How to use your Argosta 60×90 gas cooker

A 60×90 cooker is the biggest, hardest-working appliance in the kitchen. Argosta's are simple underneath: SABAF burners, a gas oven with top and bottom burners, a turbo fan, a rotisserie and a flame-failure safety device on every flame. Learn the FFD habit on day one and everything else is cooking.

Models this guide covers

• Free-Standing Gas Cooker 60×90 — Black (AR-FSS6090, full matt black, fixed dishwarmer, glass lid)
• Free-Standing Gas Cooker 60×90 — Silver (304 stainless top, digital timer, double oven lamp)

1. Installation and gas connection

1. Let a qualified gas fitter connect it. Gas work is not a DIY job and an unprofessional connection can void the warranty. Tell the fitter whether you use an LPG cylinder or a natural gas line — the injectors differ, and the cooker must be set for your supply.
2. Hose and regulator. Use a certified gas hose no longer than 1.5 m, clamped at both ends, with the printed expiry date still valid. Replace the hose every two years, before it cracks.
3. Position. Leave a gap between the cooker and any wall or cabinet on the burner sides, and keep curtains well away. If you have a range hood, mount it 65–75 cm above the burners.
4. Level it with the adjustable feet so pans sit flat and cakes rise evenly.
5. Leak test. With the gas on, the fitter should brush soapy water on every joint — bubbles mean a leak. Never test with a flame.
6. Plug in to an earthed socket: the ignition, oven lamp, fan, timer and rotisserie motor need electricity.

2. First use: the burn-off

Remove all packaging, stickers and the protective film from stainless parts. Wash the pan supports, burner caps, oven racks and trays in warm soapy water and dry them. Then run the empty oven at maximum heat for 30–45 minutes with the window open and the hood on. The smell is factory oil burning off the enamel — normal, and gone after the first time.

3. Lighting the hob burners (the FFD habit)

Every burner has a flame-failure device: a small sensor next to the flame that cuts the gas if the flame goes out. It needs to warm up before it will hold the gas open, which is why the first time feels strange:

1. Check the burner cap sits flat and centred on its base.
2. Press the knob in and turn it anticlockwise to the large-flame symbol. The spark fires automatically (full-button ignition).
3. Once lit, keep the knob pressed for 5–10 seconds, then release.
4. If the flame dies when you let go, you released too early — repeat and hold a little longer.
5. Turn towards the small-flame symbol to simmer.

Blue, steady flame = healthy burner. Yellow, soft or sooty flame = a wet or misplaced burner cap, or the wrong injector. Fix it before cooking on it.

Which burner for what

Match the pan to the burner: a small pan on the big burner wastes gas and scorches the handle; a huge pot on the small burner never reaches the boil. Keep the flame under the pan, not licking up its sides.

4. Using the oven

Lighting the oven

1. Open the oven door fully.
2. Press the oven knob in and turn it to the maximum setting. The spark lights the bottom burner — you will see the flame through the holes in the oven floor.
3. Hold the knob in for 10–15 seconds (the oven FFD takes longer than the hob's), then release and check the flame is still burning.
4. Close the door and set the temperature you need. The thermostat holds it.

The burners and the fan

• Bottom burner — baking and roasting. Preheat 10–15 minutes before food goes in.
• Top burner (grill) — browning, kofta, toast, grilled chicken. Use the top rack position.
• Turbo fan — switch it on with either burner to move the hot air; it evens out the heat and shortens cooking time, so set the oven 10–20 degrees lower than a recipe written for a conventional oven.

Rotisserie (double chicken)

1. Thread the chicken onto the spit, fix it with the forks, and tie the legs and wings close to the body.
2. Remove the racks, slide the drip tray onto the lowest position, and seat the spit in its support and motor socket.
3. Light the top burner, switch the rotisserie motor on and close the door.
4. Allow about 20–25 minutes per 500 g; check that juices run clear.

Digital timer

The timer counts down and sounds an alarm; it does not switch the gas off, so always come back and turn the knob to the off position yourself. Set the clock after any power cut or the display will flash.

Dishwarmer and glass lid

The drawer below the oven is a dishwarmer: heat from the oven keeps plates warm. Keep it closed while the oven is on and never store plastics or cloths in it. The glass lid protects the hob when it is not in use — open it fully before lighting any burner and only close it once every burner is cold.

5. Safety rules that never change

• Never leave a lit burner unattended, and never use the cooker to heat the room.
• Keep the kitchen ventilated — a hood or an open window — every time the oven runs.
• Turn the cylinder or supply valve off when you leave home for more than a day.
• If you smell gas: do not touch any switch, do not light anything. Open the windows, close the gas valve, leave the room, and call your gas supplier.
• Keep children away from the knobs and the hot door; the oven glass gets hot.

6. Cleaning and care

• After every use (once cool): wipe the top with a damp cloth and a drop of dish soap. The matt black and stainless finishes dislike abrasive pads and bleach.
• Pan supports and burner caps, weekly: lift off, soak in warm soapy water, scrub with a soft brush, dry completely before refitting. A damp cap gives a weak yellow flame.
• Burner holes: clear blocked ports with a soft brush or a wooden toothpick — never a metal pin, which enlarges the hole.
• Oven interior: wipe while still warm (not hot) with warm soapy water; for baked-on spills use a baking-soda paste overnight. Keep cleaners off the FFD sensors and the ignition electrodes.
• Racks and trays: soak and scrub; they are dishwasher-safe.
• Door glass: glass cleaner outside; warm soapy water inside once cool.
• Hose check, yearly: look for cracks and a valid date; brush soapy water on the joints.

7. Troubleshooting

For anything involving gas, the thermostat or the ignition, call the hotline on 17724 — your cooker is covered by a 5-year warranty with genuine spare parts, and authorised technicians carry the right injectors. See the warranty guide.

Frequently asked questions

Why does the burner go out when I let go of the knob?

The flame-failure device (FFD) needs a few seconds of flame to heat its sensor before it will hold the gas open. Keep the knob pressed in for 5–10 seconds after the flame lights, then release. If it still goes out, press and hold a little longer.

Do I need to burn off a new cooker before cooking?

Yes. Run the empty oven at maximum for 30–45 minutes with the kitchen window open and the hood on. This burns off protective factory oils and removes the "new appliance" smell before the first meal.

Can I close the glass lid while the burners are hot?

No. Let the hob cool completely first. Closing a tempered-glass lid over hot burners can crack it, and some cookers also cut the gas when the lid is closed.

Which gas does an Argosta cooker use — cylinder or natural gas?

Argosta cookers are set up for one gas type at the factory and converted with a set of injectors. Tell the technician which supply you have (LPG cylinder or natural gas line) so the right injectors are fitted before first use.