Fulgor milano F6PDP30S1 User Manual

PROFESSIONAL SINGLE OR DOUBLE

USE & CARE MANUAL

GUIDE D’UTILISATION ET D’ENTRETIEN

MANUAL DE USO Y CUIDADO

Dear Customer,

Thank you for purchasing a Fulgor Milano product. Fulgor Milano is committed to excellence and our signature technologies provide you with professional tools for your kitchen. One of our central philosophies is continuous investment in research that is rooted in developing life enhancing technology. Our goal is to deliver products that are worthy of your family recipes and that will breathe life into your kitchen, the heart of your home. We invite you to enjoy your new Fulgor Milano product with same amount of care and attention that we have put into creating it.

Your Life | Our Passion

TABLE OF CONTENTS PAGE

1 - General Appliance and Oven Safety Precautions 2

Safety for the Oven 3 Safety for the Self-Cleaning Oven 3

2 - General Appliance and Oven Safety Instructions 3 3 - Cooking with the Convection Oven 4 4 - Features of your Oven 5 5 - The Control Panels 6

Command Keys 6 Display 6 Knobs 6

6 - Oven Modes 7 7 - General Oven Information 8 8 - General Oven Tips 9

Oven Racks 9 Oven Telescopic Racks 10

9 - Setting the Clock and Timer 11

To Set the Time of Day 11 To Set the Timer 11

10 - Selecting the Oven Mode 12

Setting Cooking Mode and Temperature 12 Using [MENU] key to select low temperature

functions Using Oven Lights 12

11 - 11 - Timed Oven Mode Operation 13

To Set a Timed Mode 13 To Delay the Start of a Timed Mode 13 When a Timed Mode is running 13 How to check a time value 13

12 - Setting the Meat Probe Options 14

TABLE OF CONTENTS PAGE

14 - Convection Bake Tips and Techniques 16

Convection Bake Chart 17

15 - Convection Roast Tips and Techniques 18 16 - Convection Broil Tips and Techniques 20 17 - Dehydrate Tips and Techniques 21 18 - Broil Tips and Techniques 22 19 - Special Features 23 20 - Sabbath Mode Instruction 24 21 - Oven Care and Cleaning 25

Self-Cleaning the Oven 25 Preparing the Oven for Self-Clean 25

22 - Setting the Self-Clean Mode 26

To Set the Self-Clean Mode 26 To Change the Cleaning Time 26 To Delay the Start of Cleaning 26

23 - General Oven Care 27

How to Use the Oven Cleaning Chart 27 Cleaning Chart 27

24 - Oven Finishes / Cleaning Methods 28 25 - Do-it-Yourself Maintenance Oven Door Removal 29

To Remove Door 29 To Replace Door 29

26 - Replacing an Oven Light 30

To Replace a Light Bulb 30

27 - Solving Baking Problems 31 28 - Solving Operational Problems 32 29 - Fulgor Milano WARRANTY for Home Appliances 33

13 - Bake Tips and Techniques 15

General Guidelines 15

1 - General Appliance and Oven Safety Precautions

IMPORTANT INSTRUCTION

General Appliance and Oven Safety Precautions

Please read all instructions before using this appliance.

WARNING

When properly cared for, your new oven has been designed to be a safe, reliable appliance. Read all instructions carefully before using this oven. These precautions will reduce the risk of burns, electric shock, ﬁre, and injury to persons. When using kitchen appliances, basic safety precautions must be followed, including the following:

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

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

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

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

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

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

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

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

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

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

CAUTION

• 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 slide oven across ﬂoor. Damage to ﬂoor covering

or ﬂoor could resul.

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.

2 - 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. Other surfaces of the appliance may become hot enough to cause burns - among these surfaces are (identiﬁcation of surfaces - for example, oven vent openings and surfaces near these openings, oven doors, and windows of oven doors).

• 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.

Safety for the Self-Cleaning Oven

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

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

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

• Clean only oven parts listed in this manual.

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

WARNING

The 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 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.

3 - Cooking with the Convection Oven

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

Advantages of Convection Cooking

• Even baking, browning and crisping are achieved.

• During roasting, juices and ﬂavors are sealed in while the exterior is crisp.

• Yeast breads are lighter, more evenly textured, more golden and crustier.

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

• Baking on multiple racks at the same time is possible with even results.

• Multiple-rack baking saves time.

• Prepare whole meals at once with no ﬂavor transfer.

• Dehydrates herbs, fruits and vegetables.

• Requires no specialized bake ware.

• Saves time and energy.

• Convection broiling allows for extraordinary grilling with thicker cuts of food.

FEATURES OF YOUR OVEN

4 - Features of your Oven

Cooling Vents

Door gasket

Meat probe (if present) Halogen Light

Medel and Serial # Plate

Broil Element

Control panel

Halogen Light

Bottom Element (not visible)

Oven Rack Back

Oven Rack Front

Bottom Frame Pan Stop

Extendable Rack (if present)

Handle

Broiler Pan Racks

Convection Fan and Element (not visible)

Cooling Vents

Stop

Slide Arm

Broiler Pan

Cooling Vents

5 - The Control Panels

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

SINGLE OVEN

DOUBLE OVEN

Command Keys

LIGHT

P-HEAT

UPPER

LOWER

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

touch this key until “SET TIME” appears to set or change the time of day. Touch this key until “TIMER” appears to set, modify or clear the minute minder value. Once a cooking function has been selected, touch this key until “TIME” appears in

TIME

order to set, modify or cancel the cooking time. Touch this key until “STOP TIME” appears in order to set, modify or cancel the end of cooking time. Whenever one of the former modes has been enabled and its digits ﬂash, touch or hold:

key to decrease the value.

key to increase the value.

Touch to switch the oven lights status.

When a cooking function has been selected, touch this key to enable the fast preheat mode. The fast preheat is not available for all functions.

Touch this key to select the upper cavity if none is selected. If one of the two is already selected, touch it and switch to the other one.

Display

Central Display for time and miscellaneous functions:

for time of day, minute minder, automatic cooking. AM/PM indication is also present. Miscellaneous indications are also available to show which cavity is currently selected and whether any door has been locked, automatically for self-clean or manually by the user.

Display for Temperature indications:

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

Display with writings for Cooking Modes indication:

to indicate which function has been selected.

Knobs

Cooking mode selector (multifunction), with eight cooking

modes + OFF position.

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

6 - 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.

CAVITY STYLES

Convection Bake (CONV BAKE)

Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)

(preset position 325 °F (165 °C)

Convection Bake cooks with heat from a ring element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan.

Convection Broil (CONV BROIL)

Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)

(preset position 450°F (230°C)

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

Bake (BAKE)

Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)

(preset position 350 °F (175 °C)

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

Broil (BROIL)

Set temperature: from L1 to L5

(preset position L3)

Broiling uses intense heat radiated from the upper element.

Dehydrate (CONV DEHY)

Set temperature: from 120 °F (50 °C) to 160 °F (70 °C)

(preset position 140 °F (60 °C)

Dehydrating is similar to convection cooking but holds an optimum low temperature while circulating the heated air to remove moisture slowly for food preservation.

Pizza (PIZZA)

Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)

(preset position 450 °F (232 °C)

Is a special cooking mode with heated air. The lower elements cycle to cook Pizza.

Convection Roast (CONV ROAST) Proof (WARM)

Set temperature: from 170 °F (75 °C) to 550 °F (290 °C)

(preset position 325 °F (165 °C)

Convection Roast uses the upper and lower elements and convection fan.

Set temperature: from 80 °F (25 °C) to 120 °F (50 °C)

(preset position 100 °F (35 °C) Warming (WARM PLUS)

Set temperature: from 130 °F (55 °C) to 210 °F (100 °C)

(preset position 170 °F (75 °C)

Proof and Warming use the lower elements to keep foods warm.

Defrost (CONV)

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

7 - General Oven Information

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

Flashing Symbols or Numbers

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

Beeps

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

Door lock

It’s displayed steadily when the door is locked. The symbol ﬂashes when the latch is moving in order to lock or unlock the door. Do not attempt to open the door at this time. Door can be opened when the symbol no longer appears. “AUTO LOCK” appears when the door has been locked automatically due to self-clean mode.

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 ffan operates at double speed (or RPM’s) in self-clean and whenever the internal components temperature becomes high.

Preheat and Fast Preheat

Whenever a cooking mode is set and the oven is heating, the “PREHEAT” writing appears in the temperature display: the vertical bar indicates, in four steps, when the oven reaches the 25%, 50%, 75%, 100% of the set-point temperature. As soon as the 100% is reached, the control sounds an “end of preheat” tone and the “PREHEAT” writing disappears.

When it’s necessary to heat up the oven rapidly, a Fast Preheat mode is available: it uses the heating elements and the convection fan in a special way, in order to reduce the heating time as long as possible. After having set one of the cooking functions for which the fast preheat is available, touch the is shown in addition to the “PREHEAT” one.

P-HEAT

key, the “FAST” writing

“USER LOCK” is displayed when the door has been locked manually by the user, for example to prevent children from having free access to the oven cavity. Hold both the

keys for 3 seconds. The latch will lock the door. Repeat the

same operation to unlock.

and

Locking the keyboard

Hold both the keys indicated by “KEYBD. LOCK” legend for 3 seconds. Commands are now locked and “SENS LOCK” will be displayed every time you touch any keys. Repeat the same operation for 3 seconds to unlock the keyboard.

Power Failure

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

12.00

Default Settings

The cooking modes automatically select a suitable temperature when the selector is in the preset position. These can be changed when a different one is needed. It’s also possible to set a user option in order to save the last used temperature per every cooking mode.

Failure Number Codes

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

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

Convection Fan

The convection fan operates during any convection mode. When the oven is operating in the convection mode, the fan will turn off automatically when the door is opened. The convection fan always runs during the preheat time.

8 - General Oven Tips

Preheating the Oven

• Preheat the oven when using the Bake, Convection Bake and Convection Roast modes.

• Use Fast Preheat mode when a shorter time is desired to preheat the oven.

• Selecting a higher temperature does not shorten the preheat time.

• Preheating is necessary for good results when baking cakes, cookies, pastry and breads.

• Place oven racks in their proper position before preheating.

• During preheating, the selected cooking temperature is always displayed.

• A beep will conﬁrm that the oven is preheated and the “PREHEAT” writing will turn off.

Operational Suggestions

• Use the cooking charts as a guide.

• Do not set pans on the open oven door.

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

Utensils

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

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

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

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

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

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

High Altitude Baking

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

120/240 vs. 120/208 Volt Connection

• Most oven installations will have a 120/240 voltage connection.

• If your oven is installed with 120/208 voltage, the preheat time may be slightly longer than with 120/240 voltage.

• The oven is designed to assure the same clean time at 208V.

Oven Racks

• The oven has rack guides at six levels as shown in the illustration on Page 5.

• Rack positions are numbered from the bottom rack guide (#1) to the top (#6).

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

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

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

Please refer to illustration on Page 5 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.

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.

8 - General Oven Tips

To remove oven rack from the oven:

1. Pull rack forward

2. Lift rack up at front and then remove it

To replace an oven rack:

1. Place rear of rack between rack level guides

Please refer to illustration on Page 5 if there is any question as to which side is the front of the rack.

To remove extendable rack from the oven:

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

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

3. Pull rack down and out

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

Oven Telescopic Racks

The extendable rack allows for easier access to cooking foods. It extends beyond the standard ﬂat rack bringing the 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.

NOTE: Always remove the extendable rack before self-

cleaning the oven.

To replace an extendable rack:

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

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

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

CAUTION!

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

The time of day is displayed in hours and minutes.

9 - Setting the Clock and Timer

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 there is the timer or any timed cooking operations running.

The oven is preset to a 12-hour clock and indicates

To Set the Time of Day

1. Touch

2. Touch

3. Touch

4. Touch

5. Touch

TIME

until the display shows the “SET TIME” writing.

or - to set the desired time, the hours will begin ﬂashing: continue until the correct hour value and indication is selected.

TIME

again to conﬁrm the hour and minutes will start

ﬂashing.

or - to set the desired minutes value or hold the key to change by 10 minute steps.

TIME

again or wait for 5 seconds in order to conﬁrm

the time.

and PM.

or PM

To Set the Timer

1. Touch

2. Touch

3.Touch

4. Touch

5. Touch

6. “TIMER” will be steadily displayed.

TIME

until the display shows the “TIMER” writing.

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

begin ﬂashing: continue until the desired value is set.

TIME

again to conﬁrm the hour and minutes will start

ﬂashing.

or - to set the desired minutes value or hold the

key to change by 10 minute steps.

TIME

again or wait for 5 seconds in order to conﬁrm

the time.

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

TIME

minutes or until the

key is pressed.

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

already set: ﬁrst delete all the active time functions.

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

9. The displayed value is always rounded to thelower minute.

10 - Selecting the Oven Mode

Setting Cooking Mode and Temperature

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

Setting cooking

OFF

CONVECTION BAKE (CONV BAKE)

CONVECTION BROIL (CONV BROIL)

CONVECTION ROAST (CONV ROAST)

PIZZA (MULTI PIZZA)

BAKE (BAKE)

BROIL (BROIL)

DEHYDRATE (CONV DEHY)

PROOF (WARM)

• The triangles in the upper right corner of the display are active when a cavity is running, even if it is not selected on the display.

Using

key to select low temperature

functions

• To move the cooking mode selector to Low Temp modes, one of the following functions must be displayed:

Setting cooking

DEHYDRATE (CONV DEHY)

PROOF (WARM)

DEFROST (CONV)

WARMING (WARM PLUS)

DEFROST (CONV)

WARMING (WARM PLUS)

CLEAN

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

• As soon as one of the knobs is moved, the control switches automatically to display the value in the corresponding cavity. The corresponding writing “UPPER” or “LOWER” appears.

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

• “PREHEAT” writing will turn on. Once the oven has preheated, it will beep and switch the writing off.

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

• Touch

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

UPPER/LOWER

the related temperature or time values, even is there’s no need to change those.

cooking.

to select the desired cavity and check

• Touch

• The last used is kept in memory for the next selection.

key to toggle between these four modes.

Using Oven Lights

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

LIGHT

• If both the upper and lower oven will turn on. Touch 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:

1. Touch

oven is selected.

2. Touch

3. Touch

key is touched when both ovens are off, lights in

UPPER/LOWER

LIGHT

to turn lights on or off in the desired cavity.

and the display will indicate which

to select the other oven.

LIGHT

key

11 - Timed 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 a Timed Mode

1. Select the oven by means of [UPPER/LOWER] key, if

necessary.

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

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

TIME

3. Touch

display.

4. Touch

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

5. Touch

minute digits will begin ﬂashing.

6. Touch

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

7. Touch

the cooking time value.

key until the “TIME” writings will appear in the

or -, the hour digits will begin ﬂashing.

TIME

again, the hours will be conﬁrmed and the

or - to change the minutes. Hold the key to

TIME

once again or wait for a few seconds to conﬁrm

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

TIME

• Touch

again, the hours will be conﬁrmed and the

minute digits will begin ﬂashing.

• Touch

or - to change the minutes. Hold the key to change by 10 minutes steps. Continue to set the desired stop time.

TIME

• Touch

once again or wait for a few seconds to conﬁrm

the stop time value.

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

When a Timed Mode is running

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

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

To Delay the Start of a Timed Mode

Follow steps 1 through 6 or 7 above.

• Touch

• The control automatically calculates and displays the initial

TIME

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

value, adding the cooking time already set to the time of day.

How to check a time value

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

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

TIME

key until the proper writing is

TIME

key until “TIME” is

12 - Setting the Meat Probe Options

This oven is optionally provided with the meat probe feature to sense the temperature inside meat and stop cooking as soon as the set value is reached. In a double oven it’s available only in the upper cavity. The following modes can be selected to work with the meat probe:

CONVECTION BAKE CONVECTION ROAST BAKE

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

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

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

Always turn the cooking mode in the OFF position before reusing the oven.

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

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

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

Using the

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

The allowed range is between 130°F and 210°F.

The maximum cavity temperature during cooking with meat probe is 475°F.

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

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

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

13 - Bake Tips and Techniques

Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air but no fan is used to circulate the heat. Follow the recipe or convenience food directions for baking temperature, time and rack position. Baking time will vary with the temperature of ingredients and the size, shape and ﬁnish of the baking utensil.

General Guidelines

• For best results, bake food on a single rack with at least 1”

- 1 ½” (2,5 - 3cm) space between utensils and oven walls.

• Use one rack when selecting the bake mode.

• Check for doneness at the minimum time.

• Use metal bake ware (with or without a non stick ﬁnish), heatproof glass, glass-ceramic, pottery or other utensils suitable for the oven.

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

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

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

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

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

• Tips for Solving Baking Problems are found on Page 31.

BAKE CHART - CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)

(PREHEATED OVEN)

CAKE Cupcakes Bundt Cake Angel Food PIE 2 crust, fresh, 9" 2 crust, frozen fruit, 9" COOKIES Sugar Chocolate Chip Brownies BREADS Yeast bread loaf, 9x5 Yeast rolls Biscuits Mufﬁns PIZZA Frozen Fresh

2 350 (175) 19 - 22 1 350 (175) 40 - 45 1 350 (175) 35 - 39

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

2 350 - 375 (175 - 190) 8 - 10 2 350 - 375 (175 - 190) 8 - 13 2 350 (175) 29 - 36

2 375 (190) 18 - 22 2 375 - 400 (190 - 205) 12 - 15 2 375 - 400 (190 - 205) 7 - 9 2 425 (220) 15 - 19

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

TIME (MIN)

14 - 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 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 31.

RACK POSITION

6 5 4 3 2 1

MULTIPLE RACK PAN PLACEMENT

Rack 3

Rack 1

Foods recommended for Convection Bake mode:

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

Topped Desserts, Angel Food Cakes, Chiffon Cakes)

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION BAKE:

• Reduce the temperature by 25°F (15°C).

• Use the same baking time as Bake mode if under 10 to 15 minutes.

• Foods with a baking time of less than 30 minutes should be checked for doneness 5 minutes earlier than in standard bake recipes.

• If food is baked for more than 40 to 45 minutes, bake time should be reduced by 25%.

14 - Convection Bake Tips and Techniques

Convection Bake Chart

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

Convection Bake Chart - CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)

(PREHEATED OVEN)

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

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

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

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

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

TIME (MIN)

Convection Bake Chart - DOUBLE CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)

(PREHEATED OVEN)

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

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

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

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

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

TIME (MIN)

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

15 - Convection Roast Tips and Techniques

• Do not preheat for Convection Roast.

• Roast in a low-sided, uncovered pan.

• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.

• Use the 2-piece broil pan for roasting uncovered.

• Use the probe or a meat thermometer to determine the internal doneness on “END” temperature (see cooking chart).

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

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

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION ROAST:

• Temperature does not have to be lowered.

• Roasts, large cuts of meat and poultry generally take 1020% less cooking time. Check doneness early.

• Casseroles or pot roasts that are baked covered in CONVECTION ROAST will cook in about the same amount of time.

• The minimum safe temperature for stufﬁng in poultry is 165°F (75°C).

• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving if necessary to increase the ﬁnal foodstuff temperature by 5° to 10°F (3° to 6° C)

Convection Roast Chart - CONVECTION CAVITY

MEATS WEIGHT

(lb)

BEEF Rib Roast

Rib Eye Roast, (boneless)

Rump, Eye, Tip, Sirloin (boneless)

Tenderloin Roast PORK Loin Roast (boneless or bone-in) Shoulder POULTRY Chicken whole Turkey, not stuffed Turkey, not stuffed Turkey, not stuffed Turkey Breast Cornish Hen LAMB Half Leg

Whole Leg

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

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

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

5 - 8 350 (175) 2 16 - 20 160 (71) medium 3 - 6 350 (175) 2 20 - 25 160 (71) medium

3 - 4 375 (190) 2 18 - 21 180 (82) 12 - 15 325 (160) 1 10 - 14 180 (82) 16 - 20 325 (160) 1 9 - 11 180 (82) 21 - 25 325 (160) 1 6 - 10 180 (82)

3 - 8 325 (160) 1 15 - 20 170 (77)

1 - 1½ 350 (175) 2 45 - 75 total 180 (82)

3 - 4 325 (160) 2 22 - 27 160 (71) medium

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

OVEN TEMP.

°F (°C)

RACK

POSITION

TIME

(min. per lb)

18 - 22 160 (71) medium

28 - 33 170 (77) well

INTERNAL

TEMP. °F (°C)

15 - Convection Roast Tips and Techniques

Convection Roast Chart - DOUBLE CONVECTION CAVITY

MEATS WEIGHT

(lb)

BEEF Rib Roast

Rib Eye Roast, (boneless)

Rump, Eye, Tip, Sirloin (boneless)

Tenderloin Roast PORK Loin Roast (boneless or bone-in) Shoulder POULTRY Chicken whole Turkey, not stuffed Turkey, not stuffed Turkey, not stuffed Turkey Breast Comish Hen LAMB Half Leg

Whole Leg

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

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

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

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

3 - 4 375 (190) 2 20 - 23 180 (82) 12 - 15 325 (160) 1 10 - 14 180 (82) 16 - 20 325 (160) 1 9 - 11 180 (82) 21 - 25 325 (160) 1 6 - 10 180 (82)

3 - 8 325 (160) 1 15 - 20 170 (77)

1 - 1½ 350 (175) 2 45 - 75 total 180 (82)

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

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

OVEN TEMP.

°F (°C)

RACK

POSITION

TIME

(min. per lb)

20 - 25 160 (71) medium

25 - 32 170 (77) well

INTERNAL

TEMP. °F (°C)

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

16 - Convection Broil Tips and Techniques

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

• Use Convection Broil mode with the oven door closed.

• Do not preheat oven.

• Use the 2-piece broil pan.

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

Convection Broil Chart - CONVECTION CAVITY

FOOD AND THICKNESS RACK

POSITION

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

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

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

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

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

BROIL

SETTING °F (°C)

INTERNAL

TEMP. °F (°C)

TIME SIDE 1

(MIN.)*

TIME SIDE 2

(MIN.)*

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

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

Convection Broil Chart - DOUBLE CONVECTION CAVITY

FOOD AND THICKNESS RACK

POSITION

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

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

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

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

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

BROIL

SETTING °F (°C)

INTERNAL

TEMP. °F (°C)

TIME SIDE 1

(MIN.)*

TIME SIDE 2

(MIN.)*

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

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

17 - Dehydrate Tips and Techniques

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

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

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

• Multiple racks can be used simultaneously.

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

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

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

• Drying screens can be purchased at specialty kitchen shops.

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

Dehydrate Chart

FOOD PREPARATION APPROXIMATE

DRYING TIME* (hrs)

FRUIT

Apples

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

11 - 15 Slightly pliable

TEST FOR DONENESS

Bananas

Cherries

Oranges Peels and slices

Pineapple rings

Strawberries

VEGETABLE

Peppers

Mushrooms

Tomatoes

HERBS Oregano, sage parsley and

thyme, and fennel

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

Wash and towel dry. For fresh cherries, remove pits

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

Towel dried

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

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

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

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

Rinse and dry with paper towel

Peels:

Slices:

Canned: Fresh:

Dry at 120°F (60°C)

11 - 15 Slightly pliable

10 - 15 Pliable, leathery, chewy

2 -

Orange peel: dry and brittle

12 - 16

9 - 13 8 - 12

12 - 17 Dry, brittle

16 - 20

7 - 12 Tough and leathery, dry

16 - 23 Dry, brick red color

3 -

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

Soft and pliable

Leathery with no moisture inside

15 Crisp and brittle

Basil

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

Dry at 120°F (60°C)

3 -

15 Crisp and brittle

18 - Broil Tips and Techniques

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

• Use Broil mode with the oven door closed.

• Preheat oven for 5 minutes before use.

• Use the 2-piece broil pan.

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

Broil Chart

FOOD AND THICKNESS RACK

POSITION

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

Fish Filets, 1”

Buttered LAMB

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

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

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

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

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

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

4 5 2 - 2.30 3 5 4- 4

BROIL

SETTING

INTERNAL

TEMP. °F (°C)

Cook until

opaque & ﬂakes

easily with fork

TIME SIDE 1

(MIN.)*

10 - 14 Do not turn

TIME SIDE 2

(MIN.)*

* Broiling and convection broiling times are approximate and may vary slightly Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

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

140°F (60°C) 145°F (63°C)

160°F (71°C)

165°F (74°C)

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

Ham, precooked (to Reheat) Fresh beef, Veal, Lamb (medium rare) Leftovers & Casseroles Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb) Fresh beef, Veal, Lamb (medium) Poultry breast Fresh Pork (medium) Fresh Pork (well done) Fresh Ham (raw) Egg Dishes Poultry (thighs and wings) Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose

165°F (74°C)

170°F (77°C)

180°F (82°C)

Stufﬁng (cooked alone or in bird)

Fresh beef, Veal, Lamb (well done)

Chicken and Turkey (Whole)

The Special Features function can be used to select the following special oven features:

1. SAB

SABBATH MODE

(for religious faiths with “no work” requirements on the

Sabbath).

2. OFS

OVEN OFFSET

(used to calibrate the oven temperature).

3. DEG

°UNIT

(used to select Farhenheit or Celsius).

4. HR

CLOCK FORMAT

(used to set the time of day format as 12:00 AM/PM or

24:00).

5. SET

PRESET TEMPERATURE

(it’s possible to save the standard preset temperature per

every cooking mode or to keep in memory the last used temperature).

To select special features, follow the steps below:

19 - Special Features

• Touch and hold

and

TIME

keys for at least 3 seconds.

Clock time disappears and the following display is shown:

• Touch the + or the - key to scroll all available options described above, until the desired one is found.

• Touch

• Change the value by means of

key to edit the selected options.

or - keys.

• In a double oven it’s possible to set a different offset in each cavity. Select the cavity with UPPER/LOWER key.

• Touch the

key to conﬁrm the option and go back to the selection menu or hold the key for 3 second to quit the User Option Menu and go back to the clock original screen.

20 - Sabbath Mode Instruction

• Enter the user option menu holding

and

TIME

keys

for 3 seconds. Scroll the option list (dEG, OFS, Hr, Sab),

shown by the red temperature module, by pressing

, until Sabbath item is found.

• Touch

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.

• Touch again (Default=OFF). Touch the option list. Hold

/- keys to set Sabbath mode ON or OFF

to conﬁrm and come back to

key for 3 seconds to quit the

selection menu and go back to normal operations.

• 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 triangle 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.

• The meat probe can never be used in Sabbath mode.

• 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.

• Heating elements cycling must not depend on the door switch status. Opening or closing the door must not switch the relays directly.

21 - 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 “AUTO LOCK” writings 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 non-porcelain oven racks. If chromed 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 27 to

28.

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 detergentﬁlled 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. Clean by hand 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 30.

Hand clean frame area outside gasket

DO NOT hand clean gasket

Hand clean door area outside gasket

CLEANING THE OVEN

Hand clean 1” (2 cm) from rack

guides to frame of oven cavity

Hand clean door window

22 - Setting the Self-Clean Mode

To Set the Self-Clean Mode

1. Touch [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 clean time is displayed automatically, its standard value 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 “AUTO LOCK” writings will ﬂash until the motor stops. When they are 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 “AUTO LOCK” writings will ﬂash until the door is closed. The latch doesn’t move.

To Delay the Start of Cleaning

1. Follow steps 1 through 7 above.

TIME

2. Touch the on the display. The hours will begin ﬂashing.

3. Use

4. To change the minutes, touch the ﬂash.

5. Use

change by 10 minutes steps.

6. Touch

TIME

value.

7. The latch starts moving to lock the oven door, the display shows “DELAY”..

8. When the delay time expires, self-cleaning will start.

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

10. “End” will appear on the temperature display, “CLEAN” on the mode display and “TIME” on the clock display will start ﬂashing until the to the OFF position.

key and verify that “STOP TIME” appears

or - keys to change the stop time value.

TIME

key, the minutes will

or - keys to change the value. Hold the key to

or wait a few seconds to conﬁrm the new

TIME

key is touched or the knob is moved

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.

TIME

2. To change the hours, touch the

3. The hours will ﬂash.

4. Use

or - keys to change the value.

5. To change the minutes, touch the

6. The minutes will ﬂash.

7. Use

or - keys to change the value. Hold the key to

change by 10 minutes steps.

TIME

8. Touch

or wait a few seconds to conﬁrm the new

value.

key.

TIME

key again.

In order to check the cleaning or the stop time during a

TIME

delayed clean, simply touch the

key until “TIME” or

“STOP TIME” writings are displayed.

+ 84 hidden pages

Fulgor milano F6PDP30S1 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual