Caple CR 9220 User manual

Instruction Manual
Twin Oven
with
Ceramic Cooker
Model: CR 9220

2
The CE marking confirms that the appliance conforms to the following EU directives:
- 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 cooker. To ensure that you get the best
results from your new CAPLE cooker, we strongly suggest that you read this instruc-
tion manual thoroughly before use. This manual contains installation advice, cleaning
tips and a cooking guide, as well as other important facts about your CAPLE cooker.
If treated with care, your CAPLE appliance should give you years of trouble-free
cooking.
For Spare Parts, Technical Advice
or Product Service call the
CAPLE HELPLINE on 0870 241 1142
(Answerphone outside office hours)
Important:
This appliance is designed solely for the cooking of domestic food and is not suitable
for commercial use.
This appliance incorporates a safety cooling fan which can be heard when the oven
or grill are operating.

3
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 or in the storage compartment.
Faults
Do not continue to use this appliance if
it appears to be faulty.
After Use
Switch the oven controls off.
Always switch off at the isolating switch
before cleaning the appliance, or
attempting any maintenance task, or
when not in use for long periods (when
on holiday).
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.
Instruction Book
This appliance should only be used for
its 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 haz-
ard.
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 ele-
ment
are exposed, so take great care when
placing food in the oven or removing it.
Use the grill pan handles or gloves.
Safety Reminders

4
Electrical Requirements
WARNING!
ELECTRICITY CAN BE EXTREMELY DANGEROUS.
THIS APPLIANCE MUST BE EARTHED.
For your safety please read the following information:
This appliance must be installed by a qualified technician according with the current
local regulations and in compliance with the manufacturer instructions.
The appliance must be connected to the electrical network verifying above all that the
voltage corresponds to the value indicated on the specifications plate and that the cables
section of the electrical plant can bear the load which is also indicated on the plate.
The cooker must 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.
The connection of the appliance to earth is mandatory.
The manufacturer declines all responsability for any inconvenience resulting from
the inobservance of this condition.

5
This appliance must be connected to a
double pole isolating switch (fig. 1.1) and
to the terminal block in the cooker (figs.
1.2, 1,3 & 1.4) using the following guide:
FUSE
DOUBLE POLE SWITCHED
FUSED SPUR OUTLET
USE A MINIMUM
65 AMP FUSE
ON
Fig. 1.1
1) The wire which is coloured brown
must be connected to the terminal
marked L(Live), or coloured Red.
2) The wire which is coloured blue
must be connected to the terminal
marked N(Neutral), or coloured
Black.
3) The wire which is coloured green
and yellow must be connected to
the terminal marked E(Earth)
or coloured Green.
IMPORTANT: These connections must
be carried out by a qualified electrical
engineer.
IMPORTANT: This cooker must be
connected to a suitable double pole
control unit adjacent to the cooker.
1 - Electrical Installation - Wall box connection

6
Connecting the feeder
cable
To connect the feeder cable to the
cooker it is necessary to:
– Remove the two screws that hold
shield Abehind the cooker.
– Open completely the cable clamp D.
– Insert the mains cable (type H05 RR-
F) of minimum 6 mm2section into
the cable clamp D.
– Connect the phase and earth cables
to terminal Baccording figure 1.3
and 1.4.
– Pull the feeder cable and block it
with the cable clamp D
– Re-mount shield A.
N.B. The earth conductor must be left
about 3 cm longer than the others.
A
D
B
Fig. 1.2
PE
12345
N (L2)L1
230 V
Fig. 1.3
Feedeer cable section
“Type H05RR-F”
230V 3 x 6 mm2(**)
(**) – Connection with wall box connection.
– Contemporaneity factor applied
23451
230 V ~
N(L 2 )PE
L1
Red
or
Brown
(Live)
Black
or
Blue
(Neutral)
Green
and
Yellow
(Earth)
Fig. 1.4
PE Earth
N Neutral
L Live

7
50 mm
500 mm
750 mm
Fig. 2.1
2 - Location
FOR THE INSTALLER
The appliance must be kept no less than 50 mm away from any side wall which exceed
the height of the hob surface (fig. 2.1).
The appliance must be housed in heat resistant units.
The walls of the units must be capable of resisting temperatures of 75 °C above
room temperature.
Do not install the appliance near inflammable materials (eg. curtains).
If the cooker is located on a pedestal it is necessary to provide safety measures to pre-
vent falling out.
The cooker must be installed by a qualified technician and in compliance with
local safety standards.

Fitting the adjustable feet
The adjustable feet must be fitted to the
base of the cooker before use.
Rest the rear of the cooker an a piece
of the polystyrene packaging exposing
the base for the fitting of the feet.
Fig. 2.3
Fig. 2.2
Assembling the
backguard
Before installing the cooker,
assemble the backguard “V”
(fig. 2.2).
Please note that :
• The backguard “V” can be
found packed at the rear of
the cooker.
• Before assembling remove
any protective film/adhesive
tape.
•The backguard must be
fixed to the cooktop using
the three supports “B” sup-
plied with the appliance
(see fig. 2.2).
V
A
B
8

Fig. 2.4
Fig. 2.5
Fig. 2.6 Fig. 2.7
WARNING
When raising cooker to upright posi-
tion always ensure two people carry
out this manoeuvre to prevent dam-
age to the adjustable feet (fig. 2.4).
WARNING
Be carefull: do not lift the cooker by
the door handle when raising to the
upright position (fig. 2.5).
WARNING
When moving cooker to its final position
DO NOT DRAG (fig. 2.6).
Lift feet clear of floor (fig. 2.4).
Levelling the cooker
The cooker may be levelled by screwing
the lower ends of the feet IN or OUT
(fig. 2.7).
9

3 - Features and Technical Data
2
1
34
65
Fig. 3.1
Vitroceramic cooking hob - (Fig. 4.1)
1. Radiant cooking zone Ø 180 1700 W
2. Radiant cooking zone Ø 145 1200 W
3. Oval cooking zone Ø 140 x 250 1800/1000 W
4. Double cooking zone Ø 210/120 2100/700 W
5. Radiant cooking zone Ø 145 1200 W
6. Cooking zone residual heat indicators
Attention: Detach the appliance from the mains if the ceramic hob is cracked.
10

Fig. 3.2
A
U
T
O
87 54 321611
Control panel - Controls description
1.Front right cooking zone control knob
2.Rear right
cooking zone control knob
3.Central
cooking zone control knob
4.Rear left
cooking zone control knob
5.Front left
cooking zone control knob
6. Multifunction main oven switch knob
7. Multifunction main oven temperature knob
8. Electronic programmer (main oven only)
9. Conventional oven temperature knob
10. Conventional oven switch knob
Pilot lamps:
11. Main oven temperature indicator light
12. Conventional oven temperature indicator light
13. Ceramic hob ON indicator light
13 10 912
11

12
How To Use the Cooking Hob
Fig. 3.4
The ceramic surface of the hob allows a
fast transmission of heat in the vertical
direction, from the heating elements
underneath the ceramic glass to the
pans set on it.
The heat does not spread in the horizon-
tal direction, so that the glass stays
“cool” at only a few centimeters from the
cooking plate.
The 5 cooking zones are shown by dark
disks on the ceramic surface.
3 circuits radiant zones
Incorporating 3 heating elements (fig.
3.4) you can control and light up all
together or separately by a 6 position
switch (fig. 3.3).
Reaches the working temperature in a
very short time.
Fig. 3.3

13
Double and oval radiant
zones
The heating element is formed of a coil
of resistant material which reaches the
working temperature quickly.
Operation of the cooking zone is con-
trolled by a continuous energy regulator
from “1” to “12” (maximum temperature)
(fig. 3.5).
By switching on the second element (fig.
3.6 and 3.7), the surface area of the rear
right and central radiant zones can be
extended.
For this purpose, turn the control knob
(fig. 3.5 ) fully to the right (position ).
Fig. 3.5
Fig. 3.7
Fig. 3.6
Second element Second element

Type of cooking
Switched OFF
For melting operations
(butter, chocolate).
To keep food hot and to heat
small quantities of liquid
(sauces, eggs).
To heat bigger quantities; to
whip creams and sauces.
(vegetables, fruits, soups).
Slow boiling, i.e.: boiled
meats, spaghetti, soups,
continuous steam cooking of
roasts, stews, potatoes.
For every kind of frying,
cutlets, uncovered cooking,
i.e.: risotto.
Browning of meats, roasted
potatoes, fried fish,
omelettes, and for boiling
large quantities of water.
Fast frying, grilled steaks,
etc.
Switching on the second
element (Double and oval
radiant plate only)
0
Knob
setting
1
2
34
5
6
2
0
1
2
2
3
4
3
46
7
47
8
4
5
8
9
10
611
12
After a short period of use, experience
will teach you which setting is the right
one for your needs.
Cooking hints
Cooking plate con-
trolled by a 6 posi-
tion switch
Cooking plate con-
trolled by a 12
position switch
1
2
3
4
5
6
Fig. 3.8
Heating
Cooking
Roasting-frying
1
2
3
4
5
6
7
8
9
10
11
12
14

Fig. 3.9
Residual heat indicator
The hob also features 5 warning lamps
which are wired to the corresponding
plate.
When the temperature of a cooking plate
is over 60°C, the relevant warning lamp
is also lit-up to warn of heat on the sur-
face of the hob.
This lamp also stay on after the cooking
plate has been switched off to shown
that the hob surface is still hot.
This residual heat lasts for a rather long
time after the cooking plate has been
switched off.
During this period of time you
should avoid touching the hob
surface over the cooking area.
Please pay special attention to
ensuring children are not allowed
near the hob.
The lamp will switch off automatically as
soon as the surface temperature of the
cooking plate falls below 60°C.
Cooking hints:
– To reduce the cooking time, you can
turn the control knob to the max when
you switch the plate on.
After a short time you will set the
control knob to the required position
for the cooking.
– You should use pots and pans with
flat bases (pans with the test mark for
glass-ceramic hobs are available from
specialist shops).
The diameter of the pan should match
that of the cooking plate (or be slightly
bigger) to make the most of the
energy.
– Since the cooking surface stays hot
for a certain time after the plate has
been switched off, you can switch it
off 5 or 10 minutes before the end of
the cooking.
The residual heat of the hob will
complete the cooking.
– To save electricity, use pan lids
whenever possible.
– Never cook the food directly on the
glass ceramic cooktop, but in special
pans or containers.
Caution!
the cooking hob becomes very
hot during operation.
Keep children well out of reach.
15

16 Fig. 3.10
Safety hints:
– Before you switch the hob on, make sure
you know which knob controls the
required cooking plate. We advise you
to set the pan over the cooking plate
before switching it on. Remove the pan
after you have switched the cooking
plate off.
– Do not use pots and pans with rough
bases (pay attention to cookware made
of cast-iron). Rough bases can damage
(scratch) the glass surface of the hob.
Make sure that the pan bottom of the
pan is dry and clean.
– Pots with aluminium bottoms may leave
silver streaks or spots on the hob.
– Do not leave wet or damp lids on the
hob.
– The glass-ceramic surface and pans
must be clean. Carefully remove any
food debris (especially containing
sugar), dirt etc. with the aid of a cleans-
ing agent.
– Pan handles should never stand out
beyond the kitchen worktop, as there is
a great danger of knocking the pan
over.
This will also ensure that children
cannot reach them.
– Do not use the hob if the glass sur-
face is broken or cracked in any
way. Please disconnect the hob from
the mains and contact the after-
sales service.
– Do not lean over the cooking plate when
in use.
– Do not lay cooking foil or plastic mate-
rials on the ceramic surface when it is
hot.
– Remember that the surface remains hot
for a long time (about 30 min.) after the
cooking plate has been switched off.
– Follow the cleaning instructions careful-
ly.
Do not use the glass surface for
storage.
Cleaning
Before you begin cleaning make
sure that the appliance is
switched off.
Remove spillages and other types of
incrustations.
Dust or food particles can be removed
with a damp cloth.
If you use a detergent, please make sure
that it is not abrasive or scouring.
Abrasive or scouring powders can dam-
age the glass surface of the hob.
All traces of the cleaner must be
removed with a damp cloth.
Do not put articles on the hob which can
melt: i.e plastic, aluminium foil, sugar,
sugar syrup mixtures etc.
If any of these products items have melt-
ed on the ceramic surface, you should
remove it immediately (when the surface
is still hot) by using a scraper to avoid
any permanent damage to the surface of
the hob.
Avoid using a knife or other sharp
utensils since these can damage the
ceramic.
Do not use steel wool or an abrasive
sponge which could scratch the surface
permanently.
ATTENTION: MOST IMPORTANT!
If cleaning the glass ceramic hob
using a special scraper tool take
extra care to avoid damaging to the
seal at the edges of the glass ceram-
ic surface.

17
4 - How To Use the Multi-function main oven
Attention: the oven door becomes
very hot during operation.
Keep children away.
General features
As its name indicates, this is an oven
that presents particular features from an
operational point of view.
In fact, it is possible to insert 7 different
programs to satisfy every cooking need.
The 7 positions, thermostatically con-
trolled, are obtained by 4 heating ele-
ments which are:
– Bottom element 1400 W
– Top element 1000 W
– Grill element 2000 W
– Circular element 2500 W
– Fan motor 25 W
– Oven lamp 15 W
NOTE:
Upon first use, it is advisable to operate the
oven for 30 minutes in the position and
for another 30 minutes at the maximum
temperature (thermostat knob on position
250) in the positions and , to elim-
inate possible traces of grease on the heat-
ing elements.
Clean the oven and accessories with warm
water and washing-up liquid.
WARNING:
The door is hot, use the handle.
OPERATING PRINCIPLES
Heating and cooking in the MULTI-
FUNCTION oven are obtained in the fol-
lowing ways:
a. by normal convection
The heat is produced by the upper
and lower heating elements.
b. by forced convection
A fan sucks in the air contained in the
oven muffle, which sends it through
the circular heating element and then
sends it back through the muffle.
Before the hot air is sucked back
again by the fan to repeat the
described cycle, it envelops the food
in the oven, provoking a complete and
rapid cooking.
It is possible to cook several dishes
simultaneously.
c. by semi-forced convection
The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.
d. by radiation
The heat is irradiated by the infra red
grill element.
e. by radiation and ventilation
The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.
f. by ventilation
The food is defrosted by using the
fan only function without heat.

18 Fig. 4.1 Fig. 4.2
Thermostat knob (fig. 4.1)
To turn on the heating elements of the
oven, set the switch knob on the desired
program and the thermostat knob onto
the desired temperature.
To set the temperature, it is necessary
to make the knob lever meet the chosen
number.
The elements will turn on or off automat-
ically according to the energy need
which is determined by the thermostat.
The operation of the heating elements is
signalled by a light above the thermostat
knob.
Function selector knob (fig. 4.2)
Rotate the knob clockwise to set the
oven for one of the following functions:
Traditional convection
cooking
The upper and lower heating elements
are switched on. The heat is diffused by
natural convection and the temperature
must be regulated between 50° C and
250° C with the thermostat knob.
It is necessary to preheat the oven
before introducing the foods to be
cooked.
Recommended for:
For foods which require the same
cooking temperature both internally and
externally, i. e. roasts, spare ribs,
meringue, etc.
Oven light
By turning the knob onto this setting we
light the oven cavity (15 W).
The oven remains alight while any of the
functions is on.

19
Defrosting frozen foods
Only the oven fan is on.
To be used with the thermostat knob on
“●” because the other positions have no
effect. The defrosting is done by simple
ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram
requires about one hour.
The defrosting times vary according to the
quantity and type of foods to be defrosted.
Hot air cooking
The circular element and the fan are on.
The heat is diffused by forced
convection and the temperature must be
regulated between 50° and 250 °C with
the thermostat knob.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
Ventilated grill cooking
The infra-red ray grill and the fan are on.
The heat is mainly diffused by radiation
and the fan then distributes it throughout
the oven. The temperature must be reg-
ulated between 50° and 175 °C for max
30 minutes, with the thermostat knob.
It is necessary to preheat the oven for
about 5 minutes.
Use with the oven door closed.
Attention: the oven door becomes very
hot during operation.
Keep children away.
For correct use see chapter “GRILLING
AND “AU GRATIN”.
Recommended for:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger, etc.
Grilling
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed and the
thermostat knob to
between 50°and
225°C
for max 15 minutes, then to posi-
tion 175°C.
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.
For correct use see chapter “USE OF
THE GRILL”.
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.

20
Cooking Advice
Sterilization
Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done
in the following way:
a. Set the switch to position .
b. Set the thermostat knob to position
185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan
making sure they do not touch each
other and the door and set the ther-
mostat knob to position 135 °C.
When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.
Regeneration
Set the switch to position and the
thermostat knob to position 150° C.
Bread becomes fragrant again if wet with
a few drops of water and put into the
oven for about 10 minutes at the highest
temperature.
Convection cooking
with ventilation
The upper and lower heating elements
and the fan turn on.
The heat coming from the top and bot-
tom is diffused by forced convection.
The temperature must be regulated
between 50° and 250 °C with the ther-
mostat knob.
Recommended for:
For foods of large volume and quantity
which require the same internal and
external degree of cooking; for ie: rolled
roasts, turkey, legs, cakes, etc.
Maintaining temperature
after cooking or slowly
heating foods
The upper element and the circular ele-
ment connected in series, are switched
on; also the fan is on.
The heat is diffused by forced convection
with the most heat being produced by the
upper element.
The temperature must be regulated
between 50° and 140 °C with the thermo-
stat knob.
Recommended for:
To keep foods hot after cooking. To slowly
heat already cooked foods.
Roasting
To obtain classical roasting, it is neces-
sary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.