Belling D841 User, Installation & Servicing Instructions

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600mm wide

Freestanding Dual Fuel cooker

Electric Double Oven and Grill with Gas Hotplate

User, Installation & Servicing Instructions

D841

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If you smell gas:

Do not try to light any appliance. Do not touch any electrical switch.

Call the Gas Emergency Helpline at TRANSCO on: 0800 111999

In the Republic of Ireland, call the Bord Gaìs emergency line on

1850 205050 or contact your local gas supplier.

The Gas Consumer Council (GCC) is an independent organisation which protects the interests of gas users. If you need advice, you will find the telephone number in your local telephone directory under Gas.

The appliance must be installed (and serviced) by a Corgi registered approved installer or a person competent to ensure that the installation is in accordance with “The Gas Safety (Installation and Use) Regulations 1994”, and the “The Gas Safety (Installation and Use) (Amendment) Regulations 1996”. Failure to comply with these Regulations is a criminal offence.

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Contents

User’s Section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 21

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Be Safe - Not Sorry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Using the Hob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Using the Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Using the Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Top Oven Baking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Oven Furniture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Slow Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Cooking with a Fanned Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Defrosting and Cooling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Conversion Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Main Oven Baking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Traditional Fruit Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Roast Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Roasting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 - 26

Regulations & standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Ventilation requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Clearances & dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Stability bracket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Levelling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Connect to electricity supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Connect to the gas supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Belling Customer Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Please keep this handbook for future reference, or for anyone else

who may use the appliance.

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Introduction

Thank you for choosing a Belling appliance

We hope that the following information will help you to familiarise yourself with the features of the appliance, and to use it successfully and safely.

Our policy is one of constant development & improvement. Strict accuracy of illustrations and specifications is not guaranteed. Modification to design and materials may be necessary subsequent to publication.

This appliance must be installed in accordance with the regulations in force, and only in a well ventilated space. Read the instructions before installing or using this appliance.

Your new appliance is designed to be installed flush to base units.

Your 1st Year Guarantee

To fulfil the conditions of your guarantee, this appliance must be correctly installed and operated, in accordance with these instructions, and only be used for normal domestic purposes. Please note that the guarantee, and Service availability, only apply to the UK and Republic of Ireland.

Before using the appliance for the first time, remove any protective polythene film and wash the oven shelves and furniture in hot soapy water, to remove their protective coating of oil. Even so, when you first turn on the oven or grill you may notice a smell and some smoke.

Gas & Electrical connection

Please refer to installation instructions for the Gas & Electrical Safety Regulations and the Ventilation Requirements.

In your own interest, and that of safety, it is the law that all gas appliances be installed by competent persons, to ensure that the installation is in accordance with “The Gas Safety (Installation and Use) Regulations”, and the “The Gas Safety (Installation and Use) (Amendment) Regulations”. Failure to comply with these Regulations is a criminal offence.

Corgi registered installers undertake to work to satisfactory standards.

Disconnection of gas and electric appliances should always be carried out by competent persons.

Warning: This appliance must be earthed.

Moving the cooker

Do not attempt to move the cooker by pulling on the doors or handles. Open the door and grasp the frame of the cooker, taking care that the door does not shut on your fingers.

Take care to avoid damage to soft or uneven floor coverings when moving the appliance. Some cushioned vinyl floor coverings may not be designed to withstand sliding appliances without marking or damage.

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Introduction

Ventilation

The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Ensure that the kitchen is well ventilated: keep natural ventilation holes open or install a mechanical ventilation device (mechanical extractor hood). Prolonged intensive use of the appliance may call for additional ventilation, for example, opening of a window, or more effective ventilation, for example increasing the level of mechanical ventilation where present.

If the ignition fails:

Check there is a spark when the

ignition button is depressed. If there is no spark, check that the electricity supply is switched on at the cooker control box.

Check that the gas supply is

switched on.

The cooling fan

When the appliance is switched on, you may hear the cooling fan come on. This keeps the facia and control knobs cool during grilling / cooking and will continue to operate for a period of time after the appliance has been switched off.

Should any fault occur with the cooling fan, the appliance will require servicing. Contact Customer Care.

Stability bracket

If the cooker is to be fitted with a flexible inlet connection, a stability bracket should also be fitted to engage in the back of the cooker. Make sure this is re-engaged whenever you move the cooker for cleaning.

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Introduction

Environmental Protection

We are committed to protecting the environment and operate an Environmental Management System which complies with BS EN ISO

14001.

Disposal of packaging

• All our packaging materials are recyclable and environmentally friendly.

• Please help us to protect our environment by disposing of all packaging in an environmentally friendly manner.

• Please contact your local authority for the nearest recycling centre.

Caution: Packaging materials can pose a risk of suffocation - keep away from children.

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Be Safe - Not Sorry

When you are cooking, keep children away from the vicinity of the appliance.

This product is designed as a domestic cooking appliance for the preparation and cooking of domestic food products, and should not be used for any other purpose.

Remove all packaging, protective

films and oils from the appliance before using for the first time.

Make sure you read and

understand the instructions before using the appliance.

Keep electrical leads short so they

do not drape over the appliance or the edge of the worktop.

Keep all flammable materials (such

as curtains, furnishings & clothing) away from the appliance.

Parts of the appliance may be hot during or immediately after use. Care should be taken to avoid touching heating elements inside the oven. Allow sufficient time for the appliance to cool after switching off.

Never use the appliance for

heating a room. Do not drape tea towels over the

flue vents or doors as this creates a fire hazard.

When opening the appliance

door, take care to avoid skin contact with any steam which may escape from the cooking.

Do not use aluminium foil to cover

the grill pan, or put items wrapped in foil under the grill as this creates a fire hazard. The high reflectivity can also damage the element.

Use oven gloves when removing hot food / food from the oven or grill. The oven / grill and utensils will be very hot when in use.

Do not use foil on oven shelves, or

allow it to block the oven flue, as this creates a fire hazard, and prevents heat circulation.

When cooking heavy items - eg;

turkeys - do not pull the oven shelf out with the item still on the shelf.

Warning: This appliance must be earthed.

When you have finished cooking check that all controls are in the off position.

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Using the Hob

Ignition

Push in and turn the selected control knob anticlockwise to the ‘full on’ position and press the ignition switch, or hold a lighted match or taper to the burner, until the burner lights. Turn the control knob to the required setting.

Adjust the burner flame so that it does not extend over the pan base.

To turn off, push in the control knob and turn clockwise until the dot on the control knob is below the dot on the facia panel.

To simmer

The simmer position is marked by the small flame symbol.

Once lit turn the selected control knob a n t i c l o c k w i s e past the large flame symbol ( symbol.

You may hear a slight popping noise when the hob burners are operating and this is quite normal, but if anything about the cooker appears unusual, such as change in flame appearance, or the operation of controls - seek expert advice.

FULL ON

) to the small flame

Pans

For optimum safety and performance, we recommend the use of flat bottomed pans with a base diameter of minimum 100mm (4”) and maximum 250mm (10”).

Do not use double pans, rim based pans, old misshapen pans or any pan which is unstable when placed on a flat surface.

Position pans over the centre of the burners, resting on the pan supports. If positioned off centre, smaller pans may be unstable.

When cooking with fat or oil, never leave unattended.

Turn pan handles to a safe position, so they are out of reach of children, not overhanging the appliance, and cannot be caught accidentally.

Commercial simmering aids should not be used as they create excessive temperatures that can damage the surface and may cause a hazard.

Pan supports

Always make sure the pan supports are replaced correctly, and located in the hob spillage well.

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Using the Hob

To save gas

Use the size of pan most suited to the size of the burner - ie; larger pans on the larger burners, smaller pans on the smaller burners.

Adjust the flames so that they do

not lick up the sides of the pan. Put lids on saucepans and only heat

the amount of liquid you need. When liquids boil, reduce the control

setting to maintain a simmer. Consider the use of a pressure

cooker for the cooking of a complete meal.

Potatoes and vegetables will cook quicker if chopped into smaller pieces.

The fold down lid

Caution: Glass lids may shatter when heated. Turn off all the burners before shutting the lid.

When opening and closing the lid, use the cooler outer sides of the lid.

The lid must be opened fully, so there is no danger of it closing while the hob is being used.

The appliance is fitted with a switchback system, which will automatically turn off the hotplate controls if they are inadvertently left on as the lid is closed.

The lid is not intended to be used as a work surface, as it becomes hot when any part of the cooker is in use, and the surface may be scratched if items with rough or sharp surfaces are placed on it.

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Using the Grill

handle

grill pan

trivet

handle position

indicators

Caution: Accessible parts may be hot when grill is used, young children should be kept away.

To switch on the grill

Open the top oven / grill door. Turn the top oven control anti clock-

wise to the grill symbol.

The grill door must be fully open when the grill is used.

To switch off, return the control knob to the ‘off’ position.

Preheating

Always preheat the grill for about 3 minutes for best cooked results.

The cooling fan

When the grill is switched on, you will hear the cooling fan come on - this keeps the fascia and control knobs of the appliance cool during grilling only. The fan will continue to operate for a period after the grill control has been switched off.

Detachable grill pan handle

Place the handle over the edge of the grill pan, at the narrow side edges. Slide the handle to the centre, and locate between the handle position indicators.

The handle should be removed from the pan during grilling, to prevent overheating.

The handle is designed for removing / inserting the grill pan under the grill when grilling.

If cleaning the grill pan when it is hot, use oven gloves to move it. Do not use the handle to pour hot fats from the grill pan.

Food for grilling should be positioned centrally on the trivet.

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Using the Grill

Grilling

The speed of grilling can be controlled by selecting a higher or lower shelf position.

For toasting, and for cooking foods such as bacon, sausages or steaks, use a higher shelf position.

For thicker foods such as chops or chicken joint pieces, use a middle to low shelf position.

The grill trivet - which is in the grill pan

- may be inverted to give a high or low

position or the trivet may be removed.

1. The

trivet position is suitable

HIGH

for toasting bread.

2. The

L O W

trivet position is suitable for

grilling all types of meat and fish.

3. With the grill trivet removed the food is placed directly on the base of the grill pan - eg; when cooking whole fish or browning dishes such as cauliflower cheese.

Aluminium foil

Using aluminium foil to cover the grill pan, or putting items wrapped in foil under the grill creates a fire hazard, and the high reflectivity may damage the grill element.

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Using the Top Oven

Accessible parts may be hot when the oven is used. Young children should be kept away.

Important: Never put items directly on the base of the oven with foil, as this may cause the element to overheat. Always position items on the shelf.

C a u t i o n : The top element gets extremely hot when in use, so take extra care to avoid touching it.

To turn on the top oven

Turn the top oven / grill control knob anti clockwise to the required temperature setting.

The red thermostat indicator will come on until the selected temperature is reached and then go off; it will turn on and off periodically as the thermostat operates to maintain the selected temperature.

To switch off, return the control knob to the “off” position.

based on a preheated oven.

When using the top oven

As part of the cooking process, hot air is expelled through a vent at the top of the oven(s). When opening the oven door, care should be taken to avoid any possible contact with potentially hot air, since this may cause discomfort to people with sensitive skin. We recommend that you hold the underneath of the oven door handle.

The cooling fan

When the top oven is switched on, you will hear the cooling fan come on - this keeps the fascia and control knobs of the appliance cool during cooking only. The fan will continue to operate for a period after the oven control has been switched off.

Preheating the top oven

The oven must be preheated when cooking frozen or chilled foods, and we recommend preheating for yeast mixtures, batters, soufflés and whisked sponges. Preheat the oven until the indicator light switches off for the first time - this will take up to 20 minutes depending on the temperature selected. If you are not preheating the oven, the cooking times in the baking guide may need to be extended, as they are

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Using the Top Oven

Top oven baking guide

Cooking temperatures

The temperature settings and time

Cooking times

These times are based on cooking in a preheated oven.

These cooking times are approximate, because the size and type of cooking dish will influence time as personal preferences.

given in the Baking Guides are based on dishes made with block margarine. If soft tub margarine is used, it may be necessary to reduce the temperature setting. If a recipe gives a different temperature setting to that shown in the guide, the recipe instruction should be followed.

Shelf positions

As a general guide, when cooking frozen or chilled food, use the highest possible shelf position, while allowing some clearance between the food and the top element. Follow the instructions given on packaging.

Because the top oven is more compact, it may be necessary to reduce cooking temperatures specified in recipes by up to 20˚C.

Use the baking guide as a reference for determining which temperatures to use.

Item Temperature Shelf Approximate

˚C position cooking time

Small cakes 180 middle 15 - 20 mins Victoria sandwich 160 middle 20 - 25 mins (2 x 180mm / 7”) Swiss roll 200 middle 8 - 12 mins

Semi rich fruit cake 140 bottom 2

- 2

hours

⁄

(180mm x 7”) Scones 215 top 10 - 15 mins Meringues 90 - 100 top 2 - 3 hours

Shortcrust pastry 200 - 210 middle Depends on size & Puff / flaky pastry 200 - 210 middle type of cooking dish Choux pastry 200 - 210 middle & also the filling

Biscuits 160 - 200 top 10 - 20 mins Sponge pudding 150 middle 30 - 45 mins Milk pudding 140 bottom 2 - 2

⁄

hours

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Using the Main Oven

Accessible parts may be hot when the oven is used. Young children should be kept away.

The main oven is a fanned electric oven.

To switch on the oven

Turn the oven control knob anti clockwise to the required setting.

To switch off, return the control knob to the “off” position.

When using the oven

Preheating

When cooking sensitive items such as souffle’s and Yorkshire puddings or, when cooking bread, we recommend that the oven is pre-heated until the neon switches off for the first time. For any other types of cooking, a pre-heat is not required.

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Using the Main Oven

Oven shelves

The oven shelf must be positioned with the upstand at the rear of the oven and facing upwards.

Position baking trays and roasting tins on the middle of the shelves, and leave one clear shelf position between shelves, to allow for circulation of heat.

Baking tray and roasting tins

For best cooked results and even browning, the maximum size baking trays and roasting tins that should be used are as follows;

Baking tray 350mm x 280mm This size of baking tray will hold up to

16 small cakes. Roasting tin 370mm x 320mm We recommend that you use good

quality cookware. Poor quality trays and tins may warp when heated, leading to uneven baking results.

Slow cooking

Make sure that frozen foods are thoroughly

Do not slow cook joints of meat or

T H A W E D

before cooking.

poultry weighing more than 2

/ 4

lb.

⁄

For roasting joints of meat or poultry, and for pot roasts preheat the oven to 160˚C and cook for 30 minutes, then adjust the oven control to the 110˚C - 120˚C (slow setting) for the remainder of the cooking time.

Slow cooking times will be about

3 times as long as conventional cooking times.

⁄

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Using the Main Oven

Cooking with a fanned electric oven

As this is a high efficiency oven, you may notice the emission of steam from the oven when the door is opened. Please take care when opening the door.

If you are used to cooking with a conventional oven you will find a number of differences to cooking with a fan oven which will require a different approach:

There are no zones of heat in a fan oven as the convection fan at the back of the oven ensures an even temperature throughout the oven. This makes it ideal for batch baking - eg; when planning a party or stocking the freezer - as all the items will be cooked within the same length of time.

Foods are cooked at a lower temperature (between 10˚C and 20˚C lower) than a conventional oven, so conventional recipe temperature may have to be reduced.

Preheating is generally not necessary as a fan oven warms up quickly.

There is no flavour transference in a fan oven, which means you can cook strong smelling foods such as fish at the same time as mild foods - eg; milk puddings.

When batch baking foods that will rise during cooking - eg; bread - always ensure that enough space has been left between the shelves to allow for the rise.

Notes:

When 2 or more shelves are being used, it may be necessary to increase the cooking time slightly.

Because the 2 oven shelves are wider than in many ovens, it is possible to cook 2 items per shelf - eg; 2 victoria sandwiches or 2 casseroles.

Although you need to keep in mind the points ‘To help the air circulate freely’ with careful choice of dishes and tins, it is possible to cook a complete meal, and perhaps something else for the freezer, in the oven at the same time.

When roasting meats, you will notice that fat splashing is reduced, which is due in part to the lower oven temperatures, and will help keep cleaning of the oven to a minimum.

Because a fan oven has an even temperature throughout the oven, there is no need to follow the shelf positions given in the baking guide. There is no need to interchange dishes onto different shelves part way through cooking, as with a conventional oven.

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Using the Main Oven

To help the air circulate freely

Position the shelves evenly within the oven and maintain a clearance from the oven roof and base.

If more than one cooking dish or baking tray is to be used on a shelf, leave a gap of at least 25mm between the items themselves and the oven interior.

Allow enough space between shelves for food that will rise during cooking.

Do not place items on the oven base as this will prevent air circulating freely.

Defrosting and cooling in the main oven

To defrost frozen foods, turn the main oven control to the defrost position, place the food in the centre of the oven and close the door.

To cool foods after cooking prior to refrigerating or freezing, turn the main oven control to the defrost position and open the door.

Defrosting times

Small or thin pieces of frozen fish or meat - eg; fish filets, prawns & mince will take approximately 1 - 2 hours.

Placing the food in a single layer will reduce the thawing time.

A medium sized casserole or stew will take approximately 3 - 4 hours.

A 1

kg / 3lb oven ready chicken will

⁄

take approximately 5 hours, remove the giblets as soon as possible.

Be safe

Do not defrost stuffed poultry using this method.

Do not defrost larger joints of meat and poultry over 2kg / 4lb using this method.

N e v e r place uncooked food for defrosting next to cooked food which is to be cooled, as this can lead to cross contamination.

Defrosting meat, poultry, and fish can be accelerated using this method but make sure they are completely thawed before cooking thoroughly. Place meat and poultry on a trivet in a meat tin.

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Main Oven Conversion guide

Note: this is a high efficiency oven, therefore some adjustment will have to be made to conventional cooking temperatures. The table below shows conventional cooking temperatures, ‘A’ efficiency temperatures and gas marks. For optimum results, conventional temperatures need to be converted to ‘A’ efficiency temperatures.

For example, an item which would normally cook at a conventional temperature of 180 ˚C, will now cook at the ‘A’ efficiency temperature of 160˚C.

Conventional temperature ‘A’ Efficiency Oven Gas Mark

(˚C) (˚C)

100 100 1/4

110 110 1/4

130 120 1/2

140 130 1

150 140 2

160 150 3

180-190 160 4-5

200 170 6

220 180 7

230 190 8

250 200 9

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Using the Main Oven

Baking guide

Dish Recommended Approximate

temperature ˚C cooking time

(preheated oven)

Scones 180 8 - 15 Meringues 110 2 - 3hrs

Cakes

Small cakes 160 15 - 25mins Whisked sponge 160 15 - 20 mins Swiss roll 170 10 - 12 mins Victoria sandwich 160 20 - 30 mins (2 x 180mm / 7”) Genoese sponge 160 20 - 25 mins Madeira (180mm / 7”) Semi rich fruit cake 130 21⁄2- 3hrs (205mm /8”) Christmas cake depending on depending on (205mm / 8”) recipe recipe Dundee cake 130 21⁄2- 3hrs (205mm / 8”)

160 1hr - 11⁄4hrs

Pastry

Flaky / Puff 180 depending on Shortcrust 170 recipe and type Choux 170 of filling Plate tarts 170 (2 x 180mm / 7”)

Biscuits

Shortbread rounds 160 20 - 25 mins Nut brownies 170 20 - 25 mins Brandy snaps 160 10 - 12 mins Flapjacks 160 20 - 25 min Ginger nuts 160 10 - 20 mins

Page 20

Using the Main Oven

Traditional fruit cakes

It should be remembered that ovens can vary over time, therefore cooking times can vary, making it difficult to be precise when baking fruit cakes.

It is necessary therefore, to test the cake before removal from the oven. Use a fine warmed skewer inserted into the centre of the cake. If the skewer comes out clean, then the cake is cooked.

Follow the temperatures recom-

mended in the recipe and t h e n adjust accordingly to the c o n v e r s i o n table on page 1 5.

Do not attempt to make Christmas cakes larger than the oven can cope with, you should allow at least 25mm (1 inch) space between the oven walls and the tin.

To protect a very rich fruit cake

during cooking, tie 2 layers of brown paper around the tin.

We recommend that the cake tin is not stood on layers of brown paper, as this can hinder effective circulation of air.

Do not use soft tub margarine for

rich fruit cakes, unless specified in the recipe.

Always use the correct size and

shape of tin for the recipe quantities.

Roast turkey

Roasting turkey involves cooking two different types of meat - the delicate light breast meat, which must not be allowed to dry out, and the darker leg meat, which takes longer to cook.

The turkey must be roasted long enough for the legs to cook, so frequent basting is necessary. The breast meat can be covered once browned.

Always make sure that the turkey

is completely thawed and that the giblets are removed before cooking.

Turkey should be roasted at

150˚C - 160˚C for 20 minutes per lb, plus 20 minutes, unless packaging advises otherwise.

The turkey can be open roasted,

breast side down, for half of the cook time, and then turned over for the remainder of the cooking time.

If the turkey is stuffed, add 5

minutes per 1lb to the cooking time. If roasting turkey covered with

foil, add 5 minutes per 1lb to the cooking time.

To test if the turkey is cooked, push a fine skewer into the thickest part of the thigh. If the juices run clear, the turkey is cooked. If the juices are still pink, the turkey will need longer cooking.

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Using the Main Oven

Roasting guide

The times given in the roasting guide are only approximate, because the size and age of the bird will influence cooking times as will the shape of a joint and the proportion of the bone.

Frozen meat should be thoroughly thawed before cooking. For large joints it is advisable to thaw overnight.

Frozen poultry should be thoroughly thawed before cooking. The time required depends on the size of the bird - eg; a large turkey may take up to 48 hours to thaw.

Use of a trivet with a roasting tin will reduce fat splashing and will help to keep the oven interior clean. Alternatively, to help reduce fat splashing, potatoes or other vegetables can be roasted around the meat / poultry.

Notes:

When cooking stuffed meat or poultry calculate the cooking time from the total weight of the meat plus the stuffing.

For joints cooked in foil or covered

roasters, and for lidded casseroles, add 5 minutes per 450g (1lb) to the calculated cooking time.

Smaller joints weighing less than

1.25kg (2

lb) may require 5

⁄

minutes per 450g (1lb) extra cooking time.

Position the oven shelf so that the

meat or poultry will be in the centre of the oven.

It is recommended that the appliance

is cleaned after open roasting.

Cook in oven at: Approximate Cooking Time 160˚C - Main Oven (Fanned) (preheated oven) 180˚C - Top Oven (Conventional)

Beef Rare 20 minutes per 450g (1lb), plus 20 minutes

Medium 25 minutes per 450g (1lb), plus 20 minutes Well done 30 minutes per 450g (1lb), plus 30 minutes

Lamb Medium 25 minutes per 450g (1lb), plus 25 minutes

Well done 30 minutes per 450g (1lb), plus 30 minutes

Pork 35 minutes per 450g (1lb), plus 35 minutes

Poultry 20 minutes per 450g (1lb), plus 20 minutes

Page 22

incorrect

burner cap not central

incorrect

angled

correct

parallel

burner cap

burner head

Cleaning

C a u t i o n : Any cleaning agent used incorrectly may damage the appliance.

Always let the cooker cool before cleaning.

Some cooking operations generate considerable amount of grease, this combined with spillage can become a hazard if allowed to accumulate on the cooker through lack of cleaning. In extreme cases this may amount to misuse of the appliance and could invalidate your guarantee.

It is recommended that the appliance is cleaned after open roasting.

Do not use caustic, corrosive or abrasive cleaning products, products containing bleach, coarse wire wool or any hard implements, as they will damage the surfaces.

All parts of the appliance can be safely cleaned with a cloth wrung out in hot soapy water.

Vitreous Enamel parts

GRILL PAN,GRILL COMPARTMENT,HOB TOP

P A N S U P P O R T S,OVEN COMPARTMENT

Use a mild cream cleaner - eg; “Cif”. Stubborn marks may be removed with

a moistened “Brillo” pad. The pan supports and grill pan may be

cleaned in a dishwasher, or with a nylon brush in hot soapy water.

Burner caps and heads

Important: Allow burners to cool before cleaning.

Caution: Hotplate burners can be damaged by soaking, automatic dishwashers (or dishwasher powders / liquids), caustic pastes, hard implements, coarse wire wool, and abrasive cleaning pastes.

Clean with a moist soapy pad - eg; “Brillo”.

For the burners to work safely, the slots in the burner head where the flames burn need to be kept clear of deposit. Clean with a nylon brush, rinse, and dry thoroughly.

Important: The burner caps and heads must be repositioned correctly so that they sit squarely onto the hob as shown.

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Cleaning

Chrome plated parts

S H E L V E S

TRIVET

S H E L F R U N N E R S, G R I L L P A N

Do not use abrasives or polishes, use a moist soap pad.

N o t e : Oven shelf runners can be removed for cleaning. Grasp the runners, and slide out of the hanging holes as shown.

Note: These items may also be cleaned in a dishwasher.

Plastic parts

CONTROL KNOBS

Only use a clean cloth wrung out in hot soapy water.

Glass parts

GLASS DOOR PANELS

Do not use abrasives or polishes as they will scratch and damage the glass.

Use a mild cream cleaner - eg; “Cif”. Rinse away excess cleaner and dry with a soft cloth.

W a r n i n g : Do not operate the appliance without the glass panel correctly fitted.

I m p o r t a n t : the inner door glass panel can be removed for cleaning but it must be replaced the right way up (so the reflective side - if fitted - faces inwards), and pushed fully in to the stop position. To remove the glass

panel, open the door wide, hold the top and bottom edges and slide out.

Stainless steel surfaces (stainless steel finish models only)

FACIA PANEL,HANDLES

Only use a clean cloth wrung out in hot soapy water, and dry with a soft cloth.

Stubborn marks can be removed using stainless steel cleaner. We recommend that you clean the whole of the stainless steel area to maintain a uniform finish. Supplies can be purchased from the Customer Care Centre.

Do not use undiluted bleach or any products containing chlorides as they can permanently damage the steel.

Extra care should be taken when cooking food in salted water. Some foods are corrosive - eg; vinegar, fruit juices and especially salt - they can mark or damage stainless steel if they are left on the surface. Turn off and wipe any spillage immediately, taking care to avoid skin contact with any hot surface or spillage.

Sharp objects can mark the surface of stainless steel, but marks will become less noticeable with time.

To maintain the finish of the stainless steel, or to remove any greasy marks, wipe the stainless steel surface sparingly with a minimum amount of Baby Oil and kitchen paper. Do not use cooking oils, as these may contain salt, which can damage the stainless steel surface.

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Installation Instructions

Before you start: Please read the instructions. Planning your installation will save you time and effort.

Prior to installation, ensure that the local distribution conditions (nature of the gas and gas pressure) and the adjustment of the appliance are compatible. The adjustment conditions are stated on the data badge.

This appliance is not connected to a combustion evacuation device. It shall be installed and connected in accordance with current installation regulation. Particular attention shall be given to the relevant requirements regarding ventilation.

In your own interest and that of safety, it is the law that all gas appliances be installed and serviced by competent persons. CORGI registered installers undertake to work to satisfactory standards.

Where regulations or standards have been revised since this handbook was printed, always use the latest edition.

In the UK the regulations and standards are as follows:

1. Gas Safety Regulations 1996

(Installation and Use).

2. Building Regulations - Issued by the

Department of the Environment.

3. Building Standards (Scotland)

(Consolidated) - Issued by the Scottish Development Department.

4. The current I.E.E. Wiring Regulations.

5. Electricity at Work Regulations 1989.

6. BS 6172 Installation of Domestic Gas

cooking Appliances

7. Installation & Servicing Instructions for

this appliance.

For installation in countries other than the UK, the appliance must be connected in accordance with all local gas and electrical regulations.

In the Republic of Ireland, Installers should refer to IS813 Domestic Gas Installations.

Ventilation Requirements

The room containing the appliance should have an air supply in accordance with BS 5440: Part 2: 1989:

• All rooms require an openable window, or equivalent, and some rooms will require a permanent vent as well.

• For room volumes up to 5m3an air vent of 100cm2is required.

• If the room has a door that opens directly to the outside, or the room exceeds 10m3, NO AIR VENT is required.

• For room volumes between 5m3and 10m3an air vent of 50cm2is required.

• If there are other fuel burning appliances in the same room, BS 5440: Part 2: 1989 should be consulted to determine the air vent requirements.

• This appliance must not be installed in a bed sitting room of less than 20m3or in a bathroom or shower room.

Windows and permanent vents should therefore not be blocked or removed without first consulting a CORGI gas installer.

In the Republic of Ireland, refer to relevant Irish Standards for correct ventilation requirements.

Failure to install appliances correctly is dangerous and could lead to prosecution.

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Installation Instructions

Whilst every care is taken to eliminate burrs and raw edges from this product, please take care when handling - we recommend the use of protective gloves during installation.

Moving the cooker

Please note that the (unpacked) weight of this appliance is approximately 50kg. Take care if the appliance needs to be lifted during installation always use an appropriate method of lifting.

Do not attempt to move the cooker by pulling on the doors or handles. Open the door and grasp the frame of the cooker, taking care that the door does not shut on your fingers.

depth: 600mm width: 600mm height: 900 - 915mm

Clearances

No shelf or overhang or cooker hood should be closer than a minimum of 650 mm, but check with cooker hood manufacturer’s recommendations.

The cooker must have a side clearance above hob level of 90mm up to a height of 400mm.

Check that there are no projections in the rear wall which will prevent the lid (where fitted) being raised to the vertical position.

This cooker may be fitted flush to base units. However, for models with side opening doors, we recommend a side clearance of 60mm between the cooker and any side wall.

Clearances & dimensions

This appliance is type X regarding installation requirements.

Appliance dimensions

All sizes are nominal, and some variation is to be expected. The ‘depth’ of the cooker, as given below, is to the front of the door and excluding knobs and handles.

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Stability bracket

1 Pencil line

on floor

2 Centre

line

450

Front edge for

lower bracket

5 Underside of top bracket

slots into engagement

edge in back of cooker.

Rear wall

Installation Instructions

Stability bracket

If the cooker is fitted with a flexible connection, a stability bracket should be fitted to engage in the back of the cooker. A stability bracket can be bought from your local supplier.

A stability bracket can be fitted as follows:

1. Place the cooker in position and draw a

PENCIL LINE

level with the

front edge.

2. Mark the centre of the cooker to give the

CENTRE LINE

for the bracket.

3. Remove the cooker and mark off 450mm from the

PENCIL LINE

to locate the front edge of the lower bracket.

4. Fix the bracket to the floor. Measure from

ENGAGEMENT EDGE

F L O O R L E V E L

in the back of

t o

the cooker and add 3mm.

5. Assemble the underside of the top part of the bracket to this height.

Levelling

Place a spirit level of a baking sheet onto an oven shelf.

The cooker is fitted with levelling feet and locknuts at the

, and levelling

F R O N T

feet only at the rear.

Page 27

Cable clamp

Earth

(Green / Yellow

or sleeving)

Live

(Red or Brown)

Neutral

(Black or Blue)

Installation Instructions

Connect to the electricity supply

Warning: This appliance must be earthed.

The appliance must be installed by a competent electrician using a double pole control unit of 30 ampere minimum capacity with 3mm minimum contact separation at all poles.

We recommend that the appliance is connected by a qualified electrician who is a member of the N.I.C.E.I.C. and who will comply with the I.E.E. and local regulations.

1. Access to the mains terminal is gained by opening the terminal block cover at the rear of the appliance (use a small flat-bladed screwdriver).

2. Connection should be made with a 6mm2twin and earth cable..

3. First strip the wires, then push the cable through the cable clamp in the terminal block cover.

4. Connect the cable to the terminal block and tighten the cable clamp screw (see diagram).

5. Close the terminal box, ensuring that the cover is engaged on the locking tabs.

6. Sufficient cable should be used to allow the cooker to be pulled out, but the cable must hang clear of the floor so it does not become twisted or trapped when the cooker is pushed back.

Ensure that the cable is kept clear of the oven vent.

Page 28

Installation Instructions

Connect to the gas supply

The inlet to the cooker is

” BSP

⁄

internal situated at the rear right corner. Fit the bayonet connection. This should

be located so as to ensure that the flexible connector hose does not kink.

Use a 900mm - 1125mm length of flexible connector.

Ensure that all pipe work is of the correct rating for both size and temperature.

Flexible connections should comply with BS 669. Parts of the appliance likely to come into contact with a flexible connector have a temperature rise of less than 70˚C.

After installation, make sure all connections are gas sound.

Commissioning

Burner aeration

All burners have fixed aeration and no adjustment is possible.

Pressure setting

G20 Natural Gas @ 20 mbar

Pressure test point

Use the hotplate injector

Hob - Turn the control knob to the

position, wait a second before

FULL

pressing the ignition switch or holding a lighted match or taper to the burner.

Before leaving the installation

1. Place all the loose parts of the cooker into position.

2. Show the customer how to operate the cooker and give them this handbook. Thank you.

Page 29

Technical Data

Data badge - On the bottom of the front

frame behind the oven door.

Type of gas - This cooker must only be used with Natural Gas only, as specified on the appliance data badge.

Gas category

Natural Gas - I2H

Pressure setting

G20 Natural gas @ 20 mbar

Pressure test point

Use the hotplate injector

Aeration

Fixed

Electrical supply

220 - 240V ~ 50Hz Spark generator: Mains operated 6 outlet

controlled by a single rocker switch at the LHS of the facia to individual electrodes. 2 outlets shorted to earth.

Warning: This cooker must be earthed.

Hob - Burners have burner heads and caps which are removable for cleaning. Concealed electrodes to each burner.

Appliance class

Class 1, Freestanding

Countries of destination

GB - Great Britain, IE - Ireland

Fuel Burner / Element Nominal Rate Qn Injector Size

Natural Hob - LHF (auxiliary) 1.0kW 77 Gas Hob - LHR & RHR (semi rapid) 2.0kW 104

Hob - RHF (rapid) 3.0kW 130

Total Heat Input Qn 8.0kW -

Electric Oven (fanned) 2300W -

Top Oven 1290W -

at 230V Grill 1655W -

Stir fan 30W Cooling fan 10W -

Maximum load 3995W -

Page 30

Belling Customer Care

In case of difficulty within the UK and Northern Ireland,

please call our Customer Care Centre Helpline on

0151 432 7838

When you dial this number you will hear a recorded message and be given a

number of options. This indicates that your call has been accepted and is being

held in a queue. Calls are answered in strict rotation as our Customer Care

Representatives become available.

Opening Hours for Customer Care Centre

Monday to Friday 8am - 8pm Saturday 8.30am - 6pm Sunday 10am - 4pm

Enter appliance numbers here for future reference:

Model No

Serial No

Please ensure you have the above details (Model No and Serial No) to hand

when calling Customer Care. They are essential to booking your call.

Outside the UK and Northern Ireland, refer to your local supplier.

Page 31

Page 32

Stoney Lane, Prescot, Merseyside, L35 2XW

Belling D841 User, Installation & Servicing Instructions

Specifications and Main Features

Frequently Asked Questions

User Manual