AKW 301 IX - AKW 401 IX - AKW 501 IX
AKW 601 IX
Users Guide & Installation
Handbook
CONTENTS & INTRODUCTION
CONTENTS
•SAFETY
•USING THE PRODUCT
•CLEANING
•INSTALLATION INSTRUCTIONS
•TECHNICAL DATA
•CUSTOMER CARE
INTRODUCTION
Thank you for buying this Britishbuilt appliance from us.
This guide book is designed to help you through each step of owning your new cooker, from installation to use. Please read it carefully before you start using your product, as we have endeavored to answer as many questions as possible, and provide you with as much support as we can.
European Directives
As a producer and a supplier of cooking appliances we are committed to the protection of the environment and are in the compliance with the WEEE directive. All our electric products are labelled accordingly with the crossed out wheeled bin symbol. This indicates, for disposal purposes at end of life, that these products must be taken to a recognised collection points, such as local authority sites/local recycling centres
This appliance Complies with European Community Directives (CE) for household and similar electrical appliances and Gas appliances where applicable.
This appliance conforms to European Directive 2009/125/EC regarding Eco design requirements for energy-related products
SAFETY
BEFORE USING THE PRODUCT
Make sure that you have removed all packaging and wrapping. Some of the items inside this appliance may have additional wrapping.
It is advised that you turn the ovens and/ or grill on for a short while. This will burn off any residues left from manufacturing. There may be a smell which accompanies this process - but this is nothing to worry about and is harmless.
It is recommended that you wash the oven shelves, baking tray, grill pan and grill pan trivet before their first use in hot soapy water. This will remove the protec-
tive oil coating.
GENERAL
WARNING! - The appliance and its accessible parts become hot during use. Care should
be taken to avoid touching heating elements. Children less than 8 years of age shall be kept away unless continously supervised.This appliance
can be used by children aged from 8 years 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 the 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: During use the appliance becomes hot. Care should be taken to avoid touching heating elements.
WARNING: 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.
WARNING: Do not use a steam cleaner on any cooking range, hob or oven appliance.
WARNING: Never put items directly on the base of the oven or cover the oven with foil, as this can cause the base element to overheat.
WARNING: To avoid electric shock, ensure that the appliance is switched off before replacing the lamp.
CAUTION: This appliance must not be installed behind a decorative door in order to avoid overheating.
Fire Safety Advice
Most kitchen fires occur when people are distracted or leave things unattended, so remember:
If you’re called away from the cooker - by the phone or someone at the door, either
5.101
SAFETY
take pans off the heat, or switch off your hob.
Don’t let yourself be distracted while cooking.
If you do have a fire in the kitchen, don’t take any risks - get everyone out of your home and call the Fire Brigade
If a pan catches fire:
•Do not move it - it is likely to be extremely hot.
•Turn off the heat if it’s safe to do so - but never lean over a pan to reach the controls.
•If you have a fire blanket, put it over the pan.
•If you have put the fire out, leave the pan to cool completely.
Deep-fat frying presents more dangers in your kitchen.
•Never fill a chip pan (or other deepfat fryer) more than one-third full of oil
•Do not use a fire extinguisher on a pan of oil - the force of the
extinguisher can spread the fire and create a fireball.
If you have an electrical fire in the kitchen:
•Pull the plug out, or switch off the power at the fuse box - this may be enough to stop the fire immediately
•Smother the fire with a fire blanket, or use a dry powder or carbon dioxide extinguisher
•Remember: never use water on an electrical or cooking oil fire.
5.101
USING THE GRILL - ELECTRIC
Caution: Accessible parts may be hot when the grill is used - young children should be kept away.
A grill pan handle can be purchased as an optional extra from our spares department quoting the part numbers below:
Handle - 082283705 Handle grip - 082469100
Complete grill pan pack - 012635666
Contact details can be found on the customer care page.
If cleaning the grill pan when it is hot, use oven gloves to move it.
Food for grilling should be positioned centrally on the trivet.
Using the grill
Important: The grill door must be fully open when the grill is used.
Open the grill door. Turn the control knob to the required setting. For best cooking results, we recommend that you preheat the dual grill for 3 minutes and the single grill for 5 minutes.
For grilling small quantities of food, the centre (economy) grill can be used with the grill trivet inverted. For large quantities of food, the full grill can be used.
Push the grill pan towards the back of the shelf, to position it under the grill.
The speed of grilling can be controlled by adjusting the grill setting or by selecting a higher or lower shelf position. For toasting, and for grilling foods such as bacon, sausages or steaks, use a higher shelf position. For thicker foods such as chops or chicken joint pieces, use a middle to low shelf position.
The grill trivet, inside the grill pan, can be inverted to give a high or low position, or it may be removed.
To switch off, turn the control knob to the off
position.
Using aluminium foil
Using aluminium foil to cover the grill pan, or putting items wrapped in foil under the grill creates a fire hazard.
The cooling fan
When the grill is switched on, the cooling fan comes on to keep the fascia and control knobs cool during grilling. The fan may continue to operate for a period after the grill has been switched off.
During use the fan may cycle on and off, this is normal.
Types of grill
Variable rate grill:
has adjustable heat settings
1 (low) to 8 (high) or 5 (high) - depending on the model.
Single grill: has one grill element. The grill pan trivet MUST be inverted when using the single grill function.
Dual grill: has two grill elements which can be used together, or as a single grill.
Alternatively, you may have grill symbols similar to these below.
or |
Full grill at 1/4 |
|
power |
||
|
Centre grill at full power
Full grill area at full power
7.101
USING THE TOP OVEN - ELECTRIC
When you are cooking keep children away from the vicinity of the oven.
Caution: The top element gets extremely hot when in use, so take extra care to avoid touching it.
The top oven is a conventional oven.
Note: The top oven is not controlled by the programmer (if fitted).
To turn on the top oven
Turn the temperature control knob until the required temperature is selected.
The red thermostat indicator will come on until the selected temperature is reached, and then go off; it will turn on and off periodically as the thermostat operates to maintain the selected temperature.
To switch off, return the top oven control knob to the off position.
Important: Never put items directly on the base of the oven, or cover the oven base with foil, as this may cause the element to overheat. Always position items on the shelf.
The cooling fan
When the top oven is switched on, you will hear the cooling fan come on - this keeps the fascia and control knobs of the appliance cool during cooking. The fan may continue to operate for a period after the oven control has been switched off.
Preheating
The oven must be preheated when cooking frozen or chilled foods, and we recommend preheating for yeast mixtures, batters, soufflés, and whisked sponges.
Preheat the oven until the indicator light switches off for the first time, this will take up to 15 minutes depending on the temperature selected.
If you are not preheating the oven, the cooking times in the following guide may need to be extended, as they are based on a preheated oven.
Shelf positions
There are 4 shelf positions which are counted from the bottom of the oven upwards, so shelf position 1 is the lowest.
When cooking frozen or chilled food, use the highest possible shelf position, while allowing some clearance between the food and the top element.
The oven shelf must be positioned with the up-stand at the rear of the oven and facing up. Position baking trays and roasting tins on the middle of the shelves, and leave one clear shelf position between shelves, to allow for circulation of heat.
When using the top oven
As part of the cooking process, hot air is expelled through a vent at the top of the oven(s). When opening the oven door, care should be taken to avoid any possible contact with potentially hot air, since this may cause discomfort to people with sensitive skin. We recommend that you hold the underneath of the oven door handle.
USING THE TOP OVEN - ELECTRIC
TOP OVEN BAKING GUIDE Cooking times
These times are based on cooking in a preheated oven.
These cooking times are approximate, because the size and type of cooking dish will influence time as personal preferences.
Shelf positions
As a general guide, when cooking frozen or chilled food, use the highest possible shelf position, while allowing some clearance between the food and the top element. Follow the instructions given on packaging.
Cooking temperatures
The temperature settings and time given in the Baking Guides are based on dishes made with block margarine. If soft tub margarine is used, it may be necessary to reduce the temperature setting. If a recipe gives a different temperature setting to that shown in the guide, the recipe instruction should be followed.
Because the top oven is more compact, it may be necessary to reduce cooking temperatures specified in recipes by up to
20°C.
Use the baking guide as a reference for determining which temperatures to use.
Item |
Temperature |
Shelf |
Approximate cooking time |
|
(°C) |
Position |
|
|
|
|
|
Small cakes |
180 |
1 |
15 - 20 mins |
Victoria sandwich |
160 |
1 |
20 - 25 mins |
(2 x 180mm / 7”) |
200 |
1 |
8 - 12 mins |
Swiss roll |
|||
Semi rich fruit cake |
140 |
1 |
2¼ - 2¾ hours |
(180mm x 7”) |
215 |
1 |
10 - 15 mins |
Scones |
|||
Meringues |
90 - 100 |
1 |
2 - 3 hours |
|
|
|
|
Shortcrust pastry |
200 - 210 |
1 |
Depends on size & type of cook- |
Puff / flaky pastry |
200 - 210 |
1 |
ing dish & also the filling |
Choux pasrty |
200 - 210 |
1 |
|
|
|
|
|
Biscuits |
160 - 200 |
2 |
10 - 20 mins |
Sponge pudding |
150 |
1 |
30 - 45 mins |
Milk pudding |
140 |
1 |
2 - 2½ hours |
|
|
|
|
USING THE MAIN OVEN - ELECTRIC
Accessible parts may be hot when the oven is used. Young children should be kept away.
To switch on the oven
Turn the oven control knob(s) to the required setting.
The red thermostat neon (if fitted) will come on until the selected temperature is reached and then go off; it will turn on and off periodically as the thermostat operates to maintain the selected temperature.
To switch off, return the control knob to the off 
position.
When using the oven
As part of the cooking process, hot air is expelled through a vent in the oven.
When opening the oven door, care should be taken to avoid any possible contact with potentially hot air, since this may cause discomfort to people with sensitive skin. We recommend that you hold the underneath of the oven door handle.
PREHEATING Fanned oven
When cooking sensitive items such as souffle and Yorkshire puddings or, when cooking bread, we recommend that the oven is preheated until the neon switches off for the first time. For any other types of cooking, a preheat may not be required.
Conventional oven
Preheating is always required
Manual Operation (fanned only)
The programmer must be set to manual operation before the main oven can be used. If A (Auto) is on the programmer display, return the oven to manual by pressing the up and down buttons simultaneously Any programme which has been set is cancelled.
The cooling fan
The cooling fan may operate when the main oven is on and may continue to operate for a period after the oven has been switched off.
OVEN FURNITURE Oven shelves
The oven shelf must be positioned with the upstand at the rear of the oven and facing upwards.
Position baking trays and roasting tins on the middle of the shelves.
Baking tray and roasting tins
For best cooked results and even browning, the recommended size baking trays and roasting tins that should be used are as follows;
Baking tray 350mm x 250mm
This size of baking tray will hold up to 12 small cakes.
Roasting tin 370mm x 320mm
We recommend that you use good quality cookware. Poor quality trays and tins may warp when heated, leading to uneven baking results.
9.100
USING THE MAIN OVEN - ELECTRIC
Slow cooking ( 
Setting or 100°C)
•Make sure that frozen foods are thoroughly thawed before cooking.
•Do not slow cook joints of meat or poultry weighing more than 2¼kg/4½lb.
•Preheat the oven to 170°C and cook
for 30 minutes, then adjust the oven control to or 100°C (slow cook setting) for the remainder of the cooking time.
•Slow cooking times will be about 3 times as long as conventional cooking times.
•Do not open the oven door unnecessarily during slow cooking, as this will result in heat loss at low temperatures.
•Always use dishes with tightly fitting lids. To rectify badly fitting lids, place foil over the dish underneath the lid.
Aluminium foil
Use foil only to cover food or cooking dishes, using foil to cover the shelves or oven base creates a fire hazard.
Cooking with a fanned oven
As this is a high efficiency oven, you may notice the emission of steam from the oven when the door is opened. Please take care when opening the door.
If you are used to cooking with a conventional oven you will find a number of differences to cooking with a fan oven which will require a different approach:
There are no zones of heat in a fan oven as the convection fan at the back of
the oven ensures an even temperature throughout the oven.
This makes it ideal for batch baking - eg; when planning a party as all the items will be cooked within the same length of time.
Foods are cooked at a lower temperature than a conventional oven, so conventional recipe temperature may have to be reduced. Please refer to the conversion chart.
Preheating is generally not necessary as a fan oven warms up quickly.
There is no flavour transference in a fan oven, which means you can cook strong smelling foods such as fish at the same time as mild foods - eg; milk puddings.
When batch baking foods that will rise during cooking - eg; bread - always ensure that enough space has been left between the shelves to allow for the rise.
Notes:
When 2 or more shelves are being used, it may be necessary to increase the cooking time slightly.
Because the 2 oven shelves are wider than in many ovens, it is possible to cook 2 items per shelf - eg; 2 victoria sandwiches or 2 casseroles.
Although you need to keep in mind the points ‘To help the air circulate freely’ with careful choice of dishes and tins, it is possible to cook a complete meal, and perhaps something else for the freezer, in the oven at the same time.
When roasting meats, you will notice that fat splashing is reduced, which is due in part to the lower oven temperatures, and will help keep cleaning of the oven to a minimum.
Because a fan oven has an even temperature throughout the oven, there is no need to follow the shelf positions given in the baking guide.
9.100
USING THE MAIN OVEN - ELECTRIC
There is no need to interchange dishes onto different shelves part way through cooking, as with a conventional oven.
To help the air circulate freely
Position the shelves evenly within the oven and maintain a clearance from the oven roof and base.
If more than one cooking dish or baking tray is to be used on a shelf, leave a gap of at least 25mm between the items themselves and the oven interior.
Defrosting and cooling in the main oven
To defrost frozen foods, turn the main oven control to the defrost position, place the food in the centre of the oven and close the door.
To cool foods after cooking prior to refrigerating or freezing, turn the main oven control to the defrost position and open the door.
Defrosting times
Small or thin pieces of frozen fish or meat - eg; fish filets, prawns & mince will take approximately 1 - 2 hours.
Placing the food in a single layer will reduce the thawing time.
A medium sized casserole or stew will take approximately 3 - 4 hours.
A 1½kg/3lb oven ready chicken will take approximately 5 hours, remove the giblets as soon as possible.
Be safe
Do not defrost stuffed poultry using this method.
Do not defrost larger joints of meat and poultry over 2kg/4lb using this method.
Never place uncooked food for defrosting next to cooked food which is to be cooled, as this can lead to cross contamination.
Defrosting meat, poultry, and fish can be accelerated using this method but make sure they are completely thawed before cooking thoroughly. Place meat and poultry on a trivet in a meat tin.
MAIN OVEN BAKING GUIDE Cooking times & temperatures
The temperature settings and times given in the baking guide are based on dishes made with block margarine. If soft tub margarine is used it may be necessary to reduce the temperature setting.
Allow enough space between shelves for food that will rise during cooking.
Do not place items on the oven base as this will prevent air circulating freely.
9.100
USING THE MAIN OVEN - ELECTRIC
Note: This is a fanned oven, therefore some adjustment will have to be
made to conventional cooking temperatures. The table below shows conventional cooking temperatures, fanned oven temperatures and gas marks. For optimum results,
conventional temperatures need to be converted to fanned oven temperatures.
For example, an item which would normally cook at a conventional temperature of 180 °C, will now cook at the fanned oven temperature of 160°C.
|
Conventional temperature |
|
Fanned Oven |
|
Gas Mark |
|||
|
(°C) |
|
|
(°C) |
|
|
|
|
|
|
|
|
|
|
|
|
|
100 |
|
|
100 |
|
|
1/4 |
|
|
110 |
|
|
110 |
|
|
1/4 |
|
|
130 |
|
|
120 |
|
|
1/2 |
|
|
140 |
|
|
130 |
|
|
1 |
|
|
150 |
|
|
140 |
|
|
2 |
|
|
160 |
|
|
150 |
|
|
3 |
|
|
180-190 |
|
|
160 |
|
|
4-5 |
|
|
200 |
|
|
170 |
|
|
6 |
|
|
220 |
|
|
180 |
|
|
7 |
|
|
230 |
|
|
190 |
|
|
8 |
|
|
250 |
|
|
200 |
|
|
9 |
|
|
|
|
|
|
|
|
|
||
|
Food Type |
Temperature |
Time |
Shelf |
|
|||
|
|
settings (°C) |
Approx. |
Position |
|
|||
|
|
|
|
|
|
|
|
|
|
Cakes |
Conv |
Fanned |
|
|
|
|
|
|
Small cakes |
190 |
160 |
15 - 25 |
|
2 - 4 |
|
|
|
Victoria sandwich |
180 |
160 |
20 - 30 |
|
3 |
|
|
|
Semi rich fruit cake |
150 |
125 |
2.5HRS - 3HRS |
2 |
|
||
|
Christmas cake |
150 |
125 |
2.5HRS - 3HRS |
2 |
|
||
|
|
|
|
|
|
|
|
|
|
Puddings |
|
|
|
|
|
|
|
|
Bread and butter pud- |
|
|
|
|
|
|
|
|
ding |
170 |
150 |
45 - 1hr |
3 |
|
||
|
Fruit crumble |
200 |
175 |
40 - 1hr |
3 |
|
||
|
|
|
|
|
|
|
|
|
|
Miscellaneous |
|
|
|
|
|
|
|
|
Yorkshire pudding: |
|
|
|
|
|
|
|
|
large |
220 |
200 |
40 - 48 |
4 - 5 |
|
||
|
small |
220 |
200 |
15 - 20 |
4 - 5 |
|
||
|
Shortcrust pastry |
200 |
180 |
Depends on |
4 - 5 |
|
||
|
|
|
|
|
filling |
|
|
|
9.100
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