Page 1
USER GUIDE &
INSTALLATION INSTRUCTIONS
U109968-11A
900S Dual Fuel
Page 2
METHOD
1. For the soué, press the raspberries through a ne sieve to
produce 180 g of purée. Put this into a heavy-bottomed pan,
add the lemon juice and reduce down to a thick jam, stirring
from time to time and being careful not to let it catch and
burn.
2. Put 45 g of the sugar in a separate pan. Melt it and then
boil until it becomes a thick syrup (121°C on a sugar
thermometer). To test without a thermometer, dip a teaspoon
into the syrup and then dip quickly into cold water. You
should be able to roll the cooling syrup into a ball between
your ngers. Be careful as the syrup is extremely hot. When
it has reached the right point, stir the hot syrup into the
raspberry jam.
3. Mix the framboise and cornour together and stir into the
jam over the heat. Turn the jam into a small bowl, sprinkle the
surface with icing sugar and cover with cling lm.
4. Preheat the oven (not grill) to 180 °C shelf level 2
(conventional oven), 160 °C (fan oven) or gas mark 4 centre
shelf.
5. Whisk the egg whites with the cream of tartar until you can
form soft peaks, then fold in the remaining caster sugar.
Lightly fold the whites into the jam, leaving thin traces of
white visible in the mixture.
6. Spoon into four large buttered and sugared ramekins, place
these on a baking tray and bake for 10 minutes.
7. Dust with icing sugar.
RASPBERRY SOUFFLÉ
SLOW BAKED LEG OF LAMB
METHOD
1. Preheat the oven to 220 °C (for a conventional oven), 200 °C (for a
fan oven) or gas mark 7.
2. Pull the small sprigs o the rosemary branches and set aside with
the garlic.
3. Using the tip of a paring knife, make up to 20 well-spaced cuts
into the esh of the lamb, about 2.5 cm inch deep. Divide the
rosemary sprigs, garlic and anchovies and push down into the
cuts. Place the leg on a large roasting tin and pour over the oil,
massaging it all over the joint. Season well with salt and pepper
and pour the wine and 250 ml water into the tin.
4. Put into the oven and sear for 15 minutes, then turn the
temperature right down to 130 °C (conventional oven), 110 °C
(fan oven) or gas mark 1 and roast for 4-5 hours, basting every
30minutes or so. Basting frequently helps to keep the meat moist
and encourages the build up of a good glaze on the outside. Add
more liquid (wine or water) if the tin looks dry Ð there should
always be liquid in the tin throughout this cooking process.
5. The meat is ready when it starts to fall o the bone, at which
point it should have a core temperature of 90 °C. Remove from
the oven, transfer to a warmed carving dish, cover loosely with
foil and leave to rest in a warm place for 30-45 minutes before
carving.
6. Pour the juices from the tin into a tall hi-ball glass and allow to
settle. Spoon the fat from the top of the glass. There should be
enough sticky, reduced juices for an intense gravy hit if not, pour
the juices you have back into the roasting tin and put it over
the heat, pour in a splash of water or wine and deglaze the tin
scraping up all the sticky bits from the base. Boil fast until syrupy,
taste and correct the seasoning.
INGREDIENTS
INGREDIENTS
• 2-3 large sprigs of
rosemary
• 4 large garlic cloves cut in
half lengthways
• 1.8 kg leg of lamb
• 8 good quality anchovy
fillets, halved
• 100 ml olive oil
• 250 ml dry red wine
• Maldon salt and freshly
ground black pepper
• 400 g raspberr ies
• 1 tbsp lemon juice
• 100 g caster sugar
• 2 tsp créme de framboise
• 1 tsp cornflour
• 180 g egg whites
(about 6)
• Pinch of cream of tartar
or a squeeze of lemon
juice
• Icing sugar for dusting
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i
Contents
1. Before You Start... 1
Personal Safety 1
Gas Connection Safety 1
If You Smell Gas 1
Peculiar Smells 2
Ventilation 2
Maintenance 2
Oven Care 3
Cooling Fan 4
Cooker Care 4
Cleaning 4
2. Overview 5
Hotplate Burners 5
The Multifunction Oven 7
Energy Saving Feature 9
Accessories 11
3. Cooking tips 12
4. Cooking table 13
5. Cleaning your cooker 14
Stainless steel main top 15
Control panel and oven doors 15
Oven and divider 15
Cleaning table 16
6. Troubleshooting 17
7. Installation 19
Location of cooker 19
Positioning the Cooker 21
Moving the cooker 22
Lowering the two rear rollers 22
Completing the move 22
Levelling 22
Fitting the stability bracket or chain 23
8. Gas connection 24
9. Electrical connection 25
10. Final checks and ttings 26
Customer care 26
Fitting the drawer 27
Removing the drawer 27
11. Circuit Diagram 28
12. Rating plate 29
13. Technical Data 30
14. Warranty/After sales service 33
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ii
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1
Your cooker should give you many years of trouble-free
cooking if installed and operated correctly. It is important
that you read this section before you start.
Personal Safety
This appliance is for cooking purposes only. It must not be
used for other purposes, for example heating a room. Using
it for any other purpose could invalidate any warranty or
liability claim. Besides invalidating claims this wastes fuel and
may overheat the control knobs.
This cooker must be installed in accordance with the relevant
instructions in this booklet and with the national and local
regulations as well as the local gas and electricity supply
companies’ requirements.
• This appliance can be used by children aged from
8years and above and persons with reduced physical,
sensory or mental capabilities or lack of experience
and knowledge if they have been given supervision or
instruction concerning use of the appliance in a safe
way and understand the hazards involved.
• Children less than 8 years of age should be kept away
unless continuously supervised. Children shall not play
with the appliance. Cleaning and user maintenance
shall not be made by children without supervision.
• This appliance is designed for domestic cooking only.
Use for any other purpose could invalidate any warranty
or liability claim.
• The appliance and its accessible parts become hot
during use and will retain heat even after you have
stopped cooking. Care should be taken to avoid
touching heating elements.
• A long term cooking process has to be supervised from
time to time. A short term cooking process has to be
supervised continuously.
• At the risk of fire DO NOT store items on the cooking
surfaces.
• To avoid overheating, DO NOT install the cooker behind
a decorative door.
• Accessible parts will become hot during use and will
retain heat even after you have stopped cooking. Keep
babies and children away from the cooker and never
wear loose-fitting or hanging clothes when using the
appliance.
• DO NOT use a steam cleaner on your cooker.
• Always keep combustible materials, e.g. curtains, and
flammable liquids a safe distance away from the cooker.
• DO NOT spray aerosols in the vicinity of the cooker
while it is on.
Gas Connection Safety
• This cooker is a Class 2 Subclass 1 appliance.
• This appliance can be converted for use on another gas.
• Before installation, make sure that the cooker is suitable
for your gas type and supply voltage. See the data
badge.
• DO NOT use reconditioned or unauthorised gas
controls.
• Disconnect from the electricity and gas supply before
servicing.
• When servicing or replacing gas-carrying components
disconnect from the gas supply before starting
operation. Check the appliance is gas sound after
completion.
• Make sure that the gas supply is turned on and that the
cooker is wired in and switched on.
• In your own interest and that of safety, it is law that all
gas appliances be installed by a qualified person(s).
• An appliance for use on LPG must not be installed in
a room or internal space below ground level, e.g. in a
basement.
If You Smell Gas
• DO NOT turn electric switches on or off
• DO NOT smoke
• DO NOT use naked flames
• Turn off the gas at the meter or cylinder
• Open doors and windows to get rid of the gas
• Keep people away from the area affected
• Call your gas supplier
1. Before You Start...
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2
Peculiar Smells
When you rst use your cooker it may give o an odour. This
should stop after use.
Before using for the rst time, make sure that all packing
materials have been removed and then, to dispel
manufacturing odours, turn the ovens to 200 °C and run for at
least an hour.
Before using the grill for the rst time you should also turn on
the grill and run for 30 minutes with the grill pan in position,
pushed fully back and the grill door open.
Make sure the room is well ventilated to the outside air
(see ‘Ventilation’ below). People with respiratory or allergy
problems should vacate the area for this brief period.
Ventilation
The use of a cooking appliance results in the production
of heat and moisture in the room in which it is installed.
Therefore, make sure that the kitchen is well ventilated:
keep natural ventilation holes open or install a powered
cookerhood that vents outside. If you have several hotplates/
burners on, or use the cooker for a long time, open a window
or turn on an extractor fan
Maintenance
• It is recommended that this appliance is serviced
annually.
• DO NOT use cooking vessels on the hotplate that
overlap the edges.
• Unless specified otherwise in this guide, always allow
the cooker to cool and then switch it off at the mains
before cleaning or carrying out any maintenance work.
• DO NOT use the control knobs to manoeuvre the cooker.
• NEVER operate the cooker with wet hands.
• DO NOT use a towel or other bulky cloth in place of a
glove – it might catch fire if brought into contact with a
hot surface.
• DO NOT use hotplate protectors, foil or hotplate covers
of any description. These may affect the safe use of
your hotplate burners and are potentially hazardous to
health.
• NEVER heat unopened food containers. Pressure build
up may make the containers burst and cause injury.
• DO NOT use unstable saucepans. Always make sure that
you position the handles away from the edge of the
hotplate.
• NEVER leave the hotplate unattended at high heat
settings. Pans boiling over can cause smoking,
and greasy spills may catch on fire. Use a deep fat
thermometer whenever possible to prevent fat
overheating beyond the smoking point.
• Unattended cooking on a hob with fat or oil can be
dangerous and may result in fire.
• NEVER leave a chip pan unattended. Always heat fat
slowly, and watch as it heats. Deep fry pans should be
only one third full of fat.
• NEVER try to move a pan of hot fat, especially a deep fat
fryer. Wait until the fat is cool. 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 together
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.
• 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.
• DO NOT use water on grease fires and never pick up
a flaming pan. Turn the controls off and then smother
a flaming pan on a surface unit by covering the pan
completely with a well fitting lid or baking tray. If
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3
available, use a multi-purpose dry chemical or foamtype fire extinguisher.
• DO NOT modify this appliance. This appliance is not
intended to be operated by means of external timer or
separated remote-control system.
• If flammable materials are stored in the drawer, oven(s)
or grill(s) it may explode and result in fire or property
damage.
Oven Care
• When the oven is not in use and before attempting
to clean the cooker always be certain that the control
knobs are in the OFF position.
• Use oven gloves to protect your hand from potential
burns.
• Cooking high moisture content foods can create a
‘steam burst’ when the oven door is opened (Fig. 1.1).
When opening the oven, stand well back and allow any
steam to disperse.
• The inside door face is constructed with toughened
safety glass. Take care NOT to scratch the surface when
cleaning the glass panel.
• Accidental damage may cause the door glass panel to
fracture.
• Keep oven vent ducts unobstructed.
• DO NOT use harsh abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
• Make sure the shelves are pushed firmly to the back
of the oven. DO NOT close the door against the oven
shelves.
• DO NOT use aluminium foil to cover shelves, linings or
the oven roof.
• When the oven is on, DO NOT leave the oven door open
for longer than necessary, otherwise the control knobs
may become very hot.
• DO NOT use the timed oven if the adjoining oven is
already warm.
• DO NOT place warm food in the oven to be timed.
• DO NOT use a timed oven that is already warm.
• Use dry oven gloves when applicable – using damp
gloves might result in steam burns when you touch a
hot surface.
ArtNo.324-0001 Steam burst
Fig. 1.1
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4
Cleaning
• Isolate the electricity supply before carrying out any
thorough cleaning. Allow the cooker to cool.
• 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.
• Clean only the parts listed in this guide.
• Clean with caution. If a wet sponge or cloth is used to
wipe spills on a hot surface, be careful to avoid steam
burns. Some cleaners can produce noxious fumes if
applied to a hot surface.
• NEVER use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
• DO NOT mix different cleaning products – they may
react together with hazardous results.
• All parts of the cooker can be cleaned with hot soapy
water.
• Take care that no water seeps into the appliance.
• Before you remove any of the grill parts for cleaning,
make sure that they are cool or use oven gloves.
• DO NOT use any abrasive substances on the grill and
grill parts.
• DO NOT put the side runners in a dishwasher.
• DO NOT put the burner heads in a dishwasher.
• NEVER use caustic or abrasive cleaners as these will
damage the surface.
• DO NOT use steel wool, oven cleaning pads or any other
materials that will scratch the surface.
• NEVER store flammable materials in the drawer.
This includes paper, plastic and cloth items, such
as cookbooks, plastic ware and towels, as well as
flammable liquids.
• DO NOT store explosives, such as aerosol cans, on or
near the appliance.
• DO NOT use steel wool, oven cleaning pads, or any
other materials that will scratch the surface.
• DO NOT attempt to disassemble or clean around any
burner while another burner is on, otherwise an electric
shock could result.
Cooling Fan
This appliance may have a cooling fan. When the grill or oven
is in operation the fan will run to cool the fascia and control
knobs.
Cooker Care
As steam can condense to water droplets on the cool outer
trim of the oven, it may be necessary during cooking to wipe
away any moisture with a soft cloth. This will also help to
prevent soiling and discolouration of the oven exterior by
cooking vapours.
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5
Hotplate Burners
Before using the hotplate make sure all burners are in place
and all the pan supports on the cooker are properly placed.
The drawing by each knob indicates which burner that knob
controls (Fig. 2.1).
Each burner has a Flame Supervision Device (FSD) that stops
the ow of gas if the ame goes out.
When a hotplate burner knob is pressed in, sparks will be
made at every burner – this is normal. Do not attempt to
disassemble or clean around any burner while another
burner is on. An electric shock could result.
To light a burner, push in and turn the associated control
knob to the high position indicated by the ‘large ame’
symbol, (Fig. 2.2).
The igniter should spark and light the gas. Keep holding the
knob pressed in to let the gas through to the burner for a few
seconds (Fig. 2.3).
If, when you let go of the control knob, the burner goes out,
then the FSD has not been bypassed. Turn the control knob
to the OFF position and wait for one minute before you try
again, this time making sure to hold in the control knob for
slightly longer.
2. Overview
ArtNo.250-0003 - Falcon control
knob push-in
ArtNo.250-0001 - 90 DF - Falcon control to HIGH
Fig. 2.1
Fig. 2.2
Fig. 2.3
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Adjust the ame height to suit by turning the knob. On this
cooker the low position is beyond high, not between high
and o. The ‘small ame’ marks the low setting (Fig. 2.4).
Make sure ames are under the pans. For safety reasons,
adjust the ames so that they do not extend beyond the
edge of the cooking utensil. Using a lid will help the contents
boil more quickly (Fig. 2.5).
Pans and kettles with concave bases or down-turned base
rims should not be used (Fig. 2.6).
Simmering aids, such as asbestos or mesh mats, are NOT
recommended. They will reduce burner performance and
could damage the pan supports (Fig. 2.7).
Avoid using unstable or misshapen pans that may tilt easily
and pans with a very small base diameter e.g. milk pans,
single egg poachers (Fig. 2.8).
The minimum pan diameter recommended is 160 mm for the
outer burners and 260 mm for the centre burner.
DO NOT use cooking vessels that may overlap the edges of
the hotplate.
ArtNo.311-0001 Right pans gas
ArtNo.250-0002 - 90 DF - Falcon control knob
ArtNo.311-0002 Pan with rim
Art No. 311-0003 Simmer aids
ArtNo.311-0004 T ipping wok
Fig. 2.4
Fig. 2.5
Fig. 2.6
Fig. 2.7
Fig. 2.8
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7
The Multifunction Oven
As well as the oven fan and fan element, they are tted with
two extra heating elements, one visible in the top of the oven
and the second under the oven base (Fig. 2.9). Take care to
avoid touching the top element and element deector when
placing or removing items from the ovens.
The multifunction oven (Fig. 2.10) has 3 main cooking
functions: fan, fan assisted and conventional cooking.
These functions should be used to complete most of your
cooking.
The browning element and base heat can be used in the
latter part of the cooking process to ne tune the results to
your particular requirements.
Use fanned grilling for all your grilling needs and defrost to
safely thaw small items of frozen food.
Table 2.1 gives a summary of the multifunction modes.
The multifunction ovens have many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember – not all functions will be
suitable for all food types.
Please remember that all cookers vary – temperatures in your
new ovens may dier to those in your previous cooker.
F
E
D
C
B
A
G
ArtNo.326-0009 - Albertine SC - MF oven elements EU
C
A
B
A – Grill Elements, B – Convection Elements, C – Base Heat Elements
A – Defrost, B – Fan Oven, C – Fanned Grilling, D – Fan Assisted Oven, E –
Conventional Oven, F – Browning Elements, G – Base Heat
Function Use
Defrost
To thaw small items in the oven without heat
Fan oven
A full cooking function, even heat throughout,
great for baking
Fanned grilling
Grilling meat and sh with the door closed
Fan assisted
A full cooking function good for roasting and
baking
Conventional oven
A full cooking function for roasting and baking in
the lower half of the oven
Browning element
To brown and crisp cheese topped dishes
Base heat
To crisp up the bases of quiche, pizza or pastry
Table 2.1
Fig. 2.9
Fig. 2.10
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8
Fan Assisted Oven
This function operates the fan, circulating air heated
by the elements at the top and the base of the oven.
The combination of fan and conventional cooking
(top and base heat) makes this function ideal for cooking
large items that need thorough cooking, such as a large meat
roast.
It is also possible to bake on two shelves at one time,
although they will need to be swapped over during the
cooking time, as the heat at the top of the oven is greater
than at the base, when using this function.
This is a fast intensive form of cooking; keep an eye on the
food cooking until you have become accustomed to this
function.
Conventional Oven (Top and Base Heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster than
on the lower shelf, because the heat is greater at the top of
the oven than at the base, as in ‘Fan Assisted Oven’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Browning Element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce,
shepherds pie and lasagne, the item to be browned being
already hot before switching to the top element.
Base Heat
This function uses the base element only. It will crisp
up your pizza or quiche base or nish o cooking the
base of a pastry case on a lower shelf. It is also a
gentle heat, good for slow cooking of casseroles in the
middle of the oven or for plate warming.
The Browning and Base heat functions are useful additions
to your oven, giving you exibility to nish o items to
perfection.
Multifunction Oven Functions (Fig. 2.12)
Defrost
This function operates the fan(s) to circulate cold air
only. Make sure the temperature control is at 0°C and
that no heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, sh and poultry
to be defrosted.
Defrosting in this way speeds up the process and protects
the food from ies. Pieces of meat, sh and poultry should
be placed on a rack, over a tray to catch any drips. Be sure to
wash the rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
Fan Oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Fan oven cooking is particularly suitable for baking on several
shelves at one time and is a good ‘all-round’ function. It may
be necessary to reduce the temperature by approximately
10 °C for recipes previously cooked in a conventional oven.
If you wish to preheat the oven, wait until the indicator light
has gone out before inserting the food.
Fanned Grilling
This function operates the fan while the top element
is on. It produces a more even, less erce heat than a
conventional grill. For best results, place the food to
be grilled, on the pan provided. Thick pieces of meat or sh
are ideal for grilling in this way, as the circulated air reduces
the erceness of the heat from the grill.
The oven door should be kept closed while grilling is in
progress, so saving energy.
You will also nd that the food needs to be watched and
turned less than for normal grilling. Preheat this function
before cooking.
For best results we recommend that the grill pan is not
located on the uppermost shelf.
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Energy Saving Feature
The oven has a divider feature (Fig. 2.11). With this is in place
only one half of the oven is heated and only the right-hand
side elements are used. This saves energy and is ideal for
cooking most foods. When using the divider, condensation
may appear in the left-hand oven. This is normal.
For very large loads, or large dishes for special occasions then
the divider can be removed. This brings into use the elements
on the left-hand side as well as those on the right when a
function is selected.
All oven functions are available in full and divided forms and
shelves are provided for use in both forms.
Warning!
Take great care when removing the divider not to
scratch the inner glass door surface. Scratches in the
glass can cause stress and may cause the door to fail.
Removing the Divider
Make sure the cooker is cool before attempting to
remove the divider.
Fully open the door and remove the oven shelves. When
removing the divider, tilt it slightly upwards and grip the
underside to prevent the metal base making contact with the
door glass (Fig. 2.12 and Fig. 2.13).
We recommend that you place a tea towel or similar on the
door glass before removing the divider. This should prevent
the door inner from scratching.
DO NOT place or slide metallic objects, including
cookware, on the door glass as this may cause
scratching and subsequent failure to occur.
WARNING!
Take great care when removing the divider NOT to scratch
the inner glass door surface. Scratches in the glass can
cause stress and may cause the door to fail.
ArtNo.062-0005 - Removing the divider (wrong)
ArtNo.062-0004 - Removing the divider (right)
Fig. 2.11
Fig. 2.12
Fig. 2.13
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Operating the Oven
The multifunction oven has two controls: a function selector
and a temperature setting knob (Fig. 2.14).
Turn the function selector control to a cooking function. This
is the fan oven setting (Fig. 2.15).
Turn the oven temperature knob to the temperature you
need. The oven heating light will glow until the oven has
reached the temperature you selected. It will then cycle on
and o during cooking as the oven maintains the selected
temperature (Fig. 2.16).
Your oven has many varied uses. We suggest you keep a
careful eye on your cooking until you are familiar with each
function. Remember, not all functions will be suitable for all
food types.
ArtNo.061-0001 - 90 induction - 900S MF oven controls
220°
180°
140°
100°
220°
180°
140°
100°
Function selector Temperature selector
Fig. 2.14
Fig. 2.15
Fig. 2.16
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Accessories
Oven Shelves
Each cooker is supplied with:
• 1 full capacity shelf (Fig. 2.17)
• 3 energy saving shelves (Fig. 2.18)
• 1 grill pan tray support (Fig. 2.19)
• 2 grill pans and trivets (Fig. 2.20)
• 1 divider (Fig. 2.21)
Any shelf can be tted in any of the positions. The oven
shelves are retained when pulled forward but can be easily
removed and retted.
To Remove a Shelf
The shelf has a small recess on either side (Fig. 2.22). To
remove the shelf these must be in line with the shelf brackets
(Fig. 2.23). Lift and pull the shelf forward (Fig. 2.24).
To Refit a Shelf
Place shelf in between two side shelf runners at the position
you require. Slide back until it reaches the rear of the oven
cavity.
The shelves should not be tted directly one above the other.
When cooking on more than one shelf always leave at least
one runner space between them.
Oven Light
Press the button to turn on the oven lights (Fig. 2.25).
If one of the oven lights fail, turn o the cooker power supply
before you change the bulb. See the ‘Troubleshooting’ section
for details on how to change an oven light bulb.
Storage
The bottom drawer is for storing oven trays and other
cooking utensils. The drawer can be removed completely for
cleaning, etc.
It can get very warm, so do not store anything in it
that may melt or catch re.
Never store ammable materials in the drawer.
This includes paper, plastic and cloth items, such
as cookbooks, plastic ware and towels, as well as
ammable liquids.
Do not store explosives, such as aerosol cans, on or
near the appliance.
Flammable materials may explode and result in re
or property damage.
ArtNo.331-0008 - 90SC
grill pan & trivet
ArtNo.326-0002 - Energy saving shelf
ArtNo.281-0028 - Albertine divider
ArtNo.320-0023
Oven light USA
Fig. 2.17
Fig. 2.19
Fig. 2.21
Fig. 2.23
Fig. 2.18
Fig. 2.20
Fig. 2.22
Fig. 2.24
Fig. 2.25
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Cooking with a multifunction oven
Remember: not all modes are suitable for all food types. The
oven cooking times given are intended for a guide only.
General oven tips
The wire shelves should always be pushed rmly to the back
of the oven.
Baking trays with food cooking on them should be placed
level with the front edge of the oven’s wire shelves. Other
containers should be placed centrally. Keep all trays and
containers away from the back of the oven, as overbrowning
of the food may occur.
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
• Always leave a “finger’s width” between dishes on
the same shelf. This allows the heat to circulate freely
around them.
• To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
• Where dishes may boil and spill over during cooking,
place them on a baking tray.
• Sufficient heat rises out of the right-hand oven while
cooking to warm plates in the left-hand oven.
• If you want to brown the base of a pastry dish, preheat
the baking tray for 15 minutes before placing the dish in
the centre of the tray.
3. Cooking tips
Page 17
13
4. Cooking table
ArtNo.050-0007
Oven shelf positions
Oven Shelf Positions
Top (T)
Centre (C)
Base (B)
The oven control settings and cooking times given in the table below are intended to be used as
a guide only. Individual tastes may require the temperature to be altered to provide a preferred
result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven temperature by 10 °C and the cooking time by 5-10 minutes. The
temperature in the fan oven does not vary with height in the oven so you can use any shelf.
Food
Meat
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
Duck
Casserole
Yorkshire pudding
Fish
Fillet
Whole
Steak
Cake
Very rich fruit - Christmas,
wedding, etc.
Fruit 180 mm tin
Fruit 230 mm tin
Madeira 180 mm
Queen cakes
Scones
Victoria sandwich
180 mm tin
210 mm tin
Desserts
Shortcrust tarts
Fruit pies
Tartlets
Puff pastry
Meringues
Baked egg custard
Baked sponge pudding
Milk pudding
Bread
Approximate Cooking Time
30-35 minutes per 500g +30-35 minutes.
20-25 minutes per 500g +20-25 minutes.
30-35 minutes per 500g +30-35 minutes.
25-30 minutes per 500g +25-30 minutes.
35-40 minutes per 500g +35-40 minutes.
25-30 minutes per 500g +25-30 minutes.
20-25 minutes per 500g +20-25 minutes.
15-20 minutes per 500g +15-20 minutes.
20 minutes per 500g +20 minutes.
15 minutes per 500g +15 minutes.
25-30 minutes per 500g.
20 minutes per 500g.
2-4 hours according to recipe.
Large tins 30-35 minutes; individual 10-20 minutes.
15-20 minutes.
15-20 minutes per 500g.
Steaks according to thickness.
45-50 minutes per 500g of mixture.
2-2½ hours.
Up to 3½ hours.
80-90 minutes.
15-25 minutes.
10-15 minutes.
20-30 minutes.
30-40 minutes.
20-30 minutes on a preheated tray.
35-45 minutes.
10-20 minutes according to size.
20-40 minutes according to size.
2-3 hours.
45-60 minutes.
40-45 minutes.
2 to 3 hours.
20-30 minutes.
Conventional Oven
Temperature °C &
(Shelf Position)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
140-150 (C)
220 (C)
190 (C/B)
190 (C/B)
190 (C/B)
140 (C/B)
150 (C/B)
150 (C/B)
160 (C/B)
190 (C/B)
220 (C/B)
180 (C/B)
180 (C/B)
200 (C/B)
200 (C/B)
200 (C/B)
230 (C/B)
100 (C/B)
160 (C/B)
190 (C/B)
140-150 (C/B)
220 (C)
Fan Oven
Temperature
°C
150
190
150
190
150
190
150
190
150
190
150
190
130-140
210
180
180
180
130
140
140
150
180
210
170
170
190
190
190
220
90
150
180
130-140
210
Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
220°C (210°C for fan oven) and the
cooking time adjusted accordingly.
For stuffed and rolled meats, add
approximately 10 minutes per 500g,
or cook at 200°C (190°C) for 20
minutes then 160°C (150°C) for the
remainder.
For stuffed poultry, you could cook
at 200°C (190°C) for 20 minutes
then 160°C (150°C) for remainder.
Do not forget to include the weight
of the stuffing.
For fresh or frozen prepacked
poultry, follow instructions on the
pack. Thoroughly thaw frozen
poultry before cooking.
Using the conventional oven: when
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
If cooking a two tier load, the trays
should be interchanged
approximately halfway though the
cooking time.
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
DocNo.031-0004 - Cooking table - electric & fan single cavity
Page 18
14
ArtNo.311-0030 - Burner head fitting
ArtNo.311-0028 - Flame
ArtNo.311-0029 - Burner base & head alignment
ArtNo.311-0028 - Burner head off
A
B
Isolate the electricity supply before carrying out any major
cleaning. Allow the cooker to cool.
NEVER use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
DO NOT mix dierent cleaning products – they may
react together with hazardous results.
Avoid using any abrasive cleaners including cream
cleaners. For best results use a liquid detergent
cleaner.
All parts of the cooker can be cleaned with hot soapy water
– but take care that no surplus water seeps into the
appliance.
Remember to switch the electricity supply back on before
reusing the cooker.
Daily care
Cleaning the cooker is not a welcomed chore, but it has to be
done to maintain eciency and appearance. Remember it
is better to wipe up any spills as they occur, this will prevent
them burning on and becoming more dicult to remove
later.
Make sure the ow of combustion and ventilation
air to the cooker is unobstructed – for example by
build-up of fats or grease.
On Natural Gas the burners ames should be a bluish color
with, at most, a slight yellowish fringe.
On LP gas the ames may be “softer”. The hotplate burner
ames may have a slight yellowish tip.
If the ame burns with a long white tip you should call for
service.
Cleaning for spills
For spills and boil-overs that occur while cooking, as soon as
possible turn o the burner and allow to cool. Do not clean
until the area is completely cooled down. Wipe up spills as
soon as possible.
Do not allow surplus water to seep into the cooker.
Hotplate burners
The burner heads and caps can be removed for cleaning.
DO NOT put the burner heads in a dishwasher.
Make sure they are absolutely dry before replacing (Fig. 5.1).
When replacing a burner head, make sure that it locates
properly within the base (Fig. 5.2). If you look at the bottom
of the burner head you will see two ‘pips’ – these t into the
two notches in the burner base (Fig. 5.3).
Check the burner ports are not blocked. If a blockage occurs,
remove stubborn particles using a piece of fuse wire.
Fig. 5.1
A – Cap, B – Base
5. Cleaning your cooker
Fig. 5.2
Fig. 5.3
Page 19
15
Stainless steel main top
Lift away pots or pans from the main top. Remove the pan
supports from the spillage area and carefully place in a sink of
warm soapy water. Wipe loose debris from the main top.
For best results use a liquid detergent cleaner. Rinse with cold
water and thoroughly dry with a clean, soft cloth. Make sure
all parts are dry before repositioning.
Control panel and oven doors
The control panel and control knobs should only be cleaned
with a soft cloth wrung out in clean hot soapy water – but
take care that no surplus water seeps into the appliance. Wipe
with a clean dampened cloth then polish with a dry cloth.
The oven doors should only be cleaned with a soft cloth
wrung out in clean hot soapy water.
Oven and divider
Clean the oven and divider with a proprietary oven cleaner,
suitable for enamel.
IMPORTANT: Before cleaning the divider make sure to
remove the silicon sealing strip from the front edge – some
oven cleaners can damage the seal. Remove the strip by
gently pulling both ends to release the hooks holding it in
place.
IMPORTANT: Do not immerse the divider in water. This may
cause damage.
Removing the oven linings
Remove the shelves rst. To remove the oven shelf supports
lift until clear of the two supporting holes and pull outwards
(Fig. 5.4).
Note: There are specic liners for the left and right hand sides.
To remove the side panels, simply lift the panel and slide
forwards.
Replacing the oven linings
To replace the liner the cut-out section must be at the top of
the liner. Slide the liner towards the back of the oven cavity.
When this is in place the shelf supports can be replaced. To
do this, rst insert the bottom of the support in the cut-out
followed by the two hooks at the top (Fig. 5.5).
ArtNo.281-0020 Removing the liner
ArtNo.281-0019 - Removing the shelf support
Fig. 5.4
Fig. 5.5
Page 20
16
Cleaning table
Cleaners listed (Table 5.1) are available from supermarkets or
electrical retailers as stated.
For enamelled surfaces use a cleaner that is approved for use
on vitreous enamel.
Regular cleaning is recommended. For easier cleaning, wipe
up any spillages immediately.
Hotplate
Part Finish Recommended Cleaning Method
Hob top (including burner heads and
caps)
Enamel or stainless steel
Hot soapy water, soft cloth. Any stubborn stains remove gently with a nylon
scourer.
Ceramic/induction hob Toughened glass Hot soapy water; cream cleaner/scourer if necessary.
Griddle plate (some models only) Non-stick surface
Allow to cool. Wash in hot soapy water. Do not use abrasive cleaners/
scourers. Dishwasher.
Warming zone (some models only) Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Outside of Cooker
Part Finish Recommended Cleaning Method
Door, door surround and storage
drawer exterior
Enamel or paint
Hot soapy water, soft cloth.
Any stubborn stains, remove gently with a liquid detergent.
Stainless steel E-cloth (electrical retailers) or microbre all-purpose cloth (supermarket).
Sides and plinth Painted surface Hot soapy water, soft cloth.
Splashback/rear grille Enamel or stainless steel Hot soapy water, soft cloth. Cream cleaner, with care, if necessary.
Control panel Paint, enamel or stainless steel Warm soapy water. Do not use abrasive cleaners on lettering.
Control knobs/handles & trims
Plastic/chrome, copper or lacquered
brass
Warm soapy water, soft cloth.
Brass Brass polish.
Oven door glass/glass lid (some models
only)
Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Oven and Grill
Part Finish Recommended Cleaning Method
Sides, oor & roof of oven NOT ‘COOK &
CLEAN’ OVEN PANELS (see below)
Enamel
Any proprietary oven cleaner that is suitable for enamel.
CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS: FOLLOW
MANUFACTURER’S INSTRUCTIONS.
Do not allow contact with the oven elements.
‘Cook & Clean’ oven panels (some
models only)
Special enamel that partly cleans
itself
This surface cleans itself at 200 °C and above, or the panels can be removed
and washed with hot soapy water and a nylon brush.
Oven shelves, Handyrack, grill trivet,
Handygrill rack (some models only)
Chrome
An oven interior cleaner that is suitable for chrome. Soap lled pad.
Dishwasher.
Grill pan/meat tin (some models only) Enamel Hot soapy water. Soap lled pad. Dishwasher.
Table 5.1
Page 21
17
English
Hotplate/Cooktop ignition or hotplate burners faulty
Is the power on? If not, there maybe something wrong with
the power supply.
Are the sparker (ignition electrode) or burner slots blocked by
debris?
Are the burner trim and caps correctly located? See the
section on ‘Cleaning’.
Hotplate/Cooktop burners will not light
Make sure that the burner parts have been replaced correctly
after wiping or removing for cleaning.
Check that there is not a problem with your gas supply. You
can do this by making sure that other gas appliances you may
have are working.
Do the burners spark when you push the button?
Steam is coming from the oven
When cooking foods with high water content (e.g. oven fries)
there may be some steam visible at the rear grille.
Take care when opening the oven door, as there may be a
momentary pu of steam when the oven door is opened.
Stand well back and allow any steam to disperse.
What cleaning materials are recommended for the
cooker?
See the ‘Cleaning’ section for recommended cleaning
materials.
Never use caustic or abrasive cleaners as these will
damage the surface.
An oven fan is noisy
The note of the oven fan may change as the oven heats up –
this is perfectly normal.
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 organizations will charge for their call outs if
they are correcting work carried out by your original installer.
It is in your interest to track down your original installer.
Food is cooking too slowly, too quickly, or burning
Cooking times may dier from your previous oven.
Check that you are using the recommended temperatures
and shelf positions – see the oven cooking guide. 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.
The oven is not cooking evenly
Do not use a baking tray with dimensions larger than those
specied in the section on ‘General Oven Tips’.
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 that 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 rmly 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 level it for you.
Oven not coming on
Is the power on? If not, there may be something wrong with
the power supply.
Is the cooker supply on at the isolator switch?
Oven temperature getting hotter as the cooker gets
older
If turning the temperature down using the oven control knob
has not worked, or has only worked for a short time, then
you may need a new thermostat. This should be tted by a
qualied service person.
6. Troubleshooting
Page 22
18
English
Oven light is not working
The bulb has probably burnt out. You can buy a replacement
bulb (which is not covered under the warranty) from a good
electrical shop. Ask for a 15 W – 230 V lamp, FOR OVENS. It
must be a special bulb, heat resistant to 300 °C (Fig. 6.1).
Turn o the power at the circuit breaker.
Before removing the existing bulb, turn o the power supply
and make sure that the oven is cool. Open the oven door and
remove the oven shelves.
Unscrew the bulb cover by turning counter-clockwise. It may
be very sti (Fig. 6.2).
Taking care to protect your ngers with a glove in case the
bulb should shatter, unscrew the old bulb.
Screw in the new bulb; screw back the bulb cover. Turn on the
circuit breaker and check that the bulb now lights.
The cooker is cooled by a fan. If the fascia becomes
excessively hot when the cooker is in use then the cooling
fan may have failed. Should this occur please contact your
installer, a qualied repair engineer or Customer Service to
arrange for its repair.
ArtNo.324-0005 Oven light bulb
Fig. 6.1
Fig. 6.2
Page 23
19
INSTALLATION
Check the appliance is electrically safe when you have nished.
Dear Installer
Before you start your installation, please complete the details
below, so that, if your customer has a problem relating to
your installation, they will be able to contact you easily.
Safety requirements and
regulations
This cooker must be installed in accordance with
the relevant instructions in this booklet, with the
relevant national and local regulations, and with
the local gas and electricity supply companies’
requirements.
If the appliance is to be installed in Switzerland,
the following regulations and directives should be
observed:
• SVGW - Gas principles G1: Gas installation.
• EKAS - Form. 1942: Liquid gas directive, Part 2.
• Cantonal instances regulations (e.g. fire safety
regulators).
This cooker is a Class 2 Subclass 1 appliance.
Before installation, make sure that the cooker is
suitable for your gas type and supply voltage. See
the data badge.
The appliance must be installed in accordance with
the regulations in force and only in a well ventilated
space.
Read the instructions before installing or using this
appliance.
In your own interest and that of safety, it is law
that all gas appliances be installed by competent
persons. Failure to install the appliance correctly
could invalidate any warranty or liability claims and
lead to prosecution.
This appliance can be converted for use on another
gas.
Provision of ventilation
This appliance is not connected to a combustion products
evacuation device. Particular attention shall be given to the
relevant requirements regarding ventilation.
All rooms require a window that can be opened, or
equivalent, while some rooms require a permanent vent in
addition to the window.
Location of cooker
The cooker may be installed in a kitchen/kitchen diner but
NOT in a room containing a bath or shower.
This appliance is designed for domestic cooking only. Use for
any other purpose could invalidate any warranty or liability
claim.
NOTE: An appliance for use on LPG must not be installed
in a room or internal space below ground level, e.g. in a
basement.
Conversion
This appliance is supplied set for G20 20 mbar Cat II
2H3+
.
A conversion kit for another gas is available for the cooker.
If the appliance is to be converted to another gas we
recommend that this is carried out before installation.
After converting the appliance, please attach the Gas
Conversion sticker over the appropriate area of the data
badge – this will identify the gas type for which the appliance
is now set.
ArtNo.050-0011 - Installer information table
Installer’s Name
Appliance Serial Number
Installer’s Telephone Number
Installer’s Company
7. Installation
Page 24
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
20
You will need the following equipment to complete the
cooker installation satisfactorily:
• Stability bracket: If the cooker is to be supplied with
gas through a flexible hose, a stability bracket or chain
MUST be fitted.
These are not supplied with the cooker but are
available at most builders’ merchants.
• Gas pressure tester/manometer.
• Flexible gas hose: Must be in accordance with the
relevant standards.
• Multimeter: For electrical checks.
You will also need the following tools:
1. Electric drill
2. Masonry drill bit (only required if tting the cooker on a
stone or concrete oor)
3. Wall plugs (only required if tting the cooker on a stone
or concrete oor)
4. Steel tape measure
5. Cross head screwdriver
6. Flat head screwdriver
7. 4 mm & 3 mm Allen keys
8. Spirit level
9. Pencil
10. Adjustable spanner
11. Screws for tting the stability bracket
12. 13 mm spanner or socket wrench
Checking the Parts:
Pan supports Wok cradle
Full capacity shelf Grill pan tray support
ArtNo.326-0013 - Full capacity shelf
(Falcon)
ArtNo.326-0004 - Cradle shelf
2 grill pans & trivets 3 energy saving shelves
ArtNo.331-0008 - 90SC
grill pan & trivet
ArtNo.326-0002 - Energy saving shelf
Divider Plinth
ArtNo.281-0028 - Albertine divider
ArtNo.350-0008 - 90 SC plinth
Page 25
21
INSTALLATION
Check the appliance is electrically safe when you have nished.
220°
180°
140°
100°
75 mm
min
75 mm
min
800
mm
min
912
mm min
937 mm max
ArtNo.092-0006 - 900S DF min positions above cooker
220°
180°
140°
100°
410 mm min
900 mm min*
5 mm5 mm
**
Positioning the Cooker
Fig. 7.1 and Fig. 7.2 show the minimum recommended
distance from the cooker to nearby surfaces.
The cooker should not be placed on a base.
The hotplate surround should be level with, or above,
any adjacent work surface. A gap of 75 mm should be left
between each side of the cooker ABOVE the hotplate level
and any adjacent vertical surface.
For non-combustible surfaces (such as unpainted metal or
ceramic tiles), this can be reduced to 25 mm.
A minimum space of 650 mm is required between the top of
the hob and a horizontal combustible surface.
*Any cookerhood should be installed in accordance with the
hood manufacturer’s instructions.
**Any splashback must be tted in accordance with the
manufacturers instructions. Allowance should be made for the
additional height of the ue trim, which is tted to the cooker
hob.
Surfaces of furniture and walls at the sides and rear of the
appliance should be heat, splash and steam resistant. Certain
types of vinyl or laminate kitchen furniture are particularly
prone to heat damage and discolouration. We cannot accept
responsibility for damage caused by normal use of the
cooker to any material that de-laminates or discolours at
temperatures less than 65 °C above room temperature.
We recommend a gap of 910 mm between units to allow
for moving the cooker. Do not box the cooker in – it must
be possible to move the cooker in and out for cleaning and
servicing.
Fig. 7.1
Fig. 7.2
Page 26
22
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
Moving the cooker
On no account try and move the cooker while it is
plugged into the electricity supply.
The cooker is very heavy, so take extra care.
We recommend that two people manoeuvre the cooker.
Make sure that the oor covering is rmly xed, or removed,
to prevent it being disturbed when moving the cooker
around.
To help you, there are two levelling rollers at the back, and
two screw-down levelling feet at the front.
Remove the polystyrene base pack. From the front, tilt
the cooker backwards and remove the front half of the
polystyrene base (Fig. 7.1).
Repeat from the back and remove the rear half of the
polystyrene base.
Lowering the two rear rollers
To adjust the height of the rear of the cooker, rst t a 13 mm
spanner or socket wrench onto the hexagonal adjusting
nut (Fig. 7.2). Rotate the nut – clockwise to raise – counterclockwise to lower.
Make 10 complete (360°) turns clockwise.
Make sure you lower BOTH REAR ROLLERS.
Completing the move
Unfold the rear edge of the cardboard base tray. Open the
oven door(s) so that you can get a good grip on the bottom
of the fascia panel as you move the oven (Fig. 7.3).
Carefully push the cooker backwards o the base tray.
Remove the base tray.
Position the cooker close to its nal position, leaving just
enough space to get behind it.
DO NOT use the door handles or control knobs to
manoeuvre the cooker.
Levelling
You are recommended to use a spirit level on a shelf in one of
the ovens to check for level.
Place the cooker in its intended position, taking care not to
twist it within the gap between the kitchen units as damage
may occur to the cooker or the units.
The front feet and rear rollers can be adjusted to level the
cooker. To adjust the height of the rear of the cooker turn the
adjusting nuts at the front bottom corners of the cooker. To
set the front feet turn the bases to raise or lower.
Fig. 7.1
ArtNo.010-0004 Moving the cooker
Stability chain
Fig. 7.2
Fig. 7.3 Fig. 7.4
Page 27
23
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
ArtNo.070-0014 - Stability bracket - Wall fitting
Cooker
Stability bracket
Floor
3 mm min
Typical oor mounting
Cooker
Outer stability
bracket
Floor
Wall
3 mm min
Typical wall mounting
Fig. 7.5
Fig. 7.6
Fitting the stability bracket or
chain
Unless otherwise stated, a cooker using a exible gas
connector must be secured with a suitable stability device.
Suitable stability devices are shown in Fig. 7.4, Fig. 7.5 and
Fig. 7.6.
If you are using a stability chain (Fig. 7.4) then the chain
should be kept as short as is practicable and xed rmly to
the rear of the cooker.
If you are using a stability bracket (Fig. 7.5 and Fig. 7.6), then
adjust the bracket to give the smallest practicable clearance
between the bracket and the engagement slot in the rear of
the cooker.
Fit the bracket so that it engages as far as possible over the
chassis of the cooker.
Repositioning the cooker following
connection
If you need to move the cooker once it has been connected
then you need to unplug it and, having gripped under the
fascia panel and lifted the front of the cooker slightly
(Fig. 7.3), you need to check behind the cooker to make sure
that the gas hose is not caught.
As you progress, make sure that both the electricity cable and
gas hose always have sucient slack to allow the cooker to
move.
With a stability chain tted, release it as you ease the cooker
out. DO NOT forget to ret it when you replace the cooker.
When you replace the cooker, again check behind to make
sure that the electricity cable and gas hose are not caught or
trapped.
Page 28
24
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
Conversion to another gas
If the appliance is to be converted to another gas do the
conversion at this point. See ‘Conversion to LP Gas’.
Gas connection
This must be in accordance with the relevant standards.
The exible hose (not supplied with the cooker) must be
in accordance with the relevant standards. Hoses may be
purchased at most builders’ merchants.
The gas supply needs to terminate with a down-facing
bayonet.
The connector is located just below the hotplate level at the
rear of the cooker. If in doubt contact your supplier.
The rear cover boxes limit the position of the supply point.
Because the height of the cooker can be adjusted and
each connection is dierent, it is dicult to give precise
dimensions.
Although a 900 mm hose can be used, a 1250 mm hose
will allow slightly more exibility in the positioning of the
bayonet and make moving the cooker easier.
The hose should be tted so that both inlet and outlet
connections are vertical so that the hose hangs downwards in
a ‘U’ shape.
Ideally the hose supply connection should be within the
shaded area ‘A’ (Fig. 8.1).
For Natural Gas, the exible hose must be in accordance with
BS 669. For LP Gas, it should be capable of 50 mbar pressure
and a 70 °C temperature rise. If in doubt contact, your
supplier.
Screw connect the threaded end of the hose into the gas
inlet.
After completing the gas connection, make sure that the
cooker is gas sound with a pressure test.
Pressure testing
The gas pressure can be measured at one of the hotplate
burner injectors (not a wok burner).
Lift o a burner head. Fit the pressure gauge to the injector.
Turn on and light one of the other hotplate burners.
Turn on the control knob for the burner with the pressure
gauge tted to let gas through.
See the data badge for test pressures.
Turn o the burners. Make sure that you reassemble the
burner top in the correct way on the burner body.
ArtNo.062-0002 - 90SC - Prof+ - Gas connection
40
80
‘A’
330
140
All dimensions in millimetres
Fig. 8.1
8. Gas connection
Page 29
25
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
ArtNo.130-0010 Electrical connections single-phase
L
N
230 V ac 50 Hz
10 mm² max
6 mm² max
L1
N
L3
L2
3N ac
230/400 V 50 Hz
6 mm² max
10 mm² max
6 mm² max
The cooker must be installed by a qualied electrician, in
accordance with all relevant British Standards/Codes of
Practice (in particular BS 7671), or with the relevant national
and local regulations.
WARNING: THE APPLIANCE MUST BE EARTHED.
Note: The cooker must be connected to the correct electrical
supply as stated on the voltage label on the cooker, through
a suitable cooker control unit incorporating a double-pole
switch, having a contact separation of at least 3 mm in all
poles.
The cooker MUST NOT be connected to an ordinary
domestic power point.
Access to the mains terminal is gained by removing the
electrical terminal cover box on the back panel. Connect the
mains cable to the correct terminals for your electrical supply
type (Fig. 9.1 and Fig. 9.2). Check that the links are correctly
tted and that the terminal screws are tight.
Secure the mains cable using the cable clamp.
Repositioning the cooker following
connection
If you need to move the cooker once it has been connected
then you need to unplug it and, having gripped under the
fascia panel and lifted the front of the cooker slightly
(Fig. 9.3), you need to check behind the cooker to make sure
that the electricity cable is not caught.
As you progress, make sure that the electricity cable always
has sucient slack to allow the cooker to move.
When you replace the cooker, again check behind to make
sure that the electricity cable is not caught or trapped.
Fig. 9.1
Fig. 9.2
Current Operated Earth Leakage Breakers
The combined use of your cooker and other domestic
appliances may cause nuisance tripping, so we recommend
that the cooker is protected on an individual RCD (Residual
Current Device) or RCBO (Residual Current Breaker with
Overload).
IF IN DOUBT, PLEASE CONSULT A SUITABLY QUALIFIED
ELECTRICIAN.
ArtNo.010-0004 Moving the cooker
Fig. 9.3
9. Electrical connection
Page 30
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
26
ArtNo.062-0001 - 90 Prof+ FX - Removing the door
ArtNo.350-0012 - Securing the plinth
Hotplate Check
Check each burner in turn. There is a ame supervision
device(FSD) that stops the ow of gas to the burner if the
ame goes out.
To light a burner, push in and turn the associated control
knob to the high position indicated by the large ame symbol
().
The igniter should spark and light the gas. Keep holding the
knob pressed in to let the gas through to the burner for a few
seconds.
If, when you let go of the control knob, the burner goes out,
then the FSD has not been bypassed. Turn the control knob
to the O position and wait for one minute before you try
again, this time making sure to hold in the control knob for
slightly longer.
Oven check
Turn on the oven and check that it starts to heat up. Check
that the oven lights are working. Turn o the oven.
Note: The oven light bulb is not included in the guarantee.
Fitting
Removing the oven door
To remove the oven door, open the door fully. Swivel the
locking ‘U’ clips forward to the locking position (Fig. 10.1).
Grip the sides of the door, lift upwards and then slide the
door forwards (Fig. 10.2).
Refitting the oven door
To ret the door, slide the hinges back into their slots. Rotate
the locking ‘U’ clips back to t onto the hinges.
Fitting the plinth
Remove the 3 screws for the plinth mounts along the front
bottom edge of the cooker (Fig. 10.3). Fasten the plinth using
these screws.
Customer care
Installer: Please complete your details in this guide, inform
the user how to operate the cooker and hand over the
instructions.
Fig. 10.1
Fig. 10.2
Fig. 10.3
10. Final checks and fittings
Page 31
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
27
Removing the drawer
Fitting the drawer
Page 32
28
L1
N N
L1
bl
gy
w
y
o
bl
gy
w
y
o
v
v
r (f)
r
r
r
br
r
r
v
br
bl
bk
bk
v
v
v
br
br
br
r
bl
w
blbl
bk
r
clearclearclear
r
bk
bk
r
bk
Black boots
Clear boots
L1
L2
r (f)
r (f)
r (f)
U
J
F
Q
N
A B
I
E
R
M
H
D
P
L
T
G
C
O
K
S
M
A
S
T
E
R
L
H
DRONE
Code
A
B
C
D
E
F
G
H
I
J
K
L
M
N
OPQ
R
S
T
U
Description
Function controller
Temperature controller
RH bottom element
RH top outer element
RH top inner element
RH fan element
RH fan
Cooling fan
LH bottom element
LH top outer element
LH top inner element
LH fan element
LH fan
Thermostat protection
Oven neon
Oven light
Oven light
Oven light switch
Spark generator
Divider Switch
Tap Switches
Code
bk
br
r
o
y
g
bl
v (pr)
gy (s)
w
r (f)
Colour
Black
Brown
Red
Orange
Yellow
Green
Blue
Violet (purple)
Gray (slate)
White
Red (ag)
11. Circuit Diagram
Page 33
29
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
Down on the left-hand side.
Up on the right-hand side
Make sure the inner
rail is pulled forwards
Removing the drawer (Access to rating plate)
NOTE: To avoid exterior damage to the storage drawer. Place
a soft cushioned mat on the oor.
Push the ends of the plastic clips (Fig. 12.1 and Fig. 12.2) to
release the catches holding the drawer to the side runners.
At the same time pull the drawer forward and away from the
side runners.
Fitting the drawer
To t the drawer, pull the side rails fully out (Fig. 12.3).
Carefully move the drawer back between the rails and rest it
on the side rails.
At each side, hold the front of the drawer and pull the side
rail forward so that the clips click into position, holding the
drawer to the side rails (Fig. 12.4).
Fig. 12.1
Fig. 12.2
Fig. 12.3
Fig. 12.4
12. Rating plate
Page 34
30
13. Technical Data
THE COOKER IS CATEGORY: CatII
2H3+
.
It is supplied set for group H natural gas. A conversion kit from NG to LP is available for the cooker.
INSTALLER: Please leave these instructions with the user.
DATA BADGE LOCATION: Cooker back, serial number repeater badge below oven door opening.
COUNTRY OF DESTINATION: GB, IE, FR, NL, DE, SE, IT, AT, CH, LU, BE.
Connections
Gas (Rp ½ at rear right-hand side) Electric
Natural Gas 20
mbar
230/400 V 50 H zButane 29 mbar
Propane 37 mbar
See the appliance badge for test pressures.
Dimensions
Model Falcon S 900 Dual Fuel
Overall height minimum 912 mm maximum 937
mm
Overall width 900 mm
Overall depth 610
mm excluding handles, 680 mm including handles
Minimum height above the hotplate 650 mm
Hotplate ratings
Hotplate
Bypass
Screw*
Natural Gas 20mb L.P. Gas
Injector Injector
Wok burner 57 3.5
kW
internal 78
3.5 kW (246 g/h
internal 53
external 126 external 82
Rapide/ Large Burner 40 3 kW 134 3.0 kW (210 g/h) 87
Semi Rapide / Medium Burner 32 1.7
kW 109 1.7 kW (119 g/h) 68
Auxiliary / Small Burner 28 1
kW 75 1.0 kW (70 g/h) 51
* The valves in this cooker are tted with adjustable bypass screws. The cooker is supplied with the bypass screws set for Natural Gas. For LPG conversion the
bypass screws must be screwed all the way down.
Hotplate energy saving tips Oven energy saving tips
Use cookware with a at base. Cook meals together, if possible.
Use the correct size cookware. Keep the pre-heating time short.
Use cookware with a lid. Do not lengthen cooking time.
Minimise the amount of liquid or fat. Do not open the oven door during the cooking period.
When liquid starts boiling, reduce the setting. Do not forget to turn the appliance o at the end of cooking.
Consumption is based on G30.
Page 35
31
Hotplate efficiency
Brand Falcon
Model Identication Falcon 900S
Size 900 Single Cavity
Type Dual Fuel
Type of Hob GAS
Number of gas burners 5
Auxiliary / Small Burner (EE gas burner) Semi Rapide / Medium Burner (EE gas burner) 60.8%
Semi Rapide / Medium Burner (EE gas burner) Rapide / Large Burner (EE gas burner) 58.5%
Rapide / Large Burner (EE gas burner) 58.5%
Rapide / Large Burner (EE gas burner) 58.5%
Ultra Rapide / Large Burner (EE gas burner) 55.4%
Wok (EE gas burner) Wok (EE gas burner) Hotplate EE gas hob (*) 58.3%
Information marked thus (*) is not required with mixed fuel hobs
Page 36
32
Oven data
Brand Falcon
Model identication Falcon 900S
Type of oven Electric
Mass kg 142
Number of cavities 1
Single Cavity
Fuel type Electric
Cavity type *Drop Down Door Multifunction*
Power - conventional 2.75
Power - forced air convection 3.3
Volume Litres 114
Energy consumption (electricity) - conventional kWh / cycle 1.16
Energy consumption (electricity) - forced air convection kWh / cycle 1.03
Energy eciency index - conventional 112.8
Energy eciency index - forced air convection 100.1
Energy class A
Additional Information
The oven complies with EN 60350-1
Maximum output @ 230V 50Hz Full Divided
Fan element 3.30 kW 1.65 kW
Top element 3.49 kW 1.75 kW
Browning element 2.11 kW 1.06 kW
Bottom element 1.38 kW 0.69 kW
Maximum total electrical load at 230 V (approximate total including hob, oven lights, oven fan, etc.) 3.6 kW
Page 37
33
If consultation or technical assistance is needed, please
provide the local authorised service agent with the purchase
invoice and the product code/serial number.
This information is on the appliance data badge. This is
located inside the drawer cavity base. For removal of the
drawer see the ‘Overview / Storage’ section.
The 3 years free maintenance for the operation of the
appliance started from the date of purchase of this product.
Any cosmetic damage to the appliance must be reported
within 90 days of delivery.
For in-warranty service please call: 0845 6035312.
For general enquiries please call: 0870 7895107.
If you have a problem
In the unlikely event that you have a problem with your
appliance, please refer to the rest of this booklet, especially
the ’Troubleshooting’ section, rst to check that you are using
the appliance correctly.
If you are still having diculty, contact your retailer.
14. Warranty/After sales service
Notes
If your appliance is outside the 3 year warranty period, our
service provider may charge for this visit.
If you request an engineer to visit and the fault is not the
responsibility of the manufacturer, our service provider
reserves the right to make a charge.
Appointments not kept by you may be subject to a charge.
Out of warranty
We recommend that our appliances are serviced regularly
throughout their life to maintain the best performance and
eciency.
Any servicing work should only be carried out by technically
competent and suitably qualied personnel.
Spare parts
To maintain optimum and safe performance, only use
genuine parts. Do not use reconditioned or unauthorised
controls. Contact your retailer.
Page 38
34
Notes
Page 39
35
Notes
Page 40
Clarence Street, Royal Leamington Spa,
Warwickshire, CV31 2AD, England.
Tel: +44 (0) 800 804 6261 | +44 (0) 370 789 5107
E-mail: consumers@falconappliances.co.uk
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