Fulgor F1SP24S2 Use & Care

F1SP24*2

ELECTRONIC OVENS

FOURS ELECTRONIQUES

HORNOS ELECTRÓNICOS

EN USE & CARE MANUAL

FR GUIDE D’UTILISATION ET D’ENTRETIEN

ES MANUAL DE USO & MANTENIMIENTO

Dear Customer,

Thank you for purchasing a Fulgor Milano product. Fulgor Milano is committed to excellence and our signature technologies provide you with professional tools for your kitchen. One of our central philosophies is continuous investment in research that is rooted in developing life enhancing technology. Our goal is to deliver products that are worthy of your family recipes and that will breathe life into your kitchen, the heart of your home. We invite you to enjoy your new Fulgor Milano product with same amount of care and attention that we have put into creating it.

Your Life | Our Passion

TABLE OF CONTENTS PAGE

1 - General Appliance and Oven Safety Precautions 2

Safety for the Oven 3 Safety for the Cleaning Oven 3

2 - Features of your Oven 4 3 - General Oven Information 5

120 V / 240 V vs. 120 V / 208 V Connection 5 High Altitude Baking 5 Power Failure 5 E Error Number Codes 5 Squeak Noise 5 Flashing Symbols or Numbers 5 Beeps 5 Convection Fan 5 Component Cooling Fan 5 Using Oven Lights 5 Fahrenheit and Celsius 5

4 - General Oven Tips 6

Default Settings 6 Oven Condensation and Temperature 6 Operational Suggestions 6 Utensils 6 Oven Racks 6 Removable Guides (if present) 6

5 - Electronic control 7

Control panel description 7 Programming time functions 7 Setting the time of day 7 Setting the minute minder 7 Buzzer volume 7 Temperature Unit Measurement 7

6 - Cooking with the Convection Oven 8

Advantages of Convection Cooking 8

TABLE OF CONTENTS PAGE

11 - Bake Tips and Techniques 13

General Guidelines 13

12 - Convection Bake Tips and Techniques 14

Convection Bake Chart 15

13 - Convection Roast Tips and Techniques 16

Convection Roast Chart 16

14 - Convection Broil Tips and Techniques 17

Convection Broil Chart - CONVECTION CAVITY 17

15 - Broil Tips and Techniques 18

Broil Chart 18

16 - Oven Care and Cleaning 19

Self-Cleaning the Oven 19 Preparing the Oven for Self-Cleaning 19

17 - Setting the Self-Cleaning Mode 20

Pyrolyse (Self-Clean) 20

18 - General Oven Care 21

How to Use the Cleaning Chart 21 Cleaning Chart 21

19 - Oven Finishes / Cleaning Methods 22 20 - Oven Door 23

Automatic door locking during pyrolytic cycle 23 Removing the “FULL GLASS” panoramic door 23 Removing the oven door 23 How to remove the inner glass of the “FULL

GLASS” panoramic door

21 - Replacing an Oven Light 25

To Replace a Light Bulb 25

22 - Solving Baking and Roasting Problems 26 23 - Solving Operational Problems 27

Service Data Record 27

7 - Oven Modes 9 8 - Cooking functions 10 9 - Quick Tips 11

Convection Cooking 11

10 - Setting an oven function manually 12

Setting an automatic oven function 12

1 - General Appliance and Oven Safety Precautions

IMPORTANT INSTRUCTION

Please read all instructions before using this appliance.

WARNING

When properly cared for, your new oven has been designed to be a safe, reliable appliance.

Read all instructions carefully before using this oven. These precautions will reduce the risk of burns, electric shock, ﬁre, and injury to persons. When using kitchen appliances, basic safety precautions must be followed, including the following:

This appliance must be properly installed and grounded by a qualiﬁed technician. Connect only to properly grounded outlet. See “Grounding Instructions” found in the Installation Instructions.

• This appliance should be serviced only by a qualiﬁed service technician. Contact the nearest authorized service center for examination, repair or adjustment.

• Do not repair or replace any part of the oven unless speciﬁcally recommended. Refer service to an authorized servicer.

• Do not operate this appliance if it is not working properly or if it has been damaged, until an authorized servicer has examined it.

• Install or locate this appliance only in accordance with the Installation Instructions.

• Use this oven only as intended by the manufacturer. If you have any questions, contact the manufacturer.

• Do not cover or block any openings on this appliance.

• Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals, vapors, or nonfood products in this appliance. This type of oven is speciﬁcally designed to heat or cook. It is not designed for industrial or laboratory use. The use of corrosive chemicals in heating or cleaning will damage the appliance.

CAUTION

Do not store items of interest to children above the oven. If children should climb onto the appliance to reach these items, they could be seriously injured.

To reduce the risk of ﬁre in the oven cavity:

1. Do not store ﬂammable materials in or near the oven.

2. Do not use water on a grease ﬁre. Smother ﬁre or use a dry chemical or foam-type extinguisher.

3. It is highly recommended that a ﬁre extinguisher be readily available and highly visible next to any cooking appliance.

4. Do not overcook food. Carefully attend oven if paper, plastic or other combustible materials are placed inside the oven.

5. Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils or food in the cavity when not being used.

6. If materials inside the oven should ignite, keep oven door closed. Turn oven off and disconnect the circuit at the circuit breaker box.

7. Do not block any vent openings.

8. Be sure the blower fan runs whenever the oven is in operation. If the fan does not operate, do not use the oven. Call an authorized service center.

9. Never use the oven to warm or heat a room. This can damage the oven parts.

10. For personal safety, wear proper clothing. Loose ﬁtting or garments with hanging sleeves should never be worn while using this appliance.

• In the event that personal clothing or hair catches ﬁre, DROP AND ROLL IMMEDIATELY to extinguish ﬂames.

• Do not allow children to use this appliance unless closely supervised by an adult. Children and pets should not be left alone or unattended in the area where the appliance is in use. Never allow children to sit or stand on any part of the oven.

1 - General Appliance and Oven Safety Precautions

Safety for the Oven

• Tie long hair so that it doesn’t hang loose.

• Do not touch heating elements or interior surfaces of oven.

• The heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns.

• During and after use, do not touch or let clothing or other ﬂammable materials contact the heating elements or the interior surfaces of the oven until they have had sufﬁcient time to cool.

• The trim on the top and sides of the oven door may become hot enough to cause burns.

• Use care when opening the door. Open the door slightly to let hot air or steam escape before removing or replacing food.

• Do not heat unopened food containers. Build-up of pressure may cause the container to burst and cause injury.

• Always place oven racks in desired location while oven is cool. If a rack must be moved while oven is hot, do not let pot holder contact the hot heating elements.

Safety for the Cleaning Oven

CAUTION

Do not leave food or cooking utensils, etc., in oven during the Self-Cleaning Mode of operation.

• Conﬁrm that the door locks and will not open once both [CLEAN] commands have been activated and the “AUTO LOCK SIMBOL” appears. If the door does not lock, turn the Cook Mode dial to OFF and do not run Self-Cleaning. Phone for Service.

• Do not clean the Door gasket. It is essential for a good seal. Care should be taken not to rub, damage, move or remove the Door gasket.

• Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around any part of the oven.

• Clean only oven parts listed in this manual. (see page 21)

• Before Self-Cleaning the oven, remove the broiler pan, oven racks (only when not made of porcelain), other utensils and excess soft spillage.

• Use only dry pot holders. Moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holder touch hot heating elements. Do not use a towel or other bulky cloth.

WARNING

The California Safe Drinking Water and Toxic Enforcement Act requires businesses to warn customers of potential exposure to substances which are known by the State of California to cause cancer or reproductive harm.

The elimination of soil during Self-Cleaning generates some by-products which are on this list of substances.

To minimize exposure to these substances, always operate this oven according to the instructions in this manual and provide good ventilation to the room during and immediately after Self-Cleaning the oven.

2 - Features of your Oven

FEATURES OF YOUR OVEN

Control Panel

Cooling Vents

Broil Element

Light

Rack Levels

Model and Serial Plate

Bake Element (not visible)

Oven Rack Front

and Element (IF PRESENT)

(not visible)

Convection Fan

Door Gasket

Oven Rack Back

Slide Arm

Broiler Pan

3 - General Oven Information

CAUTION

Before using your oven

• Remove all packing and foreign materials from the oven.

Any material of this sort left inside may melt or burn when the appliance is used.

• Heat the empty appliance to the maximum temperature in

order to remove any manufacturing residues which could affect the food with unpleasant odours.

120 V / 240 V vs. 120 V / 208 V Connection

Most oven installations will have a 120 V / 240 V connection. If your oven is installed with 120 V / 208 V, the preheat time may be slightly longer than with 120 V / 240 V. The oven is designed to assure the same clean time at 120 V / 208 V.

High Altitude Baking

When cooking at high altitude, recipes and cooking time will vary from the standard.

Component Cooling Fan

Activates during any cooking or Self-Cleaning mode to cool inner components and outer door surfaces. This air is exhausted through the vent located above the oven door. It continues to run until components have cooled sufﬁciently. The cooling fan operates at double speed (or RPM’s) in Self-Cleaning and whenever the internal components temperature becomes high.

Using Oven Lights

• When the oven is in use, oven lights turn on automatically when a mode is started. Oven lights will turn off automatically when ﬁnish and the oven mode is cancelled.

• The lights do not operate in the Self-Cleaning Mode.

•

[LIGHT] Knob to activates the lights in oven.

Fahrenheit and Celsius

The temperature is preset in Fahrenheit, however it can be changed to Celsius. (see page 7)

Power Failure

After the power returns to the oven, the clock displays the time

12.00.

E Error Number Codes

If E codes are displayed when the electronic control detects a problem in the oven or in the electronics.

Squeak Noise

You may hear a sound from the unit while using the oven due to heat warping, but this is not a malfunction.

Flashing Symbols or Numbers

Signal an incomplete action that is in progress (locking the door, preheat, etc.).

Beeps

Signal that the set temperature has been reached. Beeps also signal the end of a function or an oven fault.

Convection Fan

The convection fan operates during any Convection Mode and Dehydrate Mode.

4 - General Oven Tips

Default Settings

The Cooking Modes automatically select a suitable temperature. These can be changed when a different one is needed.

Oven Condensation and Temperature

• 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 may condense on any surface cooler than the inside of the oven, such as the control panel.

• Your new oven has an electronic temperature sensor that allows maintaining an accurate temperature. Your previous oven may have had a mechanical thermostat that drifted gradually over time to a higher temperature. It is normal that you may need to adjust your favorite recipes when cooking in a new oven.

Operational Suggestions

• Use the Cooking Charts as a guide.

• Do not set pans or any weight on the open oven door.

• Each level guide consists of paired supports formed in the walls on each side of the oven cavity.

• Always be sure to position the oven racks before turning on the oven. Make sure that the racks are level once they are in position.

Please refer to illustration on Page 4 if there is any question as to which side is the front or top of the rack.

• The racks are designed to stop when pulled forward to their limit.

CAUTION

Never use aluminum foil to cover the oven racks or to line the oven. It can cause damage to the oven liner if heat is trapped under the foil.

CAUTION

Make sure you do not force it to avoid damage to the enamel.

• Use the interior oven lights to view the food through the oven door window rather than opening the door frequently.

Utensils

• Glass baking dishes absorb heat. Reduce oven temperature 25 °F (15 °C) when baking in glass.

• Use pans that give the desired browning. The type of ﬁnish on the pan will help determine the amount of browning that will occur.

• Shiny, smooth metal or light non-stick / anodized pans reﬂect heat, resulting in lighter, more delicate browning. Cakes and cookies require this type of utensil.

• Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use this type for pies.

• For brown, crisp crusts, use dark non-stick / anodized or dark, dull metal utensils or glass bake ware. Insulated baking pans may increase the length of cooking time.

• Do not cook with the empty Broiler Pan in the oven, as this could change cooking performance. Store the Broiler Pan outside of the oven.

Removable Guides (if present)

NOTE Always remove the removable guides before oven

self-cleaning.

To remove the lateral frames from smooth-walled

ovens, proceed as shown in the ﬁgure.

Oven Racks

• The oven has rack guides at six levels as shown in the illustration.

• Rack positions are numbered from the bottom rack guide (#1) to the top (#4 or 5).

• Check Cooking Charts for best rack positions to use when cooking.

5 - Electronic control

Control panel description

The oven control panel is made with one display and two knobs.

• Time & Temperature display.

• Time & Temperature knob (Push & Shuttle).

• Mode (oven functions) knob. The push & shuttle knob is mainly for clock or temperature

setting and automatic time functions programming. Select the desired item by pushing the knob.

MODE

TEMP & TIME

Setting the minute minder

When the symbol is displayed, turn the knob left/right in order to set the timer value. The standard value is 30 minutes, it’s possible to modify it in the range between 0 and 240 minutes. This timer has no inﬂuence on the oven activities and can be set also when the oven is off. The time of day is displayed with priority in any case, the is active. When the time expires, the sounds a warning sequence (two short beeps repeated every 3 seconds) to recall the user attention. Push the knob to stop it. The buzzer stops in any case after a time-out.

symbol shows the minute minder

symbol ﬂashes and the buzzer

Buzzer volume

The buzzer volume can be set turning the Time&Temp knob to the left when the control is in light mode. At any detents the buzzer sounds a double beep, selecting the volume out of three available levels. The buzzer must always be silent between 22:00 and 8:00.

Temperature Unit Measurement

Programming time functions

At every power-up, the control shows the time of day blinking, set at 12:00 minute. The only possible action is the “Clock Regulation”, all other oven operations are inhibited. In general, turn the Temp/Time selector left or right in order to edit the values and modify them by steps; hold the knob on the left or right to fasten the decrease/increase operations.

as the initial value. The time increases every

Setting the time of day

The time of day is always displayed in the 12:00 format. Hours and minutes are set separately. In order to set the time of day, mode selector must be in ZERO position, the -/+ knob acts on the time of day by default.

• Turn the selector left/right, the hours ﬂash.

• Modify the ﬂashing hours value turning the selector left/right.

• Push the Temp&Time selector to switch back and forth between hours and minutes.

AM/PM

hours

To select Fahrenheit or Celsius press +/- knob twice, when the display shows F or C turn +/- knob to change the unit on measurement, press again +/- knob to conﬁrm.

• Modify the ﬂashing minutes turning left/right.

• After a few seconds the whole time of day value starts ﬂashing: wait until the new time of day is steady.

Push the knob to toggle between the time of day and the minute minder and check the set values. The clock is selected by default while the minder is displayed.

symbol appears when the minute

6 - Cooking with the Convection Oven

Advantages of Convection Cooking

In a conventional oven, the heat sources cycle on and off to maintain an average temperature in the oven cavity.

As the temperature gradually rises and falls, gentle air currents are produced within the oven. This natural convection tends to be inefﬁcient because the currents are irregular and slow. In this convection system, the heat is “conveyed” by a fan that provides continuous circulation of the hot air. This European Convection system provides state-of-the-art engineering and advanced design to create the ﬁnest convection oven. In standard convection ovens, a fan simply circulates the hot air around the food.

The system is characterized by the combination of an additional heating element located around the convection fan and the venting panel that distributes heated air in three dimensions: along the sides, the top and the full depth of the oven cavity. This European Convection system aids in maintaining a more even oven temperature throughout the oven cavity.

The circulating air aids in speeding up the baking process and cooks the food more evenly. By controlling the movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside yet moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Air-leavened foods like angel food cakes, soufﬂés and cream puffs rise higher than in a conventional oven.

• Even baking, browning and crisping are achieved.

• During roasting, juices and ﬂavors are sealed in while the exterior is crisp.

• Yeast breads are lighter, more evenly textured, more golden and crustier.

• Air-leavened foods such as cream puffs, soufﬂés and meringues are higher and lighter.

• Baking on multiple racks at the same time is possible with even results.

• Multiple-rack baking saves time.

• Prepare whole meals at once with no ﬂavor transfer.

• Dehydrates herbs, fruits and vegetables.

• Requires no specialized bake ware.

• Saves time and energy.

• Convection broiling allows for extraordinary grilling with thicker cuts of food.

Meats stay juicy and tender while the outside is ﬂavourful and crisp.

By using European Convection, foods can be cooked at a lower temperature and cooking times can be shorter.

When using this mode, the standard oven temperature should be lowered by 25 °F (15 °C).

Foods requiring less cooking time should be checked slightly earlier than normal. For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using the Convection Roast mode, the standard oven temperature does not need to be reduced.

7 - Oven Modes

The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location of the heat sources during speciﬁc modes. The lower element is concealed under the oven ﬂoor.

In maximum setting time for heating, it is until 11 hours 59 minutes. After the heating end, “End” is displaying it to a display:

• Time is united by + [INC] or - [DEC], and additional heating can be performed.

• Change of a function can be performed by Cooking Mode Dial.

Convection Bake (MULTI CONV BAKE)

Set temperature:

from 120 °F (50 °C) to 480 °F (250 °C) (preset position 375 °F (190 °C)

Convection Bake cooks with heat from ring elements behind the back wall of the oven. The heat is circulated throughout the oven by the Convection Fan.

Bake (BAKE)

Set temperature:

from 120 °F (50 °C) to 485 °F (250 °C) (preset position 410 °F (210 °C)

Bake cooks with heated air. Both the upper and lower elements cycle to maintain the oven temperature.

Convection Broil (CONV BROIL)

Set temperature:

from 120 °F (50 °C) to 485 °F (250 °C) (preset position 445 °F (230 °C)

Convection Broil combines the intense heat from the upper element with the heat circulated by the Convection Fan.

Broil (BROIL)

Set temperature:

from 120°F (50°C) to 485°F (250°C) (preset position 445°F (230°C)

Broiling uses intense heat radiated from the upper element.

Convection Roast (CONV ROAST)

Set temperature:

from 120 °F (50 °C) to 480 °F (250 °C) (preset position 375 °F (190 °C)

Convection Roast uses the upper and lower elements and Convection Fan.

Defrost (CONV)

Defrost does not use any heating element, but only the Convection Fan is used to defrost foods.

8 - Cooking functions

Each type of oven is provided for various cooking systems. A system can be selected by bringing the pointer of knob to the relating symbol.

Icon Mode Description Used for…

All the cooking modes are OFF and the oven heating elements are OFF.

The light is on only. ---

In this mode only the internal oven convection fan is ON i.e. there is no oven heating

In this mode both upper (top) and lower (bottom) oven heating elements are used to heat the oven air. However, no fan is used to circulate the heat.

The Convection Roast mode uses the upper (top) oven heating element, the lower (bottom) heating element and the convection fan inside the oven.

The Convection Bake mode uses the circular or third heating element hidden behind the bafﬂe at the back wall of the oven. The heat is circulated throughout the oven by the convection fan.

---

This mode is used to defrost deepfrozen food.

This is the traditional mode of cooking on one shelf. Therefore only one rack can be used when selecting the Bake mode. Ideal for Appetizers, Biscuits, Coffee Cakes and Cookies.

Ideal for the roasting of whole chickens or turkey and pizza.It can also be used for baking-cooking Appetizers, Biscuits, Coffee Cakes and Cookies on one or more levels.

Consequently different foods can be cooked simultaneously (maximum three levels) and is suitable for preparing a complete dinner (small portions). Mixing of ﬂavours is avoided and an important energy saving is obtained.

Suitable for preparing a complete dinner (small portions). Mixing of ﬂavours is avoided and an important energy saving is obtained.

The Grill mode uses intense heat radiated from the upper (top) heating element.

The standard time is 1.30 h and can be changed. PYRO or self-cleaning mode. Here the oven is

Ideal for steak, hamburgers, chicken quarters or chicken breasts.

Ideal for preparing toast, browning and grilling.

automatically cleaned by burning-off cooking residues at high temperature (about 460 °C) from 1h to 3h. During the self-cleaning cycle all fumes produced are ﬁltered and then expelled to ambient.

Convection Cooking

9 - Quick Tips

About Convection Cooking

Standard cooking modes (Bake, Broil, etc.) use heat radiated from one or more elements to cook food. Convection modes use both heat from the elements and fans in the back of the oven to continuously circulate the heated air throughout the oven.

DO NOT use Convection Bake for meats. Use Convection Roast instead.

Advantages of Convection Cooking

• Even baking, browning and crisping.

• Juices and ﬂavors are sealed in.

• Air-leavened foods such as cream puffs, soufﬂés, meringues and breads are higher and lighter.

• Multiple rack cooking.

• No special bakeware required.

• Saves time and energy.

Mode Use this mode for For Best results Quick Cooking Tip

Convection Bake

• Large quantities of food on multiple racks.

• Pastries, breads, snack, foods and appetizers.

• Use low-sided, uncovered pans.

• Center baking sheets side to side on the oven rack.

• Reduce recipe temperature by 25 °F (15 °C).

• Check food for doneness early:

If recipe call for Check food

1 - 15 min. 16 - 30 min. 31 min. - 1 hr.

3 min. early 5 min. early 10 min. early

Convection Broil

Convection Roast

• Thicker, tender, cuts of meat, poultry and ﬁsh.

• DO NOT use this mode for browning breads or casseroles.

• Large, tender cuts of meat and poultry such as roast or whole chicken.

• Meats should be at least 1” thick.

• DO NOT cover meat or use cooking bags.

• Refer to Convection Roast Chart in this Manual for cooking times.

• No conversion from standard Broil is necessary.

• Refer to Convection Broil Chart in this Manual for cooking times.

• DO NOT change recipe temperature.

10 - Setting an oven function manually

Turn the mode knob into the desired position, the clock display shows On for a few seconds. The oven will work for a maximum time (12hours). Depending on the oven model, the number and type of available functions can be different.

If the clock display function is active the symbol doesn’t appear in light position).

Turn the Temp & Time selector and set the desired oven temperature. The control offers a PRESET temperature per every cooking mode or a full range between MIN and MAX to be adjusted by hand. Check the value on the display after having selected the temperature.

The temperature appears on the clock display when the Time & Temp selector is pushed or when a new function has just been selected.

As soon as the oven starts, the preheat led (indicated by the bars) on the bottom of the clock display starts ﬂashing and becomes steadily on when the preheat ends with a beep. Turn the mode selector to ZERO (OFF) position to stop any activity, the display will show OFF for a few seconds.

appears (it

Setting an automatic oven function

After having selected a function as described before, the control can be programmed in order to set timed cooking activities. The time program remains active even if the function is changed (exception: pyrolyse). The following possibilities are available:

1 Timed cooking setting the cooking time (duration). 2 Timed cookitng setting the end of cooking time (stop time). 3 Delayed cooking setting duration and stop time.

Push the knob in order to toggle between cooking duration (cook time) and end of cooking time (stop time): the words “dur” or “End” are displayed respectively. Turn the knob left/right to edit the duration or the stop time when the proper word is displayed:

The display will ﬂash End and its value alternatively for

a few seconds then it will show the time of day, the symbol and the active. The cooking duration is updated automatically.

3. Repeat the same operations of point 1 then push the knob until End appears. the control shows the “current time + cooking time” as the initial stop time. It’s not possible to lower the end of cooking time below this value. In order to set the actually desired end of cooking time in a 24 hours range:

- Turn the knob left/right, the hours ﬂash.

- Modify the ﬂashing hours value turning the knob left/

right.

- Push the knob to switch back and forth between hours

and minutes or wait a few seconds until the minutes ﬂash.

- Modify the ﬂashing minutes value turning the knob left/

right.

- Wait until the new End of Cooking time value stops

ﬂashing.

The display will ﬂash End and its value alternatively for

a few seconds then it will show the time of day and the

letter to indicate that a delayed cooking has been programmed. As soon as the delay time expires, the oven starts and works for the programmed cooking time.The symbol is displayed.

At the end of any timed activity the control shuts down the oven, the buzzer sounds a warning sequence (two short beeps repeated every 3 seconds) to recall the user attention, for a maximum time and makes the time related icons ( on the display. Push the knob to silent the buzzer and reset the warning message. Turn the mode selector to ZERO (OFF) position before reusing the oven.

letter to indicate that a timed cooking is

, ) ﬂash

1. When the word dur is displayed, the control shows 30’ as the standard cooking duration. Turn the knob left/right in order to set the actually desired cooking time in a range between 0 and 240 minutes. The display will ﬂash dur and its value alternatively for a few seconds then it will show the time of day, the pot symbol and the indicate that a timed cooking is active. The end of cooking time is updated automatically.

2. When the word End is displayed, the control shows the current time as the initial stop time. In order to set the actually desired end of cooking time in a 24 hours range:

- Turn the knob left/right, the hours ﬂash.

- Modify the ﬂashing hours value turning the knob left/

right.

- Push the knob to switch back and forth between hours

and minutes or wait a few seconds until the minutes ﬂash.

- Modify the ﬂashing minutes value the knob left/right.

- Wait until the new End of Cooking time value stops

ﬂashing.

letter to

11 - Bake Tips and Techniques

Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air but no fan is used to circulate the heat. Follow the recipe or convenience food directions for baking temperature, time and rack position. Baking time will vary with the temperature of ingredients and the size, shape and ﬁnish of the baking utensil.

General Guidelines

• For best results, bake food on a single rack with at least 1”

- 1½” (2,5 - 3 cm) space between utensils and oven walls.

• Use one rack when selecting the bake mode.

• Check for doneness at the minimum time.

• Use metal bake ware (with or without a non stick ﬁnish), heatproof glass, glass-ceramic, pottery or other utensils suitable for the oven.

• When using heatproof glass, reduce temperature by 25°F (15° C) from recommended temperature.

• Use baking sheets with or without sides or jelly roll pans.

• Dark metal pans or nonstick coatings will cook faster with more browning. Insulated bake ware will slightly lengthen the cooking time for most foods.

• Do not use aluminum foil or disposable aluminum trays to line any part of the oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This will alter the cooking performance and can damage the ﬁnish of the oven.

• Avoid using the opened door as a shelf to place pans.

• Tips for Solving Baking Problems is found on page 26.

BAKE CHART - CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)

(PREHEATED OVEN)

CAKE Cupcakes Bundt Cake Angel Food PIE 2 crust, fresh, 9" 2 crust, frozen fruit, 9" COOKIES Sugar Chocolate Chip Brownies BREADS Yeast bread loaf, 9x5 Yeast rolls Biscuits Mufﬁns PIZZA Frozen Fresh

2 350 (175) 17 - 19 1 350 (175) 37 - 43 1 350 (175) 35 - 39

2 375 - 425 (190 - 220) 45 - 55 2 375 (190) 68 - 78

2 350 - 375 (175 - 190) 6 - 11 2 350 - 375 (175 - 190) 8 - 13 2 350 (175) 29 - 36

2 375 (190) 18 - 22 2 375 - 400 (190 - 205) 12 - 15 2 375 - 400 (190 - 205) 11 - 15 2 425 (220) 15 - 19

2 400 - 450 (205 - 235) 23 - 26 2 425 - 450 (220 - 235) 12 - 15

TIME (MIN)

12 - Convection Bake Tips and Techniques

Reduce recipe baking temperatures by 25°F (15°C).

• For best results, foods should be cooked uncovered, in lowsided pans to take advantage of the forced air circulation. Use shiny aluminum pans for best results unless otherwise speciﬁed.

• Heatproof glass or ceramic can be used. Reduce temperature by another 25°F (15°C) when using heatproof glass dishes for a total reduction of 50°F (30°C).

• Dark metal pans may be used. Note that food may brown faster when using dark metal bake ware.

• The number of racks used is determined by the height of the food to be cooked.

• Baked items, for the most part, cook extremely well in convection. Don’t try to convert recipes such as custards, quiches, pumpkin pie, or cheesecakes, which do not beneﬁt from the convection-heating process. Use the regular Bake mode for these foods.

• Multiple rack cooking for oven meals is done on rack positions 1, 2, and 3. All four racks can be used for cookies, biscuits and appetizers.

- 2 Rack baking: Use positions 1 and 3.

- 3 rack baking: Use positions 2, 3 and 4.

- When baking four cake layers at the same time, stagger

pans so that one pan is not directly above another. For best results, place cake son front of upper rack and back of lower rack (See graphic at right). Allow 1” - 1½” (2,5

- 3 cm) air space around pans.

• Converting your own recipe can be easy. Choose a recipe that will work well in convection.

• Reduce the temperature and cooking time if necessary. It may take some trial and error to achieve a perfect result. Keep track of your technique for the next time you want to prepare the recipe using convection.

RACK POSITION

MULTIPLE RACK PAN PLACEMENT

Rack 3

Rack 1

• Tips for Solving Baking Problems are found on Page 26.

Foods recommended for Convection Bake mode:

Appetizers, Biscuits, Coffee Cakes Cookies (2 to 4 racks), Yeast Breads Cream Puffs Popovers Casseroles and One-Dish Entreés Oven Meals (rack positions 1, 2, 3) Air Leavened Foods (Soufﬂés, Meringue, Meringue-

Topped Desserts, Angel Food Cakes, Chiffon Cakes)

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION BAKE:

• Reduce the temperature by 25°F (15°C).

• Use the same baking time as Bake mode if under 10 to 15 minutes.

• Foods with a baking time of less than 30 minutes should be checked for doneness 5 minutes earlier than in standard bake recipes.

• If food is baked for more than 40 to 45 minutes, bake time should be reduced by 25%.

12 - Convection Bake Tips and Techniques

Convection Bake Chart

Reduce standard recipe temperature by 25 °F (15 °C) for Convection Bake. Temperatures have been reduced in this chart.

FOOD ITEM RACK POSITION TEMP. °F (°C)

(PREHEATED OVEN)

2 325 (160) 17 - 19 1 325 (160) 37 - 43 1 325 (160) 35 - 39

2 350 - 400 (175 - 205) 45 - 55 2 350 (175) 68 - 78

2 325 - 350 (160 - 175) 6 - 11 2 325 - 350 (160 - 175) 8 - 13 2 325 (160) 29 - 36

2 350 (175) 18 - 22 2 350 - 375 (175 - 190) 12 - 15 2 350 - 375 (175 - 190) 11 - 15 2 400 (205) 15 - 19

2 375 - 425 (190 - 220) 23 - 26 2 400 - 425 (205 - 220) 12 - 15

TIME (MIN)

The TEMP. and TIME in the chart above are for the 240 V setting. This chart is a guide. Follow recipe or package directions and adjust temperatures / time appropriately.

13 - Convection Roast Tips and Techniques

• Preheat for Convenction Roast.

• Roast in a low-sided, uncovered pan.

• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.

• Use the 2-piece broil pan for roasting uncovered.

• Use the probe or a meat thermometer to determine the internal doneness on “END” temperature (see cooking chart).

• Double-check the internal temperature of meat/poultry by inserting meat thermometer into another position.

• When roasting a large roast or turkey, roasting pan may need to be rotated during roasting time. This will allow for more even cooking. Large birds may also need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent over-browning.

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION ROAST:

• Temperature does not have to be lowered.

• Roasts, large cuts of meat and poultry generally take 1020% less cooking time. Check doneness early.

• Casseroles or pot roasts that are baked covered in CONVECTION ROAST will cook in about the same amount of time.

• The minimum safe temperature for stufﬁng in poultry is 165°F (75°C).

• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving.

• While covered, roast temperatures increased by 5° to 10°F (3° to 6° C)

Convection Roast Chart

MEATS WEIGHT

(lb)

BEEF Rib Roast

Rib Eye Roast, (boneless)

Rump, Eye, Tip, Sirloin (boneless)

Tenderloin Roast PORK Loin Roast (boneless or bone-in) Shoulder POULTRY Chicken whole Turkey, not stuffed Turkey, not stuffed Turkey, not stuffed Turkey Breast Cornish Hen LAMB Half Leg

Whole Leg

4 - 6 325 (160) 2 24 - 30 145 (63) medium rare

4 - 6 325 (160) 2 22 - 30 145 (63) medium rare

3 - 6 325 (160) 2 22 - 28 145 (63) medium rare

2 - 3 425 (220) 2 15 - 25 145 (63) medium rare

5 - 8 350 (175) 2 20 - 30 160 (71) medium 3 - 6 350 (175) 2 25 - 35 160 (71) medium

3 - 4 375 (190) 2 18 - 21 180 (82) 12 - 15 325 (160) 1 10 - 14 180 (82) 16 - 20 325 (160) 1 9 - 11 180 (82) 21 - 25 325 (160) 1 6 - 10 180 (82)

3 - 8 325 (160) 1 15 - 20 170 (77)

1 - 1½ 350 (175) 2 45 - 75 total 180 (82)

3 - 4 325 (160) 2 25 - 30 160 (71) medium

6 - 8 325 (160) 1 25 - 30 160 (71) medium

OVEN TEMP.

°F (°C)

RACK

POSITION

TIME

(min. per lb)

27 - 33 160 (71) medium

30 - 35 170 (77) well

INTERNAL

TEMP. °F (°C)

The TEMP. and TIME in the chart above are for the 240 V setting. This chart is a guide. Follow recipe or package directions and adgust temperatures/time appropriately.

14 - Convection Broil Tips and Techniques

• Place rack in the required position needed before turning on the oven.

• Use Convection Broil mode with the oven door closed.

• Do not preheat oven.

• Use the 2-piece broil pan.

• Turn meats once halfway through the cooking time (see convection broil chart).

Convection Broil Chart - CONVECTION CAVITY

FOOD AND THICKNESS RACK

POSITION

BEEF Steak (1- ½” or more) Medium rare Medium Well HAMBURGERS (MORE THAN 1”) Medium Well POULTRY Chicken Quarters

Chicken Breasts PORK Pork Chops (1¼” or more) 2 450 (235) 160 (71) 12 - 14 13 - 15 Sausage - fresh

2 450 (235) 145 (65) 12 - 14 11 - 13 2 450 (235) 160 (71) 15 - 17 13 - 15 2 450 (235) 170 (77) 18 - 20 16 - 17

3 550 (290) 160 (71) 9 - 11 5 - 8 3 550 (290) 170 (77) 11 - 13 8 - 10

3 450 (235) 180 (82) 16 - 18 14 - 16

3 450 (235) 170 (77) 14 - 16 12 - 14

3 450 (235) 160 (71) 4 - 6 3 - 5

BROIL

SETTING °F (°C)

INTERNAL

TEMP. °F (°C)

(thigh)

TIME SIDE 1

(MIN.)*

TIME SIDE 2

(MIN.)*

The TEMP. and TIME in the chart above are for the 240 V setting. * Broiling and convection broiling times are approximate and may vary slightly. Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

15 - Broil Tips and Techniques

• Place rack in the required position needed before turning on the oven.

• Use Broil mode with the oven door closed.

• Do not preheat oven.

• Use the 2-piece broil pan.

• Meats may be brusherd with cooking oil or butter to prevent sticking.

• Turn meats once halfway through the cooking time (see broil chart).

Broil Chart

FOOD AND THICKNESS RACK

POSITION

BEEF Steak (¾”-1”) Medium rare Medium Well Hamburgers (¾”-1”) Medium Well POULTRY Breast (bone-in) Thigh (very well done) PORK Pork Chops (1”) Sausage - fresh Ham Slice (½”) 3 5 160 (71) 3 - 5 4 - 6 SEAFOOD

Fish Filets, 1”

Buttered LAMB

Chops (1”) Medium Rare Medium Well BREAD Garlic Bread, 1” slices Garlic Bread, 1” slices

3 5 145 (63) 5 - 7 4 - 6 3 5 160 (71) 6 - 8 5 - 7 3 5 170 (77) 8 - 10 7 - 9

3 5 160 (71) 7 - 9 5 - 7 3 5 170 (77) 8 - 10 7 - 9

3 3 170 (77) 14 - 16 14 - 16 3 3 180 (82) 28 - 30 13 - 15

3 5 160 (71) 7 - 9 5 - 7 3 5 160 (71) 5 - 7 3 - 5

3 5 145 (63) 5 - 7 4 - 6 3 5 160 (71) 6 - 8 5 - 7 3 5 170 (77) 8 - 10 7 - 9

4 5 2 - 2.30 3 5 4- 6

BROIL

SETTING

INTERNAL

TEMP. °F (°C)

Cook until

opaque & ﬂakes

easily with fork

TIME SIDE 1

(MIN.)*

10 - 14 Do not turn

TIME SIDE 2

(MIN.)*

The TEMP. and TIME in the chart above are for the 240 V setting. Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service) 140°F (60°C)

145°F (63°C)

160°F (71°C)

165°F (74°C)

Note: Eggs (alone, not used in a recipe) – cook until yolk & white are ﬁrm

Ham, precooked (to Reheat) Fresh beef, Veal, Lamb (medium rare) Leftovers & Casseroles Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb) Fresh beef, Veal, Lamb (medium) Poultry breast Fresh Pork (medium) Fresh Pork (well done) Fresh Ham (raw) Egg Dishes Poultry (thighs and wings) Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose

165°F (74°C)

170°F (77°C)

180°F (82°C)

Stufﬁng (cooked alone or in bird)

Fresh beef, Veal, Lamb (well done)

Chicken and Turkey (Whole)

16 - Oven Care and Cleaning

Self-Cleaning the Oven

This oven features a pyrolytic Self-Cleaning function that eliminates the difﬁcult and time consuming manual scrubbing of the oven interior. During Self-Cleaning, the oven uses a very high temperature (approx. 860 °F/460 °C) to burn away food soil and grease.

• It is common to see smoke and/or an occasional ﬂame-up during the Self-Cleaning cycle, depending on the content and amount of soil remaining in the oven. If a ﬂame persists, turn off the oven and allow it to cool before opening the door to wipe up the excessive food soil.

• The door latch is automatically activated after selecting the Self-Cleaning cycle. The “SYMBOL” writings will appear in the display. This ensures that the door cannot be opened while the oven interior is at clean temperatures.

• The oven light does not operate during this mode.

• During Self-Cleaning, the kitchen should be well ventilated to help eliminate odors associated with Self-Cleaning. Odors will lessen with use.

• 1h:30 is the preset length of cleaning.

• The mode automatically stops at the end of the clean hours.

• When the oven heat drops to a safe temperature, the automatic door lock will release and the door can be opened.

Preparing the Oven for Self-Cleaning

1. Remove all utensils and bakeware.

2. Remove non-porcelain oven racks.

CAUTION

If chromed racks are left in the oven during the Self-Cleaning cycle, they will permanently lose the shiny ﬁnish and change to a dull dark ﬁnish. See Cleaning Chart for proper care, pages 21 to 22.

3. Wipe up any soft soil spills and grease with paper towels. Excess grease will cause ﬂames and smoke inside the oven during Self-Cleaning.

4. Review illustration below. Some areas of the oven must be cleaned by hand before the cycle begins. They do not get hot enough during the cleaning cycle for soil to burn away. Use a soapy sponge or plastic scrubber or a detergentﬁlled S.O.S. front frame and up to 1-1/2 “ (2 - 3 cm) inside the frame with detergent and hot water. Do not rub the gasket on oven. Clean by hand the oven door window. Rinse all areas thoroughly then dry.

5. Be sure oven interior lights are turned off and the light bulbs and lens covers are in place. See Page 25.

pad. Hand-clean the oven door edge, oven

Hand clean frame area ouside gasket

DO NOT hand clean gasket

Hand clean frame area ouside gasket

Hand clean 1” (2cm)

from rack guides

to frame of oven cavity

Hand clean door

window

17 - Setting the Self-Cleaning Mode

Before using the Self-Cleaning Mode please read the Oven Care and Cleaning page carefully and follow the Preparing the Oven for Self-Cleaning ﬁrst. (see page 19)

Pyrolyse (Self-Clean)

Turn the mode knob in the proper position than press the +/knob to start a cleaning cycle. The clean time can be set according to the same rules of the automatic functions, and therefore the pyrolitic cycle can be delayed. The maximum allowed clean time is 3 hours, the minimum 1 hour. The standard time is 1h:30min, the clock display shows P1:30. At the end of the self-cleaning activity the display shows P--- steady and disappear when the mode selector is placed in the ZERO position. The door remains locked until the oven temperature drops below the safety threshold, at this time the control unlocks the door. The cooling fan starts as soon as the function is selected and turns to its higher speed when the inner parts get hot. The oven temperature is automatically set to 460°C in order to perfectly clean the cavity.

ﬂashing. The writings on the display

The control also locks immediately the door in order to guarantee the user safety, given that the temperature inside gets very hot. A lock led shows the status of the latch mechanism at any time:

- Door unlocked, lock led off.

- Door locked, lock led always on.

- Latch moving, transition in progress, lock led ﬂashing. To reuse the oven after a pyrolyse, turn the mode selector to

ZERO (OFF) position.

How to Use the Cleaning Chart

1. Locate the number of the part to be cleaned in the illustration on this page.

2. Find the part name in the Cleaning Chart.

3. Match the letter with the cleaning method on following page.

PART LIST

18 - General Oven Care

5 6 7 8 8

Cleaning Chart

Part

Control Panel

Door Cooling Vent

Side Trim

Bottom Trim

Door Frame

Door Handle

Interior door windows

Door Front

End Caps

Interior Oven Door

Please refer to the next page for Cleaning Method.

Cleaning Method Stainless Stell Oven Stainless Stell Oven

C-G 11 E12 D13 D14 E15 G16 F17 C&G D E

Part

Oven Front Frame Oven Cavity Door Gasket Oven Cooling Vents Extendable Rack Oven Rack Broiler Pan

Cleaning Method

E E B D A A E

19 - Oven Finishes / Cleaning Methods

The entire oven can be safely cleaned with a soapy sponge, rinsed and dried. If stubborn soil remains, follow the recommended cleaning methods below.

• Always use the mildest cleaner that will do the job.

• Rub metal ﬁnishes in the direction of the grain.

• Use clean, soft cloths, sponges or paper towels.

• Rinse thoroughly with a minimum of water so it does not drip into door slots.

• Dry to avoid water marks. The cleaners listed below indicate types of products to use and are not being endorsed. Use all products according to package

directions.

Part Cleaning Method

, Bon-Ami®,

A Chrome Plated

Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub

Comet Easy Off

, Ajax®, Brillo® or S.O.S.® pads as directed.

or Dow® Oven Cleaners (cold oven formula) can be used, but may cause darkening and

discoloration. Racks may be cleaned in the oven during the Self-Cleaning mode. However, chromed racks will lose their shiny ﬁnish and permanently change to a metallic gray.

B Fiberglass Knit

C Glass

D Painted

E Porcelain

F Reﬂective Glass

G Stainless

DO NOT HAND CLEAN GASKET.

Spray Windex

or Glass Plus® onto a cloth ﬁrst then wipe to clean. Use Fantastik® or Formula 409®

to remove grease spatters.

Clean with hot sudsy water or apply Fantastik

or Formula 409® ﬁrst to a clean sponge or paper

towel and wipe clean. Avoid using powdered cleansers and steel wool pads. Immediately wipe up acidic spills like fruit juice, milk and tomatoes with a dry towel. Do not use a

moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water or apply Bon-

or Soft Scrub® to a damp sponge. Rinse and dry. For stubborn stains, gently use Brillo® or

Ami

S.O.S.

pads. It is normal for porcelain to craze (ﬁne lines) with age due to exposure from heat and

food soil. Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with vinegar,

Windex

, ammonia or Bon-Ami®. DO NOT USE HARSH ABRASIVES.

Always wipe or rub with grain. Clean with a soapy sponge then rinse and dry. Or, wipe with Fantastik

Stainless Steel Magic vinegar. Use Zud

or Formula 409® sprayed onto a paper towel. Protect and polish with

and a soft cloth. Remove water spots with a cloth dampened with white

, Cameo®, Bar Keeper’s Friend® or RevereWare Stainless Steel Cleaner®, to

remove heat discoloration.

Automatic door locking during pyrolytic cycle

For safety reasons, the door is locked automatically as soon as self-clean mode is selected (both standard, both eco clean). The door is also unlocked automatically when the clean time has expired but only after the temperature has fallen below the safety threshold.

NOTE It is not possible to exclude the door locking device

during self-cleaning i.e. manually unlock the door since the self-cleaning mode has the highest priority and overrides all other selections.

20 - Oven Door

The lock symbol (

ON When the door is fully locked OFF When the door is fully unlocked FLASHING When the latch mechanism is moving or is

waiting for a command by the electronic control. (After self clean the symbol will ﬂash until the temperature will be safe and the door unlocked).

) on the display is:

Removing the “FULL GLASS” panoramic door

WARNING

Make sure that:

• The oven is cool and power to the oven has been turned off before removing the door. Failure to do so could result in electrical shock or burns.

• The oven door is heavy and fragile. Use both hands to remove the oven door. The door front is glass. Handle care-fully to avoid breakage.

• Grasp only the sides of the oven door. Do not grasp the handle as it may swing in your hand and cause damage or injury.

How to remove the inner glass of the “FULL GLASS” panoramic door

1. Wear protective gloves.

2. Place the door on a ﬂat horizontal surface face down on a soft cloth to avoid scratching the visible part.

3. Simultaneously press the keys of the two side covers, removing the upper strip.

• Failure to grasp the oven door ﬁrmly and properly could result in personal injury or product damage.

Removing the oven door

The oven door can be removed quickly and easily. To do so, proceed as follows:

• Open the door fully.

• Lift the two levers shown below.

• Close the door as far as the ﬁrst stop (caused by the raised levers).

• Lift the door upwards and outwards to remove it fromits mountings.

To replace ﬁt the door, ﬁt the hinges in their mountings and lower the two levers

20 - Oven Door

4. Slide out the internal glass as shown below. Remove the second and third panes of glass (middle panes) for cleaning sliding out the rubber strip.

5. Replace the middle panes after cleaning in reverse order, checking that they are oriented so the words INTERNAL SIDE are properly legible.

NOTE: a slight gap between the middle panes and the side

supports is normal because it allows for the heat expansion of the glass.

6. Place the pack of three glass panes between the two uprights and replace the top strip.

+ 64 hidden pages

Fulgor F1SP24S2 Use & Care

Specifications and Main Features

Frequently Asked Questions

User Manual