Electrolux GAS ELEVATED COOKERS Bedienungsanleitung

GAS ELEVATED COOKERS

Contents

General safety warnings 3

Cooking symbols 3

The controls 4

The parts of your cooker 6

Using the oven 7

Baking 7

Lighting the oven 7

Preheating the oven 7

Fan baking 8

Oven safety warnings 8

Oven cooking guide 9

Handling baking problems 10

Using the grill 11

Grilling 11

Lighting the grill 11

Grill safety warnings 11

Handling grilling problems 11

Using hotplate burners 12

Manual ignition burners 12

Electronic ignition burners 12

Hotplate safety warnings 12

Using the timer and clock 13

Using the 60 minute ringer timer 13

Using the electronic clock 13

Setting the timer 13

Cleaning the cooker 14

Safety warnings about cleaning 14

Cleaning the enamel 14

Cleaning the control panel 14

Cleaning the cooktop 14

Cleaning the grill compartment 15

Cleaning the oven door 16

Cleaning the oven compartment 17

Solving problems 18

Installing the cooker 19

Safety warnings about installation 19

Locating the cooker 19

Checking gas pressures 20

Checking pipe size 20

Gas connection 21

Testing the operation of the cooker 22

Checking gas supply 22

Natural gas 22

Testing the cooker features 23

Warranties

New Zealand warranty 24

Australian warranty 24

General Safety Warnings

•DO NOT allow young children to use the gas cooker.

•DO NOT touch surfaces when they are hot.

•DO NOT use the cooker as a heater.

•DO NOT spray aerosols near the cooker.

•DO NOT store flammable materials in or under the cooker.

•ALWAYS stay with children and infirm people when they use the cooker.

•ALWAYS keep vents clear to avoid fires.

•ALWAYS keep the cooker clean to avoid fires.

Cooking Guide Symbols

In this booklet you will see the following symbols which will help you follow the

instructions more easily.

Hotplate burners

Grilling

Fan baking

Baking

You have made a wise decision. You are

now the proud owner of one of Australia’s

finest home appliances.

Read this booklet carefully before you use your

cooker for the first time. By following the

instructions in this booklet you will get the

best results from your cooker and save

yourself unnecessary service calls.

Keep this booklet handy for

future reference.

The Controls

Manual Ignition Model

1. Hotplate Burner Control Knob

•Sets the hotplate cooking temperature.

•To operate push knob in and turn anti-clockwise to

“Hi”.

• Ignite the selected burner with a hand held igniter.

2. Grill Burner Control Knob

•Sets the grilling temperature.

• To operate push knob in and turn anti-clockwise to

“Hi”.

• Ignite the grill burner by pushing the manual grill

igniter button.

3. Manual Grill Igniter Button

•Ignites the grill burner.

Note: The grill burner control knob has to be set to

max. first (see page 11 for more information).

4. Oven Burner Control Knob

•Sets the baking temperature.

• To operate push knob in and

turn anti-clockwise about a quarter of a turn.

• While keeping the control knob depressed, ignite

the oven burner by pushing the manual oven igniter

button.

5. Manual Oven Igniter Button

•Ignites the oven burner.

Note: The oven burner control knob has to be set

and held down first (see page 7 for more information).

6. 60 Minute Ringer Timer

•Sets reminder time (see page 13 for more

information.)

31 54

fan forced

The Controls

Electronic Ignition Models

1. Hotplate Burner Control Knob

•Sets the hotplate cooking temperature.

• To operate, push knob in and turn anti-clockwise to “Hi”.

• Ignite the selected burner by pushing the electronic igniter

switch.

2. Grill Burner Control Knob

•Sets the grilling temperature.

• To operate, push knob in and turn anti-clockwise to “Hi”.

• Ignite the grill burner by pushing the electronic igniter

switch.

3. Oven Burner Control Knob

•Sets the baking temperature.

• To operate, push knob in and turn anti-clockwise about a

quarter of a turn.

• While keeping the control knob depressed, ignite the oven

burner by pushing the electronic igniter switch.

4. Electronic Igniter Switch

•Ignites the hotplate burners, grill burner and oven burner.

Note: The appropriate burner control knob has to be set

first.

5. Fan Switch

•Turns oven fan on/off.

6. Light Switch

•Turns oven fan on/off.

7. Electronic Clock

•Shows the time of day.

•Sets baking/grilling reminder time.

(See page 13 for more information).

Check the parts of your cooker against the diagram below before you use your cooker for the first time.

1. Control Panel

2. Grill Flue Vent

3. Removable Hotplate Burner

4. Removable Trivet

5. Control Panel

6. Removable Grill Dish Side Support

7. Removable Grill Dish and Rack

8. Grill Door

9. Removable Inner Door Glass

10. Oven Flue Vent

11. Removable Shelf Side Support

12. Removable Fan Cover

(fan forced ovens only)

13. Oven Burner Cover

(fan forced ovens only)

14. Removable Shelf

15. Removable Oven Door

The Parts of your Cooker

10.

11.

12.

13.

14.

15.

Baking

• With conventional oven models heat comes from the burner

below the food (see diagram opposite).

• The burner is controlled by the thermostat which sets the

oven temperature.

• There is a variation in temperature between the bottom and

the top of the oven. The bottom shelf is the coolest and the

top shelf is the hottest.

Using the Oven

Lighting the oven

1. Press the oven burner control knob and turn it a quarter of the way.

For manual ignition models

2. Keep the oven burner control knob pushed in and at the same time press the oven igniter button

on the right hand side of the control panel.

For electronic ignition models

2. Keep the oven burner control knob pushed in and at the same time press the electronic igniter

switch on the right hand side of the control panel.

3. Hold the control knob for about 20 seconds when the burner lights, before releasing it.

From a cold start the oven burner flame will look

similar to the diagram opposite

NOTE: If the oven does not light within 10 seconds, or the flame goes out after you release the

oven burner control knob, follow these steps:

1. Turn the oven burner control knob back to the start position and let go.

2. Open the oven door to stop gas building up.

3. Wait one minute and repeat the steps to light the oven.

Preheating the oven

We recommend that you preheat your oven before you put the food in to be cooked.

The following table tells you how long it takes to preheat a cold oven to different temperatures.

Set temperature Heating time

150°C 5 minutes

200°C 8 minutes

250°C 12 minutes

Using the Oven

Fan Baking (Fan forced oven models)

• With fan forced ovens, heat comes from burner below the

food (see diagram opposite).

• The fan circulates the hot air and so the temperature is more

even throughout the oven.

• Fan baking:

– cooks faster and at lower temperatures than

conventional baking

– is good when you are cooking food on different shelves

at the the same time.

Oven Safety Warnings

•ALWAYS follow the instructions for putting the shelves and fittings into the oven, to avoid

accidents.

•DO NOT line the oven with foil.

•DO NOT use polyunsaturated oil when cooking in the oven. This type of oil can cause heavy

deposits inside the oven.

•DO NOT touch the hot surfaces inside the oven.

•DO NOT use the oven door as a shelf.

•DO NOT push down on the open oven door.

NOTE: WE recommend that you preheat your oven before you turn the fan on.

Oven Cooking Guide

FOOD TEMPERATURE & TIME TEMPERATURE & TIME

CONVENTIONAL OVEN FAN FORCED OVEN

Scones

Plain or Fruit 230°C//10 - 12 MINS 210°C//10 - 12 MINS

Biscuits

Rolled 180°C//10 - 15 MINS 170 - 180°C//10 - 15 MINS

Spooned 190°C//10 - 15 MINS 170 - 180°C//10 - 15 MINS

Shortbread Biscuits 170°C//20 - 25 MINS 150°C//15 - 20 MINS

Macaroons 160°C//20 - 30 MINS 140°C//15 - 20 MINS

Meringues

Hard - Individual 100°C//1 - 11/2 HOURS 80 - 100°C//1 - 11/2 HOURS

Soft - Individual 190 - 200°C//30 MINS 180°C//30 - 45 MINS

Pavlova - 6 egg 120°C//11/2 - 13/4 HOURS 110 - 120°C//1 - 11/2 HOURS

Cakes

Patty Cakes 190 - 200°C//15 - 20 MINS 190 - 200°C//15 - 20 MINS

Sponge - 4 egg 190°C//18 - 20 MINS 170 - 180°C//18 - 20 MINS

Plain Butter Cake 180°C//50 -70 MINS 170 - 180°C//50 - 60 MINS

Nut Loaf 180°C//45 - 50 MINS 170°C//45 - 50 MINS

Boiled Fruit Cake 180°C//1 - 11/2 HOURS 160 - 170°C//1 - 11/2 HOURS

Rich Fruit Cake 140°C//31/2 - 41/2 HOURS 140°C//3 -31/2 HOURS

Pastry - Shortcrust

Cornish Pasties 220°C//10 MINS THEN 180°C//20 - 30 MINS 200°C//10 MINS THEN 180°C//30 MINS

Custard Tart 200°C//10 MINS THEN 180°C//25 - 30 MINS 200°C//10 MINS THEN 160°C//30 MINS

Steak & Kidney Pie 220°C//15 MINS THEN 190°C//15 - 20 MINS 210°C//15 MINS THEN 180°C//30 - 40 MINS

Pastry Choux

Cream Puffs 220°C//20 MINS THEN 200°C//30 MINS 220°C//10 MINS THEN 180°C//30 MINS

Yeast Goods

Buns 220°C//20 - 30 MINS 200°C//20 - 30 MINS

Bread 220°C//25 - 35 MINS 190°C//25 - 30 MINS

Puddings

Chocolate 180°C//40 - 50 MINS 170°C//40 MINS

Cheese Souffle - 4 egg 190 - 200°C//40 - 50 MINS 180°C//35 MINS

MEAT PREFERRED TEMPS MINUTES PER KG

Beef 200°CRare 35 - 40 minutes

Medium 45 - 50 minutes

Well Done 55 - 60 minutes

Lamb 200°CMedium 40 minutes

Well Done 60 minutes

Veal 180°CWell Done 60 minutes

Pork 200°CWell Done 60 minutes

POULTRY OR FISH PREFERRED TEMP MINUTES PER KG

Chicken 180°C40 - 45 minutes

Duck 180 - 200°C60 - 70 minutes

Turkey 180°C35 - 40 minutes (less than 10kg)

40 - 45 minutes (more than 10 kg)

Fish 180°C20 minutes

The following is intended as a guide and experience may show some slight variation to be necessary to meet individual

requirements.

Problem Causes What to do

Uneven cooking • Incorrect shelf position • Select shelf which puts food in

centre of oven

• Oven tray too large • Try other trays or dishes

• Trays not in centre of oven • Put trays in centre of oven

• Air flow in oven uneven • Turn food during cooking

Baked products too • Oven not preheated • Preheat until indicator light goes

brown on top off

• Aluminium foil in oven • Remove foil

• Baking tins too large for recipe • Use correct size tins

• Baking tins not evenly spaced • Place baking tins so that there is

at least 3 cms between tins and

oven walls

• Food not evenly sized or placed • Make food same size and shape

on trays and spread evenly on trays

• Food placed too close to top of • Place food in middle or on a

oven lower shelf

Baked products too • Baking temperature too high • Lower temperature

brown on bottom • Baking tins too large for recipe • Use correct size tins

• Baking tins are dark metal or • Change to shiny, light tins or

glass lower temperature by 10°C

• Food too low in oven • Cook one shelf higher

• Oven door opened to • Do not open door until half way

frequently during cooking through cooking time

Cakes have cracked • Baking temperature too high • Lower temperature

thick crust • Food too high in oven • Cook one shelf lower

• Cake batter overmixed • Mix just long enough to

combine ingredients

• Pan too deep • Check size of pan and use

recommended size

• Baking tins too dark • Change to shiny tins

Baking products are • Baking temperature too low • Raise temperature

pale, flat and • Food too low in oven • Cook one shelf higher

undercooked • Baking time too short • Increase cooking time

• Incorrect tin size • Use correct size tin

Cakes fallen in • Baking temperature too low • Raise temperature

centre • Baking time too short • Increase cooking time

• Measurement of ingredients is • Check recipe

wrong

• Door opened too early • Do not open door until three quarters

(3/4) of way through cooking time

Crusts too thick • Incorrect ingredients • Check recipe

Meat and potatoes not • Poor circulation • Put food onto a rack to allow air

browning in fan oven to circulate

Juices running out of • Do not pierce meat with fork but

meat turn with tongs

NOTE: Condensation on oven door is normal.

Handling Baking Problems

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