FULGOR F6SP30*1 series, F6DP30*1 series Use & Care Manual
Use & Care Manual
Guide d’utilisation et d’entretien
Manual de uso y cuidado
F6SP30*1
F6DP30*1
Table of Contents
Page Page
Safety Precautions 4 Convection Bake Tips and Techniques 18
Safety Instructions 5 Convection Bake Chart
19
Safety for the Oven
5
Convection Roast Tips and Techniques 20
Safety for the Self Cleaning Oven
5
Convection Roast Chart
20
Cooking with Convection Oven 6 Convection Broil Tips and Techniques 22
Advantages of Convection Cooking
6
Convection Broil Chart
22
Features of Your Oven 7 Dehydrate Tips and Techniques 23
The Control Panels 8 Dehydrate Chart
23
Command Key
8
Broil Tips and Techniques 24
Display
8
Broil Chart
24
Knobs
8
Food Service Temperature Guidelines from FSIS
24
Oven Modes 9 Special Features 25
General Oven Information 10 Sabbath Mode Instructions 26
General Oven Tips 11 Oven Care and Cleaning 27
Oven Racks
11
Self-Cleaning the Oven
27
Oven Extendable Racks
12
Preparing the Oven for Self-Cleaning
27
Setting the Clock and Timer 13 Setting the Self-Cleaning Mode 28
To Set the Time of Day
13
To Set the Self-Cleaning Mode
28
To Set the Timer
13
To Change the Cleaning Time
28
Selecting the Oven Mode 14 To Delay the Start of Cleaning
28
Setting Cooking Mode and the Temperature
14
General Oven Care 29
Using [OPTIONS] key to select low temperature
functions
14
How to Use the Oven Cleaning Chart
29
Using Oven Lights
14
Cleaning Chart
29
Time Oven Mode Operation 15 Oven Finishes / Cleaning Methods 30
To Set Timed Mode
15
Oven Door Removal 31
To Delay the Start of a Timed Mode
15
Replacing an Oven Light 32
When a Timed Mode is running
15
To Replace a Light Bulb 32
How to check a time value
15
Solving Baking Problems 33
Setting the meat probe options 16 Solving Operational Problems 34
Bake Tips and Techniques 17 FULGOR WARRANTY for Home Appliances 35
Bake Chart
17
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Use & Care Manual
3
Table of Contents
Page Page
Safety Precautions 4 Convection Bake Tips and Techniques 18
Safety Instructions 5 Convection Bake Chart
19
Safety for the Oven
5
Convection Roast Tips and Techniques 20
Safety for the Self Cleaning Oven
5
Convection Roast Chart
20
Cooking with Convection Oven 6 Convection Broil Tips and Techniques 22
Advantages of Convection Cooking
6
Convection Broil Chart
22
Features of Your Oven 7 Dehydrate Tips and Techniques 23
The Control Panels 8 Dehydrate Chart
23
Command Key
8
Broil Tips and Techniques 24
Display
8
Broil Chart
24
Knobs
8
Food Service Temperature Guidelines from FSIS
24
Oven Modes 9 Special Features 25
General Oven Information 10 Sabbath Mode Instructions 26
General Oven Tips 11 Oven Care and Cleaning 27
Oven Racks
11
Self-Cleaning the Oven
27
Oven Extendable Racks
12
Preparing the Oven for Self-Cleaning
27
Setting the Clock and Timer 13 Setting the Self-Cleaning Mode 28
To Set the Time of Day
13
To Set the Self-Cleaning Mode
28
To Set the Timer
13
To Change the Cleaning Time
28
Selecting the Oven Mode 14 To Delay the Start of Cleaning
28
Setting Cooking Mode and the Temperature
14
General Oven Care 29
Using [OPTIONS] key to select low temperature
functions
14
How to Use the Oven Cleaning Chart
29
Using Oven Lights
14
Cleaning Chart
29
Time Oven Mode Operation 15 Oven Finishes / Cleaning Methods 30
To Set Timed Mode
15
Oven Door Removal 31
To Delay the Start of a Timed Mode
15
Replacing an Oven Light 32
When a Timed Mode is running
15
To Replace a Light Bulb 32
How to check a time value
15
Solving Baking Problems 33
Setting the meat probe options 16 Solving Operational Problems 34
Bake Tips and Techniques 17 FULGOR WARRANTY for Home Appliances 35
Bake Chart
17
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Use & Care Manual
4
IMPORTANT
General Appliance and Oven
Safety Instructions
Safety for the Self-Cleaning Oven
Confirm that the door locks and will not open once
both selectors are in CLEAN position and the door
lock icon appears. If the door does not lock, turn the
cook mode selector to OFF and do not run Self-
Clean. 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.
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.
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.
Before self-cleaning the oven, remove the broiler
pan, oven racks (only when not made of porcelain),
other utensils and excess soft spillage.
Other surfaces of the appliance may become hot
enough to cause burns - among these surfaces are
(identification of surfaces - for example, oven vent
openings and surfaces near these openings, oven
doors, and windows of oven doors).
IMPORTANT
General Appliance and Oven
Safety Precautions
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.
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.
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.
CAUTION
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Use & Care Manual
5
IMPORTANT
General Appliance and Oven
Safety Instructions
Safety for the Self-Cleaning Oven
Confirm that the door locks and will not open once
both selectors are in CLEAN position and the door
lock icon appears. If the door does not lock, turn the
cook mode selector to OFF and do not run SelfClean. 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.
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.
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.
Before self-cleaning the oven, remove the broiler
pan, oven racks (only when not made of porcelain),
other utensils and excess soft spillage.
Other surfaces of the appliance may become hot
enough to cause burns - among these surfaces are
(identification of surfaces - for example, oven vent
openings and surfaces near these openings, oven
doors, and windows of oven doors).
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Use & Care Manual
6
Features of your Oven
Cooking with the Convection Oven
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. 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.
Advantages of Convection Cooking
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.
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Use & Care Manual
7
Features of your Oven
ENGLISH
Use & Care Manual
8
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.
Thermal Cavity
Convection Cavity
Double Convection Cavity
Convection Bake (CONV BAKE)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 325 °F (165 °C)
Convection Bake cooks with heat
from a ring element behind the back
wall of the oven. The heat is
circulated throughout the oven by the
convection fan.
Bake (BAKE)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 350 °F (175 °C)
Is cooking with heated air. Both the
upper and lower elements cycle to
maintain the oven temperature.
Dehydrate (CONV DEHY)
Set temperature:
from 120 °F (50 °C) to 160 °F (70 °C)
(preset position 140 °F (60 °C)
Dehydrating is similar to convection
cooking but holds an optimum low
temperature while circulating the
heated air to remove moisture slowly
for food preservation.
Convection Broil (CONV BROIL)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450°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 L1 to L5
(preset position L3)
Broiling uses intense heat radiated
from the upper element.
Pizza (PIZZA)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450 °F (232 °C)
Is a special cooking mode with
heated air. The lower elements cycle
to cook Pizza.
Convection Roast (CONV ROAST)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 325 °F(165 °C)
Convection Roast uses the upper
and lower elements and convection
fan.
Proof (WARM)
Set temperature:
from 80 °F (25 °C) to 120 °F (50 °C)
(preset position 100 °F (35 °C)
Warming (WARM PLUS)
Set temperature:
from 130 °F (55 °C) to 210 °F (100 °C)
(preset position 170 °F (75 °C)
Proof and Warming use the lower
elements to keep foods warm.
Defrost (CONV)
Does not used any heating element,
only the convection fan is used to
defrost foods.
The Control Panels
The user interface has the following features: display, preheat light indicators, keys for commands, cooking mode
and temperature selectors.
SINGLE OVEN
DOUBLE OVEN
Command Keys
- [INC] key to increase the value.
- [DEC] key to decrease the value.
[FAST PREHEAT] When a cooking function has been
selected, touch this key to enable the fast preheat
mode. The fast preheat is not available for all functions.
[OPTIONS] Touch this key to enable special functions,
low temperature modes or to enter special menu.
[LIGHT]: Touch to switch the oven lights status.
[UPPER/LOWER] (double oven): Touch this key to
select the upper cavity if none is selected. If one of the
two is already selected, touch it and switch to the other
one.
Display
Central Blue Display for time and miscellaneous
functions: for time of day, minute minder, automatic
cooking. AM/PM indication is also present.
Miscellaneous indications are also available to show
which cavity is currently selected and whether any
door has been locked, automatically for self-clean or
manually by the user.
Red Display for Temperature indications: Degree
unit (°C or °F) indication is present. It shows the
temperature set-point for the current cooking mode, in
the selected cavity.
Red Display with writings for Cooking Modes
indication to indicate which function has been
selected.
Knobs
Cooking mode selector (multifunction), with eight
cooking modes + OFF position.
Cooking mode selector (thermal), with three
cooking modes + OFF position.
Temperature selector with PRESET and CLEAN
positions + continuous range between MIN and MAX
values.
[TIME]: touch this key until “SET TIME” appears to set or
change the time of day. Touch this key until “TIMER”
appears to set, modify or clear the minute minder value.
Once a cooking function has been selected, touch this
key until “TIME” appears in order to set, modify or cancel
the cooking time. Touch this key until “STOP TIME”
appears in order to set, modify or cancel the end of
cooking time. Whenever one of the former modes has
been enabled and its digits flash, touch or hold:
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Use & Care Manual
9
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.
Thermal Cavity
Convection Cavity
Double Convection Cavity
Convection Bake (CONV BAKE)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 325 °F (165 °C)
Convection Bake cooks with heat
from a ring element behind the back
wall of the oven. The heat is
circulated throughout the oven by the
convection fan.
Bake (BAKE)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 350 °F (175 °C)
Is cooking with heated air. Both the
upper and lower elements cycle to
maintain the oven temperature.
Dehydrate (CONV DEHY)
Set temperature:
from 120 °F (50 °C) to 160 °F (70 °C)
(preset position 140 °F (60 °C)
Dehydrating is similar to convection
cooking but holds an optimum low
temperature while circulating the
heated air to remove moisture slowly
for food preservation.
Convection Broil (CONV BROIL)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450°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 L1 to L5
(preset position L3)
Broiling uses intense heat radiated
from the upper element.
Pizza (PIZZA)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450 °F (232 °C)
Is a special cooking mode with
heated air. The lower elements cycle
to cook Pizza.
Convection Roast (CONV ROAST)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 325 °F(165 °C)
Convection Roast uses the upper
and lower elements and convection
fan.
Proof (WARM)
Set temperature:
from 80 °F (25 °C) to 120 °F (50 °C)
(preset position 100 °F (35 °C)
Warming (WARM PLUS)
Set temperature:
from 130 °F (55 °C) to 210 °F (100 °C)
(preset position 170 °F (75 °C)
Proof and Warming use the lower
elements to keep foods warm.
Defrost (CONV)
Does not used any heating element,
only the convection fan is used to
defrost foods.
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Use & Care Manual
10
General Oven Tips
Preheating the Oven
Preheat the oven when using the Bake, Convection
Bake and Convection Roast modes.
Use Fast Preheat mode when a shorter time
is desired to preheat the oven.
Selecting a higher temperature does not shorten
the preheat time.
Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
Preheating will help to sear roasts and seal in meat
juices.
Place oven racks in their proper position before
preheating.
During preheating, the selected cooking
temperature is always displayed.
A beep will confirm that the oven is preheated and
the “PREHEAT” writing will turn off.
Operational Suggestions
Use the cooking charts as a guide.
Do not set pans on the open oven door.
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 broil pan outside of the oven.
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.
High Altitude Baking
When cooking at high altitude, recipes and
cooking time will vary from the standard.
120/240 vs. 120/208 Volt Connection
Most oven installations will have a 120/240
voltage connection.
If your oven is installed with 120/208 voltage, the
preheat time may be slightly longer than with
120/240 voltage.
The oven is designed to assure the same clean
time at 208V.
Oven Racks
The oven has rack guides at six levels as shown in
the illustration on Page 7.
Rack positions are numbered from the bottom rack
guide (#1) to the top (#6).
Check cooking charts for best rack positions to use
when cooking.
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 7 if there is any
question as to which side is the front 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.
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.
General Oven Information
Before using your oven for the first time remove all
packing and foreign materials from the oven(s). Any
material of this sort left inside may melt or burn when
the appliance is used.
Flashing Symbols or Numbers
Signals an incomplete action that is in progress (locking
the door, preheat, etc.) or an incomplete setting that
calls for another input.
Beeps
Signals that more information must be entered or
confirms the receipt of an entry. Beeps also signal the
end of a function or an oven fault.
It’s displayed steadily when the door is locked. The
symbol flashes when the latch is moving in order to lock
or unlock the door. Do not attempt to open the door at
this time. Door can be opened when the symbol no
longer appears. “AUTO LOCK” appears when the door
has been locked automatically due to self-clean mode.
“USER LOCK” is displayed when the door has been
locked manually by the user, for example to prevent
children from having free access to the oven cavity.
Hold both the [INC] and [DEC] keys for 3 seconds. The
latch will lock the door. Repeat the same operation to
unlock.
Locking the keyboard
Hold both the keys indicated by “KEYBD. LOCK” legend
for 3 seconds. Commands are now locked and “SENS
LOCK” will be displayed every time you touch any keys.
Repeat the same operation for 3 seconds to unlock the
keyboard.
Power Failure
After the power returns to the oven, the clock displays
the time 12.00
AM
.
Default Settings
The cooking modes automatically select a suitable
temperature when the selector is in the preset position.
These can be changed when a different one is needed.
It’s also possible to set a user option in order to save the
last used temperature per every cooking mode.
F Failure Number Codes
These codes are displayed when the electronic control
detects a problem in the oven or in the electronics.
Convection Fan
The convection fan operates during any convection
mode. When the oven is operating in the convection
mode, the fan will turn off automatically when the door
is opened. The convection fan always runs during the
preheat time.
Component Cooling Fan
Preheat and Fast Preheat
Whenever a cooking mode is set and the oven is
heating, the “PREHEAT” writing appears in the
temperature display: the vertical bar indicates, in four
steps, when the oven reaches the 25%, 50%, 75%,
100% of the set-point temperature.
As soon as the 100% is reached, the control sounds
an “end of preheat” tone and the “PREHEAT” writing
disappears.
When it’s necessary to heat up the oven rapidly, a
Fast Preheat mode is available: it uses the heating
elements and the convection fan in a special way, in
order to reduce the heating time as long as possible.
After having set one of the cooking functions for which
the fast preheat is available, touch the [FAST
PREHEAT] key, the “FAST” writing is shown in
addition to the “PREHEAT” one.
As soon as the set-point temperature is reached, the
control sounds an “end of preheat” tone and both
“FAST” and “PREHEAT” writings disappear. The oven
switches automatically to the desired cooking mode
that was previously set: put the food inside now.
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
ffan operates at double speed (or RPM's) in self-clean
and whenever the internal components temperature becomes high.
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Use & Care Manual
11
General Oven Tips
Preheating the Oven
Preheat the oven when using the Bake, Convection
Bake and Convection Roast modes.
Use Fast Preheat mode when a shorter time
is desired to preheat the oven.
Selecting a higher temperature does not shorten
the preheat time.
Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
Preheating will help to sear roasts and seal in meat
juices.
Place oven racks in their proper position before
preheating.
During preheating, the selected cooking
temperature is always displayed.
A beep will confirm that the oven is preheated and
the “PREHEAT” writing will turn off.
Operational Suggestions
Use the cooking charts as a guide.
Do not set pans on the open oven door.
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 broil pan outside of the oven.
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.
High Altitude Baking
When cooking at high altitude, recipes and
cooking time will vary from the standard.
120/240 vs. 120/208 Volt Connection
Most oven installations will have a 120/240
voltage connection.
If your oven is installed with 120/208 voltage, the
preheat time may be slightly longer than with
120/240 voltage.
The oven is designed to assure the same clean
time at 208V.
Oven Racks
The oven has rack guides at six levels as shown in
the illustration on Page 7.
Rack positions are numbered from the bottom rack
guide (#1) to the top (#6).
Check cooking charts for best rack positions to use
when cooking.
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 7 if there is any
question as to which side is the front 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.
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.
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