Parkinson Cowan L50GXWNG, L50GXWLPG, L50GXBNG, L50GXBLPG, 1154866 User Manual

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Introduction

This gas cooker has been designed and manufactured to all the necessary British Standards. This cooker complies with European Council Directive 90/396/EEC. It also carries the C.E. mark.

cooker properly before you use it for the first time. 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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It is important that you understand how to use and care for the We have written this booklet with your safety in mind. Read the

For your safety

This cooker is designed for domestic use to cook food. You must not use it for any other purpose. It is not designed for commercial use. Keep children, babies and toddlers away from the cooker at all times. The installation instructions that came with the cooker 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

- top 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/ventillation 36 Location of appliance/installation 37

Page

Testing 39

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Lighting the cooker

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

Hotplate and Grill

Lighting the cooker

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.

For your safety

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

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

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Top oven

To light:

1 Open the oven door. 2 Push in the control knob and turn it to the left to gas mark 8, 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.

Main oven

Lighting the cooker

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.

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To turn off any burner

e coo ng t

t g

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

by a large dot.

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.

The grill

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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.

Heat control

The grill control has two heat settings.

The control knob turns to the left 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.

Grill pan

The pan is designed so that you can pull it forward but it will stay supported. To remove the pan push it back as far as possible and lift it off. Replace it in reverse order.

For your safety

After replacing the pan, pull it out to make sure it has fitted back

properly.

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

fires.

The grill

Cooking 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.

Preheating

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The grill

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 thicknesses and how you like them cooked.

Warming plates

When using the cooker you can use the shelf below the grill pan to warm two plates. Do not put plates on the shelf when the grill burner is turned on and the grill pan is not in place. The heat from the burner will damage the plates.

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The hotplate

Heat control

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.

The hotplate

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

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").

ate otp

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For your safety

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

The hotplate

2 Only heat the amount of liquid you

3 Cover pans with a lid whenever

4 Try cooking more than one

5 Cut vegetables into smaller pieces.

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.

This way they will cook more quickly.

6 A pressure cooker will save time

and energy.

The ovens

Before you use the oven you should wipe it out with a damp cloth to remove any dust.

The ovens

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.

Top Oven - You can only cook on one shelf at a time. You should turn

food round during the cooking time.

Preheating

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

such as Yorkshire puddings, soufflés and yeast mixtures. instructions on the packaging. When you are using the top 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 ovens 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

The shelf in the top oven is different from the shelves in the main oven. You can distinguish the top oven shelf from the main oven shelves because it has a metal plate attached to it. The shelves provided for the main oven should only be used in the main oven. Similarly, only use the top oven shelf in the top oven.

You can slot the oven shelves into any of five positions in the main oven and any of two positions in the top oven.

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Shelf positions are counted from the top downwards.

Most top 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 top oven shelf on the base of the top oven to allow enough air to circulate around the food. There is a stop at the back of the top oven. You should not try and push the shelf back beyond this stop.

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 the 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.

Condensation

Condensation may form on the cooker. This is quite normal and nothing

The ovens

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.

Roasting

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

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30 mins. per ½kg (1 lb) and 30 mins.

25 mins. per ½kg (1 lb) and 25 mins.

20 mins. per ½kg (1 lb) and 30 mins.

25 mins. per ½kg (1 lb) and 25 mins.

30 mins. per ½kg (1 lb) and 30 mins.

35 mins. per ½kg (1 lb) and 35 mins.

Oven cooking chart

Approximate

cooking time

Shelf

position

Gas

mark

Medium:

Well Done:

Lamb 5 4 Medium:

Well Done:

Thoroughly thaw frozen joints before cooking them

Pork and Veal 5 4 Medium:

Food

Oven cooking chart - Main oven

These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.

If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking or you

can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking.

Always leave at least one shelf position between shelves to allow heat to circulate.

The recommended shelf positions give the best results.

Put the dishes in the centre of the shelf.

You can change the gas marks and cooking times to suit your own tastes.

It is important to check that food is piping hot before serving.

If you are using both ovens at the same time you may need to adjust the cooking times.

Roasting meat: Beef 5 4 Rare:

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Oven cooking chart

Approximate

cooking time

Shelf

position

25 - 35 mins.

15 - 25 mins.

4 - 5 hours.

44432 & 4

2¼ - 2½ hours.

2½ - 2¾ hours.

1 hour.

15 - 25 mins.

10 - 20 mins.

2 & 4

20 - 30 mins.

20 - 35 mins.

2 & 4

Gas

mark

5 4 20 mins. per ½kg (1 lb) and 20 mins.

4 4 25 mins. per ½kg (1 lb) and 25 mins.

4 4 or 5 15 mins. per ½kg (1 lb) and 15 mins.

5 4 25 mins. per ½kg (1 lb).

Turkey below 4.5kg (10lbs)

over 4.5kg (10lbs)

Duck and duckling

Food

Poultry: Chicken

Cook as above but calculate weight including stuffing.

Thoroughly thaw frozen joints before cooking them.

Stuffed poultry

- individual

The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15 minutes for

each ½kg (1lb).

Yorkshire pudding - large

22245

Rich fruit, 180mm (7")

205mm (8")

Cakes: Christmas Cake (8")

Madeira, 180mm (7")

Small cakes

Scones

Victoria sandwich

180mm (7")

205mm (8")

To help pastry brown on the underside

Approximate

cooking time

25 - 35 mins.

Shelf

position

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cook on a metal plate, or if plates are flat

and have no rim underneath, place on

baking tray.

25 - 35 mins.

15 - 25 mins.

2& 4

2 hrs. approx.

45 - 60 mins.

50 - 60 mins.

30 - 40 mins.

10 - 20 mins.

Oven cooking chart

Gas

mark

Fruit pie (shortcrust)

Mince pies (flan pastry)

Pastries: Plate tart (shortcrust)

Food

8 *

Baked sponge pudding

Baked custard

Puddings: Milk puddings

0.90kg (2lb loaves)

Rolls and buns

Yeast mixtures: Bread 0.45kg (1lb loaves)

When baking bread cook for 10 minutes at Gas Mark 8 then reduce to Gas Mark 6 for the remaining cook time.

Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.

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Oven cooking chart

20 mins. per ½kg (1 lb) and 30 mins.

Approximate

Rare:

cooking time

30 mins. per ½kg (1 lb) and 30 mins.

25 mins. per ½kg (1 lb) and 25 mins.

30 mins. per ½kg (1 lb) and 30 mins.

Medium:

Well Done:

30 mins. per ½kg (1 lb) and 30 mins.

Medium:

Well Done:

35 mins. per ½kg (1 lb) and 35 mins.

Medium:

Well Done:

Shelf

position

Gas

mark

Oven cooking chart - Top oven

These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.

The recommended shelf positions give the best results.

Put the dishes centrally on the shelf.

You can change the gas marks and cooking times to suit your own tastes.

It is important to check that food is piping hot before serving.

If you are using both ovens at the same time you may need to adjust the cooking times.

Food

oven base

Roasting meat: Beef 5 Shelf on

oven base

Lamb 5 Shelf on

oven base

Pork and Veal 5 Shelf on

Thoroughly thaw frozen joints before cooking them.

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Approximate

cooking time

20 mins. per ½kg (1 lb) and 20 mins.

25 mins. per ½kg (1 lb).

Shelf

position

Shelf on

oven base

Shelf on

oven base

3 -4 hours.

2 - 2½ hours.

1 hour.

Shelf

oven base22

15 - 25 mins.

8 - 12 mins.

20 - 30 mins.

Oven cooking chart

To help pastry brown on the underside

cook on a metal plate, or if plates are flat

and have no rim underneath, place on

baking tray.

25 - 35 mins.

15 - 25 mins.

222

Gas

mark

Food

Duck and duckling

Poultry: Chicken

2 2457

Thoroughly thaw frozen joints before cooking them.

Stuffed poultry Cook as above but calculate weight including stuffing.

The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15 minutes for

each ½kg (1lb).

Rich fruit, 180mm (7")

Madeira, 180mm (7")

Small cakes

Yorkshire pudding - individual 7 2 20 - 30 mins.

Cakes: Christmas cake (7")

665

Scones

Victoria sandwich

180mm (7")

Pastries: Plate tart (shortcrust)

Fruit pie (shortcrust)

Mince pies (flan Pastry)

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