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Owners handbook
and
Installation Instructions
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n G R O S V E N O R o i t c u d Introduction o r t This gas cooker has been designed and manufactured to all the n I necessary British Standards. This cooker carries the C.E. mark. It is important that you understand how to use and care for the cooker properly before you use it for the first time. We have written this booklet with your safety in mind. Read the booklet thoroughly before you use the cooker. Keep the booklet in a safe place so that anyone who uses the cooker can read it. Pass th
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G R O S V E N O R Page Contents Lighting the cooker 4 The grill 7 The hotplate 9 The ovens 12 Oven cooking chart - main oven 15 - second oven 18 Slow cooking 21 Care and cleaning 23 Installing the cooker 28 General information 30 What is wrong and why? 32 Servicing 33 Installation instructions 34 Technical Data 35 Safety requirements/ventilation 36 Location of appliance/installation 37 Testing 40 3 Contents
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G R O S V E N O R Lighting the cooker The system works by means of a battery. Details on how to replace the battery are given on page 30. Hotplate To light: 1 Push in the control knob and turn to the large flame symbol (highest setting), and press the ignition button immediately. When the burner has lit release the button. Warning: If the ignition button is not pressed immediately a build up of gas may cause the flame to spread. Grill/second oven The grill and the second oven are operated by
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G R O S V E N O R Second oven To light: 1 Open the oven door. 2 Push in the control knob and turn it to the left to gas mark 1, and press the ignition button immediately. When the burner has lit release the button. There will only be small flames at first. 3 Now turn the control knob to the gas mark you want. 4 Wait until the burner is showing large flames. 5 Close the oven door. Important: Remember to remove the grill pan handle before you use the second oven. Main oven To light: 1 Open the ov
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G R O S V E N O R To turn off any burner 1 Push in the control knob and turn it to the off position. This is shown by a large dot. For your safety When you are lighting any burner check that it has lit before you leave the cooker. When you are turning off a burner, do not leave the cooker until the flame has gone out. 6 Lighting the cooker
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G R O S V E N O R The grill The grill is a high-speed grill. The instructions below tell you how to vary the heat setting and how to change the height of the trivet to suit the food you are cooking. You should remember to turn the food regularly. You should not use the grill to keep food warm as it will continue to cook the food. Caution Accessible parts may be hot when the grill is used. Young children should be kept away. Never cover the grill pan or grid with foil as this can lead to grill f
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G R O S V E N O R General The shelf in the grill/second oven is different from the shelves in the main oven. It is important that you do not swap them over. Only use the shelf with the solid metal plate underneath it in the grill/second oven. The grill pan handle can be removed. To put the handle on to the pan you should put the chrome bracket over the cut out in the pan and then slide the handle on to the left as far as the bump on the pan. When you are not using the grill you should remove th
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G R O S V E N O R The hotplate Heat control The hotplate control knobs turn to the left from 'OFF' to 'HIGH' and then to 'LOW'. You can adjust the heat by turning the control between the highest and lowest settings. These are shown as a large and a small flame symbol. Burner sizes The hotplate has three burner sizes to suit different types of cooking: Largest burner (Rapid) - use a large pan for food such as chips. Medium burners (Normal) - use for everyday cooking. Small burner (Simmer) - use
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G R O S V E N O R For your safety Take care to avoid burns and scalds when you are reaching across the hotplate. Use pans with flat bases. They are more stable than pans which are warped. Do not use pans with very heavy handles which cause the pan to tip. Put pans on the centre of the burners. Position pan handles so they cannot be accidentally knocked. Take extra care when you are deep fat frying. Do not cover the pan with a lid. Do not leave a pan unattended. If the pan catches fire, leave
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G R O S V E N O R Helpful hints 1 Keep flames under the base of pans. If the flames lick round the sides of the pans you are wasting gas. 2 Only heat the amount of liquid you need. Do not overfill pans. 3 Cover pans with a lid whenever possible. The food will heat up more quickly and there will be less steam in the kitchen. 4 Try cooking more than one vegetable in the same pan, for example potatoes and carrots. 5 Cut vegetables
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G R O S V E N O R The ovens Before you use the ovens you should wipe them out with a damp cloth to remove any dust. Heat zones Main Oven - There are zones of heat within the oven. The temperature in the middle is the gas mark you have chosen. The top of the oven is slightly hotter and the lower shelf slightly cooler. The base of the oven is quite a lot cooler. You can make use of these heat zones when you are cooking foods requiring different temperatures all at the same time. If you ar
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G R O S V E N O R Most second oven cooking should be carried out using the shelf provided in shelf position 2. However, when cooking a small joint or a deep cake you can use the shelf on the base of the second oven to allow enough air to circulate Shelf on base around the food. For safety the shelves will only pull out so far. If you want to remove a shelf completely, pull it forward as far as it will go, raise the front edge and lift it out. To put the shelf into a different position, keep the
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G R O S V E N O R For best results we recommend open roasting using minimal fat or oil to prevent splashing. It is not necessary to cover meat or poultry or wrap food in foil when roasting as this restricts the circulation of heat and will lead to extended cooktimes. If you are using a roasting bag or cover chicken breast with foil, be prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb). When cooking large items such as turkeys, the use of foil may be required to prevent the breast b
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G R O S V E N O R 15 Oven cooking chart - Main oven These instructions are for cooking in the oven after it has been pre-heated for 20 minutes. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking or you can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking. Always leave at least one shelf position between shelves to allow heat to circulate. The recomme
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G R O S V E N O R 16 Oven cooking chart Gas Shelf Approximate Food mark position cooking time Poultry: Chicken 5 4 20 mins. per ½kg (1 lb) and 20 mins. Turkey below 4.5kg (10lbs) 4 4 25 mins. per ½kg (1 lb) and 25 mins. over 4.5kg (10lbs) 4 4 or 5 15 mins. per ½kg (1 lb) and 15 mins. Duck and duckling 5 4 25 mins. per ½kg (1 lb). Stuffed poultry Co
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G R O S V E N O R 17 Gas Shelf Approximate Food mark position cooking time Pastries: Plate tart (shortcrust) 6 2 25 - 35 mins. To help pastry brown on the underside Fruit pie (shortcrust) 6 2 25 - 35 mins. cook on a metal plate, or if plates are flat Mince pies (flan pastry) 5 2 & 4 15 - 25 mins. and have no rim underneath, place on baking tray. Puddings: Milk puddings 2 3 2 hrs. approx. Baked sponge pudding 4 4 45 - 60 mins. Baked custard
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G R O S V E N O R 18 Oven cooking chart Oven cooking chart - Second oven These instructions are for cooking in the oven after it has been pre-heated for 20 minutes. The recommended shelf positions give the best results. Put the dishes centrally on the shelf and turn food round during the cooking time. You can change the gas marks and cooking times to suit your own tastes. It is important to check that food is piping hot before serving. If you are using both ovens at the same ti
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G R O S V E N O R 19 Gas Shelf Approximate Food mark position cooking time Poultry: Chicken 5 Shelf on 20 mins. per ½kg (1 lb) and 20 mins. Duck and duckling 5 base 25 mins. per ½kg (1 lb) Stuffed poultry Cook as above but calculate weight including stuffing. Thoroughly thaw frozen joints before cooking them. The times given above are for when you are open roasting. If you cover the food with foil or a lid you should allow an extra 10 - 15 minutes cooking time for each ½ kg (1lb). Yorkshir
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G R O S V E N O R 20 Oven cooking chart Gas Shelf Approximate Food mark position cooking time Puddings: Milk pudding 2 2 2 hrs. approx. Baked sponge pudding 3 2 45 - 60 mins. Baked custard 3 2 50 - 60 mins. Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
