RENOWN SI 50
Owners handbook
and
Installation instructions
R E N O W N S I 5 0
Contents
Page
Lighting the cooker
4
The grill
7
9
The hotplate
The oven
12
15
18
20
23
25
27
28
29
30
31
32
34
Oven cooking chart
Slow cooking
Care and cleaning
Installing the cooker
General information
What is wrong and why?
Servicing
Installation Instructions
Technical data
Safety requirements/ventilation
Location of appliance/installation
Testing
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Lighting the cooker
The ignition system works by means of a battery. Details on how to
replace the battery are given on page 25.
Hotplate
To light
Push in the control knob and turn to the large flame symbol (highest
setting), and press the ignition button immediately. When the burner has
lit release the button.
Warning: If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread.
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Grill
To light:
1 Push in the control knob and turn it to the large flame symbol
(highest setting), and press the ignition button immediately. When
the burner has lit release the button.
f
For your safety
Never cover the grill pan or grid with foil as this can lead to
grill fires.
Oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to gas mark 9, and press the
ignition button immediately. When the burner has lit release the
button. There will only be small flames at first.
3 Now turn the control knob to the
gas mark you want.
4 Wait until the burner is showing
large flames.
5 Close the oven door.
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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.
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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.
Caution
Accessible parts may be hot when the grill is used. Young
children should be kept away.
Never cover the grill pan or grid with foil as this can lead to
grill fires.
Heat control
The grill control has two heat
settings.
The control knob turns to the left
from 'OFF' to 'HIGH' and then to
'LOW'. Use the high setting for fast
cooking such as toast. Use the low
setting to cook thicker food such as
chicken after you have browned it
on the high setting.
Cooking positions
You can put the grill shelf in either
of the two positions.
Most food should be cooked on
the grid in the grill pan. You can turn
the grid 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
Natural Gas Models on
The grill pan handle can be
removed. To put the handle on to
the pan you should put the chrome
bracket over the cut out in the pan
and then slide the handle on to the
left as far as the bump on the pan.
When you are not using the grill you should remove the handle and
store the pan on the shelf in the grill. Turn the grill burner off before you
store the pan. Remember that the pan will get hot when you are using
the oven.
L.P. Gas Models only
When storing the grill pan the shelf needs to be placed in the top
position.
Store the grill pan on the base of the grill compartment. Turn the grill
burner off before you store the pan. Remember that the pan will get hot
when you are using the oven.
You can use the grill compartment to warm plates when you are
using the oven.
Plate warming
You can use the grill compartment to warm plates when you are
using the 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.
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The hotplate
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 21 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
1
2
3
Take care to avoid burns and scalds when you are
reaching across the hotplate.
Use pans with flat bases. They are more stable than
pans which are warped.
Do not use pans with very heavy handles which cause
the pan to tip.
4
5
Put pans on the centre of the burners.
Position pan handles so they cannot be accidentally
knocked.
6
Take extra care when you are deep fat frying. Do no
cover the pan with a lid.
Do not leave a pan unattended. If the pan catches fire,
leave it where it is and turn off all controls.
Place a damp cloth or a fitting lid over the pan to
smother the flames.
Never put water on the fire.
Leave the pan to cool for 30 minutes.
7
If you are using a Wok we recommend it has a flat base
as it will stand stable on the pan supports. If you use a
round based Wok with a collar support, the collar must
be of the open wire work type. A closed collar will affect
the performance of the burner. Before you use the Wok
make sure that the collar is stable on the pan supports.
Always follow the instructions that come with the Wok.
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Helpful hints
1
Keep flames under the base of the pans. If the
flames lick round the sides of the pans you are
wasting gas.
2
3
Only heat the amount of liquid you need. Do
not overfill pans.
Cover pans with a lid whenever possible. The
food will heat up more quickly and there will be
less steam in the kitchen.
4
5
6
Try cooking more than one vegetable in the
same pan, for example potatoes and carrots.
Cut vegetables into smaller pieces. This wa
they will cook more quickly.
A pressure cooker will save time and energy.
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The oven
Before you use the oven you should wipe it out with a damp cloth to
remove any dust.
Heat zones
There are zones of heat within the oven. The
temperature in the middle is the gas mark you
have chosen. The top of the oven is slightly
hotter and the lower shelf slightly cooler. The
base of the oven is quite a lot cooler. You can
make use of these heat zones when you are
cooking foods 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.
Preheating
You do not need to preheat the oven when casseroling and so on.
Preheat the oven for baking or when you are cooking sensitive food
such as Yorkshire puddings, soufflés and yeast mixtures.
When you are cooking or reheating frozen or chilled food read the
instructions on the packing.
When you need to preheat the oven, we recommend you do so for
20 minutes.
Oven shelves
You can slot the oven shelves into any of five
positions. Positions are counted from the top
downwards.
For safety the shelf will only pull out so
far. If you want to remove a shelf completely
pull it forward as far as it will go, raise the
front edge and lift it out. To put the shelf into
a different position keep the front edge
raised, slot the shelf on to the runner, lower
the front edge and slide the shelf in.
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Baking trays and dishes
For your safety
Never place cooking dishes, trays
and so on over the oven burner.
This will damage the cooker as
well as the ovenware and possibly
the floor covering underneath the
cooker.
Leave a gap of 13mm (½") between all dishes
and the sides of the oven so the heat can
circulate properly.
Do not push dishes too far back as food will
burn if it overhangs the burner flames.
For the best results 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 the food around during cooking.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking.
Roasting
For best results we recommend open roasting using minimal fat or oil to
prevent splashing.
It is not necessary to cover meat or poultry or wrap food in foil when
roasting as this restricts the circulation of heat and will lead to extended
cooktimes.
If you are using a roasting bag or cover chicken breast with foil, be
prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb).
When cooking large items such as turkeys, the use of foil may be
required to prevent the breast becoming dry before the rest of the bird is
fully cooked.
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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
These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.
If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking. Or
you can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking.
Always leave at least one shelf position between shelves to allow heat to circulate.
The recommended shelf positions give the best results.
Put the dishes in the centre of the shelf.
You can change the gas marks and cooking times to suit your own tastes.
It is important to check that food is piping hot before serving.
Gas
Shelf
Approximate
Food
mark
position cooking time
Roasting meat:
Beef
5
4
Rare:
Medium:
Well Done:
20 mins. per ½kg (1lb) and 30 mins.
25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Lamb
5
5
4
4
Medium:
Well Done:
25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Pork and Veal
Medium:
Well Done:
30 mins. per ½kg (1lb) and 30 mins.
35 mins. per ½kg (1lb) and 35 mins.
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
4 or 5
4
Stuffed poultry
Cook as above but calculate weight including stuffing.
Thoroughly thaw frozen joints before cooking them.
The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15 minutes for
each ½kg (1lb).
Yorkshire pudding
- large
- individual
7
7
2
2
25-30 mins.
15-25 mins.
Cakes:
Christmas cake (8")
Rich fruit, 180mm (7")
205mm (8")
Madeira, 180mm (7")
Small cakes
2
2
2
4
5
7
4
4
4
4
4 - 5 hours
2¼-2½ hours
2½-2¾ hours
1 hour
15-25 mins.
10-20 mins.
2 & 4
2 & 4
Scones
Victoria sandwich
180mm (7")
205mm (8")
4
4
2 & 4
2 & 4
20-30 mins.
20-35 mins.
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.
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.
2 & 4
Puddings:
Milk pudding
Baked sponge pudding
Baked custard
2
4
3
3
4
4
2 hrs.
45-60 mins.
50-60 mins.
Yeast mixtures:
Bread 0.45kg (1lb loaves)
0.90kg (2lb loaves)
Rolls and buns
8*
8*
8*
3
3
2
30-40 mins.
30-40 mins.
10-20 mins.
* Note: When baking bread cook at gas mark 8 for 10 minutes before reducing to Gas mark 6 for remainder of 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
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Slow cooking
The slow cook setting gives a very low heat in the oven. It is
particularly useful when 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 a slow cook setting. This makes sure that the
temperature of the food gets hot enough to start the food cooking.
Some foods such as pastry and biscuits are not suitable for slow
cooking because the temperature is too low.
Cover all food during cooking to prevent it from drying out. You can
uncover food for the last half hour if it is normally served golden brown.
Food preparation-slow cooking
Joints of meat and poultry
Do not cook meat joints over 2.7kg (6lb).
Do not cook poultry over 2kg (4lb 8oz).
Cook on the middle shelf of the oven or above.
Cook stuffing separately.
Cook for a minimum of 6 hours.
Joints of pork must only be cooked if you can make sure, 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.
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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 it
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.
Milk and milk products, for example cream
Add towards the end of the cooking to prevent 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.
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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 except those recommended.
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'.
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You can wash the removable parts in very hot soapy water. You may
use mild abrasives. Make sure that the electrode and the hole and slots
in the crown are not blocked with food or cleaning materials.
Clean the burner crowns by soaking them in very hot soapy water.
You can remove any stubborn stains by scouring with a soap filled pad
such as 'Brillo'. If you look after the burner crowns in this way they will
stay reasonably clean. However the surface will dull with time.
Aluminium based saucepans can leave shiny metal marks on the pan
supports. Clean the pan supports regularly to remove the marks using a
mild abrasive like 'Jif' with a soft scourer. For more stubborn marks you
can use a soap-filled pad such as 'Brillo'.
After cleaning the cooker parts, dry them
thoroughly before you put them back.
When replacing hotplate burner parts
1. Crown to body (Do not try to force the
crown on to the body).
Make sure that the hole in the crown is
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 the
crown (enamel side up). Move sideways
and front to back to check the cap is
properly fitted.
3. Check for ignition
If a burner will not light then you need to
check the crown and cap positions.
The grill
Clean the grill compartment 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.
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The oven
The inside of the oven is finished in vitreous enamel. You should clean
the oven regularly using hot soapy water and mild abrasives or a soap
filled pad such as 'Brillo'. If you use any oven cleaners they must have
the Vitreous Enamel Development Council (VEDC) seal of approval.
Follow the instructions on the cleaning agent and protect the oven
burner with aluminium foil to prevent it becoming blocked.
General
Clean the oven shelves and the oven door while they are still slightly
warm. This way you can easily remove any splashes and spills. Wipe
with a cloth that has been wrung out in hot soapy water. You may use
mild abrasives.
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Installing the cooker
For your safety
This cooker must be installed and serviced by a competent
person as stated in the Gas Safety (Installation & Use)
regulations current editions.
It is important that the cooker is suitable for your gas supply.
Your installer should check the data badge.
Ensure that a stability bracket is fitted.
Location
For your safety
The use of a gas cooking appliance results in the production of
heat and moisture in the room in which it is installed. Ensure that
the kitchen is well ventilated: keep natural ventilation holes open
or install a mechanical ventilation device (mechanical extractor
hood).
Prolonged intensive use of the appliance may call for additional
ventilation, for example opening of a window, or more effective
ventilation, for example increasing the level of mechanical
ventilation where present.
For further details see page 31.
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Positioning
The diagram shows how close to the cooker cupboards, shelves,
curtains and so on can be fitted. Check 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 read the cooker hood installation
instructions.
We recommend that cabinets fitted next to or above the cooker meet
British Standards. Your installer will give you advice if you are not
sure.
Cooker dimensions
Overall Height :
902mm-920mm
(adjusted by four screw feet)
498mm
600mm (to front of door panel)
Width:
Depth:
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General information
For your safety
Do not block any of the cooker vents.
Never line any part of the cooker with aluminium foil.
Don't let items which can catch fire or electric mains leads
such as kettle flexes trail over any part of the cooker.
Moving your cooker
You may damage some soft or badly fitted floor coverings when you
move the cooker. The floor covering under the cooker should be
securely fixed so it does not ruck up when you move the cooker across
it. Alternatively you could remove the floor covering.
To move the cooker open the grill door. Raise the cooker off its front
feet by lifting it from inside the grill. Pull the cooker forward. When you
replace the cooker push it back to the stop and make sure there is the
same gap at each rear corner.
The battery
The battery for the ignition will
usually last for many months. If the
ignition system doesn't work you
probably need to replace the
battery.
The battery is at the base of the
cooker on the left-hand side of the
front.
When you need to replace the
battery, open the main oven door,
lift up the battery holder lid and
replace the battery as shown in the
diagram. The battery you need is
AA size.
When you fit the new battery, make sure the positive end (marked with a
+ sign) is next to the (+) sign on the battery holder. Close the lid of the
battery holder.
You can light the burners with a match until you have time to change
the battery.
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For your safety
Do not try to disconnect the cooker from the gas supply if the
supply pipe does not have a bayonet connection, as described in
the installation instruction. If this is the case contact the person
who installed the cooker.
Reversing the oven door
You can turn the oven door around so that it opens on the other side.
Your supplier can arrange this.
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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 placed correctly. See instructions on page 21.
If you cannot hear any sparking or the sparking is slow when you
press the ignition button the battery probably needs replacing. For
instructions on how to do this see page 25. You can light the burners
with a match until you have time to change the battery.
Check that there is not a problem with your gas supply. You can do
this by making sure that other gas appliances such as your central
heating or gas fire are working.
Problem
Food is cooking too quickly or too slowly.
Check
Check that you are using the recommended gas marks and shelf
positions. See page 15. Be prepared to adjust the gas mark up or
down to achieve the results you want.
Problem
The oven is not cooking evenly.
Check
Check that the cooker is installed properly and is level.
Check that you are using the recommended temperatures and shelf
positions.
If you are using a tin or tray which is larger than the one we
recommend, be prepared to turn it around during cooking.
Problem
Having difficulty cleaning any part of the cooker.
Check
Check that the instructions for care and cleaning, beginning on page
20 are being followed.
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Servicing
For your safety
Maintenance work must only be done by a competent person. Do
not try to repair the cooker yourself. This could be dangerous. It is
dangerous to alter or modify the product in any way.
We recommend that your cooker has an annual gas safety check
carried out by our approved service organisation.
Before you call a service engineer check through the 'What is wrong
and why?' information on page 27. 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 product approval of your 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 grill door is opened.
Make a note of this information in this space:
Name:
Serial Number:
The Gas Consumers' Council
The Gas Consumers' Council (GCC) is an independent organisation
which protects the interests of gas users. If you need advice, you will
find the telephone number in your local telephone directory under Gas.
28
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.
29
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TECHNICAL DATA
DIMENSIONS
Height
907mm (nominal)
Width
498mm
Depth
600 mm
Height to hotplate
(to front of
door panel)
Space for fixing at hotplate level
Minimum space above hotplate
2mm minimum clearance
787mm (If a cooker hood is fitted refer to the cooker hood
installation instructions).
Space for fixing above hotplate level
Weight of appliance
Minimum distance from rear wall
See important note "Location of Appliance", page 32.
48.4kg.
1mm
CONNECTIONS
Gas
Rear left hand side of appliance at hotplate level.
Rc½ (½" B.S.P. female).
None
Electric
IGNITION
Spark generator
Battery
APCO 6BG 6893
1.5 Volt AA size
GRILL
Heat Input
Natural Gas
3.3kW (11263 Btu/h)3.0kW (215g/h)
L.P. Gas
Injector Marking
138
88
HOTPLATE
Natural Gas
R.H.F.
1.0kW
(3412 Btu/h)
079
R.H.R.
L.H.R.
2.0kW
L.H.F
2.8kW
Heat Input
2.0kW
(6824 Btu/h
104
( 6824 Btu/h) (9554 Btu/h)
Injector Marking
104
130
L.P.Gas
Heat Input
1.0kW
(71.8 g/h)
051
2.0kW
(143.7 g/h)
072
2.0kW
(143.7 g/h)
072
2.7kW
(194.0 g/h)
083
Injector Marking
30
R E N O W N S I 50
MAIN OVEN
Heat Input
Natural Gas
2.4kW (8189Btu/h)
L.P. Gas
2.4kW (172.4 g/h)
Injector Marking
108
78
Flame Supervision Device
Thermostat
Thermostat By-pass Marking
Diamond'H' GSD 100/28
Diamond'H' 1100 126/B2
69
Diamond 'H' GSD-100-30
Diamond'H' 1100-98/B2
78
GENERAL
Ignition
Spark Gap
H. T. Spark
3-4mm
IMPORTANT - SAFETY REQUIREMENTS
This appliance must be installed in accordance with the Gas Safety (Installation and Use) Regulations
Current Editions. Detailed recommendations are contained in the following British Standard Codes of Practice
- BS. 6172, BS.5440: Part 2 and 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.
31
R E N O W N S I 50
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 1) i.e. shelves, wall
cabinets and cooker hoods must be fitted a minimum of 787mm directly above the top of hotplate and 400mm
above the hotplate when fitted in line with the outside of the appliance. If the units are intended to be fitted
adjacent to the appliance but less than 400mm above the hotplate, then a minimum space of 100mm must be
maintained between the sides of the unit and the appliance (see Fig.1a). Curtains must not be fitted
immediately behind the appliance or within 150mm of the sides of the hotplate. If fitted next to or between two
base units a minimum space of 1mm must be left between each unit and the sides of the appliance. The
hotplate must be set to minimum of 7mm above the adjacent units. (Note: The levelling feet fitted to the
appliance will achieve a nominal height of 907mm -5+13mm). Base units not meeting the above conditions
must be a minimum of 100mm away from the hotplate. 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.1
All dimensions in mm
Fig.1a
INSTALLATION
1. PARTS REQUIRED
The loose hotplate parts and battery are packed in the
polystyrene fitment on top of the hotplate.
The grill pan requires assembly before use (see Fig.2)
Grill Pan Handle Assembly: L.P. Gas
Model only
Assemble grill pan (see Fig. 2) and
secure two screws provided.
Fig.2
32
R E N O W N S I 50
2. LEVELLING THE APPLIANCE
Adjustable levelling feet at the front and at the rear are provided on the base of the appliance.
Adjustment to suit floor conditions is obtained by rotating in or out the hexagonal feet from the underside of
the appliance.
A spirit level should be placed on one of the oven shelves to confirm that the appliance is correctly levelled.
3. FITTING THE STABILITY BRACKET
It is recommended that if the appliance is to be installed with a flexible supply pipe a stability bracket
(SK.4729.A) is fitted and is available from your supplier (see Important Safety Requirements, Page 31).
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 250mm from the left hand side of the appliance as shown in dimension 'A', Fig 3a. This is the
centre line of the fixing bracket.
3. Draw a line 100mm from the front edge of the levelling feet (see Fig 3a) and remove appliance from its
position. Mark off dimension 'B' (see Fig 3a) back from this line on the centre line of the bracket to locate
the front edge of the lower bracket. Fix lower bracket (with two fixing holes) to the floor then measure the
height from floor level to engagement edge on back of appliance, dimension 'C' of Fig. 3b.
4. Assemble upper bracket to lower bracket so that underside of bracket is dimension 'C' +3mm above floor
level. (see Fig. 3b).
Reposition appliance and check that top bracket engages into appliance back as shown in Fig. 3b.
20mm
100mm
(C)
(A)
250mm
4. CONNECTING TO GAS
This appliance is designed to be installed with an appliance flexible connection only. Supply piping should not
be less than R³/8. Connection is made to the Rc½ (½" B.S.P.) female threaded entry pipe located just below
the hotplate level on the rear left hand side of the appliance. NOTE: ONLY LIQUID SEALANTS TO BE
USED WHEN INLET GAS PIPE IS FITTED I.E.: DO NOT USE P.T.F.E. SEALANT TAPE.
Check for gas soundness after connecting the gas supply.
33
R E N O W N S I 50
The gas bayonet connector must be fitted in the shaded
area indicated in Fig. 4. Take into account that it must
be possible to pull the appliance forward sufficiently.
The hose must not get caught on the stability bracket.
IMPORTANT: FLEXIBLE TUBING USED MUST
COMPLY WITH BS. 669 CURRENT EDITION.
L.P.G. FLEXIBLE CONNECTIONS MUST BE OF A
TYPE SUITABLE FOR L.P.G. AND CAPABLE OF
OPERATION UP TO 50 mbar AND TO CARRY A
RED STRIPE, BAND OR LABEL.
Fig.4
250
225
All dimensions in mm
5. FITTING THE BATTERY
1. The battery is located on the left hand side of the front plinth.
2. To gain access to the battery, open the main oven door and lift
up the battery holder lid.
Fig.5
3. Fit the battery AA size ensuring the positive, + terminal is next to
the (+) sign on the battery holder. See Fig. 5.
4. Close the lid of the battery holder.
6. PRESSURE TESTING
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
(ii) For LP.Gas
20mbar
The 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
full on and pressing the ignition button on the fascia panel. As soon as the burner is lit the button can be
released.
8. CHECKING THE HOTPLATE
Fit the burner crowns and caps ensuring that they are correctly seated. Fit the pan supports. Check each of
the hotplate burners in turn by turning the hotplate tap to it's full on position and pressing the ignition button.
As soon as the burners are lit the button can be released.
34
R E N O W N S I 50
9. CHECKING THE MAIN OVEN
1.
Turn the oven thermostat knob to Mk 9 and press the ignition button. As soon as the burner is alight the
button can be released.
2.
3.
There should now be a low gas rate to the burner, which is the F.S.D. by pass rate.
When the F.S.D. phial has heated up it opens the F.S.D. valve which allows the main gas supply to the
oven burner.
4.
5.
Set the oven control to Mk 2, close the oven door and check that after about 10 minutes the flame size
has reduced.
Turn off the control and check that the oven flames go out.
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.
35
N O T E S
N O T E S
RENOWN 50 SI - 311475201
Contents Check List
No. OFF
DESCRIPTION
2
1
1
1
1
1
1
1
4
4
2
1
Oven Shelves
P.C. Guarantee Card
Hotplate Operation Card
Grill Pan Trivet (small wire)
Grill Pan ( fixed handle) (L.P. Gas model only)
Red Screw Pack (L.P. Gas model only)
Detachable grill pan handle (Natural Gas model only)
Grill Shelf
Burner Crowns
Burner Caps
Pan Supports
Battery
This handbook was correct on the date it was printed. But this handbook will be
replaced if the specification or appearance change as the cooker is improved.
No.
Off
Maker's Part
Number
Description
Burner Cap - Rapid
1
2
1
1
1
2
1
2
354000610
354000609
354000608
359039100
337000302
337000402
337000502
359033202
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. 311475201
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