Caple CR9201AN User Manual

Instruction Manual

Twin Oven

Dual Fuel Cooker

Model: CR 9201

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 trouble­free 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.

IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE
PRODUCT IN ACCORDANCE WITH EC DIRECTIVE 2002/96/EC.

At the end of its working life, the product must not be disposed of as
urban waste. It must be taken to a special local authority differentiated
waste collection centre or to a dealer providing this service.
Disposing of a household appliance separately avoids possible negative
consequences for the environment and health deriving from inappro­priate disposal and enables the constituent materials to be recovered
to obtain significant savings in energy and resources. As a reminder of
the need to dispose of household appliances separately, the product
is marked with a crossed-out wheeled dustbin.

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 baking trays or the drip tray
on the base of the oven chamber.

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 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.

Before Use

Check that all accessories have been
removed from the oven interior.

Set the temperature to the maximum
position using the temperature control
knob.

Leave on for approximately 30 min­utes. This will burn off any protective
coating applied to the oven during
manufacture.

The kitchen should be well ventilated
during this time as there may be an
odour given off.

When cool, wash the accessories and
the oven with warm water and mild
detergent.

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

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 20 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”.

N.B. The earth conductor must be left
about 3 cm longer than the others.

Fig. 1.2

D

B

A

Fig. 1.3

E

1 - Electrical Installation - Wall box connection

FEEDER CABLE SECTION
type H05RR-F

230 V 3 x 2,5 mm2 (**)

(**) – Connection with wall box connection.

230 V

L

1

(L2)

PEN

6

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 synthetical material and the glue used must be resistant to a temperature

of 90°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 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

prevent falling out.

The cooker must be installed by a qualified technician and in compliance with
local safety standards.

650 mm

500 mm

50 mm

450 mm

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.
Fit the 4 legs by screwing them
tight into the support base as
shown in picture 2.3.

Levelling the cooker

The cooker may be levelled by
screwing the lower ends of the feet
IN or OUT (fig. 2.4).

Fig. 2.2

Fig. 2.3

Fig. 2.4

8

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. 2.5).

WARNING
Be carefull: do not lift the cooker by
the door handle when raising to the
upright position (fig. 2.6).

WARNING

When moving cooker to its final position

DO

NOT DRAG (fig. 2.7).

Lift feet clear of floor (fig. 2.5).

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.
If the injectors are not supplied they can
be obtained from the After-Sales
Service.

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 13 to 15).

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

Fig. 3.1

GAS CONNECTION

1/2” BSP (male)

Left gas
inlet pipe

Right gas
inlet pipe

Plug

The gas supply must use the nearest gas inlet pipe which is located at the left or the

right hand side at the rear of the appliance (fig. 3.1). The unused end inlet pipe must

be closed with the plug interposing the gasket.

Flexible hoses can be used where the sited ambient temperature of the hose does not

exceed 70°C. These hoses must be manufactured in accordance with BS669 part 1

and be of the correct construction for the type of gas being used.

The hose should not be crushed or trapped or be in contact with sharp or abrasive
edges. It should also not be subjected to corrosion by acidic cleansing agents.

The hose should also be connected in such away that it does not touch the floor.

NB: Gas hoses designed for natural gas MUST NOT be used for supplying LPG gas
(LPG gas hoses can be identified by a either a red band or stripe on the rubber outer
coating of the hose).

12

To avoid damage to the appliance gas
rail inlet pipe the fittings should be
tightened using two suitable spanners
(fig. 3.2).

After connection to the mains gas
supply the couplings should be
checked for gas soundness/tightness
as per current regulations for the gas
type being used.

Fig. 3.2

IMPORTANT PRESCRIPTIONS FOR GAS CONNECTION

Fig. 3.3

Rear wall

700 mm

Suggested area for
gas mains connection

200 mm

13

Conversion to LPG

Conversion procedure

INJECTORS REPLACEMENT

Select the injectors to be replaced according to the “Table for the choice of the injec­tors” (page 15).

To r eplace the injectors:
– Remove the gratings, the burners and the covers;
– Using a wrench, substitute the nozzle injectors “J” (fig. 3.4a - 3.4b) 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.

Fig. 3.4a

J

J

Fig. 3.4b

14

3 - Adjusting of the minimum of the top burners

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 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

15

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

TABLE FOR THE CHOICE OF THE INJECTORS -

Cat: II 2H3+

GB

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 (TR) 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 (TR) 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

16

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 (TR) 3,50 kW

Important Note:

The electric ignition is incorporated in the knobs.

2

4

2

1

3

Fig. 4.1

17

Control Panel

Control panel - Controls description - (Fig. 4.2)

1. Front right burner control knob

2. Rear right burner control knob

3. Central burner control knob

4. Rear left burner control knob

5. Front left burner control knob

6. Multifunction main oven switch knob

7. Multifunction main oven temperature knob

8. Electronic programmer (main oven only)

9. Conventional oven temperature knob

10. Conventional oven switch knob

Pilot lamps:

11. Main oven temperature indicator light

12. Conventional oven temperature indicator light

Fig. 4.2

87 54 32110

9

12

6

11

Please note: This appliance incorporates a safety cooling fan which you will hear oper­ating whenever the oven or grill are in use.

This fan may continue to run for several minutes after the appliance has been switched
off.
This fan is to reduce the external temperature of the appliance and cool the internal
components.

A
U
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18

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.

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.

19

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.

20

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

21

Description of the buttons:

Timer

Cooking time

End of cooking time

Manual position and cancellation of
the inserted cooking program

Advance of the numbers of all
programs

Tur ning back of the numbers of all
programs and changing the
frequency of the audible signal.

Description of the lighted symbols:

AUTO - flashing - Programmer in auto-

matic position but not pro­grammed

AUTO - always lighted - Programmer in

automatic position with pro­gram inserted.

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.

The electronic programmer is a device which groups together 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.

5 - Electronic programmer (left main oven only)

Fig. 5.1 Fig. 5.2

A
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22

Electronic clock (fig. 5.2)

The programmer is equipped with an
electronic clock with lighted numbers
which indicates hours and minutes.
Upon immediate connection of the oven
or after a power cut, three zeros will
flash on the programmer 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. 5.2).

Another way is to simultaneously push
the two buttons and at the same
time push the or button.

Nota: Changing the hour button
deletes any cooking 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 flashing push the but­ton.

To set the time, push the button
and the or until you obtain the
desired time in the panel (fig. 5.4).

Having finished the setting, the clock
hour will appear on the panel and the

symbol will be lighted.
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 one of any of the buttons.

Setting the frequency of
the audible signal

The selection from 3 possibilities of
sound can be made 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. 5.3).

Attention: If the AUTO symbol is steady
a cooking program has already been
programmed, by pushing the button
you have cancelled of the program and
the switched to manual.
If the oven is switch on, you must switch
off manually.

Fig. 5.3 Fig. 5.4

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23

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 the cooking time by
pushing the button and the
button to advance, or to go back
if you have passed the desired time
(fig. 5.5). The AUTO and the sym-
bol will be on.

2.Set the end of the cooking time by
pressing the button (the cooking
time already added to the clock time
will appear), and the button (fig.

5.6); if you pass the desired time you
may get back by pushing the but­ton.
After this setting, the symbol will
go off. If after this setting, the AUTO
flash on the panel and a buzzer gives
off, it means there was an error in the
programming.
In this case, modify the end of cook­ing time or the cooking time itself by
following again the above mentioned
instructions.

3.Set the temperature and the cooking
program by using the switch and ther­mostat knobs of the oven (see spe­cific chapters).

Now the oven is programmed and
everything will work automatically, that
is the oven will turn on at the right
moment to end the cooking at the
established hour.
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
in any moment by pushing .
At the end of the cooking time the oven
will turn off automatically, the symbol
will turn off, AUTO will flash and a buz­zer will sound, which can be turned off
by pushing any of the bottons.

Turn the switch and thermostat knobs
to zero and put the programmer onto
“manual” by pressing the button.

Attention: A power cut makes the clock
go to zero and cancels the set pro­grams.
After a power cut, three zeros will flash
on the panel.

Fig. 5.5 Fig. 5.6

A
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A
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24

Semi-automatic cooking

This function is only used to set the
END of the cooking time of the oven.
There are two ways of setting this func­tion.

1. Set the length of the cooking time by
pushing the button and the

button to advance, or to go
backwards (Fig. 5.7). This sets the
desired “stop” time.

or

2.Set the end of the cooking time by

pushing the button and the
button to advance, or to go back-

wards if you have passed the desired

time (Fig. 5.8).
AUTO and the symbol will be on.
Then set the temperature and the

cooking program using the oven

switch and thermostat knob (see rel-

evant sections for details).
The oven is switched on and it will be

switched off automatically at the end

of the desired time.
During cooking, the symbol

remains on and by pressing the but-

ton you can see the time that

remains till the end of the cooking.

The cooking time can be cancelled

at any moment by pushing the

button.

At the end of the cooking, the sym­bol will turn off, the AUTO will flash and
a buzzer will sound.
The buzzer can be cancelled by press­ing any of the buttons.
Turn the switch and thermostat knobs to
zero and reset the programmer back to
“manual” by pressing the button.

Fig. 5.7

Fig. 5.8

A
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A
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25

6 - How To Use the Multi-function main oven

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

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 1400 W
– Top element 1000 W
– Grill element 2000 W
– Circular element 2500 W
– Fan motor 25 W
– Oven lamp 15 W

NOTE:

Upon first use, it is advisable to operate
the oven for 30 minutes in the position

and for another 15 minutes at max­imum (temperature knob on position
250°C) 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.

During use the appliance becomes
hot. Care should be taken to avoid
touching heating elements inside the
oven.

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.

26

Fig. 6.1 Fig. 6.2

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 chosen number, printed on
the knob, to match with the indicator on
the control panel.
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 between the thermo­stat and the selector knob.

Function selector knob (fig. 6.2)

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
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.

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.

27

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.

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 GRATIN”.

Recommended for:

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.
Use with the oven door closed and the
thermostat knob to

between 50° and

225°C

for max 15 minutes, then to posi-

tion 175°C.

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 for:

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

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.

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.

29

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.

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.

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.

30

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°C).
The light between the thermostat and
the selector knob will illuminate when
the oven is swiched on and turns off
when the oven reaches the correct tem­perature.
The light will cycle on and off during
cooking in line with the oven tempera­ture.

Fig. 7.1 Fig. 7.2

General features

As its name indicates, this is an oven
that presents particular features from an
operational point of view.

The conventional oven is provided with
3 heating elements which are:

– Top element 700 W

– Bottom element 800 W

– Grill element 1450 W

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 position
to eliminate possible traces of grease
on the heating elements.

WARNING:
The door is hot, use the handle.

During use the appliance becomes
hot. Care should be taken to avoid
touching heating elements inside the
oven.

7 - How To Use the Conventional oven

OPERATING PRINCIPLES

Heating and cooking in the CONVEN­TIONAL oven are obtained in the follow­ing ways:

a. by natural 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.

31

Oven light

By setting the knob to this position, only
the oven light comes on (15 W).
It remains on in all the cooking modes.

Function selector knob (fig. 7.1)

Rotate the knob clockwise to set the
oven for one of the following functions.

Traditional convection
cooking

This function can also be used for tra­ditional convection cooking: the tem­perature knob must be regulated
between 50 and 250°C. It is necessary
to preheat the oven before introducing
the foods to be cooked.

Traditional convection cooking rec­ommended use:

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

Traditional grilling

The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed, the
function knob set to , and the tem­perature knob between 50° and 225°C
for 15 minutes, then to position 175°C.
For cooking hints, see the chapter “USE
OF THE GRILL”.

Recommended use:

Intense grilling, browning, cooking au
gratin and toasting etc.

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

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.

Grill with the oven door closed.

Do not grill for longer than 30 minutes
at any one time

(Grilling for longer
than the reccomended time may
mean the appliance overheats).

Caution: the oven door becomes very
hot during operation. Keep children
well out of reach.

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.

32

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

33

8 - 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.

34

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

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 models only:

- Stainless steel surfaces (coated)

The stainless steel front panels on this cooker (facia, oven door and 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.

- Stainless steel surfaces (uncoated)

The hob + sides are made from un-coated stainless steel and can be cleaned with
an appropriate stainless steel cleaner.

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.

Stainless steel models only or models with stainless steel
hob:

35

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. 8.1

S

F

C

Fig. 8.2

36

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. 8.1-8.2) - failure to do so can cause a poor burner
flame and/or damage to the burner and hob.

Check that the electrode “S” (fig. 8.1) is always clean to ensure trouble-free sparking.

Note:
The electrode “S” must be very carefully cleaned.

Triple ring burner

The triple ring burner must be correctly positioned (see fig. 8.5); the burner rib must
be enter in their logement as shown by the arrow see fig. 8.3).

Then position the cap A and the ring B (fig. 8.4 - 8.5).
The burner correctly positioned must not rotate (fig. 8.4).

Fig. 8.3

Fig. 8.4

A

B

Fig. 8.5

37

Storage compartment

The storage compartment is accessible
through the pivoting panel (fig. 8.7).

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

Fig. 8.7

Fig. 8.6

Oven door

The internal glass panel can be easily
removed for cleaning by unscrewing the
retaining screws (Fig. 8.6)

38

Assembly and dismantling
of the side runner frames

– Fit the side runner frames into the

holes on the side walls inside the
oven (Fig. 8.8).

– Slide the tray and rack into the run-

ners (Fig. 8.9).

– 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.

Fig. 8.8

Fig. 8.9

Inside of oven

This must be cleaned regularly.
Remove and refit the side runner frames
as described on the chapter “Assembly
and dismantling of the side runner
frames”.
Side runner frames, tray and rack can
be removed and washed.

The oven should always be cleaned
after use when it has cooled down.
The cavity should be cleaned using a
mild detergent solution and warm water.
Suitable proprietary chemical cleaners
may be used after first consulting with
the manufacturers recommendations
and testing a small sample of the oven
cavity. Abrasive cleaning agents or
scouring pads/cloths should not be
used on the cavity surface.

NOTE: The manufacturers of this
appliance will accept no responsibility
for damage caused by chemical or
abrasive cleaning.

Let the oven cool down and pay
special attention no to touch the hot
heating elements inside the oven
cavity.

39

Fig. 8.10D

Fig. 8.10C

Fig. 8.10B

Fig. 8.10A

Fig. 8.10

Removing the oven door

The oven door can easily be removed
as follows:

– Open the door to the full extent (fig.

8.10A).

– Attach the retaining rings to the hooks

on the left and right hinges (fig.

8.10B).

– Hold the door as shown in fig. 8.10.

– Gently close the door and withdraw

the lower hinge pins from their
location (fig. 8.10C).

– Withdraw the upper hinge pins from

their location (fig. 8.10D).

– Rest the door on a soft surface.

– To replace the door, repeat the above

steps in reverse order.

40

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 oven 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 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

41

IMPORTANT: Cooker 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 (left main oven only).

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.

42

43

Cod. 1102940 - ß2

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.