Parkinson Cowan DSIG 456 User manual

DSIG 456
Operating
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.
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For your safety
The 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 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. More details on installation on page 32.

Contents
Lighting the cooker 4
The grill 7
The hotplate 10
The ovens 13
Oven cooking chart - main oven 16
- second oven 19
The electronic timer 22
Slow cooking 25
Care and cleaning 27
Installing the cooker 32
General information 34
What is wrong and why? 36
Servicing 38
Installation Instructions 40
Technical Data 41
Safety requirements/ventilation 42
Location of appliance 44
Installation 44
Testing 46
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Contents
Page

Lighting the cooker
The ignition system works by means of an electric spark system. Details
about the plug are given on page 34.
Hotplate
To light
1 Lift up the lid. You cannot use the hotplate when the lid is down.
2 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.
Please note: If you have any trouble lighting a hotplate burner turn all
the hotplate control knobs off. Make sure that the burner parts have
been replaced correctly. See page 28 for more information.
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Lighting the cooker
For your safety
If you close the lid of the cooker while any of the hotplate burners
are lit the gas will go out. This is because it would be dangerous if
the burners stayed on when the lid was closed.
Always use the control knob to turn off a burner. Do not use
the lid as a cut-off device. This will only cut off the gas when
the lid is closed. The gas will flow again when the lid is
opened.

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 large flame
symbol (highest setting), and press the ignition button immediately.
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 from the grill cavity.
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, 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.
Important: Remember to remove the grill pan handle before you use
the second oven.
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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.

Main oven
To light:
1 Set the time of day on the clock. See page 22.
2 Open the oven door.
3 Push in the control knob and turn it to gas mark 9. After a few
seconds the oven will light automatically and the oven light will
illuminate There will only be small flames at first.
4 Now turn the control knob to the
gas mark you want.
5 Wait until the burner is showing
large flames.
6 Close the oven door.
If there is an electrical power failure (such as a power cut) you cannot
use the main oven. You can use the second oven.
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.
MAIN OVEN
MAIN OVEN

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
right 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
There is only one position for the
grill shelf.
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 onto the grill shelf. This is
useful when you are browning the
top of food such as cauliflower
cheese.
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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.
The grill
OVEN / GRILL

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.
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 your Local Service Force Centre by quoting part number
311479800\6.
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The grill

The hotplate
You can only use the hotplate when the lid is open. If you have any
trouble lighting a hotplate burner, turn all hotplate control knobs off and
make sure that the burner parts have been replaced correctly. Now light
the burner in the usual way. See page 28 for more detailed information.
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").
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The hotplate

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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.
3Do 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.
8Do not use the lid as a work surface or chopping board.
this could damage the glass and reduce its strength.
The hotplate

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 ovens

The ovens
Before you use the ovens you should wipe them out with a damp cloth.
This will 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 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.
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 ovens 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
reheat 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 and any of the two
positions in the second oven. Positions are
counted from the top downwards.
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.
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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.
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.
Baking trays and dishes
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 you should use in the second oven should not
measure any bigger than 310mm x 230mm (12" x 9" ). Place 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.
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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.
Th
e ovens
For your safety
Never place cooking dishes, trays
and so on over the oven burners.
This will damage the cooker as
well as the cookware and possibly
the floor covering underneath the
cooker.
Shelf on base

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.
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.
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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 (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 with foil or a lid allow an extra 10 - 15 minutes
cooking time 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 2¼-2¾hours 2½-2¾ hours 1 hour 15-25 mins. 10-20 mins. 20-30 mins. 20-35 mins.
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Oven cooking chart
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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 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 for 10 minutes at Gas mark 8 then reduce to 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.
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Oven cooking chart
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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 around 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 (1lb) and 30 mins. 25 mins. per ½kg (1lb) and 25 mins. 30 mins. per ½kg (1lb) and 30 mins.
Lamb 5 Shelf on
base Medium:
Well Done: 25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Pork and Veal 5 Shelf on
base 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
Duck and duckling 5
5Shelf on
base 20 mins. per ½kg (1lb) and 20 mins.
25 mins. per ½kg (1lb)
Stuffed poultry Cook as above but calculate weight including stuffing.
Thaw frozen joints thoroughly before cooking them.
The times given above are for open roasting in a preheated oven. If you cover with foil or a lid allow an extra 10 - 15 minutes
cooking time for each ½kg (1lb)
Yorkshire pudding - individual 7 2 20-30 mins. Cakes: Christmas cake (8")
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
3½-4½ 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. 30-40 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.
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Oven cooking chart
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