Porter&Charles 174973 User manual

2
Congratulations on the purchase of your Porter&Charles appliance.
We are sure it will provide many years of great cooking experience.
You may find that it has different features and characteristics to your last
appliance.
It is essential you read this operation manual thoroughly to fully
understand all of the various functions and operations. Experiment with
your cooking and take advantage of the features your new appliance offers.
This manual should be retained for future reference. Should ownership of
the appliance be transferred, please ensure that the manual is also passed
onto the new owner.
Contents
A - Installation check and warnings Page 3-6
B - Accessories Page 7
C - Using the appliance for the first time Page 7
D- Electronic Programmer Operation Page 8-10
E- Gas Cooktop Control Panel Page 11
F- Gas Cooktop Functions Page 12
G- Ceramic Cooktop Control Panel Page 13
H- Ceramic Cooktop Control Functions Page 14
I- Oven Functions& Control Panel Page 15-22
L- Cleaning and maintenance Page 23-26
M- Trouble shooting guide Page 26
N- Installation instructions and measurements Page 27-28
O- Electrical wiring diagrams and instructions Page 29-31
L- Warranty Page 32

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A - Installation check and warnings
IMPORTANT:
Please ensure that the oven cavity, venting and wiring is as specified in the relevant
section G of this manual.
A licensed electrician with relevant qualifications must perform electrical work when installing or
servicing the appliance. The supply cable and fuse rating must be suitable for the appliance. You
must never repair or replace any part of the appliance unless specifically recommended in the
operation manual.
Ventilation opening must not be covered or obstructed in any way.
DO NOT use aluminum foil on the base of ovens
The use of foil on the base of the oven to avoid spillage and improve cleaning is not
recommended. The bottom element is concealed under the base of the oven liner (not exposed).
Foil or dishes with reflective qualities must never be placed on the base of the oven during
cooking as the concentration of direct and reflected heat will damage the enamel surface.
Damage resulting from such use is not covered under the provisions of the warranty.
Initial heat up
Some smoke and smell may be noticed during the initial heat up cycle. This should quickly
dissipate.
If abnormal levels of smoke are observed (i.e.: it is not food that is burning), have the appliance
thoroughly checked.
Don’t use the appliance as a space heater
The appliance must never be used for warming or heating the surrounding room. Combustible
materials must never be placed on or near the appliance.
Do not leave children alone
Children must not be left unsupervised in the area where the appliance is in use. Children must
never be allowed to sit or stand on any part of the appliance.
Wear proper apparel when using the appliance
Loose fitting, hanging or highly flammable garments (such as synthetics) should never be worn
while using the appliance.
Use only dry pot holders
Moist or damp pot holders on hot surfaces may result in burns from steam. Do not allow pot
holder to touch hot heating elements. Do not use a towel or bulky cloth when handling hot
cooking utensils in the appliance.
Oven compartments must never be used for storage
Items, particularly flammable materials, must never be stored in an oven or near surface units.
Do not use water on grease fires

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Fires or flame should be smothered using flameproof material or extinguished using a dry
chemical or other suitable fire retardant.
IMPORTANT:
Please ensure that the cavity, venting and wiring is as specified in the relevant section J of
this manual.
A licensed electrician with relevant qualifications must perform electrical work when installing or
servicing the appliance. The supply cable and fuse rating must be suitable for the appliance. You
must never repair or replace any part of the appliance unless specifically recommended in the
operation manual.
Ventilation opening must not be covered or obstructed in any way.
VENTILATION
The room containing this cooker should have an air supply in accordance with local regulations.
-All rooms require an open window, or equivalent and some rooms will require a
permanent vent as well.
-For room areas up to 5 m2an air vent of 100 cm2is required.
-For room areas between 5 m2and 100 cm2an air vent of 50 cm2is required.
-If the room is greater than 5 m2and has a door that opens directly to the outside, then no
air vent is required.
-If there are other fuel burning appliances in the same room local regulations should be
consulted to determine the air vent requirements.
DISCHARGE OF FUEL GASES
Cooking appliances must always discharge the flu
e
gases into special hoods (fig.1-C), which must be
connected to chimneys, flue pipes or have direct
access to the outside. If it is not possible toconnect
a hood, an electric fan can be fitted to a window or
a wall (fig.1-E), which must be turned on when the
cooker is on, as long as ventilation standards are
strictly adhered to
.
Fig.1
RECOMMENDED VENTILATION HEIGHT
- for ceramic cooktop model min. 24” above range
- for gas cooktop model min. 30” above range
When ranges are installed in close proximity to vinyl finish cabinets,
those materials should be able to withstand temperature up to 75°C centigrade.
Alternatively, heat insulating barriers should be installed to avoid any
deterioration to the finish.
The equipment must not be installed near inflammable materials, such as curtains, cloths etc.

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Pay particular attention to the position of the electric cable and gas pipe: they must
not touch any hot parts of the oven
The manufacturer will not accept responsability for damages to cabinetry where
manufacturer installation guidelines were not adhered to.
CONVERTING THE GAS-SUPPLY TO THE HOB BURNERS
Burners: auxiliary, semi-rapid, rapid, triple crown, griddle burner.
These burners are all fitted with injectors designed to create a primary input of air gauged for
each type of gas. This means that the air regulator does not have to be regulated. Proceed as
follows in order to convert from one type of gas to another: remove the grids, covers, holed flame
diffuser and the burner supports (fig. 7); replace the holed injectors as indicated in 7/C according
to the type of gas used (see table 1); put the burner supports, flame diffusers, covers and grids
back in position; regulate the minimum output following the instructions in paragraph
Fig.7 7/C
REGULATING THE MINIMUM OUTPUT OF THE HOB BURNERS
Normal/valve taps:
Ignite the burners and turn the knob to the maximum position. Remove the knob and insert a
small flat-head screwdriver into the rod or through the holes on the side of the control panel, in
accordance with the type (fig. 8 A/B). Loosen the by-pass screw by two turns in an anti-clockwise
direction and rotate the rod to the minimum position. Adjust the previously loosened screws until
the flame is lowered but stable, even when rapid changes are made from the maximum to the
minimum position with the burner cold. If safety taps are fitted, let the burner run on minimum for
a few minutes to ensure that the device does not cut in. If it does, increase the minimum.
N.B. For liquid gas settings, the burner minimum must be set by fully tightening the tap
by-passes.

6
Fig.8
WARNINGS:
- If the burner flames accidentally go out, turn off the KNOB and wait for at least one minute
before igniting.
- Using a gas cooker produces heat and humidity in the room where it is installed. Ensure the
room is well ventilated by keeping all the natural air vents open or by installing an extraction
hood with flue pipe.
- Intensive or extensive use of the cooker may require supplementary ventilation e.g. opening
a window, or more efficient ventilation e.g. increasing the capacity of the mechanic
ventilation, if installed.
N.B. When the burners are alight, there must not be any draughts inside the room in
that they may affect the flame or even blow it out. (PLEASE NOTE: The fixing hook is
not provided as the type will depend on the construction of the wall to which it will be
drilled and fitted. The installer should provide the fixing hook per customer request).
DO NOT use aluminum foil on the base of ovens
The use of foil on the base of the oven to avoid spillage and improve cleaning is not
recommended. The bottom element is concealed under the base of the oven liner (not exposed).
Foil or dishes with reflective qualities must never be placed on the base of the oven during
cooking as the concentration of direct and reflected heat will damage the enamel surface.
NOTE
Damage resulting from such use is not covered under the provisions of the warranty.

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B - Accessories
Your appliance should come equipped with the following items.
1 x pair of Retractable Slide Runners fitted to upper position and capable of being moved
to any selected position as required
1 x Deep Enameled Roasting Pan with dual height reversible Grill Rack insert – ready for
sliding into side rack positions or fitting onto Retractable Slide Runners
2 x Wire Oven Shelves that can be fitted into Retractable Slide Runners or for sliding into
side rack positions
Note: Additional Retractable Slide Runners are available as an optional extra and can be
fitted at any time
Note: Additional oven shelves and pans are available as optional extras.
C - Using the appliance for the first time
After installation remove all notification labels (not identification or warning labels) and packaging
materials. After cleaning make sure cleaned surfaces are thoroughly rinsed and wiped dry using a
clean, soft cloth.
Power on
NOTE: oven will not operate unless time clock is set the
When power is first applied the display will flash and shows 00:00.
The time of day is displayed in digital 24 hours format (e.g.: 18:00 is 6:00 pm). Press the reset
button to select manual mode and set clock as describe in section C.
Burning in
Before cooking in the appliance an initial pre-heating is required to burn off the fine oil film used to
protect the elements for shipping. The first time you heat up the oven (or grill) the oil will be given
off as smoke, which is perfectly normal.
Select a cooking mode and set the oven temperature to 180°C. With the oven door closed, leave
for approximately 5 minutes.
Repeat the above step for each cooking mode.
After completing the above make sure all controls are turned off. The oven is now ready for
cooking and grilling.

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D - Electronic Programmer Operation
The 24 hour clock allows the setting of automatic cooking options up to 24 hours in
advance.
1 -Minus Time Button
2 Mode (Countdown Timer with Alarm, Cooking duration, Finish Cooking)
3 +Plus Time Button
Setting the time on the 24 hour clock
IMPORTANT – NOTE FOR NEW INSTALLATION AND FIRST OPERATION
1- The clock will require setting when you first turn on the power (or following a power
failure).
2- At power on, the relay contact is opened. The display and AUTO symbol flashes and
time of day starts from 0:00.
3- Press PLUS and MINUS button simultaneously for minimum 3 seconds. The AUTO
symbol goes out, POT symbol goes on the DOT is flashing. With the PLUS button the
time will advance slowly, and then speed up. If you over-shoot the desired time , use the
MINUS button)
4- Press the MODE button to select the time of day setting mode. The DOT will be
Conventional Oven
5- The oven is now ready for use and to accept the selected cooking functions
6- The timer can be set for countdown up to 24 hours and for automatic cooking modes up
to 10 hours and will countdown to zero. When zero is reached the alarm will sound.
7- To set the countdown timer
8- Press the MODE button for minimum 3 seconds. The BELL symbol is flashing and the
display shows 0:00. Using the PLUS button advance the timer to the desired time.
9- Once the countdown timer is set, the normal time of day will return to the display within 7
seconds. If you wish to check how much time remains on the countdown, press the
10- MODE button for 3 seconds. The remaining time will be displayed. After 7 seconds the
normal time will return to the display.
11- To silence the alarm press the MODE button for minimum 4 seconds

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Adjusting the tone of the electronic timer alarm.
The tone is adjusted simply by pressing the minus button. There are 3 different tones from which
you can select. To change the tone you press the “+” and “-“ simultaneously, then press the Mode
button, ton will be displayed. Pressing the “-“ button while ton is in the display,will change the tone
to the desired setting
The electronic timer will store in its memory the last tone activated
Manual cooking
Once the time of day is set the POT symbol will be displayed. The oven is now in manual
operation mode ready for you to select the desired cooking function and temperature
Automatic cooking modes (Based on setting the duration “DUR”)
Set function and temperature to the desired position
For example: if you wish to cook for 45 minutes. Press the MODE button minimum for 4 seconds.
Press the MODE button again. The AUTO symbol is flashing and the display shows “dur”. The
display automatically switches over between "dur" display and 0:00. During this time you can set
the duration time of 45 minutes by pressing the PLUS button (use MINUS button should you over-
shoot the required time). Release and the display will return to the normal time of day after 7
seconds. The AUTO symbol will also appear indicating that you have set the automatic cooking
function.
The oven will operate for 45 minutes only, turn off automatically and the alarm will sound. The
AUTO symbol is flashing and the POT symbol will disappear. The alarm will turn off after pressing
the MODE button.
If you hold the MODE button down longer than 4 seconds the oven will return to the normal
cooking mode.
If further cooking is required, either leave on manual or repeat the above setting sequence.
Note: If you have not turned the function and thermostat setting off, your oven will now continue
to operate manually. The AUTO symbol will disappear and the POT symbol will reappear.
Based on setting a cook stop time
1 Set the function and thermostat control to the desired position
2 For example: if you commence cooking and decide you would like the oven to turn off at
6.00pm. Press the MODE button minimum for 4 seconds. Press the MODE button two
times again. The AUTO symbol is flashing and the display shows “End”. The display
automatically switches over between "End" and time of day. During this time you can set
the cooking stop time to 6.00pm, i.e.18:00 on the 24 hour clock, by pressing the PLUS
button (use MINUS button should you over-shoot the required time). Release and the
display will return to the normal time of day after 7 seconds. The AUTO symbol will also
appear indicating that you have set the automatic cooking function.
3 The oven will continue to cook until 18:00 (6.00pm) and then switch off and the alarm will
sound. The AUTO symbol is flashing and the POT symbol will disappear. The alarm will
turn off after pressing the MODE button.
4 If you hold the MODE button pressed longer then 4 seconds the oven will return to the
normal cooking mode.
If further cooking is required, either leave on manual or repeat the above setting sequence.

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Note: If you have not turned the function and thermostat setting off, your oven will now continue
to operate manually. The AUTO symbol will disappear and the POT symbol will reappear.
Fully automatic – (Start Later – Stop Later)
Your oven may be programmed to start, cook for the desired time and turn off automatically.
This function is particularly useful in the preparation of the evening meal, should you be out
during the day, it will be ready on your return home. For example if your cooking time is 45
minutes and you want the cooking to finish at 6.00 p.m.
Press the MODE button minimum for 4 seconds. Press the MODE button again. Set the cooking
duration time for say 45 minutes using the PLUS or MINUS button.
Press the MODE button again. Set the stop cooking time to 6.00pm (18:00). Release and the
display will return to the normal time of day after 7 seconds. The AUTO symbol will be displayed.
Using the above settings, the oven is now programmed automatically to commence cooking 45
minutes prior to 6.00 pm. Then automatically turn off.
When cooking is complete the AUTO symbol is flashing and the POT symbol will disappear and
the alarm will sound. The alarm will turn off after pressing the MODE button.
If you hold the MODE button pressed longer then 4 seconds the oven will return to the normal
cooking mode.
Canceling automatic settings
To cancel a program:
Press plus and minus button simultaneously for minimum 3 seconds.
NOTE:
On oven start up or possibly at other times, due to electricity supply deviations – the
programmer may freeze on a function – if this occurs we recommend that, after checking
other solutions without success, it is recommended that power supply be disconnected to
the appliance and allow it to be in this position for some minutes before reconnecting.
This may have a result of clearing the frozen position allowing you to reset the
programmer for normal operation.
Cooling Fan
The Ovens are provided with a cooling fan motor to reduce the heat around the oven. The fan
motor is controlled by a sensor, which will start when the temperature achieves the level pre-fixed
and stop working when the temperature is reduced accordingly.
This safeguards both the oven and the adjoining cupboards from the possibility of temperature
damage.
Safety Thermostat
Your oven is fitted with an over temperature sensor that will automatically shut down your oven
for a period if it is deemed to be overheating- this sensor is fitted to the rear wall of the oven,
inside the outer case – it will only activate in extreme circumstances and is provided as protection
to the appliance and the adjoining furnishings. If activated it will shut down the appliance for a
short time and will automatically reset allowing normal operations – you should consult your
service technician if the problem re-occurs.

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E - Gas Cooktop Control Panel
1
3
14
2
1= semirapid burner 2= rapid burner
3=auxiliary burner 4= wok burner
Technical Characteristic table
BURNERS
N° DESCRIPTION
GAS
1 SEMI-RAPID
2 RAPID
3 AUXILIARY
4 WOK
NATURAL 10 160 REG.
NOMINAL
HEAT INPUT
MAX.
MJ/h(bTU/H)
PROPANE 28 105 65
13.7(12000)
NORMAL
PRESSURE
mbar
INJECTOR
DIAMETER
1/100 mm
TAP BY PASS
DIAMETER
1/100mm
PROPANE 28 55 35
3.7(3500)
PROPANE 28 92 46
10.5(10000)
PROPANE 28 72 35
6.3(6000)
NATURAL 10 90 REG.
NATURAL 10 155 REG
NATURAL 10 118 REG.
Table 1

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F - Gas Cooktop Functions
B - Cooking Instructions
Automatic start-up with valves
Turn the corresponding knob anticlockwise up to the maximum position and press the knob.
Once the burner has been started up, keep the knob pressed for about 6 seconds.
Using the burners
In order to obtain the maximum yield without wasting gas, it is important that the diameter of
the pot is suitable for the burner potential (see the following table and fig.1). This is to avoid the
flame extremities being larger than the base of the pot. All of the operating positions must be
chosen between the maximum and the minimum ones, never between the minimum position and
the closing point.
The gas supply can be interrupted by turning the knob clockwise up to the closing position.
NOTE:
If there is no power supply, it is possible to light the burners with matches, setting the knob to the
startup
point (large flame, fig. 1).
BURNERS POWER (MJ/h) POWER (Btu/h) Ø of pots
Auxiliary 3.2
3000 10 - 14 cm
Semi-rapid 6.3
6000 16 - 18 cm
Rapid 11.6
11000 20 - 22 cm
Wok 17.9
17000 24 - 26 cm
NOTE:
When the equipment is switched off, always check that the knobs are in the closing position.
If the flame should blow out accidentally, the safety valve will automatically stop the gas supply,
after a few seconds. To restore operation, set the knob to the lighting point and press. While
cooking with fat or oil, pay the utmost attention as these substances can catch fire when
overheated.
WARNING:
-Do not use sprays near the appliance in operation.
-Do not place unstable or deformed pots on the burner, so as to prevent them from overturning or
overflowing.
-Always turn gas off if moving a pot away from the appliance
.

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G - Ceramic Cooktop Control Panel
Ceramic Cooktop Controls:
Switch controlling
the left, front
Turningthe knobclockwise
activates the full hot plate.
Switch controlling
the right, front
hot plate.
Switch controlling
the right, back
hot plate.
Turning the knob clockwise
activates the full hot plate.
Switch controlling the left,
back hot plate.
To operate Single (inner zone) and separate Dual (inner + outer zone) follow
this procedure:
a/ Inner Zone - rotate control knob in clockwise direction selecting power from positions 1 through 12.
The inner zone only will operate.
b/ Inner + Outer Zone = Full Power - rotate control knob clockwise through position 12 as above, then
through to the Dot on control panel only - a click will sound (do not Rotate control knob all the way to
OFF position as this will turn power OFF). Then rotate control knob backwards (anticlockwise) selecting
power level from 1 to 12 as before. This will activate both Inner and Outer zones concurrently for
maximum power.
c/ To deactivate (turn off) Inner Zone or Inner + Outer Zone the control knob must be returned to the OFF
position
Important Note:
1/ DO NOT TURN CONTROL KNOB ANTICLOCKWISE FROM OFF POSITION AS THIS
WILL DAMAGE THE CONTROL MECHANISM - OPERATE SINGLE AND DUAL ZONES
STRICTLY ACCORDING TO THE INSTRUCTIONS AS ABOVE.

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H - Ceramic Cooktop Functions
WARNING
All operations relative to installation and electric connection should be carried out by qualified
personnel in conformity with the regulations in force in your country.
The specific instructions are described in the booklet section for the installer
NOTICE
Use only flat pans with a sufficiently thick base, equal to or not much larger than the hot plate
selected (fig.1)
The containers should not have rough bottoms in order to avoid scratching the heat surface
of the top.
Do not switch the electric plate on without the pan over the plate.
Do not cook any food directly on the hot area. Avoid overflows of liquid and should they occur
clean away promptly.
Turn off the plate few minutes before the cooking end.
Switching on
Set the power by rotating the knob, taking into consideration that the highest number corresponds
with the maximum power.
The pilot light is switched ON when at least one element is on. The residual heat indicator will
light up when the temperature in any area is higher than 50OC.
Cleaning
Remove leftover and grease or spillage from the cooking surface with the special scraper (fig.3)
(optional).
Then clean the heating area thoroughly with a paper towel and ceramic cleaning products for the
correct care of your appliance. Never use abrasive sponge or irritating chemical detergents such
as over spray or spot removers.

15
I - Oven Functions & Control Panel
Control Panel:
150
200
230
100
50
MODE
19 : 05
Warming Drawer & continuous warm function of main oven:
This switch controls the warming This switch controls the warming
element in the oven (200 Watt) drawer (200 Watt)

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The warming drawer and warming element of the main oven heats continuously until it reaches
75 Degrees C and this temperature will be maintained throughout the warming process as
required.
PREHEATING
Preheating the oven is not essential, but you will achieve better results if you do. Some foods,
particularly cakes and pastry, are better cooked in a preheated oven. Other foods, for example
casseroles, cook just as well when cooked in a non-preheated oven but may need longer cooking
times.
For faster preheating select pizza mode and the required temperature and once the oven has
reached the required level change to cooking mode/function for the task.
To preheat the oven:
1- Set the mode required for preheating.
2- Set the oven to the desired temperature.
Preheating guide (for 180°C settings)
Cooking Mode Preheat Time
CONVENTIONAL
OVEN 15-20 MINUTES
FAN OVEN 15-20 MINUTES
NOTE:
Any food or other cooking utensils placed in the oven during preheating will affect the preheating
time. The preheat time may also vary with installations.
WARNING
When using an alternative cooking mode for fast preheat, be sure to turn the cooking mode to
your required setting before placing food in the oven.
HINT:
To allow for heat loss while placing food into the oven, preheat the oven 10-20°C higher and then
reduce the temperature to your required cooking temperature.
Always preheat the oven when cooking multiple dishes at the same time.
Roasting guide. These cooking charts are intended as a guide only. Temperature and cooking
times may vary to suit individual tastes.
Type of Meat
Approx. 450 grams =
1lb
Cuts of Meat Time per lb
(allow) Oven Temperature
0C
Beef Prime Rib, rolled
sirloin bolar blade,
Top Loin, New York
Strip Sirloin
60 minutes per 2lbs
40 minutes per 2lbs
1800– 2000
1800- 2000
Veal Shoulder or leg (with
bone or rolled) 40-50 minutes per 2lbs. 1800- 2000
Lamb Leg, shoulder (loin or 40-50 minutes per 1800- 2000

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rolled) 2lbs
Pork Leg loin 90 minutes per 2lbs. 2200-2300/ 1800-2000
Pork leg should be cooked at a higher temperature for the first 15-25 minutes then reduced to
lower temperature for remaining cooking time.
Type of Poultry Size of Meat Time per lb Oven Temperature
0C
Chicken Whole or pieces 30 minutes per lb. 1800- 2000
Duck 3lbs – 4.1lbs 30 minutes per lb.
+ 35 minutes extra 1800- 2000
Turkey 5.4lbs – 21lbs 40-50 minutes per lb.
+ 35 minutes extra 1800- 2000
Turkey should be well basted and turned during cooking
Type of Fish Cuts of Fish Time per lb Oven Temperature
0C
Fish Whole or fillets 10 minutes per lb. 170-1900C
In Conventional Oven mode, fish should be covered for the first ¾ of the cooking time to help
retain moisture.
Baking guide. These cooking charts are intended as a guide only. Temperature and cooking
times may vary to suit individual tastes.
Oven Temperature 0C General Times Foods Suitable
1300– under Very slow Small meringues, pavlova, custard, reheating
1300- 1500Slow Rich fruit cake, light fruit cake
1500- 1800Moderate Casseroles, deep butter cake
1800- 2000Moderately hot Shallow butter cakes, sponges, biscuits, meat loaf,
baked fish
2000- 2300Hot Swiss roll, patty cakes, rock cakes, short crust pastry
2300– and over Very Hot Scones, Choux pastry

18
PIZZA
This function is also excellent as the fastest oven pre heat, engaging maximum power to heat the
oven to a selected temperature before selecting an appropriate function and temperature for a
task.
In this position the fan and fan element together with the under oven element are engaged
simultaneously. This is used for food that requires a concentration of cooking to the base, and
allows the top to gently cook at the same time.
For best results for pizza and similar items we recommend this function and may be combined
with our optional pizza stone for perfect outcomes.
STEAM CLEAN
Traditionally, oven enamels have been porous. This creates a surface that, over time, collects
microscopic oil and grime deposits that build up within these pores and become nearly impossible
to remove.
Thanks to some of the latest technology, we have revolutionary new enamel which is much less
porous than predecessors and creates a surface that has glass-like characteristics.
Added to this breakthrough technology, we have incorporated a new component into the enamel
that is non-stick. The two together creates a surface that is brilliantly effective and easy to clean.
To assist with easy cleaning, Porter and Charles have developed a Steam Clean function. Not
only is this environmentally friendly, it is also less severe on the oven surfaces as no harsh
chemicals are used. In addition to this, the power consumption normally needed by a traditional
Pyrolytic Oven have been minimized to reduce unnecessary energy use. This new enamel is also
acid resistant which ensures that stains around the walls of the oven liner are minimized, and
particularly if the new Steam Clean function is used regularly.
If the following simple Steam Cleaning procedure is adopted regularly, your oven should remain
in original condition for many years.
To activate Steam Cleaning follow these simple steps:
1. Remove the oven shelves and fittings. You can wash these either in your dishwasher
or by hand.
2. Add approximately ½ a litre (1 Pint) of clean water to an oven safe dish and place
either on the bottom of the oven or on the lowest rack.
3. Close the oven door and select the Clean function on the Mode selector.
4. Select Clean on the Temperature Selector
5. Run the oven in this mode for approximately 30 minutes (set timer if preferred to
remind)
CLEAN

19
6. After 30 minutes of steaming, turn both the Clean Mode selection and Clean
Temperature selection off and wait for 5 to 10 minutes for oven to cool to a safe
temperature for you to access it.
7. With a warm damp cloth, simply wipe out grease from inside the oven. You should
apply a small amount of dish washing liquid to this cloth for further efficiency. It will
be noted that most grime has congregated on the base of the oven and is easily
wiped away.
8. Return all oven fittings.
NOTE: If stubborn stains remain after Steam Clean apply Ceramic Cooktop
Cleaner/Polish.
CONVENTIONAL OVEN
In this traditional mode, oven heat is provided from the top and under the oven compartment and
is most suitable when cooking on a single shelf. For best results, arrange the shelves so the top
of the food is near the centre of the oven.
If cooking on more than one shelf, always preheat the oven and position the pans to allow as
much free circulation of heat as possible.
Depending on the food, you may need to rearrange the tray position during cooking.
1- Adjust oven shelves to desired position/s.
2- Select Conventional Oven mode.
3- Set the oven to the desired temperature.
4- When cooking is complete turn the oven off.
HINT:
If water is used in your cooking (such as water placed in a baking dish) the water will evaporate in
the oven in the form of steam. The level of condensation will be reduced when cooking in fan
oven mode where excess moisture is circulated and evaporates during the cooking cycle.
NOTE:
Stand clear of the oven when opening the oven door as steam may escape rapidly
FAN ASSIST (bottom of double oven)
This style of cooking provides traditional cooking heating from top and bottom elements with the
assistance of a circulation fan to ensure fast even results. This mode is most suitable for delicate
cooking such as cakes, pastries, gateaux, biscuits and yeast dough. Best results when
thermostat is set to 150-180 degrees – depending on recipe.

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CLASSIC BAKE (bottom of double oven)
In this mode, oven heat is provided from under the oven compartment. This is most suitable for
cooking food which requires a well cooked base or where minimal browning is required.
1- Adjust oven shelves to desired position/s.
2- Select CLASSIC BAKE.
3- Set the oven to the desired temperature.
4- When cooking is complete turn the oven off.
HIGH BAKE
The HIGH BAKE mode uses the oven fan to circulate air with heat from the under oven element.
Quick and consistent heat is evenly distributed throughout the oven.
The results are quick, not unlike a microwave oven. With the circulation of heat, foods cooked
with high bake mode retain a crisp, dry texture on the outside especially pizza, pastry and other
foods where you want the base to be well cooked. HIGH BAKE is also excellent for re-heating.
1- Adjust oven shelves to desired position/s.
2- Select HIGH BAKE mode.
3- Set the oven to the desired temperature.
4- When cooking is complete turn the oven off.
FAN FORCED CONVECTION – most commonly used function
In this mode the oven fan circulates heat from behind the fan cover to give a more even
temperature throughout the oven. The even heat provides similar cooking results for each portion
of food. Although temperatures for cooking foods in this type of oven are generally the same as
required by a conventional oven, when cooking foods that require lengthy cooking cycles a fan
forced oven normally cooks more quickly, saving time and energy.
Always place the food as near to the centre of the oven as possible. If cooking on more than one
level, arrange the pan positions to allow for free circulation of heat.
1- Adjust oven shelves to desired position/s.
2- Select FAN OVEN mode.
3- Set the oven to the desired temperature.
4- When the cooking is complete turn the oven off.
HINT:
Always preheat the oven when cooking on multiple shelves at the same time.

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Depending on the food, you may need to rearrange the tray positions during cooking.
FAN GRILL
NOTE: Door must be closed in Fan Grill Mode
Fan grilling is a combination of direct heat and circulated hot air which gives the appearance and
flavor similar to rotisserie cooking which is ideal for single level roasts. Direct infrared heat from
the grill element is circulated by the fan to cook the food, which should be positioned as near to
the centre of the oven as possible.
For best cooking results, it is recommended that food be turned once only.
1- Oven door must be closed in Fan grill mode.
2- Place food on grill rack and pan supplied (ensure grill rack is inverted to the high position
to allow best circulation of air) as close to the centre of the oven as possible.
3- Select FAN GRILL mode.
4- Set the oven to the desired temperature. (see note below and refer to FAN GRILL
temperature guide).
5- When cooking is complete turn the oven off.
NOTE:
Large grill pans or roasting dishes can restrict the circulation of air in the oven. To prevent
moisture condensing in the cooler lower sections of the oven, preheat the oven for approximately
10 minutes, using CONVENTIONAL OVEN or HIGH BAKE modes, prior to fan grilling.
NOTE: The temperature setting in FAN GRILL mode must not exceed 200°C. The grill
element has a safety shutdown at approximately 200°C.
Fan grill guide
These cooking charts are intended as a guide only. Temperatures and cooking times may vary to
suit individual tastes.
Type of meat/poultry/fish Oven Temperature 0C Approximate Cooking Time
Chicken – whole
pieces 1750- 1850
1850- 195030 minutes per lb 15-20 minutes
Lamb - loin/rack
Chops - medium/rare
Chops – medium
1750- 1850
1750- 1850
1750- 1850
25 minutes per lb
10-12 minutes
14-16 minutes
Beef- Steak – rare
Steak – medium
Steak – well done
1750- 1850
1750- 1850
1750- 1850
6-8 minutes
8-12 minutes
12-15 minutes
Pork Chops – medium/rare
Chops - medium
Chops – well done
1900- 2000
1750- 1850
1750- 1850
6-10 minutes
10-12 minutes
12-15 minutes
Sausages- thin
thick 1750- 1850
1750- 1850 8-10 minutes
12-14 minutes
Fish fillets
1750- 1850
10-14 minutes
Sliced vegetables
Tomato halves
Crumb Based dishes
1800- 1900
1900- 2000
1750- 1850
20-30 minutes
6-8 minutes
20-30 minutes