Parkinson cowan grosvenor Instruction book

Owners handbook

and

Installation Instructions

c u

r n

Introduction

This gas cooker has been designed and manufactured to all the necessary British Standards. This cooker carries the C.E. mark.

It is important that you understand how to use and care for the

cooker properly before you use it for the first time.

We have written this booklet with your safety in mind. Read the booklet thoroughly before you use the cooker. Keep the booklet in a safe place so that anyone who uses the cooker can read it. Pass the booklet on with the cooker if you give or sell it to someone else.

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For your safety

The cooker is designed to cook food and you must not use it for

any other purpose.

Keep children, babies and toddlers away from the cooker at all

times.

The installation instructions tell you how and where it can be

fitted. If the cooker is already installed you must make sure that

all instructions have been followed. If you are in any doubt ask a

registered person. More details on installation on page 28.

We have included several drawings to show the right and wrong way of doing things.

The right way will have a smiling face by it.

A sad face shows something is wrong.

Important: Make sure you remove the sales stickers before you use

this cooker.

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Contents

Lighting the cooker 4 The grill 7 The hotplate 9 The ovens 12 Oven cooking chart - main oven 15

- second oven 18 Slow cooking 21 Care and cleaning 23 Installing the cooker 28 General information 30 What is wrong and why? 32 Servicing 33 Installation instructions 34 Technical Data 35 Safety requirements/ventilation 36 Location of appliance/installation 37

Page

Testing 40

Lighting the cooker

The system works by means of a battery. Details on how to replace the battery are given on page 30.

Hotplate

To light:

Lighting the cooker

1 Push in the control knob and turn to the large flame symbol (highest

setting), and press the ignition button immediately. When the burner has lit release the button.

Warning: If the ignition button is not pressed immediately a build up of gas may cause the flame to spread.

Grill/second oven

The grill and the second oven are operated by the same control so you cannot use them both at the same time.

Grill

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To light:

1 Push in the control knob and turn it to the large flame symbol

(highest setting), and press the ignition button immediately. When the burner has lit release the button.

2 Leave the grill door open when you are using the grill. Warning: If the ignition button is not pressed immediately a build up of gas may cause the flame to spread from the grill cavity.

For your safety

Never cover the grill pan or grid with foil as this can lead to grill fires.

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Second oven

To light:

1 Open the oven door. 2 Push in the control knob and turn it to the left to gas mark 1, and

press the ignition button immediately. When the burner has lit release the button. There will only be small flames at first.

3 Now turn the control knob to the

gas mark you want.

4 Wait until the burner is showing

large flames.

5 Close the oven door.

Important: Remember to remove the grill pan handle before you use

the second oven.

Lighting the cooker

Main oven

To light:

1 Open the oven door. 2 Push in the control knob and turn it to gas mark 9, and press the

ignition button immediately. When the burner has lit release the button. There will only be small flames at first.

3 Now turn the control knob to the gas

mark you want.

4 Wait until the burner is showing large

flames.

5 Close the oven door.

To turn off any burner

1 Push in the control knob and turn it to the off position. This is shown

by a large dot.

Lighting the cooker

For your safety

When you are lighting any burner check that it has lit before you leave the cooker. When you are turning off a burner, do not leave the cooker until the flame has gone out.

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The grill

The grill is a high-speed grill. The instructions below tell you how to vary the heat setting and how to change the height of the trivet to suit the food you are cooking. You should remember to turn the food regularly.

You should not use the grill to keep food warm as it will continue to

cook the food.

Caution

Accessible parts may be hot when the grill is used. Young children should be kept away. Never cover the grill pan or grid with foil as this can lead to grill fires.

Heat control

The grill control has two heat settings.

The control knob turns to the right from 'OFF' to 'HIGH' and then to 'LOW'. Use the high setting for fast cooking such as toast. Use the low setting to cook thicker food such as chicken after you have browned it on the high setting.

The grill

Cooking positions

You can put the grill shelf in either of the two positions.

Most food should be cooked on the trivet in the grill pan. You can turn the trivet over to suit different thicknesses of food.

You can place some dishes straight on to the grill shelf. This is useful when you are browning the top of food such as cauliflower cheese.

The grill

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General

The shelf in the grill/second oven is different from the shelves in the main oven. It is important that you do not swap them over. Only use the shelf with the solid metal plate underneath it in the grill/second oven.

The grill pan handle can be removed. To put the handle on to the pan you should put the chrome bracket over the cut out in the pan and then slide the handle on to the left as far as the bump on the pan.

When you are not using the grill you should remove the handle and store the pan on the shelf in the grill. Turn the grill burner off before you store the pan. Remember that the pan will get hot when you are using the main oven.

You can use the grill compartment to warm plates when you are using the main oven.

Preheating

You don't usually need to preheat the grill. You may wish to preheat it for a couple of minutes when you are cooking steak or browning food.

Putting food on the trivet

Place food such as toast, tea-cakes and muffins towards the centre of the trivet.

Place food which needs a gentle heat, such as tomatoes and mushrooms towards the edge of the trivet. Arrange meat, meat products and fish to suit their thickness and how you like them cooked.

The hotplate

Heat control

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The hotplate control knobs turn to the left from 'OFF' to 'HIGH' and then to 'LOW'. You can adjust the heat by turning the control between the highest and lowest settings. These are shown as a large and a small flame symbol.

Burner sizes

The hotplate has three burner sizes to suit different types of cooking:

Largest burner (Rapid) - use a large pan for food such as chips.

Medium burners (Normal) - use for everyday cooking.

Small burner (Simmer) - use for simmering food such as soups and stews.

The hotplate

The largest pan which you should use on any burner is 230mm (9"). The base of the smallest pan should not measure less than 100mm (4").

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For your safety

The hotplate

Take care to avoid burns and scalds when you are reaching across the hotplate.

Use pans with flat bases. They are more stable than pans which are warped.

Do not use pans with very heavy handles which cause the pan to tip.

Put pans on the centre of the burners. Position pan handles so they cannot be

accidentally knocked. Take extra care when you are deep fat frying. Do

not cover the pan with a lid. Do not leave a pan unattended. If the pan

catches fire, leave it where it is and turn off all controls.

Place a damp cloth or a fitting lid over the pan to smother the flames.

Never put water on the fire. Leave the pan to cool for 30 minutes.

If you are using a Wok we recommend it has a flat base as it will stand stable on the pan supports. If you use a round based Wok with a collar support, the collar must be of the open wire work type. A closed collar will affect the performance of the burner. Before you use the Wok make sure that the collar is stable on the pan supports. Always follow the instructions that come with the Wok.

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Helpful hints

2 Only heat the amount of liquid you

3 Cover pans with a lid whenever

4 Try cooking more than one

Keep flames under the base of pans. If the flames lick round the sides of the pans you are wasting gas.

need. Do not overfill pans.

possible. The food will heat up more quickly and there will be less steam in the kitchen.

vegetable in the same pan, for example potatoes and carrots.

The hotplate

5 Cut vegetables into smaller pieces.

This way they will cook more quickly.

6 A pressure cooker will save time

and energy.

The ovens

Before you use the ovens you should wipe them out with a damp cloth to

The ovens

remove any dust.

Heat zones

Main Oven - There are zones of heat

within the oven. The temperature in the middle is the gas mark you have chosen. The top of the oven is slightly hotter and the lower shelf slightly cooler. The base of the oven is quite a lot cooler. You can make use of these heat zones when you are cooking foods requiring different temperatures all at the same time.

cakes or biscuits, swap the trays around during cooking. Or you could remove the top tray when the food is cooked and move the lower tray to the higher shelf to finish cooking.

Second Oven - You should turn food round during the cooking time.

Preheating

You do not need to preheat the main or second oven for casseroling and so on.

such as Yorkshire puddings, soufflés and yeast mixtures. instructions on the packaging. When you are using the second oven to

cook or reheat convenience food you should preheat the oven to gas mark 8.

20 minutes.

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If you are cooking more than one tray of similar items, for example

Preheat the oven for baking or when you are cooking sensitive food

When you are cooking or reheating frozen or chilled food read the

When you need to preheat the oven, we recommend you do so for

Oven shelves

You can slot the oven shelves into any of five positions in the main oven and any of two positions in the second oven. Positions are counted from the top downwards.

The shelf in the grill/second oven is different from the shelves in the main oven. Only use the shelf with the solid metal plate underneath it in the grill/second oven. The plate may glow red when you are using the oven. This will not affect the cooking performance.

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Most second oven cooking should be carried out using the shelf provided in shelf position 2. However, when cooking a small joint or a deep cake you can use the shelf on the base of the second oven to allow enough air to circulate around the food. For safety the shelves will only pull out so far. If you want to remove a shelf completely, pull it forward as far as it will go, raise the front edge and lift it out. To put the shelf into a different position, keep the front edge raised, slot the shelf on to the runner, lower the front edge and slide the shelf in.

Shelf on base

Baking trays and dishes

For your safety

Never place cooking dishes, trays and so on over the oven burners. This will damage the cooker as well as the ovenware and possibly the floor covering underneath the cooker.

The ovens

Leave a gap of 13mm (½") between all dishes and the sides of the oven so the heat can circulate properly.

Do not push dishes too far back as food will burn if it overhangs the burner flames.

For the best results from your main oven we recommend that you use a baking tray which is 310mm (12") square. If you use a tray or tin which is larger than this, you may need to turn it around during cooking.

The size of tray which should be used in the second oven should measure no more than 310mm x 230mm (12" x 9"). Position the longest side parallel with the door.

Place single dishes on the centre of the shelf. You may need to turn large items around during cooking. Turn all food round in the second oven.

Roasting

For best results we recommend open roasting using minimal fat or oil to prevent splashing.

The ovens

It is not necessary to cover meat or poultry or wrap food in foil when roasting as this restricts the circulation of heat and will lead to extended cooktimes. If you are using a roasting bag or cover chicken breast with foil, be prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb). When cooking large items such as turkeys, the use of foil may be required to prevent the breast becoming dry before the rest of the bird is fully cooked.

Condensation

Condensation may form on the cooker. This is quite normal and nothing to worry about. The condensation forms when heat and moisture are present, for example during cooking. Whenever possible try to make sure that food which contains a lot of moisture for example casseroles are covered. If you do notice any condensation, wipe it up straight away.

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