Creda HB41304 Technical manual

The cooker must be installed in accordance with the regulations in force and
only used in a well ventilated space.
Read these instructions prior to installing or using the cooker and retain them
for future reference.
Chatsworth Mk2
Use & Installation
Instructions
Model Nos. 41304 Mk2 41305Mk2
Alkaline
AA
NOTE: This appliance is fitted with a battery
powered ignition system. Should the ignition
system start to spark slowly - or not at all, the
battery will need replacing. See the section on
battery replacement.

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It may be necessary from time to time to change the specification outlined in this booklet
without notice. Any change which is made will not affect your statutory rights.
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This appliance conforms to the following EEC Directives:
Gas Appliances
90/396/EEC
93/68/EEC
CONTENTS
INTRODUCTION 4
INSTALLATION INSTRUCTIONS 18
SERVICE BACK PAGE
FOR YOUR SAFETY 5
Hotplate 7
Grill 9
Oven 10
Care & Cleaning / Battery Replacement 15
Something Wrong? 17

INTRODUCTION
Your new cooker is guaranteed* and will give lasting service. This guarantee is
only applicable if the appliance has been installed in accordance with the
installation instructions detailed in this booklet.
To help make best use of your cooking
equipment, please read this booklet carefully.
The cooker is designed specifically for domestic use and responsibility will not be accepted for
use in any other installation.
When first using the cooker ensure that the room is well ventilated (e.g. open a window or use
an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is
suggested that any pets be removed from the room until the smell has ceased. This odour is
due to any temporary finish and also any moisture absorbed by the insulation.
4
Our policy is one of continual improvement in design and development, therefore strict
accuracy of illustrations and descriptions cannot be guaranteed.
The appliance conforms to the following EEC Directives.
Gas Appliances
90/396/EEC
93/68/EEC

FOR YOUR SAFETY
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR
APPLIANCE.
ALWAYS
●Always make sure you understand the controls before using the cooker.
●Always check all controls on the cooker are turned off after use.
●Always stand back when opening the oven door to allow heat to disperse.
●Always use dry good quality oven gloves when removing items from the oven.
●Always keep the oven and grill doors closed when the cooker is not in use.
●Always place pans centrally over the hotplate burners and position them so that the
handles cannot accidentally be caught or knocked or become heated by other
burners.
●Always keep the cooker clean, as a build up of grease or fat from cooking can cause
a fire.
●Always allow the cooker to cool before cleaning.
●Always follow the basic principles of food handling and hygiene to prevent the
possibility of bacterial growth.
●Always keep the ventilation slots clear of obstructions.
●Always refer servicing to CORGI registered appliance service engineers.
●Always take care when removing items from the grill when the oven is on, as the
contents may be hot.
5
To minimise the risk of injury to children please dispose of your product carefully and safely.
Remove all doors and lids (where fitted). Remove the mains cable (where fitted) by cutting off
flush with the appliance and always ensure that no plug is left in a condition where it could be
connected to the electricity supply.
To help the environment Local Authority instructions should be followed for the disposal of your
product.
DISPOSAL OF YOUR PRODUCT

FOR YOUR SAFETY
NEVER
●Never leave children unsupervised where a cooking appliance is installed as all
cooking surfaces will be hot during and after use.
●Never allow anyone to sit or stand on any part of the cooker.
●Never store items above the cooker that children may attempt to reach.
●Never remove the oven shelves whilst the oven is hot.
●Never heat up unopened food containers as pressure can build up causing the
container to burst.
●Never store chemicals, food stuffs or pressurised containers in or on the
cooker, or in cabinets immediately above or next to the cooker.
●Never fill a deep fat frying pan more than 1/3 full of oil, or use a lid. DO NOT LEAVE
UNATTENDED WHILE COOKING.
●Never use the appliance as a room heater.
●Never Place flammable or plastic items on or near the hotplate.
●Never use proprietary spillage collectors on the hotplate.
●Never dry clothes or place other items over or near to the hotplate or oven/ grill
doors.
●Never wear garments with long flowing sleeves whilst cooking.
●Never allow children to play with the oven controls.
NOTE: The use of a gas cooking appliance results in the production of heat and
moisture in the room in which it is installed. Always ensure that the kitchen is well
ventilated; keep natural ventilation holes open or install a mechanical ventilation device
(mechanical extractor hood).
In particular, when using the grill or more than one hotplate burner, open a window if a
mechanical ventilation device is not operating.
6

HOTPLATE
7
The hotplate lid is fitted with a safety device which cuts off the gas supply to the
hotplate burners unless the lid is fully open. Do not use the safety device as a means of
controlling the hotplate burners.
The hotplate has two high speed burners and two simmering burners which will
accommodate pans between 100mm (4”) and 230mm (9”) diameter. All pans should be
positioned centrally over the burners.
TO USE THE HOTPLATE
1. Raise the lid to its fully open position.
2. Press the ignition button and then push in and turn the control knob of the
chosen burner anti-clockwise to the large flame symbol. Continue to press
the ignition button until the sparks light the gas.
3. Turn the control knob anti-clockwise to the desired setting.
Only turn the control knob between the large flame symbol and the small
flame symbol for adjusting the setting.
4. To turn off, turn the control knob fully clockwise to the symbol O.
DO NOT use mis-shapen pans which may be unstable.
DO NOT use round base woks directly on the pan supports.
DO NOT use the glass lid as a working surface.
Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of
the burners every time they are used, the ignitors must be kept clean and dry. Remove
any food spillage or cleaning materials from the ignitor using a small nylon brush such as
a tooth brush. Access to the ignitor can be achieved by lifting off the loose burner parts
carefully when the burners are cool.
When the hotplate burner bodies and caps are removed for cleaning, be careful not to
drop any food particles or cleaning materials into the burner bases, to avoid the possibil-
ity of blocking the gas jets.
If aluminium based pans are used, a silvery deposit may appear on the top edge of the
pan support fingers. See ‘Care and Cleaning’ section for cleaning information.
When the hotplate burners are turned down, a slight ‘popping’ noise may be heard. This
is perfectly normal.

HOTPLATE
8
SAFETY REQUIREMENTS FOR DEEP FAT FRYING
1. Never fill chip pans more than one third full with oil or fat.
2. Never leave oil or fat unattended during the heating or cooling period.
3. Never heat fat or fry with a lid on the pan.
4. Always dry food thoroughly before frying, and lower it slowly into the
hot oil or fat. Frozen foods in particular will cause frothing and spitting if
added too quickly.
5. Always keep the outside of the pan clean and free from streaks of oil or fat.
HOW TO DEAL WITH A FAT FIRE
1. Do not move the pan.
2. Turn off the hotplate burners.
3. Smother the flames with a fire blanket or damp cloth to extinguish the fire.
Do not use water or a fire extinguisher as the force of it may spread the
burning fat or oil over the edge of the pan.
4. Leave the pan for at least 60 minutes before moving it.

GRILL
9
CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS USED.
YOUNG CHILDREN SHOULD BE KEPT AWAY
TO USE THE GRILL
1. Open the grill door and remove the grill pan.
2. Push in and turn the control knob anti - clockwise to the large flame symbol.
Press the ignition button until the spark lights the gas.
3. Turn the control knob anti - clockwise to the desired setting. Only turn the control
knob between the large flame symbol and the small flame symbol when adjusting
the setting.
4. To turn off, turn the control knob fully clockwise to the symbol ●.
Slide the grill pan along the runner towards the rear of the grill compartment
until it stops.
An odour may be noticed when first using the grill – this should cease after a short period
of use.
DO NOT use the grill with the door closed.
DO NOT cover the grill pan or grid with aluminium foil as this can hold fat, intensify the
heat and create a fire hazard.
Grilling can be started from cold but for best results preheat for approximately two
minutes. Most cooking is done with the heat on full, but it may be necessary after sealing
the food to reduce the heat as required.
For au gratin dishes eg. Macaroni Cheese and meringue toppings eg. Baked Alaska, place
the dish on the floor of the grill compartment. The base of the grill pan can be used for
warming fruit garnishes on the reduced setting.
NOTE: Strong detergents used in dishwashers may damage the grill pan grid finish;
clean in soapy water as described in CARE AND CLEANING section.
Always ensure that the grill pan handle is securely fastened to the grill pan.
If necessary tighten any loose screws with a screwdriver.
RELIGHTING THE BURNER
In the event of the burner flames being accidentally extinguished, turn off the burner
control and do not attempt to re-ignite the burner for at least one minute.

OVEN
10
The oven has different heat zones – the thermostat settings refer to the temperature on the
middle shelf; above this shelf it is hotter and below it is cooler. Two shelves enable full use of the
temperatures inside the oven.
Each shelf has a safety stop to prevent if from being pulled out too far when attending to food.
Shelves are removed from the oven by pulling them out to the stop and then lifting them at the
front to withdraw.
The maximum size of baking tray that should be used is 300mm X 350mm (12" X 4").
TO USE THE OVEN
1. Place oven shelves in the chosen positions (refer to cooking charts).
2. Push in and turn the oven control knob fully anti-clockwise. Press the ignition
button until the spark lights the gas.
3. Turn the control knob clockwise to the required setting (refer to the cooking
chart). There is a delay of about one minute whilst the safety device operates before
the burner comes on full.
4. To turn off, turn the control knob fully clockwise the the symbol ●.
Never place dishes on the oven base over the burner.
An odour may be noticed when first using the oven – this should cease after a short
period of use.
RELIGHTING THE BURNER
In the event of the burner flames being accidentally extinguished, turn off the burner
control and do not attempt to re-ignite the burner for at least one minute.
COLD START COOKING
Anything requiring long slow cooking such as casseroles and rich fruit cakes can be put
into a cold oven. Satisfactory results can also be obtained with creamed mixture, rich
pastries or yeast mixtures, but for perfection we recommend preheating the oven for
about 15 minutes.
ROASTING OF LARGE POULTRY
The maximum weight of poultry that can be accommodated is 11.5 kg (25 lbs) of suitable
shape.
It is important to check that the bird DOES NOT overhang the burner at the back of the
oven.

THE ‘E’ SETTING
11
USING THE ‘E’ SETTING FOR SLOW COOKING
The ‘E’ setting on the oven thermostat is used for slow cooking, keeping food warm and warming
plates for short periods.
1. All dishes cooked by the ‘E’ setting should be cooked for a minimum 6 hours. They
will ‘hold’ at this setting for a further hour but marked deterioration in appearance
will be noticed in some cases.
2. Joints of meat and poultry should be cooked at Mk. 6 for 30 minutes before turning
to the ‘E’ setting and never be cooked lower than the middle shelf position.
3. Joints of meat over 2.7 kg (6 lbs) and poultry over 2 kg (4 lbs 8oz) should not be cooked
using the ‘E’ setting.
4. Always stand covered joints on a rack over the meat tin to allow good air circulation.
5. Pork joints and poultry must be checked for an internal temperature of at least 88oC.
6. This method is unsuitable for stuffed meat and stuffed poultry.
7. Always bring soups, casseroles and liquids to the boil before putting in the oven.
8. Cover casseroles with foil and then the lid to prevent loss of moisture.
9. Always thaw frozen food completely before cooking.
10. Root vegetables will cook better if cut into small pieces.
11. Adjust seasonings and thickenings at the end of the cooking time.
12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be cooked
lower in the oven whilst other dishes requiring greater heat can be cooked above
them.
13. Egg and fish dishes need only 1-5 hours cooking and should be included in day
cooking sessions, when they can be observed from time to time.
14. Dried red kidney beans must be boiled for a minimum of ten minutes after soaking,
before inclusion in any dish.

12
STORAGE & RE-HEATING OF FOOD
It is vitally important to strictly adhere to the basic principles of food handling and hygiene to
prevent the possibility of bacterial growth.
1. If food is to be frozen or not served immediately, cool it in a clean container as
quickly as possible.
2. Completely thaw frozen food in the refrigerator before re-heating.
3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk 6,
and then serve immediately.
4. Only re-heat food once.
‘COOK CHILL’ DISHES
These should always be placed in a pre-heated oven ideally on the first or second shelf
position. Follow the packet instructions for cooking time.
STORAGE & RE-HEATING OF FOOD

13
Gas Shelf
Food Mark Positions Approx. Cooking Time and Comments
STARTERS
Patés and Terrines 3 or 4 4 11/2- 2 hrs
FISH
Oily Fish (whole) 4 or 5 3
White Fish (fillets & steaks) 4 or 5 3 25 - 30 mins.
MEAT AND POULTRY
Veal 5 4 25 mins per lb + 25 mins
Beef 4 or 5 4 25 - 30 mins per lb + 25 mins
Ham 5 4
Lamb 5 4 30 - 35 mins per lb + 30 mins
Pork 5 4 40 mins per lb + 40 mins
Chicken 5 4 25 mins per lb + 25 mins
Duckling & gosling 5 4 25 mins per lb + 25 mins
Turkey 4 or 5 4 or 5 15 - 20 mins per lb + 20 mins
Game birds 6 4
Casseroles 3 3 or 4 11/2- 6 hrs. (depending on type of meat)
PUDDINGS
Milk Puddings 3 3 or 4
Baked Custard 3 3 or 4 45 mins in bain-marie
Baked sponges 4 3 40 - 50 mins
Baked Apples 3 4
Meringue puddings 1 4 or 5 15 mins or until 'tinged' with brown
Apple Pie 1x9" (230mm) 6 3 45 - 55 mins on a baking tray
Fruit crumbles 5 or 6 3 35 - 45 mins
25 mins - 1 hr, depending on recipe
and size of fish
40 mins per lb covered in foil
+ 40 mins per lb uncovered
50 mins. Remove bacon for last 15 mins.
Add extra 15 mins if roasting brace
21/4- 21/2hrs on a baking tray and
started with warm milk
30 - 45 mins depending on the size
and type of apples
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third.
2. Never allow the foil to touch the sides of the oven.
3. Never cover the oven interior with foil.
4. Never cover the oven shelves with foil.
The following times and setting are for guidance only. You may wish to alter the setting to give a result
more to your satisfaction. When a different setting to that shown below is given in a recipe, the recipe
instructions should be followed. Allow 15 minutes preheat for best results. Always turn the thermostat
knob to Mark 9 before selecting the appropriate Gas Mark. Shelf position 1 is the highest.
OVEN COOKING CHART

When baking with two trays or tins on two levels, the top tray is removed first and the lower tray
moved up to the top position for a few minutes longer.
Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those
indicated on the cooking chart.
14
Gas Shelf
Food Mark Positions Approx. Cooking Time and Comments
CAKES, PASTRIES AND BISCUITS
Small cakes - 2 trays 5 2 & 4 17 - 25 mins
- 1 tray 5 2 or 3 only "
Victoria sandwich 2x8" (205mm) 4 2 & 4 25 - 35 mins
5 2 20 - 25 mins. 2 tins side by side
Christmas cake 2 3 or 4 4 - 61/2hrs depending on recipe
Madeira cake 7" (180mm) 4 3 11/4- 11/2hrs
Rich Fruit cake 9" (230mm) 2 3 3 - 31/2hrs.
Shortcrust pastry 6 2 or 3 15 mins - 1 hr depending on recipe
Rich Shortcrust pastry - 1 tray 5 2 20 - 40 mins depending on recipe
Flaky & puff pastry - 2 trays 7 1 & 3 10 - 30 mins depending on recipe
- 1 tray 2 or 3 " " " "
Choux pastry - éclairs 1 tray 6 2 35 - 40 mins
Scones - 2 trays 7 2 & 4 10 - 15 mins
- 1 tray 2 or 3 "
Shortbread - 7" (180mm) round 2 4 55 - 1hr depending on thickness
Biscuits - 2 trays 4 1 and 3 15 - 20 mins depending on recipe
- 1 tray 2 or 3 " " " "
YEAST MIXTURES
Bread 7 or 8 3 or 4 45 - 50 mins
Rolls 7 or 8 2 or 3 15 - 20 mins
Chelsea buns 5 2 or 3 30 - 40 mins
MISCELLANEOUS
Yorkshire Pudding - large 7 1 or 2 45 - 50 mins
- individual 7 1 or 2 25 - 30 mins
Soufflés 4 3 30 mins
Meringues 'E'
Baked Potatoes 4 or 5 3 11/2- 3 hrs until soft, depending on size
2 - 5 hrs starting on shelf 4 until 'set'
and then on the baseplate until dried
out - turn when necessary.
Fatless sponge 2x7" (180mm) -
3 egg mix
4 &
baseplate
OVEN COOKING CHART

CARE AND CLEANING
15
Clean the cooker regularly and wipe up spills soon after they occur to prevent them from
becoming burnt on. Never use biological washing powder, caustic cleaners, harsh
abrasives, scouring pads, aerosol cleaners or oven chemical cleaners of any kind.
To move the cooker forward, open the grill door and with both handspositioned under the roof
of the compartment, lift and pull forward. Replace by pushing the cooker backwards. Check that
the cooker is level. Take care to ensure that any floor covering is not damaged.
Do not attempt to lift the product using the grill door or door handle.
OVEN HEAT CLEAN LININGS
The oven back and side linings are coated with a special enamel which has a continuous
cleaning action. The higher the oven temperature the more effective the action. In most
cases this cleaning operation will proceed during normal cooking. However, if roasting is
done frequently, or high temperatures are not used regularly, it may be necessary to run
the oven empty at Mark 8 for about two hours. If desirable, they can be washed with
warm soapy water followed by a rinse.
REPLACING A BATTERY
The battery is not covered by the guarantee. Use an alkaline AA battery. The battery
holder is located in the plinth panel below the oven door. Open the oven door fully.
Unscrew the knurled fixing screw anti - clockwise and remove. Withdraw the battery
holder just enough to get access to the battery.
Fit the new battery with the end marked “+” on the same side of the battery holder as
the red lead. Replace the battery holder by placing it into the hole in the plinth and
sliding to the left. Refit the screw.
Knurled
Screw Plinth
Battery
Holder

CARE AND CLEANING
16
COOKER FINISH CLEANING METHOD
Vitreous Enamel
Hotplate, control fascia, pan
supports, burner caps, roast-
ing dish, grill pan, oven base,
oven and grill doors,
grill compartment.
Cloth wrung out in hot soapy water. Stubborn
stains can be removed with a cream paste,
liquid cleaner or by rubbing with fine steel wool
soap pads.
Check that the cleaning agent is approved by the
Vitreous Enamel Development Council.
Paint
Plinth, fascia trim,
lid trim.
Wash with a cloth wrung out in hot soapy water
only.
DO NOT USE ABRASIVES.
Aluminium
Hotplate side trims,
burner bodies.
Similar to paint cleaning above. Use a nylon brush
to remove any cleaning materials, water or dirt
from the hotplate burner rings.
Chromium Plating
Oven shelves, grill pan grid,
grill pan handle
support
Wipe with a cloth wrung out in hot soapy water.
A fine steel wool soap pad e.g. Brillo, Ajax, or a
chrome or stainless steel cleaner may be used.
Brass Finish
Door handles,
control knobs.
Glass
Wipe with a cloth wrung out in hot soapy water.
As for vitreous enamel cleaning above. Polish with
a clean dry cloth or kitchen towel.

SOMETHING WRONG?
17
Before calling a Service Engineer, please check through the following lists.
THERE MAY BE NOTHING WRONG.
Problem Check
Slight odour or small
amount of smoke when
grill / oven used first
time
Oven cooks too fast or too
slow Check that the gas mark and shelf positions are as recom-
mended in the Oven Cooking Charts. However, it may be
necessary to increase or decrease the recommended set-
ting slightly to suit your taste.
Ignition does not work.
Burner ports Ignitor
Burner ports Ignitor
Burner ports Ignitor
Oven burner
Grill burner
Hotplate burner.
If all burners fail to ignite:
Check that sparks appear at the burners; a clicking noise
should be heard.
If not
Check the battery, or fit a known good battery to the
product. Batteries are not covered by the guarantee. The
battery is easily changed - see the section on battery
replacement. (An “AA” size alkaline battery should be used).
If only one burner fails to ignite:
Check that the burner is dry and that spillage of food or
cleaning fluid remains are not affecting the ignitor or
burner ports.
Clean away any debris with a dry nylon brush such as an old
toothbrush. If a wire wool pad has been used for cleaning
around the burner ensure the ignitor is free from any stray
strands. Any water on the burner should be dried with a
cloth or kitchen towel.
On the hotplate make sure that all the burner parts are
correctly seated.
This is normal and should cease after a short period.

INSTALLATION INSTRUCTIONS
18
Prior to installation, ensure that the local distributions (nature of the gas and gas pressure) and
the adjustment conditions are compatible. The adjustment conditions for this appliance are
stated on the data badge which is fitted below the oven door. This appliance is not designed to
be connected to a combustion products evacuation device. It must be installed and conneced in
accordance with current installation regulations. Particular attention should be given to the
relevant requirements regarding ventilation.
MODEL NUMBERS 41304 Mk2 & 41305 Mk2 Category 12H (GB. IE.)
These models are set to burn NATURAL GAS (G20) at 20 mbar ONLY and cannot
be used on any other gas.
GAS SAFETY (INSTALLATION & USE) REGULATIONS
It is the law that all gas appliances are installed by competent persons in accordance with the
current edition of the above regulations. It is in your interest and that of safety to ensure
compliance with the law.
In the UK, CORGI registered installers work to safe standards of practice.
The cooker must also be installed in accordance with BS 6172: 1990.
Failure to install the cooker correctly could invalidate the warranty liability claims and could
lead to prosecution.
LOCATION
The cooker may be located in a kitchen, kitchen/diner or a bed-sitting room, but not in a room
containing a bath or shower. The cooker must not be installed in a bed-sitting room of less
than 20m3.
PROVISION FOR VENTILATION
The room containing the cooker should have an air supply in accordance with BS 5440: Part
2: 1989.
The room must have an opening window or equivalent; some rooms may also require a
permanent vent. If the room has a volume between 5 and 10m3, it will require an air vent of
50cm2effective area unless it has a door which opens directly to outside. If the room has a
volume of less than 5m3, it will require an air vent of 100cm2effective area. If there are other
fuel burning appliances in the same room, BS 5440: Part 2: 1989 should be consulted to deter
mine air vent requirements.

INSTALLATION INSTRUCTIONS
19
Technical Data
Dimension
General
BURNER HEAT INPUT INJECTOR
Natural Gas
HOTPLATE
Front left & rear right
HOTPLATE
Front right & rear left
GRILL
OVEN
3.0 kw
1.8 kw
3.9kw
2.7 kw
134
109
150
120
Height 900 - 915mm
Width 538mm
Depth 595mm (excluding door handles)
Gas connection Rp 1/2(1/2” BSP female)
Gas Supply Natural gas - G20 at 20 mbar
Pressure test point Grill injector
Gas rate adjustment None
Aeration adjustment None
Battery 1.5V Alkaline AA

INSTALLATION INSTRUCTIONS
20
SPACE FOR FIXING
The cooker can be close fitted below hotplate level. This requires a minimum distance of
540mm between cupboard units of hotplate height.
When installing next to a tall cupboard, partition or wall, for a minimum distance of
400mm above hotplate level, allow a side clearance of at least 65mm.
The diagram below illustrates the minimum clearance between the cooker and
adjacent walls, cupboards etc.
The wall behind the cooker between the hotplate and 450mm above, and the width of
the cooker, must be a non-combustible material such as ceramic wall tiles.
If the cooker is to be fitted close to a corner on the left hand side, ensure that there is a
clearance of at least 50mm to allow the main oven door to open fully for when removing
oven shelves.
COOKER HOODS
If a cooker hood is to be installed, refer to the cooker hood manufacturers’ instructions
regarding fixing height.
65 mm Min
840 mm Min
400 mm Min
503 mm Min
540mm min
750mm min