GR/BU Owners handbook and Installation instructions LYRIC 50GR/BU st n et n Page Contents Lighting the cooker The grill The hotplate The oven Oven cooking chart Slow cooking Care and cleaning Installing the cooker General information What is wrong and why? Servicing Installation Instructions Technical data Safety requirements/ventilation Location of appliance/installation Testing o C 4 6 8 11 13 16 19 23 25 27 29 30 31 32 33 35 3 Lighting the cooker LYRIC 50GR/BU Lighting the cooker The ignition system works by means of a battery. Details on how to replace the battery are given on page 26. Grill and hotplate To light: 1 Push in the control knob and turn it to the large flame symbol (highest setting), and press the ignition button immediately. When the burner has lit release the button. For your safety Never cover the grill pan or grid with foil as this can lead to grill fires. Warning: If the ignition button is not pressed immediately a build up of gas may cause the flame to spread. Oven To light: 1 Open the oven door. 2 Push in the control knob and turn it to gas mark 9 and press the ignition button immediately. When the burner has lit release the button. There will only be small flames at first. 3 Now turn the control knob to the gas mark you want. 4 Wait until the burner is showing large flames. 5. Close the oven door. 4 To turn off any burner 1 Push in the control knob and turn it to the off position. This is shown by a large dot. For your safety When you are lighting any burner check that it has lit before you leave the cooker. When you are turning off a burner, do not leave the cooker until the flame has gone out. 5 Lighting the cooker LYRIC 50GR/BU lil r g e h T LYRIC 50GR/BU The grill The grill is a high-speed grill. The instructions below tell you how to vary the heat setting and how to change the height of the grid to suit the food you are cooking. You should remember to turn the food regularly. You should not use the grill to keep food warm as it will continue to cook the food. Heat control The grill control gives two heat settings. The control knob turns to the left from 'OFF' to 'HIGH' and then to 'LOW'. The high setting should be used for fast cooking such as toast. Use the low setting to cook thicker food such as chicken after it has been browned on the high setting. For your safety After replacing the pan, pull it out to make sure it has fitted back properly. Caution Accessible parts may be hot when the grill is used. Young children should be kept away. Never cover the grill pan or grid with foil as this can lead to grill fires. Cooking positions Place the grill pan so that the bottom of the handle fits into the hole on the shelf. Most food should be cooked on the grid in the grill pan. The grid can be turned over to suit different thicknesses of food. You can place some dishes straight on to the grill shelf. This is useful when you are browning the top of food such as cauliflower cheese. 6 LYRIC 50GR/BU Preheating e h T You don't usually need to preheat the grill. You may wish to preheat it for a couple of minutes when you are cooking steak or when browning food. lli r g Positioning food on the grid Place food such as toast, teacakes and muffins towards the centre of the grid. Place food which needs a more gentle heat such as tomatoes and mushrooms towards the edge of the grid. Arrange meat, meat products and fish to suit their thickness and how you like them cooked. 7 et al pt o h e h T LYRIC 50GR/BU The hotplate Heat control The hotplate control knobs turn to the left from 'OFF' to 'HIGH' and then to 'LOW'. You can adjust the heat by turning the control between the highest and lowest settings. These are shown as a large and a small flame symbol. Burner sizes The hotplate has three burner sizes to suit different types of cooking: Largest burner (Rapid) - use a large pan for food such as chips. Medium burners (Normal) - use for everyday cooking. Small burner (Simmer) - use for simmering food such as soups and stews. The largest pan which you should use on any burner is 230mm (9"). The base of the smallest pan should not measure less than 100mm (4"). 8 LYRIC 50GR/BU et la pt o h e h T For your Safety 1 Take care to avoid burns and scalds when you are reaching across the hotplate. Use pans with flat bases. They are more stable than pans which are warped. Do not use pans with very heavy handles which cause the pan to tip. Put pans on the centre of the burners. Position pan handles so they cannot be accidentally knocked. Take extra care when you are deep fat frying. Do not cover the pan with a lid. Do not leave a pan unattended. If the pan catches fire, leave it where it is and turn off all controls. Place a damp cloth or a fitting lid over the pan to smother the flames. Never put water on the fire. Leave the pan to cool for 30 minutes. 7 If you are using a Wok we recommend it has a flat base as it will stand stable on the pan supports. If you use a round based Wok with a collar support, the collar must be of the open wire work type. A closed collar will affect the performance of the burner. Before you use the Wok make sure that the collar is stable on the pan supports. Always follow the instructions that come with the Wok. 9 2 3 4 5 6 LYRIC 50GR/BU te al pt o h e h T 1 Keep flames under the base of pans. If the flames lick round the sides of the pans you are wasting gas. Helpful hints 2 Only heat the amount of liquid you need. Do not overfill pans. 3 Cover pans with a lid whenever possible. The food will heat up more quickly and there will be less steam in the kitchen. 4 Try cooking more than one vegetable in the same pan, for example potatoes and carrots. 5 Cut vegetables into smaller pieces. This way they will cook more quickly. 6 A pressure cooker will save time and energy. 10 LYRIC 50GR/BU n e v o e h T The oven Before you use the oven you should wipe it out with a damp cloth to remove any dust. Heat zones There are zones of heat within the oven. The temperature in the middle is the gas mark you have chosen. The top of the oven is slightly hotter and the lower shelf slightly cooler. The base of the oven is quite a lot cooler. You can make use of these heat zones when you are cooking foods requiring different temperatures all at the same time. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays during cooking or you can remove the top tray when the food is cooked and move the lower tray to the higher shelf to finish cooking. Preheating You do not need to preheat the oven when casseroling and so on. Preheat the oven for baking or when you are cooking sensitive food such as Yorkshire puddings, soufflés and yeast mixtures. When you are cooking or reheating frozen or chilled food read the instructions on the packing. When you need to preheat the oven, we recommend you do so for 20 minutes. Oven Shelves You can slot the oven shelves in any of five positions. Positions are counted from the top downwards. For safety the shelf will only pull out so far. If you want to remove a shelf completely pull it forward as far as it will go, raise the front edge and lift it out. To put the shelf into a different position keep the front edge raised, slot the shelf on to the runner, lower the front edge and slide the shelf in. 11 n e v o e h T LYRIC 50GR/BU Baking trays and dishes For your safety Never place cooking dishes, trays and so on over the oven burner. This will damage the cooker as well as the ovenware and possibly the floor covering underneath the cooker. Leave a gap of 13mm (½") between all dishes and the sides of the oven so the heat can circulate properly. Do not push dishes too far back as food will burn if it overhangs the burner flames. For the best results we recommend that you use a baking tray which is 310mm (12") square. If you use a tray or tin which is larger than this, you may need to turn it around during cooking. Place single dishes on the centre of the shelf. You may need to turn large items around during cooking. Condensation Condensation may form on the cooker. This is quite normal and nothing to worry about. The condensation forms when heat and moisture are present, for example during cooking. Whenever possible try to make sure that food which contains a lot of moisture for example casseroles are covered. If you do notice any condensation, wipe it up straight away. Roasting For best results we recommend open roasting using minimal fat or oil to prevent splashing. It is not necessary to cover meat or poultry or wrap food in foil when roasting as this restricts the circulation of heat and will lead to extended cooktimes. If you are using a roasting bag or cover chicken breast with foil, be prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb). When cooking large items such as turkeys, the use of foil may be required to prevent the breast becoming dry before the rest of the bird is fully cooked. 12 Oven cooking chart These instructions are for cooking in the oven after it has been pre-heated for 20 minutes. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking or you can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking. Always leave at least one shelf position between shelves to allow heat to circulate. The recommended shelf positions give the best results. Put the dishes in the centre of the shelf. You can change the gas marks and cooking times to suit your own tastes. It is important to check that food is piping hot before serving. L Y R I C 50 GR/BU 13 Gas mark 5 4 Rare: Medium: Well Done: Medium: Well Done: Medium: Well Done: Shelf position Approximate cooking time 5 5 4 4 Food Roasting meat: Beef 20 mins. per ½kg (1lb) and 30 mins. 25 mins. per ½kg (1lb) and 25 mins. 30 mins. per ½kg (1lb) and 30 mins. 25 mins. per ½kg (1lb) and 25 mins. 30 mins. per ½kg (1lb) and 30 mins. 30 mins. per ½kg (1lb) and 30 mins. 35 mins. per ½kg (1lb) and 35 mins. Lamb Pork and Veal Thoroughly thaw frozen joints before cooking them. Oven cooking chart Oven cooking chart Gas mark 5 4 4 5 Cook as above but calculate weight including stuffing. 4 4 4 or 5 4 20 mins. per ½ kg (1lb) and 20 mins. 25 mins. per ½ kg (1lb) and 25 mins. 15 mins. per ½ kg (1lb) and 15 mins. 25 mins. per ½ kg (1lb) Shelf position Approximate cooking time Food Poultry: Chicken Turkey below 4.5kg (10lbs) over 4.5kg (10 lbs) Duck and duckling Thoroughly thaw frozen joints before cooking them. Stuffed poultry L Y R I C 50 GR/BU The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15 minutes for each ½kg (1lb). - large 7 2 25 - 30 mins. - individual 7 2 15 - 25 mins. Christmas cake (8") 2 4 4-5 hours Cakes: Rich fruit 180mm (7") 2 4 2¼-2½ hours 205mm (8") 2 4 2½-2¾ hours Madeira, 180mm (7") 4 4 1 hour Small cakes 5 1&3 15-25 mins. Scones 7 1&3 10-20 mins. Victoria sandwich 180mm (7") 4 2&4 20-30 mins. 205mm (8") 4 2&4 20-35 mins. Food 6 6 5 1 1 1&3 25-35 mins. 25-35 mins. 15-25 mins. Gas mark Shelf position Approximate cooking time Pastries: Plate tart (shortcrust) Fruit pie (shortcrust) Mince pies (flan pastry) To help pastry brown on the underside cook on a metal plate, or if plates are flat and have no rim underneath, place on baking tray to cook. 2 4 3 8* 8* 8* 3 3 2 30-40 mins. 30-40 mins. 10-20 mins. 3 4 4 2 hrs. 45-60 mins. 50-60 mins. Puddings: Milk puddings Baked sponge pudding Baked custards L Y R I C 50 GR/BU 15 Yeast Mixtures: Bread 0.45kg (1lb loaves) 0.90kg (2lb loaves) Rolls and buns * When baking bread cook at Gas mark 8 for 10 minutes before reducing to Gas mark 6 for the remainder of the cook time. Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish. Oven cooking chart g in k o oc w lo S LYRIC 50GR/BU Slow cooking The slow cook setting gives a very low heat in the oven. It is particularly useful when you are cooking soups, stews and casseroles because the long slow cooking will make cheaper, tougher cuts of meat more tender. You need to cook food at gas mark 6 for 30 minutes before you turn the oven down to the slow cook setting. This makes sure that the temperature of the food gets hot enough to start the food cooking. Some foods such as pastry and biscuits are not suitable for slow cooking because the temperature is too low. Cover all food during cooking to prevent it from drying out. You can uncover food for the last half hour if it is normally served golden brown. Food preparation - slow cooking Joints of meat and poultry l l l l l l l l l l l Do not cook meat joints over 2.7kg (6lb). Do not cook poultry over 2kg (4lb 8oz). Cook on the middle shelf of the oven or above. Cook stuffing separately. Cook for ...