Cannon 10560G, 10562G, 10565G User Manual

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WOBURN

NOTE: This appliance is fitted with a battery

powered ignition system. Should the ignition

Alkaline

Use and Installation Instructions

The cooker must be installed in accordance with the regulations in force and only used in a well ventilated space.

Read these instructions prior to using the cooker and retain them for future reference.

system start to spark slowly - or not at all, the

battery will need replacing. See the section on

battery replacement.

Part no. 4866200179-01

CONTENTS

PAG E

Introduction 3

For Your Safety 4

Hotplate 6

Grill 8

Main Oven 10

Main Oven Cooking Chart 12

The “Slow Cook” Setting 14

Top Oven 15

Top Oven Cooking Chart 16

Care and Cleaning/Battery Replacement 18

Something Wrong with your cooker? 21

Installation Instructions 22

Service Information Back Cover

Our policy is one of continual improvement in design and development, therefore strict accuracy of illustrations and descriptions cannot be guaranteed.

This appliance conforms to the following EEC Directive:

Gas Appliances 90/396/EEC

INTRODUCTION

To help you make the best use of your cooker, PLEASE READ THIS BOOKLET CAREFULLY.

Your new cooker is guaranteed and will give lasting service. The guarantee is only applicable if the cooker has been installed in accordance with the Installation Instructions.

The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation.

When first using the cooker ensure that the room is well ventilated (e.g. open a window or use an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggested that any pets be removed from the room until the smell has ceased. This odour is due to any temporary finish and also any moisture absorbed by the insulation.

REPLACING A BATTERY

The battery is not covered by the guarantee. Use an alkaline AA battery. The battery holder is located in the plinth panel below the oven door. Open the oven door fully. Press the tag on the left hand side of the battery holder/cover and withdraw it just enough to get access to the battery. Fit the new battery with the end marked “+” on the same side of the battery holder as the red lead. Replace the battery holder by pushing it firmly into the hole in the plinth.

DISPOSAL OF YOUR PRODUCT

To minimise the risk of injury to children please dispose of your product carefully and safely. Remove all doors and lids (where fitted). Remove the mains cable (where fitted) by cutting off flush with the appliance and always ensure that no plug is left in a condition where it could be connected to the electricity supply. To help the environment, Local Authority instructions should be followed for the disposal of your product.

FOR YOUR SAFETY

Please read the precautions below before using your cooker.

ALWAYS . . .

ALWAYS make sure you understand the controls before using the cooker.

ALWAYS check that all controls on the cooker are turned off after use.

ALWAYS stand back when opening an oven door to allow heat to disperse.

ALWAYS use dry, good quality oven gloves when removing items from the ovens.

ALWAYS take care when removing items from the top oven/grill when the main

oven is on, as the contents may be hot.

ALWAYS keep the oven and grill doors closed when the cooker is not in use.

ALWAYS place pans centrally over the hotplate burners and position them so

that the handles cannot accidentally be caught or knocked or become heated by other burners.

ALWAYS keep the cooker clean, as a build up of grease or fat from cooking can

cause a fire.

ALWAYS allow the cooker to cool before cleaning.

ALWAYS follow the basic principles of food handling and hygiene to prevent the

possibility of bacterial growth.

ALWAYS keep ventilation slots clear of obstructions.

ALWAYS refer servicing to CORGI registered appliance service engineers.

FOR YOUR SAFETY

NEVER . . .

NEVER leave children unsupervised where the cooker is installed as all surfaces

will get hot during and after use.

NEVER allow anyone to sit or stand on any part of the cooker.

NEVER store items that children may attempt to reach above the cooker.

NEVER heat up unopened food containers as pressure can build up causing

the container to burst.

NEVER

NEVER fill a deep fat frying pan more than 1/3 full of oil, and never use a lid.

NEVER place flammable or plastic items on or near the hotplate.

NEVER use proprietary spillage collectors on the hotplate.

NEVER use the cooker as a room heater.

NEVER dry clothes or place other times over or near to the hotplate or oven/

NEVER wear garments with long flowing sleeves whilst cooking.

NOTE: The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Always ensure that the kitchen is well ventilated; keep natural ventilation holes open or install a mechanical ventilation device (mechanical extractor hood).

In particular when using the grill or more than one hotplate burner, open a window if a mechanical ventilation device is not operating.

store chemicals, food stuffs, pressurised containers in or on the cooker, or in cabinets immediately above or next to the cooker.

DO NOT LEAVE UNATTENDED WHILE COOKING.

grill doors.

HOTPLATE

The hotplate lid is fitted with a safety device which cuts off the gas supply to the hotplate burners unless the lid is fully open. Do not use the safety device as a means of controlling the hotplate burners.

The hotplate has two high speed burners and two simmering burners which will accommodate pans between 100mm (4”) and 230mm (9”) diameter. All pans should be positioned centrally over the burners.

TO USE THE HOTPLATE

1. Remove any items or spillage from the top of the lid and then raise it to its fully open position.

2. Press the ignition button and then push in and turn the control knob of the chosen burner anti-clockwise to the large flame symbol. Continue to press the ignition button until the sparks light the gas.

3. Turn the control knob anti-clockwise to the desired setting. Only turn the control knob between the large flame symbol and the small flame symbol for adjusting the setting.

4. To turn off, turn the control knob fully clockwise to the symbol O.

DO NOT use the hotplate unless all pan supports are in position. DO NOT use mis-shapen pans which may be unstable. DO NOT use round base woks directly on the pan supports. DO NOT use the glass lid as a working surface.

Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of the burners every time they are used, the ignitors must be kept clean and dry. Remove any food spillage or cleaning materials from the ignitor using a small nylon brush such as a tooth brush. Access to the ignitor can be achieved by lifting off the loose burner parts carefully when the burners are cool.

When the hotplate burner bodies and caps are removed for cleaning, be careful not to drop any food particles or cleaning materials into the burner bases, to avoid the possibility of blocking the gas jets.

If aluminium based pans are used, a silvery deposit may appear on the top edge of the pan support fingers. See ‘Care and Cleaning’ section for cleaning information.

When the hotplate burners are turned down, a slight ‘popping’ noise may be heard. This is perfectly normal.

HOTPLATE

SAFETY REQUIREMENTS FOR DEEP FAT FRYING

1. Never fill chip pans more than one third full with oil or fat.

2. Never leave oil or fat unattended during the heating or cooling period.

3. Never heat fat or fry with a lid on the pan.

4. 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.

5. Always keep the outside of the pan clean and free from streaks of oil or fat.

HOW TO DEAL WITH A FAT FIRE

1. Do not move the pan.

2. Turn off the hotplate burners.

3. Smother the flames with a fire blanket or damp cloth to extinguish the fire. Do not use water or a fire extinguisher as the force of it may spread the burning fat or oil over the edge of the pan.

4. Leave the pan for at least 60 minutes before moving it.

CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS USED.

GRILL

YOUNG CHILDREN SHOULD BE KEPT AWAY.

GRILL PAN AND HANDLE

The grill pan handle is detachable from the pan to facilitate cleaning and storage. The handle can be fixed as follows :

1. Remove the screw and washer from the grill pan bracket.

2. Tilt the handle over the recess. (A)

3. Slide the handle towards the centre of the pan. (B)

4. Locate the handle over the bracket. (C) For a fixed handle, replace the screw and washer and ensure they are fully tightened.If a detachable handle is required, do not replace the screw and washer. Warning : Ensure when using the grill pan handle in the detachable manner it is centralised and secure. The grill pan can be stored in the top compartment with the handle attached by placing the shelf in the middle or lower position and tilting the grill pan over the rear edge of the shelf.

ABC

TO USE THE GRILL

1. Open the top oven/grill door and remove the grill pan.

2. Remove the heat shield from the rear of the shelf for maximum grilling area.

3. Place shelf in chosen position. Refer to grilling chart.

4. Press the ignition button and then push in and turn the control knob clockwise to

the large flame symbol. Continue to press the ignition button until the sparks light the gas.

5. Slide the grill pan along the shelf towards the rear of the grill compartment

until it stops.

6. Turn the control knob to the desired setting. Only turn the control knob

between the large flame symbol and the small flame symbol when adjusting the setting.

7. To turn off, turn the control knob anti-clockwise to the symbol O.

The grill cannot be used at the same time as the top oven. An odour may be noticed when first using the grill – this should cease after a short period of use.

DO NOT use the grill with the door closed. DO NOT cover the grill pan or grid with aluminium foil as this can hold fat, intensify

the heat and create a fire hazard.

RELIGHTING THE BURNER

In the event of the burner flames being accidentally extinguished, turn off the burner control and do not attempt to re-ignite the burner for at least one minute.

GRILL

The following chart is a guide. Grilling can be started from cold but for best results preheat for approximately two minutes. Most cooking is done with the heat on full, but it may be desirable to reduce it for thicker pieces of meat or for keeping food warm.

Shelf Position Food

HIGH POSITION

CENTRE POSITION

LOW POSITION

Toast, pikelets/crumpets, bacon, thin sausages, beefburgers, tomato halves, steak (rare and medium), kippers, gammon, kidneys and toasted snacks.

Toast, toasted snacks, thick sausages, beefburgers, fish fingers, steak (well done) and gammon, chops (with heat turned down for part of cooking time).

Whole fish, fish fillets and fish steaks (on base of pan). Chicken portions (with heat turned down for part of cooking time).

For au gratin dishes eg. Macaroni Cheese and meringue toppings eg. Baked Alaska, place the dish on the floor of the grill compartment. The base of the grill pan can be used for warming fruit garnishes on the reduced setting.

REMOVE HEAT SHIELD FROM SHELF WHEN GRILLING FOR MAXIMUM GRILLING AREA.

NOTE: Strong detergents used in dishwashers may damage the grill pan grid

finish; clean in soapy water as described in CARE AND CLEANING section.

Always ensure that the grill pan handle is correctly fitted to the grill pan. If necessary tighten any loose screws with a screwdriver.

MAIN OVEN

The oven has different heat zones – the thermostat settings refer to the temperature on the middle shelf position; above this shelf it is hotter and below it is cooler. Two shelves provide five possible cooking levels enabling full use of the different temperatures inside the oven.

Each shelf has a safety stop to prevent if from being pulled out too far when attending to food. Shelves are removed from the oven by pulling them out to the stop and then lifting them at the front to withdraw.

The baking dish and grill pan without the handle can be used in the oven. The maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).

TO USE THE MAIN OVEN

1. Place oven shelves in the chosen positions (refer to cooking charts).

3. Push in and turn the oven control knob fully anti-clockwise. Press the ignition

button until the spark lights the gas.

4. Turn the control knob clockwise to the required setting (refer to cooking

chart). There is a delay of about one minute whilst the safety device operates before the burner comes on full.

5. To turn off, turn the control knob fully clockwise the the symbol O.

Never place dishes on the oven base over the burner.

An odour may be noticed when first using the oven – this should cease after a short period of use.

RELIGHTING THE BURNER

In the event of the burner flames being accidentally extinguished, turn off the burner control and do not attempt to re-ignite the burner for at least one minute.

MAIN OVEN

COLD START COOKING

Anything requiring long slow cooking such as casseroles and rich fruit cakes can be put into a cold oven. Satisfactory results can also be obtained with creamed mixture, rich pastries or yeast mixtures, but for perfection we recommend preheating the oven for about 15 minutes at the gas mark you require for cooking.

ROASTING OF LARGE POULTRY

The maximum weight of poultry that can be accommodated is 11.5kg (25 lbs) of suitable shape. It is important to check that the bird DOES NOT overhang the burner at the back of the oven.

STORAGE AND RE-HEATING 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. Completely thaw frozen food in the refrigerator before re-heating.

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 cooking time.

ALUMINIUM FOIL

If using Aluminium Foil:

1. Remember that it is important to increase the cooking time by one third.

2. Never allow the foil to touch the sides of the oven.

3. Never cover the oven interior with foil.

4. Never cover the oven shelves with foil.

MAIN OVEN COOKING CHART

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. Allow 15 minutes preheat for best results. Always turn the thermostat knob to Mark 9 before selecting the required Gas Mark. Shelf position 1 is the highest.

Food Mark Positions Approx. Cooking Time and Comments

Gas Shelf

STARTERS

Patés and Terrines 3 or 4 4 11/2- 2 hrs

FISH

Oily Fish (whole) 4 or 5 3

25 mins - 1 hr, depending on recipe and size of fish

White Fish (fillets & steaks) 4 or 5 3 25 - 30 mins.

MEAT AND POULTRY

Veal 5 4 25 mins per lb + 25 mins

Beef 4 or 5 4 25 - 30 mins per lb + 25 mins

Ham 5 4

40 mins per lb covered in foil + 40 mins per lb uncovered

Lamb 5 4 30 - 35 mins per lb + 30 mins

Pork 5 4 40 mins per lb + 40 mins

Chicken 5 4 25 mins per lb + 25 mins

Duckling & gosling 5 4 25 mins per lb + 25 mins

Turkey 4 or 5 4 or 5 15 - 20 mins per lb + 20 mins

Game birds 6 4

50 mins. Remove bacon for last 15 mins. Add extra 15 mins if roasting brace

Casseroles 3 3 or 4 11/2- 6 hrs. (depending on type of meat)

PUDDINGS

Milk Puddings 3 3 or 4

/4- 21/2hrs stand dish on a baking tray and

started with warm milk

Baked Custard 3 3 or 4 45 mins in bain-marie

Baked sponges 4 3 40 - 50 mins

Baked Apples 3 4

30 - 45 mins depending on the size and type of apples

Meringue puddings 1 4 or 5 15 mins or until 'tinged' with brown

Apple Pie 1x9" (230mm) 6 3 45 - 55 mins stand dish on a baking tray

Fruit crumbles 5 or 6 3 35 - 45 mins

MAIN OVEN COOKING CHART

Food Mark Positions Approx. Cooking Time and Comments

CAKES, PASTRIES AND BISCUITS

Small cakes - 2 trays 5 2 & 4 17 - 25 mins

- 1 tray 5 2 or 3 only "

Victoria sandwich 2x8" (205mm) 4 2 & 4 25 - 35 mins

Fatless sponge 2x7" (180mm) -

3 egg mix

Christmas cake 2 3 or 4 4 - 6

Madeira cake 7" (180mm) 4 3 1

Rich Fruit cake 9" (230mm) 2 3 3 - 3

Shortcrust pastry 6 2 or 3 15 mins - 1 hr depending on recipe

Rich Shortcrust pastry - 1 tray 5 2 20 - 40 mins depending on recipe

Flaky & puff pastry - 2 trays 7 1 & 3 10 - 30 mins depending on recipe

- 1 tray 2 or 3 " " " "

Choux pastry - éclairs 1 tray 6 2 35 - 40 mins

Scones - 2 trays 7 2 & 4 10 - 15 mins

- 1 tray 2 or 3 "

Shortbread - 7" (180mm) round 2 4 55 - 1hr depending on thickness

Biscuits - 2 trays 4 1 and 3 15 - 20 mins depending on recipe

- 1 tray 2 or 3 " " " "

YEAST MIXTURES

Bread 7 or 8 3 or 4 45 - 50 mins

Rolls 7 or 8 2 or 3 15 - 20 mins

Chelsea buns 5 2 or 3 30 - 40 mins

MISCELLANEOUS

Yorkshire Pudding - large 7 1 or 2 45 - 50 mins

- individual 7 1 or 2 25 - 30 mins

Soufflés 4 3 30 mins

Meringues

Baked Potatoes 4 or 5 3 1

When baking with two trays or tins on two levels, the top tray is removed first and the lower tray moved up to the top position for a few minutes longer. Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart.

Gas Shelf

5 2 20 - 25 mins. 2 tins side by side

/2hrs depending on recipe

/4- 11/2hrs

/2hrs.

Slow Cook

4 &

baseplate

2 - 5 hrs starting on shelf 4 until 'set' and then on the baseplate until dried out - turn when necessary.

/2- 3 hrs until soft, depending on size

THE ‘SLOW COOK’ SETTING

The ‘Slow Cook’ setting on the main oven thermostat is used for slow cooking, keeping food warm and warming plates for short periods.

USING THE ‘SLOW COOK’ SETTING FOR SLOW COOKING

1. All dishes cooked by the ‘Slow Cook’ setting should be cooked for a minimum 6 hours. They will ‘hold’ at this setting for a further hour but marked deterioration in appearance will be noticed in some cases.

2. Joints of meat and poultry should be cooked at Mk. 6 for 30 minutes before turning to the ‘Slow Cook’ setting and never be cooked lower than the middle shelf position.

3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not be cooked using the ‘Slow Cook’ setting.

4. Always stand covered joints on a rack over the meat tin to allow good air circulation.

5. A meat thermometer should be used when cooking pork joints and poultry. The internal temperature of the food should reach at least 88oC.

6. This method is unsuitable for stuffed meat and stuffed poultry.

7. Always bring soups, casseroles and liquids to the boil before putting in the oven.

8. Cover casseroles with foil and then the lid to prevent loss of moisture.

9. Always thaw frozen food completely before cooking.

10. Root vegetables will cook better if cut into small pieces.

11. Adjust seasonings and thickenings at the end of the cooking time.

12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be cooked lower in the oven whilst other dishes requiring greater heat can be cooked above them.

13. Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, when they can be observed from time to time.

14. Dried red kidney beans must be boiled for a minimum of ten minutes after soaking, before inclusion in any dish.

TOP OVEN

The top oven can be used to cook small quantities of food or used in conjunction with the main oven to provide additional cooking space.

The shelf in the top oven has a heat shield fitted at the rear. The shield can be removed for cleaning and grilling, but must be replaced when using the oven. The shelf can be used in three different positions. It has a safety stop to prevent it from being pulled out too far when attending to food. The shelf is removed from the oven by pulling it out to the stop and then lifting at the front to withdraw.

The baking dish and grill pan without the handle can be used in the oven. The maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).

TO USE THE TOP OVEN

1. Check that the heat shield is fitted to the shelf.

2. Place the top oven shelf in the chosen position. (refer to cooking chart).

3. Push in and turn the top oven/grill control knob fully anti-clockwise. Press the

ignition button until the spark lights the gas.

4. Turn the control knob clockwise to the required setting. (refer to cooking

chart).

5. There is a delay of about one minute whilst the safety device operates before the

burner comes on full.

6. To turn off, turn the control knob clockwise to the symbol O.

NOTE: It is normal for a slight resistance to be felt when turning the control knob to the oven settings.

GUIDANCE ON USING THE TOP OVEN

1. Best results are obtained by pre-heating the oven for about 15 minutes.

2. The tray or dish on which the food is to be cooked, should be pushed to the

back of the shelf.

3. Food which is higher than or will rise above 125mm (5”) cannot be cooked

in the top oven.

Never place dishes on the oven base over the burner. An odour may be noticed when first using the oven – this should cease after a short period of use.

TOP OVEN COOKING CHART

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. Allow 15 minutes preheat for best results. Always turn the thermostat knob to Mark 1 before selecting the required gas Mark. Shelf position 1 is the highest.

Food Mark Position Approx. Cooking Time and Comments

FISH

Oily and white fish 5 2 20-30 mins.

MEAT AND POULTRY

Beef (medium) 4 or 5 3 25-30 mins per lb + 25-30 mins

Ham (covered in foil) 5 3 40 mins per lb + 40 mins

Lamb 5 3 30-35 mins per lb + 30 mins

Pork 5 3 40 mins per lb + 40 mins

Chicken 5 3 25 mins per lb + 25 mins

Duckling & Goose 5 3 25 mins per lb + 25 mins

Tur key 4 3 15-20 mins per lb + 15-20 mins

Casseroles 3 3 2-4 hrs. depending on meat used.

VEGETABLES

Baked jacket potatoes 5 2 11/2 - 2 hrs.

PUDDINGS

Milk Puddings (500ml/1pt) 3 2 11/2 - 2 hrs.

Baked Custard (500ml/1pt) 3 2

Baked Sponge Puddings 4 2 30 - 45 mins

Baked Apples 3 2 45 mins - 1 hr. depending on size

Meringue Topped Puddings 1 2 25 mins until tinged with brown

Apple Tart (1 x 205mm/8”) 6 2 60 mins

Fruit Crumble 5 2 45 - 50 mins

Gas Shelf

Push dish right to

back of shelf.

45 mins - 1 hr. in bain-marie of cold water.

If using aluminium foil:

1. Remember it is important to increase the cooking time by one third.

2. Do not allow the foil to touch the sides of the oven.

3. Do not cover the oven interior with foil.

4. Do not cover the oven shelves with foil.

TOP OVEN COOKING CHART

Food Mark Positions Approx. Cooking Time and Comments

CAKES, PASTRIES AND BISCUITS

Small Cakes (16 per tray) 5 2 20 - 25 mins.

Victoria sandwich (2 x 180mm / 7”)

Swiss Roll (3 egg quantity) 6 2 10 - 12 mins.

Christmas cake (1 x 205mm / 8”) 2 2 4 - 5 hrs depending on recipe

Madeira cake (1 x 180mm / 7”) 4 2 1 hr.

Rich Fruit cake (1 x 180mm / 7”) 2 2 21/4- 21/2hrs.

Gingerbread 3 2 11/2- 13/4hrs.

Scones - 16 per tray 7 2 12 - 15 mins.

Shortbread (1 x 180mm / 7”) 2 2 45 mins. – 1 hr. depending on thickness

Biscuits 4-6 2 15 - 25 mins.

Shortcrust Pastry 6 2 15 mins. – 1 hr. depending on recipe

Rich Short Crust 5 2 20 - 30 mins.

Flaky/Puff Pastry 7 2 10 - 30 mins. depending on recipe

Choux Pastry 6 2 25 - 35 mins.

YEAST MIXTURES

Bread - rolls, plait 7 2 or 3 25 - 35 mins

Tea breads etc. 5 2 25 - 30 mins

MISCELLANEOUS

Yorkshire Pudding - small 7 2 20 - 25 mins

- large 7 2 30 - 40 mins

Meringues 1 3 21/2- 4 hrs. turn when necessary

Gas Shelf

4 2 25 - 30 mins.

Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart.

CARE AND CLEANING

Clean the cooker regularly and wipe up spills soon after they occur to prevent them from becoming burnt on. Never use biological washing powder, caustic cleaners, harsh abrasives, scouring pads, steam cleaners, aerosol cleaners or oven chemical cleaners of any kind.

Before moving your cooker ensure that it is cool and note that it is heavy (approximately 70 kg 155 lbs), so you may require assistance. To move the cooker

forward, open the top oven/grill door and with both hands positioned under the roof of the compartment, 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.

MAIN OVEN HEAT CLEAN LININGS

The oven roof, back and side linings are coated with a special enamel which has a continuous cleaning action. The higher the oven temperature the more effective the action. In most cases this cleaning operation will proceed during normal cooking. However, if roasting is done frequently, or high temperatures are not used regularly, it may be necessary to run the oven empty at Mark 8 for about two hours. It should not normally be necessary to clean the linings with water, but if desired, wipe them over with a soapy cloth, followed by a wipe with a damp clean cloth.

REPLACING A BATTERY

CARE AND CLEANING

COOKER FINISH CLEANING METHOD Vitreous Enamel

Hotplate, pan supports, hotplate front trim, burner caps, roasting dish, grill pan, main oven base, inside of grill compartment, inside of doors.

Paint

Side trims, plinth, fascia bottom trim, fascia end caps, side panels, door handles

Aluminium

Hotplate side trims, hotplate burner bodies, lid rear trim, rear flue grille.

Glass As for enamel cleaning. Polish with a clean dry cloth

Cloth wrung out in warm soapy water. Stubborn stains can be removed with a cream paste, liquid cleaner or by rubbing with fine steel wool soap pads. Check that the cleaning agent is approved by the Vitreous Enamel Association.

Wash with a cloth wrung out in warm soapy water only. DO NOT USE ABRASIVES.

Similar to paint cleaning above. Use a nylon brush to remove any cleaning materials, water or dirt from the hotplate burner bodies.

or kitchen roll.

Chromium Plating

Oven shelves, grill pan grid, grill pan handle support

Plastic

Grill pan handle, control knobs

Wipe with a cloth wrung out in warm soapy water. A fine steel wool soap pad e.g. Brillo, Ajax, or a chrome or stainless steel cleaner may be used.

Wipe with a cloth wrung out in warm soapy water. Stubborn stains can be removed with a cream cleaner.

CARE AND CLEANING

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, which 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 soap pad. the inner glass panel may be cleaned, while still warm, without removing it from the door. After cleaning, rinse and dry with a soft cloth.

CLEANING THE DOORS

SIDE OPENING DOORS Cleaning the door glass is the same as the drop down doors, except take care to support the weight of the inner glass when removing and refitting.

DROP DOWN DOORS Remove the door inner glass as follows.

1. Open the door fully and unscrew the two screws securing the glass panel so that the securing brackets can be turned. There is no need to remove the screws completely.

2. Turn the brackets so that the glass can be removed and cleaned at the sink (Fig. 1.)

Fig. 1.

For slight soiling

Glass

3. The inside of the outer door glass can now be cleaned while still fitted to the cooker.

NEVER OPERATE THE COOKER WITHOUT THE INNER DOOR GLASS IN POSITION.

Refit the door inner glass as follows.

1. NOTE: The inner door glass has a special reflective coating on one side. Replace the door inner glass so that the statement: “IMPORTANT THIS FACE TOWARDS THE OVEN” can be read from the inner side of the door.

2. Turn the two securing brackets back to their original position to retain the glass and tighten the screws. (Fig. 2.)

Fig. 2.

Glass

SOMETHING WRONG

WITH YOUR COOKER

Before calling a Service Engineer, please check through the following lists.

THERE MAY BE NOTHING WRONG.

Problem Check

Slight odour or small amount of smoke when grill / oven used first time

Oven cooks too fast or too slow

Ignition does not work.

Oven burner

This is normal and should cease after a short period.

Check that the gas mark and shelf positions are as recommended in the Oven Cooking Charts. However, it may be necessary to increase or decrease the recommended setting slightly to suit your taste.

If all burners fail t Check that sparks appear at the burners; a clicking noise should be heard.

If not

Check the battery, or fit a known good battery to the product. Batteries are not covered by the guarantee. The battery is easily changed - see the section on battery replacement. (An “AA” size alkaline battery should be used).

o ignite:

Burner ports Ignitor

Grill burner

Burner ports Ignitor

Hotplate burner.

Burner ports Ignitor

If only one burner fails to ignite:

Check that the burner is dry and that spillage of food or cleaning fluid remains are not affecting the ignitor or burner ports. Clean away any debris with a dry nylon brush such as an old toothbrush. If a wire wool pad has been used for cleaning around the burner ensure the ignitor is free from any stray strands. Any water on the burner should be dried with a cloth or kitchen towel.

On the hotplate make sure that all the burner parts are correctly seated.

INSTALLATION INSTRUCTIONS

Prior to installation, ensure that the local distribution conditions (nature of the gas and gas pressure) and the adjustment conditions are compatible. The adjustment conditions for this appliance are stated on the data badge which is fitted on the back panel. This appliance is not designed to be connected to a combustion products evacuation device. It must be installed and connected in accordance with current installation regulations. particular attention should be given to the relevant requirements regarding ventilation.

MODEL NUMBERS 10560G, 10562G and 10565G

Category I2H (GB. IE)

These models are set to burn NATURAL GAS (G20) at 20 mbar ONLY and can not be used on any other gas.

MODEL NUMBER 10566G

Category I3+ (GB. IE)

These models are set to burn PROPANE GAS (G31) at 37 mbar and BUTANE GAS (G30) at 28-30 mbar

GAS SAFETY (INSTALLATION & USE) REGULATIONS

It is the law that all gas appliances are installed by competent persons in accordance with the current edition of the above regulations. It is in your interest and that of safety to ensure compliance with the law.

In the UK, CORGI registered installers work to safe standards of practice. The cooker must also be installed in accordance with BS 6172. Failure to install the cooker correctly could invalidate the warranty liability claims and could lead to prosecution.

LOCATION

The cooker may be located in a kitchen, kitchen/diner or a bed-sitting room, but not in a room containing a bath or shower. The cooker must not be installed in a bed-sitting room of less than 20m3. LPG Models shall not be installed in a room or internal space below ground level, e.g. in a basement.

PROVISION FOR VENTILATION

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

The room must have an opening window or equivalent; some rooms may also require a permanent vent. If the room has a volume between 5 and 10m3, it will require an air vent of 50cm2effective area unless it has a door which opens directly to outside. If the room has a volume of less than 5m3, it will require an air vent of 100cm2effective area. If there are other fuel burning appliances in the same room, BS 5440: Part 2 should be consulted to determine air vent requirements.

INSTALLATION INSTRUCTIONS

TECHNICAL DATA

DIMENSIONS

Height 900 - 915mm Width 600mm Depth 595mm (excluding door handles)

GENERAL

Gas connection Rp 1/2(1/2” BSP female) Pressure test point Grill injector Gas rate adjustment None Aeration adjustment None

Battery 1.5V Alkaline AA.

BURNER

Front left and rear right

Front right and rear left

NATURAL GAS MODELS

HEAT INPUT

3.0 kWHOTPLATE

1.9 kWHOTPLATE

3.8 kWGRILL 150

2.7 kWMAIN OVEN 120

2.0 kWTOP OVEN 100

INJECTOR

128

102

LPG MODELS

HEAT INPUT

2.8 kW (205g/h) 82

1.8 kW (130g/h) 65

3.3 kW (235g/h) 95

2.4 kW (175g/h) 75

2.0 kW (145g/h) 60

INJECTOR

INSTALLATION INSTRUCTIONS

65 mm Min

840 mm Min

400 mm Min

600 mm Min

SPACE FOR FIXING

The cooker can be close fitted below hotplate level. This requires a minimum distance of 600mm between cupboard units of hotplate height.

When installing next to a tall cupboard, partition or wall, for a minimum distance of 400mm above hotplate level, allow a side clearance of at least 65mm.

The diagram below illustrates the minimum clearance between the cooker and adjacent walls, cupboards etc.

The wall behind the cooker between the hotplate and 450mm above, and the width of the cooker, must be a non-combustible material such as ceramic wall tiles.

If the cooker is to be fitted close to a corner on the left hand side, ensure that there is a clearance of at least 50mm to allow the main oven door to open fully for when removing oven shelves.

750mm min

COOKER HOODS

If a cooker hood is to be installed, refer to the cooker hood manufacturers’ instructions regarding fixing height.

INSTALLATION INSTRUCTIONS

UNPACKING THE COOKER

Unpack the components from inside the grill and oven: Check that the following parts are present.

Grill pan and grid Top oven/grill shelf heat shield Baking dish Pan supports (4) Main oven shelves (2) Enamelled burner caps (4) Top oven/grill shelf (1) Literature Aluminium burner bodies(4) Battery

LEVELLING

Two rear wheels and two front feet are fitted which can be adjusted up or down to set the height (900mm - 915mm) and level the cooker.

1. The rear wheels can be raised or lowered from the BACK of the cooker by adjusting the levelling screws ‘A’ in the plinth.

2. The front feet can be simply screwed in or out to lower or raise the front of the cooker.

CAUTION: Some soft floor coverings may get damaged if the cooker is not moved carefully.

VIEWED FROM REAR

STABILITY BRACKET

The back of the cooker has a slot for engagement of a stability bracket, which can be obtained, as an extra, from your cooker supplier.

REAR OF COOKER

125mm

STABILITY BRACKET POSITION

SLOT FOR STABILIT Y BRACKET

INSTALLATION INSTRUCTIONS

CONNECTING TO GAS SUPPLY

The cooker is designed to match the depth of standard 600mm worktops. An adaptor backplate should, therefore, be fitted within the shaded area shown to allow the cooker to be pushed fully to the wall.

220mm

70mm

GAS BACKPLATE POSITION

635mm

450mm

40mm

30mm

Connection to the cooker should be made with an approved appliance flexible connection to BS 669. A length of 0.9 to 1.25m is recommended. The length of hose chosen should be such that when the cooker is in situ, the hose does not touch the floor.

LPG models should be connected with a hose suitable for LPG and capable of withstanding a pressure of 50 mbar.

The temperature rise of areas at the rear of the cooker that are likely to come in contact with the flexible hose do not exceed 70oC.

INSTALLATION INSTRUCTIONS

INSTALLATION AND OPERATIONAL CHECKS

After installation, check for gas soundness. The supply pressure can be checked at the grill injector. Access to the injector is by first removing the baffle at the front of the grill fastened by two screws. Then remove the fastening screw on the right hand side of the burner and slide the burner off the injector. Ensure that the grill burner is correctly located under the fixing screw on reassembly.

Fit the hotplate burner bodies and caps, pan supports and shelf shield(s). Referring to the instructions for use where necessary,

1. Check that the hotplate and grill burners ignite correctly and burn with a

steady flame. Check for a steady flame on the low setting.

2. Check that with the main oven set to mark 9, the burner ignites at low rate,

and then increases to full rate within 60 seconds. Leave the oven full on with the door closed for 10 minutes, and check that when the control is turned to the ‘Slow Cook’ setting that the flame reduces.

3. Check that with the top oven set to mark 8, the burner ignites at low rate,

and then increases to full rate within 60 seconds. Leave the oven full on with the door closed for 10 minutes, and check that when the control is turned to mark 1 that the flame reduces.

Instruct the user on operation of the cooker.

NOTE: It is normal for a slight resistance to be felt when turning the Top Oven/Grill control to the oven settings, as the control operates a flap at the rear of the cooker. On the models manufactured for use with LPG, it is normal for the oven and grill burners to burn with yellow tips.

DISPOSAL OF YOUR PRODUCT

Key Contacts

Service

Cannon has the largest appliance manufacturer’s service team in Europe,

trained specialists directly employed by us to ensure your complete

confidence.

Repair Service

UK: 08709 066 066

Republic of Ireland: 1850 302 200

You will be asked for the following information:-

Name, address and postcode.

Telephone number

Model / Serial number of the appliance

Clear and concise details of the query or fault

Place and Date of purchase

(Please keep the receipt as evidence will be required when the engineer calls).

Extended Warranty

To join: UK 08709 088 088

Republic of Ireland: 1850 502 200

Genuine Parts & Accessories

Mail Order Hotline

UK: 08709 077 077

Republic of Ireland: (01) 842 6836

For further product information

All Cannon Services are offered as an extra benefit and do not affect your statutory rights.

General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB

PRINTED BY SIMLEX.FOUR ASHES, WOLVERHAMPTON.

01782 385516

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