LYRIC 55GX3
Operating
and
Installation Instructions
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Introduction
This gas appliance has been designed and manufactured to all the necessary British Standards. It also carries the C.E. mark. The appliance complies with European Council Directive 90/396/EEC.
It is important that you understand how to use and care for the appliance 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 appliance. Keep the booklet in a safe place so that anyone who uses the appliance can read it. Pass the booklet on with the appliance if you give or sell it to someone else.
For your safety
This appliance is not intended to be operated by means of an external timer or separate remote control system.
This appliance 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 appliance at all times.
The installation instructions tell you how and where it can be fitted. If the appliance 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.
RATING PLATE
This is situated on the lower front frame of the appliance and can be seen upon opening the door. Alternatively the rating plate may also be found on the back or top of some models (Where applicable). Do not remove the rating plate from the appliance as this may invalidate the guarantee.
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Contents |
Page |
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Lighting the appliance |
4 |
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The grill |
7 |
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The hotplate |
9 |
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The ovens |
12 |
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Oven cooking chart - main oven |
15 |
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- top oven |
18 |
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Slow cooking |
21 |
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Care and cleaning |
23 |
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Installing the appliance |
28 |
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General information |
30 |
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What is wrong and why? |
32 |
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Servicing |
34 |
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Installation Instructions |
36 |
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Technical Data |
37 |
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Safety requirements/ventilation |
38 |
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Location of appliance/installation |
39 |
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Testing |
42 |
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Contents
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Lighting the appliance
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Lighting the appliance
The system works by means of an electric spark system. Details about the plug are given on page 30.
Hotplate and Grill
To light:
1Push 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.
For your safety
Never cover the grill pan or grid with foil as this can lead to grill fires.
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Top oven
To light:
1Open the oven door.
2Push 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.
3Now turn the control knob to the gas mark you want.
4Wait until the burner is showing large flames.
5Close the oven door.
Main oven
To light:
1Open the oven door.
2Push 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.
3Now turn the control knob back to the gas mark you want.
4Wait until the burner is showing large flames.
5Close the oven door.
Lighting the appliance
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Lighting the cooker
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To turn off any burner
1Push 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 appliance.
When you are turning off a burner, do not leave the appliance 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 grid 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.
Prior to using the grill
We suggest that you operate the grill for approximately 5 - 10 mins to burn off any residue from the surface. During this period a slight odour may be emitted, it is therefore advisable to open a window for ventilation.
When you first operate the grill you may hear some sounds as the burner heats up, this is quite normal and is not a fault on the appliance.
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.
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.
The grill
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The grill
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Cooking positions
Most food should be cooked on the grid in the grill pan. You can turn the grid 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
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 grid
Place food such as toast, tea-cakes and muffins towards the centre of the grid.
Place food which needs a gentle heat, such as tomatoes and mushrooms towards the edge of the grid.
Arrange meat, meat products and fish to suit their thicknesses and how you like them cooked.
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The hotplate
Heat control
The hotplate control knobs turn anticlockwise 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 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").
Lift pans on and off the pan supports. Do not slide them across the hob.
The hotplate
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The hotplate
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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.
7If 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
1 |
Keep flames under the base of |
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pans. If the flames lick round the |
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sides of the pans you are wasting |
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gas. |
2 |
Only heat the amount of liquid you |
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need. Do not overfill pans. |
3 |
Cover pans with a lid whenever |
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possible. The food will heat up |
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more quickly and there will be less |
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steam in the kitchen. |
4 |
Try cooking more than one |
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vegetable in the same pan, for |
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example potatoes and carrots. |
5 |
Cut vegetables into smaller pieces. |
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This way they will cook more |
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quickly. |
6 |
A pressure cooker will save time |
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and energy. |
The hotplate
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The ovens
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The ovens
Before you use the ovens you should wipe them out with a damp cloth to 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.
If you are cooking more than one tray of similar items, for example 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 may prefer to turn food round during the cooking time.
Preheating
You do not need to preheat the main or top oven for casseroling and so on.
Preheat the ovens for baking or when you are cooking sensitive food such as Yorkshire puddings, soufflés and yeast mixtures.
When you are cooking or reheating frozen or chilled food read the 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.
When you need to preheat the oven, we recommend you do so for 20 minutes.
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 appliance as well as the ovenware and possibly the floor covering underneath the appliance.
Leave a gap of 13mm (½") Leavebetweena gap allofdishes13mmand(½")thebetweensides of all dishestheandoventhesosidthesheatof thecanovencirculateso the heat properlycan circulate. properly.
Do not push dishes too far back as Do not push dishes too far back as food food will burn if it overhangs the
will burn if it overhangs the burner flames. 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 top oven should measure not 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.
The ovens
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The ovens
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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.
Condensation
Condensation may form on the appliance. 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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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.
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Gas |
Shelf |
Approximate |
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Food |
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mark |
position |
cooking time |
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Roasting meat: |
Beef |
5 |
4 |
Rare: |
20 mins. per ½kg (1 lb) and 30 mins. |
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Medium: |
25 mins. per ½kg (1 lb) and 25 mins. |
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Well Done: |
30 mins. per ½kg (1 lb) and 30 mins. |
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Lamb |
5 |
4 |
Medium: |
25 mins. per ½kg (1 lb) and 25 mins. |
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Well Done: |
30 mins. per ½kg (1 lb) and 30 mins. |
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Pork and Veal |
5 |
4 |
Medium: |
30 mins. per ½kg (1 lb) and 30 mins. |
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Well Done: |
35 mins. per ½kg (1 lb) and 35 mins. |
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Thoroughly thaw frozen joints before cooking them
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Oven cooking chart
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