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During cooking, food naturally produces steam,
particularly when cooking foods with high water
content (e.g. oven chips). There may be some steam
visible at the grille at the rear of the hotplate. This
is perfectly normal. Steam can condense to water
droplets on the cool outer trim or the oven door.
It may be necessary during cooking to wipe away
any moisture with a soft cloth. This will also help
to prevent soiling and discolouration of the oven
exterior by cooking vapours.
Take care when opening the oven door, as there
may be a momentary puff of steam when the oven
door is opened. Stand well back and allow any
steam to disperse.
The note of the oven fan may change as the oven
heats up - this is perfectly normal.
See the ‘Cleaning your cooker' section of these
instructons for a full list of recommended cleaning
materials. We do not recommend Mr. Muscle, as it
contains chemicals which may damage the surfaces
of your cooker.
Yes, this is caused by heat rising from the oven or
the grill, and heating them up.
Don’t leave the oven door open.
When grilling make sure that the grill door is
open with the grill pan pushed right back to the
‘backstop’.
You do. Service organisations will charge for their
call outs if they are correcting work carried out by
your original installer. It’s in your interest to track
down your original installer.
Where the cooker installation is protected by a
30 milliamp sensitivity residual current device
(RCD), the combined use of your cooker and other
domestic appliances may occasionally cause
nuisance tripping. In these instances the cooker
circuit may need to be protected by fitting 100mA
device. This work should be carried out by a
qualified electrician.
Cooking times may differ from your previous
oven. Check that you are using the recommended
temperatures and shelf positions. See the ‘Oven
cooking guide’ section of these instructions.
The oven control settings and cooking times are
intended to be used only as a guide. Individual
tastes may require the temperature to be altered
either way, to get the results you want. Try cooking
at different temperature setting.
Do not use a tin or tray larger than 340mm x
340mm.
If you are cooking a large item, be prepared to turn
it round during cooking.
If two shelves are used, check that space has been
left for the heat to circulate. When a baking tray is
put into the oven, make sure it is placed centrally
on the shelf.
Check that the door seal is not damaged and that
the door catch is adjusted so that the door is held
firmly against the seal.
A dish of water when placed on the shelf should be
the same depth all over. (For example, if it is deeper
at the back, then the back of the cooker should be
raised up or the front lowered). If the cooker is not
level arrange for your supplier to level it for you.
Is the power on? Is the clock illuminated?
Is the key symbol (
) showing in the display? See
the Clock section of the instructions for more
information on the key lock feature of the clock.
If using the Multi-function oven have you set a
cooking function?
If not there may be something wrong with the
power supply. Is the cooker supply on at the
isolator switch?
Timer set correctly but oven knob left OFF by
mistake?
Is the key symbol (
) showing in the display? See
the Clock section of the instructions for more
information on the key lock feature of the clock.
If using the Multi-function oven have you set a
cooking function?