Cannon Electric Pressure Cooker 10566G User Manual

WOBURN  
NOTE: This appliance is fitted with a battery  
powered ignition system. Should the ignition  
system start to spark slowly - or not at all, the  
battery will need replacing. See the section on  
battery replacement.  
Use and Installation Instructions  
The cooker must be installed in accordance with the regulations in force  
and only used in a well ventilated space.  
Read these instructions prior to using the cooker and retain them for  
future reference.  
Part no. 4866200122-01  
 
INTRODUCTION  
To help you make the best use of your cooker, PLEASE READ THIS BOOKLET  
CAREFULLY.  
Your new cooker is guaranteed and will give lasting service. The guarantee is only  
applicable if the cooker has been installed in accordance with the Installation  
Instructions.  
The cooker is designed specifically for domestic use and responsibility will not be  
accepted for use in any other installation.  
When first using the cooker ensure that the room is well ventilated (e.g. open a  
window or use an extractor fan) and that persons who may be sensitive to the odour  
avoid any fumes. It is suggested that any pets be removed from the room until the  
smell has ceased. This odour is due to any temporary finish and also any moisture  
absorbed by the insulation.  
REPLACING A BATTERY  
The battery is not covered by the guarantee. Use an alkaline AA battery. The battery  
holder is located in the plinth panel below the oven door. Open the oven door fully.  
Press the tag on the left hand side of the battery holder/cover and withdraw it just  
enough to get access to the battery. Fit the new battery with the end marked “+” on  
the same side of the battery holder as the red lead. Replace the battery holder by  
pushing it firmly into the hole in the plinth.  
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.  
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 an oven door to allow heat to disperse.  
ALWAYS use dry, good quality oven gloves when removing items from the ovens.  
ALWAYS take care when removing items from the top oven/grill when the main  
oven is on, as the contents may be hot.  
ALWAYS keep the oven and grill doors closed when the cooker is not in use.  
ALWAYS place pans centrally over the hotplate burners and position them so  
that the handles cannot accidentally be caught or knocked or become  
heated by other burners.  
ALWAYS keep the cooker clean, as a build up of grease or fat from cooking can  
cause a fire.  
ALWAYS allow the cooker to cool before cleaning.  
ALWAYS follow the basic principles of food handling and hygiene to prevent the  
possibility of bacterial growth.  
ALWAYS keep ventilation slots clear of obstructions.  
ALWAYS refer servicing to CORGI registered appliance service engineers.  
4
 
FOR YOUR SAFETY  
NEVER . . .  
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, and never use a lid.  
DO NOT LEAVE UNATTENDED WHILE COOKING.  
NEVER place flammable or plastic items on or near the hotplate.  
NEVER use proprietary spillage collectors on the hotplate.  
NEVER use the cooker as a room heater.  
NEVER dry clothes or place other times over or near to the hotplate or oven/  
grill doors.  
NEVER wear garments with long flowing sleeves whilst cooking.  
NOTE: The use of a gas cooking appliance results in the production of heat and  
moisture in the room in which it is installed. Always ensure that the kitchen is well  
ventilated; keep natural ventilation holes open or install a mechanical ventilation  
device (mechanical extractor hood).  
In particular when using the grill or more than one hotplate burner, open a window if  
a mechanical ventilation device is not operating.  
5
 
HOTPLATE  
The hotplate lid is fitted with a safety device which cuts off the gas supply to the  
hotplate burners unless the lid is fully open. Do not use the safety device as a means of  
controlling the hotplate burners.  
The hotplate has two high speed burners and two simmering burners which will  
accommodate pans between 100mm (4”) and 230mm (9”) diameter. All pans should  
be positioned centrally over the burners.  
TO USE THE HOTPLATE  
1. Remove any items or spillage from the top of the lid and then raise it to its fully open  
position.  
2. Press the ignition button and then push in and turn the control knob of the  
chosen burner anti-clockwise to the large flame symbol. Continue to press  
the ignition button until the sparks light the gas.  
3. Turn the control knob anti-clockwise to the desired setting.  
Only turn the control knob between the large flame symbol and the small flame  
symbol for adjusting the setting.  
4. To turn off, turn the control knob fully clockwise to the symbol O.  
DO NOT use the hotplate unless all pan supports are in position.  
DO NOT use mis-shapen pans which may be unstable.  
DO NOT use round base woks directly on the pan supports.  
DO NOT use the glass lid as a working surface.  
Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of  
the burners every time they are used, the ignitors must be kept clean and dry. Remove  
any food spillage or cleaning materials from the ignitor using a small nylon brush such  
as a tooth brush. Access to the ignitor can be achieved by lifting off the loose burner  
parts carefully when the burners are cool.  
When the hotplate burner bodies and caps are removed for cleaning, be careful not to  
drop any food particles or cleaning materials into the burner bases, to avoid the  
possibility of blocking the gas jets.  
If aluminium based pans are used, a silvery deposit may appear on the top edge of the  
pan support fingers. See ‘Care and Cleaning’ section for cleaning information.  
When the hotplate burners are turned down, a slight ‘popping’ noise may be heard. This  
is perfectly normal.  
6
 
HOTPLATE  
SAFETY REQUIREMENTS FOR DEEP FAT FRYING  
1. Never fill chip pans more than one third full with oil or fat.  
2. Never leave oil or fat unattended during the heating or cooling period.  
3. Never heat fat or fry with a lid on the pan.  
4. Always dry food thoroughly before frying, and lower it slowly into the  
hot oil or fat. Frozen foods in particular will cause frothing and spitting if  
added too quickly.  
5. Always keep the outside of the pan clean and free from streaks of oil or  
fat.  
HOW TO DEAL WITH A FAT FIRE  
1. Do not move the pan.  
2. Turn off the hotplate burners.  
3. Smother the flames with a fire blanket or damp cloth to extinguish the  
fire. Do not use water or a fire extinguisher as the force of it may  
spread the burning fat or oil over the edge of the pan.  
4. Leave the pan for at least 60 minutes before moving it.  
7
 
GRILL  
CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS USED.  
YOUNG CHILDREN SHOULD BE KEPT AWAY.  
GRILL PAN AND HANDLE  
The grill pan handle is detachable from the pan to facilitate cleaning and storage. The  
handle can be fixed as follows :  
1. Remove the screw and washer from the grill pan bracket.  
2. Tilt the handle over the recess. (A)  
3. Slide the handle towards the centre of the pan. (B)  
4. Locate the handle over the bracket. (C)  
For a fixed handle, replace the screw and washer and ensure they are fully tightened.If a  
detachable handle is required, do not replace the screw and washer.  
Warning : Ensure when using the grill pan handle in the detachable manner it is  
centralised and secure.  
The grill pan can be stored in the top compartment with the handle attached by  
placing the shelf in the middle or lower position and tilting the grill pan over the rear  
edge of the shelf.  
A
B
C
TO USE THE GRILL  
1. Open the top oven/grill door and remove the grill pan.  
2. Remove the heat shield from the rear of the shelf for maximum grilling area.  
3. Place shelf in chosen position. Refer to grilling chart.  
4. Press the ignition button and then push in and turn the control knob clockwise to  
the large flame symbol. Continue to press the ignition button until the sparks light  
the gas.  
5. Slide the grill pan along the shelf towards the rear of the grill compartment  
until it stops.  
6. Turn the control knob to the desired setting. Only turn the control knob  
between the large flame symbol and the small flame symbol when adjusting the  
setting.  
7. To turn off, turn the control knob anti-clockwise to the symbol O.  
The grill cannot be used at the same time as the top oven.  
An odour may be noticed when first using the grill – this should cease after a short  
period of use.  
DO NOT use the grill with the door closed.  
DO NOT cover the grill pan or grid with aluminium foil as this can hold fat, intensify  
the heat and create a fire hazard.  
RELIGHTING THE BURNER  
In the event of the burner flames being accidentally extinguished, turn off the burner  
control and do not attempt to re-ignite the burner for at least one minute.  
8
 
GRILL  
The following chart is a guide. 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 or for  
keeping food warm.  
Shelf Position  
Food  
HIGH POSITION  
Toast, pikelets/crumpets, bacon, thin sausages,  
beefburgers, tomato halves, steak (rare and medium),  
kippers, gammon, kidneys and toasted snacks.  
CENTRE POSITION  
LOW POSITION  
Toast, toasted snacks, thick sausages, beefburgers,  
fish fingers, steak (well done) and gammon, chops (with heat  
turned down for part of cooking time).  
Whole fish, fish fillets and fish steaks (on base of pan).  
Chicken portions (with heat turned down for part of  
cooking time).  
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.  
REMOVE HEAT SHIELD  
FROM SHELF WHEN  
GRILLING FOR MAXIMUM  
GRILLING AREA.  
NOTE: Strong detergents used in dishwashers may damage the grill pan grid  
finish; clean in soapy water as described in CARE AND CLEANING section.  
Always ensure that the grill pan handle is correctly fitted to the grill pan.  
If necessary tighten any loose screws with a screwdriver.  
9
 
MAIN OVEN  
The oven has different heat zones – the thermostat settings refer to the temperature  
on the middle shelf position; above this shelf it is hotter and below it is cooler. Two  
shelves provide five possible cooking levels enabling full use of the  
different temperatures inside the oven.  
Each shelf has a safety stop to prevent if from being pulled out too far when attending  
to food. Shelves are removed from the oven by pulling them out to the stop and then  
lifting them at the front to withdraw.  
The baking dish and grill pan without the handle can be used in the oven. The  
maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).  
TO USE THE MAIN OVEN  
1.  
3.  
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.  
4.  
5.  
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.  
10  
 
MAIN 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 at the gas mark you require for cooking.  
ROASTING OF LARGE POULTRY  
The maximum weight of poultry that can be accommodated is 11.5kg (25 lbs) 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.  
11  
 
MAIN 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 required Gas Mark.  
Shelf position 1 is the highest.  
Gas  
Mark  
Shelf  
Positions  
Food  
Approx. Cooking Time and Comments  
STARTERS  
Patés and Terrines  
FISH  
1
2
3 or 4  
4
1 / - 2 hrs  
25 mins - 1 hr, depending on recipe  
and size of fish  
Oily Fish (whole)  
4 or 5  
4 or 5  
3
3
White Fish (fillets & steaks)  
25 - 30 mins.  
MEAT AND POULTRY  
Veal  
5
4
25 mins per lb + 25 mins  
Beef  
4 or 5  
4
25 - 30 mins per lb + 25 mins  
40 mins per lb covered in foil  
+ 40 mins per lb uncovered  
Ham  
5
4
Lamb  
5
4
30 - 35 mins per lb + 30 mins  
40 mins per lb + 40 mins  
25 mins per lb + 25 mins  
25 mins per lb + 25 mins  
15 - 20 mins per lb + 20 mins  
Pork  
5
4
4
Chicken  
Duckling & gosling  
Turkey  
5
5
4 or 5  
6
4
4 or 5  
4
50 mins. Remove bacon for last 15 mins.  
Add extra 15 mins if roasting brace  
Game birds  
Casseroles  
1
2
3
3 or 4  
1 / - 6 hrs. (depending on type of meat)  
PUDDINGS  
1
1
4
2
2 / - 2 / hrs stand dish on a baking tray and  
Milk Puddings  
3
3 or 4  
started with warm milk  
Baked Custard  
3
3 or 4  
45 mins in bain-marie  
40 - 50 mins  
Baked sponges  
4
3
30 - 45 mins depending on the size  
and type of apples  
Baked Apples  
3
1
4
4 or 5  
3
Meringue puddings  
Apple Pie 1x9" (230mm)  
Fruit crumbles  
15 mins or until 'tinged' with brown  
45 - 55 mins stand dish on a baking tray  
35 - 45 mins  
6
5 or 6  
3
12  
 
MAIN OVEN COOKING CHART  
Gas  
Mark  
Shelf  
Food  
Positions  
Approx. Cooking Time and Comments  
CAKES, PASTRIES AND BISCUITS  
Small cakes - 2 trays  
5
5
4
5
2
4
2
6
5
7
2 & 4  
2 or 3 only  
2 & 4  
2
17 - 25 mins  
"
- 1 tray  
Victoria sandwich 2x8" (205mm)  
25 - 35 mins  
Fatless sponge 2x7" (180mm) -  
3 egg mix  
20 - 25 mins. 2 tins side by side  
1
2
Christmas cake  
3 or 4  
3
4 - 6 / hrs depending on recipe  
1
1
4
2
Madeira cake 7" (180mm)  
Rich Fruit cake 9" (230mm)  
Shortcrust pastry  
1 / - 1 / hrs  
1
2
3
3 - 3 / hrs.  
2 or 3  
2
15 mins - 1 hr depending on recipe  
20 - 40 mins depending on recipe  
10 - 30 mins depending on recipe  
Rich Shortcrust pastry - 1 tray  
Flaky & puff pastry - 2 trays  
- 1 tray  
1 & 3  
2 or 3  
2
"
"
"
"
Choux pastry - éclairs 1 tray  
Scones - 2 trays  
6
7
35 - 40 mins  
10 - 15 mins  
"
2 & 4  
2 or 3  
4
- 1 tray  
Shortbread - 7" (180mm) round  
Biscuits - 2 trays  
2
4
55 - 1hr depending on thickness  
15 - 20 mins depending on recipe  
1 and 3  
2 or 3  
- 1 tray  
"
"
"
"
YEAST MIXTURES  
Bread  
7 or 8  
7 or 8  
5
3 or 4  
2 or 3  
2 or 3  
45 - 50 mins  
15 - 20 mins  
30 - 40 mins  
Rolls  
Chelsea buns  
MISCELLANEOUS  
Yorkshire Pudding - large  
7
7
4
1 or 2  
1 or 2  
3
45 - 50 mins  
25 - 30 mins  
30 mins  
- individual  
Soufflés  
2 - 5 hrs starting on shelf 4 until 'set'  
and then on the baseplate until dried  
out - turn when necessary.  
Meringues  
Slow Cook  
4 &  
baseplate  
1
2
Baked Potatoes  
4 or 5  
3
1 / - 3 hrs until soft, depending on size  
When baking with two trays or tins on two levels, the top tray is removed first and the lower tray  
moved up to the top position for a few minutes longer.  
Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those  
indicated on the cooking chart.  
13  
 
THE ‘SLOW COOK’ SETTING  
The ‘Slow Cook’ setting on the main 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. A meat thermometer should be used when cooking pork joints and poultry.  
The internal temperature of the food should reach at least 88oC.  
6. This method is unsuitable for stuffed meat and stuffed poultry.  
7. Always bring soups, casseroles and liquids to the boil before putting in the  
oven.  
8. Cover casseroles with foil and then the lid to prevent loss of moisture.  
9. Always thaw frozen food completely before cooking.  
10. Root vegetables will cook better if cut into small pieces.  
11. Adjust seasonings and thickenings at the end of the cooking time.  
12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be  
cooked lower in the oven whilst other dishes requiring greater heat can be  
cooked above them.  
13. Egg and fish dishes need only 1-5 hours cooking and should be included in  
day cooking sessions, when they can be observed from time to time.  
14. Dried red kidney beans must be boiled for a minimum of ten minutes after  
soaking, before inclusion in any dish.  
14  
 
TOP OVEN  
The top oven can be used to cook small quantities of food or used in conjunction with  
the main oven to provide additional cooking space.  
The shelf in the top oven has a heat shield fitted at the rear. The shield can be removed  
for cleaning and grilling, but must be replaced when using the oven. The shelf can be  
used in three different positions. It has a safety stop to prevent it from being pulled  
out too far when attending to food. The shelf is removed from the oven by pulling it  
out to the stop and then lifting at the front to withdraw.  
The baking dish and grill pan without the handle can be used in the oven. The  
maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).  
TO USE THE TOP OVEN  
1. Check that the heat shield is fitted to the shelf.  
2. Place the top oven shelf in the chosen position. (refer to cooking chart).  
3. Push in and turn the top oven/grill control knob fully anti-clockwise. Press the  
ignition button until the spark lights the gas.  
4. Turn the control knob clockwise to the required setting. (refer to cooking  
chart).  
5. There is a delay of about one minute whilst the safety device operates before the  
burner comes on full.  
6. To turn off, turn the control knob clockwise to the symbol O.  
NOTE: It is normal for a slight resistance to be felt when turning the control knob  
to the oven settings.  
GUIDANCE ON USING THE TOP OVEN  
1. Best results are obtained by pre-heating the oven for about 15 minutes.  
2. The tray or dish on which the food is to be cooked, should be pushed to the  
back of the shelf.  
3. Food which is higher than or will rise above 125mm (5”) cannot be cooked  
in the top oven.  
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.  
15  
 
TOP 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 1 before selecting the required gas Mark.  
Shelf position 1 is the highest.  
Gas  
Shelf  
Food  
Mark  
Position  
Approx. Cooking Time and Comments  
20-30 mins.  
Push dish right to  
back of shelf.  
FISH  
Oily and white fish  
MEAT AND POULTRY  
Beef (medium)  
Ham (covered in foil)  
Lamb  
5
2
4 or 5  
3
3
3
3
3
3
3
25-30 mins per lb + 25-30 mins  
40 mins per lb + 40 mins  
5
5
5
5
5
4
3
30-35 mins per lb + 30 mins  
40 mins per lb + 40 mins  
Pork  
Chicken  
25 mins per lb + 25 mins  
Duckling & Goose  
Turkey  
25 mins per lb + 25 mins  
15-20 mins per lb + 15-20 mins  
2-4 hrs. depending on meat used.  
Casseroles  
3
VEGETABLES  
1
2
Baked jacket potatoes  
PUDDINGS  
5
2
1 / - 2 hrs.  
1
2
Milk Puddings (500ml/1pt)  
Baked Custard (500ml/1pt)  
Baked Sponge Puddings  
Baked Apples  
3
3
4
3
1
6
5
2
2
2
2
2
2
2
1 / - 2 hrs.  
45 mins - 1 hr. in bain-marie of cold water.  
30 - 45 mins  
45 mins - 1 hr. depending on size  
25 mins until tinged with brown  
60 mins  
Meringue Topped Puddings  
Apple Tart (1 x 205mm/8”)  
Fruit Crumble  
45 - 50 mins  
If using aluminium foil:  
1. Remember it is important to increase the cooking time by one third.  
2. Do not allow the foil to touch the sides of the oven.  
3. Do not cover the oven interior with foil.  
4. Do not cover the oven shelves with foil.  
16  
 
TOP OVEN COOKING CHART  
Gas  
Mark  
Shelf  
Positions  
Food  
Approx. Cooking Time and Comments  
CAKES, PASTRIES AND BISCUITS  
Small Cakes (16 per tray)  
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”)  
Gingerbread  
5
4
2
2
2
2
2
2
2
2
2
2
2
2
2
2
20 - 25 mins.  
25 - 30 mins.  
6
10 - 12 mins.  
2
4 - 5 hrs depending on recipe  
1 hr.  
4
1
1
4
2
2
2 / - 2 / hrs.  
1
3
2
4
3
1 / - 1 / hrs.  
Scones - 16 per tray  
Shortbread (1 x 180mm / 7”)  
Biscuits  
7
12 - 15 mins.  
2
45 mins. – 1 hr. depending on thickness  
15 - 25 mins.  
4-6  
6
Shortcrust Pastry  
15 mins. – 1 hr. depending on recipe  
20 - 30 mins.  
Rich Short Crust  
5
Flaky/Puff Pastry  
7
10 - 30 mins. depending on recipe  
25 - 35 mins.  
Choux Pastry  
6
YEAST MIXTURES  
Bread - rolls, plait  
7
5
2 or 3  
2
25 - 35 mins  
25 - 30 mins  
Tea breads etc.  
MISCELLANEOUS  
Yorkshire Pudding  
- small  
- large  
7
7
1
2
2
3
20 - 25 mins  
30 - 40 mins  
1
2
Meringues  
2 / - 4 hrs. turn when necessary  
Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those  
indicated on the cooking chart.  
17  
 
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.  
Before moving your cooker ensure that it is cool and note that it is heavy  
(approximately 70 kg 155 lbs), so you may require assistance. To move the cooker  
forward, open the top oven/grill door and with both hands positioned under the roof  
of the compartment, lift and pull forward. Replace by pushing the cooker backwards.  
Check that the cooker is level. Take care to ensure that any floor covering is not dam-  
aged.  
MAIN OVEN HEAT CLEAN LININGS  
The oven roof, back and side linings are coated with a special enamel which has a  
continuous cleaning action. The higher the oven temperature the more effective the  
action. In most cases this cleaning operation will proceed during normal cooking.  
However, if 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.  
It should not normally be necessary to clean the linings with water, but if desired, wipe  
them over with a soapy cloth, followed by a wipe with a damp clean cloth.  
REPLACING A BATTERY  
The battery is not covered by the guarantee. Use an alkaline AA battery. The battery  
holder is located in the plinth panel below the oven door. Open the oven door fully.  
Press the tag on the left hand side of the battery holder/cover and withdraw it just  
enough to get access to the battery. Fit the new battery with the end marked “+” on  
the same side of the battery holder as the red lead. Replace the battery holder by  
pushing it firmly into the hole in the plinth.  
18  
 
CARE AND CLEANING  
COOKER FINISH  
Vitreous Enamel  
Hotplate, pan supports,  
hotplate front trim,  
burner caps, roasting dish,  
grill pan, main oven base,  
inside of grill compartment,  
inside of doors.  
CLEANING METHOD  
Cloth wrung out in warm soapy water. Stubborn  
stains can be removed with a cream paste,  
liquid cleaner or by rubbing with fine steel wool  
soap pads.  
Check that the cleaning agent is approved by the  
Vitreous Enamel Association.  
Wash with a cloth wrung out in warm soapy water  
Paint  
Side trims, plinth, fascia  
bottom trim, fascia end  
caps, side panels, door  
handles  
only.  
DO NOT USE ABRASIVES.  
Aluminium  
Similar to paint cleaning above. Use a nylon brush to  
remove any cleaning materials, water or dirt from  
the hotplate burner bodies.  
Hotplate side trims, hotplate  
burner bodies, lid rear trim,  
rear flue grille.  
Glass  
As for enamel cleaning. Polish with a clean dry cloth  
or kitchen roll.  
Chromium Plating  
Oven shelves, grill pan grid,  
grill pan handle support  
Wipe with a cloth wrung out in warm soapy water.  
A fine steel wool soap pad e.g. Brillo, Ajax, or a  
chrome or stainless steel cleaner may be used.  
Plastic  
Grill pan handle, control  
knobs  
Wipe with a cloth wrung out in warm soapy water.  
Stubborn stains can be removed with a cream  
cleaner.  
19  
 
CARE AND CLEANING  
Take particular care not to damage the inner surface of the door inner glass that  
is coated with a heat reflective layer. Do not use scouring pads, or abrasive  
powder, which will scratch the glass. Ensure that the glass panel is not subjected  
to any sharp mechanical blows.  
Stubborn stains can be removed by using a fine steel wool soap pad. For slight soiling  
the inner glass panel may be cleaned, while still warm, without removing it from the  
door. After cleaning, rinse and dry with a soft cloth.  
CLEANING THE DOORS  
SIDE OPENING DOORS  
Cleaning the door glass is the same as the drop down doors, except take care to  
support the weight of the inner glass when removing and refitting.  
DROP DOWN DOORS  
Remove the door inner glass as follows.  
1. Open the door fully and unscrew the two screws securing the glass panel so that  
the securing brackets can be turned. There is no need to remove the screws  
completely.  
2. Turn the brackets so that the glass can be  
removed and cleaned at the sink (Fig. 1.)  
Fig. 1.  
Glass  
3. The inside of the outer door glass can now be cleaned while still fitted to the  
cooker.  
NEVER OPERATE THE COOKER WITHOUT THE INNER DOOR GLASS  
IN POSITION.  
Refit the door inner glass as follows.  
1. NOTE: The inner door glass has a special reflective coating on one side. Replace  
the door inner glass so that the statement: “IMPORTANT THIS FACE TOWARDS  
THE OVEN” can be read from the inner side of the door.  
2. Turn the two securing brackets back to their  
original position to retain the glass and tighten  
the screws. (Fig. 2.)  
Fig. 2.  
Glass  
20  
 
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 the battery, or fit a known good battery to the prod-  
uct. Batteries are not covered by the guarantee. The battery  
is easily changed - see the section on battery replacement.  
(An “AA” size alkaline battery should be used).  
If only one burner fails to ignite:  
Burner ports  
Ignitor  
Check that the burner is dry and that spillage of food or  
cleaning fluid remains are not affecting the ignitor or  
burner ports.  
Grill burner  
Clean away any debris with a dry nylon brush such as an  
old toothbrush. If a wire wool pad has been used for  
cleaning around the burner ensure the ignitor is free from  
any stray strands. Any water on the burner should be dried  
with a cloth or kitchen towel.  
Burner ports  
Ignitor  
Hotplate burner.  
On the hotplate make sure that all the burner parts are  
correctly seated.  
Burner ports  
Ignitor  
21  
 
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 back  
panel.  
This appliance is not designed to be connected to a combustion products evacuation  
device. It must be installed and connected in accordance with current installation  
regulations. particular attention should be given to the relevant requirements  
regarding ventilation.  
MODEL NUMBERS 10560G, 10562G and 10565G  
Category I2H (GB. IE)  
These models are set to burn NATURAL GAS (G20) at 20 mbar ONLY and can not be  
used on any other gas.  
MODEL NUMBER 10566G  
Category I3+ (GB. IE)  
These models are set to burn PROPANE GAS (G31) at 37 mbar and BUTANE GAS (G30)  
at 28-30 mbar  
GAS SAFETY (INSTALLATION & USE) REGULATIONS  
It is the law that all gas appliances are installed by competent persons in  
accordance with the current edition of the above regulations. It is in your interest and  
that of safety to ensure compliance with the law.  
In the UK, CORGI registered installers work to safe standards of practice.  
The cooker must also be installed in accordance with BS 6172.  
Failure to install the cooker correctly could invalidate the warranty liability claims and  
could lead to prosecution.  
LOCATION  
The cooker may be located in a kitchen, kitchen/diner or a bed-sitting room, but not in  
a room containing a bath or shower. The cooker must not be installed in a bed-sitting  
room of less than 20m3.  
LPG Models shall 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 50cm2 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 100cm2 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.  
22  
 
INSTALLATION INSTRUCTIONS  
TECHNICAL DATA  
DIMENSIONS  
Height  
900 - 915mm  
Width  
600mm  
Depth  
595mm (excluding door handles)  
GENERAL  
1
1
2
2
Gas connection  
Pressure test point  
Gas rate adjustment  
Aeration adjustment  
Rp / ( / ” BSP female)  
Grill injector  
None  
None  
Battery  
1.5V Alkaline AA.  
NATURAL GAS  
MODELS  
LPG MODELS  
HEAT  
HEAT  
INPUT  
INJECTOR  
INPUT  
INJECTOR  
BURNER  
HOTPLATE  
Front left and rear right  
3.0 kW  
1.8 kW  
134  
109  
2.9 kW (220g/h) 90  
1.8 kW (130g/h) 72  
HOTPLATE  
Front right and rear left  
GRILL  
3.8 kW  
2.7 kW  
2.0 kW  
150  
120  
100  
3.3 kW (235g/h) 95  
2.4 kW (175g/h) 75  
2.0 kW (145g/h) 60  
MAIN OVEN  
TOP OVEN  
23  
 
INSTALLATION INSTRUCTIONS  
SPACE FOR FIXING  
The cooker can be close fitted below hotplate level. This requires a minimum  
distance of 600mm between cupboard units of hotplate height.  
When installing next to a tall cupboard, partition or wall, for a minimum distance of  
400mm above hotplate level, allow a side clearance of at least 65mm.  
The diagram below illustrates the minimum clearance between the cooker and adja-  
cent walls, cupboards etc.  
The wall behind the cooker between the hotplate and 450mm above, and the width of  
the cooker, must be a non-combustible material such as ceramic wall tiles.  
If the cooker is to be fitted close to a corner on the left hand side, ensure that there is a  
clearance of at least 50mm to allow the main oven door to open fully for when remov-  
ing oven shelves.  
65 mm Min  
600 mm Min  
COOKER HOODS  
If a cooker hood is to be installed, refer to the cooker hood manufacturers’ instructions  
regarding fixing height.  
24  
 
INSTALLATION INSTRUCTIONS  
UNPACKING THE COOKER  
Unpack the components from inside the grill and oven: Check that the following parts  
are present.  
Grill pan and grid  
Baking dish  
Top oven/grill shelf heat shield  
Pan supports (4)  
Main oven shelves (2)  
Top oven/grill shelf (1)  
Aluminium burner bodies(4)  
Enamelled burner caps (4)  
Literature  
Battery  
LEVELLING  
Two rear wheels and two front feet are fitted which can be adjusted up or down to set the  
height (900mm - 915mm) and level the cooker.  
1.  
2.  
The rear wheels can be raised or lowered from the BACK of the cooker by adjusting  
the levelling screws ‘A’ in the plinth.  
The front feet can be simply screwed in or out to lower or raise the front of the  
cooker.  
CAUTION: Some soft floor coverings may get damaged if the cooker is not moved carefully.  
VIEWED FROM REAR  
STABILITY BRACKET  
The back of the cooker has a slot for engagement of a stability bracket, which can be  
obtained, as an extra, from your cooker supplier.  
REAR OF  
COOKER  
125mm  
STABILITY  
BRACKET  
POSITION  
SLOT FOR STABILITY BRACKET  
25  
 
INSTALLATION INSTRUCTIONS  
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.  
220mm  
70mm  
GAS  
BACKPLATE  
POSITION  
40mm  
635mm  
30mm  
450mm  
Connection to the cooker should be made with an approved appliance flexible  
connection to BS 669. 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.  
LPG models should be connected with a hose suitable for LPG and capable of  
withstanding a pressure of 50 mbar.  
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.  
26  
 
INSTALLATION INSTRUCTIONS  
INSTALLATION AND OPERATIONAL CHECKS  
After installation, check for gas soundness. The supply pressure can be checked at the  
grill injector. Access to the injector is by first removing the baffle at the front of the grill  
fastened by two screws. Then remove the fastening screw on the right hand side of the  
burner and slide the burner off the injector. Ensure that the grill burner is correctly  
located under the fixing screw on reassembly.  
Fit the hotplate burner bodies and caps, pan supports and shelf shield(s). 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 main 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.  
3. Check that with the top oven set to mark 8, 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  
mark 1 that the flame reduces.  
Instruct the user on operation of the cooker.  
NOTE: It is normal for a slight resistance to be felt when turning the Top Oven/Grill  
control to the oven settings, as the control operates a flap at the rear of the cooker.  
On the models manufactured for use with LPG, it is normal for the oven and grill  
burners to burn with yellow tips.  
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.  
27  
 
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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