Electrolux SIG 530 User Manual

SIG 530  
Gas cooker  
Owners handbook  
and  
Installation Instructions  
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Page  
Contents  
Lighting the cooker  
4
The grill  
7
9
The hotplate  
The ovens  
12  
15  
18  
21  
25  
27  
33  
35  
37  
39  
40  
41  
42  
43  
44  
47  
Oven cooking chart - main oven  
- second oven  
The electronic timer  
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
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Lighting the cooker  
The system works by means of an electric spark system. Details about  
the plug are given on page 35.  
Hotplate  
To light  
1. Lift up the lid. You cannot use the hotplate when the lid is down.  
2. 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.  
Warning: If the ignition button is not pressed immediately a build up of  
gas may cause the flame to spread.  
For your safety  
If you close the lid of the cooker while any of the hotplate burners  
are lit the gas will go out. This is because it would be dangerous if  
the burners stayed on when the lid was closed.  
Always use the control to turn off a burner. Do not use the lid  
cut-off device. This will only cut off the gas when the lid is closed.  
The gas will flow again when the lid is opened.  
Please note: If you have any trouble lighting a hotplate burner turn all  
the hotplate control knobs off and make sure the hotplate burner parts  
have been replaced correctly.  
See page 28 for more information.  
4
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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 Open the door.  
2 Push in the control knob and turn it to the right to the large flame  
symbol (highest setting), and press the ignition button immediately.  
When the burner has lit release the button.  
3
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.  
For your safety  
Never cover the grill pan or grid with foil as this can lead to  
grill fires  
Second oven  
To light:  
1 Open the oven door.  
2 Push in the control knob and turn it to left to gas mark 1. Press the  
ignition button. When the burner has lit release the button. There will  
only be small flames at first.  
3 Now turn the control knob to the g
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.  
5
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Main oven  
To light:  
1 Open the oven door.  
2 Push in the control knob and turn it to gas mark 9. The oven will light  
automatically.  
3 Now turn the control knob back to the gas  
mark you want.  
4 Close the oven door.  
If there is an electrical power failure (such as  
a power cut) you cannot use the main oven.  
You can use the second oven.  
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.  
Oven light  
The main oven light will come on when the oven burner is alight. If you  
need to replace the oven light bulb, follow the instructions given on page  
36.  
6
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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.  
For your safety  
You must keep the grill door open when the grill burner is lit.  
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  
There is only one position for the  
grill shelf.  
Most food should be cooked on  
the grid 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.  
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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 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.  
Positioning food on  
the grid  
Place food such as toast, tea-cakes and  
muffins towards the centre of the grid.  
Place food which needs a 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.  
8
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The hotplate  
You can only use the hotplate when the lid is open. If you have any  
trouble lighting a hotplate burner turn all hotplate control knobs off and  
make sure the hotplate burner parts have been replaced correctly. See  
page 28 for more information.  
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").  
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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.  
Do not use the lid as a work surface or chopping  
board. This could damage the glass and reduce  
its strength.  
8
10  
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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
Try cooking more than one vegetable in  
the same pan, for example potatoes  
and carrots.  
5
6
Cut vegetables into smaller pieces.  
This way they will cook more quickly.  
A pressure cooker will save time and  
energy.  
11  
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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 that need  
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 can  
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 ovens 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  
reheat 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 the 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.  
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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  
cookware 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 the 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 not  
be bigger than 310mm x 230mm (12" x 9"). Place 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.  
13  
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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 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 ½ kg (1lb) and 30 mins.  
25 mins. per ½ kg (1lb) and 25 mins.  
30 mins. per ½ kg (1lb) and 30 mins.  
Lamb  
5
5
4
4
Medium:  
Well Done:  
25 mins. per ½ kg (1lb) and 25 mins.  
30 mins. per ½ kg (1lb) and 30 mins.  
Pork and Veal  
Medium:  
Well Done:  
30 mins. per ½ kg (1lb) and 30 mins.  
35 mins. per ½ kg (1lb) and 35 mins.  
Thaw frozen joints thoroughly before cooking them.  
Oven cooking chart  
Oven cooking chart  
Gas  
mark  
Shelf  
position  
Approximate  
cooking time  
Food  
Poultry:  
Chicken  
5
4
4
5
4
4
20 mins. per ½kg (1lb) and 20 mins.  
25 mins. per ½kg (1lb) and 25 mins.  
15 mins. per ½kg (1lb) and 15 mins.  
25 mins. per ½kg (1lb)  
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 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")  
2
4
4 - 5 hours.  
Rich fruit, 180mm (7")  
205 mm (8")  
Madeira, 180 mm (7")  
Small cakes  
2
2
4
5
7
4
4
4
2¼ - 2¾ hours.  
2½ - 2¾ hours.  
1 hour.  
15 - 25 mins.  
10 - 20 mins.  
2 & 4  
2 & 4  
Scones  
Victoria Sandwich  
180mm (7")  
4
4
2 & 4  
2 & 4  
20 - 30 mins.  
20 - 35 mins.  
205 mm (8")  
Gas  
mark  
Shelf  
position  
Approximate  
cooking time  
Food  
Pastries:  
Plate tart (shortcrust)  
Fruit pie (shortcrust)  
Mince pies (flan pastry)  
6
6
5
2
2
25 - 35 mins.  
25 - 35 mins.  
15 - 25 mins.  
2 & 4  
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.  
Puddings:  
Milk pudding  
Baked sponge pudding  
Baked custard  
2
4
3
3
4
4
2 hrs. approx.  
45 - 60 mins.  
50 - 60 mins.  
Yeast mixtures:  
Bread 0.45 kg (1lb loaves)  
0.90 kg (2 lb loaves)  
Rolls and buns  
8*  
8*  
8*  
3
3
2
30 - 40 mins.  
30 - 40 mins.  
10 - 20 mins.  
* Note: When baking bread, cook for 10 minutes at Gas mark 8 then reduce to mark 6 for the remaining 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 ½ kg (1lb) and 30 mins.  
base  
Medium:  
Well Done:  
25 mins. per ½ kg (1lb) and 25 mins.  
30 mins. per ½ kg (1lb) and 30 mins.  
Lamb  
5
Shelf on Medium:  
base Well Done:  
Shelf on Medium:  
base Well Done:  
Thaw frozen joints thoroughly before cooking them.  
25 mins. per ½ kg (1lb) and 25 mins.  
30 mins. per ½ kg (1lb) and 30 mins.  
Pork and Veal  
5
30 mins. per ½ kg (1lb) and 30 mins.  
35 mins. per ½ kg (1lb) and 35 mins.  
Gas  
mark  
Shelf  
position  
Approximate  
cooking time  
Food  
Poultry:  
Chicken  
Duck and duckling  
5
5
Shelf on  
base  
20 mins. per ½kg (1lb) and 20 mins.  
25 mins. per ½kg (1lb).  
Stuffed poultry  
Cook as above but calculate weight including stuffing.  
Thaw frozen joints thoroughly 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  
Cakes:  
- individual  
7
2
2
20 - 30 mins.  
Christmas Cake (7")  
Shelf  
3½ - 4½ hours.  
Rich fruit, 180mm (7")  
Madeira, 180mm (7")  
Small cakes  
2
4
5
7
on  
base  
2
2 - 2½ hours.  
1 hour.  
15 - 25 mins.  
8 - 12 mins.  
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.  
25 - 35 mins.  
15 - 25 mins.  
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.  
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.  
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The electronic timer  
Please note that this is a 24 hour clock, for example 2.00 pm is shown  
as 1400.  
Bell symbol  
Cookpot symbol  
In the following pages we explain  
how to set the controls. Read through  
them a few times until you are familiar  
with the procedure. We have supplied a  
plastic card as a quick reference when  
setting the timer.  
Selector  
Setting knob  
If the oven is switched off on the wall, or there is a loss of power, the  
clock will stop and you will not be able to use the main oven. When you  
first switch the electricity supply on, the timer display will flash.  
To set the time of day  
Turn the selector knob to 'manual' then  
turn to 'clock'.  
Set the correct time by turning and  
holding the setting knob clockwise.  
Adjust the time by turning the setting  
knob in either direction.  
Turn the selector knob back to 'manual'.  
To use the minute minder  
Turn the selector knob to 'timer'. Turn  
the setting knob clockwise until the  
display shows the time you want. The  
bell symbol (  
) will be showing and  
this will stay lit up during the time. Our  
diagram shows the timer set to 5  
minutes.  
If you change your mind and want to cancel the time you have set,  
simply turn the setting knob anticlockwise. Then turn the selector to  
'manual'.  
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When you are using the minute minder you can make the clock  
show the time of day by turning the selector knob to 'manual'. The bell  
symbol will stay on to remind you that the minute minder is set. At the  
end of the timed period an alarm will sound and the bell symbol will go  
out.  
Switch off the alarm by turning the selector knob to 'clock'. Then turn  
to 'manual' and the time of day will show in the display.  
Note:  
You can use the minute minder when an automatic sequence has been  
set, as long as you remember the following point.  
1 Turn the selector knob to 'Auto' as soon as you have entered the  
timed period into the display.  
To change the audible signal  
When the right hand knob is turned anti-clockwise, a choice of three  
audible signals are available. To select the choice of signal required,  
rotate knob anti-clockwise and release. Repeat procedure to choose  
desired signal.  
Automatic control  
Important: You can only use the automatic control for the main oven.  
When you use the automatic controls for the first time it's probably best  
to choose a time when you are at home. That way you can check to  
make sure you've set everything correctly and you'll feel much more  
confident when you are away from home in the future.  
Setting the controls for automatic use  
This is very easy. All you have to do is work through the steps below.  
The clock will work out the rest for itself.  
1 Is the electricity supply on?  
2 Is the clock  
showing the  
correct time?  
To adjust turn the  
selector knob to  
'manual' then turn to  
'clock'. Turn the  
setting knob in  
either direction.  
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3 How long will Turn the selector knob to  
the food take 'cook'. Then turn the setting  
to cook?  
knob until the length of time  
you want the food to cook  
shows in the display. The  
maximum cooking time is  
10 hours. 'Auto' will show in  
the display.  
4 What time do Turn the selector knob to  
you want the 'Stop'. Turn the setting knob  
food to be  
cooked by?  
until the time the oven is to  
switch off shows in the  
display. The cookpot (  
will go out.  
The 'Stop' time must not be  
more than 23 hours 59  
minutes from the time of  
day. For example if the time  
of day is 9.00 am the latest  
'Stop' time will be 8.59 am  
the next day.  
5 Set to  
automatic.  
Turn the selector knob to  
'Auto'.  
6 Turn on the  
oven control.  
Turn the oven control to  
mark 9 then to the gas mark  
you want.  
The time shown on the chart gives an example of setting the  
automatic controls when the time is 9.00 am, the food is to be cooked for  
2½ hours and the food is needed at 6.00 pm (1800 hours).  
The clock will work out what time the oven will switch itself on and it  
will turn the oven off at the end. Once the automatic sequence is finished  
there will be an alarm to remind you that you need to set the oven for  
manual operation. To do this turn the selector knob to 'manual'. Turn off  
the oven control.  
If you change your mind and want to cancel a programme that you  
have set simply turn to 'clock' and then to 'manual'.  
23  
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Hints and tips for automatic cooking  
1 Check the instructions for setting the automatic controls until you are  
familiar with the timer operation.  
2 If the oven has been used, allow it to cool completely before using  
for automatic cooking.  
3 You should leave food in the oven for as short a time as possible  
before automatic cooking starts.  
4 Do not leave food to stand in the oven when it has finished cooking.  
You should remove it and if it is not going to be eaten at once, cool it  
quickly.  
5 If you cannot remove food from the oven as soon as it is cooked  
make sure that the food is covered.  
6 Choose perishable foods carefully, especially during warm weather.  
7 Food should be fresh and preferably straight from the refrigerator.  
8 Joints of meat and poultry must be completely thawed.  
9 Dishes containing left over cooked meat or poultry should not be  
cooked automatically if there is a delay period.  
10 Choose dishes which require approximately the same cooking time.  
Slight variations may be allowed by:-  
i) placing foods in larger or smaller containers  
ii) using more or less liquid  
iii) cutting fruit or vegetables into larger or smaller pieces.  
This will give longer or shorter cooking times respectively. Further  
temperature adjustments can be made by placing the foods higher  
or lower in the oven as the top of the oven is hotter than the bottom.  
11 Arrange shelf positions to suit dishes and choose dishes which will fit  
into the oven together.  
12 As food may be standing for some time in the oven, cover dishes  
with foil or a lid where possible, and in the case of roast potatoes and  
joints of meat, brush with a little fat or oil. Lemon juice may be added  
to fruit to prevent browning.  
13 Cream should be added just before serving.  
14 If alcohol is used fermentation can occur.  
15 Green leaf vegetables which take only a short time to cook, should  
not be placed into the oven with the automatic meal. It is far better to  
cook them in a pan on the hotplate whilst dishing up the rest of the  
meal.  
24  
S I G 5 3 0  
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 2kg (4lb 8oz).  
Cook in the middle of the oven or above.  
Cook stuffing separately.  
Cook for a minimum of 6 hours.  
Joints of pork must only be cooked if you can ensure, by using a  
meat thermometer, that an internal temperature of at least 88oC has  
been reached.  
For good air circulation always stand joints on a rack in the roasting  
tin or casserole.  
Thaw all frozen meat and poultry before cooking.  
Prime cuts of meat do not benefit from slow cooking.  
Remove excess fat and skin unless browned first.  
Cook for 30 minutes at gas mark 6, then reduce to the slow cook  
setting.  
25  
S I G 5 3 0  
Soups, casseroles and stews  
Do not cook casseroles over 3kg (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 allow 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 at  
the end of cooking.  
Flavouring  
Flavours are retained because there is little evaporation. Adjust at the  
end of the cooking time.  
Liquid  
Reduce normal liquid quantities slightly as there is little evaporation  
during cooking time.  
Milk and milk products, for example cream  
Add these towards the end of cooking to prevent them from curdling.  
Reheating  
Left over food should be cooled quickly and refrigerated.  
Food should not be reheated using the slow cook setting. Reheat  
conventionally or in a microwave. Food must only be reheated once.  
26  
S I G 5 3 0  
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 cooker 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 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'.  
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.  
27  
S I G 5 3 0  
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  
over the electrode. Check that the two  
longer location pegs sit in the slots in the  
body. When the crown is in this 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.  
Cleaning the brass plated handle  
It is strongly recommended that only hot soapy water is used for  
cleaning the door handle. Any other cleaning materials will dull the brass  
plated finish.  
The grill  
Clean the grill frequently using hot soapy water.  
After use you can soak the grill 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 in hot soapy water for a few minutes to make  
cleaning easier.  
28  
S I G 5 3 0  
The main 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.  
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.  
29  
S I G 5 3 0  
Main 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.  
You can replace the oven roof if you need to. You may order this from  
your supplier. When you are ordering quote part number 359001011 .  
General  
Clean the base of the oven, the oven shelves, the roasting tin and the  
oven door while they are still slightly warm. This way you can easily  
remove any splashes or spills. Wipe the oven base with a cloth that has  
been wrung out in hot soapy water. You may use mild abrasives.  
30  
S I G 5 3 0  
Top oven cleaning cycle  
1. Remove the oven shelf.  
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 shelf 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.  
31  
S I G 5 3 0  
Cleaning between the outer and inner door  
glass.  
You can remove the glass from the oven and grill doors if you need to.  
Note: For top oven door 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 door so you can get at the two cross head screws on the  
top of the door.  
Note: Open top oven door slightly to access screws.  
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 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.  
32  
S I G 5 3 0  
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 and the IEE Wiring Regulations.  
It is important that the cooker is suitable for your gas  
supply. Your installer should check the data badge.  
Make sure 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 42.  
33  
S I G 5 3 0  
Positioning  
The diagram shows how close to the cooker cupboards, shelves,  
curtains and so on can be fitted. Look at 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 check 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:  
900mm - 920mm  
(adjusted by two screw feet )  
594mm  
600mm (to front of door panel)  
Width:  
Depth:  
34  
S I G 5 3 0  
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 second oven door. Raise the cooker  
off its front feet by lifting it 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.  
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 instructions. If this is the case contact the person who  
installed the cooker.  
Connecting to the electricity supply  
For your safety  
This cooker must be earthed and protected by a 3 amp fuse.  
The plug supplied with the cooker can be fitted directly to a suitable  
three pin earthed socket.  
If you have to change the fuse replace it with a 3 amp fuse which has  
been ASTA approved to BS 1362.  
Do not use the plug until you have put the fuse cover back on. If the  
fuse cover is lost you can get a replacement from an electrical retailer.  
The correct replacement can be identified by marking or colour coding.  
If you cut the plug off dispose of it safely as it will be a shock hazard  
if it is inserted into a 13 amp socket elsewhere in the house.  
35  
S I G 5 3 0  
If the ignition system doesn't work there may be a fault with the  
electrical supply. First, check the socket by trying out another piece of  
electrical equipment in it, if that works correctly renew the fuse in the  
plug.  
If the fuse keeps failing there is a fault in the cooker which must be  
put right. Do not use a fuse with a rating higher than 3 amps. Do not  
carry out other electrical work. Unplug the cooker and tell your installer.  
Replacing the oven light bulb  
You need a 25 Watt small Edison screw with a temperature rating of  
T300.  
Make sure the oven is cool before you replace a bulb.  
Unplug the cooker.  
Open the oven door and remove the oven shelves.  
Place palm of hand at top of lens flat against oven side. Use fingers  
to lever lens away from housing.  
Unscrew the bulb by turning it to the left.  
Fit a new bulb and then replace the glass bulb cover.  
Replace the oven shelves.  
Plug the cooker back into the electricity supply.  
The oven light bulb is not covered by the manufacturers guarantee.  
36  
S I G 5 3 0  
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 only the hotplate burners will not light make sure that the burner  
parts have been replaced correctly. See instructions on page 28.  
If you cannot hear any sparking when you press the ignition button  
there may be a fault with the electrical supply. First check the socket  
by trying out another piece of electrical equipment in it. If that works,  
renew the fuse in the plug. Use a 3 amp fuse. If the fuse 'blows'  
again there is a fault on the cooker. Do not use a fuse with a rating  
higher than 3 amps. Do not carry out other electrical work. Unplug  
the cooker and tell your installer. If the cooker will not light because  
there is an electrical power failure such as a power cut you cannot  
use the main oven. All other burners may be lit with a match.  
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.  
Problem  
Food is cooking too quickly or too slowly.  
Check  
Check that you are using the recommended gas marks and shelf  
positions. See pages 15 - 20. Be prepared to adjust the gas mark up  
or down to get the results you want.  
Problem  
The oven is not cooking evenly.  
Check  
Check that the cooker is installed properly and is level.  
Check that the oven roof is pushed back into position.  
Check that you are using the recommended size baking trays. See  
page 12.  
If you are using a tin which is larger than the one we supplied, be  
prepared to turn it round during cooking.  
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.  
37  
S I G 5 3 0  
Problem  
Having difficulty cleaning any part of the cooker.  
Check  
Check that the instructions for care and cleaning, beginning on page  
28 are being followed.  
Problem  
The oven light will not work.  
Check  
If the light does not work you probably need to replace the bulb. To  
do this see instructions on page 37.  
Check there is not a fault with the electrical supply. Check this by  
pressing the ignition button. If you cannot hear sparking there is  
probably a fault.  
First, check the socket by trying out another electrical appliance in it,  
if that works renew the fuse in the plug. Use a 3 amp fuse. If the fuse  
'blows' again this indicates that there is a fault on the cooker. Do not  
use a fuse with a higher rating than 3 amps. Do not carry out further  
electrical work. Unplug the cooker and inform your installer.  
38  
S I G 5 3 0  
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 pages 37 and 38. If you still feel there is a  
problem you should contact Parkinson Cowan on 08705 929929. Your  
call will be routed to the Service Centre covering your postcode area.  
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 main oven door is opened.  
Make a note of this information in this space:  
Name:  
Serial Number:  
The Gas Consumers' Council  
The Gas Consumers' Council (G.C.C.) 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.  
39  
S I G 5 3 0  
INSTALLATION INSTRUCTIONS  
Serial number  
on front frame. Data badge on  
top rear of panel.  
For your safety  
Natural Gas and L.P. Gas versions of this appliance are available.  
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.  
40  
TECHNICAL DATA  
DIMENSIONS  
Height  
Width  
Depth  
Height to hotplate  
900mm (nominal)  
600mm (nominal)  
600mm  
(to front of  
door panel)  
Space for fixing at hotplate level  
Space for fixing above hotplate level  
Minimum space above hotplate  
2mm minimum clearance  
Flush-see important note 'Location of Appliance' page 43.  
787mm (If a cooker hood is fitted refer to the cooker hood  
installation instructions).  
Weight of appliance  
64.5kg.  
Minimum distance from rear wall  
5mm (spacer given by pressed spacer on vent panel).  
CONNECTIONS  
Gas  
Rear left hand side of cooker at hotplate level.  
Rc½ (½" B.S.P. female).  
Electric  
220V/240V 50 Hz mains 3 core cable is supplied with an integral,  
moulded plug fitted with a 3 amp fuse.  
IGNITION  
Spark generator  
APCO 6+1 MG 7424/1  
GRILL  
Natural Gas  
3.3kW (11263 Btu/h)  
138  
L.P.Gas  
3.0kW (215 g/h)  
088  
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)  
Injector Marking  
104  
104  
130  
L.P.Gas  
R.H.F.  
1.0kW  
(71.85 g/h)  
051  
R.H.R.  
2.0kW  
(143.7 g/h)  
072  
L.H.R.  
2.0kW  
(143.7 g/h)  
072  
L.H.F.  
2.7kW  
(194 g/h)  
083  
Heat Input  
Injector Marking  
41  
S I G 5 3 0  
MAIN OVEN  
Natural Gas  
2.4kW (8189Btu/h)  
L.P.Gas  
2.4kW (172.4 g/h)  
078  
Heat Input  
Injector Marking  
108  
Flame Supervision Device  
Thermostat  
Thermostat By-Pass Marking  
Diamond'H' GSD 213  
Diamond'H' 11001145/B2  
69  
Diamond 'H' GSD 214  
Diamond 'H' 1100146/B2  
78  
SECOND OVEN  
Heat Input  
Injector Marking  
Natural Gas  
2.4kW (8189 Btu/h)  
108  
L.P.Gas  
2.4kW (172.4 g/h)  
078  
Flame Supervision Device  
Dual Control  
Dual Control By-pass  
Diamond 'H' GSD 100/31  
Sourdillon 60112/982  
0.53kW (1808 Btu/h)  
Diamond 'H' GSD 100/34  
Sourdillon 60525/952  
0.62kW (445 g/h)  
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.  
42  
S I G 5 3 0  
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 (see Fig. 1a) 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.1b). 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  
levelling feet fitted to the appliance will achieve a nominal height to hotplate trims of 900mm +20mm.  
L.P.G. cookers MUST NOT be installed below ground level, i.e in a basement, or aboard any boat, yacht or  
other vessel.  
less  
100  
than  
400  
Fig.1a  
All dimensions in mm  
Fig.1b  
43  
S I G 5 3 0  
INSTALLATION  
1. PARTS REQUIRED  
The loose hotplate parts are packed in the polystyrene fitment on top of the hotplate.  
2. LEVELLING THE APPLIANCE  
If the appliance requires levelling or its height adjusting (from the hotplate to any working surface), the  
procedure below must be followed:  
1. Adjustment to suit floor conditions or height is obtained by rotating clockwise or anticlockwise the  
hexagonal feet, at the front and rear of the appliance.  
2. A spirit level should be placed on one of the oven shelves to confirm 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 42).  
These instructions should be read in conjunction with the leaflet packed with the stability bracket.  
1. Place the appliance in its intended position and level appliance.  
2. Mark off 300mm 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. 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.  
4. 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.  
100mm  
(C)  
(A)  
300mm  
Fig.2a  
Fig.2b  
44  
S I G 5 3 0  
50  
100  
4. CONNECTING TO GAS  
Fig.3  
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 SHUT OFF VALVE I.E.: DO  
NOT USE P.T.F.E. SEALANT TAPE. Check for gas  
soundness after connecting to 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.  
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.  
5. CONNECTION TO THE ELECTRICITY  
SUPPLY  
WARNING: THIS APPLIANCE MUST BE EARTHED. DO NOT EARTH THIS APPLIANCE TO THE GAS  
SUPPLY PIPING.  
This appliance must be connected to 220V-240V A.C.  
50Hz supply. It is supplied with 2 metres of 5 amp 3 core  
cable incorporating a moulded 13 amp plug , fitted with a  
3 amp fuse, which can be plugged directly into the  
nearest suitable socket. If this is not long enough, the  
supply cable can be replaced totally by a longer cable at  
least 0.75mm² nominal cross sectional area (24/0.2mm).  
IF THE MOULDED PLUG IS CUT FROM THE CABLE  
FOR ANY REASON, IT MUST BE DESTROYED OR  
DISPOSED OF SAFELY, AS THE PROTRUDING  
WIRES WILL BE AN ELECTRIC SHOCK HAZARD.  
If any other type of plug is used it should incorporate a 5  
Fig.4  
amp fuse in either the plug or adapter or at the distribution  
board.  
If the cable has to be threaded through small apertures in cabinets etc., it may be disconnected from the  
appliance, then re-connected to as shown in Fig.4.  
DO NOT EXTEND THE CABLE USING PLASTIC OR CERAMIC CONNECTION TERMINAL BLOCKS  
AND/OR INSULATION TAPE.  
ALL EXTERNAL WIRING BETWEEN THE APPLIANCE AND THE ELECTRICAL SUPPLY SHALL  
COMPLY WITH I.E.E. WIRING REGULATIONS.  
45  
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If the wiring is extended or a completely new cable fitted a 3-pin 13  
amp plug should be fitted. (See Fig.4a). Connect the wires as  
follows:  
GREEN AND  
YELLOW  
Fig.4a  
BROWN to the Live Terminal.  
BLUE to the Neutral Terminal.  
GREEN and YELLOW to the Earth Terminal.  
3 AMP  
As the colours of the wires in the mains lead which you fit may not  
correspond with the coloured markings identifying the terminals in  
your plug, proceed as follows:  
The wire which is GREEN and YELLOW must be connected to the  
terminal in the plug which is marked with the letter 'E' or by the  
earth symbol  
or coloured GREEN or GREEN and YELLOW.  
The wire which is coloured BLUE must be connected to the  
terminal which is marked with the letter 'N' or coloured BLACK.  
The wire which is coloured BROWN must be connected to the  
terminal which is marked with the letter 'L' or coloured RED.  
FIT A 3 AMP FUSE TO THE PLUG HOLDER.  
BLUE  
BROWN  
Ensure that the supply cable cannot get caught by the stability bracket. Plug in the appliance.  
6. PRESSURE TESTINGPlug in the appliance.  
1
The oven injector is used as a 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  
burner off injector whilst easing it forward and taking care not to strain the F.S.D. phial.  
2. Connect the pressure gauge to the oven injector.  
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 either:-  
(i) For Natural Gas  
20mbar  
(ii) For LP.GasThe pressure must be set to 28 mbar for use on butane or 37  
mbar for use on propane.  
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 to  
its full on position and pushing the ignition button. As soon as the burner is lit the button can be released.  
8. CHECKING THE HOTPLATE  
Lift the lid. 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 pushing the  
ignition button. As soon as the burners are lit the button can be released.  
9. CHECKING LID SHUT-OFF DEVICE  
1. Lift the lid.  
2. Turn one hotplate burner tap to its full on position and push the ignition button.  
3. Close lid. There should now be no gas supply to the hotplate and the burner will go out.  
4. Turn off the hotplate tap and lift the lid. The gas supply should now be restored to the hotplate. When the  
tap is turned on.  
46  
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10. CHECKING THE MAIN OVEN CONTROLS  
TO SET THE TIME OF DAY (see Fig.5)  
1.  
Turn on the electricity supply and ensure that the  
thermostat is in the off position.  
1a. Before setting timer read important note below.  
2.  
3.  
4.  
Rotate the left hand clock knob to manual and back to the  
clock position.  
Set the time of day by rotating the right hand knob. Note  
that it is a 24 hour clock.  
Rotate the left hand clock knob back to the manual  
position.  
Fig.5  
NOTE: When setting the time of day with the selector knob in the clock position only, this will activate the  
timer for seven seconds after selection. This means that when setting the time of day in this function the time  
can only be set by using the right hand knob within a seven second period.  
After seven seconds have elapsed from when the correct time of day has been set, the timer ceases to  
be active and subsequent operation of the right hand knob will not change the time setting.  
When the right hand knob is turned anti-clockwise after the seven second delay period, a choice of  
three audible signals are available. To select the choice of signal required rotate knob anti-clockwise and  
release. Repeat procedure to choose desired signal.  
11. CHECKING THE MAIN OVEN  
1.  
2.  
Set the clock as described above, the clock is now ready for manual operation.  
Turn the main oven thermostat to Mk.9 and check that there is sparking from the ignition system. This  
should continue until the oven burner is alight.  
3.  
4.  
5.  
6.  
When the oven burner lights up the sparking should cease, there should be a low gas rate at first to the  
oven burner which is the flame supervision device (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 thermostat to Mk.2, close the oven door and check that after about 10 minutes the flame  
has reduced in size.  
Turn off the thermostat and check that the oven flames go out.  
12. AUTOMATIC OPERATION  
Having set the clock up as described above, turn the left hand knob to the 'cook' position and set the right  
hand knob to show a cooking time of two minutes (0.02).  
Turn the left hand knob to the 'stop' position; the time shown on the display is now the time of day with two  
minutes added on. Rotate the right hand knob to add two minutes to this time to give a two minute delay.  
Turn the left hand knob to the 'auto' position to complete the programming sequence, the clock now shows  
the time of day again with 'auto' glowing continuously.  
Turn the oven thermostat on and two minutes after setting, the oven burner should commence its lighting  
sequence.  
Two minutes after the lighting sequence has started the timer should cut off the gas supply to the oven burner  
and the audible signal should sound. The signal is continuous it may be switched off at any time by rotating  
the left hand knob.  
Return timer to manual by rotating the left hand knob to the 'manual' position.  
47  
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13. 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.  
14. CHECKING THE MAIN OVEN LIGHT  
Turn the main oven thermostat knob full on and check that the main oven light is operative. Turn off the  
thermostat.  
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.  
48  
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49  
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SIG 530 311476802  
Contents Check List  
The loose contents of this pack include:-  
No. OFF  
DESCRIPTION  
2
1
1
1
1
1
1
1
1
1
4
4
2
Oven shelves  
P.C. Guarantee card  
Hotplate operation card  
Timer reference card  
Grill pan trivet (small wire)  
Grill pan (small) DIP  
Detachable grill pan handle  
Meat tin (enamel)  
Meat tin trivet  
Grill/second oven shelf  
Burner crowns  
Burner caps  
Pan supports (large)  
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  
1
2
1
1
1
2
1
2
354000610  
354000609  
354000608  
359039100  
337000302  
337000402  
337000502  
359033302  
Burner Cap - Normal  
Burner Cap - Simmer  
Burner Crown - Rapid - N.G.  
Burner Crown - Rapid - L.P.G.  
Burner Crown - Normal  
Burner Crown - Simmer  
Pan Support  
NOTE : Failure to use manufacturers original spares could negate normal BSI approval of the product  
Drawing No. 311476802  

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