Parkinson Cowan SIM 333 User manual

MIXED FUEL COOKER
SIM 333
Please read this instruction booklet before using the appliance
INSTRUCTION BOOKLET GB
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2
Important Safety Information
You MUST read these warnings carefully before installing or using the appliance. If you need
assistance, contact our Customer Care Department on 87 5 95 95
Installation
l This cooker must be installed by qualified personnel,
according to the manufacturers instructions and to
the relevant British Standards.
lThis cooker is heavy. Take care when moving it.
lAny gas installation must be carried out by a
registered ORGI installer.
lRemove all packaging before using the cooker.
lEnsure that the gas and electrical supply complies
with the type stated on the rating plate, located near
the gas supply pipe.
lDo not attempt to modify the cooker in any way.
Child Safety
lThis cooker is designed to be operated by adults.
Do not allow children to play near or with the
cooker.
lThe cooker gets hot when it is in use. hildren should
be kept away until it has cooled.
lhildren can also injure themselves by pulling pans
or pots off the cooker.
During Use
lThis cooker is intended for domestic cooking only. It
is not designed for commercial or industrial purposes.
lWhen in use a gas cooker will produce heat and
moisture in the room in which it has been installed.
Ensure there is a continuous air supply, keeping air
vents in good condition or installing a cooker hood
with a venting hose.
lWhen using the cooker for a long period time, the
ventilation should be improved, by opening a window
or increasing the extractor speed.
lDo not use this cooker if it is in contact with water.
Do not operate the cooker with wet hands.
lEnsure the control knobs are in the OFF position
when not in use.
lDo not store flammable materials such as oven
gloves, tea towels etc. in the drawer.
lWhen using other electrical appliances, ensure the
cable does not come into contact with the hot
surfaces of the cooker.
lUnstable or misshapen pans should not be used on
the hob burners as unstable pans can cause an
accident by tipping or spillage.
lNever leave the cooker unattended when cooking
with oil and fats.
lThis cooker should be kept clean at all times. A
build-up of fats or foodstuffs could result in a fire.
lNever use plastic dishes in the oven or on the hob
burners. Never line any part of the oven with aluminium
foil.
lAlways ensure that the oven vent which is located at
the centre back of the hob is left unobstructed to
ensure ventilation of the oven cavity.
lPerishable food, plastic items and areosols may be
affected by heat and should not be stored above the
cooker.
lIf the appliance is fitted with a lid: this is designed as
a dust cover when closed, and as a splash-back
when open. Do not use for any other purpose.
l After using the cooker, the lid MUST NOT be closed
until the hob and oven are completely cold. Do not
close the lid on a lit burner as this will cause damage
to the burners and the lid. If the flame extinguishes,
the gas will continue to flow leading to a build up of
gas in the area of the cooker.
Service
lThis cooker should only be repaired or serviced by
an authorised Service Engineer and only genuine
approved spare parts should be used.
Environmental Information
lAfter installation, please dispose of the packaging
with due regard to safety and the environment.
lWhen disposing of an old appliance, make it
unusable, by cutting off the cable.
Keep this instruction book for future
reference and ensure it is passed on
to any new owner.
This appliance is manufactured according to
the following EE directives:
73/23 EE - 90/683 EE - 93/68 EE -
89/336 EE - 90/396 EE ,
current edition.
The following symbols will be found in the text to guide
you throughout the Instructions:
Safety Instructions
Step by step instructions for an
operation
Hints and Tips
Environmental Information
F
Guide to Use the instructions

3
Contents
For the User For the Installer
Oven Door Protection Device
(Stainless steel models only)
All our appliances comply with the European
safety standards. Nevertheless, in order to ensure
the highest safety level, and avoid small children
to be exposed to the heat when the appliance is
operated, it is possible to fit a special protection
device to the oven door. This device can be
purchased in our Service Force entres,
specifying the relevant code (35791) and the
Product No. shown on the rating plate.
Description of the Cooker
Splash back
Semi-Rapid burner
Rapid burner
ontrol panel
Shelf
Oven door
Semi-rapid burner
Auxiliary burner
Storage drawer
Important Safety Information 2
Description of the ooker 3
ontrols 5
Electric Oven 6
Before the First Use of the ooker 7
Minute Minder 7
Using the Oven 8
Using the Fan Oven 9
Hints and Tips 10
Defrosting 11
Grilling 12
Maintenance and leaning 13
leaning the Oven 14
Something not working 15
Service and Spare Parts 16
Guarantee onditions 16
Instructions for the Installer 19
Important Safety Requirements 20
Installation 20
Electrical connections 22
ommissioning 23
onversion from Natural Gas to LPG 23

4
Fitting the Splash back
A stainless steel splash back is supplied with the
appliance. This is meant to be fitted on the rear edge of
the cooker's hob. The splash back package is in the
oven cavity.
1. Unpack the splash back and dispose of the packaging
with due regard to safety and the environment.
2. Slide the two bayonets of the splash back into the
relevant supports on the rear edge of the cooker's
hob.
Control Panel
1. Electric ignition push button
2. Back left burner control knob (semi-rapid)
3. Front left burner control knob (rapid)
4. Front right burner control knob (auxiliary)
5. Back right burner control knob (semi-rapid)
7
65
3
2
he Oven Cavity
Grill element Oven Light
Accessories
Oven fan
8
Grill trivet
Grill/roasting pan
Removable
handles
6. Oven function control knob
7. Oven thermostat control knob
8. Minute minder control knob
9. ooker Operation Pilot Light
1 . Oven Thermostat Pilot Light
NORMAL RAPID SIMMER NORMAL SELECTOR TEMPERATURE TIMER
MAINS ON
THERMOSTAT ON
4
91
1

5
Hob burners (Fig. 1)
To light a burner:
lPush the electric ignition button which is marked with
a little spark ( ).
lAt the same time, push in and turn the relevant control
knob anticlockwise to maximum position.
lThen adjust the flame as required.
lIf the burner does not ignite, turn the control knob to
zero, and try again.
When switching on the mains, after installation or
a power cut, it is quite normal for the spark
generator to be activated automatically.
If you use a saucepan which is smaller than the
recommended size, the flame will spread beyond
the bottom of the pan, causing the handle to
overheat.
As soon as a liquid starts boiling, turn down the
flame so that it will barely keep the liquid
simmering.
Take care when frying food in hot oil or fat,
as the overheated splashes could easily
ignite.
If the control knobs become difficult to turn, please
contact your local Service Force entre.
Burner minimum maximum
diameter diameter
Large (rapid) 180 mm. 260 mm.
Medium (semi-rapid) 120 mm. 220 mm.
Small (Auxiliary) 80 mm. 160 mm.
Controls
F
To ensure maximum burner efficiency, you should only
use pots and pans with a flat bottom fitting the size of
the burner used (see table).
FO 1200
Fig. 1

6
Oven Function Control Knob
(Fig. 2)
Oven Light - The oven light will be on without any
cooking function
Defrost Setting - This setting is intended to assist in
thawing of frozen food.
Fan cooking - This allows you to roast or roast and
bake simultaneously using any shelf, without flavour
transference.
Grill - The heat comes only from the top element.
hermostat Control Knob (Fig. 3)
Turn the thermostat control knob clockwise to select
temperatures between 50° and 250° (max).
Mains on Light
The mains on light will come on when the oven function
control knob is set.
hermostat Control Light
The thermostat control light will come on when the
thermostat control knob is turned. The light will remain on
until the correct temperature is reached. It will then cycle
on and off to show the temperature is being maintained.
Electric Oven
0
FO 2775
FO 2776
100
150
200
50
Fig. 2
Fig. 3

7
Before the First Use of the Cooker
Remove all packaging, both inside and outside
the cooker, before using it.
Before first use, the oven should be heated without food.
During this time, an unpleasant odour may be emitted.
This is quite normal.
1. Switch the oven function control knob to fan cooking
.
3. Set the thermostat control knob to MAX.
4. Open a window for ventilation.
5. Allow the oven to run empty for approximately 45
minutes.
This procedure should be repeated with the grill
function for approximately 5-10 minutes.
INSTALLATION
Any gas installation must be carried out by a
COR I registered installer, and in accordance with
existing rules and regulations.
The relevant instructions are to be found in the second
section of this manual.
Please ensure that when the appliance is installed, it is
easily accessible for the engineer in the event of a
breakdown.
WHEN THE COOKER IS FIRST INSTALLED
Once the cooker has been installed, it is important
to remove any protective materials, which were
put on in the factory.
The minute minder may be set for a maximum time of
one hour. The regulation knob (Fig. 4) must be first
turned until the 60-minute position is reached and then
back to the required time.
Once the pre-set time has elapsed, a signal will be heard
which automatically cuts out. The oven, however, will
remain on.
Minute minder
0
51
0
3
54
FO 2777
Fig. 4

8
Hints and ips
Condensation and steam
When food is heated it produces steam in the same way
as a boiling kettle. The oven vents allow some of this
steam to escape. However, always stand back from
the oven when opening the oven door to allow any
build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense and
produce water droplets. This is quite normal and is not a
fault with the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
 Use any oven proof cookware which will withstand
temperatures of 250° .
 Baking trays, oven dishes, etc. should not be placed
directly against the grid covering the fan at the back
of the oven, or placed on the oven base.
 Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation of
heat and may affect performance.
he effects of dishes
on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat to
the food inside them.
AAluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
BEnamelled cast iron, anodized aluminium, aluminium
with non-stick interior and coloured exterior and dark,
heavy utensils increase cooking and base browning.
Always cook with the oven door closed.
Stand clear when opening the drop down oven
door. Do not allow it to fall open - support the
door using the door handle, until it is fully
open.
The oven has four shelf levels, and is supplied with
two shelves.
The shelf positions are counted from the bottom
of the oven as shown in the diagram.
It is important that these shelves are correctly
positioned as shown in the diagram.
Do not place cookware directly on the oven base.
4
2
1
3
Usin the Oven
Storage Drawer
The storage drawer is located underneath the oven cavity.
During cooking the storage drawer may become
hot if the oven is on high for a long period of time,
therefore flammable materials such as oven gloves,
tea towels, plastic aprons etc. should not be
stored in the drawer.
Oven accessories such as baking sheets, will
also become hot, therefore care should be taken
when removing these items from the drawer whilst
the oven is in use or still hot.

9
The air inside the oven is heated by the element around
the fan situated behind the back panel. The fan circulates
hot air to maintain an even temperature inside the oven.
The advantages of cooking with this function are:
l Faster Preheating
As the fan oven quickly reaches temperature, it is
not usually necessary to preheat the oven although
you may find that you need to allow an extra 5-7
minutes on cooking times. For recipes which require
higher temperatures, best results are achieved if the
oven is preheated first, e.g. bread, pastries, scones,
souffles, etc.
lLower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the
cooking chart. Remember to reduce temperatures by
about 20-25° for your own recipes which use
conventional cooking.
Usin the Fan Oven
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Cooking Chart
Food Shelf Cooking
Position Temp (°C)
Biscuits 180 - 190
Bread 210 - 220
asseroles 130 - 140
akes:
- Small and queen 160-170
- Sponges 160 - 170
- Madeira 140 - 150
- Rich Fruit 130 - 140
- hristmas 130 - 140
- Meringues 90 - 100
Fish 170 - 190
Fruit Pies and rumbles 190 - 200
Milk Puddings 130 - 140
Pastry:
- houx
- Shortcrust
- Flaky 190 - 200
- Puff
Plate Tarts 180
Quiches/Flans 170 - 180
Scones 210 - 220
Roasting:
Meat & Poultry 160 - 180
}
Shelf positions are not
critical but ensure that
oven shelves are evenly
spaced when more than
one is used.
lEven Heating for Baking
The fan oven has uniform heating on all shelf
positions. This means that batches of the same food
can be cooked in the oven at the same time.
However, the top shelf may brown slightly quicker
than the lower one. This is quite usual. There is no
mixing of flavours between dishes.
FHow to Use the Fan Oven
1. Turn the oven function control knob to .
2. Turn the thermostat control to the required temperatu-
re.
THINGS TO NOTE
l The oven light will come on when the oven function
control knob is set.
l The thermostat control light will remain on until the
correct temperature is reached. It will then cycle on
and off to show that the temperature is being
maintained.

10
Shelf positions are not critical, but make sure the shelves
are evenly spread.
When cooking more than one dish in the fan oven, place
dishes centrally on the shelves rather than several dishes
on one shelf.
When the oven is full, you may need to allow slightly
longer cooking time.
A shelf may be placed on the floor of the oven. Place
dishes on a shelf in this position rather than on the oven
base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal trays
of small cakes or equal size victoria sandwich cakes,
then they will be cooked in the same time and removed
from the oven together. When different sizes of trays or
types of food, e.g. biscuits and cakes are cooked, they
will not necessarily be ready together.
The fan oven can be used to heat foods through without
thawing first, e.g. fruit tarts, mince pies, sausage rolls,
and other small pastry items. Use a temperature of 190-
200° and allow 20-40 minutes (depending on the quantity
of food in the oven).
The use of too high temperatures can cause uneven
browning. heck with the recommendations for oven
temperatures given in the cooking charts, but be prepared
Hints and Tips
When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre
temperature has reached the required temperature (see table below).
Roasting Chart
to adjust the temperature by 10° if necessary.
Remember to reduce temperatures by about 20-25° for
your own conventional recipes.
When roasting do use the trivet in the meat tin. Fat and
meat juices will drain into the meat tin below and can be
used to make gravy. The trivet also prevents splashes of
fat from soiling the oven interior.
The meat tin should not be placed on a heated hotplate
or burner as this may cause the enamel to crack.
Meat Cooking Time
Beef 20-35 mins per 1/2kg (lb) + 2 -35 mins
Beef, boned 25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb 25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal 30-40 mins per 1/2kg (lb) + 3 -4 mins
Ham 30-40 mins per 1/2kg (lb) + 3 -4 mins
hicken 15-20 mins per 1/2kg (lb) + 2 mins
Turkey and Goose 15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg over 3.5kg (7lb)
Duck 25-35 mins per 1/2kg (lb) + 2 mins
When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check the
centre temperature has reached the
required temperature (see table
below).
MEAT TEMPERATURES
Beef Rare - 60°
Medium - 70°
Well Done - 80°
Pork Well Done - 80°
Lamb Medium - 70°
Well Done - 80°