CSIG 317
Owners handbook
and
Installation Instructions
C S I G 3 1 7
Page
Contents
Lighting the cooker
4
7
The grill
The hotplate
10
13
16
19
22
24
29
31
33
35
37
38
39
40
42
44
46
The ovens
Oven cooking chart - main oven
- second oven
Slow cooking
Care and cleaning
Installing the cooker
General information
What is wrong and why?
Servicing
Installation instructions
Technical data
Safety requirements/ventilation
Location of appliance
Pressure testing
Notes
Contents Check List
3
C S I G 3 1 7
Lighting the cooker
The ignition system works by means of a battery. Details on how to
replace the battery are given on page 31.
Hotplate
To light
Push in the control knob and turn to the large flame symbol (highest
setting), and press the ignition button immediately. When the burner has
lit release the button.
Warning: If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread.
4
C S I G 3 1 7
Grill/second oven
The grill and the second oven are operated by the same control so you
cannot use them both at the same time.
Grill
To light:
1 Open the door.
2 Push in the control knob and turn it to the right to the large flame
symbol (highest setting), press the ignition button immediately. When
the burner has lit release the button.
3 Leave the grill door open when you are using the grill.
For your safety
Never cover the grill pan or grid with foil as this can lead to grill
fires
Warning: If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread.
Second oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to the left to gas mark 1. Press
the ignition button immediately. When the burner has lit release the
button. There will only be small flames at first.
3 Now turn the control knob to the
gas mark you want.
4 Wait until the burner is showing
large flames.
5 Close the oven door.
Important: Remember to remove the grill pan handle before you use
the second oven.
5
C S I G 3 1 7
Main oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to gas mark 9, and press the
ignition button immediately. When the burner has lit release the
button. There will only be small flames at first.
3 Now turn the control knob to the
gas mark you want.
4 Wait until the burner is showing
large flames.
5 Close the oven door.
To turn off any burner
1 Push in the control knob and turn it to the off position. This is shown
by a large dot.
For your safety
When you are lighting any burner check that it has lit before you
leave the cooker.
When you are turning off a burner, do not leave the cooker until
the flame has gone out.
6
C S I G 3 1 7
The grill
The grill is a high-speed grill. The instructions below tell you how to vary
the heat setting and how to change the height of the grid to suit the food
you are cooking. You should remember to turn the food regularly.
You should not use the grill to keep food warm as it will continue to
cook the food.
For your safety
You must keep the grill door open when the grill burner is lit.
Caution
Accessible parts may be hot when the grill is used. Young
children should be kept away.
Never cover the grill pan or grid with foil as this can lead to
grill fires.
Heat control
The grill control has two heat
settings.
The control knob turns to the
right from 'OFF' to 'HIGH' and then
to 'LOW'. Use the high setting for
fast cooking such as toast. Use the
low setting to cook thicker food such
as chicken after you have browned
it on the high setting.
Cooking positions
There is only one position for the
grill shelf.
Most food should be cooked on
the grid in the grill pan. You can turn
the grid over to suit different
thicknesses of food.
You can place some dishes
straight onto the grill shelf. This is
useful when you are browning the
top of food such as cauliflower
cheese.
7
C S I G 3 1 7
General
The shelf in the grill/second oven is different from the shelves in the
main oven. It is important that you do not swap them over. Only use the
shelf with the solid metal plate underneath it in the grill/second oven.
When you are not using the grill you should remove the handle and
store the pan on the shelf in the grill. Turn the grill burner off before you
store the pan. Remember that the pan will get hot when you are using
the main oven.
You can use the grill compartment to warm plates when you are
using the main oven.
Preheating
You don't usually need to preheat the grill. You may wish to preheat it for
a couple of minutes when you are cooking steak or browning food.
Positioning food on
the grid
Place food such as toast, tea-cakes
and muffins towards the centre of
the grid.
Place food which needs a gentle
heat, such as tomatoes and
mushrooms towards the edge of the
grid.
Arrange meat, meat products
and fish to suit their thickness and
how you like them cooked.
8
C S I G 3 1 7
The grill pan and handle
The grill pan is supplied with a removable handle.
To attach the handle, place the wirework under the cut out in the pan so
that the metal plate hooks over the top of the grill pan.
Slide the handle to the left and over the central bump on the grill pan.
Ensure the handle is correctly located. It is not necessary to
remove the grill pan handle during grilling.
Place the grill pan on the shelf so that the pan is positioned centrally
beneath the grill.
To remove the handle, slide the handle to the right and lift the handle
away from the cut out on the grill pan.
Note
If you require an additional handle for your grill pan, this can be ordered
from your local Service Force Centre by quoting part number
311479800\6.
9
C S I G 3 1 7
The hotplate
If you have any trouble lighting a hotplate burner, turn all hotplate control
knobs off and make sure that the burner parts have been replaced
correctly. Now light the burner in the usual way. See page 25 for more
detailed information.
Heat control
The hotplate control knobs turn
anticlockwise from 'OFF' to 'HIGH'
and then to 'LOW'. You can adjust
the heat by turning the control
between the highest and lowest
settings. These are shown as a
large and a small flame symbol.
Burner sizes
The hotplate has three burner sizes
to suit different types of cooking:
Largest burner (Rapid) - use a large
pan for food such as chips.
Medium burners (Normal) - use for
everyday cooking.
Small burner (Simmer) - use for
simmering food such as soups and
stews.
The largest pan which you should use on any burner is 230mm (9"). The
base of the smallest pan should not measure less than 100mm (4").
10
C S I G 3 1 7
For your safety
1
2
3
Take care to avoid burns and scalds when you are
reaching across the hotplate.
Use pans with flat bases. They are more stable than
pans which are warped.
Do not use pans with very heavy handles which cause
the pan to tip.
4
5
Put pans on the centre of the burners.
Position pan handles so they cannot be accidentally
knocked.
6
Take extra care when you are deep fat frying. Do no
cover the pan with a lid.
Do not leave a pan unattended. If the pan catches fire,
leave it where it is and turn off all controls.
Place a damp cloth or a fitting lid over the pan to
smother the flames.
Never put water on the fire.
Leave the pan to cool for 30 minutes.
7
If you are using a Wok we recommend it has a flat base
as it will stand stable on the pan supports. If you use a
round based Wok with a collar support, the collar must
be of the open wire work type. A closed collar will affect
the performance of the burner. Before you use the Wok
make sure that the collar is stable on the pan supports.
Always follow the instructions that come with the Wok.
11
C S I G 3 1 7
Helpful hints
1
Keep flames under the base of the pans. If the
flames lick round the sides of the pans you are
wasting gas.
2
3
Only heat the amount of liquid you need. Do
not overfill pans.
Cover pans with a lid whenever possible. The
food will heat up more quickly and there will be
less steam in the kitchen.
4
5
6
Try cooking more than one vegetable in the
same pan, for example potatoes and carrots.
Cut vegetables into smaller pieces. This wa
they will cook more quickly.
A pressure cooker will save time and energy.
12
C S I G 3 1 7
The ovens
Before you use the ovens you should wipe
them out with a damp cloth. This will remove
any dust.
Heat zones
Main oven - There are zones of heat within
the oven. The temperature in the middle is
the gas mark you have chosen. The top of the oven is slightly hotter and
the lower shelf slightly cooler. The base of the oven is quite a lot cooler.
You can make use of these heat zones when you are cooking foods that
need different temperatures all at the same time.
If you are cooking more than one tray of similar items, for example
cakes or biscuits, swap the trays around during cooking. Or you can
remove the top tray when the food is cooked and move the lower tray to
the higher shelf to finish cooking.
Second oven - You should turn food round during the cooking time.
Preheating
You do not need to preheat the main or second oven for casseroling
and so on.
Preheat the ovens for baking or when you are cooking sensitive food
such as Yorkshire puddings, soufflés and yeast mixtures.
When you are cooking or reheating frozen or chilled food read the
instructions on the packaging. When you are using the second oven to
reheat food you should preheat the oven to gas mark 8.
When you need to preheat the oven, we recommend you do so for
20 minutes.
Oven shelves
You can slot the oven shelves into any of five
positions in the main oven. Positions are
counted from the top downwards.
The shelf in the grill/second oven is
different from the shelves in the main oven.
Only use the shelf with the solid metal plate
underneath it in the grill/second oven. The
plate may glow red when you are using the
oven. This will not affect the cooking
performance.
13
C S I G 3 1 7
Most second oven cooking should be carried
out using the shelf provided in shelf position
2. However when cooking a small joint or a
deep cake you can use the shelf on the base
of the second oven to allow enough air to
circulate around the food.
Shelf on base
For safety the shelf will only pull out so far. If you want to remove a
shelf completely, pull it forward as far as it will go, raise the front edge
and lift it out. To put the shelf into a different position, keep the front
edge raised, slot the shelf on to the runner, lower the front edge and
slide the shelf in.
Baking trays and dishes
For your safety
Never place cooking dishes, trays and
so on over the oven burners. This will
damage the cooker as well as the
cookware and possibly the floor
covering underneath the cooker.
Leave a gap of 13mm (½") between all
dishes and the sides of the oven so the
heat can circulate properly.
Do not push dishes too far back as
food will burn if it overhangs the
burner flames.
For the best results from the main oven we recommend that you use a
baking tray which is 310mm (12") square. If you use a tray or tin which is
larger than this, you may need to turn it around during cooking.
The size of tray which you should use in the second oven should not
measure any bigger than 310mm x 230mm (12" x 9" ). Place the longest
side parallel with the door.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking. Turn all food round in the second
oven.
14
C S I G 3 1 7
Roasting
For best results we recommend open roasting using minimal fat or oil to
prevent splashing.
It is not necessary to cover meat or poultry or wrap food in foil when
roasting as this restricts the circulation of heat and will lead to extended
cooktimes.
If you are using a roasting bag or cover chicken breast with foil, be
prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb).
When cooking large items such as turkeys, the use of foil may be
required to prevent the breast becoming dry before the rest of the bird is
fully cooked.
Condensation
Condensation may form on the cooker. This is quite normal and nothing
to worry about. The condensation forms when heat and moisture are
present, for example during cooking. Whenever possible try to make
sure that food which contains a lot of moisture, for example casseroles,
are covered. If you do notice any condensation, wipe it up straight away.
15
Oven cooking chart
Oven cooking chart - Main oven
These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.
If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking. Or you
can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking.
Always leave at least one shelf position between shelves to allow heat to circulate.
The recommended shelf positions give the best results.
Put the dishes in the centre of the shelf.
You can change the gas marks and cooking times to suit your own tastes.
It is important to check that food is piping hot before serving.
If you are using both ovens at the same time you may need to adjust the cooking times.
Gas
Shelf
Approximate
Food
mark
position cooking time
Roasting meat:
Beef
5
4
Rare:
Medium:
Well Done:
20 mins. per ½kg (1lb) and 30 mins.
25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Lamb
5
5
4
4
Medium:
Well Done:
25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Pork and Veal
Medium:
Well Done:
30 mins. per ½kg (1lb) and 30 mins.
35 mins. per ½kg (1lb) and 35 mins.
Thaw frozen joints thoroughly before cooking them.
Gas
Shelf
Approximate
Food
mark
position cooking time
Poultry:
Chicken
5
4
4
5
4
4
20 mins. per ½kg (1lb) and 20 mins.
Turkey below 4.5kg (10lbs)
over 4.5kg (10lbs)
Duck and duckling
25 mins. per ½kg (1lb) and 25 mins.
15 mins. per ½kg (1lb) and 15 mins.
25 mins. per ½kg (1lb)
4 or 5
4
Stuffed poultry
Cook as above but calculate weight including stuffing.
Thoroughly thaw frozen joints before cooking them.
The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15
minutes for each ½kg (1lb).
Yorkshire pudding - large
- individual
7
7
1
1
25-30 mins.
15-25 mins.
Christmas cake (8")
Rich fruit, 180mm (7")
205mm (8")
Madeira, 180mm (7")
Small cakes
2
2
2
4
5
7
4
3
3
4
4-5 hours
Cakes:
2¼-2¾hours
2½-2¾ hours
1 hour
15-25 mins.
10-20 mins.
1 & 3
1 & 3
Scones
Victoria sandwich
180mm (7")
205mm (8")
4
4
2 & 4
2 & 4
20-30 mins.
20-35 mins.
Oven cooking chart
Oven cooking chart
Gas
mark
Shelf
position
Approximate
cooking time
Food
Pastries:
Plate tart (shortcrust)
Fruit pie (shortcrust)
Mince pies (flan pastry)
6
6
5
1
1
25 -35 mins. To help pastry brown on the underside
25-35 mins. cook on a metal plate, or if plates are flat
15-25 mins. and have no rim underneath, place on
baking tray.
2 & 4
Puddings:
Milk pudding
Baked sponge pudding
Baked custard
2
4
3
3
3
3
2 hrs.
45-60 mins.
50-60 mins.
Yeast mixtures:
Bread 0.45kg (1lb loaves)
0.90kg (2lb loaves)
Rolls and buns
8*
8*
8*
3
3
2
30-40 mins.
30-40 mins.
10-20 mins.
*Note: When baking bread cook for 10 minutes at Gas mark 8 then reduce to mark 6 for the remaining cook time.
Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
Oven cooking chart - Second oven
These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.
The recommended shelf positions give the best results.
Put the dishes centrally on the shelf and turn food around during the cooking time.
You can change the gas marks and cooking times to suit your own tastes.
It is important to check that food is piping hot before serving.
If you are using both ovens at the same time you may need to adjust the cooking times.
Gas
Shelf
Approximate
Food
mark
position cooking time
Roasting meat:
Beef
5
Shelf on Rare:
20 mins. per ½kg (1lb) and 30 mins.
25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
base
Medium:
Well Done:
Lamb
5
Shelf on Medium:
base Well Done:
Shelf on Medium:
base Well Done:
Thaw frozen joints thoroughly before cooking them.
25 mins. per ½kg (1lb) and 25 mins.
30 mins. per ½kg (1lb) and 30 mins.
Pork and Veal
5
30 mins. per ½kg (1lb) and 30 mins.
35 mins. per ½kg (1lb) and 35 mins.
Oven cooking chart
Oven cooking chart
Gas
Shelf
Approximate
Food
mark
position cooking time
Poultry:
Chicken
Duck and duckling
5
5
Shelf on 20 mins. per ½kg (1lb) and 20 mins.
base
25 mins. per ½kg (1lb)
Stuffed poultry
Cook as above but calculate weight including stuffing.
Thaw frozen joints thoroughly before cooking them.
The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15
minutes for each ½kg (1lb).
Yorkshire pudding - individual
Cakes: Christmas cake (8")
7
2
20-30 mins.
2
2
4
5
7
Shelf
on
base
2
3½-4½ hours
2-2½ hours
1 hour
15-25 mins.
8-12 mins.
Rich fruit, 180mm (7")
Madeira, 180mm (7")
Small cakes
Scones
2
Victoria sandwich
180mm (7")
4
2
20-30 mins.
Plate tart (shortcrust)
Fruit pie (shortcrust)
Mince pies (flan pastry)
6
6
5
2
2
2
25-35 mins.
30-40 mins.
15-25 mins.
To help pastry brown on the underside
cook on a metal plate, or if plates are
flat and have no rim underneath, place
on baking tray.
Gas
Shelf
Approximate
Food
mark
position cooking time
Puddings:
Milk pudding
Baked sponge pudding
Baked custard
2
3
3
2
2
2
2 hrs. approx.
45-60 mins.
50-60 mins.
Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
Oven cooking chart
C S I G 3 1 7
Slow cooking
Please note: There is no slow cook on the second oven.
The slow cook setting gives a very low heat in the oven. It is
particularly useful when cooking soups, stews and casseroles because
the long slow cooking will make cheaper, tougher cuts of meat more
tender.
You need to cook food at gas mark 6 for 30 minutes before you turn
the oven down to a slow cook setting. This makes sure that the
temperature of the food gets hot enough to start the food cooking.
Some foods such as pastry and biscuits are not suitable for slow
cooking because the temperature is too low.
Cover all food during cooking to prevent it from drying out. You can
uncover food for the last half hour if it is normally served golden brown.
Food preparation-slow cooking
Joints of meat and poultry
Do not cook meat joints over 2.7kg (6lb).
Do not cook poultry over 2kg (4lb 8oz).
Cook on the middle shelf of the oven or above.
Cook stuffing separately.
Cook for a minimum of 6 hours.
Joints of pork must only be cooked if you can ensure, by using a
meat thermometer, that an internal temperature of at least 88oC has
been reached .
For good air circulation always stand joints on a rack in a roasting tin
or casserole.
Thaw all frozen meat and poultry before cooking.
Prime cuts of meat do not benefit from slow cooking.
Remove excess fat and skin unless browned first.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
22
C S I G 3 1 7
Soups, casseroles and stews
Do not cook casseroles over 2.7kg (6lb).
Bring to the boil on the hotplate then cook on slow cook.
Cook in the middle of the oven or above.
Cover food with a tight fitting lid or tin foil.
Vegetables
Cut into small pieces.
Dried beans must be pre-soaked then boiled in an open pan for 15
minutes before adding to any dish.
Place vegetables under meat in casseroles.
Cover food with a tight fitting lid or tin foil.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
Milk puddings
Cover the cereal with boiling water and allow to stand for 30 minutes.
Drain and make the pudding in the usual way.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
General points for slow cooking
Frozen foods
Thaw thoroughly before cooking.
Thickening
Toss meat in flour for casseroles. Alternatively blend cornflour with
water and add it at the end of cooking.
Flavouring
Flavours are retained because there is little evaporation. Adjust at the
end of the cooking time.
Liquid
Reduce normal liquid quantities slightly as there is little evaporation
during cooking.
Milk and milk products, for example cream
Add towards the end of the cooking to prevent curdling.
Reheating
Left over food should be cooled quickly and refrigerated.
Do not reheat food using the slow cook setting. Reheat food
conventionally or in a microwave. Food must only be reheated once.
23
C S I G 3 1 7
For your safety
For hygiene and safety reasons you must keep this gas cooker
clean. A build up of fat or other foodstuff could cause a fire.
Try to mop up spills and splashes as soon as they happen. But
be careful as parts of the cooker will be hot.
Do not use any polishes, caustic cleaners, abrasives, washing soda or
soap except those recommended.
Please note: If we recommend you use hot
soapy water we mean hot water with
washing up liquid in it and not any other
cleaning product.
If you own a dishwasher please read the
operating instructions for the machine before
you wash any part of your cooker in it.
Clean your cooker regularly using a cloth
that has been wrung out in hot soapy water.
Rinse and polish it dry using a soft cloth.
When you remove parts of your cooker for cleaning do not plunge
them into water whilst they are very hot as this may damage the finish of
the parts.
Cleaning the handles
It is strongly recommended that only hot soapy water is used for
cleaning the door handles.
The hotplate
Clean the hotplate top using a mild abrasive such as 'Cif'. Take care not
to damage the spark electrodes. If the spark electrodes are damaged
the burners will not light.
You can remove the pan supports, burner caps and burner crowns
to clean them. Again take care not to damage the spark electrodes.
If any food spills during cooking you can place the pan on another
burner to finish cooking. Then you can remove the dirty parts and clean
them before the spill 'burns on'.
24
C S I G 3 1 7
You can wash the removable parts in very hot soapy water. You may
use mild abrasives. Make sure that the electrode and the hole and slots
in the crown are not blocked with food or cleaning materials.
Clean the burner crowns by soaking them in very hot soapy water.
You can remove any stubborn stains by scouring with a soap filled pad
such as 'Brillo'. If you look after the burner crowns in this way they will
stay reasonably clean. However the surface will dull with time.
Aluminium based saucepans can leave shiny metal marks on the pan
supports. Clean the pan supports regularly to remove the marks using a
mild abrasive like 'Cif' with a soft scourer. For more stubborn marks you
can use a soap-filled pad such as 'Brillo'.
After cleaning the cooker parts, dry them
thoroughly before you put them back.
When replacing hotplate burner parts
1. Crown to body (Do not try to force the
crown on to the body).
Make sure that the hole in the crown is
over the electrode. Check that the two
longer location pegs sit in the slots in the
body. When the crown is in this position
let it fall freely on to the body. Check that
the crown can be moved slightly from
side to side.
2. Cap to crown
Place cap centrally on the top of the
crown (enamel side up). Move sideways
and front to back to check the cap is
properly fitted.
3. Check for ignition
If a burner will not light then you need to
check the crown and cap positions.
The grill and oven furniture
Clean the grill and oven furniture frequently using hot soapy water.
After use you can soak the grill pan for a few minutes and then clean
it using mild abrasives or a soap filled pad such as 'Brillo'. Clean the
shelf, grill pan grid and handle using hot soapy water. Mild abrasives
can be used if necessary. The heat in the oven will change the colour of
the solid plate on the grill shelf. You must not remove the solid plate from
the shelf. You can soak the shelf for a few minutes in hot soapy water to
make cleaning easier.
25
C S I G 3 1 7
The ovens
The inside of the ovens is finished in vitreous enamel. You should clean
the ovens regularly using hot soapy water and mild abrasives or a soap
filled pad such as 'Brillo'. If you use any oven cleaners they must have
the Vitreous Enamel Development Council (VEDC) seal of approval.
Follow the instructions on the cleaning agent and protect the oven
burner with aluminium foil to prevent it becoming blocked.
General
Clean the base of the ovens, the oven shelves and the oven door while
they are still slightly warm. This way you can easily remove any
splashes or spills. Wipe the oven base with a cloth that has been wrung
out in hot soapy water. You may use mild abrasives.
26
C S I G 3 1 7
Cleaning between the outer and inner
door glass.
You can remove the glass from the oven and grill doors if you need to.
Note: For top oven door it is important not to open the door when the
glass is removed because the door is lighter and it will spring shut.
To remove the outer glass
1 Open the door so you can get at the two cross head screws on the
top of the door.
Note: Open top oven door slightly to access screws.
2 Loosen these two screws using a pozidrive screwdriver.
3 You should hold the door glass securely in place with one hand,
whilst removing the screws completely, with the other hand. If you do
not do this, the door glass could fall forward.
4 Using both hands, gently tilt the top of the door glass towards you.
Lift it slightly to disengage the locators at the bottom of the door.
5 Clean the outer and inner glass using hot soapy water and mild
abrasives such as 'Cif'. DO NOT try to clean the aluminium foil
which is inside the door. The foil is there to keep the door cool, if it is
damaged it will not work.
6 Replace the glass by holding it in both hands and gently placing the
locators into the holes of the brackets at the bottom of the door, and
make sure the screw location holes line up.
7 Hold the glass in place with one hand and replace the cross head
screws into the location holes, with the other hand.
8 Tighten the screws using a pozidrive screwdriver. Close the door.
27
C S I G 3 1 7
Cleaning The Door Glass
To prevent damaging or weakening the door glass panels
avoid the use of the following:
Household detergents and bleaches
Impregnated pads unsuitable for non-stick saucepans
Brillo/Ajax pads or steel wool pads
Chemical oven pads or aerosols
Rust removers
Bath/Sink stain removers
If the door glass panel becomes chipped or has deep
scratches the glass will be weakened and must be replaced
to prevent the possibility of the panel shattering. Please
contact your local Service Force Centre who will be
pleased to advise further.
28
C S I G 3 1 7
Installing the cooker
For your safety
This cooker must be installed and serviced by a competent person as
stated in the Gas Safety (Installation & Use) regulations current editions
and the IEE Wiring Regulations.
It is important that the cooker is suitable for your gas supply. Your
installer should check the data badge.
Make sure that a stability bracket is fitted.
Location
For your safety
The use of a gas cooking appliance results in the production of heat
and moisture in the room in which it is installed. Ensure that the kitchen
is well ventilated: keep natural ventilation holes open or install a
mechanical ventilation device (mechanical extractor hood).
Prolonged intensive use of the appliance may call for additional
ventilation, for example opening of a window, or more effective
ventilation, for example increasing the level of mechanical ventilation
where present.
For further details see page 39.
29
C S I G 3 1 7
Positioning
The diagram shows how close to the cooker cupboards, shelves,
curtains and so on can be fitted. Check the diagram and carefully read
the instructions to make sure your cooker is fitted safely. If you are in
doubt your installer will give you advice.
Do not fit any materials which may catch fire for example wood or
curtains behind the cooker.
Base units which are higher than the hotplate must be 100mm away.
If a cooker hood is fitted read the cooker hood installation
instructions.
We recommend that cabinets fitted next to or above the cooker meet
British Standards. Your installer will give you advice if you are not
sure.
Cooker dimensions
Overall Height :
902mm-920mm
(adjusted by four screw feet)
498mm
600mm (to front of door panel)
Width:
Depth:
30
C S I G 3 1 7
General information
For your safety
Do not block any of the cooker vents.
Never line any part of the cooker with aluminium foil.
Don't let items which can catch fire or electric mains leads such
as kettle flexes trail over any part of the cooker.
Moving your cooker
You may damage some soft or badly fitted floor coverings when you
move the cooker. The floor covering under the cooker should be
securely fixed so it does not ruck up when you move the cooker across
it. Alternatively you could remove the floor covering.
To move the cooker open the second oven door. Raise the cooker
off its front feet by lifting it from inside the oven. Pull the cooker forward.
When you replace the cooker push it back to the stop and make sure
there is the same gap at each rear corner.
The battery
The battery for the ignition will usually
last for many months. If the ignition
system doesn't work ypu probably need
to replace the battery.
The battery is at the base of the cooker
on the left-hand side of the front. When
you need to replace the battery, open
the main oven door, lift up the battery
holder lid and replace the battery as
shown in the diagram. The battery you
need to replace is AA size.
When you fit the new battery, make
sure the positive end (marked with a +
sign) is next to the (+) sign on the battery holder. Close the lid of the
battery holdler.
You can light the burners with a match until you have time to change the
battery.
31
C S I G 3 1 7
For your safety
Do not try to disconnect the cooker from the gas supply if the
supply pipe does not have a bayonet connection, as described in
the installation instructions. If this is the case contact the person
who installed the cooker.
32
C S I G 3 1 7
What is wrong and why?
We strongly recommend that you carry out the following checks on your
cooker before calling a Service Engineer.
Problem
The oven, grill or hotplate will not light.
Check
If only the hotplate burners will not light make sure that the burner
parts have been placed correctly. See instructions on page 25.
If you cannot hear any sparking or the sparking is slow when you
press the ignition button it may not be strong enough to light the
cooker. You will probably need to replace the battery. For
instructions on how to do this see page 31. You can light the burners
with a match until you have time to change the battery.
Check that there is not a problem with your gas supply. You can do
this by making sure that other gas appliances such as your central
heating or gas fire are working.
Problem
Food is cooking too quickly or too slowly.
Check
Check that you are using the recommended gas marks and shelf
positions. See pages 16 - 21. Be prepared to adjust the gas mark up
or down to get the results you want.
Problem
Having difficulty cleaning any part of the cooker.
Check
Check that the instructions for care and cleaning, beginning on page
24 are being followed.
33
C S I G 3 1 7
Problem
The oven is not cooking evenly.
Check
Check that the cooker is installed properly and is level.
Check that you are using the recommended size baking trays. See
page 14.
Check that you are using the recommended temperatures and shelf
positions.
If you are using a tin which is larger than the one we supplied, be
prepared to turn it round during cooking.
If you are cooking a large item be prepared to turn it round during
cooking.
Turn round all food in the second oven.
34
C S I G 3 1 7
Service and spare parts
In the event of your appliance requiring service or if you wish to
purchase spare parts please contact your local Service Force Centre by
telephoning
0 8 7 0 5 9 2 9 9 2 9
Your call will be routed to the Service Force Centre covering your
postcode area.
Customers in Ireland should telephone (01) 4090755
Before you call an engineer check through the information under the
heading 'What is wrong and why? '
In-guarantee customers should ensure that the checks
under the heading 'What is wrong and why?' have been
made as the engineer will make a charge if the fault is not a
mechanical or electrical breakdown.
Please note that it is necessary to provide proof of purchase
for any in-guarantee service calls.
When you report a problem try to describe the nature of the fault.
Always give your cooker's full name, model and serial number.
Make a note of this information in this space:
Name:
Model Number:
Serial Number:
P.N.C. Number:
35
C S I G 3 1 7
For your safety
Maintenance must only be carried out by a competent /qualified
person. Do not try to repair or alter/modify the cooker yourself
as this could be dangerous.
We recommend that your cooker has an annual gas safety
check carried out by our approved service organisation.
Customer Care Department
For general enquiries concerning your Parkinson Cowan cooker or
further information on products, you are invited to contact our Customer
Care Department by letter or telephone as follows:
Customer Care Department
Parkinson Cowan
55-77 High Street
Slough
Berkshire
SL1 1DZ
Tel: 08705 950950 *
* calls to this number may be recorded for training purposes.
The Gas Consumers' Council
The Gas Consumers' Council (GCC) is an independent organisation
which protects the interests of gas users.
If you need advice, you will find the telephone number in your local
telephone directory under Gas.
36
INSTALLATION INSTRUCTIONS
Serial number at front.
Data badge on top rear of
panel.
Please note that the handle may differ in type and shape from that shown in the diagram.
For your safety
Where applicable Natural Gas and L.P. Gas versions of this
appliance are available.
Check that this model is suitable for the type of supply available.
In the interest of safety this appliance must be installed and/or
serviced by a competent person, as stated in the Gas Safety
(Installation and Use) Regulations Current Editions.
37
TECHNICAL DATA
DIMENSIONS
Height
Width
Depth
Height to hotplate
900mm (nominal)
500mm (nominal)
600mm
(to front of
door panel)
Space for fixing at hotplate level
Space for fixing above hotplate level
Minimum space above hotplate
2mm minimum clearance
See important note 'Location of Appliance' page 40.
787mm (If a cooker hood is fitted refer to the cooker hood
installation instructions).
Weight of appliance
52.5kg.
Minimum distance from rear wall
5mm (spacer given by pressed spacer on vent panel).
CONNECTIONS
Gas
Rear left hand side of appliance at hotplate level.
Rc½ (½" B.S.P. female).
Electric
None
IGNITION
Spark generator
Battery
APCO 7BG 6893
1.5 Volt AA size
GRILL
Heat Input
Injector Marking
Natural Gas
3.3kW (11263 Btu/h)
138
L.P. Gas
3.0kW (215g/h)
88
HOTPLATE
Natural Gas
L.H.R.
R.H.F.
1.0kW
R.H.R.
2.0kW
L.H.F
2.8kW
Heat Input
2.0kW
(3412 Btu/h)
079
(6824 Btu/h
104
(6824 Btu/h)
104
(9554 Btu/h)
130
Injector Marking
L.P. Gas
2.0kW
(143.7 g/h)
072
Heat Input
1.0kW
(71.8 g/h)
051
2.0kW
(143.7 g/h)
072
2.7kW
194.0 g/h)
083
Injector Marking
MAIN OVEN
Heat Input
Injector Marking
Natural Gas
2.4kW (8189Btu/h)
108
L.P. Gas
2.4kW (172.4 g/h)
78
Flame Supervision Device
Thermostat
Thermostat By-Pass
Diamond'H' GSD 100/28
Diamond'H' 1100158/B2
69
Diamond 'H' GSD-100-30
Diamond'H' 110156/B2
78
38
SECOND OVEN
Heat Input
Injector Marking
Natural Gas
2.4kW (8189 Btu/h)
108
L. P. Gas
2.4kW (172.4g/h)
78
Flame Supervision Device
Dual Control
Dual Control By-pass
Diamond 'H' GSD 100/31
Sourdillon 60112/982
Fixed Internal
Diamond 'H' Ref GSD-100/34
Sourdillon 60525/982
Fixed Internal
GENERAL
Ignition
Spark Gap
H. T. Spark
3-4mm
IMPORTANT - SAFETY REQUIREMENTS
This appliance must be installed in accordance with the Gas Safety (Installation and Use) Regulations
Current Editions. Detailed recommendations are contained in the following British Standard Codes of Practice
- BS. 6172, BS.5440: Part 2 and B.S.6891. All British Standards must be 'Current Editions'.
PROVISION FOR VENTILATION
This appliance is not connected to a combustion products evacuation device. It shall be installed and
connected in accordance with the current installation regulations. Particular attention shall be given to the
relevant requirements regarding ventilation.
The room containing the appliance should have an air supply in accordance with BS. 5440: Part 2 Current
Edition. All rooms require an openable window or equivalent and some rooms will require a permanent vent
as well. For room volumes up to 5m³ an air vent of 100cm² is required: for room volumes between 5m³ and
10m³ an air vent of 50cm² is required. If the room has a door that opens directly to the outside, no air vent is
required. For room volumes that exceed 11m³ no air vent is required. If there are other fuel burning
appliances in the same room, BS.5440: Part 2 Current Edition should be consulted to determine the requisite
air vent requirements.
Prolonged intensive use of the appliance may call for additional ventilation, for example opening a window, or
more effective ventilation, for example increasing the level of mechanical ventilation where present.
39
LOCATION OF APPLIANCE
This appliance must not be installed in a bed-sitting room of volume less than 20m³ or in a bathroom , shower
room or garage. It is essential that the appliance is positioned as stated below (see Fig. 1a) i.e. shelves, wall
cabinets and cooker hoods must be fitted a minimum of 787mm directly above the top of hotplate and 400mm
above the hotplate when fitted in line with the outside of the appliance. If the units are intended to be fitted
adjacent to the appliance but less than 400mm above the hotplate, then a minimum space of 100mm must be
maintained between the sides of the unit and the appliance (see Fig.1b). Curtains must not be fitted
immediately behind the appliance or within 150mm of the sides of the hotplate. If fitted next to or between two
base units a minimum space of 1mm must be left between each unit and the sides of the appliance. The
levelling feet fitted to the appliance will achieve a nominal height to hotplate trims of 900mm - 2mm + 20mm.
L.P.G. cookers MUST NOT be installed below ground level, i.e. in a basement, or be fitted aboard any boat,
yacht or other vessel.
less
100
than
400
Fig.1a
All dimensions in mm
Fig.1b
40
INSTALLATION
1. PARTS REQUIRED
The loose hotplate parts and battery are packed in the polystyrene fitment on top of the hotplate.
2. LEVELLING THE APPLIANCE
Adjustable levelling feet at the front and the rear are provided on the base of the appliance.
Adjustment to suit floor conditions is obtained by rotating in or out the hexagonal feet from the underside of
the appliance.
A spirit level should be placed on one of the oven shelves to confirm the appliance is correctly levelled.
3. FITTING THE STABILITY BRACKET
It is recommended that if the appliance is to be installed with a flexible supply pipe a stability bracket
(SK.4729.A) is fitted and is available from your supplier (see Important Safety Requirements, Page 39).
These instructions should be read in conjunction with the leaflet packed with the stability bracket.
1. Place the appliance in its intended position and level appliance.
2. Mark off 250mm from the left hand side of the appliance as shown in dimension 'A', Fig 2. This is the
centre line of the fixing bracket.
3. Draw a line 100mm from the front edge of the levelling feet (see Fig 2) and remove appliance from its
position. Mark off dimension 'B' (see Fig 2) back from this line on the centre line of the bracket to locate
the front edge of the lower bracket. Fix lower bracket (with two fixing holes) to the floor then measure the
height from floor level to engagement edge on back of appliance, dimension 'C' of Fig. 3.
4. Assemble upper bracket to lower bracket so that underside of bracket is dimension 'C' +3mm above
floor level. (see Fig. 3).
Reposition appliance and check that top bracket engages into appliance back as shown in Fig. 3.
100mm
(C)
(A)
250mm
Fig.2
Fig.3
41
4. CONNECTING TO GAS
This appliance is designed to be installed with an appliance
flexible connection only. Supply piping should not be less
that R³/8. Connection is made to the Rc ½ (½" B.S.P.)
female threaded entry pipe located just below the hotplate
level on the rear left hand side of the appliance. NOTE:
ONLY LIQUID SEALANTS TO BE USED WHEN INLET
GAS PIPE IS FITTED TO RESET VALVE I.E.: DO NOT
USE P.T.F.E. SEALANT TAPE.
Check for gas soundness after connecting the gas supply.
The gas bayonet connector must be fitted in the shaded area
indicated in Fig. 4. Take into account that it must be possible
to pull the appliance forward sufficiently. The hose must not
get caught on the stability bracket.
IMPORTANT: FLEXIBLE TUBING USED MUST COMPLY
WITH BS. 669 CURRENT EDITION.
250
L.P.G. FLEXIBLE CONNECTIONS MUST BE OF A TYPE
SUITABLE FOR L.P.G. AND CAPABLE OF OPERATION
UP TO 50 mbar AND TO CARRY A RED STRIPE, BAND
OR LABEL.
Fig.4
All dimensions in mm
5. FITTING THE BATTERY
1. The battery is located on the left hand side of the front plinth.
2. To gain access to the battery, open the main oven door and lift up
the battery holder lid.
3. Fit the new battery ensuring (+) terminal is next to the (+) sign on
the battery. See Fig.5.
Fig.5
4. Close the lid of the battery holder.
6. PRESSURE TESTING
1
The oven injector is used as a pressure test point.
Remove the oven furniture. Remove oven burner box retaining clips (one spring clip from each side)
and remove box front cover. Replace one clip back into the right hand side of the burner box.
Remove oven burner by removing the spring clip from the right hand side of the oven burner and slide
burner off injector whilst easing it forward and taking care not to strain the F.S.D. phial.
2. Connect the pressure gauge to the oven injector.
3. Check the supply pressure by turning the thermostat on and one hotplate tap full on and light the
appropriate burner. The pressure should be either:-
(i) For Natural Gas 20mbar
(ii) For LP.Gas The pressure must be set to 28 mbar for use on butane or 37 mbar for use on propane.
4. Turn off the taps, disconnect the pressure gauge and replace oven burner and cover, ensuring that the
F.S.D. phial is correctly located into the bracket on the burner.
5. Check operation of oven.
7. CHECKING THE GRILL
Place the grill pan containing the grid and with the handle attached into the grill compartment. Light the grill
burner by turning the grill tap full on and pressing the ignition button on the fascia panel. As soon as the
burner is lit the button can be released.
42
8. CHECKING THE HOTPLATE
Fit the burner crowns and caps ensuring that they are correctly seated. Fit the pan supports. Check each of
the hotplate burners in turn by turning the hotplate tap to it's full on position and pressing the ignition button.
As soon as the burners are lit the button can be released.
9. CHECKING THE MAIN OVEN
1.
Turn the oven thermostat knob to Mk 9 and press the ignition button. As soon as the burner is alight the
button can be released.
2.
3.
There should now be a low gas rate to the burner, which is the F.S.D. by pass rate.
When the F.S.D. phial has heated up it opens the F.S.D. valve which allows the main gas supply to the
oven burner.
4.
5.
After 1 minute check that the flame covers the full width of the burner and is stable.
Set the oven control to Mk 2, close the oven door and check that after about 10 minutes the flame size
has reduced.
6.
Turn off the control and check that the oven flames go out.
10. CHECKING THE SECOND OVEN
1.
2.
3.
Turn the second oven thermostat control knob anticlockwise to Mk8 and press the ignition button. As
soon as the burner is alight the button can be released.
When the oven burner lights up there should be a low gas rate at first to the oven burner which is the
F.S.D. by-pass rate.
When the F.S.D. phial has heated up it opens the F.S.D. valve and the main gas stream flows to the
burner.
4.
5.
After 1 minute check that the flame covers the full width of the burner and is stable.
Set the oven control to Mk. 2, close the oven door and check that after approx. 10 minutes the flame
size has reduced.
6.
Turn off the control knob and check that the oven flames go out.
GENERAL NOTE
Instruct the user on how to use the appliance and its ignition system.
Refer the user to the wording in the inside cover which gives advice on the safe operation of the appliance.
43
N O T E S
44
N O T E S
45
N O T E S
CSIG 317 - 311590001
46
Contents Check List
Note:
If you require replacements of the item listed below please contact your local Service
Force Centre quoting the relevant part number.
The loose contents of this pack include:-
No. OFF
DESCRIPTION
2
1
1
1
1
1
1
4
4
2
1
Oven shelves
P.C. Guarantee card
Hotplate operation card
Grill pan (311409401)
Grill pan grid (311419801)
Grill pan handle (311468100)
Grill / second oven shelf
Burner crowns
Burner caps
Pan supports
Battery
Note:
If you require an additional handle for your grill pan, this can be ordered from your local
Service Force Centre by quoting part number 311479800\6.
47
This handbook was correct on the date it was printed. But this handbook will be
replaced if the specification or appearance changes during production.
No.
Off
Maker's Part
Number
Description
Burner Cap - Rapid
1
2
1
1
1
2
1
2
354000610
354000609
354000608
359039100
337000302
337000402
337000502
359033202
Burner Cap - Normal
Burner Cap - Simmer
Burner Crown - Rapid - N.G.
Burner Crown - Rapid - L.P.G.
Burner Crown - Normal
Burner Crown - Simmer
Pan Support
NOTE : Failure to use manufacturers original spares could negate normal BSI approval of the product
PARKINSON COWAN
55 - 77 HIGH STREET,
SLOUGH,
BERKSHIRE,
SL1 1DZ
TELEPHONE 0870 5 950950
Part Number:311590001
© Electrolux Household Appliances Limited 2001
|