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2. Connect the pressure gauge to the
oven injector.
3. Check the supply pressure by turning
the thermostat on and one hotplate tap
full on and light the appropriate burner.
The pressure should be either:-
(i) For Natural Gas 20mbar
(ii) For LP. Gas. The pressure must
be set to 28 mbar for use on
butane or 37 mbar for use on
propane.
4. Turn off the taps, disconnect the
pressure gauge and replace oven
burner and cover, ensuring that the
F.S.D phial is correctly located into the
bracket on the burner.
5. Check operation of the oven.
Checking the grill
Fit the grill pan shelf to the splashback
canopy ( 4 screws). Light the grill burner by
turning the grill tap full on and pressing the
ignition button on the fascia panel. As soon
as the burner is lit the button can be
released.
Checking the hotplate
Fit the burner crowns and caps ensuring that
they are correctly seated. Fit the pan
supports.
Check each of the hotplate burners in turn
by turning the hotplate tap to its full on
position and pressing the ignition button. As
soon as the burners are lit the button can be
released.
Checking the main oven
1. Turn on the oven thermostat control
knob to mark 9 and press the ignition
button. As soon as the burner is alight
the button can be released.
2. There should now be a low gas rate to
the burner, which is the F.S.D bypass
rate.
3. When the F.S.D. phial has heated up it
opens the F.S.D valve which allows the
main gas supply to the oven burner.
4. After 1 minute check that the flame
covers the full width of the burner and is
stable.
5. Set the oven control to Mk 2, close the
oven door and check that after about 10
minutes the flame size has reduced.
6. Turn off the control and check that the
oven flames go out.
General note
Instruct the user on how to use the appliance
and its ignition system. Refer the user to the
wording on the inside cover which gives
advice on the safe operation of the
appliance.