Caple C 5210 User manual

Instruction Manual
Gas Cooker
with
Double Oven
Model: C 5210
GB

2
For Spare Parts, Technical Advice
or Product Service call the
CAPLE HELPLINE on 0870 241 1142
(Answerphone outside office hours)
The CEmarking confirms that the appliance conforms to the following EU directives:
- safety requirements of EEC Directive “Gas” 90/396;
- safety requirements of EEC Directive “Low voltage” 73/23;
- protection requirements of EEC Directive “EMC” 89/336;
- requirements of EEC Directive 93/68.
Thank you for buying your new CAPLE Gas Cooker. To ensure that you get the best results
from your new CAPLE Gas Cooker, we strongly suggest that you read this instruction manual
thoroughly before use. This manual contains installation advice, usage instructions and a
cleaning guide, as well as other important facts about your CAPLE Gas Cooker. If treated with
care, your CAPLE Gas Cooker should give you years of trouble-free cooking.

3
Safety Reminders
Instruction Book
This appliance should only be used for
it’s intended purpose as described in
these instructions.
Ensure that you fully understand these
instructions before operating this appli-
ance.
Space Requirements
Ensure that the specified ventilation
space around the appliance is not
obstructed.
Food Splashes
Always wipe clean the oven after use.
Food splashes can carry on cooking next
time and may become a fire hazard.
Hot Surfaces
It is important to remember that the sur-
faces of cooking appliances get hot dur-
ing use and retain the heat for some time
after switching off.
It is therefore advisable to keep small
children away from the appliance.
The Grill and Top oven element
are exposed, so take great care when
placing food in the oven or removing it.
Use the grill pan handles or gloves.
DO NOT line the oven, grids, trays etc.
with aluminium foil as this could adverse-
ly affect the heating elements and it
could also damage the interior surfaces.
DO NOT place flammable materials in
the oven.
Faults
Do not continue to use this appliance if it
appears to be faulty.
After Use
After use, ensure that the hob knobs are
in position ●(off), and close the main
gas delivery valve or the gas cylinder
valve.
Switch the oven controls off.
Always switch off at the isolating switch
before cleaning the appliance, or
attempting any maintenance task.
CAPLE Service
To ensure the continued safe and effi-
cient operation of this appliance, we rec-
ommend that any servicing or repairs are
carried out only by an authorised CAPLE
SERVICE ENGINEER.
Before Use
Check that all accessories have been
removed from the oven interior.
Set the temperature to the maximum
position using the temperature control
knob.
Leave on for approximately 30 min-
utes. This will burn off any protective
coating applied to the oven during
manufacture.
The kitchen should be well ventilated
during this time as there may be an
odour given off.
When cool, wash the accessories and
the oven with warm water and mild
detergent.

4
Electrical Requirements
N.B. For connection to the mains, do
not use adapters, reducers or
branching devices as they can cause
overheating and burning.
If the installation requires alterations to
the domestic electrical system call an
expert.
He should also check that the socket
cable section is suitable for the power
absorbed by the appliance.
IMPORTANT: The appliance must
be installed in accordance with the
manufacturer’s instructions.
Incorrect installation, for which the
manufacturer accepts no responsi-
bility, may cause damage to per-
sons, animals and things.
General
– Connection to the mains must be
carried out by qualified personnel in
accordance with current regulations.
– The appliance must be connected to
the mains checking that the voltage
corresponds to the value given in the
rating plate and that the electrical
cable sections can withstand the load
specified on the plate.
– The cooker can be connected directly
to the mains placing an omnipolar
switch with minimum opening
between the contacts of 3 mm
between the appliance and the mains.
– The power supply cable must not
touch the hot parts and must be
positioned so that it does not exceed
75°C at any point.
– Once the cooker has been installed,
the switch or socket must always be
accessible.
IMPORTANT: this cooker must be
connected to a suitable double
pole control unit adjacent to the
cooker.
WARNING!
This appliance must be
earthed.

5
1 - Electrical Installation - Wall box connection
Technical data
230 V AC - 50 Hz
Top conventional oven
– Top element 0.700 kW
– Bottom element 1.100 kW
– Grill element 2.100 kW
Bottom fan oven
– Fan element 2.5 kW
Maximum power rating
– Top oven 2.1 kW
– Bottom oven 2.5 kW
Oven lamp 0.015 kW
300 °C, miniature edison screw
Fan motor 0.025 kW
Maximum power
usable simultaneusly 4,68 kW
Connecting the mains cable
– Remove the two screws securing the
cover plate A behind the cooker.
– Remove the screw C from the cable
clamp.
– Insert the mains cable (type H05RR-
F) of minimum 2,5 mm2section into
the cable protector P.
– Connect the phase and earth cables
to the mains terminal connection block
B. EARTH
N NEUTRAL
L LIVE
– Refit the cable clamp so that it clamps
the outer sleeving of the cable.
– Refit the cover plate A.
IMPORTANT:
This appliance must be earthed.
LN
Green &Yellow
(Earth)
Brown
(Live)
Blue
(Neutral)
P
C
B
A
Fig. 1.1

6
450 mm
50 mm
min
650 mm
500 mm
2 - Location
FOR THE INSTALLER
The cooker must be installed by a qualified technician and in compliance with
local safety standards.
Fig. 2.1
This cookers has class “2/1” overheating protection so that it can be installed next to
a cabinet.
The furniture walls adjacent to the cooker must be made of material resistant to heat.
The veneered syntetical material and the glue used must be resistant to a temperature of
120°C in order to avoid ungluing or deformations.
If the cooker is installed adjacent to furniture which is higher than the gas hob cooktop, a
gap of at least 50 mm must be left between the side of the cooker and the furniture.
The cooker may be located in a kitchen, a kitchen/diner or bed-sitting room but not in a
room containing a bath or shower.
Curtains must not be fitted immediatly behind appliance or within 500 mm of the sides.
The cooker is equipped with a 4 levelling feet which must be fitted to the base of the
cooker.
It is essential that the cooker is positioned as stated below.
If the cooker is located on a pedestal it is necessary to provide safety measures to pre-
vent falling out.

7
The room containing the cooker should have an air supply in accordance with BS.5540:
Part 2: 1989.
All rooms require an openable window or equivalent while some rooms require a perma-
nent vent in addition to the openable window.
The cooker should not be installed in a bed-sitting room, of volume less than 21 m3.
Where a DOMESTIC COOKER is installed in a room or internal space, that room or inter-
nal space shall be provided with a permanent opening which communicates directly with
outside air and is sized in accordance with table below. In domestic premises the perma-
nent opening shall be an air vent.
If there are other fuel burning appliances in the same room, BS.5540: Part 2: 1989 should
be consulted to determine the requisite air vent requirements.
If the cooker is installed in a cellar or basement, it is advisable to provide an air vent of
effective area 100 cm2, irrespective of the room volume.
(❊)If the room or internal space containing these appliances has a door which opens
directly to outside, no permanent opening is required.
MINIMUM PERMANENT OPENING FREE AREA FOR FLUELESS APPLIANCE
5 m3to 10
m3
Openable
window or
equivalent also
required
Maximum
appliance
rated input
limit
Room volume
11 m3to
20 m3
> 20 m3 < 5 m3
Type of appliance
Domestic oven, hotplate,
grill or any combination
thereof.
None 50 (❊)
cm2
Nil
cm2
Nil
cm2
100
cm2Yes
Provision for ventilation

8
3 - Gas connection
Gas installation
Important note
This appliance is supplied for use on NATURAL GAS only and cannot be used on any
other gas without modification.
This appliance is manufactured for conversion to LPG if required and is supplied with
a conversion kit.
The cooker must be installed by a qualified person in accordance with the Gas Safety
(Installation and Use) (Amendment) Regulation 1990 and the relevant building/l.E.E.
Regulations.
The following British Standards should be used as reference when installing this
appliance.
BS6172 1990, BS5440 part 2 1989 and BS6891 1988.
Failure to install the appliance correctly could invalidate any manufacturers warranty and
lead to prosecution under the above quoted regulation.
In the UK C.O.R.G.I registered installers are authorised to undertake the installation and
service work in compliance with the above regulations.

The installation of the cooker to Natural Gas or LP Gas must be carried out by a qualified
gas engineer. Installer shall take due account of the provisions of the relevant British
Standards Code of Practice, the Gas Safety Regulations and the Building Standards
(Scotland) (Consolidation) Regulations issued by the Scottish Development Department.
Installation to Natural Gas
Installation to Natural Gas must conform to the Code of Practice, etc. The supply pres-
sure for Natural Gas is 20 mbar.
Installation to LP Gas
This appliance must only be connected to LPG after an LPG conversion kit has been fit-
ted, (see pages from 10 to 11).
When operating on Butane gas a supply pressure of 28-30 mbar is required.
When using Propane gas a supply pressure of 37 mbar is required.
The installation must conform to the relevant British Standards.
Warning: Only a qualified gas engineer, also with technical knowledge of electricity
should install the cooker. He should observe the Regulations and Codes of Practice gov-
erning such installation of gas cookers.
Note: It is recommended that the gas connection to the cooker is installed with a flexible
connecting tube made to BS 5386.
9
Fig. 3.1
Gas connection
The gas supply must be connected to the gas inlet which is located at the left or the right
hand rear of the appliance (see figure 3.1). The pipe do not cross the cooker.
To screw the connecting tube operate with two spanners (see fig. 3.2).
The unused end inlet pipe must be closed with the plug interposing the gasket.
Plug
After connecting to the mains,
check that the coupling are cor-
rectly sealed, using soapy solu-
tion, but never a flame.
Fig. 3.2

10
Conversion to LPG
J
J
Fig. 3.3
Fig. 3.4
Conversion procedure
Injectors replacement
Select the injectors to be replaced
according to the “Table for the choice of
the injectors” (page 11).
To replace the injectors proceed as fol-
lows:
- Remove pan supports and burners
from the cooktop.
- Using a wrench, substitute the nozzle
injectors “J” (fig. 3.3, 3.4) with those
most suitable for the kind of gas for
which it is to be used.
The burners are conceived in such a
way so as not to require the regula-
tion of the primary air.
Minimum burner setting adjust-
ment
In the minimum position the flame must
have a length of about 4 mm and must
remain lit even when turned quickly from
the maximum position to minimum.
The flame adjustment is done in the fol-
lowing way:
- Turn on the burner
- Turn the tap to the MINIMUM position
- Take off the knob
- With a small flat screwdriver turn the
screw inside the tap rod to the correct
regulation (fig. 3.5).
Normally for G30/G31, the regulation
screw is tightened up.
Fig. 3.5

11
Lubrication of the gas taps
TABLE FOR THE CHOICE OF THE INJECTORS
Cat: II 2H3+
GB
INCREASE OF AIR NECESSARY FOR GAS COMBUSTION (2 m3/h x kW)
BURNERS Air necessary for combustion [m3/h]
Auxiliary (A) 2,00
Semi-rapid (SR) 3,50
Triple-ring 7,00
G 30 - 28-30 mbar G 20
BURNERS G31- 37 mbar 20 mbar
Auxiliary (A) 1,00 0,30 27 50 72 (X)
Semi-rapid (SR) 1,75 0,45 32 65 97 (Z)
Triple-ring 3,50 1,50 65 95 135 (T)
Nominal
Power
[kW]
Reduced
Power
[kW]
Ø injector
[1/100 mm]
By-pass
[1/100 mm]
Ø injector
[1/100 mm]
By-pass
[1/100 mm]
adjustable
If the gas tap becomes stiff, it is necessary to dismount it accurately clean it with gasoline
and spread a bit of special grease resistant to high temperatures on it.
The operations must be executed by a qualified technician.

12
4 - Features and Technical Data
Control panel
Controls description
1. Front right burner control knob
2. Rear right burner control knob
3. Rear left burner control knob
4. Front left burner control knob
5. Conventional oven thermostat knob
6. Conventional oven function selector
knob
7. Main oven switch and thermostat knob
8. Electronic clock/end cooking timer
Pilot lamps:
11. Conventional oven temperature light
12. Main oven temperature light
Fig. 4.1
Fig. 1.1
22
3
1
Cooking hob
1. Auxiliary burner (A) 1,00 kW
2. Semi-rapid burner (SR) - 1,75 kW
3. Triple ring burner (TC) - 3,50 kW
Fig. 4.2
85
4321
76
12
11

13
How To Use the Hob Burners
Hob burners
Each hob burner is controlled by a sepa-
rate gas tap operated by a control knob
(fig. 4.3) which has 3 positions marked
on the knob, these are:
– Symbol ●: tap closed (burner off)
– Symbol : High (maximum)
– Symbol : Low (minimum)
Push in and turn the knob anti-clockwise
to the selected position.
Low High
Lighting of the hob burners
To ignite the burner, the following instructions are to be pursued:
1) Lightly press and turn the knob anti-clockwise, and make the symbol printed on
the knob to mach with the indicator on the control panel (fig. 4.3).
2) Press the knob to operate the electric ignition; or, in case of power cut, approach a
flame to the burner.
3) Adjust the burner according to the power required.
To turn the burner off, fully rotate the knob clockwise to the off position: ●.
The maximum setting of the control tap is for boiling, the minimum setting is for slow
cooking and simmering.
All working positions must be chosen between the maximum and minimum setting, never
between the maximum setting and the “OFF” position.
Fig. 4.3
Electric ignition
The sparks generated by the electrodes close to the burners will ignite the chosen burn-
er. Whenever the lighting of the burners will result difficult due to peculiar conditions of
the gas features or supply, it is advised to repeat the ignition with the knob on “minimum”
position.

14
Choice of burner
Burners Pan diameter
Auxiliary 12 ÷ 14 cm
Semi-rapid 16 ÷ 24 cm
Triple-ring 26 ÷ 28 cm
do not use pans with concave or convex bases
Fig. 4.4
The burner must be chosen according to the diameter of the pans and energy required.
Saucepans with handles which are excessively heavy, in relationship to the weight of the
pan, are safer as they are less likely to tip.
Pans which are positioned centrally on burners are more stable than those which are off-
set.
It is far safer to position the pan handles in such a way that they cannot be accidentally
knocked.
When deep fat frying fill the pan only one third full of oil.
DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
In the infortunate event of a fire, leave the pan where it is and turn off all controls.
Place a damp cloth or correct fitting lid over the pan to smother the flames.
DO NOT use water on the fire.
Leave the pan to cool for at least 30 minutes.

15
Correct use of triple-ring burner
The flat-bottomed pans are to be placed directly onto the pan-support.
When using a WOK you need to place the supplied stand in the burner to avoid any faulty
operation of the triple-ring burner (Fig. 4.5 - 4.6).
Fig. 4.5 Fig. 4.6
WRONG CORRECT

16
5 - How To Use the Top Conventional oven
Attention: the oven door becomes
very hot during operation.
Keep children away.
Fig. 5.1 Fig. 5.2
General features
As the name implies, this oven features
a number of special characteristics from
the functional point of view.
2 different thermostatic control functions
are available to satisfy all cooking
requirements, provided by 3 heating
elements:
– Top element 700 W
– Bottom element 1100 W
– Grill element 2100 W
NOTE: When using for the first time, you
are advised to run the oven at maximum
temperature (thermostat knob set to
225) for approximately one hour in the
mode and for another 15 minutes in
the mode in order to eliminate any
traces of grease from the electrical
resistances.
Operating principles
Heating and cooking in the conventional
oven are obtained:
a. by natural convection
The heat is produced by the upper and
lower heating elements.
b. by radiation
The heat is radiated by the infrared
grill resistance.
WARNING:
The door is hot, use the handle.

17
Oven light
By turning the knob onto this setting
(see picture aside) we light the oven
cavity (15 W).
The oven remains alight while any of
the functions is on.
Grilling
The infrared electrical resistance comes
on.
The heat is diffused by radiation.
Use with the oven door closed and the
thermostat knob to 200°C.
For cooking hints, see the chapter “USE
OF THE GRILL”.
Recommended for:
Intense grilling, browning, cooking au
gratin and toasting etc.
Note: It is recommended that you do not
grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes very
hot during operation. Keep children
away.
Traditional convection
cooking
The upper and lower heating elements
come on.
The heat is dispersed by natural convec-
tion and the temperature must be set to
between 50° and 225°C via the thermo-
stat knob.
The oven must be preheated before
cooking.
Recommended for:
Food that requires the same degree of
cooking both inside and out, for example
roasts, spare pork ribs, meringues etc.
Thermostat knob (Fig. 5.2)
Rotate the knob clockwise to set the
oven for one of the functions described.
Function selector knob (Fig. 5.1)
This only sets the cooking temperature
but does not switch the oven on.
Rotate clockwise until the required tem-
perature is reached (from 50 to 225 °C).
The light above the function selector will
illuminate when the oven is swiched on
and turns off when the oven reaches the
correct temperature.
The light will cycle on and off during
cooking in line with the oven tempera-
ture.
Use of the grill
Leave to warm up for approximately 5
minutes with the door closed.
Place the food inside positioning the rack
as near as possible to the grill.
Insert the drip pan under the rack to col-
lect the cooking juices.
Grilling with the oven door closed.
Do not grill for longer than 30 minutes
at any one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.

18
Attention: the oven door becomes
very hot during operation.
Keep children away.
Fig. 6.1
50-250 The oven light is switched
on.
The oven temperature can
be set between 50°C -
250°C.
The set temperature has
been reached when the
temperature indicator light
goes off.
Several different meals
may be cooked
simultaneously on various
shelves, as the heated air
circulates evenly
throughout the oven.
The hot air system cooks
more quickly than
conventional static
system, therefore the
temperature should be set
15°C 20°C below the
values recommended in
your recipe books.
The oven door may be
opened briefly while
cooking as any heat
losses are quickly
recovered when the door
is closed.
Switch and thermostat
selector (Fig. 6.1)
Turn the selector knob (fig. 6.1) to the
required function.
oOff
The oven light is switched on.
The fan operates without the
heating element, this function can
be used for defrosting.
6 - How To Use the Bottom Main oven
WARNING:
The door is hot, use the handle.

19
Cooking with air forced
Fan cooking is more economical and quicker than cooking in a conventional oven.
The moving hot air surrounds the food and penetrates it more quickly than in a conven-
tional oven.
The oven can be filled with different dishes all requiring the same cooking temperature.
Subtract 10 minutes per hour for every dish requiring a cooking time of more than 1 hour
and reduce the heat by 10-20°C; the hotter the oven, the more the temperature can be
reduced.
Generally, there is no need to pre-heat the oven, but it is advisable to pre-heat for about 5
minutes to ensure the best results; use the indicator light as a guide, it goes out when the
set temperature is reached.
Fan cooking is ideal for gelatine based dishes and softening ice cream - a microwave
oven is much too strong for these dishes. Cooking yeast based dishes is also speeded up
this way. If the oven door has been opened, the oven quickly regains its temperature
once the door is closed.

20
Recommended cooking temperature
N.B. For fan ovens reduce the tempera-
ture by 10-20°C. For any dish taking one
hour or over to cook, reduce the cooking
time by 10 minutes per hour.
*Shelf positions have been counted
from the top of the oven to the base.
A fan oven creates more even tempera-
ture throughout, therefore the shelf posi-
tions are not as critical.
Food °C°F Gas Shelf Cooking
Mark Position*Time (approx)
CAKES
Victoria sandwich 190 375 5 2 or 3 20-25 mins
Small cakes/buns 190 375 5 1 and 2 15-20 mins
Maidera cake 180 350 4 2 or 3 20 mins
Fruit cake 170 325 3 3 13/4 hours
Rich fruit cake 150 300 2 3 or 4 21/2 hours
Scones 225 425 8-9 2 8-10 mins
PASTRY
Puff 225 425 8-9 2 10-20 mins
Short crust 200 400 6 2 20-30 mins
Plate tarts 200-210 400-410 6 1 or 2 30-35 mins
Quiches and flans 200-210 400-410 6 1 or 2 40-45 mins
YEAST
Bread loaf 225 425 7-8 2 35-55 mins
Bread rolls 220 425 7 1 or 2 15-20 mins
Pizza dough 230 450 8 2 20 mins
ROAST MEAT
Beef – Medium 190 375 5 2 or 3 20 mins/lb + 20 mins
Lamb 190 375 5 2 or 3 25-30 mins/b + 25 mins
Pork 190-200 375-400 5-7 2 or 3 30 mins/lb + 30 mins
Veal 190 375 5 2 or 3 30 mins/b + 30 mins
Chicken 190 375 5 2 or 3 30 mins/b + 30 mins
Turkey up to 10lb 180 350 4 2 or 3 18-20 mins/b + 20 mins
Stews/casseroles 150-170 300-325 2-3 2 or 3 11/2 2 hours