PROFESSIONAL RANGE
RGV2 & RDV2
models
USER GUIDE
US CA
!
WARNING!
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any
other appliance.
NEVER use this appliance as a space heater
to heat or warm the room. Doing so may result
in carbon monoxide poisoning and overheating
of the appliance.
WHAT TO DO IF YOU SMELL GAS
●
Do not try to light any appliance.
●
Do not touch any electrical switch.
●
Do not use any phone in your 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.
Installation and service must be performed
by a qualified installer, service agency or
the gas supplier.
CONTENTS
Safety and warnings 2
Introduction 6
First use
Conditioning the oven 10
Seasoning the griddle 10
Oven use
Positioning the shelves 11
Using your oven for baking and roasting 14
Using your oven for broiling 15
Using your oven for proofing dough 16
Oven cooking guidelines 18
Oven modes 21
Baking charts 24
Cooktop use
Using the cooktop burners 30
Guidelines for using the cooktop burners 31
Using the grill 32
Using the griddle 33
Care and cleaning
Manual cleaning chart 34
Removing and replacing the oven door 40
Removing and replacing the side racks 42
Replacing the burner parts 43
Replacing the oven light bulb 44
Using the CLEAN cycle 45
Troubleshooting 48
Alerts 53
Warranty and service 54
IMPORTANT!
SAVE THESE INSTRUCTIONS
The models shown in this user guide may not be available in all markets and are subject to
change at any time. For current details about model and specification availability in your
country, visit our website www.fisherpaykel.com or contact your Fisher & Paykel dealer.
1
SAFETY AND WARNINGS
To reduce the risk of fire, electrical shock, injury to persons, or damage when using the
appliance, follow the important safety instructions listed below:
!
WARNING!
Electrical Shock Hazard
Before removing a faulty oven light bulb, make sure you turn the power to
the range off at the main fuse or circuit breaker panel. If you don’t know
how to do this, contact an electrician.
Do not remove the kickstrip grate. Due to access to live electrical parts
behind it, the kickstrip grate should only be removed by a qualified
technician.
This appliance is equipped with a three-prong or four-prong grounding
plug for your protection against shock hazard and should be plugged
directly into a properly grounded power outlet. Do not under any
circumstances cut or remove the grounding prong from this plug.
Failure to follow this advice may result in death or electrical shock.
!
WARNING!
Tipping Hazard
A child or adult can tip this range and be killed. It must be secured by a
properly installed anti-tip bracket. See installation instructions for details.
Ensure the anti-tip device is re-engaged when the range is moved.
Do not use the appliance until it has been secured.
Failure to do so can result in or death or serious burns to children or
adults.
!
WARNING!
FIre Hazard
Never use your appliance for warming or heating the room. Persons could
be injured or a fire could start.
Keep the area around the appliance free from combustible materials
(eg wall coverings, curtains, drapes), gasoline and other flammable vapors
and liquids.
Do not let cooking grease or other flammable materials accumulate in, or,
or near the appliance.
Do not hang any articles (eg dish towels) off the oven handle. Some
fabrics may ignite or melt from the heat.
Never leave the cooktop burners unattended when in use –
Boilover causes smoking and greasy spillovers that may ignite.
Be sure all the controls are turned off and the appliance is cool before
using any type of aerosol cleaner on or around the appliance. Chemicals
in such cleaners could, in the presence of heat, ignite or cause metal parts
to corrode.
Failure to follow this advice may result in death or serious injury.
2
SAFETY AND WARNINGS
!
WARNING!
Explosion Hazard
If you smell gas, do not use the appliance. Open a window or door to let
the gas escape, then follow the instructions on the inside front cover of
this manual.
Do not use water on grease fires. A violent steam explosion may result.
Turn all burners off, then smother fire or flame or use dry chemical or
foam-type extinguisher.
Do not heat unopened food containters such as cans – Build-up of
pressure may cause container to burst and result in injury.
Failure to follow this advice may result in injury or death.
!
WARNING!
Poisoning Hazard
Never cover any slots, holes or passages in the oven bottom or cover
an entire rack or the oven floor with materials such as aluminum foil.
Doing so blocks airflow through the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.
Clean the appliance with caution. If a wet sponge or cloth is used to
wipe spills on a hot cooking area, be careful to avoid steam burn.
Some cleaners can produce noxious fumes if applied to a hot surface.
Follow the directions of the cleaner manufacturer.
Never use this appliance as a space heater to heat or warm the room.
Doing so may result in carbon monoxide poisoning and overheating of
the appliance.
Failure to follow this advice may result in poisoning or death.
!
WARNING!
Hot Surface Hazard
Accessible parts may become hot during use.
Do not touch burners, areas near burners, the grill, griddle, grease drippans, heating elements or interior surfaces of oven – These may be hot
enough to cause burns even though they are dark in color. During and
after use, do not touch, or let clothing or other flammable materials
contact these parts and surfaces until they have had sufficient time to
cool. Other parts and surfaces of the appliance may become hot enough
to cause burns – among these areas are the grates, back trim and oven
vents at the back of the cooktop, front edge, surfaces adjacent to the
cooktop, and the oven door.
Use only dry potholders – Moist or damp potholders on hot surfaces may
result in burns from steam. Do not let potholder touch hot heating
elements. Do not use a towel or other bulky cloth.
Let hot grease cool before attempting to handle it.
Ovens with a CLEAN cycle: During self-cleaning, the oven reaches higher
temperatures than it does for cooking. Under such conditions, the surfaces
may get hotter than usual. Children should be kept away.
Failure to follow this advice may result in serious injury.
3
SAFETY AND WARNINGS
IMPORTANT SAFETY INSTRUCTIONS!
●
Read all the instructions before using the appliance. Use the appliance only for
its intended purpose as described in these instructions.
●
Proper installation – Be sure your appliance is properly installed and grounded
by a qualified technician. A risk of tip-over exists when the appliance is not installed
in accordance with the installation instructions.
●
Do not operate the appliance if it is damaged or not working properly. If you received
a damaged product, contact your dealer or installer immediately.
●
Be sure to have the installer show you where and how to turn off the power supply
to the range (ie location of the main fuse or circuit breaker panel) and where and
how to turn off the gas supply to the range in an emergency.
●
Do not leave children alone – Children should not be left alone or unattended in the
area where the appliance is in use. They should never be allowed to play with the
appliance or to sit or stand on any part of the appliance.
●
Caution – for safety reasons, do not store items of interest to children in cabinets
above a range or at the back of the range – children climbing on the range to reach
items could be seriously injured.
●
Wear proper apparel – Loose-fitting or hanging garments should never be worn
while using the appliance.
●
User servicing – Do not repair or replace any part of the appliance unless specifically
recommended in the manual. All other servicing should be referred to a qualified
technician. Technicians must disconnect the appliance from the power supply before
any servicing.
●
Storage in or on appliance – Flammable materials should not be stored in an oven or
near the cooktop.
●
Use care when opening the oven door – Let hot air or steam escape before removing
or replacing food.
●
Keep oven vent ducts unobstructed.
●
Keep rugs and mats well clear of the base of the range.
●
Placement of oven shelves – Always position shelves in the desired location while
the oven is cool (before preheating). If a shelf must be removed while the oven is
hot, do not let oven mitts or potholder contact the base of the oven or hot heating
elements in the oven.
●
Do not clean the oven gasket or use any oven-cleaning products on it. It is essential
for a good seal, which ensures that the oven operates efficiently. Care should be
taken not to rub, damage or move it.
●
Do not use oven cleaners, harsh/abrasive cleaning agents, waxes, or polishes in
a self-cleaning oven. No commercial oven cleaner, oven liner, or protective coating
of any kind should be used in or around any part of a self-cleaning oven.
●
Do not use harsh/abrasive cleaners, scourers or sharp metal scrapers to clean the oven
door glass since they scratch the surface, which may result in the glass shattering.
●
Do not sit or stand on the oven door or place any heavy objects on it – doing so may
result in personal injury.
●
Be careful when reaching for items stored in cabinets above the appliance.
4
SAFETY AND WARNINGS
IMPORTANT SAFETY INSTRUCTIONS!
●
Safe food handling: leave food in the oven for as short a time as possible before
and after cooking. This is to avoid contamination by organisms which may cause
food poisoning. Take particular care during warmer weather.
●
Clean only the parts listed in this manual.
●
Do not use a steam cleaner to clean any part of the appliance.
●
Do not obstruct the flow of combustion and ventilation air to the appliance.
●
Before self-cleaning the oven – Remove oven shelves, side racks, broiler pan and
all other cookware/utensils, and wipe up large food spills or grease deposits.
●
Before self-cleaning the oven –make sure you move any pet birds to another, closed
and well-ventilated room. Some pet birds are extremely sensitive to the fumes given
off during a self-cleaning cycle, and may die if left in the same room as the range
during such a cycle.
●
Do not use any cookware on the grill or griddle.
●
Top cover (lid) must be removed when the grill or griddle is in operation.
●
When using the grill or griddle, make sure the grease drip-pan is in place – absence
of this during use may subject wiring or components underneath to damage.
●
The oven(s), grill, and griddle of your range cannot be used in the event of a power
failure. Do not attempt to operate these during power failure.
●
Do not use aluminum foil to line any part of the oven or cooktop. This will cause heat
to be trapped underneath it. This trapped heat can upset the cooking performance
and damage the finish of the oven or cooktop parts.
●
Do not place any dishes, trays, water or ice directly on the oven floor during cooking,
as doing so will irreversibly damage the porcelain enamel finish.
●
For safety reasons, the cooktop burner flame size should be adjusted so it does not
extend beyond the edge of the cookware.
●
Use cookware of the appropriate size and construction for the type of cooking.
This appliance is equipped with burners of different sizes. Cookware must be matched
to the size of the burner. Select utensils with flat bottoms large enough to cover
the burner flames. The use of undersize utensils will expose a portion of the burner
flames to direct contact and may result in ignition of clothing. Proper relationships
of utensil to burner will also improve efficiency.
●
Protective liners – Do not use aluminum foil to line grease drip-pans or oven bottoms.
●
Glazed cooking utensils – only certain types of glass, glass/ceramic, ceramic,
earthenware, or other glazed utensils are suitable for cooktop service without
breaking due to the sudden change in temperature.
●
Utensil handles should be turned inward and not extend over adjacent cooktop burners
– To reduce the risk of burns, ignition of flammable materials, and spillage due to
unintentional contact with the utensil, the handle of a utensil should be positioned
so that it is turned inward, and does not extend over adjacent cooktop burners.
●
The Governor of California is required to publish a list of substances known to the
State of California to cause cancer or reproductive harm and requires businesses
to warn customers of potential exposures to such substances.
●
WARNING!: This product emits exhaust that contains chemicals known to the State
of California to cause cancer, birth defects, and other reproductive harm. To reduce
the risk from such chemicals, make sure this appliance is installed, operated, and
maintained according to the manufacturer’s instructions.
5
48” MODELS
INTRODUCTION
RGV2-488
RDV2-488
RGV2-486GL
RDV2-486GL
RGV2-486GD
RDV2-486GD
RGV2-485GD
RDV2-485GD
6
36” MODELS
INTRODUCTION
RGV2-366
RDV2-366
30” MODELS
RGV2-305
RDV2-305
RGV2-364GD
RDV2-364GD
RGV2-304
RDV2-304
7
INTRODUCTION
Before you start
1 Make sure that the anti-tip bracket at the right rear of the range has been properly
installed.
2 Open the main oven door and find the model and serial numbers on the label
in the bottom right-hand corner of the oven frame (see the drawing opposite).
Note these numbers down for future reference in the space provided in section
‘Warranty and service’.
3 Read this guide, taking special note of the ‘Safety and warnings’ section.
4 Remove all the packaging from the oven(s) and cooktop. Recycle items that you can.
If any adhesive residue is left on surfaces, remove this using dishwashing liquid on
a soft cloth.
Do not use any harsh or abrasive cleaners.
5 Make sure you follow the instructions under ‘First use’ before using your range
for cooking.
IMPORTANT!
Do not block the vents of the oven, griddle and oven door with cookware, utensils or
towels. During cleaning, take care not to let any liquids run down these vents.
8
INTRODUCTION
Model may vary
Cooktop burner knobs
Secondary oven temperature knob
Secondary oven mode knob
Oven frame
Oven door gasket
Side racks
Shelf
(secondary
oven)
Shelf slide
(main oven)
Grill grate
(Alternative to griddle)
(some models only)
Oven vents
Back trim
Burner grates
Grill/Griddle cover
Oven door vents
Grease drip-pans
Griddle
Griddle vents
Main oven mode
and temp knobs
Griddle/Grill knob
Control panel
Broiler
Label with model
and serial numbers
Kickstrip grate
Accessories
Broil rack
Broil pan
9
FIRST USE
Conditioning the oven
Conditioning will burn off any manufacturing residues and ensure that you get the best
results right from the start.
1 Insert all the shelves. See ‘Positioning the shelves’ for instructions.
2 Turn on the ventilation hood above your range on high.
3 Heat the empty oven at 450
●
30 minutes using BAKE
●
30 minutes using BROIL (some ovens only).
o
F / 232oC for:
See sections ‘Using your oven for baking and roasting’ and ‘Using your oven for broiling’
for instructions.
●
There will be a distinctive smell while you are conditioning the oven. This is normal,
but make sure the kitchen is well ventilated during the conditioning.
4 Once cooled, wipe out the oven with a damp cloth and mild detergent, and dry
thoroughly.
IMPORTANT!
If your range has a secondary oven, make sure you condition this also, following the
steps above.
Seasoning the griddle
1 Clean the griddle thoroughly with hot, soapy water to remove any protective coating.
2 Rinse with a mixture of 1 cup water and ¼ cup white vinegar, then dry thoroughly.
3 Pour 1 tsp vegetable (but not corn) oil into the center of the griddle, then rub it over
its entire surface, using a soft, heavy cloth.
4 Turn the griddle knob counterclockwise to 350oF / 177oC.
5 When the oil begins to smoke, turn the knob clockwise back to OFF and allow the
griddle to cool.
6 Repeat steps 3 to 5.
7 Wipe the entire surface of the griddle using a soft, heavy cloth.
8 Apply a very thin layer of vegetable (but not corn) oil.
9 Check the grease drip-pan and clean if necessary. Discard any liquid or soiling that
may have collected in the grease drip-pan during the conditioning.
●
The griddle is now ready to use.
●
For best results, re-season the griddle after long periods of non-use.
●
Note: the griddle will darken with use. This is normal.
10
OVEN USE
Positioning the shelves
●
Shelf positions are numbered from the bottom.
●
Position the shelves you will need before turning the oven on.
●
For advice on which shelf position to use, see sections ‘Oven modes’, ‘Oven cooking
guidelines’, and ‘Cooking charts’.
IMPORTANT!
Always position the oven shelves before turning the oven on. Remove any unused
shelves and baking utensils from the oven.
SECONDARY OVEN
(48” models only)
5
4
3
2
1
Safety stop
Front stop
Secondary oven shelves
●
These shelves have safety stops to
keep them from sliding out of the oven
when pulled forward.
●
The front stops prevent the shelves
from hitting against the back of the
oven.
MAIN OVEN
5*
4
3
2
1
Slide
Wire shelf
Main oven shelves
●
The wire shelves and slides are built
together as one unit.
●
When positioned correctly, the slides
will prevent the wire shelves from tilting
when pulled forward.
●
Beware: these shelves are heavy.
IMPORTANT!
If you have an RDV2 model, never
leave these shelves in the oven during
a CLEAN cycle. If you do, they will no
longer slide smoothly.
11
To insert the shelves – MAIN OVEN
Guard rail
OVEN USE
1 Make sure the guard rail is at the
back, facing up and the slides are not
extended.
Rear tag
3 Hook the rear tags over the wires of the
desired shelf position on both side racks.
2 Hold the shelf firmly with both hands,
making sure you grip the wire shelf too
to stop it sliding forward.
Front tag
4 Push the shelf all the way into the oven,
ensuring the front and rear tags either
side are securely locked behind the side
rack wires.
To remove the shelves
1 Wait for the oven to cool down completely.
2 Hold the shelf firmly with both hands, making sure you grip the wire shelf too to stop it
sliding forward.
3 Pull the shelf forward about ¾ of the way.
4 Lift the rear of the shelf slightly so that the tags clear the side rack wires, then remove.
12
OVEN USE
To insert the shelves – SECONDARY OVEN (48” models only)
Guard rail
Side rack wire
1 Make sure the guard rail is at the back,
facing up.
Safety stop
3 Tilt the front up slightly to help the
safety stops clear the side rack wires.
2 Position the shelf: it should rest on the
side rack wires, as shown.
4 Lower the shelf back onto the side rack
wires and slide all the way into the oven.
To remove the shelves
1 Wait for the oven to cool down completely.
2 Pull the shelf forward about ¾ of the way.
3 Tilt the front up slightly to help the safety stops clear the side rack wires.
4 Remove the shelf.
13
OVEN USE
Using your oven for baking and roasting
Halo
(Orange)
1 Check that you have the shelf/shelves
you will need in place.
●
If not, see section ‘Positioning the
shelves’ for instructions.
Halo
(White)
Halo
(Orange)
3 Turn the TEMPERATURE knob
counterclockwise to the desired
temperature.
●
While the oven is heating up, the halo
will glow white.
●
When the oven has reached the set
temperature (approx. 10-20 minutes),
the halo will turn orange.
●
Note: the halo may alternate between
white and orange during cooking as the
oven maintains the set temperature.
2 Turn the OVEN MODE knob
counterclockwise to BAKE ,
BAKE CONVECTION or TRUE
CONVECTION (some models only).
●
The halo will glow orange.
Halo
(Unlit)
4 When you have finished using
the oven, turn both the oven mode
and temperature knobs clockwise
to OFF.
●
The halos will go out.
●
You may continue to hear the
noise of the cooling fan:
it is normal for the fan to stay on.
Halo
(Unlit)
14
Using your oven for broiling
OVEN USE
Halo
(Orange)
1 Check that you have the shelf you will
need in place.
●
If not, see section ‘Positioning the
shelves’ for instructions.
Halo
(Orange)
3 Turn the TEMPERATURE knob
counterclockwise to BROIL or
alternatively, a desired lower
temperature.
●
The halo will glow orange.
●
For best results when you want quick
browning or searing, preheat the broiler
for about 5-8 minutes before placing
food in the oven.
2 Turn the OVEN MODE knob
counterclockwise to BROIL or BROIL
CONVECTION (some models only).
●
Make sure you turn the knob exactly
to the setting, never past it.
●
The halo will glow orange.
Halo
(Unlit)
4 When you have finished using
the oven, turn both the oven mode
and temperature knobs clockwise
to OFF.
●
The halos will go out.
●
You may continue to hear the
noise of the cooling fan:
it is normal for the fan to stay on.
Halo
(Unlit)
15
OVEN USE
Using your oven for proofing dough
If your model has a secondary oven, we recommend using it for proofing dough, as the
smaller volume ensures a more even temperature.
RDV2/RGV2-48” models only
Halo
(Orange)
1 Turn the OVEN MODE knob of the
secondary oven counterclockwise
to PROOF.
●
The oven will heat to an ideal proofing
temperature (100oF) in about 5 minutes.
3 When risen to the required size,
remove the dough from the oven.
2 AFTER 5 MINUTES, place the dough in
the oven in a covered and lightly-oiled,
heatproof bowl.
Halo
(Unlit)
4 Turn the oven mode knob clockwise
back to OFF.
16
Using your oven for proofing dough
All other models
OVEN USE
Halo
(Orange)
Halo
(White)
1 Turn the OVEN MODE knob
counterclockwise to BAKE and the
TEMPERATURE knob counterclockwise
to WARM.
●
The oven will heat to an ideal proofing
temperature (100oF) in about 5 minutes.
3 Place the dough in the oven in a
covered and lightly-oiled, heatproof
bowl.
Halo
(Unlit)
2 AFTER 5 MINUTES, turn the temperature
knob clockwise back to OFF.
Halo
(Unlit)
4 When risen to the required size, remove
the dough from the oven and turn the
oven mode knob clockwise back to OFF.
17
COOKING GUIDE
Oven cooking guidelines
IMPORTANT!
●
Use all the oven modes with the oven door closed.
●
Never use aluminum foil to cover the oven shelves or to line the floor of the oven.
The trapped heat can irreversibly damage the enamel and may even cause fire.
●
Do not place water, ice, or any dish or tray directly on the oven floor, as this will
irreversibly damage the enamel.
●
Do not cover the broil pan with aluminum foil. This will catch the grease and could
cause fire.
●
Do not use plastic wrap or wax paper in the oven.
●
For food safety reasons, do not leave food in the oven for longer than two hours
before and after cooking or defrosting. This is to avoid contamination by organisms
which may cause food poisoning. Take particular care during warmer weather.
BAKING
●
For best results when baking, always preheat your oven. The broil element may
turn on for a short time while the oven is heating up. Depending on the temperature
and the size of the oven, preheating will take around 10-20 minutes. The temperature
dial will turn from white to orange when the preset temperature is reached.
●
Your cookware will influence baking times. Dark pans absorb the heat more quickly
than reflective pans; glass cookware may require a lower temperature.
●
Avoid opening the oven door frequently during baking. Do not open the oven door
until at least ¾ through the suggested baking time.
Shelf Position Guide
Place your baking on a shelf that will have the top of your pan near the center of the
oven cavity.
●
If you have a 48” range, the main oven is ideal for multi-shelf baking or baking larger
quantites. For smaller quantities baked on a single shelf, use the secondary oven.
●
Arrange pans and food items evenly on the shelves. Make sure pans do not touch
each other or the sides of the oven. When baking a single item, always center the
item on the oven shelf. If baking on multiple shelves, make sure you stagger items
on the shelves so that one is never directly above another.
●
When baking a single item, shelf position 2 is the most frequently used.
See ‘Cooking Charts’ for more shelf position suggestions.
18
COOKING GUIDE
Oven cooking guidelines
ROASTING
●
The broil rack and broil pan are ideal for broiling and roasting. Place meat on
the broil rack (on top of the broil pan) to allow hot air to circulate around it.
This gives more even browning and a result similar to a rotisserie.
●
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
●
Use a meat thermometer to determine when meat is cooked.
●
Poultry should be well cooked with the juices running clear and an internal
temperature of 165°F / 74°C.
●
Cook larger cuts of meat at a lower temperature for a longer time.
The meat will cook more evenly.
●
Always roast meat fat side up. That way basting may not be required.
●
Always rest the meat for at least 10 minutes after roasting to allow the juices
to settle. Remember the meat will continue to cook for a few minutes after
removing it from the oven.
Shelf Position Guide
Place the meat on a shelf so that is is in the center of the oven or lower.
BROILING
●
This is a healthier alternative to frying.
●
Always broil with the oven door completely shut. If you open the oven door
to check food, have it open for as short a time as possible to prevent the control
panel overheating.
●
If you use glass or ceramic pans, be sure they can withstand the high temperatures
of broiling.
●
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn
the meat halfway through cooking.
●
Brush meat with a little oil to help keep the meat moist during cooking.
Alternatively marinate the meat before broiling (but be aware that some marinades
may burn easily).
●
Where possible broil cuts of meat of a similar thickness at the same time.
This will ensure even cooking.
●
Always keep a close watch on your food while broiling to avoid charring or burning.
●
Use the grill rack and roast dish for perfect results.
Shelf Position Guide
●
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
●
Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting
to ensure even cooking.
19
COOKING GUIDE
Oven cooking guidelines
REHEATING
●
Use BAKE or BAKE CONVECTION to reheat food.
●
BAKE mode is particularly good for reheating pastry based items, as the base heat
will help re-crisp the pastry case.
●
Always reheat food to piping hot. This reduces the risk of contamination by harmful
bacteria.
●
Once hot, reduce the temperature to WARM to keep the food warm.
●
Never reheat food more than once.
If you wish to finish cooking using the residual heat in the oven
Leave the oven on and reduce the heat to the lowest temperature. Leaving the oven on
will decrease the risk of condensation forming (condensation may cause damage to the
oven cavity and surrounding cabinetry).
DEFROSTING
●
To thaw uncooked frozen food, set the oven mode to BAKE or BAKE CONVECTION
and set the temperature to WARM. Once thawed, cook the food immediately and
do not refreeze.
●
To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked
food is tightly wrapped in foil and/or placed in a container.
PROOFING DOUGH
●
Use a lightly-oiled heatproof glass bowl to proof your dough. This allows you to check
how much it has risen without opening the oven or removing the cover over the bowl.
●
To lock in or increase moisture during proofing, cover the bowl with a damp dish towel
DEHYDRATING FRUIT
●
To obtain high quality dried fruit, select only unblemished, ripe fruit.
●
Wash fruit thoroughly and pat dry. Peel if desired. Fruit that is not peeled will take
longer to dry. Remove pits, stems or seeds if necessary. Place fruit on a baking tray
on a shelf in the oven.
●
We recommend using TRUE CONVECTION or BAKE CONVECTION set at a temperature
between WARM and 200°F.
For more oven cooking tips, visit our website, www.fisherpaykel.com.
20
OVEN MODES
IMPORTANT!
●
Use all the modes with the oven door closed.
Dual fuel
models only
BAKE
●
Heat may come from either the upper and lower areas of the cavity.
The fan is not used in this mode.
●
Ideal for cakes and foods that require baking for a long time or at low temperatures.
●
This mode is not suitable for multi-shelf cooking.
Ideal for moist foods that take a longer time to cook, such as rich fruit cake.
Dual fuel
models only
BAKE CONVECTION
●
The oven fan circulates hot air from either the upper and lower areas of the cavity
and distributes it around the oven cavity.
●
Food cooked on BAKE CONVECTION tends to brown more quickly than foods cooked
on BAKE.
●
You may need to decrease the time from that recommended in traditional recipes or
reduce the baking time. For foods with a baking time of over an hour, reducing both
the temperature and time slightly may give the best results.
●
Use BAKE CONVECTION at a low temperature: between WARM and 200°F – for drying
fruit, vegetables and herbs.
Ideal for single shelf baking that takes less than an hour to cook – foods such as muffins,
English scones, cupcakes and enchiladas.
21
OVEN MODES
TRUE CONVECTION
(some models only)
●
By using the central rear heating element and fan, hot air is blown into the cavity,
providing a consistent temperature at all levels, making it perfect for multi-shelf cooking.
●
Trays of cookies cooked on different shelves are crisp on the outside and chewy in
the middle.
●
Meat and poultry are deliciously browned and sizzling while remaining juicy and tender.
●
Casseroles are cooked to perfection and reheating is quick and efficient.
●
When multi-shelf cooking it is important to leave a gap between trays
(eg use shelves 2 & 4) to allow the air to move freely. This enables the browning
of foods on the lower tray.
●
If converting a recipe from BAKE to TRUE CONVECTION, we recommend that you
decrease the bake time or decrease the temperature by approximately 70°F / 20°C.
●
For items with longer bake times (eg over an hour) it may be necessary to decrease
both time and temperature.
Ideal for multi-shelf cooking of foods such as meat, casseroles, cookies, English scones,
muffins and cupcakes.
BROIL
●
Intense radiant heat is delivered from the top cavity area.
●
Preheating is not essential although some people prefer to allow the element
to heat for a few minutes before they place food under the broil element.
●
The most suitable mode for ‘finishing off’ many meals, for example browning
the top of potato gratin and frittata.
Ideal for toasting bread or for top browning to ‘finish off dishes’.
22
OVEN MODES
BROIL CONVECTION
(some models only)
●
This mode uses the intense heat from the upper cavity area for top browning and the
fan to ensure even cooking of foods.
●
Meat, poultry and vegetables cook beautifully; food is crisp and brown on the outside
while the inside remains moist and tender.
Ideal for whole chicken, tenderloin of beef or broiling your favorite chicken, fish or steak.
CLEAN
this is not a cooking mode
●
The self-cleaning cycle takes care of the mess and grime that is
traditionally associated with oven cleaning.
●
During self-cleaning the oven reaches very high temperatures, burning
off and breaking down food soils and grease deposits.
●
A self-cleaning cycle lasts about 5 hours, with an additional cool-down
time of up to 30 minutes.
●
See ‘Using the CLEAN cycle’ in the User guide for details.
23
COOKING CHARTS
●
Shelf positions are counted from the base up
(1 is the lowest, 5 is the highest).
Position shelves before you turn the oven on.
●
For best results preheat the oven to the required temperature.
●
The broil element may come on while the oven is heating up.
●
The halo on the temperature dial will change from white to orange when the oven has
reached the selected temperature. The halo may change between white and orange as
the oven maintains its set temperature.
BAKING
FOOD SHELVES
Biscuits Plain Single
Multi
Chewy Choc Chip Single
Multi
Sugar Cookies Single
Multi
Cakes Pound Cake Single
Chocolate Brownie
(8"x8"/20x20cm pan)
Angel Food Cake
(10"x4"/25x10cm tube pan)
Rich Fruit Cake Single
Sponge
(single large) Single
(2x20cm) Single
Sponge
Muffins / Cupcakes Cupcakes Single
Muffins Single
Scones English Scones Multi
Meringues Meringues Single
Bread/Bread rolls Sandwich Loaf
9"x5"/23x13cm Loaf Pan)
(
Wholewheat Loaf
(
9"x5"/23x13cm Loaf Pan)
Soft Dinner Rolls Single
Dough Proof Single
Pastry Pastry Shell
Pies Fruit Pie
Baked Cheesecake
Pumpkin Pie
(baked blind) Single
(2 crust) Single
(in water bath) Single
(blind bake, add filling) Single
English Custard Tart
(blind bake, then add filling)
Dessert Crème Brulee
Crème Caramel
24
(in water bath) Single
(in water bath) Single
Single
Single
Multi
Multi
Multi
Single
Single
COOKING CHARTS
The information in these charts are guidelines only. Refer to your recipe or the
packaging and be prepared to adjust the cooking times and settings accordingly.
RECOMMENDED
MODE
Bake Convection 3 400 - 425 210 - 220 8 - 10
True Convection 2 & 4 425 - 450 215 - 230 10 - 12
Bake Convection 3 355 - 375 180 - 190 10 - 15
True Convection 2 & 4 325 - 340 160 - 170 10 - 15
Bake Convection 4 350 - 375 175 - 190 7 - 15
True Convection 2 & 4 325 - 350 160 - 175 7 - 15
Bake 3 325 160 70 - 80
Bake 3 350 175 20 - 25
Bake 3 325 - 350 160 - 175 50 - 60
Bake 3 275 - 300 135 - 150 3 - 6 hrs
Bake 3 350 175 30 - 40
Bake 3 350 175 15 - 25
Bake Convection 3 365 185 13 - 18
True Convection 1 & 4 345 170 13 - 18
Bake Convection 3 345 170 23 - 30
True Convection 1 & 4 345 170 23 - 30
Bake 3 425 - 450 215 - 230 10 - 12
Bake 3 250 - 270 120 - 130 60 - 70
Bake 3 350 175 40 - 50
Bake 3 375 190 35 - 45
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
Bake 3 375 190 15 - 18
Proof 2 LO LO 30
Bake Convection 3 350 175 15
Bake Convection 3 400 - 350 200 - 175 20 - 25
Bake 2 325 160 50 - 60
Bake 3 350 - 375 175 - 190 15 - 30
Bake 3 350 - 300 175 - 150 15 - 30
Bake 2 275 135 35 - 45
Bake 2 350 175 35 - 45
25
COOKING CHARTS
SAVOURY
FOOD SHELVES
Cornbread Single
Vegetables Single
Lasagne Single
Casserole Single
Pizza Single
Quiche
(blind bake, then add filling)
Potatoes (whole, baked) Single
Frittata (shallow) Single
Oven Meals Single
ROASTING
FOOD SHELVES *
Beef (Boneless) Rare Single Bake / Broil Convection
Medium Bake / Broil Convection
Well Done Bake / Broil Convection
Prime Rib Roast Rare Single Bake / Broil Convection
Medium Bake / Broil Convection
Well Done Bake / Broil Convection
Lamb Rack Medium Rare Single Bake
Lamb leg (Bone in) Medium Single Bake
Well Done Bake
Lamb leg
(Boneless)
Medium Single Bake / Broil Convection
Well Done Bake / Broil Convection
Veal Medium Single Bake
Well Done Bake
Chicken Whole Unstuffed Single Bake / Broil Convection
Whole Stuffed Bake / Broil Convection
Whole Butterflied Bake / Broil Convection
Turkey (Whole) Stuffed Single Bake
Unstuffed Bake
Pork (Boneless) Medium Single Bake / Broil Convection
Well Done Bake / Broil Convection
Pork Crackling Crisp (watch closely) Single Broil / Broil Convection
Venison Brown in a pan first Rare Single Bake / Broil Convection
Single
RECOMMENDED
MODE
Medium Bake / Broil Convection
* If multiple shelves are required (eg roasting vegetables separately), use True Convection and shelf positions 1 & 4.
26
COOKING CHARTS
RECOMMENDED
MODE
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
Bake Convection 3 400 - 425 210 - 215 20 - 25
Bake Convection 3 350 - 375 175 - 190 30 - 50
Bake Convection 3 350 - 375 175 - 190 35 - 40
Bake 2 300 - 350 150 - 175 1 - 2 hours
Bake 1 425 220 10 - 15
Bake Convection 3 350 175 15 - 30
Bake 3 390 200 50 - 60
Bake Convection 3 340 - 360 170 - 180 15 - 20
True Convection
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
3 340 - 375 170 - 190 30 - 40
MEAT PROBE
(°F) **
MEAT PROBE
(°C) **
2 320 - 340 160 - 170 18-32 /450g 130 - 138 54 - 59
2 320 - 340 160 - 170 25-40 /450g 140 - 165 60 - 74
2 320 - 340 160 - 170 30-55 /450g 165 - 174 74 - 79
2 320 - 340 160 - 170 15-30 /450g 130 - 138 54 - 59
2 320 - 340 160 - 170 20-35 /450g 140 - 165 60 - 74
2 320 - 340 160 - 170 25-40 /450g 165 - 174 74 - 79
2 390 200 20 122 50
2 320 - 340 160 - 170 18-28 /450g 149 - 158 65 - 70
2 320 - 340 160 - 170 20-33 /450g 165 - 174 74 - 79
2 320 - 340 160 - 170 20-35 /450g 149 - 158 65 - 70
2 320 - 340 160 - 170 25-45 /450g 170 - 174 77 - 79
2 320 - 340 160 - 170 20-40 /450g 160 71
2 320 - 340 160 - 170 25-45 /450g 170 76
2 350 175 15-20 /450g 165 75
2 350 175 17-22 /450g 165 75
2 350 175 40-50 165 75
1 or 2 320 - 340 160 - 170 17-22 /450g 165 75
2 or 2 300 - 330 150 - 165 15-20 /450g 165 75
3 340 - 350 170 - 175 25-40 /450g 145 - 154 63 - 68
3 340 - 350 170 - 175 30-45 /450g 165 - 174 74 - 79
3 or 4 430 220 5 to 10 na na
3 435 225 7 /2.5cm
120 - 129 49 - 54
meat thickness
3 435 225 9 /2.5cm
131 - 140 55 - 60
meat thickness
** The internal temperature will rise more on standing.
27
COOKING CHARTS
BROILING
FOOD SHELVES
Beef Steak Rare Single
Medium Single
Hamburger
(ground - patties)
Meatballs
(ground)
Lamb Chops Medium Single
Well done Single
Pork Chops (well done) Single
Ham steak Single
Bacon Single
Chicken Boneless pieces Single
Bone In Pieces Single
Sausages Sausages Single
Fish Fillets Single
Whole Single
Vegetables Sliced Single
Single
Single
28
COOKING CHARTS
RECOMMENDED
MODE
Broil 4 HI HI 8 - 10
Broil 4 HI HI 10 - 15
Broil 3 HI HI 12 - 15
Broil 3 HI HI 12 - 15
Broil 4 HI HI 15 - 20
Broil 4 HI HI 20 - 25
Broil 3 HI HI 15 - 20
Broil 3 HI HI 15 - 20
Broil 3 HI HI 4 - 7
Broil Convection 3 350 175 30 - 40
Broil Convection 3 350 175 40 - 50
Broil 3 HI HI 10 - 15
Broil Convection 3 390 - 430 200 - 220 8 - 12
Broil Convection 3 390 - 430 200 - 220 15 - 20
Broil Convection 3 HI HI 8 - 12
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
29
Using the cooktop burners
COOKTOP USE
Halo
(Orange)
1 Identify the knob of the burner
you want to use.
Halo
(Orange)
3 When the burner has lit, turn the
knob to any setting between HI (high)
and SIM (simmer).
●
The clicking should stop as soon as
the burner has lit.
●
If the burner doesn’t light, and/or the
clicking doesn’t stop, or the flames
are not blue and well-defined, turn
the knob clockwise back to OFF and
see ‘Troubleshooting’ for advice.
2 Push the knob in and turn it
counterclockwise to LITE.
●
Make sure you stop at LITE before
turning the knob to any flame setting.
●
The halo will glow orange.
●
You will start hearing a clicking sound.
If there is no clicking, turn the knob
clockwise back to OFF and see
‘Troubleshooting’ for advice.
Halo
(Unlit)
4 When you have finished cooking,
turn the knob clockwise back to OFF.
●
The knob will release and the burner
and halo will go out.
●
If you are using LP gas, there may be
a slight ‘extinction pop’ or flash at
the flame spreader a few seconds
after the burner has been turned off.
This is normal for LP gas.
30
COOKTOP USE
Guidelines for using the cooktop burners
●
All burners have the same low turn-down setting (SIM) for gentle simmering (1,300 BTU/hr).
Use the SIM setting for melting chocolate and butter, cooking rice and delicate sauces,
simmering soups and stews, and keeping cooked food hot.
●
For cooking that requires especially intense heat (eg searing meat, wok-cooking,
stir-frying), use the burners listed below, as these have a higher maximum output
(23,500 BTU/hr for Natural gas) than the other burners (18,500 BTU/hr for Natural gas).
●
RGV2-305 / RDV2-305 and RGV2-485GD / RDV2-485GD models: Center burner
●
RGV2-488/RDV2-488 and RGV2-366/RDV2-366 MODELS: Front left burner or front
right burner
●
All other models: Front left burner
●
Never leave the cooktop unattended when in use. Boilover causes smoking and greasy
spills that may ignite.
●
Never allow flames to extend beyond cookware or curl up its sides. This could discolor
and damage the utensil and you may get burned touching a hot handle.
●
Keep handles out of the way. Turn handles so that they don’t extend over the edge
of the cooktop or another burner that is on.
●
Take care when deep-frying. Oil or fat can overheat very quickly, particularly on a high
setting.
●
Make sure that all burner parts are properly in place. Incorrectly or incompletely
assembled burners may produce dangerous flames. See ‘Replacing the burner parts’
in ‘Care and cleaning’.
●
Keep the burners clean. Especially after a spill or boilover, make sure you clean the
affected burners before using them again. Food residue may clog the ignitor and
the notches of the flame spreader, stopping the burner from functioning correctly.
See ‘Care and cleaning’ for instructions.
●
Check that the burner flames are regular. They should be blue with no yellow tipping,
and burn without fluttering all around the burner cap. If not, see ‘Troubleshooting’ for
advice.
●
Use woks only with a wok ring. Wok rings can be purchased separately through your
Fisher & Paykel dealer or Customer Care. To use, place the wok ring over the grates,
making sure the small protrusions on its bottom straddle the grate fingers. The wok ring
should be stable and unable to rotate.
Notches
Ignitor
Burner cap
Flame spreader
(Brass)
CORRECT WRONG
31
COOKTOP USE
Using the grill
The grill has a reversible grate. It will change color with use as oils cook onto the
surface. This is normal and doesn’t affect grilling performance.
For foods where
you want the fat
to run down,
such as:
●
Hamburger
patties
●
Steak
●
Sausages.
Ridged side
Flat side
For foods that
need more
support and don’t
contain a lot of
fat, such as:
●
Fish
●
Vegetables
●
Lean chicken
pieces.
To use the grill
1 Remove the cover and check that the grease drip-pan and the grill grate are properly
in place and you have the best side for your food. The grate should always be sloping
towards the grease drip-pan, with its support bar firmly resting in the groove of the rear
ledge, as shown.
IMPORTANT!
Never turn on or use the grill with the grill cover in place.
CORRECT WRONG
Support bar
Grill grate
Rear
Ledge
Support bar
Grill grate
Rear
Ledge
Grease drip-panGrease drip-pan
Radiant trayRadiant tray
2 Turn the grill knob counterclockwise to the LITE/HI setting.
●
The halo around the knob will glow orange.
●
There may be a delay of a minute or so before the grill burner lights. This is normal.
3 Allow the empty grill to heat up for about 15 minutes.
4 Adjust the heat anywhere between HI (high) and LO (low) during grilling.
5 When you have finished using the grill, turn the grill knob clockwise back to OFF.
6 Clean the grill grate immediately after use. See ‘Care and cleaning’ for instructions.
7 When the grill has cooled down, clean the grease drip-pan. See ‘Care and cleaning’
for instructions.
32
COOKTOP USE
Grill cooking guidelines
IMPORTANT!
●
Never leave the grill unattended during use. Grease drippings may cause short
flare-ups or even sustained flaming. If left unattended, these may cause fire.
●
Make sure you have your ventilation hood set on maximum during grilling.
●
Clean the grease drip-pan after every use. Accumulated grease can be a fire hazard.
●
The longer you preheat the grill, the darker the grill marks will appear on food.
●
Trim excess fat off meat to minimize flare-ups.
●
Generally, start out on a high setting to sear or brown meat, then lower the setting
to make sure that meat or poultry is cooked through.
●
When turning meat over, use tongs or a spatula as these will not puncture the meat
and allow the juices to run out.
Using the griddle
The griddle will darken and ‘season’ with use, developing a natural non-stick coating.
When it is properly seasoned it can be used without any additional oil.
1 Remove the cover and check that the grease drip-pan is properly in place.
IMPORTANT!
●
Never turn on or use the griddle with the cover in place.
●
Always keep the vents at the rear of the griddle frame clear of any object:
airflow to the vents must not be blocked.
2 If you haven’t used the griddle for a long time, re-season it. See section ‘First use –
seasoning the griddle’ for instructions.
3 Turn the griddle knob counterclockwise to the desired temperature.
●
There may be a delay of a minute or so before the griddle comes on. This is normal.
●
While the griddle is heating up, the halo around the knob will glow white.
●
See the ‘Griddle cooking chart’ below for suggestions.
4 When the halo turns orange (after about 15 minutes), the griddle is ready to use.
●
Note: the halo may alternate between white and orange during use as the griddle
maintains the set temperature.
5 When you have finished using the griddle, turn its knob clockwise back to OFF.
6 Clean the griddle and grease drip-pan after every use. The griddle should be cleaned
very carefully while it is still hot. See ‘Care and cleaning’ for instructions.
IMPORTANT!
Clean the grease drip-pan after every use. Accumulated grease can be a fire hazard.
Griddle cooking chart
FOOD TEMPERATURE SETTING
o
Eggs 225-250
Bacon, ham, pork chops 300-325 oF
Sausage, grilled cheese sandwiches 325-350 oF
Pancakes, French toast 350-375
Hash brown potatoes 400-425
F
o
F
o
F
33
CARE AND CLEANING
DOS DON’TS
●
Read these cleaning instructions and the
‘Safety and warnings’ section before you
start cleaning your range.
●
Before cleaning or removing any part,
make sure that everything on the range
has been turned off.
●
Unless suggested otherwise in the chart
following, allow any part to cool to a safe
temperature before cleaning. If you do
need to handle a warm or hot part
(eg grill or griddle), take extreme care.
Wear long protective mitts to avoid burns
from steam or hot surfaces.
●
Try using any cleaner on a small area first,
to ensure it doesn’t stain.
●
See the pages following this chart for
instructions on removing and replacing
different parts of the range for cleaning
or maintenance.
●
To help you identify any parts, see
illustrations in section ‘Introduction’ and
after this cleaning chart.
●
Ensure the anti-tip device is re-engaged if
you move the range for cleaning. Failure
to do this may result in the oven tipping,
and adults and children may be killed.
●
Do not use aerosol cleaners until
the range has completely cooled.
●
The propellant substance in these
cleaners could catch fire in the
presence of heat.
●
Do not let soiling or grease
accumulate anywhere in or on the
range. This will make future cleaning
more difficult and may present a
fire hazard.
●
Do not use any abrasive or harsh
cleaners, cloths, scouring pads or
steel wool. These will scratch your
range and damage its appearance.
●
Do not use a steam cleaner to clean
any part of the range.
●
Do not perform any cleaning or
maintenance on parts not specifically
named in the chart below. If in doubt,
contact Customer Care.
●
Do not lift the black grill and
griddle frames off the cooktop.
Manual cleaning chart
WHAT?
HOW OFTEN?
RANGE EXTERIOR
Door frame
exterior
Control panel
Sump area
around cooktop
burners
Grill and griddle
covers
Back trim
After every use
34
HOW? IMPORTANT!
●
1 Soften any stubborn stains
under a hot soapy cloth.
2 Clean with a solution of
mild detergent and hot
water, then wipe dry with
a microfiber cloth.
3 For extra shine, use a
suitable stainless steel
cleaner and polish,
following manufacturer’s
instructions.
Always rub the stainless
steel in the direction of the
polish lines.
Always read the label to make
sure your stainless steel cleaner
does not contain chlorine
compounds as these are
corrosive and may damage the
appearance of your cooktop.
●
Do not use and take care not to
spill any stainless steel cleaner
on the knobs, oven handles, or
the kickstrip grate. These are
not stainless steel parts and
their surface may be damaged
by stainless steel cleaner.
●
When cleaning the back trim
and the top of the oven door,
be careful not to let any liquid
run down the vent holes.
CARE AND CLEANING
WHAT?
HOW OFTEN?
Control knobs
Oven handles
Kickstrip
grate
OVEN PARTS
Enamel
oven interior
– light soiling
Enamel
oven interior
– stubborn,
‘baked-on’
soiling
HOW? IMPORTANT!
●
1 Wipe with a damp cloth using a
solution of mild detergent and hot
water.
2 Dry thoroughly with microfiber cloth.
If wished, the knobs can be removed
for cleaning. Before removing a knob,
make sure that it is set to OFF, then
pull it straight towards you. Remove
only one knob at a time, and make sure
that you refit it on its shaft completely
and correctly after cleaning.
1 Wipe with a damp cloth and a solution
of hot water and mild detergent.
2 Wipe dry with a soft cloth.
Do not use stainless
steel cleaner on these
parts, as doing so may
damage their coating.
●
The knobs are not
interchangeable:
if you remove them for
cleaning, do so one at
a time. This is to ensure
that you replace each
knob exactly where you
removed it from.
To prevent soiling from
becoming ‘baked on’
and stubborn, we
recommend removing
Note: the oven door may be removed
to make reaching into the oven easier.
any easy-to-reach spills,
food or greasy stains from
the enamel after each use.
In self- cleaning ovens, this
will also reduce the need
for using the CLEAN cycle
frequently.
●
Self-cleaning ovens (those with CLEAN
on the oven mode knob): use the
CLEAN cycle. See ‘Using the CLEAN
cycle’ for instructions.
●
Non-self-cleaning ovens (those without
CLEAN on the oven mode knob):
1 Remove everything from the oven:
shelves, side racks, all utensils.
2 Cover the kickstrip grate and the floor
in front of the oven with several layers
of newspaper. This is to protect these
surfaces from damage by oven cleaner
seeping out or accidentally dripping
on them.
3 Apply an ammonia-based cleaner or
oven cleaner following the cleaner
●
Don’t use oven cleaners
in self-cleaning ovens
(those with CLEAN on
the oven mode knob).
●
Oven cleaners are
caustic and may
permanently stain or
damage some surfaces.
When using an oven
cleaner in a non-selfcleaning oven, take
care not to let it come
in contact with any
surface other than
the oven interior. If
it accidentally does,
remove immediately.
manufacturer’s instructions.
4 After cleaning, replace the side racks
and shelves.
35
CARE AND CLEANING
WHAT?
HOW OFTEN?
OVEN PARTS
Side racks
Oven shelves
Broil pan
and rack
Bake and
broil burners
(gas ovens)
Broil element
(electric ovens)
Oven door
glass
(interior)
Oven door
glass
(exterior)
HOW? IMPORTANT!
●
Pre-soak any stubborn, burnt-on
soiling, then clean with a solution of
mild detergent and hot water and
wipe dry with a microfiber cloth.
●
Alternatively, clean these in the
dishwasher.
1 To remove stubborn or ‘baked-on’
soiling, scrub with a dampened,
soap-filled, non-metal, non-abrasive
pad, then wipe dry.
2 Apply a chrome cleaner with a
damp sponge or cloth following
manufacturer instructions.
3 Wipe and dry.
Do not wash the main oven
shelves in the dishwasher,
immerse them in soapy
water, or use oven cleaner
on them. Doing so will
remove the lubricating
grease in the slides,
stopping them from
running smoothly.
1 Pre-soak any stubborn soiling
in a solution of mild detergent
and hot water.
2 Wash by hand or in a dishwasher.
Do not clean these parts. They self-clean during normal use.
●
Self-cleaning ovens (those with
CLEAN on the oven mode knob):
This will be cleaned during a
CLEAN cycle. However, if it is
particularly soiled, wipe down
with hot water to loosen stains
before starting a CLEAN cycle.
Do not use oven cleaners
or any other harsh/abrasive
cleaners, cloths, scouring
pads, steel wool or sharp
metal scrapers to clean
the oven door glass.
These scratch the glass,
which in turn could result
●
Non-self-cleaning ovens (those
without CLEAN on the oven mode
in the glass cracking and
shattering.
knob): Use a soft cloth and a mixture
of warm water and dishwashing
liquid to remove light soiling.
For stubborn stains, try using a
ceramic cooktop cleaner or a mixture
of baking soda and warm water, then
wipe dry with a soft, lint-free cloth.
Clean using a soft cloth and a mixture
of warm water and dishwashing liquid or
glass cleaner.
36
CARE AND CLEANING
WHAT?
HOW OFTEN?
OVEN PARTS
Oven door
gasket
COOKTOP PARTS
Burner caps
and brass
flame
spreaders
Ignitors
Burner grates
HOW? IMPORTANT!
●
Avoid cleaning this part. If you
need to remove large food particles
off it, proceed as follows:
1 Dampen a sponge with clean
hot water.
2 Gently wipe off the soiling,
Do not use any cleaning
agent on the gasket.
●
The gasket is essential
for a good seal. Take care
not to rub, displace, or
damage it.
but do not rub.
3 Press a dry towel gently on the
gasket to dry.
●
1 Check that the burner is turned
OFF and allow it to cool.
2 Lift off the burner cap and brass
flame spreader.
3 Wash them in hot soapy water,
rinse, and dry.
●
Use a stiff nylon brush or
straight-ended paper clip to clear
the notches of the flame spreader.
4 Replace the flame spreader and
burner cap correctly.
See ‘Replacing the burner parts’.
Keep the notches of the
flame spreaders clear.
Soiling may clog these and
cause ignition problems.
●
Before replacing the
burner parts, check that
they are dry. Wet burner
parts may result in an
irregular flame.
●
Before lighting a burner
you have reassembled,
check that all of its parts
are positioned correctly.
Incorrect assembly can
cause dangerous irregular
flames and ignition
problems.
1 Check that the burner is turned
OFF.
2 Clean the ignitor with a small brush
(eg old toothbrush) or cotton swab
that has been dipped into rubbing
alcohol.
1 Wait until the grates have cooled
completely.
2 Carefully lift the grates off the
cooktop and place them on a
protected surface.
3 To remove stubborn stains, soak
the grates in a mixture of clothes
The ignitors must be kept
clean and dry to work
correctly. Dirty or wet
ignitors could cause constant
clicking and sparking, even if
a flame is present.
●
Take care, the grates are
heavy.
●
Make sure you place a
dish towel or other soft
cover on the surface
before putting a grate
on it.
washing detergent and water.
4 Wash in a mixture of hot water
and dishwashing liquid, then rinse
and allow to dry.
●
The grates are also dishwasher safe.
37
CARE AND CLEANING
WHAT?
HOW OFTEN?
Grill grate
Radiant tray
(under grill
grate)
HOW? IMPORTANT!
●
1 Check that the grill has been
turned off.
2 Put on barbecue mitts for
protection against steam and heat.
3 Scrub the grill with a brass bristle
barbecue brush dipped frequently
into a bowl of warm water.
The softened food particles will
drop onto the radiant tray below
the grate.
4 Once the grate has cooled
completely, remove it and wash
in the sink with hot soapy water.
The grill grate should be
cleaned immediately after
use (while it is still hot),
so that food particles do
not become ‘baked-on’
and hard to remove.
●
The grill grate will change
color with use. This is
normal.
●
To ensure that you replace
the grill grate correctly,
see illustrations in section
‘Using the grill’.
5 Dry with a soft cloth, then replace.
●
1 Wait until the grill has completely
cooled.
2 Lift off the grill grate, lift out the
grease drip-pan, then carefully
lift out the radiant tray.
3 Shake it gently over a sheet of
newspaper or waste bin to empty
it of ash and food particles.
4 Replace the tray, making sure
that the tab with the hole is at
the front of the cooktop.
5 Replace the grease drip-pan
and the grate.
The radiant tray doesn’t
need regular cleaning.
Clean only if there’s
evidence of large food
particles.
●
The radiant tray doesn’t
need cleaning with water,
as smaller soiling will be
burned off during use.
●
Make sure you replace the
radiant tray correctly: the
tab with the hole must be
at the front.
38
FRONT
Tab with hole
CARE AND CLEANING
WHAT?
HOW OFTEN?
HOW? IMPORTANT!
Griddle To remove light soiling after each use:
1 While the griddle is still hot, use a
square-edged spatula or brass brush
to clean the griddle of grease and
food particles.
2 Once the griddle has cooled to
lukewarm, rub the surface lightly with
vegetable oil, then wipe thoroughly
with a heavy, coarse cloth.
To remove stubborn, ‘baked-on’
soiling:
1 Use a griddle stone following
manufacturer’s instructions, taking
care to avoid the griddle’s black frame.
2 Wash with hot soapy water, rinse
and dry.
3 Re-season the griddle following
instructions in section ‘First use –
seasoning the griddle’.’
Grease
drip-pan
1 Wait until the grease drip-pan
has cooled to a safe temperature
to touch, then slide it slightly
towards you and lift out.
2 Discard grease, then clean the
drip-pan with hot water and
dishwashing liquid. The grease
drip-pan is also dishwasher-safe.
3 Rinse with clean water and allow
to dry.
4 Replace the clean grease drip-pan.
Black frame
of grill and
griddle
1 Soften any stubborn stains under a
hot soapy cloth.
2 Clean with a solution of mild
detergent and hot water, then wipe
dry with a microfiber cloth.
Wok ring
(not
supplied,
purchased
separately)
1 To remove stubborn stains, soak
the wok ring in a mixture of clothes
washing detergent and water.
2 Wash in a mixture of hot water and
dishwashing liquid, then rinse and
allow to dry.
●
The wok ring is also dishwasher-safe.
●
Take extreme care while
cleaning a hot griddle:
wear barbecue mitts and
be careful of steam and
hot surfaces.
●
Never flood the hot
griddle with cold water:
this could cause it to
crack or warp.
●
Do not lift the black
griddle frame off the
cooktop. The griddle
assembly must not be
removed.
●
The griddle will develop
a non-stick coating and
will darken or discolor
in patches with use:
this is normal.
Do not use abrasive cleaners
or scouring pads as they may
damage the coating.
●
Do not lift the frame off
the cooktop.
●
Do not use abrasive
cleaners or scouring pads
as they may damage the
coating.
39
CARE AND CLEANING
Removing and replacing the oven door
IMPORTANT!
●
Do not lift the oven door by its handle. Doing so may damage the door.
●
Make sure the oven and the door are cool before you begin to remove the door.
●
Before removing the door, make sure there is a large enough clear, protected surface
in the kitchen to rest the door on.
●
Take care, the oven door is heavy!
To remove the oven door
Lever
1 Open the door fully.
3 Holding the door firmly on both sides,
gently close it about halfway.
40
2 Open the levers fully on both sides.
4 Disengage the hinges and remove the
door. Place on a protected surface.
To replace the oven door
CARE AND CLEANING
Notch
1 Hold the door firmly in an approximately
halfway open position.
2 Insert the hinge tongues into the slots,
making sure that the notches on both
sides drop into place as shown.
3 Open the door fully. 4 Fully close the levers on the
left and right hinges, as shown,
then close the door.
41
CARE AND CLEANING
Removing and replacing the side racks
To remove side racks
1 Remove any shelves first. See section
‘Positioning the shelves’ for instructions.
Lock stud
Retaining wire
2 Gently pull down on the retaining wire
from underneath the lock stud.
The retaining wire will pop out.
Mounting slots
3 Swing the bottom of the side rack up
towards the center of the oven until
it is almost horizontal.
To replace side racks
1 Supporting the side rack with your
hand from underneath, hold it almost
horizontally and locate the prongs
into the mounting slots.
42
4 Slide the prongs at the top out of the
mounting slots.
2 Ensure the prongs are fully inserted
into the slots, then lower the side rack
carefully and gently push the retaining
wire underneath the lock stud.
CARE AND CLEANING
Replacing the burner parts
IMPORTANT!
When replacing the burners, make sure that the two locating pins on the bottom of
the brass flame spreader are properly aligned with the locating pin holes on the top
of the simmer ring. Incorrect alignment will produce a potentially dangerous flame
and poor burner performance.
Burner cap
Notches
Brass flame spreader
Locating pin
Simmer ring
(Do not remove!)
Locating pin hole
Ignitor
43
CARE AND CLEANING
Replacing the oven light bulb
IMPORTANT!
Use a 40 W, 120 V appliance light bulb for replacement. Do not use a standard light
bulb in any oven, the heat will break it.
1 Allow the oven (including the lamp cover and the bulb) to cool completely.
2 Remove any shelves that may get in the way.
3 Remove the door if the lamp will be hard to reach.
4 Turn the power supply to the range off at the main fuse or circuit breaker panel.
If you don’t know how to do this, contact an electrician.
IMPORTANT!
Failure to disconnect the range from the power supply may result in death or
electrical shock.
5 Remove the lamp cover: turn it counterclockwise to unscrew.
6 Remove the faulty bulb and replace with a new 40 W appliance light bulb.
7 Replace the lamp cover: turn it clockwise to tighten.
8 Turn the power supply to the range back on at the main fuse or circuit breaker panel.
44
Light bulb Lamp cover
CARE AND CLEANING
Using the CLEAN cycle
About the CLEAN cycle
●
Main ovens in RDV2 models feature a self-cleaning cycle (CLEAN) which takes
care of the mess and grime that is traditionally associated with oven cleaning.
During self-cleaning, the oven reaches very high temperatures. This burns off and
breaks down food soils and grease deposits. All that remains is a clean oven cavity
with a little gray ash which you can easily remove.
●
A CLEAN cycle lasts about 5 hours, plus an additional cool-down time of up to
30 minutes (this may vary). During a CLEAN cycle, the oven door will be locked
and only the cooktop burners may be used. The secondary oven, grill, and griddle
cannot be used.
●
A CLEAN cycle is designed to clean the oven interior and the portion of the door
exposed to the oven interior. The outer edge of the door and the oven frame will
need to be cleaned manually.
●
During a CLEAN cycle you may see occasional, brief glowing in the oven as soiling
is getting incinerated, especially if the oven was heavily soiled. This is normal.
However, if there is excessive smoking or you see flames in the oven, cancel the cycle,
wait for the oven to cool down completely, then wipe up the excessive food soil.
See ‘To cancel a CLEAN cyle’ for instructions.
IMPORTANT!
●
Do not use oven cleaners, any degreasing cleaners, or oven liners in a self-cleaning
oven.
●
If there are cracks or flaws in the oven door glass, if the oven gasket is damaged,
stiff, or worn, or if the door does not close properly, do not start a CLEAN cycle.
Call your Authorized Service Center or Customer Care.
●
Make sure you remove the side racks, oven shelves, broiler pan, and all other bakeware
and utensils from the oven before starting a CLEAN cycle. If left in the oven, they will
become permanently discolored or damaged; items made from combustible materials
(eg wood, fabric, plastic) may even catch fire.
●
Do not use your oven to clean miscellaneous parts.
●
Before starting a CLEAN cycle, wipe up any spills or grease deposits and remove
any loose food soiling. Failure to do so may discolor the oven surfaces and cause
excessive smoking during the cycle.
●
Before starting a CLEAN cycle, make sure you move any pet birds to another, closed
and well-ventilated room. Some pet birds are extremely sensitive to the fumes given
off during self-cleaning, and may die if left in the same room as the oven during such
a cycle.
●
Make sure the room is well ventilated during the CLEAN cycle. Turn the ventilation
hood above the range on maximum and leave it on for the duration of the cycle.
●
During a CLEAN cycle, the oven reaches higher temperatures than it does for cooking.
Under such conditions, the surfaces may get hotter than usual and children should be
kept away.
45
CARE AND CLEANING
To start a CLEAN cycle
1 Remove oven shelves, side racks and all other accessories, bakeware, and utensils.
See ‘Removing and replacing the side racks’ and ‘Positioning the shelves’ for
instructions.
2 Wipe up any spills or grease deposits and remove any loose food soiling. Failure to do
so may discolor the oven surfaces and cause excessive smoking during the cycle.
3 Check that the lamp covers are in place.
4 If there is soiling on the oven frame or the outer edge of the door interior (the shaded
areas shown above), clean these using a soap-filled non-abrasive pad, then wipe with
a clean damp cloth.
5 Close the oven door firmly.
6 Turn the ventilation hood above the range on maximum, and leave it on for the
duration of the cycle.
Halo
(Red)
7 Turn the oven mode knob counterclockwise to CLEAN.
●
Its halo will glow red.
8 Turn the temperature knob counterclockwise to CLEAN.
●
Its halo will glow red.
●
The oven door will lock. For your safety, the door will remain locked during
the clean cycle, until the oven has cooled to a cooking temperature.
●
Both halos will remain red during the clean cycle, and will go out when the cycle
has finished.
46
Halo
(Red)
CARE AND CLEANING
When a CLEAN cycle has finished
Once the oven has cooled to a cooking temperature,
the halos around the function and temperature knobs
will go out and the door will unlock.
You need to:
1 Turn the oven mode and temperature knobs
clockwise to OFF.
●
This will re-enable the grill or griddle, and the
secondary oven (48” models only).
●
You may continue to hear the noise of the cooling
fan: it is normal for the fan to stay on.
IMPORTANT!
Do not turn the power supply to the range off at the circuit breaker panel.
The cooling fan is needed to cool the oven. Disconnecting the range from the power
supply while the oven is too hot may damage the oven and its surrounding cabinetry.
2 Wait until the oven door automatically unlocks.
3 After the door has unlocked, wait for the oven to cool down completely.
IMPORTANT!
The oven will still be at cooking temperatures when the door unlocks. Take care.
4 Remove any gray ash from the oven with a small brush or damp cloth.
5 Wipe out the oven with a clean, damp cloth and dry with a clean, lint-free cloth.
6 Replace the side racks and shelves. See sections ‘Removing and replacing the
side racks’ and ‘Positioning the shelves’ for instructions.
To cancel a CLEAN cycle
1 Turn the oven mode and temperature knobs clockwise to OFF.
●
The halos will remain red.
●
The door will remain locked. Once the oven has cooled to a cooking temperature
(this may take up to 30 minutes, depending on the stage the cycle was in when
canceled), the halos around the function and temperature knobs will go out and the
door will unlock.
●
This will re-enable the grill or griddle, and the secondary oven (48” models only).
●
You may continue to hear the noise of the cooling fan: it is normal for the fan to stay on.
IMPORTANT!
Do not turn the power supply to the range off at the circuit breaker panel.
The cooling fan is needed to cool the oven. Disconnecting the range from the power
supply while the oven is too hot may damage the oven and its surrounding cabinetry.
2 Wait until the oven door automatically unlocks (up to 30 minutes).
3 After the door has unlocked, wait for the oven to cool down completely.
IMPORTANT!
The oven will still be at cooking temperatures when the door unlocks. Take care.
4 If necessary, wipe up any food soiling inside the oven.
●
We do not recommend cancelling a CLEAN cycle and then immediately starting
one again.
47
TROUBLESHOOTING
If you can’t find an answer to your problem in the chart below, or if the problem
cannot be fixed, you will need technical help. Contact your Authorized Service Center or
Customer Care.
PROBLEM POSSIBLE CAUSES WHAT TO DO
OVEN
The oven doesn’t work
(no heating).
No power supply (oven light
and halos do not come on
either).
Check that the circuit
breaker hasn’t tripped and
there is no power outage
in your area. If there is a
power outage, you cannot
use the oven until power
has been restored.
One of the oven lights
does not come on, but
the oven works.
There is a power failure
– can I still use the
oven?
No gas supply (gas ovens).
The light bulb is loose.
The light bulb has blown.
Power outage in your home
or neighborhood.
The supply to the house
may not be working or
there may be an outage.
Contact your local gas
supplier.
See instructions for
‘Replacing the oven light
bulb’ in section ‘Care and
cleaning’. Instead of replacing
the bulb, simply ensure that
it is secure in its socket.
Replace the bulb. See
instructions for ‘Replacing
the oven light bulb’ in
section ‘Care and cleaning.’
The oven cannot be used
until power is restored.
Once power is restored
you must return the oven
knobs to OFF before you
can begin cooking again.
48
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSES WHAT TO DO
OVEN
Condensation around
oven (eg on control
panel or top of oven
door.)
Steam coming from
oven vents at the back
of the range.
Fan noise and warm
ventilation air coming
from the range during
and after use or a
CLEAN cycle.
Occasional, brief
glowing inside the oven
during a CLEAN cycle.
Excessive smoking and/
or flames inside the
oven during a CLEAN
cycle.
Food has high moisture
content or local climate
(temperature, humidity) is
contributing to condensation.
Moisture from food
evaporating during cooking.
A cooling fan in the range
runs to prevent the oven
door and control panel from
overheating.
Heavy soiling is getting
incinerated.
Combustible material
(eg wooden board or utensil)
or excessive food soils left in
the oven.
Condensation is normal.
You can wipe the drops off
the control panel. If there
is frequent or excessive
condensation, make sure
that cabinetry around the
range is moisture-proofed.
This is normal, especially
if you are cooking large
quantities of food in the oven
using a CONVECTION mode.
This is normal and requires
no action.
This is normal and requires
no action.
Follow the instructions under
‘To cancel a CLEAN cycle’ in
section ‘Care and cleaning’.
IMPORTANT!
Do not disconnect the
range from the power supply
at the circuit breaker.
The cooling fan is needed to
cool the range.
49
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSES WHAT TO DO
OVEN
The oven door
won’t open
The halo around the
oven temperature
knob alternates
between white and
orange during use
The convection fan
does not come on in a
CONVECTION mode
Uneven baking Oven not properly preheated.
The door is locked because
a CLEAN cycle is underway or
the oven has not yet cooled
to a cooking temperature
after a CLEAN cycle.
The oven needs to heat
periodically to maintain the
set temperature during use
Technical fault Contact your Authorized
See section ‘Using the
CLEAN cycle’ in ‘Care and
cleaning’ for information.
This is normal.
Service Center or Customer
Care.
Wait until the halo around
the temperature knob has
changed from white to orange
before putting food in.
COOKTOP BURNERS
None of the burners,
grill, or griddle will
light
Unsuitable or incorrectly
arranged bakeware.
No power supply
No gas
See ‘Oven cooking guidelines’
for advice.
Check that there is no power
outage in your area and that
the power supply to the
range is switched on at the
circuit breaker panel.
Check that the gas supply
to the house is working. You
should hear the gas when
you turn a burner on. If you
are using bottled gas, check
that it is not empty.
50
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSES WHAT TO DO
COOKTOP BURNERS
Some burners
will not light
Flames do not burn
all around the burner
cap
There is no clicking
when I try to light a
burner
There is a power failure
– can I still use the
cooktop burners?
Burner parts or ignitors may
be wet, dirty, or misaligned
The ignitor is dirty or there is
a power outage
Power outage in your area The cooktop burners can
Check that the burner parts
are clean, dry, and correctly
assembled. Check that the
ignitors are clean and dry.
See ‘Care and cleaning’ for
instructions.
Clean the ignitor(s).
See ‘Care and cleaning’
for instructions.
still be used. To light them:
1 Holding a lighted
match to the flame
spreader, push in on the
control knob and turn
counterclockwise to LITE.
2 When the flame is
burning all the way
around the burner, you
may adjust the heat.
IMPORTANT!
If the flame is blown out
during a power failure, turn
the knob immediately to
OFF, as the burner will not
automatically relight and
gas may escape.
The flames have
suddenly gone out
There is a slight
‘extinction pop’ or
flash after I’ve turned
a cooktop burner off
The burner flames
are uneven, very large,
yellow or yellow-tipped
or sooty
A draft or a spill has
extinguished the flame
Technical fault: the gas is the
wrong type or hasn’t been
adjusted properly
No action required.
The burner will detect this
and automatically relight.
However, if there has been
a large spill, we recommend
turning the burners off and
cleaning the burners and
sump area. See ‘Care and
cleaning’ for instrucions.
This is normal for LP gas
and requires no action.
Do not use your cooktop
burners. Contact your
Authorized Service Center or
Customer Care.
51
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSES WHAT TO DO
COOKTOP BURNERS
The ignitor keeps
clicking (continuous
spark) even when a
burner has lit
GRIDDLE
The surface is discolored
in patches
There is a power failure
– can I still use the
griddle?
The griddle will not light;
halo does not illuminate
when the knob is turned
GRILL
Flare-ups during grilling Fatty cuts of meat
Dirty or wet ignitor(s) Clean the ignitor(s).
See ‘Care and cleaning’ for
instructions.
Oils cook onto the surface
with repeated use
Power outage in your home
or neighborhood
The oven is in a CLEAN
cycle
This is normal and doesn’t
affect cooking performance.
The griddle cannot be used
until power is restored.
Wait until the CLEAN cycle
has finished, or follow the
instructions under 'To cancel
a CLEAN cycle in the section
'Care and cleaning'.
Minor flare-ups are normal.
To minimize them, trim excess
fat off meat before grilling.
Grill grate is not positioned
correctly; grease runs down
into the radiant tray rather
than the grease drip-pan
There is a power failure
– can I still use the grill?
The grill will not light;
halo does not illuminate
when the knob is turned
CLEAN CYCLE – 48” MODELS ONLY
The oven mode and
temperature knob halos
on the secondary oven
flash white
The oven mode and
temperature knob halos
on the main oven flash
red
52
Power outage in your home
or neighborhood
The oven is in a CLEAN
cycle
A CLEAN cycle is already
running in the main oven
The secondary oven is
already in use
Turn the grill off, wait for it to
cool, then position it correctly.
See ‘Using the grill’ for
instructions and illustrations.
The grill cannot be used until
power is restored.
Wait until the CLEAN cycle
has finished, or follow the
instructions under 'To cancel
a CLEAN cycle in the section
'Care and cleaning'.
Wait until the CLEAN cycle
has finished, or follow the
instructions under ‘To cancel
a CLEAN cycle in the section
‘Care and cleaning’.
A CLEAN cycle cannot run
when the secondary oven is
in use. Turn the temperature
and oven mode knobs of the
secondary oven to OFF.
ALERTS
ALERT POSSIBLE CAUSES WHAT TO DO
The OVEN MODE knob
is flashing orange
The TEMPERATURE
knob is flashing orange
The OVEN MODE knob
is flashing white
Electronics fault Disconnect and reconnect the
oven to the power supply.
If the fault persists contact your
Authorized Service Center or
Customer Care.
Electronics fault Disconnect and reconnect the
oven to the power supply.
If the fault persists contact your
Authorized Service Center or
Customer Care.
Technical fault Contact your Authorized
Service Center or Customer
Care.
53
WARRANTY AND SERVICE
Before you call for service or assistance ...
Check the things you can do yourself. Refer to the installation instructions
and your user guide and check that:
1 Your product is correctly installed.
2 You are familiar with its normal operation.
If after checking these points you still need assistance or parts, refer to the
Service & Warranty book for warranty details and your nearest Authorized Service
Centre, Customer Care, or contact us through our website www.fisherpaykel.com.
Contact details
For replacement parts or if further help is needed concerning this appliance call:
Toll Free 1 888 9 FNP USA (1 888 936 7872)
or write to:
Fisher & Paykel Appliances Inc.
695 Town Center Drive
Suite 180 Costa Mesa
CA 92626-1902
USA
or contact us through our web site www.fisherpaykel.com
Complete and keep for safe reference:
Model
Serial No.
Purchase Date
Purchaser
Dealer
Suburb
Town
Country
54
FISHERPAYKEL.COM
© Fisher & Paykel Appliances 2018. All rights reserved.
The product specifications in this booklet apply to the specific products
and models described at the date of issue. Under our policy of continuous
product improvement, these specifications may change at any time. You
should therefore check with your Dealer to ensure this booklet correctly
describes the product currently available.
US CA
591088C01.18
Loading...