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Electric cooker with ceramic hob
INSTRUCTION BOOKLET
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Important Safety Information
You MUST read these warnings carefully before installing or using the
cooker.
Installation
● This cooker must be installed by qualified
personnel, according to the manufacturer’s
instructions and to the rules in force.
• This cooker is heavy. Take care when moving it.
● Remove all packaging before using the cooker.
● Ensure that the electrical supply complies with the
type stated on the rating plate.
● Do not attempt to modify the cooker in any way.
Child Safety
● This cooker is designed to be operated by adults.
Do not allow children to play near or with the
cooker.
● The cooker gets hot when it is in use. Children
should be kept away until it has cooled.
● Children can also injure themselves by pulling
pans or pots off the cooker.
During Use
● This cooker is intended for domestic cooking only.
It is not designed for commercial or industrial
purposes.
● Do not use this cooker if it is in contact with
water. Do not operate the cooker with wet hands.
● Ensure the control knobs are in the ‘OFF’ position
when not in use.
● When using other electrical appliances, ensure the
cable does not come into contact with the hot
surfaces of the cooker.
● Never use the ceramic hob as a working space. Do
not store things on the ceramic hob.
● Never use plastic or aluminium foil dishes on the
ceramic hob.
● Unstable or misshapen pans should not be used on
the ceramic hob as unstable pans can cause an
accident by tipping or spillage.
● Never leave the cooker unattended when cooking
with oil and fats.
● The ceramic hob is shockproof, but not
unbreakable! Hard or pointed objects falling from
a height can damage the hob. If scratches or
cracks are noticed, disconnect the cooker from the
electrical supply and call you nearest Service
Force Centre.
● This cooker should be kept clean at all times. A
build-up of fats or foodstuffs could result in a
fire.
● Never use plastic dishes in the oven.
Never line
any part of the oven with aluminium foil.
● Always ensure that the oven vent which is located
at the centre back of the hob is left unobstructed to
ensure ventilation of the oven cavity.
● Perishable food, plastic items and areosols may be
affected by heat and should not be stored above
the cooker.
Service
● This cooker should only be repaired or serviced by
an authorised Service Engineer and only genuine
approved spare parts should be used.
Environmental Information
● After installation, please dispose of the packaging
with due regard to safety and the environment.
● When disposing of an old appliance, make it
unusable, by cutting off the cable.
Keep this instruction book for future
reference and ensure it is passed on
to any new owner.
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This appliance is manufactured according
to the following EEC directives:
73/23 EEC - 90/683 EEC - 93/68 EEC 89/336 EEC current edition.
Contents
Guide to Use the instructions
The following symbols will be found in the text to
guide you throughout the Instructions:
Safety Instructions
Step by step instructions for an
operation
Hints and Tips
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Oven Door Protection Device
All our appliances comply with the
European safety standards. Nevertheless,
in order to ensure the highest safety
level, and avoid little children to be
exposed to the heat when the appliance
is operated, it is possible to fit a special
ptotection device to the oven door. This
device can be purchased in our Service
Force Centres, specifying the relevant
code (35791) and the Product No. shown
on the rating plate.
For the User
For the Installer
Important Safety Information .............. 2
Control Panel ...................................... 4
The Oven Cavity..................................... 4
Operation ............................................ 5
24 Hour Clock and Timer .................... 7
Before the First Use of the Cooker ....... 9
Using the Oven .................................... 9
Cooking Chart ...................................... 11
Using the Conventional Oven ............ 11
Using the Fan Oven ........................... 12
Roasting Chart ..................................... 13
Cooking Chart ...................................... 13
Defrosting ......................................... 15
Cleaning the Ceramic Hob ................. 17
Cleaning the Oven ............................. 18
If something goes wrong .................... 21
Important Safety Requirements......... 22
Instructions for the Installer ............. 22
Electrical connections ....................... 23
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Control Panel
1. Oven Thermostat Pilot Light
2. Cooker Operation Pilot Light
3. Front left cooking zone control knob
4. Back left cooking zone control knob
5. Back right cooking zone control knob
6. Front right cooking zone control knob
7. Oven function control knob
8. Oven thermostat control knob
9. 24 hour clock and Programmer
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The Oven Cavity
Grill element
Oven Light
Oven fan
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Ceramic hob cooking zones
To switch on a cooking zone, turn the relevant
control knob clockwise to the required heat setting.
The control knob is numbered 0 - 3
0 - OFF
3 - Maximum.
The hob has two types of cooking zones:
3 normal cooking zones
We recommend the plates are switched to maximum
(3) for a short while to boost the cooking zone, and
then adjusted to the required setting.
1 double circuit cooking zone (back right)
The back right cooking zone has two heating
elements.
To switch on the smaller circular cooking zone, turn
the relevant control knob clockwise to the required
heat setting.
To switch on both heating elements, turn the control
knob clockwise to maximum heat setting (3) then
turn the knob further to nearly reach the "0" symbol.
You will hear a "click" and the wider cooking zone
will switch on.
Then turn back the knob to position 3 and adjust
it to the required heat setting.
Please consider that the two heating elements will
now operate together, giving a higher power output
than a normal cooking zone.
Residual heat indicators
The hob is fitted with four residual heat indicators
corresponding to each cooking zone.
The corresponding indicator will remain on until the
temperature falls below 30° C, even after the cooking
zone is switched off.
When switch on a cooking zone, a short
buzzing may be heard. This is quite normal
and does not affect the hob operation in any
way.
Operation
OFF 0
Very Gentle • Simmering vegetables
Fish in its own juice
Gentle 1 Simmering potatoes or soups
Slow • Boiling large quantities
of food, stews and soups
Medium 2 Slow frying, making a roux
High • Fast frying of meat or fish
Fast 3 Rapid heating up of fat or water
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If scratches or cracks are noticed, disconnect
the cooker from the electrical supply and call
you nearest Service Force Centre.
Keep all objects and materials which can
melt away from the cooking surface, e.g.
plastics, aluminium foil.
Care should be taken when preparing food or
drinks containing sugar. If anything of this
nature accidentally comes into contact with
the ceramic surface it must be scraped off
immediately while stlll hot and wiped away
to avoid damage to the surface.
Suggestions for the correct setting of the cooking
zones are given in the following table.
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Oven Function Control Knob
Conventional cooking - The heat comes from
both the top and bottom element, ensuring even
heating inside the oven.
Grill - The heat comes only from the top
element.
Bottom heating element - The heat comes from
the bottom of the oven only.
Fan cooking - This allows you to roast or roast
and bake simoultaneously using any shelf,
without flavour transference.
Defrost Setting - This setting is intended to assist
in thawing of frozen food.
Electric Oven
Thermostat Control Knob
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
Energy consumption
To save energy, you should . .
- use only cooking and frying utensils with smooth,
flat bottoms.
- place pots and pans in position before switching
on the cooking zone.
- wherever possible, cover pots and pans with a lid.
- switch off the cooklng zone a few minutes before
the end of the cooking time, in order to make use
of the residual heat.
- use the residual heat of the cooking zones for
keeping food warm or for melting.
- position pots and pans centrally on the cooking
zones.
Saucepans and frying pans
Saucepans and frying pans should not be smaller than
the cooking zone, and preferably not more than 10-15
mm larger than the diameter of the cooking zone.
Always use cooking and frying utensils with smooth,
flat bottoms.
The bottoms should always be clean and dry. Cook
with a lid in place.
Check that the bases of utensils are smooth and
undamaged; bases with burrs and sharp edges will
scratch the ceramic glass surface.
To avoid scratching or damaging the ceramic cooking
surface, pots and pans should be moved on the plate
by lifting them, and not by sliding.
Utensils with aluminium and copper bases can leave
behind metallic discolorations which can only be
removed with difficulty or sometimes not at all.
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1. ( - ) DECREASE CONTROL & TIMER
SETTING BUTTON
2. ( + ) INCREASE CONTROL
( ) COOKPOT SYMBOL
1. SET THE TIME OF DAY
When the electricity supply is first switched ON, the
display will flash 0.00. See Fig. 1.
Press buttons (1) and (2) together. The display will
momentarili read 88.88. See Fig. 2. Release buttons,
0.00 will appear in the display as Fig. 3. Within 5
seconds press button (2), 12.00 will show in the
display as Fig. 4.
Within 5 seconds, press and hold either button (1) to
decrease or button (2) to increase the time until the
correct time of day on the 24 hour clock is reached,
e.g. 14.30. See Fig. 5.
NOTE
The increase and decrease control buttons
operate slowly at first and then more
rapidly. They should be pressed separately.
Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
24 Hour Clock and Timer
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2. THE TIMER
IMPORTANT
The timer can be used to time a set cooking period.
At the end of the cook time the timer will
automatically switch off the oven if in use.
The timer gives an audible reminder at the end of any
period of cooking up to 23 hours and 59 minutes.
T o set, press button (1) and the display will read
0 . 00
, see Fig. 6.
Release button (1) and press and hold button (2). The
display will count up in one minute intervals until the
interval to be timed is reached, e.g. 30 minutes, see
Fig. 7. If necessary, press and hold button (1) to
achieve the correct time interval.
The timer will begin to count down once set. At the
end of the timed period, the timer will click,
switching the oven OFF if in use.
An audible signal will sound for up to 2 minutes.
The cookpot symbol will flash and the time of day
will show in the display. See Fig. 8.
To stop the sound press button (1). The display will
stop flashing and show the time of day, e.g. 15.00.
The cookpot symbol (
) will go out. See Fig. 9. If
using the oven it will come on again once button (1)
has been depressed. When cooking is complete
remove food and turn OFF oven temperature control.
3. TO CANCEL THE TIMER
Press and release button (1). Then press and hold
button (1) and the display will count down in one
minute intervals to
0 . 00
. See Fig. 10. Release
button (1).
After a few seconds the cookpot symbol will flash and
the time of day will show in the display . See Fig. 11
If the oven is in use this will switch OFF after a few
seconds.
T o reset, press button (1) and (2) together. See Fig. 12.
4. THINGS TO NOTE
1. The time of day must be set before the oven will
operate. There will be a few seconds dealy before
the oven switches on.
2. The timer function controls the main oven only
and will switch the oven OFF at the end of a timed
period. This function is useful if you want to begin
cooking now and have the oven switch OFF
automatically.
3. If you have used the timer to time food cooking in
the oven you will need to reset the timer before
the oven can operate again.
Fig. 8
Fig. 7
Fig. 9
Fig. 6
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Fig. 11
Fig. 10
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Before the First Use of the Cooker
Remove all packaging, both inside and
outside the oven, before using the oven.
Before first use, the oven should be heated without
food. During this time, an unpleasant odour may be
emitted. This is quite normal.
☞
1. Set the electronic programmer to manual
function.
2. Switch the oven function control knob to
coventional cooking
.
3. Set the thermostat control knob to MAX.
4. Open a window for ventilation.
5. Allow the oven to run empty for
approximately 45 minutes.
6. Half way through, reset the oven
function control to fan cooking
.
This procedure should be repeated with the grill
function for approximately 5-10 minutes.
Using the ceramic hob for the first
time
The cooking surface should be cleaned before use to
remove any traces of the production process.
Wipe the ceramic surface and frame with damp
cloth using warm water to which a little
washing up liquid has been added, and wipe
dry.
Heating up for the first time
To check the cooking zones, briefly switch
each one on.
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Using the Oven
• Always cook with the oven door closed.
• Stand clear when opening the drop
down oven door. Do not allow it to fall
open - support the door using the door
handle, until it is fully open.
• The oven has four shelf levels.
The shelf positions are counted from the
bottom of the oven as shown in the
diagram.
Before using the oven for the first time,
wash the oven accessories (which you
will find inside the oven cavity).
• Do not place cookware directly on the
oven base.
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Cookware
• Use any oven proof cookware which will
withstand temperatures of 250°C.
• Baking trays, oven dishes, etc. should not be
placed directly against the grid covering the fan at
the back of the oven, or placed on the oven base.
• Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation
of heat and may affect performance.
The effects of dishes
on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat
to the food inside them.
A Aluminium, earthenware, oven glassware and
bright shiny utensils reduce cooking and
underneath browning.
B Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and underneath browning.
Condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle. The oven vents allow some of
this steam to escape. However, always stand back
from the oven when opening the oven door to
allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense
and produce water droplets. This is quite normal and
is not a fault with the oven.
To prevent discoloration, regularly wipe away
condensation and also soilage from surfaces.
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Hints and Tips
Storage Drawer
The storage drawer is located underneath the oven
cavity.
During cooking the storage drawer may
become hot if the oven is on high for a long
period of time, therefore flammable materials
such as oven gloves, tea towels, plastic aprons
etc. should not be stored in the drawer.
Oven accessories such as baking sheets, will
also become hot, therefore care should be
taken when removing these items from the
drawer whilst the oven is in use or still hot.
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Using the Conventional Oven
When using this setting, heat comes from both the top
and bottom elements. This allows you to cook on a
single level and is particularly suitable for dishes
which require extra base browning such as pizzas,
quiches and flans. Gratins, lasagnes and hotpots which
require extra top browning also cook well in the
conventional oven. This form of cooking gives you the
opportunity to cook without the fan in operation.
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How to Use the Conventional Oven
1. Turn the oven function control knob to the required
cooking function (
).
2. Turn the thermostat control to the required temperature.
THINGS TO NOTE
●
The oven light will come on when the oven
function control knob is set.
●
The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show that temperature is being
maintained.
Bottom oven element only
This function is particularly useful when blind-baking
pastry or cooking pizza. It may also be used to finish
off quiches or flans to ensure the base pastry is
cooked through.
The middle shelf position allows for the best heat
distribution. To increase base browning simply lower
the shelf position. To increase top browning, raise the
shelf position.
The material and finish of the baking trays and
dishes used will affect base browning. Enamelware,
dark, heavy or non-stick utensils increase base
browning, while oven glassware, shiny aluminium or
polished steel trays reflect the heat away and give less
base browning.
Always place dishes centrally on the shelf to ensure
even browning. Stand dishes on suitably sized baking
trays to prevent spillage onto the base of the oven and
make cleaning easier.
Do not place dishes, tins or baking trays directly on
the oven base as it becomes very hot and damage will
occur. For faster preheating use the fan oven function
to preheat the oven until the oven indicator neon goes
out, then swich the selector to the conventional oven
setting.
Single level cooking gives best results. If you require
more than one level cooking use the fan oven
function.
Hints and Tips
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Cooking Chart
Biscuits, cookies 170-200 3 25-20 min.
Bread, yeast doughs 200-230 2 35-45 min.
Casserolas 140-170 2 90-180 min.
small cakes 170-180 2 18-25 min.
Cakes Madeira 160-180 2 60-90 min.
rich fruit 130-140 2 60-150 min.
Choux pastry, eclairs 200-230 2 30-35 min.
Fish 200-230 2 or 3 20-40 min.
Fruit pies, plate tarts, crumbles 180-210 2 50-65 min.
Meringues 90-100 2 90-150 min.
Milk puddings 140-160 2 90-150 min.
Paté, terrine (in bain marie) 160-180 1 60-90 min.
Pizzas 200-230 2 25-30 min.
Puff pastry, vol au vents 230-260 2 15-25 min.
Quiches, flans 170-200 2 50-60 min.
Scones 210-220 2 8-12 min.
Soufflé 200-230 2 35-45 min.
Stuffed vegetables 230-250 2 34-45 min.
Food Thermostat Runner Time
Position
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The air inside the oven is heated by the oven
elements; the oven fan circulates hot air to maintain
an even temperature inside the oven.
The advantages of cooking with this function are:
✓
Faster Preheating
As the fan oven quickly reaches temperature, it is
not usually necessary to preheat the oven although
you may find that you need to allow an extra 5-7
minutes on cooking times. For recipes which
require higher temperatures, best results are
achieved if the oven is preheated first, e.g. bread,
pastries, scones, souffles, etc.
✓ Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the
cooking chart. Remember to reduce temperatures
by about 20-25°C for your own recipes which use
conventional cooking.
✓ Even Heating for Baking
The fan oven has uniform heating on all runner
positions. This means that batches of the same food
can be cooked in the oven at the same time.
However, the top shelf may brown slightly quicker
than the lower one.
This is quite usual. There is no mixing of flavours
between dishes.
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How to Use the Fan Oven
1. Turn the oven function control knob to .
2. Turn the thermostat control to the required temperature.
THINGS TO NOTE
●
The oven light will come on when the oven
function control knob is set.
●
The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show that temperature is being
maintained.
Using the Fan Oven
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This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal
requirements.
Cooking Chart
Food Thermostat Runner Time
Position
Biscuits, cookies 2 trays 160-190 1-3 18-25 min.
Bread, yeast doughs 2 trays 170-200 1-3 35-45 min.
Cakes, Victoria sandwich 2 trays 160-170 1-3 20-28 min.
Choux pastry, eclairs 2 trays 170-200 1-3 30-35 min.
Fruit pies, plate tarts, crumbles 2 trays 170-200 1-3 50-65 min.
Meringues 2 trays 70-90 1-3 90-150 min.
Puff pastry, vol au vents 2 trays 200-230 1-3 20-35 min.
Scones 2 trays 200-210 1-3 8-12 min.
Meat
Thermostat
Cooking
Beef 170°-180°C 20-30 min per 1/2 kg (1 lb) and 20-30 min over
Lamb 170°-180°C 25-35 min per 1/2 kg (1 lb) and 25-35 min over
Pork 170°-180°C 25-35 min per 1/2 kg (1 lb) and 25-35 min over
Chicken 170°-180°C 15-20 min per 1/2 kg (1 lb) and 20 min over
Turkey and groose 170°-180°C 15-20 min per 1/2 kg (1 lb) up to 3 1/2 kg (7 lb)
then 15 min per 1/2 kg (1 lb)
Duck 170°-180°C 25-35 min per 1/2 kg (1 lb) and 25-35 min over
Pheasant 170°-180°C 35-40 min per 1/2 kg (1 lb) and 35-40 min over
Rabbit 170°-180°C 20 min per 1/2 kg (1 lb) and 20 min over
When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre
temperature has reached the required temperature (see table below).
Roasting Chart
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Runner positions are not critical, but make sure the
shelves are evenly spread.
When cooking more than one dish in the fan oven,
place dishes centrally on the shelves rather than
several dishes on one shelf.
When the oven is full, you may need to allow slightly
longer cooking time.
A shelf may be placed on the floor of the oven. Place
dishes on a shelf in this position rather than on the
oven base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal
trays of small cakes or equal size victoria sandwich
cakes, then they will be cooked in the same time and
removed from the oven together. When different sizes
of trays or types of food, e.g. biscuits and cakes are
cooked, they will not necessarily be ready together.
The fan oven can be used to heat foods through
without thawing first, e.g. fruit tarts, mince pies,
sausage rolls, and other small pastry items. Use a
temperature of 190-200°C and allow 20-40 minutes
(depending on the quantity of food in the oven).
The use of too high temperatures can cause uneven
browning. Check with the recommendations for oven
temperatures given in the cooking charts, but be
prepared to adjust the temperature by 10°C if
necessary. Remember to reduce temperatures by
about 20-25°C for your own conventional recipes.
When roasting do use the trivet in the meat tin. Fat
and meat juices will drain into the meat tin below and
can be used to make gravy. The trivet also prevents
splashes of fat from soiling the oven interior.
The meat tin should not be placed on a heated
hotplate or burner as this may cause the enamel to
crack.
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Hints and Tips
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The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This
increases the speed of defrosting. However, please
note that the temperature of the kitchen will influence
the speed of defrosting.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled
gateaux, iced cakes, pastries, bread and other yeast
products.
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How to Use Defrosting
1. Turn the oven function control knob to .
2. Ensure the thermostat control knob is in the OFF
position.
Defrosting
• Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
• AL WAYS COOK THOROUGHLY
IMMEDIA TELY AFTER THA WING.
• Frozen food should be placed in a single layer
when ever possible and turned over half way
through the defrosting process.
• Only joints of meat and poultry up to 2 kg. (4 lb.)
are suitable for defrosting in this way.
Refer to the following table for approximate
defrosting times.
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Chicken 1000 g. 100-140 20-30 Place the chicken on an inverted
saucer on a large plate. Defrost open
and turn at half time or defrost
covered with foil. Remove giblets
as soon as possible.
Meat 1000 g. 100-140 20-30 Defrost open and turn at
half time or cover with foil
Meat 500 g. 90-120 20-30 As above
Trout 150 g. 23-35 10-15 Defrost open
Strawberries 300 g. 30-40 10-20 Defrost open
Butter 250 g. 30-40 10-15 Defrost open
Cream 2 x 200 g. 80-100 10-15 Defrost open (cream is
easy to whip even if parts
of it are still slightly frozen)
Cake 1400 g. 60 60 Defrost open
Food
Defrosting time
(Mins)
Standing time
(Mins)
Notes
Hints and Tips
The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the kitchen
temperature. For example, the colder the ambient temperature, the longer the defrosting time.
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Grilling
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How to Use the Grill
Turn the oven control knob completely clockwise to
the symbol
. The oven light will come on.
The cooker is supplied with a protective screen for
the control panel (Fig. 13).
When cooking with the grill, the oven door
must be left half-open and the protective
screen must be hinged to the oven cavity
frame, as described in figures 13 and 14.
Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat
setting and the shelf as necessary, during cooking.
- Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air to lift the food
out of the fats and juices. Food such as fish, liver and
kidneys may be placed directly on the grill pan, if
preferred
- Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist
during cooking
- Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling meats
- When toasting bread, we suggest that the top runner
position is used.
- The food should be turned over during cooking, as
required.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to
prevent overheating.
Hints and Tips
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FO 0375
Fig. 14
FO 2124
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Fig. 13
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Before any maintenance or cleaning can be
carried out, you must DISCONNECT the
cooker from the electricity supply.
Cleaning the Ceramic Hob
Special problems
...If a chemical cleaner proves inadequate Check whether the use of a scraper is more effective.
...when darks stains occur If the use of a scraper and a ceramic hob cleaner proves
unsuccessful, your hob surface may have been damaged by
using unsuitable cleaning agents, or by pan bases with a
scouring effect. This will not impair the efficiency of your
ceramic hob.
...when metallic discolourations appear on Pots and pans with unsuitable bottoms, or unsuitable cleaning
the cooking zone agents have been used. The discolourations can only be
removed with considerable effort, using a ceramic glass
cleaner.
...when the surface shows scratches These may be caused by scraping or melted on objects and
cannot be removed. This will not impair the efficiency of your
ceramic hob
Before cleaning, make sure the hob is cool.
Never use aggressive or abrasive agents, such as oven
sprays, stain or rust removers, scouring powders, or
sponges with an abrasive effect.
Special cleaning agents such as Vitroclen and ceramic
hob scrapers are available from department stores.
Cleaning after each use
Slight, non-burnt soilage can be wiped off with a
damp cloth. Burnt soilage has to be removed with a
scraper. Afterwards wipe off the ceramic hob with a
damp cloth, and Vitroclen.
Stain removal
Light metallic stains (aluminium residues) can be
removed from the cooking zone with a ceramic hob
cleaning agent such as Vitroclen when cool.
Sugar solutions, food stuffs with a high sugar content
must be removed immediately with a scraper. If this
type of soilage is not removed immediately it can
cause irreparable damage to the ceramic surface.
When the surface has cooled wipe over with a damp
cloth and Vitroclen.
Before using any detergent or cleaning agent on the
ceramic top, ensure they are recommended by the
manufacturer for use on ceramic hobs.
Do not apply any cleaning agents to hot cooking
zones. Ensure any residues are wiped off before the
cooking zones are used again.
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18
Before cleaning always allow the cooling
fan to cool the oven down before switching
off at the electricity supply.
The oven should be kept clean at all times.
A build-up of fats or other foodstuffs could
result in a fire, especially in the grill pan.
Cleaning materials
Before using any cleaning materials on your oven,
check that they are suitable and that their use is
recommended by the manufacturer.
Cleaners that contain bleach should NOT be used as
they may dull the surface finishes. Harsh abrasives
should also be avoided.
External cleaning
Regularly wipe over the control panel, oven door and
door seal using a soft cloth well wrung out in warm
water to which a little washing up liquid has been
added.
To prevent damaging or weakening the
door glass panels avoid the use of the
following:
• Household detergent and bleaches
• Impregnated pads unsuitable for nonstick saucepans
• steel wool pads
• Chemical oven pads or aerosols
• Rust removers
• Bath/Sink stain removers
Clean the outer and inner door glass using warm
soapy water.
DO NOT clean the oven door while the
glass panels are warm. If this precaution is
not observed the glass panel may shatter.
If the door glass panel becomes chipped or
has deep scratches, the glass will be
weakened and must be replaced to prevent
the possibility of the panel shattering.
Contact your local Service Centre who will
be pleased to advise further.
Cleaning the Oven
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19
Oven Cavity
The enamelled oven cavity is best cleaned whilst the
oven is still warm.
Wipe the oven over with a soft cloth soaked in warm
soapy water after each use. From time to time it will
be necessary to do a more thorough cleaning, using a
proprietary oven cleaner.
If the soilage has become set, after the oven has
cooled down, the following process will help to
soften the splatters to help make cleaning easier.
☞
1. Place the grill/ meat pan on the oven shelf
positioned in the lowest runner.
2. Add a few drops of washing-up liquid to the
pan and fill to about 12 mm. with boiling
water from the kettle.
3. Close the oven door, turn the oven function
knob on fan oven
and set the thermostat
knob on 50°C.
4. After 15 minutes, turn off the thermostat
and allow the fan oven to continue without
heat for a further 5 minutes, when the
temperature of the water will have cooled
down.
5. Carefully remove the pan of water from the
oven and use normal oven cleaners to clean
away soil residues.
6. Leave a little of the soapy water to soak into
any burned on spillage on the floor of the
oven for a longer time if necessary.
Oven accessories
To clean the oven accessories (dripping pan, shelf
supports), soak in warm soapy water and remove
stubborn marks with a well wetted soap impregnated
pad. Rinse well and dry with a soft cloth.
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20
Removing the oven door (Fig. 15 & 16)
Warning:
It is important that the retaining discs are
fully turned and located as the hinges are
under high sprung tension.
1. Open the door completely so that it is in the
horizontal position.
2. Raise the two bars.
3. Raise the door halfway.
4. At this stage, claps the two hinges on either
side of the door together simultaneously.
The door can then be removed by pulling
on and downwards., maintaining the angle.
Fig. 15
Fig. 16
Replacing the oven door
1. Clasp the two hinges on either side of the
door simultaneously.
2. Hook the top hinge into the top slot, so that
the hook is engaged with the roller.
3. Drop the lower hinge into the lower slot, so
that the notch is engaged. Drop the door
down so it is in the horizontal position.
Note
Is it important when carrying out this
operation, that both hinges be located
simultaneously.
4. Turn the bars.
The door can then be closed.
FO 0417
FO 0967
☞
☞
Fig. 17
FO 0424
Replacing the Oven Light
If the oven bulb needs replacing, it must comply with
the following specifications:
- Electric power: 15W,
- Electric rate: 230 V (50 Hz),
- Resistant to temperatures of 300°C,
- Connection type: E14.
These bulbs are available from your local Force
Service Centre.
To replace the faulty bulb:
1. Ensure the oven is isolated from the electrical
supply.
2. Turn the glass cover anticlockwise (Fig. 17)
3. Remove the faulty bulb and replace with the
new one.
4. Refit the glass cover.
5. Restore the electrical supply.
☞
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21
If something goes wrong
SYMPTOM
■ The cooker does not operate.
■ The ceramic hob is not giving satisfactory results
■ The oven does not come on
■ The thermostat pilot light does not come on
■ The oven light does not come on
■ It takes too long to finish the dishes, or they are
cooked too fast.
■ Steam and condensation settle on the food and the
oven cavity.
■ The timer does not work
■ The oven fan is noisy
SOLUTION
◆ Check that the unit is plugged in and the electrical
supply is switched on
◆ Check the mains fuse has not blown
◆ Check the correct control knob has been turned.
◆ Check the cooking pan is the correct size for the
cooking zone.
◆ Check the cooking pan has a flat base.
◆ Check the setting is correct for the type of
cooking.
◆ Check the oven is in manual operation and that
both a cooking function and temperature have been
selected.
◆ The socket switch or the switch from the mains
supply to the oven are ON.
◆ Select a temperature with the thermostat control
knob
◆ Select a function with the oven function control
knob.
◆ Select a function with the oven function control
knob
◆ Check the light bulb, and replace it if necessary
(see "Replacing the Oven Light")
◆ The temperature may need adjusting
◆ Refer to the contents of this booklet, especially to
the chapter “Using the Oven”.
◆ Leave dishes inside the oven no longer than 15-20
minutes after the cooking is completed.
◆ Check the instructions for the timer.
◆ Check that shelves and bakeware are not vibrating
in contact with the oven back panel.
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Model Number: EK 67
Appliance Class 2 sub class 1 and Class 1
Dimensions
Height 850 mm
Depth 600 mm
Width 600 mm
Oven Capacity 1.8 Cu. ft
Ceramic Hob
Front left cooking zone (normal) 1700 W/Ø180 mm
Back left cooking zone (normal) 1200 W/Ø145 mm
Back right cooking zone (double circuit)
1000W + 800W / 140 x 250 mm
Front right cooking zone (normal) 1200 W/Ø145 mm
Technical Data
Instructions for the Installer
Oven
Top Heating Element 1,000 kW
Bottom Heating Element 1,200 kW
Grill Element 1,800 kW
Convection Fan 30 W
Oven light 15 W
Total rating 8,150 kW
Supply voltage (50 Hz) 230 V
Important Safety Requirements
This cooker must be installed in accordance with the
rules in force.
Location
This cooker has been registered as a "Class X"
appliance according to Fire Risk Regulations.
Adjacent furniture units or walls must not exceed the
cooker’s height.
The cooker may be located in a kitchen, a kitchen/
diner or bed sitting room, but not in a bathroom or
shower room.
The minimum distance combustible material can be
fitted above the cooker in line with the edges of the
cooker is 420 mm. If it is fitted below 420 mm. a
space of 50 mm. must be allowed from the edges of
the cooker.
The minimum distance combustible material can be
fitted directly above the cooker is 700 mm.
100
500
650
FO 1076
Page 23
23
LEVELLING
The appliance is provided with adjustable small feet
placed in the back and front corners od the base.
By adjusting the small feet (see diagram) it is
possible to change the height of the appliance so as to
ensure a better levelling with other surfaces and a
uniform distribution of the liquids contained in pans
or pots.
Electrical connections
Any electrical work required to install this
cooker should be carried out by a qualified
electrician or competent person, in
accordance with the current regulations.
THIS COOKER MUST BE
EARTHED.
The manufacturer declines any liability
should these safety measures not be
observed.
This hob is designed to be connected to a
230 V 50Hz AC electrical supply.
Before switching on, make sure the electricity supply
voltage is the same as that indicated on the hob rating
plate. The rating plate is located on the oven frame.
The cooker is supplied without supply cord. A
flexible supply cord must be fitted, in accordance
with the specification given in the relevant tables.
NOTE:
The earth wire should be about 2 cm. longer
than the live and neutral wires.
The cooker should be connected to a double pole
switch with a minimum gap of 3 mm. between the
switch contacts and of a type suitable for the required
load in compliance with the current electric
regulations.
The switch must not break the yellow and green earth
cable at any point.
Ensure that the cooker supply cord does
not come into contact with surfaces with
temperatures higher than 50 deg. C.
Supply Cable Specifications
and Wiring Diagram
230V 3~
1 2 3 4 5
L1 L2 L3 PE
230V 1~
1 2 3 4 5
L1 N PE
400V 2N~
1 2 3 4 5
L1 L2 N PE
400V 3N~
1 2 3 4 5
L1 L2 L3 N PE
Section
of cable
(min.)
4 x 1.5 mm
2
Section
of cable
(min.)
3 x 2.5 mm
2
Section
of cable
(min.)
4 x 2.5 mm
2
Section
of cable
(min.)
5 x 1.5 mm
2
Suitable supply cable types are listed below.
- H07 RN-F
- H05 RN-F
- H05 RR-F
- H05 VV-F
Page 24
GRAFICHE MDM - Forlì
35666-5402
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