AGA legacy 110 Dual Fuel Range Instruction Manual

PROFESSIONAL 110 Dual Fuel
&
Falcon 110 Dual Fuel
Users Guide and Installation Instructions
U1 238 01

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Contents
2 Minute Tour Page 3
The hotplate burners Page 8
The griddle Page 8
The Warmer Page 8
The grill Page 8
The Ovens Page 9
The Handyrack Page 9
The Browning Element Page 9
Cooking using the timer Page 10
The clock Page 11
Oven cooking guide Page 12
Cleaning your cooker Page 14
Moving your cooker Page 17
Troubleshooting Page 18
Troubleshooting Page 19
General Safety Instructions Page 20
Service and spares Page 22
Installation Page 23
Servicing Notes Page 32
Conversion to another gas Page 36
Technical Data Page 38

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2 Minute Tour
Be safe
You need clean fresh air - so does your cooker. Burner flames produce exhaust gases, heat and
moisture. Make sure that the kitchen is well ventilated: keep natural ventilation holes open or install a
powered cooker hood that vents outside. If you have several burners on or use the cooker for a long
time, open a window or turn on an extractor fan. For more detail see the Installation Instructions.
We recommend you read pages 19 & 20 if you have not used a gas cooker before.
We describe some basic guidelines on how to use a gas cooker safely.
Gas and Electricity on
Make sure that the gas supply is turned on and that the cooker is wired in and switched on.
The cooker needs electricity.
Peculiar smells
When you first use your cooker it may give off a slight odour. This should stop after a little use.
HOTPLATE BURNERS More about the burners on page 8
1 2
Simmering aids, such as
asbestos or mesh mats, are
NOT recommended. They will
reduce burner performance and
could damage the pan supports.
4 5
Avoid using unstable and
misshapen pans that may tilt
easily and pans with a very
small base diameter e.g. milk pans,
single egg poachers. The minimum
pan diameter recommended is
120mm.
The Wok burner is designed to
provide even heat over a large
area. It is ideal for large pans
and stir frying. For heating smaller
pans the smaller burners may be
more efficient.
2 Minute Tour continues over the page...
The drawing by each knob
indicates which burner that knob
controls. Push in and turn a
knob to the large flame symbol ( )
and press the igniter button or light
with a match.
Make sure flames are under the
pans. Using a lid will help the
contents boil more quickly.
Pans and kettles with concave bases
or down turned base rims should not
be used.
Adjust the flame height to suit
by turning the knob. On this
cooker the low position is
beyond high, not between high and
off. The small flame marks the ‘low
position’. Turn the knob towards it
after the contents of a pan have
boiled.
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2 Minute Tour - continued
Preheat the griddle for a
maximum of 5 minutes before
adding food. Leaving it longer
may cause damage. The controls
can be turned to a lower position
simply by turning the control knobs
towards the lower position marked
with the small flame symbol.
Position the griddle over the
hotplate burners resting on the
pan support. The griddle can be
lightly brushed with cooking oil
before use. Light the hotplate
burners. Adjust the flame heights to
suit.
4
GRIDDLE More about the griddle on page 8
Don’t put it crossways - it will
not fit properly and will be
unstable.
Don’t put it on the Wok burner - it is
not designed to fit the Wok burner
pan support.
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The griddle fits a single pan
support, front to back. It is
designed for cooking food on
directly. Don’t use pans of any
kind on it. The griddle surface is non-
stick and metal cooking utensils (e.g.
spatulas) will damage the surface.
Use heat resistant plastic or wooden
utensils.
1
Always leave space around the
griddle for the gases to escape.
Never fit two griddles side by
side. Large pans should also be
spaced well apart. The maximum
pan base diameter is 250mm.
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CAUTION: Accessible parts may be hot when the grill is in use. Young children should be
kept away.
GRILL More about the grill on page 8
1 2 3
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2 Minute Tour continues over the page...
The grill has two elements that
allow either the whole area of
the pan to be heated or only the
right hand half of the grill pan to
be heated.
Turn the knob to position 3.
After placing your food on the
grill tray pan, slide the grill pan
onto the side supports just
below the elements. Make sure it is
pushed right in and touches the
backstop.
Remove the pan from the
bottom of the grill compartment.
For best results preheat for 2
minutes with the grill pan in
position. After placing your food
on the grill pan grid, slide the
grill pan onto the side supports.
Adjust the grill heat to suit by turning
the knob.
Make sure it is pushed right in and
touches the back stop.
Never close the grill door when
the grill is on.
The grill pan grid can be turned
over to give two grilling
positions.

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THE OVENS More about the oven on page 9
123
Turn the oven knob to the
temperature you need. The oven indicator light will glow until the oven has reached the
temperature you selected. It will
then cycle on and off during cooking.
When cooking foods with high
water content (e.g. oven chips)
there may be some steam
visible at the grille at the rear of the
hotplate. This is perfectly normal
THE LEFT HAND OVEN THE RIGHT HAND FAN OVEN
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4The fan only setting. The fan
circulates air inside the oven but
the heating element is not
turned on. This setting is useful for
defrosting frozen foods.
Whole chickens and large joints of
meat should be defrosted in the
refrigerator. Do not defrost in a warm
oven or whilst the adjoining oven is
hot.
The fan in the right hand oven
circulates hot air continuously
which means faster more even
cooking.
The recommended cooking
temperatures for a fanned oven are
generally lower than a non-fanned
oven.
The left hand conventional oven
is fitted with two heating
elements, one visible in the top
of the oven and the second under the
oven base.
Be careful to avoid touching the top
element and element deflector when
placing or removing items from the
oven.
2 Minute Tour - continued

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Oven light
Press the appropriate button to turn
on one of the oven lights.
Warning - if one of the oven lights
fail, turn off the power supply
before you change the bulb to
avoid the possibility of electric
shock. See the ‘Troubleshooting’
section for details on how to
change an oven light bulb.
Warmer
Use the warmer for keeping food
warm while the final touches are put
to a meal. Turn the control knob anti-
clockwise to the on position. The
‘HOT’ indicator lights up. For best
results, pre-heat a covered serving
dish for 10 minutes before adding
food to it.
Storage
The bottom drawer is for storing oven
trays and other cooking utensils. It
can get very warm, don’t store
anything in it which may melt or
catch fire. The drawer can be
removed completely by pulling it right
out and up.
Handyrack
More about the Handyrack on page
9.
The Handyrack fits to the left hand
oven door only and should only be
used with the supplied meat tin; any
other vessel could be unstable.
Food cooking on it is easy to attend
to, because it’s accessible when the
door is open. It can be fitted at two
different heights. One of the oven
shelves must be removed and the
other positioned to suit.
To fit the Handyrack, locate one side
of it on the door bracket.
Then spring the other side out to clip
it onto the other bracket.
The Timer Clock
More about the clock on page 11
You can use the timer to turn the
main oven on and off. Check clock is
set to time of day.
To set the time of day
Press and hold as above. At the
same time, press (-) or (+) until the
correct time shows. Don’t forget it’s a
24 hour clock. If you make a mistake
or press the wrong button, turn off
the power supply for a minute or two
and start again.

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The hotplate burners
You should read ‘hotplate burners’ in the ‘2
Minute Tour’ before all the following
information
If a burner flame goes out, turn the control knob
off and leave it for one minute before relighting it.
You can remove the burner parts for
cleaning, see page 14.
You should wipe the enamel top surface of the
cooker around the hotplate burners as soon as
possible after spills occur. Try to wipe them off
while the enamel is still warm.
Avoid using unstable and misshapen pans that
may tilt easily and pans with a very small base
diameter e.g. milk pans, single egg poachers.
The minimum pan diameter recommended is
120mm. Smaller pans will be unstable.
Pans and kettles with down turned base rims
should not be used.
The griddle
You should read ‘griddle’ in the 2 Minute Tour
before all the following information
Use the following heat settings as a guide for
griddle cooking.
High/medium:
Drop scones, Bacon, Chops, Steak, Burgers.
Medium/low:
Potato cakes, Eggs, Fish cakes.
Experience will soon familiarise you with the
correct setting to use for cooking.
After cooking allow the griddle to cool before
cleaning.
Don’t put it on the Wok burner - it is not designed
to fit the Wok burner pan support.
The Warmer
The Warmer can be used for keeping food warm
while the final touches are put to a meal. For
best results preheat a covered serving dish for
10 minutes on the Warmer before adding the
food.
Turn the control knob clockwise to the 'On'
position. The 'HOT' indication light glows on the
Warmer.
CAUTION:- If a crack in the Warmer surface
becomes visible, due to accidental damage etc.,
isolate the appliance from the electricity supply
immediately by turning it off at the wall and
arrange for its repair.
DONOT RECONNECT THE COOKER TO THE
ELECTRICITY SUPPLY UNTIL AFTER REPAIR!
The grill
You should read ‘grill’ in the 2 Minute Tour’
before all the following information
Never close the grill door while the grill is
on.
Don’t leave the grill on for more than a few
moments, without the grill pan underneath it.
The grill door has a rest position, just before
it is fully open. Use this when you want to
open the left hand oven door and use the
grill at the same time.
For best results, especially on toast, preheat the
grill with the grill pan in the cooking position for
two minutes before use.
The grill trivet can be removed and the food
placed on it while you are waiting for the grill
to preheat.
The grill pan grid can be turned over to give two
grilling positions.
You can brown the top of dishes cooked in the
oven, under the grill. Remove the grill trivet and
place the dish onto the base of the grill pan.
Slide the grill pan along the floor of the grill
cavity.

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The Ovens
You should read ‘the ovens’ in the ‘2 Minute
Tour’ before all the following information.
The two ovens in your cooker are of different
types.
• The right hand oven is a fanned oven. The fan
circulates hot air continuously which results in
faster heat transfer to the food.
• The left hand conventional oven is fitted with
two heating elements, one visible in the top of
the oven and the second under the oven base.
Take care to avoid touching the top element
and element deflector when placing or
removing items from the oven.
Before using for the first time, heat the ovens to
200°C for 30 minutes to dispel manufacturing
odours.
The wire shelves should always be pushed firmly
to the back of the oven.
Baking trays meat tins etcetera should be placed
level centrally on the oven’s wire shelves. Keep
all trays and containers away from the sides of
the oven, as overbrowning of the food may
occur.
For even browning, the maximum recommended
size of a baking tray is 320mm by 305mm.
Cooking high moisture
content foods can create
a ‘steam burst’, when the
oven door is opened.
When opening the oven
stand well back and allow
any steam to disperse.
When the oven is on, don’t
leave the door open for
longer than necessary,
otherwise the knobs may get
very hot.
• Always leave a ‘fingers width’
between dishes on the same shelf This allows
the heat to circulate freely around them.
• The Cook & Clean oven liners (see Cleaning
your cooker) work better when fat splashes
are avoided. Cover meat when cooking.
• To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.
• Sufficient heat rises out of the oven while
cooking to warm plates in the grill
compartment.
• If you want to brown the base of a pastry dish,
preheat the baking tray for 15 minutes before
placing the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
The Handyrack
You should read ‘the Handyrack’ in the
‘2 Minute Tour’ before all the following
information
The maximum weight which can be held by the
Handyrack is 5.5kg (12lb). It should only be used
with the supplied meat tin which is designed to fit
the Handyrack. Any other vessel could be
unstable.
When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position of the oven.
When the Handyrack is used in its lowest
position, other dishes can be cooked on the
second shelf position of the oven or standing on
the base of the oven.

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Oven shelves
the shelf guard should be at the back pointing upwards
The oven shelves can be easily removed and
refitted.
To refit the shelf, line up the shelf with a groove
in the oven side and push the shelf back until the
ends hit the shelf stop. Lift up the front so the
shelf ends clear the shelf stops, and then lower
the front so that the shelf is level and push it fully
back.
The Browning Element
The Browning Element is positioned in the top of
the left hand oven. It can be used at the end of a
normal cooking period to give extra browning to
au gratin dishes or give a crisper finish to meat.
After the normal cooking is finished turn the left
hand oven thermostat knob clockwise to the
browning position, indicated by ( ) on the
facia panel.
Only the browning element will operate when the
thermostat is turned to this position. The top and
base cooking elements will automatically switch off.
Cooking using the timer
The timer can be used to turn just one oven or both
on and off automatically. The start and stop time
must be the same for both ovens but different
cooking temperatures can be set.
If you want to turn one of the ovens on at the
same time as the timer is set for automatic
cooking, you must wait until the timer has
turned on the oven/ ovens first. Then you can
adjust either of them manually in the normal
way.
You can set the oven to turn on any time over the
following 24 hour period
If you want to cook more than one dish,
choose dishes which require approximately
the same time. However, dishes can be
‘slowed down’ slightly by using small
containers and covering them with aluminium
foil, or ‘speeded up’ slightly by cooking smaller
quantities or placing in larger containers.
Very perishable foods such as pork or fish should
be avoided if a long delay period is planned,
especially in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period,
as fermentation may take place.
To avoid curdling, cream should be added to
dishes just before serving.
Fresh vegetables which may discolour during a
delay period should be coated in melted fat or
immersed in a water and lemon juice solution.
Many frozen foods are ideal for delayed
cooking and can be placed in the oven while
still frozen.
Fruit pies, custard tarts or similar wet mixtures on
top of uncooked pastry are only satisfactory if there
is a short delay period. Dishes containing leftover
cooked meat or poultry should not be cooked
automatically if there is a delay period.
Whole poultry must be thoroughly defrosted
before placing in the oven.
Check that meat and poultry are fully cooked
before serving.

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To set the correct time of day.
See the ‘2 Minute Tour’ at the beginning of this
guide.
To time something that’s cooking
(minute minder)
Press and hold as above. At the same time press
(-) or (+) until the time you want to cook for is
shown, as below.
You can check time remaining by pressing
and cancel the beeper by pressing
To stop automatically
Use when you have started the oven manually.
Press and hold as above. At the same time press
(-) or (+) until your required ‘Stop Time’ shows.
AUTO will show in the display. When your
cooking is finished the beeper sounds. TURN
THE OVEN KNOB TO 0 FIRST, then press
once to stop the beep, press again to return to
manual cooking.
The clock
To start and stop the oven automatically
Before you set the clock, you must have two
numbers clearly in mind.
The ‘cook period’, which is the period of time
you want the oven to cook.
The ‘stop time’, which is the time of day you
want the oven to stop cooking.
You cannot set a start time directly - this is set
automatically by setting the cooking period and
stop time.
Press and hold as above. At the same time
press (-) or (+) until your required ‘cook period’
shows.
Then press and hold as above. At the same
time press (-) or (+) until your required ‘stop
time’ shows.
AUTO will show in the display.
Set the oven to the required temperature.
When your cooking is finished the beeper
sounds. TURN THE OVEN KNOB TO 0 FIRST,
then press once to stop the beep, press
again to return to manual cooking.
If you are out, don’t worry about the beeper
going off, it stops after a while. When you
return, TURN THE OVEN KNOB TO 0 FIRST,
then press twice, to return to manual
cooking.
AUTO is showing, you want to reset to
manual cooking.
When cancelling an automatic setting, any
cooking time already set must be returned to
0.00 before you can return to manual, by
pressing the button.

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Oven cooking guide
LH Convection Oven RH Fan
Shelf Oven
Food Temp Position Temp Approximate Cooking Time
Fish 190°C 3 180°C Fillets 15-20mins. Whole 15-20mins.
Steaks according to thickness.
ROAST MEATS
Beef with bone 160°C 2-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins. per 500g + 15-20mins.
Beef without bone 160°C 2-3 150°C 30-35mins. per 500g + 30-35mins.
200°C 2-3 190°C 20-25mins. per 500g + 20-25mins.
Lamb 160°C 2-3 150°C 30-35mins. per 500g + 30-35mins.
200°C 2-3 190°C 25-35mins. per 500g + 25-30mins.
Pork 160°C 2-3 150°C 35-40mins. per 500g + 35-40mins.
200°C 2-3 190°C 25-30mins. per 500g + 25-30mins.
Stuffed and rolled - Add approx. 10 mins. per 500g to above cooking times or cook at 200°C for 20mins. then 160°C
for remainder.
Thoroughly thaw frozen joints and poultry before cooking.
POULTRY
Chicken 160°C 2-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins. per 500g + 15-20mins.
Turkey 160°C 1-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 1-3 190°C 15-20mins. per 500g + 15-20mins.
Stuffed Poultry - Cook at 200°C or at 200°C for 20mins. then 160°C for remainder. Prepacked (fresh or frozen)
follow packers cooking times
THOROUGHLY THAW FROZEN POULTRY BEFORE COOKING
CASSEROLE 140-150°C 2-3 140°C 2-4hrs according to recipe.
YORKSHIRE PUDDING 220°C 4 200°C Large tin 30-35mins.
Individual 10-20mins.
CAKES
Very Rich Fruit 140°C 2 140°C 45-50mins. per 500g mixture
Rich fruit (180mm) 150°C 2 145°C 21/2-3hrs.
Madeira (180mm) 160°C 2 150°C 80-90mins.
Queen Cakes 190°C 3 & 5 or 3 180°C 15-25mins.
Scones 220°C 2 & 4 or 3 210°C 10-15mins.
Victoria Sandwich 180°C 2 & 4 or 3 170°C 20-30mins.
PASTRIES
Plate Tart 200°C 2 & 4 190°C 45-50mins. Interchange after 25mins.
Fruit Pie 200°C 2 & 4 190°C 35-40mins.
Tartlets 200°C 4 190°C 15-20mins. according to size.
Puff Pastry 220°C 2, 3 or 4 200°C 20-40mins. according to size.
BREAD 220°C 2 & 4 200°C 20-30mins.
MERINGUES 110°C 3 100°C 2-21/2hrs
PUDDINGS
Baked Egg Custard 160°C 3 150°C 45mins.-1hr.
Baked sponge pudding 190°C 3 180°C 40-45mins.
Milk pudding 140-150°C 3 150°C 2-3hrs.

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The oven control settings and
cooking times given in the table over
the page are intended to be used
only as a guide. Individual tastes
may require the temperature to be
altered to provide a preferred result.
When baking in the right hand
fanned oven, use the minimum
cooking time shown in the table.
Food is cooked at lower temperature
in a fan oven than in a conventional
oven. When using recipes, reduce
the temperature by 10°C and the
cooking time by 5-10 minutes. The
temperature in the fanned oven
does not vary with height in the oven
- so you can use any shelf.
Always leave at least one runner
space between shelves when 2 tier
cooking. Place baking trays,
individual cake tins or baking dishes
centrally on the oven shelf. For best
results pre-heat the oven until the
oven indicator light goes out.

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Cleaning your cooker
Essential information
Before thorough cleaning isolate the electricity
supply. Remember to switch on the electricity
supply before use.
Never use paint solvents, washing soda,
caustic cleaners, biological powders,
bleach, chlorine based bleach cleaners,
coarse abrasives or salt. Don’t mix
different cleaning products - they may
react together with hazardous results.
Recommended cleaning materials are
shown in the chart below.
If you want to move your cooker for cleaning,
see the section called ‘Moving your cooker’.
All parts of the cooker can be cleaned with hot
soapy water - but take care that no surplus
water seeps into the appliance.
‡ Indicates how to clean after the oven linings
have been removed. See the oven cleaning
section for how to remove the oven linings.
* VEA is the Vitreous Enamel Association. Look
for aerosols with the VEA label.
Hotplate burners
Some models have a separate trim ring, which
fits on the burner head.
The burner heads and caps can be removed for
cleaning. Make sure they are absolutely dry
before replacing.
The LH hotplate
A cap, B head, C notch, D base, E electrode
When refitting the burner head, make sure that
the notch lines up with the electrode or hole in
the base. Check that the burner head is level
and that the cap is fitted centrally on the burner
head.
The Wok burner
The Wok burner is a little more complicated but it
also can be taken apart for cleaning.
Wok burner
A inner burner cap, B outer burner cap
C inner burner head D outer burner head
E Wok burner base

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When reassembling the Wok burner, turn over
the large base ring and find the ‘D’ shaped area.
burner base underside of burner head
Turn the head until the ‘D’ matches the one on
the burner base. Turn the head over and place it
on the burner base. To fit the small inner burner,
find the larger electrode notch in the burner rim.
Line this up with the white ignition electrode and
place the inner burner on the large base ring.
A electrode notch B ignitionelectrode
Now fit the two trim rings, making sure that they
are sitting down properly.
Griddle
Always clean the griddle after use. Allow to cool
completely before removing. Immerse the griddle
plate in hot soapy water. Use a soft cloth or, for
stubborn stains, a nylon washing up brush.
NEVER USE CAUSTIC OR ABRASIVE
CLEANERS AS THESE WILL DAMAGE THE
SURFACE.
Grill
The grill pan and grid should be washed in hot
soapy water. After grilling meats or any foods
that soil, leave to soak for a few minutes in the
sink immediately after use. Stubborn particles
may be removed from the grid by using a nylon
brush.
Control Panel and Doors
Avoid using any abrasive cleaners including
cream cleaners, e.g. Jif, on brushed Stainless
Steel surfaces. For best results use a liquid
detergent.
The control panel and control knobs should only
be cleaned with a soft cloth wrung out in clean
hot soapy water - but take care that no surplus
water seeps into the appliance. Wipe with a
clean dampened cloth then polish with a dry
cloth. The oven doors should only be cleaned
with a soft cloth wrung out in clean hot soapy
water.
Stainless Steel Cookers with window doors
If the inside face of the glass on window door
model becomes marked, the oven door front
panel can be taken off so that the glass panels
can be cleaned.
Move the cooker forward to gain access to the
sides (see the ‘Moving the cooker’ section of
these instructions).
Open the oven door slightly and remove the front
panel fixing screws from the door sides (two
each side).
stainless steel window doors only
Carefully lift off the outer door panel. The inside
face of the glass panels can now be cleaned -
take care not to disturb or wet the door
insulation. Please note that the door is triple
glazed but the inner two panels are fixed and
should not be separated. After cleaning carefully
refit the outer door panel and replace the side
fixing screws.

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The Ovens
The ovens have a removable panels which have
been coated with a special enamel that partly
cleans itself. This does not stop all marks on the
lining, but helps to reduce the amount of manual
cleaning needed.
The Cook & Clean panels work better above
200°C. If you do most of your cooking below
this temperature, occasionally remove the
panels and wipe with a lint free cloth and
hot soapy water. The panels should then be
dried and replaced and the oven heated at
200°C for about one hour. This will ensure
the Cook & Clean panels are working
effectively.
Don’t use steel wool (Brillo) or any other
materials which will scratch the surface. Don’t
use oven cleaning pads.
Removing the Oven Linings
Some of the lining panels can be removed for
cleaning and for cleaning behind. Remove the
shelves first.
The right hand fanned oven has a removable
oven roof - slide the roof liner forward and
remove.
The side panels of either oven can be removed.
Each side of the oven is fixed with four fixing
screws. You don’t have to remove the screws to
remove the oven linings. Lift each side panel
upwards and they will slide off the screws. Then
pull them forwards.
Once the linings are removed, the oven enamel
interior can be cleaned.
When replacing the linings fit the side linings
first.
Make sure you fit the oven roof with the slot at
the front.

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Moving your cooker
Switch off the electricity supply.
The cooker is heavy, two people may be
required to move it. The cooker is fitted with
one roller at the front and two at the back.
There are also two screw down levelling feet
at the front.
The front roller, designed for moving the cooker
can be wound down. The levelling tool which
controls this roller is in the storage drawer
compartment.
Remove the storage drawer (by pulling it
right out and lifting it up slightly) and you
should see the levelling tool.
Your installer may not have left the levelling tool
in place. If not, locate it as shown. If you cannot
find the levelling tool, contact your installer. See
the inside front cover of your INSTALLATION
GUIDE.
Turn the levelling tool clockwise, two full
(180°) turns. It will be stiff. The front of the
oven will rise slightly as the roller drops
down.
Open the grill door and right hand oven door so
that you can get a good grip on the bottom of the
fascia panel as you move the oven.
Do not move the oven by pulling the hand
rail, door handles or knobs.
Move the oven a bit at a time, checking behind it
to make sure the gas hose is not caught. Make
sure both electricity and gas cables have
sufficient slack to move the cooker forward as
you go along.
A restraining chain should have been fitted
by your installer. This is intended to prevent
stressing the connection hose and will limit
the amount the cooker can move forward.
When you replace the cooker, wind it down off
the rollers by turning the levelling tool anti-
clockwise. This is important. It will stop the
cooker moving accidentally, while in use.

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Troubleshooting
Steam is coming from the oven
When cooking foods with a high water content (e.g. oven chips) there may be some
steam visible at the rear grille. Take care when opening the oven door as there may be a
momentary puff of steam when the oven door is opened. Stand well back and allow any
steam to disperse.
The oven fan is noisy
The note of the oven fan may change as the oven heats up - this is perfectly normal.
What cleaning materials are recommended for the cooker?
See the ‘Cleaning’ section of the Easy Guide for a full list of recommended cleaning
materials. We do not recommend Mr. Muscle, as it contains chemicals that may damage
the surfaces of your cooker.
The knobs get hot when I use the oven or the grill, can I avoid this?
Yes, this is caused by heat rising from the oven or the grill, and heating them up. Don’t
leave the oven door open. Make sure that the grill pan is pushed right back to the ‘back
stop’ when grilling.
If there is an installation problem and I don’t get my original installer to come back to fix it who pays?
You do. Service organisations will charge for their call outs if they are correcting work
carried out by your original installer. It’s in your interest to track down your original
installer.
Current Operated Earth Leakage Breakers
Where the cooker installation is protected by a 30 milliamp sensitivity residual current
device (RCD), the combined use of your cooker and other domestic appliances may
occasionally cause nuisance tripping. In these instances the cooker circuit may need to
be protected by fitting 100mA device. This work should be carried out by a qualified
electrician.
Food is cooking too slowly, too quickly, or burning
Cooking times may differ from your previous oven. Check that you are using the
recommended temperatures and shelf positions. See page 12. The oven control settings
and cooking times are intended to be used only as a guide. Individual tastes may require
the temperature to be altered either way, to get the results you want. Try cooking at a
higher temperature setting. Is the oven roof in? Is it the right way round? Is it pushed
back fully back? Is it resting on the liners?
The oven is not cooking evenly
Do not use a tin or tray larger than the baking tray we supply (320mm x 305mm).
If you are cooking a large item, be prepared to turn it round during cooking.
If two shelves are used, check that space has been left for the heat to circulate. When
the baking tray is put into the oven, make sure it is placed centrally on the shelf.
Check that the door seal is not damaged and that the door catch adjusted so that the
door is held firmly against the seal.
NB the seal is intended to have a gap at the bottom of the door
A dish of water when placed on the shelf should be the same depth all over. (For
example, if it is deeper at the back, then the back of the cooker should be raised up or
the front lowered). If the cooker is not level arrange for your supplier to level it for you.

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Troubleshooting
Oven not coming on when turned on manually
Is the power on? Is the clock illuminated? If not there may be something wrong with the
power supply. Is the cooker supply on at the isolator switch? Is the clock flashing 0.00? If
so set it to the correct time of day. Has the Timer been set to AUTO by mistake. If AUTO
is showing on the clock display, press the ‘cook period’ button and reduce any set
cooking time showing to 0.00, with the (+) and (-) buttons. Press the button twice. If
this does not solve the problem contact a service person.
Oven not coming on when automatic cooking
Timer set correctly but oven knob left OFF by mistake?
Oven temperature getting hotter as the cooker gets older
If turning the knob down has not worked or only worked for a short time then you may
need a new thermostat. This should be fitted by a service person.
Grill not cooking properly
Are you using the pan and trivet supplied with the cooker? Is the pan being used on the
runners, not the floor of the compartment? Is the grill tray pushed fully back to stop?
The oven light is not working
The bulb has probably blown. You can buy a replacement bulb (which is not covered
under the guarantee) from a good electrical shop. Ask for an Edison screw fitting 15w
230v lamp, FOR OVENS. It must be a special bulb, heat resistant to 300 °C. See the
HELP leaflet for spares by mail order.
Open the oven door and remove the Handyrack (if fitted) and oven shelves.
Turn off the power supply.
Unscrew the bulb cover by turning anticlockwise. Unscrew the old bulb. Screw in the
new bulb, screw back the bulb cover. Turn on the electricity supply and check that the
bulb now lights.
A crack has appeared in the Warmer plate’s surface
Disconnect the cooker immediately from the power supply and arrange for its repair.
Don’t use the cooker until after the repair. See the HELP leaflet for how to contact a
service person.
Hotplate ignition or hotplate burners faulty
Is the power on? Is the clock illuminated? If not there maybe something wrong with the
power supply.
See ‘power supply’ section further on.
Are the sparker (ignition electrode) or burner slots blocked by debris?
Is the burner trim correctly located?
Are the burner caps correctly located?
See the section entitled ‘Cleaning’
Hotplate burners will not light
If only one or all the hotplate burners will not light, make sure that the parts have been
replaced correctly after wiping or removing for cleaning.
Check that there is not a problem with your gas supply. You can do this by making sure
that other gas appliances you may have are working.
Do the burners spark when you push the button? If not check the power is on - is the
clock illuminated?
Power failure In the event of a failure in the electrical supply the hotplate may be lit using a match.

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Australia
General Safety Instructions
This appliance must be installed by a Authorised
Person in accordance with the installation
instructions. The installation must comply with
the relevant regulations and also the local gas
and electricity supply companies requirements.
If you smell gas
Don’t turn electric switches on or off.
Don’t smoke
Don’t use naked flames
Do turn off the gas at the meter or cylinder
Do open doors and windows to get rid of the gas
Call your gas supplier.
Guidelines in case of Abnormal
Operation
The burners flames should be a blueish colour
with, at most, a slight yellowish fringe.
If the flame burns with a long white tip you
should call an Authorised Gas Service Centre.
DO NOT SPRAY AEROSOLS IN THE VICINITY
OF THIS APPLIANCE WHILE IT IS IN
OPERATION.
WHERE THIS APPLIANCE IS INSTALLED IN
MARINE CRAFT OR IN CARAVANS, IT SHALL
NOT BE USED AS A SPACE HEATER.
This appliance is designed for domestic
cooking only. Use for any other purpose
could invalidate any warranty or liability
claim.
The use of a gas cooking appliance results in the
production of heat and moisture in the room in
which it is installed. Ensure that the kitchen is
well ventilated: keep natural ventilation holes
open or install a mechanical ventilation device,
(mechanical extractor hood).
Prolonged intensive use of the appliance may
call for additional ventilation, for example
opening a window, or more effective ventilation,
for example increasing the level of mechanical
ventilation where present.
The cooker should be serviced by a Authorised
Person and only approved spare parts used.
Have the installer show you the location of the
cooker control switch. Mark it for easy reference.
Always allow the cooker to cool and then switch
off at the mains and before cleaning or carrying
out any maintenance work, unless specified
otherwise in this guide.
All parts of the cooker become hot with use
and will retain heat even after you have
stopped cooking.
Take care when touching cooker, to minimize the
possibility of burns, always be certain that the
controls are in the OFF position and that it is cool
before attempting to clean the cooker. Avoid
touching heating elements.
Use dry oven gloves when applicable -
using damp gloves might result in steam
burns when you touch a hot surface. Never
operate the cooker with wet hands.
Do not use a towel or other bulky cloth in place
of a glove. They might catch fire if they touch a
hot surface.
Clean with caution. If a wet sponge or cloth
is used to wipe spills on a hot surface, be
careful to avoid steam burns. Some
cleansers can produce noxious fumes if
applied to a hot surface.
Do not use unstable saucepans and position the
handles away from the edge of the hotplate.
The appliance is not intended for use by young
children or infirm persons without supervision.
Babies, toddlers and young children should not
be allowed near the cooker at any time. They
should never be allowed to sit or stand on any
part of the appliance. Teach them not to play
with controls or any other part of the cooker.
Never store anything of interest to children in
cabinets above a cooker - children climbing on
the cooker to reach them could be seriously
injured.
Clean only parts listed in this guide.
In the interests of hygiene and safety the cooker
should be kept clean at all times as a build up in
fats and other food stuff could result in a fire.