Baumatic BCG900SS User manual

1 y
BCG900SS
90 cm Single cavity
gas cooker

User Manual for your Baumatic
BCG900SS
90 cm Single cavity gas
cooker
NOTE: This User Instruction Manual contains important
information, including safety & installation points, which will
enable you to get the most out of your appliance. Please keep it
in a safe place so that it is easily available for future reference; for
you or any person not familiar with the operation of the appliance.
GS 19/10/10
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Contents
Environmental note 4
Important safety information 5 – 9
Specifications 9 – 11
Dimensions 9
Specifications 9-10
Electricaldetails 10
Gasdetails 10
Controlpanel 11
Usingthehobtop 12 - 15
Hobsurfacelayout 12
Before first use 12
Lightingaburner 12-13
Optimum use of the burners 13
Hobguidelines 14-15
Usingtheoven 15 - 20
Before first use 15
Usingthemainoven 16
Cooking guidelines 17
Warnings 17
Cooking guide 18 – 19
Cooking tips for cakes and bread 19 – 20
Cookingtipsformeat 20
Cleaning and maintenance 21 – 25
Cleaning the gas hob top 22
Aftereachuse 22
Cleaning the burners 22
Cleaning the oven 22
Replacing the oven bulb 23
Removing the oven door for cleaning 23 - 24
Removing the inner door glass for cleaning 24
Removing the side guide rails for cleaning 25
Installation 25 - 37
Positioning 25 – 27
Ventilation 27 – 28
Securingtheback-guard 28
Fitting the safety chain and hook 28 - 29
Electricalconnection 29-30
Connecting the main supply cable 30
Gas connection 31 – 33
Gas conversion to LPG 33 - 37
My appliance isn’t working correctly 37 – 39
Contact details 40

Environmental note
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oThe packaging materials that Baumatic uses are environmentally
friendly and can be recycled.
oPlease discard all packaging material with due regard for the
environment.

Important safety information
Your safety is of the utmost importance to Baumatic.
Please make sure that you read this instruction booklet
before attempting to install or use the appliance. If you
are unsure of any of the information contained in this
booklet, please contact the Baumatic Advice Line.
General Information
oThis appliance is designed for domestic household use and for
the cooking of domestic foodstuffs.
oIMPORTANT: The adjacent furniture and all materials used in
the installation must be able to withstand a minimum
temperature of 85°C above the ambient temperature of the
room it is located in, whilst in use.
oCertain types of vinyl or laminate kitchen furniture are
particularly prone to heat damage or discolouration at
temperatures below the guidelines given above.
oAny damage caused by the appliance being installed in
contravention of this temperature limit, or by placing adjacent
cabinet materials closer than 25 mm to the appliance, will be
the liability of the owner.
oIMPORTANT: Baumatic Ltd. DO NOT recommend that this
appliance is installed on any type of marine vessel.
oThe use of this appliance for any other purpose or in any other
environment without the express agreement of Baumatic Ltd.
will invalidate any warranty or liability claim.
oYour new appliance is guaranteed against electrical or
mechanical defects, subject to certain exclusions that are noted
in Baumatic’s Conditions Of Guarantee. The foregoing does not
affect your statutory rights.
oRepairs may only be carried out by Baumatic service
engineers or their authorised service agents.
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Warning and safety instructions
oThis appliance complies with all current European safety
legislation. Baumatic do wish to emphasise that this compliance
does not remove the fact that the appliance surfaces will
become hot during use and retain heat after operation.
Child Safety
oBaumatic strongly recommend that babies and young children
are prevented from being near to the appliance and not allowed
to touch the appliance at any time. During and after use, all
surfaces will become hot.
oIf it is necessary for younger family members to be in the
kitchen, please ensure that they are kept under close supervision
at all times.
General Safety
Make sure that you understand the controls before using the
appliance.
Check that all of the controls on the appliance are turned off
after use.
Always stand back when opening the oven door, this will allow
heat to disperse.
Take care when removing items from the oven, as the contents
may be hot.
Always keep the oven doors closed when the oven is not in use.
Always follow the basic principles of food handling and hygiene;
this will prevent the possibility of bacterial growth.
Always keep ventilation slots clear of obstructions.
Keep fingers away from the hinge areas when closing the door,
otherwise you may trap them.
Oven gloves should be used when placing food in the oven cavity
and when removing it. Care should be taken to avoid direct
contact with any of the elements in the appliance.
oDO NOT LEAVE THE APPLIANCE UNATTENDED WHILST IN
USE.

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oDo not place heavy objects on the oven door or lean on the
oven door when it is open, as this can cause damage to the oven
door hinges. Nobody should be allowed to sit or stand on any
part of the cooker.
oDo not store chemicals, food stuffs, pressurised containers in or
on the cooker or in cabinets immediately above or next to the
cooker.
oDo not heat up unopened food containers, as pressure can build
up which may cause the container to burst.
oDo not place flammable or plastic items on or near the hob
burners, these types of materials should also not be placed in
the oven or the compartment below the oven.
oDo not leave heated oil or fat unattended, as this is a fire risk.
You should not fill a deep fat frying pan more than one third full
of fat or oil; you should also not use a lid.
oDo not allow fat or oil to build up in the oven trays, grill pan or
oven base.
oDo not place pans or baking trays directly on the base of the
oven cavity, or line it with aluminium foil.
oDo not grill food containing fat without using a grill trivet. The
grill trivet should never be covered with aluminium foil.
oDo not place hot parts in water, leave them to cool first.
oDo not allow vinegar, coffee, milk, saltwater, lemon, tomato
juice or any liquid with high sugar content to remain in contact
with the enamel parts of the appliance. Spillages should be
wiped up immediately.
oDo not allow electrical fittings or cables to come into contact
with areas on the appliance that get hot.
oDo not use the appliance to heat the room it is located in or to
dry clothing. No clothing should be placed over or near to the
hob burners or oven door.
oDo not install the appliance next to curtains or soft furnishings.

oDo not attempt to lift or move cooking appliances by using the
oven door or handle, as this may cause damage to the appliance
or result in injury to the person lifting the appliance.
Cleaning
oCleaning of the oven should be carried out on a regular basis.
oGreat care should be taken whilst using this appliance and when
following the cleaning procedure.
oIMPORTANT: The appliance must be disconnected from the
mains before following the cleaning procedure.
oIMPORTANT: Care must be taken when cleaning between
the door glasses, and inside the inner frame as some of
the edges maybe sharp due to the manufacturing process.
Installation
This appliance must be correctly installed by a
suitably qualified person, strictly in accordance
with the manufacturer’s instructions. Please see
the specific section of this booklet that refers to
installation.
oBaumatic Ltd. declines any responsibility for injury or
damage, to person or property, as a result of improper
use or installation of this appliance.
oHeat, steam and moisture will be created during use of the
appliance, take care to avoid injury and ensure that the room is
adequately ventilated. If the appliance is going to be used for
prolonged periods of time, then additional ventilation may be
required.
oPlease consult with your qualified installer if you are in any doubt
about the amount of ventilation that you will require.
Declaration of conformity
This appliance complies with the following European Directives:
2006/95/EC regarding “low voltage”
2004/108/EC regarding “electromagnetic disturbances”
-89/109/EEC regarding “materials in contact with food”.
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oThe above directives comply with 93/68/EEC regarding CE
marking.
oThe manufacturer declares that the oven is built using certified
materials and requires the appliance to be installed in
accordance with the standards currently in force. This appliance
must be used by a trained person for domestic purposes only.
Specifications
h= 760 mm
H = 920 - 980 mm
W = 900 mm
D = 600 mm
J = 60 mm
Product specifications:
o5 zone gas hob:
o1 x 3.80 kW triple crown wok burner
o1 x 3.00 kW rapid burner
o2 x 1.80 kW semi-rapid burners
o1 x 1.00 kW auxiliary burner
oFlame failure safety device on each burner
oAutomatic ignition
oHeavy duty cast iron pan stands
oFlame failure safety device (oven)
oFixed grill
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oSeparate light button
oDouble-glazed removable “cool touch” door
oRemovable full inner glass
oWipe Clean enamelled cavity
oAdjustable feet
Gas oven with electric grill
o2 functions
oNet oven capacity: 89 litres
oGross oven capacity: 112 Litres
Standard accessories:
oTrivet
oWipeClean enamelled baking tray with handle
o2 x Safety shelves
oRemovable side racks
oLPG conversion jets
oWok stand
Optional extra:
oBPS2 Pizza Stone
oBT2GRID Griddle Plate With Handles
Electrical details
Rated Voltage: 220 - 240 Vac 50 Hz
Supply Connection: 13 A (double pole switched fused
outlet with 3mm contact gap)
Max Rated Inputs: 2.20 kW
Mains Supply Lead: 3 core x 1.5 mm² (not supplied)
Oven Light Bulb: E14 15 W/300°C screw type pygmy
Gas details
Gas Connection Type: 1/2” BSP
Gas Type (Natural Gas): 20 mbar
For future reference please record the following information which can
be found on the rating plate and the date of purchase which can be
found on your sales invoice. The rating plate for your oven can be
located by opening the door of the storage compartment.
Model Number ……………………………….
Serial Number ……………………………….
Date of Purchase ……………………………….

Control Panel
Cooking zone dial
oTurn the relevant dial anticlockwise to select a power level for a
chosen burner.
0 = Burner OFF position
– Low temperature
– High temperature
Gas oven and grill knob
oTurn the dial anti-clockwise to
select the fixed grill function.
oTurn the dial clockwise to switch on
the gas oven and continue turning
to set the oven temperature.
The minute-minder
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oTo set a cooking time, first wind
the timer up by turning it
completely once from left to right
and then back to the number of
minutes you require the timer to
be set for.
oThe timer will sound when the
set time has been reached.

Using the hob top
Hob surface layout
2) 3.00 kW rapid burner
3) 1.80 kW semi-rapid burners
4) 1.00 kW auxiliary burner
6) 3.80 kW triple crown (wok) burner
Before first use
IMPORTANT: You should clean the hob surface (see
“Cleaning and maintenance” section).
oYou should switch on one cooking zone at a time, for 5 minutes
at the maximum setting. This will help to eliminate any new
smell that exists and evaporate any humidity that has formed on
the heating elements during transit.
oDo not burn off more than one zone at once.
oYou must place a saucepan filled half full with cold water on
each zone as you burn it off.
Lighting a burner
oPress the relevant burner dial and rotate anticlockwise to the
large flame icon. Release the dial and the burner will
automatically ignite.
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oMatches can also be used to light the burner during a power cut.
Simply follow the previous step but place a lit match to the
burner as you press the dial. Once lit, keep the dial pressed for
about ten seconds.
WARNING: Extra care should be taken when lighting a burner
with matches. There is a risk of burning as the cooking zone
ignites so take necessary precautions.
Optimum use of the burners
oIn order to achieve maximum results with the minimum
consumption of gas, it is important to adjust the flame according
to your needs and to use the appropriate size pans (see table
below).
oWhen the contents of a pan begin to boil it is recommended that
you adjust the dial to the small flame position.
oAlways place a lid on the pan in use.
Burner Diameter of pan (cm)
Triple crown 22 – 24
Rapid 20 – 22
Semi-rapid 16 – 18
Auxiliary 12 - 14
oAlways remember to turn the control knob to OFF when cooking
is completed.
oThe appliance is equipped with pan supports (1), on which the
wok support (2) must be placed. To ensure stability, position the
notch (A) of the wok support on the pan support fingers as
indicated in the diagram above.
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Hob guidelines
oThe first few times the hob top is used, it may give off an acrid,
burning smell. This smell will disappear completely with repeated
use.
oThe worktop is fitted with cooking areas of different diameter
and power.
oThe positions where the heat will radiate from are clearly marked
on the hob top. The saucepans must be positioned exactly on
these zones for efficient heating to occur. Pans should have the
same diameter as the cooking zone that they are being used on.
oYou should not use saucepans with rough bottoms, as this can
scratch the surface.
oBefore use, make sure that the bottoms of the saucepans are
clean and dry.
oWhen cold, the bottom of the pans should be slightly concave, as
they expand when hot and lie flat on the surface of the hob. This
will allow the heat to transfer more easily.
oThe best thickness for the bottom of the pans is 2 – 3 mm of
enamelled steel and 4 – 6 mm for stainless steel with sandwich
type bottoms.
oIf these rules are not followed, then there will be a great loss of
heat and energy. Heat not absorbed by the saucepan, will spread
to the hob, frame and surrounding cabinets.
oPreferably cover pans with a lid to permit cooking at a lower
heat.
oAlways cook vegetables and potatoes, etc. in as little water as
possible to reduce cooking times.
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oFood or liquid that has a high sugar content may damage the
hob top if it comes into contact with the hob surface. Any
spillages should be wiped up immediately, however this may not
prevent the hob surface from becoming damaged.
oIMPORTANT: The hob surface is tough; however it is not
unbreakable and can be damaged. Especially if pointed or hard
objects are allowed to fall on it with some force.
oDO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN
OR CRACKED. YOU SHOULD CONTACT THE BAUMATIC
SERVICE DEPARTMENT IMMEDIATELY.
Using the oven
Before first use
oTo remove any residue from the oven that may have been left
from the manufacturing process, you should select either the
main or grill oven function and turn the thermostat dial to its
maximum temperature setting.
oIt is perfectly normal for a smell to be produced during this
process.
oYou should make sure that any windows in the room are left
open during this process.
oIt is advisable for you not to remain in the room whilst the
burning off process is taking place.
oYou should leave each oven on maximum setting for 30 – 40
minutes.
oIMPORTANT: You should not burn off both ovens
simultaneously.
oAfter both cavities have cooled, they should then be cleaned with
warm soapy water, using either a sponge or soft cloth. No
abrasive cleaners should be used.
oOuter parts of the oven should be cleaned with warm soapy
water, using either a sponge or soft cloth. No abrasive cleaners
should be used.
oWe would recommend that an appropriate stainless steel cleaner
and polish is regularly used on the stainless steel surfaces of this
appliance.

Using the main oven
oYou can rotate this dial anti-
clockwise to select the fixed gas
grill function.
oYou can also turn the dial clockwise
to switch on the gas oven and then
proceed to set the oven
temperature.
REMEMBER: When using the grill function, it is important to
place a drip pan at the base of the oven cavity to collect any
juices which may drip down (see image below).
The oven walls are fitted with various guide bars on which you can
place an oven shelf or a drip tray (see image below).
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Cooking guidelines
oPlease refer to the information given on food packaging for
guidance on cooking temperatures and times. Once familiar with
the performance of your appliance, temperatures and times can
be varied to suit personal preference.
oMake sure that frozen foods are thoroughly thawed before
cooking, unless the instructions on the food packaging advise
that you can “cook from frozen”.
oYou should pre-heat the oven and not place food inside of it until
it is properly heated.
oBefore cooking, check that any unused accessories are removed
from the oven.
oPlace cooking trays in the centre of the oven and leave gaps
between the trays to allow air to circulate.
oTry to open the door as little as possible to view the dishes.
Warnings
oKeep the oven door closed when using either the grill or oven
functions.
oDuring cooking, never place pans or cookware directly onto the
bottom of the oven. They should always be placed on the shelves
provided.
oThe grill heating element becomes extremely hot during
operation, avoid touching it inadvertently when handling the
food which you are grilling.
oImportant: Be careful when opening the door, to avoid contact
with hot parts and steam.
oIMPORTANT: In case of fire, close the main valve of the gas
supply and switch off the electricity supply to the appliance.
NEVER pour water onto burning oil.
For general cooking guides for each of the ovens, please see the tables
on the following page.

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Cooking guide
Multifunction oven:
Shelf position from bottom Cooking without fan Cooking with fan
Foods
Weight
(kg)
With 5
runners
With 4
runners
With
three
runners
Temperature
(°C)
Cooking
time in
mins
Temperature
(°C)
Cooking
time in
mins
Meat
Roast veal 1 1-2 1-2 2 200-225 100-120 190 100-120
Roast beef 1 1-2 1-2 1 200-225 40-50 190 40-50
Roast pork 1 1-2 1-2 2 200-225 100-120 190 100-120
Roast lamb 1 1-2 1-2 1 200-225 100-120 190 100-120
Game
Roast hare 1 1-2 1-2 2 200-MAX 50-60 200-MAX 50
Roast
pheasant
1 1-2 1-2 2 200-MAX 60-70 200-MAX 60
Roast
partridge
1 1-2 1-2 2 200-MAX 50-60 200-MAX 50
Poultry
Roast
chicken
1 1-2 1-2 2 200-225 80-90 190 70-80
Roast
turkey
1 1-2 1-2 2 200-225 100-120 190 90-110
Roast duck 1 1-2 1-2 2 200-225 90-110 190 80-100
Fish
Roast fish 1 2-3 2 1 200 30-35 170-190 25-30
Casserole
fish
1 2-3 2 1 175 20-25 160-170 15-20
Baked pasta
Lasagne 2.5 3 2 1 210-225 60-75 225-MAX 30-40
Cannelloni 2.5 3 2 1 210-225 60-75 225-MAX 30-40
Pizza 1 3 2 1 225-MAX 25-30 225-MAX 20-25
Bread 1 3 2 1 225-MAX 20-25 220 20
Pastries
Biscuits in
general
2 2 1 190 15 170-190 15
Shortcrust
pastry
2 2 1 200 20 190-200 20
Victoria
sponge
0.8 2 2 1 200 40-45 190-200 40-45
Cakes
Angel cake 0.8 2 2 2 190 52 170-190 45
Fruit cake 0.8 2 2 2 200 65 190-200 65
Chocolate
cake
0.8 2 2 2 200 45 190-200 45
The information in this table is approximate and may vary
according to individual needs.

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Grilling:
Shelf position from bottom Cooking without fan Cooking with fan
Cooking
time in
mins
Cooking
time in
mins
Foods
Weight
(kg)
With 5
runners
With 4
runners
With 3
runners
Temperature
(°C) 1st
side
2nd
side
Temperature
(°C) 1st
side
2nd
side
Meat
Chop 0.50 3 3 2 225-MAX 12-
15
12-
15
200 15 10
Beef
Steaks
0.15 3-4 3 1-2 200-225 5 5
Half
chicken
(0.5kg
each
half)
1 3-4 2-3 1-2 225 20 20
Depends on
thickness and
personal taste
Depends
on
thickness
and
personal
taste
Fish
Trout 0.42 4 3 2-3 225-MAX 200 10 10
Sole 0.20 4 3 2-3 225-MAX 200 7 7
Bread
Toast 4-5 3-4 3 225-MAX 2-3 2-3 200 2-3 2-3
The information in this table is approximate and may vary
according to individual needs.
Cooking tips for cakes and bread
oHeat the oven for at least 15 minutes before you start cooking
bread or cakes.
oDo not open the door during baking because the cold air will stop
the yeast from rising.
oWhen the cake is cooked turn the oven off and leave it in for
about 10 minutes.
oDo not use the enamelled baking tray or drip pan to cook cakes
in.
oTo test if a cake is cooked, about 5 minutes before the end of
cooking time, put a cake tester or skewer in the highest part of
the cake. If it comes out clean, the cake is cooked.
oIf the cake sinks, next time use less liquid or lower the
temperature by 10°C.
oIf the cake is too dry, make some tiny holes with a toothpick and
pour some drops of fruit juice or spirits on it. The next time,
increase the temperature by 10°C and set a shorter cooking
time.

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oIf the cake is too dark on top next time put the cake on a lower
shelf and cook it at a lower temperature for longer.
oIf the top of the cake is burnt, cut off the burnt layer and cover
with sugar or decorate with cream, jam and confectioner’s
cream.
oIf the cake is too dark underneath next time place it on a higher
shelf and cook it at a lower temperature.
oIf the cake or bread is cooked nicely outside but is still uncooked
inside, next time use less liquid and cook at a lower temperature
for longer.
oIf the cake will not come out of the tin, slide a knife around the
edges, place a damp cloth over the cake and turn the tin upside
down. Next time, grease the tin well and sprinkle with flour or
bread crumbs.
oIf the biscuits will not come away from the baking tray, put the
tray back in the oven for a while and lift the biscuits up before
they cool. The next time use a sheet of baking parchment to
prevent this happening again.
Cooking tips for meat
oIf, when cooking meat, the time needed is more than 40
minutes, turn the oven off 10 minutes before the end of cooking
time to exploit the residual heat and save energy.
oYour roast will be juicer if cooked in a closed pan. It will be
crispier if cooked without a lid.
oNormally white meat, poultry and fish need medium
temperatures (less than 200°C).
oTo cook “rare” red meats, high temperatures (over 200°C) and
short cooking times are needed.
oFor a tasty roast, lard and spice the meat.
oIf your roast is tough, next time leave the meat to ripen longer.
oIf your roast is too dark on top or underneath, next time put it
on a higher or lower shelf, lower the temperature and cook for
longer.
oIf your roast is undercooked, cut it in slices and arrange the
slices on a baking tray with gravy and finish cooking it.