Range Master Kitchener 110 Instruction Manual

Kitchener
110 Ceramic
Users Guide
&
Installation & Service Instructions
U107350 - 01

2
Be safe
Warning
Accessible parts will become hot in use. To avoid burns and scalds children
should be kept away
Do not stand or rest heavy objects on the hob. Although the ceramic surface
is very strong, a sharp blow or sharp falling object might cause the surface to
crack.
As soon as any crack in the surface becomes visible disconnect the
appliance immediately from the supply and arrange for its repair.
Care should be taken that no water seeps into the appliance.
During use, and afterwards, the appliance will be warm, so be careful with
little children. If the younger members of your family are allowed into the
kitchen we strongly advise that they are kept under supervision at all times.
If you have not used a ceramic electric cooker before, we recommend
you read the‘General Safety Instructions’where we describe some basic
guidelines on how to use your cooker safely.
Electricity on
Make sure that the electricity supply is turned on.
Peculiar smells
When you first use your cooker it may give off a slight odour. This should stop
after a little use.
Before using for the fi rst time, to dispel manufacturing odours, turn the
ovens to 240°C and run for an hour.
Turn on the grill and run for 30 minutes with the grill pan in position,
pushed fully back, and the grill door open.
Make sure the room is well ventilated to the outside air, by opening
windows for example.

3
Contents
Users guide
The Hob Page 4
The Grill Page 6
The Ovens Page 7
The Clock Page 8
Cooking using the timer Page 9
The Handyrack Page 11
Oven light Page 11
The Browning Element Page 11
Storage Page 11
Oven cooking guide Page 13
Cleaning your cooker Page 14
Troubleshooting Page 16
General Safety Instructions Page 18
Installation Page 20
Servicing Page 24
Circuit Diagram Page 28
Technical Data Page 30

4
The Hob
When you cook on a ceramic hob its very important
to use the right sort of pans...
1
Use only pans that are suitable for ceramic hobs.
We recommend stainless steel and enamelled steel
pans because pots and pans with copper or aluminium
bases leave traces on the hob that are difficult to
remove.
Glass-ceramic cookware is not suitable because of its poor
conductivity.
2
Pots and pans should have thick, smooth, flat bottoms.
This ensures that there is the maximum heat transfer from
the hob to the pan, making cooking quick and energy
efficient.
Never use a round bottomed Wok even with a stand.
3
The very best pans have bases that are very slightly
curved in when cold. If you hold a ruler across the bottom
you will see a small gap in the middle. When they heat up
the metal expands and lies flat on the cooking surface.
Make sure that the base of the pan is clean and dry to
prevent any residue burning onto the hob panel. This
also helps prevent scratches and deposits (such as lime
specks).
4
Always use pans that are the same size as (or slightly
larger than) the areas marked on the hob top. Using
smaller pans wastes heat, and any spillage will be burnt
on. Using a lid will help the contents boil more quickly.
5
Always lift pans off the hob. Sliding pans may cause marks
and scratches. Always turn the control to the off position
before removing a pan.
6
There are indicator lights for each of the cooking areas.
These come on when a hob control is turned on and
stay lit while the surface cools. Always take care before
touching the surface even when it is turned off - it may be
hotter than you think.
7
The ratings of the cooking areas are shown on the
diagram above.
8
On the right of the hob is a dual purpose area. The
inner ring marks out a 1.2kW hob area, the outer line
marks the extent of the Warmer. Turn the control to the
first (Warmer) position to heat the whole area to a low
temperature. Use the Warmer for keeping food warm
while the final touches are put to a meal. For best results,
pre-heat a covered serving dish for 10 minutes before
adding food to it.
For best results, pre-heat a covered serving dish for 10
minutes before adding food to it.
Use only heat resistant dishes.
Turn it further to use the inner ring area as a normal hob
plate.

5
9
Although the ceramic surface is very strong, a heavy or
sharp falling object (a salt cellar for example) might cause
the surface to crack. If you find a crack in the surface
immediately disconnect the appliance from the supply
and arrange for its repair.
Care should be taken that no water seeps into the
appliance.
10
The areas marked with two concentric circles have
an inner and an outer element. Turn the control knob
clockwise to heat the whole area for larger pans - turn it
the other way to just heat the inner part for smaller pans.
11
Never cook directly on the surface.
The kind of pan you use and the quantity of food
affects the setting required. Higher settings are
required for larger quantities of food.
Naturally, the surface must be washed after use in
order to prevent it from becoming scratched or dirty.
When cooking on the hob you may see the hob area
you are using switch off and on. This is caused by a
safety device that limits the temperature of the hob.
It is quite normal, especially when cooking at high
temperatures. If it happens a lot with a particular
pan however it may mean the pan is not suitable
– perhaps too small or too uneven - for a ceramic hob.
Sugar spillage will permanently damage the
hob and therefore must be cleaned off with care
immediately. Never let sugar spillage cool before
trying to remove it.
If sugar or foods with high sugar content, aluminium
foil or plastic items are accidentally allowed to melt
on the hob surface remove them immediately from
the hot cooking area using a scraper to avoid any
possible damage to the surface. See the ‘Cleaning
your cooker’ section of this instruction.
Never cut directly on the cooking surface.
Don’t cook directly on the hob surface i.e. without a
pan or utensil
Don’t use the hob as a work surface
Don’t drag or slide utensils across the hob surface
Don’t place anything between the base of the pan
and the hob surface (i.e. asbestos mats, aluminium
foil, Wok stand)
Don’t leave utensils, foodstuffs or combustible items
on the hob when it is not in use. (e.g. tea towels,
frying pans containing oil)
Don’t place plastic or aluminium foil, or plastic
containers on the hob
Don’t leave the hob zones switched on unless being
used for cooking
Don’t place large preserving pans or fish kettles
across two heating zones
Don’t place utensils partly covering a heating zone.
Always place utensils centrally.
Never allow anyone to climb or stand on the hob.

6
The Grill
Caution: Accessible parts may be hot
when the grill is in use. Young children
should be kept away.
Before using for the fi rst time, to dispel
manufacturing odours, turn on the grill and run
for 30 minutes with the grill pan in position,
pushed fully back, and the grill door open.
Make sure the room is well ventilated to the
outside air, by opening windows or turning on a
cooker hood for example.
Remove the pan from the bottom of the grill
compartment.
After placing your food on the grill tray pan, slide the grill
pan onto the side supports just below the elements. Make
sure it is pushed right in and touches the back stop.
The grill has two elements that allow either the whole
area of the pan to be heated or just the right hand half.
To heat the whole grill, turn the knob clockwise to
position 3.
To heat the right hand half turn it anticlockwise.
For best results preheat for 2 minutes with the grill pan in
position. After placing your food on the grill pan grid, slide
the grill pan onto the side supports. Adjust the heat to suit
by turning the knob.
Make sure it is pushed right in and touches the backstop.
Never close the grill door when the grill is on.
The grill pan grid can be turned over to give two grilling
positions.
Don’t leave the grill on for more than a few moments,
without the grill pan underneath it.
For best results, especially with toast, preheat the
grill with the grill pan in the cooking position for
two minutes before use.
The grill trivet can be removed and the food placed
on it while you are waiting for the grill to preheat.
You can brown the top of dishes cooked in the oven,
under the grill by placing the dish onto the base of
the grill pan, which can easily slide along the floor of
the grill cavity.
A cooling fan will start to run when the grill is on. The
fan will continue to run while the grill is on and for
some minutes after it is turned off. Never turn off the
power supply to the cooker before the cooling fan
stops.

7
The Ovens
During use the appliance becomes hot. Care should be taken to avoid the
touching heating elements inside the oven.
Before using for the first time, to dispel manufacturing odours, turn the ovens to 240°C and run for an hour.
Make sure the room is well ventilated to the outside air, by opening windows or turning on a cooker hood
for example.
The clock must be set to the time of day before the ovens will work. See ‘The Clock’section for instructions on
setting the time of day.
The Left Hand Oven The Right Hand Oven
The left hand conventional oven is fitted with two
heating elements, one visible in the top of the oven and
the second under the oven base.
Be careful to avoid touching the top element and
element deflector when placing or removing items from
the oven.
The fan in the right hand oven circulates hot air
continuously, which means faster more even cooking.
The recommended cooking temperatures for a fanned
oven are generally lower than a non-fanned oven.
Turn the oven knob to the temperature you need.
The oven indicator light will glow until the oven has reached the
temperature you selected. It will then cycle on and off during
cooking.
When cooking foods with high water content (e.g. oven chips) there
may be some steam visible at the grille at the rear of the hotplate.
This is perfectly normal

8
The Clock
You can use the timer to turn the ovens on and off.
The clock must be set to the time of day before the
ovens will work.
To set the time of day
Press and hold as above. At the same time, press (-) or
(+) until the correct time shows. Don’t forget it’s a 24
hour clock. If you make a mistake or press the wrong
button, turn off the power supply for a minute or two
and start again.
To time something that’s cooking
(minute minder)
Press and hold the
Minute Minder ( ).
At the same time press
(-) or (+) until the time
you want to cook for is
shown.
You can check time remaining by pressing and
cancel the beeper by pressing
To stop automatically
Use when you have started the oven manually.
Press and hold the Stop
Time ( ) button.
At the same time press (-) or (+) until your required
‘Stop Time’shows. AUTO will show in the display.
When your cooking is finished the beeper sounds.
TURN THE OVEN KNOB TO 0 FIRST, then press once
to stop the beep, press again to return to manual
cooking.
To start and stop the oven
automatically
Before you set the clock, you must have two numbers
clearly in mind.
The ‘cook period’, which is the period of time you
want the oven to cook.
The ‘stop time’, which is the time of day you want the
oven to stop cooking.
You cannot set a start time directly - this is set
automatically by setting the cooking period and stop
time.
Press and hold the Cook
Time ( ) button. At
the same time press (-)
or (+) until your required
‘cook period’ shows.
Press and hold the Stop
Time ( ) button.
At the same time press
(-) or (+) until your
required ‘stop time’
shows.
AUTO will show in the
display.
Set the oven to the required temperature. When
your cooking is finished the beeper sounds. TURN
THE OVEN KNOB TO 0 (off) FIRST, then press once
to stop the beep, press again to return to manual
cooking.
If you are out, don’t worry about the beeper going
off, it stops after a while. When you return, TURN THE
OVEN KNOB TO 0 (off) FIRST, then press twice, to
return to manual cooking.
AUTO is showing, you want to reset to
manual cooking.
When cancelling an automatic setting, any cooking
time already set must be returned to 0.00 before you
can return to manual, by pressing the button.

9
Clock Special Features
Key Lock
When the key lock is activated, the clock can be
operated as usual but the oven is locked and will not
come on. This means that your child could select a
cook program but the program will not be activated
and oven will not be switched on.
To activate the key lock
Make sure that the clock is in manual mode and
cancel any active programs.
Hold the
Minute Minder ( ) and
Cooktime ( ) buttons
for about 8 seconds.
‘On’ will appear on the
display.
Press the ‘+’ button
once.
The key symbol ( ) and
‘Of’ will appear on the
display. Let go of the
buttons.
The clock oven control
functions are now
locked.
After a few seconds the
display will revert to
show the time of day
and the key symbol ( ).
To turn off the key lock
Hold the
Minute Minder ( ) and
Cooktime ( ) buttons
for about 8 seconds.
‘Of’ will appear on the
display.
Press the ‘+’ button
once. The key symbol ( )
goes out and ‘On’ shows
on the display. Let go of
the buttons
After a few seconds the display will revert to show the
time of day.
The oven and the clock oven control functions can
now be used normally.
Cooking using the timer
The timer can be used to turn just one oven or
both on and off automatically. The start and stop
time must be the same for both ovens but different
cooking temperatures can be set.
You can set the oven to turn on any time over the
following 24 hour period
If you want to cook more than one dish, choose
dishes that require approximately the same time.
However, dishes can be ‘slowed down’ slightly by
using small containers and covering them with
aluminium foil, or ‘speeded up’ slightly by cooking
smaller quantities or placing in larger containers.
Very perishable foods such as pork or fish should be
avoided if a long delay period is planned, especially in
hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period, as
fermentation may take place.
To avoid curdling, cream should be added to dishes
just before serving.
Fresh vegetables, which may discolour during a delay
period, should be coated in melted fat or immersed in
a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures on top
of uncooked pastry are only satisfactory if there is a
short delay period. Dishes containing leftover cooked
meat or poultry should not be cooked automatically
if there is a delay period.
Whole poultry must be thoroughly defrosted before
placing in the oven.
Check that meat and poultry are fully cooked
before serving.
Both Ovens
Before using for the first time, to dispel
manufacturing odours turn the ovens to 240°C
and run for an hour. To clear the smell make sure
the room is well ventilated to the outside air, by
opening windows for example.
A cooling fan will start to run as soon as an oven is
turned on. The fan will continue to run while the oven
(or grill) is on and for about 10min after it is turned
off. At low oven settings the fan may cycle on and off.
Never turn off the power supply to the cooker before
the cooling fan stops.

10
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays meat tins etcetera should be placed
level centrally on the oven’s wire shelves. Keep all
trays and containers away from the sides of the
oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size
for a baking tray is 340mm by 340mm.
Cooking high moisture content
foods can create a ‘steam burst’,
when the oven door is opened.
When opening the oven stand
well back and allow any steam
to disperse.
When the oven is on, don’t leave
the door open for longer than
necessary, otherwise the knobs
may get very hot.
• Always leave a ‘fingers width’between dishes on
the same shelf. This allows the heat to circulate
freely around them.
• The Cook & Clean oven liners (see Cleaning your
cooker) work better when fat splashes are avoided.
Cover meat when cooking.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before placing
the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
Oven shelves
the shelf guard should be at the back pointing upwards
As well as the flat shelves some models are supplied
with a drop shelf. The drop shelf increases the
possibilities for oven shelf spacing.
The oven shelves can be easily removed and refitted.
Pull the shelf forward
until the back of the shelf
is stopped by the shelf
stop bumps in the oven
sides.
Lift up the front of the
shelf so the back of the
shelf will pass under the
shelf stop and then pull
the shelf forward.
To refit the shelf, line up the shelf with a groove in the
oven side and push the shelf back until the ends hit
the shelf stop. Lift up the front so the shelf ends clear
the shelf stops, and then lower the front so that the
shelf is level and push it fully back.

11
The Handyrack
The maximum weight that can be held by the
Handyrack is 5.5kg (12lb). It should only be used with
the supplied meat tin, which is designed to fit the
Handyrack. Any other vessel could be unstable.
The Handyrack fits to the left hand oven door only.
Food cooking on it is easy to attend to, because it’s
accessible when the door is open. It can be fitted at
two different heights. One of the oven shelves must
be removed and the other positioned to suit.
When the Handyrack is used in its highest position,
other dishes can be cooked on the bottom shelf
position of the oven or standing on the base of the
oven
When the Handyrack is used in its lowest position,
other dishes can be cooked on the second shelf
position of the oven or standing on the base of the
oven.
To fit the Handyrack,
locate one side of it
on the door bracket.
Then spring the
other side out to
clip it onto the
other bracket.
Oven light
Press the button to turn on the oven lights.
If one of the oven lights fail, turn off the power
supply before you change the bulb. See the
‘Troubleshooting’ section for details on how to
change an oven light bulb.
The Browning Element
The Browning Element is positioned in the top of the
left hand oven. It can be used at the end of a normal
cooking period to give extra browning to au gratin
dishes or give a crisper finish to meat.
After the normal cooking is finished turn the left hand
oven thermostat knob clockwise to the browning
position, indicated by ( ) on the facia panel.
Only the browning element will operate when the
thermostat is turned to this position. The top and
base cooking elements will automatically switch off.
Storage
The bottom drawer is for storing oven trays and other
cooking utensils. It can get very warm, don’t store
anything in it that may melt or catch fire. The drawer
can be removed completely by pulling it right out
and up

12
The oven control settings and cooking times given in the table opposite are
intended to be used only as a guide. Individual tastes may require the temperature
to be altered to provide a preferred result.
When baking in the right hand fanned oven, use the minimum cooking time shown
in the table. Food is cooked at lower temperature in a fan oven than in a conventional
oven. When using recipes, reduce the temperature by 10°C and the cooking time by 5-10
minutes. The temperature in the fanned oven does not vary with height in the oven - so
you can use any shelf.
Always leave at least one runner space between shelves when 2 tier cooking. Place
baking trays, individual cake tins or baking dishes centrally on the oven shelf. For
best results pre-heat the oven until the oven indicator light goes out.

13
Oven cooking guide
LH Convection Oven RH Fan Oven
Food Temperature
Shelf
Position Temperature Approximate Cooking Time
FISH
190°C 3 180°C Fillets 15-20mins.
190°C 3 180°C Whole 10mins.per 500g + 10mins.
190°C 3 180°C Steaks according to thickness.
ROAST MEATS
Beef with bone 160°C 2-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins. per 500g + 15-20mins.
Beef without bone 160°C 2-3 150°C 30-35mins. per 500g + 30-35mins.
200°C 2-3 190°C 20-25mins. per 500g + 20-25mins.
Lamb 160°C 2-3 170°C 30-35mins. per 500g + 30-35mins.
200°C 2-3 190°C 25-35mins. per 500g + 25-30mins.
Pork 160°C 2-3 150°C 35-40mins. per 500g + 35-40mins.
200°C 2-3 190°C 25-30mins. per 500g + 25-30mins.
Stuffed and rolled - Add approx. 10 mins. per 500g to above cooking times or cook at 200°C for 20mins. then 160°C for
remainder.
THOROUGHLY THAW FROZEN JOINTS AND POULTRY BEFORE COOKING.
POULTRY
Chicken 160°C 2-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins. per 500g + 15-20mins.
Turkey 160°C 2 150°C 20-25mins. per 500g + 20-25mins.
200°C 2 190°C 15-20mins. per 500g + 15-20mins.
Stuffed Poultry - Cook at 200°C or at 200°C for 20mins. then 160°C for remainder. Prepacked (fresh or frozen) follow
packers cooking times
Casserole 140-150°C 2-3 140°C 2-4hrs according to recipe
Yorkshire Pudding 220°C 4 200°C Large tin 30-35mins. Individual 10-20mins.
CAKES
Very Rich Fruit 140°C 2 140°C 45-50mins. per 500g mixture
Rich fruit (180mm) 150°C 2 145°C 21/2-3hrs.
Madeira (180mm) 160°C 2 150°C 80-90mins.
Queen Cakes 190°C 3 & 5 or 3 180°C 15-25mins.
Scones 220°C 2 & 4 or 3 210°C 10-15mins.
Victoria Sandwich 180°C 2 & 4 or 3 170°C 20-30mins.
PASTRIES
Plate Tart 200°C 2 & 4 190°C 45-50mins. Interchange after 25mins.
Fruit Pie 200°C 2 & 4 190°C 35-40mins.
Tartlets 200°C 4 190°C 15-20mins. according to size.
Puff Pastry 220°C 2,3 or 4 200°C 20-40mins. according to size.
Bread 220°C 2 & 4 200°C 20-30mins.
Meringues 110°C 3 100°C 2-21/2hrs
PUDDINGS
Baked Egg Custard 160°C 3 150°C 45mins.-1hr.
Baked sponge pudding 190°C 3 180°C 40-45mins.
Milk pudding 140-150°C 3 150°C 2-3hrs.
500g is approximately 1lb (1lb 2oz)

14
Cleaning your cooker
Essential information
Before thorough cleaning isolate the electricity
supply. Remember to switch on the electricity supply
before use.
Never use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine
based bleach cleaners, coarse abrasives or salt.
Don’t mix different cleaning products - they
may react together with hazardous results.
Recommended cleaning materials are shown in
the table at the end of this section.
If you want to move your cooker for cleaning, see the
section called ‘Moving your cooker’.
All parts of the cooker can be cleaned with hot soapy
water - but take care that no surplus water seeps
into the appliance.
For cleaning materials see the ‘Cleaning Table’at the
end of this section.
Hob
It’s very easy to clean the Hob with a recommended
cleaner.
CAUTION — Do not use abrasive cleaners or pads,
oven aerosols or pads or stain removers on the
surface.
Daily care
First of all, be sure that all heat indicator lights are off
and the cooking surface is cool. Apply a small dab,
about the size of a 10p piece, of ceramic cooking
cleaning cream in the centre of each area to be
cleaned. Dampen a clean paper towel and work the
cleaning cream on the cooking surface as if you were
cleaning a window. As a final step, wipe the cooking
surface with a clean, dry paper towel.
Cleaning for spills
For spills and boil-overs that occur while cooking,
turn the unit off and wipe the area surrounding the
hot zone with a clean paper towel. If a spill (other
than a sugary substance) is on the hot zone, do
not clean until the unit is completely cooled down
and follow the instructions below (“Cleaning for
burned-on spills”). If you accidentally melt anything
on the cooking or if you spill foods with a high sugar
content (preserves, tomato sauce, etc.), REMOVE the
spill IMMEDIATELY with a razor scraper, while the
hob is still hot. IMPORTANT: Use an oven glove to
protect your hand from potential burns. Scrape the
major spill or melted material from the cooking zone
and push into a cold area. Then, turn the unit “OFF”
and allow to cool before cleaning further. After the
cooking surface cools down and the heat indicator
lights go off, use the daily care procedure as outlined
above.
Cleaning for burned-on spills
Be sure that the heat indicator lights are off and the
hob is cool. Remove excess burned-on substance
with a single-edged razor scraper. Hold the scraper at
approximately a 30° angle to the surface and scrape
off the burned-on matter as you would scrape paint
off of a window.
IMPORTANT: Take care when using a sharp scraper.
When you have removed as much as possible with
the scraper, clean using the daily care procedure as
described above.
To remove metal rub-off
Sliding pans on the hob - especially aluminium or
copper pans can leave marks on the surface. These
marks often appear like scratches, but can be easily
removed using the procedure described above for
cleaning spills. If the rub-off marks are especially
stubborn, use the cleaning cream together with the
razor scraper, using the technique described above.
Grill
The grill pan and grid should be washed in hot soapy
water. After grilling meats or any foods that soil, leave
to soak for a few minutes in the sink immediately
after use. Stubborn particles may be removed from
the grid by using a nylon brush
Control Panel and Doors
Avoid using any abrasive cleaners including cream
cleaners, e.g. Cif, on brushed Stainless Steel surfaces.
For best results use a liquid detergent e.g. Domestos
Multi Surface Cleaner.
The control panel and control knobs should only
be cleaned with a soft cloth wrung out in clean hot
soapy water. Wipe with a clean dampened cloth then
polish with a dry cloth. The oven doors should only
be cleaned with a soft cloth wrung out in clean hot
soapy water.

15
Cleaning Table
Hobplate
Part Finish Recommended Cleaning Method
Ceramic Hob Glass with anodised
aluminium surround.
Remove any dried baked on food deposits with a ceramic hob scraper from
the glass, available from electrical retailers i.e. Curry’s. Clean with HobBrite
Homecare Products or Easy-Do Hobcare Ceramic and Halogen Hob Cleaner and
Conditioner Easy-Do Products Ltd (Curry’s) and polish with a soft cloth.
Do not use cleaners intended for the ceramic hob on the hob surround.
Only use hot soapy water and a soft cloth on the surround.
Outside of cooker
Part Finish Recommended Cleaning Method
Door, Door surround and Storage
Drawer exterior.
Enamel or paint Hot soapy water, soft cloth.
Any stubborn stains, remove gently with a liquid detergent.
Stainless Steel E Cloth (Comet) or Vileda Microfibre Plus All Purpose Cloth
Freudenberg Household Products LP (supermarket)
Sides and Plinth Painted surface Hot soapy water, soft cloth.
Splashback/Rear Grille Enamel or Stainless
Steel
Hot soapy water, soft cloth. Cream cleaner, with care, if
necessary.
Control panel Paint, Enamel or
Stainless Steel
Warm soapy water. Do not use abrasive cleaners on lettering.
Control Knobs/Handles Plastic/ Chrome Warm soapy water, soft cloth.
Oven Door Glass Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Oven and Grill
Part Finish Recommended Cleaning Method
Sides, floor & roof of oven -
NOT COOK & CLEAN OVEN PANELS
(see below)
Enamel Any proprietary oven cleaner that is suitable for enamel.
CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS - FOLLOW
MANUFACTURERS INSTRUCTIONS. Do not allow contact with
the oven elements.
Cook & Clean Oven Panels (some
models only)
Special enamel
that partly cleans
itself
This surface cleans itself at 200°C and above, or the panels can
be removed and washed with hot soapy water and a nylon
brush. (see ‘The Ovens’in ‘Cleaning your cooker’)
Oven Shelves, Handyrack, Grill
Trivet.
Chrome An oven interior cleaner that is suitable for chrome. Soap filled
pad. Dishwasher.
Grill Pan/Meat Tin (some models
only)
Enamel Hot soapy water. Soap filled pad (Brillo). Dishwasher.
Cleaners listed are available from Supermarkets or electrical retailers as stated. Cleaner manufacturer in Italics
For enamelled surfaces use a cleaner that is approved for use on vitreous enamel. The vitreous enamel
association has a list of approved cleaners. Contact them via their website www.ive.org.uk or telephone: 01527
893031.
Regular cleaning is recommended. For easier cleaning, wipe up any spillages immediately.
To help keep your oven clean, cover meat when roasting, with foil or use a roasting bag. Brush vegetables with
fat before placing around the meat.

16
Ovens
The ovens have removable panels that have been
coated with a special enamel that partly cleans itself.
This does not stop all marks on the lining, but helps
to reduce the amount of manual cleaning needed.
The Cook & Clean panels work better above
200°C. If you do most of your cooking below this
temperature, occasionally remove the panels and
wipe with a lint free cloth and hot soapy water.
The panels should then be dried and replaced and
the oven heated at 200°C for about one hour. This
will ensure the Cook & Clean panels are working
effectively.
Don’t use steel wool (Brillo) or any other materials
that will scratch the surface. Don’t use oven cleaning
pads.
Removing the Oven Linings
Some of the lining panels can be removed for
cleaning and for cleaning behind. Remove the
shelves first.
The side panels of either oven can be removed.
Each side of the oven is fixed with four fixing screws.
You don’t have to remove the screws to remove the
oven linings. Lift each side panel upwards and they
will slide off the screws. Then pull them forwards.
Once the linings are removed, the oven enamel
interior can be cleaned.
Troubleshooting
A crack has appeared in the Hob surface
Disconnect the cooker immediately from the power
supply and arrange for its repair. Don’t use the cooker
until after the repair. See the Customer care leaflet for
how to contact a service person.
My Hob is scratched
Have you used the correct cleaning methods?
Pots and pans with rough bottoms, or coarse particles
(salt or sand) between the pan and the surface of the
hob may cause scratches.
Use the recommended cleaning methods. Make sure
pan bottoms are smooth and clean. Tiny scratches are
not removable but will become less visible in time as
a result of cleaning.
Metal markings on the Hob
Do not slide aluminium or copper pans across the
surface. Marks from aluminium and copper pans as
well as mineral deposits from water or food can be
removed with the cleaning cream.
Steam is coming from the oven
When cooking foods with a high water content (e.g.
oven chips) there may be some steam visible at the
rear grille. Take care when opening the oven door, as
there may be a momentary puff of steam when the
oven door is opened. Stand well back and allow any
steam to disperse.
The oven fan is noisy
The note of the oven fan may change as the oven
heats up - this is perfectly normal.
What cleaning materials are recommended for the
cooker?
See the ‘Cleaning’ section for recommended cleaning
materials. We do not recommend Mr. Muscle, as it
contains chemicals that may damage the surfaces of
your cooker.
Grill not cooking properly
Are you using the pan and trivet supplied with the
cooker? Is the pan being used on the runners, not
the floor of the compartment? Is the grill tray pushed
fully back to stop?
The knobs get hot when I use the oven or the grill,
can I avoid this?
Yes, this is caused by heat rising from the oven or the
grill, and heating them up. Don’t leave the oven door
open. Make sure that the grill pan is pushed right
back to the ‘back stop’when grilling.

17
If there is an installation problem and I don’t get my
original installer to come back to fix it who pays?
You do. Service organisations will charge for their call-
outs if they are correcting work carried out by your
original installer. It’s in your interest to track down
your original installer.
Current Operated Earth Leakage Breakers
Where the cooker installation is protected by a
30 milliamp sensitivity residual current device (RCD),
the combined use of your cooker and other domestic
appliances may occasionally cause nuisance tripping.
In these instances the cooker circuit may need to be
protected by fitting 100mA device. This work should
be carried out by a qualifi ed electrician.
Power failure
In the event of a failure in the electrical supply the
hotplate may be lit using a match.
Food is cooking too slowly, too quickly, or burning
Cooking times may differ from your previous
oven. Check that you are using the recommended
temperatures and shelf positions. See the oven
cooking guide. The oven control settings and cooking
times are intended to be used only as a guide.
Individual tastes may require the temperature to be
altered either way, to get the results you want. Try
cooking at a higher temperature setting.
The oven is not cooking evenly
Do not use a tin or baking tray larger than 340mm x
340mm.
If you are cooking a large item, be prepared to turn it
round during cooking.
If two shelves are used, check that space has been
left for the heat to circulate. When a baking tray is put
into the oven, make sure it is placed centrally on the
shelf.
Check that the door seal is not damaged and that the
door catch is adjusted so that the door is held firmly
against the seal.
A dish of water when placed on the shelf should be
the same depth all over. (For example, if it is deeper
at the back, then the back of the cooker should be
raised up or the front lowered). If the cooker is not
level arrange for your supplier to level it for you.
Oven not coming on when turned on manually
Is the power on? Is the clock illuminated?
If not there may be something wrong with the power
supply. Is the cooker supply on at the isolator switch?
Has the time of day been set?
Is the key symbol ( ) showing in the display? See the
Clock section of the instructions for more information
on the key lock feature of the clock.
Oven not coming on when automatic cooking
Timer set correctly but oven knob left OFF by
mistake?
Is the key symbol ( ) showing in the display? See the
Clock section of the instructions for more information
on the key lock feature of the clock.
Oven temperature getting hotter as the cooker gets
older
If turning the knob down has not worked or only
worked for a short time then you may need a new
thermostat. This should be fitted by a service person.
The oven light is not working
The bulb has probably blown. You can buy a
replacement bulb (which is not covered under the
guarantee) from a good electrical shop. Ask for an
Edison screw fitting 15w 240v lamp, FOR OVENS. It
must be a special bulb, heat resistant to 300 °C. See
the HELP leaflet for spares by mail order.
Turn off the power supply.
Make sure the oven is cool. Open the oven door and
remove the oven shelves.
Unscrew the bulb cover by turning anticlockwise. It
may be very stiff.
Taking care to protect your fingers in case the bulb
should shatter, unscrew the old bulb.
Screw in the new bulb, screw back the bulb cover.
Turn on the electricity supply and check that the bulb
now lights.

18
General Safety Instructions
The cooker must be installed by a qualified electrician
in accordance with the installation instructions. It
should be serviced by a qualified service engineer
and only approved spare parts used. Have the
installer show you the location of the cooker control
switch. Mark it for easy reference. Always allow the
cooker to cool and then switch off at the mains and
before cleaning or carrying out any maintenance
work, unless specified otherwise in this guide.
All parts of the cooker become hot with use and
will retain heat even after you have stopped
cooking.
Take care when touching the hob especially the
marked cooking areas. The glass surface of the hob
will retain heat after the controls have been turned
off. To minimize the possibility of burns, always be
certain that the hob controls are in the OFF position
and that the entire glass surface is cool before
attempting to clean the hob.
Use dry oven gloves when applicable - using damp
gloves might result in steam burns when you touch
a hot surface. Never operate the cooker with wet
hands.
Do not use a towel or other bulky cloth in place of
a glove. They might catch fire if they touch a hot
surface.
Always turn the surface unit controls off before
removing the pans.
Don’t place utensils on the hob surface when it is in
use. They may become hot and could cause burns.
Clean the hob with caution. If a wet sponge or
cloth is used to wipe spills on a hot surface unit, be
careful to avoid steam burns. Some cleansers can
produce noxious fumes if applied to a hot surface.
Do not use unstable saucepans and position pan
handles away from the edge of the hotplate.
Babies, toddlers and young children should not be
allowed near the cooker at any time. They should
never be allowed to sit or stand on any part of the
appliance. Teach them not to play with controls or
any other part of the cooker.
Never store anything of interest to children in
cabinets above a cooker - children climbing on the
cooker to reach them could be seriously injured.
Clean only parts listed in this guide.
In the interests of hygiene and safety the cooker
should be kept clean at all times as a build up in fats
and other food stuff could result in a fire.
We recommend that you avoid wiping any surface
unit areas until they have cooled and the indicator
light has gone off. Sugar spills are the exception to
this. Please see ‘Cleaning your cooker’. When the
hob is cool, use only the recommended cleaning
cream to clean the hob.
To avoid possible damage to the cooking surface,
do not apply the cleaning cream to the glass surface
when it is hot. Read and follow all instructions
and warnings on the cleaning cream labels. After
cleaning, use a dry cloth or paper towel to remove
any cleaning cream residue.
Avoid heating an empty pan. Doing so may
damage the hob and the pan.
Always keep combustible wall coverings or curtains
etc. a safe distance away from your cooker.
Do not place or store items on top of the glass hob
surface when it is not in use.
Do not spray aerosols in the vicinity of the cooker
while it is in on.
Do not store or use combustible materials, or
flammable liquids in the vicinity of this appliance.
Do not use water on grease fires. Never pick up a
flaming pan. Turn the controls off. Smother a flaming
pan on a surface unit by covering the pan completely
with a well fitting lid or baking tray. If available
use a multipurpose dry chemical or foam-type fire
extinguisher.
Never leave the hob unattended at high heat
settings. Pans boiling over can cause smoking and
greasy spills may catch on fire.
Never wear loose-fitting or hanging clothes while
using the appliance. Be careful when reaching for
items stored in cabinets over the hob. Flammable
material could be ignited if brought in contact with a
hot surface unit and may cause severe burns.
Take great care when heating fats and oils, as they
will ignite if they get too hot.
Use a deep fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.

19
Never leave a chip pan unattended. Always heat fat
slowly, and watch as it heats. Deep fry pans should
be only one third full of fat. Filling the pan too full
of fat can cause spill over when food is added. If
you use a combination of oils or fats in frying, stir
them together before heating, or as the fats melt.
Foods for frying should be as dry as possible. Frost
on frozen foods or moisture on fresh foods can cause
hot fat to bubble up and over the sides of the pan.
Carefully watch for spills or overheating of foods
when frying at high or medium high temperatures.
Never try to move a pan of hot fat, especially a deep
fat fryer. Wait until the fat is cool.
When the ovens are on, do not use the top of
the flue (the slot along the back of the cooker)
for warming plates, dishes, drying tea towels or
softening butter.
When using an electrical appliance near the hob, be
sure that the cord of the appliance does not come
into contact with the surface area.
If you find a crack in the hob surface immediately
disconnect the appliance from the supply and
arrange for its repair.
Take care that no water seeps into the appliance
Only certain types of glass, glass-ceramic,
earthenware or other glazed containers are
suitable for hob cooking; others may break
because of the sudden change in temperature.
Use proper pan size-select pans having flat bottoms
large enough to cover the surface unit’s heating area.
The use of undersized pans will expose a portion of
the surface unit to direct contact and may result in
ignition of clothing. Proper relationship of pans to
surface unit will also improve efficiency.
Do not allow anyone to climb, stand or hang on
any part of the cooker.
Do not use aluminium foil to cover shelves, linings or
the oven roof.
Make sure that your kitchen is well ventilated at all
times. Use extractor fans or hoods when fitted.
Never heat unopened food containers. Pressure build
up may make container burst and cause injury.
The cooker is designed for cooking foods only and
must not be used for any other purpose.
The oven should NOT be used for heating the kitchen,
not only does this waste fuel but the control knobs
may become overheated.
When the oven is on DO NOT leave the oven door
open for longer than necessary.
The specification of this cooker should not be altered.
This appliance is heavy, take care when moving it.
When the cooker is not in use ensure that the control
knobs are in the off position.
Do not slide pans across the hob because this can
scratch the glass - the glass is scratch resistant, not
scratch proof. Sharp instruments, rings or other
jewellery and rivets on clothing could scratch the
hob surface.
Do not use the surface as a cutting board.
Don’t store heavy items above the hob. If they drop
on the hob, they could cause damage.

20
INSTALLATION
Check the appliance is electrically safe when you have finished.
Installation
Dear Installer
Before you start your installation, please complete
the details BELOW.
If your customer has a problem relating to your
installation they will be able to contact you easily.
Installer’s Name
Installer’s Company
Installer’s Telephone number
Regulations
This appliance must be installed by a
qualified electrician to comply with
the relevant regulations and also
the local electricity supply company
requirements.
You will need the following equipment
to complete the cooker installation
satisfactorily
Multimeter (for
electrical checks)
Steel tape measure
Cross head screwdriver
Spirit level
Cooker levelling tool (provided in
pack)
Checking the parts
Grill pan and trivet
3 flat oven shelves and 1 drop
shelf
Handyrack Meat tin
inner and outer plinths
Levelling tool (supplied with the
cooker)
Positioning the Cooker
The diagrams below show the minimum recommended
distance from the cooker to nearby surfaces.
The cooker should not be placed on a base.
The hotplate surround should be level with, or above,
any adjacent work surface. Above hotplate level a gap
of 75mm should be left between each side of the cooker
and any adjacent vertical surface.
For non-combustible surfaces (such as unpainted metal
or ceramic tiles) this can be reduced to 25mm.
A minimum space of 650mm is required between the
top of the hotplate and a horizontal combustible surface.