Electrolux SIG 414 User Manual

SIG 414

Operating

and

Installation Instructions

n o

c u

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Introduction

This gas appliance has been designed and manufactured to all the necessary British Standards. It also carries the C.E. mark. The appliance complies with European Council Directive 90/396/EEC. It is important that you understand how to use and care for the appliance properly before you use it for the first time. We have written this booklet with your safety in mind. Read the booklet thoroughly before you use the appliance. Keep the booklet in a safe place so that anyone who uses the appliance can read it. Pass the booklet on with the appliance if you give or sell it to someone else.

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For your safety

This appliance is not intended to be operated by means of an external timer or separate remote control system. The appliance is designed for domestic use to cook food. You must not use it for any other purpose. It is not designed for commercial use. Keep children, babies and toddlers away from the appliance at all times. The installation instructions tell you how and where it can be fitted. If the appliance is already installed you must make sure that all instructions have been followed. If you are in any doubt ask a registered person. More details on installation on page 28.

We have included several drawings to show the right and wrong way of doing things.

The right way will have a smiling face by it. A sad face shows something is wrong.

RATING PLATE

This is situated on the lower front frame of the appliance and can be seen upon opening the door. Alternatively the rating plate may also be found on the back or top of some models (Where applicable). Do not

remove the rating plate from the appliance as this may invalidate the guarantee.

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Contents

Lighting the appliance 4 The grill 6 The hotplate 9 The oven 12 Oven cooking chart 15 The electronic minute minder 18 Slow cooking 20 Care and cleaning 22 Installing the appliance 28 General information 30 What is wrong and why? 32 Servicing 34

Page

Contents

Installation Instructions 36 Technical Data 37 Safety requirements/ventilation 38 Location of appliance 39 Installation 40 Testing 42

Lighting the appliance

The system works by means of an electric spark system. Details about the plug are given on page 30.

Hotplate & Grill

To light

Lighting the appliance

1. Lift up the lid. You cannot use the hotplate when the lid is down.

2. Push in the control knob and turn it to the large flame symbol (highest setting), and press the ignition button immediately. When the burner has lit release the button

3. Leave the grill door open when you are using the grill.

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Warning: If the ignition button is not pressed immediately a build up of gas may cause the flame to spread.

For your safety

If you close the lid of the appliance while any of the hotplate burners are lit the gas will go out. This is because it would be dangerous if the burners stayed on when the lid was closed.

Always use the control knob to turn off a burner. Do not use the lid as a cut-off device. This will only cut off the gas when the lid is closed. The gas will flow again when the lid is opened.

Please note: If you have any trouble lighting a hotplate burner turn all

the hotplate control knobs off and make sure the hotplate burner parts have been replaced correctly. See page 23 for more information.

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The oven

To light:

1 Open the oven door. 2 Push in the control knob and turn it to gas mark 9. The oven will light

automatically.

3 Now turn the control knob back to the gas

mark you want.

4 Wait until the burner is showing large

flames.

5 Close the oven door.

To turn off any burner

Lighting the appliance

1 Push in the control knob and turn it to the off position. This is shown

by a large dot.

For your safety

When you are lighting any burner check that it has lit before you leave the appliance. When you are turning off a burner, do not leave the appliance until the flame has gone out.

The grill

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The grill

The grill is a high-speed grill. The instructions below tell you how to vary the heat setting and how to change the height of the grid to suit the food you are cooking. You should remember to turn the food regularly.

You should not use the grill to keep food warm as it will continue to

cook the food.

Prior to using the grill

We suggest that you operate the grill for approximately 5 - 10 mins to burn off any residue from the surface. During this period a slight odour may be emitted, it is therefore advisable to open a window for ventilation.

When you first operate the grill you may hear some sounds as the burner heats up, this is quite normal and is not a fault on the appliance.

For your safety

The grill pan and handle must be in place before igniting the grill. You must keep the grill door open when the grill burner is lit. Accessible parts may be hot when the grill is used. Young children should be kept away. Never cover the grill pan or grid with foil as this can lead to grill fires.

Heat control

The grill control has two heat settings.

The control knob turns

anticlockwise from 'OFF' to 'HIGH' and then to 'LOW'. Use the high setting for fast cooking such as toast. Use the low setting to cook thicker food such as chicken after you have browned it on the high setting.

Cooking positions

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There is only one position for the grill shelf (Position 2). Positions are counted from the top downwards.

Most food should be cooked on the

grid in the grill pan. You can turn the grid over to suit different thicknesses of food.

You can place some dishes straight

on to the grill shelf. This is useful when you are browning the top of food such as cauliflower cheese.

Preheating

You don't usually need to preheat the grill. You may wish to preheat it for a couple of minutes when you are cooking steak or browning food.

Positioning food on the grid

Place food such as toast, tea-cakes and muffins towards the centre of the grid.

Place food which needs a gentle heat,

such as tomatoes and mushrooms towards the edge of the grid. Arrange meat, meat products and fish to suit their thickness and how you like them cooked.

The grill

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The grill pan and handle

The grill pan is supplied with a removable handle. To attach the handle, place the wirework under the cut out in the pan so

that the metal plate hooks over the top of the grill pan. Slide the handle to the left and over the central bump on the grill pan.

Ensure the handle is correctly located. It is not necessary to remove the grill pan handle during grilling.

Place the grill pan on the shelf so that the pan is positioned centrally beneath the grill.

To remove the handle, slide the handle to the right and lift the handle away from the cut out on the grill pan.

Note

If you require an additional handle for your grill pan, this can be ordered from your local Service Force Centre by quoting part number 311479800\6.

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The hotplate

You can only use the hotplate when the lid is open. If you have any trouble lighting a hotplate burner turn all hotplate control knobs off and make sure the hotplate burner parts have been replaced correctly. See page 23 for more information.

Heat control

The hotplate control knobs turn anticlockwise from 'OFF' to 'HIGH' and then to 'LOW'. You can adjust the heat by turning the control between the highest and lowest settings. These are shown as a large and a small flame symbol.

Burner sizes

The hotplate has three burner sizes to suit different types of cooking:

The hotplate

Largest burner (Rapid) - use a large pan for food such as chips.

Medium burners (Normal) - use for everyday cooking.

Small burner (Simmer) - use for simmering food such as soups and stews.

The largest pan which you should use on any burner is 230mm (9"). The base of the smallest pan should not measure less than 100mm (4").

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For your safety

The hotplate

RAPID

Take care to avoid burns and scalds when you are reaching across the hotplate.

Use pans with flat bases. They are more stable than pans which are warped.

Do not use pans with very heavy handles which cause the pan to tip.

Put pans on the centre of the burners. Position pan handles so they cannot be

accidentally knocked. Take extra care when you are deep fat frying. Do

not cover the pan with a lid. Do not leave a pan unattended. If the pan

catches fire, leave it where it is and turn off all controls.

Place a damp cloth or a fitting lid over the pan to smother the flames.

Never put water on the fire. Leave the pan to cool for 30 minutes. If you are using a Wok we recommend it has a flat

base as it will stand stable on the pan supports. If you use a round based Wok with a collar support, the collar must be of the open wire work type. A closed collar will affect the performance of the burner. Before you use the Wok make sure that the collar is stable on the pan supports. Always follow the instructions that come with the Wok.

Do not use the lid as a work surface or chopping board. This could damage the glass and reduce its strength.

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Helpful hints

1 Keep flames under the base of pans. If

the flames lick round the sides of the pans you are wasting gas.

2 Only heat the amount of liquid you

need. Do not overfill pans.

3 Cover pans with a lid whenever

possible. The food will heat up more quickly and there will be less steam in the kitchen.

4 Try cooking more than one vegetable in

the same pan, for example potatoes and carrots.

The hotplate

5 Cut vegetables into smaller pieces.

This way they will cook more quickly.

6 A pressure cooker will save time and

energy.

The oven

Before you use the oven you should wipe it out with a damp cloth to

The oven

remove any dust.

Heat zones

There are zones of heat within the oven. The temperature in the middle is the gas mark you have chosen. The top of the oven is slightly hotter and the lower shelf slightly cooler. The base of the oven is quite a lot cooler. You can make use of these heat zones when you are cooking foods that need different temperatures all at the same time. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking. Or you can remove the top tray when the food is cooked and move the lower tray to the higher shelf to finish cooking.

Preheating

You do not need to preheat the oven for casseroling and so on. such as Yorkshire puddings, soufflés and yeast mixtures.

When you are cooking or reheating frozen or chilled food read the instructions on the packaging. When you need to preheat the oven, we recommend you do so for 20 minutes.

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Preheat the oven for baking or when you are cooking sensitive food

Oven shelves

You can slot the oven shelves into any of five positions in the oven. Positions are counted from the top downwards. For safety the shelves will only pull out so far. If you want to remove a shelf completely, pull it forward as far as it will go, raise the front edge and lift it out. To put the shelf into a different position, keep the front edge raised, slot the shelf on to the runner, lower the front edge and slide the shelf in.

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Baking trays and dishes

For your safety

Never place cooking dishes, trays and so on over the oven burners. This will damage the appliance as well as the cookware and possibly the floor covering underneath the appliance.

Leave a gap of 13mm (½") between all

dishes and the sides of the oven so the

heat can circulate properly.

heat can circulate properly. Do not push dishes too far back as food

Do not push dishes too far back as food

will burn if it overhangs the burner flames.

For the best results from the oven we recommend that you use a baking tray which is 310mm (12") square. If you use a tray or tin which is larger than this, you may need to turn it around during cooking.

Place single dishes on the centre of the shelf. You may need to turn

large items around during cooking.

The oven

Roasting

For best results we recommend open roasting using minimal fat or oil to prevent splashing. It is not necessary to cover meat or poultry or wrap food in foil when roasting as this restricts the circulation of heat and will lead to extended cooktimes. If you are using a roasting bag or cover chicken breast with foil, be prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb). When cooking large items such as turkeys, the use of foil may be required to prevent the breast becoming dry before the rest of the bird is fully cooked.

Condensation

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The oven

Condensation may form on the appliance. This is quite normal and nothing to worry about. The condensation forms when heat and moisture are present, for example during cooking. Whenever possible try to make sure that food which contains a lot of moisture, for example casseroles, are covered. If you do notice any condensation, wipe it up straight away.

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Approximate

20 mins. per ½ kg (1lb) and 30 mins.

25 mins. per ½ kg (1lb) and 25 mins.

30 mins. per ½ kg (1lb) and 30 mins.

25 mins. per ½ kg (1lb) and 25 mins.

30 mins. per ½ kg (1lb) and 30 mins.

35 mins. per ½ kg (1lb) and 35 mins.

cooking time

Medium:

Well Done:

Oven cooking chart

Shelf

position

Gas

mark

Thaw frozen joints thoroughly before cooking them.

Lamb 5 4 Medium:

Food

Oven cooking chart

These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.

If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking or you

can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking.

Always leave at least one shelf position between shelves to allow heat to circulate.

The recommended shelf positions give the best results.

Put the dishes in the centre of the shelf.

You can change the gas marks and cooking times to suit your own tastes.

It is important to check that food is piping hot before serving.

Roasting meat: Beef 5 4 Rare:

Pork and Veal 5 4 Medium:

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