Operating Instructions
50cm ꢀree Standing Electric Cooker
Contents
GB
Introduction, 2
GB
Installation, 3-6
Gas connection
English,1
Electrial connection
Adapting the cooker to different types of gas
Burner and Nozzle Specifications
Safety Information, 7
ꢀeatures,8
Control Panel, 9
Use of hotplates, 10
Grilling, 11
KD3G11/G
KD3G11S/G
Grill Chart, 12
Conventional Oven, 13
Conventional Oven
Cooking Chart MEAT, 14
Conventional Oven
Cooking Chart BAKING,15
Using the Main Oven for Other ꢀunctions, 16
Care and Cleaning, 17
Cooking Results Not Satisfactory?, 18
Something Wrong With Your Cooker?, 19
If it Still Won’t Work..., 20
Technical Characteristics, 21
Key Contacts, 24
You must read these instructions prior to using your
appliance and retain them for future use.
Installation
The appliance must$only be installed by a
competent person. In the UK, CORGI registered
installers undertake to work to safe and
satisfactory standards.
! This appliance must not be fitted on a platform.
The cooker is designed to fit between kitchen
cabinets spaced 500mm apart. The space either
side need only be sufficient to allow withdrawal of
the cooker for servicing. It can be used with
cabinets one side or both as well as in a corner
setting. It can also be used free-standing.
Adjacent side walls which project above hob level,
must not be nearer to the cooker than 150mm or
65mm (?ig. A) and should be protected by heat
resistant material. Any overhanging surface or
cooker hood should not be nearer than 750mm.
(?ig.A)
GB
Before moving your cooker check that it is cool, and
switch off at the cooker control unit. Movement of
your cooker is most easily achieved by lifting the
front as follows:
Open the grill door sufficiently to allow a comfortable
grip on the underside front edge of the oven roof,
avoiding any grill elements.
! Take care in moving the
Moving the Cooker
cooker as it is heavy. Take
care to ensure that any floor
covering is not damaged. (see
figure)
a .The cooker may be located in a kitchen, a kitonen/
diner or bed sitting room, but not in a bathroom or
shower room.
Splashplate optional, apply to
Parts Department (see Back
Cover for contact number.)
b .The hoods must be installed according to the
requirements in the hood handbook.
c .The wall in contact with the back of the cooker
must be of flameproof material.
The following instructions should be read by a
qualified technician to ensure that the appliance is
installed, regulated and technically serviced
correctly in compliance with current regulations.
! remember to unplug the appliance from the
mains before regulating the appliance or carrying
out any maintenance work.
d .The cooker is fitted with a safety chain that must
be attached to a hook, secured to the wall behind
the appliance.
! some models can have their gas connection
inverted. It is important to make sure the safety
chain is always situated on the side which
corresponds to the hose holder (?ig. B).
Positioning
Tall cupboard on the right hand
side of 50cm gas cooker
Tall cupboard on the left hand
side of 50cm gas cooker
! this unit may be installed and used only in
permanently ventilated rooms according to the
British Standards Codes Of Practice: B.S. 6172/B.S.
5440, Par. 2 and B.S. 6891 Current Editions. The
following requirements must be observed:
a. The cooker should not be installed in a bed sitting
room with a volume of less than 20m3. If it is
installed in a room of volume less than 5m3 an air
vent of effective area of 110cm2 is required, if it is
installed in a room of volume between 5m3 and
10m3 a supplementary airvent area of 50cm2 is
required, if the volume exceeds 11m3 no airvent is
required. However, if the room has a door or a
window which opens directly to the outside no air
vent is required even when the volume is between
5m3 and 11m3.
150 mm min
400 mm min
65 mm min
400 mm min
500 mm min
500 mm min
?ig. A
b. During prolonged use of the appliance you may
consider it necessary to open a window to the
outside to improve ventilation.
c. If there are other fuel burning appliances in the
same room, B.S.5440 Part 2 Current Edition,
should, be consulted to determine the requisite air
vent feet in the plinth (900mm - 915mm). Adjust
the feet by tilting the cooker from the side. Then
install the product into position.
?ig. B
3
Gas connection
Electrial connection
GB
Electric cookers come without a power supply cable.
The cooker is designed to operate on an electricity
supply which conforms to the electrical data shown
on the Rating Plate. The cooker can be connected to
the mains only after removing the back panel of the
cooker itself with a screwdriver.
The cooker should be connected to the gas-supply
by a corgi registered installer. During installation of
this product it is essential to fit an approved gas tap
to isolate the supply from the appliance for the
convenience of any subsequent removal or
servicing. Connection of the appliance to the gas
mains or liquid gas must be carried out according to
the prescribed regulation in force, and only after it is
ascertained that it is adaptable to the type of gas to
be used. If not, follow the instructions indicated in
the paragraph headed “Adaptation to different gas
types”. On some models the gas supply can be
connected on the left or on the right, as necessary;
to change the connection, reverse the position of the
hose holder with that of the cap and replace the
gasket (supplied with the appliance). In the case of
connection to liquid gas, by tank, use pressure
regulators that conform to the regulation in force. The
gas supply must be connected to the left of the
appliance. Be sure that the hose does not pass
through the rear of the cooker touching hot parts.
! the following installation procedure must be carried
out by a qualified electrician. The electrical
installation must comply with the IEE Regulations,
Building & local By-Lays.
?or the installation of the feeding cable carry out the
following operations:
•
Using a screwdriver, prise
on the side tabs of the
terminal board cover (see fig.
A);
•
Pull and open the junction
blok lid
Fig. A
! The wires in the mains lead are coloured in
accordance with the following code:
Green & Yellow
Blue
Earth
! make sure the supply pressure conforms with
the values shown in the table entitled
Neutral
Brown
Live
“Caracteristics of the burners and nozzles”.
When the cooker is installed between cabinets
(recessed), the gas connection must be effected
by an approved flexible hose with bayonet fitting
(BS 669 Current Edition). The gas inlet for the
cookers is a threaded G 1/2 gas female fitting.
As the colours of the wires in
the mains lead may not
correspond with the coloured
markings identifying the
terminals in your plug,
proceed as follows:
Green & Yellow wire to
2
4
L
N
Connecting the gas supply
terminal marked “E” or
coloured Green or Green &
Yellow.
or
Fig. B
To make the connection, a
flexible hose should be used
HOT PARTS
Brown wire to terminal marked “L” or coloured Red.
Blue wire to terminal marked “N” or coloured Black
(see fig. B).
corresponding to the current
gas regulations which are:
•
the hose must never be at
any point in its lenght in
contact with the “hot” parts of
• fix the feeding cable in the special cable stop and
close the cover.
the cooker;
• the hose must never be longer than 1,5 metre;
• the hose must not be subject to any tension or
torsional stress and it must not have any
excessively narrow curves or bottlenecks;
• the hose must be easy to inspect along its entire
length to check its condition;
! The power supply cable must have these minimum
requirements:
Type: H05RR-?
Section: 3x1.5 mm2
Ensure that the mains cable is routed away from any
brackets affixed to the rear panel and is not trapped
to the rear wall when pushing the cooker into
position between cabinets.
• the hose must always be in good condition, never
attempt to repair.
! the installation must comply with gas safety
(installation and use) regulations 1984. In all cases
for the above, by low, a qualified, corgi approved
engineer must be called for installation.
4
Disposing of the appliance
Important
GB
On completion of the operation, replace the old
rating sticker with one indicating the new type of gas
used. This sticker is available from our Service
Centres.
When disposing of the appliance please remove the
plug by cutting the mains cable as close as
possible to the plug body and dispose of it as
described above.
Note
Adapting the cooker to different types of
gas
Should the pressure of the gas used be different (or
vary) from the recommended pressure, it is
necessary to fit a suitable pressure regulator onto
the inlet pipe in compliance with current National
Regulations relative to “regulators for channelled
gas”.
In order to adapt the cooker to a different type of
gas with respect to the gas for which it was
produced (indicated on the label attached to the lid),
follow these steps:
a)replace the hose holder mounted on the appliance
with that supplied in the bag of “cooker
accessories”.
b)Replacing the burner nozzles on the hob:
• remove the grids and slide the burners from their
housings;
•
unscrew the nozzles using
a 7 mm socket spanner, and
replace them with nozzles for
the new type of gas (see table
1 “Burner and nozzle
characteristics”).
•
replace all the components
by repeating the steps in
reverse order.
c)Minimum regulation of the hob burners:
•
•
turn the tap to minimum;
remove the knob and
adjust the regulation screw,
which is positioned in or next
to the tap pin, until the flame
is small but steady.
! in the case of liquid gas, the
regulation screw must be
screwed in to the bottom.
• check that the flame does not turn off when you
turn the tap quickly from high to low.
d)Regulating the primary air of the burners:
The primary air of the burners requires no regulation.
5
Burner and Nozzle Specifications
GB
Table 1
Liquid Gas
Diameter Thermal Power By-Pass Nozzle
Natural Gas
Burner
Flow*
g/h
Nozzle Flow*
(mm)
kW (p.c.s.*)
1/100
1/100
1/100
l/h
Nominal Reduced (mm)
(mm)
87
***
**
(mm)
128
Fast
(Large)(R)
100
75
3.00
1.90
1.00
0.7
0.4
0.4
41
30
30
218
138
73
214
286
181
95
Semi Fast
(Medium)(S)
70
52
136
71
104
76
Auxiliary
(Small)(A)
51
Nominal (mbar)
Minimum (mbar)
Maximum (mbar)
28-30
20
35
37
25
45
20
17
25
Supply
Pressures
*
At 15°C and 1013 mbar- dry gas
**
***
Propane
Butane
Natural
P.C.S. = 50,37 MJ/Kg
P.C.S. = 49,47 MJ/Kg
P.C.S. = 37,78 MJ/m3
S
A
S
R
KD3G11/G
KD3G11S/G
6
Safety Information
When used properly your appliance is completely
safe but as with any electrical product there are
certain precautions that must be observed.
PLEASE READ THE PRECAUTIONS BELOW
BE7ORE USING YOUR APPLIANCE.
• Never leave anything on the hob surface when
unattended and not in use.
GB
• Never remove the oven shelves whilst the oven is
hot.
• Never heat up unopened food containers as
pressure can build up causing the container to
burst.
Always
• Remove all packing from inside the oven and grill
compartments before switching on for the first time.
• Understand the controls prior to using the appliance.
• Keep children away from the appliance when grilling
as the surfaces will get extremely hot during and
after use.
• Never store chemicals/food stuffs, pressurised
container in or on the appliance, or in cabinets
immediately above or next to the appliance.
• Never place flammable or plastic items on or near
the hob.
• Never fill a deep fat frying pan more than 1/3 full of
oil, or use a lid. DO NOT LEAVE UNATTENDED
WHILE COOKING.
• Turn controls off when you have finished cooking
and when not in use.
• Stand back when opening an oven door to allow any
build up of steam or heat to disperse.
• Never operate the grill with the grill door closed as
this will cause the appliance to overheat.
• Never use the appliance as a room heater.
• Never use the grill to warm plates.
• Use dry good quality oven gloves when removing
items from the oven/grill.
• Place pans centrally over the hotplate making sure
handles are kept away from the edge of the hob and
cannot become heated by other hotplate/pans.
• Take care to avoid heat/steam burns when operating
the controls.
• Never dry any items on either the hob or oven doors.
• Never install the appliance next to curtains or other
soft furnishings.
• Never use steam cleaners.
• The appliance should not be operated by people
(including children) with reduced physical, sensory
or mental capacities, by inexperienced individuals
or by anyone who is not familiar with the product.
These individuals should, at the very least, be
supervised by someone who assumes responsibility
for their safety or receive preliminary instructions
relating to the operation of the appliance.
• Do not let children play with the appliance.
• Turn off the electricity supply at the wall switch
before cleaning and allow the appliance to cool.
• Make sure the shelves are in the correct position
before switching on the oven.
• Keep the oven and grill doors closed when the
appliance is not in use.
• Take care when removing items from the grill when
the lower oven is on as the contents will be hot.
• Keep the appliance clean, as a build up of
grease or fat from cooking can cause a fire.
• ?ollow the basic principles of food handling and
hygiene to prevent the possibility of bacterial
growth.
SA7ETY ADVICE IN CASE O7 A CHIP-PAN 7IRE
In the event of a chip pan fire or any other pan fire.
1. TURN O?? THE COOKER APPLIANCE AT THE
WALL SWITCH.
• Keep ventilation slots clear of obstructions.
• Refer servicing to a qualified appliance service
engineer.
2. COVER THE PAN WITH A ?IRE BLANKET OR
DAMP CLOTH, this will smother the flames and
extinguish the fire.
• Take care to avoid touching heating elements inside
the oven, as during use the oven becomes hot.
3. LEAVE THE PAN TO COOL ?OR AT LEAST 60
MINUTES BE?ORE MOVING IT. Injuries are often
caused by picking up a hot pan and rushing outside
with it.
Never
• Never line the interior of the oven with foil as this
may cause the appliance to overheat.
• Never leave children unsupervised where a cooking
appliance is installed as all surfaces will be hot
during and after its use.
NEVER USE A 7IRE EXTINGUISHER TO PUT OUT
A PAN 7IRE as the force
of the extinguisher is likely to tip the pan over.
Never use water to extinguish oil or fat fires.
• Do not allow children or persons who are not familiar
with the appliance to use it, without supervision.
• Never allow anyone to sit or stand on any part of the
appliance.
• Never store items above the appliance that children
may attempt to reach.
7
7eatures
HOB VENTILATION SLOTS
GB
1900W
3000W
1900W
1000W
CONTROL
PANEL
GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT
GRILL DOOR SWITCH
GRILL
GRILL DOOR
REMOVABLE
INNER GLASS
DOOR
MAIN OVEN
WIREWORK
SHELF
SUPPORTS
MODEL & SERIAL
NUMBER
OVEN ROD
SHELVES
8
Control Panel
GB
GRILL
MAIN OVEN
INDICATOR INDICATOR
TIMER*
LIGHT
LIGHT
S
RIGHT
FRONT
BURNER
MAIN
OVEN
RIGHT
REAR
BURNER
LEFT
REAR
BURNER
LEFT
FRONT
BURNER
ELECTRONIC*
INIECTION
BUTTON
GRILL
Control Knobs for the gas burners
Models with Hob Gas Burner Safety Devices to
Prevent Leaks *
The position of the gas burner controlled by each
one of the knobs is shown by a solid ring •. To light
one of the burners, hold a lighted match or lighter
near the burner and, at the same time, press down
and turn the corresponding knob counter clockwise
These models can be identified by the presence of
the device itself.
! Since the hob burners are equipped with a safety
device, you must hold the control knob in for about 3
seconds after the burner has been lighted to allow
the gas to pass until the safety thermocouple has
heated.
to the maximum E setting. Each burner can be
operated at its maximum, minimum or intermediate
power. Shown on the knob are the different symbols
for off • (the knob is on this setting when the symbol
corresponds with the reference mark on the control
Operating the control when the grill is in use
In common with all cookers having controls sited
above the grill compartment, care must be taken
when setting the controls, due to hot air being
emitted from the grill compartment.
panel), for maximum E and minimum C. To obtain
these settings, turn the knob counter clockwise with
respect to the off position. To turn off the burner,
turn the knob clockwise until it stops (corresponding
again with the • symbol).
Slow cooking ‘S’
The main oven has a ‘S’ setting specially designed
to reduce energy usage. ?ull details of this can be
found in the Slow cooking section of this book.
Electronic Ignition for the Gas Hob*
This device operates when a slight pressure is
applied to the button marked with
symbol. To
Timer *
light a specific burner just press the button
while
To use the timer, the buzzer must be wound up by
turning the knob one full turn clockwise; then turn it
back to the desired time so that the number of
minutes on the knob matches the reference mark on
the panel.
pushing the corresponding knob all the way in and
turning it counter-clockwise until it lights. ꢀor
immediate lighting, first press the button
and then turn the knob.
! Should the burner flames accidentally go out,
turn off the control knob and wait at least 1
minute before trying to relight.
* (only available on certain models)
9
Use of Hotplates
Practical Advice on Using the Burners
Each burner is fitted with a spark ignitor for lighting
the gas. To ensure rapid lighting of the burners
every time they are used, the ignitors must be kept
clean and dry. Remove any food spillage or
cleaning materials from the electrode using a small
nylon brush such as a tooth brush. Access to the
electrode can be achieved by lifting off the loose
burner parts carefully when the burners are cool.
When the hotplate burner bodies and caps are
removed for cleaning, be careful not to drop any
food particles or cleaning materials into the burner
bases, to avoid the possibility of blocking the gas
jets.
GB
To use the burners as efficiently as possible, some
basic guidelines should be followed:
• Use cookware that is the right size for each burner
(see table) in order to prevent the flame from
spreading beyond the bottom of the cookware.
• Only use cookware with flat bottoms.
• As soon as the boiling point is reached, turn the
knob to the lowest setting.
• Always use lids with pots and pans.
Burner
ø Cookware diameter (cm)
Fast (R)
24 - 26
16 - 20
10 - 14
If aluminium based pans are used, a silvery deposit
may appear on the top edge of the pan support
fingers. See 'Care and Cleaning' section for cleaning
information.
Semi Fast (S)
Auxiliary (A)
! On models equipped with a reduction grid, the
grid should only be used with the auxiliary burner
when cookware with a diameter of less than 12 cm is
used.
SA-ETY REQUIREMENTS -OR DEEP -AT
-RYING
1. Never fill chip pans more than one third full with oil
or fat.
1. Press the ignition button and then push in and
turn the control knob of the chosen burner anti-
clockwise to the large flame symbol. Continue to
press the ignition button until the sparks light the
gas.
2. Never leave oil or fat unattended during the
heating or cooling period.
3. Never heat fat or fry with a lid on the pan.
4. Always dry food thoroughly before frying, and
lower it slowly into the hot oil or fat. ?rozen foods
in particular will cause frothing and spitting if
added too quickly.
2. Turn the control knob anti-clockwise to the desired
setting. Only turn the control knob between the
large flame symbol and the small flame symbol
for adjusting the setting.
5. Always keep the outside of the pan clean and free
from streaks of oil or fat.
3. To turn off, turn the control knob fully clockwise to
the symbol O.
HOW TO DEAL WITH A 7AT 7IRE
DO NOT use the hotplate unless all pan supports
are in position.
1. Do not move the pan.
DO NOT use mis-shapen pans which may be
unstable.
2. Turn off the hotplate burners.
3. Smother the flames with a fire blanket or damp
cloth to extinguish the fire. Do not use water or a
fire extinguisher as the force of it may spread the
burning fat or oil over the edge of the pan.
4. Leave the pan for at least 60 minutes before
moving it.
DO NOT use round base woks directly on the
pan supports.
DO NOT use the glass lid (if fitted) as a working
surface.
10
Grilling
GRILLING MUST BE DONE WITH THE GRILL
DOOR OPEN.
GB
Using the grill pan kit
The grill pan handle is detachable from the pan to
facilitate cleaning and storage. ?ix the pan handle
securely before use:
CONTROL KNOBS MAY BECOME HOT DURING
GRILLING.
CAUTION: ACCESSIBLE PARTS WILL BECOME
HOT WHEN THE GRILL
1. ?it the handle to the grill pan so the external
‘hooks’ embrace the that edge of the pan (fig. 1)
2. Make sure that the middle part of the handle fits
exactly the protruding support of the pan (fig .2)
and holds the pan from the bottom.
IS USED - CHILDREN SHOULD BE KEPT AWAY.
To operate the grill proceed as follows:
• Open the grill door.
The food must be placed on the rack in the grill pan.
Position the grill pan on top of the oven rack. The
best results are achieved by placing the oven rack
on the uppermost shelves. Pouring a little water into
the grill pan will make the collection of grease
particles more efficient and prevent the formation of
smoke.
• Pre-heat the grill on setting 6 for approximately 5
minutes (see chart on guide to grilling).
Grill Pan Handle
• ?ix the grill pan handle securely in position. See
below.
• ?ood which only requires browning should be
placed directly on/in the grill pan in the grill pan
runner, or on the floor of the grill compartment.
(the grill pan grid may be removed.)
2
1
• Leave the control on setting 6 for toast, sealing
and fast cooking of foods. ?or thicker foods
requiring longer cooking turn the control to a lower
setting after the initial sealing, on both sides, on
setting 6. The thicker the food the lower the
control should be set.
Grill Compartment as a ‘Hotcupboard’
! Take care as the grill will be hot – always wear
oven gloves. Always ensure that the grill pan is
clean BE?ORE use. Excess fat build up in the
bottom of the pan could cause a fire hazard. Never
line grill pan with foil.
Do not operate the grill control when using the
compartment as a hotcupboard.
Do take care when removing plates, dishes and
utensils from the grill compartment when the oven is
in use as they may become quite hot.
You may need to use oven gloves when removing
warmed items.
11
Grill Chart
Pre - heat the grill for 5 minutes on maximum control setting before grilling
GB
GRILL CHART
Food
Grill Setting
Approximate Cooking time
Toasting of Bread
products
6
3 - 10 mins.
Small cuts of meat,
sausages, bacon, etc.
5-6
5
15 - 20 mins.
Chops etc. Gammon
steaks Chicken
pieces
20 - 25 mins. Wire food support used in
upturned position for chicken.
Fish: fingers Whole
Fillets
10 - 20 mins. Whole fish and fillets placed in the
base of the grill pan.
5
Fish in breadcrumbs
5
15 - 20 mins.
15 - 20 mins.
Pre - Cooked potato
products
5
Pizzas
5
12 - 15 mins. in the base of the grill pan.
8 - 10 mins. Dish placed directly on base of the
grill pan and pan placed on the base of the grill
compartment.
Browning of food
6
The settings in the above guide have been developed to cook food successfully without excessive fat spitting
and splashing.
12
Conventional Oven
Oven Control
e. Beef, lamb, mutton and poultry may be dusted
lightly with seasoned flour to give a crisp outer
surface. The skin of duck and goose should be
pricked to release excess fat during cooking, and
the rind of pork should be scored, brushed lightly
with oil, and rubbed with salt, to give crisp
crackling.
GB
Heating of the oven is achieved by turning control
clockwise to the required oven temperature scale on
the control panel, as recommended in the
temperature charts. The pilot light will immediately
come on and will then automatically go off and on
during cooking as the oven thermostat maintains the
correct temperature.
f. Potatoes for roasting only require to be brushed
with cooking oil or melted fat.
The cooking charts provided in this book are a guide
only, giving approximate cooking temperatures and
times. To suit personal taste and requirements, it
may be necessary to increase or decrease
temperatures by 10°C.
g. It is not necessary to baste when roasting in an
electric oven and stock or liquid should not be
added to the meat pan since this only causes
unnecessary soiling, steam and condensation.
The oven is fitted with two rod shelves. The oven is
heated by two tubular sheathed elements located
under the floor of the oven and on the oven roof,
inside the cavity. It should be noted that at the end
of a cooking period there may be a momentary puff
of steam when the oven door is opened. This will
disperse in a few seconds and is a perfectly normal
characteristic of an oven with a good door seal.
?or optimum cooking performance, there must be
clearance between meat pan and oven sides. The
meat pan must be placed lengthways in the oven to
allow for air circulation.
Times and Temperatures for Roasting
The secret of succulent, tender meat, is not to roast
it too quickly, at too high a temperature. Best results
are obtained when roasting is carried out at a low
temperature. When a lower temperature is used, the
joint loses less weight, is more tender (too high a
temperature causes meat to be tough and dry) and
the splashing of fat onto the oven interior is reduced
to a minimum. When a complete meal is being
cooked in the oven, cooking time may need to be
increased and temperature may need to be raised
for approximately the last 30 minutes of the cooking
period (for instance when cooking Yorkshire pudding
to serve with roast beef). The suggested times and
temperatures should be used as a guide, but may
vary according to:-
Oven Positions
The correct positioning of food is indicated in the
temperature charts.
To prepare meat and poultry for roasting in your
conventional oven.
a. Wipe the joint, dry well with a clean cloth, kitchen
tissue etc. and weigh it. Meat which has been
stored in a refrigerator should be allowed to come
to room temperature for approximately 30 minutes
before cook ing, and frozen meat or poultry must
be completely defrosted before placing in the
oven.
b. The weight of any stuffing used should be added
to the oven ready weight of the meat / poultry
before calculating the cooking time.
1. Whether you prefer meat rare, medium or well
done.
2. The size and shape of your joint.
c. Place the joint in the meat pan supplied with your
cooker. Small joints weighing less than 1.75kg
(31/2 lbs) should be roasted in a smaller meat
pan/tin - or they may be ‘pot roasted’ - a small
joint in a large meat pan causes unnecessary
oven splashing and evaporation of meat juices.
d. Additional fat should not be added, except for
veal, very lean meat or poultry which can either be
‘larded’ with fat bacon or brushed very
sparingly with cooking oil or melted fat.
a. A short thick joint requires a longer cooking period
than a long thin joint.
b. A small joint under 1.5kg (3 lbs) takes longer per
450g (1 lb) cook in the time given for ‘minutes’ per
450g (1 lb) without the ‘minutes’ over added.
c. Boned/rolled and stuffed joints take longer to
cook through than those with a bone.
! Remember to switch off the oven control after
cooking is finished. If the door of the oven is left
open for long periods of time with the control switch
ON, then the grill element will become hot. The
correct positioning of food is indicated in the
temperature charts.
13
Conventional Oven
Cooking Chart MEAT
! Where times are stated, they are approximate only.
GB
Conventional Oven
Meat
Pre- Temperature
Time (approx.)
Position in
Oven
heat
°C
25-30 mins per 450g
(1lb) + 25 mins over.
Beef
Lamb
Pork
Veal
Yes
190/200
25-30 mins per 450g
(1lb) + 25 mins over.
Yes
Yes
Yes
Yes
190/200
190/200
190/200
1 80 /19 0
30-35 mins per 450g
(1lb) + 30 mins over.
In meat pan
on runner 2
25-35 mins per 450g
(1lb) + 30 mins over.
Poultry/Game
up to 4kg (8lb)
18-20 mins per 450g
(1lb) + 20 mins over.
Turkey up to
5.5kg (12lb)
22 mins per 450g (1lb) eg.
5.5 kg (11lb) = 242 mins
Yes
1 90
Runner 3
from bottom
of oven
Turkey over
5.5kg (12lb)
18 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
Yes
Yes
1 80
Casserole
Cooking
140/160
2-2 ½ hrs
Runner 3
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat
thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The
meat thermometer will indicate when the required internal temp has been reached.
Beef:
Rare:
60°C
70°C
Lamb:
Pork:
Veal:
80°C
90°C
75°C
Poultry:
90°C
Medium:
Well Done: 75°C
14
Conventional Oven
Cooking Chart BAKING
GB
Conventional Oven Cooking
Food
Pre-
heat
Position in Oven
from bottom
Temperature and Time
Scones
Yes
Yes
210/220°C approx. 10-15 mins.
180/190°C approx. 20-25 mins.
Runners 1 & 3
Runners 1 & 3
Small Cakes
170/180°C 6½"-7" tins approx. 20 mins.
8"-8½" tins approx. 30 mins.
Victoria Sandwich
Yes
Runners 1 & 3
Sponge Sandwich
(Fatless)
Yes
Yes
Yes
190/200°C 7" tins 15-20 mins.
200/210°C approx. 10-15 mins.
Runners 1 & 3
Runner 4
Swiss Roll
160/170°C 61½-7" tins 1¼" -1½" hours 8"-9"
tins 2"-2½" hours
Semi-rich Cakes
Runner 3
Shortcrust Pastry
Puff Pastry
Yes
Yes
Yes
200°C depending on use
200°C approx. depending on use
210/220°C 45-50 mins.
Runners 2 & 5
Runners 2 & 5
Runner 5
Yorkshire Pudding
Individual Yorkshire
Puddings
Yes
210/220°C approx. 20-25 mins.
Runner 5
Milk Pudding
Yes
Yes
150/160°C approx. 2"-2½" hours
150/160°C approx. 45-55 mins.
Runner 2
Runner 2
Baked Custard
220°C 50-60 mins reducing to 200/210°C
220°C 45-50 mins after first 10 minutes
Bread
Yes
Yes
Runners 1 & 3
Runner 2
100/110°C Large3½"-4½" hours
Small 2½"-3" hours
Meringues
! If soft margarine is used for cake making, temperatures recommended by the manufacturers should be
followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
15
Using the Main Oven for Other
)unctions
Points to consider when preparing food for
SLOW Setting “S”
GB
“SLOW” cooking:
This is used for slow cooking, keeping food warm
and warming plates for short periods. Extra care
should be taken when warming bone china, as it
may be damaged in a hot oven.
1. Make sure that the dishes to be used will fit into
the oven ensuring enough room for air to circulate.
2. All dishes cooked on the slow setting will require
a minimum of 6 hours, however, if they are
cooked for 1 -2 hours longer then deterioration in
their appearance may be noticed.
DO NOT place food or plates directly on the
oven floor as this could damage both the oven
lining and the plates which are being warmed.
Advantages of “SLOW” cooking are:
3. Never cook joints of meat over 2.7kg (6 Ib) or
poultry over 2.0kg (4lb 8oz).
We do not recommend that joints of meat or poultry
are stuffed before cooking on the slow setting.
4. To seal in the meat juices, always cook meat or
poultry at 170°C for 30 minutes before wrapping in
foil and placing on a rack over a tin (to allow good
air circulation) before turning the control to the
slow setting and cooking immediately.
The oven stays cleaner because there is less
splashing.
Timing of food is not as critical, so there is less fear
of overcooking.
Inexpensive joints of meat are tenderised.
?ully loading the oven can be economical.
Cooking times can be extended in some cases by
up to 2 hours.
5. Always ensure that joints of pork and poultry are
thoroughly cooked by checking with a meat
thermometer before serving.
Operation:
6. Always thaw frozen foods completely before
cooking. We do not recommend placing frozen
food in the oven to cook.
1. Place the prepared food in the main oven and
ensure the door is fully closed.
7. Always bring soups, liquids and casseroles to
the boil before placing in the oven.
2. Select ‘S’ (Slow Cooking Temperature) by turning
the Main Oven Control clockwise ensuring the
oven door is fully closed.
8. Ensure that casserole dishes have a good seal
(not airtight) and cover to the top with foil to
prevent loss of moisture.
Storage and re-heating of food:
9. Ensure that fruit and vegetables are cut into even
sized small pieces to cook properly.
1. If food is to be frozen or not used immediately,
place it in a clean container and cool as soon as
possible.
10. Always adjust seasoning before serving.
11. If using dried red kidney beans it is important
that the beans are soaked and then boiled fora
minimum of 10 minutes before using in any dish
to destroy any toxins.
2. Always thaw frozen food completely in the
refrigerator before re-heating.
3. Always reheat food thoroughly and ensure it is
piping hot before serving.
12. When cooking fish or egg dishes it may be
necessary to check during cooking to avoid
overcooking.
4. Only re-heat food once.
16
Care and Cleaning
Grill
! Oven must not be operated with inner door
glass removed.
GB
Remove the grill pan and the wire grid food support,
it is best to wash these items immediately after use
to prevent stains from being burnt on when used
again. Wipe out the Grill compartment, use a fine
steel wool soap pad to remove stubborn stains from
the grill runners and the floor of the compartment.
Wipe over the control panel with a damp cloth and
polish with a dry cloth.
Take care during cleaning not to damage or distort
the door seals. Do not lift the door seal from the
oven chassis, if necessary remove the seal by
carefully unhooking the corner clips.
Take care that the rating label edges are not lifted
during cleaning, and furthermore that the lettering is
not blurred or removed.
Ovens
Control Panel
Remove the rod shelves and grill pan. Use a fine
steel wool soap pad to remove stubborn stains from
the rod shelves, grill pan and the floor of the oven.
Do not use cream cleaners, oven cleaners or
aerosols, scouring pads or abrasive powder for
cleaning the plastic knobs as damage will occur.
Oven Shelf Supports
Decorative Trims
The shelf supports are removable and dishwasher
safe.
It is advisable to clean the decorative trims regularly
to prevent any build up of soiling. The
To remove hold the support at the front and pull
away from the oven side, this can then be cleaned in
a sink or a dishwasher. When removed it allows
access to the oven side, which can be cleaned with
warm soapy water.
recommended method of cleaning is to wipe over
the trims with a soft cloth wrung out in warm water or
mild non-abrasive cleaner. (If in doubt try the cleaner
on a small area of trim which is not noticeable in
normal use). Then, after wiping with a cloth wrung
out in clear water, dry with a soft clean cloth.
To refit the support, insert the longer leg into the
rear fixing hole and push in the front leg.
Doors
Oven Lamp Replacement
Wipe over the outer door glass panels with a cloth
wrung out in warm soapy water, then after wiping
with a cloth wrung out in clear water, dry with a soft
clean cloth. Ensure that glass doors are not
subjected to any sharp mechanical blows.
Glass Inner Door Panel (where fitted) – open
the door fully and unscrew the two screws securing
the glass panel, taking care not to allow the glass to
fall. The glass panel may now be washed at the
sink. Stubborn stains can be removed by using a
fine steel wool soap pad. Ensure the glass panel
is not subjected to any sharp mechanical
blows. Take particular care not to damage the inner
surface which is coated with a heat reflective layer.
After cleaning, rinse and dry with a soft cloth. ?or
slight soiling the inner glass panel may be cleaned,
while still warm, without removing it from the door.
Open the oven door and remove the rod shelves.
Using a suitable cloth to protect the fingers grip the
light glass dome, unscrew anti-clockwise and lift.
Reach into the aperture with fingers, and unscrew
the lamp anticlockwise. ?it replacement lamp (15W
300°C rated SES), refit dome.
! To avoid electric shocks - please ensure that the
electricity supply to the appliance is switched off
and the appliance is fully cold, before removing
the lamp lens.
17
Cooking Results
Not Satisfactory?
GB
Problem
Grilling
Check
Uneven cooking front to Ensure that the grill pan is positioned centrally below
the grill element.
back
Fat splattering
Ensure that the grill is not set to too high a
temperature.
Oven Baking
Uneven rising of cake
Ensure that the oven shelves are level by using a
spirit level on the rod shelf and adjusting, using
suitable packing e.g. wood, under the feet of the
appliance. This should be checked both left to right
and front to back. Ensure that the food is positioned
centrally in the oven.
Sinking of cakes
The following may cause cakes to sink:
1. Cooking at too high a temperature.
2. Using normal creaming method with soft margarine.
Over/Under cooking
Fast/Slow cooking
Refer to the cooking times and temperatures given in
the oven temperature charts, however, it may be
necessary to increase or decrease temperatures by
10°C to suit personal taste.
Do not use utensils greater than 2¼ ins in height.
Uneven cooking of
cakes
1. Too large baking sheet used. (See 'Cookery Notes')
2. Over loading of oven and always ensure even air
gaps around baking tins.
Uneven rising of cake
Ensure that the shelf is level (see above) and that the
food is positioned centrally in the oven.
Food is taking too long Only cook one item at a time to avoid overloading the
to cook
oven.
18
Something Wrong with
your Cooker?
Before contacting your nearest Service Centre/Installer, check the problem guide below; there may be nothing
wrong with your cooker.
GB
Problem
Check
Ignition does not work
If all burners fail to ignite:
Check that sparks appear at the burners;
A clicking noise should be heard.
Hotplate Burner
Hob Top
If not
Check that the plug is plugged in to a
13amp Electric socket and the supply
is switched on.
If all burners still fail to ignite
Check and replace if necessary the 13amp fuse
If only one burner fails to ignite
Burner Ports
Ignitor
Check that the burner is dry and that spillage of food or
cleaning fluid remains are not affecting the Ignitor or burner
ports.
Clean away any debris with a dry nylon brush such as an
old dry toothbrush.
If a wire wool pad has been used for cleaning around the
burner ensure the Ignitor is free from any stray strands.
Any water on the burner should be dried with a cloth or
kitchen towel.
On the hotplate make sure that all burner
parts are correctly seated
Check that the temperature has been set in accordance with
the temperature charts. It may be necessary to increase or
decrease the recommended temperature by 10 C to suit your
taste
Oven Temperature seems too
high or too low
Check the temperature and shelf position are as recommended
in the temperature charts
Oven does not cook evenly.
Check that the Utensil being used in the oven allow sufficient
air flow around them.
Check that the cooker is level.
Check that your pans conform to the recommendations in
these instructions.
Hotplates are slow to boil or will
not simmer
This is normal and should cease after a short period.
Condensation and steam is a by product of cooking food
with a water content.
Odour or smoke when using your new cooker
Condensation / Steam in the Oven After Use
To help minimise always:
A) Try to avoid leaving food in the oven to cool after being cooked
B) Use a coved Utensil wherever possible
Steam and/or condensation may appear from the vent at the rear of
the appliance when using an oven, particularly when cooking foods
with a high water content (Such as Oven Chips or Chicken).
This is normal and any excess should be wiped off
Condensation on the Wall at the Rear of the Cooker
19
If It Still Won’t Work...
Contact the Service Office (0870
6070805)
Spare Parts
GB
Please remember your new appliance is a complex
piece of equipment.
If something is still wrong with your appliance after
you have been through the ‘Something Wrong’ list:
‘DIY’ repairs or unqualified and untrained service
people may put you in danger, could damage the
appliance and might mean you lose cover under the
Parts Guarantee.
1. Switch off and unplug the appliance from the
mains.
2. Call your nearest Service Office or local importer.
If you do experience a problem with the appliance
don’t take risks, call in our Service Engineer. Our
Parts are designed exclusively to fit your appliance.
Do not use them for any other purpose as you may
create a safety hazard.
When you contact us we will want to know the
following:
1. Your name, address and postcode.
2. Your telephone number.
3. Clear and concise details of the fault.
4. The Model number and the Serial number of your
appliance.
Disposal of your product
To minimise the risk of injury to children please
dispose of your product carefully and safely.
Remove all doors and lids. Remove the mains cable
(where fitted) by cutting off flush with the appliance
and always ensure that no plug is left in a condition
where it could be connected to the electricity
supply.
5. The date of purchase (please keep the receipt as
evidence will be required when an engineer calls)
enter the date here:
.............................................................................
Please make sure you have all these details ready
when you call.
To help the environment, Local Authority instructions
should be followed for the disposal of your product.
20
Technical Characteristics
The European Directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE), requires that old
household electrical appliances must not be disposed of in the normal unsorted municipal waste stream. Old
appliances must be collected separately in order to optimise the recovery and recycling of the materials they
contain and reduce the impact on human health and the environment. The crossed out “wheeled bin” symbol on
the product reminds you of your obligation, that when you dispose of the appliance it must be separately
collected.
GB
Consumers should contact their local authority or retailer for information concerning the correct disposal of their
old appliance.
Mains frequency and voltage of the electric section and characteristics of the gas section
Model
Gas section
Rated power
Electric section
Class
Voltage
kW (1)
KD3G11/G
KD3G11S/G
7,80 (567 g/h - G30)
(557 g/h - G31)
230-240V~ 50/60Hz
3200-3450 W
II2H3+
(1) The values in g/h refer to the capacities with liquid gas (Butane, Propane).
TABLE Oꢀ CHARACTERISTSICS
width 39 cm
height 34 cm
depth 44 cm
Main oven
dimensions
Main oven
Volume
58 l
Adaptable for use with all the types
of gas indicated on the data plate.
Burners
Voltage and
frequency
see data plate
Directive 2002/40/EC on the label of
electric ovens
Norm EN 50304
Declared energy consumption for
Natural convection Class
heating mode: Convectional
Energy Label
This appliance conforms to the
following European Economic
Community directives: 2006/95/CEE
dated 12/12/06 (Low Voltage) and
subsequent amendments -
89/336/EEC dated 03/05/89
(Electromagnetic Compatibility) and
subsequent amendments -
90/396/EEC of 29/06/90 (Gas) and
subsequent modifications (only for
models which use gas) - 93/68/EEC
dated 22/07/93 and subsequent
amendments.
2002/96/EEC
21
GB
22
GB
23
Key Contacts
01/2009 - 195048070.05
XEROX )ABRIANO
Repair Service and Information Desk
GB
UK: 0870 6070805
(Open 8am to 5.30pm Mon - ?ri
9am to 5pm Sat
and 10am to 4pm Sun
Closed Bank Holidays)
Note: Our operators will require the following information:-
Model Number:
Serial Number:
Extended Warranty
To join: UK 0870 442 7661
(Open 8 to 8 Mon-Sun)
Genuine Parts & Accessories
Mail Order Hotline
To join: UK 0870 558 5850
(Open 8.30 to 5 Mon-?ri and 8.30 to 12 Sat).
All Services are offered as an extra benefit and do not affect your statutory rights.
24
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