User manual CANNON HB1113219

[. . . ] The guarantee is only applicable if the cooker has been installed in accordance with the Installation Instructions. The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation. When first using the cooker ensure that the room is well ventilated (e. g. open a window or use an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. [. . . ] When the hotplate burners are turned down, a slight `popping' noise may be heard. This is perfectly normal. 12 HOTPLATE SAFETY REQUIREMENTS FOR DEEP FAT FRYING 1. Never leave oil or fat unattended during the heating or cooling period. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods in particular will cause frothing and spitting if added too quickly. Always keep the outside of the pan clean and free from streaks of oil or fat. 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. Leave the pan for at least 60 minutes before moving it. 13 CAUTION ­ ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS IN USE. The grill control is designed to provide variable heat control of either the full width of the grill or just the left half. Turning the control knob clockwise will switch on the full width and turning anti-clockwise will switch on just the left half. The oven cooking charts 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. A gentle flow of air will be blown from underneath the control panel when the ovens or grill are in use. TOP OVEN - CONVENTIONAL COOKING The top oven can be used to cook small quantities of food or used in conjunction with the main oven to provide additional cooking space. The top oven thermostat light will go off when the oven has reached the set temperature. Food should be placed in the centre of the shelf with a gap of at least 25mm (1 inch) between it and the grill element to avoid burning and ensuring an even cooking. MAIN OVEN - FAN COOKING Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often eliminating the need for preheating the oven. It is also ideal for batch cooking where food is cooked on more than one level, because the forced circulation of hot air gives an even temperature from the top to the bottom of the oven. When cooking recipes that are not designed for a fan oven, it is recommended that the temperature is reduced by about 25°C and the time reduced by about 10 minutes for each hour. If a large quantity of food is being cooked, it will be necessary to increase the cooking time to compensate for the extra oven load. Pre-heating is not normally necessary, but some foods such as bread, scones and Yorkshire pudding do benefit from being placed in a hot oven. [. . . ] If the room has a volume between 5 and 10m3, it will require an air vent of 50cm2 effective area unless it has a door which opens directly to outside. If the room has a volume of less than 5m3, it will require an air vent of 100cm2 effective area. If there are other fuel burning appliances in the same room, BS 5440: Part 2 should be consulted to determine air vent requirements. 24 INSTALLATION INSTRUCTIONS TECHNICAL DATA DIMENSIONS Height Width Depth 900 - 915mm 600mm 595mm (excluding door handles) Rp 1/2 (1/2" BSP female) Hotplate burner injector. 50Hz. GENERAL Gas connection Pressure test point Gas rate adjustment Aeration adjustment Electrical connection HOTPLATE Front left and rear right HOTPLATE Front right and rear left GRILL 3. 0kW (220g/h) 1. 8kW (130g/h) 2. 4 / 2. 6kW TOP OVEN 1. 7 / 1. 85kW MAIN OVEN 2. 3 / 2. 5kW 25 INSTALLATION INSTRUCTIONS SPACE FOR FIXING The cooker can be close fitted below hotplate level. [. . . ]