ICON 1000
Use and Installation Instructions
This appliance must be installed in accordance with the regulations in
force and only used in a well ventilated space.
Read these instructions before installing or using the appliance and retain
them for future use.
Part No. 4666200043-01
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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.
Our policy is one of continual improvement in design and development,
therefore strict accuracy of illustrations and descriptions cannot be
guaranteed.
This appliance conforms to the following EEC Directive:
Gas Appliances
90/396/EEC
Low Voltage Equipment
73/23/EEC
93/68/EEC
Electromagnetic Compatibility
89/336/EEC
92/31/EEC
93/68/EEC
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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 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 turn off the electricity supply before cleaning or replacing the oven lamp.
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.
NEVER operate the grill with the grill doors closed. This may cause overheating of
your cooker.
NEVER line the shelves, floor or sides of the oven or grill with aluminium foil as over
heating and damage can result.
NEVER use steam cleaners.
NEVER touch the heating elements inside the oven or grill even when off.
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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CLOCK/MINUTE MINDER OPERATION
CLOCKFACE
A
U
The timer incorporates a 24 hour clock.
T
O
0.00
Ensure the correct time of day is always set before using your
cooker.
PLEASE NOTE THAT THE DISPLAY WILL DIM BETWEEN 22.00 HOURS
AND 06.00 HOURS TO PREVENT GLARE.
However, should you operate the timer during these hours the
display will return to normal brightness for a few seconds and then
dim again.
SYMBOLS
will light up when you select a Minute Minder Period and will
remain lit for the period set. At the end of the Minute Minder Period,
A
U
the timer will emit an audible tone for 2 minutes, the
symbol will
T
O
0.00
start to flash and will continue to flash until the Minute Minder function
is cancelled.
SETTING THE TIME OF DAY
A
U
T
Step 1
Step 2
Step 3
Make sure all oven controls are turned off.
0.00
O
Check the electricity supply to the cooker is turned on.
When switched on, the display will show 0.00 / AUTO.
THIS NEXT STEP SHOULD BE COMPLETED WITHIN 4 SECONDS...
12.00
Step 4
Press and release both the ‘+’ and ‘-’ buttons together.
Press the ‘+’ button and the display will show 12.00
Then press the ‘+’ or ‘-’ button to set the correct time of day.
THE TIME OF DAY IS NOW SET.
To change the time of day repeat Step 4 above.
NB.
If at any time the display shows a ‘KEY’ symbol, the operation of the
timer is unaffected.
The ‘KEY’ symbol can be deleted by pressing both buttons for a period
of approximately 8 seconds, followed by a single press of the ‘+’ button.
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CLOCK/MINUTE MINDER OPERATION
TIMER FUNCTION BUTTONS
Minute Minder
Here you can set a time period of up to 23 hours 59 minutes, that will
count down. When it reaches zero, the timer will emit an audible tone.
For Example: If you set 20 minutes, the audible tone will occur 20
minutes later.
SETTING THE MINUTE MINDER
Bell Symbol
Step 1
Step 2
Step 3
Ensure the time of day is set correctly.
0.20
Press and release the ‘-’ button, a symbol will light up.
Within 4 seconds press the ‘+’ button to set the correct
period of time required.
Release the ‘+’ button.
The time is set and will continue to count down and the symbol will
be lit.
At the end of the set time a bleeping sound will be heard and the
symbol will flash for approximately 2 minutes.
After approximately 2 minutes the bleeping sound will stop.
To cancel the symbol flashing, press the ‘-’ button once.
13.23
Step 4
To cancel the bleeping sound and the symbol, within the
2 minutes, press the ‘-’ button.
To cancel the minute minder period press the ‘-’ button.
Press the ‘-’ button again until the display shows 0.00
After 5 seconds the display will return to the time of day.
If at any time the display shows flashing zero’s / AUTO, it is likely that
the electricity supply has been interrupted.
Reset the timer to the correct time of day.
NOTE:
WHEN THE MINUTE MINDER HAS BEEN SET, THE DISPLAY
WILL REVERT TO SHOW THE TIME OF DAY.
ANY REMAINING TIMED PERIOD CAN BE VIEWED BY
PRESSING THE ‘-’ BUTTON.
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HOTPLATE
The hotplate has one high speed wok burner, one large high speed burner, four
normal simmering burners and two small simmering burners which will
accommodate pans between 100mm (4”) and 200mm (8”) diameter. All pans should
be positioned centrally over the burners. The pan supports should be fitted on the
hotplate such that the indents along one side of each pan support are inner-most.
If using a griddle plate, this must be used in conjunction with the far right hand burn-
ers as they are set to give the same maximum heat output as each other and thus pro-
vide an even heat distribution across the plate. See the section on the griddle plate to
get the best results.
TO USE THE HOTPLATE
1. 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 spark lights the gas.
2. 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.
3. To turn off, turn the control knob fully clockwise to the ꢀ position.
DO NOT use mis-shapen pans which may be unstable.
DO NOT use round base woks directly on the pan supports.
Each burner is fitted with a spark ignition electrode for lighting the gas.
To ensure rapid lighting of the burners every time they are used, the electrodes must be
kept clean and dry. Remove any food spillage or cleaning materials from the electrodes
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.
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 further information.
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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GRIDDLE
A non-stick griddle is supplied for use over the two burners on the far right hand side
of the hob. The griddle is made of cast aluminium and the surface is covered with a
special non-stick finish. To protect the non-stick coating never use metal cooking
utensils as they may scratch the surface. Wooden or heat resistant plastic utensils may
be used. Do not use saucepans on the griddle plate.
UNDER NO CIRCUMSTANCES MUST THE GRIDDLE PLATE BE USED OVER ANY
OTHER HOTPLATE BURNERS.
USE OF THE GRIDDLE
The griddle may be used with either or both of the burners on, depending on the food
being cooked. The griddle can be positioned with the ridged portion at the front or at
the rear.
1. Secure the griddle above the two simmer burners, on the right hand side of
the hob, making sure that the support feet are located correctly on the pan
support fingers.
2. Press the ignition button and then push in and turn the control knob(s) of the
burners anticlockwise to the large flame symbol.
Continue to press the igintion button until the spark lights the gas.
Preheat the griddle plate for approximately four minutes.
3. Place the food directly on the griddle plate. However when cooking drier
foods eg. drop scones the griddle plate can be lightly greased.
4. The controls can be left at high for the sealing of foods or turned down to a
lower heat setting depending on what food is being cooked. NB. A gentle
heat is all that is required for the majority of griddling. Once the griddle plate
is up to temperature it maintains the cooking temperature on a medium/low
setting.
5. Cook the food for the required time, which will depend on the type of food
being cooked.
6. To turn off, push in and turn the control knob(s) fully clockwise to the ꢀ
position.
7. Allow the griddle plate to cool before cleaning.
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SOME RECIPE IDEAS FOR YOUR GRIDDLE
DROPPED SCONES
4oz (100g) plain flour
1/4 tsp salt
1 level tsp (5ml) cream of tartar
1/2 level tsp (2.5ml) bicarbonate of soda
1 egg
METHOD
1. Rub the fat into the flour.
2. Beat in the remaining ingredients.
3. When a smooth batter has been
obtained, drop spoonfuls on to the
pre-heated griddle plate.
1oz (25g) caster sugar
1/4 pint (150ml) milk
1/2oz (10g) margarine
4. Turn each scone when bubbles start to
burst on the upper side.
5. Cook on the reverse side until light
brown and the scone, when split, is
dried through.
6. Allow approx. 3 minutes for the first
side and 2 minutes for the second.
7. Place inside a clean folded towel laid
over a cooling rack.
8. When cool, butter and serve.
WELSH CAKES
METHOD
6oz (175g) plain flour
1/2 level tsp (2.5ml) salt
1/4oz (5g) baking powder
2oz (50g) margarine
2oz (50g) sugar
1. Sieve the flour and salt into a bowl.
2. Rub in the fat.
3. Add the dry ingredients.
4. Beat the egg and mix to a soft dough
adding a little milk to obtain a soft
consistency.
5. Roll out 1/4" (5mm) thickness.
6. Cut out with a 2" (50mm) plain cutter.
7. Cook on the pre-heated griddle for
about 6 minutes each side.
2oz (50g) currant or sultanas
1/4 tsp grated nutmeg
1 egg
a little milk
8. They may be eaten hot or cold and
should be split and buttered.
POTATO CAKES
METHOD
1. Mix all the ingredients together.
2. Knead lightly.
3. Roll out thinly and cut with a pastry
cutter to suit requirements.
4. Cook on a pre-heated griddle for 3-4
minutes on each side.
8oz (225g) warm creamed potatoes
2oz (50g) plain flour
1/2 (2.5ml) salt
pepper to taste
2 tsp (10ml) milk
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TWIN GRILL
CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS IN USE.
YOUNG CHILDREN SHOULD BE KEPT AWAY.
GRILLING SHOULD NEVER BE UNDERTAKEN WITH THE GRILL DOOR CLOSED.
The grill control is designed to provide variable heat control of either the full width of
the grill or just the left half. Turning the control knob clockwise will switch on the full
width and turning anticlockwise will switch on just the left half.
A gentle flow of air will be blown from underneath the control panel when the grill or
fan oven is in use.
GRILL PAN HANDLE
The grill pan handle is detachable from the pan to facilitate cleaning. The handle can
be either detachable from or fixed to the pan.
Remove the screw and washer from the grill pan bracket, tilt the handle over the
recess adjacent to the bracket (A). Slide the handle towards the centre of the pan (B)
and let the handle locate over the bracket (C).
For a detachable handle: Remove the screw and washer from the grill pan and keep
safe.
For a fixed handle: Replace the screw and washer and ensure they are fully tightened.
Warning: Ensure when using grill pan handle in the detachable manner it is
centralised and secure.
A
B
C
TO USE THE GRILL
1. Open the grill door.
2. Turn the grill control knob clockwise to 4 for full width grilling or anticlockwise for
half width grilling.
3. Slide the grill pan toward the back of the grill compartment until it stops.
4. Leave the control at 4 for toast and for sealing and for fast cooking of foods. For
thicker foods requiring longer cooking, turn the control to a lower setting after
sealing on both sides at 4.
Grilling can be started from cold but for best results preheat for approximately 2
minutes.
DO NOT cover the grill pan or grid with aluminium foil as this can hold fat,
intensify the heat and create a fire hazard.
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FAN OVEN
The heating of the oven is achieved by turning the control knob clockwise to the
required temperature as recommended in the temperature charts. The pilot light will
immediately come on and will 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 seal.
Since a fan oven heats up more quickly and generally cooks food at a lower temperature
than a conventional oven, pre-heating the oven is often unnecessary. However, foods
such as bread, scones, Yorkshire pudding do often benefit from being placed in a pre-
heated oven.
The charts on pages 15 and 16 are a guide only, giving approximate cooking tempera-
tures and times. To suit personal taste and requirements, it may be necessary to increase
or decrease temperatures by 10˚C.
Unless otherwise indicated in the charts, food is placed in a cold oven ie. without pre-
heating. If food is placed in an already hot oven, the suggested cooking time should be
reduced, depending on the type and quantity of food being cooked.
OVEN POSITIONS
Since the distribution of heat in the fan oven is very even, most foods will cook satisfac-
torily on any shelf position, but the shelves should be evenly spaced.
To ensure even circulation do not use meat pans larger than 390 x 300mm (15ins x 12ins)
and baking trays no larger than 330 x 255mm (13ins x 10ins), these should be positioned
centrally on the oven shelf.
-
-
-
-
Do not fit shelves upside down.
Never use more than 3 shelves in the oven as air circulation will be restricted.
Food or cooking utensils should not be placed on the floor of the oven.
An additional shelf can be purchased through your cooker supplier or Cannon
Genuine Parts and Accessories (see KEY CONTACTS back page).
To avoid unnecessary cleaning, rod shelves which are not in use should be removed
from the oven.
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FAN OVEN
TEMPERATURE AND TIME
When all three shelves are used to cook large quantities of food for home freezing or
parties, it may be necessary to increase the cooking times given in the charts by a few
minutes to allow for the loss of heat due to the extra time taken to load the oven, and
the larger mass of food. Baking trays should allow an equal gap on all sides of the
oven.
NB. Recipes in cookery books give times and temperatures for cooking in ordinary
ovens. The fan oven makes it possible in most cases to:
-
-
-
Reduce the recommended temperatures 25˚C (45˚F).
Reduce the recommended time by approximately 10 minutes per hour.
Make pre-heating the oven unnecessary for certain foods.
TO PREPARE MEAT AND POULTRY FOR ROASTING IN YOUR FAN OVEN
a. Wipe the meat or poultry, dry well and weigh it. Meat which has been stored in a
refrigerator should be allowed to come to room temperature before cooking and
frozen meat or poultry must be completely defrosted before placing in the oven.
b. The weight of any stuffing used should be added before calculating the cooking
time.
c. Place meat / poultry in the main oven meat pan supplied with your cooker. Small
joints weighing less than 1.75kg (31/2lb) should be roasted in a smaller meat pan
/ tin - or they may be ‘pot roasted’ - a small joint in a large meat pan causes
unnecessary oven splashing and evaporation of meat juices.
d. Additional fat should not be added, except for veal, very lean meat or poultry
which can be ‘larded’ with bacon fat or brushed very sparingly with cooking oil
or melted fat.
e. Beef, lamb, mutton and poultry may be dusted lightly with seasoned flour to give
a crisp outer surface. The skin of duck and goose should be pricked to release
excess fat during cooking and the rind of pork should be scored, brushed lightly
with oil and rubbed with salt to give crisp crackling.
f.
Meat and poultry wrapped in, or covered with a tent of aluminium foil will be
juicy and tender. Roasting bags offer the same advantage. Always follow the
manufacturer’s packing instructions and remember to reduce the temperatures
given for conventional ovens by approximately 25˚C and the time by approxi
mately 10 minutes per hour.
g. Potatoes for roasting only require to be brushed with cooking oil or melted fat.
h. It is not necessary to baste when roasting in an electric oven and stock or liquid
should not be added to the meat pan since this only causes unnecessary soiling,
steam and condensation.
FROZEN MEAT AND POULTRY
Joints of meat and whole birds should be defrosted slowly, preferably in a domestic
refrigerator (allowing 5-6 hours per 450g, 1lb), or at room temperature (allowing 2-3
hours per 450g, 1lb). Frozen meat or poultry must be completely defrosted before
placing in the oven. It is essential to wash thoroughly and cook meat and poultry
immediately after defrosting.
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CONVENTIONAL OVEN
OVEN CONTROL
Heating of the oven is achieved by turning the control clockwise to the required oven tempera-
ture scale on the control panel, as recommended in the temperature charts. The pilot light will
immediately come on and off during cooking as the thermostat
maintains the correct temperature.
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 and decrease
temperatures by 10˚C.
The oven is fitted with ‘heat clean’ liners and two rod shelves. The oven is heated by two tubular
sheathed elements located behind the removable sides. The heating of the oven is achieved by
turning the control knob clockwise to the required temperature as recommended in the
temperature charts. The pilot light will immediately come on and will 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 seal.
The correct positioning of food is indicated on the temperature charts.
TO PREPARE MEAT FOR ROASTING IN YOUR CONVENTIONAL 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 frozen meat or poultry must be completely defrosted beforehand.
Beef, lamb, mutton and poultry may be lightly floured, but pork should be scored, brushed
lightly with oil and rubbed with salt to give crisp crackling. Place joint in the main oven meat
pan supplied with your cooker. (Small joints weighing less than 1.75kg (31/2lb) should be
roasted in a smaller meat pan / tin - or they may be ‘pot roasted’ - a small joint in a large meat
pan causes unnecessary oven splashing and evaporation of meat juices). Additional fat should
not be added, except for veal, very lean meat or poultry which can be ‘larded’ with bacon fat or
brushed very sparingly with cooking oil or melted fat. It is not necessary to baste, when roast-
ing in an electric oven and liquid / stock should not be added to the pan.
For optimum cooking performance, there must be clearance between meat pan and oven sides.
The meat pan must be placed lengthways in the oven to allow for air circulation.
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 tem-
perature is used, the 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 below 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)
(b)
A short thick joint requires a longer cooking period than a long thin joint.
A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) cook in the time given for
‘minutes’ per 450g (1lb) without the ‘minutes’ over added.
Boned/rolled and stuffed joints take longer to cook through than those with a bone.
The weight of stuffing should be added to the oven ready weight of the meat /
poultry to calculate roasting times.
(c)
NOTE:
Remember to switch off the oven control after cooking is finished. If the door of the
oven is left open for long periods of time with the control switch ON, then the grill
element will become hot. The correct positioning of food is indicated in the
temperature charts.
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Note: If soft margarine is used for cake making, temperatures recommended by the manufactur-
ers should be followed. Temperatures recommended in this chart refer to cakes made with block
margarines or butter only.
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THE ‘SLOW COOK’ SETTING
The ovens have a ‘Slow Cook’ setting specially designed to reduce energy usage.
To operate, turn the oven thermostat control to 90˚C.
Some advantages of slow cooking are:
This is used for slow cooking, keeping food warm and warming plates for short
periods. Extra care must be taken when warming bone china. DO NOT place food or
plates on the floor of the oven.
The oven stays cleaner because there is less splashing.
Timing of food is not as critical, so there is less fear of overcooking.
Inexpensive cuts of meat are tenderised.
Fully loading the oven can be very economical.
Cooking times can be extended in some cases by up to 2 hours.
Bearing in mind these advantages, it makes sense to cook larger quantities of food
than required and store them in a freezer to be used cold or for re-heating.
It is important to follow the guide lines given for preparing food using the ‘Slow Cook’
setting.
STORAGE COMPARTMENT
Take care as accessible surfaces inside the storage compartment may 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.
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CARE AND CLEANING
WARNING: NEVER USE STEAM CLEANERS.
Switch off the electricity supply and allow to cool before cleaning the cooker.
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 so you
may require assistance. The cooker is fitted with rear wheels and will slide in and out
of position easily. Movement of your cooker is most easily achieved as follows:
Open the grill/oven door sufficiently to allow a comfortable grip n the underside front
edge of the oven roof, avoiding contact with any grill or oven furniture and then lift
and slide at the same time.
When repositioning the cooker, ensure that it is level. Take care to ensure that any floor
covering is not damaged.
‘HEAT CLEAN’ LINERS
The oven 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 high temper-
atures are not used regularly it may be necessary to run the oven empty at maximum
setting for a couple of hours. If desired, they can be wiped over with a soapy cloth fol-
lowed by a wipe with a clean, damp cloth.
CLEANING THE GRIDDLE PLATE
After cooking, leave the griddle plate on the hob and allow to cool before cleaning. It
can then be taken to the sink and washed using warm soapy water, gently wipe the
cooking surface with a dishcloth. DO NOT use abrasive cleaning materials.
REPLACEMENT OF OVEN LIGHT BULB
CAUTION: DISCONNECT THE APPLIANCE FROM THE ELECTRICITY SUPPLY BEFORE
REPLACING THE LAMP TO AVOID THE POSSIBILITY OF AN ELECTRIC SHOCK
Light bulbs are not covered by the manufacturer’s guarantee.
A new 15W, 300˚C rated SES bulb can be obtained from your cooker supplied or any
major electrical retailer.
1. Remove the shelves from the oven.
2. Unscrew the lens using a thick cloth to protect your fingers in the unlikely
event of a lens fracture.
3. Unscrew bulb.
4. Fit new bulb and refit lens.
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CARE AND CLEANING
COOKER FINISH
Vitreous Enamel
Hotplate, pan supports,
burner caps, roasting dish,
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
grill pan, oven base, rear and soap pads e.g. Brillo, Ajax.
roof, door inner panels, grill
compartment, control panel.
Check that the cleaning agent is approved by the
Vitreous Enamel Association.
Paint
Wash with a cloth wrung out in warm soapy water
only. DO NOT USE ABRASIVE CLEANERS / POWDERS OR
SCOURING PADS WHICH MAY SCRATCH THE SURFACE.
Side panels, central trim, end
caps.
Similar to paint cleaning above. Use a nylon brush to
remove any cleaning materials, water or dirt from
the hotplate burner ports. Care should be taken
when refitting the bodies over the electrodes.
Aluminium
Burner bodies..
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.
Wipe with a cloth wrung out in warm soapy water.
Stubborn stains can be removed with a cream
cleaner.
Plastic
Grill pan handle, control
knobs.
To ensure rapid lighting of the hotplate burners
every time they are used, the electrodes must be
kept clean and dry. Remove any food spillage or
cleaning materials from the electrode using a small
nylon brush such as a toothbrush.
Hotplate Burners
Stainless Steel
Door trims, door handles,
control knobs.
Wipe with a cloth wrung out in warm soapy water.
Do not use chlorine based cleaners.
19
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SOMETHING WRONG
WITH YOUR COOKER
Before contacting your Service Centre or Installer, check the problem guide
below, there may be nothing wrong with your cooker.
PROBLEM
CHECK
Slight odour or small amount This is normal and should cease after a short period.
of smoke when grill/oven
used for first time.
Check that the oven setting and shelf positions are as
Oven cooks too fast or too
recommended in the Cooking Charts. However, it
slow.
may be necessary to increase or decrease the recom-
mended setting slightly to suit your taste.
If all burners fail to ignite:
Check that sparks appear at the burners; a clicking
noise should be heard.
Ignition does not work.
If not
(i)
Check that the electricity supply is turned on.
(ii) Check other appliances to see if you have had a
power cut.
If only one burner fails to ignite:
(i)
Check the burner cap is seated correctly.
(ii) Check the slots in the burner bodies are not
blocked with any soap residue or cooking soil
(see care and cleaning).
(iii) Check, if the burners have recently been
cleaned using a wire wool pad eg. “Brillo Pad’,
ensure that no stray strands are caught on the
igniter or burner body.
NOTE. Satisfactory ignition will only be achieved if all
the hotplate burners are fitted.
In the event of an electricity failure, all burners can be
lit with a match.
The electricity supply to the cooker may have been
interrupted but has now come back on again. Set
the correct time of day by following the instructions
given in the Timer section of this book.
Timer Display shows ‘0:00’
If there is still a problem contact your local Service office
(see KEY CONTACTS, back page.
20
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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 rear
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 NUMBER 10425G
Category II2H3+ (GB. IE)
This model is set to burn NATURAL GAS (G20) at 20 mbar but can be converted for use
on BUTANE (G30) at 28-30mbar or PROPANE (G31) at 37mbar with the use of a service
kit supplied with the appliance or available from our Service and Genuine Parts and
Accessories department (see KEY CONTACTS, back cover).
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.
When adjusted for use on BUTANE (G30) or PROPANE (G31) the cooker must not be
installed in a room or internal space below ground level, eg. 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.
21
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INSTALLATION INSTRUCTIONS
TECHNICAL DATA
DIMENSIONS
Height
900 - 915mm
Width
1000mm
Depth
600mm (excluding door handles)
GENERAL
Gas connection
1
1
2
2
Rp / ( / ” BSP female)
Hotplate burner injector
None
Pressure test point
Gas rate adjustment
Aeration adjustment
Electrical connection
Total electrical heat input
None
230/240V a.c. 50Hz.
7.56 kW
ELECTRICAL NATURAL GAS (G20)
PROPANE (G31) OR BUTANE (G30)
HEAT
HEAT
INJECTOR
GAS RATE
INJECTOR
HEAT INPUT INPUT
BURNER
INPUT
HOTPLATE
Front far left
125
128
2.6 kW
2.7 kW
3.0 kW
179g/hr
82
HOTPLATE
Front middle
right
2.9 kW
1.8 kW
200g/hr
124g/hr
82
65
HOTPLATE
Rear far left,
Front middle
left and Rear
middle right
2.0 kW
102
HOTPLATE
Rear middle
left and
1.0 kW
1.0 kW
72
72
1.0 kW
1.0 kW
69g/hr
69g/hr
50
52
Rear far right
HOTPLATE
Front far right
2.66 kW
2.50 kW
2.40 kW
TWIN GRILL
L/H OVEN
R/H OVEN
22
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INSTALLATION INSTRUCTIONS
CONVERSION FOR USE ON BUTANE OR PROPANE
Each hob burner requires the injector to be replaced and each burner gas tap to have
the by-pass screw adjusted according to the following procedure:
1. Lift off the burner cap and the burner body and place it to one side.
2. Remove the injector, located centrally in the burner base, with a suitable box
spanner and discard.
3. Replace the injector with the appropriate replacement (see Table on page 22).
4. Repeat for each burner.
5. Replace the burner bodies and caps, taking care that they are positioned
correctly.
6. Remove the tap knob and skirt from the lefthand hotplate tap. Insert a narrow flat
screwdriver through the hole in the fascia and the rear fascia mounting panel on
the lefthand side of the tap spindle. Locate the head of the screwdriver into the
slot on the by-pass screw and turn fully clockwise. Remove the screwdriver,
replace the tap knob and skirt. Repeat this procedure with the other seven
hotplate taps.
7. Position and fix the self-adhesive LPG conversion label over the gas details on the
rating plate label.
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 1000mm 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
adjacent 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 to adjacent base cabinets of at least 50mm to allow the main oven door to
open fully for removing oven shelves.
COOKER HOODS
If a cooker hood is to be installed, refer to the cooker hood manufacturers’ instructions
regarding fixing height.
24
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INSTALLATION INSTRUCTIONS
UNPACKING
Unpack the components from inside the grill and ovens: Check that the following parts
are present.
Meat pan
Pan supports (4)
Grill pan, grid and handle and LPG conversion kit
Oven shelves (4)
Aluminium burner bodies (8)
Literature pack
Enamelled discs (9)
Griddle
After unpacking your cooker, make sure that you remove all the packing from the oven
and grill, and any stickers from the oven door and the hob.
LEVELLING
Your cooker is heavy, so it would be advisable for two people to move it. The cooker is
fitted with rear wheels and will slide into position easily. Movement of your cooker is
most easily achieved as follows. Open the grill/oven door sufficiently to allow a com-
fortable grip on the underside front edge of the oven roof, avoiding any grill or oven
interior furniture, and then lift and slide back at the same time.
Your cooker must stand on a flat surface so that the hob is perfectly level, and the
cooker is stable and cannot be rocked, this is easily achieved by adjusting the three
feet which are under the front of the cooker, if necessary.
STABILITY CHAIN
The cooker must be fitted with a stability device firmly secured to the fabric of the build-
ing. The M6 bolt at the top of the rear of the cooker can be used to engage a stability
chain. Keep the chain clear of controls and pipes on the rear of the cooker.
The chain must be fitted to the wall behind the cooker.
25
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INSTALLATION INSTRUCTIONS
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. If a forward facing backplate is used,
it must be chased into the wall.
300
300
200
200
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.
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 70˚C.
LPG cookers should be connected with a hose suitable for LPG and capable of
withstanding 50mbar pressure.
26
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ELECTRICAL CONNECTION
WARNING - THIS APPLIANCE MUST BE EARTHED
Your cooker should have been checked to ensure that the voltage corresponds with
your supply voltage, which is stated on the data badge fitted on the rear panel.
The cooker must be connected by a contractor/engineer who is registered with the
National Inspection Council for Electrical Installation Contracting (NICEIC), to a suitable
double - pole control unit with a minimum rating of 30A and a minimum contact
clearance of 3mm, which should be fitted adjacent to (but not above) the cooker, in
accordance with IEE regulations.
2
The power supply cable should conform to BS6004 with a conductor size of 4mm .
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 adjacent to the terminal block.
Sufficient cable should be used to allow the cooker to be pulled out for servicing.
INSTALLATION & OPERATIONAL CHECKS
After installation, check for gas soundness.
Fit the hotplate burner bodies, burner port rings, enamelled discs and pan supports
referring to the instructions for use where necessary.
1.
2.
Check that the hotplate burners ignite correctly and burn with a steady flame.
Check for a steady flame on the low setting.
Check that with the left hand oven set at 230˚C, the oven fan operates and the
oven heats up.
3.
4.
5.
6.
Check that with the right hand oven set at 230˚C, the oven heats up.
Check that the twin grill heats up.
With the right hand oven door open, check that the single grill heats up.
Check operation of clock.
Instruct the user on the operation of the cooker.
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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