Belling BCC1100DFB Bedienungsanleitung

Belling Ofen BCC1100DFB

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USER
GUIDE
A commitment to:
Belling Range DF AU Date: 11/12/18
To contact Belling about your appliance, please call:
Calls are charged at the basic rate, please check with your telephone service provider for exact charges
AU - Glen Dimplex Australia PTY LTD, 1340 Ferntree Gully Rd, Scoresby VIC 3179
NZ - Glen Dimplex New Zealand Ltd, 38 Harris Road, East Tamaki, Auckland, New Zealand
Warranty Registration
AU - 1300 556 816
NZ - 09 274 8265
Customer Care Helpline
AU - 1 800 444 357
NZ - 09 274 8265
To contact us by email:
AU - sales@glendimplex.com.au
NZ - sales@glendimplex.co.nz
For spare parts and service information, please contact our Customer Care Department shown above
To register your appliance by mail:
Please complete the warranty card
and return to the address supplied
To register your appliance online:
AU - www.belling.com.au
NZ - www.belling.co.nz
During the 3 year guarantee period (2 years in New Zealand), your appliance, as specied on your
warranty registration card, your appliance is protected against electrical and mechanical break-
down. To register your appliance, please call the number shown above, register online or complete
the registration card included.
Please ensure that you have available your appliance model number and serial number. For full
terms & conditions of the manufacturer’s guarantee, refer to the website.
Our policy is one of constant development and improvement, therefore we cannot guarantee the
strict accuracy of all of our illustrations and specications. Changes may have been made
subsequent to publishing.
GB - Great Britain
IE - Ireland
DE - Germany
ES - Spain
FR - France
IT - Italy
PL - Poland
NL - Netherlands
SE - Sweden
CN - China
NZ - New Zealand þ
AU - Australia þ
Countries of destination:
Thank you for buying this British-built appliance from us.
This user guide book is designed to help you through each step of owning your new product.
Please read it carefully before you start using your appliance, as we have endeavored to answer as
many questions as possible, and provide you with as much support as we can.
General information and User Guides are available from our website.
If you should nd something missing from your product or have any questions that are not covered in
this user guide, please contact us (see contact information inside the front cover).
This unit must be installed by a competent electrician / qualied technician. In regions where applicable,
please retain your Certicate of Compliance.
Disposal of Packaging Material
The packaging materials used with this appliance can be recycled. Please dispose of the packaging
materials in the correct manner.
GAS WARNING:
If you smell gas, Do not try to light any appliance. Do not touch any electrical switch.
Call the gas emergency helpline
INTRODUCTION
SAFETY
WARNING
• During use the appliance becomes hot. Care should be taken to
avoid touching heating elements.
• Children less than 8 years of age shall be kept away unless
continuously supervised. This appliance can be used by children
aged from 8 years and above and persons with reduced
physical sensory or mental capabilities or lack of experience and
knowledge if they have been given supervision or instruction
concerning the use of the appliance in a safe way and understand
the hazards involved. Children shall not play with the appliance.
Cleaning and user maintenance shall not be made by children
without supervision.
• Do not use harsh abrasive cleaners or sharp metal scrapers to
clean the oven door glass or the hob, since they can scratch the
surface, which may result in shattering of the glass.
• Do not use a steam cleaner on any cooking range, hob or oven
appliance.
• If you appliance is tted with a lid, any spillage should be removed
from the lid before opening. The hob surface should be allowed to
cool before closing the lid (if tted).
• Metallic objects such as knives, forks, spoons and lids should not
be placed on the hob surface since they can get hot.
• To avoid electric shock, ensure that the appliance is switched off
before replacing the lamp.
• The appliance is not intended to be operated by means of an
external timer or separate control system.
• Unattended cooking on a hob with fat or oil can be dangerous and
may result in re.
• NEVER try to extinguish a re with water, but switch off the
appliance and then cover the ame with a lid or damp cloth.
• Danger of re: Do not store items on the cooking surfaces.
• Only use hob guards designed by the manufacturer of the cooking
appliance or indicated by the manufacturer of the appliance in
the instructions for use as suitable or hob guards incorporated in
the appliance. The use of inappropriate hob guards can cause
accidents.
SAFETY
• If the cooker is placed on a base, measures have to be taken to
prevent the appliance slipping from the base.
• If the hob surface is cracked, broken or shattered, switch off the
appliance to avoid the possibility of electric shock and call for a
service engineer’s visit.
• Never put items directly on the base of the oven or cover the oven
with foil, as this can cause the base element to overheat.
• Accessible parts may become hot when the grill is in use. Children
should be kept away.
• Do not store or use ammable liquids or items in the vicinity of this
appliance.
• Do not spray aerosols in the vicinity of this appliance while it is in
operation.
• Do not modify this appliance.
• Servicing shall be carried out only by authorised personnel.
• Do not use this appliance as a room or space heater.
• Do not place articles on or against the appliance
• Always switch off your appliance and allow it to cool down before
you clean any part of it.
• Although every care has been taken to ensure this appliance has
no sharp edges, we recommend that you wear protective gloves
when installing and moving this appliance. This will prevent injury.
• This appliance must be tted to a switch providing all pole
disconnection with a minimum contact separation of 3mm.
• Connection should be made with a suitable exible cable with a
minimum temperature of 70oC.
CAUTION
• This appliance must not be installed behind a decorative door in
order to avoid overheating.
• The cooking process has to be supervised. A short term cooking
process has to be supervised continuously.
• The use of a gas cooking appliance results in the production of
heat, moisture and products of combustion in the room in which
it is installed. Ensure that the kitchen is well ventilated especially
when the appliance is in use: keep natural ventilation holes open
SAFETY
or install a mechanical ventilation device (mechanical extractor
hood). Prolonged intensive use of the appliance may call for
additional ventilation, for example opening of a window, or more
effective ventilation, for example increasing the level of mechanical
ventilation where present.
• This appliance is for cooking purposes only. It must not be used for
other purposes, for example room heating.
• (Gas through glass models only) In case of hotplate glass
breakage, shut immediately off all burners and any electrical
heating element and isolate the appliance from the power supply,
do not touch the appliance surface, do not use the appliance.
• Ensure shelving is correctly installed. See the sections on the shelf
runners and shelf location within this book.
• Fire Safety Advice
If you do have a re in the kitchen, don’t take any risks - get every-
one out of your home and call the Fire Brigade.
If you have an electrical re in the kitchen:
• Pull the plug out, or switch off the power at the fuse box - this may
be enough to stop the re immediately
• Smother the re with a re blanket, or use a dry powder or carbon
dioxide extinguisher
• Remember: never use water on an electrical or cooking oil re.
• Other Safety Advice
• Servicing should be carried out only by authorised personnel.
• Do not operate the appliance without the glass panel correctly
tted.
• There is a risk of electric shock, so always make sure you have
turned off and unplugged your appliance before starting. Always
allow the product to cool down before you change a bulb.
• Do not modify the outer panels of this appliance in any way.
• This appliance must be earthed.
• The appliance must never be disconnected from the mains supply
during use, as this will seriously affect the safety and performance,
SAFETY
particularly in relation to surface temperatures becoming hot and
gas operated parts not working efciently. The cooling fan (if tted)
is designed to run on after the control knob has been switched off.
• GAS WARNING! - If you smell gas: Do not try to light any
appliance, Do not touch any electrical switch. Contact your local
gas supplier immediately.
Getting to know your product
Note: Your appliance layout may differ depending on the model.
Note: All numbers refer to the nominal power rating in Kilowatts (kW)
Dual Fuel Hob 90cm Gas-Thru-Glass Hob 90cm
Dual Fuel Hob 100/110cm Gas-Thru-Glass Hob 100/110cm
Fascia Fascia
90cm Deluxe 100/110cm Deluxe
Top Oven
Multifunction
Oven
Fanned
Oven with
Splitter
Top Oven
Multifunction
Oven
Fanned
Oven
Slow
Cook
Note: Please refer to the shaded cavity diagrams throughout this book on it’s use.
1
2
4
2
3
1
2
2
4
USING YOUR APPLIANCE
Wok
Wok 3
12
5
55
2
2
3
1
2
23
1
Wok
Wok Wok
Control Panel 90cm Dual Fuel Deluxe
Control Panel 90cm Gas-Thru-Glass Deluxe
Control Panel 100/110cm Dual Fuel Deluxe
USING YOUR APPLIANCE
Cook zones Cook zones
Oven
Oven Selector Control
Top Oven
Clock/Programmer
Grill Oven
Thermostat indicator
Slow Cook
Hob and Oven controls
Hob and Oven controls
Thermostat indicator Thermostat indicator
Cook zones
Cook zone
Oven
Top Oven/Grill
Split Cavity
Hob and Oven controls Hob and Oven controls
Clock/Programmer
Oven
Top Oven/Grill Oven Selector Control
Thermostat indicator Thermostat indicator
Thermostat indicator
Oven
Grill Cook zones
Cook zones Oven Top Oven
Oven Selector Control
Hob and Oven controls Hob and Oven controls
Clock/Programmer
Thermostat indicator
Thermostat indicator Thermostat indicator
Control Panel 100/110cm Dual Fuel Gas-Thru-Glass Deluxe
USING YOUR APPLIANCE
Clock/Programmer
Cook zonesCook zones OvenGrill
Thermostat indicator
Top Oven
Oven
Slow Cook
Hob and Oven controls Hob and Oven controls
Oven Selector Control
Thermostat indicator
Thermostat
indicator
Thermostat indicator
Appliance functions
Note: Your oven may not have all of the functions shown here. We recommend for best cooking results,
please preheat your oven for 15 minutes and 3-5 minutes for grilling.
Only slow cook using the dedicated function. When using the multifunction oven, rstly select the
fanned oven feature.
Intense Baking Defrost
Base Heat with Fan Conventional Oven
SSlow Cook Fanned Oven
Fanned Grill Low Grill
Oven Selector Control Single Grill
Conventional Grill Dual Grill
Top Heat Base Heat
Lights Only Pizza Function
Bread Proving Keep Warm
Oven Selector Control Electric oven Hob
OFF
OFF
S
120
140
160
180
200
220
240
260
OFF
Ovens and Grill
Choose required setting
When using the top oven or main oven, the white thermostat indicator light will come on until the
selected temperature is reached.
When the Top oven/grill or grill is switched on, the cooling fans come on to keep the fascia and control
knobs cool during cooking/grilling. The cooling fans may operate when the main ovens are in use,
depending on the temperature setting. The fans may continue to operate for a period after the oven/grill
has been switched off. During use the fan may cycle on and off, this is normal.
Important: Never put items directly on top the base of the oven, or cover the oven base with foil, as
this may cause the element to overheat. Always position items on the shelf.
The left hand main oven will not operate if the programmer is set to Auto, see clock/programmer
section.
Top Oven - Grill
THE DOOR BE OPEN WHEN THE GRILL IS USED.MUST
Main Oven - Grill
THE DOOR BE CLOSED WHEN THE GRILL IS USED FOR FANNED AND CONVENTIONAL MUST
GRILLING.
Tall Oven - Grill (90cm only)
THE DOOR BE OPEN WHEN THE GRILL IS USED.MUST
USING YOUR APPLIANCE
Grill pan and trivet
The grill trivet (inside the grill pan) can be inverted to give a high or low position, or it may be removed.
The speed of grilling can be controlled by selecting a higher or lower shelf position, or adjusting the grill
setting.
Inverted
Hob
• Press the control knob to ignite the gas for up to 15 seconds then release. For the wok, please allow
the burner to warm up for a few minutes.
• Once lit, turn the control knob to the required setting.
If the burner fails to ignite within this time, release the control knob and wait 1 minute before attempting
to re-ignite.
USING YOUR APPLIANCE
Fitting burner caps and heads
angled
parallel
burner cap
burner head
burner cap not central
Pan placement
Always make sure that your pans are placed centrally and do not allow the ame to extend over the
base of the pan. Do not place pans directly onto the burners.
Pan sizes required
Dual Fuel
Hob Cook Zones Minimum Pan Sizes (mm) Maximum Pan Sizes (mm)
Rapid & Wok 100 260
All other cook zones 250
90cm Gas-Thru-Glass
Cook Zones Minimum Pan Sizes (mm) Maximum Pan Sizes (mm)
Wok
100
300
All other cook zones 220
110cm Gas-Thru-Glass
Cook Zones Minimum Pan Sizes (mm) Maximum Pan Sizes (mm)
Wok 100 280
All other cook zones 220
Warning: Do not allow cooking vessels to overlap cooking zones
Note: GTG - Ensure when locating the GTG pan supports, they securely locate onto the pins on the
hotplate
USING YOUR APPLIANCE
Using the Dual Wok
90cm Wok 110cm Wok
OFF
OFF
To ignite the outer burner of the wok, turn the control knob to the ignition and ame symbol (1). Hold for
15 seconds until the ame takes hold. Then turn the control knob to the desired power.
To activate the outer and inner wok rings together, turn the control knob to the dual ame symbol (2). To
reduce the power of both wok rings, turn the control knob to (3).
3
2 2
1 13
USING YOUR APPLIANCE
USING THE GRILL
Warning: Accessible parts may
become hot when the grill is in
use. Children should be kept away
BEFORE YOU START GRILLING. . . .
Before you use the grill, make sure you
have placed the grill shelf in the posi-
tion you need as once the grill is on you
may injure yourself if you try to move the
shelf.
• Do not close the door while the grill
is in use.
• Turn the top oven control knob to the
required grill setting.
• Turn the grill control knob (if tted)
to the heat setting you require.
• To switch off, return the control
knob(s) to the ‘off’ position.
• The cooling fan will come on during
use, and may continue to run for
some time afterwards.
• To adjust your results, you can turn
the grid over, or remove it altogether.
• The dual grill uses all of the top ele-
ment and is ideal for grilling large
quantities of food.
• The single grill uses part of the ele-
ment only, and is better suited to grill
smaller amounts of food.
The grill pan
This appliance comes with a grill pan and
trivet.
Shelf & Trivet adjustments
Speed of grilling can be adjusted by
changing the shelf position or the turning
the trivet.
• High: For thin foods and toasting.
• Low: For thicker meat pieces.
Types of grill
Dual grill: has two grill elements which
can be used together, or as a single
grill.
For best results:
Pre-heat the single grill for 5
minutes and the dual grill for 3
minutes.
i
i
Aluminium Foil
Never cover the grill pan or grill trivet
with foil, or allow fat to build up in the
grill pan, as this creates a re hazard.
USING THE GRILL
Food Type Time Approx
(mins)
Bacon 8-15
Sausages 12 - 15
Chops
• Lamb
• Pork
10 - 15
15 - 25
Toast
• 2 slices
• 4 slices
1 - 2 (per side)
1 - 2 (per side)
Bread products
• Buns
• Banana bread
1 - 2 (per side)
1 - 2 (per side)
Cheese on toast
• 2 slices
• 4 slices
4-5
4-5
Fish
• llets
10 - 15
Chicken
• llets
20 - 30
Beef Steaks
• rare
• medium
• well done
7 - 10
10 - 15
15 - 20
As with any cooking guide, all
times are approximate and can
be adjusted to suit personal
taste.
i
USING THE TOP OVEN
When you are cooking keep children
away from the vicinity of the oven.
Caution: The top element gets
extremely hot when in use, so
take extra care to avoid touch-
ing it.
The top oven is a conventional oven.
Note: The top oven is not controlled by
the programmer.
To turn on the top oven
Turn the temperature control knob until
the required temperature is selected.
The white thermostat indicator will come
on until the selected temperature is
reached, and then go off. It will turn on
and off periodically as the thermostat
operates to maintain the selected tem-
perature.
To switch off, return the top oven control
knob to the off position.
Important: Never put items directly on
the base of the oven, or cover the oven
base with foil, as this may cause the ele-
ment to overheat. Always position items
on the shelf.
The cooling fan
When the top oven is switched on, you
will hear the cooling fan come on - this
keeps the fascia and control knobs of the
appliance cool during cooking. The fan
may continue to operate for a period after
the oven control has been switched off.
Preheating
The oven must be preheated when cook-
ing frozen or chilled foods, and we rec-
ommend preheating for yeast mixtures,
batters, soufés, and whisked sponges.
Preheat the oven until the indicator light
switches off for the rst time, this will
take up to 15 minutes depending on the
temperature selected.
If you are not preheating the oven, the
cooking times in the following guide may
need to be extended, as they are based
on a preheated oven.
Shelf positions
When cooking frozen or chilled food, use
the highest possible shelf position, while
allowing some clearance between the
food and the top element.
The oven shelf must be positioned with
the up-stand at the rear of the oven and
facing up. Position baking trays and roast-
ing tins on the middle of the shelves, and
leave one clear shelf position between
shelves, to allow for circulation of heat.
When using the top oven
As part of the cooking process, hot air is
expelled through a vent at the top of the
oven(s). When opening the oven door,
care should be taken to avoid any possible
contact with potentially hot air, since this
may cause discomfort to people with sen-
sitive skin. We recommend that you hold
the underneath of the oven door handle.
USING THE TOP OVEN
TOP OVEN BAKING GUIDE
Cooking times
These times are based on cooking in a
preheated oven.
These cooking times are approximate,
due to the size and type of cooking dish
and personal preferences.
Shelf positions
As a general guide, when cooking frozen
or chilled food, use the highest pos-
sible shelf position, while allowing some
clearance between the food and the top
element. Follow the instructions given on
packaging.
Item Temperature
(°C)
Shelf
Position
Approximate cooking time
Small cakes
Victoria sandwich
(2 x 180mm / 7”)
Swiss roll
Semi rich fruit cake
(180mm x 7”)
Scones
Meringues
180
160
200
140
215
90 - 100
1
1
1
1
1
1
15 - 20 mins
20 - 25 mins
8 - 12 mins
2¼ - 2¾ hours
10 - 15 mins
2 - 3 hours
Shortcrust pastry
Puff / aky pastry
Choux pasrty
200 - 210
200 - 210
200 - 210
1
1
1
Depends on size & type of cook-
ing dish & also the lling
Biscuits
Sponge pudding
160 - 200
150
2
1
10 - 20 mins
30 - 45 mins
Cooking temperatures
The temperature settings and time given
in the Baking Guides are based on dishes
made with block margarine. If soft tub
margarine is used, it may be necessary
to reduce the temperature setting. If a
recipe gives a different temperature set-
ting to that shown in the guide, the recipe
instruction should be followed.
Because the top oven is more compact,
it may be necessary to reduce cooking
temperatures specied in recipes by up to
20°C.
Use the baking guide as a reference for
determining which temperatures to use.
USING THE MAIN OVEN - ELECTRIC
Accessible parts may be
hot when the oven is used.
Young children should be
kept away.
To switch on the oven
Turn the oven control knob(s) to the
required setting.
The white thermostat neon (if tted) will
come on until the selected temperature
is reached and then go off; it will turn
on and off periodically as the thermostat
operates to maintain the selected tem-
perature.
To switch off, return the control knob to
the off position.
When using the oven
As part of the cooking process, hot air
is expelled through a vent in the oven.
When opening the oven door, care should
be taken to avoid any possible contact
with potentially hot air, since this may
cause discomfort to people with sensitive
skin. We recommend that you hold the
underneath of the oven door handle.
PREHEATING
Fanned oven
When cooking sensitive items such as
soufe and Yorkshire puddings or, when
cooking bread, we recommend that the
oven is preheated until the neon switches
off for the rst time. For any other types
of cooking, a preheat may not be re-
quired.
Conventional oven
Preheating is always required
Manual Operation (Left hand oven
only)
The programmer must be set to manual
operation before the main oven can be
used. If A (Auto) is on the program-
mer display, return the oven to manual
by pressing the plus and minus buttons
simultaneously or the Menu button where
applicable. Any programme which has
been set is cancelled
The cooling fan
The cooling fan may operate when the
main oven is on and may continue to op-
erate for a period after the oven has been
switched off.
OVEN FURNITURE
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position baking trays and roasting tins on
the middle of the shelves.
Baking tray and roasting tins
For best cooked results and even brown-
ing, the recommended size baking trays
and roasting tins that should be used are
as follows;
Baking tray 350mm x 250mm
This size of baking tray will hold up to 12
small cakes.
Roasting tin 370mm x 320mm
We recommend that you use good quality
cookware. Poor quality trays and tins may
warp when heated, leading to uneven
baking results.
USING THE MAIN OVEN - ELECTRIC
Slow cooking ( Setting or 100°C)
• Make sure that frozen foods are thor-
oughly thawed before cooking.
• Do not slow cook joints of meat
or poultry weighing more than
2¼kg/4½lb.
• Preheat the oven to 170°C and cook
for 30 minutes, then adjust the oven
control to or 100°C (slow cook
setting) for the remainder of the
cooking time.
• Slow cooking times will be about 3
times as long as conventional cooking
times.
• Do not open the oven door unneces-
sarily during slow cooking, as this will
result in heat loss at low tempera-
tures.
• Always use dishes with tightly tting
lids. To rectify badly tting lids, place
foil over the dish underneath the lid.
Aluminium foil
Use foil only to cover food or cooking
dishes, using foil to cover the shelves or
oven base creates a re hazard.
Cooking with a fanned oven
As this is a high efciency oven,
you may notice the emission of
steam from the oven when the door
is opened. Please take care when
opening the door.
If you are used to cooking with a conven-
tional oven you will nd a number of dif-
ferences to cooking with a fan oven which
will require a different approach:
There are no zones of heat in a fan oven
as the convection fan at the back of
the oven ensures an even temperature
throughout the oven.
This makes it ideal for batch baking - eg;
when planning a party as all the items will
be cooked within the same length of time.
Foods are cooked at a lower temperature
than a conventional oven, so conven-
tional recipe temperature may have to be
reduced. Please refer to the conversion
chart.
Preheating is generally not necessary as a
fan oven warms up quickly.
There is no avour transference in a fan
oven, which means you can cook strong
smelling foods such as sh at the same
time as mild foods - eg; milk puddings.
When batch baking foods that will rise
during cooking - eg; bread - always
ensure that enough space has been left
between the shelves to allow for the rise.
Notes:
When 2 or more shelves are being used, it
may be necessary to increase the cooking
time slightly.
Because the 2 oven shelves are wider
than in many ovens, it is possible to cook
2 items per shelf - eg; 2 victoria sand-
wiches or 2 casseroles.
When roasting meats, you will notice that
fat splashing is reduced, which is due in
part to the lower oven temperatures, and
will help keep cleaning of the oven to a
minimum.
Because a fan oven has an even tem-
perature throughout the oven, there is no
need to follow the shelf positions given in
the baking guide.
USING THE MAIN OVEN - ELECTRIC
There is no need to interchange dishes
onto different shelves part way through
cooking, as with a conventional oven.
To help the air circulate freely
Position the shelves evenly within the
oven and maintain a clearance from the
oven roof and base.
If more than one cooking dish or bak-
ing tray is to be used on a shelf, leave a
gap of at least 25mm between the items
themselves and the oven interior.
Keep Warm (Setting or 70°C)
This setting temperature is set to allow
the user to keep food warm without over
cooking. This setting can also thaw frozen
foods, or warm plates.
Do not use this as a cooking function.
Defrosting and cooling in the
main oven
To defrost frozen foods, turn the main
oven control to the Bread Proving
position, place the food in the centre of
the oven and close the door.
To cool foods after cooking prior to
refrigerating or freezing, turn the main
oven control to the defrost position and
open the door.
Defrosting times
Small or thin pieces of frozen sh or meat
- eg; sh lets, prawns & mince will take
approximately 1 - 2 hours.
Placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 1½kg/3lb oven ready chicken will take
approximately 5 hours, remove the giblets
as soon as possible.
Be safe
Do not defrost stuffed poultry using this
method.
Do not defrost larger joints of meat and
poultry over 2kg/4lb using this method.
Never place uncooked food for defrosting
next to cooked food which is to be cooled,
as this can lead to cross contamination.
Defrosting meat, poultry, and sh can be
accelerated using this method but make
sure they are completely thawed before
cooking thoroughly. Place meat and poul-
try on a trivet in a meat tin.
MAIN OVEN BAKING GUIDE
Cooking times & temperatures
The temperature settings and times given
in the baking guide are based on dishes
made with block margarine. If soft tub
margarine is used it may be necessary to
reduce the temperature setting.
Allow enough space between shelves for
food that will rise during cooking.
Do not place items on the oven base as
this will prevent air circulating freely.
USING THE MAIN OVEN - ELECTRIC
Note: This is a fanned oven, therefore
some adjustment will have to be
made to conventional cooking tempera-
tures. The table below shows conven-
tional cooking temperatures, fanned oven
temperatures and gas marks. For opti-
mum results,
conventional temperatures need to be
converted to fanned oven temperatures.
For example, an item which would nor-
mally cook at a conventional temperature
of 180 °C, will now cook at the fanned
oven temperature of 160°C.
Conventional temperature
(°C)
Fanned Oven
(°C)
Gas Mark
100
110
130
140
150
160
180-190
200
220
230
250
100
110
120
130
140
150
160
170
180
190
200
1/4
1/4
1/2
1
2
3
4-5
6
7
8
9
Food Type Temperature
settings (°C)
Time
Approx.
Shelf
Position
Cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
Christmas cake
Conv
190
180
150
150
Fanned
160
160
125
125
15 - 25
20 - 30
2.5 HRS - HRS3
2.5 3HRS - HRS
2 - 4
3
2
2
Puddings
Bread and butter pud-
ding
Fruit crumble
170
200
150
175
45 - 1hr
40 - 1hr
3
3
Miscellaneous
Yorkshire pudding:
large
small
Shortcrust pastry
220
220
200
200
200
180
40 - 48
15 - 20
Depends on
lling
4 - 5
4 - 5
4 - 5
USING THE MAIN OVEN - ELECTRIC
Traditional fruit cakes
It should be remembered that ovens can
vary over time, therefore cooking times
can vary, making it difcult to be precise
when baking fruit cakes.
It is necessary therefore, to test the cake
before removal from the oven. Use a ne
warmed skewer inserted into the centre of
the cake. If the skewer comes out clean,
then the cake is cooked.
• Follow the temperatures suggested
in the recipe and then adjust accord-
ingly to the conversion table.
• Do not attempt to make Christmas
cakes larger than the oven can cope
with, you should allow at least 25mm
(1”) space between the oven walls
and the tin.
• Always follow the temperatures rec-
ommended in the recipe.
• To protect a very rich fruit cake dur-
ing cooking, tie 2 layers of brown
paper around the tin.
• We recommend that the cake tin is
not stood on layers of brown paper,
as this can hinder effective circulation
of air.
• Do not use soft tub margarine for
rich fruit cakes, unless specied in
the recipe.
• Always use the correct size and
shape of tin for the recipe quantities.
Roast turkey
Roasting turkey involves cooking two
different types of meat - the delicate light
breast meat, which must not be allowed
to dry out, and the darker leg meat,
which takes longer to cook.
The turkey must be roasted long enough
for the legs to cook, so frequent bast-
ing is necessary. The breast meat can be
covered once browned.
• Always make sure that the turkey is
completely thawed and that the gib-
lets are removed before cooking.
• Turkey should be roasted at 160°C
- 180°C (fanned) or 180°C - 200°C
(conventional) for 20 minutes per
450g (1 lb), plus 20 minutes, unless
packaging advises otherwise.
• The turkey can be open roasted,
breast side down, for half of the cook
time, and then turned over for the
remainder of the cooking time.
• If the turkey is stuffed, add 5 minutes
per 450g (1 lb) to the cooking time.
• If roasting turkey covered with foil,
add 5 minutes per 450g (1 lb) to the
cooking time.
To test if the turkey is cooked, push a
ne skewer into the thickest part of the
thigh. If the juices run clear, the turkey
is cooked. If the juices are still pink, the
turkey will need longer cooking.
USING THE MAIN OVEN - ELECTRIC
Roasting guide
The times given in the roasting guide
are only approximate, because the size
and age of the bird will inuence cooking
times as will the shape of a joint and the
proportion of the bone.
Frozen meat should be thoroughly thawed
before cooking. For large joints it is advis-
able to thaw over night.
Frozen poultry should be thoroughly
thawed before cooking. The time required
depends on the size of the bird - eg; a
large turkey may take up to 48 hours to
thaw.
Use of a trivet with a roasting tin will
reduce fat splashing and will help to keep
the oven interior clean. Alternatively, to
help reduce fat splashing, potatoes or
other vegetables can be roasted around
the meat/poultry.
Notes:
• When cooking stuffed meat or poultry
calculate the cooking time from the
total weight of the meat plus the
stufng.
• For joints cooked in foil or covered
roasters, and for lidded casseroles,
add 5 minutes per 450g (1lb) to the
calculated cooking time.
• Smaller joints weighing less than
1.25kg (2½lb) may require 5 minutes
per 450g (1lb) extra cooking time.
• Position the oven shelf so that the
meat or poultry is in the centre of the
oven.
• It is recommended that the appliance
is cleaned after open roasting.
Cook in main oven at:
160°C - 180°C (fanned)
180°C - 200°C (conventional)
Approximate Cooking Time
(preheated oven)
Beef Rare
Medium
Well done
20 minutes per 450g (1lb), plus 20 minutes
25 minutes per 450g (1lb), plus 25 minutes
30 minutes per 450g (1lb), plus 30 minutes
Lamb Medium
Well Done
25 minutes per 450g (1lb), plus 25 minutes
30 minutes per 450g (1lb), plus 30 minutes
Pork 35 minutes per 450g (1lb), plus 35 minutes
Poultry 20 minutes per 450g (1lb), plus 20 minutes
USING THE OVEN/GRILL - MULTI-FUNCTION
MULTIFUNCTION OVEN
The multifunction oven can be controlled
by the programmer (see The Program-
mer/Clock for details).
The programmer, must be set to manual
before it can be used, or programmed.
Switching on the multifunction oven
• Use the function control knob to
select the function you wish to use -
see the functions table for details.
Note: You can change function during
cooking if you wish, as long as the
oven is in manual mode.
• Turn the temperature control knob to
the temperature you wish to use.
• The thermostat indicator will come on
to show that the oven is heating, and
once the temperature is achieved, it
will go out.
• To switch off the oven, simply turn
the control knob back to the ‘•‘ posi-
tion.
• The cooling fan may come on during
use, and may continue to run for
some time afterwards.
i Important: Never place food, or
dishes on the base of the main oven,
the element is here and it will cause
over heating.
Oven & Grill Functions
The chart below details all of the functions which are available. Your oven may not
have all of the functions shown here.
Main Oven Func-
tion Recommended Uses
Base Heat Only
Used to nish off the bases of food following cooking using the
conventional or fanned modes. The base heat can be used to
provide additional browning for pizzas, pies and quiche. Use this
function towards the end of cooking.
Top Heat Only
The heat is ideal from browning off the tops of food as it is not
as erce as the grill following conventional or fanned cooking.
Provides additional browning for dishes like Lasagna or Cauli-
ower cheese. Use this function towards the end of cooking.
Conventional
Oven
This function is ideal for traditional roasting. The meat is placed
in the middle of the oven, roast potatoes towards the top.
Intensive Bake
Suitable for food with a high moisture content, such as quiche,
bread and cheesecake. It also eliminates the need for baking
pastry blind.
Fanned Grill
The fan allows the heat to circulate around the food. Ideal for
thinner foods such as bacon, sh and gammon steaks. Foods do
not require turning. Use with the oven door closed.
Fanned Oven
The even temperature in the oven makes this function suitable
for batch baking, or batch cooking foods.
Defrost
To defrost foods, such as cream cakes/gateaux, use with the
oven door closed. For cooling dishes prior to refrigeration, leave
the door open.
Dual Grill
This function cooks food from the top and is ideal for a range of
food from toast to steaks. As the whole grill is working, you can
cook larger quantities of food.
Single Grill
For smaller quantities of food, but is still ideal for anything from
toast to steaks.
Base Heat with
Fan
Used to cook open pies (such as mince pies) the base element
ensures that the base is cooked while the fan allows the air to
circulate around the lling - without being too intensive.
Bread Proving
This function circulates air at the correct temperature for proving
bread dough before baking for up to 40
o
C.
Pizza
This function is ideal for cooking pizza. The fanned oven oper-
ates with the addition of the base element to cook pizza perfectly
USING THE OVEN/GRILL - MULTI-FUNCTION
Before you start grilling. . . .
Before you use the grill, make sure you
have placed the grill shelf in the posi-
tion you need as once the grill is on you
may injure yourself if you try to move the
shelf.
FANNED / CONVENTIONAL GRILL
• The grill function must be used with
the door closed.
• Turn the selector control knob to the
grill setting you require (conventional
or fanned).
• Turn the temperature selector to the
heat setting you require in a similar
way to selecting the oven tempera-
ture.
To switch off, return the control knobs to
the ‘off’ position.
The cooling fan may come on during use,
and may continue to run for some time
afterwards.
To adjust your results, you can turn the
grid over, or remove it altogether.
The grill neon
When grilling with the door closed, the
neon will cycle on and off as the tempera-
ture is maintained inside the cavity.
i Warning: Accessible parts may
become hot when the grill is in use.
Children should be kept away.
i Types of grill
Single grill: has one grill element. The
grill pan trivet MUST be inverted when
using single grill in the main oven.
i For best results:
Pre-heat the single grill for 3 - 5
minutes.
USING THE OVEN/GRILL - MULTI-FUNCTION
Fanned oven guide
• Some adjustment will have to be
made to conventional cooking tem-
peratures.
• The table below shows conven-
tional cooking temperatures, fanned
temperatures and gas marks. For op-
timum results using the fanned oven
setting, conventional temperatures
need to be converted to the fanned
oven temperatures.
• For example and item which would
cook at 180°C will now cook at the
fanned oven temperature of 160°C.
• This is a high efciency oven, you
may notice an emission of steam
when the door is opened.
• When cooking chilled or frozen foods,
use the recommended cooking times
and temperature on the packaging.
Always make sure the food is piping
hot throughout before serving.
• There are no zones of heat, and no
avour transfer when using a fanned
oven - allowing you to cook a greater
variety of foods together.
• If you are cooking on more than
one shelf, you may need to slightly
increase the cooking time.
• Always make sure that there is
enough space between dishes, to
allow food to rise, and to air to
circulate.
Conventional temp (°C) ‘A’ Efciency fanned
oven (°C) Gas Mark
100
110
130
140
150
160
180 - 190
200
220
230
250
100
110
120
130
140
150
160
170
180
190
200
1/4
1/4
1/2
1
2
3
4 - 5
6
7
8
9
USING THE OVEN/GRILL - MULTI-FUNCTION
COOKING GUIDE
Pre-heating
To get the best results from your oven,
we recommend pre-heating for around 5
to 15 minutes before placing your dishes
in. This is especially important for items
which are chilled, frozen, batter based,
yeast based or whisked sponges.
If you are using a fanned function, you
should still preheat but for a shorter time.
The items in the cooking guide below are
based on a pre-heated oven, but can be
adjusted to take into account personal
taste.
Oven and bake-ware
Always use high quality trays and tins
for cooking. Poor quality tins and trays
can warp in the oven producing uneven
results.
Never use dishes which are cracked, dam-
aged or not oven proof as heating may
lead to shattering inside the oven.
OVEN FURNITURE
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position baking trays and roasting tins on
the middle of the shelves, and leave one
clear shelf position between shelves, to
allow for circulation of heat.
Baking tray and roasting tins
For best cooked results and even brown-
ing, the recommended size baking trays
and roasting tins that should be used are
as follows;
Baking tray 350mm x 250mm
This size of baking tray will hold up to 12
small cakes.
Roasting tin 370mm x 320mm
We recommend that you use good quality
cookware. Poor quality trays and tins may
warp when heated, leading to uneven
baking results.
Food Type Temp. Setting °C Time Approx. Shelf
Position
Cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
Christmas cake
Conv
190
180
150
150
Fanned
175
160
125
125
Intensive
-
-
-
-
15 - 25
20 - 30
2½ - 3hrs
2½ - 3hrs
2 & 4
3
2
2
Puddings
Bread & butter
pudding
Fruit crumble
170
200
150
175
-
-
45 - 1hr
40 - 1hr
3
3
Miscellaneous
Yorkshire pudding:
large
small
Shortcrust pastry
220
220
200
200
200
180
200
200
180
40 - 45
15 - 20
depends on lling
4 - 5
4 - 5
4 - 5
USING THE OVEN/GRILL - MULTI-FUNCTION
Roasting Guide
• Roasting times depend on the weight,
shape and texture of the meat and
personal preference. In order to
calculate the roasting time, weigh
the meat or poultry, including the
stufng, and follow the times given
below.
• Frozen meat must be thoroughly
thawed before cooking. For large
joints, it is advisable to thaw over-
night.
• Frozen poultry must be thoroughly
thawed before cooking. The time
required depends on the size of the
bird - eg: a large turkey may take up
to 48 hours to thaw.
• When cooking stuffed meat or poul-
try, calculate the cooking time from
the total weight of the meat plus the
stufng.
• Cooking joints in foil, covered roast-
ers, lidded casseroles, or roasting
bags will help to reduce meat shrink-
age, give a more moist result and
may reduce fat splashing. However,
a slightly longer cooking times will
be required, add 5 - 10 minutes per
450g (1lb) to the calculated cooking
time. When using roasting bags do
not exceed the temperatures recom-
mended by the manufacturer, and do
not allow the roasting bag to touch
the sides or top of the oven.
• Use of a trivet with the roasting tin
will reduce fat splashing during open
roasting, and will help to keep the
oven interior clean.
• The use of a roasting tin larger then
that supplied is not advised, as this
may impair performance and lead to
extended cooking times.
Meat joints (including chicken) should
be roasted at 180 - 200°C Conven-
tional/ 160 - 180°C Fanned for 20 - 30
mins per 450g/1lb, plus 20 minutes on
shelf position 2.
USING THE OVEN/GRILL - MULTI-FUNCTION
Roasting Guide
Roast turkey
• Roasting turkey perfectly involves
cooking two different types of meat -
the delicate light breast meat, which
must not be allowed to dry out, and
the darker leg meat, which takes
longer to cook.
• The turkey must be roasted long
enough for the legs to cook, so
frequent basting is necessary. The
breast meat can be covered once
browned.
• Turkey should be roasted at 180°C -
190°C Conventional / 160°C - 180°C
Fanned for 20 mins per 1lb, plus 20
minutes.
• The turkey can be open roasted,
breast side down, for half of the cook
time, and then turned over for the
remainder of the cooking time.
• If the turkey is stuffed, add 5 minutes
per 1lb to the cooking time.
• If roasting turkey covered with foil,
add 5 minutes per 1lb to the cooking
time.
• To test if the turkey is cooked, push
a ne skewer into the thickest part
of the thigh. If the juices run clear,
the turkey is cooked. If the juices are
still pink, the turkey will need longer
cooking. Always make sure that the
turkey is cooked properly before serv-
ing.
Turkey Roasting times.
Most Turkeys are measured by the
kilogram. Timing should be calculated
in either of these ways:
40 minutes per 1kg plus 10 minutes
per 1/4 kg.
or
20 minutes per 1lb, plus 20 minutes.
The maximum size Turkey for this ap-
pliance is: 20lbs approximately 9kgs.
Please do not attempt to roast a
Turkey larger than this, as the results
cannot be guaranteed.
USING THE OVEN/GRILL - MULTI-FUNCTION
General Baking Guide
Trouble-shooting - fruit cakes
PROBLEM POSSIBLE CAUSE
Fruit sinking to the bottom
Low oven temperature which may cause the cake
to take longer to set, allowing the fruit to sink. Or,
too much liquid, or raising agent. The fruit may
not have been properly washed and dried.
Cake sinking / dipping in the
centre
Too much raising agent in the mixture. Too hot, or
too cool an oven. Or, not enough liquid or insuf-
cient creaming.
Surface cracks
Too small a tin, or too much mixture in the tin.
Too much raising agent in the mix, plus not
enough liquid or insufcient creaming. The oven
may be too hot.
Hard outer crust with a damp
patch inside
Oven too hot, therefore the cake baked too
quickly. Too much sugar, or insufcient liquid.
Burnt outside
Oven temperature too high. Oven too small for
the size of cake. Insufcient protection around the
tin. Cake baked on too high a shelf.
Texture with pronounced holes. Too much raising agent. Flour unevenly mixed.
Texture too close and cake insuf-
ciently risen.
Not enough raising agent. Not enough liquid. Too
cool an oven. Insufcient creaming.
Cake crumbles when cut Not enough liquid. Baked for too long. Not enough
sugar. Too much baking agent.
Too dry Over baking. Insufcient egg or liquid. Too much
raising agent.
Trouble-shooting - sponge cakes
Domed top
Insufcient creaming of mixture. Cake baked on
too high a shelf position, or at too high a tem-
perature. Paper liners can cause the outer edge
not to rise and the centre to peak.
Hollowed / sunken top
Too much raising agent. Oven temperature too
low, or incorrect shelf position. Cake removed
from oven before it’s cooked. Use of soft tub
margarine.
Very pale, but cooked Oven temperature too low. Baked too low in the
oven
Overowing tin Tin too small for the amount of mixture
USING THE OVEN/GRILL - MULTI-FUNCTION
Cooling and Defrosting Function
• To cool foods quickly straight after
cooking, but before refrigerating or
freezing, turn the oven control to the
defrost position, and open the door.
• To defrost frozen foods, turn the oven
control to the defrost position, place
the food in the centre of the oven
and close the door.
Defrosting times
• Small or thin pieces of frozen sh or
meat - eg; sh llets, prawns, and
mince will take approximately 1 - 2
hours. Placing the food in a single
layer will reduce the thawing time.
• A medium sized casserole or stew will
take around 3 - 4 hours.
• Always check foods are thoroughly
defrosted before cooking.
Be safe
• Do not defrost poultry using this
method.
• Do not defrost larger joints of meat
over 2kg / 4lb using this method.
• Never place uncooked food for de-
frosting next to cooked food which is
to be cooled, as this can lead to cross
contamination.
• Defrosting meat, and sh speeded
up using this method, but make sure
they are completely thawed before
cooking thoroughly.
• Place meat on a trivet in a meat tin,
to catch the juices from the defrost-
ing process.
USING THE OVEN/GRILL - MULTI-FUNCTION
USING THE OVEN - SLOW COOK (100/110CM ONLY)
Introduction
One of your oven compartments is an
electric oven which provides a gentle
heat suitable for slow cooking or keep-
ing food warm. The oven is operated by
a button at the right hand of the fascia,
and a white neon will illuminate to show
that the oven is switched on. Please check
which side the slow cook oven is on, by
looking at the specication at the front of
this handbook.
The slow cook element is positioned
in the base of the lower compartment-
always make sure that the prepared cook-
ing pot is placed centrally on the base of
this compartment.
Do not use either compartment to store
food or canned items.
Do not use the upper compartment for
slow cooking,or food warming.
Cooking times
The cooking time varies according to the
type of food being cooked, and experi-
ence will show how long foods should be
cooked for, according to personal taste
and preference.
In general foods should be cooked for at
least 5 hours, and maybe left up to 8-10
hours without spoiling if covered. As a
guide, foods cooked using the slow cook
oven will take about three times longer
than they would in a conventional oven.
Cookware
Any oven proof cookware maybe used for
slow cooking, provided they have a close
tted lid.
To rectify a badly tting lid a piece of
cooking foil may be placed over the
dish,under the lid.
For convenience and to save washing
up, the most useful cookware for slow
cooking are the ame proof type which
can be used over direct heat and for oven
cooking,and are sufciently attractive to
use as serving dishes.
Keeping food warm
Turn the oven on, and allow to pre-heat
for 20 minutes before placing the food in
the oven. If food is to be kept moist then
it is important to cover the dish or plate to
prevent food from drying out. This can be
done using aluminium foil if the dish does
not have a lid.
Do not use cling lm to cover food as it
cannot with stand the heat produced in
the oven.
Some foods are best left un covered if you
wish to keep the food dry and crisp.
Do not add gravy to plated meals until
serving.
Carved meat should be placed on one
plate and covered, adding just one table-
spoon of gravy to keep it moist. When
keeping plated meals warm it is recom-
mended that the food is placed on hot
rather than cold plates.
Slow Cooking
Slow cooking has always been the best
way to prepare a nutritious hot meal
with the minimum of preparation and
maximum time away from the kitchen.
The benets of slow cooking have been
recognized by cooks for centuries, and are
still appreciated by cooks today.
USING THE OVEN - SLOW COOK (100/110CM ONLY)
The advantages of slow cooking are
as follows:
• Food can be left to cook unattended
for several hours and will keep hot for
several hours if left covered, without
spoiling for a further 2-3 hours, so
foods can be left to cook while you
are out for the day, or over night.
• Inexpensive cuts of meat become
deliciously tender when slow cooked.
• Slow cooking will also produce moist,
tender“roasts”with minimal meat
shrink-age and reduced oven soiling.
• Dishes such as soups, vegetables,
puddings savory dishes and preserves
are also suitable for slow cooking.
• There is no topping up of steam-
ers, steam lled kitchens or constant
checking to do.
Using the slow cook oven
Turn the oven on and preheat for 20
minutes. Always place the prepared cook-
ing pot centrally on the base of the oven.
Follow the guide lines for the best results.
• The maximum capacity of oven proof
dishes should be no more than 2.5
litres (4.5 pints).
• Please note: The more you ll the
dish/pot the longer it will take to
cook.
• Cooking times will vary depending on
the size and shape of the meat, or
poultry.
• Always bring soups,casseroles and
liquids to the boil before placing in a
preheated oven. To give more colour
to meat or poultry, fry the meat to
brown and add to stock which is hot.
• All meat and poultry recipes need a
minimum of 5 hours to cook.
• Make sure all frozen ingredients are
well thawed out.
• Always ensure that frozen poultry has
thoroughly defrosted in a refrigerator
and all ice crystals have melted.
• Cut root vegetables into smaller
pieces as they take longer than meat
to cook.
• If possible they should be sauteed for
2-3 minutes before slow cooking.
• Ensure that root vegetables are
always at the bottom of the pan im-
mersed in the cooking liquid.
• A meat thermometer should be used
when cooking pork joints and poultry.
The internal temperature of the food
should reach 88˙C,
• Stuffed meat or stuffed poultry
should not be slow cooked. Cook any
stufng separately.
• Cover casseroles with a lid, or foil to
prevent loss of moisture.
• Adjust seasonings and thickenings at
the end of cooking time.
• Dried red kidney beans must be
boiled for a minimum of 10 minutes
following soaking before inclusion in
any dish.
• Opening the door during cooking,
leads to heat loss, and will lead to
increased cooking times.
With the Belling ™ splitter you can convert the tall oven into two separate fan ovens which PROFLEX
can be controlled independently to maximise your cooking options.
Left hand control Right hand control
120
140
160
S
200
220
180
240
S
120
140
160
180
200
220
240
260
To activate the Tall Oven (without splitter)
Right Hand Control
S
120
140
160
180
200
220
240
260
To use the tall oven without the splitter, turn the right hand control knob to the desired function or
temperature.
USING THE SPLITTER - 90CM DELUXE ONLY
To activate the splitter function
Upper Oven (with splitter)
Left Hand Control
120
140
160
S
200
220
180
240
To use the upper oven separately, rstly insert the splitter then turn the left hand control knob to select
the function or temperature. This will activate the top half of the oven.
Note: We do not recommend using the top oven only for cooking frozen foods and foods with high
moisture as this can result in excess condensation. When cooking foods with a high moisture content,
use either the full or both ovens.
Please do not use the splitter as a shelf and only position into the dedicated guides in the tall cavity.
Lower Oven (with splitter)
Left Hand Control Right Hand Control
S
120
140
160
180
200
220
240
260
120
140
160
S
200
220
180
240
With the upper oven activated, by turning the right hand control knob to a function or temperature, the
lower oven can operate. The lower oven cannot be used separately.
Warning: Please allow the splitter to cool before removing.
USING THE SPLITTER - 90CM DELUXE ONLY
Using the upper and lower ovens
When using the upper and lower ovens at different temperatures, use the upper oven at the higher
temperature and the lower oven at the lower temperature. The table below shows the minimum
temperature that can be achieved in the lower oven when the upper oven is in use. For example with
the upper oven at 200°C, the minumum temperature that can be used in the lower oven is 120°C.
Upper Oven temperature
(°C)
Lower Oven Minimum
temperature (°C)
100 (Slow Cook)
S
70 (Keep Warm)
120 80
140 90
160 100 (Slow Cook)
S
180 110
200 120
220 130
Grilling
THE DOOR BE OPEN WHEN THE GRILL IS USED FOR CONVENTIONAL GRILLING.MUST
To operate the grill, turn the left hand control to the grill function symbol.
Grill pan and trivet
The grill trivet (inside the grill pan) can be inverted to give a high or low position, or it may be removed.
The speed of grilling can be controlled by selecting a higher or lower shelf position, or adjusting the grill
setting.
Inverted
USING THE SPLITTER - 90CM DELUXE ONLY
How to position the Splitter
USING THE SPLITTER - 90CM DELUXE ONLY
Please be aware that only the multifunction oven is controlled by the programmer.
Note: Your clock / programmer may not have all these functions
Minute minder
MenuMinus Plus
Cooking time / Duration
End of cooking time
Time of day
Keylock
Auto cooking
Automatic mode
Manual mode
Volume level
7-segment display
Max. adjustable minute minder
Max. adjustable cooking time
Display hours:minutes
Display minutes:seconds
, ,
Using the touch controls
Menu - Scroll through to select a function
Plus - Increase time or volume
Minus - Decrease time or volume
When a function is selected and the time or volume is set, the chosen function will automatically start
seven seconds after setting.
Manual Mode
If the programmer is not in semi-automatic or full-automatic mode you can use oven functions manually.
The manual icon is also on the display.
CLOCK/PROGRAMMER
Setting the time of day
By pressing menu, scroll through the functions until you reach ‘time of day’.
2Press the plus or minus buttons to set a time
Setting the minute minder
The maximum cooking time that can be set is 99 minutes.
1Press the function button until the ‘minute
minder’ symbol appears
2Press the plus or minus buttons to set a time
Once set, the minute minder will start to countdown in steps of seconds. The display will show the
minute minder symbol and the remaining time. The countdown will continue in the background, if other
functions are being set.
When the set time for the minute minder has completed, an alarm is heard and the minute minder
symbol will ash on the display. Press any button to stop the alarm and the time of day is displayed.
CLOCK/PROGRAMMER
To modify or cancel the minute minder
Return to the minute minder function and use either the plus or minus buttons to adjust the time. By
setting the time to ‘0.00’, this will cancel the countdown.
Setting the cooking time (the duration of time the oven will operate for) Semi Auto-
matic cooking
Note: Only the bottom left hand oven on 1000cm and 1100cm appliances can use the Semi Automatic
cooking function.
The maximum cooking time that can be set is 23 hours and 59 minutes.
1Press the function button until the ‘cooking
time’ symbol appears
2Press the plus or minus buttons to set a time
Once set, the automatic mode, auto cooking symbol and the time of day is displayed.
When cooking is completed, an alarm is heard and the manual mode symbol ashes on the display.
Press the Menu button to stop the alarm and then the ‘time of day’ will then be displayed. Pressing the
Menu button again will return to manual mode.
To modify or cancel the cooking time
Return to the ‘cooking time’ function and use either the plus or minus buttons to set the time. By setting
the time to ‘0.00’, this will cancel the countdown.
CLOCK/PROGRAMMER
Setting the end of cooking time (to set a time for the oven to turn off) Fully
Automatic
Enter cooking duration as described in ‘Setting the cooking time’ section.
The display shows the current ‘time of day’ plus the ‘end of cooking time’ symbol. The latest ‘end of
cooking time’ is limited to the current ‘time of day’ plus the maximum time that can be set (23 hours and
59 minutes).
1Press the function button until the ‘end of
cooking time’ symbol appears
2Press the plus or minus buttons to set a time
The auto cooking symbol disappears from the display once the time, the required cooking settings and
temperature have been set. The appliance will not be switched on until the set cooking start time, that is
the difference between the cooking end time and the cooking duration.
When cooking is completed, an alarm is heard and manual mode symbol ashes on the display. Press
the menu button to stop the alarm. Pressing the Menu button again will return to manual mode.
To modify or cancel the end of cooking time
Return to the ‘end of cooking time’ function and use either the plus or minus buttons to set the time. The
‘end of cooking time’ can be deleted by counting back using the minus button until it equals the current
time of day.
CLOCK/PROGRAMMER
Setting the volume
Press the menu button until “LX” (X = 1, 2 or 3) ashes on the display. Use the plus or minus buttons to
select a tone.
Note: Default tone is L3
Activating / deactivating Key lock
1Press and hold the plus button for 3-5
seconds
2
Once the Key lock is active, the buttons will be inactive. A two beep signal will be heard if the buttons
are pressed.
To deactivate the Key lock
Press and hold the plus button for 3-5 seconds. The Key lock symbol will disappear and the appliance
can continue to be used.
Note: In case of main power loss for a short time (about 1.5 minutes), timer maintains its status. Key
lock status and buzzer tone are memorized independent of the power loss duration.
CLOCK/PROGRAMMER
Removing Shelf Runners
To Open
Standard shelves
Front of appliance
2
Ensure the shelf is fully pushed
back towards the back of the
oven, until the shelf stopper is
reached.
Slightly raise the shelf and
insert in the chosen shelf
position
1
USING YOUR APPLIANCE
Removing Telescopic shelves
USING YOUR APPLIANCE
Full width oven pan
Note: Please ensure the wires / oven pan locate around the small tabs on the telescopic runner.
Telescopic sliders
Changing the light bulb
Not all appliances have the same number and type of bulbs. Before you replace your bulb, check to see
what type you have. Please remember that bulbs are not covered by your warranty.
USING YOUR APPLIANCE
Wok Cradle
Please ensure the wok cradle sits securely on the 4 pan support ngers.
USING YOUR APPLIANCE
Please refer to our website for further information on recipes and other available accessories
Do’s
Note: Always switch off your appliance and allow it to cool down before you clean any part of it.
Note: Please take extra care when cleaning over the symbols on the control panel, as this can lead to
them fading.
H
Tips: Some foods can mark or damage the metal or paint work e.g.; Vinegar, fruit juices and salt.
Always clean food spillages as soon as possible.
Dont’s
IT IS IMPORTANT TO CLEAN YOUR APPLIANCE REGULARLY AS A BUILD UP OF FAT CAN
AFFECT ITS PERFORMANCE OR DAMAGE IT AND MAY INVALIDATE YOUR GUARANTEE.
IN ADDITION TO THE ABOVE, DO NOT USE METAL SCRAPERS TO CLEAN THE OVEN DOOR
GLASS.
• Undiluted bleaches
• Chloride products
• Warm, soapy water • Wipe with damp cloth
• Dry with a soft cloth
• Clean, wring out cloth
• Wire Wool
• Abrasive cleaners
• Nylon pads
• Steam cleaners
Do not place in the
dishwasher:
• Cast iron griddle
• Pan supports
CLEANING YOUR APPLIANCE
FAILURE TO INSTALL APPLIANCES CORRECTLY IS DANGEROUS AND
COULD LEAD TO PROSECUTION.
Installation shall only be carried out by a qualied installer or engineer. We
recommend that the appliance is connected by a competent person who is a member of
a “Competent Person Scheme” who will comply with the required local regulations.
Our policy is one of constant development and improvement, therefore we cannot guar-
antee the strict accuracy of all of our illustrations and specications. Changes may have
been made subsequent to publishing.
Please keep to the following points most carefully;
Although every care has been taken to ensure this appliance has no sharp edges, we
recommend that you wear protective gloves when installing and moving this appliance.
This will prevent injury.
Ensure that you route all mains cables well clear of any adjacent heat source.
The space for air circulation, located underneath and at the back of the hob improves its
reliability by ensuring that it will cool down, efciently.
Installations should be carried out in line with the National Regulations applicable for
this product type.
INSTALLATION INSTRUCTIONS
Before you start please read the instructions.
Planning your installation will save you time and effort.
Prior to installation, ensure that the local distribution conditions (nature of the gas and gas pressure)
and the adjustment of the appliance are compatible. The adjustment conditions are stated on the data
badge.
This appliance is not connected to a combustion evacuation device. It shall be installed and connect-
ed in accordance with current installation regulation. Particular attention shall be given to the relevant
requirements regarding ventilation.
In your own interest and that of safety, it is the law that all gas appliances be installed and serviced by
competent persons. GAS SAFE registered installers undertake to work to satisfactory standards.
Where regulations or standards have been revised since this handbook was printed, always use the
latest edition.
WARNING: Servicing shall be carried out by authorized personnel
Gas Safety (Installation & Use) Regulations
This appliance must be installed by an authorised person in accordance with the Australian Gas Instal-
lation Standard AS/NZS 5601, the manufacturers installation instructions, local gas tting regulations,
and any other relevant statutory regulations.
Particular attention should be given to relevant requirements regarding ventilation.
Ventilation Requirements
Ventilation must be as specied by AS/NZS 5601 Installation code. The room containing the appliance
should have an air supply.
An appliance should be installed in a location for complete combustion of gas, proper ueing and to
maintain ambient temperature of the immediate surrounding at safe limits, under normal conditions.
Windows and permanent vents should therefore not be blocked or removed without rst consulting a
GAS SAFE or local accredited gas installer.
REGULATIONS AND STANDARDS
Levelling Your Cooker
Place a spirit level on a baking sheet onto an oven shelf.
The cooker is tted with leveling feet (1) Level your cooker to your desired height using the leveling feet
at the front and rear of the cooker.
Rear wheels (if tted)
Adjustment of the wheel height can be made with a screw driver, through the hexagonal hole in the
front plinth
Fitting the plinth
• Make sure the appliance is raised to a height of 915mm or above before beginning. If the appliance
is below 915mm - you can only t the plinth cover labelled X. You can adjust the height using the
feet (1) of the appliance. If your appliance has a storage drawer at the bottom, you access the re-
quired holes through the base of the drawer after lifting the mat.
• Open the appliance doors, and loosen screw A located on bracket (2). Do not remove this screw
entirely
• Insert screw B, through slot (3) and screw into the small hole at the bottom of bracket (2). Make sure
that the plinth cover is ush to the appliance, but not over tightened.
BEFORE INSTALLATION
Fitting the towel rail (if applicable)
• On the towel rail there are two holes, top (A) and bottom (B), these holes have corresponding holes
on the fascia at each end.
• Both screws must be inserted through the towel rail at each end and screwed into the fascia. Both
screws are M6 screws but the longer screw must be secured through the top hole. Using the Allen
key provided, tighten the screws making sure that the towel rail is ush to the fascia, but not over
tightened.
A
B
Vinyl wrapped surfaces (if applicable)
BEFORE INSTALLATION
If this appliance is installed near vinyl
wrappedsurfaces, we strongly recommend
using an installation kit available from the
vinyl-wrap supplier. Belling cannot accept
any responsibility for damage caused due
to installation into cabinets with low
temperature tolerances.
Stability Bracket
If the cooker is tted with a exible connection, a stability bracket should be tted to engage in the back
of the cooker. A stability bracket is included with this product.
A stability bracket can be tted as follows:
1. Place the cooker in the position and draw a PENCIL LINE level with the front edge.
2. Mark the centre of the cooker to give the CENTRE LINE for the bracket.
3. Remove the cooker and mark off 450mm from the PENCIL LINE to locate the front edge of the low-
er bracket.
4. Fix the bracket to the oor. Measure from oor level to engagement edge in the back of cooker and
add 3mm.
5. Assemble the underside of the top part of the bracket to this height
Front edge
for lower
bracket
(5)
Underside of top bracket slots into
engagement edge in back of cooker
(3)
450 mm
(1)
Pencil line on floor
Stability bracket
Review stability bracket
location identified on rear
of appliance and position
bracket accordingly
(2)
Centre line
(4)
A restraining device shall restrict the appliance movement to no more than 80% of the hose length.
DIMENSIONS AND CLEARANCES
WARNING: This appliance must be earthed.
• This appliance must be tted to a switch providing all pole disconnection with a minimum contact
separation of 3mm.
• -Access to the mains terminal is gained by removing the terminal block cover at the rear of the appli
ance.
• Connection should be made with a suitable exible cable with a minimum temperature rating of
70°C.
• First strip the wires then push the cable through the cable clamp.
• Connect the cable to the terminal block and tighten the cable clamp screws - see diagram.
• Ret the terminal box cover.
• Sufcient cable should be used to allow the cooker to be pulled out, but must hang clear of the oor
so it does not become twisted or trapped when the cooker is pushed back.
The terminal block screws and clamps can be damaged by excessive tightening and untightening. DO
NOT USE POWER TOOLS!
Single Phase Connection (240V ~ 50Hz)
4 5
23 61
N
LShorting
Links
Shorting
Link
Connect cable to terminal block:
L to terminal 2.
N to terminal 5.
Earth to terminal.
Ensure shorting links are fitted between
terminals 1-2, 2-3, 4-5 and 5-6.
Ensure all screws are fully tightened.
Cable
Clamp
Three Phase Connection (240/415V 3N ~ 50Hz)
4 5
23 61
N
Shorting
Links
Connect cable to terminal block:
Remove shorting links 1-2 and 2-3
L1, L2 and L3 to terminals 1, 2 and 3.
N to terminal 5.
Earth to terminal.
Ensure shorting links are fitted between
terminals 4-5 and 5-6.
Ensure all screws are fully tightened.
Cable
Clamp
L1 L2 L3
CONNECT TO THE ELECTRICITY AND GAS SUPPLY
Connect to the gas supply
Means of isolation shall be provided at the shut off point by either an approved quick connect device or
a Type 1 manual shut off valve. The outlet of the quick connect device shall be at, or below, the horizon-
tal position.
Connection to the gas supply should be made using a AS/NZS 1869 class B hose assembly with an
internal diameter of not less than 10mm and regulator (regulator for use with natural gas)
Note: Maximum length of hose 1200mm. The temperature rise of the areas at the rear of the cooker
that are likely to come into contact with the exible hose do not exceed 70oC.
The inlet to the cooker is ½” BSP internal situated at the rear right corner. Fit the bayonet connection.
This should be located so as to ensure that the exible connector hose does not kink.
Use a 1000mm - 1200mm length of exible connector.
Ensure that all pipework is of the correct rating for both size and temperature.
Natural Gas- Installations must conform to local codes or, in the absence of local codes, with AS/NZS
5601 as well as the requirements of any local council, gas, electricity authority or other statutory regula-
tion.
After installation, make sure all connections are gas sound.
CONNECT TO THE ELECTRICITY AND GAS SUPPLY
Electric and gas connection location (see illustration below)
The electric connection can be found on the rear of the appliance, 25.7cm from the bottom of the appli-
ance and 35cm from the right hand side of the appliance.
The gas inlet can be found on the rear of the appliance, 56.5cm from the bottom of the appliance and
3.2cm from the left hand side of the appliance.
CONNECT TO THE ELECTRICITY AND GAS SUPPLY
COMMISSIONING
The installer must test the operation of the appliance.
Burner aeration
All burners have xed aeration and no adjustment is possible.
Pressure setting
Natural Gas @ 1.00kPa
Pressure test point
The pressure test point is tted on the outlet of the regulator or on an adapter which should be tted
onto the outlet of the regulator.
Hob burner
Turn the control knob to the FULL ON position, wait a second before pressing the ignition switch or
holding a lighted match or taper to the burner. Hold the control knob in for 15 seconds. Do not hold the
control knob in for longer that 15 seconds. If the burner fails to light within this time, release the control
knob and wait one minute before attempting further ignition.
Maintenance Schedule
It is recommended that the appliance is inspected annually as part of a routine Maintenance Schedule,
to ensure the electrical and gas components are in satisfactory condition
Before leaving the installation hand over the User Guide to the customer
USING YOUR APPLIANCE
1
2
3
4
5
6
P1
P2
P3
P4
P5
P6
7
TOP OVEN
SWITCH
1 2
THERMOSTAT
Wiring colour code: Bk-Black, Bn-Brown, Bu-Blue, Gn-Green, Or-Orange, R-Red, W-White, Y-Yellow, V-Violet, Gy -Grey
LH FRONT
THERMAL
SWITCH
LH
COOLING
FAN
LH TOP REAR
THERMAL
CUTOUT
LEFT
HAND
OVEN LAMP
Bu Bu
Gn
LH REAR MAIN
THERMAL CUTOUT
Bk
LH STAT.
NEON
Bk
PROGRAMMER
N L
LH TOP
THERMAL
CUTOUT
LH OVEN
FAN
ELEMENT
LH OVEN
STIR FAN
P7
TOP STAT.
NEON
Bk
TOP OVEN
GRILL ELEMENT
TOP OVEN
BASE
ELEMENT
Bk
Bk
Or
Bk
V
1
2
3
4
5
6
P1
P2
P3
P4
P5
P6
7
MULTIFUNCTION
SELECTOR
SWITCH
P7
12
MAIN T-STAT
8P8
Y
Or
W
V
MAIN OVEN
BASE
ELEMENT
Gn
Gn
Bk Bk
Bk
MAIN OVEN
GRILL ELEMENT
BkOr
Bk
Bk
A
B
C
Y
Y
Y
Y
Y
Or
Or
Or
Or
Or
Or
Y
Or Bk
Bk
W
W
R
R
R
R
R
R
Gn
Gn
Gn
Gn
Gn
Bk
Bk
Bk
Bk
Bk
Bn
Bn
Y
Gy
Gy
V
V
Bk
Bk
Connector
MO-Pin 1
Connector
MO-Pin 2
Connector
MO-Pin 3
Connector
MO-Pin 4
Connector
MO-Pin 5
Connector
MO-Pin 6
Connector
MO-Pin 7
Connector
TO-Pin 1
Connector
TO-Pin 2
Connector
TO-Pin 3
Connector
TO-Pin 4
Connector
TO-Pin 5
Connector
TO-Pin 6
Bk
W
V
Bn
Or
Bn
WIRING DIAGRAM- LH OVEN PAGE 1/2
Bk
Or
W
W
R
Bk
Bk
Bn
Bk
W
Y
IGNITION
GENERATOR
L
NBk
Bn
D
LH ROTARY
SWITCHES
Bn
Bn
Bn
Bk
Bk
Bk
Remove These Two Links for Multi-Phase Installations !
INLET
TERMINAL
BLOCK
L1 L2 L3 4(N) 5(N) 6(N)
083724600
29.03.2018
BELLING RICHMOND/COOKCENTRE 900DF- AU
USING YOUR APPLIANCE
Wiring colour code: Bk-Black, Bn-Brown, Bu-Blue, Gn-Green, Or-Orange, R-Red, W-White, Y-Yellow, V-Violet
WIRING DIAGRAM- RH OVEN PAGE 2/2
Connector
RH-Pin 3
Connector
RH-Pin 6
RH FRONT
THERMAL
SWITCH
Y
Connector
RH-Pin 7
RH
COOLING FAN
Bu
Y
RH BOTTOM OVEN
FAN ELEMENT
RH TOP
OVEN
STIR FAN
RH REAR
TOP OVEN
THERMAL
CUTOUT
RH TOP OVEN
FAN ELEMENT
Connector
RH-Pin 4 Connector
RH-Pin 1
LH SPLITTER SWITCH
1
2
3
4
5
6
7
8P8
P7
P6
P5
P4
P3
P2
P1
1 2
THERMOSTAT
FAN STALL
TOP THERMAL
CUTOUT
W
RH SPLITTER
SWITCH
P1
P2 2
1
12
THERMOSTAT
V
Connector
RH-Pin 9
Connector
RH-Pin 8 Connector
RH-Pin 2
W
Connector
RH-Pin 5
Gn
Gn
Gn
Gn
Bn
Bn
Bn
Bn
Bn
W
W
W
Or
Or
Or Or
Or
Y
Y
Y
Y
RH BOTTOM
OVEN
STIR FAN
RH TOP
OVEN
LIGHT
RH BOTTOM
OVEN LIGHT
RH REAR BOTTOM
OVEN THERMAL
CUTOUT
W
W
W
W
YY
Y
Y
Bk
Bk
Bk
Bk
Bk
RH SPLITTER
GRILL ELEMENT
Bu Bk
Bk
Bk
Bn
Bn
Bn
Bk
Or
Or
Y
Y
Y
Bn
Bn
Gn
Gn
Gn
Gn
Gn
Gn
Gn Gn
Gn
Gn
Gn
Gn
Gn
Or
Or
Bk
B
C
TOP SPLITTER
OVEN NEON
BOTTOM
SPLITTER
OVEN NEON
Bk
Bk
Bk
A
Bk
Bk
W
W
Bk
RH ROTARY
SWITCHES
D
Bn
Bn
Bn
Bn
Y
Remove These Two Links for Multi-Phase Installations !
INLET
TERMINAL
BLOCK
L1 L2 L3 4(N) 5(N) 6(N)
083724600
29.03.2018
V
BELLING RICHMOND/COOKCENTRE 900DF- AU
USING YOUR APPLIANCE
1
2
3
4
5
6
P1
P2
P3
P4
P5
P6
7
TOP OVEN
SWITCH
12
THERMOSTAT
IGNITION
GENERATOR
L
N
Wiring colour code: Bk-Black, Bn-Brown, Bu-Blue, Gn-Green, Or-Orange, R-Red, W-White, Y-Yellow, V-Violet, Gy -Grey
LH FRONT
THERMAL
SWITCH
LH
COOLING
FAN
LH TOP REAR
THERMAL
CUTOUT
LEFT
HAND
OVEN LAMP
Bu Bu
Gn
LH REAR MAIN
THERMAL CUTOUT
Bk
LH STAT.
NEON
Bk
PROGRAMMER
N L
LH TOP
THERMAL
CUTOUT
LH OVEN
FAN
ELEMENT
LH OVEN
STIR FAN
P7
TOP STAT.
NEON
Bk
TOP OVEN
GRILL ELEMENT
TOP OVEN
BASE
ELEMENT
Bk
Bk
Bk
Or
Bk
V
1
2
3
4
5
6
P1
P2
P3
P4
P5
P6
7
MULTIFUNCTION
SELECTOR
SWITCH
P7
12
MAIN T-STAT
8P8
W
Y
Or
P1
2
P2
S2S1
4
GRILL REG
(EGO)
W
V
MAIN OVEN
BASE
ELEMENT
Gn
Gn
Bk Bk
Bk
MAIN OVEN
GRILL ELEMENT
Bk
Or
Bk
Bk
A
B
C
Y
Y
Y
Y
Y
Or
Or
Or
Or
Or
Or
Y
Or Bk
Bk
Bk
W
W
R
R
R
R
R
R
Gn
Gn
Gn
Gn
Gn
Bk
Bk
Bk
Bk
Bk
Bn
Bn
Y
Gy
Gy
Bn
V
V
Bk
Bk
Connector
MO-Pin 1
Connector
MO-Pin 2
Connector
MO-Pin 3
Connector
MO-Pin 4
Connector
MO-Pin 5
Connector
MO-Pin 6
Connector
MO-Pin 7
Connector
TO-Pin 1
Connector
TO-Pin 2
Connector
TO-Pin 3
Connector
TO-Pin 4
Connector
TO-Pin 5
Connector
TO-Pin 6
Bk
W
V
Bn
Bn
Or
Bn
WIRING DIAGRAM- LH OVEN PAGE 1/2
Bk
Or
W
W
R
Bk
Bk
D
LH ROTARY SWITCHES
Bn
E
Bn
Bn
Bn
Bn
Bk Bk
INLET
TERMINAL
BLOCK
L1 L2 L3 4(N) 5(N)
Remove These Two Links for Multi-Phase Installations !
6(N)
083724800
16.04.2018
BELLING RICHMOND/COOKCENTRE 1100DF- AU
USING YOUR APPLIANCE
RH OVEN FAN
ELEMENT
RH REAR
THERMAL
CUTOUT
RH OVEN
STIR FAN
RIGHT HAND
OVEN
LAMP
Bk
Bn
W
W
Or
Bk
Gn
Bn
Gn
Gn
W
RH STAT.
NEON
RH
COOLING FAN
RH FRONT
THERMAL
SWITCH
Bu
Wiring colour code: Bk-Black, Bn-Brown, Bu-Blue, Gn-Green, Or-Orange, R-Red, W-White, Y-Yellow, V-Violet
12
THERMOSTAT
RH OVEN
SWITCH
1
2
P1
P2
Y
Bk
Y
Y
Bk
Bu
Or
A
B
CY
Bk Bk
Connector
RH-Pin 2
Connector
RH-Pin 3
Connector
RH-Pin 1
Connector
RH-Pin 5
Connector
RH-Pin 4
Y
Y
Bu
Bu
Bu
Bu
SLOW
COOK
ELEMENT
Bk
Bn
SLOW COOK
SWITCH
SLOW
COOK
NEON
R
R
D
E
RH ROTARY SWITCHES
Bn
Bn
Bn
Bn
Bn
WIRING DIAGRAM- RH OVEN PAGE 2/2
INLET
TERMINAL
BLOCK
L1 L2 L3 4(N) 5(N)
Remove These Two Links for Multi-Phase Installations !
6(N)
BELLING RICHMOND/COOKCENTRE 1100DF- AU
083724800
16.04.2018

Produktspezifikationen

Marke: Belling
Kategorie: Ofen
Modell: BCC1100DFB

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