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SIG 530
Gas cooker
Owners handbook
and
Installation Instructions
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n S I G 5 3 0 o i t c u Introduction d o r This gas cooker has been designed and manufactured to all the t n necessary British Standards. It also carries the C.E. mark. The cooker I complies with European Council Directive 90/396/EEC. 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 s
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S I G 5 3 0 Contents Page Lighting the cooker 4 The grill 7 The hotplate 9 The ovens 12 Oven cooking chart - main oven 15 - second oven 18 The electronic timer 21 Slow cooking 25 Care and cleaning 27 Installing the cooker 33 General information 35 What is wrong and why? 37 Servicing 39 Installation Instructions 40 Technical Data 41 Safety requirements/ventilation 42 Location of appliance 43 Installation 44 Testing 47 3 Contents
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S I G 5 3 0 Lighting the cooker The system works by means of an electric spark system. Details about the plug are given on page 35. Hotplate To light 1. Lift up the lid. You cannot use the hotplate when the lid is down. 2. Push in the control knob and turn it 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 sp
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S I G 5 3 0 Grill/second oven The grill and the second oven are operated by the same control so you cannot use them both at the same time. Grill To light: 1 Open the door. 2 Push in the control knob and turn it to the right to the large flame symbol (highest setting), and press the ignition button immediately. When the burner has lit release the button. 3 Leave the grill door open when you are using the grill. Warning: If the ignition button is not pressed immediately a build up of gas may ca
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S I G 5 3 0 Main oven To light: 1 Open the oven door. 2 Push in the control knob and turn it to gas mark 9. The oven will light automatically. 3 Now turn the control knob back to the gas mark you want. 4 Close the oven door. If there is an electrical power failure (such as a power cut) you cannot use the main oven. You can use the second oven. 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 li
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S I G 5 3 0 The grill The grill is a high-speed grill. The instructions below tell you how to vary the heat setting and how to change the height of the grid to suit the food you are cooking. You should remember to turn the food regularly. You should not use the grill to keep food warm as it will continue to cook the food. For your safety You must keep the grill door open when the grill burner is lit. Accessible parts may be hot when the grill is used. Young children should be kept away.
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S I G 5 3 0 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 to the left as far as the bump on the pan. When you are not using the grill you should remove the handle
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S I G 5 3 0 The hotplate You can only use the hotplate when the lid is open. If you have any trouble lighting a hotplate burner turn all hotplate control knobs off and make sure the hotplate burner parts have been replaced correctly. See page 28 for more information. 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
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S I G 5 3 0 For your safety Take care to avoid burns and scalds when you 1 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 it w
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S I G 5 3 0 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 into smaller pieces. This way they will cook more quickly. 6 A pressu
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S I G 5 3 0 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 that need different temperatures all at the same time. If you are cooking m
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S I G 5 3 0 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 Shelf on base air to circulate 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 fro
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S I G 5 3 0 Roasting For best results we recommend open roasting using minimal fat or oil to prevent splashing. It is not necessary to cover meat or poultry or wrap food in foil when roasting as this restricts the circulation of heat and will lead to extended cooktimes. If you are using a roasting bag or cover chicken breast with foil, be prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb). When cooking large items such as turkeys, the use of foil may be required to prevent the bre
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S I G 5 3 0 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 recommended
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S I G 5 3 0 16 Oven cooking chart Gas Shelf Approximate Food mark position cooking time Poultry: Chicken 5 4 20 mins. per ½kg (1lb) and 20 mins. Turkey below 4.5kg (10lbs) 4 4 25 mins. per ½kg (1lb) and 25 mins. over 4.5kg (10lbs) 4 4 or 5 15 mins. per ½kg (1lb) and 15 mins. Duck and duckling 5 4 25 mins. per ½kg (1lb) Stuffed poultry Cook as a
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S I G 5 3 0 17 Gas Shelf Approximate Food mark position cooking time Pastries: Plate tart (shortcrust) 6 2 25 - 35 mins. Fruit pie (shortcrust) 6 2 25 - 35 mins. Mince pies (flan pastry) 5 2 & 4 15 - 25 mins. To help pastry brown on the underside cook on a metal plate, or if plates are flat and have no rim underneath,place on baking tray. Puddings: Milk pudding 2 3 2 hrs. approx. Baked sponge pudding 4 4 45 -
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S I G 5 3 0 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 time
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S I G 5 3 0 19 Gas Shelf Approximate Food mark position cooking time Poultry: Chicken 5 Shelf on 20 mins. per ½kg (1lb) and 20 mins. Duck and duckling 5 base 25 mins. per ½kg (1lb). Stuffed poultry Cook as above but calculate weight including stuffing. Thaw frozen joints thoroughly before cooking them. The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15 minutes for each ½kg (1lb). Yorkshire pudding - individual 7
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S I G 5 3 0 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.
