Fulgor Milano F4PDF304S1, F4PDF366S1 Maintance 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 Accento ranges. This range was
conceived, designed and handcrafted in Italy.

Your selection of a Accento 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.

EN

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.

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.

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.

- 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.

Anti-Tip Bracket

Range Foot

OWNER: Please keep this manual for future reference.

1

EN

TABLE OF CONTENTS PAG E

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
5 - General Oven Information 9
6 - General Oven Tips 10

Default Settings 10
Oven Condensation and Temperature 10
Operational Suggestions 10
Utensils 10
Oven Racks 10
Oven Extendable Rack 11

7 - Electronic control 12

Control panel description 12
Programming time functions 13
Setting the time of day 13
Setting the minute minder 13
3 Tone Buzzer Setting 13
Temperature & Time Format 13

8 - Cooking with the Convection Oven 15

Advantages of Convection Cooking 15

9 - Oven Modes 16
10 - Cooking functions 17
11 - Quick Tips 18

Convection Cooking 18
Advantages of Convection Cooking 18

12 - Setting an oven function manually 19

Setting an automatic oven function 19

13 - Convection Bake Tips and Techniques 20

Convection Bake Chart 21

14 - Bake Tips and Techniques 22

General Guidelines 22
Bake Chart 22

15 - Convection Broil Tips and Techniques 23

Convection Broil Chart 23

TABLE OF CONTENTS PAG E

16 - Broil Tips and Techniques 24

Broil Chart 24

17 - Convection Roast Tips and Techniques 25

Convection Roast Chart 25

18 - Solving Baking Problems 26
19 - Oven Care and Cleaning 27

Self-Cleaning the Oven 27
Preparing the Oven for Self-Cleaning 27

20 - Setting the Self-Cleaning Mode 28

Pyrolyse (Self-Clean) 28

21 - Sabbath Mode & Meat Probe Function 29

Sabbath Mode 29
Meat Probe Function 29

22 - Do-it-Yourself Maintenance Oven Door Removal 30

To Remove Door 30
To Replace Door 30

23 - Replacing an Oven Light 31

To Replace a Light Bulb 31

24 - Features of your Cooktop 32
25 - Gas Cooktop Burner Operation 34

Gas Control Knob Setting 34
Burners with two flame rings 34
Super Sealed Surface Burners 35

26 - Cookware 36

Cookware Characteristics 36
Match Pan Diameter to Flame Size 36

27 - General Oven Care 37

How to Use the Oven Cleaning Chart 37
Cleaning Chart 37

28 - Oven Finishes / Cleaning Methods 38
29 - Cleaning the Cooktop 39

Cooktop Part / Material Suggested Cleaners 39

30 - Solving Operational Problems 41

31 - Assistance or Service 43

Service Data Record 43

2

1 - Safety Precautions

IMPORTANT INSTRUCTION

General Appliance and Range.

Please read all instructions before using this appliance.

EN

WARNING

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

carefully before using this range. These precautions will
reduce the risk of burns, electric shock, fire, and injury
to yourself and others. When using kitchen appliances,
basic safety precautions must be followed, including the
following:

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

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

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

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

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

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

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

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

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

WARNING

• 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.

3

EN

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.

CAUTION

Do not place metallic objects such as knives, forks, spoons,
and lids on the cooktop surface since they can get hot

To reduce the risk of fire in the oven cavity:

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

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

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

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

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

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

7. Do not block any vent openings.

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

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

4

2 - Safety Instructions

EN

• 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

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).

• 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

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.

5

EN

3 - Features of your Oven

Cooling Vents
Door gasket

Halogen Light

Model and Serial # Plate

FEATURES OF YOUR OVEN

Display panel

Broil Burner

6
5
4
3
2
1

Halogen Light

Halogen Light

Bottom Burner (concealed) Convection Fan (concealed)

Oven Rack Back Telescopic Rack (if present)

Oven Rack Front

Pan Stop

Slide ArmHandle (if equipped - not all models)

Stop

Broiler Pan Rack

Broiler Pan

6

3 - Features of your Oven

CONTENTS OF YOUR RANGE PACK

QTY DESCRIPTION QTY DESCRIPTION

CAST IRON GRATES

1 RANGE COOKER

2 Pcs. FOR 30” RANGE

CAST IRON ISLAND TRIM

1

TWO FIXING SCREWS

1 KICK COVER 1 PRESSURE REGULATOR

3 Pcs. FOR 36” RANGE

EN

1 NIPPLE

3 FEET

1 GASKET / WASHER

MANUAL & GENERAL
DOCUMENTATION

1 FOOT WITH COLLAR

“INSTALLATION INSTRUCTIONS”

1

1 “USE & CARE”

1

ANTI TIP FOUR FIXING SCREWS

1 GAS CONVERSION KIT

OVEN ACCESSORIES OF YOUR RANGE

QTY DESCRIPTION QTY DESCRIPTION

1 OVEN 1 ENAMELED ROASTING PAN

2 CHROMED RACKS 1

1

TELESCOPIC CHROMED RACK

2 CHROMED RACKS

ENAMELED ROASTING
PAN GRATE

1 MEAT PROBE (IF PRESENT)

7

EN

4 - The Control Panels

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

OVEN CONTROL PANEL

B

DISPLAY

B

MODE SELECTOR TEMPERATURE & FUNCTIONS SELECTOR

8

5 - General Oven Information

EN

CAUTION

Before using your oven

• Remove all packing and foreign materials from the oven.
Any material of this sort left inside may melt or burn when
the appliance is used.

• Heat the empty appliance to the maximum temperature in
order to remove any manufacturing residues which could
affect the food with unpleasant odours.

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

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

High Altitude Baking

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

Power Failure

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

12.00.

Using Oven Lights

When the oven is in use, oven lights turn on automatically
when a mode is started. Oven lights will turn off automatically
when finish and the oven mode is cancelled.
The lights do not operate in the Self-Cleaning Mode.

[LIGHT] Knob to activates the lights in oven.

Fahrenheit and Celsius

The temperature is preset in Fahrenheit, however it can be
changed to Celsius. (see page 13)

E Error Number Codes

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

Squeak Noise

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

Flashing Symbols or Numbers

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

Beeps

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

Convection Fan

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

Component Cooling Fan

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

9

EN

6 - General Oven Tips

Default Settings

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

Oven Condensation and Temperature

• It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The moisture
may condense on any surface cooler than the inside of the
oven, such as the control panel.

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

Operational Suggestions

• Use the Cooking Charts as a guide.

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

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

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

Utensils

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

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

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

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

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

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

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

Front Back

To remove oven rack from the oven:

1. Pull rack forward

2. Lift rack up at front and then remove it

10

6 - General Oven Tips

EN

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 Extendable Rack

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

To remove Extendable Rack from the oven:

Lift of rack slightly and push it until the stop release

Raise back of rack until frame and stop clear rack guide

Pull rack down and out

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.

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:

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

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

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

11

EN

7 - Electronic control

Control panel description

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

• Time & Temperature display.

• Time & Temperature knob (Push & Shuttle).

• Mode (oven functions) knob.

The push & shuttle knob is mainly for clock or temperature setting and automatic time functions programming. Select the desired
item by pushing the knob.

OVEN CONTROL PANEL

1

temperature display and time display functions

2

3 preheating bar Led

3

Heating Element

Setting Time 12hr AM / PM

4

or
Setting Time 24hr

5

Pot Showed when a cooking function is set..

6

Duration cooking function

7

Delayed cooking function

8

Minute minder function Showed when the timer is active.

9

Door Lock

10

Pyrolytic Cycle Showed when a Pyrolytic cycle is set.

11

Meat Probe function

12

Meat Probe Showed when when the meat probe is inserted.

Showed when the day time is displayed if 12h
is set.

Fixed when door lock is closed Blinking when
the lock cycle is running

Showed when a cooking with meat probe is
running

12

7 - Electronic control

EN

Programming time functions

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

Setting the time of day

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

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

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

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

• Modify the flashing minutes turning left/right.

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

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

symbol appears when the minute

3 Tone Buzzer Setting

With the cooking selector in OFF position press the +/- knob
until the “ton…” is showed, rotate the same knob count
clockwise to set the desired tone from 1 to 3 and press to
confirm.

Temperature & Time Format

Temperature unit in °F and 12h AM/PM are preset.
When the oven mode selector is in off position, push the
shuttle&push selector (TEMP & TIME) in order to select another
available format.
Turn the knob to select a different desired format, and press the
knob again to confirm.

Setting the minute minder

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

13

EN

7 - Electronic control

Temperature selector knob:

MINUS - = decrease
PLUS + = increase
PUSH = functions scroll

Cooking function selector knob
as EXAMPLE:

MODE

LIGHT -- -- -- -- --

DEFROST

BAKE

CONV. ROAST

CONV. BAKE

CONV. BROIL

BROIL

SELF CLEAN

DISPLAY

ICON

MEAT

PROBE

-- -- -- --

X

X

X

X

--

MIN DEFAULT MAX

120°F

(50°C)

120°F

(50°C)

120°F

(50°C)

120°F

(50°C)

120°F

(50°C)

--

410°F

(210°C)

375°F

(190°C)

375°F

(190°C)

445°F

(230°C)

445°F

(230°C)

860°F

(460°C)

550°F

(290°C)

550°F

(290°C)

550°F

(290°C)

550°F

(290°C)

550°F

(290°C)

--

14

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

8 - Cooking with the Convection Oven

EN

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.

15

EN

9 - Oven Modes

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

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

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

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

CAVITY STYLES

Convection Bake

(MULTI CONV BAKE)

Set temperature:
from 120 °F (50 °C) to 480 °F (250 °C)

(preset position 375 °F (190 °C)
Convection Bake cooks with heat from

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

Bake (BAKE)

Set temperature:
from 120 °F (50 °C) to 485 °F (250 °C)

(preset position 410 °F (210 °C)
Bake cooks with heated air. Both the

upper and lower elements cycle to
maintain the oven temperature.

Convection Broil

(CONV BROIL)

Set temperature:
from 120 °F (50 °C) to 485 °F (250 °C)

(preset position 445 °F (230 °C)
Convection Broil combines the intense

heat from the upper element with the
heat circulated by the Convection Fan.

Broil (BROIL)

Set temperature:
from 120°F (50°C) to 485°F (250°C)

(preset position 445°F (230°C)
Broiling uses intense heat radiated from

the upper element.

Convection Roast

(CONV ROAST)

Set temperature:
from 120 °F (50 °C) to 480 °F (250 °C)

(preset position 375 °F (190 °C)
Convection Roast uses the upper and

lower elements and Convection Fan.

Defrost (CONV)

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

16

10 - Cooking functions

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

Icon Mode Description Used for…

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

The light is on only. ---

---

EN

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

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

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

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

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

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

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

This mode is used to defrost deepfrozen food.

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

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

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

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

Ideal for preparing toast, browning and grilling.

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

17

EN

11 - Quick Tips

Convection Cooking

About Convection Cooking

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

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

Mode Use this mode for For Best results Quick Cooking Tip

Convection Bake

Convection Broil

• Large quantities of food on
multiple racks.

• Pastries, breads, snack, foods
and appetizers.

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

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

• Use low-sided, uncovered

• Center baking sheets side to

• Meats should be at least 1”

Advantages of Convection Cooking

• Even baking, browning and crisping.

• Juices and flavors are sealed in.

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

• Multiple rack cooking.

• No special bakeware required.

• Saves time and energy.

• Reduce recipe temperature by

pans.

side on the oven rack.

thick.

25 °F (15 °C).

• Check food for doneness early:

If recipe call for Check food

1-15 min. 3 min. early

16-30 min. 5 min. early

31 min.-1hr. 10 min. early

• No conversion from standard
Broil is necessary.

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

Convection Roast

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

• DO NOT cover meat or use
cooking bags.

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

• DO NOT change recipe
temperature.

18

12 - Setting an oven function manually

EN

Turn the mode knob into the desired position, the clock
display shows On for a few seconds. The oven will work for a
maximum time (12hours). Depending on the oven model, the
number and type of available functions can be different.
If the clock display function is active the symbol appears (it
doesn’t appear in light position and defrost position).
Turn the Temp & Time selector and set the desired oven
temperature. The control offers a PRESET temperature per
every cooking mode or a full range between MIN and MAX
to be adjusted by hand. Check the value on the display after
having selected the temperature.
The temperature appears on the clock display when the Time &
Temp selector is pushed or when a new function has just been
selected.
As soon as the oven starts, the preheat led (indicated by the
bars) on the bottom of the clock display starts flashing and
becomes steadily on when the preheat ends with 5 beeps.
Turn the mode selector to ZERO (OFF) position to stop any
activity, the display will show OFF for a few seconds.

Setting an automatic oven function

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

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

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

symbol
active. The cooking duration is updated automatically.

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

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

- Modify the flashing hours value turning the knob left/

right.

- Push the knob to switch back and forth between hours

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

- Modify the flashing minutes value turning the knob left/

right.

- Wait until the new End of Cooking time value stops

flashing.

The display will flash End and its value alternatively for a

few seconds then it will show the time of day and flashing
the cooking icons to indicate that a delayed cooking has
been programmed. As soon as the delay time expires,
the oven starts and works for the programmed cooking
time. The pot symbol

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

will flashes to indicate that a timed cooking is

will flashes.

) flash on

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

2. When the word End is displayed, the control shows the
current time as the initial stop time. In order to set the actually
desired end of cooking time in a 4 hours range:

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

- Modify the flashing hours value turning the knob left/

right.

- Push the knob to switch back and forth between hours

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

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

- Wait until the new End of Cooking time value stops

flashing.

The display will flash End and its value alternatively for

a few seconds then it will show the time of day, the pot

19

EN

13 - Convection Bake Tips and Techniques

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

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

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

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

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

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

• Multiple rack cooking for oven meals is done on rack
positions 1, 2, 3 , 4 and 5. All five racks can be used for
cookies, biscuits and appetizers.

- 2 Rack baking: Use positions 1 and 3.

- 3 rack baking: Use positions 2, 3 and 4 or 1, 3 and 5.

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

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

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

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

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%.

Foods recommended for Convection Bake mode:

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

Topped Desserts, Angel Food Cakes, Chiffon Cakes)

20

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.

EN

FOOD ITEM RACK POSITION TEMP. °F ( °C)

(PREHEATED OVEN)

Cake

Cupcakes
Bundt Cake
Angel Food

Pie

2 crust, fresh, 9”
2 crust, frozen fruit, 9”

Cookies

Sugar
Chocolate Chip
Brownies

Breads

Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muffins

Pizza (Multiple rack cooking)

Frozen
Fresh

2
1
1

2
2

2
2
2

2
2
2
2

1 and 3
1 and 3

325 (165)
325 (165)
325 (165)

350-400 (175-205)
350 (175)

325-350 (165-175)
325-350 (165-175)
325 (165)

350 (175)
350-375 (175-190)
375 (190)
400 (205)

375-425 (190-220)
375-425 (190-220)

TIME (Min.)

16-20
37-43
25-35

35-45
68-78

8-12
10-15
25-30

15-22
10-15
6-10
13-16

12-18
8-14

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

21

EN

14 - 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” ­1-1/2” (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 and Roasting Problems are found
on Page 31.

Bake Chart

FOOD ITEM RACK POSITION TEMP. °F ( °C)

(PREHEATED OVEN)

TIME (Min.)

Cake

Cupcakes
Bundt Cake
Angel Food

Pie

2 crust, fresh, 9”
2 crust, frozen fruit, 9”

Cookies

Sugar
Chocolate Chip
Brownies

Breads

Yeast bread loaf, 9x5
Yeast rolls
Biscuits
Muffins

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

2
1
1

2
2

2
2
2

2
2
2
2

350 (175)
350 (175)
350 (175)

375-400 (190-205)
375 (190)

350-375 (175-190)
350-375 (175-190)
350 (175)

375 (190)
375-400 (190-205)
375-400 (190-205)
425 (220)

19-22
40-45
35-39

45-50
68-78

8-10
8-13
29-36

18-22
12-15
7-9
15-19

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. (This mean, “PREHEAT” indication is automatically appear when the Convection Broil mode is selected, but
place food inside the oven before selecting the Cooking mode)

• Use the 2-piece broil pan. (Without 2 Pans may have risk of fire with drip of the fat from the meats.)

• Turn meats once halfway through the cooking time (see Convection Broil Chart).

Convection Broil Chart

EN

FOOD AND THICKNESS RACK POSITION OVEN TEMP.

°F ( °C)

Beef

Steak (1” or more)
Medium rare
Medium
Well
Hamburgers (1” or more)
Medium
Well

Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts

Pork

Pork Chops (1-1/4” or more)
Sausage - fresh

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

4
4
4

4
4

4
3
4

4
4

450 (230)
450 (230)
450 (230)

550 (290)
550 (290)

450 (230)
450 (230)
450 (230)

450 (230)
450 (230)

TIME SIDE 1
(Min.)*

10-12
15-17
16-18

9-11
11-13

18-20
25-27
14-16

13-15
4-6

TIME SIDE 2
(Min.)*

10-12
13-15
13-15

5-8
8-10

13-15
15-18
10-14

12-14
3-5

23

EN

16 - 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. (Without 2 Pans may have risk of fire with drip of the fat from the meat.)

• Turn meats once halfway through the cooking time (see Broil Chart).

Broil Chart

FOOD AND
THICKNESS

Beef

Steak (3/4”-1”)
Medium rare
Medium
Well
Hamburgers (3/4”-1”)
Medium
Well

Poultry

Breast (bone-in)
Thigh (very well done)

Pork

Pork Chops (1”)
Sausage - fresh
Ham Slice (1/2”)

Seafood

Fish Filets, 1”
Buttered

Lamb

Chops (1”)
Medium Rare
Medium
Well

RACK
POSITION

5
5
5

4
4

4
4

5
5
5

4 L 4 10-14

5
5
5

BROIL
SETTING

L 5
L 5
L 5

L 5
L 5

L 4
L 3

L 5
L 5
L 5

L 5
L 5
L 5

TIME SIDE 1
(Min.)*

5-7
6-8
8-10

8-13
10-15

10-12
28-30

7-9
5-7
4-6

5-7
6-8
7-9

TIME SIDE 2
(Min.)*

4-6
5-7
7-9

11
8-12

8-10
13-15

5-7
3-5
3-5

4-6
4-6
5-7

Bread

Garlic Bread, 1” slices
Garlic Bread, 1” slices

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

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

140 °F (60 °C) Ham, precooked (to Reheat)
145 °F (63 °C) Fresh beef, Veal, Lamb (medium rare) Fresh beef, Veal, Lamb (medium rare)

Ground Meat & Meat mixtures (Beef, Pork,
Veal, Lamb)

160 °F (71 °C)

165 °F (74 °C)

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

Fresh beef, Veal, Lamb (medium) Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium) Fresh Pork (medium)
Fresh Ham (raw)
Egg Dishes Egg Dishes

Ground Meat & Meat mixtures (Turkey,
Chicken)

4
3

L 5
L 5

165 °F (74 °C)

170 °F (77 °C)

180 °F (82 °C)

2-3
4-6

Ham, precooked (to Reheat)

Ground Meat & Meat mixtures (Beef, Pork,
Veal, Lamb)

Fresh Ham (raw)

Ground Meat & Meat mixtures (Turkey,
Chicken)

24

17 - Convection Roast Tips and Techniques

EN

• Do not preheat for Convection Roast. (This mean,
“PREHEAT” indication is automatically appear when the
Convection Roast mode is selected, but place food inside
the oven before selecting the Cooking mode.)

• 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. (Without
2 Pans many have risk of the fire with drip of the fat from
the meat.)

• Use the probe or a meat thermometer to determine the
doneness by checking internal temperature (see Convection
Roast Chart).

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

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

Convection Roast Chart

IMPORTANT

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 internal temperature for stuffing in poultry
is 165 °F (74 °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).

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

MEATS WEIGHT

lb (kg)

Beef

Rib Roast

Rib Eye Roast, (boneless)

Rump, Eye, Tip, Sirloin (boneless)

Tenderloin Roast

Pork

Loin Roast
(boneless or bone-in)
Shoulder

Poultry

Chicken whole, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Cornish Hen

Lamb

Half Leg

Whole Leg

4-6 (2-3)

4-6 (2-3)

3-6 (1,5-3)

2-3 (1-1,5)

5-8 (2,5-4)

3-6 (1,5-3)

3-4 (1,5-2)
12-15 (6-7,5)
16-20 (8-10)
21-25 (10,5-12,5)
3-8 (1,5-4)
1 - 1-1/2 (0,5-0,75)

3-4 (1,5-2)

6-8 (3-4)

RACK
POSITION

2

2

2

2

2

2

2
1
1
1
1
2

2

1

OVEN TEMP.
°F ( °C)

325 (165)

325 (165)

325 (165)

425 (220)

350 (175)

350 (175)

375 (190)
325 (165)
325 (165)
325 (165)
325 (165)
350 (175)

325 (165)

325 (165)

TIME
(Min. per lb)

18-22
20-25
18-22
20-25
18-22
20-25
15-20

18-22

20-25

20-23
10-14
9-11
6-10
15-20
45-75 total

20-27
25-32
20-27
25-32

INTERNAL
TEMP. °F ( °C)

145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
145 (63) medium rare
160 (71) medium
145 (63) medium rare

160 (71) medium

160 (71) medium

180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
180 (82)

160 (71) medium
170 (77) well
160 (71) medium
170 (77) well

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

25

EN

18 - Solving Baking Problems

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

BAKING PROBLEM CAUSE

Food browns unevenly

Food too brown on bottom

Food is dry or has shrunk excessively

Check the Baking Charts from Page 21 to 25 for the
correct rack position and baking time.

- Oven not preheated

- Aluminum foil on oven rack or oven bottom

- Baking utensil too large for recipe

- Pans touching each other or oven walls

- Oven not preheated

- Using glass, dull or darkened metal pans

- Incorrect rack position

- Pans touching each other or oven walls

- Oven temperature too high

- Baking time too long

- Oven door opened frequently

Food is baking or roasting too slowly

Pie crusts do not brown on bottom or have soggy crust

Cakes pale, flat and may not be done inside

Cakes high in middle with crack on top

- Pan size too large

- Oven temperature too low

- Oven not preheated

- Oven door opened frequently

- Tightly sealed with aluminum foil

- Pan size too small

- Baking time not long enough

- Using shiny steel pans

- Incorrect rack position

- Oven temperature is too low

- Oven temperature too low

- Incorrect baking time

- Cake tested too soon

- Oven door opened too often

- Pan size may be too large

- Baking temperature too high

- Baking time too long

- Pans touching each other or oven walls

Pie crust edges too brown

26

- Incorrect rack position

- Pan size too small

- Oven temperature too high

- Edges of crust too thin