Bertazzoni MAST486GDFSXT Owner's Manual

BERTAZZONI

OWNER’S MANUAL

GAS WORKTOP

ELECTRIC SELF CLEAN OVEN MODEL

3100297

WWW.BERTAZZONI.COM

/ From the desk of the President

From the desk of the President

Dear new owner of a Bertazzoni,

I want to thank you for choosing one of our beautiful appliances for your home. We know that you have many brands and products to choose from, and we are thrilled that you have decided to take one of our products into your home.

We take as much pride in making our ranges as we hope you will in owning them. My family started manufacturing cooking appliances in 1882.

Each of our products brings together Italian design and superior appliance technology. While we can not replace your unique talent at cooking delicious recipes for yourself, your family and your friends, we try our best to make cooking easier, more e ective and more fun. And, at the same time, we strive to make your kitchen look

beautiful.

Our appliances are designed according to the strictest safety and performance standard for the European and the North American market. We follow the most advanced manufacturing techniques. Each appliance leaves the factory after thorough quality inspection and testing. Our importers and our service partners are ready to answer any questions you

may have regarding how to use and care for your Bertazzoni.

This manual will help you learn to use the product in the safest and most e ective way and care for it so that it will give you the highest satisfaction for years to come.

Enjoy!

/ Table of contents

TABLE OF CONTENTS

WARNINGS ___________________________________________________________________ 4 WORKTOP AND KNOBS LAYOUT ________________________________________________ 8 GAS COOKTOP ________________________________________________________________ 9 Burners caps and grates _______________________________________________________ 9 Making sure the ﬂame is optimal ________________________________________________ 9 Using the gas burners _________________________________________________________ 9 Using the power burner ________________________________________________________ 10 Gas shut-o safety - thermocouple ______________________________________________ 10 Using specialty cookware ______________________________________________________ 10 Gas burner dimensions and recommended pan size ________________________________ 10 ELECTRIC GRIDDLE ____________________________________________________________ 11 Preparing the griddle __________________________________________________________ 11 Seasoning the griddle _________________________________________________________ 11 Using the electric griddle _______________________________________________________ 11 Recommended griddle temperatures ____________________________________________ 11 MAIN ELECTRIC OVEN __________________________________________________________ 12 Shelves positions _____________________________________________________________ 12 Cooling fan __________________________________________________________________ 12 Preheating the oven ___________________________________________________________ 12 Using the oven _______________________________________________________________ 12 Oven cooking modes __________________________________________________________ 12 Special functions _____________________________________________________________ 13 AUXILIARY ELECTRIC OVEN _____________________________________________________ 14 Shelves positions _____________________________________________________________ 14 Cooling fan __________________________________________________________________ 14 Preheating the oven ___________________________________________________________ 14 Using the oven _______________________________________________________________ 14 Oven cooking modes __________________________________________________________ 14 Condensation _______________________________________________________________ 15 Getting the best results ________________________________________________________ 15 Oven cooking recommendations ________________________________________________ 15 Broiling recommendations _____________________________________________________ 16 Troubleshooting common problems with oven cooking _____________________________ 16 Oven temperature indicator _____________________________________________________ 17 Self cleaning ________________________________________________________________ 18 Telescopic glides ____________________________________________________________ 20 KEEPING YOUR BERTAZZONI CLEAN _____________________________________________ 21 SIMPLE MAINTENANCE _________________________________________________________ 22 Replacing oven lights _________________________________________________________ 22 Cleaning inside glass door _____________________________________________________ 23 TROUBLESHOOTING ___________________________________________________________ 24 TWO YEAR LIMITED WARRANTY _________________________________________________ 25

/ Warnings

WARNINGS

Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations that may occur. Common sense, caution, and care must be exercised when installing, maintaining, or operating the appliance.

Read and follow all instructions before using this appliance to prevent the potential risk of ﬁre, electric shock, personal injury or damage to the appliance as a result of improper usage of the appliance. Use appliance only for its intended purpose as described in this manual.

Save this Manual for local electrical inspector’s use. Read and save these instructions for future reference. Observe all governing codes, ordinances and regulations.

Warning!

To avoid risk of property damage, personal injury or death; follow information in this manual exactly to prevent a ﬁ re or explosion. DO NOT store or use gasoline or other ﬂ ammable vapors and liquids nearbythis or any appliance.

What to do if you smell gas:

Do not light any appliance. Do not touch any electricalswitch.Donotuseanyphoneinyour building. Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions. If you cannot reach your gas supplier, call the ﬁre department.

NOTE: Installation and service must be performed by a qualiﬁ ed installer, service agency or the gas supplier.

In Massachusetts:

All gas products must be installed by a “Massachusetts” licensed plumber or gasﬁ tter. A “T” handle type manual gas valve must be installed in the gas line connected to this appliance.

To ensure proper and safe operation: Appliance must be properly installed and grounded by a qualiﬁ ed technician. DO NOT attempt to adjust, repair, service, or replace any part of your appliance unless it is speciﬁ cally recommended in this manual.All other servicing should be referred to a qualiﬁ ed servicer. Have the installer show you the location of the gas shut-o valve and how to shut it o in an emergency.

A certiﬁ ed technician is required for any adjustments or conversions to Natural or LP gas.

To Prevent Fire or Smoke Damage

•Be sure all packing materials are removed from the appliance before operating it.

•Never let clothing, potholders, or other ﬂ ammable materials come in contact with or too close to any element, top burner or burner grate until it has cooled.

•If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.

•Never leave any items on the cooktop. The hot air from the vent may ignite ﬂ ammable items and may increase pressure in closed containers which may cause them to burst.

•Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly ﬂ ammable. Avoid their use or storage near an appliance.

In Case of Fire

Turn o appliance and ventilation hood to avoid spreading the ﬂ ame. Extinguish ﬂ ame then turn

•Cooktop: Smother ﬁ re or ﬂ ame in a pan with a lid or cookie sheet.

•NEVER pick up or move a ﬂ aming pan.

•Oven: Smother ﬁ re or ﬂ ame by closing the oven door. DO NOT use water on grease ﬁ res. Use baking soda, a dry chemical or foamtype extinguisher to smother ﬁ re or ﬂ ame, if available, a

multipurpose dry chemical or foam type extin- guisher.on hood to remove smoke and odor.

Child Safety

•NEVER leave children alone or unsupervised near the appliance when it is in use or is still hot.

•NEVER allow children to sit or stand on any part of the appliance as they could be injured or burned.

•DO NOT store items of interest to children over the unit. Children climbing to reach those items could be seriously injured.

/ Warnings

Cooking Safety

•Once the unit has been installed as outlined in the Installation Instructions, it is important that the fresh air supply is not obstructed. The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed.

•Ensure that the kitchen is well-ventilated. Keep natural venting holes open or install a mechanical ventilation device. Prolonged or intensive use of the appliance may call for additional (such as opening a window) or more e ective ventilation (such as increasing the level of a mechanical ventilation if present).

•NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, ﬁ re, or damage to the appliance. Use foil only as directed in this guide.

•To eliminate the hazard of reaching over hot surface burners, cabinet storage should not be provided directly above a unit. Temperatures may be unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.

•ALWAYS place a pan on a surface burner before turning it on. Be sure you know which knob controls which surface burner. Make sure the correct burner is turned on and that the burner has ignited. When cooking is completed, turn burner o before removing pan to prevent exposure to burner ﬂ ame.

•ALWAYS adjust surface burner ﬂ ame so that it does not extend beyond the bottom edge of the pan. An excessive ﬂ ame is hazardous, wastes energy and may damage the appliance, pan or cabinets above the appliance. This is based on safety considerations.

•NEVER leave a surface cooking operation unattended especially when using a high heat setting or when deep fat frying. Boilovers cause smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use high heat for extended cooking operations.

•DO NOT heat unopened food containers, build up of pressure may cause the container to explode and result in injury.

•ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle.

•NEVER wear garments made of ﬂ ammable material or loose ﬁ tting or long-sleeved apparel while cooking. Clothing may ignite or catch utensil handles. DO NOT drape towels or materials on oven door handles. These items could ignite and cause burns.

•ALWAYS place oven racks in the desired posi-

tions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy pothol-

•ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry pot-holder.

•ALWAYS turn the oven o at the end of cooking.

•Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.

•DO NOT cook directly on the oven bottom. This could result in damage to your appliance.

Always use the oven racks when cooking in the oven.ders.

Do not connect any appliances to the plugs above or near to the induction cooktop; connection cable insulation can melt if in contact with heat, and this may result in an injury and a property damage.

Recommended Utensils

•Use pans with ﬂ at bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-han- dled pans. Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are heavy to move when ﬁ lled with food may also be hazardous.

•Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be sure pan will accommodate the volume of food that is to be added as well as the bubble action of fat.

•To minimize burns, ignition of ﬂ ammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles over adjacent surface burners. ALWAYS turn pan handles toward the side or back of the appliance, not out into the room where they are easily hit or reached by small children.

•NEVER let a pan boil dry as this could damage the utensil and the appliance.

•Follow the manufacturer’s directions when using oven cooking bags.

•Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to the sudden change in temperature. Follow manufacturer’s instructions when using glass.

/ Warnings

Induction Cooking Surfaces

•Surface areas on or adjacent to the unit may be hot enough to cause burns. Do not touch the cooking area as long as the light indicating residual heat on the glass-ceramic cooktop area, is “on”; this indicates that the temperature in the relative area is still high.

•DO NOTCOOK ON BROKEN COOKING SURFACE – If cooking surface should break, cleaning solutions and spillovers may penetrate the broken cooking surface and create a risk of electric shock. Contact a qualiﬁ ed technician immediately.

•Keep a close eye on children because they are unlikely to see the residual heat warning lights. The cooking zones are still very hot for some time after use, even if they are switched o . Make sure that children never touch them.

•NEVER use aluminum foil to to hold the food while cooking on a glass-ceramic cooktop area.

•Never place pan with bottoms which are not perfectly ﬂ at and smooth on the cooktop area.

•If you drop a heavy pot on your cooktop area it will not break. On the contrary, if a hard object, suchasthesaltshakerorthespicebottlestrikes the edge or the corner of the cooktop area, the cooktop area may break.

•Never use the glass-ceramic cooktop area as support surface.

•Only use cleaning products made speciﬁ cally for ceramic glass cooking surfaces.

•Metal items such as cutlery or lids must never be placed on the surface of the cooktop area since they may become hot.

Radio Interference - Induction Ranges

This unit generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this unit does cause harmful interference to radio or television reception, which can be determined by turning the unit o and on, the user is encouraged to try to correct the interference by one or more of the following measures:

•Reorient or relocate the receiving antenna

•Increase the distance between the unit and receiver

•Connect the unit into an outlet on a circuit different from that to which the receiver is connected.

Oven Heating Elements

•NEVER touch oven bake and broil burner areas or interior surfaces of oven.

•Bake and broil burners may be hot even though they are dark in color. Areas near burners and interior surfaces of an oven may become hot enough to cause burns.

•During and after use, DO NOT touch or let clothing or other ﬂ ammable materials contact heating elements, areas near elements, or interior surfaces of oven until they have had suf- ﬁ cient time to cool. Other surfaces of the oven may become hot enough to cause burns, such as the oven vent opening, the surface near the vent opening, and the oven door window.

Cleaning Safety

•Turn o all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or surrounding areas until they have had su cient time to cool.

•Clean the range with caution. Avoid steam burns; DO NOT use a wet sponge or cloth to clean the range while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the cleaner manufacturer.

•DO NOT clean, rub, damage, move or remove the door gasket. It is essential for a good seal during baking. If the gasket becomes worn or excessively soiled with food particles, replace gasket to assure a tight seal.

Power failure warning

Due to safety considerations and the possibility of personal injury in attempting to light and extinguish the oven burners, the grill and the oven burner should not be used during a power failure. The oven control knob should always remain in the “OFF” position during a power failure.

NEVER use appliance as a space heater to heat or warm a room to prevent potential hazard to the user and damage to the appliance. Also, DO NOT use the rangetop or oven as a storage area for food or cooking utensils.

/ Warnings

Electrical shock hazard

Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock.

DO NOT touch a hot oven light bulb with a damp cloth as the bulb could break. Should the bulb break, disconnect power to the appliance before removing bulb to avoid electrical shock.

NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil.Doing so blocks air ﬂ ow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a ﬁ re hazard.

Burn hazard

The oven door, especially the glass, can get hot.

DO NOT touch the oven door glass!

Warning-tipping hazard

Children and adults can tip over the range if it has not been secured.This may lead to fatal injuries.

To reduce the risk of the appliance tipping, it must be secured and connected using the anti-tip device according to the installation instructions. Re-engage the anti-tip device if the range is moved.

Do not operate the range without the anti-tipdevi- ce in place and engaged. Do not use the range if the anti-tip device has not been properly installed and engaged. See installation instructions for details.

Failure to observe the information contained in the installation instructions can lead to serious or fatal injuries for children and adults.

WARNING:

Cancer and Reproductiv Harm-

www.P65Warnings.ca.gov.

/ Worktop and knobs layout

WORKTOP AND KNOBS LAYOUT

Heating element

1Oven functions selector

2Oven thermostat

3Left front burner

4Left rear burner

5Right front burner

6Right rear burner

Heating element

1Left front burner

2Left rear burner

3Left front burner

4Left rear burner

5Central front burner

6Central rear burner

7Right front burner

8Right rear burner

Heating element

1Oven functions selector

2Oven thermostat

3Left front burner

4Left rear burner

5Central front burner

6Central rear burner

7Right front burner

8Right rear burner

9Auxiliary oven thermostat

10Electric griddle

/ Gas cooktop

GAS COOKTOP

BURNER CAPS AND GRATES

The burners and the burner caps must be properly placed for the cooktop to function properly.

The burner grates must be properly placed inside the recess on the cooktop.

MAKING SURE THE FLAME IS OPTIMAL

The ﬂ ame should be stable with no excessive noise or ﬂ uttering. The color should be blue with no yellow on the tips. It is not uncommon to see orange in the ﬂ ame color; this indicates the burning of airborne impurities in the gas and will disappear

•With propane (LP) gas, slight yellow tips on the primary icon are normal.

•The ﬂ ame should burn completely around the burner cap. If it doesn’t, check that the cap is positioned

•Correctly on the base and that the ports are not blocked.with use.

yellow ﬂames:

further adjustment is required

yellow tips on outer cones: normal for LP gas

soft blue ﬂames: normal for natural gas

•size and material of pan being used

•food being cooked

•amount of liquid in the pan.The correct ﬂame height depends on:

Never extend the ﬂ ame beyond the base of the pan. Use a low or medium ﬂ ame for pan materials that conduct the heat slowly, such as porcelain coated steel or glass-ceramic.

Because the edges of the ﬂ ame are much hotter than its center, the ﬂ ame tips should stay beneath the bottom of the cookware. Flame tips which extend beyond the sides of the cookware emit unnecessary heat into the room and can also damage cookware handles, which increases the risk of injury.

USING THE GAS BURNERS

•Pressinthecontrolknobandturnitanti-clockwi- se, to HIGH position.

•Continue to hold the knob in for 5 to 10 seconds after the burner ignition before releasing

•Adjust ﬂ ame with the knob as needed.

OFF

high

low

/ Gas cooktop

USING THE POWER BURNER

To give further ﬂ exibility, the dual power burner can be used as a single simmer burner if the central burner alone is ignited or as a power burner if the outer burner is also ignited.

To light the central burner, press in the control knob and turn it anti-clockwise to the HIGH of the single ring position

Continue to hold the knob in for 5 to 10 seconds after the burner ignites before releasing

To also light the outer burner ,turn the knob to the HIGH double ring. Adjust the ﬂ ame as required.

OFF

high central

low central-outer

low central

high central-outer

GAS SHUT-OFF SAFETY - THERMOCOUPLE

A ﬂ ame failure device (thermocouple) on each burner acts as a safety gas cut-o in case the ﬂ a- me is accidentally blown out. Athermocouple detects the absence of a ﬂ ame and stops the supply of gas. The thermocouple must be heated for a few seconds when the burner is ignited before the knob is released.

USING SPECIALTY COOKWARE Woks

Either ﬂ at-based or round-bottom woks with the accessory ring can be used on all models. Round bottom woks must be used with a support ring. In some models the porcelain-coated cast iron wok support ring must be purchased separately.

Simmer ring

For very slow cooking the porcelain coated simmer ring should be used. In some models the por- celain-coated cast iron simmer ring must be purchased separately.

Simmer ring must be used for pan with diametr less than 4 inches.

NOTE: In the event of a power failure, the burners can be lit with a match or gas lighter. The ﬂ ame failure devices will continue to function normally.

GAS BURNER DIMENSIONS AND RECOMMENDED PAN SIZE

Burner	Diam. in (mm)	Diam. of pan	Utilization
Auxiliary	Ø 2”	Ø 3”1/2- 5”1/2	Use with smaller pans for boiling and simmering and the
	(50mm)	(90-140mm)	preparation of sauces.
Semi-rapid	Ø 2”3/4	Ø 5”1/2 -10”1/4	Use for normal frying and boiling in medium and small pans.
	(70mm)	(140-260mm)

Rapid	Ø 3”3/4	Ø 7”1/8 -10”1/4	Use with large and medium pans of water for frying and
	(95 mm)	(180-260 mm)	rapid boiling.
Dual inner/outer	Ø1”11/16-5”1/2	Ø 8”2/3 -10”1/4	Use with woks, griddle’s and frying pans or for large pans
	(43-140 mm)	(220-260 mm)	and rapid boiling.

/ Electric Griddle

ELECTRIC GRIDDLE

Available on 48’’ models only

The electric stainless steel griddle is manufactured from 3/16 inches stainless steel designed for maximum heat retention. Use extreme caution when operating the griddle to avoid burn hazard!

PREPARING THE GRIDDLE

•Check the griddle plate adjustment by pouring two tablespoons of water on the back of the griddle plate. The water should slowly roll into the grease tray.

•To adjust move the griddle plate to the side.

•Adjust the two screws under the back of the plate. Start with one half turn counterclockwise of the screws. Further adjustment should be made by one-quarter turn until water slowly ﬂ ows into the grease tray.

SEASONING THE GRIDDLE

The stainless steel griddle must be seasoned before using it for the ﬁ rst time. We also recommend

•Clean the griddle thoroughly with hot water and soap solution to remove any protective coating.

•Rinse with a mixture ¼ gal of water and 1 cup white vinegar and dry thoroughly.

•Pour 1 tsp vegetable oil into the centre of the griddle. Rub the oil over the entire surface of the griddle using a heavy cloth.

•Turn the control knob to a maximum setting.re-seasoning after a long time of non use.

RECOMMENDED GRIDDLE TEMPERATURES

•Turn the heat o when the oil begins to smoke. Allow the griddle to cool.

•Repeat step 3 covering the entire surface with the oil. Turn o the heat and allow the griddle to cool.

•Wipe the entire surface of the griddle using a heavy cloth.

•Apply a very thin layer of vegetable oil. The griddle is now ready for use, too much oil can damage the griddle

USING THE ELECTRIC GRIDDLE

Press and turn the knob (Fig.16) anti-clockwise to the selected position. The activation of the griddle is shown by the indicator light which is also found on the front panel of the appliance.

Pre-heat at the maximum temperature for 15 minutes, then place the food on the griddle and cook at the desired temperature.

You can cook on the electric griddle without butter, margarine or oil. However, a very small amount may be used to ﬂ avor foods.

DO NOT use metal utensils on the griddle surface. Care should be taken that the surface is not scratched or gouged with utensils.

DO NOT use knives for cutting directly on the griddle plate.

	Food	Knob position	Setting
	Eggs	3	300°F to 325°F
Bacon; Breakfast Sausage		3 - 4	350°F to 375°F
Toasted Sandwiches		3	325°F to 350°F
Boneless Chicken Breasts		3 - 4	350°F to 375°F
Boneless Pork Chops (15 mm thick)		3 - 4	350°F to 375°F
Ham Slices (15 mm thick)		3 - 4	350°F to 375°F
Pancakes; FrenchToast		3 - 4	350°F to 375°F
Potatoes; Hash Browns		4 - 5	375°F to 400°F

/ Electric oven

MAIN ELECTRC OVEN

Attention!

When using the oven for the ﬁ rst time it should be operated for 15-30 minutes at a temperature of about 500°F/260°C without cooking anything inside in order to eliminate any moisture and odours from the internal insulation.

SHELVES POSITIONS

Shelves are mounted on the appropriate guides situated on the sides of the oven compartment. Insert the shelf between top and bottom guide in any of the 7 positions indicated.

COOLING FAN

The range is equipped with a cooling fan designed to prevent the control panel and knobs from overheating.Thecoolingfanwilloperatewhenthe oven temperature groves up. It will turn o when the temperature decreases.

NOTE: It is normal for the cooling process to push heated air out into the room when the oven is on.

PREHEATING THE OVEN

Most cooking times in recipes are intended for a preheated oven and require that the oven already be at the set temperature before placing food in the oven. Preheating time depends on the temperature setting and the number of racks in the oven.

USING THE OVEN

1.Placerackindesiredpositionandshutthedoor.

2.Select the oven function with the dedicated function knob. The light in the cavity will turn on.

3.Set the desired temperature with the dedicated selector knob.

The oven will start PRE-HEATING in a few seconds showing the progress in the gauge. The end of pre-heating will be conﬁ rmed with a tone. Place the food in the oven when the desired temperature has been reached.

OVEN COOKING MODES

The oven is equipped with 4 heating elements, used alone or in combination to create di erent

•Upper bake element

•Lower bake element

•Broil element

•Convection elementcooking modes:

The temperature setting and cooking times can vary slightly from one oven to another. It is possible that recipes and cooking times need to be adjusted accordingly.

Bake

Heat from upper and lower element

Use this setting for baking, roasting, and cassero-

•Standard bake: level 3 or 4

•Taller items: level 3

•Pies: level 2 or 3 to ensure the bottom of the crust is done without over-browning the top.

•Large cuts of meat or poultry: level 2.les on a single rack.

Convection bake

Heat from upper and lower bake element and air ﬂow convection with fan.

Use this setting to bake and roast di erent foods at the same time with no taste transfer. The fan circulates the hot air around the oven for uniform cooking of larger quantities of food. Use for roasting vegetables, meat and poultry, or baked ﬁ sh. This function is the best one for cooking frozen products and breaded/battered chicken or ﬁ sh. It may be used for cakes, cookies, biscuits and other foods on multiple racks.

Use the same rack position as BAKE. When using 2 racks, use level 3 and 5.

Pizza

Heat from lower bake element and circular element and airﬂow convection with fan.

Use for cooking pizza, pastry or ﬂ at breads to get a perfectly cooked base.

Use level 3 or level 2 to ensure the bottom of the crust is done.

/ Electric oven

Broil

Heat from the broil element only

The BROIL setting creates intense heat from the top of the cavity. The broil mode is e ective when

•Beef steaks, ground meat patties, and lamb chops 1 inch or less: level 6.

•Meat 1 inches or more thick, ﬁ sh, poultry, pork chops, ham steaks 1 inch or more: level 5.

•Browning food: level 6 (no longer than 15mins)food is placed on upper racks.

Convection broil

Heat from broil element and air ﬂow convection with fan.

Use this setting for browning and cooking food evenly on all sides, including bottom. Also recommended for food that is too delicate to turn over such as ﬁ sh. The fan circulates hot air around the food helping to cook it all the way through.The degree of browning on each side might be di erent.

•sausages and chicken portions: level 5 or 6

•foods with high water content such as bacon and chops: level 5 or 6 (door closed 400°F )The conv broil mode must be used on one rack,

Convection

Heat from the convection element and airﬂow convection with fan.

Use this mode for most recipes being careful at calibrating the time. Less time is usually required to reach the desired result when using convection. The temperature is kept uniform throughout the oven, which is particularly suitable for baking on several levels or for batch cooking.

•Single rack: use the same rack position as bake

•2 racks: use level 3 and 5

•3 racks : use level 2 ,4, 6

Clean

Heat from upper and lower element.

Use this settint for cleaning the oven with a pyrolitic self-cleaning cycle.

Turn the temperature knob to clean (see chapter SELF-CLEANING)

SPECIAL FUNCTION/WARMING

Dehydrate

Heat from lower element and air ﬂow convection with fan.

Use this setting for dehydrate food, ﬂ owers, vegetables.

Turn the temperature knob to 100°F Use level 2 or 3

Prooﬁng

Heat from lower element.

Use this setting to maintain the warm, needed for prooﬁ ng yeast. It is best to start with a cool oven when using the prooﬁ ng function.

Turn the temperature knob to 150°F

Do not open the oven door unnecessarily Use level 2 or 3

Warming

Heat from lower element.

Use this setting to keep warm the food at the temperature of 170°F(77°C).

Turn the temperature knob to 200°F Use level 2 or 3

/ Electric oven

AUXILIARY ELECTRIC OVEN

Available on 48’’ models only

Attention!

SHELVES POSITIONS

Shelves are mounted on the appropriate guides situated on the sides of the oven compartment. Insert the shelf between top and bottom guide in any of the 7 positions indicated.

COOLING FAN

Automatic operation of the cooling fan

The range cooker is equipped with a thermostatically controlled cooling fan designed to prevent the control panel and knobs from overheating. The cooling fan will operate when the oven temperature rises. It will turn o when the temperature decreases.

NOTE: It is normal for the cooling process to push heated air out into the room when the oven is on.

PREHEATING THE OVEN

USING THE OVEN

1.Placerackindesiredpositionandshutthedoor. 2.The electric oven is controlled by an electric thermostat combined with a switch. Select the oven function /temperature with the dedicated knob. The light in the cavity will turn on.

OVEN COOKING MODES

The oven is equipped with 3 heating elements, used alone or in combination to create di erent

•Upper bake element

•Lower bake element

•Broil elementcooking modes:

The temperature setting and cooking times can vary slightly from one oven to another. It is possible that recipes and cooking times need to be adjust accordingly.

Bake (From 150° to MAX)

Heat from upper and lower element

Use this setting for baking, roasting, and cassero-

•Standard bake: level 3 or 4

•Taller items: level 3

•Pies: level 2 or 3 to ensure the bottom of the crust is done without over-browning the top.

•Large cuts of meat or poultry: level 2.les on a single rack.

Bottom Bake

Heat from lower element

In this function the temperature is ﬁ xed at max. setting.( 500°F/260°C).

Use on a single rack.

• Standard bake: level 1 or 2

Upper Bake

Heat from upper element

In this function the temperature is ﬁ xed at max. setting.( 500°F/260°C).

Use on a single rack. Standard bake: level 5 or 6

Broil

Heat from the broil element only

The BROIL setting creates intense heat from the top of the cavity. The broil mode is e ective when

•Beef steaks, ground meat patties, and lamb chops 1 inch or less: level 6.

•Meat 1 inches or more thick, ﬁ sh, poultry, pork chops, ham steaks 1 inch or more: level 5.

•Browning food: level 6 (no longer than 15mins)food is placed on upper racks.

Light

Use this function to light the oven when the oven is o (for example to manual clean the oven).

/ Electric oven

CONDENSATION

It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.

Using aluminum foil in the oven

Foil can be used to cover food in the oven but this should not come into close proximity with the oven elements. Foil should not be used to line the oven cavity or grill pan. This can cause overheating, buckling and cracking of the enamel surfaces.

GETTING THE BEST RESULTS

•Minimize opening and closing the oven door during operation.

•Use the rack position recommended by the recipe and ﬁ ne-tune with personal experience.

•Use the bakeware recommended in the recipe.

•Store the broiler pan(s) outside the oven.An extra pan without food will impact browning and cooking.

•For tender, golden brown crusts, use light non-stick/anodized or shiny metal pans.

•For brown crisp crusts, use dark non-stick/ano- dized or dark, dull metal pans or glass bakeware. These may require lowering the bake temperature 25°F (14°C).

•Allow at least 1” (25.4 mm) of space between

OVEN COOKING RECOMMENDATIONS

the pans and the oven walls so heat can circu-

•To keep the oven as clean as possible, cook meat on a pan and not directly on the racks.

•Cooking will continue with residual heat. remo-

ve the dish from the oven immediately to avoid overcookinglate around each pan.

Food	Pan size	Control temperature	Total suggested
		setting	cooking time
Cookies	12”x15” Cookie Sheet	375°F	8 to 12 minutes
Layer Cakes	8”or 9” Round	350°F	25 to 35 minutes
Sheet Cakes	9”x13” Pan	350°F	30 to 40 minutes
Bunt Cakes	12 Cup	325°F	60 to 75 minutes
Brownies or Bar Cookies	9”x9” Pan	325°F	20 to 25 minutes
Biscuits	12”x15” Cookie Sheet	425°F or Package Directions	10 to 15 minutes
Quick Bread	8”x4” Loaf Pan	350°F	55 to 70 minutes
Mufﬁns	12 cup Mufﬁn Pan	425°F	14 to 19 minutes
Fruit Pies	9” Diameter	425°F	35 to 45 minutes
Fruit Cobblers	9”x9” Pan	400°F	25 to 30 minutes
Yeast Bread, Loaves	8”x4” Loaf Pan	375°F	25 to 30 minutes
Dinner Rolls	9”x13” Pan	400°F	12 to 18 minutes
Cinnamon Rolls	9”x13” Pan	375°F	25 to 30 minutes
Yeast Cotter and Cake	12”x15” Cookie Sheet	400°F	20 to 30 minutes

/ Electric oven

BROILING RECOMMENDATION

	Food item	Control temperature	Approximate	Special instructions
		setting selector	cooking time	and tips
BEEF		500°F ﬁxed temperature setting	15 to 20 minutes	Broil until no pink in center
Ground Beef Patties, ½” thick
T-Bone Steak		500°F ﬁxed temperature setting	12 to 20 minutes	Time depends on rareness of steak
Flank Steak		500°F ﬁxed temperature setting	12 to 20 minutes	Rare to Medium Rare
Eye of Round Roast		325°F	20 to 25 min/lb	Small roasts take more minutes
				per pound; reduce time by using
				Convection Bake
PORK Loin Roast		325°F	20 to 25 min/lb	Cook until juices are clear
POULTRY		500°F ﬁxed temperature setting	20 to 25 minutes	Cook until juices are clear
Boneless Skinless
Chicken Breasts
Chicken Thighs		500°F ﬁxed temperature setting	25 to 30 minutes	Remove skin; Cook until juices are
				clear
Half Chickens		500°F ﬁxed temperature setting	30 to 45 minutes	Turn with tongs; Cook until juices
				are clear
Roast Chicken		350°F	75 to 90 minutes	Do not stuff; reduce time by using
				Convection Bake
	Turkey	325°F	20 to 25 min/lb	Do not stuff; reduce time by using
				Convection Bake

TROUBLESHOOTING COMMON PROBLEMS WITH OVEN COOKING


			Cause
		Problems		Remedy
Cakes burned on the sides or not			Oven too hot	Reduce temperature
done in center			Wrong pan size	Use recommended pan size
Cakes crack on top			Batter too thick	Follow recipe or add liquid
			Oven too hot	Reduce temperature
			Wrong pan size	Use recommended pan size
Food too brown on bottom			Oven door opened too often	Use door window to check food
			Incorrect rack position	Use recommended rack position
			Wrong bake setting	Adjust to conventional or convection setting as
				needed
	Food too brown on top		Incorrect rack position	Use recommended rack position
			Oven not preheated	Allow oven to preheat
Cookies too ﬂat			Hot cookie sheet	Allow sheet to cool between batches
Pies burned around edges			Oven too hot	Reduce temperature
			Oven not preheated	Allow oven to preheat
Pies too light on top			Oven not hot enough	Increase temperature
			Oven not preheated	Allow oven to preheat

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