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Operating
and
Installation Instructions
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L Y R I C 5 5 G X n o i t c u Introduction d o This gas appliance has been designed and manufactured to all the r t necessary British Standards. It also carries the C.E. mark. The n I appliance complies with European Council Directive 90/396/EEC. It is important that you understand how to use and care for the appliance 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 appliance. Keep the book
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L Y R I C 5 5 G X Page Contents Lighting the appliance 4 The grill 7 The hotplate 9 The ovens 12 Oven cooking chart - main oven 15 - top oven 18 Slow cooking 21 Care and cleaning 23 Installing the appliance 28 General information 30 What is wrong and why? 32 Servicing 34 Installation Instructions 36 Technical Data 37 Safety requirements/ventilation 38 Location of appliance/installation 39 Testing 42 3 Contents
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L Y R I C 5 5 G X Lighting the appliance The system works by means of an electric spark system. Details about the plug are given on page 30. Hotplate and Grill 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. For your safety Never cover the grill pan or gr
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L Y R I C 5 5 G X Top oven To light: 1 Open the oven door. 2 Push in the control knob and turn it to the left to gas mark 8, 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. Main oven To light: 1 Open the oven door. MAIN OVEN 2 Push in the control knob and turn it to gas mark 9, and press
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L Y R I C 5 5 G X 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. MAIN OVEN For your safety When you are lighting any burner check that it has lit before you leave the appliance. When you are turning off a burner, do not leave the appliance until the flame has gone out. 6 Lighting the cooker
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L Y R I C 5 5 G X 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. Prior to using the grill We suggest that you operate the grill for approximately 5 - 10 mins to burn off any residue from the surface. During this period a slight
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L Y R I C 5 5 G X Cooking positions Most food should be cooked on the trivet in the grill pan. You can turn the trivet over to suit different thicknesses of food. You can place some dishes straight on to the grill shelf. This is useful when you are browning the top of food such as cauliflower cheese. Preheating You don't usually need to preheat the grill. You may wish to preheat it for a couple of minutes when you are cooking steak or browning food. Putting food on the trivet Place food s
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L Y R I C 5 5 G X The hotplate Heat control The hotplate control knobs turn anticlockwise 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)
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L Y R I C 5 5 G X 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, le
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L Y R I C 5 5 G X 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 vegetab
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L Y R I C 5 5 G X 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
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L Y R I C 5 5 G X Shelf positions are counted from the top downwards. Most top 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 top oven shelf on the base of the top oven to allow enough air to circulate around the food. There is a stop at the back of the top oven. You should not try and push the shelf back beyond this stop. Baking trays and dishes For your safety Never place cooking dishes, tr
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L Y R I C 5 5 G X 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
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L Y R I C 5 5 G X 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 r
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L Y R I C 5 5 G X 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 poul
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L Y R I C 5 5 G X 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 cu
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L Y R I C 5 5 G X 18 Oven cooking chart Oven cooking chart - Top 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. 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 you may need to adjust the cooking
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L Y R I C 5 5 G X 19 Gas Shelf Approximate Food mark position cooking time Poultry: Chicken 5 Shelf on 20 mins. per ½kg (1 lb) and 20 mins. oven base Duck and duckling 5 Shelf on 25 mins. per ½kg (1 lb). oven base 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
Summary of the content on the page No. 20
L Y R I C 5 5 G X 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.
