Stanley BRANDON 60K User manual

OPERATION INSTRUCTIONS
This Manual is to be left with end user.
BRANDON
60K/80K/100K OIL FIRED COOKER

TABLE OF CONTENTS
PAGE NO.
1. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
2. Technical Data. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
3. Burner Specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
4. Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Pre-operational Checks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Boiler Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Domestic Hot Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Heating & Cooking Simultaneously . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Reset Button . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Simmering Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Burner does not Ignite . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Hotplate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Hotplate Insulating Covers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Cooking Utensils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
5. Programmable Controller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Setting The Correct Time & Day . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Setting The Cooking Programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Setting The Heating Programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Reviewing Programme Times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
6. Operating Your Programmable Controller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Override . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Extra Hour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Reset . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Power Failure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
7. Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Chimney Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
8. Servicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Mild Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Hotplate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
9. Opening Cooker Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
10. Wiring Diagram 100K/80K/60K . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
11. Cooking Guidance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
12. General Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
13. Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
14. The Care of Your Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
15. Servicing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
16. Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
17. User Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
18. Fault Finding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
1

2
INTRODUCTION
To help you make the best use of your cooker, PLEASE READ THIS BOOKLET CAREFULLY.
To ensure safety, satisfaction and reliable operation, this quality cooker should be installed and commissioned
by a trained and competent person. The provision of the central heating facility and hot water systems involved,
must conform to good plumbing practice, established standards and OFTEC recommendations.
As manufacturers and suppliers of cooking and heating appliances, we take every possible care to ensure as
reasonably practicable, that these appliances are so designed and constructed as to meet the general safety
requirements when properly used and installed.
Section 10 of the Consumer Protection Act 1987.
Safety, Health and Welfare at Work Act.
The complete installation must be done in accordance with current Standards and Local Codes. It
should be noted that the requirements and these publications may be superseded during the life of this
manual. Your new cooker is guaranteed, the guarantee is only applicable if the cooker has been installed in
accordance with the Installation Instructions.
IMPORTANT NOTICE: Any alteration to this appliance that is not approved in writing by Waterford Stanley will
render the guarantee void.
The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other
installation. When the Cooker is first used, a slight odour may be noticed - this should cease after a short period
of use.
The Installation must comply with the following:
B.S. 5410: Oil Installations Part 1 under 45kW.
The Building Regulations : Part J England & Wales Part F Section 4 Scotland.
Part L Northern Ireland and Part J Ireland.
The Control of Pollution (Oil) Regulations.
B.S. 5449: Forced circulation hot water, central heating systems for domestic installations.
Health and Safety at Work Act.
B.S. 7671: Requirements for Electrical Regulations.
Safety Document 635: The Electricity at Work Regulations.
B.S. 7593: Treatment of Water in Domestic Hot Water Systems.
B.S. 7074: Part 1 & 2: Hot Water Supply.
B.S. 4814: Sealed System.
Important: Control of Substances Harmful to Health -
It is the Users/Installers responsibility to ensure that the necessary personal clothing is worn when handling
materials that could be interpreted as being injurious to health and safety.
When handling Firebricks, Fire Cement or Fuels, use disposable gloves.
Exercise caution and use disposable masks and gloves when handling glues and sealants.
When working with fibre glass, mineral wool, insulation materials, ceramic blanket/board, avoid inhalation as it
may be harmful if inhaled. Avoid contact with skin, eyes, nose and throat, use disposable protection.
Installation should be carried out in a well ventilated area.
This combined appliance is capable of providing 29.3 kW (100,000 Btu’s/hr) or 23.45 kW (80,000 Btu’s/hr) or
17.58 kW (60,000 Btu’s/hr) to water, 2.96kW (10,113 Btu’s/hr) for hotplate, space heating and ovens.
When the appliance is set to cooking mode it will also provide hot water to the domestic system and space
heating.
Heat transfer to the domestic system when oven is set to 230oC (446oF)
Mean Output: 4,820 Btu’s/hr
This appliance is hot while in operation and retains its heat for a long period of time after use. Children,
aged or infirm persons should be supervised at all times and should not be allowed to touch the hot
working surfaces while in use or until the appliance has thoroughly cooled.
The manufacturers reserve the right to make alterations to design, materials or construction for manufacturing or other reasons subsequent to publication.

3
100K
BOILER OUTPUTS: 29.3kW - 100,000 BTUs/Hr.
RADIATION SURFACE: 53 m2(571 ft.2) heating surface only.
48 m2(514 ft.2) heating surface and domestic hot water.
FLUE GAS FLOW: Boiler: 0.005m3/s Oven: 0.0026m3/s.
SPACEHEATING: 2.91 kW (10,000 BTU/hr) cooking mode / 0.7 kW (2,500 Btu/hr) boiler
mode.
FLUE GAS TEMPERATURE: Boiler 180°C (350°F) Cooker 250°C. (482°F)
ELECTRICAL SUPPLY: 240V 50Hz
FUSE: 3A.
BOILER CAPACITY: 17 litres (3.74 Gal.).
BOILER MATERIAL: Mild steel.
COOKER WEIGHT: 385Kg (850 lbs).
80K
BOILER OUTPUTS: 23.45kW - 80,000 BTUs/Hr.
RADIATIONSURFACE: 42.5 m2(457 ft.2) heating surface only.
37.2 m2(400 ft.2) heating surface and domestic hot water.
FLUE GAS FLOW: Boiler: 0.0044m /s Oven: 0.0026m /s.
SPACEHEATING: 2.91 kW (10,000 BTU/hr) cooking mode /0.68 kW (2,300 Btu/hr) boiler
mode.
FLUE GAS TEMPERATURE: Boiler 200°C (392°F) Cooker 230°C. (450°F)
ELECTRICAL SUPPLY: 240V 50Hz
FUSE: 3A.
BOILER CAPACITY: 17 litres (3.74 Gal.).
BOILER MATERIAL: Mild Steel.
COOKER WEIGHT: 380Kg (838 lbs).
60K
BOILER OUTPUTS: 17.58kW - 60,000 BTUs/Hr.
RADIATOR SURFACE: 32 m2(344.45 ft.2) heating surface only.
26.5 m2(285 ft.2) heating surface and domestic hot water.
FLUE GAS FLOW: Boiler: 0.0031m3/s Oven: 0.0026m3/s.
SPACEHEATING: 2.91 kW (10,000 BTU/hr) cooking mode / 0.7 kW (2,500 Btu/hr) boiler
mode.
FLUE GAS TEMPERATURE: Boiler: 170°C (356°F) Cooker: 250°C. (482°F)
BOILER CAPACITY: 17 litres (3.74 Gal.).
BOILER MATERIAL: Mild steel.
COOKER WEIGHT: 385Kg (850 lbs).
TECHNICAL DATA
FUEL: 28 Sec Kerosene
MAINS CURRENT: 230v - 240v, 50 Hz A.C.
I.P.PROTECTION: IP 20
ELECTRICAL INPUT: 90 Watts
SUPPLY FUSE RATING:3A
MAX BOILER WORKING
PRESSURE: 1.9 bar 27.3P.S.I.
TEST PRESSURE OF BOILER: 2.7 bar 40P.S.I
OPERATING TEMPERATURE
LIMIT IN BOILER: 96oC 205oF
THIS APPLIANCE MUST BE CONNECTED TO A FULLY PUMPED SYSTEM.

This appliance conforms to the following:
Low Voltage Equipment: 72/23/EEC
95/68/EEC
Electromagnetic Compatibility: 89/336/EEC
92/31/EEC
93/68/EEC
OPERATION
PRE-OPERATIONAL CHECKS
(a) Check that the cooker is connected to the mains
electrical supply.
“WARNING THIS EQUIPMENT MUST BE
EARTHED”
(b) Check that all valves in the oil line are open and
that the filter and oil pump are purged of air.
(c) Check that appliance thermostats are in the off
position.
(d) Check that the boiler and heating system is full
of water and purged of air.
BURNER SPECIFICATION
BOILER BURNER COOKER BURNER
100K 80K 60K 100K/80K/60K
Burner Input
(kW) Continuous Running 34.2 27.7 21.4 19.5
(kW) Cycling N/A N/A N/A 4.4
(Btu’s) Continuous Running 116,760 94,600 73,000 66,875
(Btu’s) Cycling N/A N/A N/A 14,950
Boiler Output
(kW) Continuous Running 29.3 23.5 17.6 2.1
(kW) Mean Cycling N/A N/A N/A 1.2
(Btu’s) Continuous Running 100,000 80,000 60,000 7,000
(Btu’s) Mean Cycling N/A N/A N/A 4,000
Nozzle 0.85 80oS (C.E.N) 0.65 80oS (C.E.N) 0.55 80oS (C.E.N) 0.5 60oS (C.E.N)
Pressure
(Bar) 7.4 7.4 7.1 7.1
(PSI) 107 108 103 110
Fuel Consumption
(L/Hr) Continuous Running 3.6 2.9 2.2 2.1
(L/Hr) Cycling N/A N/A N/A 0.47
US Gal/Hr
Continuous Running 0.95 0.77 0.58 0.55
US Gal/Hr Cycling N/A N/A N/A 0.12
All data are taken under laboratory conditions and may vary in use
Design flow rate through the boiler 38.2 L/min / 8.4 Gpm
Static differential across the boiler 52.4 mbar / 21” wg
Dynamic pressure differential across the boiler 33 mbar / 13.23” wg
Differential Pressure Across the Boiler
Note: Design temperature differential across the boiler = 11°C (20°F)
4

(A)
Boiler Mode – Central Heating + Domestic
Hot Water
1. Set the ‘heating’ slider on the programmable
controller to ‘continuous’ (‘Cont’).
2. Switch the rocker switch to Central Heating.
3. Set the boiler thermostat to the required
temperature.
4. When finished heating, set the ‘heating’ slider to
‘off’.
(B)
Domestic Hot Water Only
1. Set the ‘heating’ slider on the programmable
controller to ‘continuous’ (‘Cont’).
2. Switch the rocker switch to Hot Water.
3. Set the boiler thermostat to the required
temperature.
(C)
Cooking – Hotplate and Domestic Hot Water
1. Set the ‘cooking’ slider on the programmable
controller to ‘continuous’ (‘Cont’).
2. Switch the rocker switch to Hot Water.
3. Set the oven thermostat to the required
temperature.
(A)
(B)
5
NOTE: While on cooking mode, the Stanley
Cooker produces some hot water into the
domestic hot water cylinder, but not enough to
satisfy normal domestic requirements.
(C)
(D)
Heating and Cooking Simultaneously
1. Set the ‘heating’ slider on the programmable
controller to ‘continuous’ (‘Cont’).
2. Set the rocker switch to Central Heating.
3. Set the boiler thermostat to the required
temperature.
4. Set the cooker slider to ‘continuous’ (‘Cont’).
5. Set the oven thermostat to the required
temperature.

6
6. When finished heating, set the ‘heating’ slider
to ‘off’.
7. When finished cooking set the cooker slider to
‘off’.
Reset Button / High Limit Stat
The high limit stats are located on the base front
panel. The left one is for the boiler and the right one
is for the oven. The thermostat button will pop out if
the safety temperature is exceeded. To reset simply
unscrew the protective cap and press button
inwards.
OVENS
The MAIN OVEN is heated on four faces and may
be used for roasting and baking when in oven
setting.
Note: Do not allow the cooker burner to run with
the main oven door open.
THE SIMMERING OVEN
The SIMMERING OVEN is heated on the top face
only. The temperature will be approximately half that
of the main oven, and is ideal for slow cooking,
casseroles, stews, soups etc.
BURNER DOES NOT IGNITE
Check:
(a) that the electricity is switched on.
(b) that the oil supply valve is open.
(c) that the thermostat reset button is pressed in.
(d) that the programmer is on and all thermostats
are calling for heat.
(e) that the “lock out” button on the control box at
the base of the cooker is not illuminated.
(f) If in doubt contact your local Stanley Approved
Commissioning & Service Engineer.
HOT PLATE / COOKING MODE
The hot plate is machined ground for maximum
heating and it is temperature graded, the left hand
side over the burner being the hottest and the right
hand side is suitable for simmering.
(D)
HOTPLATE INSULATING COVERS
The insulating covers retain most of the heat that
would otherwise be radiated into the kitchen. They
also retain the heat in the hot plates so that rapid
heating of cooking utensils will occur when one or
both of them are lifted for cooking purposes.
IMPORTANT: WHEN HOTPLATE IS NOT IN USE
ENSURE THAT HOTPLATE COVERS ARE IN A
DOWN POSITION.
COOKING UTENSILS
For best cooking results and economy of operation
use heavy based, flat bottomed utensils.
IMPORTANT: DO NOT USE MIS-SHAPED PANS
WHICH MAY BE UNSUITABLE. DO NOT USE
ROUND BASED WOKS.
IMPORTANT: WE DO NOT RECOMMEND DEEP
FAT FRYING ON THIS APPLIANCE.
Fig.1

7
PROGRAMMABLE CONTROLLER
The programmer controls your central heating
system and also allows you to set your cooking
times. It will enable you to pre-select the times when
heating, cooking and hot water are switched ON and
OFF.
FEATURES
*7-day heating programme.
*7-day cooker programme.
*Three ON/OFF switching times each day.
*Built-in programme with typical ON/OFF times.
*Override buttons for heating and cooker
*Extra hour buttons for heating and cooking.
*Built-in battery to prevent loss of programme
during power cuts.
*12 hour am/pm or 24 hour clock format.
12 HOUR AM/PM or 24 HOUR CLOCK
DISPLAY
Your programmer can operate on 12 hour am/pm or
24 hour clock formats. To change the format, ensure
the setting slider is in the RUN PROGRAMME
position then press the + and – buttons together for
about 5 seconds. All the displayed times will
automatically be changed to the new format.
Repeating this procedure
will change the clock
display back to the
original format.
SETTING YOUR PROGRAMMER
NOTE: As our programmer is a standard Honeywell
component, when ‘Cooker’ is displayed on the LCD
this represents cooking.
SETTING THE CORRECT TIME AND DAY
STEP 1
Move the setting slider to the SET DAY/TIME
position. The time and day marker on the display
will be flashing to indicate they can be changed.
STEP 2
To change the time, press the + or – buttons until the
correct time is displayed.
Each press of the button will change the time by one
minute. Holding the button down for more than a few
seconds will change the time slowly at first, then
quickly.
STEP 3
To change the day, press the DAY button until the
day marker is positioned under the correct day.
Each press of the button moves the marker by one
day.
STEP 4
Moving the setting slider to the next position
completes the time and day.
SETTING THE COOKING PROGRAMME
The cooker programme has three ON/OFF
switching times for every day. Each time can be set
between 3.00 a.m. and 2.50 a.m. (on the next day)
to allow you to programme the cooker to stay on
past midnight, if required.
STEP 5
Move the setting slider to the SET COOKER
position. The words COOKER will now be visible on
the display and the first ON time on MONday will be
flashing.
IF THE DISPLAY REMAINS BLANK AFTER SWITCH ON – PRESS RESET

8
STEP 6
Use the + and – buttons to set the first ON time.
Each press of the button will change the time by 10
minutes.
STEP 7
Press the NEXT ON/OFF button once to display the
first OFF time. Set this time using the + and –
buttons.
STEP 8
By pressing the NEXT ON/OFF and + or – buttons
the two remaining ON/OFF times for Monday can be
set. If you only require two ON/OFF times per day it
is recommended you set the second OFF time to
equal the second ON time.
STEP 9
You now have a choice to set the programme for the
next day:-
Choice 1: Press the DAY button to step the day
marker to TUEsday. The ON/OFF times for Tuesday
can then be set as described in steps 6 to 8.
or
Choice 2: Press the COPY button to copy Monday’s
programme into Tuesday. To set several days of the
week to the same programme, press the COPY
button repeatedly.
STEP 10
The cooker programmes for the remaining days of
the week can be set by following steps 6 to 9.
NOTE:
1. When pressing the + button, the next ON or
OFF marker may start to flash. If this happens
the next programme time will have to be
changed. Press the NEXT ON/OFF button to
check and adjust this programme time if
necessary.
2. When pressing the – button, the previous ON or
OFF marker may start to flash. If this happens
the previous programme time will have been
changed. Follow the procedure in“REVIEWING
PROGRAMME TIMES” to check and adjust this
time if necessary.
Moving the setting slider to the next position
completes setting the heating programme.
SETTING THE HEATING PROGRAMME
The heating programme has three ON/OFF
switching times for every day. Each time can be set
between 3.00 a.m. and 2.50 a.m. (on the next day)
to allow you to programme the heating to stay on
after midnight, if required.
STEP 11
Move the setting slider to the SET HEATING
position. The word HEATING will now be visible on
the display and the first ON time for MONday will be
flashing.
STEP 12
The heating programme for each day of the week
can now be set by following the same procedure as
“SETTING THE COOKING PROGRAMME” in
steps 6 to 10.
STEP 13
Moving the setting slider to the next position
completes setting the heating programme.
REVIEWING PROGRAMME TIMES
To review your cooking programme move the setting
slider to the COOKING position.
To review your heating programme move the setting
slider to the SET HEATING position.
To review the programme times for a day press the
NEXT ON/OFF button repeatedly. Any of these
times can be adjusted by using the + and – buttons.
Press the DAY button to review consecutive days.
BUILT-IN PROGRAMME

9
OPERATING YOUR PROGRAMMABLE
CONTROLLER
For normal operation the setting slider must be in
the RUN PROGRAMME position.
A red indicator lamp shows when the heating or
cooker is switched ON.
Two sliders are provided to select how the heating
and cookers are controlled.
The HEATING SLIDER has four positions:
OFF The heating will remain OFF.
AUTO The heating will be switched ON and
OFF automatically according to the heating
programme.
ONCE The heating will come ON at the first
programmed ON time and go OFF at the last
programmed OFF time.
CONT. The heating will remain ON
continuously.
The COOKER slider operates in the same manner
as described above for the HEATING SLIDER.
OVERRIDE
The OVERRIDE buttons switch the heating or
cooker ON or OFF without altering the programme.
When the indicator lamp is ON, pressing the
OVERRIDE button switches the heating or cooker
OFF until the next programmed ON time.
When the indicator lamp is OFF, pressing the
OVERRIDE button switches the heating or cooker
ON until the next programmed OFF time.
EXTRA HOUR
The EXTRA HOUR buttons switch the heating or
cooker ON for an extra hour without altering the
programme. The words HEATING + 1 HOUR or
COOKER + 1 HOUR show on the display to confirm
the button has been pressed.
When the red indicator lamp is OFF, pressing the
EXTRA HOUR button switches the heating or
cooker ON for just one hour.
When the red indicator lamp is ON, pressing the
EXTRA HOUR button extends the programme ON
period by one hour.
RESET
To reset the programmer back to the original built-in
programme press the RESET button with the tip of a
pen or pencil.
POWER FAILURE
Your programmer has a built-in battery to ensure
correct operation after a mains supply power cut. No
action should be necessary following a power cut of
up to 4 days. Longer power cuts may require you to
reprogramme.
WARNING: Where a risk of low voltage can occur,
a voltage sensitive device should be fitted to
prevent start up of the burner so as not to endanger
the installation.

10
CLEANING
IMPORTANT:BE CAREFUL OF THE HOT
APPLIANCE.
General cleaning must be carried out when the
cooker is cool.
Stanley cookers are finished in a high gloss vitreous
enamel. To keep the enamel in the best condition
observe the following tips:
1. Wipe over daily with a soapy damp cloth,
followed by a polish with a clean dry duster.
2. If milk, fruit juice or anything containing acid is
spilt on the hob or down the cooker, be sure to
wipe it immediately or the vitreous enamel may
be permanently discoloured.
3. Keep a damp cloth handy while cooking, to wipe
up any spills as they occur, so they do not
harden and become more difficult to remove
later.
4. If spills do become baked on, a cream cleanser
can be used. For stubborn deposits a soap
impregnated pad can be carefully used on the
vitreous enamel.
5. Use only products recommended by the
Vitreous Enamel Association, these products
carry the Vitramel label.
CHIMNEY CLEANING
Whichever type of flue is chosen, there must be
cleaning access to the whole of the flue system. The
flue of the chimney will need to be cleaned regularly.
The combustion products of any burning appliance
will have a descaling effect on hardened soot
deposits left from burning solid fuels.
Although, the chimney may have been cleaned of
loose soot prior to installation, it is imperative that
the chimney is inspected for scaled soot particles
after the first month of operation and any loose
material removed to avoid blockage.
The frequency of cleaning will depend a lot on how
your cooker is run, but to start with, make a point of
inspecting the flue system every six months. This
period may well be extended to twelve months as
time goes by if there is little sign of deposits.
MILD STEEL
The steel panels and splash back (if fitted) must not
be cleaned with steel wool. Use only washing up
liquid in hot water with a lint free cloth. Dry off and
apply a coat of good quality furniture polish.
OVENS
Grease spillages will burn off from the oven interior,
when the oven is hot and any other loose materials
can be wiped out with a cloth, when cold. Stubborn
stains in the area and on the shelves in the oven can
be cleaned off with a paste of bread soda and water.
HOT PLATE
The hotplate may be cleaned by using a fine steel
wool pad to remove rust or cooking stains. Dry off
with a lint free cloth and apply a light coat of cooking
oil to preserve the finish.
6. In the oven, spills and fat splashes are
carbonised at high temperatures: occasionally
brush out with a stiff brush. The shelves can be
soaked and cleaned with a cream cleanser.
7. Both insulating covers should be raised and
allowed to cool before cleaning the enamel with
a soapy damp cloth. Use a wire brush to keep
the cast iron hotplate clean.
DO NOT USE ABRASIVE PADS OR OVEN
CLEANERS CONTAINING CITRIC ACID ON
ENAMELLED SURFACES. ENSURE THAT THE
CLEANSER MANUFACTURERS INSTRUCTIONS
ARE ADHERED TO.
ASSOCIATION

OPENING COOKER DOOR
To open the cooker door grip the door handle
between the fingers and thumb as per Fig.C, swing
the door handle in an outwards and upwards
direction as shown in Fig. D.
Fig.B
Fig.C
Fig.D
Fig.E
11

12

COOKING GUIDANCE
GENERAL INFORMATION
GRILLING
Turn the oven thermostat to a reasonably high
setting and this will give a greater temperature at the
top of the main oven. The flue gases are passing
over the top face of this oven, so this face is being
heated on both sides. The roasting tin supplied with
the cooker contains a grill rack. Place any foods that
require grilling onto the rack, and place the roasting
tin as near to the top of the oven as possible. For
any gratin type recipe that requires browning, place
the dish on a shelf as near to the top of the oven as
it will allow. For a delicious breakfast, lightly grease
the base of the roasting tin and place slices of bread
with a hole cut out of the centre, onto the base,
carefully breaking an egg into each hole. Foods
such as mushrooms and halved tomatoes can be
placed around the eggs. Place the grilling rack over
the eggs and lay the bacon, sausage, black pudding
etc., onto the grilling rack. The fat will drop onto the
eggs, helping to cook and flavour them. Fatty foods
such as lamb cutlets are best suited to this method
of oven grilling, most of the fats are drawn out into
the roasting tin. Certain foods with little fat, benefit
from pan frying/dry frying, using a ribbed frying or
griddle pan. The foods cooked this way look
attractive with the bar markings from the pan.
THE CARE OF YOUR COOKER
The vitreous enamel finish on your cooker is tough
and hard wearing but should be treated with care.
Acidic spills on the hob should be wiped off with a
clean damp cloth. The vitreous enamel front, sides
and hob only need a wipe with a warm soapy cloth,
then a polish with a dry one. Do not use an abrasive
cleaning material on the vitreous enamel. If there
are stubborn marks on the hob, use a good quality
enamel cleaner. Look for cleansers carrying the
VDEC (Vitreous Enamel Development Council)
Follow the manufacturers instructions carefully. The
hotplate will carbonise any food spilt on it, which
should be removed with a wire brush or metal
scraper. This will ensure a good contact between
cooking utensil and the hotplate. Take care when
cleaning the insulating lids, the hotplate may be hot.
The ovens are self cleaning, any food that spills on
the oven floors will carbonise and can be brushed or
scraped away. It is often easier to use the vacuum
cleaner to remove all the bits. Keep the glass door
clean by wiping with a hot soapy cloth and then
drying with a dry cloth.
SERVICING
We recommend that the cooker be serviced by a
trained competent person every twelve months in
accordance with the manufacturers instructions.
COOKWARE
You do not have to rush out and buy a new set of
pans when you take delivery of your new Stanley
cooker, but it is advisable to check your cookware.
Thin, lightweight saucepans are liable to buckle, so
it is recommended that you use saucepans which
have a flat, thermic base. This design of saucepan
will give you complete contact with the hotplate and
maximum heat retention for a good cooking
performance. This design is usually of 18/20
stainless steel, with the thermic base encapsulated
onto the bottom of the pan. The base will have a
core of aluminium sandwiched between two layers
of stainless steel. The aluminium does not come
into contact with the food while cooking, but will very
quickly pick up the heat and evenly distribute it over
the base of the pan. Some continental designs of
saucepans will have this inner sandwich of
aluminium, not only at the base but up the sides as
well. Many people prefer the look of cast iron
cookware. This cookware is just as versatile as
stainless steel, absorbing and distributing the heat
evenly, and serving from the oven to table. They are
available in a range of colours and designs, some
with knobs and handles of a heat resistant material.
Good quality saucepans can be expensive to buy,
but the versatility they offer means that fewer items
need to be purchased. Oven proof earthenware will
also produce satisfactory results. Your traditional
cake tins, baking trays, loaf tins and any other
favourite ovenware you use, will be suitable. There
is a bakeware on the market of Continental design
which has a steel base, ideal for quickly absorbing
the heat. It is covered with a magnum (enamel like)
coating, which is safe to cut on, non stick effect and
easy to clean. A roasting tin, containing the grilling
rack is provided. You can use a pressure cooker on
the hotplate but however, do check that the base of
the pressure cooker makes good contact with the
hotplate.
All timings are guidelines only, as there are no set
rules for roasting meat - each cut lends itself to
several different ways of preparation and cooking
and each family will have a preference. When meat
is roasted quickly the juices are sealed in,
preserving the full flavour, but there will sometimes
be shrinkage. Slow roast at a lower temperature
method will reduce shrinkage and give a more
tender joint.
13

Whichever roasting method you choose, the joint
should first be weighed to calculate the cooking
time. Place the meat on the grilling rack in the
roasting tin, fat side uppermost. This will baste the
meat as it is cooking, but check the roast from time
to time and using a metal spoon, baste the meat
yourself.
If you are using a meat thermometer, do take care
when inserting it that it does not touch bone or
excess fat. This will give you a false internal reading.
Stuffed joints of meat will need extra cooking time -
approximately 10 minutes more for every 500g
(1 lb).
TYPE OF MEAT TEMPERATURE TIMING per 500g (1 lb)
BEEF ON THE BONE 180oCRARE 10 mins + 10 mins over
SIRLOIN MED 12mins + 12 mins over
FORE RIB WELL DONE 20 mins + 20 mins over
BEEF BONED AND ROLLED 180oCRARE 12 mins + 12 mins over
TOPSIDE
TOP RUMP MED 15 mins + 15 mins over
FILLET WELL DONE 20 mins + 20 mins over
ROLLED RIB
PORK ON THE BONE 180oC 25 mins + 25 mins over
SHOULDER
LOIN
LEG
PORK BONED AND ROLLED 180oC30 mins + 30 mins over
SHOULDER
LOIN
LEG
LAMB ON THE BONE 180oCMED 20 mins + 20 mins over
CROWN WELL DONE 25 mins + 25 mins over
GUARD OF HONOUR
LEG
BEST END
LOIN
LAMB BONED AND ROLLED 180oCMED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
VEAL BONED AND ROLLED 180oCMED 20 mins + 20 mins over
TOPSIDE WELL DONE 25 mins + 25 mins over
SHOULDER
FILLET
VENISON ON THE BONE 180oCRARE 12 mins + 12 mins over
HAUNCH (LEG) MED 15 mins + 15 mins over
SADDLE WELL DONE 20 mins + 20 mins over
RABBIT/HARE 180oCUp to 1 kg (2 lb): 45 - 60 mins
Up to 2 kg (4 1/2 lb): 60 - 90 mins
CHICKEN 190oC20 mins + 20 mins over
TURKEY 160oC
3.6 - 4.5 kg (8 - 10 lb) 3 1/2 - 3 3/4 hrs
4.9 - 5.4 kg (11 - 12 lb) 3 3/4 - 4 hrs
5.4 - 6.3 kg (12 - 14 lb) 4 - 4 1/2
6.3 - 7.2 kg (14 - 16 lb) 4 1/4 - 4 1/2 hrs
7.2 - 8.1 kg (16 - 18 lb) 4 1/2 - 4 3/4 hrs
8.1 - 9 kg (18 - 20 lb) 4 3/4 - 5 hrs
DUCK 200oCMED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
GOOSE 180oC 20 mins + 20 mins over
PHEASANT 200oC50 - 60 mins total cooking
GROUSE 220oC30 - 45 mins total cooking
PARTRIDGE 220oC 45 mins total cooking
RECIPE NOTES
Eggs used are size 3 unless otherwise stated.
All herbs used are fresh unless otherwise stated. If unavailable use dried herbs in half the quantity stated.
Milk should be full-fat unless otherwise stated
Spoon measures are level unless otherwise stated.
14

You will soon come to look upon the Stanley as a
reliable companion to help you during a busy baking
session or when you are preparing that extra-special
meal. The following tips are ways in which you will
find the Stanley invaluable: no doubt you will quickly
add discoveries of your own to the list.
1. Baking: If you are using butter or margarine
from the refrigerator, simply place the required
amount of fat in a heatproof bowl on the hob,
near to the hotplate. It will be quickly brought
to room temperature, making it easier to work
with.
2. Breadmaking: Stand the required liquid for
the recipe in a heatproof jug on the hob near
the hotplate to warm. Take care not to overheat
as yeast is killed at high temperatures.
3. Breadmaking: Depending on what mode the
cooker is set at, the hob, plate rack or lower
oven can be used for proving the dough.
4. Baking: To dissolve gelatine, place two
tablespoons of water or liquid from the recipe in
a small heatproof bowl. Sprinkle the required
amount of gelatine on the liquid and place on or
near the hotplate to dissolve. A small stainless
steel bowl is useful for this type of job.
5. Baking: When melted chocolate is needed in
a recipe or for decoration work, simply place
the chocolate in a heatproof bowl near the
hotplate. This method is easier than placing
over a pan of hot water, which can often splash
into the chocolate and spoil it.
6. Baking: Syrup tins and jam jars with only a
little left in them are easier to empty when they
have warmed on the hob.
7. Cooking: If a recipe requires a small amount
of fried or softened onion, place the finely
chopped onion and a little butter or oil in a
heatproof bowl on or near the hotplate to
soften. I use this method often, because it is so
much easier than having to wash up a frying-
pan! Many different types of vegetables can be
prepared this way before adding to a recipe.
8. Cooking: To make breadcrumbs, simply place
the bread on a baking sheet in the lower oven
and allow to dry out. Crush and store for future
use.
9. Cooking: To make croutons, cut the bread into
small cubes, place in a shallow cast iron dish
with a little oil and fry, using the base of the
main oven. (If the oven is not in use, fry on the
hotplate) Drain, spread out on a baking sheet
and put to crisp in the lower oven. Croutons
can be frozen for use when required.
10. Drying: An abundance of fresh herbs need not
be wasted. Place on a baking sheet, after
washing and patting dry with kitchen paper, and
leave to dry in the lower oven. Store for future
use.
11. Drying: Cooker rice can be spread out on a
baking sheet and left to dry in the lower oven.
12. Baking: When making fruit cakes, wash the
dried fruit, place on a baking sheet and allow to
dry off in the lower oven before use. Moist fruit
will sink to the bottom of a cake and spoil it.
13. Preserving: When you are bottling, the depth
of the main oven makes it easy to sit a tray of
bottled fruit all on the same shelf to cook in one
session.
14. Preserving: When you are making jam the
graduated hotplate enables you to control the
simmering of a large preserving pan much
more easily than on a conventional cooker,
where the pan is too large for the burner or ring.
The warming of sugar, drying of the prepared
fruit and the warming of jars and bottles can all
be done with plenty of space using the lower
oven and plate rack, if you have one.
USER COOKING TIPS
15

16
FAULT FINDINGS
Waterford Stanley
Bilberry, Waterford, Ireland.
Telephone: [phone]
Facsimile: [phone]
Rev: 003 DP020709
PROBLEM CAUSE REMEDY
1. Poor Flue Draught: (a) Obstruction. (a) Clear and clean.
(b) Chimney too low. (b) Raise height above ridge.
(c) Chimney too wide. (c) Fit flue liner 150mm (6”)
(d) Crack in wall. (d) Repair cracks.
(e) No flue liner (e) Fit flue liner
2. Excessive Flue Draught (a) High chimney. (a) Fit draught stabiliser venting to the outside atmosphere.
3. Down Draught: (a) High trees (a) Raise chimney height.
(b) High buildings (b) Raise chimney height.
(c) Low chimney. (c) Raise chimney height.
(d) Positive pressure zone. (d) Check flue termination
4. Cooker Smoking: (a) Insufficient primary air. (a) Provide additional room air inlet or adjust burner air intake.
(b) Chimney choked. (b) Clean chimney.
(c) Downdraught. (c) Raise chimney height.
(d) Poor combustion. (d) Check air supply.
5. Hot Plate Not Heating: (a) Burner cutting out. (a) Increase cooker thermostat setting.
(b) Utensils not flat. (b) Use machined based utensils.
6. Oven Not Heating: (a) Flueways blocked with soot. (a) Clean out.
7. Radiators Not Heating: (a) Circulating pump not working. (a) Check and replace if defective.
(b) Room thermostat set too low (b) Increase setting
(c) Air in system. (c) Bleed system.
(d) Pipe system faulty. (d) Check pipe sizes and circuit.
(e) Excessive number of radiators (e) Turn off un-needed radiators.
(f) Radiator valves not balanced. (f) Adjust valves to give an even flow.
(g) By-pass incorrectly set. (g) Adjust by-pass valve
8. Domestic Hot Water (a) Cylinder too large. (a) Use 180 litre cylinder.
Cylinder not getting (b) Flow pipe too large. (b) Use 28mm bore pipe.
hot enough: (c) ‘Balancing valve’ is closed. (c) Open ‘balancing valve’.
(d) Cylinder thermostat set too low. (d) Increase thermostat setting.
(e) Circulating pump not working. (e) Check and replace if defective.
(f) Motorised valve not opening (f) Check and replace if defective.
9. Intermittent Performance: (a) Cooker starved of primary air. (a) Provide air inlet in room.
(b) Extraction fan in room. (b) Provide additional air inlet in room.
(c) Dirt in nozzle. (c) Clean or replace nozzle.
(d) Dirty burner. (d) Service burner.
(e) Faulty Thermostats. (e) Replace if defective.
(f) Dirty flueways. (f) Clean flueways.
(g) Dirty Oil Filter (g) Clean or replace
(h) Worn nozzle (h) Replace nozzle
10. Domestic Hot Water (a) Leak in indirect cylinder. (a) Replace cylinder.
Rusty: (b) Incorrect cylinder fitted. (b) Check with installer.
It is of the utmost importance to keep the flue pipe and chimney clear of deposits. Blocked or
partially obstructed flueways and chimneys will cause dangerous fumes to be emitted into the room,
these may well be invisible.