Stanley Brandon OCD User Instructions

05/10 EOPI 515882

DESN 515980

PLEASE READ THESE INSTRUCTIONS BEFORE USING THIS APPLIANCE

Brandon OCD

Users

Instructions

Contents

SECTION PAGE

INTRODUCTION & USER INFORMATION 3

CONTROLS 4
THE COOKER 5

COOKING HINTS 6 - 7

THE BOILER 8
THE PROGRAMMER 8 - 10

CLEANING AND CARE FOR YOUR STANLEY APPLIANCE 11

BURNER RESET, OIL LEAK OR FAULT, POWER FAILURE, 12
FUEL, AND SERVICING

2

3

USER INFORMATION

Thank you for buying a Stanley Brandon. To get the best from it, please read and carefully follow the instructions before
using it for the first time.

Consumer Protection

As responsible manufacturers we take care to make sure that our products are designed and constructed to meet the
required safety standards when properly installed and used.

IMPORTANT NOTICE: PLEASE READ THE ACCOMPANYING WARRANTY

Any alteration that is not approved by Waterford Stanley could invalidate the approval of the appliance, operation of the
warranty and could affect your statutory rights.

Health and Safety

See Installation and Servicing Instructions for details.

The Appliance

Your Stanley Brandon has been designed to provide cooking, central heating and domestic hot water when you require it.
It can be run as an on/off cooker.
The boiler side of your Stanley Brandon should not be set to run below 60°C.
If the weather is very cold, or if you prefer, the appliance cooker burner can be run on a continuous low or high setting as
required. Do not use to warm a room with the appliance doors left open.

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities,
or lack of experience and knowledge, unless they have been given supervision or instruction concerning the use of the
appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play with the appliance.

During use the appliance becomes hot.
WARNING: Accessible parts may become hot during use. Young children should be kept away.

This Stanley Brandon is for use with Kerosene C

2 to BS 2869 only.

This appliance must be commissioned by an approved engineer.
A programmer is supplied and controls the cooking only on the appliance.
Two independently fired oil burners are fitted. These are:

1. The boiler burner which gives domestic hot water and central heating or domestic hot water only.

2. The cooker burner gives control of the hotplate and oven temperature.
Your Stanley comes complete with:

1 Meat Tin 1 Meat Tin Rack 1 Grill Tin 1 Installation Instruction
1 Solid Shelf 1 Grill Rack 1 Wire Brush 1 Servicing Instruction
1 Oven Retaining Grid Shelf 2 Lifting Eyes 1 Cook Book Questionnaire 1 Users Instruction
1 Standard Oven Grid Shelf 2 Lifting Hooks 1 Pre-paid Envelope 1 Appliance Warranty
1 Oil Filter

INTRODUCTION

ENSURE SHELVES ARE
INSERTED AS SHOWN.

Fig. 1A Fig. 1B

4

CONTROLS

MARK

APPROX

TEMP

LOW

250ºC

240ºC

230ºC

220ºC

200ºC

190ºC

180ºC

160ºC

140ºC
150ºC

120ºC
1
2
3
4
5
6
7
8
9

HIGH

Fig. 2

DESN 516005

THE THERMODIAL ON THE MAIN OVEN DOOR IS A GUIDE TO THE
CENTRE OVEN TEMPERATURE WHEN COOKING. SEE COOKING
CHART ON PAGE 5 AND COOKING HINTS ON PAGE 6 FOR FURTHER
INFORMATION

THERMODIAL GUIDE

SIMMER 120ºC - 150ºC
BAKE 160ºC - 200ºC
ROAST 220ºC - 250ºC

Temperature Shelf Approximate Time

Scones 220ºC (425ºF) 3 10 - 15 mins
Small Cakes 190ºC (375ºF) 3 or 4 15 - 20 mins (Turn the tray round halfway

through cooking.

Victoria Sandwich 180ºC (350ºF) 3 + 5 20 - 30 mins (Move the lower cake up when the

top cake is cooked. For best results place the
OR solid plain shelf on the top runner)
4 20 - 30 mins (Both cakes on one shelf)

Semi-rich fruit cake 150ºC (300ºF) 4 or 5 2 hours
Rich Fruit Cake 140ºC (275ºF) 4 or 5 Depending on size
Shortcrust - tartlets 200ºC (400ºF) 2 or 3 20 mins
Shortcrust Pie 200ºC (400ºF) 4 or 5 45 mins
Quiche 200ºC (400ºF) - 220ºC (425ºF) Floor 45 mins (Turn round halfway through cooking)
Puff Pastry 210ºC (410ºF) - 220ºC (425ºF) 2 or 3 15 mins
Meringues 100ºC (212ºF) - 120ºC (240ºF) 5 1

1

/2 - 2 hours
Casseroles 120ºC (240ºF) 4 or 5 3 hours or more
Bread - rolls 210ºC (410ºF) - 220ºC (425ºF) 2 15 - 20 mins
Bread - loaf 210ºC (410ºF) - 220ºC (425ºF) 4 or 5 35 mins
Soufflé 180ºC (350ºF) 4 30 mins

COOKING CHART (MAIN OVEN)

Shelf positions are counted downwards ie: top shelf position is number 1.

The positions are a guide only and can of course be altered to suit.

5

MAIN OVEN AND HOTPLATE CONTROL

The Main Oven and hotplate temperatures are controlled by
the cooker thermostat control knob which is situated behind
the controls door. See section ‘CONTROLS’ - Page 4.
Turning the control knob clockwise increases the
temperature.

THE HOTPLATE

The single hotplate of your Stanley Brandon is graduated in
temperature. Just slide pans to a hotter or a cooler area
depending on whether boiling or simmering is required.
The hottest area is in the middle left hand side.

The hotplate temperature is also variable, depending upon
the setting used; the higher the setting then the higher the
hotplate temperature.

Made of thick cast iron, the hotplate is machined flat. In
order to ensure perfect contact and even heat distribution it
is recommended that all pans and kettles have thick
machined flat bases. Pans should also have tight fitting lids
for greatest efficiency. Keep the insulated hotplate covers
down when the hotplate is not in use to conserve heat.

Any spillage should be removed from the lids before
opening.

THE MAIN OVEN

The oven thermostat control knob is marked (OFF), then
temperature graduated (See diagram, page 4).

THE LOWER OVEN

The temperature of the cast iron Lower Oven is dependent
on the temperature in the Main Oven. As a guide it is
around half the temperature of the Main Oven for food such
as meringues, casseroles, milk puddings etc. This means
that it can be used as a cooking oven when the Main Oven
is at a higher temperature ie. over 200°C (400°F).
If the appliance is left on a high setting for a lengthy time the
Lower Oven may climb to a temperature higher than half
that of the Main Oven temperature.

THE COOKBOOK

When following the recipes, consult these Users
Instructions to ascertain details relevant to this cooker.

NOTE: SMOKE/SMELL EMITTED DURING INITIAL
USAGE.

Some parts of the cooker have been coated with a light
covering of protective oil. During initial operation of the
cooker this may cause smoke/smell to be emitted and is
normal and not a fault with the appliance, it is therefore
advisable to open doors and or windows to allow for
ventilation. Lift the lids to prevent staining the linings.

NOTE: Check that the plastic protection is removed from
the oven doors before the Stanley Brandon is lit for the first
time.

THE COOKER