Parkinson Cowan SON55XGRN, SON55XGRL User Manual

55X

GR

Owners handbook

and

Installation instructions

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Introduction

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

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

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 at the back of this book, on page 34,

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.

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 cooker as this may invalidate

the guarantee.

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Contents

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 27
General information 29
What is wrong and why? 31
Servicing 33
Installation Instructions 34
Technical data 35
Safety requirements/ventilation 36
Location of appliance 37

Page

Testing 39

3

Lighting the cooker

The ignition system works by means of a battery. Details on how to
replace the battery are given on page 29.

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

To light:

1 Open the door.
2 Push in the control knob and turn it to the right to the large flame

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

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3 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.

5

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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6

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.

For your safety

You must keep the grill door open when the grill burner is lit.

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

There is only one position for the grill shelf.

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.

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General

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The grill

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.

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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").

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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.

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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

1

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.

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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 the
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.

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.

Shelf on base

The ovens

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. Turn all food round in the second
oven.

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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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