SIG 330
Owners handbook and
Installation instructions
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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.
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.
Do not remove the rating plate from the cookers as this may invalidate the guarantee.
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Contents |
Page |
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Lighting the cooker |
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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- second oven |
18 |
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Slow cooking |
21 |
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Care and cleaning |
23 |
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Installing the cooker |
28 |
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General information |
30 |
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What is wrong and why? |
32 |
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Servicing |
33 |
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Installation instructions |
34 |
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Technical Data |
35 |
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Safety requirements/ventilation |
36 |
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Location of appliance/installation |
37 |
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Testing |
39 |
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Contents
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Lighting the cooker
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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
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.
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
To light:
1 Push in the control knob and turn it to the right 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:
1Open the oven door.
2Push 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.
3Now turn the control knob to the gas mark you want.
4Wait until the burner is showing large flames.
5Close the oven door.
Important: Remember to remove the grill pan handle before you use the second oven.
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 to the gas mark you want.
4Wait until the burner is showing large flames.
5Close the oven door.
Lighting the cooker
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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 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.
For your safety
You must keep the grill door open when the grill burner is lit. 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.
Cooking positions
You can put the grill shelf in either of the two 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.
The grill
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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 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 thickness and how you like them cooked.
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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.
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").
The hotplate
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The hotplate
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For your safety |
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Take care to avoid burns and scalds when you |
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are reaching across the hotplate. |
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Use pans with flat bases. They are more stable |
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than pans which are warped. |
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Do not use pans with very heavy handles which |
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cause the pan to tip. |
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Put pans on the centre of the burners. |
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Position pan handles so they cannot be |
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accidentally knocked. |
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Take extra care when you are deep fat frying. Do |
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not cover the pan with a lid. |
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Do not leave a pan unattended. If the pan |
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catches fire, leave it where it is and turn off all |
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controls. |
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Place a damp cloth or a fitting lid over the pan to |
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smother the flames. |
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Never put water on the fire. |
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Leave the pan to cool for 30 minutes. |
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If you are using a Wok we recommend it has a flat |
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base as it will stand stable on the pan supports. If |
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you use a round based Wok with a collar support, |
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the collar must be of the open wire work type. A |
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closed collar will affect the performance of the |
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burner. Before you use the Wok make sure that |
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the collar is stable on the pan supports. Always |
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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 oven you should wipe it 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.
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.
Preheat the oven 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 second 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
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
Shelf on base
around the food.
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.
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.
The ovens
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The ovens
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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.
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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