4
been timed on from say 6 am and it is now time
to get up at say 7.30 am, by this time the cooker
should have the water up to the required setting
and will be turning itself on and off,
(modulating) to maintain the water temperature
All being well the oven should be at about 150 -
180 deg C.
The 2 pint kettle left on the edge of the right
hand hotplate would be simmering and needs
only to be moved across on to the left hand
hotplate to bring it up to the boil.
T
T
O
O
I
I
N
N
C
C
R
R
E
E
A
A
S
S
E
E
T
T
H
H
E
E
O
O
V
V
E
E
N
N
T
T
E
E
M
M
P
P
E
E
R
R
A
A
T
T
U
U
R
R
E
E
.
.
Turn the water stat up a little and open the boiler
/
cooking damper to cooking position.
The burner will now be running, keep an eye on
the oven temperature gauge and after ten or
fifteen minutes the oven will come up to say 200
deg C, just before the oven comes up to the
required temperature close the boiler / cooking
damper and slowly turn the water stat down until
the burner just clicks off on the stat.
Now you have the oven up to temperature and
the cooker back in its heating mode with the
burner turning on and off (modulating) keeping
the central heating up to temperature.
In this condition the oven will stay at its target
temperature for about an hour, if you need to
keep the oven on temperature for longer than an
hour give the oven a quick boost by repeating the
increase oven temperature procedure.
T
T
O
O
D
D
E
E
C
C
R
R
E
E
A
A
S
S
E
E
T
T
H
H
E
E
O
O
V
V
E
E
N
N
T
T
E
E
M
M
P
P
E
E
R
R
A
A
T
T
U
U
R
R
E
E
.
.
Turn the water stat down a little and then the
burner will stop.
Move the boiler
/
cooking damper to it's boiler
position.
There are many different ways that you can use
your appliance, it is impossible to cover them all
but it is hoped that you have been given an
introduction into the operating techniques.
Remember, plan in advance and keep a note of
what oven temperatures you get relative to your
selected thermostat settings, you will then have
more confidence to use your cooker more and
more.
Normally we need our central heating at least 8 -
9 months of the year and whilst we are central
heating, cooking comes cheap.
9
9
.
.
R
R
U
U
N
N
N
N
I
I
N
N
G
G
C
C
O
O
S
S
T
T
S
S
.
.
Running costs are dependant upon two factors
1. The size of the heating system.
2. The amount of time the burner is running.
If you have a large system say 55,000 BTUs
it cost quite a lot more to run than a smaller
system of 30,000 BTUs
Your burner will have been set up at the
factory to give the heat output suitable for
your system and your installing technician
will be able to tell you how many gallons or
litres per RUNNING HOUR you will be
using, once you have this information,
multiply-:
The running hours,
By the throughput per hour,
By the cost per litre or gallon,
and you should have your answer.
1
1
0
0
.
.
P
P
R
R
E
E
C
C
A
A
U
U
T
T
I
I
O
O
N
N
S
S
.
.
After the conversion has been completed
commissioned your installer should give basic
information relative to the location of: -
T
T
H
H
E
E
C
C
O
O
N
N
T
T
R
R
O
O
L
L
B
B
O
O
X
X
L
L
O
O
C
C
K
K
O
O
U
U
T
T
B
B
U
U
T
T
T
T
O
O
N
N
.
.
Can be manually reset should the burner fall to
ignite.
T
T
H
H
E
E
E
E
L
L
E
E
C
C
T
T
R
R
I
I
C
C
A
A
L
L
I
I
S
S
O
O
L
L
A
A
T
T
I
I
O
O
N
N
P
P
O
O
I
I
N
N
T
T
.
.
T
T
H
H
E
E
O
O
I
I
L
L
S
S
U
U
P
P
P
P
L
L
Y
Y
V
V
A
A
L
L
V
V
E
E
S
S
A
A
N
N
D
D
F
F
I
I
L
L
T
T
E
E
R
R
.
.
T
T
H
H
E
E
F
F
I
I
R
R
E
E
V
V
A
A
L
L
V
V
E
E
.
.
Remote fire valves can be reset if tripped, make sure
your installer tells you how to reset the valve after
first investigating the reason for the trip.
W
W
A
A
R
R
N
N
I
I
N
N
G
G
.
.
Always use a heat resistant glove when using
the chrome boiler
/
cooking lever as it will get
hot during normal running.
To make sure that your converted appliance
always runs at its optimum performance level,
