FULGOR SOFIA f6pdf366s1 Use & Care Manual
PRO-RANGE 30”- 36” DUAL FUEL
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.
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Pay attention to these symbols present in this manual:
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.
- WHAT TO DO IF YOU SMELL GAS
• Do not try to light any appliance.
• Do not touch any electrical switch.
• Do not use any phone in your building.
• Immediately call your gas supplier from a neighbor’s
phone. Follow the gas supplier’s instructions.
• If you cannot reach your gas supplier, call the fire
department.
- Installation and service must be performed by a qualified
installer, service agency or the gas supplier.
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.
Range Foot
Anti-Tip
Bracket
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.
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TABLE OF CONTENTS PAGE
1 - Safety Precautions 3
2 - Safety Instructions 5
Safety for the Self-Cleaning Oven 5
Warnings for Gas and Electric Installation 5
3 - Features of your Oven 6
4 - The Control Panels 8
Command Keys 8
Display 8
Knobs 8
5 - Oven Modes 9
6 - General Oven Information 10
7 - General Oven Tips 11
Oven Racks 11
Oven Telescopic Racks 12
8 - Setting the Clock and Timer 13
To Set the Time of Day 13
To Set the Timer 13
9 - Selecting the Oven Mode 14
Setting Cooking Mode and Temperature 14
Using [MENU] key to select low temperature functions
14
Using Oven Lights 14
10 - Timed Oven Mode Operation 15
To Set a Timed Mode 15
To Delay the Start of a Timed Mode 15
When a Timed Mode is running 15
How to check a time value 15
11 - Setting the Meat Probe Options 16
12 - Bake Tips and Techniques 17
General Guidelines 17
13 - Convection Bake Tips and Techniques 18
Convection Bake Chart 19
14 - Convection Roast Tips and Techniques 20
Convection Roast Chart 20
15 - Convection Broil Tips and Techniques 22
Convection Broil Chart 22
16 - Dehydrate Tips and Techniques 23
Dehydrate Chart 23
TABLE OF CONTENTS PAGE
17 - Broil Tips and Techniques 24
Broil Chart 24
Food Service Temperature Guidelines from FSIS
(USDA food Safety & Inspection Service)
24
18 - Solving Baking Problems 25
19 - Special Features 26
20 - Sabbath Mode Instruction 27
21 - Oven Care and Cleaning 28
Self-Cleaning the Oven 28
Preparing the Oven for Self-Clean 28
22 - Setting the Self-Clean Mode 29
To Set the Self-Clean Mode 29
To Change the Cleaning Time 29
To Delay the Start of Cleaning 29
23 - Do-it-Yourself Maintenance Oven Door Removal 30
To Remove Door 30
To Replace Door 30
24 - Replacing an Oven Light 31
To Replace a Light Bulb 31
25 - Features of your Cooktop 32
26 - Gas Cooktop Operation 34
Gas Control Knob Setting 34
Gas burners 34
Burners with two Flame Rings 34
Super Sealed Surface Burners 35
27 - Cookware 36
Cookware Characteristics 36
Match Pan Diameter to Flame Size 36
28 - General Oven Care 37
How to Use the Oven Cleaning Chart 37
Cleaning Chart 37
29 - Oven Finishes / Cleaning Methods 38
30 - Cleaning the Cooktop 39
Cooktop Part / Material Suggested Cleaners 39
31 - Solving Operational Problems 41
32 - Assistance or Service 42
33 - Fulgor Milano warranty for Home Appliances 43
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1 - Safety Precautions
IMPORTANT
General Appliance and Range
Please read all instructions before using this appliance.
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
• In the event of a grease fire SMOTHER FLAMES with a
close-fitting lid, cookie sheet, or other metal tray, then turn
off the gas burner.
• 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.
• Do not obstruct the flow of combustion air at the oven vent
nor around the base or beneath the lower front panel of
the range. Avoid touching the vent openings or nearby
surfaces as they may become hot while the oven is in
operation. This range requires fresh air for proper burner
combustion.
• NEVER cover any slots, holes or passages in the oven
or cover an entire rack with aluminum foil. Doing so
blocks air flow through the oven and may cause carbon
monoxide poisoning. Aluminum foil linings may also trap
heat, causing a fire hazard.
• NEVER use this appliance as a space heater to heat or
warm the room. Doing so may result in carbon monoxide
poisoning.
To reduce the risk of burn injuries during cooktop
use, observe the following:
• Children or pets should not be left alone or unattended in an
area where appliances are in use.
• Children should never be allowed to sit or stand on any part
of the appliance.
• Do not store flammable materials on or near the cooktop.
• When using the cooktop: DO NOT TOUCH THE BURNER
GRATES OR THE IMMEDIATE SURROUNDING AREA.
• Use only dry potholders; moist or damp potholders on hot
surfaces may cause burns from steam.
• Never leave the cooktop unattended when in use.
• Boilovers cause smoking, and greasy spillovers may ignite.
A spill on a burner can smother all or part of the flame or
hinder spark ignition. If a boilover occurs, turn off burner
and check operation. If burner is operating normally, turn it
back on.
• During cooking, set the burner control so that the flame heats
only the bottom of the pan and does not extend beyond the
bottom of the pan.
• Take care that drafts like those from fans or forced air vents
do not blow flammable material toward the flames or push
the flames so that they extend beyond the edges of the pan.
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1 - Safety Precautions
• 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.
• Never let clothing, potholders, or other flammable materials
come in contact with hot burners or hot burner grates.
• Use only certain types of glass, heatproof glass ceramic,
ceramic, earthenware, or other glazed utensils that are
suitable for cooktop use.
• Do not clean the cooktop while it is still hot. Some cleaners
produce noxious fumes when applied to a hot surface.
CAUTION
Do not allow aluminium foil, plastic, paper or cloth to come
in contact with hot burners or grates. 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.
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2 - Safety Instructions
• 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.
• 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
• For proper lighting and performance of the burners, keep
the igniters clean and dry.
• In the event that a burner goes out and gas escapes, open
a window or a door. Wait at least 5 minutes before using
the cooktop.
• Do not obstruct the flow of combustion and ventilation air.
• Do not use aluminium foil to line any part of the oven
cavity as it will fuse to and ruin the enamel during cooking.
• If the range cookers is near a window, be certain blow
over or near the burners; they could catch on fire.
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 Gas and Electric Installation
In case of Propane gas installation
The appliance is produced ready for use with natural gas. It
may be converted for use with propane gas using the propane
conversion kit supplied with the appliance.
Be sure the unit being installed is correct for the type of gas being
used. Refer to the rating plate (see Installation Instructions).
WARNING
Installation and service must be performed by a qualified
installer, service agency or the gas supplier.
CAUTION
• Always disconnect the electrical supply before servicing
this unit.
• For personal safety, this appliance must be properly
grounded.
• Do not under any circumstances cut or remove the
grounding prong from the power cord plug.
CAUTION
When connecting the unit to propane gas, make certain
the propane tank is equipped with its own high pressure
regulator. In addition, the pressure regulator supplied with
the appliance must be on the inlet gas pipe of this unit.
In case of electrical failure
If for any reason a gas control knob is turned ON and there is
no electric power to operate the electronic igniter of the cook
top, turn OFF all gas control knobs and wait 5 minutes for the
gas to dissipate before lighting the burner manually.
To light the burner manually, carefully hold a lighted match to
the burner ports and push and turn the gas control knob to HI
until it lights and then turn the knob to desired setting.
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3 - Features of your Oven
FEATURES OF YOUR OVEN
Rack levels of
embossed cavity
4
6
5
3
2
1
Oven Rack Front
Oven Rack Back
Ov
e
Ra
c
F
ro
nt
Ove
n
Ra
ckBa
ck
Telescopic Rack
(if present)
Stop
Pan Stop
Slide Arm
Handle (if equipped - not all models)
Broiler Pan Rack
Broiler Pan
Control panel
Broil Element
Cooling Vents
Door gasket
Meat probe (if present)
Halogen Light
Model and Serial # Plate
Bottom Element (concealed) Convection Fan and Element (concealed)
Halogen Light
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3 - Features of your Oven
CONTENTS OF YOUR RANGE PACK
QTY DESCRIPTION QTY DESCRIPTION
1 RANGE COOKER
CAST IRON GRATES
2 Psc. FOR 30” RANGE
3 Psc. FOR 36” RANGE
1
3” BACKSPLASH
THREE FIXING SCREWS
1 PRESSURE REGULATOR
1 KICK COVER 1 NIPPLE
3 FEET 1 GASKET / WASHER
1 FOOT WITH COLLAR
MANUAL & GENERAL
DOCUMENTATION
1
“INSTALLATION INSTRUCTIONS”
1
ANTI TIP FOUR FIXING SCREWS
1 “USE & CARE”
1 GAS CONVERSION KIT
OVEN ACCESSORIES OF YOUR RANGE
QTY DESCRIPTION QTY DESCRIPTION
1 OVEN 1 ENAMELED ROASTING PAN
2 CHROMED RACKS 1
ENAMELED ROASTING
PAN GRATE
1
TELESCOPIC CHROMED RACK
1 MEAT PROBE
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4 - The Control Panels
Command Keys
Touch this key to enable special functions, low
temperature modes or to enter special menu. See
section: “Selecting the Oven Mode”.
See section: “Setting the Clock and Timer”
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
Time Multi-function Display:
For time of day, minute minder, automatic cooking. AM/PM
indication is also present.
Automatic or manual door lock is also indicated here.
Temperature Setting Display:
Degree unit (°C or °F) indication is present. It shows the
temperature set-point for the current cooking mode, in the
selected cavity.
Cooking Mode Display:
Indicates which function has been selected.
Knobs
Cooking mode selector, with eight cooking modes + OFF
position.
Temperature selector with PRESET and CLEAN positions +
continuous range between MIN and MAX values.
The user interface has the following features: display, preheat light indicators, keys for commands, cooking mode and temperature
selectors.
CONTROL PANEL
COOKING MODE DISPLAY TEMPERATURE SETTING DISPLAY
PREHEAT LEVEL INDICATOR
TIME MULTI-FUNCTION DISPLAY
MODE SELECTOR TEMPERATURE SELECTOR
DIGITAL TOUCH COMMAND KEYS
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5 - Oven Modes
CAVITY STYLES
Thermal Cavity
Convection Cavity
Double Convection Cavity
Convection Bake (CONV BAKE)
Bake (BAKE)
Dehydrate (CONV DEHY)
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.
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.
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)
Broil (BROIL)
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.
Set temperature:
from L1 to L5
(preset position L3)
Broiling uses intense heat radiated from
the upper element.
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)
Proof (WARM)
Defrost (CONV)
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 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.
Does not used any heating element,
only the convection fan is used to defrost
foods.
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.
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6 - General Oven Information
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.
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.
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 for each cooking mode.
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.
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
preheat is available, touch the
P-HEAT
key, the “FAST” text is
shown in addition to “PREHEAT”.
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.
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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.
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.
• 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.
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.
The range ships configured to operate using 120/240
voltage. Refer to the Installation Instructions for how to
properly configure the electric oven for optimal performance
on 120/208 voltage.
Oven Racks
• The oven has rack guides at six levels as shown in the
illustration on Page 6.
• 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 6 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.
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
EN
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7 - General Oven Tips
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
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 6 if there is any question
as to which side is the front of the rack.
To remove extendable rack from the oven:
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
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
EN
13
8 - Setting the Clock and Timer
To Set the Time of Day
1. Touch
TIME
until the display shows the “SET TIME” writing.
2. Touch
+
or - to set the desired time, the hours will begin
flashing: continue until the correct hour value and
AM
or PM
indication is selected.
3. Touch
TIME
again to confirm the hour and minutes will start
flashing.
4. Touch
+
or - to set the desired minutes value or hold the
key to change by 10 minute increments.
5. Touch
TIME
again or wait for 5 seconds in order to confirm
the time.
NOTE: The Time of Day can never be set if any time function is
already set: first delete all the active time functions.
To Set the Timer
1. Touch
TIME
until the display shows the “TIMER” text.
2. Touch
+
or - to set the desired timer value, the hours will
begin flashing: continue until the desired value is set.
3. Touch
TIME
again to confirm the hour, now the minutes will
start flashing.
4. Touch
+
or - to set the desired minutes value or hold the
key to change by 10 minute increments.
5. Touch
TIME
again or wait for 5 seconds in order to confirm
the time.
6. “TIMER” will be continuously displayed.
7. When the time ends, reminder beeps will sound for 15
minutes or until the
TIME
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.
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
AM
. The clock time will appear during all oven operations except when there is the timer or any timed cooking operations
running. The oven is preset to a 12-hour clock and indicates
AM
and PM.
EN
14
9 - Selecting the Oven Mode
Setting Cooking Mode and Temperature
• 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)
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.
• 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 cooking
DEHYDRATE(CONV DEHY)
PROOF (WARM)
DEFROST (CONV)
WARMING (WARM PLUS)
• Touch
MENU
key to toggle between these four modes.
• The last used is kept in memory for the next time the low
temperature operation is selected..
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.
EN
15
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.
2. Touch
TIME
key until the “TIME” text appears in the display.
3. Touch
+
or -, the hour digits will begin flashing.
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
TIME
again, the hours will be confirmed and the
minute digits will begin flashing.
5. Touch
+
or - to change the minutes. Hold the key to
change by 10 minutes steps. Continue to set the desired
cooking time.
6. Touch
TIME
once again or wait for a few seconds to confirm
the cooking time value.
To Delay the Start of a Timed Mode
Follow steps 1 through 6.
• Touch
TIME
key until “STOP TIME” will appear in the display.
• 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
TIME
again, the hours will be confirmed and the
minute digits will begin flashing.
• Touch
+
or - to change the minutes. Hold the key to
change by 10 minutes increments. Continue to set the
desired stop time.
• Touch
TIME
once again or wait for a few seconds to confirm
the stop time value.
• With this feature you are setting the time at which you want
cooking to be completed. The electronic will then use the
cooking length time set in the previous instruction set to
automatically calculate when to start the oven. The “DELAY”
text is displayed until the start 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.
How to check a time value
• Whenever it’s necessary to check a time value that is not
displayed, touch the
TIME
key until the desired text is
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
TIME
key until “TIME” is
displayed to view the cooking time for 5 seconds.
EN
16
11 - Setting the Meat Probe Options
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
Other modes are not allowed to start if the probe is inserted .
(F13 error code appears).
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
+
/ - keys, it’s possible to change the probe set.
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.
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.
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.
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.
EN
17
12 - Bake Tips and Techniques
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 25.
BAKE CHART - CONVECTION CAVITY
FOOD ITEM RACK POSITION TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
CAKE
Cupcakes
2 350 (175) 19 - 22
Bundt Cake
1 350 (175) 40 - 45
Angel Food
1 350 (175) 35 - 39
PIE
2 crust, fresh, 9"
2 375 - 400 (190 - 205) 45 - 50
2 crust, frozen fruit, 9"
2 375 (190) 68 - 78
COOKIES
Sugar
2 350 - 375 (175 - 190) 8 - 10
Chocolate Chip
2 350 - 375 (175 - 190) 8 - 13
Brownies
2 350 (175) 29 - 36
BREADS
Yeast bread loaf, 9x5
2 375 (190) 18 - 22
Yeast rolls
2 375 - 400 (190 - 205) 12 - 15
Biscuits
2 375 - 400 (190 - 205) 7 - 9
Muffins
2 425 (220) 15 - 19
PIZZA
Frozen
2 400 - 450 (205 - 235) 23 - 26
Fresh
2 475 (246) 15 - 18
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.
EN
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 25.
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, MeringueTopped Desserts, Angel Food Cakes, Chiffon Cakes)
RACK POSITION
4
6
5
3
2
1
MULTIPLE RACK PAN PLACEMENT
Rack 3
Rack 1
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%.
EN
19
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)
(PREHEATED OVEN)
TIME (MIN)
CAKE
Cupcakes
2 325 (160) 20 - 22
Bundt Cake
1 325 (160) 43 - 50
Angel Food
1 325 (160) 43 - 47
PIE
2 crust, fresh, 9"
2 350 - 400 (175 - 205) 40 - 52
2 crust, frozen fruit, 9"
2 350 (175) 68 - 78
COOKIES
Sugar
2 325 - 350 (160 - 175) 9 - 12
Chocolate Chip
2 325 - 350 (160 - 175) 8 - 13
Brownies
2 325 (160) 29 - 36
BREADS
Yeast bread loaf, 9x5
2 350 (175) 18 - 22
Yeast rolls
2 350 - 375 (175 - 190) 12 - 15
Biscuits
2 375 (190) 8 - 10
Muffins
2 400 (205) 17 - 21
PIZZA
Frozen
2 375 - 425 (190 - 220) 23 - 26
Fresh
2 450 (232) 15 - 18
Convection Bake Chart - DOUBLE CONVECTION CAVITY
FOOD ITEM RACK POSITION TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
CAKE
Cupcakes
2 325 (160) 16 - 18
Bundt Cake
1 325 (160) 37 - 43
Angel Food
1 325 (160) 35 - 39
PIE
2 crust, fresh, 9"
2 350 - 400 (175 - 205) 35 - 45
2 crust, frozen fruit, 9"
2 350 (175) 68 - 78
COOKIES
Sugar
2 325 - 350 (160 - 175) 6 - 9
Chocolate Chip
2 325 - 350 (160 - 175) 8 - 13
Brownies
2 325 (160) 29 - 36
BREADS
Yeast bread loaf, 9x5
2 350 (175) 18 - 22
Yeast rolls
2 350 - 375 (175 - 190) 12 - 15
Biscuits
2 375 (190) 6 - 8
Muffins
2 400 (205) 13 - 16
PIZZA
Frozen
2 375 - 425 (190 - 220) 23 - 26
Fresh
2 450 (232) 15 - 18
This chart is a guide. Follow recipe or package directions and reduce temperatures appropriately.
EN
20
14 - Convection Roast Tips and Techniques
• 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)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
BEEF
Rib Roast
4 - 6 325 (160) 2 16 - 20 145 (63) medium rare
18 - 22 160 (71) medium
Rib Eye Roast, (boneless)
4 - 6 325 (160) 2 16 - 20 145 (63) medium rare
18 - 22 160 (71) medium
Rump, Eye, Tip, Sirloin (boneless)
3 - 6 325 (160) 2 16 - 20 145 (63) medium rare
18 - 22 160 (71) medium
Tenderloin Roast
2 - 3 400 (205) 2 15 - 20 145 (63) medium rare
PORK
Loin Roast (boneless or bone-in)
5 - 8 350 (175) 2 16 - 20 160 (71) medium
Shoulder
3 - 6 350 (175) 2 20 - 25 160 (71) medium
POULTRY
Chicken whole
3 - 4 375 (190) 2 18 - 21 180 (82)
Turkey, not stuffed
12 - 15 325 (160) 1 10 - 14 180 (82)
Turkey, not stuffed
16 - 20 325 (160) 1 9 - 11 180 (82)
Turkey, not stuffed
21 - 25 325 (160) 1 6 - 10 180 (82)
Turkey Breast
3 - 8 325 (160) 1 15 - 20 170 (77)
Cornish Hen
1 - 1 ½ 350 (175) 2 45 - 75 total 180 (82)
LAMB
Half Leg
3 - 4 325 (160) 2 22 - 27 160 (71) medium
28 - 33 170 (77) well
Whole Leg
6 - 8 325 (160) 1 22 - 27 160 (71) medium
28 - 33 170 (77) well
EN
21
14 - Convection Roast Tips and Techniques
Convection Roast Chart - DOUBLE CONVECTION CAVITY
MEATS WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
BEEF
Rib Roast
4 - 6 325 (160) 2 18 - 22 145 (63) medium rare
20 - 25 160 (71) medium
Rib Eye Roast, (boneless)
4 - 6 325 (160) 2 18 - 22 145 (63) medium rare
20 - 25 160 (71) medium
Rump, Eye, Tip, Sirloin (boneless)
3 - 6 325 (160) 2 18 - 22 145 (63) medium rare
20 - 25 160 (71) medium
Tenderloin Roast
2 - 3 425 (220) 2 15 - 20 145 (63) medium rare
PORK
Loin Roast (boneless or bone-in)
5 - 8 350 (175) 2 18 - 22 160 (71) medium
Shoulder
3 - 6 350 (175) 2 20 - 25 160 (71) medium
POULTRY
Chicken whole
3 - 4 375 (190) 2 20 - 23 180 (82)
Turkey, not stuffed
12 - 15 325 (160) 1 10 - 14 180 (82)
Turkey, not stuffed
16 - 20 325 (160) 1 9 - 11 180 (82)
Turkey, not stuffed
21 - 25 325 (160) 1 6 - 10 180 (82)
Turkey Breast
3 - 8 325 (160) 1 15 - 20 170 (77)
Comish Hen
1 - 1 ½ 350 (175) 2 45 - 75 total 180 (82)
LAMB
Half Leg
3 - 4 325 (160) 2 20 - 27 160 (71) medium
25 - 32 170 (77) well
Whole Leg
6 - 8 325 (160) 1 20 - 27 160 (71) medium
25 - 32 170 (77) well
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking
EN
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
BROIL
SETTING °F (°C)
INTERNAL
TEMP. °F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
BEEF STEAK (1-” OR MORE)
Medium rare
4 450 (235) 145 (65) 9 - 12 8 - 10
Medium
4 450 (235) 160 (71) 11 - 13 10 - 12
Well
4 450 (235) 170 (77) 18 - 20 16 - 17
HAMBURGERS (MORE THAN 1”)
Medium
4 550 (290) 160 (71) 8 - 11 5 - 7
Well
4 550 (290) 170 (77) 11 - 13 8 - 10
Poultry
Chicken Quarters
4 450 (235) 180 (82) 16 - 18 10 - 13
Chicken Halves
3 450 (235) 180 (82) 25 - 27 15 - 18
Chicken Breasts
4 450 (235) 170 (77) 13 - 15 9 - 13
PORK
Pork Chops (1” or more)
4 450 (235) 160 (71) 12 - 14 11 - 13
Sausage - fresh
4 450 (235) 160 (71) 4 - 6 3 - 5
* 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
BROIL
SETTING °F (°C)
INTERNAL
TEMP. °F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
BEEF STEAK (1-” OR MORE)
Medium rare
4 450 (235) 145 (65) 11 - 13 10 - 12
Medium
4 450 (235) 160 (71) 15 - 17 13 - 15
Well
4 450 (235) 170 (77) 16 - 18 13 - 15
HAMBURGERS (MORE THAN 1”)
Medium
4 550 (290) 160 (71) 9 - 11 5 - 8
Well
4 550 (290) 170 (77) 11 - 13 8 - 10
Poultry
Chicken Quarters
4 450 (235) 180 (82) 18 - 20 13 - 15
Chicken Halves
3 450 (235) 180 (82) 25 - 27 15 - 18
Chicken Breasts
4 450 (235) 170 (77) 14 - 16 10 - 14
PORK
Pork Chops (1” or more)
4 450 (235) 160 (71) 13 - 15 12 - 14
Sausage - fresh
4 450 (235) 160 (71) 4 - 6 3 - 5
* 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.
EN
23
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)
TEST FOR DONENESS
FRUIT
Apples
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
11 - 15 Slightly pliable
Bananas
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
11 - 15 Slightly pliable
Cherries
Wash and towel dry.
For fresh cherries, remove pits
10 - 15 Pliable, leathery, chewy
Oranges Peels and slices
¼ slices of orange;
orange part of skin thinly peeled
from oranges
Peels:
Slices:
2 - 4
12 - 16
Orange peel: dry and brittle
Orange slices: skins are dry
and brittle, fruit is slightly moist
Pineapple rings
Towel dried
Canned:
Fresh:
9 - 13
8 - 12
Soft and pliable
Strawberries
Wash and towel dry.
Sliced ½” thick,
skin (outside) down on rack
12 - 17 Dry, brittle
VEGETABLE
Peppers
Wash and towel dry.
Remove membrane of pepper,
coarsely chopped about 1” pieces
16 - 20
Leathery with no moisture
inside
Mushrooms
Wash and towel dry.
Cut of stem end.
Cut into 1/8” slices
7 - 12 Tough and leathery, dry
Tomatoes
Wash and towel dry.
Cut this slices, 1/8” thick, dry well
16 - 23 Dry, brick red color
HERBS
Oregano, sage parsley and
thyme, and fennel
Rinse and dry with paper towel
Dry at 120°F
(60°C)
3 - 5 Crisp and brittle
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
EN
24
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
BROIL
SETTING
INTERNAL
TEMP. °F (°C)
TIME SIDE 1
(MIN.)*
TIME SIDE 2
(MIN.)*
BEEF
Steak (3/4”-1”)
Medium rare
5 5 145) (63)
Medium
5 5 160 (71)
Well
5 5 170 (77)
HAMBURGERS (3/4”-1”)
Medium
4 5 160 (71)
Well
4 5 170 (77)
Poultry
Breast (bone-in)
4 4 170 (77)
Thigh (very well done)
4 3 180 (82)
PORK
Pork Chops (1”)
5 5 160 (71)
Sausage - fresh
5 5 160 (71)
Ham Slice (”)
5 5 160 (71)
SEAFOOD
Fish Filets, 1”
44
Cook until
opaque & flakes
easily with fork
10 - 14 Do not turn
Buttered
LAMB
Chops (1”)
Medium Rare
5 5 145 (63) 5 - 7 4 - 6
Medium
5 5 160 (71) 6 - 8 4 - 6
Well
5 5 170 (77) 7 - 9 5 - 7
BREAD
Garlic Bread, 1” slices
4 5 2 - 2,30
Garlic Bread, 1” slices
3 5 4 - 6
* 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)
Ham, precooked (to Reheat)
165°F (74°C)
Stuffing (cooked alone or in bird)
145°F (63°C)
Fresh beef, Veal, Lamb (medium rare) Leftovers & Casseroles
160°F (71°C)
Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)
170°F (77°C)
Fresh beef, Veal, Lamb (well done)
Fresh beef, Veal, Lamb (medium) Poultry breast
Fresh Pork (medium) Fresh Pork (well done)
Fresh Ham (raw)
180°F (82°C)
Chicken and Turkey (Whole)
Egg Dishes Poultry (thighs and wings)
165°F (74°C)
Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose
EN
25
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
and use. Check the Baking Charts from Page 17 to 24
for the correct rack position and baking time.
BAKING PROBLEM CAUSE
Food browns unevenly
• Oven not preheated
• Aluminum foil on oven rack or oven bottom
• Baking utensil too large for recipe
• Pans touching each other or oven walls
Food too brown on bottom
• Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls
Food is dry or has shrunk excessively
• Oven temperature too high
• Baking time too long
• Oven door opened frequently
• Pan size too large
Food is baking or roasting too slowly
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small
Pie crusts do not brown on bottom or have soggy crust
• Baking time not long enough
• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
Cakes pale, flat and may not be done inside
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
Cakes high in middle with crack on top
• 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
• Oven temperature too high
• Edges of crust too thin
EN
26
19 - Special Features
The Special Features function can be used to select the following
special oven features:
1. SAB => SABBATH MODE
(for religious faiths with “no work” requirements on the
Sabbath).
2. OFS => OVEN OFFSET
(used to calibrate the oven temperature).
3. DEG => °UNIT
(used to select Farhenheit or Celsius for the display).
4. HR => CLOCK FORMAT
(used to set the time of day format as 12:00 AM/PM or
24:00. 12 hour format is default ).
5. SET => PRESET TEMPERATURE
(it’s possible to save the standard preset temperature per
every cooking mode or to keep in memory the last used
temperature).
To select special features, follow the steps below:
• Touch and hold
MENU
and
TIME
keys for at least 3 seconds.
Clock time disappears and the following display is shown:
• Touch the + or the - key to scroll all available options
described above, until the desired one is found.
• Touch
MENU
key to edit the selected options.
• Change the value by means of
+
or - keys.
• Touch the
MENU
key to confirm the option and go back to
the selection menu.
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