AGA AEL48DF-SS User manual

Owner’s Guide
User & Installation Instructions
U110667 - 01A
48 Dual Fuel

WARNING!
If the information in these instructions is not followed exactly, a re or
explosion may result causing property damage, personal injury or death.
DO NOT store or use gasoline or other ammable vapors and liquids in the
vicinity of this or any other appliance.
WHAT TO DO IF YOU SMELL GAS
DO NOT try to light any appliance.
DO NOT touch any electrical switch.
DO NOT use any phone in your building.
Immediately call your gas supplier from a neighbor’s phone.
Follow the gas supplier’s instructions.
If you cannot reach your gas supplier, call the re department.
Installation and service must be performed by a qualied installer, service
agency or the gas supplier.
WARNING!
The anti-tip device supplied with this range must be installed when the appliance is installed. This will reduce risk of
tipping of the appliance from abnormal usage or by excessive loading of the oven door.
ArtNo.030-0030 - RM tipping
warning symbols
WARNING!
• ALL RANGES CAN TIP. A CHILD OR ADULT CAN TIP THE RANGE AND BE KILLED.
• INSTALL ANTI-TIP BRACKET PACKED WITH RANGE -
SEE INSTALLATION INSTRUCTIONS.
• A CHILD OR ADULT CAN TIP THE RANGE AND BE KILLED
• ENGAGE THE RANGE TO THE ANTITIP DEVICE 
SEE INSTALLATION INSTRUCTIONS.
• REENGAGE THE ANTITIP DEVICE IF THE RANGE IS MOVED.
• FAILURE TO DO SO CAN RESULT IN DEATH OR SERIOUS BURNS TO
CHILDREN OR ADULTS.

Contents
1. Important Safety Information 1
2. Range Overview 5
3. Cooking Tips 13
4. Cooking Table 14
5. Cleaning Your Range 15
6. Troubleshooting 19
7. Service and Parts 21
8. Installation 22
9. Fitting the Flue, Flue Vent and Side Panels 26
10. Removing the Side Panels 34
11. Gas Connection 36
12. Conversion to LP Gas 38
13. Electrical Connection 42
14. Final Fitting 45
15. Circuit Diagram 46
16. Technical Data 47

1
Have your appliance properly installed and grounded by a
qualied technician. The installation must conform with local
codes or in the absence of local codes in accordance with the
National Fuel Gas Code, ANSI Z223.1/NFPA 54 or, in Canada,
the Natural Gas and Propane Installation Code, CSA B149.1
and in addition the National Electrical Code ANSI/NFPA No. 70
or the Canadian Electric Code, CSA C22.1-02.
Install only as described in the installation section of this book.
Ask your dealer to recommend a qualied technician and an
authorized repair service. Know how to disconnect the power
to the range at the circuit breaker or fuse box in case of an
emergency.
The anti-tip device supplied with this range must be installed
when the appliance is installed. This will reduce risk of tipping
of the appliance from abnormal usage or by excessive
loading of the oven door or storage drawer.
Leaning, sitting or stepping on the doors or drawer of this
range can result in serious injuries and also cause damage to
the range. DO NOT allow anyone to climb, stand or hang on
any part of the range.
In Case of Fire
n DO NOT use water on grease res. Never pick up a
aming pan. Turn the controls o. Smother a aming
pan on a cooktop burner by covering the pan
completely with a well tting lid or baking tray. If
available use a multipurpose dry chemical or foam-
type re extinguisher.
If re is in an oven pan, smother by closing oven door. Open
doors and windows or if a hood is installed turn it on to
remove smoke and odor.
To Prevent Fire or Smoke Damage
Before using the range make sure all the packing materials
have been removed.
Always keep the area around the range free from combustible
materials, gasoline, and other ammable vapors and liquids.
If the range is installed near a window, proper precautions
should be taken to prevent curtains from blowing over the
burners.
n NEVER leave any items on the range cooktop. The
hot air from an oven vent may ignite ammable
items and may increase pressure in closed
containers, which may cause them to burst. Many
aerosol-type spray cans are EXPLOSIVE when
exposed to heat and may be highly ammable.
Avoid their use or storage near an appliance.
Many plastics will burn and most are damaged by heat. Keep
plastic items away from parts of the range that may become
warm or hot. DO NOT leave plastic items on the cooktop as
they may burn, melt or soften if left too close to a vent or a
lighted burner.
Storage should not be installed directly above a range. If
anything is stored above the range, it should be limited to
infrequently used items, which can be safely stored in an area
subjected to heat from a range. Temperatures may be unsafe
for some items such as volatile liquids, cleaners or aerosol
sprays.
Destroy the carton and plastic bags after unpacking the
range. Never allow children to play with packaging material.
n NEVER use this appliance as a space heater to heat
or warm the room. Doing so may result in carbon
monoxide poisoning overheating of the oven.
n NEVER cover any slots, holes or passages in the oven
bottom or cover an entire rack with materials such as
aluminium foil. Doing so blocks airow through the
oven and may cause carbon monoxide poisoning.
Aluminium foil linings may also trap heat, causing a
re hazard.
n It is recommended that this appliance is serviced
annually.
n User servicing – DO NOT repair or replace any part
of the appliance unless specically recommended in
this User Manual.
All other servicing should be done only by a qualied
technician, this may reduce the risk of personal injury and
damage to the range.
Never modify or alter the construction of a range by
removing levelling legs, panels, wire covers, anti-tip brackets/
screws, or any other part of the product.
n DO NOT leave children alone.
Babies, toddlers and young children should not be allowed
near the range at any time. They should never be allowed to
sit or stand on any part of the appliance.
DO NOT allow children to climb or play around the range.
The weight of a child on an open door may cause the range
to tip, resulting in serious burns or other injury.
Teach them not to play with controls or any other part of the
range.
Never store items of interest to children in the cabinets above
a range or on backguard of a range; children climbing on the
range to reach them could be seriously injured.
n DO NOT use the oven for storage.
This instruction is based on safety considerations.
Flammable materials should not be stored in an oven, the
range storage drawer or near the cooktop burners. This
includes paper, plastic and cloth items, such as cookbooks,
plasticware and towels, as well as ammable liquids. DO
NOT store explosives, such as aerosol cans, on or near the
appliance.
Flammable materials may explode and result in re or
property damage.
1. Important Safety Information

2
n To avoid risk of electrical shock, personal injury,
or death, make sure your range has been properly
grounded and always disconnect it from main power
supply before servicing.
DO NOT touch cooktop burners or areas near burners.
Gas burners may be hot even if they have been o for some
time. Areas near the gas burners may become hot enough
to cause burns. During and after use, DO NOT touch, or let
clothing touch or other ammable materials contact the
burners or areas near the burners until they have had enough
time to cool. These areas include the rangetop and rear vent.
n DO NOT touch heating elements or interior surfaces
of ovens.
Oven heating elements may be hot though they are dark in
color. Interior surfaces of an oven may become hot enough
to cause burns. During and after use, DO NOT touch, or
let clothing or other ammable materials touch heating
elements or interior surfaces of oven until they have had
enough time to cool.
Other range surfaces that may become hot enough to cause
burns are the broiler compartment and oven vent at the rear
of the range.
Wear Suitable Clothing
Never wear loose-tting or hanging clothes while using the
range. Be careful when reaching for items stored in cabinets
over the cooktop. Flammable material could be ignited if
brought into contact with a burner ame or hot surface and
may cause severe burns.
Use Only Dry Potholders or Oven
Gloves
Moist or damp potholders on hot surfaces may result in burns
from steam. Never let a potholder touch hot heating elements.
DO NOT use a towel or other bulky cloth in place of a glove.
They might catch re if they touch a hot surface.
Use dry oven gloves when applicable – using damp gloves
might result in steam burns when you touch a hot surface.
Never operate the range with wet hands.
Important Safety Notice and
Warning
The California Safe Drinking Water and Toxic Enforcement Act
of 1986 (Proposition 65) requires the Governor of California to
publish a list of substances known to the State of California to
cause cancer or reproductive harm, and requires businesses
to warn customers of potential exposures to such substances.
This appliance contains or produces a chemical or chemicals
which can cause death or serious illness and which are known
to the state of California to cause cancer, birth defects or
other reproductive harm.
Users of this appliance are hereby warned that the burning
of gas can result in low-level exposure to some of the listed
substances, including benzene, formaldehyde and soot, due
primarily to the incomplete combustion of natural gas or
liquid petroleum (LP) fuels. Properly adjusted burners will
minimize incomplete combustion.
Exposure to these substances can also be minimized by
properly venting with an open window or using a ventilation
fan or hood.
To reduce the risk from substances in the fuel or from fuel
combustion make sure this appliance is installed, operated,
and maintained according to the instructions in this booklet.
IMPORTANT: Never keep pet birds in the kitchen or in
rooms where the fumes from the kitchen could reach.
Birds have a very sensitive respiratory system. Fumes
released due to overheated cooking oil, fat, margarine and
overheated non-stick cookware may be harmful.
IMPORTANT: Save the installation instructions for the local
electrical inspector’s use.
Conversion
This appliance is supplied set for Natural gas. A conversion kit
for Propane gas is supplied with the range.
Be sure your range is correctly adjusted by a qualied service
technician or installer for the type of gas (Natural or LP) that is
to be used. See the Installation section of these instructions.
n WARNING!
These adjustments must be made by a qualied
service technician in accordance with the
manufacturer’s instructions and all codes and
requirements of the authority having jurisdiction.
Failure to follow these instructions could result in
serious injury or property damage. The qualied
agency performing this work assumes responsibility
for the conversion.
User Servicing
DO NOT repair or replace any part of the appliance unless
specically recommended in the manual. All other servicing
should be referred to a qualied technician.
Cooktop Burners
Quality of Flames
On Natural Gas the burners’ames should be a blueish color
with, at most, a slight yellowish fringe.
On Propane gas the ames may be “softer”. The cooktop
burner ames may have a slight yellowish tip.
If the ame burns with a long white tip you should call for
service.
If the ame is distorted, check that the burner head is
correctly placed over the burner.
n MAKE SURE THE FLOW OF COMBUSTION AND
VENTILATION AIR TO THE RANGE IS UNOBSTRUCTED.

3
Use the Right Size Pan
This appliance is equipped with burners of dierent sizes.
Use utensils with at bottoms. DO NOT use unstable pans
and position the handles away from the edge of the cooktop.
Make sure the ames are under the pans. It’s not safe to let
the ames burn up the sides of the pan; the handle may get
too hot.
Proper relationship of utensil to burner will also improve
eciency.
n NEVER leave cooktop burners unattended at high
settings. Pans boiling over can cause smoking and
greasy spills may catch on re.
n Protective Liners – DO NOT use aluminium foil to
line cooktop bowls or oven bottoms. Foil liners
may result in a risk of electric shock, or re and will
damage the enamel nish. Never allow aluminium
foil to contact the heating elements.
n DO NOT use hotplate protectors, foil or hotplate
covers of any description. These may aect the safe
use of your hotplate burners and are potentially
hazardous to health.
n Glazed Cooking Utensils – Only certain types of
glass, glass/ceramic, ceramic, earthenware, or
other glazed utensils are suitable for range-top
use without breaking due to the sudden change in
temperature.
n Utensil handles should be turned inward and not
over adjacent burners. If handles are left over
adjacent burners they will get hot and may burn.
n Use of aluminium pans may cause metallic marking
of the grates. This does not aect the durability of
the enamel and may be cleaned o with a metal
polish.
Ovens
n Use Care When Opening Door.
n Let hot air and steam escape before removing or
replacing food.
n Never heat unopened food containers. Pressure
build up may make container burst and cause injury.
n Keep oven vent ducts unobstructed.
Placement of Oven Racks
n ALWAYS place oven racks in desired location while
oven is cool. If rack must be moved while oven is hot,
do not let potholder contact hot heating element in
oven.
n WARNING!
THIS APPLIANCE IS PROVIDED WITH ROLLERS TO
FACILITATE MOVEMENT DURING INSTALLATION.
THE RANGE SHOULD NOT BE MOVED AFTER
INSTALLATION.
General Safety Instructions
This appliance must be installed by a competent person in
accordance with the installation instructions. The installation
must comply with the relevant regulations and also the local
electricity supply company requirements.
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.
Make sure 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 eective ventilation, for example increasing the level of
mechanical ventilation where present.
The range should be serviced by a qualied service engineer
and only approved parts used. Have the installer show you
the location of the range circuit breaker. Mark it for easy
reference. Always allow the range to cool and then switch
o at the circuit breaker before cleaning or carrying out any
maintenance work, unless specied otherwise in this guide.
n All parts of the range become hot with use and will
retain heat even after you have stopped cooking.
n Take care when touching range, 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 range.
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
cleaners can produce noxious fumes if applied to a hot
surface.
Clean only parts listed in this guide.
In the interests of hygiene and safety the range should be
kept clean at all times as a build up in fats and other food
stu could result in a re.

4
Always keep combustible wall coverings or curtains etc. a safe
distance away from your range.
n DO NOT spray aerosols in the vicinity of the range
while it is in use.
DO NOT store or use combustible materials, or ammable
liquids in the vicinity of this appliance.
Take great care when heating fats and oils, as they will ignite
if they get too hot.
Use a deep fat thermometer whenever possible to prevent
overheating fat beyond the smoking point.
n NEVER leave a deep fry pan unattended. Always
heat fat slowly, and watch as it heats. Deep fry pans
should be only a maximum of one third full of fat.
Filling the pan too full of fat can cause spill over
when food is added. If you use a combination of oils
or fats in frying, stir them together before heating,
or as the fats melt.
Foods for frying should be as dry as possible. Frost on frozen
foods or moisture on fresh foods can cause hot fat to bubble
up and over the sides of the pan. Carefully watch for spills or
overheating of foods when frying at high or medium high
temperatures. Never try to move a pan of hot fat, especially a
deep fry pan. Wait until the fat is cool.
When an oven is on, DO NOT use the top of the ue (the
round holes along the back of the range) for warming plates,
dishes, drying dish towels or softening butter.
When using an electrical appliance near the cooktop, be sure
that the cord of the appliance does not come into contact
with the cooktop.
Take care that no water seeps into the appliance.
Make sure that your kitchen is well ventilated at all times. Use
extractor fans or hoods when installed.
The range is designed for cooking foods only and must not
be used for any other purpose.
The oven should NOT be used for heating the kitchen, not
only does this waste fuel but the control knobs may become
overheated.
When the oven is on DO NOT leave the oven door open for
longer than necessary.
The specication of this range should not be altered.
This appliance is heavy, take care when moving it.
When the range is not in use ensure that the control knobs
are in the o position.

5
ArtNo.110-0045 - 120DF - Mercury door clearances
ArtNo.215-0009 - 110 Elan DF
A
B
C
D
F
G
E
The 48” dual fuel range (Fig. 2.1) has the following features:
A. 5 gas burners including 1 wok burner (Fig. 2.2)
B. A control panel
C. Glide Out Broiler System™
D. Main multi-function oven
E. Interlocking cast iron grates
F. Convection oven
G. Storage drawer
Cooktop - Gas Burners
The icon by each of the central knobs indicates which burner
that knob controls.
Each burner has a Flame Supervision Device (FSD) that
prevents the ow of gas if the ame goes out.
When a knob is pressed in, sparks will be made at each burner
ignitor – this is normal. DO NOT attempt to disassemble
or clean around any burner while another burner is on,
otherwise an electric shock could result.
To light a burner, push in the selected burner control knob
and turn it to the high position, as indicated by the large
ame symbol () (Fig. 2.3). The igniter should spark and light
the gas. Keep the knob pressed in for 10 seconds until the
burner remains lite.
0
2. Range Overview
Fig. 2.1
Fig. 2.2
Fig. 2.3
DocAUS.020-0004 - Overview - 110DF - Elan

6
When you release the control knob, if the burner goes out,
the FSD has not been bypassed. Turn the control knob to the
OFF position and wait for one minute before you try again,
this time making sure to hold in the control knob for slightly
longer.
Adjust the ame height to suit by turning the knob counter-
clockwise (Fig. 2.4). On this range the low position is beyond
high, not between high and o.
If a burner ame goes out, turn o the control knob and leave
it for one minute before relighting it.
If the ame is distorted, check that the burner head is
correctly placed over the burner base (Fig. 2.5)
If the ame burns with a long white tip you should call for
service.
Make sure that the ames are under the pans. Using a lid will
help the contents boil more quickly (Fig. 2.6).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base
rims should not be used (Fig. 2.7).
Simmering aids, such as asbestos or mesh mats, are
NOT recommended (Fig. 2.8). They will reduce burner
performance and could damage the burner grates.
You should also avoid using unstable and misshapen pans
that may tilt easily, and pans with a very small base diameter,
e.g. single egg poachers (Fig. 2.9).
The minimum recommended pan diameter is 6 5/6” (160 cm).
The maximum allowable pan base diameter is 10 1/4”(260
cm). Minimum size wok pan at top is diameter 13 3/16”(33.5
cm).
DO NOT use cooking vessels on the burners that overlap the
edges.
Wok Burner
The wok burner is designed to provide even heat over a large
area. Ideal for large pans and stir-frying (Fig. 2.10).
For heating smaller pans, the burners may be more ecient.
You should wipe the enamel top surface of the range around
the hotplate burners as soon as possible after spills occur. Try
to wipe them o while the enamel is still warm.
NOTE: The use of aluminium pans may cause metallic
marking of the burner grates. This does not aect the
durability of the enamel and may be cleaned o with an
appropriate metal cleaner.
Wok Cradle
The wok cradle is designed to t a 13 3/4” (350 mm) wok. If
you use a dierent wok, make sure that it ts the cradle. Woks
vary very widely in size and shape. It is important that the
wok sits down on the burner grates – however, if the wok is
too small, the cradle will not support it properly (Fig. 2.11).
We recommend a minimum wok pan of 13 3/16”(33.5 cm). The
cradle should be used on the wok burner only. When you t
ArtNo.311-0002 Pan with rim
ArtNo.311-0001 Right pans gas
0
Art No. 311-0003 Simmer aids
ArtNo.311-0004 Tipping wok
ArtNo.311-0006 Correct wok sizes
Fig. 2.4
Fig. 2.5
Fig. 2.7
Fig. 2.9
Fig. 2.6
Fig. 2.8
Fig. 2.10
Fig. 2.11
ArtNo.311-0030 - Burner head fitting
ArtNo.311-0028 - Flame

7
the cradle, make sure that it is supported properly on a burner
grate and the wok is sitting level in the cradle (Fig. 2.12).
The cradle will get very hot in use – allow plenty of time for it
to cool before you pick it up.
Igniting Cooktop Burners without
Electricity
If there is a power failure, the cooktop burners can be lit with
a match.
1. Hold a burning a match ½ inch from the burner head
keeping your hand as far horizontally away from the
burner as possible.
2. Push and turn burner control knob to HI/ lighting
position. As soon as the burner ame lights move your
hand away. With your other hand, keep holding the
knob pressed for a few seconds so that the burner safety
device can ‘sense’ the heat of the ame.
3. Make sure that the ames are under the pans (Fig. 2.13).
Using a lid will help the contents boil more quickly.
4. Turn burner control knob to OFF position when nished.
Glide Out Broiler System™
n NEVER operate the broiler with the door closed.
1. Open the door and pull the broiler pan carriage forward
using the handle (Fig. 2.14).
2. The broiler has two elements that allow either the
whole area of the pan to be heated or just the right-
hand half.
3. Adjust the heat to suit by turning the knob. To heat the
whole broiler, turn the knob clockwise (Fig. 2.15).
4. To heat the right-hand half, turn the knob counter-
clockwise. The neon indicator light by the broiler control
will come on.
5. For best results, slide the carriage back into the
broiler chamber and preheat the appropriate part(s)
of the broiler for two minutes. The broiler trivet can
be removed and the food placed on it while you are
waiting for the broiler to preheat.
n DO NOT leave the broiler oven door open for more
than a few moments, otherwise the knobs may
become hot.
6. Preheat the broiler chamber prior to placing the food on
the trivet. Once the trivet is placed back into the broiler
pan, place the broiler pan back into the broiler carriage.
Slide the carriage back into the broiler chamber.
n Accessible parts may be hot when the broiler is in
use. Young children should be kept away.
The broiler pan trivet can be set to four dierent heights by a
combination of turning it back to front and turning it upside
down (Fig. 2.16).
1
2
3
4
01
2
33
2
1
ArtNo.311-0001 Right pans gas
Fig. 2.13
Fig. 2.14
Fig. 2.15
Fig. 2.16
Fig. 2.12

8
Ovens
References to ‘left-hand’and ‘right-hand’ ovens apply as
viewed from the front of the appliance.
The left-hand oven is a multi-function oven, while the right-
hand oven is a fan oven.
Multi-function Oven
As well as the oven fan and fan element, they are tted
with two extra 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 deector when
placing or removing items from the ovens.
The multi-function oven has 3 main cooking functions: fan,
fan assisted and conventional cooking. These functions
should be used to complete most of your cooking.
The browning element and base heat can be used in the
latter part of the cooking process to ne tune the results to
your particular requirements.
Use fanned broiling for all your broiling needs and defrost to
safely thaw small items of frozen food.
Table 2.1 gives a summary of the multi-function modes.
The multi-function ovens have many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember – not all functions will be
suitable for all food types.
Please remember that all ranges vary – temperatures in your
new ovens may dier to those in your previous range.
7-Mode Multi-function Oven Settings
Defrost
This function operates the fan to circulate cold air
only. Make sure the temperature control is OFF and
that no heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, sh and poultry
to be defrosted.
Defrosting in this way speeds up the process and protects the
food. Pieces of meat, sh and poultry should be placed on a
rack, over a tray to catch any drips. Be sure to wash the rack
and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
Convection
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Convection cooking is particularly suitable for batch baking
on several shelves at one time and is a good ‘all-round’
function. It may be necessary to reduce the temperature by
approximately 25 °F/10°C for recipes previously cooked in a
conventional oven.
Convection Broiling
This function operates the fan whilst the top element
is on. It produces a more even, less erce heat than
conventional broiling. For best results, place the food
to be broiled, on a grid over a roasting tin, which should be
smaller than a conventional broiling pan. This allows greater
air circulation. Thick pieces of meat or sh are ideal for
convection broiling, as the circulated air reduces the
erceness of the heat from the broiler.
The oven door should be kept closed while broiling is in
progress, saving energy.
You will also nd that the food needs to be watched and
turned less than for normal broiling. Preheat this function
before cooking.
For best results we recommend that the broiling pan is not
located on the uppermost shelf.
Fan Assisted
This function operates the fan, circulating air heated
by the elements at the top and the base of the oven.
The combination of fan and conventional cooking
(top and base heat) makes this function ideal for cooking
large items that need thorough cooking, such as a large meat
roast.
It is also possible to bake on two shelves at one time,
although they will need to be swapped over during the
cooking time, as the heat at the top of the oven is greater
than at the base, when using this function.
This is a fast intensive form of cooking; keep an eye on the
food cooking until you have become accustomed to this
function.
Conventional (Top and Base Heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster
than on the lower shelf, because the heat is greater at the
top of the oven than at the base, as in‘Fan Assisted’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.

9
Browning
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce,
and lasagna For best results, the item to be browned should
be hot before switching to the top element.
Base Heat
This function uses the base element only. It will crisp
up your pizza or quiche base or nish o cooking the
base of a pastry case on a lower shelf. It is also a
gentle heat, good for slow cooking of casseroles in the
middle of the oven or for plate warming.
The Browning and Base Heat functions are useful additions
to your oven, giving you exibility to nish o items to
perfection.
Convection Oven
The right-hand oven is a convection oven that circulates hot
air continuously, which means faster, more even cooking.
The recommended cooking temperatures for a convection
oven are generally lower than a conventional oven. It may
be necessary to reduce the temperature by approximately 25
°F/10°C for recipes previously cooked in a conventional oven.
NOTE: Please remember that all ranges vary so temperatures
in your new ovens may dier to those in your previous range.
Operating the Ovens
Operating the Multi-function Oven
1. The multi-function oven has two controls: a function
selector and a temperature setting knob (Fig. 2.17).
2. Turn the function selector control to a cooking function.
Fig. 2.18 shows the control set for convectional oven
cooking.
3. Turn the oven temperature knob to the temperature
required (Fig. 2.18).
The oven heating light will glow until the oven has reached
the temperature you selected. It will then cycle on and
o during cooking as the oven maintains the selected
temperature.
Operating the Convection Oven
1. Turn the oven knob to the desired temperature (Fig.
2.19).
2. The oven indicator light will glow until the oven has
reached the temperature selected. It will then cycle on
and o during cooking (Fig. 2.20).
Function Use
Defrost To thaw small items in the oven
without heat.
Convection A full cooking function, even heat
throughout, great for baking.
Convection
broiling Broil meat and sh with door closed.
Fan assisted A full cooking function good for
roasting and baking.
Conventional A full cooking function for roasting and
baking in the lower half of the oven.
Browning To brown and crisp cheese topped
dishes.
Base heat To crisp up the bases of quiche, pizza
or pastry.
0
0
150
200
250
300
350
400
450
150
200
250
300
350
400
450
0
150
200
250
300
350
400
450
0
0
0
150
200
250
300
350
400
450
Fig. 2.17
Fig. 2.18
Fig. 2.19 Fig. 2.20
Table 2.1

10
Accessories
Oven Shelves
The range is supplied with the following:
• 2 standard shelves (Fig. 2.21)
• 1 drop shelf (Fig. 2.22)
• 2 telescopic shelves with runners (Fig. 2.23)
• 2 sets of side supports (Fig. 2.24)
The oven shelves are retained when pulled forward but can
be easily removed and retted.
Fig. 2.21 Fig. 2.22
Fig. 2.23 Fig. 2.24

11
To Fit the Telescopic Shelf Runners
1. With the runner arm in the closed position locate the
opening of the upper rear slot onto the side support
(Fig. 2.25). DO NOT locate any further than the
opening at this point.
2. Lift the front of the runner arm to locate the front slot
against the side support (Fig. 2.25).
3. Push the runner arm towards the rear of the oven. The
catch at the front will lift and drop to secure the runner
arm in place (Fig. 2.25).
To Fit a Shelf to the Telescopic Shelf Runners
Slide the telescopic runners forward until they stop. Holding
the shelf above the runners, tilt the front downward and
locate into the front of the runners. Lay the shelf at. Press on
the rear of the shelf to secure in place.
To Remove a Shelf from the Telescopic Shelf Runners
1. Slide the shelf out on the runners. While holding one
of the runners securely, carefully lift the rear of the
shelf upwards: the shelf will spring clear of the central
restraining tab. Repeat for the opposite side of the shelf.
2. NOTE: To aid the removal of the shelf you can insert a
suitable at tool through the opening in the side of the
runners and lever the shelf clear (Fig. 2.26).
3. Tilt the front of the shelf downwards and then lift clear
of the runners (Fig. 2.27).
To Remove the Telescopic Shelf Runners
1. Firstly, remove the shelf as in the ‘To Remove a Shelf
from the Telescopic Shelf Runners’section page 11.
2. Place a nger on the underside of the telescopic runner
and lift.
3. Open the catch on top of the runner and pull the runner
forward and down to remove.
To Remove and Fit a Shelf to the Side Supports
1. The shelf has a small kink on either side (Fig. 2.28).
To remove the shelf, line these up with the stops in
the shelf support (Fig. 2.29). Lift the front of the shelf
upward so that it will pass over the shelf stop and then
pull it forward (Fig. 2.30).
2. Fit in the reverse order, making sure to push it fully back.
To Remove and Refit the Ladder Shelf Supports
1. Lift the ladder support hooks out of the two locating
holes in the oven side (or divider) before lifting the
support clear of the bottom ladder restraint.
2. Ret by inserting the bottom of the ladder into the
restraint before tting the hooks through the locating
holes.
1
2
3
Fig. 2.25
Fig. 2.26 Fig. 2.27
Fig. 2.28
Fig. 2.29 Fig. 2.30

12
Storage
The bottom drawer is for storing cooking utensils.
To open, simply push the drawer in and release.
Flammable materials should not be stored in an oven, the
range storage drawer or near the cooktop burners. This
includes paper, plastic and cloth items, such as cookbooks,
plasticware and towels, as well as ammable liquids. Do
not store explosives, such as aerosol cans, on or near the
appliance.
n Flammable materials may explode and result in re
or property damage.

13
Cooking with a Multi-function Oven
REMEMBER: not all modes are suitable for all food types. The
oven cooking times given are intended for a guide only.
General Oven Tips
The wire racks should always be pushed rmly to the back of
the oven.
Baking trays with food cooking on them should be placed
level with the front edge of the oven’s wire racks. Other
containers should be placed centrally. Keep all trays and
containers away from the back of the oven, as overbrowning
of the food may occur.
3. Cooking Tips
When the oven is on, DO NOT leave the door open for longer
than necessary, otherwise the knobs may get very hot.
• Always leave a‘‘finger’s width’’ between dishes on the
same rack. This allows the heat to circulate freely around
them.
• To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
• Where dishes may boil and spill over during cooking,
place them on a baking tray.
• Sufficient heat rises out of the oven while cooking to
warm plates in the broiler 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 center of the tray.

14
4. Cooking Table
ArtNo.050-0019 - Albertine SC
- Shelf position
1
2
3
4
5
The oven control settings and cooking times given in the table below are intended to be used as a
guide only. Individual tastes may require the temperature to be altered to provide a preferred result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven temperature by 18 °F (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.
ArtNo.030-0015 - Top& Bottom Symbol
Conventional
oven
Rack position
for conventional
cooking
ArtNo.030-0016 - MF Fan Oven Symbol
Convection
oven
Temperature
°F
Temperature
°F Approximate cooking time
Meat
Beef (no bone) 300 2 300 30-35 minutes per 1 lb + 30-35 minutes
375 2 375 20-25 minutes per 1 lb + 20-25 minutes
Lamb 300 2 300 30-35 minutes per 1 lb + 30-35 minutes
375 2 375 20-25 minutes per 1 lb + 20-25 minutes
Pork & veal 300 2 300 35-40 minutes per 1 lb + 35-40 minutes
375 2 375 25-30 minutes per 1 lb + 25-30 minutes
Poultry
Chicken 300 2 300 20-25 minutes per 1 lb + 20-25 minutes
375 2 375 15-20 minutes per 1 lb + 15-20 minutes
Turkey (slow cook) 300 2 300 25-30 minutes per 1 lb + 25-30 minutes
375 2 375 20 minutes per 1 lb + 20 minutes
Turkey (fast cook) 300 2 300 20 minutes per 1 lb + 20 minutes
375 2 375 15 minutes per 1 lb + 15 minutes
Duck/Duckling 300 2 300 20 minutes per 1 lb
Casserole 300 2 300 2-4 hours, according to recipe
Fish
350 2 350 Fillet 15-20 minutes; whole 15-20 minutes per 1 lb
350 2 350 Whole 10 minutes per 1 lb + 10 minutes
350 2 350 Steaks according to thickness
Desserts
Cup cake 325 2 325 20 minutes
Scone 375 2 375 15 minutes
Deep apple pie 350 2 350 45 minutes
Plate tart 350 2 350 45 minutes
Fruit cake 8” x 3.5” 275 2 275 1¾-2 hours
Pu pastry 400 2 400 15-40 minutes according to size
Angel food cake 325 2 325 50-60 minutes
Brownies 350 2 350 25-30 minutes
Muns 350 2 350 25-30 minutes
Cookies 350 2 350 15-20 minutes
Pound cakes 350 2 350 40-60 minutes
Bread 375 2 375 20-30 minutes
DocNo.031-0004 - Cooking table - electric & fan single cavity

15
Essential Information
Before thorough cleaning, turn o the circuit breaker. Allow
the range to cool.
After cleaning remember to switch on the circuit breaker
before using the range.
n NEVER use paint solvents, caustic cleaners,
biological powders, bleach, chlorine based bleach
cleaners, coarse abrasives or salt.
n DO NOT mix dierent cleaning products – they may
react together with hazardous results.
Recommended cleaning materials are shown in Table 5.1.
Cleaning the Range – Daily Care
Cleaning the range is not a welcomed chore, but it has to be
done to maintain eciency and appearance. Remember it
is better to wipe up any spills as they occur, this will prevent
them burning on and becoming more dicult to remove
later.
n Make sure the ow of combustion and ventilation air
to the range is unobstructed – for example, by build-
up of fats or grease.
If the ame is distorted, check that the burner head is
correctly placed over the burner base (Fig. 5.1).
If the ame burns with a long white tip you should call for
service.
Cleaning for Spills
For spills and boil-overs that occur while cooking, as soon
as possible turn o the burner and allow it to cool. DO NOT
clean until the area is completely cooled down. Wipe up spills
as soon as possible.
DO NOT allow surplus water to seep into the range.
Cooktop Burners
The burner heads and caps can be removed for cleaning.
Make sure they are absolutely dry before replacing.
When replacing burner head, make sure this locates properly
within the base (Fig. 5.2). If you look at the bottom of the
burner head you will see two ‘pips’; these t into the two
notches in the burner base (Fig. 5.3). Check burner ports are
not blocked. If blockage occurs, remove stubborn particles
using a piece of fuse wire.
5. Cleaning Your Range

16
ArtNo.311-0028 - Burner head off
A
C
B
D
Stainless Steel Main Top
Lift away pots or pans from main top. Remove grates from
spillage area and carefully place in a sink of warm soapy
water. Wipe loose debris from main top. Avoid using any
abrasive cleaners including cream cleaners on brushed
stainless steel surfaces. For best results use a liquid detergent
cleaner. Rinse with cold water and thoroughly dry with
a clean, soft cloth. Make sure all parts are dry before
repositioning.
n NEVER use caustic or abrasive cleaners as these will
damage the surface.
n DO NOT use a griddle on your range.
Control Panel and Oven Doors
Avoid using any abrasive cleaners including cream cleaners,
on brushed stainless steel surfaces. For best results use liquid
detergents.
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.
Ovens
The side panels can be removed for cleaning and for cleaning
behind them.
Removing the Panels to Clean the
Enamel Interior
Some of the lining panels can be removed for cleaning.
If you wish to clean the enamel interior of the oven, you
will need to remove the shelves before removing the ‘Cook
& Clean’ panels . You do not have to remove the support
brackets to remove the panels. Lift each panel upward and
slide forward o the support brackets (Fig. 5.4).
Once the panels have been removed, the oven enamel
interior can be cleaned.
Ret in the reverse order.
ArtNo.311-0029 - Burner base & head alignment
ArtNo.311-0030 - Burner head fitting
ArtNo.311-0028 - Flame
A - Burner head, B - Burner ring, C - Base
Fig. 5.1
Fig. 5.2
Fig. 5.3
Fig. 5.4

17
Grill pan
Grill tray
Telescopic rail
Telescopic rail
ArtNo.331-0005 Removing the grill rail
1 2 3
Glide-out Broiler™
n Before you remove any of the broiler parts for
cleaning, make sure that they are cool, or use oven
gloves.
Wash the broiler pan, trivet and broiler tray in hot soapy
water. Alternatively, wash the broiler pan in a dishwasher.
After broilling 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 trivet by using a nylon
brush.
1. To remove the broiler pan, pull the tray assembly
forwards (Fig. 5.5) and then lift the broiler pan clear of
the broiler tray assembly (Fig. 5.6).
2. For safety, push the broiler tray back into the broiler
chamber.
3. If you need to remove the telescopic runners to allow
cleaning of the broiler chamber, rst remove the
broiler tray then you can unhook them from the broiler
chamber sides (Fig. 5.7).
4. Wipe the sides clean with a soft cloth and mild
detergent.
n DO NOT put the side runners in a dishwasher.
5. Once you have nished, hook the side rails back onto
the sides of the chamber. Pull the telescopic rails out
and t the broiler tray onto them, making sure to locate
the cut-outs onto the telescopic runner tabs (Fig. 5.8).
6. Replace the broiler pan.
The Oven Shelf Supports
The shelf supports on the oven sides can be removed for
cleaning.
Removing the Oven Shelf Supports
Remove the oven shelves: Pull the top of the shelf support up
and away from the oven side and then lift the support away
from the locating bracket at the bottom of the oven side (Fig.
5.9).
Refitting the Oven Shelf Supports
To ret the side support: Locate the tag at the bottom of the
support into the slot in the locating bracket in the oven side
(Fig. 5.10). Now locate the tops of the side arms in the holes
at the top and gently push down.
Fig. 5.5
Fig. 5.6
Fig. 5.7
Fig. 5.8
Fig. 5.9 Fig. 5.10
Broiler pan
Telescopic rail
Telescopic rail
Broiler
tray