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Cupboard / Hood / Side Clearances
Nominal width of the hob
Wall Cabinet
400mm
90mm
90mm
400mm
min
600mm
Benchtop Benchtop
View from front
Benchtop Benchtop
70mm
• If your appliance has a side opening door, we recommend a side clearance of 70mm to allow the
oven door to fully open, if placed up to a wall or cabinetry.
• The cooker must have a side clearance above hob level of 90mm up to a height of 400mm.
DIMENSIONS AND CLEARANCES - OPTION 2
View from above, with the
appliance located in a corner
*If above installation method is used then
rangecooker must protrude in front of
cabinetry so rangecooker doors do not
infringe onto cabinetry. Refer Fig.2
Rangecooker Width 896/1096mm
Benchtop Width 900/1100mm (Minimum)
Wall Cabinet
Maximum
Cabinetry
Depth
570mm
Benchtop
Depth
600mm
No shelf or overhang of combustible material should
be closer than 600mm above the hob.
For the required clearance between rangehood and the
hob refer to the rangehood user manual.
Front of rangecooker doors need to protrude
past cabintery doors by at least 30mm
* Min 2mm clearance required
between cabinets and
rangecooker
* Min 2mm clearance required
between cabinets and
rangecooker
FIG.2
FIG.1
USING THE OVEN/GRILL - MULTI-FUNCTION
Roasting Guide
Roasting times depend on the weight,
shape and texture of the meat and
personal preference. In order to
calculate the roasting time, weigh
the meat or poultry, including the
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below.
Frozen meat must be thoroughly
thawed before cooking. For large
joints, it is advisable to thaw over-
night.
Frozen poultry must be thoroughly
thawed before cooking. The time
required depends on the size of the
bird - eg: a large turkey may take up
to 48 hours to thaw.
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try, calculate the cooking time from
the total weight of the meat plus the
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Cooking joints in foil, covered roast-
ers, lidded casseroles, or roasting
bags will help to reduce meat shrink-
age, give a more moist result and
may reduce fat splashing. However,
a slightly longer cooking times will
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time. When using roasting bags do
not exceed the temperatures recom-
mended by the manufacturer, and do
not allow the roasting bag to touch
the sides or top of the oven.
Use of a trivet with the roasting tin
will reduce fat splashing during open
roasting, and will help to keep the
oven interior clean.
Meat joints (including chicken) should
be roasted at 180 - 200°C Conven-
tional/ 160 - 180°C Fanned for 20 - 30
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shelf position 2.
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