Fulgor F6PIR304S1 Use & Care

PRO-RANGE 30”- 36” ELECTRIC INDUCTION

USE & CARE MANUAL

GUIDE D’UTILISATION ET D’ENTRETIEN

MANUAL DE USO Y CUIDADO

Dear Customer,

Thank you for purchasing one of our Sofia ranges. This range was
conceived, designed and handcrafted in Italy.

Your selection of a Sofia range confirms you are among a special group
who share a love and passion for cooking. This unique community shares
in the experience of creating quality dishes; dishes that will satisfy the
palate while bringing the warmth of families and friends together to share
and rejoice. Impress a loved one with your ability to combine flavours and
ingredients or experiment with new foods and different culinary techniques
to create unexpected pleasures.

Pay attention to these symbols present in this manual:

EN

WARNING

• This is the safety alert symbol. This symbol alerts you to
potential hazards that can kill or hurt you and others.

• You can be killed or seriously injured if you don’t follow
these instructions.

READ AND SAVE THESE INSTRUCTIONS.

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.

WARNINGS FOR ELECTRIC INSTALLATION

WARNING

• Installation and service must be performed by a qualified
installer or service agency.

• The models may be powered at 240V or 208V.

CAUTION

• Always disconnect the electrical plug from the wall
receptacle before servicing this unit.

• For personal safety, this appliance must be properly
grounded.

Do not under any circumstances cut or remove the third
(ground) prong from the power cord plug.

WARNING

Persons with a pacemaker or similar medical device should
exercise caution when using or standing near an induction
unit while it is in operation. The electromagnetic field may
effect the working of the pacemaker or similar medical
device. It is advisable to consult your doctor or the pacemaker
manufacturer about your particular situation.

IMPORTANT: Save these instructions for the local electrical

inspector use.

INSTALLER: Please leave this manual with owner for future

reference.

OWNER: Please keep this manual for future reference.

WARNING

Tip Over Hazard

A child or adult can tip the range and be killed.
Ensure the anti-tip bracket is engaged when the range is
moved.
Do not operate range without anti-tip bracket installed and
engaged.
Failure to follow these instructions can result in death or serious
burns to children and adults.

Changes or modifications not expressly approved by the party
responsible for compliance could void the user’s authority to
operate the equipment.

Note: This equipment complies with part 18 of the FCC Rules.

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

• Reorient or relocate the receiving antennae.

• Increase the distance between the equipment and
receiver.

• Connect the equipment and receiver.

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

• Consult the dealer or an experience radio/TV
techician for help.

To verify the anti-tip bracket is installed and engaged:

• Slide range forward.

• Look for the anti-tip bracket securely attached to floor or wall.

• Slide range back so rear range foot is under anti-tip bracket.

• See installation instructions for details.

Anti-Tip Bracket

Range Foot

1

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TABLE OF CONTENTS PAGE

1 - Safety Precautions 3
2 -

General Appliance and Range Safety Instructions

Safety for the Oven 5
Safety for the Cooktop 5
Safety for the Self-Cleaning Oven 6
Warnings for Electric Installation 6

3 - Features of your Oven 7
4 - The Control Panels 9

Command Keys 9
Display 9
Knobs 9

5 - Oven Modes 10
6 - General Oven Information 11
7 - General Oven Tips 12

Oven Racks 12
Oven Telescopic Racks 13

8 - Setting the Clock and Timer 14

To Set the Time of Day 14
To Set the Timer 14

9 -

Selecting the Oven Mode

Setting Cooking Mode and Temperature 15
Using menù key to select low temperature functions
Using Oven Lights 15

10 - Timed Oven Mode Operation 16

To Set a Timed Mode 16
To Delay the Start of a Timed Mode 16
When a Timed Mode is running 16
How to check a time value 16

11 - Setting the Meat Probe Options 17

15

15

TABLE OF CONTENTS PAGE

17 - Broil Tips and Techniques 25

5

Broil Chart 25
Food Service Temperature Guidelines from FSIS

(USDA food Safety & Inspection Service)

18 - Solving Baking Problems 26

19 - Special Features 27

20 - Sabbath Mode Instruction 28

21 - Oven Care and Cleaning 29

Self-Cleaning the Oven 29
Preparing the Oven for Self-Clean 29

22 - Setting the Self-Clean Mode 30

To Set the Self-Clean Mode 30
To Change the Cleaning Time 30
To Delay the Start of Cleaning 30

23 - Do-it-Yourself Maintenance Oven Door

Removal

To Remove Door 31
To Replace Door 31

24 - Replacing an Oven Light 32

To Replace a Light Bulb 32

25 - Features of your Cooktop 33

26 - Element and Control Setting 35

Control knobs and power level adjusting 35
Timer function setting 35

27 - Advice on cooking 37

28 - Induction Cooktop Operation 38

Before using the cooktop for the first time 38
Power management (for 36” only) 38

25

31

12 - Bake Tips and Techniques 18

General Guidelines 18

13 - Convection Bake Tips and Techniques 19

Convection Bake Chart 20

14 - Convection Roast Tips and Techniques 21

Convection Roast Chart - CONVECTION
CAVITY

15 - Convection Broil Tips and Techniques 23

Convection Broil Chart - CONVECTION
CAVITY

16 - Dehydrate Tips and Techniques 24

Dehydrate Chart 24

2

21

23

29 - Cookware 40

How INDUCTION heating works 40
Pots and pans and how to use them 40

30 - General Oven Care 42

How to Use the Oven Cleaning Chart 42
Cleaning Chart 42

31 - Oven Finishes / Cleaning Methods 43

32 - Cleaning the Cooktop 44

33 - OVEN Solving Operational Problems 45

34 - Resolution of operational problems COOKTOP 46

35 - Assistance or Service 47

1 - Safety Precautions

IMPORTANT INSTRUCTION

General Appliance and Range

Please read all instructions before using this appliance.

EN

WARNING

When properly cared for, your new range has been designed
to be a safe, reliable appliance. Read all instructions

carefully before using this range. These precautions will
reduce the risk of burns, electric shock, fire, and injury
to yourself and others. 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 appliance 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 range 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.

WARNING

• BE CAREFUL TO PREVENT BURNS. If the flames do not
go out immediately, EVACUATE AND CALL THE FIRE
DEPARTMENT.

• Do not use water, including wet dishcloths or towels on
grease fires. A violent steam explosion may result.

• NEVER PICK UP A FLAMING PAN. You may be burned.

• ALWAYS have a working SMOKE DETECTOR near the
kitchen.

• LEAVE THE HOOD VENTILATOR ON when flambéing
food.

To reduce the risk of burn injuries during cooktop
use, observe the following:

• NEVER use this appliance as a space heater to heat or warm
the room.

• Children or pets should not be left alone or unattended in an
area where appliances are in use.

• They should never be allowed to sit or stand on any part of
the appliance.

• Do not store flammable materials on or near the cooktop.

• Use only dry potholders; moist or damp potholders on hot
surfaces may cause burns from steam.

• Never leave the cooktop unattended when in use.

• Always position handles of utensils inward so they do not
extend over adjacent work areas, burners, or the edge of
the cooktop.

• Wear proper apparel. Loose fitting garments or hanging
sleeves should never be worn while cooking.

• Do not clean the cooktop while it is still hot. Some cleaners
produce noxious fumes when applied to a hot surface.

3

EN

1 - Safety Precautions

CAUTION

Do not allow pans to boil dry.

CAUTION

Do not store items of interest to children above the appliance.
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. For personal safety, wear proper clothing. Loose fitting or
garments with hanging sleeves should never be worn while
using this appliance.

4

2 - General Appliance and Range Safety Instructions

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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. Other surfaces of the appliance may become
hot enough to cause burns for example, oven vent openings
and surfaces near these openings, oven doors, and windows
of oven doors.

• 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 Cooktop

Use Proper Pan Size

• This appliance is equipped with one or more surface units
of different size. Select utensils having flat bottoms large
enough to cover the surface unit heating element. The use
of undersized utensils will expose a portion of the heating
element to direct contact and may result in ignition of
clothing. Proper relationship of utensil to burner will also
improve efficiency.

Utensil Handles Should Be Turned Inward and
Not Extend Over Adjacent Surface Units

• 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 surface units.

Do Not Cook on Broken Cook-Top

• If cook-top should break, cleaning solutions and spillovers
may penetrate the broken cooktop and create a risk of
electric shock. Contact a qualified technician immediately.

Clean Cook-Top 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.

• 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.

5

EN

2 - General Appliance and Range Safety Instructions

Safety for the Self-Cleaning Oven

• Confirm that the door is locked 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. Contact 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.

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

WARNING

The elimination of soil during self-cleaning generates some by­products 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.

The California Safe Drinking Water and Toxic Enforcement
Act requires the Governor of California to publish a list of
substances known to the State of California to cause cancer,
birth defects, or other reproductive harm, and requires
businesses to warn of potential exposure to such substances.
This product contains a chemical known to the State of
California to cause cancer, birth defects, or other reproductive
harm. This appliance can cause low-level exposure to some
of the substances listed, including benzene, formaldehyde,
carbon monoxide, toluene, and soot.

Warnings for Electric Installation

WARNING

Installation and service must be performed by a qualified
installer, service agency or the gas supplier.

CAUTION

• Always disconnect the electrical plug from the wall
receptacle before servicing this unit.

• For personal safety, this appliance must be properly
grounded.

• Do not under any circumstances cut or remove the third
(ground) prong from the power cord plug.

6

Cooling Vents

t

t

Door gasket

FEATURES OF YOUR OVEN

Display panel

3 - Features of your Oven

Broil Burner

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6
5

Halogen Light

Model and Serial # Plate

Bottom Burner (concealed) Convection Fan (concealed)

Oven Rack Back

4
3
2
1

Halogen Ligh

Halogen Ligh

Oven Rack Front

Pan Stop

Telescopic Rack
(if present)

Broiler Pan Rack

Broiler Pan

Slide ArmHandle (if equipped - not all models)

Stop

7

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3 - Features of your Oven

CONTENTS OF YOUR RANGE PACK

QTY DESCRIPTION QTY DESCRIPTION

1 RANGE COOKER 1 FOOT WITH COLLAR

3” BACKSPLASH

1

THREE FIXING SCREWS

1 KICK COVER

1

ANTI TIP FOUR FIXING SCREWS

MANUAL & GENERAL
DOCUMENTATION

“INSTALLATION INSTRUCTIONS”

1

3 FEET

1 “USE & CARE”

OVEN ACCESSORIES OF YOUR RANGE

QTY DESCRIPTION QTY DESCRIPTION

1 OVEN 1 ENAMELED ROASTING PAN

2 CHROMED RACKS 1

1

TELESCOPIC CHROMED RACK

ENAMELED ROASTING
PAN GRATE

1 MEAT PROBE

8

4 - The Control Panels

The user interface has the following features: display, preheat light indicators, keys for commands, cooking mode and temperature
selectors.

CONTROL PANEL

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COOKING MODE DISPLAY TEMPERATURE SETTING DISPLAY

MODE SELECTOR TEMPERATURE SELECTOR

TIME MULTI-FUNCTION DISPLAY

PREHEAT LEVEL INDICATOR

DIGITAL TOUCH COMMAND KEYS

Command Keys

Touch this key to enable special functions, low
temperature modes or to enter special menu.

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:

Key to decrease the value.

Key to increase the value.

Touch to switch the oven lights status.

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.

Display

Central 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.

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.

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.

9

EN

5 - 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 cavity floor. All model configurations are
illustrated below. Refer to the configuration applicable to your specific model.

CAVITY STYLES

Thermal 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
one or more ring elements behind
the back wall of the oven. The heat is
circulated throughout the oven by the
convection fan.

Convection Broil (CONV BROIL)

Convection Cavity

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.

Broil (BROIL)

Double Convection Cavity

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.

Pizza (PIZZA)

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.

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.

Set temperature:
from L1 to L5

(preset position L3)

Broiling uses intense heat radiated from
the upper element.

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.

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.

Defrost (CONV)

Does not used any heating element,
only the convection fan is used to defrost
foods.

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6 - General Oven Information

Failure Number Codes

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Before using your range for the first time 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 odors.

Flashing Symbols or Numbers

Signals an incomplete action that is in progress (locking the
door, preheat, etc.) or an incomplete setting expecting further
input.

Beeps

Signals that more information must be entered or confirms the
receipt of an entry. Beeps also alert the user to the end of a
function or an oven fault.

Door lock

It’s displayed continuously 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

and - keys for 3 seconds. The latch will

lock the door. Repeat the same operation to unlock.

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.

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% and 100% thresholds of the set-point
temperature.
As soon as 100% is reached, the control beeps an “end of
preheat” tone and the “PREHEAT” text 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

P-HEAT

preheat is available, touch the

key, the “FAST” text is

shown in addition to “PREHEAT”.

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

AM

12.00

.

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 for each cooking mode.

As soon as the set-point temperature is reached, the control
beeps an “end of preheat” tone and both “FAST” and
“PREHEAT” texts disappear. The oven switches automatically
to the desired cooking mode that was initially chosen: put the
food inside now.

11

EN

7 - 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” text will turn off.

Operational Suggestions

• Use the cooking charts included in this manual 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.

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 and secure 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.

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.

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

ATTENTION

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.

ATTENTION

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

To remove oven rack from the oven:

1. Pull rack forward

High Altitude Baking

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

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7 - General Oven Tips

To remove extendable rack from the oven:

EN

2. Lift rack up at front and then remove it

To replace an oven rack:

1. Place rear of rack between rack level guides

2. While lifting front of rack, slide rack in all the way while
lowering the front

1. Lift of rack slightly and push it towards the back of the oven
until the stop releases.

2. Raise back of rack until frame and stop clear rack guide

3. Pull rack down and out

Oven Telescopic Racks

• The telescopic rack allows for easier access to cooking foods
for repetitive activities such as basting.. It extends beyond the
standard flat rack bringing the food closer to the user.

ATTENTION

When the rack is outside of the oven, slide arms do not
lock. They could unexpectedly extend if the rack is carried
incorrectly. Extending slide arms could cause injury. Rack

should only be held or carried by grasping the sides.

NOTE: Always remove the extendable rack before self-

cleaning the oven.

ATTENTION

To avoid burns, pull rack all the way out and lift pan above
handle when transferring food to and from oven.

Please refer to illustration on Page 7 if there is any question
as to which side is the front of the rack.

To replace an extendable rack:

1. Grasp rack firmly on both sides. Place rack (including
frame) above desired rack guide

2. Push all the way in until the back of the rack drops into place

3. Pull both sections forward until stops activate. Rack should
be straight and flat, not crooked

13

EN

8 - Setting the Clock and Timer

The time of day is displayed in hours and minutes.

Always set the clock immediately after installation or after a power failure. Once power returns to the oven, the clock displays the
time 12:00
running. The oven is preset to a 12-hour clock and indicates

To Set the Time of Day

1. Touch

2. Touch
flashing: continue until the correct hour value and
indication is selected.

3. Touch
flashing.

4. Touch
key to change by 10 minute increments.

5. Touch
the time.

AM

. The clock time will appear during all oven operations except when there is the timer or any timed cooking operations

AM

and PM.

To Set the Timer

TIME

until the display shows the “SET TIME” writing.

+

or - to set the desired time, the hours will begin

TIME

again to confirm the hour and minutes will start

+

or - to set the desired minutes value or hold the

TIME

again or wait for 5 seconds in order to confirm

AM

1. Touch

2. Touch

or PM

3. Touch

4. Touch

5. Touch

6. “TIMER” will be continuously displayed.

TIME

until the display shows the “TIMER” text.

+

or - to set the desired timer value, the hours will

begin flashing: continue until the desired value is set.

TIME

again to confirm the hour, now the minutes will

start flashing.

+

or - to set the desired minutes value or hold the

key to change by 10 minute increments.

TIME

again or wait for 5 seconds in order to confirm

the time.

7. When the time ends, reminder beeps will sound for 15

TIME

minutes or until the

key is pressed.

8. Timer format is usually HR:MIN, switching into MIN:SEC
during the last minute.

9. The displayed value is always rounded to the lower minute.
For example: 2:43 is displayed as the timer counts from
2:43:59 to 2:43:00.

NOTE: The Time of Day can never be set if any time function is

already set: first delete all the active time functions.

14

Setting Cooking Mode and Temperature

9 - Selecting the Oven Mode

EN

• The following modes can be selected by moving the cooking
mode knob to the desired position. To enable self-clean, both
the Oven Mode and Temperature Selector knobs must be in
the ‘Clean’ position.

Setting cooking

OFF

CONVECTION BAKE (CONV BAKE)

CONVECTION BROIL (CONV BROIL)

CONVECTION ROAST (CONV ROAST)

PIZZA (MULTI PIZZA)

BAKE (BAKE)

BROIL (BROIL)

• The triangles in the upper right corner of the display are
active when the oven is operating.

Using

MENU

key to select low temperature

functions

Setting Low Temperature Functions

DEHYDRATE(CONV DEHY)

PROOF (WARM)

DEFROST (CONV)

WARMING (WARM PLUS)

MENU

• Touch

• The last used is kept in memory for the next time the low
temperature operation is selected..

key to toggle between these four modes.

DEHYDRATE(CONV DEHY)

PROOF (WARM)

DEFROST (CONV)

WARMING (WARM PLUS)

CLEAN

• Select the desired temperature by moving the selector or
leave it in the PRESET position if the proposed value is fine.
The temperature can be changed by 5°F or 5°C steps.

• Cavity will begin to heat, the “ON” text is displayed when
the oven is active, oven lights will turn on.

• “PREHEAT” text will illuminate. Once the oven has preheated,
it will beep and switch the text off.

• To change the temperature while cooking, simply turn the
temperature knob until the display shows the desired value.

• Move the cooking mode selector to OFF if you intend to stop
cooking.

Using Oven Lights

• A single light key activates the lights.

• Oven lights turn on and off automatically when the door is
opened and closed.

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

• The lights do not operate in the Self-Clean mode or Sabbath
Mode.

15

EN

10 - Timed Oven Mode Operation

• Be sure that the time-of-day clock is displaying the correct
time.

• The timed mode turns off the oven at the end of the cook
time.

To Set a Timed Mode

1. Select the cooking mode and the temperature by means of

the knobs. The “ON” writing will appear in the display.

TIME

2. Touch

3. Touch

Continue to set the desired cooking time. Keep in mind that
the time required for the oven to reach the temperature must
be included in the set cooking time.

4. Touch

minute digits will begin flashing.

5. Touch

change by 10 minutes steps. Continue to set the desired
cooking time.

6. Touch

the cooking time value.

key until the “TIME” text appears in the display.

+

or -, the hour digits will begin flashing.

TIME

again, the hours will be confirmed and the

+

or - to change the minutes. Hold the key to

TIME

once again or wait for a few seconds to confirm

• The clock automatically calculates the time of day at which
the mode starts and stops. The “DELAY” writing is displayed
until the starting time is reached.

When a Timed Mode is running

• As soon as the oven begins cooking, the display shows the
cooking time and counts down by one minute increments.
The oven will cook for the programmed time.

• When the time expires, the oven automatically turns off,
the texts “ON” and “TIME” start flashing and an “end of
activity” beep sequence sounds. Reminder beeps will sound
for up to fifteen minutes or until any key is touched in order
alert the user that cooking is complete.

To Delay the Start of a Timed Mode

Follow steps 1 through 6 or 7 above.

TIME

• Touch

• The control automatically calculates and displays the initial
value, adding the cooking time already set to the time of day.

• Touch + or -, the hour digits will begin flashing. Continue
to set the desired stop time.

• Touch
minute digits will begin flashing.

• Touch
change by 10 minutes increments. Continue to set the
desired stop time.

• Touch
the stop time value.

key until “STOP TIME” will appear in the display.

TIME

again, the hours will be confirmed and the

+

or - to change the minutes. Hold the key to

TIME

once again or wait for a few seconds to confirm

How to check a time value

• Whenever it’s necessary to check a time value that is not
displayed, touch the
displayed. The value will be shown for 5 seconds.

• Example: if the timer value is displayed and you want to
check the cooking time, touch the
displayed to view the cooking time for 5 seconds.

TIME

key until the desired text is

TIME

key until “TIME” is

16

This oven is provided with the meat probe feature to sense the
temperature inside meat and stop cooking as soon as the set
value is reached.
The following modes can be selected to work with the meat
probe:

CONVECTION BAKE
CONVECTION ROAST
BAKE

11 - Setting the Meat Probe Options

Touch + or - once to check the probe set temperature.
When it’s flashing touch it again or hold to modify the value.
As soon as the set probe temperature is reached, the control
beeps indicating the end of cooking and stops the oven.

EN

Other modes are not allowed to start if the probe is inserted

Once the probe has been inserted in its receptacle and
detected by the control, turn the cooking mode knob into a
valid position, the PROBE text appears on the cooking mode
display along with the selected function.

The meat probe standard temperature (170°F) flashes on the
clock module for 5 seconds.

Using the

The standard probe temperature set-point is 170°F.

The allowed range is between 130°F and 210°F. The maximum
cavity temperature during cooking with meat probe is 475°F.

The resolution must be 5°F or 2.5°C both for set and actual
temperature.

+

/ - keys, it’s possible to change the probe set.

Always turn the cooking mode to the OFF position after a
particular cooking mode has automatically turned off the oven
so it is properly reset for the next time it is used.

The PROBE text flashes when the mode is not valid for cooking
with probe. If the probe is removed during cooking, or in case
of a short or open circuit, a fault message will be displayed.

Automatic time functions are disabled when using the meat
probe, only the timer can work.

After 5 seconds the value on the display is accepted and the
control starts cooking. The actual probe temperature is now
shown on the timer display.

17

EN

12 - 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”

- 1 ½” (2,5 - 3cm) 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 are found on Page 26.

BAKE CHART

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) 19 - 22
1 350 (175) 40 - 45
1 350 (175) 35 - 39

2 375 - 400 (190 - 205) 45 - 50
2 375 (190) 68 - 78

2 350 - 375 (175 - 190) 8 - 10
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) 7 - 9
2 425 (220) 15 - 19

2 400 - 450 (205 - 235) 23 - 26
2 475 (246) 15 - 18

TIME (MIN)

18

13 - 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, 3 , 4 and 5. All five 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 or 1, 3 and 5.

- When baking four cake layers at the same time, stagger
pans so that one pan is not directly above another. For best
results, place cakes on front of upper rack and back of lower
rack (See graphic at right). Allow 1” - 1 ½” (2.5 - 3cm) air
space around pans.

• Converting your own recipe can be easy. Choose a recipe
that will benefit from convection cooking.

• 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.

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

EN

RACK POSITION

6
5

4

3
2
1

MULTIPLE RACK PAN PLACEMENT

Rack 3

Rack 1

Foods recommended for Convection Bake mode:

Appetizers, Biscuits, Coffee Cakes
Cookies (2 to 4 racks), Yeast Breads
Cream Puffs
Turnovers
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%.

19

EN

13 - 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.

Convection Bake Chart - CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)

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

2 325 (160) 20 - 22
1 325 (160) 43 - 50
1 325 (160) 43 - 47

2 350 - 400 (175 - 205) 40 - 52
2 350 (175) 68 - 78

2 325 - 350 (160 - 175) 9 - 12
2 325 - 350 (160 - 175) 8 - 13
2 325 (160) 29 - 36

2 350 (175) 18 - 22
2 350 - 375 (175 - 190) 12 - 15
2 375 (190) 8 - 10
2 400 (205) 17 - 21

2 375 - 425 (190 - 220) 23 - 26
2 450 (232) 15 - 18

TIME (MIN)

(PREHEATED OVEN)

Convection Bake Chart - DOUBLE 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

2 325 (160) 16 - 18
1 325 (160) 37 - 43
1 325 (160) 35 - 39

2 350 - 400 (175 - 205) 35 - 45
2 350 (175) 68 - 78

2 325 - 350 (160 - 175) 6 - 9
2 325 - 350 (160 - 175) 8 - 13
2 325 (160) 29 - 36

2 350 (175) 18 - 22
2 350 - 375 (175 - 190) 12 - 15
2 375 (190) 6 - 8
2 400 (205) 13 - 16

2 375 - 425 (190 - 220) 23 - 26
2 450 (232) 15 - 18

TIME (MIN)

This chart is a guide. Follow recipe or package directions and reduce temperatures appropriately.

20

14 - Convection Roast Tips and Techniques

EN

• Do not preheat for Convection 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 or poultry by
inserting meat thermometer into another position.

• Large birds may also need to be covered with foil (and pan
roasted) during a portion of the roasting time to prevent over­browning.

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 if necessary to increase
the final foodstuff temperature by 5° to 10°F (3° to 6° C)

Convection Roast Chart - CONVECTION CAVITY

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 16 - 20 145 (63) medium rare

4 - 6 325 (160) 2 16 - 20 145 (63) medium rare

3 - 6 325 (160) 2 16 - 20 145 (63) medium rare

2 - 3 400 (205) 2 15 - 20 145 (63) medium rare

5 - 8 350 (175) 2 16 - 20 160 (71) medium
3 - 6 350 (175) 2 20 - 25 160 (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 - 1 ½ 350 (175) 2 45 - 75 total 180 (82)

4 - 4 325 (160) 2 22 - 27 160 (71) medium

6 - 8 325 (160) 1 22 - 27 160 (71) medium

OVEN TEMP.

°F (°C)

RACK

POSITION

TIME

(min. per lb)

18 - 22 160 (71) medium

18 - 22 160 (71) medium

18 - 22 160 (71) medium

28 - 33 170 (77) well

28 - 33 170 (77) well

INTERNAL

TEMP. °F (°C)

21

EN

14 - Convection Roast Tips and Techniques

Convection Roast Chart - DOUBLE CONVECTION CAVITY

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 18 - 22 145 (63) medium rare

4 - 6 325 (160) 2 18 - 22 145 (63) medium rare

3 - 6 325 (160) 2 18 - 22 145 (63) medium rare

2 - 3 425 (220) 2 15 - 20 145 (63) medium rare

5 - 8 350 (175) 2 18 - 22 160 (71) medium
3 - 6 350 (175) 2 20 - 25 160 (71) medium

3 - 4 375 (190) 2 20 - 23 180 (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 - 1 ½ 350 (175) 2 45 - 75 total 180 (82)

3 - 4 325 (160) 2 20 - 27 160 (71) medium

6 - 8 325 (160) 1 20 - 27 160 (71) medium

OVEN TEMP.

°F (°C)

RACK

POSITION

TIME

(min. per lb)

20 - 25 160 (71) medium

20 - 25 160 (71) medium

20 - 25 160 (71) medium

25 - 32 170 (77) well

25 - 32 170 (77) well

INTERNAL

TEMP. °F (°C)

Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking

22

15 - 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-” OR MORE)
Medium rare
Medium
Well
HAMBURGERS (MORE THAN 1”)
Medium
Well
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
PORK
Pork Chops (1” or more)
Sausage - fresh

4 450 (235) 145 (65) 9 - 12 8 - 10
4 450 (235) 160 (71) 11 - 13 10 - 12
4 450 (235) 170 (77) 18 - 20 16 - 17

4 550 (290) 160 (71) 8 - 11 5 - 7
4 550 (290) 170 (77) 11 - 13 8 - 10

4 450 (235) 180 (82) 16 - 18 10 - 13
3 450 (235) 180 (82) 25 - 27 15 - 18
4 450 (235) 170 (77) 13 - 15 9 - 13

4 450 (235) 160 (71) 12 - 14 11 - 13
4 450 (235) 160 (71) 4 - 6 3 - 5

BROIL

SETTING °F (°C)

TEMP. °F (°C)

INTERNAL

TIME SIDE 1

(MIN.)*

EN

TIME SIDE 2

(MIN.)*

* 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.

Convection Broil Chart - DOUBLE CONVECTION CAVITY

FOOD AND THICKNESS RACK

POSITION

BEEF STEAK (1-” OR MORE)
Medium rare
Medium
Well
HAMBURGERS (MORE THAN 1”)
Medium
Well
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
PORK
Pork Chops (1” or more)
Sausage - fresh

4 450 (235) 145 (65) 11 - 13 10 - 12
4 450 (235) 160 (71) 15 - 17 13 - 15
4 450 (235) 170 (77) 16 - 18 13 - 15

4 550 (290) 160 (71) 9 - 11 5 - 8
4 550 (290) 170 (77) 11 - 13 8 - 10

4 450 (235) 180 (82) 18 - 20 13 - 15
3 450 (235) 180 (82) 25 - 27 15 - 18
4 450 (235) 170 (77) 14 - 16 10 - 14

4 450 (235) 160 (71) 13 - 15 12 - 14
4 450 (235) 160 (71) 4 - 6 3 - 5

BROIL

SETTING °F (°C)

INTERNAL

TEMP. °F (°C)

TIME SIDE 1

(MIN.)*

TIME SIDE 2

(MIN.)*

* 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.

23

EN

16 - Dehydrate Tips and Techniques

• Dehydrating can be done using the Dehydrate mode. A lower temperature is used and the circulating heated air slowly removes
the moisture for food preservation.

• The Dehydrate mode temperature is pre-programmed at 140°F (60°C).

• The Dehydrate mode temperatures available are 120°F (50°C) to 160°F (70°C).

• Multiple racks can be used simultaneously.

• Some foods require as much as 14-15 hours of time to fully dehydrate.

• Consult a food preservation book for specific times and the handling of various foods.

• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.

• Drying screens can be purchased at specialty kitchen shops.

• By using paper towels, some food moisture can be absorbed before dehydrating begins (such as with sliced tomatoes or sliced
peaches).

Dehydrate Chart

FOOD PREPARATION APPROXIMATE

DRYING TIME* (hrs)

FRUIT

Apples

Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices

11 - 15 Slightly pliable

TEST FOR DONENESS

Bananas

Cherries

Oranges Peels and slices

Pineapple rings

Strawberries

VEGETABLE

Peppers

Mushrooms

Tomatoes

HERBS
Oregano, sage parsley and

thyme, and fennel

Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices

Wash and towel dry.
For fresh cherries, remove pits

¼ slices of orange;
orange part of skin thinly peeled
from oranges

Towel dried

Wash and towel dry.
Sliced ½” thick,
skin (outside) down on rack

Wash and towel dry.
Remove membrane of pepper,
coarsely chopped about 1” pieces

Wash and towel dry.
Cut of stem end.
Cut into 1/8” slices

Wash and towel dry.
Cut this slices, 1/8” thick, dry well

Rinse and dry with paper towel

Peels:

Slices:

Canned:
Fresh:

Dry at 120°F
(60°C)

11 - 15 Slightly pliable

10 - 15 Pliable, leathery, chewy

212--416Orange peel: dry and brittle

Orange slices: skins are dry
and brittle, fruit is slightly moist

98--13

12 - 17 Dry, brittle

16 - 20

7 - 12 Tough and leathery, dry

16 - 23 Dry, brick red color

3 - 5 Crisp and brittle

Soft and pliable

12

Leathery with no moisture
inside

24

Basil

Use basil leaves 3 to 4 inches
from top. Spray with water,
shake off moisture and pat dry

Dry at 120°F
(60°C)

3 - 5 Crisp and brittle

17 - Broil Tips and Techniques

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

• Use Broil mode with the oven door closed.

• Preheat oven for 5 minutes before use.

• Use the 2-piece broil pan.

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

Broil Chart

FOOD AND THICKNESS RACK

POSITION

BEEF
Steak (3/4”-1”)
Medium rare
Medium
Well
HAMBURGERS (3/4”-1”)
Medium
Well
Poultry
Breast (bone-in)
Thigh (very well done)
PORK
Pork Chops (1”)
Sausage - fresh
Ham Slice (”)
SEAFOOD

Fish Filets, 1”

Buttered
LAMB

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

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

4 5 160 (71) 8 - 11 6 - 9
4 5 170 (77) 10 - 3 8 - 10

4 4 170 (77) 0 - 2 8 - 10
4 3 180 (82) 28 - 30 13 - 15

5 5 160 (71) 7 - 9 5 - 7
5 5 160 (71) 5 - 7 3 - 5
5 5 160 (71) 4 - 6 3 - 5

44

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

4 5 2 - 2.30
35 4- 4

BROIL

SETTING

TEMP. °F (°C)

opaque & flakes

easily with fork

INTERNAL

Cook until

TIME SIDE 1

(MIN.)*

10 - 14 Do not turn

TIME SIDE 2

(MIN.)*

EN

* 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.

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)

25

EN

18 - Solving Baking Problems

With either Bake or Convection Bake, poor results can occur
for many reasons other than a malfunction of the oven. Check
the chart below for causes of the most common problems.
Since the size, shape and material of baking utensils directly
affect the baking results, the best solution may be to replace
old baking utensils that have darkened and warped with age

BAKING PROBLEM CAUSE

Food browns unevenly

Food too brown on bottom

Food is dry or has shrunk excessively

and use. Check the Baking Charts from Page 18 to 25
for the correct rack position and baking time.

- Oven not preheated

- Aluminum foil on oven rack or oven bottom

- Baking utensil too large for recipe

- Pans touching each other or oven walls

- Oven not preheated

- Using glass, dull or darkened metal pans

- Incorrect rack position

- Pans touching each other or oven walls

- Oven temperature too high

- Baking time too long

- Oven door opened frequently

- Pan size too large

Food is baking or roasting too slowly

Pie crusts do not brown on bottom or have soggy crust

Cakes pale, flat and may not be done inside

Cakes high in middle with crack on top

- Oven temperature too low

- Oven not preheated

- Oven door opened frequently

- Tightly sealed with aluminum foil

- Pan size too small

- Baking time not long enough

- Using shiny steel pans

- Incorrect rack position

- Oven temperature is too low

- Oven temperature too low

- Incorrect baking time

- Cake tested too soon

- Oven door opened too often

- Pan size may be too large

- Baking temperature too high

- Baking time too long

- Pans touching each other or oven walls

- Incorrect rack position

- Pan size too small

Pie crust edges too brown

26

- Oven temperature too high

- Edges of crust too thin