Electrolux 396EEC User Manual

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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