Owners handbook
and
Installation instructions
R E N O W N D E L U X E
Page
Contents
Lighting the cooker
4
6
The grill
The hotplate
8
The oven
11
13
16
19
24
26
28
29
30
31
32
33
35
Oven cooking chart
Slow cooking
Care and cleaning
Installing the cooker
General information
What is wrong and why?
Servicing
Installation Instructions
Technical Data
Safety requirements/ventilation
Location of appliance/installation
Testing
3
R E N O W N D E L U X E
Lighting the cooker
The ignition system works by means of a battery. Details on how to
replace the battery are given on page 26.
Grill and hotplate
To light:
1 Push in the control knob and turn to the large flame symbol (highest
setting), and press the ignition button immediately. When the burner
has lit release the button.
For your safety
Never cover the grill pan or grid with foil as this can lead to
grill fires.
Warning: If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread.
Oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to gas mark 9, and press the
ignition button immediately. When the burner has lit release the
button. There will only be small flames at first.
3 Now turn the control knob to the gas
mark you want.
4
Wait until the burner is showing large
flames.
5. Close the oven door.
4
R E N O W N D E L U X E
To turn off any burner
1 Push in the control knob and turn it to the off position. This is shown
by a large dot.
For your safety
When you are lighting any burner check that it has lit before you
leave the cooker.
When you are turning off a burner, do not leave the cooker
until the flame has gone out.
5
R E N O W N D E L U X E
The grill
The grill is a high-speed grill. The instructions below tell you how to vary
the heat setting and how to change the height of the grid to suit the food
you are cooking. You should remember to turn the food regularly.
You should not use the grill to keep food warm as it will continue to
cook the food.
Heat control
The grill control gives two heat settings.
The control knob turns to the left from
'OFF' to 'HIGH' and then to 'LOW'. The high
setting should be used for fast cooking such
as toast. Use the low setting to cook thicker
food such as chicken after it has been
browned on the high setting.
Grill pan
The pan is designed so you can pull it
forward but it will stay supported. To remove
the pan push it back as far as possible and
lift it off. Replace it in reverse order.
For your safety
After replacing the pan, pull it out to make sure it has fitted back
properly.
Caution
Accessible parts may be hot when the grill is used. Young children
should be kept away.
Never cover the grill pan or grid with foil as this can lead to grill fires.
6
R E N O W N D E L U X E
Cooking positions
Most food should be cooked on the grid
in the grill pan. The grid can be turned over
to suit different thicknesses of food.
You can place some dishes straight on to
the grill shelf. This is useful when you are
browning the top of food such as cauliflower
cheese.
Preheating
You don't usually need to preheat the grill. You may wish to preheat it
for a couple of minutes when you are cooking steak or when browning
food.
Positioning food on the grid
Place food such as toast, teacakes and
muffins towards the centre of the grid.
Place food which needs a more gentle heat
such as tomatoes and mushrooms towards
the edge of the grid.
Arrange meat, meat products and fish to
suit their thickness and how you like them
cooked.
7
R E N O W N D E L U X E
The hotplate
Heat control
The hotplate control knobs turn to the left
from 'OFF' to 'HIGH' and then to 'LOW'. You
can adjust the heat by turning the control
between the highest and lowest settings.
These are shown as a large and a small
flame symbol.
Burner sizes
The hotplate has three burner sizes to suit
different types of cooking:
Largest burner (Rapid) - use a large pan for
food such as chips.
Medium burners (Normal) - use for everyday
cooking.
Small burner (Simmer) - use for simmering
food such as soups and stews.
The largest pan which you should use on any burner is 230mm (9").
The base of the smallest pan should not measure less than 100mm (4").
8
R E N O W N D E L U X E
For your safety
1
2
3
Take care to avoid burns and scalds when you
are reaching across the hotplate.
Use pans with flat bases. They are more stable
than pans which are warped.
Do not use pans with very heavy handles which
cause the pan to tip.
4
5
Put pans on the centre of the burners.
Position pan handles so they cannot be
accidentally knocked.
6
Take extra care when you are deep fat frying. Do
not cover the pan with a lid.
Do not leave a pan unattended. If the pan
catches fire, leave it where it is and turn off all
controls.
Place a damp cloth or a fitting lid over the pan to
smother the flames.
Never put water on the fire.
Leave the pan to cool for 30 minutes.
7
If you are using a Wok we recommend it has a flat
base as it will stand stable on the pan supports. If
you use a round based Wok with a collar support,
the collar must be of the open wire work type. A
closed collar will affect the performance of the
burner. Before you use the Wok make sure that
the collar is stable on the pan supports. Always
follow the instructions that come with the Wok.
9
R E N O W N D E L U X E
Helpful hints
1
Keep flames under the base of
pans. If the flames lick round the
sides of the pans you are wasting
gas.
2
3
Only heat the amount of liquid you
need. Do not overfill pans.
Cover pans with a lid whenever
possible. The food will heat up
more quickly and there will be less
steam in the kitchen.
4
5
6
Try cooking more than one
vegetable in the same pan, for
example potatoes and carrots.
Cut vegetables into smaller pieces.
This way they will cook more
quickly.
A pressure cooker will save time
and energy.
10
R E N O W N D E L U X E
The oven
Before you use the oven you should wipe it out with a damp cloth to
remove any dust.
Heat zones
There are zones of heat within the oven. The
temperature in the middle is the gas mark
you have chosen. The top of the oven is
slightly hotter and the lower shelf slightly
cooler. The base of the oven is quite a lot
cooler. You can make use of these heat
zones when you are cooking foods requiring
different temperatures all at the same time.
If you are cooking more than one tray of similar items, for example
cakes or biscuits, swap the trays during cooking or you can remove the
top tray when the food is cooked and move the lower tray to the higher
shelf to finish cooking.
Preheating
You do not need to preheat the oven when casseroling and so on.
Preheat the oven for baking or when you are cooking sensitive food
such as Yorkshire puddings, soufflés and yeast mixtures.
When you are cooking or reheating frozen or chilled food read the
instructions on the packing.
When you need to preheat the oven, we recommend you do so for
20 minutes.
Oven Shelves
You can slot the oven shelves in any of five
positions. Positions are counted from the top
downwards.
For safety the shelf will only pull out so
far. If you want to remove a shelf completely
pull it forward as far as it will go, raise the
front edge and lift it out. To put the shelf into
a different position keep the front edge
raised, slot the shelf on to the runner, lower
the front edge and slide the shelf in.
11
R E N O W N D E L U X E
Baking trays and dishes
For your safety
Never place cooking dishes, trays
and so on over the oven burner.
This will damage the cooker as
well as the ovenware and possibly
the floor covering underneath the
cooker.
Leave a gap of 13mm (½") between
all dishes and the sides of the oven
so the heat can circulate properly.
Do not push dishes too far back as
food will burn if it overhangs the
burner flames.
For the best results from your oven we recommend that you use a
baking tray which is 310mm (12") square. If you use a tray or tin which
is larger than this, you may need to turn it round during cooking.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking.
Roasting
For best results we recommend open roasting using minimal fat or oil to
prevent splashing.
It is not necessary to cover meat or poultry or wrap food in foil when
roasting as this restricts the circulation of heat and will lead to extended
cooktimes.
If you are using a roasting bag or cover chicken breast with foil, be
prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb).
When cooking large items such as turkeys, the use of foil may be
required to prevent the breast becoming dry before the rest of the bird is
fully cooked.
Condensation
Condensation may form on the cooker. This is quite normal and nothing
to worry about. The condensation forms when heat and moisture are
present, for example during cooking. Whenever possible try to make
sure that food which contains a lot of moisture for examplecasseroles
are covered. If you do notice any condensation, wipe it up straight
away.
12
Oven cooking chart
These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.
If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking or you
can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking.
Always leave at least one shelf position between shelves to allow heat to circulate.
The recommended shelf positions give the best results.
Put the dishes in the centre of the shelf.
You can change the gas marks and cooking times to suit your own tastes.
It is important to check that food is piping hot before serving.
Gas
mark
Shelf
position
Approximate
cooking time
Food
Roasting meat:
Beef
5
4
Rare:
Medium:
Well Done:
20 mins. per ½kg (1lb) and 30 mins.
25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Lamb
5
5
4
4
Medium:
Well Done:
25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Pork and Veal
Medium:
Well Done:
30 mins. per ½kg (1lb) and 30 mins.
35 mins. per ½kg (1lb) and 35 mins.
Thoroughly thaw frozen joints before cooking them.
Gas
mark
Shelf
Approximate
Food
position cooking time
Poultry:
Chicken
5
4
4
5
4
4
20 mins. per ½ kg (1lb) and 20 mins.
Turkey below 4.5kg (10lbs)
over 4.5kg (10 lbs)
Duck and duckling
25 mins. per ½ kg (1lb) and 25 mins.
15 mins. per ½ kg (1lb) and 15 mins.
25 mins. per ½ kg (1lb)
4 or 5
4
Stuffed poultry
Cook as above but calculate weight including stuffing.
Thoroughly thaw frozen joints before cooking them.
The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15
minutes for each ½kg (1lb).
Yorkshire pudding - large
- individual
7
7
2
2
25 - 30 mins.
15 - 25 mins.
Cakes:
Christmas cake (8")
Rich fruit 180mm (7")
205mm (8")
Madeira, 180mm (7")
Small cakes
2
2
2
4
5
7
4
4
4
4
4-5 hours
2¼-2½ hours
2½-2¾ hours
1 hour
15-25 mins.
10-20 mins.
1 & 3
1 & 3
Scones
Victoria sandwich
180mm (7")
4
4
2 & 4
2 & 4
20-30 mins.
20-35 mins.
205mm (8")
Gas
mark
Shelf
position
Approximate
cooking time
Food
Pastries:
Plate tart (shortcrust)
Fruit pie (shortcrust)
Mince pies (flan pastry)
6
6
5
1
1
25-35 mins.
25-35 mins.
15-25 mins.
1 & 3
To help pastry brown on the underside cook on a metal plate, or if plates are flat and have no rim underneath, place on baking tray
to cook.
Puddings:
Milk puddings
Baked sponge pudding
Baked custards
2
4
3
3
4
4
2 hrs.
45-60 mins.
50-60 mins.
Yeast Mixtures:
Bread 0.45kg (1lb loaves)
0.90kg (2lb loaves) 8 *
Rolls and buns 8 *
8 *
3
3
2
30-40 mins.
30-40 mins.
10-20 mins.
Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
* Cook bread at Gas mark 8 for 10 minutes before reducing to Gas mark 6 for the remainder of the cook time.
R E N O W N D E L U X E
Slow cooking
The slow cook setting gives a very low heat in the oven. It is particularly
useful when you are cooking soups, stews and casseroles because
the long slow cooking will make cheaper, tougher cuts of meat more
tender.
You need to cook food at gas mark 6 for 30 minutes before you turn the
oven down to the slow cook setting. This makes sure that the
temperature of the food gets hot enough to start the food cooking.
Some foods such as pastry and biscuits are not suitable for slow
cooking because the temperature is too low.
Cover all food during cooking to prevent it from drying out. You can
uncover food for the last half hour if it is normally served golden brown.
Food preparation - slow cooking
Joints of meat and poultry
Do not cook meat joints over 2.7kg (6lb).
Do not cook poultry over 2kg (4lb 8oz).
Cook on the middle shelf of the oven or above.
Cook stuffing separately.
Cook for at least 6 hours.
Only cook joints of Pork if you can make sure, by using a meat
thermometer, that the temperature inside the joint is at least 88o C.
For good air circulation always stand joints on a rack in the roasting
tin or casserole.
Thaw all frozen meat and poultry before you cook it.
Prime cuts of meat do not benefit from slow cooking.
Cut off unwanted fat and skin unless it is browned first.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
16
R E N O W N D E L U X E
Soups, casseroles and stews
Do not cook casseroles over 3 kg (6lb).
Bring to the boil on the hotplate then cook on slow cook.
Cook in the middle of the oven or above.
Vegetables
Cut into small pieces.
Dried beans must be pre-soaked then boiled in an open pan for 15
minutes before adding to any dish.
Place vegetables under meat in casseroles.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
Milk puddings
Cover the cereal with boiling water and leave it to stand for 30
minutes.
Drain and make the pudding in the usual way.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
General points for slow cooking
Frozen foods
Thaw thoroughly before cooking.
Thickening
Toss meat in flour for casseroles. Blend cornflour with water and add it
at the end of cooking.
Flavouring
Flavours are held in the food because there is little evaporation. Adjust
flavouring at the end of the cooking time.
Liquid
Use slightly less liquid as there is little evaporation during cooking.
Milk and milk products, for example cream
Add these towards the end of cooking to prevent them from curdling.
17
R E N O W N D E L U X E
Reheating
Cool left over food quickly and then put it in the fridge. Do not reheat
food using the slow cook setting. Reheat food in the usual way or in a
microwave.
Only reheat food once.
18
R E N O W N D E L U X E
Care and cleaning
For your safety
1 For hygiene and safety reasons you must keep this cooker
clean. A build up of fat or other foodstuff could cause a fire.
2 Try to mop up spills and splashes as soon as they happen.
But be careful as parts of the appliance will be hot.
Do not use any polishes, caustic cleaners, abrasives, washing soda
or soap powder except those recommended
in this booklet.
Please note: If we recommend you use hot
soapy water we mean hot water with
washing up liquid in it and not any other
cleaning product.
If you own a dishwasher please read the
operating instructions for the machine before
you wash any part of your cooker.
Clean your cooker regularly using a cloth that has been wrung out in
hot soapy water. Rinse and polish it dry using a soft cloth.
When you remove parts of your cooker for cleaning do not plunge
them into water whilst they are very hot as this may damage the finish of
the parts.
Cleaning the brass plated handle
If your appliance has a brass plated handle it is strongly recommended
that only hot soapy water is used for cleaning. ANY OTHER CLEANING
MATERIALS WILL DULL THE BRASS PLATED FINISH.
The hotplate
Clean the hotplate top using a mild abrasive such as 'Jif'. Take care not
to damage the spark electrodes. If the spark electrodes are damaged
the burners will not light.
You can remove the pan supports, burner caps and burner crowns to
clean them. Again take care not to damage the spark electrodes.
If any food spills do occur during cooking you can place the pan on
another burner to finish cooking. Then you can remove the dirty parts
and clean them before the spill 'burns on'.
19
R E N O W N D E L U X E
You can wash the removable parts in very hot soapy water. You may
use mild abrasives. Make sure that the electrode and the hole and slots
in the crown are not blocked with food or cleaning materials.
Clean the burner crowns by soaking them in very hot soapy water.
You can remove any stubborn stains by scouring with a soap filled pad
such as 'Brillo'. If you look after the burner crowns in this way they will
stay reasonably clean. However the surface will dull with time.
Aluminium based saucepans can leave shiny metal marks on the
pan supports. To clean the pan supports regularly remove the marks
using a mild abrasive like 'Jif' with a soft scourer. For more stubborn
marks you can use a soap filled pad such as 'Brillo'.
After cleaning the cooker parts, dry them
thoroughly before you put them back.
When replacing hotplate burner parts
1. Crown to body (Do not try to force the crown on to the body). Make
sure that the hole in the crown is centrally over the electrode.
Check that the two longer location pegs
sit in the slots in the body. When the
crown is in the position let it fall freely on
to the body.
Check that the crown can be moved
slightly from side to side.
2. Cap to crown
Place cap centrally on the top of crown
(enamel side up). Move sideways and
front to back to check the cap is fitted
properly.
3. Check for ignition
If a burner will not light then you need to
check the crown and cap positions.
The grill
Clean the area around the grill frequently using hot
soapy water.
After use you can soak the pan for a few minutes and
then clean it using mild abrasives or a soap filled pad
such as 'Brillo'.
Clean the grill shelf using hot soapy water. Mild
abrasives can be used if necessary. If the grill shelf is removed it must
be replaced the right way up with the outer wires curved upwards.
(White and Brown models only)
20
R E N O W N D E L U X E
Cleaning between the outer and inner glass
door
You can remove the glass from the oven door if you need to. It is
important not to open the door when the glass is removed because the
door is lighter and it will spring shut.
To remove the outer glass
1 Open the oven door slightly so you can get at the two cross head
screws on the top of the oven door.
2 Loosen these two screws using a pozidrive screwdriver.
3 You should hold the door glass securely in place with one hand,
whilst removing the screws completely, with the other hand. If you do
not do this, the door glass could fall forward.
4 Using both hands, gently tilt the top of the door glass towards you.
Lift it slightly to disengage the locators at the bottom of the door.
5 Clean the outer and inner glass using hot soapy water and mild
abrasives such as 'Jif'. DO NOT try to clean the aluminium foil which
is inside the door. The foil is there to help keep the door cool, if it is
damaged it will not work.
6 Replace the glass by holding it in both hands and gently placing the
locators into the holes of the brackets at the bottom of the door.
Push the top of the glass towards the oven door, and make sure the
screw location holes line up.
7 Hold the glass in place with one hand and replace the cross head
screws into the location holes, with the other hand. Give the screws
one turn to make sure the glass is held in place.
8 Tighten the screws using a pozidrive screwdriver. Close the door.
21
R E N O W N D E L U X E
The oven
The sides and back of your oven are coated in a special material which
helps to keep itself clean.
Follow these simple rules to maintain the appearance of the special
finish.
1
2
Do not overfill dishes or they will
boil over.
Do not put dishes too high in the
oven. If you do they may stick to
the oven roof.
3
4
Cover your roasting tins with foil.
This will prevent fat splashing.
Use a roasting tin which is just
large enough for the meat and
potatoes. This will help to reduce
fat splashing.
5
6
Dry any vegetables that you are
going to roast. If they are wet
there will be more fat splashing.
Follow the oven cleaning cycle
regularly.
22
R E N O W N D E L U X E
Oven cleaning cycle
You need to follow the cycle to keep the inside of the oven in good
condition. The type of cooking you do will affect how often you need to
follow the cycle.
If you do a lot of roasting and very little other baking you should
follow the cleaning cycle once a week. If you do very little roasting you
will only need to follow the cleaning cycle every 2-3 weeks.
To carry out a cleaning cycle:
1. Remove the oven shelves.
2. Set the oven to mark 5 for at
least 30 minutes.
3. Turn the temperature up to mark
7 for 2 hours or until the oven is
presentably clean.
Do not use any cleaning agents
or scrapers on the inside of the
oven. Do not wash the special
finish.
General
Clean the base of the oven, the oven shelves and the oven door while
they are still slightly warm. This way you can easily remove any
splashes and spills. Wipe the base with a cloth that has been wrung
out in hot soapy water. You may use mild abrasives.
23
R E N O W N D E L U X E
Installing the cooker
For your safety
This cooker must be installed and serviced by a competent
person as stated in the Gas Safety (Installation & Use)
regulations current editions.
It is important that the cooker is suitable for your gas supply.
Your installer should check the data badge.
Ensure that a stability bracket is fitted.
Location
For your safety
The use of a gas cooking appliance results in the production of
heat and moisture in the room in which it is installed. Ensure
that the kitchen is well ventilated: keep natural ventilation holes
open or install a mechanical ventilation device (mechanical
extractor hood).
Prolonged intensive use of the appliance may call for additional
ventilation, for example opening of a window, or more effective
ventilation, for example increasing the level of mechanical
ventilation where present.
For further details see page 33.
24
R E N O W N D E L U X E
Positioning
The diagram shows how close to the cooker cupboards, shelves,
curtains and so on can be fitted. Refer to the diagram and carefully read
the instructions to make sure your cooker is fitted safely. If you are in
doubt your installer will give you advice.
Do not fit any materials which may catch fire for example wood or
curtains behind the cooker.
Base units which are higher than the hotplate must be 100mm away.
If a cooker hood is fitted refer to the cooker hood installation
instructions.
We recommend that cabinets fitted next to or above the cooker meet
British Standards. Your installer will give you advice if you are not
sure.
Cooker dimensions
Overall height:
1460mm
Height to hotplate:
902mm - 920mm
(adjusted by four screw feet)
498mm
Width:
Depth:
600mm (to front of door panel)
25
R E N O W N D E L U X E
General information
For your safety
Do not block any of the cooker vents.
Never line any part of the cooker with aluminium foil.
Don't let items which can catch fire or electric mains leads such
as kettle flexes trail over any part of the cooker.
Moving your cooker
You may damage some soft or badly fitted floor coverings when you
move the cooker. The floor covering under the cooker should be
securely fixed so it does not ruck up when you move the cooker across
it. Alternatively you could remove the floor covering.
To move the cooker open the oven door. Raise the cooker off its
front feet by lifting from inside the oven. Pull the cooker forward. When
you replace the cooker push it back to the stop and make sure there is
the same gap at each rear corner.
The battery
The battery for the ignition will usually last for
many months. If the ignition system doesn't
work you probably need to replace the
battery.
The battery is located at the front left
hand side of the bottom storage
compartment.
Open the storage compartment to gain
access to the battery holder.
Lift up the battery holder lid and replace
the battery as shown in the diagram. Use
one AA size battery.
Close the lid of the battery holder.
You can light the burners with a match
until you have time to change the battery.
26
R E N O W N D E L U X E
Storage
The compartment below the oven is useful for storing baking trays, cake
tins and so on. Do not store anything in this compartment which may
catch fire.
27
R E N O W N D E L U X E
What is wrong and why?
We strongly recommend that you carry out the following checks on your
cooker before calling a Service Engineer.
Problem
The oven, grill or hotplate will not light.
Check
If you cannot hear any sparking or the sparking is slow when you
press the ignition button it may not be enough to light the cooker.
You will probably need to replace the battery. For instructions on
how to do this see page 26. You can light the burners with a match
until you have time to change the battery.
Check that there is not a problem with your gas supply. You can do
this by making sure that other gas appliances such as your central
heating or gas fire are working.
If only the hotplate burners will not light, make sure that the burner
parts have been replaced properly. See instructions on page 20.
Problem
Food is cooking too quickly or too slowly.
Check
Check that you are using the recommended gas marks and shelf
positions. See page 13. Be prepared to adjust the gas mark up or
down to achieve the results you want.
Problem
The oven is not cooking evenly.
Check
Check that the cooker is installed properly and is level.
Check that you are using the recommended temperatures and shelf
positions.
If you are using a tin or tray which is larger than the one we
recommend, be prepared to turn it round during cooking.
If you are cooking a large item be prepared to turn it round during
cooking.
Problem
Having difficulty cleaning any part of the cooker.
Check
Check that you are following the instructions for care and cleaning
(see page 19).
28
R E N O W N D E L U X E
Servicing
For your safety
Maintenance work must only be done by a competent person.
Do not try to repair the cooker yourself. This could be
dangerous. It is dangerous to alter or modify the product in any
way.
We recommend that your cooker has an annual gas safety
check carried out by our approved service organisation.
Before you call a service engineer check through the 'What is Wrong
and Why?' information on page 28. If you still feel there is a problem
you should contact Parkinson Cowan on 08705 929929. Your telephone
call will be routed to the Service Centre covering your postcode area.
Customers in Ireland should telephone (10) 4565666. Parkinson Cowan
will arrange for the cooker to be serviced.
You can get service and spares from Parkinson Cowan. If you don't
use manufacturers original spares the normal product approval of the
cooker may not be valid.
When you report a problem try to describe the nature of the fault.
Always give your cookers full name and serial number which you can
see on the oven front frame when you open the oven door. Make a note
of this information in this space:
Name:
Serial Number:
The Gas Consumers' Council
The Gas Consumers' Council (GCC) is an independent organisation
which protects the interests of gas users. If you need advice, you will
find the telephone number in your local telephone directory under Gas.
29
R E N O W N D E L U X E
TECHNICAL DATA
DIMENSIONS
Height
Width
Depth
Overall
1462mm (nominal)
500mm (nominal)
600mm
(from elbow
to front of door panel)
Height to hotplate
907mm nominal -
see important note 'Location of the Appliance' (see Page 33).
Space for fixing at hotplate level
2mm minimum
clearance
600mm
Nominal
Space for fixing above hotplate level 100mm each side
of appliance
Minimum space above grill
Minimum distance from rear wall
Weight of appliance
500mm
50.0kg
20mm
CONNECTIONS
Gas
Rear left hand side of appliance at hotplate level
Rc½ (½" B.S.P. female)
None
Electric
IGNITION
Spark Generator
Battery
APCO 6BG6893
1.5 volt AA size
GRILL
Natural Gas
3.3kW (11263 Btu/h)
138
Heat Input
Injector Marking
31
R E N O W N D E L U X E
HOTPLATE
Natural Gas
R.H.F.
1.0kW
R.H.R.
2.0kW
L.H.R.
2.0kW
L.H.F
2.8kW
Heat Input
(3412 Btu/h)
079
(6824 Btu/h)
104
(6824 Btu/h)
104
(9554 Btu/h)
130
Injector Marking
OVEN
Heat Input
Natural Gas
2.4kW (8189 Btu/h)
Injector Marking
Flame Supervision Device
Thermostat
108
Diamond 'H' GSD 100/28
Diamond 'H' 1100126/B2
69
Thermostat By-pass Marking
GENERAL
Ignition
Spark Gap
H.T. Spark
3-4mm
IMPORTANT - SAFETY REQUIREMENTS
This appliance must be installed in accordance with the Gas Safety (Installation and Use) Regulations
Current Editions. Detailed recommendations are contained in the following British Standard Codes of Practice
- BS.6172, BS.5440: Part 2 and BS.6891. All British Standards must be 'Current Editions'.
PROVISION FOR VENTILATION
This appliance is not connected to a combustion products evacuation device. It shall be installed and
connected in accordance with the current installation regulations. Particular attention shall be given to the
relevant requirements regarding ventilation.
The room containing the appliance should have an air supply in accordance with BS. 5440: Part 2 Current
Edition. All rooms require an openable window or equivalent and some rooms will require a permanent vent
as well. For room volumes up to 5m³ an air vent of 100cm² is required: for room volumes between 5m³ and
10m³ an air vent of 50cm² is required. If the room has a door that opens directly to the outside, no air vent is
required. For room volumes that exceed 11m³ no air vent is required. If there are other fuel burning
appliances in the same room, BS.5440: Part 2 Current Edition should be consulted to determine the requisite
air vent requirements.
If your cooker is in use over a long period of time you may need additional ventilation in your kitchen. This
can be achieved by opening a window or, if an external fan or cooker hood is fitted, switching this on or to a
higher setting.
32
R E N O W N D E L U X E
LOCATION OF APPLIANCE
This appliance must not be installed in a bed-sitting room of volume less than 20m³ or in a bathroom or
shower room. It is essential that the appliance is positioned as stated below. The appliance must be a
minimum of 20mm from the rear wall (note that this dimension is provided by the inlet elbow). Shelves, wall
cabinets and cooker hoods must not be fitted closer that 500mm to the top of the grill canopy or within 100mm
of the sides of the grill. Curtains must not be fitted immediately behind the appliance or within 200mm of the
sides of the grill. If fitted next to or between two base units a minimum space of 1mm must be left between
the units and the sides of the appliance. The hotplate must be set to a minimum of 7mm above the adjacent
units (note that the levelling feet fitted to the appliance will achieve a nominal height to hotplate level of
907mm -5+13mm). Base units not meeting the above conditions must be a minimum of 100mm away from the
hotplate.
INSTALLATION
1. PARTS REQUIRED
The loose hotplate parts are packed in the polystyrene fitment on the top of
the hotplate. The grill pan, grill pan handle, fixing screws and splashplate
fixing screws can be found in the furniture pack which is located in the
bottom compartment. The grill pan requires assembly before use (see Fig.
1).
NOTE: Taptite screws are used to secure the handle. These are
thread forming screws and sufficient pressure must be applied to
allow the screws to produce a thread in the plunged holes.
2. GRILL ASSEMBLY
Fig.1
The two splashplate screws marked A (see Fig. 1a) should be screwed
Grill Pan Handle Assembly:
into the back of the appliance about halfway in. Engage the keyhole slots in
Assemble grill pan (see Fig.1)
the splashback behind the two screws taking care not to trap the H.T. wire
and secure two screws provided.
(see Fig. 1b).
Insert the 4 splashplate screws marked B (see Fig. 1b).
Tighten 6 off splashplate screws (see Fig. 1b).
Connect the grill supply union at the back of the appliance and pull the grill
H.T. lead through the opening in the splashplate. Feed lead through the
hole in the top right hand side of the splashplate and connect on to the grill
electrode.
Connect grill H.T. lead
to grill electrode
Fig.1b
33
R E N O W N D E L U X E
3. LEVELLING THE APPLIANCE
Adjustable levelling feet at the front and rear are provided on the base of the appliance. Adjustment to suit
floor conditions is obtained by rotating in or out the hexagonal feet from the underside of the appliance. A
spirit level should be placed on one of the oven shelves to confirm that the appliance is correctly levelled.
4. FITTING THE STABILITY BRACKET
It is recommended that if the appliance is to be installed with a flexible supply pipe a stability bracket
(SK.4729.A) is fitted and is available from your supplier (see Important Safety Requirements, Page 32).
These instructions should be read in conjunction with the leaflet packed with the stability bracket.
1.
2.
Place the appliance in its intended position and level appliance.
Mark off 250mm from the left hand side of the appliance as shown in (Dimension 'A'), Fig 2a. This is the
centre line of the fixing bracket.
3.
4.
Draw a line 100mm from the front edge of the levelling feet (see Fig 2a) and remove appliance from its
position. Mark off dimension 'B' (see Fig 2a) back from this line on the centre line of the bracket to
locate the front edge of the lower bracket. Fix lower bracket (with two fixing holes) to the floor then
measure the height from floor level to engagement edge on back of appliance, dimension 'C' of Fig. 2b.
Assemble upper bracket to lower bracket so that underside of bracket is dimension 'C' +3mm above
floor level.
Reposition appliance and check that top bracket engages into appliance back as shown in Fig. 2b.
All dimensions in mm
Fig.2b
Fig.2a
34
R E N O W N D E L U X E
5. CONNECTING TO GAS
This appliance is designed to be installed with an
appliance flexible connection only. Supply piping should
not be less than R³/8 (³/8" B.S.P.). Connection is made to
the Rc½ (½" B.S.P.) female threaded entry pipe located
just below the hotplate level on the rear left hand side of
the appliance.
Check for gas soundness after connecting the gas
supply.
The gas bayonet connector must be fitted in the shaded
area indicated in Fig. 3. Take into account that it must be
possible to pull the appliance forward sufficiently. The
hose must not get caught on the stability bracket.
Fig.3
All dimensions in mm
IMPORTANT: FLEXIBLE TUBING USED MUST COMPLY WITH BS. 669 CURRENT EDITION.
NOTE: ONLY LIQUID SEALANTS CAN BE USED IN THREADED GAS CONNECTIONS. DO NOT USE
P.T.F.E. TAPE.
6. FITTING THE BATTERY
1.
2.
3.
The battery holder is located at the front left hand side
of the bottom storage compartment (see Fig. 4).
Open bottom compartment flap to gain access to the
battery holder.
From inside the bottom compartment, lift the battery
holder lid and fit the 1.5 volt battery (see Fig.4)
ensuring it is fitted as indicated by the symbols on the
battery holder.
Fig.4
4.
After fitting battery close lid of holder.
7. PRESSURE TESTING
1.
The oven injector is used as the pressure test point.
Remove the oven furniture. Remove oven burner box retaining clips (one spring clip from each side)
and remove box front cover. Replace one clip back into the right hand side of the burner box.
Remove oven burner by removing the spring clip from the right hand side of the oven burner and slide
the burner off the injector whilst easing it towards the front of the appliance, taking care not to strain the
F.S.D. phial.
2.
3.
Connect the pressure gauge to the oven injector.
Check the supply pressure by turning the thermostat on and one hotplate tap full on and light the
appropriate burner.
The pressure should be 20mbar for Natural Gas.
4.
5.
Turn off the taps, disconnect the pressure gauge and replace oven burner and cover, ensuring that the
F.S.D. phial is correctly located into the bracket on the burner.
Check operation of oven.
8. CHECKING THE GRILL
Remove the protective film from the grill pan shelf. Fit the grill pan shelf to the splashplate.
Place the grill pan containing the grid on to the grill pan shelf. Light the grill burner by turning the tap to its' full
on position and pressing the ignition button. As soon as the burner is lit the button can be released.
If the ignition of the grill fails ensure the grill H.T wire is fitted to the grill electrode (see Section 2).
35
R E N O W N D E L U X E
9. CHECKING THE HOTPLATE
Fit the burner crowns, caps and pan supports ensuring that they are correctly seated. Check each of the
hotplate burners in turn by turning each hotplate tap to its full on position and pressing the ignition button. As
soon as the burner is lit the button can be released.
10. CHECKING THE MAIN OVEN
1.
Turn the oven thermostat knob to Mk 9 and press the ignition button. As soon as the burner is alight the
button can be released.
2.
3.
There should now be a low gas rate to the burner, which is the F.S.D. by-pass rate.
When the F.S.D. phial has heated up it opens the F.S.D. valve which allows the main gas supply to the
oven burner.
4.
5.
Set the oven control to Mk 2, close the oven door and check that after about 10 minutes the flame size
has reduced.
Turn off the control and check that the oven flames go out.
GENERAL NOTE
Instruct the user on how to use the appliance and its ignition system.
Refer the user to the wording in the inside cover which gives advice on the safe operation of the appliance.
36
RENOWN DELUXE N.G. 311330712
Contents Check List
The loose contents of this pack include:-
No. OFF
DESCRIPTION
2
1
1
1
1
1
1
1
1
4
4
2
1
Oven shelves
P.C. Guarantee card
Hotplate operation card
Servery shelf (large)
Twin handled grill pan (large)
Servery runner R/H
Servery runner L/H
Grill pan trivet (large wire)
Yellow screw pack
Burner crowns
Burner caps
Pan supports
Battery
This handbook was correct on the date it was printed. But this handbook will be
replaced if the specification or appearance change as the cooker is improved.
No.
Off
Maker's Part
Number
Description
Burner Cap - Rapid
Burner Cap - Normal
Burner Cap - Simmer
Burner Crown - Rapid - N.G.
Burner Crown - Normal
Burner Crown - Simmer
Pan Support
1
2
1
1
2
1
2
354000610
354000609
354000608
359039100
337000402
337000502
359033202
NOTE : Failure to use manufacturers original spares could negate normal BSI approval of the product
Drawing No. 311330712
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