Related Manuals for Stanley BRANDON DRY OIL
Summary of Contents for Stanley BRANDON DRY OIL
- Page 1 BRANDON DRY & DHW OIL MODELS OPERATION INSTRUCTIONS THIS MANUAL IS TO BE LEFT WITH THE END USER...
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Page 2: Table Of Contents
TABLE OF CONTENTS PAGE NO. Introduction ........... . .2 Technical Data . -
Page 3: Introduction
Your new cooker is guaranteed, the guarantee is only applicable if the cooker has been installed in accordance with the Installation Instructions. IMPORTANT NOTICE: Any alteration to this appliance that is not approved in writing by Waterford Stanley will render the guarantee void. -
Page 4: Technical Data
TECHNICAL DATA FUEL: 28 Sec Kerosene MAINS SUPPLY: 230-240V, 50Hz A.C. I.P. PROTECTION DEGREE: IP20 ELECTRICAL INPUT: 90 Watts SUPPLY FUSE RATING: COOKER WEIGHT: 356 Kgs (783 lbs) GROSS HEAT INPUT: 15.6 kW (53,355 Btu’s) NOZZLE: DANFOSS 0.45 60 PRESSURE SETTING: 115 p.s.i. -
Page 5: Time Setting
TIME SETTING - For DHW Models Only Fig.3 Mechanical Clock Programmable Controller COARSE ADJUSTMENT Rotate switching dial (section containing numbers 1 - 24) in direction of the arrow until the current time is almost opposite the arrow marked F (here: 19.45) Fig.1 Fig.1 POWER FAILURE... -
Page 6: Operation Period
OPERATION PERIOD manual button. The cooking pot symbol is illuminated steadily. Note: When setting the operation period, the programmer automatically sets a stop time which is equal to the operation period added to the current CORRECTING OR CLEARING PROGRAMS time. If you do not want the cooker to start immediately, you will have to adjust the STOP time Set programs can be corrected at any time by... -
Page 7: The Lower Oven
It is of a cast-iron One of the outstanding features of the Stanley is its construction which gives a perfect roast, sealing in hotplate. It is generous in size and is machine all the juices and flavours. The oven is fitted with a... -
Page 8: Burner Control Box Lock-Out Reset Button
(e) that the “lock out” button on the control box at the base of the cooker is not illuminated. PLINTH (f) If in doubt contact your local Stanley Engineer. HOT PLATE INSULATING COVERS The insulating covers retain most of the heat that would otherwise be radiated into the kitchen. -
Page 9: Cooking Utensils
General cleaning must be carried out when the direction as shown in Fig. D. cooker is cool. Stanley cookers are finished in a high gloss vitreous Fig.11 enamel. To keep the enamel in the best condition observe the following tips: 1. -
Page 10: Chimney Cleaning
SERVICING THE CARE OF YOUR COOKER We recommend that the cooker and burner be serviced annually by an Authorised Stanley Service The vitreous enamel finish on your cooker is tough Engineer. and hard wearing but should be treated with care. -
Page 11: Cookware
You do not have to rush out and buy a new set of when inserting it that it does not touch bone or pans when you take delivery of your new Stanley excess fat. This will give you a false internal cooker, but it is advisable to check your cookware. - Page 12 TYPE OF MEAT TEMPERATURE TIMING per 500g (1 lb) BEEF ON THE BONE RARE 10 mins + 10 mins over SIRLOIN MED 12mins + 12 mins over FORE RIB WELL DONE 20 mins + 20 mins over BEEF BONED AND ROLLED RARE 12 mins + 12 mins over TOPSIDE TOP RUMP...
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Page 13: User Cooking Tips
USER COOKING TIPS Cooking: To make breadcrumbs, simply place You will soon come to look upon the Stanley as a the bread on a baking sheet in the lower oven reliable companion to help you during a busy baking and allow to dry out. Crush and store for future session or when you are preparing that extra-special use. -
Page 16: Fault Finding
Manufactured by Waterford Stanley Ltd., Unit 210, IDA Industrial Estate, Cork Road, Waterford, Ireland. Tel: (051) 302300 Fax (051) 302315...