Caple CR910SS User Manual

Gas Cooker

with

Multifunction oven

Model: CR 9100

GB

Instruction Manual

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.

The 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 and Top oven element

are 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 flammable materials in

the oven or in the storage compartment.

Faults

Do not continue to use this appliance if
it appears to be faulty.

After Use

After use, ensure that the hob knobs are
in position ● (off), and close the main
gas delivery valve or the gas cylinder
valve.
Switch the oven controls off.
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 or socket must always be accessible.

Before effecting any intervention on the electrical parts the appliance must be
disconnected from the network.

5

This appliance must be connected to a
double pole isolating switch (fig. 1.1) and
to the terminal block in the cooker (figs.

1.2 & 1.3) using the following guide:

FUSE

DOUBLE POLE SWITCHED

FUSED SPUR OUTLET

USE A 19 AMP FUSE

ON

Fig. 1.1

1) The wire which is coloured brown
must be connected to the terminal
marked L (Live), or coloured Red.

2) The wire which is coloured blue
must be connected to the terminal
marked N (Neutral), or coloured
Black.

3) The wire which is coloured green
and yellow must be connected to
the terminal marked E (Earth)
or coloured Green.

IMPORTANT: These connections must
be carried out by a qualified electrical
engineer.

CONNECTING FEEDER CABLE

To connect the feeder cable to the cook­er it is necessary to:

– Remove the screw that hold shield “A”

behind the cooker (fig. 1.2).

– Insert the feeder cable of the suitable

section (as described in the next chap­ter) into the cable clamp “D”.

– Connect the phase and earth cables to

the terminal block “B” according to the
diagram in figure 1.3.

– Pull the feeder cable and block it with

cable clamp “D”.

– Re-mount shield “A”.

Fig. 1.2

D

B

A

Fig. 1.3

FEEDER CABLE SECTION
type H05RR-F

230 V 3 x 1,5 mm

2

PE

1 - Electrical Installation - Wall box connection

230 V

L

1

(L2)

PEN

6

800 mm

500 mm

50 mm

500 mm

Fig. 2.1

2 - Location

FOR THE INSTALLER

This cookers has class “2/1” overheating protection so that it can be installed next
to a cabinet.

The furniture walls adjacent to the cooker must be made of material resistant to heat.
The veneered syntetical material and the glue used must be resistant to a temperature

of 120°C in order to avoid ungluing or deformations.
If the cooker is installed adjacent to furniture which is higher than the gas hob cooktop,

a gap of at least 50 mm must be left between the side of the cooker and the furniture.
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 immediatly 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

FITTING THE ADJUSTABLE FEET

The adjustable feet must be fitted to the
base of the cooker before use.

Rest the rear of the cooker an a piece
of the polystyrene packaging exposing
the base for the fitting of the feet.

Fig. 2.3

A

B

Fig. 2.2

ASSEMBLING THE BACKGUARD

Before installing the cooker, assemble the backguard “C” (fig. 2.2).

1. The backguard “C” can be found packed at the rear of the cooker.

2. Before assembling remove any protective film/adhesive tape.

3. Remove the two spacers “A” and the screw “B” from the rear of the cooktop.

4. Assemble the backguard as shown in figure 2.2 and fix it by screwing the central
screw “B” and the spacers “A”.

8

Fig. 2.4

Fig. 2.5

Fig. 2.6

Fig. 2.7

WARNING
When raising cooker to upright posi­tion always ensure two people carry
out this manoeuvre to prevent dam­age to the adjustable feet (fig. 2.4).

WARNING
Be carefull: do not lift the cooker by
the door handle when raising to the
upright position (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).

LEVELLING THE COOKER

The cooker may be levelled by screwing
the lower ends of the feet IN or OUT
(fig. 2.7).

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 com-

bination thereof.

None

50 (❊)

cm

2

Nil

cm

2

Nil

cm

2

100

cm

2

Yes

Provison 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 left
or the right hand rear of the appliance
(fig. 3.1).
The pipe does not cross the cooker.
When screwing the connecting tube
operate with two spanners (fig. 3.2).
The unused end inlet pipe must be
closed with the plug, interposing the
gasket.

After connecting to the mains, check
that the coupling are correctly sealed,
using soapy solution, but never a
flame.

Fig. 3.2

Plug

Fig. 3.1

12

Conversion to LPG

J

J

Fig. 3.3

Fig. 3.4

Conversion procedure

Injectors replacement

Select the injectors to be replaced
according to the “Table for the choice of
the injectors” (page 13).

To replace the injectors proceed as fol­lows:

- Remove pan supports and burners
from the cooktop.

- Using a wrench, substitute the nozzle
injectors “J” (fig. 3.3, 3.4) with those
most suitable for the kind of gas for
which it is to be used.

The burners are conceived in such
a way so as not to require the regu­lation of the primary air.

Minimum burner setting
adjustment

In the minimum position the flame must
have a length of about 4 mm and must
remain lit even when turned quickly
from the maximum position to 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 small flat screwdriver turn the
screw inside the tap rod to the cor­rect regulation (fig. 3.5).

Normally for G30/G31, the regulation
screw is tightened up.

Fig. 3.5

13

TABLE FOR THE CHOICE OF THE INJECTORS

Cat: II 2H3+

GB

If the gas tap becomes stiff, it is necessary to dismount it accurately clean it with
gasoline and spread a bit of special grease resistant to high temperatures on it.

The operations must be executed by a qualified technician.

Lubrication of the gas taps

INCREASE OF AIR NECESSARY FOR GAS COMBUSTION (2 m

3

/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 7,00

G 30 - 28-30 mbar G 20

BURNERS G31- 37 mbar 20 mbar

Auxiliary (A) 1,00 0,30 27 50 72 (X)
Semi-rapid (SR) 1,75 0,45 32 65 97 (Z)
Rapid (R) 3,00 0,75 42 85 115 (Y)
Triple-ring 3,50 1,50 65 95 135 (T)

Nominal

Power

[kW]

Reduced

Power

[kW]

Ø injector

[1/100 mm]

By-pass

[1/100 mm]

Ø injector

[1/100 mm]

By-pass

[1/100 mm]

adjustable

4 - Features and Technical Data

Control panel - (Fig. 4.2)

1. Electronic clock/end cooking timer

2. Multifunction oven switch knob

3. Multifunction oven thermostat knob

4. Front left burner control knob

5. Rear left burner control knob

6. Central front burner control knob

7. Central rear burner control knob

8. Rear right burner control knob

9. Front right burner control knob

10. Rotisserie control knob

Fig. 4.1

3

1

34

1

2

Cooking hob - (Fig. 4.1)

1. Auxiliary burner (A) 1,00 kW

2. Triple-ring burner (TC) 3,50 kW

3. Semi-rapid burner (SR) 1,75 kW

4. Rapid burner (R) 3,00 kW

Fig. 4.2

A
U
T
O

12345 78910

6

14

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.

To turn the burner off, fully rotate the knob clockwise to the off position: ●.
The maximum setting of the control tap is for boiling, the minimum setting is for slow
cooking and simmering.
All working positions must be chosen between the maximum and minimum setting, never
between the maximum setting and the “OFF” position.

Fig. 4.3

Electric ignition

The sparks generated by the electrodes close to the burners will ignite the chosen burn­er. Whenever the lighting of the burners will result difficult due to peculiar conditions of
the gas features or supply, it is advised to repeat the ignition with the knob on “minimum”
position.

15

Choice of burner

Burners Pan diameter

Auxiliary 12 ÷ 14 cm
Semi-rapid 16 ÷ 24 cm
Rapid 24 ÷ 24 cm
Triple-ring 26 ÷ 28 cm

do not use pans with concave or convex bases

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.

16

CORRECT USE OF TRIPLE-RING BURNER

The flat-bottomed pans are to be placed directly onto the pan-support.
When using a WOK you need to place the supplied stand in the burner to avoid any

faulty operation of the triple-ring burner.

Fig. 4.5

Fig. 4.6

WRONG

CORRECT

17

The electronic programmer is a device
with the following functions:
– 24 hours clock with illuminated

display

– Timing of oven cooking with automatic

switch-off (max. 99 minutes).

ELECTRONIC CLOCK

Upon immediate connection of the oven
or after a mains failure, three zeros will
flash on the programmer panel.
To set the clock it is necessary to push
the button and then, within 7

seconds, the or button until you
have set the correct time.

The clock will show zero after a mains
failure.

Attention: When the programmer
display shows three flashing zeros the
oven cannot be switched on.
The oven can be switched on when the
symbol is shown in the display.

SETTING THE FREQUENCY OF THE
ALARM SOUND

The selection from 3 possibilities of
sound can be made by pressing the
button.

COOKING WITH AUTOMATIC
SWITCH-OFF

The aim of this function is to
automatically stop the cooking after a pre
programmed time, for a maximum period
of 99 minutes.

To set the cooking time, push the or

button until you obtain the desired
time in the display. The symbol AUTO
will be shown in the display.

Then you adjust the oven thermostat
knob according to the required tempera­ture. The oven will immediately start to
operate and will work for the pre pro­grammed time. The display shows the
count down.

Clock time can be displayed by pressing
the button.
Once the time has elasped, the oven will
switch off automatically, the symbol
AUTO will go off and an intermittent
buzzer, lasting 7 minutes, will start; this
can be stopped by pressing the but­tons.

Important: Before the buzzer is
stopped switch off the oven manually.

To cancel the cooking program at any
time press the and buttons

together and release the button first.

ELECTRONIC ALARM

The programmer can be used as an
alarm only for a maximum period of 99
minutes. To set the alarm, push the
or button until you obtain the desired
time in the display.

Once the time has elasped, an intermit­tent buzzer, lasting 7 minutes, will start;
this can be stopped by pressing the
button.

Attention: If the bottom oven is
switched on when the buzzer starts,
it will be automatically switched off.
For it to operate furtherly you have to
stop the buzzer by pressing the
button.

5 - Electronic clock / end cooking timer

Fig. 5.1

18

A
U
T
O

6 - How To Use the Multi-function oven

Attention: the oven door becomes
very hot during operation.
Keep children away.

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 2050 W
– Top element 1250 W
– Grill element 2200 W
– Circular element 2500 W

– Usable oven volume 96 dm

3

NOTE:

Upon first use, it is advisable to operate the
oven for 30 minutes in the position and
for another 30 minutes at the maximum
temperature (thermostat knob on position

225) 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.

WARNING:
The door is hot use the handle.

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.

19

Fig. 6.1

Fig. 6.2

THERMOSTAT KNOB

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 lever meet the chosen
number.
The elements will turn on or off automat­ically according to the energy need
which is determined by the thermostat.

The operation of the heating elements is
signalled by a light on the control panel.
Light on equal heating.

FUNCTION SELECTOR KNOB

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
225° C with the thermostat knob.
It is necessary to preheat the oven before
introducing the foods to be cooked.

RECOMMENDED USE:
For foods which require the same cooking
temperature both internally and externally,
i. e. roasts, spare ribs, meringue, etc.

OVEN LIGHT

By turning the knob onto this setting
(see picture aside) we light the oven
cavity (15 W).

The oven remains alight while any of the
functions is on.

20

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 USE:
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 225 °C with
the thermostat knob.
It is not necessary to preheat the oven.

RECOMMENDED USE:
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.

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 175 °C for max
30 minutes, with the thermostat knob.
It is necessary to preheat the oven for
about 5 minutes.

Use with the oven door closed.

Attention: the oven door becomes very
hot during operation.
Keep children away.

For correct use see chapter “GRILLING
AND “AU GRA TIN”.

RECOMMENDED USE:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger, etc.

GRILLING

The infra-red heating element is switched
on. The heat is diffused by radiation.
Set the thermostat knob to between 50°
and 200°C.
Always grill with the oven door closed.

Note: 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.

For correct use see chapter “USE OF
THE GRILL”.

RECOMMENDED USE:
Intense grilling action for cooking with a
broiler; browning, crisping, “au gratin”,
toasting, etc.

21

22

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 mak-

ing 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.

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 225 °C with the ther­mostat knob.

RECOMMENDED USE:
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 USE:
To keep foods hot after cooking. To slowly
heat already cooked foods.

23

USE OF THE GRILL

Preheat the oven for about 5 minutes.
Introduce the food to be cooked,

positioning the rack as close to the grill
as possible.

The drip pan should be placed under the
rack to catch the cooking juices and fats.

Grilling with the oven door closed.
Do not 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.

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 vapors
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.

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 AND “AU GRATIN”

Set the switch to position .

Set the thermostat to position 175 °C and
after having preheated the oven, simply
place the food on the shelf.
Close the door and let the oven operate
with the thermostat on, until grilling is
complete.
Adding a few dabs of butter before the end
of the cooking time gives the golden “au
gratin” effect.

Note: 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.

24

ROTISSERIE

This is used for spit roasting under the
grill and comprises:
– an electric motor fitted to the rear of

the oven

– a stainless steel skewer provided with

slide-out heatless handgrip and two
sets of adjustable forks

– a skewer support to be fitted in the mid-

dle runner.

The rotisserie motor is operated by the
knob illustrated in fig. 6.3.

Fig. 6.3

USE OF THE ROTISSERIE

– Insert the tray into the lowest rack holder of the oven and insert the rod support into

the intermediate rack holders.

– Put the meat to be cooked onto the rod, being careful to secure it in the center with

the special forks.
– Insert the rod into the side gear opening “P” (fig. 6.4)
– Remove the grip “H” by turning it to the left.
– Insert completely the rotisserie support; the shaft “S” must be inserted in the spit

motor collar “G”.
The rotation direction of the rotisserie can be either clokwise or counter-clockwise.

Fig. 6.4

G

S

H

P

25

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

Recommended cooking temperature

26

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.

7 - Cleaning and Maintenance

27

REPLACING THE OVEN LIGHT BULB

Switch the cooker off at the mains.
When the oven is cool unscrew and replace the bulb with another one resistant to high

temperatures (300°C), voltage 230 V (50 Hz), 15 W, E14.
Note: Oven bulb replacement is not covered by your guarantee.

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.
The bottom of the oven, side runner frames, tray and rack can be removed and washed.

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

The stainless steel front panels on this cooker (facia, oven door, drawer or storage
compartment) 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.

28

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.

Cleaning oven parts after use

The oven interior and the chromium plated shelves can be cleaned by damp soapy cloth.
Obstinate stains can be removed with nylon scouring pads and gentle, non-abrasive,
liquid cleaner. Provided the oven is wiped over immediately after roasting, only the
minimum of cleaning should be necessary.

Burners

They can be removed and washed only
with soapy water.
Detergents can be used but must not be
abrasive or corrosive.
Do not use abrasive sponges or pads.
Do not put in dishwasher.
After each cleaning, make sure that the
burner-caps, as well as the burners,
have been well wiped off and COR­RECTLY POSITIONED.

It is essential to check that the burner
flame distributor “F” and the cap “C” has
been correctly positioned (see fig. 7.1) ­failure to do so can cause serious prob­lems.

Check that the electrode “S” (fig. 7.1) is
always clean to ensure trouble-free
sparking.

Note:

The electrode “S” must be very carefully
cleaned.

To avoid damage to the electric ignition
do not use it when the burners are not
in place.

F

S

C

Fig. 7.1

29

A

Fig. 7.2 Fig. 7.3

B

Triple ring burner

The triple ring burner must be correctly positioned (see figs. 7.2-7.3); the burner rib must
be enter in their logement as shown by the arrow.
The burner correctly positioned must not rotate (fig. 7.3).
Then position the cap A and the ring B (fig. 7.3 7.4).

Fig. 7.4

Fig. 7.5

30

STORAGE COMPARTMENT

The storage compartment is accessible
through the pivoting pane l(fig. 7.7).

Do not store flammable material in
the oven or in the dishwarmer
compartment.

Fig. 7.7

Fig. 7.6

OVEN DOOR

The internal glass panel can be easily
removed for cleaning by unscrewing the
4 retaining screws (Fig. 7.6)

31

OVEN TRAY

The oven tray must be correctly placed
on its wire shelf support (fig. 7.10) then
insert into the side runners (fig. 7.11).

Fig. 7.11

ASSEMBLY AND DISMANTLING OF
THE SIDE RUNNER FRAMES

– Fit the side runner frames into the

holes on the side walls inside the
oven (Fig. 7.8).

– Slide the tray and rack into the run-

ners (Fig. 7.9).

– To dismantle, operate in reverse

order.

Fig. 7.8

Fig. 7.9

Fig. 7.10

Fig. 7.12D

Fig. 7.12C

Fig. 7.12B

Fig. 7.12A

Fig. 7.12

REMOVING THE OVEN DOOR

The oven door can easily be removed
as follows:

– Open the door to the full extent (fig.

7.12A).

– Attach the retaining rings to the hooks

on the left and right hinges (fig.

7.12B).

– Hold the door as shown in fig. 7.12.
– Gently close the door and withdraw

the lower hinge pins from their

location (fig. 7.12C).

– Withdraw the upper hinge pins from

their location (fig. 7.12D).

– Rest the door on a soft surface.
– To replace the door, repeat the above

steps in reverse order.

32

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 left corner.

3. Unscrew the light glass cover, replace the bulb with a new one of the same speci­fication 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

33

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. 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.

34

35

CAPLE “Built-in” Service

Always replace spare parts with genuine
Should you require service at any time, Caple spares. These are available
please contact the Caple Helpline on from authorised Caple Service Centres

0870 241 1142. or by mail order from our National

Service Stores, simply telephone
Caple have a nationwide service 0870 241 1142.

network When ordering parts always quote the
of engineers who will respond model number and serial number of
quickly to your call. your appliance.

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.

Cod. 1102107 - ß2