Cannon Electric Pressure Cooker 10520G User Manual

WORCESTER  
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 using the cooker and retain them for  
future reference.  
Part no. 4966200028-03  
 
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 Directive:  
Gas Appliances  
90/396/EEC  
Low Voltage Equipment  
73/23/EEC  
93/68/EEC  
Electromagnetic Compatibility  
89/336/EEC  
92/31/EEC  
93/68/EEC  
3
 
FOR YOUR SAFETY  
Please read the precautions below before using your cooker.  
ALWAYS . . .  
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 the oven door to allow heat to disperse.  
ALWAYS use dry, good quality oven gloves when removing items from the oven.  
ALWAYS keep the oven door 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 refer servicing to CORGI registered appliance service eng ineers.  
ALWAYS turn off the electricity supply before cleaning or replacing the oven lamp.  
4
 
FOR YOUR SAFETY  
NEVER . . .  
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 cabinets immediately above or next to the cooker.  
NEVER fill a deep fat frying pan more than 1/3 full of oil, or 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 grill.  
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 has one large high speed burner, two normal simmering burners and one  
small simmering burner which will accommodate pans between 100mm (4”) and  
200mm (8”) diameter. All pans should be positioned centrally over the burners.  
The pan supports should be fitted on the hotplate such that the indents along one side  
of each pan support are inner-most.  
TO USE THE HOTPLATE;  
1. 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.  
2. 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.  
3. To turn off, turn the control knob fully clockwise to the symbol O.  
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 hotplate unless all pan supports are in position.  
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 electrode using a small nylon brush  
such as a tooth brush. Access to the electrode 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.  
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  
The grill pan can be pulled out to safety stops for viewing and for turning the food. To  
remove the pan: pull it forward to the stop, lift it upwards and remove outwards.  
TO USE THE GRILL  
1. Press the ignition button and then push in and turn the control knob anti-clockwise  
to the large flame symbol. Continue to press the ignition button until the sparks  
light the gas.  
2. Only turn the control knob between the large flame symbol and the small flame  
symbol for adjusting the setting.  
3. To turn off, turn the control knob fully clockwise to the symbol O.  
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 desirable to reduce it  
for thicker pieces of meat, fish, chicken portions or for keeping food warm.  
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.  
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 enable full use of the 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 maximum size of baking tray that should be used is 300mm x 330mm (12” x 13”).  
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 22 lbs (10 kgs) 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  
 
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  
Shelf  
Food  
Mark  
Position  
Approx. Cooking Time and Comments  
25-60 mins. depending on recipe  
Fish  
Oily and white fish  
Meat and Poultry  
Beef  
3 or 4  
4
4 or 5  
5
4
4
25-30 mins per 450g (1lb) + 25 mins. extra  
Ham  
40 mins per 450g (1lb) covered in foil plus  
40 mins. extra  
Lamb  
5
4
4
30 mins per 450g (1lb) + 30 mins extra  
40 mins per 450g (1lb) + 40 mins extra  
25 mins per 450g (1lb) + 25 mins extra  
25 mins per 450g (1lb) + 25 mins extra  
15-20 mins per 450g (1lb) + 20 mins  
2-6 hrs. depending on cut of meat  
Pork  
5
Chicken  
5
5
4
Duckling & Goose  
Turkey  
4
4 or 5  
3
4 or 5  
3 or 4  
Casseroles  
Vegetables  
Baked jacket potatoes  
Puddings  
1
2
4 or 5  
3
3
4
1 / - 3 hrs. until soft, depending on size  
3
1
4
2
Milk Puddings (500ml/1pt)  
1 / - 2 / stand dish on baking tray and  
started with warm milk  
Baked Custard (500ml/1pt)  
Baked Sponge Puddings  
Baked Apples  
3
4
3
4
3
3
45-60 mins. bain-marie  
40 - 50 mins  
30-45 mins depending on type and size  
of apples  
Meringue Topped Puddings  
Apple Tart (1 x 205mm/8”)  
Fruit Crumble  
1
6
5
3 or 4  
15 mins or until “tinged” with brown  
45-60 mins  
3
3
35 - 45 mins  
11  
 
OVEN COOKING CHART  
Gas  
Mark  
Shelf  
Positions  
Food  
Approx. Cooking Time and Comments  
Cakes, Pastries & Biscuits  
Small Cakes (16 per tray) 2 trays  
1 tray  
5
5
4
5
2
4
2
7
2
4
6
5
7
6
2 and 4  
2
17 - 25 mins.  
17 - 25 mins.  
Victoria sandwich (2 x 180mm / 7”)  
Swiss Roll (3 egg quantity)  
Christmas cake (1 x 205mm / 8”)  
Madeira cake (1 x 180mm / 7”)  
Rich Fruit cake (1 x 180mm / 7”)  
Scones - 16 per tray  
Shortbread (1 x 180mm / 7”)  
Biscuits  
2 and 4  
2
20 - 30 mins  
20 - 25 mins.  
3 or 4  
3
3 - 6 hrs depending on recipe  
1
1
4
2
1 / - 1 / hrs.  
1
2
3
3 - 3 / hrs.  
2 and 4  
3
10 - 30 mins. depending on recipe  
45 - 60 mins. depending on recipe  
15 - 35 mins. depending on recipe.  
15 - 60 mins. depending on recipe  
20 - 40 mins. depending on recipe  
10 - 30 mins. depending on recipe  
25 - 35 mins.  
2 and 4  
2 and 4  
2 and 4  
2 and 4  
2
Shortcrust Pastry  
Rich Short Crust  
Flaky/Puff Pastry  
Choux Pastry  
Yeast Mixtures  
Bread - rolls  
7
7
2 or 3  
15 - 45 mins depending on recipe  
Miscellaneous  
Yorkshire Pudding:– large  
individual  
2
2
35 - 45 mins  
20 - 30 mins  
7
4 and  
baseplate  
2 – 5 hrs. starting on shelf 4 until “set” and then  
on the baseplate until dried out, turn if necessary.  
Slow Cook  
Meringues  
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.  
12  
 
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 o f 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.  
13  
 
STORAGE COMPARTMENT  
Take care as accessible surfaces inside the storage compartment will become hot  
when the oven is in use. The storage compartment is ideal for storing saucepans,  
meat pans etc. Do not use it for storing combustible materials, flammable liquids  
or aerosols.  
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.  
14  
 
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, steam cleaners, aerosol cleaners or oven  
chemical cleaners of any kind.  
To move the cooker forward, open the 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 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 roasting is done frequently, or high temperatures are not used regularly, it  
may be necessary to run the oven empty at Mark 8 for about two hours.  
If desirable, they can be wiped with a cloth wrung out in hot soapy water followed by  
a clean damp cloth.  
REPLACEMENT OF OVEN LIGHT BULB  
CAUTION: DISCONNECT THE APPLIANCE FROM THE ELECTRICITY SUPPLY BEFORE  
REPLACING THE LAMP TO AVOID THE POSSIBILITY OF AN ELECTRIC  
SHOCK  
Light bulbs are not covered by the manufacturer’s guarantee.  
A new 15W, 300oC rated SES bulb can be obtained from your cooker supplier or any  
major electrical retailer.  
1. Remove the shelves from the oven.  
2. Unscrew the lens using a thick cloth to protect your fingers in the unlikely  
event of a lens fracture.  
3. Unscrew bulb.  
4. Fit new bulb and refit lens.  
15  
 
CARE AND CLEANING  
COOKER FINISH  
CLEANING METHOD  
Vitreous Enamel  
Hotplate, burner caps,  
fascia, roasting dish, grill  
pan, oven base and rear,  
inside of oven door,  
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.  
splashback, grill front panel,  
grill top panel  
Check that the cleaning agent is approved by the  
Vitreous Enamel Association.  
Paint  
Wash with a cloth wrung out in warm soapy  
water only.  
Side trims, plinth, fascia  
bottom trim, side panels,  
storage drawer, grill surround,  
door handle  
DO NOT USE ABRASIVES.  
Similar to paint cleaning above. Use a nylon brush to  
remove any cleaning materials, water or dirt from the  
hotplate burner rings.  
Aluminium  
Hotplate burner bodies  
Glass  
Oven door fronts  
As for enamel cleaning. Polish with a clean dry cloth  
or kitchen roll.  
Chromium Plating  
Oven shelves, grill pan grid,  
grill pan handle support, grill  
pan carrier  
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 handles,  
control knobs  
Wipe with a cloth wrung out in warm soapy water.  
Stubborn stains can be removed with a cream  
cleaner.  
Note: To ensure rapid lighting of the hotplate burners every time they are used, the  
ignitors must be kept clean and dry. Remove any food spillage or cleaning materials  
from the electrode using a small nylon brush such as a toothbrush.  
16  
 
SOMETHING WRONG  
WITH YOUR COOKER  
Before calling a Service Engineer, please check through the following lists.  
THERE MAY BE NOTHING WRONG.  
Problem  
Check  
Slight odour or small  
amount of smoke when  
grill / oven used first  
time  
This is normal and should cease after a short period.  
Check that the gas mark and shelf positions are as recom-  
mended in the Oven Cooking Charts. However, it may be  
necessary to increase or decrease the recommended setting  
slightly to suit your taste.  
Oven cooks too fast or too  
slow  
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 that the electricity supply is turned on.  
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 burn-  
er 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 clean-  
ing 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.  
Ignitor  
Burner ports  
Hotplate burner.  
On the hotplate make sure that all the burner parts are  
correctly seated.  
Burner ports  
Ignitor  
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  
conditions for this appliance are stated on the data badge which is fitted on the rear  
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 requirements  
regarding ventilation.  
MODEL NUMBERS 10520G and 10525G  
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 10526G  
3+  
Category I (GB, IE)  
These models are set to burn PROPANE GAS (G31) at 37 mbar and BUTANE gas (G30) at  
28 - 30 mbar and can not be used on any other gas.  
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 o f 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, e.g.  
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  
1345mm  
Width  
500mm  
Depth  
600mm (excluding door handles)  
GENERAL  
Gas connection  
1
1
2
2
Rp / ( / ” BSP female)  
Pressure test point  
Gas rate adjustment  
Aeration adjustment  
Electrical connection  
Grill injector  
None  
None  
Flexible cord fitted with a 3 pin 13 amp plug  
230/240V a.c. 50Hz. 3A fuse.  
NATURAL GAS  
LPG  
HEAT INPUT  
BURNER  
INJECTOR  
128  
HEAT INPUT  
INJECTOR  
HOTPLATE  
3.0 kW  
2.0 kW  
1.0 kW  
2.0 kW  
4.1 kW  
2.5 kW  
82  
65  
50  
65  
95  
75  
2.8 kW (205g/h)  
1.8 kW (130g/h)  
Front left  
HOTPLATE  
102  
Rear left  
HOTPLATE  
72  
1.0 kW (75g/h)  
1.8 kW (130g/h)  
3.6 kW (260g/h)  
2.5 kW (180g/h)  
Rear right  
HOTPLATE  
102  
Front right  
GRILL  
OVEN  
150  
115  
19  
 
INSTALLATION INSTRUCTIONS  
SPACE FOR FIXING  
The cooker can be close fitted below hotplate level. This requires a minimum distance  
of 503mm between cupboard units of hotplate height.  
Cupboards or walls to the side of the cooker must be 125mm away. Wall cupboards  
above hotplate level must also be 125mm away as shown.  
Where cupboards or any overhead surfaces are fitted above the cooker allow a  
clearance of 500mm from the top of the grill to the underside of the overhead surface.  
500mm MIN  
125mm  
MIN.  
125mm  
MIN.  
503mm MIN  
If a cooker hood is to be installed, refer to the cooker hood manufacturer’s instructions  
regarding fixing height.  
20  
 
INSTALLATION INSTRUCTIONS  
UNPACKING THE COOKER  
Unpack the components. Check that the following parts are present.  
Grill pan and grid  
Baking dish  
Pan supports (2)  
Enamelled discs (4)  
Oven shelves (2)  
Literature  
Aluminium burner bodies (4)  
LEVELLING  
Four skid feet are fitted which can be adjusted up or down to level the cooker.  
CAUTION: Some soft floor coverings may get damaged if the cooker is not moved  
carefully.  
STABILITY BRACKET  
One of the holes in the lower rear panel can be used to  
engage a stability bracket. The bracket must be fitted to  
the wall behind the cooker. The diagram is a guide to  
the correct height at which the bracket should be from  
the floor.  
155mm  
Floor to top edge  
of bracket.  
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.  
250  
Connection to the cooker should be made with an approved appliance flexible  
connection to BS 669. Hoses connected to the LPG models should be suitable for LPG  
and capable of withstanding 50mbars 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.  
21  
 
ELECTRICAL CONNECTION  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
CONNECT TO A 230-240V A.C. SUPPLY ONLY.  
Connection to the electricity supply should be made via a properly earthed, readily accessible  
wall socket which is adjacent to but not directly above, and not more than 1.25m away from the  
appliance and capable of electrical isolation.  
The mains lead should be routed such that it cannot touch hot parts of the cooker i.e. the back  
panel above a height of 650mm from the floor.  
Should this plug not fit the socket outlet in your home it should be cut off and replaced with a  
suitable plug as outlined below.  
NOTE: The removed plug cannot be used for any other appliance and should therefore be  
properly disposed of and not left where children might find it and plug it into a supply  
socket – with the obvious consequent danger.  
IF THE FITTED PLUG IS REMOVED  
The flexible mains lead must be correctly connected as below to a three pin plug of not less  
than 13 amp capacity. If a B.S. 1363 fused plug is used, it must be fitted with a 3 amp fuse which  
is approved to B.S. 1362.  
IMPORTANT: The wires in the mains lead fitted to  
this appliance are coloured in  
accordance with the following code:  
Green &  
Yellow to  
Earth  
Brown to  
GREEN AND YELLOW – EARTH  
Blue to  
Neutral  
Live  
BLUE  
– NEUTRAL  
– LIVE  
BROWN  
3 Amp  
Fuse  
Cord Clamp  
As the colours of the wires in the mains lead of this appliance may not correspond with the  
coloured markings identifying the terminals in your plug, proceed as follows:– The wire which is  
coloured green and yellow must be connected to the terminal in the plug which is marked with  
the letter E or by the earth symbol  
or coloured green or green and yellow. The wire which is  
coloured blue must be connected to the terminal which is marked with the N or coloured black.  
The wire which is coloured brown must be connected to the  
terminal which is marked with the letter L or coloured red. When wiring the plug, ensure that all  
strands of wire are securely retained in each terminal. Do not forget to tighten the mains lead  
clamp on the plug. As the appliance must be earthed, do not use 2-pin  
sockets outlets, if you are in doubt, consult a qualified electrician.  
Should the mains lead ever require replacement, it is essential that this operation be  
carried out by a qualified electrician and should only be replaced with a flexible cord of the  
same size i.e. 0.75mm2 cross sectional area and temperature rating of 850 C e.g. heat resisting  
PVC, available from our parts department (see Back Cover).  
IF A MOULDED PLUG IS FITTED  
In the event of replacing a fuse in the plug supplied a 3 amp ASTA approved fuse to BS1362  
must be fitted.  
NOTE: The fuse cover must be refitted when changing the fuse. In the event of losing the  
fuse cover the plug must not be used until a replacement fuse cover has been obtained and  
fitted. A new fuse cover can be obtained from your local Electricity Board. The colour of the  
correct replacement fuse cover is that of the coloured marks or inserts in the base of the plug.  
Make sure that the cable does not become trapped when pushing the cooker into position.  
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 rear panel at the back of the  
splashback. Then remove the burner fastening screw and slide the burner off the  
injector.  
Fit the hotplate burner bodies, enamelled discs 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. Check that the oven light operates.  
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  
Cannon has the largest appliance manufacturer’s service team in Europe,  
trained specialists directly employed by us to ensure  
your complete confidence.  
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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