Cannon Electric Pressure Cooker 10530G MK2 User Manual

STRATFORD  
NOTE: This appliance is fitted with a battery  
powered ignition system. Should the ignition  
system start to spark slowly - or not at all, the  
battery will need replacing. See the section on  
battery replacement.  
Use and Installation Instructions  
The cooker must be installed in accordance with the regulations in force and  
only used in a well ventilated space.  
Read these instructions prior to installing or using the cooker and retain  
them for future reference.  
Part No. 4466200021-01  
 
INTRODUCTION  
To help you make the best use of your cooker, PLEASE READ THIS BOOKLET  
CAREFULLY.  
Your new cooker is guaranteed and will give lasting service. The guarantee is only  
applicable if the cooker has been installed in accordance with the Installation  
Instructions.  
The cooker is designed specifically for domestic use and responsibility will not be  
accepted for use in any other installation.  
When first using the cooker ensure that the room is well ventilated (e.g. open a  
window or use an extractor fan) and that persons who may be sensitive to the odour  
avoid any fumes. It is suggested that any pets be removed from the room until the  
smell has ceased. This odour is due to any temporary finish and also any moisture  
absorbed by the insulation.  
Our policy is one of continual improvement in design and development,  
therefore strict accuracy of illustrations and descriptions cannot be  
guaranteed.  
This appliance conforms to the following EEC Directives:  
Gas Appliances  
90/396/EEC  
3
 
FOR YOUR SAFETY  
Please read the precautions below before using your cooker.  
ALWAYS make sure you understand the controls before using the cooker.  
ALWAYS check that all controls on the cooker are turned off after use.  
ALWAYS stand back when opening an oven door to allow heat to disperse.  
ALWAYS use dry, good quality oven gloves when removing items from the oven.  
ALWAYS take care when removing items from the grill when the oven is on, as the  
contents may be hot.  
ALWAYS keep the oven and grill doors closed when the cooker is not in use.  
ALWAYS place pans centrally over the hotplate burners and position them so  
that the handles cannot accidentally be caught or knocked or become  
heated by other burners.  
ALWAYS keep the cooker clean, as a build up of grease or fat from cooking can  
cause a fire.  
ALWAYS allow the cooker to cool before cleaning.  
ALWAYS follow the basic principles of food handling and hygiene to prevent the  
possibility of bacterial growth.  
ALWAYS keep ventilation slots clear of obstructions.  
ALWAYS refer servicing to CORGI registered appliance service engineers.  
4
 
FOR YOUR SAFETY  
NEVER leave children unsupervised where the cooker is installed as all surfaces  
will get hot during and after use.  
NEVER allow anyone to sit or stand on any part of the cooker.  
NEVER store items that children may attempt to reach above the cooker.  
NEVER heat up unopened food containers as pressure can build up causing  
the container to burst.  
NEVER store chemicals, food stuffs, pressurised containers in or on the cooker,  
or in cabinet immediately above or next to the cooker.  
NEVER fill a deep fat frying pan more than 1/3 full of oil, and never use a lid. DO NOT  
LEAVE UNATTENDED WHILE COOKING.  
NEVER place flammable or plastic items on or near the hotplate.  
NEVER use proprietary spillage collectors on the hotplate.  
NEVER use the cooker as a room heater.  
NEVER dry clothes or place other items over or near to the hotplate or oven/grill  
doors.  
NEVER wear garments with long flowing sleeves whilst cooking.  
NOTE: The use of a gas cooking appliance results in the production of heat and  
moisture in the room in which it is installed. Always ensure that the kitchen is well  
ventilated; keep natural ventilation holes open or install a mechanical ventilation  
device (mechanical extractor hood).  
In particular when using the grill or more than one hotplate burner, open a window if  
a mechanical ventilation device is not operating.  
5
 
HOTPLATE  
The hotplate lid is fitted with a safety device which cuts off the gas supply to the  
hotplate burners unless the lid is fully open. Do not use the safety device as a means of  
controlling the hotplate burners.  
The hotplate has two high speed burners and two simmering burners which will  
accommodate pans between 100mm (4”) and 230mm (9”) diameter. All pans should  
be positioned centrally over the burners.  
TO USE THE HOTPLATE  
1. Remove any items or spillage from the top of the lid and then raise it to its  
fully open position.  
2. Press the ignition button and then push in and turn the control knob of the  
chosen burner anti-clockwise to the large flame symbol. Continue to press  
the ignition button until the sparks light the gas.  
3. Turn the control knob anti-clockwise to the desired setting.  
Only turn the control knob between the large flame symbol and the small  
flame symbol for adjusting the setting.  
4. To turn off, turn the control knob fully clockwise to the symbol O.  
DO NOT use the hotplate unless all pan supports are in position.  
DO NOT use mis-shapen pans which may be unstable.  
DO NOT use round base woks directly on the pan supports.  
DO NOT use the glass lid as a working surface.  
Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of  
the burners every time they are used, the ignitors must be kept clean and dry. Remove  
any food spillage or cleaning materials from the ignitor using a small nylon brush such  
as a tooth brush. Access to the ignitor can be achieved by lifting off the loose burner  
parts carefully when the burners are cool.  
When the hotplate burner bodies and caps are removed for cleaning, be careful not to  
drop any food particles or cleaning materials into the burner bases, to avoid the possi-  
bility of blocking the gas jets.  
If aluminium based pans are used, a silvery deposit may appear on the top edge of the  
pan support fingers. See ‘Care and Cleaning’ section for cleaning information.  
When the hotplate burners are turned down, a slight ‘popping’ noise may be heard. This  
is perfectly normal.  
6
 
HOTPLATE  
SAFETY REQUIREMENTS FOR DEEP FAT FRYING  
1. Never fill chip pans more than one third full with oil or fat.  
2. Never leave oil or fat unattended during the heating or cooling period.  
3. Never heat fat or fry with a lid on the pan.  
4. Always dry food thoroughly before frying, and lower it slowly into the  
hot oil or fat. Frozen foods in particular will cause frothing and spitting if  
added too quickly.  
5. Always keep the outside of the pan clean and free from streaks of oil or fat.  
HOW TO DEAL WITH A FAT FIRE  
1. Do not move the pan.  
2. Turn off the hotplate burners.  
3. Smother the flames with a fire blanket or damp cloth to extinguish the fire.  
Do not use water or a fire extinguisher as the force of it may spread the  
burning fat or oil over the edge of the pan.  
4. Leave the pan for at least 60 minutes before moving it.  
7
 
GRILL  
CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS USED.  
YOUNG CHILDREN SHOULD BE KEPT AWAY.  
TO USE THE GRILL  
1.  
2.  
Open the grill door and remove the grill pan.  
Push in and turn the control knob anti-clockwise to the large flame symbol.  
Press the ignition button until the spark lights the gas.  
Turn the control knob anti-clockwise to the desired setting. Only turn the control  
knob between the large flame symbol and the small flame symbol when  
adjusting the setting.  
3.  
4.  
To turn off, turn the control knob fully clockwise to the symbol O.  
Slide the grill pan along the chosen runner towards the rear of the grill compartment  
until it stops.  
An odour may be noticed when first using the grill. This should cease after a short  
period of use.  
DO NOT use the grill with the door closed.  
DO NOT cover the grill pan or grid with aluminium foil as this can hold fat, intensify  
the heat and create a fire hazard.  
Grilling can be started from cold but for best results preheat for approximately two  
minutes. Most cooking is done with the heat on full, but it may be necessary after  
sealing the food to reduce the heat as required.  
For au gratin dishes eg. Macaroni Cheese and meringue toppings eg. Baked Alaska,  
place the dish on the floor of the grill compartment.  
The base of the grill pan can be used for warming fruit garnishes on the reduced  
setting.  
NOTE: Strong detergents used in dishwashers may damage the grill pan grid finish;  
clean in soapy water as described in CARE AND CLEANING section.  
Always ensure that the grill pan handle is securely fastened to the grill pan. If  
necessary tighten any loose screws with a screwdriver  
RELIGHTING THE BURNER  
In the event of the burner flames being accidentally extinguished, turn off the  
burner control and do not attempt to re-ignite the burner for at least one minute.  
8
 
OVEN  
The oven has different heat zones – the thermostat settings refer to the temperature  
on the middle shelf position; above this shelf it is hotter and below it is cooler. Two  
shelves provide five possible cooking levels enabling full use of the different  
temperatures inside the oven.  
Each shelf has a safety stop to prevent if from being pulled out too far when attending  
to food. Shelves are removed from the oven by pulling them out to the stop and then  
lifting them at the front to withdraw.  
The baking dish and grill pan without the handle can be used in the oven. The  
maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).  
TO USE THE OVEN  
1.  
2.  
Place oven shelves in the chosen positions (refer to cooking charts).  
Push in and turn the oven control knob fully anti-clockwise. Press the ignition  
button until the spark lights the gas.  
3.  
4.  
Turn the control knob clockwise to the required setting (refer to cooking chart).  
There is a delay of about one minute whilst the safety device operates before the  
burner comes on full.  
To turn off, turn the control knob fully clockwise the the symbol O.  
Never place dishes on the oven base over the burner.  
An odour may be noticed when first using the oven – this should cease after a short  
period of use.  
RELIGHTING THE BURNER  
In the event of the burner flames being accidentally extinguished, turn off the burner  
control and do not attempt to re-ignite the burner for at least one minute.  
9
 
OVEN  
COLD START COOKING  
Anything requiring long slow cooking such as casseroles and rich fruit cakes can be  
put into a cold oven. Satisfactory results can also be obtained with creamed mixture,  
rich pastries or yeast mixtures, but for perfection we recommend preheating the oven  
for about 15 minutes.  
ROASTING OF LARGE POULTRY  
The maximum weight of poultry that can be accommodated is 25 lbs (11.5 kgs)  
provided it is of suitable shape.  
It is important to check that the bird DOES NOT overhang the burner at the back of the  
oven.  
STORAGE AND RE-HEATING OF FOOD  
It is vitally important to strictly adhere to the basic principles of food handling and  
hygiene to prevent the possibility of bacterial growth.  
1. If food is to be frozen or not served immediately, cool it in a clean container as  
quickly as possible.  
2. Completely thaw frozen food in the refrigerator before re-heating.  
3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk. 6,  
and then serve immediately.  
4. Only re-heat food once.  
‘COOK CHILL’ DISHES  
These should always be placed in a pre-heated oven ideally on the first or second shelf  
position. Follow the packet instructions for cooking time.  
ALUMINIUM FOIL  
If using Aluminium Foil:  
1. Remember that it is important to increase the cooking time by one third.  
2. Never allow the foil to touch the sides of the oven.  
3. Never cover the oven interior with foil.  
4. Never cover the oven shelves with foil.  
10  
 
THE ‘SLOW COOK’ SETTING  
The ‘Slow Cook’ setting on the oven thermostat is used for slow cooking, keeping food  
warm and warming plates for short periods.  
USING THE ‘SLOW COOK’ SETTING FOR SLOW COOKING  
1. All dishes cooked by the ‘Slow Cook’ setting should be cooked for a minimum 6  
hours. They will ‘hold’ at this setting for a further hour but marked deterioration in  
appearance will be noticed in some cases.  
2. Joints of meat and poultry should be cooked at Mk. 6 for 30 minutes before  
turning to the ‘Slow Cook’ setting and never be cooked lower than the middle  
shelf position.  
3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not  
be cooked using the ‘Slow Cook’ setting.  
4. Always stand covered joints on a rack over the meat tin to allow good air  
circulation.  
5. Pork joints and poultry must be checked for an internal temperature of at  
least 88oC.  
6. This method is unsuitable for stuffed meat and stuffed poultry.  
7. Always bring soups, casseroles and liquids to the boil before putting in the  
oven.  
8. Cover casseroles with foil and then the lid to prevent loss of moisture.  
9. Always thaw frozen food completely before cooking.  
10. Root vegetables will cook better if cut into small pieces.  
11. Adjust seasonings and thickenings at the end of the cooking time.  
12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be  
cooked lower in the oven whilst other dishes requiring greater heat can be  
cooked above them.  
13. Egg and fish dishes need only 1-5 hours cooking and should be included in  
day cooking sessions, when they can be observed from time to time.  
14. Dried red kidney beans must be boiled for a minimum of ten minutes after  
soaking, before inclusion in any dish.  
11  
 
OVEN COOKING CHART  
The following times and setting are for guidance only. You may wish to alter the setting to give a  
result more to your satisfaction. When a different setting to that shown below is given in a recipe, the  
recipe instructions should be followed. Allow 15 minutes preheat for best results. Always turn the  
thermostat knob to Mark 9 before selecting the appropriate Gas Mark. Shelf position 1 is the highest.  
Gas  
Mark  
Shelf  
Positions  
Food  
Approx. Cooking Time and Comments  
STARTERS  
Patés and Terrines  
FISH  
1
2
3 or 4  
4
1 / - 2 hrs  
25 mins - 1 hr, depending on recipe  
and size of fish  
Oily Fish (whole)  
4 or 5  
4 or 5  
3
3
White Fish (fillets & steaks)  
25 - 30 mins.  
MEAT AND POULTRY  
Veal  
5
4
25 mins per lb + 25 mins  
Beef  
4 or 5  
4
25 - 30 mins per lb + 25 mins  
40 mins per lb covered in foil  
+ 40 mins per lb uncovered  
Ham  
5
4
Lamb  
5
4
30 - 35 mins per lb + 30 mins  
40 mins per lb + 40 mins  
25 mins per lb + 25 mins  
25 mins per lb + 25 mins  
15 - 20 mins per lb + 20 mins  
Pork  
5
4
4
Chicken  
Duckling & gosling  
Turkey  
5
5
4 or 5  
6
4
4 or 5  
4
50 mins. Remove bacon for last 15 mins.  
Add extra 15 mins if roasting brace  
Game birds  
Casseroles  
1
2
3
3 or 4  
1 / - 6 hrs. (depending on type of meat)  
PUDDINGS  
1
1
4
2
2 / - 2 / hrs on a baking tray and  
Milk Puddings  
3
3 or 4  
started with warm milk  
Baked Custard  
3
3 or 4  
45 mins in bain-marie  
40 - 50 mins  
Baked sponges  
4
3
30 - 45 mins depending on the size  
and type of apples  
Baked Apples  
3
1
4
4 or 5  
3
Meringue puddings  
Apple Pie 1x9" (230mm)  
Fruit crumbles  
15 mins or until 'tinged' with brown  
45 - 55 mins on a baking tray  
35 - 45 mins  
6
5 or 6  
3
If using aluminium foil:  
1. Remember it is important to increase the cooking time by one third.  
2. Never allow the foil to touch the sides of the oven.  
3. Never cover the oven interior with foil.  
4. Never cover the oven shelves with foil.  
12  
 
OVEN COOKING CHART  
Gas  
Mark  
Shelf  
Food  
Positions  
Approx. Cooking Time and Comments  
CAKES, PASTRIES AND BISCUITS  
Small cakes - 2 trays  
5
5
4
5
2
4
2
6
5
7
2 & 4  
2 or 3 only  
2 & 4  
2
17 - 25 mins  
"
- 1 tray  
Victoria sandwich 2x8" (205mm)  
25 - 35 mins  
Fatless sponge 2x7" (180mm) -  
3 egg mix  
20 - 25 mins. 2 tins side by side  
1
2
Christmas cake  
3 or 4  
3
4 - 6 / hrs depending on recipe  
1
1
4
2
Madeira cake 7" (180mm)  
Rich Fruit cake 9" (230mm)  
Shortcrust pastry  
1 / - 1 / hrs  
1
2
3
3 - 3 / hrs.  
2 or 3  
2
15 mins - 1 hr depending on recipe  
20 - 40 mins depending on recipe  
10 - 30 mins depending on recipe  
Rich Shortcrust pastry - 1 tray  
Flaky & puff pastry - 2 trays  
- 1 tray  
1 & 3  
2 or 3  
2
"
"
"
"
Choux pastry - éclairs 1 tray  
Scones - 2 trays  
6
7
35 - 40 mins  
10 - 15 mins  
"
2 & 4  
2 or 3  
4
- 1 tray  
Shortbread - 7" (180mm) round  
Biscuits - 2 trays  
2
4
55 - 1hr depending on thickness  
15 - 20 mins depending on recipe  
1 and 3  
2 or 3  
- 1 tray  
"
"
"
"
YEAST MIXTURES  
Bread  
7 or 8  
7 or 8  
5
3 or 4  
2 or 3  
2 or 3  
45 - 50 mins  
15 - 20 mins  
30 - 40 mins  
Rolls  
Chelsea buns  
MISCELLANEOUS  
Yorkshire Pudding - large  
7
7
4
1 or 2  
1 or 2  
3
45 - 50 mins  
25 - 30 mins  
30 mins  
- individual  
Soufflés  
2 - 5 hrs starting on shelf 4 until 'set'  
and then on the baseplate until dried  
out - turn when necessary.  
4 &  
Meringues  
Slow Cook  
4 or 5  
baseplate  
1
2
Baked Potatoes  
3
1 / - 3 hrs until soft, depending on size  
When baking with two trays or tins on two levels, the top tray is removed first and the lower tray  
moved up to the top position for a few minutes longer.  
Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those  
indicated on the cooking chart.  
13  
 
CARE AND CLEANING  
Clean the cooker regularly and wipe up spills soon after they occur to prevent  
them from becoming burnt on. Never use biological washing powder, caustic  
cleaners, harsh abrasives, scouring pads, aerosol cleaners or oven chemical  
cleaners of any kind.  
To move the cooker forward, open the grill door and with both hands positioned  
under the roof of the compartment lift and pull forward. Replace by pushing the  
cooker backwards. Check that the cooker is level. Take care to ensure that any floor  
covering is not damaged.  
OVEN HEAT CLEAN LININGS  
The oven roof, back and side linings are coated with a special enamel which has a  
continuous cleaning action. The higher the oven temperature the more effective the  
action. In most cases this cleaning operation will proceed during normal cooking.  
However, if high temperatures are not used regularly, it may be necessary to run the  
oven empty at Mark 8 for a couple of hours.  
If desired, they can be wiped over with a soapy cloth followed by a wipe with a clean  
damp cloth.  
OVEN DOORS  
The inner glass panel can be removed for easy cleaning. Unscrew the two screws  
securing the glass panel, taking care not to allow the glass to fall. The glass panel can  
then be washed at the sink. Refit the glass panel according to the instructions printed  
on the glass.  
REPLACING A BATTERY  
The battery is not covered by the guarantee. Use an alkaline AA battery. The battery  
holder is located in the plinth panel below the oven door. Open the oven door fully.  
Press the tag on the left hand side of the battery holder/cover and withdraw it just  
enough to get access to the battery. Fit the new battery with the end marked “+” on  
the same side of the battery holder as the red lead. Replace the battery holder by  
pushing it firmly into the hole in the plinth.  
14  
 
CARE AND CLEANING  
COOKER FINISH  
Vitreous Enamel  
Hotplate, pan supports,  
burner caps, roasting dish,  
grill pan, oven base, inside  
of grill compartment, inside  
of doors.  
CLEANING METHOD  
Cloth wrung out in warm soapy water. Stubborn  
stains can be removed with a cream paste,  
liquid cleaner or by rubbing with fine steel wool  
soap pads.  
Check that the cleaning agent is approved by the  
Vitreous Enamel Association.  
Paint  
Wash with a cloth wrung out in warm soapy water  
Side trims, plinth, door  
bottom trims, side panels,  
door handles, lid rear trim.  
only.  
DO NOT USE ABRASIVES.  
Aluminium  
Similar to paint cleaning above. Use a nylon brush  
to remove any cleaning materials, water or dirt from  
the hotplate burner bodies.  
Hotplate side trims, hotplate  
burner bodies, lid rear trim,  
rear flue grille.  
Glass  
As for enamel cleaning. Polish with a clean dry cloth  
or kitchen roll.  
Chromium Plating  
Oven shelves, grill pan grid,  
grill pan handle support  
Wipe with a cloth wrung out in warm soapy water.  
A fine steel wool soap pad e.g. Brillo, Ajax, or a  
chrome or stainless steel cleaner may be used.  
Plastic  
Grill pan handle, control  
knobs  
Wipe with a cloth wrung out in warm soapy water.  
Stubborn stains can be removed with a cream  
cleaner.  
15  
 
SOMETHING WRONG  
WITH YOUR COOKER  
Before calling a Service Engineer, please check through the following lists.  
THERE MAY BE NOTHING WRONG.  
Problem  
Check  
Ignition does not work.  
If all burners fail to ignite:  
Check that sparks appear at the burners; a clicking noise  
should be heard.  
Oven burner  
If not  
Check the battery, or fit a known good battery to the  
product. Batteries are not covered by the guarantee. The  
battery is easily changed - see the section on battery  
replacement. (An “AA” size alkaline battery should be used).  
If only one burner fails to ignite:  
Burner ports  
Ignitor  
Check that the burner is dry and that spillage of food or  
cleaning fluid remains are not affecting the ignitor or  
burner ports.  
Grill burner  
Clean away any debris with a dry nylon brush such as an  
old toothbrush. If a wire wool pad has been used for  
cleaning around the burner ensure the ignitor is free from  
any stray strands. Any water on the burner should be dried  
with a cloth or kitchen towel.  
Burner ports  
Ignitor  
Hotplate burner.  
On the hotplate make sure that all the burner parts are  
correctly seated.  
Burner ports  
Ignitor  
16  
 
SOMETHING WRONG  
WITH YOUR COOKER  
Before contacting your Service Centre or Installer, check the guide below, there  
may be nothing wrong with your cooker.  
Problem  
Check  
Slight odour or small amount  
of smoke when grill / oven  
used for the first  
This is normal and should cease after a short period.  
time  
Check that the gas mark and shelf positions are as  
recommended in the Oven Cooking Charts. However, it may  
be necessary to increase or decrease the  
Oven cooks too fast or too  
slow  
recommended setting slightly to suit your taste.  
DISPOSAL OF YOUR PRODUCT  
To minimise the risk of injury to children please dispose of your product carefully and safely.  
Remove all doors and lids (where fitted). Remove the mains cable (where fitted) by cutting off  
flush with the appliance and always ensure that no plug is left in a condition where it could be  
connected to the electricity supply.  
To help the environment Local Authority instructions should be followed for the disposal of  
your product.  
17  
 
INSTALLATION INSTRUCTIONS  
Prior to installation, ensure that the local distribution conditions (nature of the gas and  
gas pressure) and the adjustment conditions are compatible. The adjustment condi-  
tions for this appliance are stated on the data badge which is fitted to the back panel.  
This appliance is not designed to be connected to a combustion products  
evacuation device. It must be installed and connected in accordance with current  
installation regulations. Particular attention should be given to the relevant require-  
ments regarding ventilation.  
MODEL NUMBERS 10530G MK2, 10532G MK2, 10535G MK2 and 10538G MK2  
2H  
Category I (GB, IE)  
These models are set to burn NATURAL GAS (G20) at 20 mbar ONLY and  
cannot be used on any other gas.  
MODEL NUMBERS 10531G MK2 and 10536G MK2  
3+  
Category I (GB, IE)  
These models are set to burn PROPANE GAS (G31) at 37 mbar  
or BUTANE GAS (G30) at 28 - 30 mbar.  
GAS SAFETY (INSTALLATION & USE) REGULATIONS  
It is the law that all gas appliances are installed by competent persons in  
accordance with the current edition of the above regulations. It is in your interest and  
that of safety to ensure compliance with the law.  
In the UK, CORGI registered installers work to safe standards of practice.  
The cooker must also be installed in accordance with BS 6172.  
Failure to install the cooker correctly could invalidate the warranty liability claims and  
could lead to prosecution.  
LOCATION  
The cooker may be located in a kitchen, kitchen/diner or a bed-sitting room, but not in  
a room containing a bath or shower. The cooker must not be installed in a bed-sitting  
room of less than 20m3.  
LPG Models must not be installed in a room or internal space below ground level, eg.  
in a basement.  
PROVISION FOR VENTILATION  
The room containing the cooker should have an air supply in accordance with  
BS 5440:Part 2.  
The room must have an opening window or equivalent; some rooms may also require  
a permanent vent. If the room has a volume between 5 and 10m3, it will require an air  
vent of 50 cm2 effective area unless it has a door which opens directly to outside. If the  
room has a volume of less than 5m3, it will require an air vent of 100 cm2 effective area.  
If there are other fuel burning appliances in the same room, BS 5440: Part 2 should be  
consulted to determine air vent requirements.  
18  
 
INSTALLATION INSTRUCTIONS  
TECHNICAL DATA  
DIMENSIONS  
Height to hotplate  
Height overall  
Width  
895 - 910mm  
900 - 915mm  
538mm  
Depth  
600mm (excluding door handles and control knobs).  
GENERAL  
Gas connection  
1
1
2
2
Rp / ( / ” BSP female)  
Grill injector  
None  
Pressure test point  
Gas rate adjustment  
Aeration adjustment  
Battery  
None  
1.5V Alkaline AA  
Natural Gas  
L.P.G.  
BURNER  
HEAT INPUT  
3.0 kW  
INJECTOR HEAT INPUT  
INJECTOR  
HOTPLATE  
2.8 kW (205g/h) 82  
128  
Front left and rear right  
HOTPLATE  
1.8 kW (130g/h) 65  
1.9 kW  
102  
Front right and rear left  
GRILL  
OVEN  
3.3 kW (240g/h) 95  
2.4 kW (175g/h) 75  
3.9 kW  
2.7 kW  
150  
120  
19  
 
INSTALLATION INSTRUCTIONS  
SPACE FOR FIXING  
The cooker can be close fitted below hotplate level. This requires a minimum distance  
of 540mm between cupboard units of hotplate height.  
When installing next to a tall cupboard, partition or wall, for a minimum distance of  
400mm above hotplate level, allow a side clearance of at least 65mm.  
The diagram below illustrates the minimum clearance between the cooker and  
adjacent walls, cupboards etc.  
The wall behind the cooker between the hotplate and 450mm above, and the width of  
the cooker, must be a non-combustible material such as ceramic wall tiles.  
If the cooker is to be fitted close to a corner on the left hand side, ensure that there is a  
clearance of at least 50mm to allow the main oven door to open fully for when  
removing oven shelves.  
65 mm Min  
540mm min  
COOKER HOODS  
If a cooker hood is to be installed, refer to the cooker hood manufacturers’ instructions  
regarding fixing height.  
20  
 
UNPACKING  
Unpack the components from inside the grill and oven: Check that the following parts  
are present.  
Grill pan and grid  
Meat tin  
Oven shelves (2)  
Battery  
Pan supports (4)  
Enamelled burner caps (4)  
Literature pack  
Aluminium burner bodies (4)  
LEVELLING  
Four skid feet are fitted which can be screwed in or out to level the cooker. Move the  
cooker by pushing at both sides on the lower half of the oven door.  
CAUTION: Some soft floor coverings may get damaged if the cooker is not moved  
carefully.  
STABILITY BRACKET  
The back of the cooker has a slot for engagement of a stability bracket, which can be  
obtained, as an extra, from the cooker supplier. The leaflet included with the bracket  
should be read in conjunction with the following instructions.  
Push cooker to its intended position.  
Draw pencil lines on the floor in line with the front and left side of the plinth.  
Remove the cooker.  
Position stability bracket in accordance with Fig. 5 and secure to the floor.  
Measure height from floor level to the bottom of the slot in the back of the  
cooker.  
Add 3mm to the dimension and assemble the stability bracket to that height.  
(i.e. from floor level to the underside of the top member)  
Fig. 5  
Fig. 6  
‘A’  
92  
mm  
‘B’  
410mm  
PENCIL LINE  
21  
 
CONNECTING TO GAS SUPPLY  
The cooker is designed to match the depth of standard 600mm worktops. An adaptor  
backplate should, therefore, be fitted within the shaded area shown to allow the  
cooker to be pushed fully to the wall. If a forward facing backplate is used, it must be  
chased into the wall.  
460  
180  
540  
Connection to the cooker should be made with an approved appliance flexible  
connection to BS 669. LPG cookers should be connected with a hose suitable for LPG  
and capable of withstanding 50 mbars pressure. A length of 0.9 to 1.25m is  
recommended. The length of hose chosen should be such that when the cooker is in  
situ, the hose does not touch the floor.  
The temperature rise of areas at the rear of the cooker that are likely to come in  
contact with the flexible hose do not exceed 70oC.  
22  
 
INSTALLATION INSTRUCTIONS  
INSTALLATION AND OPERATIONAL CHECKS  
After installation, check for gas soundness. The supply pressure can be checked at the  
grill injector. Access to the injector is by first removing the baffle at the front of the grill  
fastened by two screws. Then remove the fastening screw on the right hand side of the  
burner and slide the burner off the injector. Ensure that the grill burner is correctly  
located under the fixing screw on reassembly.  
Fit the battery. Fit the hotplate burner bodies and caps and pan supports. Referring to  
the instructions for use where necessary,  
1. Check that the hotplate and grill burners ignite correctly and burn with a steady  
flame. Check for a steady flame on the low setting.  
2. Check that with the oven set to mark 9, the burner ignites at low rate, and then  
increases to full rate within 60 seconds. Leave the oven full on with the door  
closed for 10 minutes, and check that when the control is turned to the ‘Slow  
Cook’ setting that the flame reduces.  
Instruct the user on the operation of the cooker.  
NOTE: On the models manufactured for use with LPG, it is normal for the oven and  
grill burners to burn with yellow tips.  
23  
 
Key Contacts  
Service  
We have the largest appliance manufacturer’s service team in Europe,  
specialists directly employed by us to ensure  
your complete confidence.  
trained  
Repair Service  
UK: 08709 066 066  
Republic of Ireland: 1850 302 200  
You will be asked for the following information:-  
Name, address and postcode.  
Telephone number  
Model / Serial number of the appliance  
Clear and concise details of the query or fault  
Place and Date of purchase  
(Please keep the receipt as evidence will be required when the engineer calls).  
Extended Warranty  
To join: UK 08709 088 088  
Republic of Ireland: 1850 502 200  
Genuine Parts & Accessories  
Mail Order Hotline  
UK: 08709 077 077  
Republic of Ireland: (01) 842 6836  
For further product information 01782 385516  
All Cannon Services are offered as an extra benefit and do not affect your statutory rights.  
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
 

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