Parkinson Cowan CALOR Sonata 50 Quick start guide

Owners handbook
and
Installation instructions

Introduction
This gas cooker has been designed and manufactured to all the
necessary British Standards. It also carries the C.E. mark. The cooker
complies with European Council Directive 90/396/EEC.
It is important that you understand how to use and care for the
cooker 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 cooker. Keep the booklet in a
safe place so that anyone who uses the cooker can read it. Pass the
booklet on with the cooker if you give or 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.
Do not remove the rating plate from the cooker as this may invalidate
the guarantee.
For your safety
This cooker 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 cooker at all
times.
The installation instructions at the back of this book, on page 30,
tell you how and where it can be fitted. If the cooker is already
installed you must make sure that all instructions have been
followed. If you are in any doubt ask a registered person.
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Contents
Lighting the cooker 4
The grill 7
The hotplate 10
The oven 13
Oven cooking chart 16
Slow cooking 19
Care and cleaning 21
Installing the cooker 22
General information 26
What is wrong and why? 28
Servicing 29
Installation Instructions 30
Technical data 31
Safety requirements/ventilation 32
Location of appliance/installation 33
Testing 34
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Contents
Page

Lighting the cooker
The ignition system works by means of a battery. Details on how to
replace the battery are given on page 26.
Hotplate
To light
Push in the control knob and turn to the large flame symbol (highest
setting), and press the ignition button immediately. When the burner has
lit release the button.
Warning: If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread.
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Lighting the cooker

Grill
To light:
1 Push in the control knob and turn it to the large flame symbol
(highest setting), and press the ignition button immediately. When
the burner has lit release the button.
Warning: If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread from the grill cavity.
Oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to gas mark 9, and press the
ignition button immediately. When the burner has lit release the
button. 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 cooker
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.
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Lighting the cooker
For your safety
When you are lighting any burner check that it has lit before
you leave the cooker.
When you are turning off a burner, do not leave the cooker
until the flame has gone out.

The grill
The grill is a high-speed grill. The instructions below tell you how to vary
the heat setting and how to change the height of the grid to suit the food
you are cooking. 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.
Heat control
The grill control has two heat
settings.
The control knob turns to the left
from 'OFF' to 'HIGH' and then to
'LOW'. Use the high setting for fast
cooking such as toast. Use the low
setting to cook thicker food such as
chicken after you have browned it
on the high setting.
Cooking positions
You can put the grill shelf in either
of the two positions.
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 to the grill shelf. This is
useful when you are browning the
top of food such as cauliflower
cheese.
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The grill
For your safety
You must keep the grill door open when the grill burner is lit.
Caution
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.

Plate warming
You can use the grill compartment to warm plates when you are
using the oven.
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.
Place food which needs a gentle heat,
such as tomatoes and 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 Parkinson Cowan by quoting part number 311479800\6.
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The grill

The hotplate
If you have any trouble lighting a hotplate burner turn all hotplate control
knobs off and make sure the hotplate burner parts have been replaced
correctly. See page 22 for more information.
Heat control
The hotplate control knobs turn to
the left from 'OFF' to 'HIGH' and
then to 'LOW'. You can adjust the
heat by turning the control between
the highest and lowest settings.
These are shown as a large and a
small flame symbol.
Burner sizes
The hotplate has three burner sizes
to suit different types of cooking:
Largest burner (Rapid) - use a large
pan for food such as chips.
Medium burners (Normal) - use for
everyday cooking.
Small burner (Simmer) - use for
simmering food such as soups and
stews.
The largest pan which you should use on any burner is 230mm (9"). The
base of the smallest pan should not measure less than 100mm (4").
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The hotplate

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The hotplate
For your safety
1 Take care to avoid burns and scalds when you are
reaching across the hotplate.
2 Use pans with flat bases. They are more stable than
pans which are warped.
3 Do not use pans with very heavy handles which cause
the pan to tip.
4 Put pans on the centre of the burners.
5 Position pan handles so they cannot be accidentally
knocked.
6 Take extra care when you are deep fat frying. Do not
cover the pan with a lid.
Do not leave a pan unattended. If the pan catches fire,
leave it where it is and turn off all controls.
Place a damp cloth or a fitting lid over the pan to
smother the flames.
Never put water on the fire.
Leave the pan to cool for 30 minutes.
7 If you are using a Wok we recommend it has a flat base
as it will stand stable on the pan supports. If you use a
round based Wok with a collar support, the collar must
be of the open wire work type. A closed collar will affect
the performance of the burner. Before you use the Wok
make sure that the collar is stable on the pan supports.
Always follow the instructions that come with the Wok.

Helpful hints
1 Keep flames under the base of the pans. If the
flames lick round the sides of the pans you are
wasting gas.
2 Only heat the amount of liquid you need. Do
not overfill pans.
3 Cover pans with a lid whenever possible. The
food will heat up more quickly and there will be
less steam in the kitchen.
4 Try cooking more than one vegetable in the
same pan, for example potatoes and carrots.
5 Cut vegetables into smaller pieces. This way
they will cook more quickly.
6 A pressure cooker will save time and energy.
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The hotplate

The oven
Before you use the oven you should wipe it out with a damp cloth to
remove any dust.
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 that need 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 can
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 when 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 packing.
When you need to preheat the oven, we recommend you do so for
20 minutes.
Oven shelves
You can slot the oven shelves into any of five
positions. Positions are counted from the top
downwards.
For safety the shelf 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 on to the runner, lower
the front edge and slide the shelf in.
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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 the food 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.
For your safety
Never place cooking dishes, trays
and so on over the oven burner.
This will damage the cooker as
well as the ovenware and possibly
the floor covering underneath the
cooker.
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The oven

Condensation
Condensation may form on the cooker. 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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The oven

Oven cooking chart These instructions are for cooking in the oven after it has been pre-heated for 20 minutes. 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 (1lb) and 30 mins. 25 mins. per ½kg (1lb) and 25 mins. 30 mins. per ½kg (1lb) and 30 mins.
Lamb 5 4 Medium:
Well Done: 25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Pork and Veal 5 4 Medium:
Well Done: 30 mins. per ½kg (1lb) and 30 mins.
35 mins. per ½kg (1lb) and 35 mins.
Thaw frozen joints thoroughly before cooking them.
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Oven cooking chart
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Food Gas
mark Shelf
position Approximate
cooking time
Poultry: Chicken
Turkey below 4.5kg (10lbs) over 4.5kg (10lbs) Duck and duckling
5 4 4 5
4 4 4 or 5 4
20 mins. per ½kg (1lb) and 20 mins. 25 mins. per ½kg (1lb) and 25 mins. 15 mins. per ½kg (1lb) and 15 mins. 25 mins. per ½kg (1lb)
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
225-30 mins.
15-25 mins.
Cakes: Christmas cake (8")
Rich fruit, 180mm (7") 205mm (8") Madeira, 180mm (7") Small cakes Scones Victoria sandwich 180mm (7") 205mm (8")
2 2 2 4 5 7 4 4
4 4 4 4 2 & 4 2 & 4 2 & 4 2 & 4
4 - 5 hours 2¼-2½ hours 2½-2¾ hours 1 hour 15-25 mins. 10-20 mins. 20-30 mins. 20-35 mins.
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Oven cooking chart

Gas mark Shelf
position Approximate
cooking time
Pastries: Plate tart (shortcrust)
Fruit pie (shortcrust) Mince pies (flan pastry)
6 6 5
2 2 2 & 4
25 -35 mins. 25-35 mins. 15-25 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.
Puddings: Milk pudding
Baked sponge pudding Baked custard
2 4 3
3 4 4
2 hrs. 45-60 mins. 50-60 mins.
Yeast mixtures: Bread 0.45kg (1lb loaves)
0.90kg (2lb loaves) Rolls and buns
8* 8* 8*
3 3 2
30-40 mins. 30-40 mins. 10-20 mins.
* Note: When baking bread cook at gas mark 8 for 10 minutes before reducing to Gas mark 6 for remainder of cook time. Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
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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 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 a 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 a minimum of 6 hours.
l Joints of pork must only be cooked if you can make sure, by using a
meat thermometer, that an internal temperature of at least 88oC has
been reached .
l For good air circulation always stand joints on a rack in the 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 browned first.
l Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
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Slow cooking

Soups, casseroles and stews
l Do not cook casseroles over 3kg (6lb).
l Bring to the boil on the hotplate then cook on slow cook.
l Cook in the middle of the oven or above.
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 Place vegetables under meat in casseroles.
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. 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.
Milk and milk products, for example cream
Add towards the end of the cooking to prevent curdling.
Reheating
Left over food should be cooled quickly and refrigerated.
Food should not be reheated using the slow cook setting. Reheat
conventionally or in a microwave. Food must only be reheated once.
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Slow cooking