8am to 7.30pm
Saturday, 8.30am to 5.30pm
Sunday, 9.30am to 3.30pm
Republic of Ireland: 1850 302 200
Note: Our operators will require the following information:
Model number
Serial number
Extended Warranties
UK 08709 088 088
Monday to Sunday, 8am to 8pm
Republic of Ireland: 1850 502 200
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01/2005 Part No. 195047728.01
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