Kenwood CK 740 User Manual
Instructions for use
-
Installation advice
DUAL FUEL
DOUBLE OVEN COOKER
CK 740
2
3
CONTENTS
Page Number
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Important Safeguards & Recommendations . . . . . . . . . . . . . . . . 5
Cooking Hob Key . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
How to use the cooking hob . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10
How to use the multi-function oven. . . . . . . . . . . . . . . . . . . . . . 11 - 16
How to use the conventional oven . . . . . . . . . . . . . . . . . . . . . . 17 - 22
How to use and set the electronic programmer . . . . . . . . . . . . . . 23 - 26
Cleaning & maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 - 32
Advice For The Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 - 38
Gas installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 - 42
Electrical installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 - 44
Service & Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
4
Read the instructions carefully before installing and using the appliance.
CAUTION: this appIiance must only be installed in a permanently ventilated room in
compliance with the applicable regulations.
Dear Customer,
Thank you for purchasing a Kenwood Dual Fuel Double Oven
Cooker
The safety precautions and recommendations in these instructions
are for your own safety and that of others. They will also provide a
means by which to make full use of the features offered by your
appliance.
Please keep this booklet in a safe place. It may be useful in the
future, either to yourself or to others in the event that doubts
should arise relating to its operation.
This appliance must be used only for its intended purpose , that
is for the domestic cooking of foodstuffs. Any other form of usage
is to be considered as inappropriate and therefore dangerous.
The manufacturer declines all responsibility in the event of
damage caused by improper, incorrect or illogical use of the
appliance.
This cooker has been designed, constructed and marketed in compliance with:
- safety requirements of EEC Directive “Gas” 90/396;
- safety requirements of EEC Directive “Low voltage” 73/23;
- protection requirements of EEC Directive “EMC” 89/336;
- requirements of EEC Directive 93/68.
GB
FIRST USE OF THE OVEN
Follow the instructions below:
– Furnish the interior of the oven by placing the wire racks as described in “Cleaning and main-
tenance”.
– Insert shelves and tray.
– Switch the empty oven on to max to eliminate grease from the heating elements.See pages
11 and 17.
– Let the oven cool down and clean the interior of the oven with a cloth soaked in water and
neutral detergent, then dry carefully.
5
IMPORTANT SAFEGUARDS
AND RECOMMENDATIONS
After unpacking the appliance, check to
ensure that it is not damaged and that
the oven door closes correctly. If in
doubt, do not use and consult your supplier or a professionally qualified technician.
Packing materials (i.e. plastic bags,
polystyrene foam, nails, packing straps,
etc.) should not be left around within
easy reach of children, as these may
cause serious injuries.
● ATTENTION: please peel plastic
cover off both sides and front of
the oven before use.
● Do not attempt to modify the technical
characteristics of the appliance as
this may cause danger to users.
● Do not carry out any cleaning or
maintenance operations on the appliance without first disconnecting it
from the electric power supply.
● If you should decide not to use this
appliance any longer (or decide to
substitute an older model), before disposing of it, it is recommended that it
is made inoperative in an appropriate
manner in accordance to health and
environmental protection regulations,
ensuring in particular that all potentially hazardous parts be made harmless, especially in relation to children
who could play with unused appliances.
● After use, always ensure that the con-
trol knobs are in the off position.
● Do not allow young children or infirm
persons to use the appliance without
your supervision.
● During and after use of the cooker,
certain parts will become very hot. Do
not touch hot parts.
● Keep children away from the cooker
when it is in use.
● Some appliances are supplied with a
protective film on steel and aluminium
parts. This film must be removed
before using the appliance.
● Fire risk! Do not store flammable
material in the oven or in the storage
compartment.
● Make sure that electrical cords con-
necting other appliances in the proximity of the cooker cannot come into
contact with the hob or become
entrapped in the oven door.
● Do not line the oven walls with alu-
minium foil. Do not place baking trays
or the drip tray on the base of the
oven chamber.
● The manufacturer declines all liability
for injury to persons or damage to
property caused by incorrect or
improper use of the appliance.
● The various components of the appli-
ance are recyclable. Dispose of them
in accordance with the regulations in
force in your country. If the appliance
is to be scrapped, remove the power
cord.
● Always use oven gloves when remov-
ing the shelves and food trays from
the oven whilst hot.
● Do not hang towels, dishcloths or
other items on the cooker or its handle – as this could be a fire hazard.
● Clean the oven regularly and do not
allow fat or oils to build up in the oven
base or trays. Remove spillages as
soon as they occur.
● Do not stand on the cooker or on the
open oven door.
● Always stand back from the cooker
when opening the oven door to allow
steam and hot air to escape before
removing the food.
● This appliance is for domestic use
only.
6
Fig. 1.1
2
3
4
5
6
1
COOKING HOB
1. Triple-ring burner (TR) 3,50 kW
2. Semi-rapid burner (SR) 1,75 kW
3. Rapid burner (R) 3,00 kW
4. Auxiliary burner (A) 1,00 kW
5. Semi-rapid burner (SR) 1,75 kW
6. Auxiliary burner (A) 1,00 kW
1 - COOKING HOB
7
Fig. 2.1
A
U
T
O
98 65
3
21712
CONTROL PANEL - Controls description
1. Front right burner control knob
2. Rear right burner control knob
3. Rear central burner control knob
4. Front central burner control knob
5. Rear left burner control knob
6. Front left burner control knob
7. Multifunction main oven switch knob
8. Multifunction main oven temperature knob
9. Electronic programmer
10. Conventional oven temperature knob
11. Conventional oven switch knob
Pilot lamps:
12. Main oven temperature indicator light
13. Conventional oven temperature indicator light
2 - CONTROL PANEL
4
11 1013
8
Fig. 3.1
Fig. 3.2
3 - USE OF COOKING HOB
GAS BURNERS
Each burner is controlled by a gas tap
which opens and closes the gas supply.
Line the control knob symbol up with the
indicator on the control panel (fig. 3.1) to
obtain:
– symbol ● : off
– symbol : full on
(maximum rate)
– symbol : minimum rate
To reduce the gas flow to minimum,
rotate the knob anti-clockwise to point
the indicator towards the small flame
symbol.
The maximum setting permits rapid boiling of liquids, whereas the minimum setting allows slower warming of food or
maintaining simmering conditions of liquids.
Other intermediate operating can be
achieved by positioning the control knob
indicator between the maximum and
minimum setting, but not between the
maximum and off positions.
LIGHTING THE BURNERS
To ignite the burner:
1) Lightly press and turn the knob anticlockwise and position the knob
symbol to the indicator printed
on the control panel (fig. 3.2).
2) Press the knob to operate the electric
ignition; or, in the case of a mains
failure light the burner with a match or
lighted taper.
3) Adjust the burner according to the
setting required.
9
CORRECT USE OF RAPID BURNER
Fig. 3.4
DEEP FAT FRYING
For safety purposes when deep fat frying, do not fill the pan more than one
third full of oil.
DO NOT cover the pan with a lid and DO
NOT leave the pan unattended.
In the unfortunate event of a fire, leave
the pan where it is and turn off the control knobs.
Place a damp cloth or lid over the pan to
smother the flames. Leave the pan to
cool for at least 30minutes before moving the pan.
DO NOT USE WATER ON THE FIRE.
CHOICE OF THE BURNER
On the control panel, near each knob,
there is a diagram that indicates which
burner is controlled by that knob.
Select the burner that is most suitable
for the diameter and capacity of the pan
to be used.
As an indication, the burners and the
pans must be used in the following way:
It is important that the base diameter of
the pot is at least the same diameter as
the burner ring to obtain an efficient heat
transfer.
Always position pans centrally over the
burners.
Adjust the size of the flame so that it
does not lick up the side of the pan.
Position pan handles so that they
cannot be accidentally knocked.
Fig. 3.3
BURNERS POT DIAMETER
Auxiliary 12 - 14 cm
Semi-rapid 16 - 24 cm
Rapid 24 - 24 cm
Triple-ring 26 - 28 cm
do not use pans with concave
or convex bases (fig. 3.3)
AIR FLOW
(cooling fan)
AIR FLOW
(cooling fan)
AIR FLOW
(cooling fan)
10
Fig. 3.5b
Fig. 3.5a
WRONG
CORRECT
CORRECT USE OF TRIPLE-RING
BURNER
(Fig. 3.5a - 3.5b)
Flat-bottomed pans should be placed
directly onto the pan-support.
When using a WOK always place the
supplied stand in position over the burner to maintain the correct operation of
the triple-ring burner (Fig. 3.5a - 3.5b).
11
Attention: the oven door becomes
very hot during operation.
Keep children away.
4 - MULTI-FUNCTION MAIN OVEN
GENERAL FEATURES
The multi- function oven can be programed for 7 different functions to satisfy every cooking need.
The 7 positions are thermostatically controlled and are obtained by a combination of 4 heating elements which are:
– Bottom element 2050 W
– Top element 1250 W
– Grill element 2200 W
– Circular element 2500 W
NOTE:
Upon first use, it is advisable to operate the
oven for 30 minutes in the position and
for another 30 minutes at maximum (temperature knob on position 225) in the positions
and
, to eliminate possible
traces of grease on the heating elements.
Clean the oven and accessories with warm
water and washing-up liquid.
WARNING:
The door is hot, use the handle.
OPERATING PRINCIPLES
Heating and cooking in the MULTIFUNCTION oven are obtained in the following ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by forced convection
The circular heating element and fan
constantly circulate heated air over the
food in the oven for a more rapid and
even cooking process. It is possible to
cook several dishes simultaneously.
c. by semi-forced convection
The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.
d. by radiation
The heat is irradiated by the infra red
grill element.
e. by radiation and ventilation
The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.
f. by ventilation
The food is defrosted by using the fan
only function without heat.
12
50
Fig. 4.1 Fig. 4.2
FUNCTION SELECTOR KNOB (fig. 4.1)
Rotate the knob clockwise to set the
oven for one of the following functions:
TEMPERATURE KNOB (fig. 4.2)
To turn on the heating elements of the
oven, set the switch knob on the desired
program and select the required temperature.
To set the temperature, line up the temperature knob indicator with the required
temperature.
The elements will turn ON or OFF automatically according to the energy need
which is determined by the thermostat.
OVEN LIGHT
By setting the knob to this position, only the oven light comes on (15 W).
The light remains on whilst any of the cooking modes are selected.
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements are switched on. The heat is diffused by natural
convection and the temperature must be set between 50° C and 225° C.
It is necessary to preheat the oven before adding the foods to be cooked.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i.
e. roasts, spare ribs, meringue, etc.
75
100
125
150
175
250
225
200
13
GRILLING
The infra-red heating element is switched on. The heat is diffused by radiation.
Use with the oven door closed and the temperature knob
between 50° and 225°C
for a
maximum of 15 minutes.
Note: It is recommended that you do not grill for longer than 30 minutes at any one
time.
Attention: the oven door becomes very hot during operation. Keep children away.
For correct use see “USE OF THE GRILL”
Recommended for:
Intense grilling action for cooking with a broiler; browning, crisping, “au gratin”, toasting, etc.
HOT AIR COOKING
The circular element and the fan are on. The heat is diffused by forced convection and
the temperature must be set between 50° and 225 °C.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the outside and tender or rare on the inside, i. e.
lasagna, lamb, roast beef, whole fish, etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on. To be used with the temperature knob on “●” because the other
positions will have no effect. The defrosting is done by simple ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram requires about one hour.
The defrosting times vary according to the quantity and type of foods to be defrosted.
14
THAWING AND WARMING UP
The upper element and the circular element connected in series, are switched on; also the fan
is on. The heat is diffused by forced convection with the most heat being produced by the
upper element.
The temperature must be set between 50° and 140 °C.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are on. The heat is mainly diffused by radiation and the fan
then distributes it throughout the oven. The temperature must be set between 50° and
175 °C for max 30 minutes. It is necessary to preheat the oven for about 5 minutes.
Use with the oven door closed.
Attention: the oven door becomes very hot during operation.
Keep children away.
For correct use see “GRILLING AND “AU GRATIN”.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be set between 50° and 225 °C.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.
15
GRILLING AND “AU GRATIN”
Set the switch to position .
Set the temperature knob to 175 °C and
after having preheated the oven, simply
place the food on the shelf.
Close the door and let the oven operate
until grilling is complete.
Adding a few dabs of butter before the end
of the cooking time gives the golden “au
gratin” effect.
Note: It is recommended that you do not
grill for longer than 30 minutes at any
one time.
ATTENTION: the oven door becomes
very hot during operation.
Keep children away.
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked, posi-
tioning the rack as close to the grill as
possible.
The drip tray should be placed under the
rack to catch the cooking juices and fats.
Grill with the oven door closed.
Do not grill for longer than 30 minutes
at any one time.
CAUTION: the oven door becomes
very hot during operation. Keep
children well out of reach.
COOKING ADVICE
SIMULTANEOUS COOKING OF
DIFFERENT FOODS
The MULTI-FUNCTION oven set on
position
and
gives simultaneous
cooking of different foods.
Different foods such as fish, cake and
meat can be cooked together without
mixing the smells and flavours.
This is possible since the fats and vapors
are oxidized while passing through the
electrical element and therefore are not
deposited onto the foods.
The only precautions to follow are:
– The cooking temperatures of the
different foods must be as close to as
possible, with a maximum difference of
20° - 25 °C.
– The introduction of the different dishes
in the oven must be done at different
times in relation to the cooking times of
each one.
This type of cooking saves time and
energy.
OVEN COOKING
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
ROASTING
To obtain classical roasting, it is necessary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.
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