Electrolux EOG9330 User manual

Model EOG9330

Introduction
This gas appliance has been designed and manufactured to all the
necessary British Standards. It also carries the C.E. mark. The
appliance complies with European Council Directive 90/396/EEC.
It is important that you understand how to use and care for the appliance
properly before you use it for the first time.
We have written this booklet with your safety in mind. Read the booklet
thoroughly before you use the appliance. Keep the booklet in a safe
place so that anyone who uses the appliance can read it. Pass the
booklet on with the appliance if you sell it to someone else.
We have included several drawings to show the right and wrong way
of doing things.
The right way will have a smiling face by it.
A sad face shows something is wrong.
RATING PLATE
This is situated on the lower front frame of the appliance and can be
seen upon opening the door. Alternatively the rating plate may also be
found on the back or top of some models (Where applicable). Do not
remove the rating plate from the appliance at this may invalidate
the guarantee.
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I
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For your safety
This appliance is not intended to be operated by means of an
external timer or separate remote control system.
The appliance is designed for domestic use to cook food. You
must not use it for any other purpose. It is not designed for
commercial use.
Keep children, babies and toddlers away from the appliance at all
times.
The installation instructions that came with the appliance tell you
how and where it can be fitted. If the appliance is already
installed you must make sure that all instructions have been
followed. If you are in any doubt ask a registered person. More
details on installation on page 4.

Contents
Installing the appliance 4
General information 5
The cooling fan for the controls 5
Ignition 6
Lighting the oven and grill 7
Oven light 8
The grill 9
The grill pan and handle 11
The oven 13
Baking trays and dishes 15
Oven cooking charts 16
Slow cooking 19
The electronic timer 21
Care and cleaning 23
What is wrong and why? 27
Replacing an oven light bulb 29
Servicing 30
Installation Instructions 32
Technical Data 33
Safety requirements/ventilation 34
Location of appliance 35
Installation 36
Testing 38
Guarantee conditions 42
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Contents
Page

Installing the oven
Cabinet Dimensions
This appliance must be fitted into a cabinet with a suitable sized
aperture.
Minimum aperture height 874mm
Minimum aperture width 560mm
Minimum aperture depth 560mm
Location
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Installatio
n
For your safety
This appliance must be installed and serviced by a competent
person as stated in the Gas Safety (Installation & Use)
regulations current edition and IEE Wiring Regulations.
It is important that the appliance is suitable for your gas supply.
Your installer should check the rating plate.
For your safety
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.
For further details see page 34.

General information
To get the best results from your new appliance please read these
instructions carefully.
You should pay particular attention to cooking times and gas mark
settings as these may differ from your previous appliance. You may find
it necessary to adjust these until you are more familiar with the
appliance.
Appliance housing units vary widely in construction and finish. To
avoid possible damage to the housing unit, you must not leave cabinet
doors or flaps above the appliance open or partially open when you use
the grill or appliance. If you have a storage area above your appliance it
will become warm when you use the appliance. Do not store perishable
foods in the storage area above the appliance.
The cooling fan for the controls
Your appliance has a cooling fan. The cooling fan will start to work as
soon as you light the grill or appliance. You will be able to hear the fan
when it is working.
The cooling fan may continue to work after you have turned off the
appliance or grill. It will switch itself on and off until the appliance has
cooled down.
If you want to turn off the electrical supply to the appliance, you
should not do so until the cooling fan has stopped working.
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General informatio
n
For your safety
Do not block any of the oven vents.
Never line any part of the oven with foil.
Do not let items which can catch fire or electric mains leads such
as kettle flexes trail over any part of the oven.
For your safety
When you are using the grill or oven warm air will exhaust from
the grill cavity and the vents below the control panel.
Take care not to stand too close to the oven or grill while in use.

Ignition
The grill and oven burners light automatically when you turn on the
control. If, for any reason either of the burners go out, the spark ignition
will automatically relight it.
Please note:
You can only use the grill with the door fully or partially open. You
cannot use the grill when the door is closed.
You cannot use the oven or grill in the event of a power failure.
Connecting to the electricity supply
The plug supplied with the appliance can be fitted directly to a suitable
three pin earthed socket. Ensure the plug is accessible to the user.
If you have to change the fuse replace it with a 3 amp fuse which has
been ASTA approved to BS 1362.
Do not use the plug until you have put the fuse cover back on. If the
fuse cover is lost you can get a replacement from an electrical retailer.
The correct replacement can be identified by marking or colour coding.
If you cut the plug off dispose of it safely as it will be a shock hazard
if it is inserted into a 13 amp socket elsewhere in the house.
If the ignition system doesn't work there may be a fault with the
electrical supply. First, check the socket by trying out another piece of
electrical equipment in it, if that works correctly renew the fuse in the
plug.
If the fuse keeps failing there is a fault in the appliance which must
be put right. Do not use a fuse with a rating higher than 3 amps. Do not
carry out other electrical work. Unplug the appliance and tell your
installer.
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For your safety
This appliance must be earthed and protected by a 3 amp fuse.
General informatio
n

Lighting the oven and grill
Grill
To light:
1 Open the grill door.
2 Push in the control knob and turn it to the highest setting. This is
shown by a large flame symbol.
3 Leave the grill door open when you you are using the grill.
Oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to gas mark 9. When the burner
has lit there will only be small flames at first.
3 Now turn the control knob to the gas
mark you want.
4 Wait until the burner is showing large
flames.
5 Close the oven door.
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Lighting the oven and grill
For your safety
Never cover the grill pan or grid with foil as this can lead to grill
fires.

To turn off any burner
1 Push in the control knob and turn it to the off position.
This is shown by a large dot.
Oven light
The main oven light will come on when the oven burner is alight. If you
need to replace the oven light bulb, follow the instructions given on page
29.
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For your safety
When you are lighting any burner check that it has lit before you
leave the appliance.
When you are turning off a burner do not leave the appliance
until the flame has gone out.
Lighting the oven and grill

The grill
We suggest that you run the grill without food for approximately 5 - 10
minutes to burn off any residue from the surface. During this period an
odour may be emitted, it is therefore advisable to open a window for
ventilation.
Heat control
The grill gives variable heat settings.
The control knob turns to the left from
'OFF' to 'HIGH' and then to 'LOW'. The high
setting should be used for fast cooking such
as toast. Use a lower setting to cook thicker
foods such as chicken after it has been
browned on the high setting.
You should remember to turn the food
regularly.
You should not use the grill to keep food warm as it will continue to
cook the food.
The grill pan should be used on the shelf without the metal plate
underneath it. The shelf can be positioned in any of the runner positions.
You can reverse the grill pan grid to suit different types of food.
If you close the door whilst the grill burner is lit, it will go out and you
will hear a continuous 'sparking'. The burner will automatically re-light
when you open the door.
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The grill
For your safety
You must keep the grill door open when the grill burner is lit.
Accessible parts may be hot when the grill is used. Young
children should be kept away.
Never cover the grill pan or grid with foil as this can lead to grill
fires.

Cooking positions
There is only one position for the grill shelf
(Position 2). Positions are counted from the
top downwards.
Most food should be cooked on the grid
in the grill pan. You can turn the grid over to
suit different thicknesses of food.
You can place some dishes straight on
the grill shelf. This is useful when you are
browning the top of food such as cauliflower
cheese.
Preheating
You don't usually need to preheat the grill. You may wish to preheat it for
a couple of minutes when you are cooking steak or browning food.
Positioning food on the grid
Place food such as toast, tea-cakes and
muffins towards the centre of the grid. If you
put food outside this area it may require
rotating during cooking.
Place food which needs a more gentle
heat, such as tomatoes or mushrooms
towards the edge of the grid.
Arrange meat, meat products and fish to
suit their thickness and how you like them
cooked.
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The grill

The grill pan and handle
The grill pan is supplied with a removable handle.
To attach the handle, place the wirework under the cut out in the pan so
that the metal plate hooks over the top of the grill pan.
Slide the handle to the left and over the central bump on the grill pan.
Ensure the handle is correctly located. It is not necessary to
remove the grill pan handle during grilling.
Place the grill pan on the shelf so that the pan is positioned centrally
beneath the grill.
To remove the handle, slide the handle to the right and lift the handle
away from the cut out on the grill pan.
Note
If you require an additional handle for your grill pan, this can be ordered
from your local Service Force Centre by quoting part number
311479800\6.
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The grill

To check the progress of the food when using the grill you should
withdraw the grill pan on the shelf to attend to food. After removing the
grill pan you can rest it on a heat resistant work surface if you need to.
Plate warming
You can use the grill compartment to warm plates while the oven is on.
Do not place plates to warm under the grill when it is on as this may
damage the plates.
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Th
e gr
ill

The oven
Before you use the oven you should wipe it out with a damp cloth. This
will remove any dust.
We suggest that you run the oven without food for 10 - 15 minutes at
Gas mark 7 to burn off any residue from the surface. During this period
an odour may be emitted, it is therefore advisable to open a window for
ventilation.
Heat zones
There are zones of heat within the oven. The
temperature in the middle is the gas mark
you have chosen.
The top of the oven is slightly hotter and
the lower shelf slightly cooler. The base of
the oven is quite a lot cooler. You can make
use of these heat zones when you are
cooking foods requiring different
temperatures all at the same time.
If you are cooking more than one tray of similar items, for example
cakes or biscuits, swap the trays around during cooking. Or you could
remove the top tray when the food is cooked and move the lower tray to
the higher shelf to finish cooking.
Preheating
You do not need to preheat the oven for casseroling and so on.
Preheat the oven for baking or when you are cooking sensitive food
such as Yorkshire puddings, soufflés and yeast mixtures.
When you are cooking or reheating frozen or chilled food read the
instructions on the packaging.
When you need to preheat the oven, we recommend you do so for
20 minutes.
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For your safety
Never leave the appliance unattended when the oven door is
open.
The oven

Oven shelves
The two oven shelves can be slotted into place in any of five positions.
For safety the shelves will only pull out so far. If you want to remove a
shelf completely, pull it forward as far as it will go, raise the front edge
and lift it out. To put the shelf into a different position, keep the front
edge raised, slot the shelf onto the runner, lower the front edge and slide
the shelf in.
The shelf positions are counted from the
top downwards and recommended shelf
positions are given in the cooking charts on
pages 16, 17 and 18. When cooking always
try to leave at least one runner position
between shelves to allow the heat to circulate
properly.
The recommended shelf positions given in the oven cooking charts give
the best results.
When you only need to use one shelf you can store the other shelf
above or below the one you are using where there is more space.
Use the shelf with the metal plate in a higher runner position when
cooking on two levels.
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The oven

Baking trays and dishes
Leave a gap of 13mm (½") between all
dishes and the sides of the oven so the
heat can circulate properly.
Do not push dishes too far back as food will
burn if it overhangs the burner flames.
For the best results we recommend that you use a baking tray which is
310mm (12") square. If you use a tray or tin which is larger than this,
you may need to turn it around during cooking.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking.
Roasting
For best results we recommend open roasting using minimal fat or oil to
prevent splashing.
It is not necessary to cover meat or poultry or wrap food in foil when
roasting as this restricts the circulation of heat and will lead to extended
cooktimes.
If you are using a roasting bag or cover chicken breast with foil, be
prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb).
When cooking large items such as turkeys, the use of foil may be
required to prevent the breast becoming dry before the rest of the bird is
fully cooked.
Condensation
Condensation may form on the oven. This is quite normal and nothing to
worry about. The condensation forms when heat and moisture are
present, for example during cooking. Whenever possible try to make
sure that food which contains a lot of moisture for example casseroles
are covered. If you do notice any condensation, wipe it up straight away.
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Leave a gap of 13mm (½")
between all dishes and the sides of
the oven so the heat can circulate
properly.
Do not push dishes too far back
as food will burn if it overhangs the
burner flames.
For your safety
Never place cooking dishes, trays
and so on over the oven burner.
This will damage the oven as well
as the ovenware and possibly the
cabinet underneath the oven.
The oven

Oven cooking chart These instructions are for cooking in the oven after it has been pre-heated for 20 minutes. When you are using both shelves, use the shelf with the metal plate in the higher position. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking or you can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking. Always leave at least one shelf position between shelves to allow heat to circulate. The recommended shelf positions give the best results. Put the dishes in the centre of the shelf. You can change the gas marks and cooking times to suit your own tastes. It is important to check that food is piping hot before serving.
Food Gas
mark Shelf
position Approximate
cooking time
Roasting meat: Beef 5 4* Rare:
Medium: Well Done:
20 mins. per ½kg (1 lb) and 30 mins. 25 mins. per ½kg (1 lb) and 25 mins. 30 mins. per ½kg (1 lb) and 30 mins.
Lamb 5 4* Medium:
Well Done: 25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Pork and Veal 5 4* Medium:
Well Done: 30 mins. per ½kg (1 lb) and 30 mins.
35 mins. per ½kg (1 lb) and 35 mins.
Thoroughly thaw frozen joints before cooking them.
* Recommended position for shelf with metal plate.
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Oven cooking chart

Food Gas
mark Shelf
position Approximate
cooking time
Poultry: Chicken
Turkey below 4.5kg (10lbs) over 4.5kg (10 lbs) Duck and duckling
5 4 4 5
4* 5 5 4*
20 mins. per ½ kg (1 lb) and 20 mins. 25 mins. per ½ kg (1 lb) and 25 mins. 15 mins. per ½ kg (1 lb) and 15 mins. 25 mins. per ½ kg (1 lb)
Stuffed poultry Cook as above but calculate weight including stuffing
Thoroughly thaw frozen joints before cooking them.
The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15
minutes for each ½kg (1lb).
Yorkshire pudding - large
- individual 7
72*
2* 25-30 mins.
15-25 mins.
Cakes: Christmas cake 230mm (9")
Rich fruit cake 180mm (7") 205mm (8") Madeira, 180mm (7") Small cakes Scones Victoria sandwich 180mm (7") 205mm (8")
2 2 2 4 5 7 4 4
5* 5* 5* 5* 1* & 4 1* & 4 2* & 4 2* & 4
4-5 hours. 2¼ hours. 2½-2¾ hours. 60 mins. 15-25 mins. 10-20 mins. 20-30 mins. 20-35 mins.
* Recommended position for shelf with metal plate.
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Oven cooking chart

Food Gas
Mark Shelf
Position Approximate
cooking time
Pastries: Plate tart (shortcrust)
Fruit pie (shortcrust) Mince pies (flan pastry) Profiteroles (choux pastry)
6 6 5 4
2* 2* 1* & 4 2
25-35 mins. 25-35 mins. 20-25 mins. 25-30 mins.
To help pastry brown on the underside cook on a metal plate, or if plates are flat and have no rim underneath, place on baking tray to cook. Puddings: Milk puddings
Baked sponge pudding Baked custard
2 4 3
3 4* 2
1½-2 hrs. 45-60 mins. 50-60 mins.
Yeast mixtures: Bread 0.45kg (1 lb loaves)
0.90kg (2 lb loaves) Rolls and buns
8 8 8
3* 3* 2*
30-40 mins. 30-40 mins. 15-20 mins.
Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
*Recommended position for shelf with metal plate.
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Oven cooking chart

Slow cooking
The slow cook setting gives a very low heat in the oven. It is particularly
useful when you are cooking soups, stews and casseroles because the
long slow cooking will make cheaper, tougher cuts of meat more tender.
You need to cook food at gas mark 6 for 30 minutes before you turn
the oven down to the slow cook setting. This makes sure that the
temperature of the food gets hot enough to start the food cooking.
Some foods such as pastry and biscuits are not suitable for slow
cooking because the temperature is too low.
Cover all food during cooking to prevent it from drying out. You can
uncover food for the last half hour if it is normally served golden brown.
Food preparation-slow cooking
Joints of meat and poultry
l Do not cook meat joints over 2.7kg (6lb).
l Do not cook poultry over 2kg (4lb 8oz).
l Cook on the middle shelf of the oven or above.
l Cook stuffing separately.
l Cook for at least 6 hours.
l Only cook joints of pork if you can make sure, by using a meat
thermometer, that the temperature inside the joint is at least 88oC.
l For good air circulation always stand joints on a rack in a roasting tin
or casserole
l Thaw all frozen meat and poultry before cooking.
l Prime cuts of meat do not benefit from slow cooking.
l Remove excess fat and skin unless it is browned first.
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Slow cooking

Soups, casseroles and stews
l Do not cook casseroles over 2.7kg (6lb).
l Cook in the middle of the oven or above.
l Cover food with a tight fitting lid or tin foil.
Vegetables
l Cut into small pieces.
l Dried beans must be pre-soaked then boiled in an open pan for 15
minutes before adding to any dish.
l To prevent vegetables from discolouring, add lemon juice.
l Place vegetables under meat in casseroles.
l Cover food with a tight fitting lid or tin foil.
l Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
Milk puddings
l Cover the cereal with boiling water and allow to stand for 30 minutes.
l Drain and make the pudding in the usual way.
l Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
General points for slow cooking
Frozen foods
Thaw thoroughly before cooking.
Thickening
Toss meat in flour for casseroles. Alternatively blend cornflour with
water and add it at the end of cooking.
Flavouring
Flavours are retained because there is little evaporation. Adjust at the
end of the cooking time.
Liquid
Reduce normal liquid quantities slightly as there is little evaporation
during cooking time.
Milk and milk products, for example cream
Add these towards the end of cooking to prevent them from curdling.
Reheating
Cool left over food quickly and then put it in the fridge.
Do not reheat food using the slow cook setting. Reheat food in the usual
way or in a microwave.
Only reheat food once.
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Slow cooking