H050E
Installation & User
Instructions
You must read these instructions prior to using the
appliance and retain them for future reference.
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Contents
Introduction
4
Safety Information – Always
Safety Information – Never
Know Your Cooker
Controls
5
6
7
8
8
Using The Grill
Grill Chart
9
Hob - Important Notice
10
11
12
Using the Sealed Plate Hob
Temperature Conversion Scale
Using the Oven
13
13-14
14
Oven Cookery Notes
Storage Compartment
Oven Temperature Charts
15-16
Cooking Results Not Satisfactory ?
17
Care and Cleaning
Installation
18-20
21-22
23
Something Wrong ?
Key Contacts
Back Cover
3
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Introduction
Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable
if the appliance has been installed in accordance with the installation instructions detailed in
this booklet.
To help make best use of your cooking equipment, please read this booklet carefully.
The cooker is designed specifically for domestic use and responsibility will not be accepted for
use in any other installation.
When the cooker is first used an odour may be emitted,
this will cease after a period of use
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 sug-
gested that any pets be removed from the room until the smell has ceased. This odour is due to
temporary finish on oven liners and elements and also any moisture absorbed by the insulation.
* The guarantee is subject to the provisions that the appliance:
(a)
Has been used solely in accordance with the Users Instruction Book.
(b) Has been properly connected to a suitable supply voltage as stated on the
rating plate attached to this equipment.
(c)
Has not been subjected to misuse or accident or been modified or repaired by
any person other than the authorised employee or agent.
(d) Has been correctly installed.
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. 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.
This appliance conforms to the following EEC Directives:
Electromagnetic Compatibility
89/336/EEC
Low Voltage Equipment
73/23/EEC
92/31/EEC
93/68/EEC
93/68/EEC
4
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Safety Information
When used properly your appliance is completely safe but as with any electrical product
there are certain precautions that must be observed.
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.
Always
G
G
G
Remove all packing from the appliance before switching on for the first time.
Understand the controls prior to using the appliance.
Keep children away from the appliance when cooking as the surfaces will get extremely hot
during and after use.
G
G
G
G
Turn controls off when not in use.
Stand back when opening an oven door to allow any build up of steam or heat to disperse.
Always use dry good quality oven gloves when removing items from the oven/grill.
Always place pans centrally over the hotplate making sure handles are kept away from the
edge of the hob and cannot become heated by other hotplates or pans.
G
G
Always take care to avoid heat or steam burns when operating the controls.
Always turn off the electricity supply at the wall switch and allow the appliance to cool before
cleaning (or changing an oven lamp if fitted).
G
G
G
G
Always make sure the shelves are in the correct position before switching on the oven or grill.
Always keep the oven/grill door closed when the appliance is not in use.
Always keep the appliance clean as a build up of grease or fat from cooking can cause a fire.
Always follow the basic principles of food handling and hygiene to prevent the possibility of
bacterial growth.
G
G
G
Always keep ventilation slots clear of obstructions.
Always refer servicing to a qualified appliance service engineer.
Always take care when removing items from the grill compartment when the lower oven is in
use as the contents will be hot
G
G
Always turn off the electricity supply to the appliance at the wall switch should any glass panel
(if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.
During use, the oven becomes hot. Care should be taken to avoid touching heating elements
inside the oven.
5
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Safety Information
Never
G
G
Never stare at Halogen heating units
Never leave children unsupervised where a cooking appliance is installed as all surfaces will be
hot during and after its use.
G
G
G
G
G
Never allow anyone to sit or stand on any part of the appliance.
Never store items above the appliance that children may attempt to reach.
Never leave anything on the hob surface when unattended and not in use.
Never remove the oven shelves whilst the oven is hot.
Never heat up unopened food containers as pressure can build up causing the container to
burst.
G
Never store chemicals/food stuffs or pressurised containers in or on the appliance, or in cabi-
nets immediately above or next to the appliance.
G
G
Never place flammable or plastic items on or near the hob.
Never fill a deep fat frying pan more than 1/3 full of oil, or use a lid.
DO NOT LEAVE DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.
G
G
G
G
G
Never use the appliance as a room heater.
Never use the grill to warm plates.
Never dry any items on either the hob or oven doors.
Never install the appliance next to curtains or other soft furnishings.
Never operate the grill with the grill door closed as this will cause the appliance to over heat.
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE
In the event of a chip pan fire or any other pan fire.
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.
2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and
extinguish the fire.
3. LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often
caused by picking up a hot pan and rushing outside with it.
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force
of the extinguisher is likely to tip the pan over.
Never use water to extinguish oil or fat fires.
6
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Features
Rating plate (on rear panel)
Grill inner/outer cover
Grill pan
Single Wire Runner
Hotplate
1
Hotplate (6", 152mm)
2
(7 / ", 188mm)
Red Spot hotplate
(6", 152mm)
Red Spot hotplate
1
2
(7 / ", 188mm)
Control panel
Oven rod shelves
'Credaclean'removable
side panels
Oven door
Storage compartment door
Model/serial
no.
Plinth ventilation slots
7
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Control Panel
Control Knobs
The knobs for the grill and hotplates can be rotated in either direction to provide variable heat
control, the oven knob can only be rotated clockwise from the OFF position.
Using the Grill
CAUTION: Accessible parts may become hot when the grill is in use.
Children should be kept away.
The height of the grill makes it easy to see and attend to the food. The control knob for the grill
can be turned in either direction to give variable heat control.
Using the Grill
Turn the control knob to setting High and allow the element to heat up for approx. 5 minutes.
Leave the control at setting High for toast and for sealing and fast cooking of foods.
For thicker foods requiring longer cooking, turn the control to a lower setting after the initial
sealing on both sides. (See grill chart for guide)
The thicker the food the lower the control should be set.
NOTE:
ENSURE GRILL PAN IS FITTED TO THE RUNNER CORRECTLY
(TO PREVENT TILTING AND SPILLAGE OF HOT FAT ETC).
To remove the grill pan, pull it out along the runners to the stop position and lift.
The outer cover of the grill compartment should be in position before the grill is switched On.
IMPORTANT Never put any combustible material or china directly on top of the
grill compartment as it gets very hot.
Do not line the grill pan with aluminium foil as this causes fat to overheat.
8
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Guide To Grilling
Pre - heat the grill for 5 minutes on maximum control setting before grilling
GRILL CHART
Food
Grill Setting
High
Approximate Cooking time
3 - 10 mins.
Toasting of Bread
products
Small cuts of meat,
sausages, bacon, etc.
Med - High
Med - High
10 - 15 mins.
Chops etc.
Gammon steaks
Chicken pieces
20 - 30 mins.
Fish: fingers
Whole
10 - 20 mins. Whole fish and fillets placed in the
base of the grill pan.
Med - High
Med - High
Med - High
Fillets
Fish in breadcrumbs
15 - 20 mins.
15 - 20 mins.
Pre - Cooked potato
products
Pizzas
Med - High
High
10 - 12 mins. in the base of the grill pan.
8 - 10 mins. Dish placed directly on base of the
grill pan.
Browning of food
The settings in the above guide have been developed to cook food successfully without
excessive fat spitting and splashing.
9
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Hob General Information
CHOICE OF UTENSILS
Every Electric Hob deserves the right choice of utensils. We recommend for optimum
performance the use of good quality utensils.
Never ✗
Always ꢀ
G Use good quality flat-based
cookware on all electric heat
sources.
G Use gauze, metal pan diffusers,
asbestos mats and stands e.g.
Wok stands – they can cause
overheating.
PANS SHOULD NOT
G Ensure pans have clean, dry
bases before use.
G Use utensils with skirts or rims
Be concave
(bowed in)
e.g. buckets and some kettles.
G Ensure pans match size of heat-
ing area.
G Use badly dented or distorted
pans.
G Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
Be convex
(bowed out)
G Leave an element switched on
when not cooking.
G Cook food directly on the hot-
plate.
G Ensure pan handles are posi-
tioned safely and away
from heat sources.
G Drag or slide utensils across
Be rimmed
the hob surface.
G Lift pans, do not drag.
G Place large preserving pans or
fish kettles across two hot-
plates.
G Use pan lids except when frying.
Be deeply ridged
G Deal with spillage immediately G Place plastic vessels or utensils
but with care.
on a hot hob.
G Use the hob as an area for stor-
But essentially Flat
age
Always place pans
centrally on the
hotplate
10
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Using the Sealed Plate Hob
DO NOT allow young children near to the appliance when the hob is in use as the
surfaces get extremely hot.
OPERATION WHEN USING THE HOB
Step 1
Step 2
Place the saucepan centrally on the selected element.
Turn the hotplate control knob to the desired setting.
1 = Low, 6 = High
Step 3
After use always turn control(s) to their OFF (O) position.
CONTROL SETTINGS GUIDE
This table is provided only as a guide - settings also depend on the type of pan
used and the quantity of food.
COOKING CHART
Knob
Position
Type of Food
To dissolve butter, chocolate ,etc.
1
To heat food, keep small amounts of water simmering, to beat sauces
containing egg yolk and butter. To simmer - stews, meat, fish, vegeta-
bles, fruit.
1 or 2
To heat solid & liquid foods - keep water boiling - thaw frozen foods -
make omelettes containing 2-3 eggs - various types of cooking dishes
fruit and vegetables.
3
4 or 5
5 or 6
6
To cook foods, jams , etc.
To seal meats and fry fish.
Frying potatoes, etc., bringing water to the boil.
WARNING:
Extreme caution should be used when cleaning the hot hob.
Do not leave anything on the hob when it is not in use.
Never leave a hotplate switched on without a pan as this wastes
energy and will shorten the life of the hotplate
11
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Temperature Conversion Chart
Main
Convection
Oven
Top
Convection
Oven
Main
Fan
Oven
Gas
Mark
o
F
1
2
/
100
120
130
140
160
170
180
200
210
250
275
300
325
110
130
120
140
150
160
1
2
3
4
140
150
180
190
200
220
–
350
375
400
425
450
170
180
190
5
6
7
8
210
220
–
220
–
9
475
12
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Using the Oven
The oven is fitted with 'Credaclean' liners and two rod shelves. To heat the oven, turn the control
knob clockwise, selecting the required temperature between 80˚C (170˚F) and 230˚C (450˚F) as
recommended in the temperature chart. The pilot light will immediately come on and remain on
until the oven reaches the required temperature. This light will then automatically go off and on
during cooking as the oven thermostat maintains the correct temperature.
It should be noted that at the end of a cooking period there may be a momentary puff of steam
when the oven door is opened. This will disperse in a few seconds and is a perfectly normal
characteristic of an oven with a good door seal.
The correct positioning of food is indicated in the temperature charts on pages 15 and 16 .
Oven Cookery Notes
The Charts on pages 15 and 16 are a guide only, giving approximate cooking temperatures
and times. To suit personal taste and requirements, it may be necessary to increase or decrease
temperatures by 10˚C.
TO PREPARE MEAT FOR ROASTING IN YOUR ELECTRIC OVEN
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and weigh it. Meat which has been
stored in a refrigerator, should be allowed to come to room temperature for approximately 30
minutes before cooking, and similarly meat stored in a freezer must be completely thawed before-
hand. Beef, lamb and mutton may be lightly floured, but pork should have the rind scored,
brushed over lightly with olive oil, and sprinkled with salt – this gives crisp crackling. Place joint in
meat pan (small joints weighing less than 1.5kg (3lbs) should be roasted in a smaller pan/meat tin,
or they may be 'pot roasted' – a small joint in a large meat pan causes unnessary oven splashing).
Additional fat should not be used, except for veal, very lean meat, poultry, which can either be
'larded' with fat bacon, or brushed over very sparingly with melted fat/cooking oil. When potatoes
are to be roasted round the joint, they only require to be coated in melted fat/cooking oil. It is not
necessary to baste, when roasting in an electric oven, and liquid/stock should not be added to the
meat pan.
IMPORTANT Basic principles of food handling and hygiene must be followed to
prevent the possibility of bacterial growth.
13
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Oven Cookery Notes
TIMES AND TEMPERATURES FOR ROASTING
The secret of succulent, tender meat, is not to roast it too quickly at too high a
temperature. Best results are obtained when roasting is carried out at a low
temperature. When a lower temperature is used, joint loses less weight, is more
tender (too high a temperature causes meat to be tough and dry), and the splashing of
fat onto oven interior is reduced to a minimum. When a complete meal is being cooked in
the oven, cooking time may need to be increased, and temperature may need to be raised
for approximately the last 30 minutes of the cooking period (for instance when cooking
Yorkshire pudding to serve with roast beef).
The suggested times and temperatures given on page 14 should be used as a guide but may
vary according to:–
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
a) A short thick joint requires a longer cooking period than a long thin joint.
b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a large one,
whereas a large joint over 3kg (6lbs) will cook in the time given for 'minutes' per
450g (1lb) without the 'minutes' over added.
c) Boned/rolled and stuffed joints take longer to cook through than those without a
bone. (The weight of stuffing should be added to the oven ready weight of
meat/poultry to calculate roasting times).
Storage Compartment
To open the storage compartment door use the door finger hold, pull forward to
disengage the door from the door catch and carefully lower the door. On closing the
door, ensure the catch engages correctly.
Take care as accessible surfaces inside the storage compartment will become hot when the
oven is in use. The storage compartment is ideal for storing saucepans, meat pans, etc.
Do not use it for storing combustible materials, flammable liquids or aerosols.
14
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Oven Temperature Chart - Meat
Pre-
Food
Temperature and Time
heat
Position in Oven
Beef
190/200˚C approx. 25-30 mins.
Yes
per 450g (1 lb) + 25 mins over
Lamb/Mutton
Pork
190/200˚C approx. 25-30 mins.
Yes
per 450g (1 lb) + 25 mins over
In meat pan on
runner 2 from
bottom of oven
190/200˚C approx. 30-35 mins.
Yes
per 450g (1 lb) + 30 mins over
Veal
190/200˚C approx. 25-35 mins.
Yes
}
per 450g (1 lb) + 30 mins over
Poultry/Game
Turkey
190/200˚C approx. 20-25 mins.
Yes
per 450g (1 lb) + 20 mins over
up to 5.5kg (12lb) allow 22 mins
Yes
per 450g (1 lb) at 190˚C
e.g. 5kg (11lb) = 242 mins
Runner 1 from
bottom of oven
over 5.5kg (12lb) allow 16 mins.
per 450g (1lb) at 180˚C
e.g. 10kg (22lb) = 352 mins
Casserole Cooking
140/160˚C according to quantity
Runner 3 from
bottom of oven
Yes
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover oven shelves with foil.
15
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Oven Temperature Chart - Baking
Pre-
heat
Food
Temperature and Time
Position in Oven
Scones
Small Cakes
220/230˚C 9-12 mins
190/200˚C approx. about 20-25 mins
Runners 1 and 4
from bottom of oven
Yes
Victoria Sandwich
170/190˚C
Runners 1 and 4
from bottom of oven
Yes
1
2
6 / "-7" tins approx. 20 mins
1
2
8"-8 / " tins approx. 30 mins
Sponge Sandwich
(fatless)
180/200˚C 7" tins 15-20 mins
190/210˚C 10-15 mins
Runners 1 and 4
Yes
Yes
Yes
Yes
from bottom of oven
Swiss Roll
Runner 4 from
bottom of oven
1
1
1
2
4
2
Semi-rich Cakes
(large)
170/180˚C 6 / "-7" tins 1 / -1 / hrs
Runner 3 from
bottom of oven
1
2
8"-9" tins 2-2 / hrs
Christmas Cake
140/150˚C according to size and
richness of mixture
Runner 3 from
bottom of oven
Shortcrust Pastry
(Plate Tarts)
200/210˚C 45-50 mins
Yes
Yes
Runners 2 and 5
from bottom of oven
Puff Pastry
approx. 220˚C
Yorkshire Pudding
Individual Yorkshire
Puddings
210/220˚C 40-45 mins
Runners 5 from
bottom of oven
210/220˚C approx. 20 mins
1
2
Milk Puddings
150/160˚C 2-2 / hrs
Runner 2 from
bottom of oven
Yes
Yes
Baked Egg Custard
150/160˚C 40-50 mins
Bread (full oven)
Bread (single loaf)
230˚C 50-60 mins
230˚C 45-50 mins
Reducing to
Runners 1 and 4
from bottom of oven
o
210/220 C
after first
10 mins
1
1
2
2
100/110˚C Large 3 / -4 / hrs
Meringues
Yes
Runner 1 from
bottom of oven
1
2
Small 2 / -3 hrs
Note: When using two shelf positions at the same time (e.g. to bake two plate tarts, full
oven of bread etc.) tins should be interchanged half way through the cooking period.
When baking two trays of scones, small cakes, at the same time, the lower tray may
require to be baked for a few minutes longer than the top tray.
If soft tub margarine is used for cake making, temperatures recommended by the manufacturers
should be followed. Temperatures recommended in this chart refer to cakes made with block
margarine or butter only.
16
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Cooking Results Not Satisfactory?
Problem
Check
Grilling
uneven cooking front to
back
Ensure that the grill pan is positioned
centrally below the grill element.
Grilling
Fat splattering
Ensure that the grill is not set to too
high a setting.
Baking
Uneven rising of cakes
Ensure that the oven shelves are level by
using a spirit level on the rod shelf and
adjusting, using suitable packing,
e.g. wood, under the feet of the appliance.
This should be checked both left to right
and front to back.
Sinking of cakes
The following may cause cakes to sink:
1. Cooking at too high a temperature.
2. Using normal creaming method
with soft margarine.
Over/Undercooking
Fast/Slow cooking
Refer to the cooking times and
temperatures given in the oven
temperature charts, however, it may
be necessary to increase or decrease
temperatures by 10˚C to suit personal
taste.
Do not use utensils greater than 75mm 3"
in height, for roasting.
Should you require any advice concerning cooking with your new
cooker, our Home Economics Department is always available to advise if
you write to:–
The Home Economist
General Domestic Appliances Ltd.,
PO Box 5
Blythe Bridge
Stoke-on-Trent
ST11 9LJ
17
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Care and Cleaning
Regular cleaning is recommended to keep white cookers in its best possible
condition.
Turn OFF the main control unit and allow the cooker to cool before
cleaning.
Before switching on again, ensure that all controls are in the OFF position.
'CREDACLEAN' OVEN LINERS AND HOW THEY WORK
The surfaces of the 'Credaclean' oven liners are treated on the mottled face with a
o
special vitreous enamel which absorbs cooking soils. At temperatures of 220 C
o
(425 F) or above, the special surface enables these soils to be slowly destroyed.
The higher the temperature, the more effective it is. In most cases normal cooking
operations at this temperature will permit this cleaning operation to proceed during
cooking. However, if higher cooking temperatures are not used regularly, it may be
necessary, in order to prevent heavy soiling, to run the oven without a meat pan, at
o
o
a higher temperature setting of 230 C (450 F) for a couple of hours. This may be
necessary once a month or every two or three months depending on the type and
amount of oven cooking.
OVEN SIDES
It should not normally be necessary to clean the 'Credaclean' panels. If the user feels it
is desirable to do so, pull out the rod shelves, lift up and remove the side panels before
washing them in warm soapy water, and rinsing in clear water.
Do not use enzyme/biological washing powder, harsh abrasives or oven
chemical cleaners of any kind.
VITREOUS ENAMEL HOB SURROUND
Clean with a cloth wrung out in soapy water. Stubborn stains can be removed with
a cream, paste or liquid cleaner, or by gently rubbing with liberally soaped, very fine
steel wool pads. Check that the cleaning agent used is approved by the Vitreous
Enamel Development Council.
Note: We do not recommend the use of decorative covers over the hot hotplates as these
can hold condensation and cause corrosion. Accidental operation with a cover in place
can cause intense heat. Never place saucepan lids on the hotplates, as this may cause
corrosion.
SEALED HOTPLATES
The cleaning of sealed hotplates should be done when they are cold, using a soap
filled scouring pad, following the grain of the hotplate. This will ensure that any
stubborn, burnt on spillages are removed. Wipe over with a damp clean cloth, making
sure that all the cleaner has been removed. Finally, turn on heater to warm for
a few minutes, then smear with a little cooking oil to provide a protective coating, or
a restorative agent such as Collo-Electrol®. This is available from Creda Spares
Department.
CONTROL PANEL AND SPLASHBACK
Wipe over the control panel and/or splashback with a damp cloth. Polish with a dry
cloth. Do not use oven cleaners or aerosols, scouring pads or abrasive powder for
cleaning the plastic knobs as damage will occur.
18
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Care and Cleaning
OVEN INTERIOR
Refer to the instructions on page 18 for cleaning the 'Credaclean'panels.
Remove the rod shelves for washing at the sink. Use a fine steel wool soap pad for
removing stubborn stains from the rod shelves and floor of the oven. Take care during
cleaning not to damage, bend of dislodge from the supporting clips the thermostat phial
which is across the back of the oven just below the roof.
OVEN DOOR
Wipe over the door outer panel with a cloth wrung out in hot soapy water, then after
wiping with a cloth wrung out in clear water, dry with a soft clean cloth.
Do not use scouring pads or abrasive powder which may scratch the surface.
Take care during cleaning not to damage or distort the door seal. Do not lift the door
seal from the oven front frame, if necessary remove the seal by carefully unhooking the
corner clips. Be sure to replace the oven door seal before using the appliance.
DECORATIVE TRIMS / SIDE PANELS
It is advisable to clean the decorative trims / side panels regularly to prevent any build up
of soiling which may detract from the appearance of the Cooker. The recommended
method of cleaning is to wipe over the trims with a soft cloth wrung out in hot water or
mild non-abrasive cleaner. (If in doubt try the cleaner on a small area of trim which is not
noticeable in normal use), then after wiping with a cloth wrung out in clean water, dry with
a soft clean cloth.
GRILL
Remove the inner/outer cover (page 7), these can best be washed in the sink.
Remove the grill pan and the wire grid food supports. It is best to wash these items
immediately after use to prevent stains from being burnt on when used again. Wipe
the metal grill surround with a cloth – do not use an aerosol spray or abrasive on this
area.
NOTE Care must be taken that Rating Label edges are not lifted during cleaning and
furthermore that the lettering is not blurred or removed.
19
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Installation
WARNING – THIS APPLIANCE MUST BE EARTHED.
Your cooker should be checked to ensure that the voltage corresponds with your
supply voltage, this is stated on the rating plate, which is situated on the rear panel as
shown on page 7. The cooker must be connected by a competent person such as one
registered with the National Inspection Council for Electrical Installation Contracting
(NICEIC) to a suitable double-pole control unit with a minimum rating of 45A and a
minimum contact clearance of 3mm, which should be fitted adjacent to the cooker,
in accordance with IEE regulations.
The power supply cable should conform to B.S.6004 with a conductor size of 6mm2
minimum.
The control unit should be easily accessible in the event of an emergency.
This appliance conforms to EN55014 regarding suppression of radio and television
interference.
Access to the mains terminals is gained by removing the rear access cover.
The mains cable must pass through the cable clamp on rear panel and ensure that the
rear access cover is replaced after fitting the cable. Sufficient cable should be used to
allow the cooker to be pulled out for servicing.
20
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Installation
SITING
The cooker is designed to fit between kitchen cabinets spaced 500mm apart
minimum. The space either side need only be sufficient to allow withdrawal of the
cooker for servicing. It can be used with cabinets one side or both as well as in an angled
corner setting. It can also be used free-standing.
Adjacent side walls which project above hob level, should be protected by heat
resistant material, but in any case should not be nearer to the cooker than 150mm.
Any overhanging surface should not be nearer than 500mm.
Excess steam from the oven is expelled at the rear of the cooker, therefore the wall
behind the cooker needs to be protected against grease and moisture.
This is a type X appliance regarding protection against overheating of surrounding
surfaces.
MOVING THE COOKER
Before moving your cooker ensure that it is cool and note that it is heavy.
Movement of your cooker is most easily achieved by lifting the front as follows:
Open the oven door sufficiently to allow a comfortable grip on the underside front
edge of the oven roof.
Note: Take care when moving the cooker as it is heavy. Take care to ensure that any floor
covering is not damaged.
500mm
(20")
(6")
(6")
150mm
MIN.
150mm
MIN.
500mm (MIN)
APPLIANCE
21
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Something Wrong?
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 using the cooker
for the first time.
This is normal and should cease after a short period.
Check that the switch on the control unit is in the on
position.
Cooker does not work at all.
Check that the temperature has been set in accordance
with the temperature charts. It may be necessary to
increase or decrease the recommended temperature by
up to 10˚C to suit your taste.
Oven temperature seems too
high or too low.
Check that the temperature and shelf position are as
recommended in the temperature charts.
Check that the containers being used in the oven allow
sufficient air flow around them.
Oven does not cook evenly.
Check that the cooker is level.
Hotplates are slow to boil and
will not simmer.
Check that your pans conform to the recommendations
in these instructions.
Check that the grill pan has been correctly positioned.
Grilling is uneven.
The hob surround can be cleaned with warm soapy water
and a cream cleaner, such as Jif.
The sealed hotplated should be cleaned regularly (Please
refer to Care and Cleaning section for further information)
Please note that replacement hob cleaning kits are
available from our Parts department, under part number:
6400001
Marks appearing on hotplates.
Can not clean hob / hotplates.
Grill will not work unless the Grill door is in the grill
position (see grilling section of this book).
Grill not working.
Steam and/or condensation may apear from the vent at
the rear of the appliance when using an oven, particularly
for foods with a high water content e.g. frozen chips,
roast chicken etc. This is normal and any excess should be
wiped off
Condensation on the wall at the
rear of the cooker.
Steam is a by-product of cooking any food with a high
water content. To help minimise always:
a) Try to avoid leaving food in the oven to cool after
being cooked.
Steam / condensation in the
oven after use.
b) Use a covered container, wherever possible.
If you have been through the above list and there is still a problem; You should identify
your Service Agent using the list on the back page and contact your Local Service Office
22
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Key Contacts
Service
Creda 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 302 220
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 302 220
Genuine Parts & Accessories
Mail Order Hotline
UK: 08709 077 077
Republic of Ireland: (01) 842 6836
For further product information 08701 54 64 74
All Creda 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
January 2000 Part No. 493200031-04
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