Parkinson Cowan SG402W User manual

SG 402
Operating
and
Installation Instructions

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 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.
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 as this may invalidate
the guarantee.
2
S G 4 0 2
Introduction
For your safety
This appliance is not intended to be operated by means of an
external timer or separate remote control system.
This 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 29.

Contents
Page
Lighting the appliance 4
The grill 7
The hotplate 10
The ovens 13
Oven cooking chart - main oven 16
- second oven 19
Slow cooking 22
Care and cleaning 24
Installing the appliance 29
General information 31
What is wrong and why? 33
Servicing 35
Installation Instructions 37
Technical Data 38
Safety requirements/ventilation 39
Location of appliance 40
Installation 41
Testing 42
S G 4 0 2
3
Contents

Lighting the appliance
The ignition system works by means of a battery. Details on how to
replace the battery are given on page 31.
Hotplate
To light:
1 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.
Grill/second oven
The grill and the second oven are operated by the same control so you
cannot use them both at the same time.
Grill
To light:
1 Open the door.
2 Push in the control knob and turn it to the right to the highest setting.
This is shown by a large flame symbol. Press the ignition button.
When the burner has lit release the button.
3 Leave the grill door open when you are using the grill.
Warning : If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread.
S G 4 0 2
4
Lighting the appliance
For your safety
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 1 min.

Second oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to the left to gas mark 1. Press
the ignition button. 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.
Important: Remember to remove the grill pan handle before you use
the second oven.
S G 4 0 2
5
Lighting the appliance
For your safety
Never cover the grill pan or grid with foil as this can lead to grill
fires.

Main oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to gas mark 9. Press the ignition
button. 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.
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.
S G 4 0 2
6
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 appliance

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.
Prior to using the grill
We suggest that you operate the grill for approximately 5 - 10 mins to
burn off any residue from the surface. During this period a slight odour
may be emitted, it is therefore advisable to open a window for
ventilation.
When you first operate the grill you may hear some sounds as the
burner heats up, this is quite normal and is not a fault on the appliance.
Heat control
The grill control has two heat settings.
The control knob turns to the right from
'OFF' to 'LOW' and then to 'HIGH'. 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.
S G 4 0 2
7
The grill
For your safety
The grill pan and handle must be in place before igniting the grill.
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 to the grill shelf. This is useful when
you are browning the top of food such as
cauliflower cheese.
General
The shelf in the grill/second oven is different from the shelves in the
main oven. It is important that you do not swap them over. Only use the
shelf with the solid metal plate underneath it in the grill/second oven.
When you are not using the grill you should remove the handle and
store the pan on the shelf in the grill. Turn the grill burner off before you
store the pan. Remember that the pan will get hot when you are using
the main oven.
You can use the grill compartment to warm plates when you are
using the main 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.
Putting 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.
S G 4 0 2
8
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.
S G 4 0 2
9
The grill

The hotplate
Heat control
The hotplate control knobs turn anticlockwise
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").
Lift pans on and off the pan supports. Do not slide them across
the hob.
S G 4 0 2
10
The hotplate

S G 4 0 2
11
For your safety
Take care to avoid burns and scalds when you
are reaching across the hotplate.
Use pans with flat bases. They are more stable
than pans which are warped.
Do not use pans with very heavy handles which
cause the pan to tip.
Put pans on the centre of the burners.
Position pan handles so they cannot be
accidentally knocked.
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.
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.
The hotplate
7

Helpful hints
1 Keep flames under the base of
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.
S G 4 0 2
12
The hotplate

The ovens
Before you use the ovens you should wipe them out with a damp cloth to
remove any dust.
Heat zones
Main Oven - 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.
Second Oven - You should turn food round during the cooking time.
Preheating
You do not need to preheat the main or second 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 are using the second oven to
cook or reheat convenience food you should preheat the oven to gas
mark 8.
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 in the main oven. Positions are
counted from the top downwards.
There is only one position in the second oven.
The shelf in the grill/second oven is different
from the shelves in the main oven. Only use the
shelf with the solid metal plate underneath it in
the grill/second oven. The plate may glow red
when you are using the oven. This will not
affect the cooking performance.
S G 4 0 2
13
The ovens

Most second oven cooking should be carried
out using the shelf provided in shelf position 2.
However, when cooking a small joint or a deep
cake you can use the shelf on the base of the
second oven to allow enough air to circulate
around the food.
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 from the main oven 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.
The size of tray which should be used in the second oven should
measure no more than 310mm x 230mm (12" x 9"). Position the longest
side parallel with the door.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking. Turn all food round in the second
oven.
S G 4 0 2
14
Shelf on base
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 burners. This will
damage the appliance as well as the
ovenware and possibly the floor
covering underneath the appliance.
The ovens

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 appliance. 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.
S G 4 0 2
15
The ovens

Oven cooking chart -Main oven
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.
If you are using both ovens at the same time you may need to adjust the cooking times.
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
S G 4 0 2
Oven cooking chart
16

Food Gas mark Shelf position Approximate cooking time
Poultry: Chicken
Turkey below 4.5kg (10lbs)
over 4.5kg (10lbs)
Duck and duckling
Stuffed poultry
5 4 20 mins. per ½kg (1 lb) and 20 mins.
4 4 25 mins. per ½kg (1 lb) and 25 mins.
4 4 or 5 15 mins. per ½kg (1 lb) and 15 mins.
5 4 25 mins. per ½kg (1 lb).
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 ½k.g (1lb)
Yorkshire pudding - large
- individual 7 72 225 - 35 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.
S G 4 0 2
Oven cooking chart
17

Food 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 puddings
Baked sponge pudding
Baked custard
2
4
3
3
4
4
2 hrs. approx.
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: Bake bread at Gas mark 8 for 10 minutes before turning down to Gas mark 6 for the remaining 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.
S G 4 0 2
Oven cooking chart
18

Oven cooking chart -Second oven
These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.
The recommended shelf positions give the best results.
Put the dishes centrally on the shelf and turn food round during the cooking time.
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.
If you are using both ovens at the same time you may need to adjust the cooking times.
Food Gas mark Shelf position Approximate cooking time
Roasting meat: Beef 5 Shelf on
base 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 Shelf on
base 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 Shelf on
base 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.
S G 4 0 2
Oven cooking chart
19

Food Gas mark Shelf position Approximate cooking time
Poultry: Chicken
Duck and duckling 5 5Shelf on base 20 mins. per ½kg (1 lb) and 20 mins. 25 mins. per ½kg (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 ½k.g (1lb)
Yorkshire pudding - individual 7 2 20 - 30 mins.
Cakes: Christmas cake (7")
Rich fruit, 180mm (7")
Madeira, 180mm (7")
Small cakes
Scones
Victoria sandwich
180mm (7")
2
2
4
5
7
4
Shelf
on
base
2
2
2
3-4½ hours
2-2½ hours
1 hour
15 - 25 mins.
8 - 12 mins.
20 - 30 mins.
Pastries: Plate tart (shortcrust)
Fruit pie (shortcrust)
Mince pies (flan pastry)
6
6
5
2
2
2
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.
S G 4 0 2
Oven cooking chart
20