Electra Accessories Range EL 370 User Manual

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PREFACE  
Welcome to your new Electra cooker. Its stylish and practical design will enhance your kitchen and make "cooking  
electric" a pleasure.  
Features include a radiant hob for responsive, economical cooking with two large and two small radiant rings, full  
width grill and fan assisted oven and three removable shelves.  
Even if you have used an electric cooker before, it is important that you read these instructions thoroughly before  
starting to cook, paying particular attention to the installation and safety instructions.  
Getting Help  
IMPORTANT  
If you have any problems with installing or operating your new cooker please contact your  
Electricity Company for advice.  
For your own safety, make sure that these instructions on installation, use and  
maintenance are followed.  
We advise you to keep these instructions in a safe place for future reference.  
If you sell or transfer ownership of this product, please pass on these instructions to the  
new owner.  
1
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TECHNICAL DETAILS  
MODEL NO.  
Voltage:  
Wattage:  
Height:  
EL 370  
230/240 Volts AC 50Hz  
9.9/10.8kW  
900mm  
Width:  
500mm  
Depth:  
600mm  
This appliance complies with: European Council Directive 73/23/EEC.  
EMC Directive 89/336/EEC.  
CE Marking Directive 93/68/EEC.  
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CONTENTS  
Preface . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . 1  
Technical Details  
2
3
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . .  
Contents  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . .  
Safety  
5
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . .  
Before Installation . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 5  
During Operation . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 5  
After Use . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . 6  
General . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . 6  
Introduction . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. 7  
Rating Plate  
7
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .  
Installation . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . 7  
Reversible Main Oven Door . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . 8  
General Notes on Using Your Cooker . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . 8  
About Condensation and Steam . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . 8  
Oven/Grill Indicator Neons . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . 8  
Grill and Oven Furniture . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . 8  
Getting to Know Your Cooker  
9
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . .  
The Control Panel . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . 9  
The Electronic Minute Minder . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . 10  
The Ceramic Hob . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . 12  
Recommended Saucepans . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . 12  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 12  
Deep Fat Frying  
13  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . .  
Preserving . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 13  
The Grill  
14  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . .  
Selecting the Grill . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . 14  
Things to Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 14  
The Grill Pan and Handle . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . 14  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 15  
Grilling Chart . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . 15  
The Top Oven  
16  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . .  
Uses of the Top Oven . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . 16  
Selecting the Top Oven . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 16  
Things to Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 16  
To Fit the Top Oven Shelf . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . 16  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 16  
The Main Fan Oven . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . 18  
Selecting the Main Fan Oven . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . 18  
Things to Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 18  
To Fit the Main Oven Shelves . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. 19  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 19  
Oven Cooking Chart . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 20  
Roasting Chart . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . 21  
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CONTENTS  
Defrost Feature  
22  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . .  
Uses of Defrost Feature . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 22  
Selecting Defrost . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . 22  
Things to Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 22  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 22  
Care and Cleaning  
23  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .  
Cleaning Materials . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . 23  
Cleaning the Ceramic Hob . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . 23  
Things To Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 23  
Cleaning the Outside of the Cooker . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 24  
Cleaning the Grill Pan, Grill Pan Grid and Oven Shelves . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . 24  
Cleaning Inside the Grill/Oven Compartments . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . 24  
Care of Stayclean Surfaces . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . 25  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 25  
Something not Working? . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . 26  
Guarantee  
27  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. .  
Service call record . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . 28  
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SAFETY  
THESE WARNINGS ARE PROVIDED IN  
THE INTERESTS OF YOUR SAFETY.  
ENSURE THAT YOU UNDERSTAND  
THEM ALL BEFORE INSTALLING OR  
USING THE COOKER.  
DURING OPERATION  
Do not use this appliance if it is in  
contact with water. Never operate it  
with wet hands.  
PLEASE  
READ  
CAREFULLY  
This appliance is designed to be  
operated by adults. Young children  
MUST NOT be allowed to tamper  
with the product or play with the  
controls.  
BEFORE INSTALLATION  
Accessible parts especially around  
the grill area may become hot when  
the appliance is in use. Children  
should be kept away until it has  
cooled.  
This appliance is heavy and care  
must be taken when moving it.  
Take great care when heating fats  
and oils as they will ignite if they  
become too hot.  
Ensure that all packaging, both  
inside and outside the appliance,  
has been removed before the  
appliance is used.  
This product has been designed for  
cooking edible foodstuffs only, and  
must not be used for any other  
purposes.  
Do not try to move the appliance by  
pulling the door handles.  
Never place plastic or any other  
material which may melt in the oven  
or on the hob.  
The electrical installation work must  
be undertaken by  
a
qualified  
electrician/competent person.  
Ensure cooking utensils are large  
enough to contain foods to prevent  
spillages and boil overs.  
It is dangerous to alter or modify  
the specifications of the product in  
any way.  
The handles of saucepans which are  
smaller than the heated area on the  
hob will become hot. Ensure your  
hand is protected before handling the  
pan.  
After installation, please dispose of  
the packaging with due regard to  
safety and the environment.  
Take  
care  
to  
follow  
the  
recommendations given for tending  
the food when grilling.  
Do not leave the handle in position  
when grilling as it will become hot.  
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Always use oven gloves to remove  
and replace food in the oven.  
Similarly always use oven gloves to  
remove and replace the grill pan  
handle when grilling.  
Cookers and hobs become very hot,  
and retain their heat for a long period  
of time after use. Children should be  
kept well away from the appliance  
until it has cooled.  
Recommendations  
given on page 14.  
GENERAL  
Ensure that you support the grill pan  
when it is in the withdrawn or partially  
withdrawn position.  
Under no circumstances should  
repairs  
be  
carried  
out  
by  
inexperienced persons as this may  
cause injury or serious malfunction.  
This product should be serviced by  
an authorised Service Engineer and  
only genuine approved spare parts  
should be used. Details of servicing  
and repair arrangements are given on  
page 28 of this book.  
Ensure that all vents are left  
unobstructed to ensure ventilation of  
the oven cavity.  
Ensure that the anti-tilt shelves are  
put in place correctly. Refer to  
instructions on pages 16 and 19.  
Never line any part of the appliance  
Do not stand on the appliance or on  
with aluminium foil.  
the open oven door.  
Always stand back from the  
appliance when opening the oven  
door to allow any build up of steam  
or heat to release.  
Do not hang towels, dishcloths or  
clothes from the appliance or its  
handles. They are a safety hazard.  
Do not place sealed cans or  
aerosols inside the oven. They may  
explode if they are heated.  
Only clean this appliance in  
accordance with the instructions  
given in this book.  
Do not leave the hotplates switched  
on for long periods when not covered  
by a saucepan. The controls and  
cabinets may overheat.  
AFTER USE  
Your safety is of paramount importance.  
Therefore, if you are unsure about any of the  
meanings of these WARNINGS contact your  
local Electricity Company.  
Ensure that all control knobs are in  
the OFF position when not in use.  
For hygiene and safety reasons this  
appliance should be kept clean at all  
times. A build-up of fats or other  
foodstuffs could result in a fire,  
especially in the grill pan.  
Do not leave utensils containing  
foodstuffs, e.g. fat or oil in or on the  
appliance in case it is inadvertently  
switched ON.  
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INTRODUCTION  
WARNING: THIS APPLIANCE MUST BE EARTHED  
RATING PLATE  
The cable should be routed away from potentially hot  
areas marked by X in the diagram below.  
Record the model, product and serial numbers on the  
back cover of this instruction book, from the rating  
plate. This is situated on the lower front frame of the  
appliance and can be seen upon opening the oven  
door.  
To move the cooker, open the main oven door and  
lift the cooker by holding inside the top of the  
compartment.  
The appliance must be protected by a suitably rated  
fuse or circuit breaker. The rating of the appliance is  
given on the rating plate.  
INSTALLATION  
If your cooker has been damaged in transit, contact  
your supplier immediately. DO NOT attempt to install  
it.  
Your cooker left the factory fully packaged to protect  
it from damage. If it is delivered without packaging  
and damage has occurred, the manufacturer cannot  
accept responsibility. Contact your supplier for  
advice.  
This is a type X appliance which means it is  
free-standing and can be fitted with cabinets on one  
or both sides. It may also be fitted in a corner setting.  
Once the packaging has been removed the cooker  
should only be moved by hand. DO NOT use a sack  
barrow or any other aid to lift the cooker as damage  
may occur.  
Side walls which are above hob level should be  
protected by heat resistant non-combustible material  
and MUST NOT be nearer than 40mm to the hob  
side.  
Connection to the electricity supply must be carried  
out by a qualified electrician/competent person.  
A nominal air gap of 2mm at either side of the cooker  
is required to enable the cooker to be moved into  
position. It is recommended that proprietary trims are  
fitted to protect the worktops of either side of the  
appliance. These are available from most DIY stores.  
The electrical connection should be made using a  
double pole isolating switch (cooker socket) with at  
least 3mm contact separation. The cable must have  
conductors of sufficiently high cross-sectional area to  
prevent overheating and deterioration.  
Two spacers have been incorporated into the back of  
the appliance to ensure an air gap of 10mm is  
maintained at hotplate level. Tiles or other forms of  
deep wall covering should not obscure this gap.  
Six square millimetres (6.00mm²) is the recommended  
cross-section area.  
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Overhanging surfaces or a cooker hood should be a  
minimum of 685mm above the hob.  
THE COOLING FAN FOR THE CONTROL  
S
The cooling fan will always come on when the grill  
and the top oven are switched on. If they are only  
used for a short period of time the fan will switch off  
when the controls are turned off. If the grill or the top  
oven are used for a longer period of time the fan will  
run on depending on the temperature, and may cycle  
on and off until the cooker has cooled.  
In the case of the main oven the cooling fan may not  
switch on except when used for a longer period of  
time. The cooling fan may run on, and cycle on and  
off after the control knobs have been switched off,  
until the cooker has cooled. Do not switch the cooker  
off at its power point until the fan has cooled the  
cooker down.  
It is important to ensure that the appliance is level  
after installation. Levelling feet are fitted to the front  
of the appliance to accommodate uneven floors.  
GRILL AND OVEN FURNITURE  
REVERSIBLE MAIN OVEN DOOR  
The following items of oven furniture have been  
supplied with the cooker:  
If you require the oven door to be hinged on the  
opposite side, you will need to contact your local  
Electricity Company's Service Department. PLEASE  
NOTE that a charge may be made.  
1 grill pan  
GENERAL NOTES ON USING YOUR  
COOKER  
We suggest that you run all the elements for a short  
period to burn off any residue from their surfaces.  
To do this, run the ovens at 220°C for approximately  
45 minutes. The procedure should be repeated with  
the grill for approximately 5 - 10 minutes.  
During this period an unpleasant odour may be  
emitted, it is therefore advisable to open a window  
for ventilation.  
1 grill pan handle  
1 grill pan grid  
1 grill deflector  
ABOUT CONDENSATION AND STEAM  
When food is heated it produces steam similar to a  
boiling kettle. The ovens are vented to allow some of  
this steam to escape between the wall and the rear  
of the appliance. However, always stand back from  
the appliance when opening the oven door to allow  
any build up of steam or heat to release.  
If the steam comes into contact with a cool surface  
on the outside of the appliance, e.g. a trim, it will  
condense and produce water droplets. This is quite  
normal and is not caused by a fault on the appliance.  
1 cranked shelf for  
grilling and top oven  
cooking only  
To prevent discolouration, regularly wipe away  
condensation and also soilage from surfaces.  
For your safety, wall coverings at the rear of the  
appliance should be securely fixed to the wall.  
OVEN / GRILL INDICATOR NEONS  
2 straight shelves  
for main oven cooking  
These lights indicate whether the ovens or grill are  
switched on. In the case of the ovens, they also  
indicate when the set temperature has been reached.  
They will cycle on and off during use to show that the  
temperature is being maintained. The grill neon may  
cycle when the grill is switched on.  
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GETTING TO KNOW YOUR COOKER  
THE CONTROL PANEL  
E
A
C
B
D
FEATURES  
A
B
C
D
E
-
-
-
-
-
Main Oven Temperature Control  
Main Oven Indicator Neon  
Top Oven/Grill Control  
Top Oven/Grill Indicator Neon  
Hotplate Controls  
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ELECTRONIC MINUTE MINDER  
1 = (-)  
DECREASE CONTROL & MINUTE  
MINDER SETTING BUTTON  
2 = (+)  
INCREASE CONTROL  
COOKPOT SYMBOL  
(
)
)
CLOCK SETTING  
SYMBOL  
(
)
MINUTE MINDER SYMBOL  
1
2
Fig.1  
Fig.2  
Fig.3  
The electronic minute minder can indicate the time of  
day, operate as a minute minder and it can be used  
to time and switch off the main oven.  
1. SET THE TIME OF DAY  
When the electricity supply is first switched ON,  
the display will flash 0.00. See Fig. 1.  
Press buttons (1) and (2) together. The display  
will momentarily read 88.88. See Fig. 2. Release  
buttons, 0.00 will appear in the display as Fig. 3.  
Within 5 seconds press button 2, 12.00 will  
show in the display as Fig. 4.  
Within 5 seconds press and hold either button  
(1) to decrease or button (2) to increase the time  
until the correct time of day on the 24 hour clock  
is reached, e.g.14.30. See Fig. 5.  
Note: The increase and decrease control  
buttons operate slowly at first, and then more  
rapidly. They should be pressed separately.  
Fig.4  
Fig.5  
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2. THE MINUTE MINDER  
Fig.6  
Fig.7  
Fig.8  
IMPORTANT  
The minute minder can be used to time a set cooking  
period. At the end of the cook time the minute minder  
will automatically switch off the main oven if in use.  
The minute minder gives an audible reminder at the  
end of any period of cooking up to 23 hours and 59  
minutes.  
To set press button (1) and the display will read  
0. 00, see Fig. 6.  
Release button (1) and press and hold button (2).  
The display will count up in one minute intervals until  
the interval to be timed is reached e.g. 30 minutes,  
see Fig. 7. If necessary press and hold button (1) to  
achieve the correct time interval.  
The minute minder will begin to count down once set.  
At the end of the timed period the minute minder will  
click, switching the main oven OFF if in use.  
An audible signal will sound for up to 2 minutes. The  
second oven, if in use will remain ON. The cookpot  
symbol will flash and the time of day will show in the  
display. See Fig. 8.  
To stop the sound press button (1). The display will  
stop flashing and show the time of day, e.g. 15.00.  
The cookpot symbol (  
) will go out, see Fig. 9.  
Fig.9  
If using the main oven it will come on again once  
button (1) has been depressed. The second oven will  
remain on. When cooking is complete remove food  
and turn OFF oven temperature control.  
3. TO CANCEL THE MINUTE MINDER  
Press and release button (1). Press and hold button  
1 and the display will count down in one minute  
intervals to 0. 00 See Fig 10. Release button (1).  
After a few seconds the cookpot symbol will flash  
and the time of day will show in the display. See Fig.  
11.  
Fig.10  
Fig.11  
Fig.12  
If the main oven is in use this will switch OFF after a  
few seconds. The second oven if in use will remain  
ON.  
To reset, press buttons (1) and (2) together. See Fig.  
12.  
4. THINGS TO NOTE  
1. The time of day must be set before the main  
oven will operate. There will be a few  
seconds delay before the oven switches on.  
2. The minute minder function controls the main  
oven only and will switch the oven OFF at the  
end of a timed period. This function is useful  
if you want to begin cooking now and have  
the oven switch OFF automatically.  
3. If you have used the minute minder to time  
food cooking in the main oven you will need  
to reset the timer by pushing both buttons  
before the oven can operate again.  
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THE CERAMIC HOB  
CAUTION: DO NOT USE THE COOKER IF THE CERAMIC GLASS IS DAMAGED. IF A FAULT OR CRACK  
BECOMES VISIBLE DURING COOKING, DISCONNECT THE COOKER IMMEDIATELY FROM THE  
ELECTRICITY SUPPLY AND CONTACT THE SERVICE DEPARTMENT OF YOUR LOCAL ELECTRICITY  
COMPANY.  
USING THE HOB  
For single hotplates, turn the control knob in  
either direction to vary the heat setting. The  
highest number represents the hottest setting  
and the lowest the coolest setting. Choose a  
setting appropriate to the quantity and type of  
food to be cooked.  
Excessive switching may however be caused by the  
use of an unsuitable saucepan or a saucepan which  
is smaller than the heated area. If excessive  
switching occurs, discontinue use of the saucepan.  
HINTS AND TIPS  
RECOMMENDED SAUCEPANS  
Lift, rather than slide saucepans on and off  
the heated areas, This will reduce the risk of  
scratches and metal marks from saucepans  
with aluminium bases. Metal marks can be  
easily cleaned off providing they are not  
allowed to burn on.  
For speed and economy only good quality  
saucepans with flat bases and close fitting lids are  
recommended. The saucepan base should be  
approximately the same size as the cooking area, a  
base diameter of up to 225mm (9") may be used on  
a 180mm (7") heated area.  
Follow any guidelines provided by the  
saucepan manufacturer, particularly those  
relating to recommended heat settings.  
Ensure that new saucepans are well scrubbed to  
remove edges and take off any deposits left from  
manufacture.  
Avoid using thin, badly dented or distorted  
saucepans as they can lead to sticking and  
burning of food.  
Pressure cookers, preserving pans etc., should  
comply with the recommendations given above.  
Traditional round bottomed Woks must not be used  
even with a stand. Woks with flat bottomed-bases  
are available and do comply with the above  
recommendations.  
NOTE  
Occasionally the heated areas may be seen to  
switch ON and OFF when higher heat settings are  
being used. This is due to a safety device which  
prevents the glass from overheating. Some switching  
ON and OFF when cooking at high temperatures,  
e.g. deep fat frying is quite normal, causes no  
damage to the hob and little delay in cooking times.  
To prolong the life of the hotplates:-  
DO NOT place aluminium foil and plastic  
vessels on the hot surface of the ceramic  
hob and DO NOT use the surface for  
storage purposes.  
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Never use utensils with a skirt, e.g. a bucket.  
Never use an asbestos mat.  
5. Double frying chips  
Double frying will ensure good chips. First fry the  
chips for a few minutes at 170°C/340°F to seal  
the outside. Remove the chips from the oil.  
Increase the temperature of the oil to  
190°C/375°F to finish cooking and brown the  
chips.  
Never leave the hotplates ON when not  
covered with a saucepan.  
Ensure that hob and saucepans are clean and  
dry before the start of cooking to reduce  
cleaning.  
Chips may be kept for several hours after the first  
frying before finishing off with the second frying.  
Follow the cleaning instructions very closely to  
keep the hob looking like new.  
6. Frying temperatures  
If spillage occurs with sugar solutions, e.g.  
jams and syrups, it must be wiped from the  
hob before it sets and becomes hard  
otherwise damage to the hob will occur.  
Celsius  
Fahrenheit  
Scale (oC) Scale (oF)  
150  
300  
First frying of potatoes  
170  
175  
180  
340  
350  
360  
DEEP FAT FRYING  
SPECIAL FRYING NOTE:  
Second frying of potatoes  
Frying chicken and fish  
190  
195  
200  
375  
380  
390  
For safety purposes when deep fat frying, fill the pan  
one-third full of oil, DO NOT cover the pan with a lid  
and DO NOT leave the pan unattended. In the  
unfortunate event of a fire, switch OFF at the  
electricity supply and cover the pan with a lid or  
damp cloth to assist in smothering the flames.  
PRESERVING  
1. DO NOT use a pan that overlaps the perimeter of  
the hob trim.  
DO NOT use water on the fire. Leave the pan to cool  
for at least 30 minutes before moving it.  
2. To allow for a full rolling boil, the pan should be  
no more than one third full when all the  
ingredients have been added. It is better to use  
two pans rather than overfill one, or use half  
quantities.  
DO NOT leave the fat or oil in the frying pan on the  
hob to store it in case the hob is inadvertently  
switched ON.  
1. Preparing the food  
3. Use firm fruit or vegetables and wash well before  
using.  
Seal the food by coating with flour, egg and  
breadcrumbs or batter. Do not use a basket with  
batter coated foods as they will stick.  
4. Preserving sugar gives clear jam, however  
granulated sugar is cheaper and gives equally  
good flavour.  
2. Amount of oil  
5. Crystallization may be caused if sugar is not  
completely dissolved before bringing jam to the  
boil. Over boiling will affect the flavour, setting  
properties and colour of the jam.  
For safety purposes fill the pan only one-third full  
of oil.  
3. Testing the temperature of the oil  
6. To test jam for setting:  
It is advisable to use a thermometer to test the  
temperature of the oil. Alternatively, drop a small  
cube of bread into the oil which should brown in  
just under a minute if the oil is at the correct  
temperature of 190°C/375°F.  
If a jam thermometer is available, boil jam to  
104°C. Marmalade should be boiled to 106°C.  
If a jam thermometer is not available, remove  
pan from heat, place sample of jam on a cold  
dish and cool quickly (i.e. in a freezer or frozen  
food storage compartment of a refrigerator).  
When cold, it will crinkle and hold the mark of a  
finger run through it, if it is ready.  
4. Cooking the food  
Lower the food gently into the oil. Do not add  
too much food at once or the temperature of the  
oil will be reduced and may result in soggy,  
greasy food.  
7. The scum should be removed as soon as  
possible after setting, but marmalade should be  
allowed to cool before potting to prevent the peel  
rising.  
Turn the food if necessary; doughnuts float to the  
surface so will not brown on the upperside if not  
turned. Once cooked, drain the food on  
absorbent paper.  
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THE GRILL  
CAUTION - ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS IN USE. CHILDREN SHOULD BE  
KEPT AWAY.  
SELECTING THE GRILL  
To operate the grill open the grill door and turn  
the top oven/grill control clockwise so that '0' on  
The grill pan is supplied with a removable handle.  
the control knob lines up with setting 1, 2 or 3.  
THE GRILL PAN AND HANDLE  
To insert the handle, press the button on the handle  
Setting 3 represents the grill on Full.  
with the thumb and pivot the handle slightly upwards  
At settings 1 and 2 the grill may cycle on and off  
inserting the lip into widest part of the bracket. Move  
over time and you may prefer to use these  
the handle towards the left, lower into position and  
settings for keeping food warm.  
release the button.  
The grill neon will illuminate. It may cycle on and  
off during cooking.  
Ensure the handle is positively located.  
When removing the handle, press the button on the  
handle with the thumb and pivot the handle slightly  
THINGS TO NOTE  
upwards and towards the right to remove from the  
bracket.  
THE GRILL DOOR MUST BE LEFT FULLY OPEN  
DURING GRILLING. IF THE DOOR IS CLOSED  
THE TOP OVEN WILL OPERATE.  
Ensure your hand is protected when inserting  
and removing the grill pan handle as the control  
If the grill door is accidentally closed during grilling,  
panel trim and grill element can become very  
the grill will cut out and the top oven will operate.  
hot.  
The cranked shelf MUST only be used in the grill  
compartment, but a straight shelf from the main oven  
may be used to provide alternative positions.  
ALWAYS REMOVE THE GRILL PAN HANDLE  
DURING GRILLING.  
Some smoke from fat splashes may be evident as  
the grill element cleans itself.  
The top oven cannot be operated when the grill is in  
use.  
Only the inner element will operate when grilling.  
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Accompaniments such as tomatoes and  
mushrooms may be placed around the outer  
edges or underneath the grid when grilling meats.  
To correctly locate the grill pan on the shelf, ensure  
that the cut out on the underside of the handle  
bracket locates over the front bar of the shelf.  
When toasting bread use the shelf in position 2  
with the grid in the high position and placing the  
bread in the centre of the grid.  
To check the progress of the food being grilled, the  
grill pan should be withdrawn on the shelf to tend the  
food during cooking, or the carrier shelf can be lifted  
away from the cooker and rested on a heat resistant  
work surface.  
Preheat the grill on a full setting for five minutes  
before cooking. Adjust the shelf as necessary  
during cooking.  
The food should be turned over during cooking  
as required.  
GRILLING CHART  
FOOD  
SHELF  
GRILL TIME  
(mins)  
Bacon Rashers  
Beefburgers  
2 crk.  
2 crk.  
2 crk.  
2-3 each side  
6-10 each side  
15-20 each side  
HINTS AND TIPS  
Food should be thoroughly dried before  
grilling to minimise splashing. Brush lean  
meats and fish lightly with a little oil or melted  
butter to keep them moist during cooking.  
Chicken Joints  
Chops - Lamb  
Pork  
2 crk.  
2 crk.  
7-10 each side  
10-15 each side  
Adjust the grid and grill pan runner position to  
allow for different heights of food.  
Fish - Whole  
Trout/Mackerel  
2 crk.  
2 crk.  
2 crk.  
2 crk.  
2 crk.  
2 crk.  
8-12 each side  
4-6 each side  
Fillets - Plaice/Cod  
Kebabs  
10-15 each side  
4-6 each side  
Kidneys - Lamb/Pig  
Liver - Lamb/Pig  
Sausages  
5-10 each side  
10-15 each side  
Place food on the grill pan grid or directly  
onto the grill pan base.  
Steaks - Rare  
Medium  
2 crk.  
2 crk.  
2 crk.  
3-6 each side  
6-8 each side  
7-10 each side  
Well Done  
Toasted Sandwiches  
2 crk.  
1¼-1½ each  
side  
crk. = cranked shelf  
Shelf positions are counted from the bottom  
upwards.  
The times quoted above are given as a guide and  
should be adjusted to suit personal taste.  
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THE TOP OVEN  
USES OF THE TOP OVEN  
The top oven is the smaller of the two ovens. It is heated by elements in the top and bottom of the oven. It is  
designed for cooking on one level and for smaller quantities of food. It gives especially good results if used to cook  
fruit cakes, sweet or savoury flans or quiche.  
The top oven is also ideal for use as a warming compartment to warm dishes and keep food hot. Use a  
temperature setting of 90-100°C on the top oven control dial.  
SELECTING THE TOP OVEN  
Turn the top oven temperature control to the  
required setting. Our diagram shows the oven set  
Back of the Oven  
to 150°C. Close the oven door.  
THINGS TO NOTE  
1. The grill cannot be operated when the top oven is  
in use. Only the outer part of the top oven  
Straight Rods  
element in conjunction with the base element will  
operate when using the top oven.  
Frame  
HINTS AND TIPS  
2. The top oven indicator neon will glow until the  
oven has reached the desired temperature and  
then go out. It will then cycle ON and OFF  
showing that the oven temperature is being  
maintained.  
All cooking should be carried out using an oven  
shelf positioned in one of the shelf runners.  
3. Always place plates on the oven shelf to warm.  
Never place directly on the top oven base as it  
becomes very hot and damage may occur.  
TO FIT THE TOP OVEN SHELF  
The cranked shelf must only be used in the top oven  
compartment.  
Stand dishes on a suitably sized baking tray on  
the shelf to prevent spillage onto the oven base  
and to help reduce cleaning.  
The shelf should be fitted with the straight rods  
uppermost on the frame and the forms towards the  
back of the oven. If not fitted correctly the anti-tilt and  
safety stop mechanism will be affected.  
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For economy leave the door open for the  
shortest possible time, particularly when placing  
food into a pre-heated oven.  
There should always be at least 2.5cm (1")  
between the top of the food and the element.  
This gives best cooking results and allows room  
for rise in yeast mixtures, Yorkshire puddings,  
etc.  
When cooking cakes, pastry, scones, bread, etc.,  
place the tins or baking trays centrally on the  
shelf directly below the element.  
DO NOT place dishes directly onto the oven  
base as it becomes very hot and damage may  
occur.  
The material and finish of the baking trays and  
dishes will affect the degree of base browning of  
the food. Enamelware, dark, heavy or non-stick  
utensils increase base browning. Shiny  
aluminium or polished steel trays reflect the heat  
away and give less base browning.  
DO NOT use the grill pan as a baking tray as this  
will increase base browning of the food.  
Because of the smaller cooking space, lower  
temperatures and shorter cooking times are  
sometimes required. Be guided by the  
recommendations on page 20.  
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THE MAIN FAN OVEN  
USES OF THE FAN OVEN  
PREHEATING  
The fan oven quickly reaches its temperature, so it is not usually necessary to preheat the oven. Without  
preheating, however, you may find you need to add an extra 5 - 10 minutes on the recommended cooking times.  
For recipes needing high temperatures, e.g. bread, pastries, scones, soufflés, etc., best results are achieved if the  
oven is preheated first.  
COOKING TEMPERATURES  
Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures  
recommended in the chart on page 20. As a guide reduce temperatures by about 20°C - 25°C for your own  
recipes.  
BATCH BAKING  
The fan oven cooks evenly on both shelf levels, especially useful when batch baking.  
SELECTING THE FAN OVEN  
THINGS TO NOTE  
Turn the main oven temperature control to the  
required setting.  
1. The main oven indicator neon will glow until the  
oven has reached the required temperature and  
then go out. It will cycle ON and OFF periodically  
during cooking showing that the temperature is  
being maintained.  
2. The cooling fan for the controls may switch in  
after a time. See page 8 for more information on  
the operation of the cooling fan.  
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It is recommended that when baking larger  
quantities, the shelf positions should be evenly  
spaced to suit the load being cooked. A slight  
increase in cooking time may be necessary.  
TO FIT THE MAIN OVEN SHELVES  
The shelves should be fitted with the straight rods  
uppermost on the frame and the forms towards the  
back of the oven. If not fitted correctly the anti-tilt and  
safety stop mechanism will be affected.  
Do not place dishes or baking trays directly on  
the oven floor as it interferes with the oven air  
circulation and can lead to base burning; use the  
lower shelf position. However non critical dishes  
can be placed on the oven base when more  
space is required.  
Back of Oven  
Straight Rods  
Frame  
HINTS AND TIPS  
Arrange the shelves in the required positions  
before switching the oven ON. Shelves are  
numbered from the bottom upwards.  
The use of excessively high temperatures can  
cause uneven browning. It may be necessary to  
reduce temperatures slightly. Refer to the  
recommendations given in the oven cooking  
chart on page 20.  
Do not use the cranked shelf from the grill in the  
main oven.  
When cooking more than one dish in the fan  
oven, place dishes centrally on different shelves  
rather than cluster several dishes on one shelf.  
This will allow the heat to circulate freely for the  
best cooking results.  
When batch baking one type of food, e.g. Victoria  
sandwich cakes, those of similar size will be  
cooked in the same time.  
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OVEN COOKING CHART  
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures  
by 10°C to suit individual preferences and requirements.  
FAN OVEN  
SHELF COOKING  
POSITION TEMP (°C) POSITION TEMP (°C) COOK TIME (m)  
TOP OVEN  
FOOD  
SHELF  
COOKING  
APPROX  
Biscuits  
Bread  
Bread rolls/buns  
Cakes: Small & Queen  
180-190  
200-220  
200-220  
160-170  
160-170  
160-170  
140-150  
130-140  
130-140  
1 crk  
1 crk*  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk  
170-190  
200-220  
200-220  
180-190  
160-170  
160-170  
140-150  
140-150  
130-140  
10-20  
25-30  
15-20  
18-25  
18-20  
Shelf  
positions  
are not  
Sponges  
Victoria Sandwich  
Madeira  
Rich fruit  
Christmas  
18-25  
1¼-1½h  
2¼-2½h  
3-4½h  
depends on size  
1¼-1½h  
2½-3h  
Gingerbread  
Meringues  
Flapjack  
140-150  
80-100  
170-180  
130-140  
140-160  
180-190  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk*  
1 crk*  
140-150  
90-100  
170-180  
140-150  
140-160  
180-190  
critical  
25-30  
45-65  
2½-3h  
1¼-1½h  
Shortbread  
Casseroles Beef/Lamb  
Chicken  
but ensure  
Convenience Foods  
Follow manufacturer's instructions  
Fish  
that oven  
170-190  
190-200  
190-200  
1 crk  
1 crk*  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk*  
1 crk  
1 crk*  
1 crk  
1 crk  
1 crk*  
1 crk  
1 crk*  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk  
1 crk  
170-190  
190-200  
190-200  
140-150  
170-180  
180-190  
170-180  
210-220  
190-200  
190-210  
180-200  
150-160  
160-180  
220-230  
190-200  
170-180  
180-190  
180-190  
180-190  
180-190  
200-210  
200-210  
20-30  
20-25  
40-50  
1½-2h  
40-45  
30-35  
20-30  
25-40  
15-20  
25-35  
Fish Pie (potato topped)  
Fruit Pies, Crumbles  
Milk Puddings  
Pasta, Lasagne, etc.  
Pastry:  
shelves are 130-140  
190-200  
Choux  
Eclairs, Profiteroles  
Flaky/Puff Pies  
190-200  
evenly  
spaced  
170-180  
210-220  
190-200  
190-210  
180-210  
150-160  
160-180  
210-220  
190-200  
170-180  
180-190  
180-190  
180-190  
180-190  
210-220  
200-210  
Shortcrust- Mince Pies  
Meat Pies  
Quiche, Tarts, Flans  
25-45  
Patés and Terrines  
Roasting Meat, Poultry  
Scones  
Shepherd's pie  
Soufflés  
1-1½h  
see Roasting chart  
8-12  
when more  
than one is  
used  
30-40  
20-30  
1-1½h  
1-1½h  
30-35  
15-20  
25-40  
15-25  
Vegetables: Baked Jacket Potatoes  
Roast Potatoes  
Stuffed Marrow  
Stuffed Tomatoes  
Yorkshire Puddings: (large)  
(individual)  
crk = cranked shelf  
* or on a straight shelf on the oven base  
Note: Shelf positions are counted from the bottom of the oven.  
Do not use the cranked shelf from the grill in the main oven.  
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ROASTING CHART  
ROASTING CHART  
INTERNAL TEMPERATURES -  
Rare: 50-60°C; Medium: 60-70°C; Well Done: 70-80°C  
MEAT  
Beef  
SECOND/FAN  
OVEN  
COOKING TIME  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
20-35 minutes per ½kg (1lb)  
and 20-35 minutes over  
Beef, boned  
Mutton and Lamb  
Pork and veal  
Ham  
25-35 minutes per ½kg (1lb)  
and 25-35 minutes over  
25-35 minutes per ½kg (1lb)  
and 25-35 minutes over  
30-40 minutes per ½kg (1lb)  
and 30-40 minutes over  
30-40 minutes per ½kg (1lb)  
and 30-40 minutes over  
Chicken  
15-20 minutes per ½kg (1lb)  
and 20 minutes over  
Turkey and goose  
15-20 minutes per ½kg (1lb) up  
to 3½kg (7lb) then 10 minutes  
per ½kg (1lb)  
Duck  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
180-190°C  
25-35 minutes per ½kg (1lb)  
and 25-30 minutes over  
Pheasant  
Rabbit  
35-40 minutes per ½kg (1lb)  
and 35-40 minutes over  
20 minutes per ½kg (1lb)  
and 20 minutes over  
Potatoes with  
meat  
according to size  
according to size  
Potatoes without  
meat  
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments  
may be required to allow for personal requirements and the shape and texture of the meat. However, lower  
temperatures and longer cooking times are recommended for less tender cuts or larger joints.  
Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60 min. cooking time.  
21  
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DEFROST FEATURE  
Small or thin fish fillets, frozen peeled prawns, cubed  
or minced meat, liver, thin chops, steaks etc., can be  
thawed in 1 - 2 hours.  
USES OF DEFROST FEATURE  
This fan oven function defrosts most foods faster  
than more conventional methods. It is particularly  
suitable for delicate frozen foods which are to be  
served cold e.g. cream filled gateaux, cakes covered  
with icings or frostings, cheesecakes, biscuits,  
scones, etc.  
A 1kg/2¼lb oven ready chicken will be thawed in  
approximately 5 hours. Remove the giblets as soon  
as possible during the thawing process.  
Joints of meat up to 2kg/4½lb in weight can be  
thawed using the defrost function.  
It is preferable to thaw fish, meat and poultry slowly  
in the fridge. However, this process can be  
accelerated by using the defrost function.  
ALL JOINTS OF MEAT AND POULTRY MUST BE  
THAWED THOROUGHLY BEFORE COOKING.  
ALWAYS COOK THOROUGHLY IMMEDIATELY  
AFTER THAWING.  
SELECTING DEFROST  
HINTS AND TIPS  
Turn the main oven temperature control to the  
defrost setting.  
Place the frozen food in a single layer where  
possible and turn it over half way through the  
defrosting process.  
THINGS TO NOTE  
1. When defrost is selected, the oven indicator neon  
may come ON. It will stay ON until the oven  
reaches room temperature and then go OFF.  
It may cycle ON and OFF periodically during  
defrosting to maintain  
temperature, inside the oven.  
a
steady room  
The actual speed of defrosting is influenced by  
room temperature. On warm days defrosting will  
be faster than on cooler days.  
2. Care must always be taken when handling foods  
in the home. Always follow the basic rules of food  
hygiene to prevent bacterial and microbial growth  
and cross contamination when defrosting,  
preparing, cooking, cooling and freezing foods.  
DO NOT leave food at room temperature once it  
is defrosted. Cook raw food immediately or store  
cooked food in the fridge.  
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CARE AND CLEANING  
ALWAYS SWITCH OFF THE ELECTRICITY  
SUPPLY AT THE MAIN WALL SWITCH  
AND ALLOW THE COOKER TO COOL  
BEFORE CLEANING.  
If Hob Brite is unavailable, one or more of the  
cleaning agents below may be used temporarily:  
a) Jif Cream Cleaner  
b) Baking Soda  
CLEANING MATERIALS  
TO REMOVE MORE STUBBORN MARKS  
Before using any cleaning materials on your cooker,  
check that they are suitable and that their use is  
recommended by the manufacturer.  
1. Bar-Keepers Friend may be used to clean off  
more stubborn stains or to remove discolourations.  
It may be necessary to rub the marks hard for  
several minutes.  
Cleaners that contain bleach should NOT be used as  
they may dull the surface finishes. Harsh abrasives  
should also be avoided. Multi-surface anti-bacterial  
cleaning products should not be used on the ceramic  
hob or on the surrounding trims.  
2. Use a plastic pad specially for non-stick saucepans with  
Bar-Keepers Friend for removal of more stubborn  
soilage.  
CLEANING THE CERAMIC HOB  
Make sure the ceramic glass is cool before cleaning.  
It is important to clean the ceramic hob daily to  
prevent soilage being burnt on.  
Take care to avoid the hob trims when cleaning the  
ceramic glass as they may be damaged by the  
cleaning agents recommended.  
TO REMOVE BURNT ON SOILAGE  
We strongly recommend the use of a Ceramic Hob  
Scraper (incorporating a single edge razor blade) to  
remove spillage on the hob, in particular sugar  
solutions, which if not removed can cause permanent  
damage. If required a Ceramic Hob Scraper can be  
purchased using the mail order form provided with  
the hob care kit.  
DAILY CLEANING  
Use the recommended Hob Brite Cleaner daily. If  
soilage is not allowed to burn on it will be much  
easier to clean off.  
1. Apply a small amount of Hob Brite in the centre  
of each area to be cleaned.  
1. Make sure the ceramic glass is cool.  
2. Use a ceramic hob scraper with care at an angle  
of 30° to remove as much soilage as possible.  
3. Use Bar-Keepers Friend or Hob Brite to finish off  
as directed above.  
2. Dampen a clean paper towel or a plastic pad  
made specially for non-stick saucepans and rub  
vigorously until all marks are removed. This may  
take a few minutes.  
3. Wipe off residues of cleaner with another damp  
paper towel and polish dry with a soft cloth.  
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SOILAGE FROM SUGAR SOLUTIONS MUST  
BE REMOVED FROM THE HOB BEFORE THE  
SYRUP HAS SET OTHERWISE DAMAGE TO  
THE HOB SURFACE WILL OCCUR.  
TO REMOVE DISCOLOURATIONS OR  
WHITE AND SILVER MARKS  
These marks sometimes give the impression of  
being in or underneath the hob glass. They can  
almost always be removed provided they have not  
become excessively burnt on. Follow the instructions  
under 'To Remove more Stubborn Marks' above.  
Avoid placing plastic items, aluminium foil or  
dishes on the hot surface as this will cause  
damage to the hob.  
If this is unsuccessful, make up a paste of one part  
water to three parts Cream of Tartar and leave on  
the discoloured areas overnight. The marks should  
be easily removable the next day provided they have  
not been excessively burnt on. The paste should be  
thoroughly washed off afterwards.  
CLEANING THE OUTSIDE OF THE  
COOKER  
DO NOT use abrasive cleaning materials, or  
scourers on the outside of the cooker as some of the  
finishes are painted and damage may occur.  
Regularly wipe over the control panel, oven doors  
and cooker sides using a soft cloth and liquid  
detergent.  
HINTS AND TIPS  
TO REDUCE HOB SOILAGE:  
Make sure the bottom of the saucepan and the  
cooking area are clean and dry before cooking  
begins.  
Ensure saucepans are large enough to accommodate  
food to avoid boil overs.  
If possible, wipe up spills and splatters as they  
occur, but take care to avoid steam burns.  
DO NOT ATTEMPT TO REMOVE ANY OF  
THE CONTROL KNOBS FROM THE PANEL  
AS THIS MAY CAUSE DAMAGE AND IS A  
SAFETY HAZARD  
Avoid using a dishcloth or sponge to clean the  
hob. These may leave a layer of soiled detergent  
on the hob surface which will burn and discolour  
the next time the hob is used.  
Avoid the use of:  
Household detergents and bleaches.  
Impregnated plastic or nylon pads that are  
not described as suitable for non-stick  
saucepans.  
Brillo pads, Ajax pads, steel wool pads.  
Chemical oven cleaners, e.g. aerosols and  
oven pads.  
CLEANING THE GRILL PAN, GRILL PAN  
GRID AND OVEN SHELVES  
Rust stain, bath and sink stain removers.  
All removable parts, except the grill pan handle can  
be washed in the dishwasher.  
Any of the above products may cause  
damage to the hob.  
The grill pan and oven shelves may be cleaned using  
a soap impregnated steel wool pad. The grill pan grid  
should be cleaned using hot soapy water. Soaking  
first in soapy water will make cleaning easier.  
It is dangerous to mix different cleaning products.  
The chemicals in them may react with each other  
with hazardous results.  
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CLEANING INSIDE THE GRILL / OVEN  
COMPARTMENTS  
HINTS AND TIPS  
Manual cleaning of the Stayclean linings IS NOT  
recommended. Damage will occur if oven sprays or  
abrasives of any kind are used.  
The sides of the main oven are coated with special  
Stayclean linings.  
The Stayclean linings should not be cleaned  
manually.  
Slight discolouration and polishing of the Stayclean  
linings may occur in time. This does not affect the  
Stayclean properties in any way.  
The vitreous enamel main oven base, back panel,  
interior main oven door and top oven/ grill  
compartment can be cleaned using normal oven  
cleaners or aerosol oven cleaners with care. Ensure  
that the manufacturers instructions are followed and  
that all parts are well rinsed afterwards.  
A good time to allow the oven to run on is after  
the weekly roast. After removing the roast, turn  
the oven up to 220°C and allow to run for an hour  
or so. It is important NOT to allow a build-up of  
soilage as this can prevent the Stayclean from  
working.  
Aerosol cleaners must not be used on the  
Stayclean linings and must not come into  
contact with elements as this may cause  
damage.  
Follow the recommendations below to keep oven  
soilage to a minimum.  
Cook at the recommended temperatures. Higher  
temperatures during roasting will increase  
soilage. Try cooking at lower temperatures for an  
increased length of time, you will save energy  
and often the joint is more tender.  
For advice on how to keep the Stayclean linings in  
good condition see 'Care of Stayclean Surfaces'.  
Use minimal, if any, extra oil or fat when roasting  
meat, potatoes only require brushing with fat  
before cooking. Extra fat in the oven during  
roasting will increase splashing and soilage.  
It is NOT necessary to add water to the meat tin  
when roasting. The water and the fat juices from  
the joint create excessive splattering during  
cooking - even at normal temperatures, as well  
as causing condensation.  
CARE OF STAYCLEAN SURFACES  
Covering joints during cooking will also prevent  
splashing onto the interior surfaces. Removing  
the covering for the last 20-30 minutes will allow  
extra browning if required. Some large joints and  
turkeys especially benefit by this method of  
cooking, allowing the joint to cook through before  
the outside is over-browned.  
Stayclean surfaces destroy splashes of food and fats  
when the oven temperature is raised to around  
220°C.  
It is a good idea to run the oven for an hour or two  
per week to ensure continued good performance  
from the Stayclean finish.  
Do use the trivet in the roasting tin. During roasting,  
the fat from the joint will be contained beneath the  
trivet and therefore prevent it from splashing onto the  
Stayclean finish.  
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SOMETHING NOT WORKING?  
We strongly recommend that you carry out the  
following checks on your appliance before calling a  
Service Engineer. It may be that the problem is a  
simple one, which you can solve yourself without the  
expense of a service call.  
If our Service Engineer finds that the problem is  
listed below you will be charged for the call whether  
or not the appliance is under guarantee.  
The cooker does not work at all:  
* Check that the appliance has been wired in  
and is switched on at the wall.  
* Check that the main cooker fuse is working.  
* Check that the timer is set to manual.  
The oven temperature is too high or low:  
* Check that the recommended temperatures  
and shelf positions are being used (see page  
20) Be prepared to adjust the temperatures  
up or down by 10°C to achieve the results  
you want.  
The hotplates and main oven work but the grill  
does not:  
* Check that you have carefully followed the  
instructions for operation of the grill.  
If the oven is not cooking evenly or the side  
opening door will not stay open:  
* Check that the cooker is level.  
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GUARANTEE  
Your Electra cooker is covered by the terms of your Electricity Company's guarantee for the period  
of one year.  
In the event of a defect please contact the Service Department of your local Electricity Company.  
It is suggested that you record the model number, product number, serial number and date of  
purchase on the following page. The model and serial numbers of the cooker are detailed on the  
rating plate. This can be found on the lower front frame of the cooker upon opening the main oven  
door.  
IMPORTANT NOTICE  
In line with our continuing policy of research and development, we reserve the right to alter models  
and specifications without prior notice.  
This handbook is accurate at the date of printing, but will be superseded and should be disregarded  
if specifications or appearance are changed.  
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SERVICE CALL RECORD  
How to obtain  
After Sales Service  
quickly  
Remember that you may be charged for a service call (even during the guarantee  
period) if nothing is found to be wrong with the cooker. So always check the  
instructions to make sure you have not missed anything.  
Make a note of your nearest Electricity Company Service Depot and their telephone  
number here:  
...........................................................................................  
The receptionist will need the answer to certain questions, so to save you time and  
money, please have the following information ready in case you have to call us.  
Your name and address ...................................................  
..........................................................................................  
..........................................................................................  
Telephone number.............................................................  
Name of the cooker............................................................  
Model Number....................................................................  
Product Number.................................................................  
The serial number (shown on the rating plate)....................  
The showroom where you bought the cooker......................  
Date of purchase................................................................  
If free service under guarantee is required, please have available proof of date of  
purchase when the Service Electrician calls.  
In order to provide a complete service history of your cooker , please ask the Service  
Electrician to record the appropriate details in the chart below.  
Date  
Nature of Fault  
Parts Replaced or Repaired  
Signature  
EL370 - 311338904  
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MODEL NO.  
PART NO.  
311338904  
EL 370  
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