Page 1
Supreme Deluxe
1100 Dual Fuel
User Guide
&
Installation & Service Instructions
U110181 - 01
Page 2
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Contents
1. Before You Start... 1
Important! 1
Installation and Maintenance 1
Peculiar Smells 1
If You Smell Gas 1
Ventilation 1
Personal Safety 1
Cooker Care 2
Cleaning 2
2. Cooker Overview 3
Hotplate Burners 3
Wok Burners 4
The Wok Cradle 5
The Griddle 5
The Glide-out Grill 6
The Ovens 7
The Clock 10
Accessories 12
Oven Lights 12
3. Cooking Tips 13
Tips on Cooking with the Timer 13
General Oven Tips 13
4. Cooking Table 14
5. Cleaning Your Cooker 15
Essential Information 15
Hotplate Burners 15
The Griddle 16
Glide-out Grill 16
Control Panel and Doors 17
Ovens 17
Cleaning Table 18
6. Troubleshooting 19
7. Installation 21
Dear Installer 21
Safety Requirements and Regulations 21
Provision of Ventilation 21
Location of Cooker 22
Conversion 22
Positioning the Cooker 23
Moving the Cooker 23
Fitting the Stability Bracket or Chain 24
Repositioning the Cooker Following
Connection
24
Conversion to Another Gas 25
Fitting the Handles 25
Levelling 25
Gas Connection 26
Electrical Connection 27
Final Checks 28
Final Fitting 28
Customer Care 28
8. Conversion to LP Gas 29
Injectors 29
Tap Adjustment 29
Stick on Label 29
Pressure Testing 30
9. Circuit Diagram 31
10. Technical Data 32
Stanley Supreme Deluxe 110 Dual Fuel U110181-01
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1
Your cooker should give you many years of trouble-free
cooking if installed and operated correctly. It is important
that you read this section before you start, particularly if you
have not used a dual fuel cooker before.
Important!
This appliance is designed for domestic cooking
only. Using it for any other purpose could invalidate
any warranty or liability claim. In particular, the
oven should NOT be used for heating the kitchen –
besides invalidating claims this wastes fuel and may
overheat the control knobs.
This appliance is for use in Great Britain and the
Republic of Ireland. It is a Cat II
2H3+
cooker and is
set for G20 at 20 mbar. (A conversion kit for LPG is
supplied with the cooker.)
Installation and Maintenance
In the UK, the cooker must be installed by a Gas Safe
registered engineer. The electrical installation should be in
accordance with BS 7671. Otherwise, all installations must be
in accordance with the relevant instructions in this booklet,
with the relevant national and local regulations, and with the
local gas and electricity supply companies’ requirements.
Make sure that the gas supply is turned on and that the
cooker is wired in and switched on (the cooker needs
electricity).
Set the clock to make sure that the oven is functional – see
the relevant section in this manual.
Only a qualied service engineer should service the cooker,
and only approved spare parts should be used.
Unless specied otherwise in this guide, always allow the
cooker to cool and then switch it o at the mains before
cleaning or carrying out any maintenance work.
Peculiar Smells
When you rst use your cooker it may give o an odour. This
should stop after use.
Before using for the rst time, make sure that all packing
materials have been removed and then, to dispel
manufacturing odours, turn the ovens to 200 °C and run for at
least an hour.
Before using the grill for the rst time you should also turn on
the grill and run for 30 minutes with the grill pan in position,
pushed fully back, and the grill door open.
Make sure the room is well ventilated to the outside air
(see ‘Ventilation’ below). People with respiratory or allergy
problems should vacate the area for this brief period.
If You Smell Gas
• DO NOT turn electric switches on or off
• DO NOT smoke
• DO NOT use naked flames
• DO turn off the gas at the meter or cylinder
• DO open doors and windows to get rid of the gas
• DO keep people away from the area affected
• Call your gas supplier
Ventilation
CAUTION: The use of a gas cooking appliance results
in the production of heat and moisture in the room
in which it is installed. Therefore, make sure that the
kitchen is well ventilated: keep natural ventilation
holes open or install a powered cookerhood that
vents outside. If you have several burners on, or use
the cooker for a long time, open a window or turn on
an extractor fan.
Personal Safety
DO NOT modify this appliance.
This appliance can be used by children aged from
8years and above and persons with reduced
physical, sensory or mental capabilities or lack of
experience and knowledge if they have been given
supervision or instruction concerning use of the
appliance in a safe way and understand the hazards
involved. Children shall not play with the appliance.
Cleaning and user maintenance shall not be made by
children without supervision.
WARNING: The appliance and its accessible parts
become hot during use and will retain heat even
after you have stopped cooking. Care should be
taken to avoid touching heating elements. Children
less than 8 years of age shall be kept away unless
continuously supervised.
CAUTION: A long term cooking process has to be
supervised from time to time. A short term cooking
process has to be supervised continuously.
Danger of re: DO NOT store items on the cooking
surfaces.
To avoid overheating, DO NOT install the cooker
behind a decorative door.
Accessible parts will become hot during use and will
retain heat even after you have stopped cooking.
Keep babies and children away from the cooker and
never wear loose-tting or hanging clothes when
using the appliance.
DO NOT use a steam cleaner on your cooker.
1. Before You Start...
Page 6
2
Always be certain that the controls are in the OFF position
when the oven is not in use, and before attempting to clean
the cooker.
When the oven is on, DO NOT leave the oven door
open for longer than necessary, otherwise the
control knobs may become very hot.
When using the grill, make sure that the grill pan
is in position and pushed fully in, otherwise the
control knobs may become very hot.
Note that this appliance has a cooling fan. When an
oven or the grill is in operation the fan will run to
cool the fascia and control knobs.
DO NOT use harsh abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
Always keep combustible materials, e.g. curtains, and
ammable liquids a safe distance away from your cooker.
DO NOT spray aerosols in the vicinity of the cooker
while it is on.
Use dry oven gloves when applicable – using damp gloves
might result in steam burns when you touch a hot surface.
Do not use a towel or other bulky cloth in place of a glove – it
might catch re if brought into contact with a hot surface.
NEVER operate the cooker with wet hands.
DO NOT use aluminium foil to cover shelves, linings
or the oven roof.
NEVER heat unopened food containers. Pressure
build up may make the containers burst and cause
injury.
DO NOT use unstable saucepans. Always make sure
that you position the handles away from the edge of
the hotplate.
DO NOT use cooking vessels on the hotplate that
overlap the edges.
Never leave the hotplate unattended at high heat settings.
Pans boiling over can cause smoking, and greasy spills may
catch on re. Use a deep fat thermometer whenever possible
to prevent fat overheating beyond the smoking point.
WARNING!
Unattended cooking on a hob with fat or oil can be
dangerous and may result in re.
NEVER leave a chip pan unattended. Always heat fat
slowly, and watch as it heats. Deep fry pans should
be only one third full of fat. Filling the pan too full
of fat can cause spill over when food is added. If you
use a combination of oils or fats in frying, stir them
together before heating, or as the fats melt.
Foods for frying should be as dry as possible. Frost on frozen
foods or moisture on fresh foods can cause hot fat to bubble
up and over the sides of the pan. Carefully watch for spills or
overheating of foods when frying at high or medium high
temperatures. Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
Do not use the top of the ue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
DO NOT use water on grease res and never pick
up a aming pan. Turn the controls o and then
smother a aming pan on a surface unit by covering
the pan completely with a well tting lid or baking
tray. If available, use a multi-purpose dry chemical
or foam-type re extinguisher.
Cooking high moisture content foods
can create a ‘steam burst’ when the oven
door is opened. When opening the oven
stand well back and allow any steam to
disperse.
Take care that no water seeps into the
appliance.
This appliance is heavy so take care when moving it.
Cooker Care
As steam can condense to water droplets on the cool outer
trim of the oven, it may be necessary during cooking to wipe
away any moisture with a soft cloth. This will also help to
prevent soiling and discolouration of the oven exterior by
cooking vapours.
Cleaning
In the interests of hygiene and safety, the cooker should be
kept clean at all times as a build up in fats and other food
stu could result in a re.
Clean only the parts listed in this guide.
Clean with caution. If a wet sponge or cloth is used to wipe
spills on a hot surface, be careful to avoid steam burns. Some
cleaners can produce noxious fumes if applied to a hot
surface.
ArtNo.324-0001 Steam burst
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ArtNo.245-0001 - AGA Masterchef - Anno
A
C
B
D
E
F
2. Cooker Overview
The 110 dual fuel cooker (Fig.2-1) has the following features:
A. 6 hotplate burners with 2 wok burners
B. A control panel
C. A glide-out grill
D. A multi-function oven
E. A slow cook oven
F. A fan oven
Hotplate Burners
The drawing by each of the central knobs indicates which
burner that knob controls.
Each burner has a Flame Supervision Device (FSD) that
prevents the ow of gas if the ame goes out.
When a hotplate control knob is pressed in, sparks will be
made at every burner – this is normal. Do not attempt to
disassemble or clean around any burner while another
burner is on, otherwise an electric shock could result.
To light a burner, push in and turn the associated control
knob to the high position, as indicated by the large ame
symbol (
H
), (Fig.2-2).
Fig.2-2
Fig.2-1
DocNo.020-0006 - Overview - 100DF - Prof+
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ArtNo.311-0002 Pan with rim
Fig.2-5
ArtNo.311-0001 Right pans gas
Fig.2-4
Fig.2-3
Art No. 311-0003 Simmer aids
Fig.2-6
ArtNo.311-0004 Tipping wok
Fig.2-7
ArtNo.311-0046 - Elan Wok burner
Fig.2-8
The igniter should spark and light the gas. Keep holding the
knob pressed in to let the gas through to the burner for about
ten seconds.
If, when you let go of the control knob, the burner goes out,
then the FSD has not been bypassed. Turn the control knob
to the OFF position and wait for one minute before you try
again, this time making sure to hold in the control knob for
slightly longer.
Adjust the ame height to suit by turning the knob counterclockwise (Fig.2-3). On this cooker the low position is beyond
high, NOT between high and o.
If a burner ame goes out, turn o the control knob and
leave it for one minute before relighting it.
Make sure that the ames are under the pans. Using a lid will
help the contents boil more quickly (Fig.2-4).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base
rims should not be used (Fig.2-5).
Simmering aids, such as asbestos or mesh mats, are
NOT recommended (Fig.2-6). They will reduce burner
performance and could damage the pan supports.
You should also avoid using unstable and misshapen pans
that may tilt easily, and pans with a very small base diameter,
e.g. milk pans, single egg poachers (Fig.2-7).
The minimum recommended pan diameter is 120 mm. The
maximum allowable pan base diameter is 250 mm.
DO NOT use cooking vessels on the hotplate that overlap the
edges.
Wok Burners
The wok burners are designed to provide even heat over a
large area. They are ideal for large pans and stir-frying
(Fig.2-8).
For heating smaller pans, the aforementioned hotplate
burners may be more ecient.
You should wipe the enamel top surface of the cooker around
the hotplate burners as soon as possible after spills occur. Try
to wipe them o while the enamel is still warm.
Note:
The use of aluminium pans may cause metallic marking
of the pan supports. This does not aect the durability of the
enamel and may be cleaned o with a suitable metal cleaner.
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ArtNo.311-0007 Wok stand close-up
ArtNo.311-0006 Correct wok sizes
Fig.2-10
Fig.2-9
The Wok Cradle
The wok cradle is designed to t a 35 cm wok. If you use a
dierent wok, make sure that it ts the cradle. Woks vary very
widely in size and shape. It is important that the wok sits
down on the pan support – however, if the wok is too small,
the cradle will not support it properly (Fig.2-9).
The cradle should be used on the triple ring wok burners
only. When you t the cradle, check that it is supported
properly on a pan support and the wok is sitting level in the
cradle (Fig.2-10).
The cradle will get very hot in use – allow plenty of time for it
to cool before you pick it up.
The Griddle
The griddle ts the centre left-hand pan support, front to
back (Fig.2-11). It is designed for cooking food on directly.
DO NOT use pans of any kind on it. The griddle surface is nonstick and metal cooking utensils (e.g. spatulas) will damage
the surface. Use heat resistant plastic or wooden utensils.
DO NOT put it crossways – it will not t properly and
will be unstable.
Position the griddle over the hotplate burners resting on the
pan support (Fig.2-12). Check that it is securely located.
The griddle can be lightly brushed with cooking oil before
use (Fig.2-13). Light the hotplate burners. Adjust the ame
heights to suit.
Preheat the griddle for a maximum of 5 minutes before
adding food. Leaving it longer may cause damage. Turn the
control knobs towards the low position, marked with the
small ame symbol, to reduce the burner ames.
Always leave space around the griddle for the gases
to escape.
NEVER t two griddles side by side.
After cooking, allow the griddle to cool before cleaning.
Fig.2-11
Fig.2-12
Fig.2-13
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Fig.2-14
Fig.2-15
1
2
3
4
Fig.2-16
The Glide-out Grill
CAUTION: This appliance is for cooking purposes
only. It must not be used for other purposes, for
example room heating.
CAUTION: Accessible parts may be hot when the grill
is in use. Young children should be kept away.
Open the door and pull the grill pan carriage forward using
the handle (Fig.2-14).
The grill has two elements that allow either the whole area of
the pan to be heated or just the right-hand half.
To heat the whole grill, turn the knob clockwise (Fig.2-15).
To heat the right-hand half, turn the knob counter-clockwise.
The neon indicator light by the grill control will come on.
For best results, slide the carriage back into the grill chamber
and preheat the appropriate part(s) of the grill for two
minutes. The grill trivet can be removed and the food placed
on it while you are waiting for the grill to preheat.
DO NOT leave the grill on for more than a few
moments without the grill pan underneath it,
otherwise the knobs may become hot.
Once the grill has preheated, slide the carriage out again.
With the trivet back in place with the food on it, slide the
carriage back into the grill chamber. Make sure that it is
pushed right in.
The grill pan trivet can be set to four dierent grilling heights
by a combination of turning it back to front and turning it
upside down (Fig.2-16).
NEVER close the grill door when the grill is on.
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The Ovens
The clock must be set to the time of day before the lefthand oven will work. See the following section on ‘The
Clock’ for instructions on setting the time of day.
References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed
from the front of the appliance.
The left-hand oven is a multi-function oven, while the righthand oven is a fan oven. Above the right-hand oven is the
slow cook oven.
The Multi-function Oven
As well as the oven fan and fan element, multi-function
ovens are tted with two extra heating elements, one visible
in the top of the oven and the second under the oven base.
Take care to avoid touching the top element and element
deector when placing or removing items from the ovens.
The multi-function oven has 3 main cooking functions: fan,
fan assisted and conventional cooking. These functions
should be used to complete most of your cooking.
The browning element and base heat can be used in the
latter part of the cooking process to ne tune the results to
your particular requirements.
Use fanned grilling for all your grilling needs and defrost to
safely thaw small items of frozen food.
Table 2-1 gives a summary of the multi-function modes.
The multi-function ovens have many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember – not all functions will be
suitable for all food types.
Multi-function Oven Functions
Rapid Response
The Rapid Response setting enables you to preheat
the oven faster than normal. It uses the fan oven
element with additional heat from one of the
elements in the top of the oven. Fan ovens heat up quickly;
but the Rapid Response feature speeds this process up
enabling you to start cooking sooner.
To use the Rapid Response feature, turn the function control
knob to R and set the temperature required. The light on the
control panel next to the function control will come on.
When the required temperature is reached the top element
will switch o and the light will go out.
The oven temperature is then maintained by the fan oven
element and fan.
Should you choose to place food into the cold oven prior to
cooking while using the Rapid Response function, make sure
that cakes, etc. are not positioned too near the top of the oven.
Fan Oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Function Use
Defrost
To thaw small items in the oven without
heat
Fan oven
A full cooking function, even heat
throughout, great for baking
Fanned grilling
Grilling meat and fish with the door
closed
Fan assisted
A full cooking function good for roasting
and baking
Conventional oven
A full cooking function for roasting and
baking in the lower half of the oven
Browning element
To brown and crisp cheese topped
dishes
Base heat
To crisp up the bases of quiche, pizza or
pastry
Table 2-1
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Base Heat
This function uses the base element only. It will crisp
up your pizza or quiche base or nish o cooking the
base of a pastry case on a lower shelf. It is also a
gentle heat, good for slow cooking of casseroles in the
middle of the oven or for plate warming.
The Browning and Base Heat functions are useful additions
to your oven, giving you exibility to nish o items to
perfection.
Defrost
This function operates the fan to circulate cold air
only. No heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, sh and
poultry to be defrosted.
Defrosting in this way speeds up the process and protects
the food from ies. Pieces of meat, sh and poultry should
be placed on a shelf, over a tray to catch any drips. Be sure to
wash the shelf and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
The Fan Oven
The right-hand oven is a fan oven that circulates hot air
continuously, which means faster, more even cooking.
The recommended cooking temperatures for a fan oven are
generally lower than a conventional oven.
Note: Please remember that all cookers vary so temperatures
in your new ovens may dier to those in your previous
cooker.
The Slow Cook Oven
The Slow Cook oven is intended for slow cooking items such
as casseroles, joints of meat, etc.
Your Slow Cook oven is capable of cooking a complete meal;
for instance – casserole, rice pudding and jacket potatoes – or
just warming the dishes (use only heat resistant dishes).
Points to remember when Slow Cooking:
• Preheat the oven for 20–30 minutes before starting to
cook.
• Do not allow dishes to touch the heating elements
either side of the oven.
• Bring casseroles, soups etc to the boil on the hob before
placing into a suitable casserole for slow cooking.
• Make sure that casseroles have sufficient liquid,
particularly when cooking over a long period.
• Use lids on casseroles or foil to cover food whilst it is
cooking to retain moisture.
Fan oven cooking is particularly suitable for baking on several
shelves at one time and is a good ‘all-round’ function. It may
be necessary to reduce the temperature by approximately
10 °C for recipes previously cooked in a conventional oven.
If you wish to preheat the oven, wait until the indicator light
has gone out before inserting the food.
Fanned Grilling
This function operates the fan whilst the top element
is on. It produces a more even, less erce heat than a
conventional grill. For best results, place the food to
be grilled, on a grid over a roasting tin, which should be
smaller than a conventional grill pan. This allows greater air
circulation. Thick pieces of meat or sh are ideal for grilling in
this way, as the circulated air reduces the erceness of the
heat from the grill.
The oven door should be kept closed while grilling is in
progress, so saving energy. You will also nd that the food
needs to be watched and turned less than for normal grilling.
Preheat this function before cooking.
Fan Assisted Oven
This function operates the fan, circulating air heated
by the elements at the top and the base of the oven.
The combination of fan and conventional cooking
(top and base heat) makes this function ideal for cooking large
items that need thorough cooking, such as a large meat roast.
It is also possible to bake on two shelves at one time,
although they will need to be swapped over during the
cooking time, as the heat at the top of the oven is greater
than at the base, when using this function.
This is a fast intensive form of cooking; keep an eye on the
food cooking until you have become accustomed to this
function.
Conventional Oven (Top and Base Heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster than
on the lower shelf, because the heat is greater at the top of
the oven than at the base, as in ‘Fan Assisted Oven’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Browning Element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce,
shepherds pie and lasagne, the item to be browned being
already hot before switching to the top element.
Page 13
9
• Make sure all dishes will fit into the oven before
preparing the food.
• Wrap washed and pricked jacket potatoes in foil before
cooking.
• Make sure that meat and poultry reach a safe
temperature of at least 90 °C before eating.
• Always thaw frozen food completely before cooking.
Your Slow Cook oven is also useful for warming plates and
serving dishes (use only heat resistant dishes).
You can cook a fruitcake in the Slow Cook oven on the
maximum heat setting (if perhaps your other ovens are in
use). If you are using the fan oven below the Slow Cook oven
at the same time allow a little more cooking time.
You can also produce crisp, white meringues cooked in the
slow cook oven.
Timings for cooking in the Slow Cook oven will depend upon
the temperature, quantity and type of dish you are cooking,
as a guide for casseroles, a minimum of 3 hours cooking time
is recommended.
Keep an eye on the food until you are familiar with the oven.
Operating the Ovens
Fan Oven
Turn the oven knob to the desired temperature (Fig.2-17).
The oven indicator light will glow until the oven has reached
the temperature selected. It will then cycle on and o during
cooking.
Multi-function Oven
The multi-function oven has two controls: a function selector
and a temperature setting knob (Fig.2-18).
Turn the function selector control to a cooking function. Turn
the oven temperature knob to the temperature required
(Fig.2-19).
The oven heating light will glow until the oven has reached
the temperature you selected. It will then cycle on and o
during cooking.
Slow Cook Oven
The graduated temperature scale on the control knob
(Fig.2-20) allows you to either cook slowly for several hours
or all day while you are out.
For long scale cooking select the cooler end of the scale and
for a shorter cooking time select the hotter end of it.
Temperature control Function control
Extended slow cook
Conventional slow cook
Plate warming only
Fig.2-20
Fig.2-18
Fig.2-17
Fig.2-19
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ArtNo.300-0004 2-button clock annotated
A B
A – Timer knob, B – Adjusting knob
Fig.2-21
ArtNo.300-0005 2BC
minute minder setting
ArtNo.300-0006 2BC
minute minder setting 2
ArtNo.301-0007 2BC
Stopping the oven 1
ArtNo.301-0008 2BC
Stopping the oven 2
Fig.2-22
Fig.2-23 Fig.2-24
Fig.2-25
ArtNo.301-0009 2BC
Setting the cooking timer
ArtNo.301-0010 2BC
Setting the cooking time
Fig.2-26
Fig.2-27
ArtNo.301-0008 2BC
Stopping the oven 2
Fig.2-28
The Clock
Setting the Time of Day
The 2-knob LCD clock is shown in (Fig.2-21). When the
clock is rst connected, the display ashes ( 0.00 ) and ()
alternately.
To set the time, turn and hold the Timer knob to the clock
symbol [] and at the same time turn the Adjusting knob left
or right until the clock shows the time of day. Remember this
is a 24-hour clock. Let go of the Timer knob and it will spring
back to the vertical, oven manual setting.
IMPORTANT: The left-hand oven will not operate unless the
clock has been set.
Setting the Minute Minder
To activate the minute minder turn the Timer knob to the
right to the [] minute minder setting – it should click into
position (Fig.2-22).
Rotate the Adjusting knob to set the time required (Fig.2-23).
You can either turn the knob back to the vertical manual
setting [] to keep an eye on the time of day, or leave it in the
[] minute minder position as the time ticks down.
To stop the beeper when it sounds, turn the Adjusting knob
counter-clockwise.
• The ‘cook period’, which is the length of time you
want the oven to cook for.
• The ‘stop time’, which is the time of day you want the
oven to stop cooking.
To Stop the Oven at a Specific Time of Day
Turn the Timer knob to the [] position (Fig.2-24).
Use the Adjusting knob to set the ‘stop time’. You can set
the oven to turn on at any time over the following 24-hour
period. AUTO shows in the display (Fig.2-25).
Turn the Timer knob to the bottom ‘AUTO’ setting to return to
the clock display.
Once the ‘stop time’ is reached, the beeper sounds. Turn the
Timer knob to the vertical [] to return to manual cooking.
To Start and Then Stop the Oven Using the
Timer
You cannot set a start time directly – this is set
automatically by a combination of the ‘cook time’ and
‘stop time’.
Turn the Timer knob to the [] position (Fig.2-26).
Turn the Adjusting knob to set the ‘cooking time’ you need
(Fig.2-27).
Turn the Timer knob to the [] position. The display will
show the current time of day plus the ‘cook time’ you just set.
Use the Adjusting knob to set the ‘stop time’ required
(Fig.2-28).
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11
The ‘stop time’ is displayed, followed by ‘AUTO’. Set the oven
to the cooking temperature you need. Turn the Timer knob to
the ‘Auto’ setting.
When your cooking is nished, the beeper sounds. Turn the
Timer knob to the vertical [] to return to manual cooking.
If you are out, do not worry about the beeper going o – it
stops on its own after a while. When you return, turn the
Timer knob to the vertical [] to return to manual cooking.
AUTO is Showing, But You Want to Revert to
Manual Cooking
You can cancel any automatic settings by briey turning the
Timer knob to the clock symbol [] and then releasing it.
Key Lock
When the key lock is activated the left-hand oven is locked
and will not come on.
The right-hand oven can be operated as usual.
To activate the key lock
Make sure that the clock is in manual mode and cancel
any active programs.
Turn and hold the Timer knob to the clock symbol [] for
about 8 seconds. ‘On’ appears on the display (Fig.2-29).
While still holding the Timer knob turned to the clock symbol
[], turn the Adjusting knob clockwise until the key symbol
[] and ‘OF’ shows on the display (Fig.2-30). Release the
knobs.
The left-hand oven is now locked, as is conrmed by the
display showing the time of day alongside the key symbol [].
When the key lock is activated, the left-hand oven is locked
and will not come on (Fig.2-31).
To turn o the key lock
Turn and hold the Timer knob to the clock symbol [] for
about 8 seconds. ‘OF’ will appear on the display (Fig.2-32).
While still holding the Timer knob turned to the clock symbol
[], turn the Adjusting knob clockwise until the key symbol
[] goes out on the display and ‘On’ shows (Fig.2-33). Let go
of the knobs.
After a few seconds, the display reverts to showing the time
of day.
The oven can now be used normally.
Art No. 301-0011 2BC
Activating the key lock 1
ArtNo.301-0012 2BC
Activating the key lock 2
ArtNo.301-0013 2BC
Activating the key lock 3
ArtNo.301-0014 2BC
Deactivating the key lock 1
ArtNo.301-0015 2BC
Deactivating the key lock 2
Fig.2-29 Fig.2-30
Fig.2-31
Fig.2-32
Fig.2-33
Page 16
12
ArtNo.320-0011 Removing the shelf 1
ArtNo.320-0012 Removing the shelf 2
Right-hand
oven
Left-hand
oven
Both ovens
Fig.2-35 Fig.2-36
Fig.2-37
Shelf guard
Front
Front
Shelf guard
Flat shelf
Drop shelf
Fig.2-34
Accessories
Oven Shelves
In addition to the at shelves, your cooker is supplied with a
drop shelf (Fig.2-34). The drop shelf increases the possibilities
for oven shelf spacing.
The oven shelves can be easily removed and retted.
Pull the shelf forward until the back of the shelf is stopped by
the shelf stop bumps in the oven sides (Fig.2-35).
Lift up the front of the shelf so the back of the shelf will pass
under the shelf stop and then pull the shelf forward
(Fig.2-36).
To ret the shelf, line up the shelf with a groove in the oven
side and push the shelf back until the ends hit the shelf stop.
Lift up the front so the shelf ends clear the shelf stops, and
then lower the front so that the shelf is level and push it fully
back (Fig.2-37).
Oven Lights
Rotate the oven light control to the appropriate position, as
shown (Fig.2-38).
If the oven light fails, turn o the power supply before
changing the bulb. See the ‘Troubleshooting’ section for
details on how to change the bulb.
Fig.2-38
Page 17
13
3. Cooking Tips
Tips on Cooking with the Timer
If you want to cook more than one dish, choose dishes that
require approximately the same cooking time. However,
dishes can be ‘slowed down’ slightly by using small containers
and covering them with aluminium foil, or ‘speeded up’
slightly by cooking smaller quantities or placing them in
larger containers.
Very perishable foods such as pork or sh should be avoided
if a long delay period is planned, especially in hot weather.
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
DO NOT use the timed oven if the adjoining oven is
already warm.
Whole poultry must be thoroughly defrosted before being
placed in the oven. Check that meat and poultry are fully
cooked before serving.
Temperature (Gas Mark) Temperature (°C / °F)
1 140 / 275
2 150 / 300
3 160 / 325
4 175 / 350
5 190 / 375
6 205 / 400
7 220 / 425
8 230 / 450
Table 3-1 Temperature conversion table
General Oven Tips
The wire shelves should always be pushed rmly to the back
of the oven.
Baking trays with food cooking on them should be placed
level with the front edge of the oven’s wire shelves. Other
containers should be placed centrally. Keep all trays and
containers away from the back of the oven, as overbrowning
of the food may occur.
For even browning, the maximum recommended size of a
baking tray is 340 mm (13½”) by 340 mm (13½”).
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
• Always leave a “finger’s width” between dishes on
the same shelf. This allows the heat to circulate freely
around them.
• To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
• Where dishes may boil and spill over during cooking,
place them on a baking tray.
• The ‘Cook & Clean’ oven liners (see ‘Cleaning Your
Cooker’) work better when fat splashes are avoided.
Cover meat when cooking.
• Sufficient heat rises out of the oven while cooking to
warm plates in the grill compartment.
• If you want to brown the base of a pastry dish, preheat
the baking tray for 15 minutes before placing the dish in
the centre of the tray.
Page 18
14
4. Cooking Table
ArtNo.050-0007
Oven shelf positions
Oven Shelf Positions
Top
Centre
Base
The oven control settings and cooking times given in the table below are intended to be used
AS A GUIDE ON LY. Individual tastes may require the temperature to be altered to provide a
preferred result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven temperature by 10 °C and the cooking time by 5-10 minutes. The
temperature in the fan oven does not vary with height in the oven so you can use any shelf.
Food
Meat
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
Duck
Casserole
Yorkshire pudding
Fish
Fillet
Whole
Steak
Cake
Very rich fruit - Christmas,
wedding, etc.
Fruit 180 mm tin
Fruit 230 mm tin
Madeira 180 mm
Queen cakes
Scones
Victoria sandwich
180 mm tin
210 mm tin
Desserts
Shortcrust tarts
Fruit pies
Tartlets
Puff pastry
Meringues
Baked egg custard
Baked sponge pudding
Milk pudding
Bread
Approximate cooking time
30-35 minutes per 500g +30-35 minutes.
20-25 minutes per 500g +20-25 minutes.
30-35 minutes per 500g +30-35 minutes.
25-30 minutes per 500g +25-30 minutes.
35-40 minutes per 500g +35-40 minutes.
25-30 minutes per 500g +25-30 minutes.
20-25 minutes per 500g +20-25 minutes.
15-20 minutes per 500g +15-20 minutes.
20 minutes per 500g +20 minutes.
15 minutes per 500g +15 minutes.
25-30 minutes per 500g.
20 minutes per 500g.
2-4 hours according to recipe.
Large tins 30-35 minutes; individual 10-20 minutes.
15-20 minutes.
15-20 minutes per 500g.
Steaks according to thickness.
45-50 minutes per 500g of mixture.
2-2½ hours.
Up to 3½ hours.
80-90 minutes.
15-25 minutes.
10-15 minutes.
20-30 minutes.
30-40 minutes.
20-30 minutes on a preheated tray.
35-45 minutes.
10-20 minutes according to size.
20-40 minutes according to size.
2-3 hours.
45-60 minutes.
40-45 minutes.
2 to 3 hours.
20-30 minutes.
Conventional Oven
Temperature °C &
(Shelf Position)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
160 (C)
200 (C)
140-150 (C)
220 (C)
190 (C/B)
190 (C/B)
190 (C/B)
140 (C/B)
150 (C/B)
150 (C/B)
160 (C/B)
190 (C/B)
220 (C/B)
180 (C/B)
180 (C/B)
200 (C/B)
200 (C/B)
200 (C/B)
230 (C/B)
100 (C/B)
160 (C/B)
190 (C/B)
140-150 (C/B)
220 (C)
Fan Oven
Temperature
°C
150
190
150
190
150
190
150
190
150
190
150
190
130-140
210
180
180
180
130
140
140
150
180
210
170
170
190
190
190
220
90
150
180
130-140
210
Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
220°C (210°C for fan oven) and the
cooking time adjusted accordingly.
For stuffed and rolled meats, add
approximately 10 minutes per 500g,
or cook at 200°C (190°C) for 20
minutes then 160°C (150°C) for the
remainder.
For stuffed poultry, you could cook
at 200°C (190°C) for 20 minutes
then 160°C (150°C) for remainder.
Do not forget to include the weight
of the stuffing.
For fresh or frozen prepacked
poultry, follow instructions on the
pack. Thoroughly thaw frozen
poultry before cooking.
Using the conventional oven: when
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
ArtNo.050-0001 Gas cooking table
Using the conventional oven: for
even browning the maximum size of
baking tray recommended is 340 mm
x 340 mm. This ensures free heat
circulation.
If cooking a two tier load, the trays
should be interchanged
approximately halfway though the
cooking time.
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
DocNo.031-0004 - Cooking table - electric & fan single cavity
Page 19
15
ArtNo.311-0032 Burner layout FSD
A
B
C
D
E
ArtNo.311-0033 Wok burner details FSD
A
B
C
D
E
ArtNo.311-0016 Fitting the burner inner head
A
B
Fig.5-1
Fig.5-2
Fig.5-3
Fig.5-4
A – Cap, B – Head, C – Notch, D – Base, E – Electrode
A – Inner burner cap, B – Outer burner head, C – Inner burner head,
D – Outer burner head, E – Wok burner base
A – Electrode notch, B – Ignition electrode
5. Cleaning Your Cooker
Essential Information
Isolate the electricity supply before carrying out any
thorough cleaning. Allow the cooker to cool.
NEVER use paint solvents, washing soda, caustic
cleaners, biological powders, bleach, chlorine based
bleach cleaners, coarse abrasives or salt.
DO NOT mix dierent cleaning products – they may
react together with hazardous results.
All parts of the cooker can be cleaned with hot soapy water
– but take care that no surplus water seeps into the
appliance.
Remember to switch on the electricity supply before re-using
the cooker.
Hotplate Burners
The burner heads and caps can be removed for cleaning.
Make sure they are absolutely dry before replacing them.
The Single Ring Burners
When retting the burner head, make sure that the notch
lines up with the electrode or hole in the base. Check that the
burner head is level and that the cap is tted centrally on the
burner head (Fig.5-1).
The Wok Burner
The wok burner can also be taken apart for cleaning.
When reassembling the wok burner (Fig.5-2), turn over the
large base ring and nd the ‘D’ shaped area (Fig.5-3). Turn the
head until the ‘D’ matches the one on the burner base. Flip
the burner over once again and place it on the burner base.
To t the small inner burner, nd the larger electrode notch in
the burner rim. Line this up with the white ignition electrode
and place the inner burner on the large base ring (Fig.5-4).
Now t the two burner caps, making sure that they are seated
properly.
Check the burner ports are not blocked. If a blockage occurs,
remove stubborn particles using a piece of fuse wire.
The Wok Cradle
Recommended cleaning materials are hot soapy water, a
moistened soap pad, cream cleaner or a nylon scourer.
Page 20
16
ArtNo.331-0005 Removing the grill rail
Fig.5-5
Fig.5-6
Fig.5-7
Fig.5-8
The Griddle
Always clean the griddle after use. Allow it to cool completely
before removing. Immerse the griddle plate in hot soapy
water. Use a soft cloth or, for stubborn stains, a nylon washing
up brush.
Note: If the griddle is washed in a dishwasher then some
dishwasher residue may appear on the back. This is normal
and will not aect the performance of your griddle.
Glide-out Grill
Before you remove any of the grill parts for cleaning.
make sure that they are cool, or use oven gloves.
The grill pan and trivet should be washed in hot soapy water.
Alternatively, the grill pan can be washed in a dishwasher.
After grilling meats or any foods that soil, leave to soak for
a few minutes in the sink immediately after use. Stubborn
particles may be removed from the trivet by using a nylon
brush.
The grill pan can be easily removed for cleaning as follows:
Remove the grill pan support frame by pulling the grill pan
forward (Fig.5-5).
Lift the grill pan clear of the support frame.
The support frame
is held to the side rails by two clips on each side (Fig.5-6).
For each side, support the side rail with one hand and with
the other hand lift the frame up and out of the side clips
(Fig.5-7).
For safety, push the side rails back into the grill chamber.
If you need to remove the side rails to allow cleaning of the
grill chamber, you can unhook them from the grill chamber
sides (Fig.5-8) and wipe the sides clean with a soft cloth and
mild detergent.
DO NOT put the side runners in a dishwasher.
Once you have nished, hook the side rails back onto the
sides of the chamber. To ret the frame, pull the side rails
forward and, for each side in turn, support the side rail and
press the frame down into the side rails.
Replace the grill pan.
Page 21
17
ArtNo.320-0008 Removing the oven lining
Control Panel and Doors
Avoid using any abrasive cleaners including cream cleaners.
For best results, use a liquid detergent.
The same cleaner can also be used on the doors, or
alternatively, using a soft cloth wrung out in clean hot soapy
water – but take care that no surplus water seeps into the
appliance.
After cleaning, polish with a dry cloth.
Ovens
‘Cook & Clean’ Panels
The ovens have side panels which have been coated with
a special enamel that partly cleans itself. This does not stop
all marks on the lining, but helps to reduce the amount of
manual cleaning needed.
The ‘Cook & Clean’ panels work better above 200 °C. If you do
most of your cooking below this temperature, occasionally
remove the panels and wipe with a lint free cloth and hot
soapy water. The panels should then be dried and replaced
and the oven heated at 200 °C for about one hour. This will
make sure the ‘Cook & Clean’ panels are working eectively.
Do not use steel wool, oven cleaning pads, or any other
materials that will scratch the surface.
Removing the Side Oven Linings
Some of the lining panels can be removed for cleaning. You
will need to remove the shelves before removing the panels.
Each side of the oven is xed with four xing screws. You do
not have to remove the screws to remove the oven linings.
Simply lift each side panel upwards and they will slide o the
screws (Fig.5-9). Then pull them forwards.
Once the linings are removed, the oven enamel interior can
be cleaned.
Fig.5-9
Page 22
18
Cleaning Table
Cleaners listed (Table 5-1) are available from supermarkets or
electrical retailers as stated.
For enamelled surfaces use a cleaner that is approved for use
on vitreous enamel.
Regular cleaning is recommended. For easier cleaning, wipe
up any spillages immediately.
Hotplate
Part Finish Recommended Cleaning Method
Hob Top Enamel or stainless steel
Hot soapy water, soft cloth. Any stubborn stains remove gently with
a nylon scourer.
Ceramic/Induction hob Toughened glass Hot soapy water; cream cleaner/scourer if necessary.
Griddle plate (some models only) Non-stick surface
Allow to cool. Wash in hot soapy water. Do not use abrasive
cleaners/scourers. Dishwasher.
Warming zone (some models only) Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Outside of cooker
Part Finish Recommended Cleaning Method
Door, Door surround and storage
drawer exterior.
Enamel or paint
Hot soapy water, soft cloth.
Any stubborn stains, remove gently with a liquid detergent.
Stainless steel
E-cloth (electrical retailers) or microbre all-purpose cloth
(supermarket).
Sides and plinth Painted surface Hot soapy water, soft cloth.
Splashback/rear grille Enamel or stainless steel Hot soapy water, soft cloth. Cream cleaner, with care, if necessary.
Control panel Paint, enamel or stainless steel Warm soapy water. Do not use abrasive cleaners on lettering.
Control knobs/handles & trims
Plastic/chrome, copper or
lacquered brass
Warm soapy water, soft cloth.
Brass Brass polish.
Oven door glass/Glass lid (some
models only)
Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Oven and Grill
Part Finish Recommended Cleaning Method
Sides, oor & roof of oven NOT
COOK & CLEAN OVEN PANELS (see
below)
Enamel
Any proprietary oven cleaner that is suitable for enamel.
CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS: FOLLOW
MANUFACTURER’S INSTRUCTIONS.
Do not allow contact with the oven elements.
Cook & Clean oven panels (some
models only)
Special enamel that partly
cleans itself
This surface cleans itself at 200 °C and above, or the panels can be
removed and washed with hot soapy water and a nylon brush.
Oven shelves, Handyrack, Grill
trivet, Handygrill rack (some
models only)
Chrome
An oven interior cleaner that is suitable for chrome. Soap lled pad.
Dishwasher.
Grill Pan/Meat Tin (some models
only)
Enamel Hot soapy water. Soap lled pad. Dishwasher.
Table 5-1
Page 23
19
Hotplate ignition or hotplate burners faulty
Is the power on? Is the clock illuminated?
If not, there maybe something wrong with the power
supply.
Are the sparker (ignition electrode) or burner slots
blocked by debris?
Are the burner trim and caps correctly located? see the
section on ‘Cleaning’?
Hotplate burners will not light
Make sure that the burner parts have been replaced
correctly after wiping or removing for cleaning.
Check that there is not a problem with your gas
supply. You can do this by making sure that other gas
appliances you may have are working.
Do the burners spark when you push the control?
If not, verify that the power is on by checking that the
clock is illuminated.
Steam is coming from the oven
When cooking foods with high water content (e.g. oven
fries) there may be some steam visible at the rear grille.
Take care when opening the oven door, as there may
be a momentary pu of steam when the oven door
is opened. Stand well back and allow any steam to
disperse.
What cleaning materials are recommended for the
cooker?
See the ‘Cleaning’ section for recommended cleaning
materials.
Never use caustic or abrasive cleaners as these will
damage the surface.
An oven fan is noisy
The note of the oven fan may change as the oven heats
up – this is perfectly normal.
The knobs get hot when I use the oven or the grill. Can I
avoid this?
Yes, this is caused by heat rising from the oven or the
grill, and heating them up. Do not leave the oven door
open.
Make sure that the grill pan is pushed right back to the
‘back stop’ when grilling.
Always grill with the grill compartment door open.
The fascia gets hot when I use the oven or grill
The cooker is cooled by a fan. If the fascia becomes
excessively hot when the cooker is in use then the
cooling fan may have failed. Should this occur please
contact your installer, a qualied repair engineer or
Customer Service to arrange for its repair.
6. Troubleshooting
If there is an installation problem and I don’t get my
original installer to come back to x it who pays?
You do. Service organizations will charge for their call
outs if they are correcting work carried out by your
original installer. It is in your interest to track down your
original installer.
Power failure
In the event of a failure in the electrical supply,
remember to reset the clock to make sure that the
timed oven continues to operate.
Food is cooking too slowly, too quickly, or burning
Cooking times may dier from your previous oven.
Check that you are using the recommended
temperatures and shelf positions – see the oven
cooking guide. The oven control settings and cooking
times are intended to be used only as a guide.
Individual tastes may require the temperature to be
altered either way, to get the results you want.
The oven is not cooking evenly
Do not use a baking tray with dimensions larger than
those specied in the section on ‘General Oven Tips’.
If you are cooking a large item, be prepared to turn it
round during cooking.
If two shelves are used, check that space has been left
for the heat to circulate. When a baking tray is put into
the oven, make sure that it is placed centrally on the
shelf.
Check that the door seal is not damaged and that the
door catch is adjusted so that the door is held rmly
against the seal.
A dish of water when placed on the shelf should be the
same depth all over. (For example, if it is deeper at the
back, then the back of the cooker should be raised up or
the front lowered.) If the cooker is not level arrange for
your supplier to level it for you.
Oven not coming on
Is the power on? Is the clock illuminated? If not, there
may be something wrong with the power supply.
Is the cooker supply on at the isolator switch?
Has the time of day been set?
Is the key symbol [] showing in the display to signify
that the oven is locked? See the ‘Clock’ section of the
instructions for more information on the key lock
feature.
The timed oven is not coming on when automatic cooking
Has the oven knob been left in the OFF position by
mistake?
Is the oven locked (see above)?
Page 24
20
Oven temperature getting hotter as the cooker gets older
If turning the temperature down using the oven control
knob has not worked, or has only worked for a short
time, then you may need a new thermostat. This should
be tted by a service person.
An oven light is not working
The bulb has probably burnt out. You can buy a
replacement bulb (which is not covered under the
warranty) from a good electrical shop. Ask for a 15 W –
230 V lamp, FOR OVENS. It must be a special bulb, heat
resistant to 300 °C (Fig.6-1).
Turn o the power at the circuit breaker.
Before removing the existing bulb, turn o the power
supply and make sure that the oven is cool. Open the
oven door and remove the oven shelves.
Unscrew the bulb cover by turning counter-clockwise. It
may be very sti (Fig.6-2).
Taking care to protect your ngers with a glove in case
the bulb should shatter, unscrew the old bulb.
Screw in the new bulb; screw back the bulb cover. Turn
on the circuit breaker and check that the bulb now
lights.
The oven door is misaligned
The bottom hinge of either oven door can be adjusted
to alter the angle of the door (Fig.6-3). Loosen the
bottom hinge xing screws and use the notch and a at
bladed screwdriver to move the position of the hinge to
set the hinge position (Fig.6-4).
Retighten the hinge screws.
ArtNo.324-0005 Oven light bulb
Fig.6-1
ArtNo.324-0007 Unscrewing the bulb cover
Fig.6-2
Fig.6-3
ArtNo.320-0007 Oven door hinge adjustment 2
Fig.6-4
Eect of hinge adjustment – exaggerated for clarity
Oven door omitted for clarity
Centreline of hinge pin
Page 25
21
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
7. Installation
Dear Installer
Before you start your installation, please complete the details
below, so that, if your customer has a problem relating to
your installation, they will be able to contact you easily.
Safety Requirements and Regulations
This cooker must be installed in accordance with
the relevant instructions in this booklet, with the
relevant national and local regulations, and with
the local gas and electricity supply companies’
requirements.
This cooker is a Class 2 Subclass 1 appliance.
Before installation, make sure that the cooker is
suitable for your gas type and supply voltage. See
the data badge.
The appliance must be installed in accordance with
the regulations in force and only in a well ventilated
space.
Read the instructions before installing or using this
appliance.
In your own interest and that of safety, it is law
that all gas appliances be installed by competent
persons. Failure to install the appliance correctly
could invalidate any warranty or liability claims and
lead to prosecution.
This appliance can be converted for use on another
gas.
In the UK the cooker must be installed in
accordance with:
• All relevant British Standards / Codes of Practice, in
particular BS 5440 Part 2.
• For Natural Gas – BS 6172 and BS 6891.
• For LP Gas – BS 5482-1 (when the installation is
in a permanent dwelling), BS 5482-2 (when the
installation is in a caravan or other non-permanent
dwelling), or BS 5482-3 (when the installation is in a
boat).
• The Gas Safety (Installation and Use) regulations.
• The relevant Building / IEE regulations.
In the Republic of Ireland the cooker must be
installed in accordance with:
The installation must be carried out by a competent person
and installed in accordance with the current edition of IS 813
“Domestic Gas Installations”, the current Building Regulations
and reference should be made to the current ETCI rules for
electrical installation.
Provision of Ventilation
This appliance is not connected to a combustion products
evacuation device. Particular attention shall be given to the
relevant requirements regarding ventilation.
All rooms require a window that can be opened, or
equivalent, while some rooms require a permanent vent in
addition to the window.
In the UK:
The room containing the cooker should have an air supply
in accordance with BS 5440 Part 2. All rooms require an
openable window or equivalent, while some rooms require
a permanent vent in addition to the openable window. The
cooker should not be installed in a bedsitting room with
volume less than 20 m³. If it is installed in a room of volume
less than 5 m³ an air vent of eective area 100 cm² is required;
if it is installed in a room of volume between 5 m³ and 10 m³,
an air vent of eective area 50 cm² is required; while if the
volume exceeds 11 m³, no air vent is required.
If there are other fuel burning appliances in the same room,
BS 5440 Part 2 should be consulted to determine the requisite
air vent requirements.
In the Republic of Ireland:
Reference should be made to the current edition of IS 813,
which makes clear the conditions that must be met to
demonstrate that sucient ventilation is available.
ArtNo.050-0011 - Installer information table
Installer’s Name
Appliance Serial Number
Installer’s Telephone Number
Installer’s Company
Page 26
22
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
4 pan supports Wok cradle
ArtNo.255-0012 -
110DF - Elise pan supports
ArtNo.000-0009 Wok ring, cast
Griddle Grill pan and trivet
3 at shelves 1 drop shelf
Deluxe tray Splashback
2-piece plinth
Location of Cooker
The cooker may be installed in a kitchen/kitchen diner but
NOT in a room containing a bath or shower.
This appliance is designed for domestic cooking only. Use
for any other purpose could invalidate any warranty or
liability claim.
Note: An appliance for use on LPG must not be installed
in a room or internal space below ground level, e.g. in a
basement.
Conversion
This appliance is supplied set for G20 20 mbar Cat II
2H3+
.
A conversion kit for another gas is included with the cooker.
If the appliance is to be converted to another gas we
recommend that this is carried out before installation. See the
instructions that are supplied with the conversion kit.
After converting the appliance, please attach the Gas
Conversion sticker over the appropriate area of the data
badge – this will identify the gas type for which the appliance
is now set.
You will need the following equipment to complete the
cooker installation satisfactorily:
• Stability bracket: If the cooker is to be supplied with
gas through a flexible hose, a stability bracket or chain
MUST be fitted.
These are not supplied with the cooker but are
available at most builders’ merchants.
• Gas pressure tester/manometer.
• Flexible gas hose: Must be in accordance with the
relevant standards.
• Multimeter: For electrical checks.
You will also need the following tools:
1.
Electric drill
2. Masonry drill bit (only required if tting the cooker on a
stone or concrete oor)
3. Wall plugs (only required if tting the cooker on a stone
or concrete oor)
4. Steel tape measure
5. Cross head screwdriver
6. Flat head screwdriver
7. Spirit level
8. Pencil
9. Adjustable spanner
10. Screws for tting stability bracket
11. 13 mm spanner or socket wrench
Checking the parts:
Page 27
23
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
Positioning the Cooker
Fig.7-1 shows the minimum recommended distance from the
cooker to nearby surfaces.
The cooker should not be placed on a base.
The hotplate surround should be level with, or above,
any adjacent work surface. A gap of 75 mm should be left
between each side of the cooker ABOVE the hotplate level
and any adjacent vertical surface.
For non-combustible surfaces (such as unpainted metal or
ceramic tiles), this can be reduced to 25 mm.
A minimum space of 650 mm is required between the top of
the hob and a horizontal combustible surface.
Fig.7-2 shows the suggested clearances above the cooker.
*Any cookerhood should be installed in accordance with the
hood manufacturer’s instructions.
Surfaces of furniture and walls at the sides and rear of the
appliance should be heat, splash and steam resistant. Certain
types of vinyl or laminate kitchen furniture are particularly
prone to heat damage and discolouration. We cannot accept
responsibility for damage caused by normal use of the
cooker to any material that de-laminates or discolours at
temperatures less than 65 °C above room temperature.
We recommend a gap of 1110 mm between units to allow
for moving the cooker. Do not box the cooker in – it must
be possible to move the cooker in and out for cleaning and
servicing.
If the cooker is near a corner of the kitchen, a clearance of
130 mm is required to allow the oven doors to open (Fig.7-3).
The actual opening of the doors is slightly less, but this allows
for some protection of your hand as you open the door.
Moving the Cooker
On no account try and move the cooker while it is
plugged into the electricity supply.
The cooker is very heavy, so take great care.
We recommend that two people manoeuvre the cooker.
Make sure that the oor covering is rmly xed, or removed,
to prevent it being disturbed when moving the cooker
around.
To help you, there are two levelling rollers at the back, and
two screw-down levelling feet at the front.
Remove the polystyrene base pack. From the front, tilt
the cooker backwards and remove the front half of the
polystyrene base (Fig.7-4).
Repeat from the back and remove the rear half of the
polystyrene base.
410 mm min
1100 mm min*
5 mm5 mm
Fig.7-4
130 mm
75mm
min
75mm
min
ArtNo.110-0004 110 Cooker min spacings
900mm
min
925mm
max
650mm
min
Fig.7-1
Fig.7-2
Fig.7-3
Page 28
24
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
ArtNo.070-0014 - Stability bracket - Wall fitting
Cooker
Stability bracket
Floor
3 mm min
Typical oor mounting
Cooker
Outer stability
bracket
Floor
Wall
3 mm min
Typical wall mounting
Restraining
chain
ArtNo.010-0004 Moving the cooker
Fig.7-6
Fig.7-7
Fig.7-8
Fig.7-5
Fig.7-9
Lowering the Two Rear Rollers
To adjust the height of the rear of the cooker, rst t a 13 mm
spanner or socket wrench onto the hexagonal adjusting
nut (Fig.7-5). Rotate the nut – clockwise to raise – counterclockwise to lower.
Make 10 complete (360°) turns clockwise.
Make sure you lower BOTH REAR ROLLERS.
Completing the Move
Unfold the rear edge of the cardboard base tray. Open the
oven doors so that you can get a good grip on the bottom of
the fascia panel as you move the oven (Fig.7-6).
Carefully push the cooker backwards o the base tray.
Remove the base tray.
Position the cooker close to its nal position, leaving just
enough space to get behind it.
DO NOT use the door handles or control knobs to
manoeuvre the cooker.
Fitting the Stability Bracket or Chain
Unless otherwise stated, a cooker using a exible gas
connector must be secured with a suitable stability device.
Suitable stability devices are shown in Fig.7-7, Fig.7-8 and
Fig.7-9.
If you are using a stability chain (Fig.7-7) then the chain
should be kept as short as is practicable and xed rmly to
the rear of the cooker.
If you are using a stability bracket (Fig.7-8 and Fig.7-9), then
adjust the bracket to give the smallest practicable clearance
between the bracket and the engagement slot in the rear of
the cooker.
Fit the bracket so that it engages as far as possible over the
chassis of the cooker.
Repositioning the Cooker Following
Connection
If you need to move the cooker once it has been connected
then you need to unplug it and, having gripped under the
fascia panel and lifted the front of the cooker slightly
(Fig.7-6), you need to check behind the cooker to make sure
that the gas hose is not caught.
As you progress, make sure that both the electricity cable and
gas hose always have sucient slack to allow the cooker to
move.
With a stability chain tted, release it as you ease the cooker out.
Do not forget to ret it when you replace the cooker.
When you replace the cooker, again check behind to make
sure that the electricity cable and gas hose are not caught or
trapped.
Page 29
25
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
Rubber grommet
Conversion to Another Gas
If the appliance is to be converted to another gas do the
conversion at this point. See the ‘Conversion’ section of these
instructions and see the instructions in the conversion kit.
Fitting the Handles
The handles for the grill and slow oven will require tting as
follows:
Open the door. To keep the door open, either place a suitable
weight on it or have someone hold it.
Fit the handle over the studs in the front of the door
(Fig.7-10). With the handle in place, t the nut locating pegs
into the handle threaded bolts (Fig.7-11).
Slide the retaining nuts over the pegs (Fig.7-12) and, using
the spanner supplied, secure in place.
Remove the locating pegs and ret the grommets.
Repeat for the other door.
Carefully t the rubber grommets supplied (Fig.7-13).
Levelling
You are recommended to use a spirit level on a shelf in one of
the ovens to check for level.
Place the cooker in its intended position, taking care not to
twist it within the gap between the kitchen units as damage
may occur to the cooker or the units.
The front feet and rear rollers can be adjusted to level the
cooker.
To adjust the height of the rear of the cooker use a 13 mm
spanner or socket wrench to turn the adjusting nuts at the
front bottom corners of the cooker.
To set the front, turn the feet bases to raise or lower.
Fig.7-10
Fig.7-11
Locating
peg
Fig.7-12
Fig.7-13
Page 30
26
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
Gas Connection
This must be in accordance with the relevant standards.
The exible hose (not supplied with the cooker) must be
in accordance with the relevant standards. Hoses may be
purchased at most builders’ merchants.
The gas supply needs to terminate with a down-facing
bayonet.
The connector is located just below the hotplate level at the
rear of the cooker. If in doubt contact your supplier.
The rear cover boxes limit the position of the supply point.
Because the height of the cooker can be adjusted and
each connection is dierent, it is dicult to give precise
dimensions.
Although a 900 mm hose can be used, a 1250 mm hose
will allow slightly more exibility in the positioning of the
bayonet and make moving the cooker easier.
The hose should be tted so that both inlet and outlet
connections are vertical so that the hose hangs downwards in
a ‘U’ shape.
Ideally the hose supply connection should be within the
shaded area ‘A’ (Fig.7-14).
For Natural Gas, the exible hose must be in accordance with
BS 669. For LP Gas, it should be capable of 50 mbar pressure,
70 °C temperature rise, and carry a red stripe, band or label. If
in doubt contact, your supplier.
Screw connect the threaded end of the hose into the gas
inlet.
After completing the gas connection, make sure that the
cooker is gas sound with a pressure test.
Pressure Testing
The gas pressure can be measured at one of the hotplate
burner injectors (not a wok burner).
Lift o a burner head. Fit the pressure gauge to the injector.
Turn on and light one of the other hotplate burners.
Turn on the control knob for the burner with the pressure
gauge tted to let gas through.
See the data badge for test pressures.
Turn o the burners. Make sure that you reassemble the
burner top in the correct way on the burner body.
A
600
300
250
500
All dimensions in millimetres
Gas inlet
Fig.7-14
Page 31
27
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
Electrical Connection
The cooker must be installed by a qualied electrician, in
accordance with all relevant British Standards/Codes of
Practice (in particular BS 7671), or with the relevant national
and local regulations.
Current Operated Earth Leakage Breakers
The combined use of your cooker and other domestic
appliances may cause nuisance tripping, so we
recommend that the cooker is protected on an individual
RCD (Residual Current Device) or RCBO (Residual Current
Breaker with Overload).
IF IN DOUBT, PLEASE CONSULT A SUITABLY QUALIFIED
ELECTRICIAN.
WARNING: THE APPLIANCE MUST BE EARTHED.
Note: The cooker must be connected to the correct electrical
supply as stated on the voltage label on the cooker, through
a suitable cooker control unit incorporating a double-pole
switch, having a contact separation of at least 3 mm in all
poles.
The cooker MUST NOT be connected to an ordinary
domestic power point.
Access to the mains terminal is gained by removing the
electrical terminal cover box on the back panel. Connect
the mains cable to the correct terminals for your electrical
supply type (Fig.7-15 and Fig.7-16). Check that the links are
correctly tted and that the terminal screws are tight. Secure
the mains cable using the cable clamp.
ArtNo.130-0010 Electrical connections single-phase
L
N
230 V ac 50 Hz
10 mm² max
Fig.7-15
L1
N
L3
L2
3N ac
230/400 V 50 Hz
6 mm² max
10 mm² max
Fig.7-16
Page 32
28
INSTALLATION
Check the appliance is electrically safe and gas sound when you have nished.
Final Checks
Hob Check
Check each cooking zone in turn. Be sure to use pans of the
correct size and material.
Grill Check
Turn on the grill control and check that the grill heats up.
Oven Check
Set the clock as described earlier, and then turn on the ovens.
Check the oven fans start to turn and that the ovens heat up.
Final Fitting
Fitting the 2-piece Plinth
Fit the inner plinth to the bottom front of the cooker using
the 5 screws provided (3x M5 screws in the lower edge, 2x
No.8 screws in the each end) (Fig.7-17).
Loosen the 2 screws in the front of the inner plinth.
Locate the 2 slotted brackets on the inside of the outer plinth
onto the 2 screws (Fig.7-18). Using a suitable screwdriver
through the slots in the outer plinth, tighten the 2 screws to
secure.
The height of the outer plinth can be adjusted by loosening
the 2 retaining screws and sliding it up or down to suit and
then retightening the screws.
Note: To aid the tting of the outer plinth we advise that you
open the doors when locating the 2 slotted brackets.
Fitting the Splashback
Position the splashback on the rear of the hotplate and secure
with the screws supplied.
Customer Care
Installer: Please complete your details in this Guide, inform
the user how to operate the cooker and hand oven the
instructions.
Thank you.
M5 (large screw)
No.8 (smaller screw)
Inner plinth
Fig.7-17
Outer plinth
Inner plinth
Fig.7-18
Page 33
WARNING – SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity and gas before servicing. Check appliance is safe when you have nished.
29
A
B
C
ArtNo.311-0010 Injectors
Fig.8-1
A – Jet, B – Internal injector, C – External injector
ArtNo.0102-0001 - Unscrewing
the control valve bypass screw
Fig.8-3
1
2
3
1
2
3
Fig.8-2
Check the ‘Technical Data’ section at the back of the book
that the hob is convertible to the gas you want to use.
A suitably competent person must perform the conversion.
After conversion the installation must comply with the
relevant regulations and also the local electricity supply
company requirements. Read the instructions before
converting this appliance.
Failure to convert the appliance correctly could
invalidate any warranty or liability claims and lead
to prosecution.
When servicing or replacing gas-carrying
components disconnect from the gas supply before
starting operation. Check the appliance is gas sound
after completion.
DO NOT use reconditioned or unauthorised gas
controls.
Disconnect from the electricity and gas supply
before servicing.
Before electrical reconnection, check that the
appliance is electrically safe.
Injectors
Remove the burner caps and heads. Remove the old jets
(Fig.8-1). Fit the new jets (see ‘Technical Data’ section at the
back of this book for the correct jets). Reassemble in the
reverse order.
Tap Adjustment
Removing the Control Panel
Pull o all the control knobs and remove the xing screws
underneath the control panel (Fig.8-2).
The control panel will drop down slightly. It is held at the top
by two holes in the top edge, one at each end, that locate on
the tags on the inner panel. Lift the control panel clear of the
tags and pull forwards, taking care not to damage or strain
the wiring.
Replacing the Tap Bypass Screws
Unscrew the tap bypass screw (Fig.8-3) and, using a pair of
long nosed pliers, remove. Fit the correct replacement screw
(see ‘Technical Data’ for details) and tighten down. Ret the
control panel.
Stick on Label
Stick the LP gas label over the natural gas part of the
appliance data label.
8. Conversion to LP Gas
Page 34
WARNING – SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON
Disconnect from electricity and gas before servicing. Check appliance is safe when you have nished.
30
Pressure Testing
Connect the appliance to the gas supply.
The gas pressure can be measured at one of the hotplate
injectors (not a wok burner).
Lift o a burner head. Fit the pressure gauge to the jet. Turn
on and light one of the other burners. Turn on and press in
the control knob for the burner with the pressure gauge
tted.
The pressure should be 29 mbar for Butane and 37 mbar for
Propane. After checking the pressure, turn o the taps and
replace the burner head.
Reassemble burner top, making sure it is reassembled in the
correct way on the burner body.
Check operation of all the burners.
Check the appliance is gas sound.
Page 35
31
Key
The connections shown in the circuit diagram are for single-phase. The ratings are for 230 V 50 Hz.
9. Circuit Diagram
Code Colour
b Blue
br Brown
bk Black
or Orange
r Red
v Violet
w White
y Yellow
g/y Green/yellow
gr Grey
6
P6
5 P5
4
P4
7 P7
8 P8
2
P2
1 P1
3 P3
P038434
a
b
e
f
c
d
1
2
P1
P3
1
P2
2
P 11
3
P4
4
P033458
P095199
1
2
P2
P1
P1P31
P2
2
P 11
3
P4
4
P033458
P095199
1
2
P2
P1
bk
r
br
rr
b
r
b
w
y
b
b
b
b
b
b
gr
b
b
or
v
bk
bk
b
r
bk
v
r
br
br
b
b
b
b
b
b
b
b
br br
br
br
br
bk
y
br
br
br
br
br
or
or
b
b
b
w
bv
y
bk
y
y
w
r
v
b
b
bk
bk
vv
r
ww
br
br
br
b
br
br
bk
r
w
br
r
b
w
b
y
r
y
b
v
r
r
b
b
b
w
v br
v br
v br
v br
br
v
br
bb r
y
or
v
v
b
b
br
br
br
y
w
w
w
or
b
b
bb
w
E
B1
B4
B2
B5
B6
B7
J
I
H2 H2
H1
H1
F1
D1
J
J
C
B8
I
I
J
D3
A1
A2
D2
F2
F3
F4
G1
G2
J
A4A3
B3
M
L N
K
Code Description
A1 Grill front switch
A2 Grill control
A3 Grill element left-hand side
A4 Grill element right-hand side
B1 Left-hand MF oven control switch
B2 Left-hand MF oven thermostat
B3 Left-hand MF oven function switch
B4 Left-hand MF oven base element
B4 Left-hand MF oven top element (outer pair)
B5
Left-hand MF oven browning element (inner
pair)
B6 Left-hand MF oven fan element
B7 Left-hand MF oven fan
C Clock
D1 Slow cook oven front switch
Code Description
D2 Slow cook oven thermostat
D3 Slow cook oven elements
F1 Right-hand fan oven switch
F2 Right-hand fan oven thermostat
F3 Right-hand fan oven element
F4 Right-hand fan oven fan
G1 Ignition switches
G2 Ignition spark generator
H1 Oven light switch
H2 Oven light
I Thermal cut-out
J Neon
K Connector block
M Cooling fan
Page 36
32
10. Technical Data
This cooker is category: II
2H3+
It is supplied set for group H natural gas. A conversion kit from NG to LP gas is packed with the cooker.
INSTALLER: Please leave these instructions with the User.
DATA BADGE LOCATION: Cooker back, serial number repeater badge below oven door opening.
COUNTRY OF DESTINATION: GB, IE.
Connections
Gas (Rp ½ at rear right-hand side) Electric
Natural Gas 20 mbar 230/400 V 50 Hz
Butane 29 mbar
Propane 37 mbar
Dimensions
Overall height minimum 900 mm maximum 925 mm
Overall width 1096 mm
Overall depth 610 mm to fascia; 685 mm over handles
Minimum space above hotplate 650 mm
Refer to ‘Positioning the Cooker’.
Ratings
Hotplate
Natural Gas 20mb LP Gas
Injector Screw Injector Screw
Wok burner 3.5 kW
internal 80
96 3.5 kW (255 g/h)
internal 54
57
external 129 external 77
Large burner 3.0 kW 134 54 3.0 kW (218 g/h) 87 40
Medium burner 1.7 kW 109 39 1.7 kW (124 g/h) 68 32
Small burner 1.0 kW 75 38 1.0 kW (73 g/h) 51 28
Oven Efficiencies
Ovens
Left-hand oven Right-hand oven
Multi-function Forced air convection
Maximum power output @ 230 V 50 Hz 3.7 kW 2.5 kW
Energy eciency class on a scale of A (more ecient) to G (less ecient) A A
Energy consumption based on standard load 0.95 kWh 0.90 kWh
Usable volume (litres) 69 69
Size Large Large
Time to cook standard load 41 minutes 41 minutes
Surface area of the grid 1400 cm
2
1400 cm
2
Grill 2.3 kW
Slow oven 1.0 kW
Maximum total electrical load at 230V (approximate total including oven lights, oven fan, etc.): 12 kW.
DocNo.107-0023 - Technical data - 110DF - Classic DL
Page 37
33
Page 38
34
Page 39
Page 40
www.waterfordstanley.com
Supplied by:
Waterford Stanley Ltd
Unit 210
IDA Industrial Estate
Cork Road
Waterford
Ireland
Tel: (051) 302300 Fax: (051) 302315
With Waterford Stanley’s policy of continuous product
improvement, the Company reserves the right to
change specications and make modications to
the appliance described at any time.
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