Indesit KD6G25X User manual

Free Standing Gas Cooker
Instructions for installation and use
KD6G25X
KDP60G

PAGE
Introduction 3
For Your Safety 4
Clock and Minute Minder Operation 6
Hotplate 8
Grill 10
Main Oven 12
Main Oven Cooking Charts 14
Top Oven 16
Top Oven Cooking Charts 18
Care and Cleaning 20
Something Wrong with your cooker? 22
Installation Instructions 24
If it still Won’t Work 31
Service Information Back Cover
2
Contents

To help you make the best use of your cooker, PLEASE READ THIS BOOKLET
CAREFULLY.
Your new cooker is guaranteed and will give lasting service.
The guarantee is only applicable if the cooker has been installed in accordance
with the Installation Instructions.
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.
Our policy is one of continual improvement in design and development,
therefore strict accuracy of illustrations and descriptions cannot be
guaranteed.
This appliance conforms to the following EEC Directive:
Gas Appliances
90/396/EEC
Low Voltage Equipment
73/23/EEC
93/68/EEC
Electromagnetic Compatibility
89/336/EEC
92/31/EEC
93/68/EEC
3
Introduction

Please read the precautions below before using your cooker.
ALWAYS . . .
ALWAYS make sure you understand the controls before using the cooker.
ALWAYS check that all controls on the cooker are turned off after use.
ALWAYS stand back when opening an oven door to allow heat to disperse.
ALWAYS use dry, good quality oven gloves when removing items from the ovens.
ALWAYS take care when removing items from the top oven/grill when the main
oven is on, as the contents may be hot.
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 ventilation slots clear of obstructions.
ALWAYS turn off the electricity supply before cleaning or replacing an oven
lamp.
ALWAYS refer servicing to CORGI registered appliance service engineers.
4
For your Safety

NEVER . . .
NEVER leave children unsupervised where the cooker is installed as all
surfaces will get hot during and after use.
NEVER allow anyone to sit or stand on any part of the cooker.
NEVER store items that children may attempt to reach above the cooker.
NEVER heat up unopened food containers as pressure can build up causing the
container to burst.
NEVER store chemicals, food stuffs, 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 1/3full of oil, and never use a lid.
DO NOT LEAVE UNATTENDED WHILE COOKING.
NEVER place flammable or plastic items on or near the hotplate.
NEVER use proprietary spillage collectors on the hotplate.
NEVER use the cooker as a room heater.
NEVER dry clothes or place other times over or near to the hotplate or
oven/gril doors.
NEVER wear garments with long flowing sleeves whilst cooking.
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.
5
For your Safety

6
Clock and Minute Minder
To Set Time of Day
Step 1 Check that the electricity
supply to the cooker is turned
on.
Step 2 When switched on the
display will show 0.00
flashing intermittently.
Step 3 Press the “ “ button and
then press either the “+” or
“-” buttons to set the correct
time of day.
Note: If the electricity supply
has been off, the “+” button
must be pressed once before
the “-” button, if it is required
to reduce the time of day.
THE TIME OF DAY IS NOW SET.
CLOCK OPERATION
00.00
❍ ❍ ❍
12.00
❍ ❍ ❍

7
Clock and Minute Minder
MINUTE MINDER OPERATION
To Set the Minute Minder
Step 1 Press the “+” button until the
required time is set. A “Bell”
symbol will light up. During
setting the time adjusts in 10
second intervals up to a
maximum of 99mins 50secs.
It can also be adjusted by pressing the “-”
button.
At the end of the set time, a bleeping
sound will be heard and the “Bell” will
disappear.
The bleeper can be cancelled by pressing
the “+” button.
00.20
❍ ❍ ❍
13.23
❍ ❍ ❍
The minute minder can be cancelled before the bleeper sounds by pressing the “+”
and “-” buttons together until 0.00 appears in the display window.
BLEEPER SOUND
To adjust the pitch of the bleeper, press the “-” button while the bleeper is sounding.
For example:-
(a) Press the “+” button and set 10 seconds.
(b) When the bleeper sounds, press and release the “-” button, until preferred
pitch is set.
(c) Press and release the “+” button to cancel the bleeper.
NOTE: If the sound of the bleeper appears to be different, it is most likely that the
pitch of the bleeper has been inadvertently adjusted.

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 one high speed burner, two normal simmering burners and one
small simmering burner which will accommodate pans between 120mm (5”) and
260mm (10”) diameter. Locate the pan support trivet above one of the simmering
burners if a very small pan is being used.
All pans should be positioned centrally over the burners.
TO USE THE HOTPLATE
1. Remove any items or spillage from the top of the lid and then raise it
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 reduce the heat input.
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 O.
DO NOT use the hotplate unless all pan supports are in position.
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
possibility 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.
8
Hotplate

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.
9
Hotplate

ABC
CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS
USED. YOUNG CHILDREN SHOULD BE KEPT AWAY.
The grill is fitted with a safety device that will cut off the gas supply to the burner
if the flame is extinguished for any reason. Each time the grill is used, the safety
device has to be activated by pushing and holding in the control knob for 3 seconds
after the gas has lit.
A gentle flow of air will be blown from underneath the control panel when the grill
or top oven is in use. If the fan fails to blow air when the grill is in use, you should
contact your service engineer immediately.
GRILL PAN AND HANDLE
The grill pan handle is detachable from the pan to facilitate cleaning and storage.
The handle can be fixed as follows :
1. Remove the screw and washer from the grill pan bracket.
2. Tilt the handle over the recess. (A)
3. Slide the handle towards the centre of the pan. (B)
4. Locate the handle over the bracket. (C)
For a fixed handle, replace the screw and washer and ensure they are fully tightened.
If a detachable handle is required, do not replace the screw and washer.
Warning : Ensure when using the grill pan handle in the detachable manner it is
centralised and secure.
The grill pan can be stored in the top compartment with the handle attached by
placing the shelf in the middle or lower position and tilting the grill pan over the
rear edge of the shelf.
10
Grill

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 desirable to
reduce it for thicker pieces of meat or for keeping food warm.
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 correctly fitted to the grill pan.
If necessary tighten any loose screws with a screwdriver.
REMOVE HEAT SHIELD
FROM SHELF WHEN
GRILLING FOR MAXIMUM
GRILLING AREA.
TO USE THE GRILL
1. Open the top oven/grill door and remove the grill pan.
2. Remove the heat shield from the rear of the shelf for maximum grilling area.
3. Place the shelf in the appropriate position.
4. Press the ignition button and then push in and turn the control knob
clockwise to the large flame symbol. Continue to push in the control knob for
a further 3 seconds after the gas has lit, to allow time for the safety device to
operate.
If the burner extinguishes when the control knob is released, repeat the
procedure ensuring the control knob is fully depressed and allowing more
time for the safety device to operate.
5. Slide the grill pan along the shelf towards the rear of the grill compartment
until it stops.
6. Turn the control knob anti-clockwise to reduce the heat input. Only turn the
control knob between the large flame symbol and the small flame symbol
when adjusting the setting.
7. To turn off, turn the control knob anti-clockwise to the symbol O.
The grill cannot be used at the same time as the top oven.
If for any reason the grill burner has not lit after 15 seconds, turn the control knob
to the off position, leave the grill goor open and wait for at least a minute before
attempting to light the burner again.
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.
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.
11
Grill

The main oven is fitted with a safety device that will cut off the gas supply to the
burner if the flame has been extinguished for any reason. Each time the main
oven is used, the safety device has to be activated by pushing and holding in the
control knob for 3 seconds after the gas has lit.
The oven has different heat zones – the thermostat settings refer to the
temperature on the middle shelf position; above this shelf it is hotter and below it
is cooler. Two shelves provide five possible cooking levels enabling full use of the
different 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 325mm x 350mm (13” x
14”).
TO USE THE MAIN OVEN
1. Place the oven shelves in the appropriate positions (refer to cooking
charts).
3. Press in the ignition button and then push in and turn the control knob fully
anti-clockwise. Continue to push in the control knob for a further 3 seconds
after the gas has lit to allow time for the safety device to operate. If the
burner extinguishes when the control knob is released, repeat the procedure
ensuring the control knob is fully depressed and allowing more time for the
safety device to operate.
4. Turn the control knob clockwise to the required setting (refer to cooking
chart).
5. To turn off, turn the control knob fully clockwise the the symbol O.
If for any reason the oven burner has not lit after 15 seconds, turn the control
knob to the OFF position. Leave the main oven door open and wait for at least 1
minute before attempting to light the burner again.
Never place dishes 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.
12
Main Oven

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 pre-
heating the oven for about 15 minutes at the gas mark you require for cooking.
ROASTING OF LARGE POULTRY
The maximum weight of poultry that can be accommodated is 11.5kg (25 lbs) of
suitable shape.
It is important to check that the bird DOES NOT overhang the burner at the back
of the oven.
STORAGE AND 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.
ALUMINIUM FOIL
If using Aluminium Foil:
1. Remember that 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.
13
Main Oven

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 first, before turning back to the
required Gas Mark.
Shelf position 1 is the highest.
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 (450g) + 25 mins
Beef 4 or 5 4 25 - 30 mins per lb (450g) + 25 mins
Ham 5 4
Lamb 5 4 30 - 35 mins per lb (450g) + 30 mins
Pork 5 4 40 mins per lb (450g) + 40 mins
Chicken 5 4 25 mins per lb (450g) + 25 mins
Duckling & gosling 5 4 25 mins per lb (450g) + 25 mins
Turkey 4 or 5 4 or 5 15 - 20 mins per lb (450g) + 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 stand dish 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 (450g) covered in foil
+ 40 mins per lb (450g) uncovered
50 mins. Remove bacon for last 15 mins.
Add extra 15 mins if roasting brace
21/4- 21/2hrs stand dish on a baking tray and
started with warm milk
30 - 45 mins depending on the size
and type of apples
14
Main Oven Cooking Chart

Gas Shelf
Food Mark Positions Approx. Cooking Time and Comments
CAKES, PASTRIES AND BISCUITS
Small cakes - 2 trays 5 1 & 3 17 - 25 mins
- 1 tray 5 2 or 3 only "
Victoria sandwich 2x8" (205mm) 4 1 & 3 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 1 & 3 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
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
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.
Slow Cook
15
Main Oven Cooking Chart

The top oven can be used to cook small quantities of food or used in conjunction
with the main oven to provide additional cooking space.
The top oven is fitted with a safety device that will cut off the gas supply to the
burner if the flame is extinguished for any reason. Each time the top oven is
used, the safety device has to be activated by pushing and holding in the control
knob for 3 seconds after the gas has lit.
A gentle flow of air will be blown from underneath the control panel when the grill
or top oven is in use.
The shelf in the top oven has a heat shield fitted at the rear. The shield can be
removed for cleaning and grilling, but should be replaced when using the oven for
best cooking results. It has a safety stop to prevent it from being pulled out too
far when attending to food. The shelf is removed from the oven by pulling it out to
the stop and then lifting at the front to withdraw.
The maximum size of baking tray that should be used is 300mm x 350mm (12” x
14”).
16
Top Oven

TO USE THE TOP OVEN
1. Check that the heat shield is fitted to the shelf.
2. Place the top oven shelf in the appropriate position (refer to cooking chart).
3. Press in the ignition button and then push in and turn the control knob fully
anti-clockwise. Continue to push in the control knob for a further 3 seconds
after the gas has lit to allow time for the safety device to operate.
If the burner extinguishes when the control knob is released, repeat the
procedure ensuring the control knob is fully depressed and allowing more
time for the safety device to operate.
4. Turn the control knob clockwise to the required setting. (refer to cooking chart).
5. To turn off, turn the control knob clockwise to the symbol O.
Always push the door firmly closed to ensure that there is no loss of heat through
the door seal.
If for any reason the oven burner has not lit after 15 seconds, turn the control
knob to the OFF position. Leave the top oven door open and wait for at least 1
minute before attempting to light the burner again.
GUIDANCE ON USING THE TOP OVEN
1. Best results are obtained by pre-heating the oven for about 15 minutes.
2. Food which is higher than or will rise above 125mm (5”) cannot be cooked in
the top oven.
Never place dishes 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.
17
Top Oven

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 8 first, before turning back to the required Gas Mark.
Shelf position 1 is the highest.
Gas Shelf
Food Mark Position Approx. Cooking Time and Comments
FISH
Oily and white fish 5 2 20-30 mins.
MEAT AND POULTRY
Beef (medium) 4 or 5 3 25-30 mins per lb + 25-30 mins
Ham (covered in foil) 5 3 40 mins per lb + 40 mins
Lamb 5 3 30-35 mins per lb + 30 mins
Pork 5 3 40 mins per lb + 40 mins
Chicken 5 3 25 mins per lb + 25 mins
Duckling & Goose 5 3 25 mins per lb + 25 mins
Turkey 4 315-20 mins per lb + 15-20 mins
Casseroles 3 3 2-4 hrs. depending on meat used.
VEGETABLES
Baked jacket potatoes 5 2 11/2 - 2 hrs.
PUDDINGS
Milk Puddings (500ml/1pt) 3 2 11/2 - 2 hrs.
Baked Custard (500ml/1pt) 3 2
45 mins - 1 hr. in bain-marie of cold water.
Baked Sponge Puddings 4 2 30 - 45 mins
Baked Apples 3 2 45 mins - 1 hr. depending on size
Meringue Topped Puddings 1 2 25 mins until tinged with brown
Apple Tart (1 x 205mm/8”) 6 2 60 mins
Fruit Crumble 5 2 45 - 50 mins
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third.
2. Do not allow the foil to touch the sides of the oven.
3. Do not cover the oven interior with foil.
4. Do not cover the oven shelves with foil.
18
Top Oven Cooking Chart

Gas Shelf
Food Mark Positions Approx. Cooking Time and Comments
CAKES, PASTRIES AND BiSCUITS
Small Cakes (16 per tray) 5 2 20 - 25 mins.
Victoria sandwich (2 x 180mm / 7”) 4 2 25 - 30 mins.
Swiss Roll (3 egg quantity) 6 2 10 - 12 mins.
Christmas cake (1 x 205mm / 8”) 2 2 or 3 4 - 5 hrs depending on recipe
Madeira cake (1 x 180mm / 7”) 4 2 1 hr.
Rich Fruit cake (1 x 180mm / 7”) 2 2 or 3 21/4 - 21/2 hrs.
Gingerbread 3 2 11/2 - 13/4 hrs.
Scones - 16 per tray 7 2 12 - 15 mins.
Shortbread (1 x 180mm / 7”) 2 2 45 mins. – 1 hr. depending on thickness
Biscuits 4-6 2 15 - 25 mins.
Shortcrust Pastry 6 2 15 mins. – 1 hr. depending on recipe
Rich Short Crust 5 2 20 - 30 mins.
Flaky/Puff Pastry 7 2 10 - 30 mins. depending on recipe
Choux Pastry 6 2 25 - 35 mins.
YEAST MIXTURES
Bread - rolls, plait 7 2 or 3 25 - 35 mins
Tea breads etc. 5 2 25 - 30 mins
MISCELLANEOUS
Yorkshire Pudding - small 7 2 20 - 25 mins
- large 7 2 30 - 40 mins
Meringues 1 3 21/2 - 4 hrs. turn when necessary
Soft Margarine – Use the oven settings recommended by the margarine
manufacturer and not those indicated on the cooking chart.
19
Top Oven Cooking Chart

Switch off the electricity supply and allow to cool before cleaning the cooker.
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, steam cleaners, aerosol cleaners
or oven chemical cleaners of any kind.
If it is necessary to remove the cooker for cleaning, ensure that it is cool
and beware that it is heavy (approximately 70 kg 155 lbs). To move the cooker
forward, open the top oven/grill door and with both hands positioned under the
roof of the compartment, lift and pull forward. Replace by pushing the cooker
backwards.
Check that the cooker is level. Take care not to damage any floor coverings.
REPLACEMENT OF OVEN LIGHT BULB
CAUTION: DISCONNECT THE APPLIANCE FROM THE ELECTRICITY SUPPLY
BEFORE
REPLACING THE LAMP TO AVOID THE POSSIBILITY OF AN ELECTRIC SHOCK.
Light bulbs are not covered by the manufacturer’s guarantee.
A new 25W, 300˚C rated SES bulb can be obtained from your cooker supplier or
any major electrical retailer.
1. Remove the shelves from the oven.
2. Unscrew the lens using a thick cloth to protect your fingers in the unlikely
event of a lens fracture.
3. Unscrew bulb.
4. Fit new bulb and refit lens.
20
Care and Cleaning