Instruction Manual
Instruction for the use - Installation advice
Dual Fuel Cooker
Model: CR 13400
GB
2
The CE marking confirms that the appliance conforms to the following EU directives:
- safety requirements of EEC Directive “Gas” 90/396;
- safety requirements of EEC Directive “Low voltage” 73/23;
- protection requirements of EEC Directive “EMC” 89/336;
- requirements of EEC Directive 93/68.
Thank you for buying your new CAPLE cooker. To ensure that you get the best
results from your new CAPLE cooker, we strongly suggest that you read this instruction manual thoroughly before use. This manual contains installation advice, cleaning
tips and a cooking guide, as well as other important facts about your CAPLE cooker.
If treated with care, your CAPLE appliance should give you years of trouble-free
cooking.
For Spare Parts, Technical Advice
or Product Service call the
CAPLE HELPLINE on 0870 241 1142
(Answerphone outside office hours)
Important:
This appliance is designed and manufactured solely for the cooking of domestic
(household) food and is not suitable for any non domestic application and therefore
should not be used in a commercial environment.
This appliance guarantee will be void if the appliance is used within a non domestic
environment i.e. a semi commercial, commercial or communal environment.
3
Safety Reminders
Instruction Book
This appliance should only be used for
it’s intended purpose as described in
these instructions.
Ensure that you fully understand these
instructions before operating this appliance.
Space Requirements
Ensure that the specified ventilation
space around the appliance is not
obstructed.
Food Splashes
Always wipe clean the oven after use.
Food splashes can carry on cooking next
time and may become a fire hazard.
Hot Surfaces
It is important to remember that the surfaces of cooking appliances get hot during use and retain the heat for some time
after switching off.
It is therefore advisable to keep small
children away from the appliance.
The Grill element
is exposed, so take great care when
placing food in the oven or removing it.
Use the grill pan handles or gloves.
DO NOT line the oven, grids, trays etc.
with aluminium foil as this could adversely affect the heating elements and it
could also damage the interior surfaces.
Do not place baking trays or the drip tray
on the base of the oven chamber.
DO NOT place flammable materials in
the oven or in the drawer.
Faults
Do not continue to use this appliance if
it appears to be faulty.
After Use
After use, ensure that the knobs are in
position ● (off), and close the main gas
delivery valve or the gas cylinder valve.
Always switch off at the isolating switch
before cleaning the appliance, or
attempting any maintenance task, or
when not in use for long periods (when
on holiday).
CAPLE Service
To ensure the continued safe and efficient operation of this appliance, we recommend that any servicing or repairs are
carried out only by an authorised CAPLE
SERVICE ENGINEER.
4
Electrical Requirements
WARNING!
ELECTRICITY CAN BE EXTREMELY DANGEROUS.
THIS APPLIANCE MUST BE EARTHED.
For your safety please read the following information:
This appliance must be installed by a qualified technician according with the current
local regulations and in compliance with the manufacturer instructions.
The appliance must be connected to the electrical network verifying above all that the
voltage corresponds to the value indicated on the specifications plate and that the cables
section of the electrical plant can bear the load which is also indicated on the plate.
The cooker must be connected directly to the mains placing an omnipolar switch with
minimum opening between the contacts of 3 mm between the appliance and the mains.
The power supply cable must not touch the hot parts and must be positioned so that
it does not exceed 75°C at any point.
Once the cooker has been installed, the switch must always be accessible.
Before effecting any intervention on the electrical parts the appliance must be
disconnected from the network.
IMPORTANT: This cooker must be connected to a suitable double pole control
unit adjacent to the cooker.
NO DIVERSITY CAN BE APPLIED TO THIS CONTROL UNIT.
5
1 - Electrical Installation
Connecting feeder cable
To connect the feeder cable to the
cooker it is necessary to:
– Remove the 6 screws that hold
shield A behind the cooker.
– Open completely the cable clamp D.
– Position the U bolts onto terminal block
B (fig. 1.1) according to the diagram in
fig. 1.2 and fig. 1.3.
– Insert the feeder cable into the cable
save P. The supply cable must be of
a suitable size for the current require-
ments of the appliance; see the
section “Feeder cable section”.
– Connect the phase and earth cables
to terminal B according to figures 1.2
and 1.3.
– Pull the feeder cable and block it
with the cable clamp D
– Re-mount shield A.
N.B. The earth conductor must be left
about 3 cm longer than the others.
Fig. 1.1
Fig. 1.2
Feeder cable section
type H05RR-F
230 V 3 x 4 mm2(**)
(**) – Connection with wall box connection.
– Diversity factor applied
– A diversity factor may be applied to
the total loading of the cooker only
by a suitable qualified person.
23451
230 V ~
N
(L
2
)
PE
L1
Red
or
Brown
(Live)
Black
or
Blue
(Neutral)
Green
and
Yellow
(Earth)
Fig. 1.3
PE Earth
N Neutral
L Live
P
D
A
B
230 V
12345
N (L2)L1
PE
6
Fig. 2.1
2 - Location
FOR THE INSTALLER
50 mm
650 mm
500 mm
450 mm
This cooker has class “2/1” overheating protection so that it can be installed next
to a cabinet.
The appliance must be kept no less than 50 mm away from any side wall which exceed
the height of the hob surface (fig. 2.1).
The furniture walls adjacent to the cooker must be made of material resistant to heat.
The veneered synthetical material and the glue used must be resistant to a tempera-
ture of 90°C in order to avoid ungluing or deformations.
The cooker may be located in a kitchen, a kitchen/diner or bed-sitting room but not in
a room containing a bath or shower.
Curtains must not be fitted immediately behind appliance or within 500 mm of the
sides.
It is essential that the cooker is positioned as stated below.
If the cooker is located on a pedestal it is necessary to provide safety measures to pre-
vent falling out.
The cooker must be installed by a qualified technician and in compliance with
local safety standards.
7
Before installing the cooker level the appliance by screwing or unscrewing the six
adjustable feet fitted below.
Warning!
For safety reasons unscrew
the feet (from screwed position) to the maximum extent of
5 mm (fig. 2.2).
Fig. 2.2
Backguard
• Assemble the backguard as shown in figure 2.3 and fix it by the 5 screws “A”.
Fig. 2.3
A
8
Fig. 2.4
Fig. 2.5
Fig. 2.6
Moving the cooker
WARNING
To move the cooker always ensure
two people carry out this manoeuvre
to prevent damage to the appliance
(fig. 2.4).
WARNING
Be carefull: do not lift the cooker by
the door handle (fig. 2.5).
WARNING
When moving cooker to its final position
DO
NOT DRAG (fig. 2.6).
Lift feet clear of floor (fig. 2.4).
9
The room containing the cooker should have an air supply in accordance with BS.5540:
Part 2: 1989.
All rooms require an openable window or equivalent while some rooms require a permanent vent in addition to the openable window.
The cooker should not be installed in a bed-sitting room, of volume less than 21 m
3
.
Where a DOMESTIC COOKER is installed in a room or internal space, that room or
internal space shall be provided with a permanent opening which communicates directly
with outside air and is sized in accordance with table below. In domestic premises the
permanent opening shall be an air vent.
If there are other fuel burning appliances in the same room, BS.5540: Part 2: 1989
should be consulted to determine the requisite air vent requirements.
If the cooker is installed in a cellar or basement, it is advisable to provide an air vent
of effective area 100 cm
2
, irrespective of the room volume.
(❊)
If the room or internal space containing these appliances has a door which
opens directly to outside, no permanent opening is required.
MINIMUM PERMANENT OPENING FREE AREA FOR FLUELESS APPLIANCE
5 m3to
10 m
3
Openable
window or
equivalent also
required
Maximum
appliance
rated
input limit
Room volume
11 m3to
20 m
3
> 20 m
3
< 5 m
3
Type of appliance
Domestic oven, hot-
plate, grill or any
combination thereof.
None
50 (❊)
cm
2
Nil
cm
2
Nil
cm
2
100
cm
2
Ye s
Provision for ventilation
10
3 - Gas connection
Gas installation
IMPORTANT NOTE
This appliance is supplied for use on
NATURAL GAS only and cannot be used
on any other gas without modification.
This appliance is manufactured for
conversion to LPG if required and is
supplied with a conversion kit.
The cooker must be installed by a
qualified person in accordance with the
Gas Safety (Installation and Use)
(Amendment) Regulation 1990 and the
relevant building/l.E.E. Regulations.
The following British Standards should
be used as reference when installing this
appliance.
BS6172 1990, BS5440 part 2 1989 and
BS6891 1988.
Failure to install the appliance correctly
could invalidate any manufacturers
warranty and lead to prosecution under
the above quoted regulation.
In the UK C.O.R.G.I registered installers
are authorised to undertake the
installation and service work in
compliance with the above regulations.
Gas connection
The installation of the cooker to Natural
Gas or LP Gas must be carried out by
a qualified gas engineer. Installers shall
take due account of the provisions of the
relevant British Standards Code of
Practice, the Gas Safety Regulations
and the Building Standards (Scotland)
(Consolidation) Regulations issued by
the Scottish Development Department.
INSTALLATION TO NATURAL GAS
Installation to Natural Gas must conform
to the Code of Practice, etc. The supply
pressure for Natural Gas is 20 mbar.
INSTALLATION TO LP GAS
This appliance must only be connected
to LPG after an LPG conversion kit has
been fitted, (see pages from 12 to 13).
When operating on Butane gas a supply
pressure of 28-30 mbar is required.
When using Propane gas a supply
pressure of 37 mbar is required.
The installation must conform to the
relevant British Standards.
Warning: Only a qualified gas engineer,
also with technical knowledge of
electricity should install the cooker. He
should observe the Regulations and
Codes of Practice governing such
installation of gas cookers.
Note: It is recommended that the gas
connection to the cooker is installed with
a flexible connecting tube made to BS
5386.
11
GAS CONNECTION
The gas supply must be connected to
the gas inlet which is located at the rear
of the appliance as illustrated in the figure 3.1
If the connection pipe cross the cooker,
it must be positioned under the cooker
rear protection (fig. 3.1).
When screwing the connecting tube
operate with two spanners (fig. 3.2).
After connecting to the mains, check
that the coupling are correctly sealed,
using soapy solution, but never a
flame.
Fig. 3.2
gas pipe
cooker
rear protection
Fig. 3.1
12
Conversion to LPG
J
Fig. 3.3b
Fig. 3.3a
J
F
Fig. 3.4
Minimum burner setting
adjustment
In the minimum position the flame must
have a length of about 4 mm and must
remain lit even with a quick turn from the
maximum position to that of minimum.
The flame adjustment is done in the following way:
– Turn on the burner
– Turn the tap to the MINIMUM position
– Take off the knob
– With a thin screwdriver pass by the
hole of microswitch and turn the screw
F until adjustment is correct (fig. 3.4).
Normally for G30/G31, tighten up the
regulation screw.
The burners are conceived in such a
way so as not to require the regulation of the primary air.
Conversion procedure
Injectors replacement
Select the injectors to be replaced
according to the “Table for the choice of
the injectors” (page 13).
Injectors not supplied can be
obtained from the After-Sales
Service.
To replace the injectors proceed as follows:
- Remove pan supports and burners
from the cooktop.
- Using a wrench, substitute the nozzle
injectors “J” (fig. 3.3a, 3.3b) with those
most suitable for the kind of gas for
which it is to be used.
13
IMPORTANT
All intervention regarding installation maintenance and conversion of the appliance must be fulfilled with original factory parts.
The manufacturer declines any liability resulting from the non-compliance of this
obligation.
TABLE FOR THE CHOICE OF THE INJECTORS -
Cat: II 2H3+
GB
INCREASE OF AIR NECESSARY FOR GAS COMBUSTION
(2 m3/h x kW)
BURNERS Air necessary for combustion [m
3
/h]
Auxiliary (A) 2,00
Semi-rapid (SR) 3,50
Rapid (R) 6,00
Triple-ring (TR) 7,00
BURNERS
Auxiliary (A) 1,00 0,30 50 72 (X)
Semi-rapid (SR) 1,75 0,45 65 97 (Z)
Rapid (R) 3,00 0,75 85 115 (Y)
Triple-ring (TR) 3,50 1,50 95 135 (T)
Nominal
Power
[kW]
Reduced
Power
[kW]
Ø injector
[1/100 mm]
Ø injector
[1/100 mm]
G 20
20 mbar
G 30 - 28-30 mbar
G 31 - 37 mbar
14
4 - Features and Technical Data
Cooking hob - (Fig. 4.1)
1. Auxiliary burner (A) 1,00 kW
2. Semi-rapid burner (SR) 1,75 kW
3. Rapid burner (R) 3,00 kW
4. Triple-ring burner (TC) 3,50 kW
5. Ceramic griddle 1300 W
2
3
4
4
1
2
5
Fig. 4.1
Cooker - Cat: II 2H3+
Note:
The electric ignition is incorporated in the knobs.
The appliance has a safety valve system fitted, the flow of gas will be stopped if and
when the flame should accidentally go out.
Attention:
Do not use the
ceramic griddle
if the glass surface is broken or cracked in any
way. Please disconnect the appliance from the mains and contact the after-sales service.
15
Control Panel
Control panel - (Fig. 4.2)
1. Conventional oven thermostat knob (top left oven)
2. Conventional oven switch knob (top left oven)
3. Fan oven thermostat knob (bottom left oven)
4. Fan oven switch knob (bottom left oven)
5. Front left triple-ring burner control knob (4)
6. Rear left semi-rapid burner control knob (2)
7. Rear central rapid burner control knob (3)
8. Front central auxiliary burner control knob (1)
9. Ceramic griddle control knob (5)
10. Rear right semi-rapid burner control knob (2)
11. Front right triple-ring burner control knob (4)
12. Electronic programmer
(
right main
oven only)
13. Multifunction oven thermostat knob(right
oven)
14.
Multifunction oven switch knob(right
oven)
Pilot lamps:
15. Indicator light (right main
oven
)
16. Ceramic griddle control lamp
17. Indicator light (bottom left oven)
18. Indicator light (top left oven)
Fig. 4.2
A
U
T
O
12345 76891011 1314
12
151617
18
16
How To Use the Hob Burners
Hob burners
Each hob burner is controlled by a
separate gas tap operated by a control
knob (fig. 4.3) which has 3 positions
marked on the knob, these are:
– Symbol ● : tap closed (burner off)
– Symbol : High (maximum)
– Symbol : Low (minimum)
Push in and turn the knob anti-clockwise
to the selected position.
Low High
Lighting of the hob burners
To ignite the burner, the following instructions are to be pursued:
1) Lightly press and turn the knob anti-clockwise, and make the symbol printed
on the knob to mach with the indicator on the control panel (fig. 4.3).
2) Press the knob to operate the electric ignition; or, in case of power cut, approach a
flame to the burner.
3) Adjust the burner according to the power required.
If the burner flame should go out for some reason, the safety valve will automatically
stop the gas flow.
To re-light the burner, return the knob to the closed ● position, wait for at least 1
minute and then repeat the lighting procedure.
If your local gas supply makes it difficult to light the burner with the knob set to maximum,
set the knob to minimum and repeat the operation.
- The electric ignition is incorporated in the knobs (★ symbol beside flame - max.
heat/max. gas flow fig. 4.3).
- The maximum setting permits rapid boiling of liquids, whereas the minimum setting
allows slower warming of food or maintaining simmering conditions of liquids.
- Other intermediate operating can be achieved by positioning the control knob indicator
between the maximum and minimum setting, but not between the maximum and off
positions.
N.B. When the cooker is not being used, set the gas knobs to their closed positions
and also close the cock valve on the gas bottle or the main gas supply line.
Fig. 4.3
17
Choice of burner
Fig. 4.4
The burner must be chosen according to the diameter of the pans and energy required.
Saucepans with handles which are excessively heavy, in relationship to the weight of
the pan, are safer as they are less likely to tip.
Pans which are positioned centrally on burners are more stable than those which are
offset.
It is far safer to position the pan handles in such a way that they cannot be accidentally
knocked.
When deep fat frying fill the pan only one third full of oil.
DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
In the infortunate event of a fire, leave the pan where it is and turn off all controls.
Place a damp cloth or correct fitting lid over the pan to smother the flames.
DO NOT use water on the fire.
Leave the pan to cool for at least 30 minutes.
Burners Pan diameter
Auxiliary 12 ÷ 14 cm
Semi-rapid 16 ÷ 24 cm
Rapid 24 ÷ 26 cm
Triple-ring 26 ÷ 28 cm
Wok max 36 cm
do not use pans with concave or convex bases
Caution!
The cooking hob becomes very hot during operation.
Keep children well out of reach.
18
Correct use of triple-ring burner
The flat-bottomed pans are to be placed directly onto the pan-support.
To use the WOK you need to place the proper stand in order to avoid any faulty
operation of the triple-ring burner (Fig. 4.5a - 4.5b).
IMPORTANT:
The special grille for wok pans (fig. 4.5b) MUST BE PLACED ONLY over the pan-
rest for the triple-ring burner.
Fig. 4.5b
Fig. 4.5a
wrong
correct
19
5 - Ceramic griddle
Fig. 5.1
Using the ceramic griddle
for the first time
– Remove the adhesive film which pro-
tects some parts.
– Remove any residual glue carefully,
without using abrasive substances, to
avoid scratching the surfaces.
– Clean the cooking surface carefully.
– Switch the griddle on by turning the
power setting knob to the maximum
position (11-12) for about 15 minutes
to remove residual working greases.
The griddle reaches the working temperature very quickly and can grill any food,
without fat and oil, directly on the radiant
zone's glass-ceramic surface.
Operation of the radiant zone is controlled by a continuous 12-position power
regulator.
The signal lamp (above the control knob)
lights up when the griddle is ON.
Use of the ceramic griddle
– Before cooking make sure that the
radiant zone is clean.
– Switch the griddle on by turning the
knob to position 12.
– Preheat until the cooking surface
becomes red.
– Then turn the knob to the position
required. The numbers from 1 to 12
indicate the working positions with
temperature increasing as the number
increases.
– Place the food on the radiant zone
and check the cooking by eye.
– Turn off the griddle by turning the
knob to position “0”.
– As the radiant zone remains hot for
some time after the hob is switched
off, turn the zone off a few minutes
before the end of cooking.
The residual heat will complete the
cooking.
– Do not use the griddle for more
than 30 minutes.
Caution!
The griddle becomes very hot
during use and remains very hot
even after it is switched off.
Keep children well out of reach.
2
3
1
12
11
10
4
5
7
6
9
8
20
Tips for grilling:
– Preheat the radiant zone sufficiently to
obtain quick and uniform cooking.
– Do not pour water on the cooking sur-
face when it is switched on or still hot.
– If cooking very fatty foods, leave the
griddle switched on for a few minutes
after cooking is finished, to burn off the
fatty residues.
Advice for the safe use of
ceramic griddle
– Do not lean on the cooking zone when
it is switched on.
– Do not put aluminium foil or plastic
objects on the cooking zone when it is
hot.
– Do not leave objects of any type on
the surfaces made of ceramic, glass
or similar fragile material.
– Remember that the cooking zone
remains hot for some time after it is
switched off (about 30 min.).
– Follow the cleaning instructions care-
fully.
– If you note a crack in the ceramic grid-
dle, switch the appliance off immediately and call the After-Sales Service.
Do not scratch the ceramic griddle
with cutting or sharp objects.
Do not use the ceramic griddle as
a work surface.
Cleaning the ceramic griddle
Make sure that the cooker is switched
off before cleaning it.
– Remove any encrustation.
– Remove dust with a damp cloth.
– Detergents can be used, but they must
not be abrasive or corrosive.
– Any remaining detergent must be com-
pletely removed with a damp cloth.
– Do not put any objects on the ceramic
griddle which can melt with heat, such
as plastic objects, aluminium foil,
sugar or sugar products.
– If any object melts on the ceramic grid-
dle, remove it immediately (while the
cooking zone is still hot) using a special scraper, to prevent any irreversible
damage to the glass ceramic surface.
– Do not use knives or sharp objects
which could damage the glass ceramic
surface.
– Do not use abrasive sponges or pads
which could irreversibly damage the
glass ceramic surface.
CAUTION: Never use abrasive substances or no-neutral detergent
which could irreversibly damages.
21
6 - Multifunction electric oven (right main oven)
General features
As its name indicates, this is an oven
that presents particular features from an
operational point of view.
In fact, it is possible to insert 7 different
programs to satisfy every cooking need.
The 7 positions, thermostatically controlled, are obtained by 4 heating elements which are:
– Bottom element 1300 W
– Top element 1000 W
– Grill element 2000 W
– Circular element 2200 W
NOTE:
Upon first use, it is advisable to operate the
oven for 30 minutes in the position and
for another 15 minutes at the maximum
temperature (thermostat knob on position
250) in the positions and , to eliminate possible traces of grease on the heating elements.
Clean the oven and accessories with warm
water and washing-up liquid.
Operating principles
Heating and cooking in the MULTIFUNCTION oven are obtained in the following ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by forced convection
A fan sucks in the air contained in the
oven muffle, which sends it through
the circular heating element and then
sends it back through the muffle.
Before the hot air is sucked back
again by the fan to repeat the
described cycle, it envelops the food
in the oven, provoking a complete and
rapid cooking.
It is possible to cook several dishes
simultaneously.
c. by semi-forced convection
The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.
d. by radiation
The heat is irradiated by the infra red
grill element.
e. by radiation and ventilation
The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.
f. by ventilation
The food is defrosted by using the fan
only function without heat.
Attention: the oven door becomes
very hot during operation.
Keep children away
WARNING:
The door is hot, use the handle.
22
50
Fig. 6.1
Oven light
By turning the knob onto this setting we
light the oven cavity (15 W).
The oven remains alight while any of the
functions is on.
Thermostat knob (fig. 6.1)
To turn on the heating elements of the
oven, set the switch knob on the desired
program and the thermostat knob onto
the desired temperature.
To set the temperature, it is necessary to
make the knob indicator meet the chosen
number.
The elements will turn ON or OFF automatically according to the energy need
which is determined by the thermostat.
Traditional convection
cooking
The upper and lower heating elements
are switched on. The heat is diffused by
natural convection and the temperature
must be regulated between 50° C and
250° C with the thermostat knob.
It is necessary to preheat the oven
before introducing the foods to be
cooked.
Recommended for:
For foods which require the same
cooking temperature both internally and
externally, i. e. roasts, spare ribs,
meringue, etc.
Function selector knob
(fig. 6.2)
Rotate the knob clockwise to set the
oven for one of the following functions:
Fig. 6.2
75
100
125
150
200
175
250
225
23
Hot air cooking
The circular element and the fan are on.
The heat is diffused by forced
convection and the temperature must be
regulated between 50° and 250 °C with
the thermostat knob.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
Defrosting frozen foods
Only the oven fan is on.
To be used with the thermostat knob on
“●” because the other positions have no
effect. The defrosting is done by simple
ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram
requires about one hour.
The defrosting times vary according to the
quantity and type of foods to be defrosted.
Grilling
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the function selector knob to
position and the thermostat knob
between 50°C and 225°C maximum
and with the oven door closed
.
For correct use see chapter “USE OF
THE GRILL”
Before using the grill, preheat for about
five minutes.
Always grill with the oven door
closed and do not use the grill for
longer than 30 minutes at any one
time.
Caution: The oven door becomes
very hot during operation.
Keep children well out of reach.
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.
Ventilated grill cooking
The infra-red ray grill and the fan are on.
The heat is mainly diffused by radiation
and the fan then distributes it throughout
the oven.
The temperature must be regulated
between 50° and 200°C maximum
with the thermostat knob. It is necessary
to preheat the oven for about 5 minutes.
For correct use see chapter “GRILLING
AND AU GRATIN.
Grilling with the oven door closed.
It is recommended that you do not grill
for longer than 30 minutes at any one
time.
ATTENTION: the oven door becomes
very hot during operation.
Keep children away.
Recommended for:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger, etc.
24
Convection cooking
with ventilation
The upper and lower heating elements
and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be regulated
between 50° and 250 °C with the thermostat knob.
Recommended for:
For foods of large volume and quantity
which require the same internal and
external degree of cooking; for ie: rolled
roasts, turkey, legs, cakes, etc.
Maintaining temperature
after cooking or slowly
heating foods
The upper element and the circular element connected in series, are switched on;
also the fan is on.
The heat is diffused by forced convection
with the most heat being produced by the
upper element.
The temperature must be regulated
between 50° and 140 °C with the thermostat knob.
Recommended for:
To keep foods hot after cooking. To slowly
heat already cooked foods.
Cooking Advice
Sterilization
Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done
in the following way:
a. Set the switch to position .
b. Set the thermostat knob to position
185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan
making sure they do not touch each
other and the door and set the thermostat knob to position 135 °C.
When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.
Regeneration
Set the switch to position and the
thermostat knob to position 150° C.
Bread becomes fragrant again if wet with
a few drops of water and put into the
oven for about 10 minutes at the highest
temperature.
Roasting
To obtain classical roasting, it is necessary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.
25
Oven cooking
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
Simultaneous cooking of
different foods
The MULTI-FUNCTION oven set on
position
and
gives simultaneous
heterogeneous cooking of different foods.
Different foods such as fish, cake and
meat can be cooked together without
mixing the smells and flavours.
This is possible since the fats and vapours
are oxidized while passing through the
electrical element and therefore are not
deposited onto the foods.
The only precautions to follow are:
– The cooking temperatures of the
different foods must be as close to as
possible, with a maximum difference of
20° - 25 °C.
– The introduction of the different dishes
in the oven must be done at different
times in relation to the cooking times of
each one.
The time and energy saved with this type
of cooking is obvious.
Grilling and “au gratin”
Grilling may be done by selecting
grill+fan setting with the function
selector knob, because the hot air completely envelops the food that is to be
cooked.
Set the thermostat knob between 50°C
and 200°C maximum and after having
preheated the oven, simply place the
food on the grid.
Close the door
and let the oven operate until grilling is done.
Adding a few dabs of butter before the
end of the cooking time gives the golden
“au gratin” effect.
Grilling with the oven door closed.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
Use of the grill
Set the function selector knob to position
and the thermostat knob between
50°C and 225°C maximum.
Leave to warm up for approximately 5
minutes with the door closed.
Introduce the food to be cooked, positioning the grill pan as close to the grill
as possible.
Insert the drip pan under the rack to collect the cooking juices.
Always grill with the oven door
closed.
Grilling with the oven door closed and
not for longer than 30 minutes at any
one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
26
7 - Fan electric oven (bottom left oven)
General features
With your new Fan oven it is possible to
cook a variety of food using the 2 different cooking functions.
The 2 positions, thermostatically controlled, are obtained by 2 heating elements.
– Grill element 2000 W
– Circular element 2200 W
Fig. 7.2 Fig. 7.3
NOTE:
Upon first use, it is advisable to operate
the oven at the maximum temperature
(thermostat knob on position 250) for 60
minutes in the position and for another 15 minutes in the mode in order
to eliminate any traces of grease from
the electrical resistances.
WARNING:
The door is hot use the handle.
IMPORTANT
To open the bottom left door operate as
indicated in fig. 7.1
Fig. 7.1
50
75
100
125
150
175
250
225
200
27
Attention: the oven door becomes
very hot during operation.
Keep children away.
Thermostat (Fig. 7.2)
This only sets the cooking temperature
and does not switch the oven on.
Rotate clockwise until the required temperature is reached (from 50 to 250).
Oven light
By turning the knob onto this setting we
light the oven cavity (15 W).
The oven remains alight while any of the
functions is on.
Function selector knob (fig. 7.3)
Rotate the knob clockwise to set the
oven for one of the following functions:
Operating principles
Heating and cooking in the FAN oven
are obtained in the following ways:
a. by forced convection
A fan sucks in the air contained in the
oven muffle, which sends it through the
circular heating element and then
sends it back through the muffle.
Before the hot air is sucked back again
by the fan to repeat the described
cycle, it envelops the food in the oven,
provoking a complete and rapid cooking.
It is possible to cook several dishes
simultaneously.
b. by radiation
The heat is irradiated by the infra red
grill element.
Defrosting frozen foods
Only the oven fan is on.
To be used with the thermostat knob on
“●” because the other positions have no
effect. The defrosting is done by simple
ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram
requires about one hour.
The defrosting times vary according to the
quantity and type of foods to be defrosted.
Hot air cooking
The circular element and the fan are on.
The heat is diffused by forced convection and the temperature must be regulated between 50° and 250 °C with the
thermostat knob.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
28
Cooking Advice
Sterilization
Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done
in the following way:
a. Set the switch to position .
b. Set the thermostat knob to position
185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan
making sure they do not touch each
other and the door and set the thermostat knob to position 135 °C.
When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.
Regeneration
Set the switch to position and the
thermostat knob to position 150° C.
Bread becomes fragrant again if wet with
a few drops of water and put into the
oven for about 10 minutes at the highest
temperature.
Roasting
To obtain classical roasting, it is necessary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.
Grilling
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the function selector knob to
position and the thermostat knob
between 50°C and the 225°C position
maximum and with the oven door
closed.
For correct use see chapter “USE OF
THE GRILL”
Before using the grill, preheat for about
five minutes.
Always grill with the oven door
closed and do not use the grill for
longer than 30 minutes at any one
time.
Caution: The oven door becomes
very hot during operation.
Keep children well out of reach.
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.
29
Oven cooking
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
Simultaneous cooking of
different foods
The
FAN consents a simultaneous
heterogeneous cooking of different
foods. Different foods such as fish, cake
and meat can be cooked together
without mixing the smells and flavours
together. This is possible since the fats
and vapours are oxidized while passing
through the electrical element and
therefore are not deposited onto the
foods.
The only precaution to follow are:
– The cooking temperatures of the dif-
ferent foods must be as close to as
possible, with a maximum difference
of 20° - 25 °C.
– The introduction of the different dishes
in the oven must be done at different
times in relation to the cooking times
of each one.
The time and energy saved with this
type of cooking is obvious.
Use of the grill
Leave to warm up for approximately 5
minutes with the door closed.
Place the food inside positioning the rack
as near as possible to the grill.
Insert the drip pan under the rack to collect the cooking juices.
Grilling with the oven door closed.
Grilling with the oven door closed and
do not for longer than 30 minutes at
any one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
30
The glass on the oven door
reaches high temperatures during operation.
Keep children away.
General features
The convection oven is equipped with 3
electrical heating elements:
– 2 elements (upper and lower) for nor-
mal oven cooking
– 1 grill element, on the top of the oven,
for grilling which must be done with the
oven door closed.
The input of the elements is:
– Upper element, 700 W
– Lower element, 1000 W
– Grill element, 2000 W
NOTE:
Upon first use, it is advisable to operate
the oven at the maximum temperature
(thermostat knob on position MAX) for
60 minutes in the position and for
another 15 minutes in the mode in
order to eliminate any traces of grease
from the electrical resistances.
WARNING:
The door is hot use the handle.
Fig. 8.1 Fig. 8.2
8 - Electric convection oven (top left oven)
50
75
100
MAX
250
125
225
150
175
200
31
Operating principles
Heating and cooking in the CONVENTIONAL oven are obtained in the following ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by radiation
The heat is radiated by the infra red
grill element (use with the oven door
closed.).
Function selector knob (fig. 8.2)
Rotate the knob clockwise to set the
oven for one of the following functions.
Traditional convection
cooking
The upper and lower heating elements are
switched on. The heat is diffused by natural convection and the temperature must
be regulated between 50° C and MAX
position with the thermostat knob.
It is necessary to preheat the oven before
introducing the foods to be cooked.
Recommended for:
For foods which require the same
cooking temperature both internally and
externally, i. e. roasts, spare ribs,
meringue, etc.
Lower heating
element
In this position only the lower element
is switched on. Heat is distributed by
natural convection. The thermostat can
be set between 50 and 150°C; higher
temperatures are not available.
Recommended for:
This mode is particularly suitable to
complete cooking of dishes that require
higher temperature at the bottom.
Upper heating
element
In this position only the upper element
is switched on. Heat is distributed by
natural convection. The thermostat can
be set between 50 and 150°C; higher
temperatures are not available.
Recommended for:
This mode is particularly suitable to
complete cooking of dishes that require
higher temperature at the top.
Thermostat knob
(Fig. 8.1)
This only sets the cooking temperature
and does not switch the oven on.
Rotate clockwise until the required temperature is reached (from 50°C to MAX).
Oven light
The oven is equipped with a light that
illuminates the oven to enable visually
controlling the food that is cooking.
This light is controlled by the selector
knob (fig. 8.2)
It remains on in all the cooking modes.
32
Use of the grill
Leave to warm up for approximately 5
minutes with the door closed.
Place the food inside positioning the rack
as near as possible to the grill.
Insert the drip pan under the rack to collect the cooking juices.
Grilling with the oven door closed.
Grilling with the oven door closed and
do not for longer than 30 minutes at
any one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
Oven cooking
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
Grilling
The infra-red heating element is
switched on. The heat is diffused by
radiation.
Use with the oven door closed and the
thermostat knob to between 50°C and
200°C.
For correct use see chapter “USE OF
THE GRILL”
Before using the grill, preheat for about
five minutes.
Always grill with the oven door closed
and do not use the grill for longer than
30 minutes at any one time.
Caution: The oven door becomes
very hot during operation.
Keep children well out of reach.
Recommended for:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.
33
N.B. For fan ovens reduce the temperature by 10-20°C. For any dish taking one
hour or over to cook, reduce the cooking
time by 10 minutes per hour.
* Shelf positions have been counted
from the top of the oven to the base.
A fan oven creates more even temperature throughout, therefore the shelf positions are not as critical.
Food °C °F Gas Shelf Cooking
Mark Position* Time (approx)
CAKES
Victoria sandwich 190 375 5 2 or 3 20-25 mins
Small cakes/buns 190 375 5 1 and 2 15-20 mins
Maidera cake 180 350 4 2 or 3 20 mins
Fruit cake 170 325 3 3 1
3
/4
hours
Rich fruit cake 150 300 2 3 or 4 2
1
/2
hours
Scones 225 425 8-9 2 8-10 mins
PASTRY
Puff 225 425 8-9 2 10-20 mins
Short crust 200 400 6 2 20-30 mins
Plate tarts 200-210 400-410 6 1 or 2 30-35 mins
Quiches and flans 200-210 400-410 6 1 or 2 40-45 mins
YEAST
Bread loaf 225 425 7-8 2 35-55 mins
Bread rolls 220 425 7 1 or 2 15-20 mins
Pizza dough 230 450 8 2 20 mins
ROAST MEAT
Beef – Medium 190 375 5 2 or 3 20 mins/lb + 20 mins
Lamb 190 375 5 2 or 3 25-30 mins/b + 25 mins
Pork 190-200 375-400 5-7 2 or 3 30 mins/lb + 30 mins
Veal 190 375 5 2 or 3 30 mins/b + 30 mins
Chicken 190 375 5 2 or 3 30 mins/b + 30 mins
Turkey up to 10lb 180 350 4 2 or 3 18-20 mins/b + 20 mins
Stews/casseroles 150-170 300-325 2-3 2 or 3 1
1
/2
2 hours
9 - Recommended cooking temperature
34
Fig. 10.1
Fig. 10.2
Description of the buttons:
Timer
Cooking time
End of cooking time
Manual position and cancellation of
the set cooking program
Advance the time for of all pro-
grams
Decrease the program time and
changing the frequency of the audible signal.
The electronic programmer performs the
following functions:
– 24 hours clock with illuminated display
– Timer (up to 23 hours and 59 minutes)
– Program for automatic oven cooking
– Program for semi-automatic oven
cooking.
Description of the illuminated
symbols:
AUTO - flashing - Programmer in auto-
matic position but not programmed
AUTO - always lit - Programmer in auto-
matic position with program set.
Automatic cooking taking place
Timer in operation
and AUTO - flashing - Program
error.
(The time of day lies between the
calculated cooking start and end
time).
Note:
Select a function by the respective button and, in 5 seconds, set the required
time with the / buttons (“onehand” operation).
A power cut makes the clock go to zero
and cancels the set programs.
10 - Electronic programmer (right main oven only)
A
U
T
O
35
Fig. 10.3
Fig. 10.4
ELECTRONIC CLOCK (fig. 10.2)
The programmer is equipped with an
electronic clock with an illuminated display which indicates hours and minutes.
Upon immediate connection of the oven
or after a powercut, three zeros will flash
on the display panel.
To set the hour it is necessary to push
the button and then the or
button until you have set the exact hour
(fig. 10.2).
Another way is to simultaneously push
the two buttons and at the same
time push the or button.
Note: The hour setting deletes any program.
ELECTRONIC TIMER
The timer program consists only of a
buzzer which may be set for a maximum
period of 23 hours and 59 minutes.
If the AUTO is flashing push the button.
To set the time, push the button and
the or until you obtain the
desired time in the panel (fig. 10.4).
Having finished the setting, the clock
hour will appear on the panel and the
symbol will be lit.
The countdown will start immediately and
may be seen at any moment on the panel
by simply pressing the button .
At the end of the time, the symbol
will be switched off and an intermittent
buzzer will go off; this can be stopped
by pressing any of the buttons.
SETTING THE FREQUENCY OF THE
AUDIBLE SIGNAL
3 possible sounds can be selected by
pressing the button.
NORMAL COOKING WITHOUT THE
USE OF THE PROGRAMMER
To manually use the oven, that is, without
the aid of the programmer, it is necessary
to cancel the flashing AUTO by pushing
the button (AUTO will be switched off
and the symbol will go on - Fig.10.3).
Attention: If the AUTO is steadily lit (which
means a cooking program has already
been set), the program can be cancelled
and switched to manual by pushing the
button .
If the oven is switched on, you must
switch off manually.
A
U
T
O
36
Fig. 10.5
Fig. 10.6
3. Set the temperature and the cooking
program (see the relevant sections).
Once the oven is programmed it will
switch on automatically at the right time
to stop the cooking at the desired end
time.
During cooking, the symbol remains
on.
By pushing the button you can see
the time that remains until the end of
cooking.
The cooking program may be cancelled at any time by pushing .
At the end of the cooking time the oven
will turn off automatically, the symbol
will turn off, AUTO will flash and the buzzer will sound, which can be turned off
by pushing any of the buttons.
Turn the switch and temperature knobs
to "OFF" and put the programmer onto
“manual” by pressing the button.
Attention: A powercut will make the
clock go to zero and will cancel the set
programs.
After a powercut, three zeros will flash
on the panel.
AUTOMATIC OVEN COOKING
To cook food automatically in the oven,
it is necessary to:
1. Set the length of the cooking time
2. Set the end of the cooking time
3. Set the temperature and the oven
cooking program.
These operations are done in the following way:
1.Set the length of time you need to
cook the food by pushing the button and the button to advance, or
to go back if you have passed the
desired time (fig. 10.5). The AUTO
and the symbol will be on.
2.Set the time you need the food to stop
cooking by pushing the button (the
cooking time already added to the
clock time will appear), and the
button (fig. 10.6); if you pass the
desired time you can go back by
pushing the button.
After this setting, the symbol will
go off. If after this setting, the AUTO
flashes on the panel and a buzzer
goes off, it means there was an error
in the programming, that is the the
cooking cycle has been superimposed
on the clock. In this case, change the
end of cooking time or the cooking
time itself by following the instructions
above.
A
U
T
O
A
U
T
O
37
Fig. 10.7
Fig. 10.8
At the end of the cooking, the oven and
the symbol will turn off, the AUTO will
flash and a buzzer will go off which can
be stopped by pushing any of the buttons.
Turn the switch and temperature knobs
to "OFF" and put the programmer onto
“manual” by pressing the button.
SEMI - AUTOMATIC COOKING
This is used to switch the oven off automatically after the desired cooking time
has elapsed.
There are two ways to set the semiautomatic cooking function:
1.Set the length of time you need to
cook the food by pushing the button and the button to advance, or
to go backwards (Fig. 10.7).
This sets the desired “stop” time.
or
2.Set the time you need the food to stop
cooking by pushing the button and
the button to advance, or to go
backwards if you have passed the
desired time (Fig. 10.8).
AUTO and the symbol will be on.
Then set the temperature and the cooking program (see the relevant sections).
The oven is switched on and it will
switch off automatically at the end of the
desired time.
During cooking, the symbol remains
on and by pressing the button you
can see the time that remains until the
end of the cooking.
The cooking program can be cancelled at any moment by pushing the
button.
A
U
T
O
A
U
T
O
38
11 - Cleaning and Maintenance
General advice
– When the appliance is not being used, it is advisable to keep the gas tap closed.
– Every now and then check to make sure that the flexible tube that connects the gas
line or the gas cylinder to the appliance is in perfect condition and eventually substitute
it if it shows signs of wearing or damage.
– The periodical lubrication of the gas taps must be done only by specialized personnel.
– If a tap becomes stiff, do not force; contact your local Service Centre.
– Important:
Before any operation of cleaning and maintenance disconnect the appliance
from the electrical network.
Attention
The appliance gets very hot, mainly around the cooking areas. It is very
important that children are not left alone in the kitchen when you are cooking.
Do not use a steam cleaner because the moisture can get into the appliance
thus make it unsafe.
39
Cleaning
All the enamelled parts must be cleaned with a sponge and soapy water or other nonabrasive products.
Dry preferably with a soft cloth.
Acidic substances like lemon juice, tomato sauce, vinegar etc. can damage the enamel
if left too long.
Stainless steel surfaces (coated)
The stainless steel front panels on this cooker (facia, oven doors, drawer) are protected
by a finger-print proof lacquer.
To avoid damaging this lacquer, do not clean the stainless steel with abrasive cleaners or
abrasive cloths or scouring pads.
ONLY SOAP/WARM WATER MUST BE USED TO CLEAN THE STAINLESS STEEL
SURFACES.
Stainless steel surfaces (uncoated)
The hob + sides are made from un-coated stainless steel and can be cleaned with an
appropriate stainless steel cleaner.
Cleaning the ceramic griddle
– See page 20.
Gas tap
If a tap becomes stiff, do not force; contact your local Service Centre.
Flexible tube
From time to time, check the flexible tube connecting the gas supply to the cooker.
It must be always in perfect condition; in case of damage arrange for it to be replaced
by a C.O.R.G.I. registered installer.
40
Burners
T
hey can be removed and washed with soapy water only.
They will remain always perfect if cleaned with products used for silverware.
After cleaning or wash, check that burner-caps and burner-heads are dry before placing
them in the respective housings.
Note: To avoid damage to the electric ignition do not use it when the burners are
not in place.
Fig. 11.1
S
F
C
T
Fig. 11.2
41
Correct replacement of the burners
It is very important to check that the burner flame distributor F and the cap C has been
correctly positioned (see fig. 11.1-11.2) - failure to do so can cause a poor burner flame
and/or damage to the burner and hob.
Check that the electrode “S” (fig. 11.1) is always clean to ensure trouble-free sparking.
Check that the probe T (fig. 11.1) next to each burner is always clean to ensure correct
operation of the safety valves.
Both the probe and ignition plug must be very carefully cleaned.
Triple ring burners
The triple ring burner must be correctly positioned (see fig. 11.5); the burner rib must
be enter in their logement as shown by the arrow see fig. 11.3).
Then position the cap A and the ring B (fig. 11.4 - 11.5).
The burner correctly positioned must not rotate (fig. 11.4).
Fig. 11.3
Fig. 11.4
A
B
Fig. 11.5
42
Fig. 11.8
Fig. 11.6
Fig. 11.7
Assembly and dismantling
of the side runner frames
– Assemble the wire racks to the oven
walls using the 2 screws (Fig. 11.6).
– Slide the tray and rack into the runners
fig. 11.7.
The rack must be fitted so that the
safety catch, which stops it sliding out,
faces the inside of the oven.
– To dismantle, operate in reverse order.
Replacing the oven light
Before any maintenance is started
involving electrical parts of the appliance,
it must be disconnected from the power
supply.
– Let the oven cavity and the heating
elements cool down;
– Switch off the electrical supply;
– Unscrew the protective cover (fig.
11.8);
– Unscrew and replace the bulb with a
new one suitable for high temperatures
(300°C) having the following specifica-
tions: 230-240V 50 Hz, 15W, E14
– Refit the protective cover
NOTE: Oven bulb replacement is not
covered by your guarantee
2
1
43
Do not store flammable material in
the oven or in the drawer.
Inside of oven
This must be cleaned regularly.
Remove and refit the side runner frames
as described on the next chapter.
With the oven warm, wipe the inside
walls with a cloth soaked in very hot
soapy water or another suitable product.
Side runner frames, tray and rack can
be removed and washed.
Fig. 11.9
Drawer
The drawer (fig. 11.9) comes out like a
normal drawer.
Removing the bottom left
oven door
The oven door can easily be removed
as follows:
– Open the door.
– Unscrew the 4 screws of the bottom
hinge (fig. 11.11)
– Hold the door and unscrew the 3
screws of the upper hinge (fig. 8.10).
– Remove the door following the arrow
C (fig. 11.10 - 11.11)
– Rest the door on a soft surface.
– To replace the door, repeat the above
steps in reverse order.
Fig. 11.10
Fig. 11.11
c
c
44
Fig. 11.12
Fig. 11.12d
Fig. 11.12c
Fig. 11.12b
Fig. 11.12a
Removing the right and top
left oven door
The oven door can easily be removed as
follows:
– Open the door to the full extent (fig.
11.12a).
– Open the lever “A” completely on the
left and right hinges (fig. 11.12b).
– Hold the door as shown in fig. 11.12.
– Gently close the door until left and
right hinge levers “A” are hooked to
part “B” of the door (figs. 11.12b -
11.12c).
– Withdraw the hinge hooks from their
location following arrow “C” (fig.
11.12d).
– Rest the door on a soft surface.
– To replace the door, repeat the above
steps in reverse order.
A
B
C
45
Trouble shooting
Problem
Food too brown but not cooked.
Remedy
Turn down the oven temperature slightly and cook a little longer
Problem
Food cooked but not brown enough.
Remedy
Increase temperature.
Problem
Food baking unevenly.
Remedy
1. The temperature may be slightly high turn it down
2. Position the food in the centre of the shelves rather than towards the sides of tho
oven.
3. Rotate the food a half turn in the oven.
4. Try pre-heating the oven for 5-15 minutes prior to baking.
Always remove cooked items as soon as they are ready and continue cooking the under-
cooked items until they are completely finished.
Changing the Oven Cavity Light Bulb.
If the oven light falls:
1. Turn off the cooker by switching the oven selector to 0, switch off at the cooker point.
2. When the oven is cool, reach back and upwards inside the oven, the bulb is in the
top corner.
3. Unscrew the light glass cover, replace the bulb with a new one of the same specifi-
cation and screw the cover back until it is hand tight.
NOTE: Oven bulb replacement is not covered by your guarantee.
Other bulbs cannot be changed by yourself and should be replaced by an authorised
CAPLE Service Engineer.
Bulbs other than the oven bulb are covered by the guarantee.
Helpful Advice
46
IMPORTANT: Ovens get hot. Keep children away from this appliance at all times.
If Your Oven Does Not Work
Before calling a CAPLE service engineer run through the following checklist.
1. The cooker is connected to the power supply and that the fuse is intact.
2. Right main oven only: make sure the timer control is set to the manual position,
and that the oven has not been set inadvertently for an automatic or timed programme.
If you are in any doubt about carrying out these checks, call the CAPLE Helpline on
0870 241 1142.
A charge will be made if the appliance is found to be in working order, or if it has not
been installed in accordance with these instructions, or if it is has been used incorrectly.
47
Cod. 1102373 - ß3
CAPLE “Built-in” Service
Should you require service at any time,
please contact the Caple Helpline on
0870 241 1142.
Caple have a nationwide service net-
work of engineers who will respond
quickly to your call.
YOUR GUARANTEE
CAPLE guarantees all parts of this product for one year from the date of pur-
chase. During that time, should it become necessary CAPLE engineers will
replace or repair all defective parts free of charge, except for parts subject to
fair wear and tear, such as lightbulbs.
Parts and the engineers labour costs are chargeable after the first 12 months.
To qualify for benefits under the guarantee, you must be able to provide proof
of date of purchase and the appliance must have been supplied, installed and
used for domestic purposes only in accordance with CAPLE instructions.
Consequential losses and accidental damage to the product are not covered
by the guarantee.
This guarantee does not affect your statutory or common law rights.
CAPLE cannot be responsible for the results of using this appliance for any
other purposes other than those described in these instructions.
Always replace spare parts with genuine Caple spares. These are available
from authorised Caple Service Centres
or by mail order from our National
Service Stores, simply telephone
0870 241 1142.
When ordering parts always quote the
model number and serial number of
your appliance.
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