FULGOR SOVB 200 series, DOVB 300 series Use & Care Manual

Use & Care Manual

for Single and Double Built-in Ovens

SERIES 200 SERIES 300

Models

SOVB

Models

DOVB

ENGLISH: Before you begin, read these instructions completely and carefully. Page 3

IMPORTANT FOR OWNER: Save these instructions for the local electrical inspector use. Leave this manual with owner for

future reference.

FRENCH: Avant de commencer, lisez ces instructions complètement et soigneusement. Page 34

IMPORTANT POUR LE PROPRIETAIRE : Gardez ces instructions pour une utilisation d’inspection électrique locale. Le

propriétaire doit garder ce manuel pour de futures références.

ESPAÑOL: Antes de que usted comience, lea este el inrtuction totalmente y carrefully. Página 66

IMPORTANTE PARA EL PROPIETARIO: Guarde estas instrucciones para el uso del inspector eléctrico local. Deje este

manual al propietario para futuras referencias.

The contents are subject to change without notice

Use & Care Manual

Models SOVB - DOVB ENGLISH

Table of Contents

Page

Safety Precautions 3 Convection Roast Tips and Techniques 18 Safety Instructions 4 Convection Roast Chart 18

Safety for the Oven Safety for the Self Cleaning Oven

Convection Broil Tips and Techniques 19

Convection Broil Chart 19

Cooking with FULGOR Convection Oven 5 Dehydrate Tips and Techniques 20

Advantages of Convection Cooking

Dehydrate Chart 20

Features of Your Oven 6 Broil Tips and Techniques 21 The Control Panels 7 Broil Chart 21

Command Key

Food Service Temperature Guidelines from FSIS

Display Knobs

Special Features 22

Sabbath Mode Instructions 23

Oven Modes 8 Oven Care and Cleaning 24

Page

General Oven Information 9 Self-Cleaning the Oven General Oven Tips 10 Preparing the Oven for Self-Cleaning

24 24

Setting the Clock and Timer 12 Setting the Self-Cleaning Mode 25

To Set the Clock To Set the Timer

To Set the Self-Cleaning Mode

To Change the Cleaning Time Selecting the Oven Mode 13 To Delay the Start of Cleaning To Set the Cooking Mode and the Temperature Using Oven Light

General Oven Care 26

How to Use the Oven Cleaning Chart Time Oven Mode Operation 14 Cleaning Chart To Set Timed Mode To Delay the Start of a Timed Mode

Oven Finishes / Cleaning Methods 27

Oven Door Removal 28

25 25 25

26 26

Bake Tips and Techniques 15 Replace an Oven Light 29 Bake Cook Chart 15 To Replace a Light Bulb 29 Convection Bake Tips and Techniques 16 Solving Baking Problems 30 Convection Bake Chart 17 Solving Operational Problems 31 FULGOR WARRANTY for Home Appliances 32

Use & Care Manual

IMPORTANT

General Appliance and Oven

Safety Precautions

Please read all instructions before using this appliance.

WARNING

When properly cared for, your new FULGOR oven has

been designed to be a safe, reliable appliance. Read

all instructions carefully before using this oven. These precautions will reduce the risk of burns, electric shock, fire, and injury to persons. When

using kitchen appliances, basic safety precautions

must be followed, including the following:

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

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

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

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

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

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

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

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

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

Models SOVB - DOVB ENGLISH

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

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

To reduce the risk of fire in the oven cavity:

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

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

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

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

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

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

7. Do not block any vent openings.

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

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

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

Use & Care Manual

IMPORTANT

General Appliance and Oven

Safety Instructions

Safety for the Oven

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

• Do not touch heating elements or interior surfaces

of oven.

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

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

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

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

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

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

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

Models SOVB - DOVB ENGLISH

Safety for the Self-Cleaning Oven

• Confirm that the door locks and will not open once both selectors are in CLEAN position and the door lock icon appears. If the door does not lock, turn the cook mode selector to OFF and do not run SelfClean. Phone for Service.

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

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

• Clean only oven parts listed in this manual.

• Before self-cleaning the oven, remove the broiler

pan, oven racks, other utensils and excess soft spillage.

WARNING

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

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

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

Use & Care Manual

Models SOVB - DOVB ENGLISH

Cooking with the FULGOR Convection Oven

In a conventional oven, the heat source cycles on and off to maintain an average temperature in the oven cavity. As the temperature gradually rises and falls, gentle air currents are produced within the oven. This natural convection tends to be inefficient because the currents are irregular and slow. In this convection system, the heat is “conveyed” by a fan that provides continuous circulation of the hot air. This European Convection system provides state-of-the-art engineering and advanced design to create the finest convection oven. In standard convection ovens, a fan simply circulates the hot air around the food. The system is characterized by the combination of an additional heating element located around the convection fan and the venting panel that distributes heated air in three dimensions: along the sides, the top and the full depth of the oven cavity. This European Convection system aids in maintaining a more even oven temperature throughout the oven cavity. The circulating air aids in speeding up the baking process and cooks the food more evenly. By controlling the movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside yet moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Air-leavened foods like angel food cakes, soufflés and cream puffs rise higher than in a conventional oven. Meats stay juicy and tender while the outside is flavourful and crisp. By using European Convection, foods can be cooked at a lower temperature and cooking times can be shorter. When using this mode, the standard oven temperature should be lowered by 25°F (15°C). Foods requiring less cooking time should be checked slightly earlier than normal. For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using the Convection Roast mode, the standard oven temperature does not need to be reduced.

Advantages of Convection Cooking

 Even baking, browning and crisping are achieved.  During roasting, juices and flavors are sealed in while the exterior is crisp.  Yeast breads are lighter, more evenly textured, more golden and crustier.  Air-leavened foods such as cream puffs, soufflés and meringues are higher and lighter.  Baking on multiple racks at the same time is possible with even results.  Multiple-rack baking saves time.  Prepare whole meals at once with no flavor transfer.  Dehydrates herbs, fruits and vegetables.  Requires no specialized bake ware.  Saves time and energy.  Convection broiling allows for extraordinary grilling with thicker cuts of food.

Use & Care Manual

Models SOVB - DOVB ENGLISH

Features of your Oven

Use & Care Manual

Models SOVB - DOVB ENGLISH

The Control Panels

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

DOUBLE OVEN SINGLE OVEN

Command Keys

[SET CLOCK or CLOCK ]: press it to set or change the time of day.

[TIMER]: press it to set or clear the minute minder. [COOK TIME or COOK]: press this key to set or change

the duration of a cooking activity. [STOP TIME or STOP]: press to set or change the stop

time in a timed or delayed cooking.

-Whenever one of the former keys has been pressed and the time digits are blinking, press and/or hold the following keys to change the values.

[LIGHT]: Press it to switch the oven lights status.

The function of this key depends on the oven model: [TOP / BOTTOM] (double oven): Press it to select the upper cavity if none is selected. If one of the two is already selected, simply toggle to the other one.

[LOCK] (single oven): hold it together with [+] to operate safety lock.

[INCREMENT] [+]: press to increase the value of the currently selected variable.

[DECREMENT] [-]: press to decrease the value of the currently selected variable.

Display

Preheat light (external). Four time digits (green), for time of day, minute

minder, automatic cooking. AM/PM indication is also present.

Three temperature digits (red), for oven temperature. Degree unit (°C or °F) indication is present. It shows the temperature set-point for the current cooking mode, in the selected cavity.

Box and lock icons to show which cavity is currently selected and which door, if any, is fully locked, while running in clean or cooling down after a clean.

Writings to indicate which function is active (steady) or waiting for a user input (blink).

Knobs

Cooking mode selector (convection). Eight cooking modes + OFF position.

Cooking mode selector (thermal). Three cooking modes + OFF position.

Temperature selector. PRESET and CLEAN positions + continuous range between MIN and MAX values.

Thermal Knobs

Multifunction

Knobs

Use & Care Manual

Models SOVB - DOVB ENGLISH

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 source during specific modes. The lower element is concealed under the oven floor.

Convection Bake and Dehydrate

Convection Bake cooks with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan. Dehydrating is similar to convection cooking and holds an optimum low temperature while circulating the heated air to remove moisture slowly for food preservation.

Fast Preheat

Fast Preheat uses the ring element and the additional element to heat rapidly the cavity. When the preheat tone is sounded and the red light turns off, select the desired cooking mode.

Convection Broil

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

Convection Roast

Convection Roast uses the top element, bottom element and convection fan.

Bake

Is cooking with heated air. Both the upper and lower element cycle to maintain the oven temperature.

Broil

Broiling uses intense heat radiated from the upper element.

Use & Care Manual

General Oven Information

Before using your oven for the first time remove all packing and foreign materials from the oven(s). Any material of this sort left in the oven(s) may melt and/ or burn when the oven(s) is(are) used.

Flashing Symbols or Numbers

Signals an incomplete setting and calls for another input.

Beeps

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

Fast Preheat

Whenever the oven must heat rapidly, turn the cooking mode selector to fast preheat position. As soon as the preheat tone is sounded and the red light turns off, select the desired cooking mode and put food inside.

Lock Symbol

It’s displayed when the door is locked, during the SelfClean mode or following cooling down. The symbol flashes when the latch is moving to lock or unlock the door. Do not attempt to open the door. Door can be opened when the symbol no longer appears.

Models SOVB - DOVB ENGLISH

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 will run during the preheat time

Component Cooling Fan

Activates during any cooking or self-cleaning mode to cool inner components and outer door surfaces. This air is exhausted through the vent located above the oven door. It continues to run until components have cooled sufficiently. The cooling fan speed is high in self-clean and whenever the internal components temperature becomes high.

Safety door lock

The door latch mechanism is not used only to lock the door in self-clean but also to lock the door manually for safety reasons (to prevent children from touching hot parts) during ordinary cooking activities.

Single oven seconds. The latch will lock the door. Repeat the same operation to unlock.

Double oven 3 seconds. The latch will lock the door. Repeat the same operation to unlock.

: hold both the INC (+) and LOCK keys for 3

: hold both the INC (+) and DEC (-) keys for

Power Failure

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

F Failure Number Codes

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

Use & Care Manual

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 short time is requested 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 preheat, the selected cooking temperature is always displayed.

• A beep will confirm that the oven is preheated and the preheat light will turn off.

• Fast Preheat can be used when time is crucial.

Operational Suggestions

• Use the cooking charts as a guide.

• Do not set pans on the open oven door.

• Use the interior oven light 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.

Models SOVB - DOVB ENGLISH

• 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 accurately maintains the temperature selected. 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 favourite 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.

Oven Racks

• The oven has rack guides at four levels as shown in the illustration on Page 6.

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

• Check cooking charts for best rack positions to use when cooking.

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

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

Please refer to illustration on Page 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.

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

CAUTION

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

Use & Care Manual

To remove oven rack from the oven:

1. Pull rack forward

2. Lift rack up at front and then remove it

Oven Extendable Racks

• The extendable rack allows for easier access to cooking foods. It extends beyond the standard flat rack bringing he food closer to the user.

CAUTION

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.

To remove extendable rack from the oven:

1. Lift of rack slightly and push it until the stop release

Models SOVB - DOVB ENGLISH

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

NOTE: Always remove the extendable rack before self-cleaning the oven.

CAUTION! 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 replace an extendable rack:

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

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

3. Pull rack down and out

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

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

Use & Care Manual

Models SOVB - DOVB ENGLISH

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 The clock time will appear during all oven operations except when the timer or a timed cooking operation is

running. The oven is preset to a 12-hour clock and indicates AM and PM.

To Set the Clock

Press [SET CLOCK]. The hours will begin flashing and the display will show the CLOCK writing.

Press [+] or [-] to set the desired hour. Continue until correct AM or PM is selected.

Press [SET CLOCK] again to confirm the hour and minutes will start flashing.

Press [+] or [-] to set the desired minutes value, hold the key to change by 10 minute steps.

Press [SET CLOCK] again to confirm the time or wait for 5 seconds.

The following appears when edit mode is active to set or change the value.

To Set the Timer

Press [TIMER]. The timer and TIMER writing will appear on the display.

Press [TIMER] again. The hours value will start flashing.

Press [+] or [-] to set the desired hour.

Press [TIMER] again to confirm the hour and minutes will start flashing.

Press [+] or [-] to set the desired minutes value, hold the key to change by 10 minute steps.

Press [TIMER] again to confirm the value or wait for 5 seconds.

TIMER will be steadily displayed.

When the time ends, reminder beeps will sound for 15 minutes or until the key is pressed.

Timer format is usually HR:MIN but it switches to MIN:SEC during the last minute.

10.

The displayed value is always rounded to the lower minute.

Use & Care Manual

Selecting the Oven Mode

To Set a Cooking Mode and Temperature

• The following modes can be selected by moving the cooking mode knob to the desired position. To select Clean, the temperature knob must also be moved into the appropriate Clean position.

OFF CONVECTION BAKE CONVECTION BROIL COVECTION ROAST FAST PREHEAT BAKE BROIL DEHYDRATE CLEAN

• Select the desired temperature 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.

• As soon as one of the knobs is moved, the control switches automatically to display the value in the correspondent cavity. The corresponding box will be displayed.

• Cavity will begin to heat and oven light will turn on.

• Preheat light will turn on. When the oven has

preheated, it will beep and switch the red light off.

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

• Press [UPPER/LOWER] to select the desired cavity and check the related temperature or time values, even is there’s no need to change those.

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

Models SOVB - DOVB ENGLISH

Using Oven Lights

• A single light key activates the lights in either oven.

• If LIGHT key is touched when both ovens are off,

lights in both the upper and lower oven will turn on. Touch LIGHT key again, and both oven lights will turn off.

• 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.

To manually control the interior oven lights in either the upper or lower oven if one or both ovens are in use:

Press UPPER/LOWER, the display will indicate which oven is selected.

Press UPPER/LOWER to highlight the other oven.

Press LIGHT to turn lights on or off.

Use & Care Manual

Time Oven Mode Operation

• In double oven models, both ovens can be set independently to operate a timed mode.

• 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 Timed Mode

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

2. Select oven by means of [UPPER/LOWER] key, if necessary.

3. If necessary, change the default temperature at this time by turning the knob.

4. Press [COOK TIME] key. The COOK and the TIME writings will appear in the display beside the cook time and the hour digits will begin flashing.

5. Press [+] or [-] to change the hours. Keep in mind that the time required for the oven to reach the temperature must be included in the set cooking time.

6. Press [COOK TIME] again, the hours will be confirmed and the minutes digits will begin flashing.

7. Press [+] or [-] to change the minutes. Hold the key to change by 10 minutes steps.

8. Press [COOK TIME] once again or wait for a few seconds to confirm the whole cook time value.

9. At the end of the programmed cooking time, the oven will automatically turn off.

Models SOVB - DOVB ENGLISH

To Delay the Start of a Timed Mode

Follow steps 1 through 9 above.

• Press [STOP TIME] key. DELAY will appear in the display, beside the stop time and the hour digits will begin flashing.

• Press [+] or [-] to change the hours.

• Press [STOP TIME] again, the hours will be

confirmed and the minutes digits will begin flashing.

• Press [+] or [-] to change the minutes. Hold the key to change by 10 minutes steps.

• Press [STOP TIME] once again or wait for a few seconds to confirm the whole stop time value.

• The clock automatically calculates the time of day at which the mode starts and stops. The displayed cooking time counts down by the minute. The oven turns on and heats to the set temperature, for the selected number of hours and minutes.

• At the end of the programmed cooking time, the oven will automatically turn off. Display will show End and the oven will beep. Reminder beeps will sound for up to fifteen minutes until any key is touched.

• Whenever it’s necessary to check a time value that is not displayed, press the corresponding key to view the desired value for 5 seconds.

• Example: if the timer value is displayed, press cook time key to view the cook time for 5 seconds.

• Timer value is displayed when both timer and cook time are running.

Use & Care Manual

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.

Models SOVB - DOVB ENGLISH

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

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

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

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

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

• Tips for Solving Baking Problems is found on Page

30.

Bake Chart

FOOD ITEM RACK POSITION

Cake

Cupcakes 2 350 (175) 17-19 Bundt Cake 1 350 (175) 37-43 Angel Food 1 350 (175) 35-39

Pie

2 crust, fresh, 9" 2 375-425 (190-220) 45-55 2 crust, frozen fruit, 9" 2 375 (190) 68-78

Sugar 2 350-375 (175-190) 6-11 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) 11-15 Muffins 2 425 (220) 15-19

Pizza

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

TEMP. °F (°C)

(PREHEATED OVEN)

TIME (MIN)

Use & Care Manual

Convection Bake Tips and Techniques

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

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

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

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

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

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

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

- 2 Rack baking: Use positions 1 and 3.

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

- When baking four cake layers at the same time, stagger pans so that one pan is not directly above another. For best results, place cake son front of upper rack and back of lower rack (See graphic at right). Allow 1" - 1 ½” (2,5 - 3cm).air space around pans.

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

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

• Tips for Solving Baking Problems are found on Page

30.

Models SOVB - DOVB ENGLISH

Foods recommended for Convection Bake mode:

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

Use & Care Manual

Models SOVB - DOVB ENGLISH

Convection Bake Chart

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

FOOD ITEM RACK POSITION

Cake

Cupcakes 2 325 (160) 17-19 Bundt Cake 1 325 (160) 37-43 Angel Food 1 325 (160) 35-39

Pie

2 crust, fresh, 9" 2 350-400 (175-205) 45-55 2 crust, frozen fruit, 9" 2 350 (175) 68-78

Sugar 2 325-350 (160-175) 6-11 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 2 350-375 (175-190) 11-15 Muffins 2 400 (205) 15-19

Pizza

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

TEMP. °F (°C)

(PREHEATED OVEN)

TIME (MIN)

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

Use & Care Manual

Convection Roast Tips and Techniques

• 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/poultry by inserting meat thermometer into another position.

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

Models SOVB - DOVB ENGLISH

Quick and easy recipe tips

Converting fr

AST:

•

emperatur

•

Roasts, 10-20% less cooking time

•

Casser

CONVECTION ROAST

same amount of time.

•

The minimum safe temperature for stuffing in poultry is 165ºF (75ºC).

•

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

•

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

om standard

e does not have

BAKE to

to be lowered.

CONVECTION

large cuts of meat and poultry generall

Check doneness early.

oles or pot r

oasts that ar

e baked cover

will cook in about the

y tak

ed in

Convection Roast Chart

MEATS WEIGHT (lb)

Beef

Rib Roast 4-6 325 (160) 2 24-30 145 (63) medium rare 27-33 160 (71) medium Rib Eye Roast, (boneless) 4-6 325 (160) 2 22-30 145 (63) medium rare 27-33 160 (71) medium Rump, Eye, Tip, Sirloin (boneless) 3-6 325 (160) 2 22-28 145 (63) medium rare 27-33 160 (71) medium Tenderloin Roast 2-3 425 (220) 2 15-25 145 (63) medium rare

Pork

Loin Roast 5-8 350 (175) 2 20-30 160 (71) medium (boneless or bone-in) Shoulder 3-6 350 (175) 2 25-35 160 (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) Comish Hen 1-1 ½ 350 (175) 2 45-75 total 180 (82)

Lamb

Half Leg 3-4 325 (160) 2 25-30 160 (71) medium 30-35 170 (77) well Whole Leg 6-8 325 (160) 1 25-30 160 (71) medium 30-35 170 (77) well

OVEN TEMP.

°F (°C)

RACK

POSITION

TIME

(min. per lb)

INTERNAL

TEMP. °F (°C)

Use & Care Manual

Models SOVB - DOVB ENGLISH

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

FOOD AND THICKNESS

Beef

Steak (1-½" or more) Medium rare 2 450 (235) 145 (65) 12-14 11-13 Medium 2 450 (235) 160 (71) 15-17 13-15 Well 2 450 (235) 170 (77) 18-20 16-17 Hamburgers (more than 1") Medium 3 550 (290) 160 (71) 9-11 5-8 Well 3 550 (290) 170 (77) 11-13 8-10

Poultry

Chicken Quarters 3 450 (235) 180 (82) 16-18 14-16 (thigh) Chicken Breasts 3 450 (235) 170 (77) 14-16 12-14

Pork

Pork Chops (1¼" or more) 2 450 (235) 160 (71) 12-14 13-15 Sausage - fresh 3 450 (235) 160 (71) 4-6 3-5

* Broiling and convection broiling times are approximate and may vary slightly.

RACK

POSITION

BROIL

SETTING °F (°C)

INTERNAL

TEMP. °F (°C)

TIME

SIDE 1

(MIN.)*

TIME

SIDE 2

(MIN.)*

Use & Care Manual

Models SOVB - DOVB ENGLISH

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 140ºF (60ºC).

• The Dehydrate mode temperatures available are 120ºF (50ºC) to 160ºF (70ºC).

• 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

Fruit

Apples

Bananas

Cherries

Oranges Peels and slices

Pineapple rings

Strawberries

Vegetable

Peppers

Mushrooms

Tomatoes

Herbs

Oregano, sage parsley and thyme, and fennel

Basil

Dipped in 1/4 cup lemon juice

and 2 cups water, 1/4 slices

Dipped in 1/4 cup lemon juice

and 2 cups water, 1/4 slices

Wash and towel dry.

For fresh cherries, remove pits

¼ slices of orange;

orange part of skin thinly peeled

Wash and towel dry.

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

Use basil leaves 3 to 4 inches

from top. Spray with water,

shake off moisture and pat dry

PREPARATION

from oranges

Towel dried

Sliced ½" thick,

APPROXIMATE

DRYING TIME*

(hrs)

11-15 Slightly pliable

10-15 Pliable, leathery, chewy

Peels 2-4

Slices: 12-16

Canned: 9-13

Fresh: 8-12

12-17 Dry, brittle

16-20

7-12 Tough and leathery, dry

16-23 Dry, brick red color

Dry at 120°F (60°C)

3-5 hrs

Dry at 120°F (60°C)

3-5 hrs

TEST FOR DONENESS

Orange peel: dry and brittle Orange slices: skins are dry

and brittle, fruit is slightly moist

Leathery with no moisture

Soft and pliable

inside

Crisp and brittle

Use & Care Manual

Models SOVB - DOVB ENGLISH

Broil Tips and Techniques

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

• Use Broil mode with the oven door closed.

• Do not preheat oven.

• Use the 2-piece broil pan.

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

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

Broil Chart

FOOD AND THICKNESS

Beef

Steak (3/4"-1") Medium rare 3 5 145 (63) 5-7 4-6 Medium 3 5 160 (71) 6-8 5-7 Well 3 5 170 (77) 8-10 7-9 Hamburgers (3/4"-1") Medium 3 5 160 (71) 7-9 5-7 Well 3 5 170 (77) 8-10 7-9

Poultry

Breast (bone-in) 3 3 170 (77) 14-16 14-16 Thigh (very well done) 3 3 180 (82) 28-30 13-15

Pork

Pork Chops (1") 3 5 Sausage - fresh 3 5 Ham Slice (½") 3 5

Seafood

Fish Filets, 1" 3 4 10-14 Buttered

Lamb

Chops (1") Medium Rare 3 5 145 (63) 5-7 4-6 Medium 3 5 160 (71) 6-8 5-7 Well 3 5 170 (77) 8-10 7-9

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

RACK

POSITION

BROIL

SETTING

INTERNAL

TEMP. °F (°C)

160 (71) 160 (71) 160 (71)

Cook until

opaque & flakes

easily with fork

Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)

140°F(60°C) Ham, precooked ( to Reheat) Stuffing (cooked alone or in bird) 145°F(63°C) Fresh beef, Veal, Lamb (medium rare)

Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb) Fresh beef, Veal, Lamb (well done) Fresh beef, Veal, Lamb (medium) Poultry breast

160°F(71°C)

165°F(74°C) Ground Meat & Meat mixtures (Turkey, Chicken)

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

Fresh Pork (medium) Fresh Ham (raw) Chicken and Turkey (Whole) Egg Dishes Poultry (thighs and wings)

165°F

(74°C)

170°F

(77°C)

180°F

(82°C)

Leftovers & Casseroles

Fresh Pork (well done)

Duck and Goose

TIME

SIDE 1

(MIN.)*

7-9 5-7 5-7 3-5 3-5 4-6

TIME

SIDE 2

(MIN.)*

Do not turn

Use & Care Manual

Models SOVB - DOVB ENGLISH

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 Farenheit or Centigrade)

4. Hr => CLOCK FORMAT (used to set the time of day format as 12 am/pm or 24 hr).

To select special features, follow the steps below:

Touch and hold CLOCK and TIMER for at least 3 seconds. Clock time disappears and the following display is shown.

1. Press the INC or the DEC key to scroll all available options until the desired one is found.

2. Press CLOCK key to enter the change mode.

The value will blink, change it by means of INC or DEC keys. In a double oven it’s possible to set a different offset in each cavity. Select the cavity with UPPER/LOWER key.

4. Hold the CLOCK key to confirm and go back to the clock original screen.

Use & Care Manual

Models SOVB - DOVB ENGLISH

Sabbath Mode Instruction

Enter the user option menu holding CLOCK and TIMER keys at the same time. Scroll the option list in the red digits field (dEG, OFF, Hr, Sab), by pressing INC/DEC, until Sabbath item is found.

1. Press CLOCK to enter edit mode: the selected item switches to the green digits on the left and its status in the red digits field starts blinking.

2. Press again INC/DEC keys to set Sabbath mode ON or OFF (Default=OFF). Press CLOCK to confirm and come back to the option list. Hold CLOCK key for 3 seconds to quit the selection menu and go back to normal operations.

3. Once Sabbath mode is set, only BAKE and OFF positions are available in the cooking mode selector. Move the selector to BAKE then set the temperature to the desired value within 5 minutes. After 5 minutes, the temperature cannot be shown any more and the display appears as below: Sabbath mode is active. In a double oven, the upper/lower cavity indications are still available. Both boxes are on if both cavities are working.

• Oven lights status cannot be changed during Sabbath time.

• Oven temperature can only be lowered but no information can be displayed.

• The cooling fan must run in Sabbath mode.

• Preheat lights are inhibited during Sabbath mode.

• The buzzer must always be silent, regardless of any fault, end of activity, etc.

• Maximum allowed cooking time must be 72 hours.

• The user is allowed to stop the oven manually, also during Sabbath, moving the cooking mode selector to

OFF position.

Use & Care Manual

Models SOVB - DOVB ENGLISH

Oven Care and Cleaning

Self-Cleaning the Oven

This oven features a pyrolytic self-cleaning function that eliminates the difficult and time consuming manual scrubbing of the oven interior. During self-cleaning, the oven uses a very high temperature (approx. 885°F/470°C) to burn away food soil and grease.

• Only one oven at a time can be set to Self-Clean.

• It is common to see smoke and/or an occasional flame-up during the Self-Clean cycle, depending on the

content and amount of soil remaining in the oven. If a flame persists, turn off the oven and allow it to cool before opening the door to wipe up the excessive food soil.

• The door latch is automatically activated after selecting the Self-Clean cycle. The door lock symbol will appear in the display. This ensures that the door cannot be opened while the oven interior is at clean temperatures.

• The oven light does not operate during this mode.

• During Self-Clean, the kitchen should be well ventilated to help eliminate odors associated with Self-

Clean. Odors will lessen with use.

• Three hours is the preset length of cleaning.

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

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

opened.

Preparing the Oven for Self-Clean

1. Remove all utensils and bake ware.

2. Remove oven racks. If oven racks are left in the oven during the self-clean cycle, they will permanently lose the shiny finish and change to a dull dark finish. See Oven Cleaning Chart for proper care, Pages 26 to 27.

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

4. Review illustration below. Some areas of the oven must be cleaned by hand before the cycle begins. They do not get hot enough during the cleaning cycle for soil to burn away. Use a soapy sponge or plastic scrubber or a detergent-filled S.O.S.® pad. Hand-clean the oven door edge, oven front frame and up to 1-½ “ (2-3 cm) inside the frame with detergent and hot water. Do not rub the gasket on oven. Hand clean the oven door window. Rinse all areas thoroughly then dry.

5. Be sure oven interior lights are turned off and the light bulbs and lens covers are in place. See Pages 29.

Use & Care Manual

Setting the Self-Clean Mode

To Set the Self-Clean Mode

1. Press UPPER/LOWER key to select the cavity to be cleaned, if the oven is a double.

2. Rotate both knobs into the clean position.

3. CLEAN & TIME appear.

4. The number of cleaning hours is displayed automatically, standard cleaning time is 3 hours.

5. At the end of the programmed cleaning time, the oven will automatically turn off.

6. To stop the cleaning mode at any moment, move one of the two knobs from the cleaning position.

Do not attempt to open the door while the door is locked. The lock symbol will flash until the motor stops. When the lock symbol is displayed, the door cannot be opened. Check that the door has been locked and will not open before starting the Self-Clean mode. If door does not lock, rotate the cooking mode knob into the OFF position and do not start self-clean; phone for service. If the door is in the open position when this mode is selected, the lock symbol will flash until the door is closed. The latch doesn’t move.

To Change the Cleaning Time

1. To change the setting from 3 hours, select either 2 hours for light soil or 4 hours for heavy soil immediately before starting.

2. To change the hours, touch the COOK TIME key.

3. The number of hours for cleaning will flash.

4. Use INC or DEC buttons to change the number of hours.

Models SOVB - DOVB ENGLISH

5. To change the minutes, touch the COOK TIME key.

6. The number of minutes for cleaning will flash.

7. Use INC or DEC buttons to change the number of minutes. Hold the key to change by 10 minutes.

Press COOK TIME or wait a few seconds to confirm the new value.

To Delay the Start of Cleaning

1. Follow steps 1 through 7 above.

2. Touch the STOP TIME key and the hour to stop will begin flashing.

3. Use INC or DEC buttons to change the stop hour.

4. To change the minutes, touch the STOP TIME key.

5. The minutes to stop cleaning will flash.

6. Use INC or DEC buttons to change the minutes. Hold the key to change by 10 minutes.

7. Press STOP TIME or wait a few seconds to confirm the new value.

8. Oven door will lock and display shows DELAY.

9. When the delay time ends, cleaning will start.

10. At the end of the programmed cleaning time, the oven will automatically turn off.

11. END will appear on the display, CLEAN & TIME will flash until any time key is touched or the knob is moved to the OFF position.

TO CHECK CLEAN TIME OR STOP TIME during

a delayed clean, simply press COOK TIME or STOP TIME buttons.

Use & Care Manual

Models SOVB - DOVB ENGLISH

General Oven Care

How to Use the Oven Cleaning Chart

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

2. Find the part name in the chart.

• Use the cleaning method in the left column if the oven is black or white.

• Use the cleaning method in the right column if the oven is stainless steel.

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

Cleaning Chart

Cleaning Method Cleaning Method

Part

Door frame

Interior door windows

Removable Oven Racks

Slide Trim

Control Panel Trim

Control Panel

Oven Cooling Vents

Oven Front Frame

Oven Cavity

Mesh Gasket

Black & White

Oven

Stainless Stell

Oven

E E F F

A or E A or E

D D C G C C D D E E E E B B

Interior Oven Door

Door Handle

Door Cooling Vent

Door Front

Oven Trim

End Caps

Broil Pan Rack

Broil pan Bottom

Extendable rack

Part

Black & White

Oven

Stainless Stell

Oven

E E D D E E

C&D C&D

D D D D E E E E A A

Use & Care Manual

Models SOVB - DOVB ENGLISH

Oven Finishes / Cleaning Methods

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

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

• Rub metal finishes in the direction of the grain.

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

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

• Dry to avoid water marks.

The cleaners listed below indicate types of products to use and are not being endorsed. Use all products according to package directions.

Part Cleaning Method

A Chrome Plated Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft

Scrub®, Bon-Ami®, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed. Easy Off® or Dow® Oven Cleaners (cold oven formula) can be used, but may cause darkening and discoloration.

Racks may be cleaned in the oven during the self-clean mode. However, they will lose their shiny finish and permanently change to a metallic gray.

B Fiberglass Knit C Glass Spray Windex® or Glass Plus® onto a cloth first, then wipe to clean. Use Fantastik®

D Painted Clean with hot sudsy water or apply Fantastik® or Formula 409® first to a clean

E Porcelain Immediately wipe up acid spills like fruit juice, milk and tomatoes with a dry towel. Do

F Reflective Glass Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with

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

H Probe (if present)

DO NOT HAND CLEAN GASKET.

or Formula 409® to remove grease spatters.

sponge or paper towel and wipe clean. Avoid using powdered cleansers and steel wool pads.

not use a moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water or apply Bon-Ami® or Soft Scrub® to a damp sponge. Rinse and dry. For stubborn stains, gently use Brillo® or S.O.S.® pads. It is normal for porcelain to craze (fine lines) with age due to exposure from heat and food soil.

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

with Fantastik® or Formula 409® sprayed onto a paper towel. Protect and polish with Stainless Steel Magic® and a soft cloth. Remove water spots with a cloth dampened with white vinegar. Use Zud®, Cameo®, Bar Keeper’s Friend® or RevereWare Stainless Steel Cleaner®, to remove heat discoloration.

Clean probe by hand with detergent and hot water.

Do not

so or clean in dishwasher.

Then rinse and dry.

Use & Care Manual

Models SOVB - DOVB ENGLISH

Do-it-Yourself Maintenance

Oven Door Removal

WARNING

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

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

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

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

To Remove Door

1. Open the door completely.

2. Lift up the hinge bracket (1) into the slot (2).

3. Hold the door firmly on both sides using both hands and close the door.

4. Hold firmly; the door is heavy.

5. Place the door in a convenient location.

To Replace Door

1. Insert the upper arms (3) of both hinges into the upper slots (6) and the lower arms (4) into the lower slots (7). The recesses (5) must hook on the lips (8).

2. Move the hinge brackets (1) back down into position.

3. Close and open the door slowly to assure that it is correctly and securely in place.

Use & Care Manual

Replacing an Oven Light

• Each oven is equipped with two halogen lights located in the back wall of the oven.

• The lights are switched on when the door is opened or when the oven is in a cooking cycle.

• The oven lights are not illuminated during SELF- CLEAN.

• Each light assembly consists of a removable lens, a light bulb as well as a light socket housing that is fixed in place. See figure on this page.

• Light bulb replacement is considered to be a routine maintenance item.

To Replace a Light Bulb

1. Read WARNING on this page.

2. Turn off power at the main power supply (fuse or breaker box).

3. In convection ovens, remove the fan cover by unscrewing the four screws.

4. Remove the lens by unscrewing it.

5. Remove the light bulb from its socket by pulling it.

6. Replace the bulb with a new one. Avoid touching the bulb with fingers, as oils from hands can damage the bulb when it becomes hot.

7. The bulb is halogen: use one with the same Volt and Watt (see figures on this page

8. Screw the lens back on.

9. Replace the fan cover if it is provided with the oven model.

Turn power back on at the main power supply (fuse or breaker box).

Models SOVB - DOVB ENGLISH

WARNING

• Make sure the oven and lights are cool and power to the oven has been turned off before replacing the light bulb(s). Failure to do so could result in electrical shock or burns.

• The lenses must be in place when using the oven.

• The lenses serve to protect the light bulb from breaking.

• The lenses are made of glass. Handle carefully to avoid breakage. Broken glass could cause an injury.

+ 67 hidden pages

FULGOR SOVB 200 series, DOVB 300 series Use & Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual