STOVES 500DIS, User, Installation & Servicing Instructions

Fixed griddle plate

(if fitted)

The griddle has a non-stick cooking surface.  Season before using for the first time.
To season, wipe the surface, then rub sparingly with a minimum amount of cooking
oil.  Heat on full rate for 3 minutes.  Regular seasoning will prolong the life of the
griddle and prevent rusting.  If the griddle shows signs of rusting, wipe clean and
re-season.  To use, preheat for 10 minutes on full rate.  Turn the control knob to the
desired setting - the griddle is now ready for cooking.  It should not be used on the
full-on rate for the duration of cooking.  Vary the setting between high-medium-low,
depending on the type and quantity of food to be cooked.
Do not use metal implements as they may damage the non-stick surface.

Warming plate

(if fitted)

Do not use the warming plate if the ceramic glass is cracked, as electrical parts are
directly beneath.  Disconnect the appliance from the electricity supply immediately. 
The warming plate can be used to keep foods warm for a short period of time, to
warm heatproof plates, or as a pan park area.

THE GRILL

•

Note:

The door must be open when the grill is used.

•

Caution: When the grill is being used, accessible parts may be hot,
young children should be kept away.

• Never cover the grill pan or trivet with cooking foil, or allow fat to build up in

the grill pan as this creates a fire hazard.

• Keep all flammable material away from the appliance.
•

Bi-fold door models

- pull out the extendible heatshield, using the handles at

either end.

To light the grill

Push in the control knob and turn anticlockwise to the large flame symbol.  Keep the
knob depressed, and press the ignition button (if fitted), or use a hand held spark
ignitor or gas lighter.  The knob must be held in for 15 - 20 seconds before releasing.

Detachable grill pan handle

(if fitted)

The grill pan handle can be permanently fixed into position, if required.  Place the
handle (shield uppermost) over the edge of the grill pan at the recess, and slide
along to position centrally between the two locator bumps.  Fasten through the holes
in the handle and grill pan, using the screws provided.

Bi-fold door

(if fitted)

The bi-fold door has been designed to split in half when you want to use the grill.
To open the door for grilling, pull the door handle up gently, but with equal force at
either end.  This splits the door and allows it to drop into position.

Caution:

The bi-fold door is not designed to support items heavier than the grill

pan, and should not be used as a rest whilst using the oven.

Using the grill

Push in the grill pan until it locates centrally under the grill burner.
There are three different grilling positions as the trivet can be inverted to give a high
or low position or it may be removed.
1. The high trivet position is suitable for toasting bread.
2. The low trivet position is suitable for grilling all types of meat.
3. With the trivet removed the food is placed directly on the base of the grill pan,

eg; when cooking dishes such as whole fish.

Always

preheat the grill for 3 minutes for best results.

When you have finished grilling, check the control knob is in the off
position.

THE OVEN

•

Caution:  When you are cooking, keep children away from the
vicinity of the oven.

• Do not use foil on the oven shelves, as this creates a fire hazard, and can hinder

circulation of heat.

• Keep all flammable material away from the appliance.

To light the oven

1. Open the oven door and turn the control knob anticlockwise to the required Gas

Mark.  Push in and hold in the control knob, and either press the ignition button
(if fitted) or use a hand held spark ignitor or gas lighter.

2. Once the burner has lit, close the oven door, and hold the knob in for 15 - 20

seconds.

3. If the flame goes out, the flame sensing device cuts off the gas supply to the burner.

To light the oven again, wait for three minutes then repeat the above procedure.

To turn off

- Push in the control knob and turn clockwise.

Preheating - 

The oven must be preheated for 10 minutes when reheating frozen

or chilled food, and we recommend preheating for all yeast mixtures, batters, soufflés
and whisked sponges.  If you are not preheating the oven the cooking times in the
following guides may need to be extended, as they are based on a preheated oven.

Using the oven

The shelf positions in the following baking guide are counted from the top of the
oven.  If you prefer darker cooked results, cook on a higher shelf.  For paler results
use a lower shelf.
The cake tray and roasting tin that are supplied with this appliance are the largest
which can be used for good results and even baking.  Extra shelves can be ordered

from your supplier.
Place food items on the tray and position the tray on the centre of the shelf, leaving
one clear shelf position between shelves to allow for circulation of heat.

Roasting guide

Frozen meat should be thoroughly thawed before cooking.  For large joints it is
advisable to thaw overnight.
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.
The times given in the roasting guide are only approximate.  The size and age of
the bird will influence cooking times as will the shape of a joint and the proportion
of bone.
Adjust the shelf position so the meat or poultry will be in the centre of the oven.
If you are cooking a very large turkey - eg; over 14lb - we recommend that it is
turned around halfway through cooking, so that both legs will cooked evenly.
Remove any excess fat from the tin before turning, to prevent fat splashing.
When cooking stuffed meat of poultry, calculate the cooking time from the total
weight of the meat plus the stuffing.
For joint 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 (1

1

⁄

2

lb) may require 5 minutes per 450g

(1lb) extra cooking. 

Baking guide

ENGLISH

GB

Cook at Gas Mark 5 

Approximate cook time

(preheated oven)

Beef

Rare

20 minutes per 450g (1lb), + 20 minutes

Medium

25 minutes per 450g (1lb), + 25 minutes

Well done

30 minutes per 450g (1lb), + 30 minutes

Lamb

Medium

25 minutes per 450g (1lb), + 25 minutes

Well done

30 minutes per 450g (1lb), + 30 minutes

Pork

20 minutes per 450g (1lb), + 20 minutes

Poultry

20 minutes per 450g (1lb), + 20 minutes

Dish

Recommended

Suggested

Approx. Cooking

Gas Mark

Shelf Position

Time 

(Preheated oven)

Scones

7

1 & 4

8 - 15 mins

Cakes

Small cakes

5

2 & 5

15 - 25 mins

Whisked sponge

5

3

20 - 30 mins

Swiss roll

6

2

8 - 15 mins

Victoria sandwich

4

2 & 5

20 - 35 mins

(2 x 180mm / 7”)
Genoese sponge

5

3

20 - 30 mins

Madeira (180mm / 7”)

3

4

1

1

⁄

4

- 1

1

⁄

2

hrs

Semi rich fruit cake

2

5

2

1

⁄

2

- 3 hrs 

(205mm / 8”)

approx.

Very rich fruit cake 

2

5

3

1

⁄

2

- 4

1

⁄

2

hrs  

(205mm / 8”)

approx

Pastry

Rough puff

7

2

15 - 45 mins

Flaky / Puff

7

2

15 - 45 mins

Shortcrust

6

2

15 - 45 mins

Flan

6

2

15 - 45 mins

Choux

6

2

20 - 45 mins

Biscuits

Shortbread fingers

3

2

20 - 30 mins

Nut brownies

6

3

12 - 20 mins

Brandy snaps

3

2

12 - 13 mins

Flapjacks

4

3

20 - 40 mins

Ginger nuts

5

2

7 - 12 mins

Puddings 

(1lt / 2 pint dish)

Rice pudding

2

3

2 - 2

1

⁄

2

hrs

Baked custard

2 / 3

3

1 - 1

1

⁄

4

hrs

Bread and butter

3

3

1 - 1

1

⁄

4

hrs

Hot soufflé

4

3

40 - 50 mins

Fruit crumble

5

3

30 - 50 mins

Bread

2 x 500g (1lb) loaves

7

3

20 - 40 mins

1 x 1 kg (2lb) loaf

7

3

30 - 45 mins

IE

2

08 24520 04