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Follow instructions, avoid foil, flammable materials, and ensure ventilation.
Beware of hot surfaces and exposed elements; keep children away from the appliance.
Ensure hob knobs are off, close gas valve, switch off at isolating switch.
Do not use faulty appliances; recommend authorized CAPLE service.
Appliance must be earthed and installed by a qualified technician according to regulations.
Connect to mains via omnipolar switch, ensure accessible socket, check voltage and cable capacity.
Ensure power supply cable does not touch hot parts and is correctly positioned.
Always disconnect from the network before performing any work on electrical parts.
Connect brown wire to L, blue to N, green/yellow to E. Use qualified engineer.
Steps to connect the feeder cable, including removing shield, inserting cable, connecting terminals, and re-mounting shield.
Specifies H05RR-F cable type for 230V with 3 x 2.5 mm² section.
Requires qualified technician, specific clearances from furniture, and heat-resistant wall materials.
Install in kitchen/diner, not bathroom; keep curtains away from appliance.
Assemble the backguard 'C' using provided spacers and screw.
Fit the four adjustable legs to the base of the cooker before use.
Use two people to raise, avoid lifting by door handle, do not drag.
Level the cooker by adjusting the lower ends of the feet IN or OUT.
Follow BS.5540 for air supply; openable window or permanent vent required based on room size.
Table details minimum permanent opening free area required for flueless appliances based on room volume.
Appliance for Natural Gas; conversion to LPG possible. Installation requires qualified person and adherence to British Standards.
Natural Gas installation must conform to Code of Practice; supply pressure is 20 mbar.
LPG connection requires conversion kit; specific pressures for Butane/Propane apply.
Connect gas supply to the inlet at the rear left or right. Use two spanners for the connecting tube.
Check couplings for leaks using a soapy solution after connecting to mains; do not use a flame.
Select injectors per table; remove pan supports/burners and substitute nozzle injectors 'J' with a wrench.
Adjust flame length to 4mm in minimum position; turn tap to minimum, remove knob, and adjust screw with screwdriver.
Table provides by-pass and injector diameters for different burners and gas types (G30/G31, G20).
If taps stiffen, clean with gasoline and apply special grease; must be done by a qualified technician.
Details the types of burners on the cooking hob (Triple-ring, Semi-rapid, Rapid, Auxiliary) and their power ratings in kW.
Identifies control knobs for burners and ovens, electronic programmer, and switch knobs.
Describes the indicator lights for main and conventional oven thermostats.
Notes the presence and operation of a safety cooling fan for external temperature reduction.
Explains control knob positions (off, high, low) and how to turn burners on/off.
Details the procedure for lighting hob burners using electric ignition or manual flame.
Guide to choosing burners based on pan diameter and energy needs.
Tips on saucepan stability, pan handle positioning, deep fat frying safety, and fire response.
Instructions for correct placement of pans, including using a stand for WOKs on the triple-ring burner.
Details the functions of buttons for clock, timer, automatic, and semi-automatic cooking programs.
Explains the meaning of symbols like AUTO (flashing/steady) and timer indicators.
Instructions for setting the hour and minute display on the electronic clock.
How to cancel automatic programs and switch to manual cooking mode.
Guide to setting the timer up to 23h 59m, its countdown, and buzzer notification.
How to select the frequency of the audible signal for the timer.
Steps to set cooking length and end time, including advancing/reversing time values.
Details on setting temperature/program, AUTO symbol behavior, and troubleshooting programming errors.
Two methods to set the desired stop time for the oven's cooking cycle.
How to cancel cooking time, stop the buzzer, and reset the programmer to manual mode.
Details the oven's 7 programs, 4 heating elements, and their wattage.
Explains different cooking methods: normal, forced, semi-forced convection, radiation, and ventilation.
How to set temperature using the thermostat knob; heating elements controlled by thermostat.
How to select oven functions using the selector knob, including oven light and traditional convection.
Details on upper/lower elements, natural convection, temperature range, and preheating.
Instructions for grilling (infra-red, closed door) and hot air cooking (fan, circular element, no preheat).
How to use fan-only defrosting and ventilated grill cooking with fan and infra-red ray.
How to keep food hot using forced convection and perform convection cooking with ventilation.
Detailed steps for food sterilization, bread regeneration, and general roasting guidelines.
Instructions for grilling, achieving 'au gratin' effect, and safety precautions for the oven door.
Tips for cooking different foods together and general oven cooking procedures including preheating.
Details the 3 heating elements and operation of the thermostat and function selector knobs.
How to set temperature with thermostat and select functions like oven light and traditional convection.
Instructions for using the oven light and traditional convection cooking with preheating.
Details for traditional grilling, including temperature settings, door position, and safety warnings.
Steps for switching on the grill, setting temperature, preheating, and positioning food.
How to assemble and use the rotisserie, including inserting the spit, forks, and drip pan.
Provides recommended temperatures, shelf positions, and cooking times for various food types.
Notes on reducing temperature and time for fan ovens and for dishes with longer cooking durations.
Disconnect from electrical network before cleaning; beware of hot surfaces and avoid steam cleaners.
Check flexible tube condition, ensure gas tap is closed when not in use, and refer to service for tap lubrication.
Clean enamelled parts with soapy water; use only soap/warm water for stainless steel to protect lacquer.
Clean oven interior and shelves with damp soapy cloth; remove stubborn stains with gentle cleaner.
Wash burners with soapy water, avoid abrasives. Check electrode 'S' for cleanliness.
Ensure correct positioning of burner flame distributor, cap, ring, and rib for proper function.
Procedure for removing the internal glass panel of the oven door for cleaning by unscrewing retaining screws.
Details how to access the storage compartment and warns against storing flammable materials inside.
Steps to replace the oven light bulb after switching off the cooker and allowing it to cool.
Instructions for fitting, dismantling, and cleaning the oven's side runner frames.
Detailed instructions with diagrams for opening the door, attaching rings, and withdrawing hinge pins to remove the door.
Addresses issues like food being too brown, not brown enough, or baking unevenly, with suggested remedies.
Procedure for replacing a burnt-out oven light bulb and notes on warranty coverage.
Check power supply, fuse, and timer control settings before contacting CAPLE service.
Information on when and how to call the CAPLE Helpline for assistance, and potential charges.
Contact information for service, advice on using genuine CAPLE spare parts, and ordering procedures.
Details CAPLE's one-year guarantee, conditions for coverage, and exclusions like accidental damage.
Follow instructions, avoid foil, flammable materials, and ensure ventilation.
Beware of hot surfaces and exposed elements; keep children away from the appliance.
Ensure hob knobs are off, close gas valve, switch off at isolating switch.
Do not use faulty appliances; recommend authorized CAPLE service.
Appliance must be earthed and installed by a qualified technician according to regulations.
Connect to mains via omnipolar switch, ensure accessible socket, check voltage and cable capacity.
Ensure power supply cable does not touch hot parts and is correctly positioned.
Always disconnect from the network before performing any work on electrical parts.
Connect brown wire to L, blue to N, green/yellow to E. Use qualified engineer.
Steps to connect the feeder cable, including removing shield, inserting cable, connecting terminals, and re-mounting shield.
Specifies H05RR-F cable type for 230V with 3 x 2.5 mm² section.
Requires qualified technician, specific clearances from furniture, and heat-resistant wall materials.
Install in kitchen/diner, not bathroom; keep curtains away from appliance.
Assemble the backguard 'C' using provided spacers and screw.
Fit the four adjustable legs to the base of the cooker before use.
Use two people to raise, avoid lifting by door handle, do not drag.
Level the cooker by adjusting the lower ends of the feet IN or OUT.
Follow BS.5540 for air supply; openable window or permanent vent required based on room size.
Table details minimum permanent opening free area required for flueless appliances based on room volume.
Appliance for Natural Gas; conversion to LPG possible. Installation requires qualified person and adherence to British Standards.
Natural Gas installation must conform to Code of Practice; supply pressure is 20 mbar.
LPG connection requires conversion kit; specific pressures for Butane/Propane apply.
Connect gas supply to the inlet at the rear left or right. Use two spanners for the connecting tube.
Check couplings for leaks using a soapy solution after connecting to mains; do not use a flame.
Select injectors per table; remove pan supports/burners and substitute nozzle injectors 'J' with a wrench.
Adjust flame length to 4mm in minimum position; turn tap to minimum, remove knob, and adjust screw with screwdriver.
Table provides by-pass and injector diameters for different burners and gas types (G30/G31, G20).
If taps stiffen, clean with gasoline and apply special grease; must be done by a qualified technician.
Details the types of burners on the cooking hob (Triple-ring, Semi-rapid, Rapid, Auxiliary) and their power ratings in kW.
Identifies control knobs for burners and ovens, electronic programmer, and switch knobs.
Describes the indicator lights for main and conventional oven thermostats.
Notes the presence and operation of a safety cooling fan for external temperature reduction.
Explains control knob positions (off, high, low) and how to turn burners on/off.
Details the procedure for lighting hob burners using electric ignition or manual flame.
Guide to choosing burners based on pan diameter and energy needs.
Tips on saucepan stability, pan handle positioning, deep fat frying safety, and fire response.
Instructions for correct placement of pans, including using a stand for WOKs on the triple-ring burner.
Details the functions of buttons for clock, timer, automatic, and semi-automatic cooking programs.
Explains the meaning of symbols like AUTO (flashing/steady) and timer indicators.
Instructions for setting the hour and minute display on the electronic clock.
How to cancel automatic programs and switch to manual cooking mode.
Guide to setting the timer up to 23h 59m, its countdown, and buzzer notification.
How to select the frequency of the audible signal for the timer.
Steps to set cooking length and end time, including advancing/reversing time values.
Details on setting temperature/program, AUTO symbol behavior, and troubleshooting programming errors.
Two methods to set the desired stop time for the oven's cooking cycle.
How to cancel cooking time, stop the buzzer, and reset the programmer to manual mode.
Details the oven's 7 programs, 4 heating elements, and their wattage.
Explains different cooking methods: normal, forced, semi-forced convection, radiation, and ventilation.
How to set temperature using the thermostat knob; heating elements controlled by thermostat.
How to select oven functions using the selector knob, including oven light and traditional convection.
Details on upper/lower elements, natural convection, temperature range, and preheating.
Instructions for grilling (infra-red, closed door) and hot air cooking (fan, circular element, no preheat).
How to use fan-only defrosting and ventilated grill cooking with fan and infra-red ray.
How to keep food hot using forced convection and perform convection cooking with ventilation.
Detailed steps for food sterilization, bread regeneration, and general roasting guidelines.
Instructions for grilling, achieving 'au gratin' effect, and safety precautions for the oven door.
Tips for cooking different foods together and general oven cooking procedures including preheating.
Details the 3 heating elements and operation of the thermostat and function selector knobs.
How to set temperature with thermostat and select functions like oven light and traditional convection.
Instructions for using the oven light and traditional convection cooking with preheating.
Details for traditional grilling, including temperature settings, door position, and safety warnings.
Steps for switching on the grill, setting temperature, preheating, and positioning food.
How to assemble and use the rotisserie, including inserting the spit, forks, and drip pan.
Provides recommended temperatures, shelf positions, and cooking times for various food types.
Notes on reducing temperature and time for fan ovens and for dishes with longer cooking durations.
Disconnect from electrical network before cleaning; beware of hot surfaces and avoid steam cleaners.
Check flexible tube condition, ensure gas tap is closed when not in use, and refer to service for tap lubrication.
Clean enamelled parts with soapy water; use only soap/warm water for stainless steel to protect lacquer.
Clean oven interior and shelves with damp soapy cloth; remove stubborn stains with gentle cleaner.
Wash burners with soapy water, avoid abrasives. Check electrode 'S' for cleanliness.
Ensure correct positioning of burner flame distributor, cap, ring, and rib for proper function.
Procedure for removing the internal glass panel of the oven door for cleaning by unscrewing retaining screws.
Details how to access the storage compartment and warns against storing flammable materials inside.
Steps to replace the oven light bulb after switching off the cooker and allowing it to cool.
Instructions for fitting, dismantling, and cleaning the oven's side runner frames.
Detailed instructions with diagrams for opening the door, attaching rings, and withdrawing hinge pins to remove the door.
Addresses issues like food being too brown, not brown enough, or baking unevenly, with suggested remedies.
Procedure for replacing a burnt-out oven light bulb and notes on warranty coverage.
Check power supply, fuse, and timer control settings before contacting CAPLE service.
Information on when and how to call the CAPLE Helpline for assistance, and potential charges.
Contact information for service, advice on using genuine CAPLE spare parts, and ordering procedures.
Details CAPLE's one-year guarantee, conditions for coverage, and exclusions like accidental damage.
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