Owners handbook
and
Installation Instructions
G R O S V E N O R
Page
Lighting the cooker
4
The grill
7
9
The hotplate
The ovens
12
15
18
21
23
28
30
32
33
34
35
36
37
40
Oven cooking chart - main oven
- second oven
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
G R O S V E N O R
Lighting the cooker
The system works by means of a battery. Details on how to replace the
battery are given on page 30.
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.
Warning: If the ignition button is not pressed y a build up of
gas may cause the flame to spread.
Grill/second oven
The grill and the second oven are operated by the same control so you
cannot use them both at the same time.
Grill
To light:
1 Push in the control knob and turn it to the large flame symbol
(highest setting), and press the ignition button immediately. When
the burner has lit release the button.
2 Leave the grill door open when you are using the grill.
Warning: If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread from the grill cavity.
For your safety
Never cover the grill pan or grid with foil as this can lead to
grill fires.
4
G R O S V E N O R
Second oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to the left to gas mark 1, 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.
Important: Remember to remove the grill pan handle before you use
the second oven.
Main 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.
5
G R O S V E N O R
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.
6
G R O S V E N O R
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 trivet 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.
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.
Heat control
The grill control has two heat settings.
The control knob turns to the right from
'OFF' to 'HIGH' and then to 'LOW'. Use the high
setting for fast cooking such as toast. Use the
low setting to cook thicker food such as chicken
after you have browned it on the high setting.
Cooking positions
You can put the grill shelf in either of the two
positions.
Most food should be cooked on the trivet in
the grill pan. You can turn the trivet 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.
7
G R O S V E N O R
General
The shelf in the grill/second oven is different from the shelves in the
main oven. It is important that you do not swap them over. Only use the
shelf with the solid metal plate underneath it in the grill/second oven.
The grill pan handle can be
removed. To put the handle on to
the pan you should put the chrome
bracket over the cut out in the pan
and then slide the handle on to the
left as far as the bump on the pan.
When you are not using the grill you should remove the handle and
store the pan on the shelf in the grill. Turn the grill burner off before you
store the pan. Remember that the pan will get hot when you are using
the main oven.
You can use the grill compartment to warm plates when you are
using the main oven.
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 browning food.
Putting food on
the trivet
Place food such as toast, tea-cakes
and muffins towards the centre of
the trivet.
Place food which needs a gentle
heat, such as tomatoes and
mushrooms towards the edge of the
trivet.
Arrange meat, meat products
and fish to suit their thickness and
how you like them cooked.
8
G R O S V E N O R
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").
9
G R O S V E N O R
For your safety
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.
Put pans on the centre of the burners.
Position pan handles so they cannot be
accidentally knocked.
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.
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.
10
G R O S V E N O R
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.
11
G R O S V E N O R
The ovens
Before you use the ovens you should wipe them out with a damp cloth to
remove any dust.
Heat zones
Main Oven - 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 around during cooking. Or you could
remove the top tray when the food is cooked and move the lower tray to
the higher shelf to finish cooking.
Second Oven - You should turn food round during the cooking time.
Preheating
You do not need to preheat the main or second oven for 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 packaging. When you are using the second oven to
cook or reheat convenience food you should preheat the oven to gas
mark 8.
When you need to preheat the oven, we recommend you do so for
20 minutes.
Oven shelves
You can slot the oven shelves into any of
five positions in the main oven and any of two
positions in the second oven. Positions are
counted from the top downwards.
The shelf in the grill/second oven is different
from the shelves in the main oven. Only use the
shelf with the solid metal plate underneath it in
the grill/second oven. The plate may glow red
when you are using the oven. This will not
affect the cooking performance.
12
G R O S V E N O R
Most second oven cooking should be carried
out using the shelf provided in shelf position 2.
However, when cooking a small joint or a deep
cake you can use the shelf on the base of the
second oven to allow enough air to circulate
around the food.
Shelf on base
For safety the shelves 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.
Baking trays and dishes
For your safety
Never place cooking dishes, trays
and so on over the oven burners.
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 main 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 around during cooking.
The size of tray which should be used in the second oven should
measure no more than 310mm x 230mm (12" x 9"). Position the longest
side parallel with the door.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking. Turn all food round in the second
oven.
Roasting
13
G R O S V E N O R
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 example casseroles
are covered. If you do notice any condensation, wipe it up straight
away.
14
Oven cooking chart - Main oven
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.
If you are using both ovens at the same time you may need to adjust the cooking times.
Gas
Shelf
Approximate
Food
mark
position cooking time
Roasting meat:
Beef
5
4
Rare:
Medium:
Well Done:
20 mins. per ½kg (1 lb) and 30 mins.
25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Lamb
5
5
4
Medium:
Well Done:
25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Pork and Veal
4
Medium:
Well Done:
30 mins. per ½kg (1 lb) and 30 mins.
35 mins. per ½kg (1 lb) and 35 mins.
Thoroughly thaw frozen joints before cooking them
Oven cooking chart
Oven cooking chart
Gas
Shelf
Approximate
Food
mark
position cooking time
Poultry:
Chicken
5
4
4
5
4
4
20 mins. per ½kg (1 lb) and 20 mins.
25 mins. per ½kg (1 lb) and 25 mins.
15 mins. per ½kg (1 lb) and 15 mins.
25 mins. per ½kg (1 lb).
Turkey below 4.5kg (10lbs)
over 4.5kg (10lbs)
Duck and duckling
Stuffed poultry
4 or 5
4
Cook as above but calculate weight including stuffing.
Thoroughly thaw frozen joints before cooking them.
The times given above are for when you are open roasting. If you cover the food with foil or a lid you should allow an extra 10 - 15
minutes cooking time for each ½ kg (1lb).
Yorkshire pudding - large
- individual
7
7
2
2
25 - 35 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.
2 & 4
2 & 4
Scones
Victoria sandwich
180mm (7")
205mm (8")
4
4
2 & 4
2 & 4
20 - 30 mins.
20 - 35 mins.
Gas
Shelf
Approximate
Food
mark
position cooking time
Pastries:
Plate tart (shortcrust)
Fruit pie (shortcrust)
Mince pies (flan pastry)
6
6
5
2
2
25 - 35 mins. To help pastry brown on the underside
25 - 35 mins. cook on a metal plate, or if plates are flat
15 - 25 mins. and have no rim underneath, place on
baking tray.
2 & 4
Puddings:
Milk puddings
Baked sponge pudding
Baked custard
2
4
3
3
4
4
2 hrs. approx.
45 - 60 mins.
50 - 60 mins.
Yeast mixtures:
Bread 0.45kg (1lb loaves) 8 *
0.90kg (2lb loaves) 8 *
3
3
2
30 - 40 mins.
30 - 40 mins.
10 - 20 mins.
Rolls and buns
8 *
* When baking bread cook at Gas Mark 8 for 10 minutes before reducing to Gas Mark 6 for the remainder of the cook time.
Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
Oven cooking chart
Oven cooking chart
Oven cooking chart - Second oven
These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.
The recommended shelf positions give the best results.
Put the dishes centrally on the shelf and turn food round during the cooking time.
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.
If you are using both ovens at the same time you may need to adjust the cooking times.
Gas
Shelf
Approximate
Food
mark
position cooking time
Roasting meat:
Beef
5
Shelf on Rare:
20 mins. per ½kg (1 lb) and 30 mins.
base
Medium:
Well Done:
25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Lamb
5
Shelf on Medium:
base Well Done:
Shelf on Medium:
base Well Done:
Thoroughly thaw frozen joints before cooking them.
25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Pork and Veal
5
30 mins. per ½kg (1 lb) and 30 mins.
35 mins. per ½kg (1 lb) and 35 mins.
Gas
Shelf
Approximate
Food
mark
position cooking time
Poultry:
Chicken
Duck and duckling
5
5
Shelf on 20 mins. per ½kg (1 lb) and 20 mins.
base
25 mins. per ½kg (1 lb)
Stuffed poultry
Cook as above but calculate weight including stuffing.
Thoroughly thaw frozen joints before cooking them.
The times given above are for when you are open roasting. If you cover the food with foil or a lid you should allow an extra 10 - 15
minutes cooking time for each ½ kg (1lb).
Yorkshire pudding - individual
7
2
20 - 30 mins.
Cakes:
Christmas cake (7")
2
2
4
5
7
Shelf
on
base
2
4 - 4½ hours
2¼ - 2¾ hours
1 hour
15 - 25 mins.
8 - 12 mins.
Rich fruit, 180mm (7")
Madeira, 180mm (7")
Small cakes
Scones
2
Victoria sandwich
180mm (7")
4
2
20 - 30 mins.
Pastries:
Plate tart (shortcrust)
Fruit pie (shortcrust)
Mince pies (flan pastry)
6
6
5
2
2
2
25 - 35 mins. To help pastry brown on the underside
25 - 35 mins. cook on a metal plate, or if plates are flat
15 - 25 mins. and have no rim underneath, place on
baking tray.
Oven cooking chart
Oven cooking chart
Gas
Shelf
Approximate
Food
mark
position cooking time
Puddings:
Milk pudding
Baked sponge pudding
Baked custard
2
3
3
2
2
2
2 hrs. approx.
45 - 60 mins.
50 - 60 mins.
Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
G R O S V E N O R
Slow cooking
Please note: There is no slow cook on the second oven.
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 2 kg (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 88°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.
21
G R O S V E N O R
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.
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.
22
G R O S V E N O R
Care and cleaning
For your safety
For hygiene and safety reasons you must keep this gas cooker
clean. A build up of fat or other foodstuff could cause a fire.
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.
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'.
23
G R O S V E N O R
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. Clean the pan supports regularly to 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 properly fitted.
3. Check for ignition
If a burner will not light then you need to
check the crown and cap positions.
The grill and second oven
Clean the grill and oven 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 shelf using hot soapy water. Mild abrasives can be used if
necessary. The heat in the oven will change the colour of the solid plate
on the shelf. You must not remove the solid plate from the shelf. You
can soak the shelf for a few minutes in hot soapy water to make
cleaning easier.
24
G R O S V E N O R
The main oven
The top, 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.
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.
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.
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.
25
G R O S V E N O R
Oven cleaning cycle
Please note: The oven cleaning cycle can only be used in the main
oven.
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.
Some staining will remain.
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 doors 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.
26
G R O S V E N O R
Cleaning between the outer and inner door
glass
You can remove the glass from the oven doors if you need to.
To remove the outer glass
1 Open the oven door so you can get at the two cross head screws on
the top of the door.
2 Loosen these 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 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 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.
8 Tighten the screws using a pozidrive screwdriver. Close the door.
27
G R O S V E N O R
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 37.
28
G R O S V E N O R
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
Height to hotplate:
902mm - 920mm
(adjusted by four screw feet)
498mm
603mm (to front door panel)
Width:
Depth:
29
G R O S V E N O R
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 grill door. Raise the cooker off its front
feet by lifting from inside the grill. 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 at the base of the
cooker on the left-hand side of the
front. You can see it through the
slots between the oven and the
plinth.
When you need to replace the
battery, open the main oven door,
turn the battery holder clockwise
about its pivot point. The battery you
need is AA size.
When you fit the new battery, make sure the positive end (marked with a
+ sign) is next to the (+) sign on the battery holder. Return the battery
holder to its original position by turning it anti-clockwise.
You can light the burners with a match until you have time to change the
battery.
30
G R O S V E N O R
For your safety
Do not try to disconnect the cooker from the gas supply if the
supply pipe does not have a bayonet connection, as described in
the installation instruction. If this is the case contact the person
who installed the cooker.
Reversing the oven door
You can turn the oven door around so that it opens on the other side.
Your supplier can arrange this.
31
G R O S V E N O R
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 if the sparking is slow when you
press the ignition button it may not be strong enough to light the
cooker. You will probably need to replace the battery. For
instructions on how to do this see page 30. 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 correctly. See instructions on page 24.
Problem
Food is cooking too quickly or too slowly.
Check
Check that you are using the recommended gas marks and shelf
positions. See page 15. 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.
Check that you are using the correct size baking trays.
If you are cooking a large item be prepared to turn it round during
cooking.
All food in the second oven should be turned round.
Problem
Having difficulty cleaning any part of the cooker.
Check
Check that you are following the instructions for care and cleaning
(see page 23).
32
G R O S V E N O R
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 32. If you still feel there is a problem you
should contact Parkinson Cowan on 08705 929929. Your telephone call
will be charged at local rate. Parkinson Cowan will arrange for the
cooker to be serviced.
Customers in Ireland should telephone (10) 4565666.
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 when the door is opened.
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.
33
G R O S V E N O R
INSTALLATION INSTRUCTIONS
Serial number at the front.
Data badge on top rear of
panel.
For your safety
Check that this model is suitable for the type of supply available.
In the interest of safety this appliance must be installed and/or
serviced by a competent person, as stated in the Gas Safety
(Installation and Use) Regulations Current Editions.
34
G R O S V E N O R
TECHNICAL DATA
DIMENSIONS
Height
907mm (nominal)
Width
500mm (nominal)
Depth
603mm
Height to hotplate
(to front of
door panel)
Space for fixing at hotplate level
Minimum space above hotplate
2mm minimum clearance
787mm (If a cooker hood is fitted refer to the cooker hood
installation instructions).
Space for fixing above hotplate level
Weight of appliance
See important note "Location of Appliance", page 37.
48.4kg.
Minimum distance from rear wall
5mm (spacer given by pressed spacer on vent panel).
CONNECTIONS
Gas
Rear left hand side of appliance at hotplate level.
Rc½ (½" B.S.P. female).
None
Electric
IGNITION
Spark generator
Battery
APCO 7BG 6893
1.5 Volt AA size
GRILL
Natural Gas
3.3kW (11263 Btu/h)
138
Heat Input
Injector Marking
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) ( 6824 Btu/h) (9554 Btu/h)
104 104 130
Injector Marking
35
G R O S V E N O R
MAIN OVEN
Heat Input
Natural Gas
2.4kW (8189Btu/h)
Injector Marking
Flame Supervision Device
Thermostat
108
Diamond'H' GSD 100/28
Diamond'H' 1100-150/B2
69
Marking
SECOND OVEN
Heat Input
Injector Marking
Natural Gas
2.4kW (8189 Btu/h)
108
Flame Supervision Device
Dual Control
Dual Control By-pass
Diamond 'H' GSD 100/31
Sourdillon 60112/982
Fixed Internal
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 and the I.E.E. Wiring Regulations. Detailed recommendations are contained in the following
British Standard Codes of Practice - BS.6172, BS.5440: Part 2 and B.S.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.
Prolonged intensive use of the appliance may call for additional ventilation, for example opening a window, or
more effective ventilation, for example increasing the level of mechanical ventilation where present.
LOCATION OF APPLIANCE
36
G R O S V E N O R
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 (see Fig. 1) i.e. shelves, wall
cabinets and cooker hoods must be fitted a minimum of 787mm directly above the top of hotplate and 400mm
above the hotplate when fitted in line with the outside of the appliance. If the units are intended to be fitted
adjacent to the appliance but less than 400mm above the hotplate, then a minimum space of 100mm must be
maintained between the sides of the unit and the appliance (see Fig.2). Curtains must not be fitted
immediately behind the appliance or within 150mm of the sides of the hotplate. If fitted next to or between two
base units a minimum space of 1mm must be left between each unit and the sides of the appliance. The
hotplate must be set to minimum of 7mm above the adjacent units. (Note: The levelling feet fitted to the
appliance will achieve a nominal height 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 and battery are packed in the polystyrene fitment on top of the hotplate.
2. LEVELLING THE APPLIANCE
37
G R O S V E N O R
Adjustable levelling feet at the front and at the 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.
3. 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 36).
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 3a. This is the
centre line of the fixing bracket.
3.
Draw a line 100mm from the front edge of the levelling feet (see Fig 3a) and remove appliance from
its position. Mark off dimension 'B' (see Fig 3a) 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.
3b.
4. Assemble upper bracket to lower bracket so that underside of bracket is dimension 'C' +3mm above
floor level. (see Fig. 3b).
Reposition appliance and check that top bracket engages into appliance back as shown in Fig. 3b.
200mm
100mm
(C)
(A)
250mm
Fig.3a
Fig.3b
4. CONNECTING TO GAS
38
G R O S V E N O R
This appliance is designed to be installed with an appliance flexible connection only. Supply piping should not
be less that R³/8. Connection is made to the Rc ½ (½" B.S.P.) female threaded entry pipe located just below
the hotplate level on the rear left hand side of the appliance. NOTE: ONLY LIQUID SEALANTS TO BE
USED WHEN INLET GAS PIPE IS FITTED TO RESET VALVE I.E.: DO NOT USE P.T.F.E. SEALANT
TAPE.
Check for gas soundness after connecting the gas supply.
The gas bayonet connector must be fitted in the shaded area indicated in Fig. 4. Take into account that it
must be possible to pull the appliance forward sufficiently. The hose must not get caught on the stability
bracket.
IMPORTANT: FLEXIBLE TUBING USED MUST COMPLY WITH BS. 669 CURRENT EDITION.
L.P.G. FLEXIBLE CONNECTIONS MUST BE OF A TYPE SUITABLE FOR L.P.G. AND CAPABLE OF
OPERATION UP TO 50 mbar AND TO CARRY A RED STRIPE, BAND OR LABEL.
Fig.5
250
Fig.4
5. FITTING THE BATTERY
1. The battery is located on the left hand side of the front plinth and can be viewed through a slot in the
bottom left hand corner of the front frame( Fig 5.)
2. To gain access to the battery, open the main oven door, rotate the battery holder clockwise.
3. Fit the battery AA size ensuring the positive, + terminal is on the right hand side as shown in the
diagram. Return the battery to original position by turning it anti-clockwise.
6. PRESSURE TESTING
39
G R O S V E N O R
The oven injector is used as a pressure test point.
1.
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
burner off injector whilst easing it forward and taking care not to strain the F.S.D. phial.
Connect the pressure gauge to the oven injector.
2.
3.
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.
4.
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
5. Check operation of oven.
7. CHECKING THE GRILL
Place the grill pan containing the trivet into the grill compartment. Light the grill burner by turning the grill tap
full on and pressing the ignition button on the fascia panel. As soon as the burner is lit the button can be
released.
8. CHECKING THE HOTPLATE
Fit the burner crowns and caps ensuring that they are correctly seated. Fit the pan supports. Check each of
the hotplate burners in turn by turning the hotplate tap to it's full on position and pressing the ignition button.
As soon as the burners are lit the button can be released.
9. 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.
10. CHECKING THE SECOND OVEN
1.
2.
3.
4.
5.
Turn the second oven thermostat control knob anticlockwise to Mk8 and press the ignition button. As
soon as the burner is alight the button can be released.
When the oven burner lights up there should be a low gas rate at first to the oven 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 and the main gas stream flows to the
burner.
Set the oven control to Mk. 2, close the oven door and check that after approx. 10 minutes the flame
size has reduced.
Turn off the control knob 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.
40
GROSVENOR - 311423202
Contents Check List
The loose contents of this pack include:-
No. OFF
DESCRIPTION
2
1
1
1
1
1
1
1
4
4
2
1
Oven shelves
P.C. Guarantee card
Hotplate operation card
Grill pan trivet (small wire)
Grill pan (small) DIP
Detachable grill pan handle
Meat tin (enamel)
Grill / second oven shelf
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. 311423202
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