LYRIC 55GX3
Operating
and
Installation Instructions
L Y R I C 5 5 G X 3
Page
Lighting the appliance
4
The grill
7
9
The hotplate
The ovens
12
15
18
21
23
28
30
32
34
36
37
38
39
42
Oven cooking chart - main oven
- top oven
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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L Y R I C 5 5 G X 3
Lighting the appliance
The system works by means of an electric spark system. Details about
the plug are given on page 30.
Hotplate and Grill
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.
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L Y R I C 5 5 G X 3
Top oven
To light:
1 Open the oven door.
2 Push in the control knob and turn it to the left to gas mark 8, 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.
Main 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 back to the gas
mark you want.
4 Wait until the burner is showing large
flames.
5 Close the oven door.
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L Y R I C 5 5 G X 3
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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L Y R I C 5 5 G X 3
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 has two heat settings.
The control knob turns to the left from 'OFF'
to 'HIGH' and then to 'LOW'. Use the high
setting for fast cooking such as toast. Use the
low setting to cook thicker food such as chicken
after you have browned it 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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L Y R I C 5 5 G X 3
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 browning food.
Putting food on the grid
Place food such as toast, tea-cakes and muffins
towards the centre of the grid.
Place food which needs a gentle heat, such as
tomatoes and mushrooms towards the edge of
the grid.
Arrange meat, meat products and fish to suit
their thicknesses and how you like them
cooked.
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L Y R I C 5 5 G X 3
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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L Y R I C 5 5 G X 3
For your safety
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.
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L Y R I C 5 5 G X 3
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.
4
5
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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L Y R I C 5 5 G X 3
The ovens
Before you use the ovens you should wipe them out with a damp cloth to
remove any dust.
Heat zones
Main Oven - 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 around during cooking. Or you could
remove the top tray when the food is cooked and move the lower tray to
the higher shelf to finish cooking.
Top Oven - You can only cook on one shelf at a time. You may prefer
to turn food round during the cooking time.
Preheating
You do not need to preheat the main or top oven for casseroling and so
on.
Preheat the ovens 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 packaging. When you are using the top oven to cook
or reheat convenience food you should preheat the oven to gas mark 8.
When you need to preheat the oven, we recommend you do so for
20 minutes.
Oven shelves
The shelf in the top oven is different from the
shelves in the main oven. You can distinguish
the top oven shelf from the main oven shelves
because it has a metal plate attached to it. The
shelves provided for the main oven should only
be used in the main oven. Similarly, only use
the top oven shelf in the top oven.
You can slot the oven shelves into any of
five positions in the main oven and any of two
positions in the top oven.
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L Y R I C 5 5 G X 3
Shelf positions are counted from the top
downwards.
Most top oven cooking should be carried out
using the shelf provided in shelf position 2.
However, when cooking a small joint or a deep
cake you can use the top oven shelf on the
base of the top oven to allow enough air to
circulate around the food. There is a stop at the
back of the top oven. You should not try and
push the shelf back beyond this stop.
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 ovenware 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 the main 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 around during cooking.
The size of tray which should be used in the top oven should
measure not more than 310mm x 230mm (12" x 9"). Position the longest
side parallel with the door.
Place single dishes on the centre of the shelf. You may need to turn
large items around during cooking.
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L Y R I C 5 5 G X 3
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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Oven cooking chart - Main oven
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.
If you are using both ovens at the same time you may need to adjust the cooking times.
Gas
Shelf
Approximate
Food
mark
position cooking time
Roasting meat:
Beef
5
4
Rare:
Medium:
Well Done:
20 mins. per ½kg (1 lb) and 30 mins.
25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Lamb
5
5
4
Medium:
Well Done:
25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Pork and Veal
4
Medium:
Well Done:
30 mins. per ½kg (1 lb) and 30 mins.
35 mins. per ½kg (1 lb) and 35 mins.
Thoroughly thaw frozen joints before cooking them
Oven cooking chart
Oven cooking chart
Gas
Shelf
Approximate
Food
mark
position cooking time
Poultry:
Chicken
5
4
4
5
4
4
20 mins. per ½kg (1 lb) and 20 mins.
25 mins. per ½kg (1 lb) and 25 mins.
15 mins. per ½kg (1 lb) and 15 mins.
25 mins. per ½kg (1 lb).
Turkey below 4.5kg (10lbs)
over 4.5kg (10lbs)
Duck and duckling
Stuffed poultry
4 or 5
4
Cook as above but calculate weight including stuffing.
Thoroughly thaw frozen joints before cooking them.
The times given above are for when you are open roasting. If you cover the food with foil or a lid you should allow an extra 10 - 15
minutes cooking time for each ½ kg (1lb).
Yorkshire pudding - large
- individual
7
7
2
2
25 - 35 mins.
15 - 25 mins.
Cakes:
Christmas cake (8")
Rich fruit, 180mm (7")
205mm (8")
Madeira, 180mm (7")
Small cakes
2
2
2
4
5
7
4
4
4
4
4-5 hours
2¼-2½ hours
2½-23/4 hours
1 hour.
15 - 25 mins.
10 - 20 mins.
2 & 4
2 & 4
Scones
Victoria sandwich
180mm (7")
205mm (8")
4
4
2 & 4
2 & 4
20 - 30 mins.
20 - 35 mins.
Gas
Shelf
Approximate
Food
mark
position cooking time
Pastries:
Plate tart (shortcrust)
Fruit pie (shortcrust)
Mince pies (flan pastry)
6
6
5
2
2
25 - 35 mins. To help pastry brown on the underside
25 - 35 mins. cook on a metal plate, or if plates are flat
15 - 25 mins. and have no rim underneath, place on
baking tray.
2 & 4
Puddings:
Milk puddings
Baked sponge pudding
Baked custard
2
4
3
3
4
4
2 hrs. approx.
45 - 60 mins.
50 - 60 mins.
Yeast mixtures:
Bread 0.45kg (1lb loaves) 8*
0.90kg (2lb loaves) 8*
3
3
2
30 - 40 mins.
30 - 40 mins.
10 - 20 mins.
Rolls and buns
8*
*Note: When baking bread cook for 10 minutes at Gas mark 8 then reduce to mark 6 for the remaining 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
Oven cooking chart
Oven cooking chart - Top oven
These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.
The recommended shelf positions give the best results.
Put the dishes centrally on 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.
If you are using both ovens at the same time you may need to adjust the cooking times.
Gas
Shelf
Approximate
Food
mark
position cooking time
Roasting meat:
Beef
5
Shelf on Rare:
oven base Medium:
Well Done:
20 mins. per ½kg (1 lb) and 30 mins.
25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Lamb
5
5
Shelf on Medium:
oven base Well Done:
25 mins. per ½kg (1 lb) and 25 mins.
30 mins. per ½kg (1 lb) and 30 mins.
Pork and Veal
Shelf on Medium:
oven base Well Done:
30 mins. per ½kg (1 lb) and 30 mins.
35 mins. per ½kg (1 lb) and 35 mins.
Thoroughly thaw frozen joints before cooking them.
Gas
mark
5
Shelf
Approximate
cooking time
20 mins. per ½kg (1 lb) and 20 mins.
Food
Poultry:
position
Shelf on
oven base
Shelf on
oven base
Chicken
Duck and duckling
Stuffed poultry
5
25 mins. per ½kg (1 lb).
Cook as above but calculate weight including stuffing.
Thoroughly thaw frozen joints before cooking them.
The times given above are for when you are open roasting. If you cover the food with foil or a lid you should allow an extra 10 - 15
minutes cooking time for each ½ kg (1lb).
Yorkshire pudding - individual
7
2
2
4
2
20 - 30 mins.
3-4 hours
Christmas cake (7")
Shelf on
oven base 2¼-2½ hours
Shelf on
Cakes:
Rich fruit, 180mm (7")
Madeira, 180mm (7")
1 hour
oven base
2
2
Small cakes
Scones
5
7
15 - 25 mins.
8 - 12 mins.
Victoria sandwich
180mm (7")
Plate tart (shortcrust)
Fruit pie (shortcrust)
Mince pies (flan Pastry)
4
6
6
5
2
2
2
2
20 - 30 mins.
25 - 35 mins. To help pastry brown on the underside
25 - 35 mins. cook on a metal plate, or if plates are
15 - 25 mins. flat and have no rim underneath, place
on baking tray
Pastries:
Oven cooking chart
Oven cooking chart
Gas
Shelf
Approximate
Food
mark
position cooking time
Puddings:
Milk pudding
Baked sponge pudding
Baked custard
2
3
3
2
2
2
2 hrs. approx.
45 - 60 mins.
50 - 60 mins.
Note: You must soak dried beans then boil them in an open pan for 15 minutes before you add them to any dish.
L Y R I C 5 5 G X 3
Slow cooking
Please note: There is no slow cook on the top oven.
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.
Turn to S
Mark 6
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
Do not cook meat joints over 2.7kg (6lb).
Do not cook poultry over 2 kg (4lb 8oz).
Cook on the middle shelf of the oven or above.
Cook stuffing separately.
Cook for at least 6 hours.
Only cook joints of pork if you can make sure, by using a meat
thermometer, that the temperature inside the joint is at least 88°C.
For good air circulation always stand joints on a rack in a roasting
tin or casserole.
Thaw all frozen meat and poultry before you cook it.
Prime cuts of meat do not benefit from slow cooking.
Cut off unwanted fat and skin unless it is browned first.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
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L Y R I C 5 5 G X 3
Soups, casseroles and stews
Do not cook casseroles over 2.7kg (6lb).
Bring to the boil on the hotplate then cook on slow cook.
Cook in the middle of the oven or above.
Cover food with tight fitting lid or tin foil.
Vegetables
Cut into small pieces.
Dried beans must be pre-soaked then boiled in an open pan for 15
minutes before adding to any dish.
Place vegetables under meat in casseroles.
Cover food with tight fitting lid or tin foil.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
Milk puddings
Cover the cereal with boiling water and leave it to stand for 30
minutes.
Drain and make the pudding in the usual way.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
General points for slow cooking
Frozen foods
Thaw thoroughly before cooking.
Thickening
Toss meat in flour for casseroles. Alternatively blend cornflour with
water and add it at the end of cooking.
Flavouring
Flavours are held in the food because there is little evaporation. Adjust
flavouring at the end of the cooking time.
Liquid
Use slightly less liquid as there is little evaporation during cooking.
Milk and milk products, for example cream
Add these towards the end of cooking to prevent them from curdling.
Reheating
Cool left over food quickly and then put it in the fridge. Do not reheat
food using the slow cook setting. Reheat food in the usual way or in a
microwave.
Only reheat food once.
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L Y R I C 5 5 G X 3
Care and cleaning
For your safety
For hygiene and safety reasons you must keep this gas
appliance clean. A build up of fat or other foodstuff could cause a
fire.
Try to mop up spills and splashes as soon as they happen.
But be careful as parts of the appliance will be hot.
Do not use any polishes, caustic cleaners, abrasives, washing soda
or soap powder except those recommended in this booklet.
Please note: If we recommend you use hot
soapy water we mean hot water with washing
up liquid in it and not any other cleaning
product.
If you own a dishwasher please read the
operating instructions for the machine before
you wash any part of your appliance in it.
Clean your appliance regularly using a cloth that has been wrung out
in hot soapy water. Rinse and polish it dry using a soft cloth.
When you remove parts of your appliance for cleaning do not plunge
them into water whilst they are very hot as this may damage the finish of
the parts.
The hotplate
Clean the hotplate top using a mild abrasive such as 'Cif'. Take care not
to damage the spark electrodes. If the spark electrodes are damaged
the burners will not light.
You can remove the pan supports, burner caps and burner crowns
to clean them. Again take care not to damage the spark electrodes.
If any food spills do occur during cooking you can place the pan on
another burner to finish cooking. Then you can remove the dirty parts
and clean them before the spill 'burns on'.
You can wash the removable parts in very hot soapy water. You may
use mild abrasives. Make sure that the electrode and the hole and slots
in the crown are not blocked with food or cleaning materials.
Clean the burner crowns by soaking them in very hot soapy water. You
can remove any stubborn stains by scouring with a soap filled pad such
as 'Brillo'. If you look after the burner crowns in this way they will stay
reasonably clean. However the surface will dull with time.
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L Y R I C 5 5 G X 3
Aluminium based saucepans can leave shiny metal marks on the
pan supports. Clean the pan supports regularly to remove the marks
using a mild abrasive like 'Cif' with a soft scourer. For more stubborn
marks you can use a soap filled pad such as 'Brillo'.
After cleaning the appliance parts, dry them
thoroughly before you put them back.
When replacing hotplate burner parts
1. Crown to body (Do not try to force the
crown on to the body). Make sure that the
hole in the crown is over the electrode.
Check that the two longer location pegs
sit in the slots in the body. When the
crown is in this position let it fall freely on
to the body. Check that the crown can be
moved slightly from side, to side.
2. Cap to crown
Place cap centrally on the top of crown
(enamel side up). Move sideways and
front to back to check the cap is properly
fitted.
3. Check for ignition
If a burner will not light then you need to check the crown and cap
positions.
The grill
Do not clean the grill burner itself.
The burner is designed to be self cleaning. Cleaning the grill may cause
the holes in the burner to become blocked preventing it from operating
correctly.
Please note that due to the nature of stainless steel the grill burner may
tarnish through use over a period of time. This is quite normal and is not
a fault on the appliance.
Clean the area around the grill frequently using hot soapy water.
After use you can soak the pan for a few minutes and then clean it
using mild abrasives or a soap filled pad such as 'Brillo'.
Clean the shelf using hot soapy water. Mild abrasives can be used
if necessary.
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L Y R I C 5 5 G X 3
The top oven
Clean the oven and shelf frequently using hot soapy water. Mild
abrasives can be used if necessary.
The main oven
The sides and back of your oven are coated in a special material which
helps to keep itself clean.
Follow these simple rules to maintain the appearance of the special
finish.
Do not overfill dishes or they will
boil over.
Do not put dishes too high in the
oven. If you do they may stick to the
oven roof.
Cover your roasting tins with foil.
This will prevent fat splashing.
Use a roasting tin which is just large
enough for the meat and potatoes.
This will help to reduce fat
splashing.
Dry any vegetables that you are
going to roast. If they are wet there
will be more fat splashing.
Follow the oven cleaning cycle
regularly.
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L Y R I C 5 5 G X 3
Oven cleaning cycle
Please note: The oven cleaning cycle can only be used in the main
oven.
You need to follow the cycle to keep the inside of the main oven in
good condition. The type of cooking you do will affect how often you
need to follow the cycle.
If you do a lot of roasting and very little other baking you should
follow the cleaning cycle once a week. If you do very little roasting you
will only need to follow the cleaning cycle every 2-3 weeks.
To carry out a cleaning cycle:
1. Remove the oven shelves.
MARK 5
2. Set the oven to mark 5 for at
least 30 minutes.
3. Turn the temperature up to
mark 7 for 2 hours or until the
oven is presentably clean.
Some staining will remain.
MARK 7
Do not use any cleaning agents
or scrapers on the inside of the
oven. Do not wash the special
finish.
You can replace the oven roof if you need to. You may order this from
your supplier. When you are ordering quote part number 359001018.
General
Clean the base of the oven, the oven shelves and the oven door while
they are still slightly warm. This way you can easily remove any
splashes and spills. Wipe the base with a cloth that has been wrung out
in hot soapy water. You may use mild abrasives.
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L Y R I C 5 5 G X 3
Cleaning between the outer and inner glass
doors
You can remove the glass from both oven doors if you need to.
Note: For top oven door it is important not to open the door when the
glass is removed because the door is lighter and it will spring shut.
To remove the outer glass
1 Open the oven door so you can get at the two cross head screws on
the top of the oven door.
Note: Open top oven door slightly to access screws.
2 Loosen these two screws using a pozidrive screwdriver .
3 You should hold the door glass securely in place with one hand,
whilst removing the screws completely, with the other hand. If you do
not do this, the door glass could fall forward.
4 Using both hands, gently tilt the top of the door glass towards you.
Lift it slightly to disengage the locators at the bottom of the door.
5 Clean the outer and inner glass using hot soapy water and mild
abrasives such as 'Cif'. DO NOT try to clean the foil which is inside
the door. The foil is there to help keep the door cool, if it is damaged
it will not work.
6 Replace the glass by holding it in both hands and gently placing the
locators into the holes of the brackets at the bottom of the door. Push
the top of the glass towards the oven door, and make sure the screw
location holes line up.
7 Hold the glass in place with one hand and replace the cross head
screws into the location holes, with the other hand. Give the screws
one turn to make sure the glass is held in place.
8 Tighten the screws using a pozidrive screwdriver. Close the door.
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L Y R I C 5 5 G X 3
Installing the appliance
For your safety
This appliance must be installed and serviced by a competent
person as stated in the Gas Safety (Installation & Use)
regulations current editions.
It is important that the appliance is suitable for your gas supply.
Your installer should check the rating plate.
Ensure that a stability bracket is fitted.
Location
For your safety
The use of a gas cooking appliance results in the production of
heat and moisture in the room in which it is installed. Ensure that
the kitchen is well ventilated: keep natural ventilation holes open
or install a mechanical ventilation device (mechanical extractor
hood).
Prolonged intensive use of the appliance may call for additional
ventilation, for example opening of a window, or more effective
ventilation, for example increasing the level of mechanical
ventilation where present.
For further details see page 38.
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Positioning
The diagram shows how close to the appliance cupboards, shelves,
curtains and so on can be fitted. Refer to the diagram and carefully read
the instructions to make sure your appliance is fitted safely. If you are in
doubt your installer will give you advice.
Do not fit any materials which may catch fire for example wood or
curtains behind the appliance.
Base units which are higher than the hotplate must be 100mm away.
We recommend that cabinets fitted next to or above the appliance
meet British Standards. Your installer will give you advice if you are
not sure.
All dimensions in mm
Appliance dimensions
Height to hotplate:
900mm - 920mm
(adjusted by four screw feet)
554mm
600mm (to front of door panel)
Width:
Depth:
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General information
For your safety
Do not block any of the appliance vents.
Never line any part of the appliance with foil.
Do not let items which can catch fire or electric mains leads such
as kettle flexes trail over any part of the appliance.
Moving your appliance
You may damage some soft or badly fitted floor coverings when you
move the appliance. The floor covering under the appliance should be
securely fixed so it does not ruck up when you move the appliance
across it. Alternatively you could remove the floor covering.
To move the appliance open the grill door. Raise the appliance off
its front feet by lifting from inside the grill. Pull the appliance forward.
When you replace the appliance push it back to the stop and make sure
there is the same gap at each rear corner.
For your safety
Do not try to disconnect the appliance from the gas supply if the
supply pipe does not have a bayonet connection, as described in
the installation instructions. If this is the case contact the person
who installed the appliance.
Connecting to the electricity supply
For your safety
This appliance must be earthed and protected by a 3 amp fuse.
The plug supplied with the appliance can be fitted directly to a suitable
three pin earthed socket. Ensure the plug is accessible to the user.
If you have to change the fuse replace it with a 3 amp fuse which has
been ASTA approved to BS 1362.
Do not use the plug until you have put the fuse cover back on. If the
fuse cover is lost you can get a replacement from an electrical retailer.
The correct replacement can be identified by marking or colour coding.
If you cut the plug off dispose of it safely as it will be a shock hazard
if it is inserted into a 13 amp socket elsewhere in the house.
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