WOBURN
NOTE: This appliance is fitted with a battery
powered ignition system. Should the ignition
system start to spark slowly - or not at all, the
battery will need replacing. See the section on
battery replacement.
Use and Installation Instructions
The cooker must be installed in accordance with the regulations in force
and only used in a well ventilated space.
Read these instructions prior to using the cooker and retain them for
future reference.
Part no. 4866200122-01
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INTRODUCTION
To help you make the best use of your cooker, PLEASE READ THIS BOOKLET
CAREFULLY.
Your new cooker is guaranteed and will give lasting service. The guarantee is only
applicable if the cooker has been installed in accordance with the Installation
Instructions.
The cooker is designed specifically for domestic use and responsibility will not be
accepted for use in any other installation.
When first using the cooker ensure that the room is well ventilated (e.g. open a
window or use an extractor fan) and that persons who may be sensitive to the odour
avoid any fumes. It is suggested that any pets be removed from the room until the
smell has ceased. This odour is due to any temporary finish and also any moisture
absorbed by the insulation.
REPLACING A BATTERY
The battery is not covered by the guarantee. Use an alkaline AA battery. The battery
holder is located in the plinth panel below the oven door. Open the oven door fully.
Press the tag on the left hand side of the battery holder/cover and withdraw it just
enough to get access to the battery. Fit the new battery with the end marked “+” on
the same side of the battery holder as the red lead. Replace the battery holder by
pushing it firmly into the hole in the plinth.
DISPOSAL OF YOUR PRODUCT
To minimise the risk of injury to children please dispose of your product carefully and
safely. Remove all doors and lids (where fitted). Remove the mains cable (where fitted)
by cutting off flush with the appliance and always ensure that no plug is left in a
condition where it could be connected to the electricity supply.
To help the environment, Local Authority instructions should be followed for the
disposal of your product.
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FOR YOUR SAFETY
Please read the precautions below before using your cooker.
ALWAYS . . .
ALWAYS make sure you understand the controls before using the cooker.
ALWAYS check that all controls on the cooker are turned off after use.
ALWAYS stand back when opening an oven door to allow heat to disperse.
ALWAYS use dry, good quality oven gloves when removing items from the ovens.
ALWAYS take care when removing items from the top oven/grill when the main
oven is on, as the contents may be hot.
ALWAYS keep the oven and grill doors closed when the cooker is not in use.
ALWAYS place pans centrally over the hotplate burners and position them so
that the handles cannot accidentally be caught or knocked or become
heated by other burners.
ALWAYS keep the cooker clean, as a build up of grease or fat from cooking can
cause a fire.
ALWAYS allow the cooker to cool before cleaning.
ALWAYS follow the basic principles of food handling and hygiene to prevent the
possibility of bacterial growth.
ALWAYS keep ventilation slots clear of obstructions.
ALWAYS refer servicing to CORGI registered appliance service engineers.
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FOR YOUR SAFETY
NEVER . . .
NEVER leave children unsupervised where the cooker is installed as all surfaces
will get hot during and after use.
NEVER allow anyone to sit or stand on any part of the cooker.
NEVER store items that children may attempt to reach above the cooker.
NEVER heat up unopened food containers as pressure can build up causing
the container to burst.
NEVER store chemicals, food stuffs, pressurised containers in or on the cooker,
or in cabinets immediately above or next to the cooker.
NEVER fill a deep fat frying pan more than 1/3 full of oil, and never use a lid.
DO NOT LEAVE UNATTENDED WHILE COOKING.
NEVER place flammable or plastic items on or near the hotplate.
NEVER use proprietary spillage collectors on the hotplate.
NEVER use the cooker as a room heater.
NEVER dry clothes or place other times over or near to the hotplate or oven/
grill doors.
NEVER wear garments with long flowing sleeves whilst cooking.
NOTE: The use of a gas cooking appliance results in the production of heat and
moisture in the room in which it is installed. Always ensure that the kitchen is well
ventilated; keep natural ventilation holes open or install a mechanical ventilation
device (mechanical extractor hood).
In particular when using the grill or more than one hotplate burner, open a window if
a mechanical ventilation device is not operating.
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HOTPLATE
The hotplate lid is fitted with a safety device which cuts off the gas supply to the
hotplate burners unless the lid is fully open. Do not use the safety device as a means of
controlling the hotplate burners.
The hotplate has two high speed burners and two simmering burners which will
accommodate pans between 100mm (4”) and 230mm (9”) diameter. All pans should
be positioned centrally over the burners.
TO USE THE HOTPLATE
1. Remove any items or spillage from the top of the lid and then raise it to its fully open
position.
2. Press the ignition button and then push in and turn the control knob of the
chosen burner anti-clockwise to the large flame symbol. Continue to press
the ignition button until the sparks light the gas.
3. Turn the control knob anti-clockwise to the desired setting.
Only turn the control knob between the large flame symbol and the small flame
symbol for adjusting the setting.
4. To turn off, turn the control knob fully clockwise to the symbol O.
DO NOT use the hotplate unless all pan supports are in position.
DO NOT use mis-shapen pans which may be unstable.
DO NOT use round base woks directly on the pan supports.
DO NOT use the glass lid as a working surface.
Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of
the burners every time they are used, the ignitors must be kept clean and dry. Remove
any food spillage or cleaning materials from the ignitor using a small nylon brush such
as a tooth brush. Access to the ignitor can be achieved by lifting off the loose burner
parts carefully when the burners are cool.
When the hotplate burner bodies and caps are removed for cleaning, be careful not to
drop any food particles or cleaning materials into the burner bases, to avoid the
possibility of blocking the gas jets.
If aluminium based pans are used, a silvery deposit may appear on the top edge of the
pan support fingers. See ‘Care and Cleaning’ section for cleaning information.
When the hotplate burners are turned down, a slight ‘popping’ noise may be heard. This
is perfectly normal.
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HOTPLATE
SAFETY REQUIREMENTS FOR DEEP FAT FRYING
1. Never fill chip pans more than one third full with oil or fat.
2. Never leave oil or fat unattended during the heating or cooling period.
3. Never heat fat or fry with a lid on the pan.
4. Always dry food thoroughly before frying, and lower it slowly into the
hot oil or fat. Frozen foods in particular will cause frothing and spitting if
added too quickly.
5. Always keep the outside of the pan clean and free from streaks of oil or
fat.
HOW TO DEAL WITH A FAT FIRE
1. Do not move the pan.
2. Turn off the hotplate burners.
3. Smother the flames with a fire blanket or damp cloth to extinguish the
fire. Do not use water or a fire extinguisher as the force of it may
spread the burning fat or oil over the edge of the pan.
4. Leave the pan for at least 60 minutes before moving it.
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GRILL
CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS USED.
YOUNG CHILDREN SHOULD BE KEPT AWAY.
GRILL PAN AND HANDLE
The grill pan handle is detachable from the pan to facilitate cleaning and storage. The
handle can be fixed as follows :
1. Remove the screw and washer from the grill pan bracket.
2. Tilt the handle over the recess. (A)
3. Slide the handle towards the centre of the pan. (B)
4. Locate the handle over the bracket. (C)
For a fixed handle, replace the screw and washer and ensure they are fully tightened.If a
detachable handle is required, do not replace the screw and washer.
Warning : Ensure when using the grill pan handle in the detachable manner it is
centralised and secure.
The grill pan can be stored in the top compartment with the handle attached by
placing the shelf in the middle or lower position and tilting the grill pan over the rear
edge of the shelf.
A
B
C
TO USE THE GRILL
1. Open the top oven/grill door and remove the grill pan.
2. Remove the heat shield from the rear of the shelf for maximum grilling area.
3. Place shelf in chosen position. Refer to grilling chart.
4. Press the ignition button and then push in and turn the control knob clockwise to
the large flame symbol. Continue to press the ignition button until the sparks light
the gas.
5. Slide the grill pan along the shelf towards the rear of the grill compartment
until it stops.
6. Turn the control knob to the desired setting. Only turn the control knob
between the large flame symbol and the small flame symbol when adjusting the
setting.
7. To turn off, turn the control knob anti-clockwise to the symbol O.
The grill cannot be used at the same time as the top oven.
An odour may be noticed when first using the grill – this should cease after a short
period of use.
DO NOT use the grill with the door closed.
DO NOT cover the grill pan or grid with aluminium foil as this can hold fat, intensify
the heat and create a fire hazard.
RELIGHTING THE BURNER
In the event of the burner flames being accidentally extinguished, turn off the burner
control and do not attempt to re-ignite the burner for at least one minute.
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GRILL
The following chart is a guide. Grilling can be started from cold but for best results
preheat for approximately two minutes. Most cooking is done with the
heat on full, but it may be desirable to reduce it for thicker pieces of meat or for
keeping food warm.
Shelf Position
Food
HIGH POSITION
Toast, pikelets/crumpets, bacon, thin sausages,
beefburgers, tomato halves, steak (rare and medium),
kippers, gammon, kidneys and toasted snacks.
CENTRE POSITION
LOW POSITION
Toast, toasted snacks, thick sausages, beefburgers,
fish fingers, steak (well done) and gammon, chops (with heat
turned down for part of cooking time).
Whole fish, fish fillets and fish steaks (on base of pan).
Chicken portions (with heat turned down for part of
cooking time).
For au gratin dishes eg. Macaroni Cheese and meringue toppings eg. Baked Alaska,
place the dish on the floor of the grill compartment. The base of the grill pan can be
used for warming fruit garnishes on the reduced setting.
REMOVE HEAT SHIELD
FROM SHELF WHEN
GRILLING FOR MAXIMUM
GRILLING AREA.
NOTE: Strong detergents used in dishwashers may damage the grill pan grid
finish; clean in soapy water as described in CARE AND CLEANING section.
Always ensure that the grill pan handle is correctly fitted to the grill pan.
If necessary tighten any loose screws with a screwdriver.
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MAIN OVEN
The oven has different heat zones – the thermostat settings refer to the temperature
on the middle shelf position; above this shelf it is hotter and below it is cooler. Two
shelves provide five possible cooking levels enabling full use of the
different temperatures inside the oven.
Each shelf has a safety stop to prevent if from being pulled out too far when attending
to food. Shelves are removed from the oven by pulling them out to the stop and then
lifting them at the front to withdraw.
The baking dish and grill pan without the handle can be used in the oven. The
maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).
TO USE THE MAIN OVEN
1.
3.
Place oven shelves in the chosen positions (refer to cooking charts).
Push in and turn the oven control knob fully anti-clockwise. Press the ignition
button until the spark lights the gas.
4.
5.
Turn the control knob clockwise to the required setting (refer to cooking
chart). There is a delay of about one minute whilst the safety device
operates before the burner comes on full.
To turn off, turn the control knob fully clockwise the the symbol O.
Never place dishes on the oven base over the burner.
An odour may be noticed when first using the oven – this should cease after a short
period of use.
RELIGHTING THE BURNER
In the event of the burner flames being accidentally extinguished, turn off the burner
control and do not attempt to re-ignite the burner for at least one minute.
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MAIN OVEN
COLD START COOKING
Anything requiring long slow cooking such as casseroles and rich fruit cakes can be
put into a cold oven. Satisfactory results can also be obtained with creamed mixture,
rich pastries or yeast mixtures, but for perfection we recommend preheating the oven
for about 15 minutes at the gas mark you require for cooking.
ROASTING OF LARGE POULTRY
The maximum weight of poultry that can be accommodated is 11.5kg (25 lbs) of
suitable shape.
It is important to check that the bird DOES NOT overhang the burner at the back of the
oven.
STORAGE AND RE-HEATING OF FOOD
It is vitally important to strictly adhere to the basic principles of food handling and
hygiene to prevent the possibility of bacterial growth.
1. If food is to be frozen or not served immediately, cool it in a clean container
as quickly as possible.
2. Completely thaw frozen food in the refrigerator before re-heating.
3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven,
Mk. 6, and then serve immediately.
4. Only re-heat food once.
‘COOK CHILL’ DISHES
These should always be placed in a pre-heated oven ideally on the first or
second shelf position. Follow the packet instructions for cooking time.
ALUMINIUM FOIL
If using Aluminium Foil:
1. Remember that it is important to increase the cooking time by one third.
2. Never allow the foil to touch the sides of the oven.
3. Never cover the oven interior with foil.
4. Never cover the oven shelves with foil.
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MAIN OVEN COOKING CHART
The following times and setting are for guidance only. You may wish to alter the setting to give a
result more to your satisfaction. When a different setting to that shown below is given in a recipe, the
recipe instructions should be followed. Allow 15 minutes preheat for best results. Always turn the
thermostat knob to Mark 9 before selecting the required Gas Mark.
Shelf position 1 is the highest.
Gas
Mark
Shelf
Positions
Food
Approx. Cooking Time and Comments
STARTERS
Patés and Terrines
FISH
1
2
3 or 4
4
1 / - 2 hrs
25 mins - 1 hr, depending on recipe
and size of fish
Oily Fish (whole)
4 or 5
4 or 5
3
3
White Fish (fillets & steaks)
25 - 30 mins.
MEAT AND POULTRY
Veal
5
4
25 mins per lb + 25 mins
Beef
4 or 5
4
25 - 30 mins per lb + 25 mins
40 mins per lb covered in foil
+ 40 mins per lb uncovered
Ham
5
4
Lamb
5
4
30 - 35 mins per lb + 30 mins
40 mins per lb + 40 mins
25 mins per lb + 25 mins
25 mins per lb + 25 mins
15 - 20 mins per lb + 20 mins
Pork
5
4
4
Chicken
Duckling & gosling
Turkey
5
5
4 or 5
6
4
4 or 5
4
50 mins. Remove bacon for last 15 mins.
Add extra 15 mins if roasting brace
Game birds
Casseroles
1
2
3
3 or 4
1 / - 6 hrs. (depending on type of meat)
PUDDINGS
1
1
4
2
2 / - 2 / hrs stand dish on a baking tray and
Milk Puddings
3
3 or 4
started with warm milk
Baked Custard
3
3 or 4
45 mins in bain-marie
40 - 50 mins
Baked sponges
4
3
30 - 45 mins depending on the size
and type of apples
Baked Apples
3
1
4
4 or 5
3
Meringue puddings
Apple Pie 1x9" (230mm)
Fruit crumbles
15 mins or until 'tinged' with brown
45 - 55 mins stand dish on a baking tray
35 - 45 mins
6
5 or 6
3
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MAIN OVEN COOKING CHART
Gas
Mark
Shelf
Food
Positions
Approx. Cooking Time and Comments
CAKES, PASTRIES AND BISCUITS
Small cakes - 2 trays
5
5
4
5
2
4
2
6
5
7
2 & 4
2 or 3 only
2 & 4
2
17 - 25 mins
"
- 1 tray
Victoria sandwich 2x8" (205mm)
25 - 35 mins
Fatless sponge 2x7" (180mm) -
3 egg mix
20 - 25 mins. 2 tins side by side
1
2
Christmas cake
3 or 4
3
4 - 6 / hrs depending on recipe
1
1
4
2
Madeira cake 7" (180mm)
Rich Fruit cake 9" (230mm)
Shortcrust pastry
1 / - 1 / hrs
1
2
3
3 - 3 / hrs.
2 or 3
2
15 mins - 1 hr depending on recipe
20 - 40 mins depending on recipe
10 - 30 mins depending on recipe
Rich Shortcrust pastry - 1 tray
Flaky & puff pastry - 2 trays
- 1 tray
1 & 3
2 or 3
2
"
"
"
"
Choux pastry - éclairs 1 tray
Scones - 2 trays
6
7
35 - 40 mins
10 - 15 mins
"
2 & 4
2 or 3
4
- 1 tray
Shortbread - 7" (180mm) round
Biscuits - 2 trays
2
4
55 - 1hr depending on thickness
15 - 20 mins depending on recipe
1 and 3
2 or 3
- 1 tray
"
"
"
"
YEAST MIXTURES
Bread
7 or 8
7 or 8
5
3 or 4
2 or 3
2 or 3
45 - 50 mins
15 - 20 mins
30 - 40 mins
Rolls
Chelsea buns
MISCELLANEOUS
Yorkshire Pudding - large
7
7
4
1 or 2
1 or 2
3
45 - 50 mins
25 - 30 mins
30 mins
- individual
Soufflés
2 - 5 hrs starting on shelf 4 until 'set'
and then on the baseplate until dried
out - turn when necessary.
Meringues
Slow Cook
4 &
baseplate
1
2
Baked Potatoes
4 or 5
3
1 / - 3 hrs until soft, depending on size
When baking with two trays or tins on two levels, the top tray is removed first and the lower tray
moved up to the top position for a few minutes longer.
Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those
indicated on the cooking chart.
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THE ‘SLOW COOK’ SETTING
The ‘Slow Cook’ setting on the main oven thermostat is used for slow cooking, keeping
food warm and warming plates for short periods.
USING THE ‘SLOW COOK’ SETTING FOR SLOW COOKING
1. All dishes cooked by the ‘Slow Cook’ setting should be cooked for a minimum 6
hours.
They will ‘hold’ at this setting for a further hour but marked deterioration in
appearance will be noticed in some cases.
2. Joints of meat and poultry should be cooked at Mk. 6 for 30 minutes before
turning to the ‘Slow Cook’ setting and never be cooked lower than the middle shelf
position.
3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not
be cooked using the ‘Slow Cook’ setting.
4. Always stand covered joints on a rack over the meat tin to allow good air
circulation.
5. A meat thermometer should be used when cooking pork joints and poultry.
The internal temperature of the food should reach at least 88oC.
6. This method is unsuitable for stuffed meat and stuffed poultry.
7. Always bring soups, casseroles and liquids to the boil before putting in the
oven.
8. Cover casseroles with foil and then the lid to prevent loss of moisture.
9. Always thaw frozen food completely before cooking.
10. Root vegetables will cook better if cut into small pieces.
11. Adjust seasonings and thickenings at the end of the cooking time.
12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be
cooked lower in the oven whilst other dishes requiring greater heat can be
cooked above them.
13. Egg and fish dishes need only 1-5 hours cooking and should be included in
day cooking sessions, when they can be observed from time to time.
14. Dried red kidney beans must be boiled for a minimum of ten minutes after
soaking, before inclusion in any dish.
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TOP OVEN
The top oven can be used to cook small quantities of food or used in conjunction with
the main oven to provide additional cooking space.
The shelf in the top oven has a heat shield fitted at the rear. The shield can be removed
for cleaning and grilling, but must be replaced when using the oven. The shelf can be
used in three different positions. It has a safety stop to prevent it from being pulled
out too far when attending to food. The shelf is removed from the oven by pulling it
out to the stop and then lifting at the front to withdraw.
The baking dish and grill pan without the handle can be used in the oven. The
maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).
TO USE THE TOP OVEN
1. Check that the heat shield is fitted to the shelf.
2. Place the top oven shelf in the chosen position. (refer to cooking chart).
3. Push in and turn the top oven/grill control knob fully anti-clockwise. Press the
ignition button until the spark lights the gas.
4. Turn the control knob clockwise to the required setting. (refer to cooking
chart).
5. There is a delay of about one minute whilst the safety device operates before the
burner comes on full.
6. To turn off, turn the control knob clockwise to the symbol O.
NOTE: It is normal for a slight resistance to be felt when turning the control knob
to the oven settings.
GUIDANCE ON USING THE TOP OVEN
1. Best results are obtained by pre-heating the oven for about 15 minutes.
2. The tray or dish on which the food is to be cooked, should be pushed to the
back of the shelf.
3. Food which is higher than or will rise above 125mm (5”) cannot be cooked
in the top oven.
Never place dishes on the oven base over the burner.
An odour may be noticed when first using the oven – this should cease after a short
period of use.
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TOP OVEN COOKING CHART
The following times and setting are for guidance only. You may wish to alter the setting to give a
result more to your satisfaction. When a different setting to that shown below is given in a recipe, the
recipe instructions should be followed. Allow 15 minutes preheat for best results. Always turn the
thermostat knob to Mark 1 before selecting the required gas Mark.
Shelf position 1 is the highest.
Gas
Shelf
Food
Mark
Position
Approx. Cooking Time and Comments
20-30 mins.
Push dish right to
back of shelf.
FISH
Oily and white fish
MEAT AND POULTRY
Beef (medium)
Ham (covered in foil)
Lamb
5
2
4 or 5
3
3
3
3
3
3
3
25-30 mins per lb + 25-30 mins
40 mins per lb + 40 mins
5
5
5
5
5
4
3
30-35 mins per lb + 30 mins
40 mins per lb + 40 mins
Pork
Chicken
25 mins per lb + 25 mins
Duckling & Goose
Turkey
25 mins per lb + 25 mins
15-20 mins per lb + 15-20 mins
2-4 hrs. depending on meat used.
Casseroles
3
VEGETABLES
1
2
Baked jacket potatoes
PUDDINGS
5
2
1 / - 2 hrs.
1
2
Milk Puddings (500ml/1pt)
Baked Custard (500ml/1pt)
Baked Sponge Puddings
Baked Apples
3
3
4
3
1
6
5
2
2
2
2
2
2
2
1 / - 2 hrs.
45 mins - 1 hr. in bain-marie of cold water.
30 - 45 mins
45 mins - 1 hr. depending on size
25 mins until tinged with brown
60 mins
Meringue Topped Puddings
Apple Tart (1 x 205mm/8”)
Fruit Crumble
45 - 50 mins
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third.
2. Do not allow the foil to touch the sides of the oven.
3. Do not cover the oven interior with foil.
4. Do not cover the oven shelves with foil.
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TOP OVEN COOKING CHART
Gas
Mark
Shelf
Positions
Food
Approx. Cooking Time and Comments
CAKES, PASTRIES AND BISCUITS
Small Cakes (16 per tray)
Victoria sandwich (2 x 180mm / 7”)
Swiss Roll (3 egg quantity)
Christmas cake (1 x 205mm / 8”)
Madeira cake (1 x 180mm / 7”)
Rich Fruit cake (1 x 180mm / 7”)
Gingerbread
5
4
2
2
2
2
2
2
2
2
2
2
2
2
2
2
20 - 25 mins.
25 - 30 mins.
6
10 - 12 mins.
2
4 - 5 hrs depending on recipe
1 hr.
4
1
1
4
2
2
2 / - 2 / hrs.
1
3
2
4
3
1 / - 1 / hrs.
Scones - 16 per tray
Shortbread (1 x 180mm / 7”)
Biscuits
7
12 - 15 mins.
2
45 mins. – 1 hr. depending on thickness
15 - 25 mins.
4-6
6
Shortcrust Pastry
15 mins. – 1 hr. depending on recipe
20 - 30 mins.
Rich Short Crust
5
Flaky/Puff Pastry
7
10 - 30 mins. depending on recipe
25 - 35 mins.
Choux Pastry
6
YEAST MIXTURES
Bread - rolls, plait
7
5
2 or 3
2
25 - 35 mins
25 - 30 mins
Tea breads etc.
MISCELLANEOUS
Yorkshire Pudding
- small
- large
7
7
1
2
2
3
20 - 25 mins
30 - 40 mins
1
2
Meringues
2 / - 4 hrs. turn when necessary
Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those
indicated on the cooking chart.
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CARE AND CLEANING
Clean the cooker regularly and wipe up spills soon after they occur to prevent
them from becoming burnt on. Never use biological washing powder, caustic
cleaners, harsh abrasives, scouring pads, steam cleaners, aerosol cleaners or oven
chemical cleaners of any kind.
Before moving your cooker ensure that it is cool and note that it is heavy
(approximately 70 kg 155 lbs), so you may require assistance. To move the cooker
forward, open the top oven/grill door and with both hands positioned under the roof
of the compartment, lift and pull forward. Replace by pushing the cooker backwards.
Check that the cooker is level. Take care to ensure that any floor covering is not dam-
aged.
MAIN OVEN HEAT CLEAN LININGS
The oven roof, back and side linings are coated with a special enamel which has a
continuous cleaning action. The higher the oven temperature the more effective the
action. In most cases this cleaning operation will proceed during normal cooking.
However, if roasting is done frequently, or high temperatures are not used regularly, it
may be necessary to run the oven empty at Mark 8 for about two hours.
It should not normally be necessary to clean the linings with water, but if desired, wipe
them over with a soapy cloth, followed by a wipe with a damp clean cloth.
REPLACING A BATTERY
The battery is not covered by the guarantee. Use an alkaline AA battery. The battery
holder is located in the plinth panel below the oven door. Open the oven door fully.
Press the tag on the left hand side of the battery holder/cover and withdraw it just
enough to get access to the battery. Fit the new battery with the end marked “+” on
the same side of the battery holder as the red lead. Replace the battery holder by
pushing it firmly into the hole in the plinth.
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CARE AND CLEANING
COOKER FINISH
Vitreous Enamel
Hotplate, pan supports,
hotplate front trim,
burner caps, roasting dish,
grill pan, main oven base,
inside of grill compartment,
inside of doors.
CLEANING METHOD
Cloth wrung out in warm soapy water. Stubborn
stains can be removed with a cream paste,
liquid cleaner or by rubbing with fine steel wool
soap pads.
Check that the cleaning agent is approved by the
Vitreous Enamel Association.
Wash with a cloth wrung out in warm soapy water
Paint
Side trims, plinth, fascia
bottom trim, fascia end
caps, side panels, door
handles
only.
DO NOT USE ABRASIVES.
Aluminium
Similar to paint cleaning above. Use a nylon brush to
remove any cleaning materials, water or dirt from
the hotplate burner bodies.
Hotplate side trims, hotplate
burner bodies, lid rear trim,
rear flue grille.
Glass
As for enamel cleaning. Polish with a clean dry cloth
or kitchen roll.
Chromium Plating
Oven shelves, grill pan grid,
grill pan handle support
Wipe with a cloth wrung out in warm soapy water.
A fine steel wool soap pad e.g. Brillo, Ajax, or a
chrome or stainless steel cleaner may be used.
Plastic
Grill pan handle, control
knobs
Wipe with a cloth wrung out in warm soapy water.
Stubborn stains can be removed with a cream
cleaner.
19
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CARE AND CLEANING
Take particular care not to damage the inner surface of the door inner glass that
is coated with a heat reflective layer. Do not use scouring pads, or abrasive
powder, which will scratch the glass. Ensure that the glass panel is not subjected
to any sharp mechanical blows.
Stubborn stains can be removed by using a fine steel wool soap pad. For slight soiling
the inner glass panel may be cleaned, while still warm, without removing it from the
door. After cleaning, rinse and dry with a soft cloth.
CLEANING THE DOORS
SIDE OPENING DOORS
Cleaning the door glass is the same as the drop down doors, except take care to
support the weight of the inner glass when removing and refitting.
DROP DOWN DOORS
Remove the door inner glass as follows.
1. Open the door fully and unscrew the two screws securing the glass panel so that
the securing brackets can be turned. There is no need to remove the screws
completely.
2. Turn the brackets so that the glass can be
removed and cleaned at the sink (Fig. 1.)
Fig. 1.
Glass
3. The inside of the outer door glass can now be cleaned while still fitted to the
cooker.
NEVER OPERATE THE COOKER WITHOUT THE INNER DOOR GLASS
IN POSITION.
Refit the door inner glass as follows.
1. NOTE: The inner door glass has a special reflective coating on one side. Replace
the door inner glass so that the statement: “IMPORTANT THIS FACE TOWARDS
THE OVEN” can be read from the inner side of the door.
2. Turn the two securing brackets back to their
original position to retain the glass and tighten
the screws. (Fig. 2.)
Fig. 2.
Glass
20
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SOMETHING WRONG
WITH YOUR COOKER
Before calling a Service Engineer, please check through the following lists.
THERE MAY BE NOTHING WRONG.
Problem
Check
Slight odour or small
amount of smoke when
grill / oven used first
time
This is normal and should cease after a short period.
Check that the gas mark and shelf positions are as recom-
mended in the Oven Cooking Charts. However, it may be
necessary to increase or decrease the recommended setting
slightly to suit your taste.
Oven cooks too fast or too
slow
Ignition does not work.
If all burners fail to ignite:
Check that sparks appear at the burners; a clicking noise
should be heard.
Oven burner
If not
Check the battery, or fit a known good battery to the prod-
uct. Batteries are not covered by the guarantee. The battery
is easily changed - see the section on battery replacement.
(An “AA” size alkaline battery should be used).
If only one burner fails to ignite:
Burner ports
Ignitor
Check that the burner is dry and that spillage of food or
cleaning fluid remains are not affecting the ignitor or
burner ports.
Grill burner
Clean away any debris with a dry nylon brush such as an
old toothbrush. If a wire wool pad has been used for
cleaning around the burner ensure the ignitor is free from
any stray strands. Any water on the burner should be dried
with a cloth or kitchen towel.
Burner ports
Ignitor
Hotplate burner.
On the hotplate make sure that all the burner parts are
correctly seated.
Burner ports
Ignitor
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INSTALLATION INSTRUCTIONS
Prior to installation, ensure that the local distribution conditions (nature of the gas and
gas pressure) and the adjustment conditions are compatible. The adjustment
conditions for this appliance are stated on the data badge which is fitted on the back
panel.
This appliance is not designed to be connected to a combustion products evacuation
device. It must be installed and connected in accordance with current installation
regulations. particular attention should be given to the relevant requirements
regarding ventilation.
MODEL NUMBERS 10560G, 10562G and 10565G
Category I2H (GB. IE)
These models are set to burn NATURAL GAS (G20) at 20 mbar ONLY and can not be
used on any other gas.
MODEL NUMBER 10566G
Category I3+ (GB. IE)
These models are set to burn PROPANE GAS (G31) at 37 mbar and BUTANE GAS (G30)
at 28-30 mbar
GAS SAFETY (INSTALLATION & USE) REGULATIONS
It is the law that all gas appliances are installed by competent persons in
accordance with the current edition of the above regulations. It is in your interest and
that of safety to ensure compliance with the law.
In the UK, CORGI registered installers work to safe standards of practice.
The cooker must also be installed in accordance with BS 6172.
Failure to install the cooker correctly could invalidate the warranty liability claims and
could lead to prosecution.
LOCATION
The cooker may be located in a kitchen, kitchen/diner or a bed-sitting room, but not in
a room containing a bath or shower. The cooker must not be installed in a bed-sitting
room of less than 20m3.
LPG Models shall not be installed in a room or internal space below ground level, e.g.
in a basement.
PROVISION FOR VENTILATION
The room containing the cooker should have an air supply in accordance with
BS 5440: Part 2.
The room must have an opening window or equivalent; some rooms may also require
a permanent vent. If the room has a volume between 5 and 10m3, it will require an air
vent of 50cm2 effective area unless it has a door which opens directly to outside. If the
room has a volume of less than 5m3, it will require an air vent of 100cm2 effective area.
If there are other fuel burning appliances in the same room, BS 5440: Part 2 should be
consulted to determine air vent requirements.
22
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INSTALLATION INSTRUCTIONS
TECHNICAL DATA
DIMENSIONS
Height
900 - 915mm
Width
600mm
Depth
595mm (excluding door handles)
GENERAL
1
1
2
2
Gas connection
Pressure test point
Gas rate adjustment
Aeration adjustment
Rp / ( / ” BSP female)
Grill injector
None
None
Battery
1.5V Alkaline AA.
NATURAL GAS
MODELS
LPG MODELS
HEAT
HEAT
INPUT
INJECTOR
INPUT
INJECTOR
BURNER
HOTPLATE
Front left and rear right
3.0 kW
1.8 kW
134
109
2.9 kW (220g/h) 90
1.8 kW (130g/h) 72
HOTPLATE
Front right and rear left
GRILL
3.8 kW
2.7 kW
2.0 kW
150
120
100
3.3 kW (235g/h) 95
2.4 kW (175g/h) 75
2.0 kW (145g/h) 60
MAIN OVEN
TOP OVEN
23
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INSTALLATION INSTRUCTIONS
SPACE FOR FIXING
The cooker can be close fitted below hotplate level. This requires a minimum
distance of 600mm between cupboard units of hotplate height.
When installing next to a tall cupboard, partition or wall, for a minimum distance of
400mm above hotplate level, allow a side clearance of at least 65mm.
The diagram below illustrates the minimum clearance between the cooker and adja-
cent walls, cupboards etc.
The wall behind the cooker between the hotplate and 450mm above, and the width of
the cooker, must be a non-combustible material such as ceramic wall tiles.
If the cooker is to be fitted close to a corner on the left hand side, ensure that there is a
clearance of at least 50mm to allow the main oven door to open fully for when remov-
ing oven shelves.
65 mm Min
600 mm Min
COOKER HOODS
If a cooker hood is to be installed, refer to the cooker hood manufacturers’ instructions
regarding fixing height.
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INSTALLATION INSTRUCTIONS
UNPACKING THE COOKER
Unpack the components from inside the grill and oven: Check that the following parts
are present.
Grill pan and grid
Baking dish
Top oven/grill shelf heat shield
Pan supports (4)
Main oven shelves (2)
Top oven/grill shelf (1)
Aluminium burner bodies(4)
Enamelled burner caps (4)
Literature
Battery
LEVELLING
Two rear wheels and two front feet are fitted which can be adjusted up or down to set the
height (900mm - 915mm) and level the cooker.
1.
2.
The rear wheels can be raised or lowered from the BACK of the cooker by adjusting
the levelling screws ‘A’ in the plinth.
The front feet can be simply screwed in or out to lower or raise the front of the
cooker.
CAUTION: Some soft floor coverings may get damaged if the cooker is not moved carefully.
VIEWED FROM REAR
STABILITY BRACKET
The back of the cooker has a slot for engagement of a stability bracket, which can be
obtained, as an extra, from your cooker supplier.
REAR OF
COOKER
125mm
STABILITY
BRACKET
POSITION
SLOT FOR STABILITY BRACKET
25
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INSTALLATION INSTRUCTIONS
CONNECTING TO GAS SUPPLY
The cooker is designed to match the depth of standard 600mm worktops. An adaptor
backplate should, therefore, be fitted within the shaded area shown to allow the
cooker to be pushed fully to the wall.
220mm
70mm
GAS
BACKPLATE
POSITION
40mm
635mm
30mm
450mm
Connection to the cooker should be made with an approved appliance flexible
connection to BS 669. A length of 0.9 to 1.25m is recommended. The length of hose
chosen should be such that when the cooker is in situ, the hose does not touch the
floor.
LPG models should be connected with a hose suitable for LPG and capable of
withstanding a pressure of 50 mbar.
The temperature rise of areas at the rear of the cooker that are likely to come in
contact with the flexible hose do not exceed 70oC.
26
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INSTALLATION INSTRUCTIONS
INSTALLATION AND OPERATIONAL CHECKS
After installation, check for gas soundness. The supply pressure can be checked at the
grill injector. Access to the injector is by first removing the baffle at the front of the grill
fastened by two screws. Then remove the fastening screw on the right hand side of the
burner and slide the burner off the injector. Ensure that the grill burner is correctly
located under the fixing screw on reassembly.
Fit the hotplate burner bodies and caps, pan supports and shelf shield(s). Referring to
the instructions for use where necessary,
1. Check that the hotplate and grill burners ignite correctly and burn with a
steady flame. Check for a steady flame on the low setting.
2. Check that with the main oven set to mark 9, the burner ignites at low rate,
and then increases to full rate within 60 seconds. Leave the oven full on with
the door closed for 10 minutes, and check that when the control is turned to
the ‘Slow Cook’ setting that the flame reduces.
3. Check that with the top oven set to mark 8, the burner ignites at low rate,
and then increases to full rate within 60 seconds. Leave the oven full on with
the door closed for 10 minutes, and check that when the control is turned to
mark 1 that the flame reduces.
Instruct the user on operation of the cooker.
NOTE: It is normal for a slight resistance to be felt when turning the Top Oven/Grill
control to the oven settings, as the control operates a flap at the rear of the cooker.
On the models manufactured for use with LPG, it is normal for the oven and grill
burners to burn with yellow tips.
DISPOSAL OF YOUR PRODUCT
To minimise the risk of injury to children please dispose of your product carefully and
safely. Remove all doors and lids (where fitted). Remove the mains cable (where
fitted) by cutting off flush with the appliance and always ensure that no plug is left in
a condition where it could be connected to the electricity supply.
To help the environment, Local Authority instructions should be followed for the
disposal of your product.
27
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Key Contacts
Service
Cannon has the largest appliance manufacturer’s service team in Europe,
trained specialists directly employed by us to ensure your complete
confidence.
Repair Service
UK: 08709 066 066
Republic of Ireland: 1850 302 200
You will be asked for the following information:-
Name, address and postcode.
Telephone number
Model / Serial number of the appliance
Clear and concise details of the query or fault
Place and Date of purchase
(Please keep the receipt as evidence will be required when the engineer calls).
Extended Warranty
To join: UK 08709 088 088
Republic of Ireland: 1850 502 200
Genuine Parts & Accessories
Mail Order Hotline
UK: 08709 077 077
Republic of Ireland: (01) 842 6836
For further product information 01782 385516
All Cannon Services are offered as an extra benefit and do not affect your statutory rights.
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.
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