LYRIC 55GS1
Operating
and
Installation Instructions
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Contents
Lighting the appliance
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6
The grill
The hotplate
8
The oven
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13
16
18
23
25
27
28
30
31
32
33
35
Oven cooking chart
Slow cooking
Care and cleaning
Installing the appliance
General information
What is wrong and why?
Servicing
Installation instructions
Technical Data
Safety requirements/ventilation
Location of appliance/installation
Testing
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Lighting the appliance
The ignition system works by means of a battery. Details on how to
replace the battery are given on page 25.
Grill and hotplate
To light:
1 Push in the control knob and turn to the large flame symbol (highest
setting), and press the ignition button immediately. When the burner
has lit release the button.
Warning: If the ignition button is not pressed immediately a build up of
gas may cause the flame to spread.
For your safety
Never cover the grill pan or grid with foil as this can lead to grill
fires.
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.
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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 appliance.
When you are turning off a burner, do not leave the appliance
until the flame has gone out.
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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.
Prior to using the grill
We suggest that you operate the grill for approximately 5 - 10 mins to
burn off any residue from the surface. During this period a slight odour
may be emitted, it is therefore advisable to open a window for
ventilation.
When you first operate the grill you may hear some sounds as the
burner heats up, this is quite normal and is not a fault on the appliance.
Heat control
The grill control gives two heat settings.
The control knob turns anticlockwise 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.
Grill pan
The pan is designed so that you can pull it
forward but it will stay supported. To remove
the pan push it back as far as possible and
lift it off. Replace it in reverse order.
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.
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Cooking positions
Most food should be cooked on the grid in
the grill pan. You can turn the grid 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.
Preheating
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.
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.
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The hotplate
Heat control
The hotplate control knobs turn anticlockwise
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").
Lift pans on and off the pan supports. Do not slide them across
the hob.
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For your safety
1
2
3
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.
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5
Put pans on the centre of the burners.
Position pan handles so they cannot be
accidentally knocked.
6
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.
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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.
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Helpful hints
1
Keep flames under the base of
pans. If the flames lick round the
sides of the pans you are wasting
gas.
2
3
Only heat the amount of liquid you
need. Do not overfill pans.
Cover pans with a lid whenever
possible. The food will heat up
more quickly and there will be less
steam in the kitchen.
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6
Try cooking more than one
vegetable in the same pan, for
example potatoes and carrots.
Cut vegetables into smaller pieces.
This way they will cook more
quickly.
A pressure cooker will save time
and energy.
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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.
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Baking trays and dishes
For your safety
Never place cooking dishes, trays and
so on over the oven burners. This will
damage the appliance as well as the
cookware and possibly the floor
covering underneath the appliance.
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 from your oven 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 round during cooking.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking.
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.
Condensation
Condensation may form on the appliance. 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.
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