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db900E & db1000E
electric cooker
Installation & User’s instructions
db900E & db1000E
electric cooker
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Contents
Page
Product Specification ……………………………………………………. 3
Introduction Your Belling Cooker…………………………….. 4
Getting Help……………………………………… 4
Installation Instructions ……………………………………………………. 5-6
For Your Own Safety Never…………………………………………….. 7
Always…………………………………………… 8
Know Your Control Panel ……………………………………………………. 9
Timer Instructions …………………………………………………….. 10-14
Automatic Cooking (Large Oven) ……………………………………………………… 15
Rules to follow when cooking automatically
Using the Hob Ceramic Hob……………..………………………. 16
Hob Hot Light….………………………………….. 16
Hotplate Controls (Use of)……………………….. 16
Warming Zone…………………………………….. 16
Choosing Your Utensils………………………….. 17/18
Safety Requirements for Deep Fat Frying….….. 18
Main Multifunction Oven & Grill Operation…………………………………………….. 19
(Multifunction Settings) Off Light Only.…………………………………….. 19
Fan Oven ....................................................... 20
Preparation & Roasting of Large Poultry……….. 20
Conventional Oven, Defrost, Fan Grill................ 21
Full Grill, Half Grill, Using the Grill...…………..... 21/22
Grill Pan & Grid, Grill Chart................................. 23
Storage & Re-heating of Food Cook – Chill Dishes……………………………….. 24
Main Multifunction Oven Cooking Guide ……………………..……………………………….. 25/26
Small Oven Cooking Guide ……………………..……………………………….. 27
Temperature Conversion Scale ……………………..……………………………….. 28
Care & Cleaning Door Removal…………………………………….. 29
Cleaning (Glass Doors, Stainless Steel)..……..... 29
Cleaning (Vitreous Enamel)..……………………. 29
Cleaning (Paint, Ovens & Grill, Ceramic Hob)… 30
Cleaning (Belling Cookclean Panels)…………… 31
Is There Something Wrong With Your Cooker Replacing the Oven Lamp................................. 32
Fault Finding Guide……………………………… 32
Cooking Results Not Satisfactory ……………………..……………………………….. 33
Service ……………………..……………………………….. 34
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This apliance was designed and made in accordance with the European standards listed below:
EN60 335-1 and EN60 335-2-6 (electrical) plus relative amendments.
This appliance complies with the prescriptions of the European Directives as listed below:
73/23 + 93/68 EC concerning electrical safety (BT).
89.336 + 92/31 + 93/68 EC concerning electromagnetic compatibility (EMC).
Oven accessories that could come into contact with foodstuffs are made with materials that comply with the
provisions of the 89/109 EC directive, dated 21/12/1988.
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Product Specification
Electrical Supply 230V – 240V
Electrical Supply Frequency 50Hz
Total Heat Input (Electric) 10.98 – 11.96 kW
Front Left Ceramic Hotplate (Fastlite) 1.65 – 1.80kW
Rear Left Ceramic Hotplate (Fastlite) 1.38 – 1.50kW
Rear Right Ceramic Hotplate (Dual Fastlite) Part 1.38 – 1.50kW
Full 1.65 – 2.40kW
Front Right Ceramic Hotplate (Fastlite) 1.10 – 1.20kW
Warming Zone 0.175 – 0.190kW
Light Only (Large Oven) 0.014 – 0.015 kW
Fan Oven Wattage (Large Oven) (Timed) 2.37 – 2.58 kW
Conventional Large Oven Wattage (Timed) 2.04 – 2.22 kW
Fan Grilling Wattage (Large Oven) (Timed) 2.43 – 2.65 kW
Defrost (Large Oven) Wattage (Timed) 0.046 – 0.050 kW
Full Grill Wattage 2.41 - 2.62 kW
Half Grill Wattage 1.30 - 1.42 kW
Small Conventional Oven Wattage 2.04 - 2.22 kW
Grilling Area 780 cm2
Large Oven Capacity 55 Litres
Small Oven Capacity 32 Litres
Nominal External Dimensions H 900mm --915mm
(Excluding handles) DB900 -- W 912mm
DB1000 -- W 1000mm
D 600mm
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Introduction
Your Belling Cooker Thank you for purchasing a new Belling cooker. Its stylish, practical design will
enhance your kitchen and make cooking a pleasure. It features a large
multifunction oven/Grill (Closed door), a small conventional oven, a storage
compartment, 4 ceramic hob elements and a warming zone. There is also an
electronic clock/timer featuring a minute minder and automatic cooking facilities
(large oven only).
Even if you have used an electric or gas cooker before, it is important that you
read these instructions thoroughly before starting to cook, paying particular
attention to the installation and safety instructions.
Getting Help If you have any problems with installing, operating, or cooking with your Belling
cooker, please check through these instructions thoroughly to make sure that you
have not missed anything. If you still need help, then please contact (including a
daytime telephone number if possible):-
Consumer Relations Department,
Belling Appliances
Stoney Lane
Merseyside
L35 2XW
BELLING HELPLINE Tel: 0870 444 9939
Please quote the cooker model and serial number with all inquiries. This can be
found on the left side of the chassis when the storage drawer is opened..
WARNING! For your own safety, make sure that these instructions on
installation, use and maintenance are followed.
We advise you to keep these instructions in a safe place for future reference.
If you sell or transfer ownership of this product, please pass on these instructions
to the new owner.
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Installation Instructions
This appliance has been tested and certified by Advantica Technologies Ltd and
carries the C.E. Mark.
The installation must be in accordance with the current I.E.E. Wiring Regulations.
Unpacking After unpacking your cooker, make sure that you remove all the packing from the
grill compartment and ovens, and any stickers from the oven doors and the hob.
Examine your cooker for any damage. If there is any damage to your cooker or
anything is missing, please contact your supplier for advice.
Siting/Moving the Your cooker is heavy, so be careful when moving or positioning it. Do not try
Cooker to move the cooker by pulling on the doors or handles or control panel.
Your Belling electric cooker is designed to slot in between 600mm deep
cabinets spaced at least 915mm apart (DB9000E) or at least 1000mm apart
(DB1000E). It can also be used free-standing, with a cabinet to one side, in a
corner setting or with its back to a wall. However it must not be situated with
either side closer than 50mm to a combustible wall or cupboard that is higher
than the cooker.
The wall behind the cooker and 450mm above and across the width of the
cooker, should be of an incombustible material or easy clean surface such as
ceramic tiles. Please note, when positioning your cooker against a wall, ensure
there is sufficient clearance for the screw heads on the back panel.
This appliance can be of type X or type Y with regard to protection against
overheating of surrounding surfaces dependant on the location decided by the
user.
Any overhanging surface or cooker hood should be at least 650mm (25½") above
the cooker hob. We do not recommend positioning the cooker below wall
cupboards, as the heat and steam from the cooker may cause damage to the
cupboard and its contents.
Excess steam from the oven, vents out at the top back edge of the cooker, so
make sure that the walls behind and near the cooker are resistant to heat, steam
and condensation.
Your cooker must stand on a flat surface so that when it is in position the hob is
level. The cooker is fitted with rear wheels and will slide into position easily.
Movement of your cooker is most easily achieved by lifting the front, as follows.
Open the oven doors sufficiently to allow a comfortable grip on the underside front
edge of the oven roofs, avoiding grill elements or oven furniture.
“DO NOT LIFT THE COOKER BY THE HANDLES”
Adjust the cooker at the rear to the required height, using the 2 jacking screws
situated behind the rear access cover and secure with the lock-nuts. Position the
cooker and adjust the height at the front with the 2 jacking screws situated at the
front underside. Check that the cooker is level by using a spirit level (adjusting the
jacking screws if necessary). It is important that the cooker is stable and level for
the overall cooking performance.
Whatever the position, remember to leave enough room for the cooker to be
pulled out for cleaning and service.
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Installation Instructions
Connecting to Electrical For your own safety, we recommend that your cooker is installed by a suitably
Supply qualified person.
The cooker should be installed in accordance with the latest edition of the
IEE Regulations.
WARNING: THIS APPLIANCE MUST BE EARTHED!
The cooker must be connected to the correct electrical supply as stated on the
rating plate, through a suitable cooker control unit incorporating a double pole
switch having a contact separation of at least 3mm in all poles, adjacent to (but
not above) the cooker. We recommend that the cooker circuit is rated to 45
Amps with a minimum of 32 Amps.
We also recommend that 6mm² P.V.C. (minimum 4.0mm²-maximum 10.0mm²)
Insulated twin and earth cable is used to connect the cooker control unit.
The power supply cable should conform to BS6004
IMPORTANT:
For access to the mains terminal block and for supply cable connection, it is
necessary to remove the access cover situated at the bottom of the back panel.
The live and neutral positions are marked with the letters L and N respectively,
marked in front of the terminal block. The earth terminal is marked by the earth
symbol. Secure the mains cable using the cable clamp.
Connect the mains cable as follows:Live to terminal L.
Neutral to terminal N
Earth to the earth stud.
Ensure clamping nuts are tightened sufficiently. Allow sufficient cable length for
the cooker to be pulled out for cleaning, but do not let it hang closer than 50mm
(2”) to the floor. The cable can be looped if necessary, but make sure that it is not
kinked or trapped when the cooker is in position.
No part of the appliance (including clock/timer) will operate unless the mains
control unit is live and switched on.
Before you cook for the first time, we recommend that you turn on each element
and hotplate in turn to burn off any odors remaining from manufacture. Simply
operate each hotplate and the grill on maximum for a few minutes and each oven
for about 30 minutes.
User
Instruct the user in the operation of the appliance and hand over the instructions.
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For Your Own Safety
When used properly your Belling Cooker is completely safe, but as with any
cooker there are some precautions you must take in its use.
NEVER
Never allow anyone except an authorized Belling Service Agent to service or repair
your cooker.
Never remove any part of the cooker other than those intended in normal use, or
attempt to modify the cooker in any way.
Never use the cooker for commercial catering. It is designed for domestic use.
Never allow young children to operate or play with the cooker.
Never use a chip pan or deep fat fryer more than 1/3 full of oil, or use a lid while
frying and do not leave a fryer unattended while cooking.
Never line the shelves, floor, or sides of the ovens or grill with aluminum foil as
overheating and damage may result.
Never place anything which might catch fire, such as towels or tea towels, near to
the hotplates or over the flue outlet even when the cooker is not in use.
Never use an asbestos mat, trivet or rack of any kind under pans on any hotplate.
Never store anything that might catch fire in the oven, grill compartment or storage
compartment.
Never allow aluminum foil or plastic to touch any hotplate when it is hot.
Never store flammable liquids, aerosols, etc. in adjacent cabinetry.
Never dry clothes or place other items over or near to the hotplate or oven or grill
doors.
Never use large preserving pans or fish kettles across two hotplates as this will
damage the hob.
Never use cooker as a room heater.
Never leave hotplates switched on when not in use.
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For Your Own Safety
ALWAYS
Always make sure you understand the controls prior to use.
Always take care when touching any part of the cooker that may be hot. Use good
quality dry oven gloves when removing or replacing food or dishes.
Always stand back when opening the oven door to allow any build-up of heat or
steam to disperse.
Always keep the oven and grill doors closed when not in use to prevent accidents.
Always make sure that the roof, sides, back panels and shelves are fitted correctly
before using the oven or grill.
Always keep your cooker clean, as a build-up of grease or fat from cooking may be
a fire hazard.
Always switch off at the mains supply before cleaning your cooker.
Always supervise children and pets, particularly when grilling, as exposed parts of
the grill may become hot.
Always place pans centrally over the hotplates and make sure that they are stable.
Always keep handles away from the edge of the hob and any other hotplates. For
added safety you should consider using a suitable hob guard.
Always make sure that all the controls are switched off when you finish cooking.
Always remember that your cooker may stay hot for a time even after you have
finished cooking.
Always keep ventilation slots at the rear of the cooker clear of obstructions.
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Know Your Control Panel
Control Knobs & The hob (Ceramic hotplates) control knobs can be rotated in either
Switches directionfrom the off position.
The ovens thermostat control knobs can only be rotated clockwise from the off
position.
The multifunction selector switch knob can be rotated in either direction from the
off position.
The warming zone ON/OFF switch is operated as follows:Depress and release the button - OFF to ON (ON to OFF).
(Depressed position = ON).
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Timer Instructions
The oven timer offers you the following features:
1. Time of day
2. Automatic cooking (Large oven only)
3. Minute minder
The large oven can be controlled by the automatic timer. When the timer has
been set, the small oven remains functional.
Hints on Automatic 1. Select foods which will take the same amount of time to cook and require
Cooking approximately the same temperature.
2. Set the oven timer so that the food has just finished or about to finish
cooking on your return to the oven. This will ensure the food has not
cooled down and does not require re-heating before serving.
3. Food should be as cold as possible when it goes into the oven, ideally
straight from the refrigerator. Frozen meat and poultry should be thawed
thoroughly before being placed into the oven.
4. We advise that warm food should never be placed in the oven if there is to
be a delay period. Stews prepared by frying the meat and vegetables
should be cooked as soon as possible.
5. We advise dishes containing left over cooked poultry or meat (eg.
Shepherds pie) should not be cooked automatically if there is to be a delay
period.
6. Stews and joints should be cooked by the long slow method, so that the
delay start is kept to a minimum.
7. On warm days, to prevent harmful bacterial growth in certain foods (eg.
Poultry, joints etc.) the delay start should be kept to a minimum.
8. Wine or beer may ferment and cream may curdle during the delay period,
so it is best that these ingredients are added just before serving.
9. Foods that discolour should be protected by coating in fat or tossing in
water (to which lemon juice has just been added) prior to placing the food
into the oven.
10. Dishes containing liquid should not be overfilled. This will prevent boiling
over.
11. Foods should be well sealed (but not airtight) in a container to prevent the
loss of liquid during cooling. Aluminium foil gives a good seal.
12. Ensure food is cooked thoroughly before serving.
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Timer Instructions
To set the Time of Day Step 1 Make sure all the oven controls are turned off.
Step 2 Check that the electricity supply to the oven is switched on.
Step 3 When switched on the display will show 0.00 and Auto flashing
intermittently.
Step 4 Press and hold the and buttons together (the
display shows 0.00). At the same time press either the or
button to set the correct time of day.
RELEASE AND THE TIME OF DAY IS NOW SET.
To set Timer to switch OFF (This allows you to cook immediately for a chosen period of time Automatically
before the oven switches OFF Automatically)
Step 1 Ensure the time of day is set correctly.
Step 2 Place food onto the correct shelf position in the oven.
Step 3 Turn the multi function selector to the desired setting and the oven
control to the required temperature. The oven should now be
operating.
Cookpot Symbol
Step 4
Press and release the button. The display will read 0.00 with the
cook-pot lit.
Within 2 seconds press and hold the or button until the required
cooking period is set.
(Adjustment can be made by pressing the button)
The timer display will revert to the time of day with the Auto symbol
Cookpot Symbol Disappears and Cook-pot lit.
At the end of the cooking period the Auto symbol will flash and an intermittent
bleeping sound will be heard. This will continue for approximately 2 minutes
unless the timer is reset within this period (See step 6).
The oven will no longer operate until the timer has been reset to
manual operation (See steps 5 & 6 on the next page).
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Timer Instructions
To set Timer to switch OFF Step 5 Turn off the oven control
Automatically (Continued)
Step 6 Press the button to cancel the bleeping (If 2 minutes has not
elapsed)
Press button again to return to manual operation.
To set Timer to switch ON (This allows you to cook at a specified time for a chosen period
& OFF Automatically before the oven switches OFF Automatically
Step 1 Ensure the time of day is set correctly.
Step 2 Place food onto the correct shelf position in the oven.
Step 3 Press and release the “ “ button. The display will read 0.00
with the cookpot lit. Within 2 seconds press and hold the “ ”
button until the required cooking period is set.
(Adjustment can be made by pressing the “ “ button).
The timer display will revert to the time of day with the Auto symbol
and cookpot lit.
Step 4 Press and release the “ “ button. The display will read the
earliest possible end time with the cookpot and Auto symbol lit.
Within 2 seconds press and hold the “ ” to set the time you require
the food to be ready, with only the Auto symbol lit.
(Adjustment can be made by pressing the “ “ (button).
Step 5 Turn the oven control to the required temperature.
(The oven will now switch on later at the designated time, cook for the
required period and switch off automatically at the stop setting).
At the end of the cooking period the Auto symbol will flash and an intermittent
bleeping sound will be heard. This will continue for approximately 2 minutes
unless the timer is reset within this period (See Step 7).
The oven will no longer operate until the timer has been reset to
manual operation (See steps 6 & 7 on the next page).
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Timer Instructions
To set Timer to switch ON & Step 6 Turn off the oven control
OFF Automatically (Continued)
Step 7 Press the button to cancel the bleeping
(If 2 minutes has not elapsed)
Press button again to return to manual operation.
Other Notes On Timer 1. When cooking Automatically the cook period can be checked at
Operation any time simply by pressing the “ “ button.
2. When cooking Automatically the stop time can be checked at any time
simply by pressing the “ “ button. (This also can be altered at any
time by following Step 4 previously).
3. Having set a cooking period and stop time an electronic device stores
the information. The device within the timer will switch the oven on at
the required start time.
4. If a mistake is made, alter the display to show 0.00 by pressing and
holding the and “ “ buttons.
Release and then press the button (See step 7 above).
Restart the programming sequence.
5. After an automatic sequence the bleeping sound can be switched off by
pressing any of the following three buttons.
However, the large oven cannot be operated until the timer has been
set to manual. Press the button (See Step 7 above).
6. If at any time the display shows three flashing zeros 0.00. It is likely that
the electricity supply to the oven has been interrupted. Reset the timer
to the correct time of day. If there is any food in the oven, make sure
that it has been cooked thoroughly before serving.
7. To give yourself more time to set each function press and hold the
required function button and at the same time press “ “ or “ “
button.
Note: Between the hours of 10.00 p.m. and 6.00 a.m. the intensity of the
display reduces.
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Bell symbol
Timer Instructions
To Set the Minute Minder Step 1 Ensure the time of day is set correctly
Step 2 Press and release the “ “ button. Within 5 seconds press
and hold the “ ” button until the required time is set (A bell
symbol will light).
This can be adjusted by pressing the “ “ button.
On releasing the buttons the timer will revert back to the time of day.
At the end of the set time a bleeping sound will be heard and the bell symbol
will flash.
This can be cancelled by pressing the “ “.
Note: If necessary the Minute Minder can be cancelled before the
tone sounds by pressing the “ “ button and then press the “ “ button
until 0.00 appears in the display window.
Key Lock This timer is fitted with a locking function. This function overrides the relays
and allows operation of the timer without switching on the elements. A “ “
key symbol will appear in the display when this function is set.
NOTE: THE TIMED LARGE OVEN WILL NOT OPERATE IN THIS MODE.
If you require this safety feature, ensure timer is in manual mode and cancel
any active programs. Press and hold the and buttons
simultaneously for approximately 8 seconds. The display will read “On”.
Release the two pressed buttons and immediately press the “ ” button.
The display now reads “Of” and the key symbol appears.
After approx. 5 seconds the time of day will show next to the key symbol.
THE KEY LOCK IS NOW ACTIVATED.
To return the timer to manual mode, repeat the setting procedure so that “Of”
is displayed. Press and release the “ ” button so that “On” is displayed
and the key symbol has disappeared.
The timer will revert to the time of day after approximately 5 seconds.
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Automatic Cooking (Large Oven)
Rules to follow when When planning your meal, remember that the oven control setting
cooking automatically refers to the center of the oven - it is warmer above and cooler below.
1. Food should be as cold as possible when it goes into the oven, ideally
straight from the refrigerator.
2. Frozen meat and poultry should be thawed thoroughly before it is put into the
oven.
3. The automatic timer should not be used in hot weather because of the
possible growth of food poisoning organisms.
4. NEVER use the automatic timer to re-heat Cook-Chill dishes.
5. Never leave food in the oven to cool slowly after cooking.
Serve immediately or refrigerate.
6. Dishes containing left over cooked meat or poultry, for example shepherds
pie, dishes containing eggs, cooked rice or seafood should not be cooked
automatically if there is to be a delay period.
7. Warm food should never be placed in the oven if there is to be a delay
period. Stews prepared by frying the meat and vegetables should be cooked
as soon as possible or refrigerated until loading the oven.
8. Try to set the stop time for a period beyond your anticipated return.
9. DO NOT leave food for an automatic program in a warm oven, i.e. one that
has just been used manually.
10. It is advisable to cover dishes where possible either with a lid or foil to
prevent the transfer of odours. If the food is to be served golden brown, it
may be uncovered or have the lid removed for a quick browning before
serving.
11. Dishes containing liquid should not be filled too full to prevent boiling over.
12. To prevent discoloration of certain fruit and vegetables such as apples,
pears, turnips and parsnips, a little lemon juice should be added to the
cooking liquid.
13. Potatoes should be par-boiled or brushed with fat to prevent discoloration
during delay time.
14. Wine or beer may ferment and cream may curdle during the delay period, so
it is best to add these ingredients just before serving.
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Using The Ceramic Hob
Ceramic Hob WARNING! If any crack should appear on the hob, isolate the cooker
immediately from the mains supply. Never use any part of the cooker.
Contact your Belling Service Agent.
Under no circumstances should the hob be used with aluminium foil in contact
with the hob surface, as damage will occur.
The following hotplates are located beneath patterned cooking areas:
The left front ceramic hotplate is rated at 1.65/1.8kW Fastlite.
The left rear ceramic hotplate is rated at 1.38/1.5kW Fastlite.
The right rear dual ceramic hotplate is rated at 2.2/2.4kW (1.38/1.5kW Part)
The right front ceramic hotplate is rated at 1.2kW.
The extreme right warming zone element is rated at 0.190kW
The ceramic hotplate cooking areas change colour when heated (become red)
indicating which element is energised. The cooking area returns to its original
colour when the element is switched off and cools.
Warning Even though the cooking area has returned to its original colour it may still be
hot.
Hob Hot Light This will operate soon after any of the four ceramic hotplate controls have been
turned on and will remain illuminated until the ceramic surface has cooled.
Warning! The warming zone area is not linked to the hob hot light. This
area may still be hot when the hob hot light has switched off.
Hotplate Controls The control provides fully variable heat control selecting any number between
(Single Circuit) 1 (Minimum) and 6 (Maximum).
Hotplate Control The control provides fully variable heat control selecting any number between
(Dual Circuit) 1 (Minimum) and 5 (Maximum) on both “Full” and “Reduced power”.
Use of Controls To reduce the heat to cook more slowly or simmer, turn the knob to a lower
setting which will vary according to size and type of saucepan, the amount of and
type of food and whether or not a lid is fitted. Pans can be placed on the
unheated areas of the panel when cooking is finished and before serving food. It
is inadvisable at any time to leave a heating element switched on without a pan in
position, as this wastes energy and could make soil or rub-off from aluminium
pans more difficult to remove. To protect elements against over-heating, safety
cutouts have been incorporated with each element. After several minutes with the
control at maximum setting the safety cutout switches the element Off and On
continuously, thus preventing any adverse effects that may be caused by an
excessive build up of heat in the cooking area. The hotplate will be off when the
knob is at position ‘0’.
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Using The Ceramic Hob
Warming Zone Adjacent to the hotplates, on the right hand side, is a warming zone. This provides a
constant heated area with an average surface temperature of 110ºC (Max 135ºC).The
warming zone is operated by depressing and releasing the on/off switch on the control
panel and is suitable for the following: Plate and dish warming - Keeping food hot Melting ingredients - Warming rolls and croissants - Keeping coffee and sauces hot.
NEVER
Never cook directly on the hob surface without a cooking utensil, as this will result
in damage to the surface of the hob.
Never use the hob as a worktop surface as damage may occur to the smooth
surface of the hob.
Never drag or slide utensils on the hob surface, as this will cause scratches in the
surface of the hob.
Never place anything between the base of the utensil and the ceramic hob, eg do
not use asbestos mats, aluminium or wok stands.
Never leave any utensils, food or combustible items on the hob when not in use.
Never place aluminium or plastic foil, or plastic containers on the hob.
Never leave the hotplates or cooking areas switched On unless being used.
Never leave utensils partly covering the heated areas.
Never use pans NOT the same size as the heated area.
NEVER USE THE COOKER IF THE HOB BECOMES CRACKED, UNTIL IT HAS
BEEN REPAIRED.
We recommend that large preserving pans or fish kettles are not placed across
two heating areas. We recommend not to use a utensil with a base diameter
greater than 25cm (10”).
ALWAYS
Always use a good quality smooth flat-based utensil.
Always use a utensil with approx. the same sized base as the heated area used.
Always use utensils that have a greater capacity than the quantity of food being
cooked, to prevent boil over or spillage.
Always use utensils with good fitting lids.
Always use a low dome pressure cooker for best results.
Always ensure that the base of the utensil is dry before placing on the hob.
Always lift the pan from the hob .
Choosing Your Utensils Following are some guidelines to help you make the right choice of utensils. To
obtain a satisfactory performance from a ceramic hob and avoid unnecessary
damage, we recommend the use of good quality utensils with smooth flat bases.
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Using The Ceramic Hob
Remember 1. Purchasing a new pan will not necessarily mean it will have a flat base,
always check before buying.
2. Using the correct pans and utensils will result in maximum contact with the
hob and maximum efficiency as with any type of electric hob.
Never Use Utensils with rough bases - lightweight utensils with thin, distorted or
uneven bases – lightweight enamelled steel utensils – cast iron utensils
utensils with bases that are recessed, scrolled (like a gramophone record) or
ridged – utensils with concave bases greater than 1mm, as this will reduce
performance – utensils with convex bases – glass ceramic utensils –
lightweight saucepans with plain thin copper bases.
Note: All copper pans are excellent conductors of heat and are hard wearing
and strong, but they need quite a lot of care. They can be very heavy and do
not usually have completely flat bases. The interiors are usually lined with a
different material such as tin.
A stainless steel pan with a sandwich base of aluminium and copper is an
excellent conductor of heat and is suitable for use on ceramic hobs, providing
they are used in accordance with the manufacturer’s recommendations. When
using this type of pan extra care should be taken to ensure that the base of the
pan is cleaned and the hob is cleaned and conditioned after each use. Failure
to clean properly will result in permanent marking of the hob.
Safety Requirements IMPORTANT:
For Deep Fat Frying As there could be some fire risk attached to the heating of oil, particularly for deep
fat frying, cooking utensils containing oil must not be left unattended (e.g. to
answer the telephone) or in close proximity to hotplates.
In the unfortunate event of a fire it will assist in smothering the flames if the pan lid
is replaced, and the power supply is switched OFF.
1 Use a deep pan, large enough to completely cover the appropriate heating
area.
2. Never fill the pan more than one-third full of fat or oil.
3. Never leave oil or fat unattended during the heating or cooking period.
4. Do not try to fry too much food at a time, especially frozen food. This only
lowers the temperature of the oil or fat too much, resulting in greasy food.
5. Always dry food thoroughly before frying, and lower it slowly into the hot oil or
fat. Frozen foods, in particular, will cause frothing and spitting, if added too
quickly.
6. Never heat fat, or fry, with a lid on the pan.
7. Keep the outside of the pan, clean and free from streaks of oil or fat.
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Main Multifunction Oven & Grill
Operation The main oven, on the left hand side of the cooker, is multifunctional and
incorporates both fan and conventional oven/grill facilities.
For “Light Only” and “Defrost” turn the multifunction selector switch to the required
function only (Thermostat remains in the Off position).
The main oven light and fan (If selected) will come on.
If the thermostat is accidentally switched on during the “defrost” setting, it will only
activate the neon on the control panel. There will be no power transferred to the
oven elements.
For “Fan Oven”, “Conventional Oven”, “Fan Grilling”, “Full Grill” and “Half Grill”, turn
the multifunction selector switch to the required function. The main oven light (plus
fan if selected) will come On. Set the main oven thermostat to the required
WARNING:- DURING USE THE APPLIANCE BECOMES HOT. CARE SHOULD BE TAKEN TO
MULTIFUNCTION SETTINGS
Off The main oven will be off with the exception of the oven clock display.
temperature. The neon indicator lamp on the control panel will immediately come
On and will go out when the required temperature is reached, subsequently
switching On and Off at intervals to indicate that the correct temperature is being
maintained. The fan (If selected) and oven light will operate continuously until the
multifunction switch is turned Off or the timer is set to Auto.
NOTE: If the oven light and fan (If selected) does not come ON when the
multifunction switch is turned, Check that the electricity supply is switched On and
that the timer is set for manual operation. If the neon indicator does not come On
when the thermostat control is turned, check that a function has been selected.
To turn off the multifunction switch, turn the control knob either way to the zero position.
To turn off the oven thermostats, turn the control knobs fully anti-clockwise to the zero
position.
Note: If you find that the oven is getting hotter than normal, when using a particular
temperature, then the thermostat may need to be replaced.
AVOID TOUCHING HEATING ELEMENTS INSIDE THE OVEN.
On
Light Only Illumination to oven only. The main oven thermostat stays in the Off position.
Page 20
20
Main Multifunction Oven & Grill
Fan Oven Rear element & Fan. Use the main oven thermostat to control the temperature.
Since a fan oven heats up more quickly, and generally cooks food at a lower
temperature than a conventional oven, pre-heating is often unnecessary.
However, foods such as bread, scones, Yorkshire pudding etc. do benefit from
being placed in a pre-heated oven. The charts on pages 28 and 29 are a guide
only, giving approximate cooking temperatures and times. To suit personal
taste and requirements it may be necessary to increase or decrease temps by
10ºC.
Because the fan oven cooks so efficiently, we recommend that when cooking
recipes not designed for a fan oven, you reduce the temperature by about 25ºC
and the time by about 10 minutes in the hour. If large quantities are being
cooked, it will be necessary to increase the cooking time somewhat to
compensate for the extra load.
Unless otherwise indicated in the charts, food is placed in a cold oven, i.e.
without pre-heating. If food is placed in an already hot oven, the suggested
cooking time should be reduced, depending on the type and quantity of food
being cooked.
It should be noted that at the end of the cooking period there might be a puff of
steam when the oven door is opened, this will disperse in a few seconds and is
a perfectly normal characteristic of an oven with a good door seal.
Since the distribution of heat in the fan oven is very even, most foods will cook
satisfactorily on any shelf position, but the shelves should be evenly spaced.
To ensure even circulation do not use meat pans larger than 415 x 320 (16½” x
12½”) and baking trays no larger than 330 x 255 (13” x 10”), these should be
positioned centrally on the oven shelf.
- Do not fit shelves upside down
- Never use more than three shelves in the oven (Two supplied with the
cooker), as air circulation will be restricted.
- Food or cooking utensils should not be placed on the floor of the oven
- To avoid unnecessary cleaning, rod shelves not in use should be removed
from the oven.
Cold start cooking
Preparation and Roasting Place the bird directly onto the shelf in the first or second shelf position,
Large Poultry with a large roasting tin on the oven base to collect the juices. It is important to
check that the bird and foil DO NOT overhang the burner at the back of the
oven. The maximum weight of a turkey that can be accommodated is 25lbs
(11.5kg) provided it will fit within the constraints of the oven.
Page 21
21
Main Multifunction Oven & Grill
Conventional Oven Outer Top & Under base elements. Use the main oven thermostat to control the
temperature. The charts on pages 26 and 27 are a guide only, giving
approximate cooking temperatures and times. To suit personal taste and
requirements it may be necessary to increase or decrease temps by 10ºC.
If large quantities are being cooked, it will be necessary to increase the cooking
time somewhat to compensate for the extra load.
Anything requiring long slow cooking such as Casseroles and rich fruitcakes can
be put into a cold oven. Satisfactory results in a cold oven can also be obtained
with creamed mixture, rich pastries or yeast mixtures, but for perfection we
recommend preheating the oven for about 20 minutes.
Shelves should be evenly spaced. To ensure even circulation do not use meat
pans larger than 415 x 320 (16½” x 12½”) and baking trays no larger than 330 x
255 (13” x 10”), these should be positioned centrally on the oven shelf.
- Do not fit shelves upside down
- Never use more than two shelves in the oven (Two supplied with the
cooker), as air circulation will be restricted.
- Food or cooking utensils should not be placed on the floor of the oven
- To avoid unnecessary cleaning, rod shelves not in use should be removed
from the oven.
Defrost Fan only. The main oven thermostat stays in the Off position.
Inner & Outer top elements with Fan. Use the main oven thermostat to control
the temperature. The charts on pages 28 and 29 are a guide only, giving
approximate cooking temperatures and times. To suit personal taste and
requirements it may be necessary to increase or decrease temps by 10ºC.
If large quantities are being cooked, it will be necessary to increase the cooking
time somewhat to compensate for the extra load.
Fan Grill The food is placed directly on a shelf positioned low in the oven and the meat/grill
pan supplied is positioned on the floor of the oven to catch juices. For best
results and even cooking, it is necessary to turn the food occasionally. For small
items of food it may be advantageous to place the food support grid from the
grill/meat pan on the shelf. This will help to prevent food from dropping through
the shelf.
- Do not fit shelves upside down
- Never use more than one shelf in the oven (Two supplied with the cooker),
as air circulation will be restricted.
- To avoid unnecessary cleaning, rod shelves not in use should be removed
from the oven.
Page 22
22
Main Multifunction Oven & Grill
Full Grill Inner & Outer top elements. Use the main oven thermostat to control the
(Conventional) temperature.
The charts on pages 28 and 29 are a guide only, giving approximate cooking
temperatures and times. To suit personal taste and requirements it may be
necessary to increase or decrease temps by 10ºC.
If large quantities are being cooked, it will be necessary to increase the cooking
time somewhat to compensate for the extra load.
NOTE: CLOSED DOOR GRILLING
Half Grill Inner top element. Use the main oven thermostat to control the temperature.
(Conventional) The cooking guides are generally as for Full Grill except that there is a 45%
ower reduction and the heat is more central. This is especially good for
cooking small quantities of food positioned centrally on the shelf.
Using the grill THE GRILL WILL NOT OPERATE WHEN THE OVEN TIMER IS SET!
NOTE: CLOSED DOOR GRILLING
CAUTION
During use the appliance becomes hot. Care should be taken to avoid
touching heating elements inside the oven.
Grilling should never be undertaken with the grill/oven door open.
Never operate the grill without the grill roof in place.
WARNING! Accessible parts may become hot when the grill is in use.
DO NOT allow children near the appliance when the grill is in use.
DO NOT cover the grill pan or grid with aluminum foil as this can hold fat, intensify
the heat and create a fire hazard.
Check that the electricity supply is switched on.
Remove the grill pan, load with food and adjust the top shelf to the height
required.
Close the door, turn the multifunction switch knob to either full or half setting.
Turn the main oven thermostat control knob to max ºC and pre-heat the grill
for approximately 2 mins.
Open the door and place the loaded grill pan on the shelf centrally under the
element. Detach the handle (If used) and store.
Close the door and turn the control knob to the required temperature setting.
Use the detached grill pan handle or oven gloves to adjust or remove the pan.
Turn the food regularly.
Page 23
Main Multifunction Oven & Grill
23
Grill Pan & Grid The grill pan is positioned centrally on a shelf and pushed back to the shelf stop.
Always use oven gloves when pulling the pan forward to turn/serve.
The height of the grill pan is determined by the shelf position. The top position is
most suited for toasting or sealing food. To avoid burning, or excessive smoking
and spitting, make sure that the food is not too close to the element.
For thicker foods requiring longer cooking time, turn the thermostat to a lower
setting after sealing both sides on max setting.
The handle is detachable. To fit, gently squeeze the ends of the wire handle
and insert from below into the grill pan bracket. Do not use the grill pan handle to
tip the grill pan sideways, for example, to empty fat or crumbs from the pan, as the
handle may become detached from its fixing bracket.
CAUTION! WHEN REMOVING THE GRILL PAN HANDLE ALWAYS USE
OVEN GLOVES AS THE WIRE MAY BE HOT.
To obtain best results always use the wire grid. This will ensure that foods do not
cook in their own fats and will prevent any distortion of the grill pan. It can be used
either way up to position the food nearer to or further away from the grill element.
The heated area of the inner grill element is in the center of the grid, although
there is enough spread of heat around this area to cook items such as tomatoes
and mushrooms which require lower cooking temperatures.
GRILL CHART
The following chart is a guide only.
Food Preheat Shelf Position (from bottom) Setting Approx. Cooking time
Toast 2 min 6 Up 6 2 mins
Small cuts- 2 min 5 Up 6 for 4 mins 15 – 20 mins
Sausages (reduce to 4)
Bacon
Chops etc 2 min 4 Up 4 30 – 40 mins
Gammon
Fish 2 min 5 Up (In base of pan) 6 8 – 10 mins
Pizzas 2 min 4 Up 4 12 – 15 mins
Page 24
24
Storage and Reheating of Food.
It is vitally important to strictly adhere to the basic principles of food handling and
hygiene to prevent the possibility of bacterial growth.
1. If food is to be frozen or not served immediately, cool it in a clean container
as quickly as possible.
2. Thaw frozen food completely in the refrigerator before reheating.
3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven,
Mk.6 and then serve immediately.
4. Only re-heat food once.
'Cook - Chill Dishes' These should always be placed in a pre-heated oven ideally on the first or
second shelf position. Follow the packet instructions for the cooking time.
Page 25
Baking
Conventional Oven (Top & Base Heat)
Fan Oven
Food
Preheat
Temp ºC
Time (approx)
Pos,n
Preheat
Temp ºC
Time (approx)
Scones
Yes
220/230
9-12 mins
2 Up
Yes
210/220
9-12 mins
Small cakes
Yes
180/190
15-25 mins
3 Up
No
180/190
20-25 mins
Victoria Sandwich
Yes
160/170
20-25 mins
2 Up
No
160/170
25-30 mins
Sponge Sandwich (Fatless)
Yes
180/190
15-20 mins
2 Up
Yes
170/180
15-20 mins
Swiss Roll
Yes
190/200
8-12 mins
2 Up
Yes
180/200
12-15 mins
Semi-rich Fruit Cakes (7”)
Yes
150/160
1¼-1¾ hrs
2 Up
No
140/150
1¼-1½ hrs
Rich Fruit Cakes
Yes
130/140
Depend on
recipe and size
2 Up
No
130/140
Depend on
recipe and size
Shortcrust Pastry
Yes
190/200
Depend on size
& filling
2 Up
No
190/200
Depend on size
& filling
Puff Pastry
Yes
190/200
Depend on size
& filling
2 Up
No
190/200
Depend on size
& filling
Yorkshire Pudding
Yes
190/200
40-45 mins
3 Up
Yes
180/190
40-50 mins
Individual Yorkshire Pudd’s
Yes
200/210
20-30 mins
3 Up
Yes
190/200
20-25 mins
Milk Pudding
Yes
140/150
1¾-2 hrs
2 Up
No
130/140
1½-2 hrs
Baked Custard
Yes
130/140
40-50 mins
3 Up
No
140/150
35-45 mins
Bread
Yes
190/200
25-35 mins
3 Up
Yes
200/210
30-35 mins
Meringues
Yes
80/90
3-3½ hrs
3 Up
No
80/90
3-4 hrs
Conventional Oven (Top & Base Heat)
Fan Oven
Meat
Preheat
Temp
ºC
Time (approx)
Shelf
Pos’n
Meat
Preheat
Temp
ºC
Time (approx)
Beef/Lamb
(Slow roast)
Yes
170/180
35 mins per 450g (1 lb)
+ 35 mins over
2 or
3 Up
Beef
No
160/180
20-25 mins per 450g (1
lb) + 20 mins extra
Beef/Lamb
(Foil covered)
Yes
190/200
35-45 mins per 450g
(1 lb)
Lamb
No
160/180
20-30 mins per 450g (1
lb) + 25 mins extra
Pork
(Slow roast)
Yes
170/180
40 mins per 450g (1 lb)
+ 40 mins over
Pork
No
160/180
25-30 mins per 450g (1
lb) + 25 mins extra
Pork
(Foil covered)
Yes
190/200
40 mins per 450g (1 lb)
Veal
No
160/170
25-30 mins per 450g (1
lb) + 20 mins extra
Veal
(Slow roast)
Yes
170/180
40-45 mins per 450g
(1 lb) + 40 mins over
Chicken/Turke
y up to 4kg (8
lb)
No
160/180
18-20 mins per 450g (1
lb) + 20 mins extra
Veal
(Foil covered)
Yes
190/200
40-45 mins per 450g
(1 lb)
Turkey to 5.5kg
(8 to 12 lb)
No
150-160
or 150
12-14 mins per 450g (1
lb) + 12 mins extra
For every 450g (1 lb)
over 5.5kg (12 lb) allow
10 min per 450g (1 lb)
and roast at 150ºC
Poultry/Game
(Slow roast)
Yes
170/180
25-30 mins per 450g
(1 lb) + 25 mins over
Poultry/Game
(Foil covered)
Yes
190/200
25-30 mins per 450g
(1 lb)
Casserole
Stews
No
140-150
1½-2 hrs
Casserole
Cooking
Yes
150
2-2½ hrs
If using aluminum foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil
25
Main Multifunction Oven Cooking Guide
The following times and setting are for guidance only. You may wish to alter the setting to give a result more to your
satisfaction. When a different setting to that shown below is given in a recipe, the recipe instructions should be followed.
Shelf position 6 is the highest. It is not necessary to Pre-heat the fan oven before roasting. Note: Where times are stated
they are approximate only.
Page 26
Fan Grilling
Type of meat or
poultry
Weight
kg
Temp
ºC
Time
(min/kg)
+ extra
time
(mins)
Total cooking time
(mins)
Tips
PORK Chops – thick
Gammon Steaks
Pork joints (Any type)
1.0
1.5
2.0
2.5
over 2.5
170
160
160-170
150-170
140-150
140-150
140
25
30
60-70
60-70
65-75
65-75
70-75
45
45
50
50
50
Dependent on size
Dependent on size
105-120
130-150
180-230
220-240
-
Season, grill on shelf position 2 up.
Turn over after 15 mins.
Grill on shelf 2 up. Turn after 15 mins.
Score fat with sharp knife and rub on
salt. Pork should be thoroughly
cooked. Overcook rather than
undercook.
Grill on shelf position 1 up
LAMB Chops – thick
Lamb joints (Any type)
1.0
1.5
2.0
2.5
over 2.5
170
160-170
160-170
150-160
150-160
150
25
30-40
35-40
35-45
40-45
45-50
45
45
50
50
50
Dependent on size
78-88
90-110
120-140
150-170
-
Season, grill on shelf position 2 up.
Turn over after 15 mins.
Score fat. Season with pepper and
rosemary. If you prefer the lamb pink
choose the shorter time.
Grill on shelf position 1 up
BEEF joints which
have an outside layer
of fat
Eg. Rib, Rolled,
Sirloin.
Steak
1.0
1.5
2.0
2.5
over 2.5
0.5
170-180
170-180
160-170
160-170
160
170
40-50
40-50
40-50
45-50
45-50
30-40
20
20
20
30
40
-
60-70
80-90
100-110
140-150
-
15-20
Season. If joint preferred rare, grill for
the shorter time. If preferred well
done, grill for the longer time.
Grill on shelf position 1 up
Grill on shelf position 2 up
CHICKEN Whole
Chicken joints
1.0
1.5
2.0
2.5
over 2.5
Up to 1kg
180
180
170
170
160-170
180
30
30
35
35
40
30
30
30
30
30
30
30
60
75
100
115
-
60
Season and brush over with melted
butter to give nicely browned skin.
Grill on shelf position 1 up
Grill on shelf position 1 up
DUCK
1.5
2.0
2.5
180
180
180
30
30
30
30
30
30
75
90
115-130
Dry thoroughly and lightly salt.
Grill on shelf position 1 up
GOOSE
Up to 4
4-5
170-190
160-170
40
45
40
40 - -
Can be stuffed.
Grill on shelf position 1 up
TURKEY
Up to 5
6-8
170
150 - -
-
-
150-165
165-175
Season and brush over with melted
butter to give nicely browned skin.
Grill on shelf position 1 up
GAME Grouse
Partridge
Pheasant
Any
Any
Any
170-180
170-180
170-180
30-50
40-50
40-50
-
-
-
-
-
-
Well hung meat will require less
cooking time.
Grill on shelf position 1 up
Mixed Grill etc.
Beefburgers ,
Sausages, Bacon
450g
(1 lb)
170
25 mins
per 450g
(1 lb)
30
Prick sausages before cooking. Turn
food regularly for even cooking.
Grill on shelf position 2 up.
Turn food over half way through the cooking time.
26
Main Multifunction Oven Cooking Guide
Shelf positions are counted from the base upwards i.e.: lowest shelf position is 1.
No Pre-heat required for Fan Grilling.
Page 27
Baking
Conventional Oven (Top & Base Heat)
Food
Preheat
Temp ºC
Time (approx)
Shelf Position
Scones
Yes
220/230
8-15 mins
2 Up
Small cakes
Yes
180/190
15-20 mins
Victoria Sandwich
Yes
160/170
20-25 mins
Sponge Sandwich (Fatless)
Yes
180/190
20-25 mins
Swiss Roll
Yes
200/210
8-12 mins
Semi-rich Fruit Cakes (7”)
Yes
150/160
1-1¼ hrs
Rich Fruit Cakes
Yes
130/140
Time dependent on size & recipe
Shortcrust Pastry
Yes
190/200
Time dependent on size & filling
Puff Pastry
Yes
200/210
Time dependent on size & filling
1 Up
Yorkshire Pudding
Yes
200/210
30-40 mins
Individual Yorkshire Pudd’s
Yes
200/210
20-30 mins
2 Up
Milk Pudding
Yes
130/140
90-120 mins
Baked Custard
Yes
140/150
40-50 mins
Bread
Yes
200/210
30-45 mins
Meringues
Yes
100
150-180 mins
Meat
Conventional Oven (Top & Base Heat)
Food
Pre-heat
Temp ºC
Time (approx)
Shelf Position
Beef/Lamb (Slow roast)
Yes
170/180
35 mins per 450g (1 lb) + 35 mins over
2 Up
Beef/Lamb (Foil covered)
Yes
190/200
35-45 mins per 450g (1 lb)
Pork (Slow roast)
Yes
170/180
40 mins per 450g (1 lb) + 40 mins over
Pork (Foil covered)
Yes
190/200
40 mins per 450g (1 lb)
Veal (Slow roast)
Yes
170/180
40-45 mins per 450g (1 lb) + 40 mins over
Veal (Foil covered)
Yes
190/200
40-45 mins per 450g (1 lb)
Poultry/Game (Slow roast)
Yes
170/180
25-30 mins per 450g (1 lb) + 25 mins over
Poultry/Game (Foil covered)
Yes
190/200
25-30 mins per 450g (1 lb)
Casserole Cooking
Yes
150
2-2½ hrs
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third.
2. Never allow foil to touch sides of oven.
3 Never cover oven interior with foil.
4 Never cover shelves with foil
27
Small Oven Cooking Guide
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to reduce
the temperature by 10ºC.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat
thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooker period. The
meat thermometer will indicate when the required internal temp has been reached.
Beef: Rare: 60ºC Lamb: 80ºC Poultry: 90ºC
Medium: 70ºC Pork: 90ºC
Well Done: 75ºC Veal: 75ºC
Ham: 75ºC
Page 28
GAS MARK
CONVENTIONAL OVEN
FAN OVEN C
(It is not always
necessary to
pre-heat oven)
F C
1/2
250
120
100 1 285
140
120 2 320
160
140 3 340
170
150 4 365
185
165 5 400
205
185 6 430
220
200 7 455
235
215 8 475
245
225 9 490
255
235
28
Temperature Conversion Scale
Approximate Oven Temperature
Conversion Chart
Page 29
29
Care and Cleaning
In the interests of both safety and hygiene your Belling cooker needs to be kept
clean. A build-up of grease or fat from cooking could cause a fire hazard.
WARNING! For your own safety, always switch off your cooker at the mains
supply and allow to cool before cleaning.
Never use excessive amounts of water to clean your cooker, and remember that
your cooker is heavy - take care when pulling it out for access.
To move the cooker forward, open both oven doors and with two hands positioned
under the roof of the compartments, lift and pull forward. Replace by pushing the
cooker backwards. Check that the cooker is level. Take care to ensure that any
floor covering is not damaged.
Door Removal The doors are designed for easy removal. Open fully so that the door is at right
angles to the oven cavity, slacken the screw holding the securing bracket (see fig)
and slide the bracket towards the center of the oven. Lift the door up off its hinges
and pull forward. The inner glass will now slide out for cleaning.
To replace the doors reverse the procedure.
Please note that that the inner glass is specially treated and requires replacing
with the correct face to the oven (The Non-printed face).
When replacing, take care to ensure that the hinge pins line up with the holes in
the extrusion and that the door has dropped correctly into position before closing
the door.
DO NOT FORCE THE FITTING AS THIS WILL CAUSE DAMAGE.
CLEANING
Glass doors Take particular care not to damage the inner surface of the door inner glass that
is coated with a heat reflective layer. Do not use scouring pads or abrasive
powder, as these will scratch the glass. Ensure that the glass panel is not
subjected to any sharp mechanical blows.
Stubborn stains can be removed by using a fine steel wool pad. For slight soiling,
the inner glass panel may be cleaned while still warm, without removing it from the
door. After cleaning, rinse with a soft cloth.
Stainless Steel
Wipe or spray a proprietary stainless steel cleaner onto the surface. Leave for
a few seconds and polish with a lint free cloth.
Vitreous Enamel (Oven bases, Small Oven rear panel, Small Oven roof panel & DB9000E
Storage panel).
Wipe over with a cloth wrung out in hot soapy water, then wipe with a cloth
wrung out in clear water. Dry with a soft clean cloth. Stubborn stains can be
removed with a cream, paste, liquid cleaner or by rubbing with fine steel wool or
soap pads. The Grill pan/meat pan and baking tray may be washed in a
dishwasher.
Page 30
30
Care and Cleaning
Paint (Hob frame, Front supports, Control panel under-tray, DB9000E Plinth).
Wash with a cloth wrung out in hot soapy water only.
DO NOT USE ABRASIVES
Ovens and Grill The rod shelves, small oven roof, and other enamel parts of the ovens can be
cleaned using household cream cleanser with a nylon pad or sponge. Heavier
soiling may require the use of a proprietary oven cleaner or steel wool pad, but do
not allow these to contact the Cook-clean enamel, the hob or hob surround, or any
of the door seals or plastic parts of the cooker.
Only use oven cleaners which carry the Vitreous Enamel Development Council's
Approvals symbol, and always follow the manufacturers instructions for use.
Ceramic Hob WARNING! If any crack should appear on the hob, isolate the cooker
immediately from the mains supply. Never use any part of the cooker.
Contact your Belling Service Agent.
The ceramic hob is very hard wearing and with normal care should remain in
good condition. However, it is important that any spillage is dealt wi th before
the hob is used again, otherwise it will become baked on.
Once the hob has cooled, remove any spillage or soiling with a metal spatula,
palette knife or scraper, then use a little Belling ceramic hob cleaner &
conditioner on a damp cloth to remove any marks. Wipe off the residue of the
cleaner with a soft damp cloth and polish the hob with a soft lint free cloth. It is
important that the hob is cleaned regularly with Belling ceramic hob cleaner &
conditioner, as it provides a protective film to keep the hob in good condition
and assist in keeping the hob clean.
Whilst it is recommended that normal cleaning is carried out when the hob has
cooled, if jam, fruit or anything with a high sugar content is spilled on the hob, or
plastic or aluminium is melted onto the hob, clean it off immediately, as damage
to the hob can result. Switch off the hob and use a metal spatula, palette knife
or scraper to remove the spillage. TAKE CARE, as the spillage and the hob
may be very hot. When the hob has cooled, clean as usual with Belling ceramic
hob cleaner & conditioner.
Do not use scouring powders or paste, wire wool scouring pads or oven
cleaners on the ceramic hob as these can cause damage to the hob surface.
If you require further Belling ceramic hob cleaner & conditioner, please contact
Spares Department on 0870 444 9939.
Page 31
31
Care and Cleaning
Belling Cookclean Both ovens have side runners that are coated with special enamel which will
Panels absorb and gradually vaporize any splashes, which occur during cooking. This
surface coating, which can be recognised by its matt finish, may be damaged by
using aerosol oven cleaners, oven pads, detergents or scouring powders and their
use is not recommended.
Any particularly heavy soiling or splashing may indicate the cooking temperature
has been high, or that excess fat or water has been used when roasting. It can be
removed by 'blotting' the surface with a paper towel or soft sponge, or by running
the oven empty at 230C for about 30 minutes.
Warning! Under these conditions the surfaces may become hotter than usual and
children should be kept away.
Whilst normal cleaning can be carried out with these panels in place, they can be
removed for cleaning manually, or for cleaning the rest of the oven interior. First,
remove the oven shelves. The side runners can then be removed from the ovens
by slackening the 2 screws on each panel, and then lifting them out.
To clean these Cook-clean panels by hand, scrub them with a nylon pad or brush,
using cold water and a little gentle detergent (although this may cause some
discoloration). Rinse in cold water and blot them dry with a paper towel or sponge.
Do not rub the surface too dry as this can damage the Cook-clean finish. After
cleaning, replace the panels immediately and run both the ovens at maximum
setting for about 30 minutes to prevent deterioration of the enamel.
Do not clean them in a dishwasher.
Page 32
Problem
Check
Nothing Works.
Is the main cooker wall switch turned on?
Is the timer working? If the timer is not working it is likely that there is no
electricity supply to your cooker.
Large oven does not work.
Small oven working OK!
Ensure timer is set to manual. Ensure the “Key lock” safety feature has
not been activated. (Refer to ‘Timer Instructions’ pages 12-15 )
Ensure the multifunction control is set to the required position.
Timer is flashing ‘000’ and
‘Auto’
The electricity supply has been interrupted and the timer must be reset.
Timer bleeping continually
Press button marked “ “ to cancel.
Ceramic hotplate keeps
switching on/off repeatedly
There is nothing wrong. This is normal operation.
32
Is There Something Wrong With Your Cooker?
Replacing the Oven If the oven lamp fails you can replace it yourself by following these few
Lamp (Both ovens) instructions.
WARNING! Switch off the cooker at the mains supply before attempting to
replace the oven lamp.
Remove the oven shelves. Unscrew and remove the lamp cover glass.
Unscrew the lamp and replace it with a new 15W S.E.S. lamp.
These are the only lamps suitable for use in your cooker.
Replace the lamp cover glass before switching on.
Note: The oven lamp is not covered by the guarantee.
For a replacement call our Spares Department on 0151 4327910
Fault Finding Guide Before contacting your Belling Service Center/Installer, check the problem guide
below; there may be nothing wrong with your cooker.
Page 33
PROBLEM
CHECK
GRILLING
Uneven cooking front to back
Ensure that the grill pan is positioned centrally below the grill
element.
Fat Splattering
Ensure that the grill is not set at too high a setting.
BAKING GENERAL.
Uneven rising of cakes
Ensure that the oven shelves are level by using a spirit level on the
rod shelf. The oven should be checked both left to right and front to
back. Adjust the wheels and feet as required.
Sinking of cakes
The following may cause cakes to sink:
Preheating of fan ovens.
Cooking at too high a temperature.
Using normal creaming method with soft margarine.
Use the all-in-one method.
Over/ Under Cooking.
Fast/Slow cooking
Refer to the cooking times and temperatures given in the cook book
provided, however, it may be necessary to increase or decrease
temperature by 10C to suit personal taste. Do not use oven/meat
pans greater than 56mm (21/4") in height.
33
Cooking Results Not Satisfactory?
Page 34
34
Service
Calling for Service Please consult your retailer in the first instance. If you experience difficulty, contact
Belling Appliances, After Sales Division. Remember that you may be charged for
the visit (even during the guarantee period) if nothing is found to be wrong with the
appliance, so always check the instructions to make sure that you have not
missed anything.
Belling Appliances After Sales Division (Service) Tel: 0870 444 9939 (all calls will
be charged at local rate).
Belling recommend your cooker should be serviced by a competent person every
two years.
Before contacting a service agent, please note the following details about your
cooker:-
Model Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Serial Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Date of Purchase . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Also note your post-code . . . . . . . . . . . . . . . . . . . . . . . .
In order to provide a complete service history for your Belling cooker, please ask
the service engineer to record the appropriate details in the chart below:-
Parts Replaced Authorized
Date Nature of fault Or repaired Stamp or
Signature
Page 35
Page 36
®
Belling, Stoney Lane, Prescot, Merseyside, L35 2XW
Issue 1
Part No. 8/19135/0
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