Stoves Richmond S1000 DF Deluxe User Manual
Displayed below is the user manual for Richmond S1000 DF Deluxe by Stoves which is a product in the Cookers category. This manual has pages.
Related Manuals
USER GUIDE
A commitment to:
Stoves Range DF / GTG Part Number: 083644901 Date: 30/04/18
To contact Stoves about your appliance, please call:
Calls are charged at the basic rate, please check with your telephone service provider for exact charges
Alternatively general, spares and service information is available from
our website at: www.stoves.co.uk
Glen Dimplex Home Appliances, Stoney Lane, Prescot, Merseyside, L35 2XW
Warranty Registration
0800 952 1065
*Please call our Customer Care team for extended
warranty
Spares Store
0344 815 3745
Customer Care Helpline
0344 815 3740
In case of difculty within the UK
To contact us by email:
gdhainfo@gdha.com
To register your appliance by mail:
Please complete the warranty
card and return to the address
supplied
To register your appliance online:
www.stoves.co.uk
Your new appliance comes with our 12-month guarantee, protecting you against electrical and
mechanical breakdown. To register, please complete the registration form included, register online
or by phone. For full terms & conditions of the manufacturer’s guarantee, please refer to the web-
site above. In addition, you may wish to purchase an extended warranty. A leaet explaining how to
do this is included with your appliance.
Our policy is one of constant development and improvement, therefore we cannot guarantee the
strict accuracy of all of our illustrations and specications. Changes may have been made subse-
quent to publishing.
GB - Great Britain þ
IE - Ireland þ
DE - Germany
ES - Spain
FR - French
IT - Italy
PL - Poland
NL - Netherlands
SE - Sweden
CN - China
NZ - New Zealand
AU - Australia
Countries of destination:
Thank you for buying this British-built appliance from us.
This user guide book is designed to help you through each step of owning your new product.
Please read it carefully before you start using your appliance, as we have endeavored to answer as
many questions as possible, and provide you with as much support as we can.
General information, spares and service information is available from our website.
If you should nd something missing from your product or have any questions that are not covered in
this user guide, please contact us (see contact information inside the front cover).
European Directives
As a producer and a supplier of cooking appliances we are committed to the protection of the
environment and are in the compliance with the WEEE directive. All our electric products are
labelled accordingly with the crossed out wheeled bin symbol. This indicates, for disposal
purposes at end of life, that these products must be taken to a recognized collection points,
such as local authority sites/local recycling centres.
This appliance Complies with European Community Directives (CE) for household and similar electrical
appliances and Gas appliances where applicable.
This appliance conforms to European Directive regarding Eco design requirements for energy-related
products. Our policy is one of constant development and improvement, therefore we cannot guarantee
the strict accuracy of all of our illustrations and specications - changes may have been made subse-
quent to publishing.
Disposal of Packaging Material
The packaging materials used with this appliance can be recycled. Please dispose of the packaging
materials in the appropriate container at your local waste disposal facilities.
UK ONLY GAS WARNING:
If you smell gas, Do not try to light any appliance. Do not touch any electrical switch.
Call the Gas Emergency Help line at 0800 111999
INTRODUCTION
WARNING
• During use the appliance becomes hot. Care should be taken to
avoid touching heating elements.
• Children less than 8 years of age shall be kept away unless
continuously supervised. This appliance can be used by children
aged from 8 years and above and persons with reduced
physical sensory or mental capabilities or lack of experience and
knowledge if they have been given supervision or instruction
concerning the use of the appliance in a safe way and understand
the hazards involved. Children shall not play with the appliance.
Cleaning and user maintenance shall not be made by children
without supervision.
• Do not use harsh abrasive cleaners or sharp metal scrapers to
clean the oven door glass since they can scratch the surface,
which may result in shattering of the glass.
• Do not use a steam cleaner on any cooking range, hob or oven
appliance.
• If your appliance is tted with a lid, any spillage should be removed
from the lid before opening. The hob surface should be allowed to
cool before closing the lid (if tted).
• Ensure that the appliance is switched off before replacing the lamp
to avoid electric shock.
• The appliance is not intended to be operated by means of an
external timer or separate control system.
• Unattended cooking on a hob with fat or oil can be dangerous and
may result in re.
• NEVER try to extinguish a re with water, but switch off the
appliance and then cover the ame with a lid or damp cloth.
• Danger of re: Do not store items on the cooking surfaces.
• Only use hob guards designed by the manufacturer of the cooking
appliance or indicated by the manufacturer of the appliance in
the instructions for use as suitable or hob guards incorporated in
the appliance. The use of inappropriate hob guards can cause
accidents.
• If the cooker is placed on a base, measures have to be taken to
prevent the appliance slipping from the base.
SAFETY
• Never put items directly on the base of the oven or cover the oven
with foil, as this can cause the base element to overheat.
• Accessible parts may become hot when the grill is in use. Children
should be kept away.
• Do not place articles on or against the appliance
CAUTION
• This appliance must not be installed behind a decorative door in
order to avoid overheating.
• The cooking process has to be supervised. A short term cooking
process has to be supervised continuously.
• The use of a gas cooking appliance results in the production of
heat, moisture and products of combustion in the room in which
it is installed. Ensure that the kitchen is well ventilated especially
when the appliance is in use: 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.
• This appliance is for cooking purposes only. It must not be used for
other purposes, for example room heating.
• (Gas through glass models only) In case of hotplate glass
breakage, immediately shut off all burners and any electrical
heating element and isolate the appliance from the power supply,
do not touch the appliance surface, do not use the appliance.
• Fire Safety Advice
If you do have a re in the kitchen, don’t take any risks - get every-
one out of your home and call the Fire Brigade.
SAFETY
Ifyouhaveanelectricalreinthekitchenandyouconsiderit
safe to do so:
• Pull the plug out, or switch off the power at the fuse box - this may
be enough to stop the re immediately
• Smother the re with a re blanket, or use a dry powder or carbon
dioxide extinguisher
• Remember: never use water on an electrical or cooking oil re.
• Other Safety Advice
• Servicing should be carried out only by authorised personnel.
• Do not operate the appliance without the glass panel correctly
tted.
• There is a risk of electric shock, so always make sure you have
turned off and unplugged your appliance before starting. Always
allow the product to cool down before you change a bulb.
• Do not modify the outer panels of this appliance in any way.
• This appliance must be earthed.
• The appliance must never be disconnected from the mains supply
during use, as this will seriously affect the safety and performance,
particularly in relation to surface temperatures becoming hot and
gas operated parts not working efciently. The cooling fan (if tted)
is designed to run on after the control knob has been switched off.
• GAS WARNING! - If you smell gas: Do not try to light any
appliance, Do not touch any electrical switch. Contact your local
gas supplier immediately.
SAFETY
Getting to know your product
Note: Your appliance layout may differ depending on the model.
Note: All numbers refer to the nominal power rating in Kilowatts (kW)
Dual Fuel Hob 90cm Gas-Thru-Glass Hob 90cm
Dual Fuel Hob 100/110cm Gas-Thru-Glass Hob 100/110cm
Fascia
Top Oven
Fanned
Oven
Multifunction
Oven
Fascia Fascia
90cm 90cm Deluxe 100/110cm
Top Oven
Multifunction
Oven
Fanned
Oven with
Splitter
Top Oven
Multifunction
Oven
Fanned
Oven
Slow
Cook
Note: Please refer to the shaded cavity diagrams throughout this book on it’s use.
1
2
4
2
3
12
31 2
2
4
5
5
5
2
2
3
1
2
23
1
USING YOUR APPLIANCE
Wok Wok
Wok Wok Wok
Control Panel 90cm Dual Fuel
Control Panel 90cm Dual Fuel Deluxe
Control Panel 90cm Dual Fuel Gas-Thru-Glass Deluxe
Cook zones Cook zones
Oven
Grill
Oven Top Oven/Grill
Oven Selector Control
Cook zones
Cook zone
Oven
Top Oven/Grill Split Cavity
Hob and Oven controls Hob and Oven controls
Hob and Oven controls Hob and Oven controls
Clock/Programmer
Oven
Top Oven/Grill Oven SelectorControl
Cook zones
USING YOUR APPLIANCE
Oven
Top Oven/Grill
Split Cavity
Clock/Programmer
Thermostat indicator
Thermostat indicator
Thermostat indicator
Thermostat indicator Thermostat indicator
Cook zones Oven Top Oven
Oven Selector Control
Hob and Oven controls Hob and Oven controls
Clock/Programmer
Thermostat indicator
Thermostat indicator Thermostat indicator
Control Panel 100/110cm Dual Fuel
Control Panel 100/110cm Dual Fuel Gas-Thru-Glass Deluxe
USING YOUR APPLIANCE
Clock/Programmer
Cook zonesCook zones OvenGrill
Thermostat indicator
Top Oven
Oven
Slow Cook
Hob and Oven controls Hob and Oven controls
Oven Selector Control
Cook zones Cook zones
Oven
Oven Selector Control
Top Oven
Clock/Programmer
Grill Oven
Thermostat indicator
Slow Cook
Hob and Oven controls
Hob and Oven controls
Thermostat indicator
Thermostat
indicator
Thermostat indicator
Thermostat indicator Thermostat indicator
Appliance functions
Note: Your oven may not have all of the functions shown here. We recommend for best cooking results,
please preheat your oven for 15 minutes and 3-5 minutes for grilling.
Only slow cook using the dedicated function. When using the multifunction oven, rstly select the
fanned oven feature.
Intense Baking Defrost
Base Heat with Fan Conventional Oven
SSlow Cook Fanned Oven
Fanned Grill Low Grill
Oven Selector Control Single Grill
Conventional Grill Dual Grill
Top Heat Base Heat
Lights Only Pizza Function
Bread Proving Keep Warm
Oven Selector Control Electric oven Hob
OFF
OFF
S
120
140
160
180
200
220
240
260
OFF
USING YOUR APPLIANCE
Ovens and Grill
Choose required setting
When using the top oven or main oven, the white thermostat indicator light will come on until the
selected temperature is reached.
When the Top oven/grill or grill is switched on, the cooling fans come on to keep the fascia and control
knobs cool during cooking/grilling. The cooling fans may operate when the main ovens are in use,
depending on the temperature setting. The fans may continue to operate for a period after the oven/grill
has been switched off. During use the fan may cycle on and off, this is normal.
Important: Never put items directly on top the base of the oven, or cover the oven base with foil, as
this may cause the element to overheat. Always position items on the shelf.
The left hand main oven will not operate if the programmer is set to Auto, see clock/programmer
section.
Top Oven - Grill
THE DOOR MUST BE OPEN WHEN THE GRILL IS USED.
Main Oven - Grill
THE DOOR MUST BE CLOSED WHEN THE GRILL IS USED FOR FANNED AND CONVENTIONAL
GRILLING.
Tall Oven - Grill (90cm Deluxe only)
THE DOOR MUST BE OPEN WHEN THE GRILL IS USED.
USING YOUR APPLIANCE
Grill pan and trivet
The grill trivet (inside the grill pan) can be inverted to give a high or low position, or it may be removed.
The speed of grilling can be controlled by selecting a higher or lower shelf position, or adjusting the grill
setting.
Inverted
Hob
• Press the control knob to ignite the gas for up to 15 seconds then release. For the wok, please allow
the burner to warm up for a few minutes.
• Once lit, turn the control knob to the required setting.
If the burner fails to ignite within this time, release the control knob and wait 1 minute before attempting
to re-ignite.
USING YOUR APPLIANCE
Fitting burner caps and heads
angled
parallel
burner cap
burner head
burner cap not central
Pan placement
Always make sure that your pans are placed centrally and do not allow the ame to extend over the
base of the pan. Do not place pans directly onto the burners.
Pan sizes required
Dual Fuel
Hob Cook Zones Minimum Pan Sizes (mm) Maximum Pan Sizes (mm)
Rapid & Wok 100 260
All other cook zones 250
90cm Gas-Thru-Glass
Cook Zones Minimum Pan Sizes (mm) Maximum Pan Sizes (mm)
Wok
100
300
All other cook zones 220
100cm/110cm Gas-Thru-Glass
Cook Zones Minimum Pan Sizes (mm) Maximum Pan Sizes (mm)
Wok 100 280
All other cook zones 220
Warning: Do not allow cooking vessels to overlap cooking zones
Note: GTG - Ensure when locating the GTG pan supports, they securely locate onto the pins on the
hotplate
USING YOUR APPLIANCE
Using the Dual Wok
90cm Wok 100/110cm Wok
OFF
OFF
To ignite the outer burner of the wok, turn the control knob to the ignition and ame symbol (1). Hold for
15 seconds until the ame takes hold. Then turn the control knob to the desired power.
To activate the outer and inner wok rings together, turn the control knob to the dual ame symbol (2). To
reduce the power of both wok rings, turn the control knob to (3).
3
2 2
1 13
USING YOUR APPLIANCE
USING THE GRILL
7.160
Warning: Accessible parts may
become hot when the grill is in
use. Children should be kept away
BEFORE YOU START GRILLING. . . .
Before you use the grill, make sure you
have placed the grill shelf in the posi-
tion you need as once the grill is on you
may injure yourself if you try to move the
shelf.
• Do not close the door while the grill
is in use.
• Turn the top oven control knob to the
required grill setting.
• Turnthegrillcontrolknob(iftted)
to the heat setting you require.
• To switch off, return the control
knob(s)tothe‘off’position.
• The cooling fan will come on during
use, and may continue to run for
some time afterwards.
• To adjust your results, you can turn
the grid over, or remove it altogether.
• The dual grill uses all of the top ele-
ment and is ideal for grilling large
quantities of food.
• The single grill uses part of the ele-
ment only, and is better suited to grill
smaller amounts of food.
The grill pan
This appliance comes with a grill pan and
trivet.
Shelf & Trivet adjustments
Speed of grilling can be adjusted by
changing the shelf position or the turning
the trivet.
• High: For thin foods and toasting.
• Low: For thicker meat pieces.
Types of grill
Dual grill: has two grill elements which
can be used together, or as a single
grill.
For best results:
Pre-heat the single grill for 5
minutes and the dual grill for 3
minutes.
i
i
Aluminium Foil
Never cover the grill pan or grill trivet
with foil, or allow fat to build up in the
grillpan,asthiscreatesarehazard.
USING THE GRILL
7.160
Food Type Time Approx
(mins)
Bacon 8-15
Sausages 12 - 15
Chops
•Lamb
•Pork
10 - 15
15 - 25
Toast
•2rounds
•4rounds
1-2(perside)
1-2(perside)
Bread products
•Buns
•Teacakes
1-2(perside)
1-2(perside)
Cheese on toast
•2rounds
•4rounds
4-5
4-5
Fish
•llets
10 - 15
Chicken
•llets
20 - 30
Beef Steaks
•rare
•medium
•welldone
Gammon Steaks
7 - 10
10 - 15
15 - 20
12 - 15
As with any cooking guide, all
times are approximate and can
be adjusted to suit personal
taste.
i
8.100
USING THE TOP OVEN
When you are cooking keep children
away from the vicinity of the oven.
Caution: The top element gets
extremely hot when in use, so
take extra care to avoid touch-
ing it.
The top oven is a conventional oven.
Note: The top oven is not controlled by
the programmer.
To turn on the top oven
Turn the temperature control knob until
the required temperature is selected.
The white thermostat indicator will come
on until the selected temperature is
reached, and then go off. It will turn on
and off periodically as the thermostat
operates to maintain the selected tem-
perature.
To switch off, return the top oven control
knob to the off position.
Important: Never put items directly on
the base of the oven, or cover the oven
base with foil, as this may cause the ele-
ment to overheat. Always position items
on the shelf.
The cooling fan
When the top oven is switched on, you
will hear the cooling fan come on - this
keeps the fascia and control knobs of the
appliance cool during cooking. The fan
may continue to operate for a period after
the oven control has been switched off.
Preheating
The oven must be preheated when cook-
ingfrozenorchilledfoods,andwerec-
ommend preheating for yeast mixtures,
batters,soufés,andwhiskedsponges.
Preheat the oven until the indicator light
switchesoffforthersttime,thiswill
take up to 15 minutes depending on the
temperature selected.
If you are not preheating the oven, the
cooking times in the following guide may
need to be extended, as they are based
on a preheated oven.
Shelf positions
Whencookingfrozenorchilledfood,use
the highest possible shelf position, while
allowing some clearance between the
food and the top element.
The oven shelf must be positioned with
the up-stand at the rear of the oven and
facing up. Position baking trays and roast-
ing tins on the middle of the shelves, and
leave one clear shelf position between
shelves, to allow for circulation of heat.
When using the top oven
As part of the cooking process, hot air is
expelled through a vent at the top of the
oven(s).Whenopeningtheovendoor,
care should be taken to avoid any possible
contact with potentially hot air, since this
may cause discomfort to people with sen-
sitive skin. We recommend that you hold
the underneath of the oven door handle.
8.100
USING THE TOP OVEN
TOP OVEN BAKING GUIDE
Cooking times
These times are based on cooking in a
preheated oven.
These cooking times are approximate,
duetothesizeandtypeofcookingdish
and personal preferences.
Shelf positions
Asageneralguide,whencookingfrozen
or chilled food, use the highest pos-
sible shelf position, while allowing some
clearance between the food and the top
element. Follow the instructions given on
packaging.
Item Temperature
(°C)
Shelf
Position
Approximate cooking time
Small cakes
Victoria sandwich
(2x180mm/7”)
Swiss roll
Semi rich fruit cake
(180mmx7”)
Scones
Meringues
180
160
200
140
215
90 - 100
1
1
1
1
1
1
15 - 20 mins
20 - 25 mins
8 - 12 mins
2¼ - 2¾ hours
10 - 15 mins
2 - 3 hours
Shortcrust pastry
Puff/akypastry
Choux pasrty
200 - 210
200 - 210
200 - 210
1
1
1
Dependsonsize&typeofcook-
ingdish&alsothelling
Biscuits
Sponge pudding
Milk pudding
160 - 200
150
140
2
1
1
10 - 20 mins
30-45mins
2 - 2½ hours
Cooking temperatures
The temperature settings and time given
in the Baking Guides are based on dishes
made with block margarine. If soft tub
margarine is used, it may be necessary
to reduce the temperature setting. If a
recipe gives a different temperature set-
ting to that shown in the guide, the recipe
instruction should be followed.
Because the top oven is more compact,
it may be necessary to reduce cooking
temperaturesspeciedinrecipesbyupto
20°C.
Use the baking guide as a reference for
determining which temperatures to use.
9.100
USING THE MAIN OVEN - ELECTRIC
Accessible parts may be
hot when the oven is used.
Young children should be
kept away.
To switch on the oven
Turntheovencontrolknob(s)tothe
required setting.
Thewhitethermostatneon(iftted)will
come on until the selected temperature
is reached and then go off; it will turn
on and off periodically as the thermostat
operates to maintain the selected tem-
perature.
To switch off, return the control knob to
the off position.
When using the oven
As part of the cooking process, hot air
is expelled through a vent in the oven.
When opening the oven door, care should
be taken to avoid any possible contact
with potentially hot air, since this may
cause discomfort to people with sensitive
skin. We recommend that you hold the
underneath of the oven door handle.
PREHEATING
Fanned oven
When cooking sensitive items such as
soufeandYorkshirepuddingsor,when
cooking bread, we recommend that the
oven is preheated until the neon switches
offforthersttime.Foranyothertypes
of cooking, a preheat may not be re-
quired.
Conventional oven
Preheating is always required
Manual Operation (Left hand oven
only)
The programmer must be set to manual
operation before the main oven can be
used.IfA(Auto)isontheprogrammer
display, return the oven to manual by
pressing the up and down buttons simul-
taneously Any programme which has been
set is cancelled.
The cooling fan
The cooling fan may operate when the
main oven is on and may continue to op-
erate for a period after the oven has been
switched off.
OVEN FURNITURE
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position baking trays and roasting tins on
the middle of the shelves.
Baking tray and roasting tins
For best cooked results and even brown-
ing,therecommendedsizebakingtrays
and roasting tins that should be used are
as follows;
Baking tray 350mm x 250mm
Thissizeofbakingtraywillholdupto12
small cakes.
Roasting tin 370mm x 320mm
We recommend that you use good quality
cookware. Poor quality trays and tins may
warp when heated, leading to uneven
baking results.
9.100
USING THE MAIN OVEN - ELECTRIC
Slow cooking ( Setting or 100°C)
• Makesurethatfrozenfoodsarethor-
oughly thawed before cooking.
• Do not slow cook joints of meat
or poultry weighing more than
2¼kg/4½lb.
• Preheat the oven to 170°C and cook
for 30 minutes, then adjust the oven
control to or 100°C (slow cook
setting)fortheremainderofthe
cooking time.
• Slow cooking times will be about 3
times as long as conventional cooking
times.
• Do not open the oven door unneces-
sarily during slow cooking, as this will
result in heat loss at low tempera-
tures.
• Alwaysusedisheswithtightlytting
lids.Torectifybadlyttinglids,place
foil over the dish underneath the lid.
Aluminium foil
Use foil only to cover food or cooking
dishes, using foil to cover the shelves or
ovenbasecreatesarehazard.
Cooking with a fanned oven
As this is a high efciency oven,
you may notice the emission of
steam from the oven when the door
is opened. Please take care when
opening the door.
If you are used to cooking with a conven-
tionalovenyouwillndanumberofdif-
ferences to cooking with a fan oven which
will require a different approach:
Therearenozonesofheatinafanoven
as the convection fan at the back of
the oven ensures an even temperature
throughout the oven.
This makes it ideal for batch baking - eg;
when planning a party as all the items will
be cooked within the same length of time.
Foods are cooked at a lower temperature
than a conventional oven, so conven-
tional recipe temperature may have to be
reduced. Please refer to the conversion
chart.
Preheating is generally not necessary as a
fan oven warms up quickly.
Thereisnoavourtransferenceinafan
oven, which means you can cook strong
smellingfoodssuchasshatthesame
time as mild foods - eg; milk puddings.
When batch baking foods that will rise
during cooking - eg; bread - always
ensure that enough space has been left
between the shelves to allow for the rise.
Notes:
When 2 or more shelves are being used, it
may be necessary to increase the cooking
time slightly.
Because the 2 oven shelves are wider
than in many ovens, it is possible to cook
2 items per shelf - eg; 2 victoria sand-
wiches or 2 casseroles.
Although you need to keep in mind the
points‘Tohelptheaircirculatefreely’
with careful choice of dishes and tins, it
is possible to cook a complete meal, and
perhapssomethingelseforthefreezer,in
the oven at the same time.
When roasting meats, you will notice that
fat splashing is reduced, which is due in
part to the lower oven temperatures, and
will help keep cleaning of the oven to a
minimum.
Because a fan oven has an even tem-
perature throughout the oven, there is no
need to follow the shelf positions given in
the baking guide.
9.100
USING THE MAIN OVEN - ELECTRIC
There is no need to interchange dishes
onto different shelves part way through
cooking, as with a conventional oven.
To help the air circulate freely
Position the shelves evenly within the
oven and maintain a clearance from the
oven roof and base.
If more than one cooking dish or bak-
ing tray is to be used on a shelf, leave a
gap of at least 25mm between the items
themselves and the oven interior.
Keep Warm (Setting or 70°C)
This setting temperature is set to allow
the user to keep food warm without over
cooking.Thissettingcanalsothawfrozen
foods, or warm plates.
Do not use this as a cooking function.
Defrosting and cooling in the
main oven
Todefrostfrozenfoods,turnthemain
oven control to the Bread Proving
position, place the food in the centre of
the oven and close the door.
To cool foods after cooking prior to
refrigeratingorfreezing,turnthemain
oven control to the defrost position and
open the door.
Defrosting times
Smallorthinpiecesoffrozenshormeat
-eg;shlets,prawns&mincewilltake
approximately 1 - 2 hours.
Placing the food in a single layer will
reduce the thawing time.
Amediumsizedcasseroleorstewwill
takeapproximately3-4hours.
A 1½kg/3lb oven ready chicken will take
approximately 5 hours, remove the giblets
as soon as possible.
Be safe
Do not defrost stuffed poultry using this
method.
Do not defrost larger joints of meat and
poultryover2kg/4lbusingthismethod.
Never place uncooked food for defrosting
next to cooked food which is to be cooled,
as this can lead to cross contamination.
Defrostingmeat,poultry,andshcanbe
accelerated using this method but make
sure they are completely thawed before
cooking thoroughly. Place meat and poul-
try on a trivet in a meat tin.
MAIN OVEN BAKING GUIDE
Cooking times & temperatures
The temperature settings and times given
in the baking guide are based on dishes
made with block margarine. If soft tub
margarine is used it may be necessary to
reduce the temperature setting.
Allow enough space between shelves for
food that will rise during cooking.
Do not place items on the oven base as
this will prevent air circulating freely.
9.100
USING THE MAIN OVEN - ELECTRIC
Note: This is a fanned oven, therefore
some adjustment will have to be
made to conventional cooking tempera-
tures. The table below shows conven-
tional cooking temperatures, fanned oven
temperatures and gas marks. For opti-
mum results,
conventional temperatures need to be
converted to fanned oven temperatures.
For example, an item which would nor-
mally cook at a conventional temperature
of 180 °C, will now cook at the fanned
oven temperature of 160°C.
Conventional temperature
(°C)
Fanned Oven
(°C)
Gas Mark
100
110
130
140
150
160
180-190
200
220
230
250
100
110
120
130
140
150
160
170
180
190
200
1/4
1/4
1/2
1
2
3
4-5
6
7
8
9
Food Type Temperature
settings (°C)
Time
Approx.
Shelf
Position
Cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
Christmas cake
Conv
190
180
150
150
Fanned
160
160
125
125
15 - 25
20 - 30
2.5HRS - 3HRS
2.5HRS - 3HRS
2-4
3
2
2
Puddings
Bread and butter pud-
ding
Fruit crumble
170
200
150
175
45-1hr
40-1hr
3
3
Miscellaneous
Yorkshirepudding:
large
small
Shortcrust pastry
220
220
200
200
200
180
40-48
15 - 20
Depends on
lling
4-5
4-5
4-5
9.100
USING THE MAIN OVEN - ELECTRIC
Traditional fruit cakes
It should be remembered that ovens can
vary over time, therefore cooking times
canvary,makingitdifculttobeprecise
when baking fruit cakes.
It is necessary therefore, to test the cake
beforeremovalfromtheoven.Useane
warmed skewer inserted into the centre of
the cake. If the skewer comes out clean,
then the cake is cooked.
• Follow the temperatures suggested
in the recipe and then adjust accord-
ingly to the conversion table.
• Do not attempt to make Christmas
cakes larger than the oven can cope
with, you should allow at least 25mm
(1”)spacebetweentheovenwalls
and the tin.
• Always follow the temperatures rec-
ommended in the recipe.
• To protect a very rich fruit cake dur-
ing cooking, tie 2 layers of brown
paper around the tin.
• We recommend that the cake tin is
not stood on layers of brown paper,
as this can hinder effective circulation
of air.
• Do not use soft tub margarine for
richfruitcakes,unlessspeciedin
the recipe.
• Alwaysusethecorrectsizeand
shape of tin for the recipe quantities.
Roast turkey
Roasting turkey involves cooking two
different types of meat - the delicate light
breast meat, which must not be allowed
to dry out, and the darker leg meat,
which takes longer to cook.
The turkey must be roasted long enough
for the legs to cook, so frequent bast-
ing is necessary. The breast meat can be
covered once browned.
• Always make sure that the turkey is
completely thawed and that the gib-
lets are removed before cooking.
• Turkey should be roasted at 160°C
-180°C(fanned)or180°C-200°C
(conventional)for20minutesper
450g(1lb),plus20minutes,unless
packaging advises otherwise.
• The turkey can be open roasted,
breast side down, for half of the cook
time, and then turned over for the
remainder of the cooking time.
• If the turkey is stuffed, add 5 minutes
per450g(1lb)tothecookingtime.
• If roasting turkey covered with foil,
add5minutesper450g(1lb)tothe
cooking time.
To test if the turkey is cooked, push a
neskewerintothethickestpartofthe
thigh. If the juices run clear, the turkey
is cooked. If the juices are still pink, the
turkey will need longer cooking.
9.100
USING THE MAIN OVEN - ELECTRIC
Roasting guide
The times given in the roasting guide
areonlyapproximate,becausethesize
andageofthebirdwillinuencecooking
times as will the shape of a joint and the
proportion of the bone.
Frozenmeatshouldbethoroughlythawed
before cooking. For large joints it is advis-
able to thaw over night.
Frozenpoultryshouldbethoroughly
thawed before cooking. The time required
dependsonthesizeofthebird-eg;a
largeturkeymaytakeupto48hoursto
thaw.
Use of a trivet with a roasting tin will
reduce fat splashing and will help to keep
the oven interior clean. Alternatively, to
help reduce fat splashing, potatoes or
other vegetables can be roasted around
the meat/poultry.
Notes:
• When cooking stuffed meat or poultry
calculate the cooking time from the
total weight of the meat plus the
stufng.
• For joints cooked in foil or covered
roasters, and for lidded casseroles,
add5minutesper450g(1lb)tothe
calculated cooking time.
• Smaller joints weighing less than
1.25kg(2½lb)mayrequire5minutes
per450g(1lb)extracookingtime.
• Position the oven shelf so that the
meat or poultry is in the centre of the
oven.
• It is recommended that the appliance
is cleaned after open roasting.
Cook in main oven at:
160°C - 180°C (fanned)
180°C - 200°C (conventional)
Approximate Cooking Time
(preheated oven)
Beef Rare
Medium
Well done
20minutesper450g(1lb),plus20minutes
25minutesper450g(1lb),plus25minutes
30minutesper450g(1lb),plus30minutes
Lamb Medium
Well Done
25minutesper450g(1lb),plus25minutes
30minutesper450g(1lb),plus30minutes
Pork 35minutesper450g(1lb),plus35minutes
Poultry 20minutesper450g(1lb),plus20minutes
USING THE OVEN/GRILL - MULTI-FUNCTION
9.110
MULTIFUNCTION OVEN
The multifunction oven can be controlled
by the programmer (see The Program-
mer/Clockfordetails).
The programmer, must be set to manual
before it can be used, or programmed.
Switching on the multifunction oven
• Use the function control knob to
select the function you wish to use -
see the functions table for details.
Note:Youcanchangefunctionduring
cooking if you wish, as long as the
oven is in manual mode.
• Turn the temperature control knob to
the temperature you wish to use.
• The thermostat indicator will come on
to show that the oven is heating, and
once the temperature is achieved, it
will go out.
• To switch off the oven, simply turn
thecontrolknobbacktothe‘•‘posi-
tion.
• The cooling fan may come on during
use, and may continue to run for
some time afterwards.
i Important: Never place food, or
dishes on the base of the main oven,
the element is here and it will cause
over heating.
9.110
Oven & Grill Functions
Thechartbelowdetailsallofthefunctionswhichareavailable.Yourovenmaynot
have all of the functions shown here.
Main Oven Func-
tion Recommended Uses
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Base Heat Only
Usedtonishoffthebasesoffoodfollowingcookingusingthe
conventional or fanned modes. The base heat can be used to
provideadditionalbrowningforpizzas,piesandquiche.Usethis
function towards the end of cooking.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Top Heat Only
The heat is ideal from browning off the tops of food as it is not
aserceasthegrillfollowingconventionalorfannedcooking.
Provides additional browning for dishes like Lasagna or Cauli-
owercheese.Usethisfunctiontowardstheendofcooking.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Conventional
Oven
This function is ideal for traditional roasting. The meat is placed
in the middle of the oven, roast potatoes towards the top.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Intensive Bake
Suitable for food with a high moisture content, such as quiche,
bread and cheesecake. It also eliminates the need for baking
pastry blind.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Fanned Grill
The fan allows the heat to circulate around the food. Ideal for
thinnerfoodssuchasbacon,shandgammonsteaks.Foodsdo
not require turning. Use with the oven door closed.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Fanned Oven
The even temperature in the oven makes this function suitable
for batch baking, or batch cooking foods.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Defrost
To defrost foods, such as cream cakes/gateaux, use with the
oven door closed. For cooling dishes prior to refrigeration, leave
the door open.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Dual Grill
This function cooks food from the top and is ideal for a range of
food from toast to steaks. As the whole grill is working, you can
cook larger quantities of food.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Single Grill
For smaller quantities of food, but is still ideal for anything from
toast to steaks.
Oven & Grill Functions
Main Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the conventional
or fanned modes. The base heat can be used to provide additional
browning for pizzas, pies and quiche. Use this function towards the end of
cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as fierce as
the grill following conventional or fanned cooking. Provides additional
browning for dishes like Lasagna or Cauliflower cheese. Use this function
towards the end of
cooking.
Conventional Oven This function is ideal for traditional roasting. The meat is placed in the
middle of the oven, roast potatoes towards the top.
Intensive Bake Suitable for food with a high moisture content, such as quiche, bread and
cheesecake. It also eliminates the need for baking pastry blind.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thinner foods
such as bacon, fish and gammon steaks. Foods do not require turning. Use
with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for batch
baking, or batch cooking foods.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven door
closed. For cooling dishes prior to refrigeration, leave the door open.
Dual Grill This function cooks food from the top and is ideal for a range of food from
toast to steaks. As the whole grill is working, you can cook larger quantities
of food.
Single Grill For smaller quantities of food, but is still ideal for
anything from toast to steaks.
Base Heat with Fan Used to cook open pies (such as mince pies) the base element ensures that
the base is cooked while the fan allows the air to circulate around the filling
- without being too intensive.
Lights only Use when the oven is switched off and cold to aid cleaning the oven cavity.
The chart below details all of the functions which are available. Your oven may
not have all of the functions shown here.
27
Base Heat with
Fan
Usedtocookopenpies(suchasmincepies)thebaseelement
ensures that the base is cooked while the fan allows the air to
circulatearoundthelling-withoutbeingtoointensive.
Bread Proving
This function circulates air at the correct temperature for proving
breaddoughbeforebakingforupto40
o
C.
Pizza
Thisfunctionisidealforcookingpizza.Thefannedovenoper-
ateswiththeadditionofthebaseelementtocookpizzaperfectly
USING THE OVEN/GRILL - MULTI-FUNCTION
9.110
Before you start grilling. . . .
Before you use the grill, make sure you
have placed the grill shelf in the posi-
tion you need as once the grill is on you
may injure yourself if you try to move the
shelf.
FANNED / CONVENTIONAL GRILL
• The grill function must be used with
the door closed.
• Turn the selector control knob to the
grill setting you require (conventional
orfanned).
• Turn the temperature selector to the
heat setting you require in a similar
way to selecting the oven tempera-
ture.
To switch off, return the control knobs to
the‘off’position.
The cooling fan may come on during use,
and may continue to run for some time
afterwards.
To adjust your results, you can turn the
grid over, or remove it altogether.
The grill neon
When grilling with the door closed, the
neon will cycle on and off as the tempera-
ture is maintained inside the cavity.
i Warning: Accessible parts may
become hot when the grill is in use.
Children should be kept away.
i Types of grill
Single grill: has one grill element. The
grill pan trivet MUST be inverted when
using single grill in the main oven.
i For best results:
Pre-heat the single grill for 5 minutes
and the dual grill for 3 minutes.
USING THE OVEN/GRILL - MULTI-FUNCTION
9.110
Fanned oven guide
• Some adjustment will have to be
made to conventional cooking tem-
peratures.
• The table below shows conven-
tional cooking temperatures, fanned
temperatures and gas marks. For op-
timum results using the fanned oven
setting, conventional temperatures
need to be converted to the fanned
oven temperatures.
• For example and item which would
cook at 180°C will now cook at the
fanned oven temperature of 160°C.
• Thisisahighefciencyoven,you
may notice an emission of steam
when the door is opened.
• Whencookingchilledorfrozenfoods,
use the recommended cooking times
and temperature on the packaging.
Always make sure the food is piping
hot throughout before serving.
• Therearenozonesofheat,andno
avourtransferwhenusingafanned
oven - allowing you to cook a greater
variety of foods together.
• If you are cooking on more than
one shelf, you may need to slightly
increase the cooking time.
• Always make sure that there is
enough space between dishes, to
allow food to rise, and to air to
circulate.
Conventional temp (°C) ‘A’ Efciency oven
(°C) Gas Mark
100
110
130
140
150
160
180 - 190
200
220
230
250
100
110
120
130
140
150
160
170
180
190
200
1/4
1/4
1/2
1
2
3
4-5
6
7
8
9
USING THE OVEN/GRILL - MULTI-FUNCTION
9.110
COOKING GUIDE
Pre-heating
To get the best results from your oven,
we recommend pre-heating for around 5
to 15 minutes before placing your dishes
in. This is especially important for items
whicharechilled,frozen,batterbased,
yeast based or whisked sponges.
If you are using a fanned function, you
should still preheat but for a shorter time.
The items in the cooking guide below are
based on a pre-heated oven, but can be
adjusted to take into account personal
taste.
Oven and bake-ware
Always use high quality trays and tins
for cooking. Poor quality tins and trays
can warp in the oven producing uneven
results.
Never use dishes which are cracked, dam-
aged or not oven proof as heating may
lead to shattering inside the oven.
OVEN FURNITURE
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position baking trays and roasting tins on
the middle of the shelves, and leave one
clear shelf position between shelves, to
allow for circulation of heat.
Baking tray and roasting tins
For best cooked results and even brown-
ing,therecommendedsizebakingtrays
and roasting tins that should be used are
as follows;
Baking tray 350mm x 250mm
Thissizeofbakingtraywillholdupto12
small cakes.
Roasting tin 370mm x 320mm
We recommend that you use good quality
cookware. Poor quality trays and tins may
warp when heated, leading to uneven
baking results.
Food Type Temp. Setting °C Time Approx. Shelf
Position
Cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
Christmas cake
Conv
Pre-heating
To get the best results from your oven, we recommend
pre-heating for around 5 to 15 minutes before placing
your dishes in. This is especially important for items
which are chilled, frozen, batter based, yeast based or
whisked sponges.
If you are using a fanned function, you should still pre-
heat but for a shorter time.
The items in the cooking guide below are based on a
pre-heated oven, but can be adjusted to take into account
personal taste.
Oven and bakeware
Always use high quality trays and tins for cooking. Poor
quality tins and trays can warp in the oven producing
uneven results.
Never use dishes which are cracked, damaged or not
oven proof as heating may lead to shattering inside the
oven.
Food Type Temp.
Setting ˙C Time
Approx. Shelf
Position
Cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
Christmas cake
Conv
190
180
150
150
Fanned
175
160
125
125
Intensive
-
-
-
-
15 - 25
20 - 30
21/2 - 3hrs
21/2 - 3hrs
7 & 13
7
5
3
Puddings
Bread & butter
pudding
Fruit crumble
170
200
150
175
-
-
45 - 1hr
40 - 1hr
9
9
Miscellaneous
Yorkshire pudding:
large
small
Shortcrust pastry
220
220
200
200
200
180
200
200
180
40 - 45
15 - 20
depends on
filling
11
12
top - middle
e
31
190
180
150
150
Fanned
Pre-heating
To get the best results from your oven, we recommend
pre-heating for around 5 to 15 minutes before placing
your dishes in. This is especially important for items
which are chilled, frozen, batter based, yeast based or
whisked sponges.
If you are using a fanned function, you should still pre-
heat but for a shorter time.
The items in the cooking guide below are based on a
pre-heated oven, but can be adjusted to take into account
personal taste.
Oven and bakeware
Always use high quality trays and tins for cooking. Poor
quality tins and trays can warp in the oven producing
uneven results.
Never use dishes which are cracked, damaged or not
oven proof as heating may lead to shattering inside the
oven.
Food Type Temp.
Setting ˙C Time
Approx. Shelf
Position
Cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
Christmas cake
Conv
190
180
150
150
Fanned
175
160
125
125
Intensive
-
-
-
-
15 - 25
20 - 30
21/2 - 3hrs
21/2 - 3hrs
7 & 13
7
5
3
Puddings
Bread & butter
pudding
Fruit crumble
170
200
150
175
-
-
45 - 1hr
40 - 1hr
9
9
Miscellaneous
Yorkshire pudding:
large
small
Shortcrust pastry
220
220
200
200
200
180
200
200
180
40 - 45
15 - 20
depends on
filling
11
12
top - middle
e
31
175
160
125
125
Intensive
Pre-heating
To get the best results from your oven, we recommend
pre-heating for around 5 to 15 minutes before placing
your dishes in. This is especially important for items
which are chilled, frozen, batter based, yeast based or
whisked sponges.
If you are using a fanned function, you should still pre-
heat but for a shorter time.
The items in the cooking guide below are based on a
pre-heated oven, but can be adjusted to take into account
personal taste.
Oven and bakeware
Always use high quality trays and tins for cooking. Poor
quality tins and trays can warp in the oven producing
uneven results.
Never use dishes which are cracked, damaged or not
oven proof as heating may lead to shattering inside the
oven.
Food Type Temp.
Setting ˙C Time
Approx. Shelf
Position
Cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
Christmas cake
Conv
190
180
150
150
Fanned
175
160
125
125
Intensive
-
-
-
-
15 - 25
20 - 30
21/2 - 3hrs
21/2 - 3hrs
7 & 13
7
5
3
Puddings
Bread & butter
pudding
Fruit crumble
170
200
150
175
-
-
45 - 1hr
40 - 1hr
9
9
Miscellaneous
Yorkshire pudding:
large
small
Shortcrust pastry
220
220
200
200
200
180
200
200
180
40 - 45
15 - 20
depends on
filling
11
12
top - middle
e
31
-
-
-
-
15 - 25
20 - 30
2½ - 3hrs
2½ - 3hrs
2&4
3
2
2
Puddings
Bread&butter
pudding
Fruit crumble
170
200
150
175
-
-
45-1hr
40-1hr
3
3
Miscellaneous
Yorkshirepudding:
large
small
Shortcrust pastry
220
220
200
200
200
180
200
200
180
40-45
15 - 20
dependsonlling
4-5
4-5
4-5
USING THE OVEN/GRILL - MULTI-FUNCTION
9.110
Roasting Guide
• Roasting times depend on the weight,
shape and texture of the meat and
personal preference. In order to
calculate the roasting time, weigh
the meat or poultry, including the
stufng,andfollowthetimesgiven
below.
• Frozenmeatmustbethoroughly
thawed before cooking. For large
joints, it is advisable to thaw over-
night.
• Frozenpoultrymustbethoroughly
thawed before cooking. The time
requireddependsonthesizeofthe
bird - eg: a large turkey may take up
to48hourstothaw.
• When cooking stuffed meat or poul-
try, calculate the cooking time from
the total weight of the meat plus the
stufng.
• Cooking joints in foil, covered roast-
ers, lidded casseroles, or roasting
bags will help to reduce meat shrink-
age, give a more moist result and
may reduce fat splashing. However,
a slightly longer cooking times will
be required, add 5 - 10 minutes per
450g(1lb)tothecalculatedcooking
time. When using roasting bags do
not exceed the temperatures recom-
mended by the manufacturer, and do
not allow the roasting bag to touch
the sides or top of the oven.
• Use of a trivet with the roasting tin
will reduce fat splashing during open
roasting, and will help to keep the
oven interior clean.
• The use of a roasting tin larger then
that supplied is not advised, as this
may impair performance and lead to
extended cooking times.
Meatjoints(includingchicken)should
be roasted at 180 - 200°C Conven-
tional/ 160 - 180°C Fanned for 20 - 30
minsper450g/1lb,plus20minuteson
shelf position 2.
USING THE OVEN/GRILL - MULTI-FUNCTION
9.110
Roasting Guide
Roast turkey
• Roasting turkey perfectly involves
cooking two different types of meat -
the delicate light breast meat, which
must not be allowed to dry out, and
the darker leg meat, which takes
longer to cook.
• The turkey must be roasted long
enough for the legs to cook, so
frequent basting is necessary. The
breast meat can be covered once
browned.
• Turkey should be roasted at 180°C -
190°C Conventional / 160°C - 180°C
Fanned for 20 mins per 1lb, plus 20
minutes.
• The turkey can be open roasted,
breast side down, for half of the cook
time, and then turned over for the
remainder of the cooking time.
• If the turkey is stuffed, add 5 minutes
per 1lb to the cooking time.
• If roasting turkey covered with foil,
add 5 minutes per 1lb to the cooking
time.
• To test if the turkey is cooked, push
aneskewerintothethickestpart
of the thigh. If the juices run clear,
the turkey is cooked. If the juices are
still pink, the turkey will need longer
cooking. Always make sure that the
turkey is cooked properly before serv-
ing.
Turkey Roasting times.
Most Turkeys are measured by the
kilogram. Timing should be calculated
in either of these ways:
40minutesper1kgplus10minutes
per1/4kg.
or
20 minutes per 1lb, plus 20 minutes.
ThemaximumsizeTurkeyforthisap-
pliance is: 20lbs approximately 9kgs.
Please do not attempt to roast a
Turkey larger than this, as the results
cannot be guaranteed.
USING THE OVEN/GRILL - MULTI-FUNCTION
9.110
General Baking Guide
Trouble-shooting - fruit cakes
PROBLEM POSSIBLE CAUSE
Fruit sinking to the bottom
Low oven temperature which may cause the cake
to take longer to set, allowing the fruit to sink. Or,
too much liquid, or raising agent. The fruit may
not have been properly washed and dried.
Cake sinking / dipping in the
centre
Too much raising agent in the mixture. Too hot, or
too cool an oven. Or, not enough liquid or insuf-
cientcreaming.
Surface cracks
Too small a tin, or too much mixture in the tin.
Too much raising agent in the mix, plus not
enoughliquidorinsufcientcreaming.Theoven
may be too hot.
Hard outer crust with a damp
patch inside
Oven too hot, therefore the cake baked too
quickly.Toomuchsugar,orinsufcientliquid.
Burnt outside
Oven temperature too high. Oven too small for
thesizeofcake.Insufcientprotectionaroundthe
tin. Cake baked on too high a shelf.
Texture with pronounced holes. Too much raising agent. Flour unevenly mixed.
Texture too close and cake insuf-
cientlyrisen.
Not enough raising agent. Not enough liquid. Too
coolanoven.Insufcientcreaming.
Cake crumbles when cut Not enough liquid. Baked for too long. Not enough
sugar. Too much baking agent.
Too dry Overbaking.Insufcienteggorliquid.Toomuch
raising agent.
Trouble-shooting - sponge cakes
Domed top
Insufcientcreamingofmixture.Cakebakedon
too high a shelf position, or at too high a tem-
perature. Paper liners can cause the outer edge
not to rise and the centre to peak.
Hollowed / sunken top
Too much raising agent. Oven temperature too
low, or incorrect shelf position. Cake removed
fromovenbeforeit’scooked.Useofsofttub
margarine.
Very pale, but cooked Oven temperature too low. Baked too low in the
oven
Overowingtin Tin too small for the amount of mixture
USING THE OVEN/GRILL - MULTI-FUNCTION
9.110
Cooling and Defrosting Function
• To cool foods quickly straight after
cooking, but before refrigerating or
freezing,turntheovencontroltothe
defrost position, and open the door.
• Todefrostfrozenfoods,turntheoven
control to the defrost position, place
the food in the centre of the oven
and close the door.
Defrosting times
• Smallorthinpiecesoffrozenshor
meat-eg;shllets,prawns,and
mince will take approximately 1 - 2
hours. Placing the food in a single
layer will reduce the thawing time.
• Amediumsizedcasseroleorstewwill
takearound3-4hours.
• A 1½kg / 3lb oven ready chicken
will take around 5 hours, remove the
giblets as soon as possible.
• Always check foods are thoroughly
defrosted before cooking.
Be safe
• Do not defrost stuffed poultry using
this method.
• Do not defrost larger joints of meat
andpoultryover2kg/4lbusingthis
method.
• Never place uncooked food for de-
frosting next to cooked food which is
to be cooled, as this can lead to cross
contamination.
• Defrostingmeat,poultryandsh
speeded up using this method,
but make sure they are completely
thawed before cooking thoroughly.
• Place meat and poultry on a trivet in
a meat tin, to catch the juices from
the defrosting process.
USING THE OVEN/GRILL - MULTI-FUNCTION
USING THE OVEN - SLOW COOK (100/110CM ONLY)
10.000
Introduction
One of your oven compartments is an
electric oven which provides a gentle
heat suitable for slow cooking or keep-
ing food warm. The oven is operated by
a button at the right hand of the fascia,
and a white neon will illuminate to show
that the oven is switched on. Please check
which side the slow cook oven is on, by
lookingatthespecicationatthefrontof
this handbook.
The slow cook element is positioned
in the base of the lower compartment-
always make sure that the prepared cook-
ing pot is placed centrally on the base of
this compartment.
Do not use either compartment to store
food or canned items.
Do not use the upper compartment for
slow cooking,or food warming.
Cooking times
The cooking time varies according to the
type of food being cooked, and experi-
ence will show how long foods should be
cooked for, according to personal taste
and preference.
In general foods should be cooked for at
least 5 hours, and maybe left up to 8-10
hours without spoiling if covered. As a
guide, foods cooked using the slow cook
oven will take about three times longer
than they would in a conventional oven.
Cookware
Any oven proof cookware maybe used for
slow cooking, provided they have a close
ttedlid.
Torectifyabadlyttinglidapieceof
cooking foil may be placed over the
dish,under the lid.
For convenience and to save washing
up, the most useful cookware for slow
cookingaretheameprooftypewhich
can be used over direct heat and for oven
cooking,andaresufcientlyattractiveto
use as serving dishes.
Keeping food warm
Turn the oven on, and allow to pre-heat
for 20 minutes before placing the food in
the oven. If food is to be kept moist then
it is important to cover the dish or plate to
prevent food from drying out. This can be
done using aluminium foil if the dish does
not have a lid.
Donotuseclinglmtocoverfoodasit
cannot with stand the heat produced in
the oven.
Some foods are best left un covered if you
wish to keep the food dry and crisp.
Do not add gravy to plated meals until
serving.
Carved meat should be placed on one
plate and covered, adding just one table-
spoon of gravy to keep it moist. When
keeping plated meals warm it is recom-
mended that the food is placed on hot
rather than cold plates.
Slow Cooking
Slow cooking has always been the best
way to prepare a nutritious hot meal
with the minimum of preparation and
maximum time away from the kitchen.
Thebenetsofslowcookinghavebeen
recognizedbycooksforcenturies,andare
still appreciated by cooks today.
USING THE OVEN - SLOW COOK (100/110CM ONLY)
10.000
The advantages of slow cooking are
as follows:
• Food can be left to cook unattended
for several hours and will keep hot for
several hours if left covered, without
spoiling for a further 2-3 hours, so
foods can be left to cook while you
are out for the day, or over night.
• Inexpensive cuts of meat become
deliciously tender when slow cooked.
• Slow cooking will also produce moist,
tender“roasts”with minimal meat
shrink-age and reduced oven soiling.
• Dishes such as soups, vegetables,
puddings savory dishes and preserves
are also suitable for slow cooking.
• There is no topping up of steam-
ers,steamlledkitchensorconstant
checking to do.
Using the slow cook oven
Turn the oven on and preheat for 20
minutes. Always place the prepared cook-
ing pot centrally on the base of the oven.
Follow the guide lines for the best results.
• The maximum capacity of oven proof
dishes should be no more than 2.5
litres(4.5pints).
• Pleasenote:Themoreyoullthe
dish/pot the longer it will take to
cook.
• Cooking times will vary depending on
thesizeandshapeofthemeat,or
poultry.
• Always bring soups,casseroles and
liquids to the boil before placing in a
preheated oven. To give more colour
to meat or poultry, fry the meat to
brown and add to stock which is hot.
• All meat and poultry recipes need a
minimum of 5 hours to cook.
• Makesureallfrozeningredientsare
well thawed out.
• Alwaysensurethatfrozenpoultryhas
thoroughly defrosted in a refrigerator
and all ice crystals have melted.
• Cut root vegetables into smaller
pieces as they take longer than meat
to cook.
• If possible they should be sauteed for
2-3 minutes before slow cooking.
• Ensure that root vegetables are
always at the bottom of the pan im-
mersed in the cooking liquid.
• A meat thermometer should be used
when cooking pork joints and poultry.
The internal temperature of the food
shouldreach88˙C,
• Stuffed meat or stuffed poultry
should not be slow cooked. Cook any
stufngseparately.
• Cover casseroles with a lid, or foil to
prevent loss of moisture.
• Adjust seasonings and thickenings at
the end of cooking time.
• Dried red kidney beans must be
boiled for a minimum of 10 minutes
following soaking before inclusion in
any dish.
• Opening the door during cooking,
leads to heat loss, and will lead to
increased cooking times.
With the Stoves PRO-FLEX splitter you can convert the tall oven into two separate fan ovens which can
be controlled independently to maximise your cooking options.
Left hand control Right hand control
120
140
160
S
200
220
180
240
S
120
140
160
180
200
220
240
260
To activate the Tall Oven (without splitter)
Right Hand Control
S
120
140
160
180
200
220
240
260
To use the tall oven without the splitter, turn the right hand control knob to the desired function or
temperature.
USING THE SPLITTER - 90CM DELUXE ONLY
Grilling
THE DOOR MUST BE OPEN WHEN THE GRILL IS USED FOR CONVENTIONAL GRILLING.
Grill pan and trivet
The grill trivet (inside the grill pan) can be inverted to give a high or low position, or it may be removed.
The speed of grilling can be controlled by selecting a higher or lower shelf position, or adjusting the grill
setting.
Inverted
How to position the Splitter
USING THE SPLITTER - 90CM DELUXE ONLY
To activate the splitter function
Upper Oven (with splitter)
Left Hand Control
120
140
160
S
200
220
180
240
To use the upper oven separately, rstly insert the splitter then turn the left hand control knob to select
the function or temperature. This will activate the top half of the oven.
Please do not use the splitter as a shelf and only position into the dedicated guides in the tall cavity.
Lower Oven (with splitter)
Left Hand Control Right Hand Control
S
120
140
160
180
200
220
240
260
120
140
160
S
200
220
180
240
With the upper oven activated, by turning the right hand control knob to a function or temperature, the
lower oven can operate. The lower oven cannot be used separately.
Warning: Please be aware that that splitter will get very hot.
USING THE SPLITTER - 90CM DELUXE ONLY
Using the upper and lower ovens
When using the upper and lower ovens at different temperatures, use the upper oven at the higher
temperature and the lower oven at the lower temperature. The table below shows the minimum
temperature that can be achieved in the lower oven when the upper oven is in use. For example with
the upper oven at 200°C, the minumum temperature that can be used in the lower oven is 120°C.
Upper Oven temperature
(°C)
Lower Oven Minimum
temperature (°C)
100 (Slow Cook)
S
70 (Keep Warm)
120 80
140 90
160 100 (Slow Cook)
S
180 110
200 120
220 130
USING THE SPLITTER - 90CM DELUXE ONLY
Please be aware that only the multifunction oven is controlled by the programmer.
Note: Your clock / programmer may not have all these functions
Minute minder
MenuMinus Plus
Cooking time / Duration
End of cooking time
Time of day
Keylock
Auto cooking
Automatic mode
Bluetooth Connectivity
Manual mode
Volume level
7-segment display
Max. adjustable minute minder
Max. adjustable cooking time
Display hours:minutes
Display minutes:seconds
, ,
Using the touch controls
Menu - Scroll through to select a function
Plus - Increase time or volume
Minus - Decrease time or volume
When a function is selected and the time or volume is set, the chosen function will automatically start
seven seconds after setting.
Manual Mode
If the programmer is not in semi-automatic or full-automatic mode you can use oven functions manually.
The manual icon is also on the display.
CLOCK/PROGRAMMER - STOVES RICHMOND
(Deluxe models only)
Setting the time of day
By pressing menu, scroll through the functions until you reach ‘time of day’.
1Press the function button until the ‘time of day’
symbol appears
2Press the plus or minus buttons to set a time
Setting the minute minder
The maximum cooking time that can be set is 99 minutes.
1Press the function button until the ‘minute
minder’ symbol appears
2Press the plus or minus buttons to set a time
Once set, the minute minder will start to countdown in steps of seconds. The display will show the
minute minder symbol and the remaining time. The countdown will continue in the background, if other
functions are being set.
When the set time for the minute minder has completed, an alarm is heard and the minute minder
symbol will ash on the display. Press any button to stop the alarm and the time of day is displayed.
CLOCK/PROGRAMMER - STOVES RICHMOND
To modify or cancel the minute minder
Return to the minute minder function and use either the plus or minus buttons to adjust the time. By
setting the time to ‘0.00’, this will cancel the countdown.
Setting the cooking time (the duration of time the oven will operate for) Semi Auto-
matic cooking
Note: Only the bottom left hand oven on 1000cm and 1100cm appliances can use the Semi Automatic
cooking function.
The maximum cooking time that can be set is 23 hours and 59 minutes.
1Press the function button until the ‘cooking
time’ symbol appears
2Press the plus or minus buttons to set a time
Once set, the automatic mode, auto cooking symbol and the time of day is displayed.
When cooking is completed, an alarm is heard and the manual mode symbol ashes on the display.
Press the Menu button to stop the alarm and then the ‘time of day’ will then be displayed. Pressing the
Menu button again will return to manual mode.
To modify or cancel the cooking time
Return to the ‘cooking time’ function and use either the plus or minus buttons to set the time. By setting
the time to ‘0.00’, this will cancel the countdown.
CLOCK/PROGRAMMER - STOVES RICHMOND
Setting the end of cooking time (to set a time for the oven to turn off) Fully
Automatic
Enter cooking duration as described in ‘Setting the cooking time’ section.
The display shows the current ‘time of day’ plus the ‘end of cooking time’ symbol. The latest ‘end of
cooking time’ is limited to the current ‘time of day’ plus the maximum time that can be set (23 hours and
59 minutes).
1
Press the function button until the ‘end of
cooking time’ symbol appears
2Press the plus or minus buttons to set a time
The auto cooking symbol disappears from the display once the time, the required cooking settings and
temperature have been set. The appliance will not be switched on until the set cooking start time, that is
the difference between the cooking end time and the cooking duration.
When cooking is completed, an alarm is heard and manual mode symbol ashes on the display. Press
the menu button to stop the alarm. Pressing the Menu button again will return to manual mode.
To modify or cancel the end of cooking time
Return to the ‘end of cooking time’ function and use either the plus or minus buttons to set the time. The
‘end of cooking time’ can be deleted by counting back using the minus button until it equals the current
time of day.
CLOCK/PROGRAMMER - STOVES RICHMOND
Setting the volume
Press the menu button until “LX” (X = 1, 2 or 3) ashes on the display. Use the plus or minus buttons to
select a tone.
Note: Default tone is L3
Activating / deactivating Key lock
1Press and hold the plus button for 3-5
seconds
2
Once the Key lock is active, the buttons will be inactive. A two beep signal will be heard if the buttons
are pressed.
To deactivate the Key lock
Press and hold the plus button for 3-5 seconds. The Key lock symbol will disappear and the appliance
can continue to be used.
Note: In case of main power loss for a short time (about 1.5 minutes), timer maintains its status.
Key lock status and buzzer tone are memorized independent of the power loss duration.
CLOCK/PROGRAMMER - STOVES RICHMOND
State of Connectivity Symbol
• When the connectivity symbol is not present, the appliance cannot be connected to.
• When the connectivity symbol is blinking, the appliance is ready to be paired with a smart device
using the Zeus App.
• When the connectivity symbol is solid, the appliance is connected to a smart device and can be set
using the Zeus app.
Activating / deactivating the bluetooth connectivity
1Press and hold the menu button for 2 seconds
until a beep is heard
2The connectivity symbol will start flashing. The
timer is now ready to be connected to a smart
device
3Press and hold the menu button for 2 seconds.
The connectivity symbol will disappear
CLOCK/PROGRAMMER - BLUETOOTH CONNECTIVITY (DELUXE MODELS ONLY)
Clear Memory
1
Press the menu and plus button at the same
time until a beep is heard.
Once the beep is heard, any paired data will be cleared.
Delete pairing information in the Bluetooth Settings of your smartphone or tablet.
How to read the 6-digit pairing code
1. When the smart device connects to the appliance through the Zeus App, the App will ask for a
unique pairing code that will be displayed on the timer.
Note: Every time a new smart device connects though the Zeus App to the appliance, a different
pairing code is displayed.
2. When prompted to enter the 6-digit code, the code will appear on the timer.
The 6-digit code will scroll across the timer display from the right to the left.
Note: Be aware that the display can only show four digits at a time.
CLOCK/PROGRAMMER - BLUETOOTH CONNECTIVITY (DELUXE MODELS ONLY)
Please refer to the website at the front of this guide for more information or
download the Zeus App (Available on iPhone and Android)
Note: Your clock / programmer may not have all these functions
A
A
Auto cooking
Minus
Plus
Function
7-segment display
Max. adjustable minute minder
Max. adjustable cooking time
Automatic mode
Minute minder
Bluetooth Connectivity
Setting the time of day
1Press and hold the minus and plus buttons
until the dot begins to flash 2Press the minus or plus buttons to
set the time of day
CLOCK/PROGRAMMER - STOVES STERLING
(Deluxe models only)
Setting the minute minder
1Press the function button until the
bell symbols begins to flash 2Press the minus or plus buttons to
set a time
During countdown, the minute minder has priority on the display, which will show (in minutes : seconds,
or hours : minutes) the time remaining.
When the set time for the minute minder has completed, an alarm is heard and the minute minder
symbol will ash on the display. Press any button to stop the alarm and the time of day is displayed.
To modify or cancel the minute minder
Return to the ‘minute minder’ function and press the plus or minus buttons to change the time. To can-
cel, run down the set time with the minus button. This display will then show the time of day.
Setting the cooking time (the duration of time the oven will operate for) Semi Auto-
matic cooking
1Press the function button until ‘dur’
appears on the display 2Press the minus or plus buttons to
set a time
AA
Once set, the time of day, the automatic cooking symbol and automatic mode symbol will appear on the
display.
To see the remaining cooking time, press the function button twice.
When the set time has completed, an alarm is heard. Press any button to stop the alarm. The time of
day is then displayed.
CLOCK/PROGRAMMER - STOVES STERLING
To modify or cancel the cooking time
To modify, press the function button until ‘dur’ appears on the display then press either the minus or
plus button to set the time. To cancel, press the function button until ‘dur’ appears on the display then
press the plus button until 0.00
Setting the end of cooking time (to set a time for the oven to turn off) Fully Auto-
matic
Enter cooking duration as described in ‘Setting the cooking time’ section.
1Press the function button until ‘end’
appears on the display 2Press the minus or plus buttons to
set a time
A
A
To modify or cancel the end cooking time
To modify, press the function button until ‘end’ appears on the display then press either the minus or
plus button to set the time. To cancel, press the function button until ‘end’ appears on the display, then
press the minus button until the set time of day appears.
Setting the alarm tone
Press the minus button to listen to the rst tone, then release the minus button and press it again to
listen to the second tone, then the third tone.
Releasing the minus button after a tone has sounded, will automatically select that tone.
First tone
Second tone
Third tone
CLOCK/PROGRAMMER - STOVES STERLING
State of Connectivity Symbol
• When the connectivity symbol is not present, the appliance cannot be connected to.
• When the connectivity symbol is blinking, the appliance is ready to be paired with a smart device
using the Zeus App.
• When the connectivity symbol is solid, the appliance is connected to a smart device and can be set
using the Zeus app.
Activating / deactivating the bluetooth connectivity
1Press and hold the functions button for
2 seconds until a beep is heard
2The connectivity symbol will start flashing. The
timer is now ready to be connected to a smart
device
3Press and hold the function button for 2
seconds. The connectivity symbol will disappear
CLOCK/PROGRAMMER - BLUETOOTH CONNECTIVITY (DELUXE MODELS ONLY)
Clear Memory
1
Press the function and plus button at the same
time until a beep is heard.
Once the beep is heard, any paired data will be cleared.
Delete pairing information in the Bluetooth Settings of your smartphone or tablet.
How to read the 6-digit pairing code
1. When the smart device connects to the appliance through the Zeus App, the App will ask for a
unique pairing code that will be displayed on the timer.
Note: Every time a new smart device connects though the Zeus App to the appliance, a different
pairing code is displayed.
2. When prompted to enter the 6-digit code, the code will appear on the timer.
The 6-digit code will scroll across the timer display from the right to the left.
Note: Be aware that the display can only show four digits at a time.
CLOCK/PROGRAMMER - BLUETOOTH CONNECTIVITY (DELUXE MODELS ONLY)
Please refer to the website at the front of this guide for more information or
download the Zeus App (Available on iPhone and Android)
6.510
USING THE GRIDDLE
THE GRIDDLE
Only use the griddle which has been
approved for use on this appliance. Do
not use any other griddle, as this may be
hazardous.Pleasereadtheseinstructions
thoroughly before using the griddle for
thersttime.
• The griddle is made of quality cast
iron, and has a non-stick cooking sur-
face. Regular seasoning will prolong
its life and prevent rusting. If the
griddle shows signs of rust, wash and
re-season.
Before using the griddle for the rst
time
• Wash the griddle thoroughly in hot
soapy water.
• Apply a small coat of unsalted
vegetable oil, on a dry cloth or paper
towel on to the griddle surface.
• Heat the griddle on full rate for 3
minutes. The griddle plate is now
ready for use.
Note: Alwaysensurethegriddleisrmly
located on the 2 burner pan supports.
Using the griddle
• The griddle should only be positioned
front-to-back over the burners.
• The griddle must not be used over
the wok.
• Place the griddle carefully on the pan
support over the burners, using the
locating feet on the underside of the
griddle. Take care to avoid damage to
the surface of the pan supports.
• Before cooking, preheat the griddle
for 3 minutes on full rate, which is
indicated on the control knobs by a
largeamesymbol.
• After preheating, turn the control
knobstothesmallamesymbol.
• The griddle is now ready for cooking.
• Do not use metal implements, as
they may damage the non-stick
surface.
• Always allow the griddle to cool com-
pletely before moving or cleaning.
Removing Shelf Runners
To Open
Standard shelves
Front of appliance
2
Ensure the shelf is fully pushed
back towards the back of the
oven, until the shelf stopper is
reached.
Slightly raise the shelf and
insert in the chosen shelf
position
1
USING YOUR APPLIANCE
Removing Telescopic shelves
USING YOUR APPLIANCE
Full width oven pan
Note: Please ensure the wires / oven pan locate around the small tabs on the telescopic runner.
Telescopic sliders
Changing the light bulb
Not all appliances have the same number and type of bulbs. Before you replace your bulb, check to see
what type you have. Please remember that bulbs are not covered by your warranty.
USING YOUR APPLIANCE
Additional features
Plate rack (if supplied)
1. Pull the shelf out of the cavity.
2. Tilt the plate warmer towards you and make sure that it hooks underneath the shelf bars at the front.
3. Drop the plate warmer carefully into position.
The plate warmer is now secure and you can place your plates into it.
Always make sure that you use oven gloves if you are putting the plate warmer into a hot, or recently
used oven to prevent burns.
Always make sure that your plates are suitable for warming - some plates may shatter or crack when
exposed to heat.
We recommend that you heat the oven to 70°C, or below, if you are warming plates.
USING YOUR APPLIANCE
Wok Cradle (Deluxe only)
Please ensure the woke cradle sits securely on the 4 pan support ngers.
The Steam & Infuse accessories (Deluxe only)
The Steam & Infuse vertical cooking system is designed to deliver an evenly cooked, healthier,
avourful result every time. Simply ll the avour pot with stock/herbs or any other ingredients and
place your poultry/meat over the top.
Supporting poultry or other meat vertically exposes all sides to the oven’s heat, promoting a more even
cook and allowing the fat to drip out, while avour is infused from the inside.
USING YOUR APPLIANCE
Also included are a set of skewers which are ideal for making kebabs and can be suspended over the
specially designed rack.
Note: Skewers are not to be used in tall ovens in 90cm products and should always be
orientated across the oven so not to come into contact with the oven fan blades.
Note: If the Steam and Infuse is not supplied as standard, it can be purchased through our
Customer Care team.
USING YOUR APPLIANCE
Please refer to our website for further information on recipes
Do’s
Note: Always switch off your appliance and allow it to cool down before you clean any part of it.
Note: Please take extra care when cleaning over the symbols on the control panel, as this can lead to
them fading.
H
Tips: Some foods can mark or damage the metal or paint work e.g.; Vinegar, fruit juices and salt.
Always clean food spillages as soon as possible.
Dont’s
IT IS IMPORTANT TO CLEAN YOUR APPLIANCE REGULARLY AS A BUILD UP OF FAT CAN
AFFECT IT’S PERFORMANCE OR DAMAGE IT AND MAY INVALIDATE YOUR GUARANTEE.
IN ADDITION TO THE ABOVE, DO NOT USE METAL SCRAPERS TO CLEAN THE OVEN DOOR
GLASS.
• Undiluted bleaches
• Chloride products
• Warm, soapy water • Wipe with damp cloth
• Dry with a soft cloth
• Clean, wring out cloth
• Wire Wool
• Abrasive cleaners
• Nylon pads
• Steam cleaners
Do not place in the
dishwasher:
• Cast iron griddle
• Pan supports
We offer a great range of cleaning products and accessories for your appliance.
To shop, please visit our website located at the front of this User Guide.
CLEANING YOUR APPLIANCE
FAILURE TO INSTALL APPLIANCES CORRECTLY IS DANGEROUS AND COULD
LEAD TO PROSECUTION.
Installation should only be carried out by a qualied installer or engineer. We
recommend that the appliance is connected by a competent person who is a member of
a “Competent Person Scheme” who will comply with the required local regulations.
Our policy is one of constant development and improvement, therefore we cannot guar-
antee the strict accuracy of all of our illustrations and specications. Changes may have
been made subsequent to publishing.
Please keep to the following points most carefully;
Although every care has been taken to ensure this appliance has no sharp edges, we
recommend that you wear protective gloves when installing and moving this appliance.
This will prevent injury.
Ensure that you route all mains cables well clear of any adjacent heat source.
The space for air circulation, located underneath and at the back of the hob improves its
reliability by ensuring that it will cool down, efciently.
Installations should be carried out in line with the National Regulations applicable for
this product type.
INSTALLATION INSTRUCTIONS
Before you start please read the instructions.
Planning your installation will save you time and effort.
Prior to installation, ensure that the local distribution conditions (nature of the gas and gas pressure)
and the adjustment of the appliance are compatible. The adjustment conditions are stated on the data
badge.
This appliance is not connected to a combustion evacuation device. It shall be installed and connect-
ed in accordance with current installation regulation. Particular attention shall be given to the relevant
requirements regarding ventilation.
In your own interest and that of safety, it is the law that all gas appliances be installed and serviced by
competent persons. GAS SAFE registered installers undertake to work to satisfactory standards.
Where regulations or standards have been revised since this handbook was printed, always use the
latest edition.
In the UK the regulations and standards are as follows:
1. Gas Safety Regulations 1996 (Installation and Use).
2. Building Regulations - Issued by the Department of the Environment.
3. Building Standards (Scotland) (Consolidated) - Issued by the Scottish Development Department.
4. The current I.E.E. Wiring Regulations.
5. Electricity at Work Regulations 1989.
6. BS 6172 Installation of Domestic Gas cooking Appliances.
7. Installation & Servicing Instructions for this appliance.
For installation in countries other than the UK, the appliance must be connected in accordance with all
local gas and electrical regulations. In the Republic of Ireland, Installers should refer to IS813 Domestic
Gas Appliances.
Ventilation requirements
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.
The room containing the appliance should have an air supply in accordance with BS 5440: Part 2:
1989:
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.
If the room has a door that opens directly to the outside, or the room exceeds 10m³, NO AIR VENT is
required.
For room volumes between 5m³ and 10m³ an air vent of 50cm² is required.
If there are other fuel burning appliances in the same room, BS 5440: Part 2: 1989 should be consulted
to determine the air vent requirements.
This appliance must not be installed in a bed sitting room of less than 20m³ or in a bathroom or shower
room.
REGULATIONS AND STANDARDS
Windows and permanent vents should therefore not be blocked or removed without rst consulting a
GAS SAFE gas installer.
In the Republic of Ireland, refer to relevant Irish Standards for correct ventilation requirements.
REGULATIONS AND STANDARDS
Levelling Your Cooker
Place a spirit level on a baking sheet onto an oven shelf.
The cooker is tted with leveling feet (1) Level your cooker to your desired height using the leveling feet
at the front and rear of the cooker.
Rearwheels(iftted)
Adjustment of the wheel height can be made with a screw driver, through the hexagonal hole in the
front plinth
Fitting the plinth
• Make sure the appliance is raised to a height of 915mm or above before beginning. If the appliance
is below 915mm - you can only t the plinth cover labelled X. You can adjust the height using the
feet (1) of the appliance. If your appliance has a storage drawer at the bottom, you access the re-
quired holes through the base of the drawer after lifting the mat.
• Open the appliance doors, and loosen screw A located on bracket (2). Do not remove this screw
entirely
• Insert screw B, through slot (3) and screw into the small hole at the bottom of bracket (2). Make sure
that the plinth cover is ush to the appliance, but not over tightened.
BEFORE INSTALLATION
Fitting the towel rail (if applicable)
• On the towel rail there are two holes, top (A) and bottom (B). These holes have corresponding holes
on the fascia at each end.
• The 2x longer screws are designed for the top hole (A) where as the remaining screw just goes
through the bottom hole (B). Both screws are M6 screws. Using the Allen key provided, tighten the
screws making sure that the towel rail is ush to the fascia, but not over tightened.
A
B
BEFORE INSTALLATION
Cupboard / hood clearances
Nominal width of the hob
90mm
Wall Unit Wall Unit
400mm
No shelf or overhang of
combustible material should be
closer than 650mm above the hob.
90mm
10mm
400mm
min
650mm
worktop worktop
10mm
View from front
Worktop Worktop
10mm 10mm
60mm
• If your appliance has a side opening door, we recommend a side clearance of 60mm to allow the
oven door to fully open, if placed up to a wall or cabinetry.
• The cooker must have a side clearance above hob level of 90mm up to a height of 400mm.
DIMENSIONS AND CLEARANCES
View from above, with the
appliance located in a corner
Stability Bracket
If the cooker is tted with a exible connection, a stability bracket should be tted to engage in the back
of the cooker. A stability bracket can be bought from your local supplier.
A stability bracket can be tted as follows:
1. Place the cooker in the position and draw a PENCIL LINE level with the front edge.
2. Mark the centre of the cooker to give the CENTRE LINE for the bracket.
3. Remove the cooker and mark off 450mm from the PENCIL LINE to locate the front edge of the low-
er bracket.
4. Fix the bracket to the oor. Measure from oor level to engagement edge in the back of cooker and
add 3mm.
5. Assemble the underside of the top part of the bracket to this height
Front edge
for lower
bracket
(5)
Underside of top bracket slots into
engagement edge in back of cooker
(3)
450 mm
(1)
Pencil line on floor
Stability bracket
Review stability bracket
location identified on rear
of appliance and position
bracket accordingly
(2)
Centre line
(4)
DIMENSIONS AND CLEARANCES
WARNING: This appliance must be earthed.
• This appliance must be tted to a switch providing all pole disconnection with a minimum contact
separation of 3mm.
• Access to the mains terminal is gained by removing the terminal block cover at the rear of the appli-
ance.
• Connection should be made with a suitable exible cable with a minimum temperature rating of
70°C.
• First strip the wires then push the cable through the cable clamp.
• Connect the cable to the terminal block and tighten the cable clamp screws - see diagram.
• Ret the terminal box cover.
• Sufcient cable should be used to allow the cooker to be pulled out, but must hang clear of the oor
so it does not become twisted or trapped when the cooker is pushed back.
The terminal block screws and clamps can be damaged by excessive tightening and untightening. DO
NOT USE POWER TOOLS!
Single Phase Connection (230V ac 50Hz)
45
236
1
N
L
Shorting
Links
Shorting
Link
Connect cable to terminal block:
L to terminal 2.
N to terminal 5.
Earth to terminal.
Ensure shorting links are fitted between
terminals 1-2, 2-3, 4-5 and 5-6.
Ensure all screws are fully tightened.
Cable
Clamp
Three Phase Connection (230/400V 3N ac 50Hz)
45
236
1
N
Shorting
Links
Connect cable to terminal block:
Remove shorting links 1-2 and 2-3
L1, L2 and L3 to terminals 1, 2 and 3.
N to terminal 5.
Earth to terminal.
Ensure shorting links are fitted between
terminals 4-5 and 5-6.
Ensure all screws are fully tightened.
Cable
Clamp
L1 L2 L3
CONNECT TO THE ELECTRICITY SUPPLY - TERMINAL BLOCK
Burner aeration
All burners have xed aeration and no adjustment is possible.
Hob burner
Turn the control knob to the ‘FULL ON’ position, wait a second before pressing the ignition switch or
holding a lighted match or taper to the burner. Hold the control knob in for 15 seconds. Do not hold the
control knob in for longer that 15 seconds. If the burner fails to light within this time, release the control
knob and wait one minute before attempting further ignition.
Check the operation of electrical components
Clock Programmer/Minute Minder
Check functions as described in the User Guide.
Oven light & Convection fan
Open the main oven door. Turn the main oven control knob to the defrost setting. Check the oven light
and convection fan both come on. Turn control knob back to ‘OFF’ position.
Cooling Fan
Open the grill door. Turn the grill control knob to the full power setting . Check that the cooling fan
operates. Turn control knob back to ‘OFF’ position and check cooling fan switches off immediately.
Before leaving the installation hand over the User Guide to the customer
COMMISSIONING
Please keep this handbook for future reference, or for anyone else
who may use the appliance.
Please keep this handbook for future reference, or for anyone else
who may use the appliance.
Gas - range
Databadge Lower part of the front frame
Appliance class Class 1 - freestanding cooker
Electrical supply 220V - 240V ~ 50Hz
Type of gas Please see data badge for your specied gas type. Can be convert-
ed from natural gas to LPG. Never attempt to convert an appliance
unless the data badge states you can.
Gas pressure settings G20 Natural gas @ 20 mbar
G30 Butane @ 28-30mbar
G31 Propane @ 37mbar
Burner Aeration Fixed
WARNING - This cooker must be earthed
Burner / Element
Nat Gas / LPG
(kW) Injector
(Nat gas)
Injector
(LPG) Butane g/h Propane g/h
Hob - small 1.00 77 50 73 72
Hob - medium 2.00 104 70 145 143
Hob - large 3.00 129 87 218 215
Hob - wok 4.00 152 100 291 286
Total heat input (5 burners) 12 N/A N/A N/A N/A
Total heat input (7 burners) 15 N/A N/A N/A N/A
Electrical supply / load
Electrical
supply Oven Appliance Size (cm) / Load kW
90 100 110
240v
Multifunction 3.1 3.1 3.1
Fanned 2.0 2.0 2.0
Fanned (90cm tall oven) 2.5 N/A N/A
Fanned (90cm deluxe oven) 1.7 / 3.0 N/A N/A
Dual variable grill 1.7 / 2.7 1.7 / 2.7 1.7 / 2.7
Conventional top 1.4 1.4 1.4
Slow Cook N/A 0.17 0.17
Oven Lamps / Fans
Lamps (90cm deluxe
Right Hand Oven) 25W each
Lamps 40W each
Cooling fans 10W each
Oven stir fans 30W each
Electrical supply / load
Appliance
Size (cm)
Electrical
supply
Max. load
(kW)
Dual grill
models
90
220 - 240v
7.10 - 8.45
90 (deluxe) 7.55 - 8.98
10/110 6.83 - 8.13
TECHNICAL DATA
Gas-Thru-Glass appliances
Burner / Element
Nat Gas / LPG
(kW) Injector (Nat
gas)
Injector
(LPG) Butane g/h Propane g/h
Nat Gas LPG
Hob - small 1.00 72 50 73 72
Hob - medium 2.00 103 70 145 142
Hob - large 3.00 130 86 218 215
Hob - wok 5.00 4.6 155 External
75 Internal
100 External
44 Internal 335 329
Total heat input (5 burners) 13 12.6 N/A N/A N/A N/A
Total heat input (7 burners) 18 17.2 N/A N/A N/A N/A