A built-in oven disappears into the kitchen — until you switch it on. Argosta's gas models give you a bottom burner for baking, a top burner for grilling, a turbo fan for even heat, and a flame-failure device that cuts the gas if a flame ever goes out. Here is how to use all of it.
Models this guide covers
- Built-in Gas Oven 90 cm — Black and 90 cm — Stainless Steel (Prestige, gas & gas, 3 kW top / 4 kW bottom burner, turbo fan)
- Built-in Gas Oven 60 cm — Black and 60 cm — Inox (65 L, gas oven + gas grill, digital timer, rotisserie, LPG with NG injector set)
1. Installation — by Argosta's technician only
The gas connection, injector change and fitting of a built-in oven are done by an Argosta-authorised technician. If the oven is connected or installed by anyone else, the product is out of warranty. Your carpenter prepares the cabinet; the technician does the rest. Call 17724 or message us on WhatsApp to book the installation visit.
- The cabinet niche (your carpenter). The opening is built to the dimensions on the product page or in the box, with the ventilation gaps the manual shows at the back and base — a gas oven needs air to breathe and to exhaust.
- Gas connection (the technician). Tell us your supply when you book: LPG cylinder or natural gas line. The 60 cm ovens come set for LPG with a natural-gas injector set in the box; the technician swaps the injectors if needed.
- Electricity. Have a dedicated earthed socket ready that stays reachable after the oven is fitted — the ignition, lamp, fans, timer and rotisserie motor need it.
- Securing (the technician). The oven is screwed to the cabinet through the side frame so it cannot tip when the door is loaded.
- Leak test (the technician) with soapy water on every joint before the first flame.
2. First use: burn-off
Remove packaging, stickers and the film on stainless parts. Wash the racks, trays and rotisserie parts in warm soapy water. Then run the empty oven at maximum for 30–45 minutes with the window open and the hood on. The smell is factory oil burning off the enamel and it only happens once.
3. Lighting the oven
Both the oven burner and the grill burner are protected by a flame-failure device (FFD). The sensor needs a few seconds of flame before it will hold the gas open:
- Open the door fully.
- Press the function/temperature knob in and turn it to the oven symbol at maximum. The spark lights the bottom burner — check through the holes in the oven floor.
- Keep the knob pressed for 10–15 seconds, then release. If the flame dies, repeat and hold a little longer.
- Close the door and turn the knob down to the temperature you want. The thermostat holds it.
- If there is no spark (power cut), light the burner with a long match through the floor opening while holding the knob — exactly as above.
Always light with the door open and the knob pressed. Never let gas flow for more than a few seconds without a flame — if it fails, wait a minute for the gas to clear before trying again.
4. The functions, and when to use them
| Function | What it does | Use it for |
|---|---|---|
| Oven (bottom burner) | Heat rises from the floor; thermostat controlled | Bread, cakes, roasts, casseroles — the everyday setting |
| Oven + turbo fan | Fan spreads the heat evenly through the cavity | Several trays at once, biscuits, pastries, even browning — set 10–20° lower |
| Grill (top burner) | Intense heat from above | Browning the top of a dish, kofta, kebab, toast, cheese |
| Grill + rotisserie | Top burner with the spit turning | Whole chicken, shawarma-style meat |
Rack positions
- Top: grilling.
- Middle: cakes, bread, most dishes.
- Bottom: large roasts, pizza, anything that needs a crisp base.
- Put the drip tray under grilled or rotisserie food to catch the fat.
Preheating
Give the oven 10–15 minutes to reach temperature before food goes in — longer for the 90 cm cavity. Bread and pastries need a hot start; a roast is more forgiving.
Rotisserie
- Thread the chicken on the spit, fix with the forks, tie the legs and wings tightly.
- Remove the racks, fit the drip tray at the bottom, seat the spit in its support and the motor socket.
- Light the grill, switch the rotisserie on, close the door. Allow 20–25 minutes per 500 g.
Digital timer
Set the clock after installation and after any power cut (a flashing display is the reminder). The timer sounds an alarm at zero; on these ovens it does not shut off the gas, so turn the knob to off yourself.
The cooling fan
A second fan starts automatically to protect the panel and cabinet and keeps running after you switch off, until the oven cools. Warm air from the front vent above the door is normal — do not block it.
5. Safety
- Ventilate the kitchen whenever the oven runs — gas burning consumes air.
- Keep children away from the door glass; it gets hot.
- Never line the oven floor with foil — it blocks the burner ports and traps heat.
- Do not store plastics, cloths or spray cans in or under the oven cabinet.
- If you smell gas: no switches, no flames. Open the windows, close the gas valve, leave the room and call your gas supplier.
6. Cleaning and care
- Easy-clean enamel: wipe the interior while still warm with warm soapy water. For baked-on spills, leave a baking-soda paste overnight. No oven sprays on the FFD sensor, the electrode or the burner ports.
- Side racks lift out for cleaning; the racks and trays are dishwasher-safe.
- Door glass: glass cleaner outside; warm soapy water inside once cool. Never use a scraper on the glass.
- Panel and door: black glass takes a microfibre cloth and glass cleaner; inox and stainless want a stainless cleaner wiped with the grain. No abrasive pads.
- Burner ports: if the flame is uneven, clear blocked ports with a soft brush or wooden toothpick — never a metal pin.
7. Troubleshooting
| Symptom | Likely cause | What to do |
|---|---|---|
| Flame goes out when the knob is released | FFD sensor not warm yet | Hold the knob 10–15 s; keep the door open while lighting |
| No spark | Power off, or a dirty / wet electrode | Check the socket; dry and clean the electrode; light with a match meanwhile |
| Yellow, soft flame | Wrong injectors for your gas, or blocked ports | Clean the ports; if it persists, service checks the injector set |
| Food browns on one side | No fan, or oven not level | Use the turbo fan; rotate trays halfway; check the installation is level |
| Too hot / too cool against the recipe | Fan on, or thermostat drift | Adjust 10–20° with the fan; book a thermostat check if clearly off |
| Fan runs after switch-off | Cooling fan — normal | Nothing; it stops when the oven cools |
| Timer flashing | Power was interrupted | Set the clock |
For gas, thermostat or ignition faults, call the hotline on 17724 — built-in appliances carry a 5-year warranty with genuine spare parts. See the warranty guide, and pair your oven with the matching built-in hob guide.
Frequently asked questions
Why does the cooling fan keep running after I switch the oven off?
That is normal. The cooling fan protects the control panel and the surrounding cabinet by pushing hot air out of the front vent, and it keeps going until the oven cools down — usually 10–20 minutes.
Should the oven door be open or closed when grilling?
Argosta built-in ovens are designed to grill with the door closed. Use the top rack position, keep an eye on the food through the glass, and never leave the grill unattended.
Can I use a 60 cm oven with natural gas?
Yes. The 60 cm ovens ship set for LPG with a natural-gas injector set included in the box. A qualified technician swaps the injectors before first use if your home has a gas line.
Does fan cooking change the temperature I should set?
With the turbo fan on, hot air moves around the food and cooks faster. Set the oven 10–20 degrees lower than a recipe written for a conventional oven, and check 5–10 minutes early.
Built-in gas ovens for the modern Egyptian kitchen.
FFD flame safety, turbo fan, digital timer and a 5-year warranty on built-in appliances. Made in Turkey.
See the built-in ovens