Page 1
211 EEO Ceramic
User’s Manual
&
Installation and Servicing Instructions
U1 353 01
Page 2
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Users Manual 211 EEO Dual Fuel
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Contents
211 GEO Dual Fuel Range 4
Control Panel Layout 4
General Information 5
Warranty & Service 5
Be safe 5
The Hob 6
Oven Operation 8
Oven Fitments 8
Left Hand Oven Cooking Chart 10
Right Hand Fan Oven Cooking Chart 12
Grill Operation 14
The Ambient Drawer 15
Cleaning 16
Troubleshooting 18
General Safety Instructions 20
Optional Extras 22
Splashback Fitting Instructions 22
Utensil Rack Fitting Instillation 22
Flue Spacer Fitting Instructions 23
Installation and Servicing Instructions 24
SECTION 1 - INSTALLATION 24
SECTION 2 - ASSEMBLY and COMMISSIONING 26
SECTION 3 - SERVICING 26
Circuit Diagram Top 30
Circuit Diagram Bottom 31
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Users Manual 211 EEO Dual Fuel
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211 GEO Dual Fuel Range
Control Panel Layout
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Users Manual 211 EEO Dual Fuel
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General
Information
These units have been CE-marked
on the basis of compliance with the
EMC and Low Voltage Directive for
the Countries stated on the Data
Plate.
The Range must be installed by a
competent person, in compliance
with the Installation and Servicing
Instructions and National Regulations in force at the time. In the UK,
particular attention should be paid to
the following: -
I.E.E Regulations for Electrical Installations
Health and Safety at Work Act
The User must not adjust parts that
have been protected by the manufacturer. Regular servicing by a
competent person must be carried
out to ensure the continued safe and
efficient performance of the appliance.
Warning - THIS APPLIANCE
MUST BE EARTHED!
The installer should instruct the
User with regard to correct operation and maintenance of the unit
before handing over this manual.
Some parts will, by necessity, become very hot and will cause burns
if touched accidentally .
CUSTOMER CARE
This cooker has been manufactured
in accordance with the safety aspects that European Standards
demand.
Please keep this manual close at
hand and available to anyone who
may use the Range.
By following all the recommendations made in these instructions you
will be able to make best possible
use of your cooker .
The installer will ensure that the unit
is correctly fitted and adjusted. Safe
and efficient use requires that it be
serviced regularly. Frequency of
service is dependent upon usage.
Only competent persons should
be allowed to make adjustments.
Replacement parts are available
from your supplier not direct from
Falcon. When ordering, please
quote the Serial Number, which
can be found on the data plate located externally at the rear of the
unit.
We would advise that extra care
be taken when using and cleaning the unit.
YOUNG CHILDREN SHOULD NOT
BE ALLOWED NEAR THE APPLIANCE.
Cooking produces heat and moisture. Ensure the room is well
ventilated. If mechanical extraction
is required we recommend the installation of a Falcon Extraction
Hood.
Note
The unit will emit a slight odour
when used for the first time; this will
quickly disappear .
Warranty & Service
For details of the Falcon Warranty
and Service arrangements please
see the separate ‘Customer Care’
leaflet.
Be safe
We recommend you read pages 20 21 if you have not used an ceramic
electric cooker before. We describe
some basic guidelines on how to
use a cooker safely.
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Users Manual 211 EEO Dual Fuel
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The Hob
When you cook on a ceramic hob its
very
important to use the right sort of pans...
1
Use only pans that are suitable for cer amic hobs.
We recommend stainless steel and enamelled steel
pans because pots and pans with copper or aluminium bases leave traces on the hob that are difficult
to remove.
Glass-ceramic cookware is not suitable because of its
poor conductivity .
2
Pots and pans should have thick, smooth, flat bottoms.
This ensures that there is the maximum heat transfer
from the hob to the pan, making cooking quick and energy efficient.
Never use a round bottomed Wok e ven with a stand.
3
The very best pans have bases that are very slightly
curved in when cold. If y ou hold a ruler across the bottom
you will see a small gap in the middle. When the y heat up
the metal expands and lies flat on the cooking surface .
Make sure that the base of the pan is clean and dry to
prevent an y residue burning onto the hob panel. This also
helps prevent scratches and deposits (such as lime
specks).
4
Always use pans that are the same size as (or slightly
larger than) the areas marked on the hob top. Using
smaller pans wastes heat, and any spillage will be burnt
on. Using a lid will help the contents boil more quic kly.
5
These are the various hob areas
6
The drawing by each knob indicates which area that knob
controls. This one is the left hand rear control.
The setting you need depends on the kind of pan you use
and the quantity of food. Higher settings are required for
larger quantities of food.
7
The areas marked with concentric circles have more than
one element.
The centre hob area has 3 elements.
To operate the inner element
only, turn the knob clockwise to
Settings 1 - 5
(1: low est / 5: highest).
To use the middle
and inner elements, turn the
knob to
before
turning anti-clockwise to the setting
you need.
To operate ALL the elements, turn the knob
to before turning
anti-clockwise to the
setting you want.
To return to a previous element combination, turn knob to
OFF position and start again.
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Users Manual 211 EEO Dual Fuel
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The right hand front hob area has two elements.
Turn the control knob clockwise to heat the whole area for
larger pans - turn it the other way to just heat the inner part
for smaller pans.
8
There are indicator lights for each of the cooking areas.
These come on when a hob control is turned on and stay
lit while the surface cools. Always take care before touching the surface ev en when it is turned off - it may be hotter
than you think.
WARNING
EVEN WHEN INDICATORS GO OUT, THE SURFACE
MA Y NOT HAVE COOLED COMPLETELY .
9
Always lift pans off the hob . Sliding pans ma y cause marks
and scratches. Always turn the control to the off position
before removing a pan.
10
Although the ceramic surface is very strong, a heavy or
sharp falling object (a salt cellar for example) might cause
the surface to crack. If you find a crack in the surface im-
mediately disconnect the appliance from the supply and
arrange for its repair .
Care should be taken that no water seeps into the appliance.
11
Never cook directly on the surface .
The kind of pan you use and the quantity of food affects
the setting required. Higher settings are required for
larger quantities of food.
Naturally, the surface must be washed after use in order
to prevent it from becoming scr atched or dirty.
When cooking on the hob you may see the hob area y ou
are using switch off and on. This is caused by a safety
device that limits the temperature of the hob. It is quite
normal, especially when cooking at high temperatures. If
it happens a lot with a particular pan however it may
mean the pan is not suitable – perhaps too small or too
uneven - for a ceramic hob .
Sugar spillage will permanently damage the hob and
therefore must be cleaned off with care immediately.
Never let sugar spillage cool before trying to remove it.
If sugar or foods with high sugar content, aluminium foil
or plastic items are accidentally allowed to melt on the
hob surface remov e them immediately from the hot cooking area using a scraper to avoid any possib le damage to
the surface. See ‘Cleaning y our cook er’.
Never cut directly on the cooking surface.
Don't cook directly on the hob surface i.e. without a pan
or utensil
Don’t use the hob as a work surface
Don’t drag or slide utensils across the hob surface
Don’t place anything between the base of the pan and
the hob surface (i.e. asbestos mats, aluminium foil,
Wok stand)
Don't leave utensils, foodstuffs or combustible items on
the hob when it is not in use. (e.g. tea towels, frying
pans containing oil)
Don't place plastic or aluminium foil, or plastic containers
on the hob
Don't leave the hob zones switched on unless being
used for cooking
Don't place large preserving pans or fish kettles across
two heating zones
Don't place utensils partly covering a heating zone. Al-
ways place utensils centrally.
Never allow anyone to climb or stand on the hob.
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Users Manual 211 EEO Dual Fuel
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Oven Operation
During use the appliance becomes hot. Care should be taken
to avoid the touching heating elements inside the ovens.
The Ovens
This model includes two types of
oven. Before using either f or the first
time, heat to 200°C for 30 minutes to
dispel manufacturing odours.
Right Hand Oven - Fan Assisted
The fan draws air from the oven to
be heated by the element. The hot
air is then forced around the cavity
via the top and bottom of the rear
panel and circulates this continuously around the food resulting in
quicker heat transf er.
Left Hand Oven - Conventional
Oven
This oven is fitted with two elements .
The top which is visible and the
other located below the bottom
panel. The Browning Feature is
provided by the top element and can
be used at the end of any normal
cooking cycle to achieve an extra
browning effect on au-gratin dishes
or as a meat crisper.
Both oven controls are clearly
marked on the facia.
To Operate either Oven
a) Check the electricity supply is
switched on.
b) Turn the oven knob clockwise to
the desired temperature.
c) The neon indicator light will come
on until pre-set temperature is
reached.
d) The neon will cycle on and off to in-
dicate that the oven temperature is
being maintained.
Note
Cooking times may vary from those
of your previous unit and temperatures may also require to be
increased when other sections of the
range are in use.
Using The Browning Element
When the cooking cycle is over, turn
the left hand oven thermostat knob to
the Browning Position indicated on
the facia.
Important Note
The upper and lower elements will
switch off automatically and operate
the browning element only.
Oven Fitments
Oven Roof (Right Hand
Oven only)
Ensure that removable roof is in correct position, pushed firmly to oven
cavity rear .
Shelves
Two shelves are provided with each
oven. A drop shelf is also supplied.
The shelves may be used in any of
the five positions and should always
be pushed firmly to the oven rear.
To remov e a shelf, pull f orw ard to the
stop position and tilt upward.
Replace in reverse order.
When preparing more than one item
per shelf, always leave a fingers
width between them so that the air
can circulate.
Do not push a dish (or dishes) too
far back on shelf as over-browning
may occur.
To Fit the Handyrack
(Left Hand Oven only)
The Handyrack should only be used
with the supplied meat tin, which is
designed to fit the Handyrack. Any
other vessel could be unstable.
To fit the Handyrack, locate
one side of it on the door
bracket.
Then spring the
other side out to
clip it onto the
other bracket.
Note
The Handyrack is designed for use
in left hand OVEN ONLY.
The Handyrack can be used instead of a shelf. There are two
fitting two positions on the door.
Remove a shelf and locate the other
to avoid Handyrack. The shelf must
always be located before positioning
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Users Manual 211 EEO Dual Fuel
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Handyrack. Failure to comply with
this instruction may damage your
appliance.
The maximum weight that can be
held by the rack is 5.5kg.
When rack is used in the highest position, other dishes may be cooked
on the fifth position. When used in
lowest position, another dish may be
prepared on the second shelf position.
Roasting Tin with Integral
Trivet
The roasting tin will hold an oven
ready joint or fowl up to a weight of
5.5kg. The trivet reduces fat splash
during open roasting.
To Reduce Fat Splash
Dry meat and vegetables thoroughly
before loading oven. Potatoes or
other vegetables that require to be
roasted around the joint should first
be brushed with oil or melted fat before positioning. Use a smaller tin for
roasting lesser joints or small
amounts of vegetables. Do not use
aluminium foil to cover shelves, linings or oven roof .
Foil should only ever be used to
cover food. It is important to avoid
blocking the ov en v ent.
Baking T rays
For even browning, the recommended size of tray is 320mm x
305mm. Two such tr a ys are supplied
with the unit.
Up to 16 small cakes, biscuits,
scones etc. may be prepared per
tray.
The tray front trim should be placed
level with shelf front edge.
For extra base browning of pastry
dishes, pre-heat a tray for 15 minutes before placing dish in tray
centre. If small dishes (i.e. less than
140mm diameter) are used, these
should be placed on a baking tray.
In circumstances where spillage or
boiling over may occur during the
cooking process, always place the
dish on a suitable baking tray.
Cooking Hints
Cooking high moisture content foods can
create a ‘steam
burst’, when the
oven door is
opened. When
opening the
oven stand well
back and allow
any steam to disperse.
When the oven is on,
don’t leave the door
open for longer than necessary, otherwise the knobs may get very hot.
The following operations may be
performed in either or both ovens:-
• Baking • Roasting • Pot Roasting •
Braising
The right hand oven is fan-assisted
with six shelf positions and three
shelves supplied. The result of even
distribution of heat within the cavity
means that temperatures and times
will be less than those of a natural
convection ov en.
The left hand oven has five shelf positions. A standard shelf, drop shelf
and Handyrack are supplied. This
oven relies upon natural convection
(zonal heat) for cooking.
The control has been calibrated to
achieve a desired setting as a measurement of the centre temperature
(Shelf 3). If the oven is found to be
hotter or cooler than the specified
mark, the thermostat may require to
be replaced.
With regard to the left hand oven,
the heat will rise regardless of the
centre temperature and the cavity
top will always be hotter than the
lower area.
This situation can be advantageous,
i.e.
Shelf I Browning Meringues,
Crispy Bacon.
Shelves 2 & 4 Baked items
(Scones, etc.)
Shelf 3 Ribs of Beef
When using the left hand oven, it is
important to note that because of
the heat variation, the food shelf positions require to be changed during
the cooking cycle. This is particularly
applicable to baked items such as
scones, biscuits, etc. Shelf Positions
2 and 4 should be utilised in such instance.
With regard to the cooking charts in the case of single tray cooking, it
is recommended that Positions 2 or
3 be utilised. In the case of two shelf
cooking, Positions 2 and 4 should be
used. This is also relevant if the digits 2, 3 and 4 appear in the shelf
column.
USING A PROBE
A hand held thermometer is an asset to any kitchen and is particularly
useful in the preparation of meat,
fish and dishes such as paté. A
probe is recommended for checking
that a joint or piece of poultry is sufficiently cooked by inserting the
probe through the thickest part of
the meat.
When using a probe it is important to
seek the centre of the foodstuff being prepared.
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Users Manual 211 EEO Dual Fuel
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Left Hand Oven Cooking Chart
MEAT and MEAT PRODUCTS Cooking Method °C Shelves Time (mins)
Topside of Beef (3.6kg) Braised 160 2, 3, 4 (5) 165
Beef Steaks (142g Rump) Braised 190 2, 3, 4 110
Forerib of Beef (3.6kg) Roast 190 4 (5) 140
Fillet of Beef (2.3kg) Roast 220 2, 3, 4 85
Leg of Lamb (2.3kg) Roast 200 2, 3, 4 (5) 120
Loin of Lamb (1.4kg) Roast 220 2, 3, 4 60
Shoulder of Lamb (2.3kg) Pot Roast 200 2, 3, 4 125
Leg of Pork (4.1kg) Roast 190 2, 3, 4 (5) 170
Loin of Pork (2.3kg) Roast 220 2, 3, 4 110
Gammon (4.1kg) Bake 180 4 (5) 170
Savoury Meatballs Braised 200 2, 3, 4 7 0
Cottage Pie Bake 200 2, 3, 4 4 0
Steak Pie Bake 220 2, 3, 4 3 0
Moussaka Bake 200 2, 3, 4 3 5
Lamb Hot Pot Bake 200 2, 3, 4 50
Lasagne Bolognaise Bake 220 2, 3, 4 65
Beef Olives Braised 180 2, 3, 4 120
POULTRY Cooking Method °C Shelves Time (mins)
Whole Chicken (1.6kg) Roast 200 2, 3, 4 (5) 80
Chicken Legs Roast 200 2, 3, 4 3 5
Chicken Supremes Baked 220 2, 3, 4 2 5
Chicken Drumsticks Roast 200 2, 3, 4 2 5
Whole Duck (2.3kg) Roast 190 2, 3, 4 (5) 110
Duck Breast Roast 190 2, 3, 4 35
Whole T urkey (8.2kg) Roast 150 5 240
Chicken Casserole Br aised 20 0 2, 3, 4 80
FISH Cooking Method °C Shelves Time (mins)
Haddock Fillets (Crumbed) Baked 22 0 2, 3, 4 9
Cod Fillets (Crumbed) Baked 22 0 2, 3, 4 10
Whole Mackerel Baked 200 2, 3, 4 11
Rainbow Trout Baked 220 2, 3, 4 11
Herring Fillets (Oatmeal) Baked 22 0 2, 3, 4 9
Salmon Steaks Baked 20 0 2, 3, 4 12
Fish Pie (Potato Topped) Baked 200 2, 3, 4 15
Salmon En Croute (Individual) Bake d 200 2, 3, 4 30
Fish Cakes (Individual) Baked 22 0 2, 3, 4 20
FARINACEOUS Cooking Method °C Shelves Time (mins)
Rice Pilaff Braised 220 2, 3, 4 20
Vegetarian Lasagne Baked 20 0 2, 3, 4 55
Macaroni Au Gratin Baked 200 2, 3, 4 40
POTATOES Cooking Method °C Shelves Time (mins)
Roast P otatoes Roast 220 2, 3, 4 30
Fondant Potatoes Braised 220 2, 3, 4 35
Dauphinoise P otatoes Baked 200 2, 3, 4 30
Jacket Potatoes Baked 20 0 2, 3, 4 55
Boulangere Potatoes Bak e d 2 2 0 2, 3, 4 30
Bretonne P otatoes Baked 200 2, 3, 4 40
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VEGETABLES Cooking Method °C Shelves Time (mins)
Red Cabbage Braised 200 2, 3, 4 60
Parsnips Roast 220 2, 3, 4 30
Stuffed Whole Tomatoes Baked 20 0 2, 3, 4 12
Celery Braised 200 2, 3, 4 60
Stuffed Marrow Ba k e d 190 2, 3, 4 45
Whole Onions Roast 220 2, 3, 4 50
Whole Lettuce Braised 190 2, 3, 4 40
Whole Leeks Braised 200 2, 3, 4 25
Fennel Braised 200 2, 3, 4 45
Stuffed Peppers Bak e d 220 2, 3, 4 40
MISCELLANEOUS Cooking Method °C Shelves Time (mins)
Pizza Baked 220 2, 3, 4 15
Quiche Lorraine B a k ed 190 2, 3, 4 30
Pastry Shells (Blind) Baked 190 2, 3, 4 10
Yorkshire Pudding (Individual) Baked 230 2, 3, 4 25
Toad In The Hale Baked 230 2, 3, 4 30
BAKERY GOODS Cooking Method °C Shelves Time (mins)
Soda Bread Baked 220 2, 3, 4 35
French Breed Baked 220 2, 3, 4 25
Loaf Bread Baked 220 2, 3, 4 30
Dinner Rolls B a k ed 220 2, 3, 4 20
Chelsea Buns Baked 220 2, 3, 4 20
Vol-au-vent Cases Baked 220 2, 3, 4 15
Sausage Rails Bake d 220 2, 3, 4 18
Croissants Baked 220 2, 3, 4 20
Sultana Scones Baked 230 2, 3,4 10
Meringue Shells Baked 90 2, 3, 4 19 0
Muffins Baked 220 2, 3, 4 30
Shrewsbury Biscuits Baked 160 2, 3, 4 25
Gingerbread Round Baked 180 2, 3, 4 35
Viennese Rosettes Baked 160 2, 3,4 25
Apple Turnovers Baked 220 2, 3, 4 30
Chocolate Sponge Baked 180 2, 3, 4 25
Victoria Sponge Baked 180 2, 3, 4 25
Banana Loaf Baked 180 2, 3,4 50
Mincemeat Pies B a k e d 220 2, 3, 4 20
Fruit Slice Baked 190 2, 3, 4 35
Profiteroles Baked 220 2, 3, 4 22
Rich Fruit Cake Baked 150 4 150
Cherry Cake Baked 160 2, 3, 4 60
Shortbread Baked 160 2, 3, 4 30
SWEETS and DESSERTS Cooking Method °C Shelves Time (mins)
Eves Pudding Baked 200 2, 3, 4 50
Bread and Butter Pudding Baked 180 2, 3, 4 45
Apple Tart Baked 200 2, 3, 4 35
Bakewell Tart Bake d 190 2, 3, 4 35
Queen of Puddings Bake d 200 2, 3, 4 20
Rice Pudding Baked 180 2, 3, 4 90
Rhubarb Crumble Baked 190 2, 3, 4 30
Stuffed Apples Baked 200 2, 3, 4 20
Pavlova Baked 110 3 & 5 145
Creme Caramel Baked 160 2, 3, 4 30
Jam Roll Baked 190 2, 3, 4 35
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Users Manual 211 EEO Dual Fuel
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Right Hand Fan Oven Cooking Chart
MEAT and MEAT PRODUCTS Cooking Method °C Shelves Time (mins)
Topside of Beef (2.3kg) Braised 150 3, 6 150
Beef Steaks (142g Rump) Braised 180 2, 4, 6 100
Forerib of Beef (3.6kg) Roast 180 3, 6 125
Fillet of Beef (2.3kg) Roast 210 2, 4, 6 75
Leg of Lamb (2.3kg) Roast 180 2, 4, 6 110
Loin of Lamb (1.4kg) Roast 200 2, 4, 6 50
Shoulder of Lamb (2.3kg) Pot Roast 190 2, 4, 6 115
Leg of Pork (4.1kg) Roast 180 3, 6 160
Loin of Pork (2.3kg) Roast 200 2, 4, 6 100
Gammon (4.1kg) Bake 170 3,6 1 60
Savoury Meatballs Braised 190 2, 4, 6 60
Cottage Pie Bake 190 2, 4, 6 35
Steak Pie Bake 200 2, 4, 6 30
Moussaka Bake 190 2, 4, 6 30
Lamb Hot Pot Bake 190 2, 4, 6 45
Lasagne Bolognaise Bake 200 2, 4, 6 60
Beef Olives Braised 170 2, 4, 6 110
POULTRY Cooking Method °C Shelves Time (mins)
Whole Chicken (1.6kg) Roast 190 2, 4, 6 75
Chicken Legs Roast 190 2, 4, 6 30
Chicken Supremes Baked 200 2, 4, 6 20
Chicken Drumsticks Roast 190 2, 4, 6 20
Whole Duck (2.3kg) Roast 180 2, 4, 6 100
Duck Breast Roast 180 2, 4, 6 30
Whole T urkey (8.2kg) Roast 130 5 220
Chicken Casserole Br aised 190 2, 4, 6 70
FISH Cooking Method °C Shelves Time (mins)
Haddock Fillets (Crumbed) Baked 200 2, 4, 6 8
Cod Fillets (Crumbed) Baked 200 2, 4, 6 9
Whole Mackerel Baked 190 2, 4, 6 10
Rainbow Trout Baked 200 2, 4, 6 10
Herring Fillets (Oatmeal) Baked 200 2, 4, 6 8
Salmon Steaks Baked 190 2, 4, 6 11
Fish Pie (Potato Topped) Baked 190 2, 4, 6 14
Salmon En Croute (Individual) Bake d 190 2, 4, 6 25
Fish Cakes (Individual) Baked 200 2, 4, 6 15
FARINACEOUS Cooking Method °C Shelves Time (mins)
Rice Pilaff Braised 200 2, 4, 6 18
Vegetarian Lasagne Baked 190 2, 4, 6 50
Macaroni Au Gratin Baked 190 2, 4, 6 30
POTATOES Cooking Method °C Shelves Time (mins)
Roast P otatoes Roast 200 2, 4, 6 25
Fondant Potatoes Braised 200 2, 4, 6 30
Dauphinoise P otatoes Baked 190 2, 4, 6 25
Jacket Potatoes Baked 190 2, 4, 6 50
Boulangere Potatoes Bak e d 200 2, 4, 6 25
Bretonne P otatoes Baked 190 2, 4, 6 35
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VEGETABLES Cooking Method °C Shelves Time (mins)
Red Cabbage Braised 190 2, 4, 6 50
Parsnips Roast 200 2, 4, 6 25
Stuffed Whole Tomatoes Baked 190 2, 4, 6 10
Celery Braised 190 2, 4, 6 50
Stuffed Marrow Ba k e d 180 2, 4, 6 40
Whole Onions Roast 200 2, 4, 6 45
Whole Lettuce Braised 180 2, 4, 6 35
Whole Leeks Braised 190 2, 4, 6 20
Fennel Braised 190 2, 4, 6 40
Stuffed Peppers Bak e d 200 2, 4, 6 35
MISCELLANEOUS Cooking Method °C Shelves Time (mins)
Pizza Baked 200 2, 4, 6 12
Quiche Lorraine B a k ed 180 2, 4, 6 25
Pastry Shells (Blind) Baked 180 2, 4, 6 8
Yorkshire Pudding (Individual) Baked 220 2, 4, 6 20
Toad In The Hole Baked 220 2, 4, 6 25
BAKERY GOODS Cooking Method °C Shelves Time (mins)
Soda Bread Baked 200 2, 4, 6 25
French Bread Baked 200 2, 4, 6 25
Loaf Bread Baked 200 2, 4, 6 25
Dinner Rolls B a k ed 200 2, 4, 6 18
Chelsea Buns Baked 200 2, 4, 6 18
Vol-au-vent Cases Baked 200 2, 4, 6 14
Sausage Rolls Baked 200 2, 4, 6 15
Croissants Baked 200 2, 4, 6 18
Sultana Scones Baked 200 2, 4, 6 9
Meringue Shells Baked 100 2, 4, 6 180
Muffins Baked 200 2, 4, 6 25
Shrewsbury Biscuits Baked 150 2, 4, 6 20
Gingerbread Round Baked 160 2, 4, 6 30
Viennese Rosettes Baked 150 2, 4, 6 20
Apple Turnovers Baked 200 2, 4, 6 25
Chocolate Sponge Baked 170 2, 4, 6 20
Victoria Sponge Baked 170 2, 4, 6 20
Banana Loaf Baked 170 3, 6 45
Mincemeat Pies B a k e d 200 2, 4, 6 18
Fruit Slice Baked 180 2, 4, 6 30
Profiteroles Baked 210 2, 4, 6 20
Rich Fruit Cake Baked 140 3, 6 145
Cherry Cake Baked 150 3, 6 55
Shortbread Baked 150 2, 4, 6 25
SWEETS and DESSERTS Cooking Method °C Shelves Time (mins)
Eve’ s Pudding Bak e d 190 2, 4, 6 45
Bread and Butter Pudding Baked 170 2, 4, 6 40
Apple Tart Baked 190 2, 4, 6 30
Bakewell Tart Bake d 180 2, 4, 6 30
Queen of Puddings Bake d 190 2, 4, 6 18
Rice Pudding Baked 170 2, 4, 6 80
Rhubarb Crumble Baked 180 2, 4, 6 25
Stuffed Apples Baked 190 2, 4, 6 18
Pavlova Baked 100 2, 4, 6 125
Creme Caramel Baked 150 2, 4, 6 25
Jam Roll Baked 180 2, 4, 6 30
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Users Manual 211 EEO Dual Fuel
Page 14
Grill Operation
To Operate Grill
The two element grill allows the entire area to be heated or
alternatively for smaller portions,
right hand side may be used independently.
For full operation, turn switch knob
clockwise to Setting 3.
For half operation, turn switch
knob anti-clockwise to Setting 3.
This will activate the right hand element only .
The neon indicator light by the grill
control will come on.
Grill Operation
1 - LOW for Melba toast (Setting 1)
2 - MEDIUM for tomatoes, liver,
cauliflower au gratin. (Setting 2)
3 - HIGH for rare steak and toast.
(Setting 3)
USING THE GRILL
Reversible T oasting T rivet
a) Open door and remove pan from
storage position. Rest pan on
compartment door.
b) Select full or half operation and
switch to Low, Medium or High as
indicated above. Pre-heat the grill
for 5 minutes.
c) Load pan and position between the
side supports at desired level or
upon the base of the compartment. Ensure handle of grill pan
does not enter the compartment. The toasting trivet can be
turned over to give a further grilling position.
e) Depending on food type and
amount being prepared, it may be
necessary to turn food during
cooking
f) After use, turn control OFF.
g) Allow compartment to cool before
returning grill pan to storage posi-
tion.
ACCESSIBLE PARTS MAY BE HOT
WHEN THE GRILL IS IN USE.
IN USE
Grilling is a direct method of cooking
where heat radiates down on the
food. It is both quick and simple and
can be used to prepare a wide and
varied list of foods such as:
Whole Foods, Cuts of Meat or
Fish, Made-up Dishes, Tomatoes,
Herring, Lamb Chops, Salmon
Steaks, Kebabs
These may be cooked by placing
items on wire trivet or brander plate.
In addition to this, the grill can also
be used for the follo wing:
Browning (Duchess P otatoes)
Gratinating (Cauliflower au
Gratin)
Glazing (Fillets of Fish Bonne
Femme)
Toasting (Bread, Tea Cakes,
Melba T oast)
The heat is easily controlled and
cooking times are dependent upon
the following criteria:
Cut(s) of Meat or Fish (as applicable)
Freshness of Produce
Size and Weight of Produce
and perhaps most importantly, Personal Preference
Ultimately, it is experience that determines what type of food merits
which setting.
CHEFS TIPS for GRILLING
Always pre-heat the grill prior to
use.
Accessible parts may be hot
when using the grill. Never turn
grill on with the door closed or
with the pan in the storage position.
When in use, the grill pan must be
pushed to the compartment rear
at the required level (compartment bottom or grill pan
supports). The handle of the pan
should never enter the compartment.
After use, store grill pan on the
bottom of the grill compartment.
Page 15
Users Manual 211 EEO Dual Fuel
Page 15
The temperatures to be expected are as f ollo ws:
Food Item Condition Core Temp Range °C
Beef Rare 50-55
Beef Medium/Rare 55-60
Beef Medium 60-65
Beef Medium/W ell done 65-75
Beef Well done 75-80
Lamb Medium 65-70
Lamb Well Done 70-80
Chicken Cooked through 80-85
Duck Cooked through 70-75
Fish Cooked through 70-75
Gammon Cooked through 75-80
Goose Cooked through 70-75
Patés and Terrines Cooked through 75-80
Pork Cooked through 80-85
Turkey Cooked through 75-80
V eal Medium/Well done 65-75
Grill Cooking Chart
MEAT
Time (mins)
Back Bacon Rashers 2
Chicken Satay 6
Fillet Steak (170g) 10
Sirloin Steak (170g) 10
Hamburger (113g) 8
Lamb Chop 12
Lamb Kidneys 8-9
Lamb’s Liver 5
Pork Chops 1 2
Pork Sausage (57g) 8
Pork Kebabs 10
FISH
Time (mins)
Cod Fillet 7
Halibut Steaks 10-11
Herring Fillets in Oatmeal 7
Lemon Sole Fillets 5
Salmon Steaks 10
Whole Mackerel 11-12
Whole T rout 10
MISCELLANEOUS
Time (mins)
Mush rooms 3-4
Toasted Cheese 2
Whole T omatoes 4-5
Brander Plate
The combination of heat from the
element(s) above with that of the
plate directly below the food helps to
reduce conventional grilling times.
Seasoning The Brander
Plate
a) The brander must be seasoned
before use. When food begins to
stick, the process needs to be re-
peated.
b) Pre-heat the oven to 200°C
c) Lightly oil brander and cover sur-
face with cooking salt.
d) Place brander on a suitable baking
tray and insert into oven for ap-
proximately 30 minutes.
e) Remove brander when salt turns
light brown in colour.
f) Allow salt to cool before brushing
away.
g) Dress brander surface with oil and
burn on in oven for 5 minutes .
The plate is now ready for
use.
Using the Brander Plate
a) Open door and remove pan from
storage position. Sit br anding plate
in grill pan and lightly oil.
b) Select full or half operation and
switch to Low, Medium or High as
indicated above.
c) Insert grill pan within compartment
and pre-heat brander for 5 minutes.
d) Load brander and position be-
tween the side supports at desired
level or upon base of compartment.
Ensure handle of grill pan
does not enter compartment.
e) Turn food every 2 - 3 minutes to
ensure even cooking and to
achieve a branded effect.
f) After use, turn control OFF.
g) Allow compartment to cool before
returning grill pan to storage posi-
tion.
ACCESSIBLE PARTS MAY BE HOT
WHEN GRILL IS IN USE.
The Ambient Drawer
USING THE AMBIENT DRAWER
Located directly below the right
oven, this is not heated.
In normal circumstances, the drawer
condition will be ambient temperature. On occasion however, it will
absorb heat from the oven(s).
This provides an ideal condition in
which to prove yeast goods such as
croissants, bread and Chelsea
buns.
Alternatively the drawer is ideal for
the storage of roasting tins, baking
trays and other cooking utensils.
Do not store any flammable material
(e.g. pans with wooden handles).
Page 16
Users Manual 211 EEO Dual Fuel
Page 16
Cleaning
It is necessary to clean the unit
regularly to help maintain performance, efficiency, hygiene and
safety.
Whenever possible, wipe up
spillages as they occur to prevent
deposits becoming burnt-on. These
can be difficult to remove. Allow unit
to cool before commencing to clean
it.
NEVER USE PAINT SOLVENTS,
WASHING SODA, CAUSTIC
CLEANERS, BIOLOGICAL POWDERS, COARSE ABRASIVES OR
SALT.
Hob
It’s v ery easy to clean the Hob with a
recommended cleaner.
CAUTION — Do not use abrasive
cleaners or pads, oven aerosols or
pads or stain removers on the surface.
Daily care
First of all, be sure that all heat indicator lights are off and the cooking
surface is cool. Apply a small dab,
about the size of a 10p piece, of ceramic cooking cleaning cream in the
centre of each area to be cleaned.
Dampen a clean paper towel and
work the cleaning cream on the
cooking surface as if you were
cleaning a window. As a final step,
wipe the cooking surface with a
clean, dry paper towel.
Cleaning for spills
For spills and boil-overs that occur
while cooking, turn the unit off and
wipe the area surrounding the hot
zone with a clean paper towel. If a
spill (other than a sugary substance)
is on the hot zone, do not clean until
the unit is completely cooled down
and follow the instructions below
(“Cleaning for burned-on spills”). If
you accidentally melt anything on
the cooking or if you spill foods with
a high sugar content (preserves, tomato sauce, etc.), REMOVE the spill
IMMEDIATELY with a razor scraper,
while the unit is still hot. IMPORTANT: Use an oven glove to protect
your hand from potential burns.
Scrape the major spill or melted ma-
terial from the cooking zone and
push into a cold area. Then, turn the
unit “OFF” and allow to cool before
cleaning further. After the cooking
surface cools down and the heat indicator lights go off, use the daily
care procedure as outlined above.
Cleaning for burned-on spills
Be sure that the heat indicator lights
are off and the hob is cool. Remove
excess burned-on substance with a
single-edged razor scraper . Hold the
scraper at approximately a 30° angle to the surface and scrape off the
burned-on matter as you would
scrape paint off of a window .
IMPORTANT: Take care when using
a sharp scraper.
When you have removed as much
as possible with the scraper clean
using the daily care procedure as
described above.
To remove metal rub-off
Sliding pans on the hob - especially
aluminium or copper pans can leave
marks on the surface. These marks
often appear like scratches, but can
be easily removed using the procedure described above for cleaning
spills. If the rub-off marks are especially stubborn, use the cleaning
cream together with the razor
scraper, using the technique described above.
Grill Pan, Trivet and
Brander Plate
Remove stubborn particles from
trivet or brander using a stiff brush
or scouring pad. Clean in hot soapy
water. Having prepared meat or
foods that soil, leave to soak for a
few minutes immediately after use .
Vitreous Enamelled
Surfaces
Only use cleaners approved for use
on vitreous enamel.
It is advisable to clean such surfaces daily after use. Wipe clean
whilst still warm with a soft cloth
soaked in hot, soapy water.
Badly stained areas should be
cleaned by applying an approved
detergent to hot water and removed
using a nylon or Scotch Brite pad.
Oven
Cleaning is easier if carried out
whilst oven is still warm. F or remov al
and cleaning of roof, sides and rear
linings (these have a special enamel
finish) refer to cook and clean linings
section which follows.
Cook and Clean Oven
Linings
Coated with a special enamel, these
effect self cleaning to reduce soil
level.
The linings will be more effective if
fat splash is kept to a minimum. This
may be av oided b y :
Covering meat with foil or a roasting bag.
Drying meat before placing in
roasting tin
Lightly brush potatoes with fat
before placing around meat
Lining stains are removed by means
of oxidation when oven is heated.
These will not always disappear if
oven is only used at low temperatures.
If heavy splashing occurs, wipe linings with a lint free cloth and hot
soapy water .
Dry linings thoroughly and replace
before heating at 200°C for approximately one hour.
Removing shelves may cause a metallic rubbing on linings; this is
normal. Do not use abrasives,
scrapers, knives, scourers, paste,
bleach, steel wool, aerosol or proprietary pads on the linings.
It is not our claim that residue marks
will not appear on these parts, only
that they require the minimum of attention.
Page 17
Users Manual 211 EEO Dual Fuel
Page 17
Removing the Oven Linings
Some of the lining panels can be removed for cleaning and for cleaning
behind. Remove the shelves first.
The right hand fanned oven has a
removable oven roof - slide the roof
liner forward and remove .
The side panels of either oven can
be removed.
Each side of the oven is fixed with
four fixing screws.
You don’t have to remove the scre ws
to remove the oven linings. Lift each
side panel upwards and they will
slide off the screws. Then pull them
forwards.
Once the linings are removed, the
oven enamel interior can be
cleaned.
When replacing the linings fit the
side linings first.
Make sure you fit the oven roof with
the slot at the front.
Cleaning Brass
Components
Uncoated natural brass is
used as part of the authentic
unit finish and may tarnish
with age.
To regain a polished finish,
these areas should be
cleaned using a proprietary
cleaner such as Brasso.
Page 18
Users Manual 211 EEO Dual Fuel
Page 18
Troubleshooting
A crack has appeared in the Hob
surface
Disconnect the cooker immediately
from the power supply and arrange
for its repair. Don’t use the cooker
until after the repair. See the Customer care leaflet for how to contact
a service person.
My Hob is scratched
Have you used the correct cleaning
methods?
Pots and pans with rough bottoms,
or coarse particles (salt or sand) between the pan and the surface of the
hob may cause scratches.
Use the recommended cleaning
methods. Make sure pan bottoms
are smooth and clean. Tiny
scratches are not removable but will
become less visible in time as a result of cleaning.
Metal markings on the Hob
Do not slide aluminium or copper
pans across the surface. Marks from
aluminium and copper pans as well
as mineral deposits from water or
food can be remov ed with the cleaning cream.
Steam is coming from the oven
When cooking foods with a high water content (e.g. oven chips) there
may be some steam visible at the
rear grille. Take care when opening
the oven door as there ma y be a momentary puff of steam when the
oven door is opened. Stand well
back and allow any steam to disperse.
The oven fan is noisy
The note of the oven fan may
change as the oven heats up - this is
perfectly normal.
What cleaning materials are
recommended for the cooker?
See the ‘Cleaning’ section of the
Easy Guide for a full list of recommended cleaning materials. We do
not recommend Mr. Muscle, as it
contains chemicals that may damage the surfaces of your cooker.
The knobs get hot when I use the
oven or the grill, can I avoid this?
Yes, this is caused by heat rising
from the oven or the grill, and heating them up. Don’t leave the oven
door open. Make sure that the grill
pan is pushed right back to the ‘bac k
stop’ when grilling.
If there is an installation problem
and I don’t get my original installer
to come back to fix it who pays?
You do. Service organisations will
charge for their call outs if they are
correcting work carried out by your
original installer. It’s in your interest
to track down y our original installer .
Current Operated Earth Leakage
Breakers
Where the cooker installation is protected by a 30 milliamp sensitivity
residual current device (RCD), the
combined use of your cooker and
other domestic appliances may occasionally cause nuisance tripping.
In these instances the cooker circuit
may need to be protected by fitting
100mA device. This work should be
carried out by a qualified electrician.
Food is cooking too slowly, too
qui ckly, or burn i n g
Cooking times may differ from your
previous oven. Check that you are
using the recommended temperatures and shelf positions. See page
15. The oven control settings and
cooking times are intended to be
used only as a guide. Individual
tastes may require the temperature
to be altered either way, to get the
results you want. Try cooking at a
higher temperature setting. Is the
oven roof in?
The oven is not cooking evenly
Do not use a tin or tray larger than
320mm x 305mm.
If you are cooking a large item, be
prepared to turn it round during
cooking.
If two shelves are used, check that
space has been left for the heat to
circulate. When a baking tray is put
into the oven, make sure it is placed
centrally on the shelf.
Check that the door seal is not damaged and that the door catch is
adjusted so that the door is held
firmly against the seal.
A dish of water when placed on the
shelf should be the same depth all
over. (For example, if it is deeper at
the back, then the back of the
cooker should be raised up or the
front lowered). If the cooker is not
level arrange for your supplier to
lev el it f or you.
Oven not coming on when turned
on manually
Is the power on? Is the clock illuminated? If not there may be
something wrong with the power
supply. Is the cooker supply on at
the isolator switch? Is the clock
flashing 0.00? If so set it to the correct time of day. Has the Timer been
set to AUTO by mistake? If AUTO is
showing on the clock display, press
the ‘cook period’ button and reduce
any set cooking time showing to
0.00, with the (+) and (-) buttons.
Press the button twice. If this
does not solve the problem contact
a service person.
Oven not coming on when
automatic cooking
Timer set correctly but oven knob
left OFF by mistake?
Oven temperature getting hotter as
the cooker gets older
If turning the knob down has not
worked or only worked for a short
time then you may need a new thermostat. This should be fitted by a
service person.
Page 19
Users Manual 211 EEO Dual Fuel
Page 19
Grill not cooking properly
Are you using the pan and trivet
supplied with the cooker? Is the pan
being used on the runners, not the
floor of the compartment? Is the grill
tray pushed fully back to stop?
The oven light is not working
The bulb has probably blown. You
can buy a replacement bulb (which
is not covered under the guarantee)
from a good electrical shop. Ask for
an Edison screw fitting 15w 240v
lamp, FOR OVENS. It must be a
special bulb, heat resistant to 300
°C. See the Customer Care leaflet
for spares by mail order.
Open the oven door and remov e the
Handyrack (if fitted) and oven
shelves.
Turn off the power supply.
Unscrew the bulb cover by turning
anticlockwise. Unscrew the old bulb.
Screw in the new bulb, screw back
the bulb cover. Turn on the electricity
supply and check that the bulb now
lights.
Page 20
Users Manual 211 EEO Dual Fuel
Page 20
The cooker must be installed by a
qualified electrician in accordance
with the installation instructions. It
should be serviced by a qualified
service engineer and only approved spare parts used. Have the
installer show you the location of
the cooker control switch. Mark it
for easy reference. Always allow
the cooker to cool and then switch
off at the mains and before cleaning or carrying out any
maintenance work, unless specified otherwise in this guide.
All parts of the cooker become hot with use and will
retain heat even after you
have stopped cooking.
Take care when touching the hob
especially the marked cooking areas. The glass surface of the hob
will retain heat after the controls
have been turned off. To minimize
the possibility of burns, always be
certain that the hob controls are in
the OFF position and that the entire glass surface is cool before
attempting to clean the hob.
Use dry oven gloves when
applicable - using damp
gloves might result in steam
burns when you touch a hot
surface. Never operate the
cooker with wet hands.
Do not use a towel or other bulky
cloth in place of a glove. They
might catch fire if they touch a hot
surface.
Always turn the surface unit
controls off before removing
the pans.
Don’t place utensils on the hob
surface when it is in use. They may
become hot and could cause
burns.
Clean the hob with caution. If
a wet sponge or cloth is used
to wipe spills on a hot surface
unit, be careful to avoid steam
burns. Some cleansers can
produce noxious fumes if applied to a hot surface.
Do not use unstable saucepans and
position the handles away from the
edge of the hotplate.
Babies, toddlers and young
children should not be allowed
near the cooker at any time.
They should never be allowed
to sit or stand on any part of
the appliance. Teach them not
to play with controls or any
other part of the cooker.
Never store anything of interest to
children in cabinets above a cooker children climbing on the cooker to
reach them could be seriously injured.
Clean only parts listed in this
guide.
In the interests of hygiene and
safety the cooker should be kept
clean at all times as a build up in fats
and other food stuff could result in a
fire.
We recommend that you a void
wiping any surface unit areas
until they have cooled and the
indicator light has gone off.
Sugar spills are the exception
to this. Please see ‘Cleaning
your cooker’. When the hob is
cool, use only the recommended cleaning cream to
clean the hob.
To avoid possible damage to the
cooking surface, do not apply the
cleaning cream to the glass surface
when it is hot. Read and f ollo w all instructions and warnings on the
cleaning cream labels. After cleaning, use a dry cloth or paper towel to
remove any cleaning cream residue.
Avoid heating an empty pan.
Doing so may damage the
hob and the pan.
Always k eep combustib le wall cov erings or curtains etc. a safe distance
awa y from y our cooker.
Do not place or store items on
top of the glass hob surface
when it is not in use.
Do not spray aerosols in the vicinity
of the cooker while it is in on.
Do not store or use combustible materials, or flammable
liquids in the vicinity of this appliance.
Do not use water on grease fires.
Never pick up a flaming pan. Turn
the controls off. Smother a flaming
pan on a surface unit by covering
the pan completely with a well fitting
lid or baking tray. If available use a
multipurpose dry chemical or foamtype fire extinguisher .
Never leave the hob unattended at high heat settings.
Pans boiling over can cause
smoking and greasy spills
may catch on fire.
Never wear loose-fitting or hanging
clothes while using the appliance.
Be careful when reaching for items
stored in cabinets over the hob.
Flammable material could be ignited
if brought in contact with a hot surface unit and may cause severe
burns.
Take great care when heating
fats and oils, as they will ignite
if they get too hot.
Use a deep fat thermometer whenever possible to prevent overheating
fat bey ond the smoking point.
Never leave a chip pan unattended. Alw a ys heat f at slo wly,
and watch as it heats. Deep
fry pans should be only one
third full of fat. Filling the pan
too full of fat can cause spill
over when food is added. If
you use a combination of oils
or fats in frying, stir them to-
General Safety Instructions
Page 21
Users Manual 211 EEO Dual Fuel
Page 21
gether before heating, or as
the fats melt.
Foods for frying should be as dry as
possible. Frost on frozen foods or
moisture on fresh foods can cause
hot fat to bubble up and over the
sides of the pan. Carefully watch for
spills or overheating of foods when
frying at high or medium high temperatures. Never try to move a pan
of hot fat, especially a deep fat fryer.
Wait until the fat is cool.
When the grill is on, do not
use the top of the flue (the slot
along the back of the cooker)
for warming plates, dishes,
drying tea towels or softening
butter.
When using an electrical appliance
near the hob, be sure that the cord
of the appliance does not come into
contact with the surface area.
If you find a crack in the hob
surface immediately disconnect the appliance from the
supply and arrange for its repair.
Take care that no water seeps into
the appliance
Only certain types of glass,
glass-ceramic, earthenware or
other glazed containers are
suitable for hob cooking; others may break because of the
sudden change in temperature.
Use proper pan size-select pans
having flat bottoms large enough to
cover the surface unit’s heating
area. The use of undersized pans
will expose a portion of the surface
unit to direct contact and may result
in ignition of clothing. Proper relationship of pans to surface unit will
also improve efficiency.
Do not allow anyone to climb,
stand or hang on any part of
the cooker.
Do not use aluminium foil to cover
shelves, linings or the ov en roof .
Make sure that your kitchen is
well ventilated at all times. Use
extractor fans or hoods when
fitted.
Never heat unopened food containers. Pressure build up may make
container burst and cause injury .
The cooker is designed for
cooking foods only and must
not be used for any other purpose.
The oven should NOT be used for
heating the kitchen, not only does
this waste fuel but the control knobs
may become overheated.
When the oven is on DO NOT
leave the oven door open for
longer than necessary.
The specification of this cooker
should not be altered.
This appliance is heavy, take
care when moving it.
When the cooker is not in use ensure that the control knobs are in the
off position.
Do not slide pans across the
hob because this can scratch
the glass - the glass is scratch
resistant, not scratch proof.
Sharp instruments, rings or
other jewellery and rivets on
clothing could scratch the hob
surface.
Do not use the surface as a cutting
board.
Don’t store heavy items above
the hob. If they drop on the
hob, they could cause damage.
Page 22
Optional Extras - 211 EEO Dual Fuel
Page 22
Optional Extras
Splashback Fitting Instructions
The splashback should be positioned on the wall in line
with the unit bottom edge, 75mm below hob level. 4 x
5mm holes require to be drilled 7.5mm from the splashback edge at top and bottom.
Position panel against wall. Mark fixing locations through
existing holes.
Drill 6mm holes in the wall and push the rawlplugs provided fully home into these holes.
Position splashback and secure to wall using the fixings
provided.
Utensil Rack Fitting Instillation
UTENSIL RACK KIT CONTENTS
Item Description No. Off
A Brass Backing Plate 2
B Brass Rail End 2
C Countersunk Screw (M5) 4
D Stainless Steel Rail I
E Rawlplug 4
F Brass Countersunk Screw 4
Important Note
It is not advisable to install the utensil rack directly above the
appliance flue.
I. Secure the backing plates (A) to the rail ends (B) using
the fixings (C).
2. Slide both ends on to the rail.
3. Hold the assembled rack in the required position
against the wall and mark the location points through
the fixing holes.
4. If using the rawlplugs (E) provided, drill 4 x 6mm
holes and push the plugs fully home into these.
5. Secure the rack to the wall using the brass fixings (F)
Page 23
Optional Extras - 211 EEO Dual Fuel
Page 23
Flue Spacer Fitting Instructions
1. Working from the unit rear, remove the fixings that secure the flue capper to the hob. The centre fixing
should be removed last. When this has been removed,
the flue clamp plate will loosen. Allow the plate to rest
on the two flue box es .
2. Remove the flue capper.
3. Position the flue spacer on the hob and align the fixing
holes.
4. Starting with the centre fixing, secure the flue spacer to
the hob and tighten. Ensure that the flue clamp plate
has been repositioned.
Page 24
WARNING - SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity supply before servicing. Check appliance is safe when you have finished.
Page 24
Installation and
Servicing Instructions
This appliance must be installed and serviced by a
competent person.
IMPORTANT
The unit shall be installed in accordance with the regulations
in force at the time. Read the instructions thoroughly before installation and subsequent use.
In the UK, regulations and standards are as follows -
BS 6891 :1988
Health And Safety At Work etc. Act
BS 7671 I.E.E. Regulations for Electrical Installations
Local and National Building Regulations
Electricity at Work Regulations
Fire Precautions Act
The appliance has been CE-marked on the basis of compliance with the Low
Voltage and EMC directives for the voltage stated on the data
plate.
WARNING - ALL APPLIANCES MUST BE EARTHED
On completion of the installation, this manual should be left
with the Engineer-in-Charge for reference during servicing.
Further to this, The Users Manual should be handed over to
the Owner, having had a demonstration of the operation and
cleaning of the unit.
IT IS IMPORTANT THAT THESE INSTRUCTIONS BE
CONSULTED PRIOR TO INSTALLING AND COMMISSIONING THIS APPLIANCE.
F AILURE TO COMPLY WITH THE SPECIFIED PROCEDURES MAY RESULT IN DAMAGE OR THE NEED
FOR A SERVICE CALL.
SECTION 1 - INSTALLATION
UNLESS OTHERWISE STATED, PARTS WHICH HAVE
BEEN PROTECTED BY THE MANUFACTURER ARE
NOT TO BE ADJUSTED BY THE INSTALLER.
1.1 MODEL NUMBERS, NETT WEIGHTS AND
DIMENSIONS
Model Width Depth Height Weight
211-EEO 1100mm 600mm 935mm 140kg
1.2 SITING
1.2.1 Positioning the Appliance (see Figure 1)
Figure 1
The unit is supplied with two rear and one centre front roller for
movement purposes.
To position the range, first remove the kicking strip from the bottom front of the unit. Pull open the drawer to the fur thest point
and lift and pull it forward to remove. The screw that lowers the
front roller is positioned at the LH side of the drawer opening on
the centre support beam.
Place the flat end of the spanner over the square drive peg and
turn this clockwise until the front beam and feet are clear of the
floor. Use the hex end of the spanner to turn the two adjusting
nuts, positioned at either bottom front corner. Six complete turns
clockwise will lower the back rollers and raise the unit rear.
The unit may now be pushed into position.
THE APPLIANCE MUST NOT BE PUSHED, PULLED OR
LIFTED BY THE TOWEL RAIL OR DOOR HANDLES.
Page 25
WARNING - SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity supply before servicing. Check appliance is safe when you have finished.
Page 25
Note
Ensure that the floor covering below the range is firmly fixed or
removed to prevent disturbance whilst positioning the appliance.
Figure 2
1.2.2 Levelling
The unit must be levelled following placement. The height at
the back is adjusted by using the hex end of the spanner on
the rear rollers. The front is levelled by initially turning the adjusting screw of the near roller clockwise until the desired
height is achieved. Following this, position the levelling feet by
screwing them down. When the unit is level, turn the front
roller adjuster anti-clockwise until the weight is transferred
from the roller to the feet.
1.2.3 APPLIANCE LOCATION
The unit may be installed in a kitchen/kitchen diner but not in a
room that contains a bath or shower.
1.2.4 Position of Appliance
The space required above the hotplate is indicated in Figure
1.
A width of 1115mm is required up to hotplate level to accom-
modate the additional width required when the doors are
opened fully.
A minimum overhead distance of 800mm is required above
the hob.
Curtains must not be fitted immediately behind the appliance.
Any extraction hood should be installed in accordance with
the manufacturer’s instructions.
1.3 ELECTRICAL SUPPLY
1.3.1 ELECTRICAL CONNECTION
This appliance must be installed by a qualified electrician to comply with the relevant Institute of
Electrical Engineers (I.E.E.) regulations and also local electricity supply company requirements.
WARNING - THIS APPLIANCE MUST BE EARTHED!
Note: The unit must be connected to the correct electrical supply as stated on the data label. A suitable control unit which
incorporates a double pole switch with contact separation of at
least 3mm in all poles must be fitted. This type of unit should
NEVER be connected to a regular power socket.
With diversity taken into consideration, we recommend the
use of a 40 - 45 amp cooker point.
Access to mains terminal is gained by removing electrical terminal cover box on back panel. Connect mains cable to
terminals as indicated below.
Fig. 4
The unit is Type X with regard to protection against the overheating of surrounding surfaces.
Current Operated Earth Leakage Breakers
In the event of an installation being protected by a 30mA sen-
sitivity residual current device (RCD), the combined use of the
unit and other domestic appliances may occasionally cause
nuisance tripping. In such instances , the cooker circuit may require to be protected by fitting a 100mA device. Such work
should be carried out by a qualified electrician.
1.4 ELECTRICAL RATINGS
1.4.1 Hob Element Ratings (230V - 50hz)
Hob Element Rating
Front Left 1.1kW
Rear Left 1.4kW
Rear Right 1.1kW
Front Right 1.1kW
Centre 2.7kW
1.4.2 ADDITIONAL ELECTRICAL RATINGS (230V
- 50HZ)
LH Oven - 2.0kW Browning Element 1.05kW
RH Oven - 2.3kW Grill Element 2.1kW
Page 26
WARNING - SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity supply before servicing. Check appliance is safe when you have finished.
Page 26
SECTION 2 - ASSEMBLY and
COMMISSIONING
2.1 ASSEMBLY
After unpacking unit, check following parts -
Part No. Off
Oven Shelves 4
Grill Pan and Grid I
Ceramic Hob Scraper 1
Roasting Tin with T rivet 2
Cake Rack 2
Handy Rack 1
User’s Manual 1
2.2 CONNECTION TO THE ELECTRICITY SUPPLY
Refer to Section 1.3 of this manual.
2.4 PRE-COMMISSIONING CHECK
Check hob elements in turn. Turn control knob to full on
position and leave hob f or a f ew seconds bef ore checking
that heat is radiating from the element.
When check is complete, turn control off and repeat this
procedure for the remaining elements. Check also that
the residual heat indicator remains lit until the corresponding element cools.
SECTION 3 - SERVICING
3.1 SERVICING
Disconnect from electricity supply before commencing
servicing, par ticularly before removing any of the following:- control panel, side panels, ceramic hob or any
electrical components or covers.
Before restoring power, make connection checks as detailed in Section 1.3. Note - References to LH and RH
oven apply as view ed from the front.
3.2 TO REMOVE CONTROL PANEL
Disconnect appliance from electricity supply.
a) Remove control knobs from all taps.
b) Open grill and RH oven doors. Remove 3 fixings on top
front and 3 fixings on control panel underside.
c) Pull control panel forward. Remove connections from
rear of three neons. Disconnect earth lead and lift panel
clear of unit.
d) Replace all parts in reverse order.
e) When replacing any electrical connections refer to the
wiring diagram on Pages 16 and 17.
3.3 TO REMOVE CERAMIC HOB
Disconnect appliance from electricity supply. Pull unit forward
to gain access.
The ceramic hob material is much more sensitive to
scratches on the underside than the top.
Take care not to touch or scratch the underside of
the ceramic as this will weaken the material and
cause the top to shatter.
a) Remove control panel as detailed in Section 3.2.
b) Remove fixing screws on hob underside (2 - front, 4 -
rear).
c) Lift rear and slide ceramic hob forward.
d) Lift ceramic hob clear of appliance taking care not to
damage elements.
e) Replace in reverse order.
3.4 TO REMOVE AN OUTER SIDE PANEL
Disconnect the appliance from the electricity supply.
a) Remove control panel as detailed in Section 3.2.
b) Remove retaining screw on upper front edge and two
fixings on rear of the side panel. Undo lower retaining
screw situated below the edge at panel front corner.
c) Remove panel by pulling it away from unit. If this is diffi-
cult, it may be necessary to slacken the two closest hob
fixing screws
d) Replace parts in reverse order.
3.5 TO REMOVE A RESIDUAL HEAT
INDICATOR
Disconnect appliance from electricity supply.
a) Remove control panel as detailed in Section 3.2.
b) Remove ceramic hob as detailed in Section 3.3.
c) Disconnect the indicator leads.
d) Remove indicator from bracket.
c) Replace all parts in reverse order.
Ensure replacement indicator functions correctly.
Page 27
WARNING - SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity supply before servicing. Check appliance is safe when you have finished.
Page 27
3.6 TO REMOVE OVEN/GRILL NEON
Disconnect appliance from electricity supply.
a) Remove control panel as detailed in Section 3.2.
b) Remove relevant connection and undo nut securing
neon to control panel.
c) Replace parts in reverse order. Ensure replacement
functions correctly.
3.7 TO REMOVE A THERMOSTAT
Disconnect appliance from electricity supply.
a) Remove control panel as detailed in Section 3.2.
b) Remove ceramic hob as detailed in Section 3.3.
c) Open appropriate oven door and remove shelves and
linings. For RH oven, slide roof liner away and remove
fixings securing thermostat phial cover.
d) Unclip thermostat phial from clips in oven back panel.
e) For LH oven, pull unit forward to access cover box at
rear. Remove cover fixings and lift clear.
f) Feed thermostat capillary clear of oven.
g) Disconnect wires from thermostat and undo fixings that
secure control to mounting plate.
h) Fit replacement and re-assemble in reverse order. En-
sure phial is clipped to oven rear and positioned
centrally between the clips. Check thermostat functions
correctly.
3.8 TO REPLACE A GRILL CONTROLLER
Disconnect appliance from electricity supply.
a) Remove control panel as detailed in Section 3.2.
b) Remove ceramic hob as detailed in Section 3.3.
c) Disconnect leads and undo fixings which secure device
to mounting plate.
d) Fit replacement and re-assemble in reverse order.
Check replacement functions correctly.
3.9 TO REMOVE AN OVEN CUT-OFF
THERMOSTAT
Disconnect appliance from electricity supply.
a) Pull unit forward to gain access to cover box. Undo cover
screws and lift clear.
b) Control is located on earth plate beside oven element
connections.
c) Disconnect thermostat wiring. Undo fixings that secure
thermostat to ear th plate and remove.
d) Fit replacement control and re-assemble parts in reverse
order.
3.10 TO REMOVE A HOB ELEMENT ENERGY
REGULATOR
Disconnect appliance from electricity supply.
a) Remove control panel as detailed in Section 3.2.
b) Remove ceramic hob as detailed in Section 3.3.
c) Disconnect regulator wiring and undo fixings that secure
device to mounting panel.
d) Fit replacement and re-assemble parts in reverse order.
Check replacement functions correctly
3.11 TO REMOVE A HOB ELEMENT
Disconnect appliance from electricity supply.
a) Remove ceramic hob as detailed in Section 3.3.
b) Disconnect element wiring.
c) Remove element spring from locating bracket by undo-
ing nut below bracket and lifting element directly upward.
d) Undo screws that secure spring to element.
e) Fit spring to new element using existing fixing holes.
f) Re-assemble parts in reverse order. Check replacement
functions correctly.
3.12 TO REMOVE OVEN DOOR
a) Open oven door and remove Handyrack (where fitted) by
removing one locating spar from bracket on the door.
Slide other spar free.
b) Support door and remove fixings that secure upper
hinge to unit front frame.
c) Remove door from lower hinge by lifting slightly and
moving it outward.
d) Re-assemble in reverse order.
3.13 TO REMOVE GRILL DOOR
a) Remove control panel as detailed in Section 3.2.
b) Remove ceramic hob as detailed in Section 3.3.
c) Remove LH side panel as detailed in Section 3.4.
d) Remove kick plate (4 screws).
e) Remove central vertical cover situated between ovens.
(5 screws).
f) Remove 2 countersunk scre ws (1 per side) which secure
hinge arms to front of grill chamber.
Note
The door hinge arms are spring tensioned. Carefully remove
grill door and retain the gaskets.
g) Re-assemb le in reverse order. Ensure gask et is fitted be-
tween hinge arm and front of grill chamber. Check door
operation.
3.14 TO REMOVE OVEN OUTER DOOR PANEL
a) Open the oven door.
b) Remove two screws ‘A’ and two screws ‘B’ from the door.
c) Remove the outer door panel.
d) Undo the nuts that secure the handle to the door panel.
Fit the handle to the replacement door panel.
e) Fit the replacement panel to the oven inner door.
f) Re-assemble in reverse order.
Page 28
WARNING - SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity supply before servicing. Check appliance is safe when you have finished.
Page 28
3.15 TO REMOVE DOOR LATCH
a) Remove oven outer door panel as detailed in Section
3.14.
b) Remove fixings which secure latch assembly to inner
door panel. (See Figure 4).
c) Fit replacement catch and re-assemble in reverse order.
d) Check correct operation of door.
3.16 TO REMOVE OVEN DOOR SEAL
a) Remove outer door panel as detailed in Section 3.14.
b) Remove door bedding strip by sliding from clips on rear
face of inner door panel see Figure 5).
c) Fit replacement door seal and re-assemble in reverse
order.
3.17 TO ADJUST OVEN DOOR CATCH KEEPER
a) Open oven door and slacken locknut at keeper base.
b) Adjust keeper in or out as required, until desired door
operation is obtained.
c) Re-tighten locknut.
3.18 TO REMOVE OVEN LININGS
a) Open oven doors and remove shelves.
b) Slide oven roof lining forward to remove it. (RH oven
only)
c) Slide oven base forward and remove.
d) Lift oven side linings away from hanging screws and re-
move lining.
e) Replace all linings in reverse order.
3.19 TO REMOVE RH OVEN INNER BACK
a) Open RH oven door and remove fixings that secure in-
ner back to oven rear.
b) Lift removable panel away.
c) Re-assemble in reverse order. Ensure retaining fixings
are fully tightened.
3.20 TO REPLACE RH OVEN FAN
Disconnect appliance from electricity supply.
a) Pull unit f orw ard to access co v er boxes at appliance rear.
Remove fixings that secure cover and lift it clear.
b) Remove fan wiring, noting connection positions.
c) Remove inner back as detailed in Section 3.19.
d) Hold fan blades and undo centre nut (LH thread), brass
washers, fan blade and circlip.
e) Undo fixings that retain fan and remove it from the cavity
rear.
f) Fit replacement and re-assemble parts in reverse order.
Check oven operates satisfactorily.
3.21 TO REMOVE RH OVEN ELEMENT
Disconnect appliance from electricity supply.
a) Pull unit forward to access cover boxes at unit rear. Re-
move fixings that secure cover and lift it clear.
b) Undo terminal connections, noting their positions.
c) Remove inner back as detailed in Section 3.19.
d) Remove fixings that secure element within oven and lift
element away carefully.
e) Fit the replacement element and re-assemble parts in
reverse order.
f) Check oven operates correctly.
3.22 TO REMOVE LH OVEN ELEMENTS
Disconnect appliance from electricity supply.
3.22.1 Bottom Element
a) Pull unit forward to access cover boxes at unit rear. Re-
move fixings that secure cover and lift it clear.
b) Undo terminal connections, noting their positions.
c) Remove fixings that secure bottom element cover.
d) Undo terminal connections, noting their positions.
e) Remove the lower element support fixings.
f) Remove element bracket fixings and withdraw element.
g) Replace element and re-assemble parts in reverse or-
der.
3.22.2 Top Element
a) Open LH oven door and undo fixings that secure heat
shield.
b) Remove top element bracket fixings and withdraw ele-
ment.
c) Replace element and re-assemble parts in reverse or-
der. Check oven operates satisfactorily.
3.23 TO REMOVE GRILL ELEMENT
Disconnect appliance from electricity supply.
a) Pull unit forward to access the cover boxes at the appli-
ance rear. Remove fixings that secure cover and lift it
clear.
b) Undo terminal connections, noting their positions.
c) Remove grill pan.
d) Remove fixings that secure element front support from
within chamber.
e) Remove fixing from each element and withdraw ele-
ments from chamber.
f) Fit replacement element(s) and re-assemble parts in re-
verse order. Check grill operation.
Page 29
WARNING - SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity supply before servicing. Check appliance is safe when you have finished.
Page 29
Page 30
WARNING - SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity supply before servicing. Check appliance is safe when you have finished.
Page 30
Circuit Diagram Top
Page 31
WARNING - SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity supply before servicing. Check appliance is safe when you have finished.
Page 31
Circuit Diagram Bottom
Page 32
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