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.

16

COOKING CHART

Food

Temperature

Cooking Time (approx)

°C Gas Mark

CAKES

Victoria Sandwich 180 4 20 – 25 mins
Small cakes/buns 180 4 15 – 20 mins
Rich Fruit Cake 150 2 2 hours
Scones 220 7 – 8 8 – 10 mins
Whisked Sponge 190 5 25 mins

BREAD & PASTRY

Bread Loaf (500g Flour wt) 225 7 – 8 20 – 25 mins
Bread Rolls 225 7 – 8 10 – 15 mins
Pizza Dough 225 8 15 – 20 mins
Shortcrust pastry 200 6 20 – 30 mins
Quiches/Flans 180 - 190 4 - 5 30 – 40mins

ROAST MEATS

Beef – medium joint 190 5 20 – 25 mins/lb + 20mins
Lamb 190 5 25 – 30mins/lb + 25mins
Pork 190 5 30mins/lb + 30mins
Chicken 190 5 20 – 25mins/lb + 30mins
Turkey 180 4 15 – 20mins/lb + 20mins
Stews/Casseroles 170 3 11/2 - 2hours

COOKING GUIDE

Temperature and times given are approximate, as they will vary depending on the quality
and amount of food being cooked.

Remember to use ovenproof dishes and to adjust the oven temperature during cooking
if necessary.

NOTE: Reduce the oven temperature by 10 – 20°C for fan assisted ovens.
For dishes that take over an hour to cook, reduce the cooking time by 10 minutes per
hour.

17

Attention: the oven door becomes
very hot during operation.

Keep children away.

5 - CONVENTIONAL OVEN

GENERAL FEATURES

The conventional oven has 3 heating
elements which are:

– Top element 700 W
– Bottom element 800 W
– Grill element 1600 W

NOTE:

Upon first use, it is advisable to operate
the oven for 30 minutes in the position

and for another 30 minutes at the

maximum (temperature knob on position

250) in the position , to eliminate
possible traces of grease on the heating
elements.
Clean the oven and accessories with
warm water and washing-up liquid.

This oven is equipped with a special
dish rack for use with the special
“PLATE WARMING” function. In this set­ting you can use your conventional oven
to warm the plates (at about 60°C)
before serving dinner.

For correct use of this function see
“PLATE WARMING or TRADITIONAL
CONVECTION COOKING” and “USE
OF SPECIAL DISH RACK”.

WARNING:
The door is hot, use the handle.

18

50

Fig. 5.1 Fig. 5.2

FUNCTION SELECTOR KNOB (fig. 5.1)

Rotate the knob clockwise to set the
oven for one of the following functions.

TEMPERATURE KNOB (Fig. 5.2)

This only sets the cooking temperature
and does not switch the oven on.
Rotate clockwise until the required tem­perature is reached (from 50 to 250°C).
The light above the function selector will
illuminate when the oven is switched on
and turns off when the oven reaches the
correct temperature.
The light will cycle on and off during
cooking in line with the oven tempera­ture.

OVEN LIGHT

By setting the knob to this position the oven light will come on. (15 W).
The light remains on whilst any of the functions 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 250° C.
It is necessary to preheat the oven before introducing 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.

250

100

125

150

175

225

200

19

PLATE WARMING

The upper and lower heating elements are switched on; the heat is diffused by natural
convection. The temperature knob must be set to position to heat the plates at about
60°C.

This function can also be used for traditional convection cooking: the temperature knob
must be set between 50 and 250°C.

Recommended for:

Dish warming using the special rack. For correct use see “USE OF SPECIAL DISH
RACK”.

KEEP ATTENTION: Plates are hot after warming. It is advisable to handle the
plates using oven gloves.

SPIT ROASTING

The infrared grill element at the top of the oven and the rotisserie motor comes on.

The heat is dispersed by radiation.
Use with the oven door closed, the function knob set to , and the temperature knob
to 225°C for max 15 minutes, then to 175°C.

For cooking hints, see “USE OF THE ROTISSERIE”.

Attention: the oven door becomes very hot during operation. Keep children away.
Recommended for: Spit roasting with the rotisserie.

GRILLING

The infrared grill element at the top of the oven comes on. The heat is dispersed by radi-

ation.
Use with the oven door closed, the function knob set to , and the temperature knob
to position 225°C for max 15 minutes, then to position 175°C.

For cooking hints, see “USE OF THE GRILL”.

Attention: the oven door becomes very hot during operation. Keep children away.
Recommended for: Intense grilling, browning, cooking au gratin and toasting etc.

20

COOKING CHART

Food

Temperature

Cooking Time (approx)

°C Gas Mark

CAKES

Victoria Sandwich 180 4 20 – 25 mins
Small cakes/buns 180 4 15 – 20 mins
Rich Fruit Cake 150 2 2 hours
Scones 220 7 – 8 8 – 10 mins
Whisked Sponge 190 5 25 mins

BREAD & PASTRY

Bread Loaf (500g Flour wt) 225 7 – 8 20 – 25 mins
Bread Rolls 225 7 – 8 10 – 15 mins
Pizza Dough 225 8 15 – 20 mins
Shortcrust pastry 200 6 20 – 30 mins
Quiches/Flans 180 - 190 4 - 5 30 – 40mins

ROAST MEATS

Beef – medium joint 190 5 20 – 25 mins/lb + 20mins
Lamb 190 5 25 – 30mins/lb + 25mins
Pork 190 5 30mins/lb + 30mins
Chicken 190 5 20 – 25mins/lb + 30mins
Turkey 180 4 15 – 20mins/lb + 20mins
Stews/Casseroles 170 3 11/2 - 2hours

COOKING GUIDE

Temperature and times given are approximate, as they will vary depending on the quality
and amount of food being cooked.

Remember to use ovenproof dishes and to adjust the oven temperature during cooking
if necessary.

21

Fig. 5.3

USE OF THE ROTISSERIE

– Insert the tray into the lowest rack hold-

ers of the oven and insert the rod sup­port into the intermediate rack holders
(fig. 5.3).

– Put the meat to be cooked onto the rod,

being careful to secure it in the center
with the special forks.

– Insert the rod into the motor opening

and rest it onto the support of the spit
collar; then remove the grip by turning it
to the left.

Grill with the oven door closed.
Attention: the oven door becomes

very hot during operation.
Keep children away.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.

ROTISSERIE (Fig. 5.3)

The oven is equipped with a rotisserie for
spit roast cooking using the grill.

The rotisserie consists of:
– an electrical motor mounted on the

rear part of the oven

– stainless steel spit with a removable

stay-cool handle and two adjustable
sets of prongs

– spit support to be inserted in the cen-

tral guide of the oven.
The rotisserie motor is operated by the
switch knob on grill position .

USE OF THE GRILL

Preheat the oven for about 5 minutes.

Introduce the food to be cooked,
positioning 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.

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.

22

USE OF SPECIAL DISH RACK

This special shelf can be used as a dish
rack or when turned over, as a normal
shelf for oven cooking.
It must be inserted between the guides
of the lateral racks.

USING THE SPECIAL SHELF AS A DISH RACK

Slide in the shelf on the guides, on the
lower level of the lateral racks.
The prongs where the plates are to be
inserted must be turned upwards.
The shelf must be fitted so that the safe­ty catch, which stops it sliding out, faces
the bottom of the oven (see detail of fig­ure 5.4).
The plates must be positioned as indicat­ed in figure 5.4.
To facilitate this operation pull the spe­cial rack up to the safety lock.

KEEP ATTENTION: Plates are hot
after warming. It is advisable to han­dle the plates using oven gloves.

USING THE SPECIAL RACK FOR NORMAL
COOKING

Slide in the shelf on the guides: the
safety catch must be turned toward the
oven base (see detail of figure 5.5).
The flat surface can be used to put
cooking pans or to put food directly on
the rack; in the second case the drip tray
should be placed under the rack to catch
the cooking juices and fats.

Fig. 5.4 Fig. 5.5

23

6 - ELECTRONIC PROGRAMMER

Description of the buttons:

Timer
Cooking time
End of cooking time
Manual position and cancellation of

the set cooking program
Advance the time for of all pro-

grams
Decrease the program time and

changing the frequency of the audi­ble signal.

The electronic programmer performs the
following functions:

– 24 hours clock with illuminated display
– Timer (up to 23 hours and 59 minutes)
– Program for automatic oven cooking
– Program for semi-automatic oven

cooking.

Fig. 6.2

Fig. 6.1

Description of the illuminated
symbols:

AUTO - flashing - Programmer in auto-

matic position but not pro­grammed

AUTO - always lit - Programmer in auto-

matic position with program set.

Automatic cooking taking place

Timer in operation

and AUTO - flashing - Program
error.
(The time of day lies between the
calculated cooking start and end
time).

Note:

Select a function by the respective but­ton and, in 5 seconds, set the required
time with the / buttons (“one­hand” operation).
A power cut makes the clock go to zero
and cancels the set programs.

A
U
T
O

24

ELECTRONIC CLOCK(fig. 6.2)

The programmer is equipped with an
electronic clock with an illuminated dis­play which indicates hours and minutes.
Upon immediate connection of the oven
or after a powercut, three zeros will flash
on the display panel.
To set the hour it is necessary to push
the button and then the or
button until you have set the exact hour
(fig. 6.2).

Another way is to simultaneously push
the two buttons and at the same
time push the or button.

Note: The hour setting deletes any pro­gram.

Fig. 6.3

Fig. 6.4

ELECTRONIC TIMER

The timer program consists only of a
buzzer which may be set for a maximum
period of 23 hours and 59 minutes.
If the AUTO is flashing push the but­ton.
To set the time, push the button and
the or until you obtain the
desired time in the panel (fig. 6.4).
Having finished the setting, the clock
hour will appear on the panel and the

symbol will be lit.
The countdown will start immediately and
may be seen at any moment on the panel
by simply pressing the button .

At the end of the time, the symbol
will be switched off and an intermittent
buzzer will go off; this can be stopped by
pressing any of the buttons.

SETTING THE FREQUENCY OF THE
AUDIBLE SIGNAL

3 possible sounds can be selected by
pressing the button.

NORMAL COOKING WITHOUT THE
USE OF THE PROGRAMMER

To manually use the oven, that is, without
the aid of the programmer, it is necessary
to cancel the flashing AUTO by pushing
the button (AUTO will be switched off
and the symbol will go on - Fig. 6.3).

Attention: If the AUTO is steadily lit (which
means a cooking program has already
been set), the program can be cancelled
and switched to manual by pushing the
button .

If the oven is switched on, you must
switch off manually.

A
U
T
O

25

AUTOMATIC OVEN COOKING

To cook food automatically in the oven,
it is necessary to:

1. Set the length of the cooking time

2. Set the end of the cooking time

3. Set the temperature and the oven
cooking program.

These operations are done in the follow­ing way:

1. Set the length of the cooking time by
pushing the button and the
button to advance, or to go back if
you have passed the desired time (fig.

6.5). The AUTO and the symbol
will be on.

2.Set the end of the cooking time by
pressing the button (the cooking
time already added to the clock time
will appear), and the button (fig.

6.6); if you pass the desired time you
can go back by pushing the button.
After this setting, the
symbol will go off. If after this setting,
the AUTO flashes on the panel and a
buzzer goes off, it means there was
an error in the programming, that is
the the cooking cycle has been super­imposed on the clock. In this case,
change the end of cooking time or the
cooking time itself by following the
instructions above.

3. Set the temperature and the cooking
program (see the relevant sections).

Once the oven is programmed it will
switch on automatically at the right time
to stop the cooking at the desired end
time.
During cooking, the symbol remains
on.
By pushing the button you can see
the time that remains until the end of
cooking.

The cooking program may be can­celled at any time by pushing .

At the end of the cooking time the oven
will turn off automatically, the symbol
will turn off, AUTO will flash and the buz­zer will sound, which can be turned off
by pushing any of the buttons.

Turn the switch and temperature knobs
to "OFF" and put the programmer onto
“manual” by pressing the button.

Attention: A powercut will make the
clock go to zero and will cancel the set
programs.
After a powercut, three zeros will flash
on the panel.

Fig. 6.6

Fig. 6.5

A
U
T
O

A
U

T

O

26

SEMI - AUTOMATIC COOKING

This is used to switch the oven off auto­matically after the desired cooking time
has elapsed.

There are two ways to set the semi­automatic cooking function:

1. Set the length of the cooking time by
pushing the button and the but­ton to advance, or to go backwards
(Fig. 6.7).

This sets the desired “stop” time.

or

2.Set the end of the cooking time by

pushing the button and the but­ton to advance, or to go backwards
if you have passed the desired time
(Fig. 6.8).

AUTO and the symbol will be on.

Then set the temperature and the cook­ing program (see the relevant sections).
The oven is switched on and it will
switch off automatically at the end of the
desired time.
During cooking, the symbol remains
on and by pressing the button you
can see the time that remains until the
end of the cooking.

The cooking program can be can­celled at any moment by pushing the

button.

At the end of the cooking, the oven and
the symbol will turn off, the AUTO will
flash and a buzzer will go off which can
be stopped by pushing any of the but­tons.
Turn the switch and temperature knobs
to "OFF" and put the programmer onto
“manual” by pressing the button.

Fig. 6.7

Fig. 6.8

A
U
T
O

A
U
T
O

27

GENERAL ADVICE

– When the appliance is not being

used, it is advisable to keep the gas
tap closed.

– Every now and then check to make

sure that the flexible tube that con­nects the gas line or the gas cylinder
to the appliance is in perfect condition
and get it replaced if it shows any
signs of wearing or damage.

– The periodical lubrication of the gas

taps must be done only by specialised
personnel.

– If a tap becomes stiff, do not force;

contact your local Service Centre.

Important:
Before cleaning or carrying out
any maintenance disconnect the
appliance from the electrical sup­ply and wait for it to cool down.

Attention
The appliance gets very hot,
mainly around the cooking areas.
It is very important that children
are not left alone in the kitchen
when you are cooking.

Do not use a steam cleaner
because the moisture can get
into the appliance thus make it
unsafe.

7 - CLEANING AND MAINTENANCE

ENAMELLED PARTS

All the enamelled parts must be cleaned
with a sponge and soapy water or other
non-abrasive products.
Dry preferably with a soft cloth.
Acidic substances like lemon juice,
tomato sauce, vinegar etc. can damage
the enamel if left in contact for too long.

REPLACING THE OVEN LIGHT BULB

Switch the cooker off at the mains.
When the oven is cool, unscrew and
replace the bulb with another one
resistant to high temperatures (300°C),
voltage 230 V (50 Hz), 15 W, E14.

Note: Oven bulb replacement is not
covered by your guarantee.

STAINLESS STEEL SURFACES

The stainless steel front panels on this
cooker (facia, oven door, storage
compartment) are protected by a finger­print proof lacquer.
To avoid damaging this lacquer, do not
clean the stainless steel with abrasive
cleaners or abrasive cloths or scouring
pads.

ONLY SOAPY/WARM WATER MUST
BE USED TO CLEAN THE STAINLESS
STEEL SURFACES.

GAS TAPS

In the event of operating faults in the gas
taps, call the Service Department.

28

Fig. 7.2

Fig. 7.3

A

B

Fig. 7.1

S

F

C

BURNERS

The burners can be removed and washed
with soapy water only.
They will remain perfect if always
cleaned with products used for silver­ware.
After cleaning, check that the burner­caps and burner-heads are dry before
placing them in the respective hous-

ings.
Note: To avoid damage to the electric

ignition do not use it when the burn­ers are not in place.

CORRECT REPLACEMENT OF THE
BURNERS

It is very important to check that the
burner flame distributor F and the cap C
has been correctly positioned (see fig.

7.1) - failure to do so can cause serious
problems.

Check that the electrode “S” (fig. 7.1) is
always clean to ensure trouble-free
sparking.

29

Fig. 7.4

Fig. 7.5

TRIPLE RING BURNER

The triple ring burner must be correctly positioned (see fig. 7.2 - 7.3); the burner rib must
be enter in their logement as shown by the arrow.

Then position the cap A and the ring B (fig. 7.3).
The burners must be correctly positioned so that they cannot rotate (fig. 7.3).

30

Fig. 7.7

OVEN DOOR

The internal glass panel can be easily
removed for cleaning by unscrewing the
2 retaining screws (Fig. 7.6)

Do not store flammable material in
the oven or in the storage com­partment.

STORAGE COMPARTMENT

The storage compartment is accessible
through the pivoting panel (fig. 7.7).

Fig. 7.6

31

Fig. 7.9

GA

Fig. 7.8

INSIDE OF OVEN

This must be cleaned every time it is
used.
Remove and refit the side runner frames
as described in the next section.
With the oven warm, wipe the inside
walls with a cloth soaked in very hot
soapy water or another suitable product.
The bottom of the oven, side runner
frames, tray and rack can be removed
and washed in the sink.

FITTING THE OVEN OUT

– Hang up the wire racks “G” on the

oven walls interposing the self clean­ing panels “A” (fig. 7.8)

– Slide the required shelf and tray etc. in

using the guides (fig. 7.9).

– Reverse the above order to dismantle.

ADVICE FOR USE AND MAINTE­NANCE OF SELF CLEANING PANELS

The self cleaning panels are covered
with a special microporous enamel
which, absorbs and removes oil and fat
splashes during normal baking over
200°C.
If, after cooking very fatty foods, the
panels remain dirty, operate the oven
empty on max temperature for about 30
minutes.
These panels do not require to be
cleaned, however it is advised to period­ically remove them from the oven (at
least the side panels) and to wash them
with tepid soapy water and then wipe off
with a soft cloth.

DO NOT CLEAN OR WASH THEM
WITH ABRASIVE PRODUCTS OR
WITH PRODUCTS CONTAINING
ACIDS OR ALKALIS.

The side panels are reversible and when
the microporous enamel degrades, they
can be turned to the other side.

32

The oven door can easily be removed as
follows:

– Open the door to the full extent (fig.

7.10A).

– Attach the retaining rings to the hooks

on the left and right hinges (fig. 7.10B).

– Hold the door as shown in fig. 7.10.
– Gently close the door and withdraw the

lower hinge pins from their location
(fig. 7.10C).

– Withdraw the upper hinge pins from

their location (fig. 7.10D).

– Rest the door on a soft surface.
– To replace the door, repeat the above

steps in reverse order.

Fig. 7.10D

Fig. 7.10C

Fig. 7.10B

Fig. 7.10A

REMOVING THE OVEN DOOR

Fig. 7.10

33

IMPORTANT

– Cooker installation and maintenance must only be carried out by QUALIFIED TECHNI-

CIANS and in compliance with the local safety standards. Failure to observe this
rule will invalidate the warranty.

– The electrical mains outlet, if located behind the cooker, must not be higher than 18 cm

above the floor level.

– Some appliances are supplied with a protective film on steel and aluminium parts.

This film must be removed before using the cooker.

Advice for

the installer

34

Fig. 8.1

8 - INSTALLATION

INSTALLATION

This cooker has class “2/1” overheating protection so that it can be installed in a cab­inet.

The furniture walls adjacent to the cooker must be made of heat resistant materials.
The veneered syntetical material and the glue used must be resistant to a temperature of

90°C in order to avoid ungluing or deformations.
The cooker may be located in a kitchen, a kitchen/diner or bed-sitting room but not in a

room containing a bath or shower.
Curtains must not be fitted immediately behind the appliance or within 500 mm of the

sides.
It is essential that the cooker is positioned as stated below.

The cooker must be installed by a qualified technician and in compliance with a
local safety standards.

If the cooker is located on a pedestal it is necessary to provide safety measures to pre­vent it from falling out.

500 mm

750 mm

50 mm

450 mm

air flow

35

Fig. 8.2

+ 8 mm

+ 8

0

mm

+ 35 mm

Fig. 8.3

Fig. 8.4

LEVELLING THE COOKER

The cooker is equipped with 4 LEVEL­LING FEET and may be levelled by
screwing or unscrewing the feet with a
spanner (fig. 8.2).

It is important to observe

the prescrip-

tions of figures 8.3 - 8.4.

36

A

B

BACKGUARD

– Remove the two spacers “A” and the screw “B” from the rear of the cooker top.
– Assemble the backguard as shown in figure 8.5 and fix it by screwing the central

screw “B” and the spacers “A”.

Fig. 8.5

37

Fig. 8.6

Fig. 8.7

Fig. 8.8

WARNING
Be careful: do not lift the cooker by
the door handle when raising to the
upright position (fig. 8.7).

WARNING

When moving the cooker to its final posi­tion DO

NOT DRAG (fig. 8.8).

Lift feet clear of floor (fig. 8.6).

MOVING THE COOKER

WARNING
When raising the cooker to an upright
position always ensure that two peo­ple carry out this manoeuvre to pre­vent damage to the adjustable feet
(fig. 8.6).

38

PROVISION FOR VENTILATION

The room containing the cooker should have an air supply in accordance with BS.5540:
Part 2: 1989.

All rooms require an openable window or equivalent while some rooms require a
permanent vent in addition to the openable window.

The cooker should not be installed in a bed-sitting room, of volume less than 21 m

3

.

Where a DOMESTIC COOKER is installed in a room or internal space, that room or
internal space shall be provided with a permanent opening which communicates directly
with outside air and is sized in accordance with the table below. In domestic premises the
permanent opening shall be an air vent.

If there are other fuel burning appliances in the same room, BS.5540: Part 2: 1989 should
be consulted to determine the requisite air vent requirements.

If the cooker is installed in a cellar or basement, it is advisable to provide an air vent of
effective area 100 cm

2

, irrespective of the room volume.

(❊)

If the room or internal space containing these appliances has a door which

opens directly to outside, no permanent opening is required.

MINIMUM PERMANENT OPENING FREE AREA FOR FLUELESS APPLIANCE

5 m3to 10

m

3

Openable

window or

equivalent also

required

Maximum
appliance

rated input

limit

Room volume

11 m3to

20 m

3

> 20 m

3

< 5 m

3

Type of appliance

Domestic oven,

hotplate, grill or any

combination thereof.

None

50 (❊)

cm

2

Nil

cm

2

Nil

cm

2

100

cm

2

Yes

39

9 - GAS SECTION

GAS INSTALLATION

IMPORTANT NOTE

This appliance is supplied for use on
NATURAL GAS only and cannot be
used on any other gas without
modification.

This appliance is manufactured for
conversion to LPG if required and is
supplied with a conversion kit.

The cooker must be installed by a
qualified person in accordance with the
Gas Safety (Installation and Use)
(Amendment) Regulation 1990 and the
relevant building/l.E.E. Regulations.

The following British Standards should
be used as reference when installing
this appliance.
BS6172 1990, BS5440 part 2 1989 and
BS6891 1988.

Failure to install the appliance correctly
could invalidate any manufacturers
warranty and lead to prosecution under
the above quoted regulation.

In the UK C.O.R.G.I registered installers
are authorised to undertake the
installation and service work in
compliance with the above regulations.

GAS CONNECTION

The installation of the cooker to Natural
Gas or LP Gas must be carried out by
a qualified gas engineer. Installers shall
take due account of the provisions of the
relevant British Standards Code of
Practice, the Gas Safety Regulations
and the Building Standards (Scotland)
(Consolidation) Regulations issued by
the Scottish Development Department.

INSTALLATION TO NATURAL GAS

Installation to Natural Gas must conform
to the Code of Practice, etc. The supply
pressure for Natural Gas is 20 mbar.

INSTALLATION TO LP GAS

This appliance must only be connected
to LPG after an LPG conversion kit has
been fitted, (see pages from 39 to 40).
When operating on Butane gas a supply
pressure of 28-30 mbar is required.
When using Propane gas a supply
pressure of 37 mbar is required.
The installation must conform to the
relevant British Standards.

Warning: Only a qualified gas engineer,
also with technical knowledge of
electricity should install the cooker. He
should observe the Regulations and
Codes of Practice governing such
installation of gas cookers.

Note: It is recommended that the gas
connection to the cooker is installed with
a flexible connecting tube made to BS

5386.

40

GAS CONNECTION

The gas supply must be connected to
the gas inlet which is located at the left
or the right hand rear of the appliance
(fig. 9.1).
The pipe does not cross the cooker.
When screwing the connecting tube
operate with two spanners (fig. 9.2).
The unused end inlet pipe must be
closed with the plug, interposing the
gasket.

After connecting to the mains, check
that the coupling are correctly sealed,
using soapy solution, but never a
flame.

Fig. 9.2

Plug

Fig. 9.1

41

Fig. 9.3

J

J

Fig. 9.4

CONVERSION TO LPG

1 - Injectors replacement of

top burners

The diameter is marked on the injector
in cents of millimetre.
Select the injectors to be replaced
according to the “Table for the choice of
the injectors” (page 40).

To replace the injectors:
– Remove the gratings, the burner and

the covers;

– Using a wrench, substitute the nozzle

injectors “J” (Fig. 9.3 - 9.4) with those
most suitable for the kind of gas for
which it is to be used.

The burners are conceived in such a
way so as not to require the regulation
of the primary air.

42

TABLE FOR THE CHOICE OF THE INJECTORS

Cat: II 2H3+

GB

INCREASE OF AIR NECESSARY FOR GAS COMBUSTION (2 m

3

/h x kW)

BURNERS Air necessary for combustion [m

3

/h]

Auxiliary (A) 2,00
Semi-rapid (SR) 3,50
Rapid (R) 6,00
Triple-ring 7,00

G 30 - 28-30 mbar G 20

BURNERS G31- 37 mbar 20 mbar

Auxiliary (A) 1,00 0,30 27 50 72 (X)
Semi-rapid (SR) 1,75 0,45 32 65 97 (Z)
Rapid (R) 3,00 0,75 42 85 115 (Y)
Triple-ring (TR) 3,50 1,50 65 95 135 (T)

Nominal

Power

[kW]

Reduced

Power

[kW]

Ø injector

[1/100 mm]

By-pass
[1/100 mm]

Ø injector

[1/100 mm]

By-pass
[1/100 mm]

adjustable

LUBRICATION OF THE GAS TAPS

If a tap becomes stiff, do not force;
contact your local Service Agent.

2 - Adjusting of the minimum

of the top burners

In the minimum position the flame must
have a length of about 4 mm and must
remain lit even with a quick turn from the
maximum position to that of minimum.

The flame adjustment is done in the
following way:

– Turn on the burner
– Tum the tap to the MINIMUM position
– Take off the knob
– With a small flat screwdriver turn the

screw inside the tap rod to the correct
regulation (fig. 9.5).

Normally for LPG, tighten up the
regulation screw.

Fig. 9.5

43

N.B. For connection to the mains, do
not use adapters, reducers or
branching devices as they can cause
overheating and burning.

If the installation requires alterations to
the domestic electrical system or if the
socket and appliance plug are
incompatible, call an expert.
He should also check that the socket
cable section is suitable for the power
absorbed by the appliance.

GENERAL

– Connection to the mains must be

carried out by qualified personnel in
accordance with current regulations.

– The appliance must be connected to

the mains checking that the voltage
corresponds to the value given in the
rating plate and that the electrical
cable sections can withstand the load
specified on the plate.

– The appliance can be connected

directly to the mains placing an
omnipolar switch with minimum
opening between the contacts of 3
mm between the appliance and the
mains.

– The power supply cable must not

touch the hot parts and must be
positioned so that it does not exceed
75°C at any point.

– Once the appliance has been

installed, the switch or socket must
always be accessible.

10 - ELECTRICAL SECTION

IMPORTANT: The cooker must be
installed in accordance with the
manufacturer’s instructions.
Incorrect installation, for which the
manufacturer accepts no responsi­bility, may cause injury to persons
or animals etc.

Before effecting any intervention
on the electrical parts of the appli­ance, the connection to the net­work must be interrupted.

The connection of the appliance
to earth is mandatory.
The manufacturer declines all
responsibility for any inconve­nience resulting from not
observing this condition.

IMPORTANT: this cooker must be
connected to a suitable double pole
control unit adjacent to the cooker.

WARNING!
This appliance must be earthed.

44

ELECTRICAL FEEDER CABLE
CONNECTION

To connect the supply cable:

- Remove the screws securing the
cover “A” on the rear of the cooker
(fig. 10.1).

- Feed the supply cable through the
cable clamp “D”. The supply cable
must be of a suitable size for the
current requirements of the appliance;
see the section “Feeder cable section”
(fig. 10.1).

- Connect the wires to the terminal
block “B” as shown in the diagram in
figure 10.2; or connect the phase
wires to the terminal block “B” and the
earth wire to the terminal PE as
shown in figure 10.1.

- Take up any slack in the cable and
secure with the cable clamp “D”.

- Replace the cover “A”.

N.B. The earth conductor must be left
about 3 cm longer than the others.

Fig. 10.1

D

B

PE

A

N

L

FEEDER CABLE SECTION TYPE
HO5RR-F

230 V 3 x 2,5 mm

2

Fig. 10.2

PE Earth
N Neutral
L Live

230 V

L

PEN

1

(L2)

45

UK only

If your appliance goes wrong within one year from the date you bought it, we will repair
it (or replace it if necessary) free of charge provided:

• you have not misused, neglected, or damaged it;

• it has not been modified;

• it is not second hand;

• it has not been used commercially;

• you have not fitted a plug incorrectly; and

• you supply your receipt to show when you brought it.

• The appliance has been installed as per the instructions contained within this booklet.

This guarantee does not affect your statutory rights.

GUARANTEE

AFTER SALES SERVICE

If you require After Sales Service contact the MASTERCARE Domestic Appliance Helpline
Telephone [phone].

46

47

Descriptions and illustrations in this booklet are given as simply indicative.
The manufacturer reserves the right, considering the characteristics of the models described here, at any time and
without notice, to make eventual necessary modifications for their construction or for commercial needs.

code 1101991 ß4 Part Number 54070/1