Datasheet

Colour options
Matt black
Matt cream
Wyre 100cm XG
Energy rating
– A-rated
Safety features
– Thermostatically controlled fan to prevent fascia
from overheating
– Oven lights for good visibility
– Triple-glazed to prevent doors from overheating
– Flame failure devices to shut off gas supply (gas hob only)
Cleaning features
– Removable oven door and inner glass panel
– Removable enamelled roof trays
– Single piece pressed hob
Other features
– Storage compartment
– Leveling feet
– One hand ignition
– Telescopic sliding runners (grill compartment)
Supplied with
Left oven – two wire shelves, one grill pan with trivet & handle
Right oven – one wire shelf, one grill pan with trivet, rotisserie
Grill compartment – full sized roll-out grill pan with trivet
Dimensions
Cooker: (W) 995mm x (H) 910 - 920mm
x (D) 600mm
Left oven internal: (W) 454mm x (H) 354mm x (D) 428mm
(Gross: 69 litres, usable: 52 litres)
Right oven internal: (W) 354mm x (H) 354mm x (D) 428mm
(Gross: 54 litres, usable: 42 litres)
Recommended hood
Gas hotplate – six aluminium burners
Two dual wok burners: 0.48 – 5kW each
One large burner: 3kW
Three medium burners: 1.75kW each
Convertible to LPG (bottled gas) if required
Dedicated cooker circuit with a 32 amp
miniature circuit breaker.
Product codes
Gas hob
Wyre matt black RC-10XGG-WY-K
Wyre matt cream RC-10XGG-WY-CR
Induction – 5 zones
Front left zone: 1100/1400 watts
Back left zone: 1400/2000 watts
Central zone: 2300/3000 watts
Front right zone: 1100/1400 watts
Back right zone: 2300/3000 watts
Dedicated cooker circuit with a 40 amp
miniature circuit breaker.
Product codes
Induction hob
Wyre matt black RC-10XGI-WY-K
Wyre matt cream RC-10XGI-WY-CR
Hob options
Brioso
Available in matching colours, see page 78.
Optional accessories
Chef Top available for gas hob top
Wok support available for gas hob top
Cast iron griddle available for gas hob top
Stay-clean liners
Back panel
Telescopic runners
And more…see page 80.
Chef Top
The optional Chef
Top accessory is
suitable for all gas
hotplate models.
See page 19 for
more information.
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