Rosenlew RKK500 User Manual

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Safety ............................................................ 3

The Cooker ................................................ 4

Unpacking .......................................... 4

The accessories ................................. 4

The safety equipment ............................... 5

Non-tip device ................................... 5

The hob guard (optional accessory) 5

The door catch .................................. 6

Before the first use ......................... 6

Cleaning the cooker .......................... 6

Wash the accessories ....................... 6

Heat the oven empty ....................... 6

The indicator light bulbs ................... 7

The ceramic hob ....................................... 8

Using the hob .................................... 8

Cleaning the ceramic hob ..............11

The oven ...................................................13

The functions of the oven .............. 13

Practical use .....................................14

Cleaning and maintenance ............ 16

Installation ................................................. 19

To adjust the plinth height ............. 19

Levelling the cooker ........................ 19

Power supply connection ................ 20

Service .......................................................21

Technical data ..........................................22

Practical tips and advice .........................23

Problems and actions needed .............. 24

At the end of the cooker’s life .............24

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Cooker technology is constantly improving. The way you use your new cooker may be different from the way
you used your old one. Please read the whole instruction book before using your new cooker. This cooker is
intended for normal domestic use. Take care of the instruction book which will be needed by the new owner if the
cooker is sold or passed on to someone else. Do not hesitate to contact us with questions or viewpoints about the
cooker and its use.

ANY TEXT MARKED WITH A

do not harm yourself, others or the cooker.

warning triangle is to do with safety.

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Children are naturally curious and interested in most
things, including the cooker. From a safety point of view,
we would like to emphasis the following for those with
children at home:

There should be worktops on both sides of the cooker
extending at least 40 cm to left and to right. Alternatively
the cooker can be installed with a wall or a tall kitchen
unit on one side and a worktop on the other side. The

NON-TIP DEVICE

from tipping forwards if subjected to an abnormal load-
ing.

HOB GUARD

The
ted and the
vated.

Do not let children use the razor blade scraper.

Children should be allowed to help with cooking, but
teach them that pans, hotplates and ovens become hot and
retain their heat for some time after use.

CAN CAUSE BURNS

should be fitted to prevent the cooker

(included or optional) should be fit-

DOOR CA TCH/DOOR CATCHES

.

should be acti-

TOUCHING THESE

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Work on the cooker must be carried out by a qualified
electrician. Work performed by unqualified persons can
damage the cooker, and may also lead to personal injury
and/or damage to property.

The cooker is heavy. Certain edges and corners which
will not normally be exposed may be sharp. Use gloves
when moving the cooker.

NON-TIP DEVICE

The
cooker from tipping if subjected to an abnormal loading.

should be fitted, to prevent the

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Never use the ceramic hob if it is cracked, as water from
spillages and/or cleaning could penetrate down to live
conductors. If the hob is damaged, disconnect the cooker
from the electrical supply and contact your service centre
to have the cooker repaired.

Never place aluminium foil, plastics etc. on the
ceramic hob. If a hotplate is switched on by mistake,
these materials will rapidly start to burn or melt.

Never leave the cooker unattended while deep frying,
or when using it for melting fats, paraffin wax or other
flammable substances. In the event of a fire, turn off all

PLEASE READ THESE TEXTS CAREFULLY

the controls and turn off the cooker hood fan.

THE FIRE WITH A PAN LID

Use only pans which are intended for ceramic hobs.
Use only ovenproof dishes and containers in the oven.
Check the bases of your pans. Pans with convex bases are
poor conductors of heat, and also tend to spin easily on
the flat ceramic hob.

Check that the cooker is switched off when not in use.
All controls should be turned off.

Warning! Alcohol and other liquids that can
form explosive gases, or other substances that
could cause a fire or explosion, must not be
used in the oven.

Great care must be taken when using such liquids and
substances on the hob. For example, when preparing food
on the hob with flaming brandy, or any other type of alco-
hol, there is always a risk that fat particles in the hob fan
may catch fire with serious consequences. Flames and
burning fat spills can also cause personal injury.

, never use water.

, so that you

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Keep the ceramic hob and oven clean. Fat and spillages
give off smoke and odours when heated, and, at worst,
can cause fires.

Use the scraper to remove immediately (while the hob
is still warm) any spilt sugar or syrups (e.g. jam), and
melted plastics and foil. These can damage the hob if left.
Be careful as the razor blade is extremely sharp.

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Turn all controls off before changing any bulbs.

Service and repairs should be carried out by a service
company approved by the supplier. Use only spare parts
supplied by such companies.

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Help prevent accidents when the cooker has reached the
end of its useful life. Make sure first that the lead is c om-
pletely disconnected from the electrical supply (pull out
the plug, or have the cooker safely disconnected from the
wall), then cut the electrical lead at the point where it
enters the cooker. Make sure that the door catch/door
catches have been deactivated.

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1

Removable oven vent

2

Hob with

3

Control panel with

4

Oven

5

Storage drawer

6

Plinth

To make it easier to clean behind
the cooker, it has wheels at the rear.
To move the cooker forwards, open
the oven door, lift carefully holding
the upper edge and then pull the
cooker
out from the wall.

HEATING ZONES

CONTROLS

1

2

3

4

5

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Check that the cooker is undamaged and in perfect
condition. Any damage occurred during transportation
should be reported to the retailer immediately.

The packaging materials can be recycled. Contact

your local council to find out where to take them.

6

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THE FOLLOWING ACCESSORIES ARE SUPPLIED WITH THE
COOKER:

• Enamelled baking trays and oven dish

• Oven shelf

• Non-tip device, including fittings

• Razor blade scraper and cleaning product for
ceramic hob

• Instruction book

THE FOLLOWING MAY BE PURCHASED AS OPTIONAL
ACCESSORIES:

• Hob guard, including fittings

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There should be at least 40 cm of worktops on both sides
of the cooker
installed with a wall or a tall kitchen unit on one side and
a worktop on the other.

Child safety is further improved if the following

equipment is fitted/in use:

(SEE PICTURE)

. Alternatively the cooker can be

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The non-tip device should be fitted, to prevent the
cooker from tipping if subjected to an abnormal
loading. The non-tip device can only provide pro-
tection when the cooker is pushed into its normal
position.

Before fitting the non-tip device, make sure the cooker has
been levelled and adjusted to the correct plinth height (see
“Installation” on p. 19).

1

Draw a line on the wall – after levelling the
cooker – along the top edge of the hob (see illus-
tration).

2

The measurements shown can be applied
whether the non-tip device is fitted on the left or
the right (see illustration). Measure and mark
where the non-tip device is to be placed, then
screw it onto a solid material or a suitable rein-
forcement or fixings.

NOTE

! If the space between kitchen units is wider than
the cooker, you will need to alter the measurements
shown in the illustration if the cooker is to be centred.

3

If you alter the measurements, remember to
align the cooker correctly when pushing it into
place, so that the non-tip device enters the hole
on the cooker rear.

min. 40 cm

min. 40 cm

35-65 mm

55-60 mm

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The hob guard should be fitted to make it harder
for children to reach pans on the hob.

1

Press the plugs into the front holes.

2

Place the guard on the cooker with the plugs over the
edge of the hob.

3

Angle the guard downwards and then back upwards
so the edges on its two sides engage under the edge
of the hob.

4

Lock it in place with the rear plugs.

2

1

3

5

4

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The door catch makes it harder for children to open the
oven door/storage drawer. The catches are already
activated when the cooker is supplied new, but can be
deactivated if necessary.

TO DEACTIVATE THE DOOR CATCH, DO AS FOLLOWS:

A

To open the door, lift the lever at the same time as
pulling the door towards you.

B

When you want to deactivate the catch, open the
door (make sure the oven is not hot).

1

Press down the catch on the inner top edge of the

door at the same time as you

2

press down the lever on the front of the door and

3

push it inwards.

C

To activate the door catch, pull the lever on the front
of the door outwards.

A

1

B

C

2

3

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Clean the cooker with a clean cloth, hot water and a
little washing-up liquid straight after use.

ABRASIVE CLEANERS OR SCOURING AGENTS

cover can be washed in a dishwasher.

Remember that the non-tip device does not work
when the cooker has been pulled forward to clean
behind it.

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Wash the baking tray, oven dish etc. in hot water and
washing-up liquid. Rinse and dry.

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Children should be supervised!
The cooker will get very hot.

NEVER USE

. The oven vent

Before you use the oven for the first time, you need to
heat it empty. Follow these instructions:

1

Select (top/bottom heat) and maximum tem-
perature. The oven door should be shut.

2

Ventilate the room. Switch off the oven once the
“new” smell and fumes have ceased.

3

Use hot water and washing-up liquid to wipe the
oven, side racks and the inside of the door. Then
wipe all of these parts dry.

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1a

°C

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1b

1a COOKER

1b OVEN

2 OVEN

3 OVEN

4 HEATING ZONE

indicator light
indicator light
function control
temperature control

2

controls

3

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These are neon indicator lights, which normally have
a long service life. If one should fail, contact your
service centre.

4

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The ceramic hob has four cooking areas (hotplates). Even
with the control still turned on during cooking, these areas
may be seen to switch off and on at intervals, depending
partly on the heat setting used. This switching can also
occur with the control turned to its maximum setting, to
prevent overheating.

The hot-hob warning device has four lights. A hotplate
light will remain on, even after the hotplate control has
been switched off, until the hotplate temperature falls
below about 55°C.

The glass of the hob is resistant to heat, cold and rapid
temperature changes, but it is vulnerable to impact. A
pepper mill falling on the hob could crack it. Never
stand or put heavy loads on the hob, or use it as a stor-
age space.

ø 145 mm

ø 180 mm

ø 145 mm

ø 180 mm

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NEVER USE THE CERAMIC HOB IF IT IS CRACKED

Water from spillages could seep through to the
live conductors. Disconnect the cooker and con-
tact your service centre to have the cooker
repaired. Use the scraper to remove immediately

(while the hob is still warm) spilt sugar or syrups
(e.g. jam), and melted plastics and foil. These can
damage the hob if left. Never leave the cooker
unattended while deep fat frying, melting fats,
paraffin wax or other flammable substances. In
the event of a fire, turn off all the controls and the
cooker hood fan.

LID

, never use water.

The heating zone controls are graduated from 0 to 12
(12 is the hottest). They can be turned both clockwise
and anticlockwise.

TO USE THE HOB:

1

Turn the control for the heating zone you are
going to use.

2

Reset the control after use.

Which heat setting should you use? You will soon
learn which setting and heating zone to choose
depending on your pans and what you are cooking.
Here is a brief guide to choosing the correct setting:

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You normally start cooking with the hotplate switched
to maximum heat before turning it down to a lower
heat. The sound and size of the water bubbles can help
you to choose the correct setting:

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GENTLE HEAT

: Simm e r in g w i th tiny bubbles as in carbon a te d

water. Suitable for cooking rice, fish and vegetables such as
sugar peas and broccoli.

MEDIUM HEAT

: Gently boiling with larger bubbles.
Suitable for boiling most foods, such as meat,
root vegetables and potatoes.

HOT

: The sound disappears before the water starts
bubbling vigorously. Suitable for boiling water for
pasta and rice. Then turn the heat down for more
gentle cooking.

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It is best when frying not to use food that has come
straight out of the refrigerator. Only about 2/3 of the
bottom of the pan should be covered by food.

Put the margarine or butter in the frying pan and
turn on to the recommended heat. In order to get the
best results, it is important that the fat is the right
colour (temperature) when you start frying. Hold a
light-coloured spatula to the bottom of the pan to see
the colour of the fat.

LIGHTLY BROWNED FAT

: Suitable for eggs, onions, raw

potatoes, chops and steaks and whole fish, etc.

BROWNED FAT

: Suitable for frying most foods such as
pancakes, minced meats, sausages, thin fish fillets and
stewing steak.

WELL BROWNED FAT

: Sui table for thin stea k s. Be c ar e fu l

as the fat can easily become burnt.

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Greater attention needs to be paid to the type and con-
dition of pans used on ceramic hobs than it does with
radiant hobs. Here are some points to remember:

• Check the pan bases. Bases which are convex (curve
outwards) will tend to spin on the hob and will not

conduct heat very well.

• Aluminium is a good conductor of heat, but it
can leave silver-coloured stains on the hob. You
can remove these stains with the hob cleaner
supplied with the cooker.

• Glass vessels and enamelled bases with a rough
pattern will – if pulled back and forth across the
surface – cause greater wear on the hob than
other materials.

To save you time and therefore energy, the contact
surface of the pan base should:

• be at least as large as the hotplate. If the base is
smaller than the hotplate, any spillages are quite
likely to burn onto the hob.

• be smooth or have a fine pattern

• be flat. It takes longer to heat a pan with a base
which curves in or outwards too much.

When you are buying new pans, it is advisable to
choose stainless steel ones with sandwich-type bases
(i.e. layers of different metals).

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• Putting a lid on pans cuts the amount of energy
used by half (compared to cooking without lids).

• Using pans with flat bases saves 25% energy
(compared to uneven based pans).

• Make sure the hob is clean and dry. Dirt and
moisture reduce heat transfer between pans and
hotplates.

• Turn the hotplates off and finish cooking using
the remaining heat.

• Save energy by steaming and pressure-cooking.

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Use the scraper supplied to remove spillages
immediately, while the hob is still hot, especially
sugar and foods with a high sugar content (e.g.
jam), melted plastics and foil, all of which can
damage the hob if left.

IF THE HOB IS VER Y SOILED:

1

Remove soilage using the razor blade scraper (see
below).

2

Use the hob cleaner supplied when the hot-hob warning
lights have all gone out. Shake the bottle and apply a
small quantity of cleaner directly onto the hob. Rub
clean using a damp cloth or paper towels.

3

Use a damp cloth to remove all remaining traces of the
cleaner, which could otherwise burn on when the hob is
next used. Wipe the hob dry.

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KEEP THE SCRAPER AWAY FROM CHILDREN

razor blade scraper carefully. The razor blade is
extremely sharp.

Use the scraper to remove spillages from the ceramic hob.
You will have to turn the razor blade round before using it for
the first time since it has been reversed for transport safety
reasons. There is a protective cover for the sharp razor blade
when the scraper is not being used.

1

Press down the button on the top of the scraper and
push it forwards as far as it will go (see illustration).

2

Remove the razor blade. Replace the blade with the
sharp edge outwards.

3

“Lock” the blade with the tabs on the scraper
(see illustration).

4

Press the button down hard and push it backwards as
far as it will go.

. Use the

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TO USE THE SCRAPER, FOLLOW THESE INSTRUCTIONS:

1

Expose the razor blade by pushing the button (on the
top of the scraper) forwards to “stop” (see illustration).
You can check the razor blade is locked into position by
pushing the blade down onto a hard surface.

2

Make sure the razor blade is clean and not worn other-
wise it might damage the hob. New razor blades can be
bought from drugstores.

3

Angle the scraper at approx. 45° and scrap away the
spillage. The razor blade can be pressed down hard
onto the hob without causing any damage.

4

Use kitchen roll paper to wipe clean the blade carefully.

5

When you have finished, press down the button and
push it backwards as far as it will go. Keep the scraper
out of the reach of children.

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The oven has removable side racks for the shelves with
three rungs on each side.

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For all oven functions, the indicator light comes on
when the oven is heating and goes out when the set
temperature is reached (goes on and off as the thermo-
stat switches in and out). To choose an oven function,
turn the function control to the symbol for the desired
function (see below).

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THE OVEN FUNCTIONS ARE:

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The oven light comes on automatically for all settings.
You can also have just the light on without any of the
other functions being turned on.

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Using both top and bottom elements.

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Using the element at the top of the oven.

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Using the element at the bottom of the oven.

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Using the grilling element.

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Using the grilling and bottom element. It takes approx.
9-10 minutes to heat the oven to 200ºC. Can also be
used for “au gratin” dishes.

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Slow-cook setting, max. 125ºC.
Using top and bottom elements.

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Never place aluminium foil, baking trays or oven
dishes directly on the bottom of the oven. Block-
ing heat from the bottom of the oven can damage
the enamel through overheating. The oven gets
hot when in use:

SUPERVISED

The baking tray may warp temporarily due to tempera-
ture fluctuations, or if the food, (pizza, etc.) is
unevenly distributed on its surface. The tray resumes
its shape when cool.

How does one know which oven functions to use in
different situations? See below for practical advice on
how to efficiently use the oven functions for various
ways of cooking:

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CHILDREN NEARBY MUST BE

.

Use a skewer to check whether sponge cakes are ready
when there are about 5 minutes left. You can then
shorten or lengthen the baking time. The material,
colour, shape and size of the baking tins as well as the
recipe can affect results.
even colour.

TOP/BOTTOM HEAT

gives an

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TOP/BOTTOM HEAT

shelf.

is normally best when using an oven

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Roasting is a practical and convenient method of
cooking. Joints of beef such as topside and sirloin
retain their natural juices best if roasted at 125°C, but
this does take longer than at a higher temperature.
Choose an ovenproof dish which is only just big
enough for the joint, to prevent the meat juices which
collect in the dish (e.g. for gravy) from evaporating.
Use a large roasting pan or ovenproof dish when roast-
ing a joint of ham as there is usually a lot of meat.

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A meat thermometer should be inserted so that its tip
comes to the thickest part of the meat, where the heat
takes longest to reach. The entire thermometer should
preferably be inside the meat, because hot air in the
oven can affect its reading if the shaft is exposed. If the
thermometer is inserted into fat or touches bone, it can
give an unreliable temperature reading.

Preheat the oven first, then put the joint in the lower

part of the oven. Remove the joint when the thermom-
eter reaches the required temperature. Cover the meat
with aluminium foil and let it stand for about 15 min-
utes. This will make it easier to carve, and less meat
juices will be lost when carving.

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Size, shape, quantity, the degree of fat marbling, and
even the initial temperature of the meat all affect the
outcome and time of the grilling process. Fish, poultry,
veal and pork will not brown as much as the darker
meats such as beef and game. Vegetable oil and/or sea-
soning will improve the colour, but it also increases the
risk of surface burning.

For best results, avoid grilling food straight from

the refrigerator. Dry the surface of the meat, place it on
the oven shelf and season to taste. Place an oven dish,
ideally lined with foil, underneath the shelf to catch the
fat etc. which runs off. Pork chops, steaks and fish
should be grilled high up in the oven, while meats such
as thick spare ribs are better lower down.

Bild Manuell stektermometer

Set the function control to and the temperature

control to the temperature require (250ºC maximum).
Preheat the grill for 3 to 5 minutes. Keep an eye on the
food, and turn it at least once. Grilling for too long
makes food dry, dull, and possibly burnt as well. The
oven door should be closed when grilling.

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Excellent for browning au gratin dishes, toasted
sandwiches, etc. You can also use this function to heat
the oven quickly to the set temperature. When the oven
has reached that temperature, you can then select
whichever function is required. It takes about 9-10
minutes to reach 200ºC. However, do not use this
method of rapid heating when baking biscuits or
meringues.

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Set the function control to and the temperature
control to the required temperature (max. 125°C). The
low temperature method is ideal for food which can be
cooked slowly. When planning your cooking, remember
that it takes longer with this method before the food is
ready.

Joints of beef such as topside and sirloin retain their
natural juices best if roasted at 125°C. Consequently,
the meat does not dry out and lose as much weight as it
does at a higher temperature. Remember to use a meat
thermometer. Note! Meat should never be cooked at
temperatures below 100°C.

Slow cooking at a low temperature breaks down the
carbohydrates into sugar, a process known as ‘melt-
ing’. Low temperature cooking is therefore ideal for
dishes such as rice pudding and potato gratin. Set the
temperature control at the lowest temperature. After a
few hours the dish can be cooked as usual when it has
finished ‘melting’. Remember to set the oven tempera-
ture to normal and top and bottom heat.

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The oven surfaces are of vitreous enamel. The outer
section, the door front, can easily be removed for
cleaning (see “The oven door” below).

IF THE OVEN IS VERY SOILED:

1

Use a spatula or similar implement to remove
spillages which have hardened.

2

Use a sponge to spread soft soap inside the
oven.

3

Close the door. Set the oven to (top/bottom
heat) and 100°C for about 10 minutes.

4

When the oven has cooled, wash the surfaces
with clean water. Rub gently with a soapimpreg-
nated steelwool pad on stubborn patches. Wipe
the surfaces dry.

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The oven door consists of two sections with heat-
reflecting glass for a lower surface temperature.
The outer section, the door front, can be removed
for cleaning.

Take care not to damage the panes of glass.
Small cracks at the edges can cause an entire
pane to crack after it has been heated a few
times.

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TO CLEAN BETWEEN THE TWO PANES:

1

Check that the oven is not hot and that the door

catch is activated before you remove the outer

section, the door front.

2

Open the door and insert rolled-up oven cloths

between the hinges

(SEE PICTURE)

. These to pre-
vent the door from closing. Raise the door up
again.

3

Grasp the door handle and press in the two
springs on the top edge of the door downwards,
then lift off the door front.

4

After cleaning (use a window-cleaning product),
slot the the door front back into the bracket

PICTURE)

. Make sure the door is properly secured

on both sides.

5

Press the two springs on the top edge of the door
and press the door front into place.

6

Remove the oven cloths.

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1

Turn all controls to off and check that the oven
is not hot.

2

Unscrew the glass cover (see illustration).

3

Unscrew the old bulb.

4

Fit a new bulb, marked 230–240 V, 15 W and
300°C, with an E14 screw fitting.

5

Refit the glass cover.

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3

2

4

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Release each side rack for the oven shelves at the bot-
tom corners (1), lift it sideways and upwards and
remove from the oven (2). Wash the racks and shelves
by hand or in a dishwasher. If very soiled, soak them
first, before cleaning with a steelwool pad.

The baking trays and oven dish should be wiped
clean with paper towels, or washed by hand when
necessary. Any burnt-on food can be removed using a
suitable spatula.

2

1

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1

Empty the drawer and pull it out as far as possible.

2

Hold the handle and lift upwards gently. This
frees the drawer from the catch at the back.

3

Pull the drawer out completely and lift it out.

After cleaning, place the drawer wheels on the brack-

ets

(SEE PICTURE)

push it in so as to prevent the wheels from fastening in

the front catch.

. Lift the drawer slightly as you first

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85

88

90

Work on the cooker must be carried out by a qual-
ified electrician. The cooker is heavy. Certain
edges and corners which will not normally be
exposed may be sharp.
the cooker.

Before installing the cooker, you should check that its
dimensions correspond to the rest of your kitchen units.
Measure the height of the worktop from floor to top sur-
face of the worktop, and the plinth depth from the wall
to the front edge of the plinth
may also be installed adjoining one wall, or one tall unit.

When delivered, the cooker plinth is adjusted to
suit a worktop height of 90 cm and a plinth depth of 55
cm. Where necessary, you can alter the height of the
plinth to make the cooker suitable for a worktop height
of 85 or 88 cm (see below). Check the cooker cable is
not trapped when moving the cooker.

USE GLOVES

(SEE PICTURE)

when moving

. The cooker

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90
88
85

55

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1

Carefully lay the cooker on its front
Use some of the packaging material to cushion
the cooker on the floor surface.

2

Take care: there are sharp edges on the under-
side of the cooker. Unscrew screw A (1 screw)
in the centre rear of the plinth and the side
screws B (4 screws,

3

Push the plinth in to the required height setting,
90, 88 or 85 cm

4

Screw in screws A and B again.

SEE PICTURE)

(SEE PICTURE)

.

(SEE PICTURE)

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The cooker must be level, for example to ensure that
oil in frying pans is of even depth. To check whether
the cooker is level, place a spirit level or a frying pan
filled with water on the hob.

If necessary, you can lower (-6 mm) or raise (+12
mm) the wheels and feet, working from the front of the
cooker. Use a screwdriver to adjust the rear wheels,
and adjustable pliers for the front feet.

.

B

B

A

B

B

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REPAIRS AND WORK ON THE COOKER MUST BE

CARRIED OUT BY A QUALIFIED ELECTRICIAN

performed by unqualified persons can damage the
cooker and may also lead to personal injury and/
or damage to property.

Cookers supplied with an electrical lead and plug

should be connected to an earthed wall socket. Wattage

and voltage are stated on the rating plate (see the right-

hand side of the cooker).

. Work

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Repairs and work on the cooker must be carried
out by a
by unqualified persons can damage the cooker,
and may also lead to personal injury and/or
damage to property.

If your cooker is not working properly, refer to pages
23 and 24 for suggestions on how to rectify the
problem.

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Contact the retailer if you have any questions
concerning the cooker or its use.

QUALIFIED ELECTRICIAN

. Work performed

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Contact the retailer or a service company approved
by the retailer. Please note that a charge will usually
be made. Use only spare parts supplied by such
companies.

Cooker details are found on the rating plate on the right-
hand side of the cooker. Copy the details onto this page so
you have them handy if you should need to call a service
company.

Model:

Product. no:

Serial. no:

Purchase date:

ON

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We reserve the right to alter these specifications. This appliance conforms

with EC-directive 89/336/EEC and 73/23/EEC.

RKK 500

Width (mm): 497

Height, when
delivered (mm): 900

Depth (mm): 595

Oven volume (litres): 36

Total wattage
230V-model (W): 8915

HEATING ZONES SIZE (mm) WATTAGE (W)

Rear left 145 1200

Rear right: 180 1800

Front left: 180 1800

Front right: 145 1200

INDICATOR LIGHT BULBS

OVEN LIGHT BULB

: neon type

: E-14 screw fittin g , m a rk e d 230-240V, 15W and 300ºC.

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Problem Cause Action needed

Bread and cakes are not rising prop­erly.

Bread and cakes are too dry.

Too low an oven temperature means that
the baking is rising but then sinking flat
again.

Bread dough has not risen properly. Leav­ing the dough to prove too long can cause
the bread to turn out flat. Dough should
prove in a warm, draught-free place. The
dough should spring back when touched
with the
fingertips.

Not enough yeast or baking powder. Check that you used the quantity stated

Yeast destroyed by hot fat or liquid. The correct temperature for the liquid is

Not enough liquid, too much flour, or the
wrong type of flour can cause bread to be
dry.

Too low an oven temperature means that
the baking has to remain too long in the
oven to cook, which leads to drying.

Check the temperature used against that
recommended in the recipe.

Check the proving time recommended in
the recipe.

in the recipe.

37°C for fresh yeast. See instructions on
the packet for dry yeast.

Check in the recipe that you have used
the correct type of flour and the correct
proportions of flour to liquid.

Check that you have used the correct
temperature setting.

Cakes/food become too dark.

Baking/food is too pale.

If the temperature is too high, cakes/food
turn dark before they are properly
cooked.

Food placed too high up in the oven gets
too much top heat when using the top/
bottom heat function. Opposite effect
when food is placed too low down.

Aluminium foil, baking trays or oven
dishes on the bottom of the oven hamper
the distribution of heat from below.

Light-coloured baking tins produce paler
cakes than dark tins.

Check the oven is set at the correct tem­perature.

Check the table or recipe for the correct
position of the food in the oven.

Do not have anything on the bottom of
the oven.

If necessary, change to darker baking tins.

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Never attempt any repairs or work on the cooker which could cause injury or damage the product. If you cannot

solve t problem after checking the list below, contact a service company approved by the supplier.

Problem Action needed

The cooker has no electrical supply

Boiling/frying takes a long time.

The oven light is not working

The door safety catch isn’t working

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Check that:

THE FUSE(S) has not gone

•

THE PLUG is pushed in correctly

•

•

THE RCD (if fitted) has not tripped

Check you have a suitable pan that conducts heat properly
( page 10)

Replace broken bulb (see page 17)

Activate the door safety catch (see on page 6)

1 Disconnect the cooker from the electrical supply.
2 Cut off the electrical lead, as close as possible to

the rear of the cooker.

3 Make sure that the oven door safety catch has been

deactivated, to remove the risk of children locking
themselves inside the oven.

Contact your local council to find out where you can
dispose of your cooker.

OQ

ROSENLEW

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