Troubleshooting
My hobplates are going rusty
The cast iron hobplates will rust if left wet. Don’t put wet pans onto the plates. If you spill liquid on a hobplate clean it with a damp cloth, then switch the plate to the lowest setting for a few minutes to dry. Oil the hobplates sparingly about once a month with a few drops of cooking oil then rub over with a cotton cloth. Take care NOT to oil the outer stainless bezel or the red discs on any of the hobplates.
The red spots are coming off my hobplates
The red disc is an identifying mark for high- speed hobplates. It may wear away with use but this will not affect hob performance in any way.
The trims on my hobplates are discolouring The bright metal hobplate trims may turn a straw colour with use - this is perfectly normal.
Grill not cooking properly
Are you using the pan and trivet supplied with the cooker? Is the pan being used on the runners, not the fl oor of the compartment? Is the grill tray pushed fully back to stop?
Steam is coming from the oven
During cooking, food naturally produces steam, particulary 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 oven fan is noisy
The note of the oven fan may change as the oven heats up - this is perfectly normal.
The knobs get hot when I use the oven or the grill, can I avoid this?
Yes, this is caused by heat rising from the oven or the grill, and heating them up. Don’t leave the oven door open. Make sure that the grill pan is pushed right back to the ‘back stop’ when grilling.
Food is cooking too slowly, too quickly, or burning
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 a higher temperature setting. Is the oven roof in? Is it the right way round? Is it pushed back fully back? Is it resting on the liners?
The oven is not cooking evenly
Do not use a tin or baking tray larger than 340mm x 305mm.
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 the 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 adjusted so that the door is held fi rmly against the seal.
NB the seal is intended to have a gap at the bottom of the door
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.
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