Falcon ELAS110DFBL-CHLPG, ELAS110DFCR-CHLPG Installation and Operation Guide
USER GUIDE &
INSTALLATION INSTRUCTIONS
Elan 110 Dual Fuel
Australia
U109740-08
SLOW BAKED LEG OF LAMB
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 llets, halved
• 100 ml olive oil
• 250 ml dry red wine
• Maldon salt and freshly ground black pepper
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.
RASPBERRY SOUFFLÉ
INGREDIENTS
• 400 g raspberries
• 1 tbsp lemon juice
• 100 g caster sugar
• 2 tsp créme de framboise
• 1 tsp cornour
• 180 g egg whites (about 6)
• Pinch of cream of tartar or a squeeze of lemon juice
• Icing sugar for dusting
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.
Contents
1. Before You Start... 1
Installation and Maintenance 1
Peculiar Smells 1
If You Smell Gas 1
Ventilation 1
Personal Safety 1
Cleaning 2
2. Cooker Overview 3
Hotplate Burners 3
Wok Burners 4
The Wok Cradle 5
The Griddle 5
The Glide-out Grill 6
The Ovens 7
Operating the Ovens 8
Accessories 9
Main Oven Light 9
Storage 9
3. The Clock 10
4. Cooking Tips 13
Tips on Cooking with the Timer 13
General Oven Tips 13
5. Cooking Table 14
6. Cleaning Your Cooker 15
Essential Information 15
Hotplate Burners 15
The Griddle 15
Glide-out Grill 16
Control Panel and Doors 17
Ovens 17
Cleaning Table 18
8. Installation 21
Service and Spares 21
Safety Requirements and Regulations 22
Provision of Ventilation 22
Location of Cooker 22
Conversion 22
Positioning the Cooker 24
Moving the Cooker 25
Levelling the Cooker 25
Fitting the Stability Bracket and Chain 26
Gas Connection 27
Pressure Testing 27
Electrical Connection 28
Final Checks 29
Final Fitting 29
Customer Care 29
9. Conversion to LP Gas 30
Conversion from Natural Gas (1.0 kPa) to
LPG X Propane (2.75 kPa)
Injectors 30
Tap Adjustment 30
Set the Governor 31
Pressure Testing 31
Ax Label 31
30
10. Servicing 32
1 Panels & Handrails 32
2 Hotplate 32
3 Controls 33
4 Grill 34
5 Ovens 34
6 Doors 36
11. Circuit Diagram 38
7. Troubleshooting 19
Elan 110 Dual Fuel
12. Technical Data 39
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iv
1. Before You Start...
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, particularly if you
have not used a dual fuel cooker before.
This appliance is designed for domestic cooking
n
only. Using it for any other purpose could invalidate
any warranty or liability claim. In particular, the
oven should NOT be used for heating the kitchen –
besides invalidating claims this wastes fuel and may
overheat the control knobs.
Installation and Maintenance
The installation must be 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.
Make sure that the gas supply is turned on and that the cooker
is wired in and switched on (the cooker needs electricity).
Set the clock to make sure that the oven is functional – see
the relevant section in this manual.
It is recommended that this appliance is serviced annually.
The cooker should be serviced only by a qualied service
engineer, and only approved spare parts should be used.
TURN OFF the electricity supply before moving the cooker.
Disconnect from the electricity and gas supply before
servicing.
Before restoring the electricity supply, check that the
appliance is electrically safe.
Always allow the cooker to cool and then switch it o at the
mains before cleaning or carrying out any maintenance work,
unless specied otherwise in this guide.
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.
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.
If You Smell Gas
• DO NOT turn electric switches on or off
• DO NOT smoke
• DO NOT use naked flames
• DO turn off the gas at the meter or cylinder
• DO open doors and windows to get rid of the gas
• DO keep people away from the area affected
• Call your gas supplier
Ventilation
CAUTION: The use of a gas cooking appliance results
n
in the production of heat and moisture in the room
in which it is installed. 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 burners on, or use the cooker for a
long time, open a window or turn on an extractor fan.
Personal Safety
DO NOT modify this appliance.
n
This appliance can be used by children aged from
n
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 shall not play with the appliance.
Cleaning and user maintenance shall not be made by
children without supervision.
WARNING: The appliance and its accessible parts
n
become hot during use and will retain heat even
after you have stopped cooking. Care should be
taken to avoid touching heating elements. Children
less than 8 years of age shall be kept away unless
continuously supervised.
CAUTION: A long term cooking process has to be
n
supervised from time to time. A short term cooking
process has to be supervised continuously.
Danger of re: DO NOT store items on the cooking
n
surfaces.
To avoid overheating, DO NOT install the cooker
n
behind a decorative door.
DO NOT use a steam cleaner to clean the cooker.
n
Accessible parts will become hot during use and
n
will retain heat even after you have stopped
cooking.
cooker and never wear loose-tting or hanging
clothes when using the appliance.
Keep babies and children away from the
Always be certain that the controls are in the OFF
n
position when the oven is not in use, and before
attempting to clean the cooker.
1
When the oven is on, DO NOT leave the oven door
A
n
open for longer than necessary – otherwise, the
control knobs may become very hot.
Cooking high moisture content
foods can create a ‘steam burst’
when an oven door is opened. When
opening the oven stand well back
and allow any steam to disperse.
rtNo.324-0001 Steam burst
Always keep combustible materials, e.g. curtains,
n
and ammable liquids a safe distance away from
your cooker.
DO NOT store ammable materials in the storage
n
drawer or near this appliance.
DO NOT spray aerosols in the area of the cooker
n
while it is on.
Use dry oven gloves when applicable – using damp gloves
might result in steam burns when you touch a hot surface.
Do not use a towel or other bulky cloth in place of a glove – it
might catch re if brought into contact with a hot surface.
NEVER operate the cooker with wet hands.
n
DO NOT use aluminium foil to cover shelves, linings
n
or the oven roof.
DO NOT use hotplate protectors, foil or hotplate
n
covers of any description. These may aect the safe
use of your hotplate burners and are potentially
hazardous to health.
NEVER heat unopened food containers. Pressure
n
build up may cause the containers to burst and
cause injury.
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.
Do not use the top of the ue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
DO NOT use water on grease res and never pick
n
up a aming pan. Turn the controls o and then
smother a aming pan on a surface unit by covering
the pan completely with a well tting lid or baking
tray. If available, use a multi-purpose dry chemical
or foam type re extinguisher.
Take care that no water seeps into the appliance.
Only certain types of glass, glass-ceramic, earthenware or
other glazed containers are suitable for hotplate cooking;
others may break because of the sudden change in
temperature.
This appliance is heavy so take care when moving it.
n
The appliance is not intended to be operated by
n
means of external timer or separated remote-control
system.
Cleaning
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
stu could result in a re.
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.
DO NOT use unstable saucepans. Always make sure
n
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 re. Use a deep fat thermometer whenever possible
to prevent fat overheating beyond the smoking point.
WARNING! Unattended cooking on a hob with fat or
n
oil can be dangerous and may result in re.
Never leave a chip pan unattended. Always heat fat
n
slowly, 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
together before heating, or as the fats melt.
2
ArtNo.215-0009 - 110 Elan DF
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2. Cooker Overview
DocAUS.020-0004 - Overview - 110DF - Elan
Fig. 2.1
The 110 dual fuel cooker (Fig. 2.1) has the following features:
A. 6 hotplate burners including 2 wok burners
B. Control panel
C. Glide-out grill
D. Multifunction oven
E. Fan oven
F. Storage drawer
Hotplate Burners
The drawing by each of the central knobs indicates which
burner that knob controls.
Each burner has a Flame Supervision Device (FSD) that
prevents the ow of gas if the ame goes out.
When the igniter button 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, otherwise an electric shock could result.
To light a burner, press the igniter button, and push in and
turn the associated control knob counter-clockwise to the
high position as indicated by the large ame symbol (
2.2).
Fig. 2.2
), (Fig.
3
Fig. 2.3
The igniter should spark and light the gas. Keep holding the
knob pressed in to let the gas through to the burner for about
ten 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 OFF position and wait for one minute before you try
again, this time making sure to hold in the control knob for
slightly longer.
Adjust the ame height to suit by turning the control knob
counter-clockwise (Fig. 2.3).
Fig. 2.4
Fig. 2.5
Fig. 2.6
ArtNo.311-0001 Right pans gas
ArtNo.311-0002 Pan with rim
If a burner ame goes out, turn o the control knob and leave
it for one minute before relighting it.
Make sure that the ames are under the pans. Using a lid will
help the contents boil more quickly (Fig. 2.4).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base
rims should not be used (Fig. 2.5).
Simmering aids, such as asbestos or mesh mats, are
NOT recommended (Fig. 2.6). They will reduce burner
performance and could damage the pan supports.
You should also avoid using unstable and misshapen pans
that may tilt easily, and pans with a very small base diameter,
e.g. milk pans, single egg poachers (Fig. 2.7).
The minimum recommended pan diameter is 120 mm. The
maximum allowable pan base diameter is 260 mm.
DO NOT use cooking vessels on the hotplate that overlap the
edges.
Wok Burners
The wok burners are designed to provide even heat over a
large area. They are ideal for large pans and stir frying
(Fig. 2.8).
Fig. 2.7
Fig. 2.8
Art No. 311-0003 Simmer aids
ArtNo.311-0004 T ipping wok
ArtNo.311-0047 - Elan 110 Wok burner
For heating smaller pans, the aforementioned hotplate
burners may be more ecient.
You should wipe the enamel top surface of the cooker around
the hotplate burners as soon as possible after spills occur. Try
to wipe them o while the enamel is still warm.
Note: The use of aluminium pans may cause metallic marking
of the pan supports. This does not aect the durability of the
enamel and may be cleaned o with an appropriate metal
cleaner.
4
The Wok Cradle
The wok cradle is designed to t a Professional 35 cm wok. If
you use a dierent wok, make sure that it ts the cradle. Woks
vary very widely in size and shape. It is important that the
wok sits down on the pan support – however, if the wok is too
small, the cradle will not support it properly (Fig. 2.9).
The cradle should be used on the wok burners only. When
you t the cradle, check that it is properly located on the pan
support and that the wok is sitting level in the cradle
(Fig. 2.10).
The cradle will get very hot in use – allow plenty of time for it
to cool before you pick it up.
The Griddle
The griddle ts the left-hand pan support, front to back (Fig.
2.11). It is designed for cooking food on directly. DO NOT use
pans of any kind on it. The griddle surface is non-stick and
metal cooking utensils (e.g. spatulas) will damage the surface.
Use heat resistant plastic or wooden utensils.
DO NOT put it crossways – it will not t properly and
n
will be unstable (Fig. 2.12).
DO NOT put it on any other burner – it is not
n
designed to t in any of the other pan supports.
Fig. 2.9
ArtNo.311-0006 Correct wok sizes
Fig. 2.10
ArtNo.311-0007 Wok stand close-up
Fig. 2.11
Position the griddle over the hotplate burners resting on the
pan support. Check that it is securely located.
The griddle can be lightly brushed with cooking oil before
use (Fig. 2.13). Light the hotplate burners. Adjust the ame
heights to suit.
Preheat the griddle for a maximum of 5 minutes before
adding food. Leaving it longer may cause damage. Turn the
control knobs towards the low position, marked with the
small ame symbol, to reduce the burner ames.
Always leave space around the griddle for the gases
n
to escape.
NEVER t two griddles side by side (Fig. 2.14).
n
After cooking, allow the griddle to cool before cleaning.
ArtNo.215-0007 - Elan 110 r le on ot late
ArtNo.215-000 - Elan 110 r le - ron
ArtNo.311-0009 Oil on griddle
Fig. 2.12
Fig. 2.13
Fig. 2.14
ArtNo.311-0008 Griddle positioning
5
Fig. 2.15
The Glide-out Grill
Open the door and pull the grill pan carriage forward using
the handle (Fig. 2.15).
The grill has two elements that allow either the whole area of
the pan to be heated or just the right-hand half.
Adjust the heat to suit by turning the control knob. To heat
the whole grill, turn the control knob clockwise (Fig. 2.16).
Fig. 2.16
Fig. 2.17
ArtNo.331-0001Grill pan pulled forwards
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ArtNo.21 -0003 - Elan MF rll ontrol
ArtNo.331-0002 Grill pan high/low position
To heat the right-hand half, turn the knob counter-clockwise.
The neon indicator light by the grill control will come on.
For best results, slide the carriage back into the grill chamber
and preheat the appropriate part(s) of the grill for two
minutes. The grill trivet can be removed and the food placed
on it while you are waiting for the grill to preheat.
DO NOT leave the grill on for more than a few
n
moments without the grill pan underneath it,
otherwise the knobs may become hot.
Once the grill has preheated, slide the carriage out again.
With the trivet back in place with the food on it, slide the
carriage back into the grill chamber. Make sure that it is
pushed right in.
Accessible parts may be hot when the grill is in use.
n
Young children should be kept away.
The grill pan trivet can be turned over to give two grilling
positions (Fig. 2.17).
DO NOT leave the grill on for more than a few moments,
without the grill pan underneath it.
Never close the grill door when the grill is on.
n
Function Use
Defrost
Fan oven
Fanned grilling
Fan assisted
Conventional oven
Browning element
Base heat
To thaw small items in the oven without
heat
A full cooking function, even heat
throughout, great for baking
Grilling meat and sh with the door closed
A full cooking function good for
roasting and baking
A full cooking function for roasting and
baking in the lower half of the oven
To brown and crisp cheese topped
dishes
To crisp up the bases of quiche, pizza
or pastry
Table 2.1
6
The Ovens
The clock must be set to the time of day before the ovens
will work. See the following section on ‘The Clock’ for
instructions on setting the time of day.
References to ‘left-hand’ and ‘right-hand’ ovens apply as
viewed from the front of the appliance.
The left-hand oven is a multi-function oven, while the righthand oven is a fan oven.
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.
The Multi-function 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. Take care to
avoid touching the top element and element deector when
placing or removing items from the ovens.
The multi-function oven 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 multi-function modes.
The multi-function 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.
Multi-function Oven Functions
Defrost
This function operates the fan 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.
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 whilst 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 a grid over a roasting tin, which should be
smaller than a conventional grill pan. This allows greater air
circulation. 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.
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.
7
ArtNo.31 -0007 - 110 Elan o en settn
ºC
0
Fig. 2.18
Fig. 2.19
0
Temperature Function
ArtNo.21 -0002 - MF ontrols
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0
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
0
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.
The Fan Oven
ArtNo.21 -0005 - Elan sett n t e MF o en
Fig. 2.20 Fig. 2.21
0
ArtNo.31 -000 - Elan n ator l t
ºC
The right-hand oven is a fan oven that circulates hot air
continuously, which means faster, more even cooking.
The recommended cooking temperatures for a fan oven are
generally lower than a conventional oven.
NOTE: Please remember that all cookers vary so
temperatures in your new ovens may dier to those in your
previous cooker.
Operating the Ovens
Operating the Multifunction Oven
The multifunction oven has two controls: a function selector
and a temperature setting knob (Fig. 2.18).
Turn the function selector control to a cooking function. Fig.
2.19 shows the control set for convectional oven cooking.
Turn the oven temperature knob to the temperature required
(Fig. 2.20).
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. 2.21).
Operating the Fan Oven
Turn the oven knob to the desired temperature (Fig. 2.20).
The oven indicator light will glow until the oven has reached
the temperature selected. It will then cycle on and o during
cooking (Fig. 2.21).
8
ArtNo.320-0011 Removing the shelf 1
ArtNo.320-0012 emo n t e s el 2
Accessories
Oven Shelves
The oven shelves (Fig. 2.22) are retained when pulled
forward but can be easily removed and retted.
Pull the shelf forward until the back of the shelf is stopped by
the shelf stop bumps in the oven sides (Fig. 2.23).
Lift up the front of the shelf so the back of the shelf will pass
under the shelf stop and then pull the shelf forward
(Fig. 2.24).
To ret the shelf, line up the shelf with a groove in the oven
side and push the shelf back until the ends hit the shelf stop.
Lift up the front so the shelf ends clear the shelf stops, and
then lower the front so that the shelf is level and push it fully
back (Fig. 2.25).
The Handyrack (Main Oven)
Fig. 2.23
Fig. 2.22
Shelf guard
Front
Fig. 2.24
The Handyrack (Fig. 2.26) ts to the left-hand oven door
only. Food cooking on it is easy to attend to, because it is
accessible when the door is open.
The maximum weight that can be held by the Handyrack
is 5.5 kg (12 lb). It should only be used with the supplied
roasting tin, which is designed to t the Handyrack. Any other
vessel could be unstable.
It can be tted at two dierent heights. One of the oven
shelves must be removed and the other positioned to suit.
When the Handyrack is used in its highest position, other
dishes can be cooked on the bottom shelf position or base of
the oven.
When the Handyrack is used in its lowest position, other
dishes can be cooked on the second shelf position or base of
the oven.
To t the Handyrack, locate one side of it on the door bracket
(Fig. 2.27). Then spring the other side out to clip it onto the
other bracket (Fig. 2.28).
Main Oven Light
Press the button to turn the oven lights on (Fig. 2.29).
If an oven light fails, turn o the power supply before
changing the bulb. See the ‘Troubleshooting’ section for
details on how to change the bulb.
Fig. 2.25 Fig. 2.26
Fig. 2.27
ArtNo.320-0015
Fitting the Handyack 1
ArtNo.320-0016
Fitting the handyrack 2
Fig. 2.28
Fig. 2.29
ArtNo.320-0017
Main oven light
Storage
The bottom drawer is for storing oven trays and other
cooking utensils.
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. The drawer can be removed completely
for cleaning, etc.
Flammable materials may explode and result in re
n
or property damage.
9
3. The Clock
Fig. 3.1
Fig. 3.2
Fig. 3.3
Fig. 3.4
ArtNo.300-0005 2
m nute m n er sett n
C D
AB
A – Timer knob, B – Adjusting knob
ArtNo.300-0005 2
m nute m n er sett n
AB
AB
ArtNo.301-0007 2
Sto n t e o en 1
The clock must be set to the time of day before the oven
will work.
Setting the Clock
1. Once the cooker is connected and switched on, the
display will start to ash.
2. To set the time, turn the Timer (A) knob to the Clock
(C) setting and back to the Manual (D) position. The
centre dot will ash indicating the time can be set. Turn
the Adjusting (B) knob either clockwise or counterclockwise (Fig. 3.1) to set the time.
3. Once you have set the time, allow the centre dot to stop
ashing, the time is now set.
E
Setting the Minute Minder
A Minute Minder (E) is a feature that can be set for a number
of minutes and sounds an alarm once the specied amount
of time has elapsed.
1. Turn the Timer (A) knob to the Minute Minder (E)
setting – it should click into position (Fig. 3.2).
E
2. Turn the Adjusting (B) knob to set the amount of time
required. Minimum time 1 minute (Fig. 3.3).
3. Turn the Timer (A) knob back to the Manual (D) setting
to see the current time and the ‘Bell’ symbol on the
display.
C
AB
D
E
Cancel the Timer Alarm
Once the specied time has elapsed it will emit an alarm.
There are two ways to cancel the alarm:
1. Turn the Adjusting (B) knob counter-clockwise or
clockwise (Fig. 3.4).
2. Turn the Timer (A) knob to the Clock (C) or the Minute
Minder (E) setting, and back to the Manual (D) mode,
to return to normal cooking (Fig. 3.4).
NOTE
If the alarm is not manually switched o it will stop after
approximately 2 minutes.
When the Minute Minder is active the clock will not dim
between the hours of 10 pm and 6 am
10
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