Installation
General
The fitting of the appliance should only be
carried out by a registered Corgi gas fitter.
Electrical connection 230 V - 50 Hz.
(solely for appliances with a spark switch)
■ The electrical connection must comply
with national and local regulations. For the
Netherlands this includes the NEN 1010
amongst other standards.
■ Wall socket and plug must be accessible at
all times
Gasconnection: RC 1/2˝ (ISO 7/1-RC 1/2)
■ The gas connection must comply with
national and local regulations. For the
Netherlands this includes the GAVO
regulations (NEN 1078). Amongst other
things these regulations instruct that:
– only approved materials are to be used.
Please note:
The type of gas and the country for which the
appliance has been designed are indicated on
the ratings plate.
■ We recommend that the hob be connected
by means of a fixed pipe. Connection using
a specially designed safety hose is also
permitted. In all cases the connection tap
for the appliance must be positioned such
that it is easily accessible, in an adjacent
kitchen cupboard, for example.
■ Connector “A” on the back of the
appliance can be turned to the left or right
for easier connection (see fig. 10).
fig. 10
Please note:
A safety hose may not be bent and must not
come into contact with the hot parts of the
built-in oven or moving parts of kitchen units,
such as a drawer.
■ Before using the appliance for the first time
check the connections using water and
washing-up liquid to ensure that there are
no gas leaks.
13
INSTALLATION
Lighting the burners
Electrical spark ignition
Press the knob of burner in and turn it to the left,
to the full-on position. Keep the knob depressed.
Sparks appear around the burner which then
ignites. The gas flame can be smoothly adjusted
from high to low. If the burner fails to light after
repeated attempts, check to ensure that the
burner cap is properly positioned.
Saucepans
The recommended pan sizes are:
For the wok burner (triple flame), a minimum
of 12-34 cm;
For the rapid burner, a minimum of 22-26 cm;
For the semi-rapid burner, a minimum
of 16-20 cm;
For the simmer burner, a minimum of 12-14 cm;
For the Fish burner, an oval pan.
Wrong:
A great deal of heat is
lost along the sides of
the saucepan.
Right:
The heat is evenly
distributed over the
base of the saucepan.
Tip
Keep the lid on the cooking pan while cooking
and save up to 50% on energy.
Clean saucepans absorb heat more efficiently.
Cleaning the appliance
■ Clean the appliance daily with water and a
detergent or all purpose cleaner. Avoid
using too much water to prevent it entering
the burner or ventilation openings.
■ Remove stubborn stains on enamel with a
non-abrasive cream or a soft sponge.
Never use scouring powders, aggressive
cleaning agents, green scours.
■ Remove stubborn stains on stainless steel
with 3M cleaner for stainless steel or a
non-scouring sponge. These sponges can
be recognised by their white surface e.g.
Scotch Brite no. 373.
■ Green scours contain scouring agents
which can scratch stainless steel. The
structure of the stainless surface is such
that (shiny) spots may appear after
polishing or scouring.
This damage is not covered by the
guarantee.
Please note:
Do not drop hot burner caps in cold water.
Because of the strong cooling they might get
damaged.
12
USE/MAINTENANCE
fig. 8
fig. 9
