Belling FS 60 DO DF Troubleshooting guide

Belling FS 60 DO DF

User’sSection.....................................2-1
Introduction.................................................2
BeSafe-NotSorry............................................4
UsingtheHob ...............................................5
UsingtheGrill...............................................7
UsingtheTopOven ...........................................9
Topovenbakingguide........................................10
UsingtheMainOven.........................................11
Slowcooking...............................................12
Cooling and defrosting in the main oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
MainOvenConversionGuide...................................15
Mainovenbakingguide.......................................16
Traditionalfruitcakes .........................................17
Roastingturkey..............................................17
Roastingguide..............................................18
Cleaning..................................................19
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 - 25
TechnicalData .......................................26
Belling Customer Care . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover
1
Plea e keep thi handbook for future reference, or for anyone el e
who may u e the appliance.
CONTENTS

Thank you for choosing a British
built appliance by Belling.
We hope that the following information
will help you to familiarise yourself
with the features of the appliance and
to use it successfully and safely.
Our policy is one of constant development
& improvement. Strict accuracy of
illustrations and specifications is not
guaranteed. Modification to design
and materials may be necessary
subsequent to publication.
This appliance must be installed in
accordance with the regulations in
force and only in a well ventilated
space. Read the instructions before
installing or using this appliance.
Your new appliance is designed to be
installed flush to base units.
Your 1st Year Guarantee
To fulfil the conditions of your guarantee
this appliance must be correctly
installed and operated in accordance
with these instructions and only be
used for normal domestic purposes.
Please note that the guarantee and
Service availability only apply to the
UK and Republic of Ireland.
Before using the appliance for
the first time remove any protective
polythene film and wash the oven
shelves in hot soapy water to remove
their protective coating of oil. Even so
when you first turn on the oven or grill
you may notice a smell and some smoke.
Gas & Electrical connection
Please refer to installation instructions
for the Gas & Electrical Safety Regulations
and the Ventilation Requirements.
In your own interest and that of safety
it is the law that all gas appliances be
installed by competent persons who will
ensure that the installation is in accordance
with “The Gas Safety (Installation & Use)
Regulations 1994” & the “The Gas Safety
(Installation & Use) (Amendment)
Regulations 1996”. Failure to comply
with these Regulations is a criminal offence.
Corgi registered installers undertake to
work to satisfactory standards.
Disconnection of gas and electric
appliances should always be carried
out by competent persons.
Warning: This appliance must be
earthed.
To replace an oven light bulb
Caution: Switch off the electricity
supply to the cooker at the socket to
avoid the risk of electric shock.
Wait until the oven is cool then
remove the shelves.
The oven light is at the rear of the oven
cavity.
Remove the loose oven back - unscrew
the 4 securing screws (one at each cor-
ner).
Please note that the oven light bulb is not
covered by the guarantee. Replacement
bulbs can be ordered from your local
supplier or bought from a hardware store.
2
INTRODUCTION

-Unscrew the lens cover (turn anticlock-
wise). Unscrew the bulb and replace.
Replace lens cover.
Replace oven back.
Environmental Protection
Glen Dimplex Cooking is committed to
protecting the environment and oper-
ates an Environmental Management
System which complies with BS EN
ISO 14001:1996.
Disposal of packaging
• All our packaging materials are
recyclable and environmentally
friendly.
• Please help us to protect our
environment by disposing of all
packaging in an environmentally
friendly manner.
• Please contact your local authority
for the nearest recycling centre.
Caution: Packaging materials can
pose a risk of suffocation - keep away
from children.
Ventilation
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 of a
window or more effective ventilation
for example increasing the level of
mechanical ventilation where present.
Stability bracket
If the cooker is to be fitted with a
flexible inlet connection a stability
bracket should also be fitted to engage
in the back of the cooker. Make sure
this is re-engaged whenever you move
the cooker for cleaning.
If the ignition fails:
• Check there is a spark when the
ignition button is depressed. If
there is no spark check that the
electricity supply is switched on at
the cooker control box.
• Check that the gas supply is
switched on.
Moving the cooker
Do not attempt to move the cooker by
pulling on the doors or handles. Open
the door and grasp the frame of the
cooker taking care that the door does
not shut on your fingers.
Take care to avoid damage to soft or
uneven floor coverings when moving
the appliance. Some cushioned vinyl
floor coverings may not be designed
to withstand sliding appliances without
marking or damage.
3
INTRODUCTION

When you are cooking, keep
children away from the vicinity
of the appliance.
This product is designed as a domestic
cooking appliance for the preparation
and cooking of domestic food
products and should not be used for
any other purpose.
• Remove all packaging protective
films and oils from the appliance
before using for the first time.
• Make sure you read and
understand the instructions before
using the appliance.
• Keep electrical leads short so they
do not drape over the appliance
or the edge of the worktop.
• Keep all flammable materials (such
as curtains furnishings & clothing)
away from the appliance.
• Parts of the appliance may be hot
during or immediately after use.
Care should be taken to avoid
touching heating elements inside
the oven. Allow sufficient time for
the appliance to cool after
switching off.
• Never use the appliance for
heating a room.
• Do not drape tea towels over the
flue vents or doors as this creates
a fire hazard.
• When opening the appliance
door take care to avoid skin
contact with any steam which may
escape from the cooking.
• Do not use aluminium foil to cover
the grill pan or put items wrapped
in foil under the grill as this creates
a fire hazard. The high reflectivity
can also damage the element.
• Do not use the oven with the door
inner glass panel removed (glass
oven doors only).
• Use oven gloves when removing
hot food / dishes from the oven or
grill. The oven / grill and utensils
will be very hot when in use.
• Do not use foil on oven shelves or
allow it to block the oven flue as
this creates a fire hazard and
prevents heat circulation.
• When cooking heavy items - eg;
turkeys - do not pull the oven shelf
out with the item still on the shelf.
• Switch off the electricity supply
before replacing the oven light bulb
to avoid the risk of electric shock.
Warning: This appliance must be
earthed.
When you have finished
cooking check that all controls
are in the off position.
4
BE SAFE - NOT SORRY

Ignition
Push in and turn the selected control
knob anticlockwise to the ‘full on’ position
and press the ignition switch (if fitted)
or hold a lighted match or taper to the
burner until the burner lights. Turn the
control knob to the required setting.
Adjust the burner flame so that it does
not extend over the pan base.
To turn off, push in the control knob
and turn clockwise until the dot on the
control knob is below the dot on the
facia panel.
To simmer
The simmer position is marked by the
mall flame symbol.
Once lit turn the selected control knob
anticlockwise past the large flame
symbol (FULL ON) to the mall flame symbol.
You may hear a slight popping noise
when the hob burners are operating
and this is quite normal but if anything
about the cooker appears unusual
such as change in flame appearance
or the operation of controls - seek
expert advice.
Pans
For optimum safety and performance we
recommend the use of flat bottomed pans
with a base diameter of minimum 100mm
(4”) and maximum 250mm (10”).
Do not use traditional style double
pans (excluding steamer pans) rim
based pans old misshapen pans or
any pan which is unstable when
placed on a flat surface.
Position pans over the centre of the
burners resting on the pan supports.
If positioned off centre smaller pans
may be unstable.
When cooking with fat or oil never
leave unattended.
Turn pan handles to a safe position
so they are out of reach of children
not overhanging the appliance and
cannot be caught accidentally.
Commercial simmering aids should
not be used as they create excessive
temperatures that can damage the
surface and may cause a hazard.
Pan supports
Always make sure the pan supports
are replaced correctly and located in
the hob spillage well.
5
USING THE HOB

6
To save gas
• Use the size of pan most suited to
the size of the burner - ie; larger
pans on the larger burners smaller
pans on the smaller burners.
• Adjust the flames so that they do
not lick up the sides of the pan.
• Put lids on saucepans and only heat
the amount of liquid you need.
• When liquids boil reduce the control
setting to maintain a simmer.
• Consider the use of a pressure
cooker for the cooking of a
complete meal.
• Potatoes and vegetables will cook
quicker if chopped into smaller
pieces.
The fold down lid
Caution: Glass lids may shatter when
heated. Turn off all the burners before
shutting the lid.
When opening and closing the lid use
the cooler outer sides of the lid trim.
The lid must be opened fully so there
is no danger of it closing while the hob
is being used.
The appliance is fitted with a switch-
back system which will automatically
turn off the hotplate controls if they
are inadvertently left on as the lid
is closed.
The lid is not intended to be used as a
work surface as it becomes hot when
any part of the cooker is in use and
the surface may be scratched if items
with rough or sharp surfaces are
placed on it.
Hold the control knob in for 15 sec-
ondsthe release. If the burner fails to
light within this time release the con-
trol knob and wait one minute before
attempting to re-ignite.
USING THE HOB

7
Caution: Accessible parts may
be hot when the grill is used,
young children should be kept
away.
Detachable grill pan handle
Place the handle over the edge of the
grill pan at the narrow side edges.
Slide the handle to the centre and
locate between the handle position
indicators.
The handle should be removed from
the pan during grilling to prevent
overheating.
The handle is designed for removing /
inserting the grill pan under the grill
when grilling.
If cleaning the grill pan when it is hot
use oven gloves to move it. Do not use
the handle to pour hot fats from the
grill pan.
Food for grilling should be positioned
centrally on the trivet.
Aluminium foil
Using aluminium foil to cover the grill
pan or putting items wrapped in foil
under the grill can create a fire hazard
and the high reflectivity can damage
the grill element.
The cooling fan
When the grill is switched on you will
hear the cooling fan come on - this
keeps the fascia and control knobs of
the appliance cool during grilling. The
fan may continue to operate for a peri-
od after the grill control has been
switched off.
USING THE GRILL

8
USING THE GRILL
Using the grill
Caution: Accessible parts may
be hot when the grill is used,
young children should be kept
away.
The top oven grill has 3 heat settings
as follows:-
Preheating
For best results preheat the grill for
3 - 5 minutes.
To switch on the grill
Open the top oven / grill door.
Turn the top oven control knob to the
required setting.
Important: The door must be kept
open when the grill is used.
To switch off return the control knob to
the “off” position.
For grilling smaller quantities of food
the centre (economy) grill can be
utilised.
For grilling larger quantities of food
the full grill can be utilised.
When using the grill in the top oven
the speed of grilling can be controlled
by adjusting the grill setting or by
selecting a higher or lower shelf posi-
tion.
For toasting and for grilling foods
such as bacon sausages or steaks
use a higher shelf position.
For thicker foods such as chops or
chicken joint pieces use the low shelf
position.
Full grill area at 1/4
power.
Centre grill area at full
power.
Full grill area at full
power.

Accessible parts may be hot
when the oven is used. Young
children should be kept away.
To turn on the top oven
Turn the top oven / grill control knob
to the required temperature setting.
The red thermostat indicator (if fitted)
will come on until the selected temper-
ature is reached and then go off; it
will turn on and off periodically as
the thermostat operates to maintain
the selected temperature.
To witch off, return the control knob
to the “off” position.
Notes:
As part of the cooking process hot air
is expelled through a vent at the top of
the oven(s). When opening the oven
door care should be taken to avoid
any possible contact with potentially
hot air since this may cause discom-
fort to people with sensitive skin. We
recommend that you hold the under-
neath of the oven door handle.
Important: Never put items directly
on the base of the oven with foil as this
may cause the element to overheat.
Always position items on the shelf.
Caution: The top element gets
extremely hot when in use so take
extra care to avoid touching it.
Preheating
The oven must be preheated when
cooking frozen or chilled foods and
we recommend preheating for yeast
mixtures batters soufflés and whisked
sponges.
Preheat the oven until the indicator
light switches off for the first time - this
will take up to 20 minutes depending
on the temperature selected.
If you are not preheating the oven
the cooking times in the baking guide
may need to be extended as they are
based on a preheated oven.
The cooling fan
When the top oven or grill is switched
on you will hear the cooling fan come
on - this keeps the fascia and control
knobs of the appliance cool during
cooking or grilling only.
The fan will continue to operate for a
period after the oven control has been
switched off.
Should any fault occur with the cooling
fan the appliance will need to be
serviced - contact Customer Care.
9
USING THE TOP OVEN

Item Temperature Shelf Approximate
˚C position cooking time
Small cakes 180 1 15 - 20 mins
Victoria sandwich 160 1 20 - 25 mins
(2 x 180mm / 7”)
Swiss roll 200 1 8 - 12 mins
Semi rich fruit cake 140 12
1⁄4- 23⁄4hours
(180mm x 7”)
Scones 215 1 10 - 15 mins
Meringues 90 - 100 1 2 - 3 hours
Shortcrust pastry 200 - 210 1 Depends on size &
Puff / flaky pastry 200 - 210 1 type of cooking dish
Choux pastry 200 - 210 1 & also the filling
Biscuits 160 - 200 2 10 - 20 mins
Sponge pudding 150 1 30 - 45 mins
Milk pudding 140 1 2 - 21⁄2hours
10
Top oven baking guide
Cooking times
These times are based on cooking in a
preheated oven.
These cooking times are approximate
because the size and type of cooking
dish will influence time as will personal
preferences.
Shelf positions
As a general guide when cooking
frozen or chilled food use the highest
possible shelf position while allowing
some clearance between the food and
the top element. Follow the instructions
given on packaging.
Cooking temperatures
The temperature settings and times
given in the Baking Guides are based
on dishes made with block margarine.
If soft tub margarine is used it may be
necessary to reduce the temperature
setting. If a recipe gives a different
temperature setting to that shown in
the guide the recipe instruction should
be followed.
Because the top oven is more
compact it may be necessary to
reduce cooking temperatures specified
in recipes by up to 20˚C.
Use the baking guide as a reference
for determining which temperatures
to use.
USING THE TOP OVEN

11
Accessible parts may be hot
when the oven is used. Young
children should be kept away.
To switch on the oven
Turn the oven control knob to the
required setting.
The red thermostat indicator will come
on until the selected temperature is
reached and then go off; it will turn on
and off periodically as the thermostat
operates to maintain the selected
temperature.
To witch off, return the control knob to
the “off” position.
When using the oven
As part of the cooking process hot air
is expelled through a vent at the rear
of the oven. When opening the oven
door care should be taken to avoid
any possible contact with potentially hot
air since this may cause discomfort to
people with sensitive skin. We recommend
that you hold the underneath of the
oven door handle.
Preheating
When cooking sensitive items such as
souffle and Yorkshire puddings or
when cooking bread we recommend
that the oven is pre-heated until the
neon switches off for the first time. For
any other types of cooking a pre-heat
is not required.
The cooling fan
The cooling fan may operate when the
main oven is on and may continue to
operate for a period after the oven has
been switched off.
Using the Main Oven

12
Oven furniture
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position baking trays and roasting tins
on the middle of the shelves and leave
one clear shelf position between
shelves to allow for circulation of heat.
Baking tray and roasting tins
For best cooked results and even
browning the maximum size baking
trays and roasting tins that should be
used are as follows;
Baking tray 350mm x 280mm
This size of baking tray will hold up to
16 small cakes.
Roasting tin 370mm x 320mm
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated
leading to uneven baking results.
Slow cooking ( Setting)
IMake sure that frozen foods are
thoroughly THAWED before cooking.
IDo not slow cook joints of meat or
poultry weighing more than 21⁄4kg
/ 41⁄2lb.
IPreheat the oven to 170˚C and
cook for 30 minutes then adjust
the oven control to (slow
cook setting) for the remainder of
the cooking time.
ISlow cooking times will be about
3 times as long as conventional
cooking times.
IDo not open the oven door unnec-
essarily during slow cooking as
this will result in heat loss at low
temperatures.
IAlways use dishes with tightly
fitting lids. To rectify badly fitting
lids place foil over the dish
underneath the lid.
Aluminium foil
Use foil only to cover food or cooking
dishes using foil to cover the shelves
or oven base creates a fire hazard.
Using the Main Oven

13
Cooking with a fanned oven
As this is a high efficiency oven,
you may notice the emission of
steam from the oven when the
door is opened. Please take
care when opening the door.
If you are used to cooking with a
conventional oven you will find a
number of differences to cooking with
a fan oven which will require a
different approach:
There are no zones of heat in a fan oven
as the convection fan at the back of
the oven ensures an even temperature
throughout the oven. This makes it
ideal for batch baking - eg; when
planning a party or stocking the
freezer - as all the items will be cooked
within the same length of time.
Foods are cooked at a lower temperature
than a conventional oven so convention-
al recipe temperature may have to be
reduced. Please refer to the conversion
chart.
Preheating is generally not necessary
as a fan oven warms up quickly.
There is no flavour transference in a
fan oven which means you can cook
strong smelling foods such as fish at
the same time as mild foods - eg; milk
puddings.
When batch baking foods that will rise
during cooking - eg; bread - always
ensure that enough space has been
left between the shelves to allow for
the rise.
Notes:
When 2 or more shelves are being
used it may be necessary to increase
the cooking time slightly.
Because the 2 oven shelves are wider
than in many ovens it is possible to
cook 2 items per shelf - eg; 2 victoria
sandwiches or 2 casseroles.
Although you need to keep in mind the
points ‘To help the air circulate freely’
with careful choice of dishes and tins
it is possible to cook a complete meal
and perhaps something else for the
freezer in the oven at the same time.
When roasting meats you will notice that
fat splashing is reduced which is due
in part to the lower oven temperatures
and will help keep cleaning of the
oven to a minimum.
Because a fan oven has an even
temperature throughout the oven there
is no need to follow the shelf positions
given in the baking guide. There is no
need to interchange dishes onto
different shelves part way through
cooking as with a conventional oven.
To help the air circulate freely
Position the shelves evenly within the
oven and maintain a clearance from
the oven roof and base.
If more than one cooking dish or
baking tray is to be used on a shelf
leave a gap of at least 25mm
between the items themselves and the
oven interior.
Using the Main Oven

14
Defrosting and cooling in the
main oven
To defrost frozen foods turn the
main oven control to the defrost
position place the food in the centre
of the oven and close the door.
To cool foods after cooking prior to
refrigerating or freezing turn the
main oven control to the defrost
position and open the door.
Defrosting times
Small or thin pieces of frozen fish or
meat - eg; fish filets prawns & mince
will take approximately 1 - 2 hours.
Placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 11⁄2kg / 3lb oven ready chicken will
take approximately 5 hours remove
the giblets as soon as possible.
Be safe
Do not defrost stuffed poultry using this
method.
Do not defrost larger joints of meat
and poultry over 2kg / 4lb using this
method.
Never place uncooked food for
defrosting next to cooked food which
is to be cooled as this can lead to
cross contamination.
Defrosting meat poultry and fish can
be accelerated using this method
but make sure they are completely
thawed before cooking thoroughly.
Place meat and poultry on a trivet in a
meat tin.
Main oven baking guide
Cooking times & temperatures
The temperature settings and times given
in the baking guide are based on dishes
made with block margarine. If soft tub
margarine is used it may be necessary
to reduce the temperature setting.
Allow enough space between shelves
for food that will rise during cooking.
Do not place items on the oven base as
this will prevent air circulating freely.
Using the Main Oven

MAIN OVEN CONVERSION GUIDE
Note: this is a high efficiency oven therefore some adjustment will have to be
made to conventional cooking temperatures. The table below shows convention-
al cooking temperatures ‘A’ efficiency temperatures and gas marks. For optimum
results conventional temperatures need to be converted to ‘A’ efficiency tempera-
tures.
For example an item which would normally cook at a conventional temperature
of 180 ˚C will now cook at the ‘A’ efficiency temperature of 160˚C.
15
Conventional temperature ‘A’ Efficiency Oven Gas Mark
(˚C) (˚C)
100 100 1/4
110 110 1/4
130 120 1/2
140 130 1
150 140 2
160 150 3
180-190 160 4-5
200 170 6
220 180 7
230 190 8
250 200 9

16
USING THE OVENS
Baking guide
Dish Recommended Approximate
temperature ˚C cooking time
(preheated oven)
Scones 180 8 - 15
Meringues 110 2 - 3hrs
Cakes
Small cakes 160 15 - 25mins
Whisked sponge 160 15 - 20 mins
Swiss roll 170 10 - 12 mins
Victoria sandwich 160 20 - 30 mins
(2 x 180mm / 7”)
Genoese sponge 160 20 - 25 mins
Madeira (180mm / 7”) 160 1hr - 11⁄4hrs
Semi rich fruit cake 130 21⁄2- 3hrs
(205mm /8”)
Christmas cake depending on depending on
(205mm / 8”) recipe recipe
Dundee cake 130 21⁄2- 3hrs
(205mm / 8”)
Pastry
Flaky / Puff 180 depending on
Shortcrust 170 recipe and type
Choux 170 of filling
Plate tarts 170
(2 x 180mm / 7”)
Biscuits
Shortbread rounds 160 20 - 25 mins
Nut brownies 170 20 - 25 mins
Brandy snaps 160 10 - 12 mins
Flapjacks 160 20 - 25 min
Ginger nuts 160 10 - 20 mins

Traditional fruit cakes
It should be remembered that ovens
can vary over time therefore cooking
times can vary making it difficult to be
precise when baking fruit cakes.
It is necessary therefore to test the
cake before removal from the oven.
Use a fine warmed skewer inserted
into the centre of the cake. If the
skewer comes out clean then the cake
is cooked.
• Follow the temperatures recommended
in the recipe and then adjust
accordingly to the conversion table
on page 11.
• Do not attempt to make Christmas
cakes larger than the oven can
cope with you should allow at
least 25mm (1 inch) space
between the oven walls and the tin.
• To protect a very rich fruit cake
during cooking tie 2 layers of
brown paper around the tin.
• We recommend that the cake tin is
not stood on layers of brown
paper as this can hinder effective
circulation of air.
• Do not use soft tub margarine for
rich fruit cakes unless specified in
the recipe.
• Always use the correct size and
shape of tin for the recipe quantities.
Roast turkey
Roasting turkey involves cooking two
different types of meat - the delicate
light breast meat which must not be
allowed to dry out and the darker leg
meat which takes longer to cook.
The turkey must be roasted long
enough for the legs to cook so
frequent basting is necessary. The
breast meat can be covered once
browned.
• Always make sure that the turkey
is completely thawed and that the
giblets are removed before cooking.
• Turkey should be roasted at
150˚C - 160˚C (fanned) or 150˚C
- 160˚C (conventional) for 20 min-
utes per 1lb plus 20 minutes
unless packaging advises other-
wise.
• The turkey can be open roasted
breast side down for half of the
cook time and then turned over for
the remainder of the cooking time.
• If the turkey is stuffed add 5
minutes per 1lb to cook time.
• If roasting turkey covered with
foil add 5 minutes per 1lb to
cook time.
To test if the turkey is cooked push a
fine skewer into the thickest part of the
thigh. If the juices run clear the turkey
is cooked. If the juices are still pink
the turkey will need longer cooking.
17
USING THE OVENS

USING THE OVENS
Roasting guide
The times given in the roasting guide
are only approximate because the
size and age of the bird will influence
cooking times as will the shape of a
joint and the proportion of the bone.
Frozen meat should be thoroughly
thawed before cooking. For large
joints it is advisable to thaw overnight.
Frozen poultry should be thoroughly
thawed before cooking. The time
required depends on the size of the
bird - eg; a large turkey may take up
to 48 hours to thaw.
Use of a trivet with a roasting tin will
reduce fat splashing and will help to keep
the oven interior clean. Alternatively
to help reduce fat splashing potatoes
or other vegetables can be roasted
around the meat / poultry.
Notes:
• When cooking stuffed meat or
poultry calculate the cooking time
from the total weight of the meat
plus the stuffing.
• For joints cooked in foil or covered
roasters and for lidded casseroles
add 5 minutes per 450g (1lb) to
the calculated cooking time.
• Smaller joints weighing less than
1.25kg (21⁄2lb) may require 5
minutes per 450g (1lb) extra
cooking time.
• Position the oven shelf so that the
meat or poultry will be in the
centre of the oven.
• It is recommended that the oven is
cleaned after open roasting.
18
Cook in oven at: Approximate Cooking Time
160C - Main Oven (Fanned) (preheated oven)
1 0˚C - Top Oven (Conventional)
Beef Rare 20 minutes per 450g (1lb) plus 20 minutes
Medium 25 minutes per 450g (1lb) plus 20 minutes
Well done 30 minutes per 450g (1lb) plus 30 minutes
Lamb Medium 25 minutes per 450g (1lb) plus 25 minutes
Well done 30 minutes per 450g (1lb) plus 30 minutes
Pork 35 minutes per 450g (1lb) plus 35 minutes
Poultry 20 minutes per 450g (1lb) plus 20 minutes

Caution: Any cleaning agent
used incorrectly may damage
the appliance.
Always let the cooker cool
before cleaning.
Some cooking operations generate
considerable amount of grease this
combined with spillage can become a
hazard if allowed to accumulate on
the cooker through lack of cleaning.
In extreme cases this may amount to
misuse of the appliance and could
invalidate your guarantee.
It is recommended that the appliance
is cleaned after open roasting.
Do not use caustic pastes abrasive
cleaning powders coarse wire wool
or any hard implements as they will
damage the surfaces.
All parts of the appliance can be safely
cleaned with a cloth wrung out in hot
soapy water.
Vitreous Enamel parts
GRILL PAN HOB TOP &PAN SUPPORTS MAIN
OVEN COMPARTMENT FLOOR TOP OVEN /
GRILL COMPARTMENT
Use a mild cream cleaner - eg; “Cif”.
Stubborn marks may be removed with
a moistened “Brillo” pad.
The pan supports and grill pan may be
cleaned in a dishwasher or with a
nylon brush in hot soapy water.
Burner caps and heads
Important: Allow burners to cool
before cleaning.
Caution: Hotplate burners can be
damaged by soaking automatic
dishwashers (or dishwasher powders
/ liquids) caustic pastes hard
implements coarse wire wool and
abrasive cleaning pastes.
Clean with a moist soapy pad - eg;
“Brillo”.
For the burners to work safely the slots
in the burner head where the flames
burn need to be kept clear of deposit.
Clean with a nylon brush rinse and
dry thoroughly.
Important: The burner caps and
heads must be repositioned correctly
so that they sit squarely onto the hob
as shown.
19
CLEANING