Electrolux GAS ELEVATED COOKERS User manual

GAS ELEVATED COOKERS

Contents
General safety warnings 3
Cooking symbols 3
The controls 4
The parts of your cooker 6
Using the oven 7
Baking 7
Lighting the oven 7
Preheating the oven 7
Fan baking 8
Oven safety warnings 8
Oven cooking guide 9
Handling baking problems 10
Using the grill 11
Grilling 11
Lighting the grill 11
Grill safety warnings 11
Handling grilling problems 11
Using hotplate burners 12
Manual ignition burners 12
Electronic ignition burners 12
Hotplate safety warnings 12
Using the timer and clock 13
Using the 60 minute ringer timer 13
Using the electronic clock 13
Setting the timer 13
Cleaning the cooker 14
Safety warnings about cleaning 14
Cleaning the enamel 14
Cleaning the control panel 14
Cleaning the cooktop 14
Cleaning the grill compartment 15
Cleaning the oven door 16
Cleaning the oven compartment 17
Solving problems 18
Installing the cooker 19
Safety warnings about installation 19
Locating the cooker 19
Checking gas pressures 20
Checking pipe size 20
Gas connection 21
Testing the operation of the cooker 22
Checking gas supply 22
Natural gas 22
Testing the cooker features 23
Warranties
New Zealand warranty 24
Australian warranty 24
2

3
General Safety Warnings
•DO NOT allow young children to use the gas cooker.
•DO NOT touch surfaces when they are hot.
•DO NOT use the cooker as a heater.
•DO NOT spray aerosols near the cooker.
•DO NOT store flammable materials in or under the cooker.
•ALWAYS stay with children and infirm people when they use the cooker.
•ALWAYS keep vents clear to avoid fires.
•ALWAYS keep the cooker clean to avoid fires.
Cooking Guide Symbols
In this booklet you will see the following symbols which will help you follow the
instructions more easily.
Hotplate burners
Grilling
Fan baking
Baking
You have made a wise decision. You are
now the proud owner of one of Australia’s
finest home appliances.
Read this booklet carefully before you use your
cooker for the first time. By following the
instructions in this booklet you will get the
best results from your cooker and save
yourself unnecessary service calls.
Keep this booklet handy for
future reference.

4
The Controls
Manual Ignition Model
1. Hotplate Burner Control Knob
•Sets the hotplate cooking temperature.
•To operate push knob in and turn anti-clockwise to
“Hi”.
• Ignite the selected burner with a hand held igniter.
2. Grill Burner Control Knob
•Sets the grilling temperature.
• To operate push knob in and turn anti-clockwise to
“Hi”.
• Ignite the grill burner by pushing the manual grill
igniter button.
3. Manual Grill Igniter Button
•Ignites the grill burner.
Note: The grill burner control knob has to be set to
max. first (see page 11 for more information).
4. Oven Burner Control Knob
•Sets the baking temperature.
• To operate push knob in and
turn anti-clockwise about a quarter of a turn.
• While keeping the control knob depressed, ignite
the oven burner by pushing the manual oven igniter
button.
5. Manual Oven Igniter Button
•Ignites the oven burner.
Note: The oven burner control knob has to be set
and held down first (see page 7 for more information).
6. 60 Minute Ringer Timer
•Sets reminder time (see page 13 for more
information.)
2
31 54
6

fan forced
5
The Controls
Electronic Ignition Models
1. Hotplate Burner Control Knob
•Sets the hotplate cooking temperature.
• To operate, push knob in and turn anti-clockwise to “Hi”.
• Ignite the selected burner by pushing the electronic igniter
switch.
2. Grill Burner Control Knob
•Sets the grilling temperature.
• To operate, push knob in and turn anti-clockwise to “Hi”.
• Ignite the grill burner by pushing the electronic igniter
switch.
3. Oven Burner Control Knob
•Sets the baking temperature.
• To operate, push knob in and turn anti-clockwise about a
quarter of a turn.
• While keeping the control knob depressed, ignite the oven
burner by pushing the electronic igniter switch.
4. Electronic Igniter Switch
•Ignites the hotplate burners, grill burner and oven burner.
Note: The appropriate burner control knob has to be set
first.
5. Fan Switch
•Turns oven fan on/off.
6. Light Switch
•Turns oven fan on/off.
7. Electronic Clock
•Shows the time of day.
•Sets baking/grilling reminder time.
(See page 13 for more information).
2
1
4
3
7
5
6

6
Check the parts of your cooker against the diagram below before you use your cooker for the first time.
1. Control Panel
2. Grill Flue Vent
3. Removable Hotplate Burner
4. Removable Trivet
5. Control Panel
6. Removable Grill Dish Side Support
7. Removable Grill Dish and Rack
8. Grill Door
9. Removable Inner Door Glass
10. Oven Flue Vent
11. Removable Shelf Side Support
12. Removable Fan Cover
(fan forced ovens only)
13. Oven Burner Cover
(fan forced ovens only)
14. Removable Shelf
15. Removable Oven Door
The Parts of your Cooker
2.
3.
6.
10.
11.
12.
13.
4.
5.
7.
14.
8.
9.
1.
15.

Baking
• With conventional oven models heat comes from the burner
below the food (see diagram opposite).
• The burner is controlled by the thermostat which sets the
oven temperature.
• There is a variation in temperature between the bottom and
the top of the oven. The bottom shelf is the coolest and the
top shelf is the hottest.
7
Using the Oven
Lighting the oven
1. Press the oven burner control knob and turn it a quarter of the way.
For manual ignition models
2. Keep the oven burner control knob pushed in and at the same time press the oven igniter button
on the right hand side of the control panel.
For electronic ignition models
2. Keep the oven burner control knob pushed in and at the same time press the electronic igniter
switch on the right hand side of the control panel.
3. Hold the control knob for about 20 seconds when the burner lights, before releasing it.
From a cold start the oven burner flame will look
similar to the diagram opposite
NOTE: If the oven does not light within 10 seconds, or the flame goes out after you release the
oven burner control knob, follow these steps:
1. Turn the oven burner control knob back to the start position and let go.
2. Open the oven door to stop gas building up.
3. Wait one minute and repeat the steps to light the oven.
Preheating the oven
We recommend that you preheat your oven before you put the food in to be cooked.
The following table tells you how long it takes to preheat a cold oven to different temperatures.
Set temperature Heating time
150°C 5 minutes
200°C 8 minutes
250°C 12 minutes

8
Using the Oven
Fan Baking (Fan forced oven models)
• With fan forced ovens, heat comes from burner below the
food (see diagram opposite).
• The fan circulates the hot air and so the temperature is more
even throughout the oven.
• Fan baking:
– cooks faster and at lower temperatures than
conventional baking
– is good when you are cooking food on different shelves
at the the same time.
Oven Safety Warnings
•ALWAYS follow the instructions for putting the shelves and fittings into the oven, to avoid
accidents.
•DO NOT line the oven with foil.
•DO NOT use polyunsaturated oil when cooking in the oven. This type of oil can cause heavy
deposits inside the oven.
•DO NOT touch the hot surfaces inside the oven.
•DO NOT use the oven door as a shelf.
•DO NOT push down on the open oven door.
NOTE: WE recommend that you preheat your oven before you turn the fan on.

9
Oven Cooking Guide
FOOD TEMPERATURE & TIME TEMPERATURE & TIME
CONVENTIONAL OVEN FAN FORCED OVEN
Scones
Plain or Fruit 230°C//10 - 12 MINS 210°C//10 - 12 MINS
Biscuits
Rolled 180°C//10 - 15 MINS 170 - 180°C//10 - 15 MINS
Spooned 190°C//10 - 15 MINS 170 - 180°C//10 - 15 MINS
Shortbread Biscuits 170°C//20 - 25 MINS 150°C//15 - 20 MINS
Macaroons 160°C//20 - 30 MINS 140°C//15 - 20 MINS
Meringues
Hard - Individual 100°C//1 - 11/2 HOURS 80 - 100°C//1 - 11/2 HOURS
Soft - Individual 190 - 200°C//30 MINS 180°C//30 - 45 MINS
Pavlova - 6 egg 120°C//11/2 - 13/4 HOURS 110 - 120°C//1 - 11/2 HOURS
Cakes
Patty Cakes 190 - 200°C//15 - 20 MINS 190 - 200°C//15 - 20 MINS
Sponge - 4 egg 190°C//18 - 20 MINS 170 - 180°C//18 - 20 MINS
Plain Butter Cake 180°C//50 -70 MINS 170 - 180°C//50 - 60 MINS
Nut Loaf 180°C//45 - 50 MINS 170°C//45 - 50 MINS
Boiled Fruit Cake 180°C//1 - 11/2 HOURS 160 - 170°C//1 - 11/2 HOURS
Rich Fruit Cake 140°C//31/2 - 41/2 HOURS 140°C//3 -31/2 HOURS
Pastry - Shortcrust
Cornish Pasties 220°C//10 MINS THEN 180°C//20 - 30 MINS 200°C//10 MINS THEN 180°C//30 MINS
Custard Tart 200°C//10 MINS THEN 180°C//25 - 30 MINS 200°C//10 MINS THEN 160°C//30 MINS
Steak & Kidney Pie 220°C//15 MINS THEN 190°C//15 - 20 MINS 210°C//15 MINS THEN 180°C//30 - 40 MINS
Pastry Choux
Cream Puffs 220°C//20 MINS THEN 200°C//30 MINS 220°C//10 MINS THEN 180°C//30 MINS
Yeast Goods
Buns 220°C//20 - 30 MINS 200°C//20 - 30 MINS
Bread 220°C//25 - 35 MINS 190°C//25 - 30 MINS
Puddings
Chocolate 180°C//40 - 50 MINS 170°C//40 MINS
Cheese Souffle - 4 egg 190 - 200°C//40 - 50 MINS 180°C//35 MINS
MEAT PREFERRED TEMPS MINUTES PER KG
Beef 200°CRare 35 - 40 minutes
Medium 45 - 50 minutes
Well Done 55 - 60 minutes
Lamb 200°CMedium 40 minutes
Well Done 60 minutes
Veal 180°CWell Done 60 minutes
Pork 200°CWell Done 60 minutes
POULTRY OR FISH PREFERRED TEMP MINUTES PER KG
Chicken 180°C40 - 45 minutes
Duck 180 - 200°C60 - 70 minutes
Turkey 180°C35 - 40 minutes (less than 10kg)
40 - 45 minutes (more than 10 kg)
Fish 180°C20 minutes
The following is intended as a guide and experience may show some slight variation to be necessary to meet individual
requirements.

10
Problem Causes What to do
Uneven cooking • Incorrect shelf position • Select shelf which puts food in
centre of oven
• Oven tray too large • Try other trays or dishes
• Trays not in centre of oven • Put trays in centre of oven
• Air flow in oven uneven • Turn food during cooking
Baked products too • Oven not preheated • Preheat until indicator light goes
brown on top off
• Aluminium foil in oven • Remove foil
• Baking tins too large for recipe • Use correct size tins
• Baking tins not evenly spaced • Place baking tins so that there is
at least 3 cms between tins and
oven walls
• Food not evenly sized or placed • Make food same size and shape
on trays and spread evenly on trays
• Food placed too close to top of • Place food in middle or on a
oven lower shelf
Baked products too • Baking temperature too high • Lower temperature
brown on bottom • Baking tins too large for recipe • Use correct size tins
• Baking tins are dark metal or • Change to shiny, light tins or
glass lower temperature by 10°C
• Food too low in oven • Cook one shelf higher
• Oven door opened to • Do not open door until half way
frequently during cooking through cooking time
Cakes have cracked • Baking temperature too high • Lower temperature
thick crust • Food too high in oven • Cook one shelf lower
• Cake batter overmixed • Mix just long enough to
combine ingredients
• Pan too deep • Check size of pan and use
recommended size
• Baking tins too dark • Change to shiny tins
Baking products are • Baking temperature too low • Raise temperature
pale, flat and • Food too low in oven • Cook one shelf higher
undercooked • Baking time too short • Increase cooking time
• Incorrect tin size • Use correct size tin
Cakes fallen in • Baking temperature too low • Raise temperature
centre • Baking time too short • Increase cooking time
• Measurement of ingredients is • Check recipe
wrong
• Door opened too early • Do not open door until three quarters
(3/4) of way through cooking time
Crusts too thick • Incorrect ingredients • Check recipe
Meat and potatoes not • Poor circulation • Put food onto a rack to allow air
browning in fan oven to circulate
Juices running out of • Do not pierce meat with fork but
meat turn with tongs
NOTE: Condensation on oven door is normal.
Handling Baking Problems