Heartland 5210, 4210 User Manual 2

1260 E. VanDeinse, Greenville , MI 48838

Toll Free Phone [phone] Fax [phone]

Installation and Operating Instructions For

Models:

5210 48" Gas Top / Electric Convection Self Clean Range
4210 30" Gas Top / Electric Convection Self Clean Range

ATTENTION INSTALLER: Leave this manual with appliance

Save these instructions

for future use

NOTE: Clock must be
set or your main oven
will not function!

WARN ING: Improper in stallation,
adjustment, alteration, service or
maintenance can cause injury or
property damage. Refer to this manual.
For assistance or additional information,

agency, manufacturer (dealer). Please
read these instructions thoroughly
before attempting to install this unit.
Failure to follow installation instructions
will result in costly service calls.

Model
4210

Note: Please read these instructions thoroughly before attempting to install this unit.

Model
5210

The oven door thermometer does not sense
temperature. It is for aesthetics only and is
nonfunctional.

CERTIFIED

Manual #5716.102612

C US

© 2010 AGA MARVEL

To move range for service or

cleaning

The use of a gas cooking appliance results in the
production of heat and moisture in the room in which it is

WARNING

Range body rests on base.

When moving, move by base

only.

1. Disconnect electrical power.

2.

range.

3.
under front legs and slowly pull out to gain
access to rear.

4. To reinstall, reverse these instructions.

installed. Ensure that the kitchen is well ventilated: keep
natural ventilation holes open or install a mechanical
device (mechanical extractor hood).

Prolonged intensive use of the appliance
may call for additional ventilation, for
example opening of a window, or more
effective ventilation, for example increasing
the level of mechanical ventilation where
present.

!

—FOR YOUR SAFETY—

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPOURS OR LIQUIDS
IN THE VICINITY OF THIS APPLIANCE.

* Do not use the range as a heater.

* Do not heat unopened glass or metal containers in the oven.

.

* Avoid the use of aerosol containers near the range.

* Never place pans, cookie sheets or roasters directly on the oven bottom -use the rack in its lowest position.

* Do not cover the entire bottom of the oven with aluminium foil. Allow at least 1" of space all around pots, pans

WARNING: If the information in this manual is

WARNING

• ALL RANGES CAN
TIP

• INJURY TO
PERSONS COULD
RESULT

result causing property damage, personal injury
or death.

vapours and liquids in the vicinity of this or any
other appliance.

WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch; do not use
any phone in your building.

• Immediately call your gas supplier from a
neighbour’s phone. Follow the gas supplier’s
instructions.

• If you cannot reach your gas supplier, call the

• SEE INSTALLATION
INSTRUCTIONS

Installation and service must be performed by

supplier.

Gas Top/Electric Convection Self Clean Models 4210/5210

CONSUMER WARRANTY

ENTIRE PRODUCT – LIMITED ONE YEAR WARRANTY

AGA MARVEL warrants the replacement or repair of all parts, of this appliance which prove to be defective in material

date of original purchase. Such parts will be repaired or replaced at the option of Heartland without charge, subject to
the terms and conditions set out below.

date of original purchase.

OVEN & WARMING DRAWER ELEMENTS - LIMITED SECOND THROUGH THIRD YEAR
WARRANTY

HEARTLAND warrants the oven heating elements against defects in material or workmanship for an additional
two years. These parts will be repaired or replaced at the option of Heartland without charge, but you pay for
labour and transportation subject to the terms and conditions set out below.

TERMS AND CONDITIONS

1. This warranty applies only for single family domestic use when the Cookstove has been properly installed
according to the instructions supplied by Heartland and is connected to an adequate and proper utility
service. acts of God,

commercial, business or rental use, and alteration, or the removal or defacing of the serial plate, cancels all
obligations of this warranty. Service during this warranty must be performed by a factory authorized service
person.

2. Warranty applies to product only in the country in which it was purchased.

3. Heartland is not liable for any claims or damages resulting from any failure of the Cookstove or from service
delays beyond their reasonable control.

4. To obtain warranty service, the original purchaser must present the original Bill of Sale, Model and Serial
number. Components repaired or replaced are warranted through the remainder of the original warranty
period only.

5. The warranty does not cover expense involved in making this appliance readily accessible for servicing.

6.
areas.

7. Adjustments such as calibrations, levelling, tightening of fasteners, or utility connections normally associated
with original installation are the responsibility of the dealer or installer and not that of the Company..

8.

If the product is installed outside the normal service area, any cost of transportation expenses [tolls, ferry trip
changes, or mileage expenses, etc.] involved in the repair of the product, or the replacement of a defective
part, shall be borne by the customer [owner].

TO ENSURE PROMPT WARRANTY SERVICE, SEND IN YOUR WARRANTY CARD WITHIN 10 DAYS OF

PURCHASE.

If further help is needed concerning this warranty, contact:

PLACE OF PURCHASE______________________________

DATE OF PURCHASE_______________________________

SERIAL NUMBER__________________________________

MODEL NUMBER__________________________________

Customer Service

AGA MARVEL
1260 E. VanDeinse St.
Greenville, MI 48838

Toll Free Telephone [phone]
Fax [phone]

some

TABLE OF CONTENTS

Description .................................................. Page

1. Assembly and Installation ....................................... 1

2. Closet Assembly ...................................................2-4

3. Positioning the Range ............................................. 5

4. Installation Clearances ............................................ 5

5. Exhaust Hood ......................................................... 6

6. Ventless Installation ................................................ 6

7. Vented Installation .................................................. 7

8. Important Safety Instructions .................................. 8

9. Oven Safety ............................................................ 8

10. Exhaust Hood Safety ........................................... 9

11. Self Clean Oven Safety Instructions .................. 9

12.Features (Cooktop and Range) with Layout .......10

13.Features (Warming Drawer & Storage) ................11

Description ................................................... Page

30. Baking Cooking Guide ........................

31. Porcelain Care & Cleaning .................................. 24

32. Standard Oven & Warming Drawer Cleaning ..... 24

33. Self Clean Oven Cleaning ................................... 24

34. How to Self Clean ............................................... 26

35. Time Delay Self Clean ........................................ 27

36. Cancel Time Delay Self Clean ............................ 28

37. Nickel Trim .......................................................... 29

38. Exhaust Hood ..................................................... 29

39. Convection Fan Filter .......................................... 29

40. Surface Burners Care & Cleaning ....................... 30

41. Oven & Cabinet Light Replacement .................... 30

42. Interior Oven Racks ............................................ 31

................. 23

14. Clock Control Panel .......................................... 11

15. Control Panel Layout .......................................... 12

16. Top Burner Operation .......................................... 13

17. Power Failure Operation .................................... 14

18. Warming Drawer Control Operation .................... 15

19. Oven Bake Broil Control ..................................... 16

20. Oven Operation ................................................... 17

21. How to Select Cooking Methods ......................... 18

22. Clock / Timer Function ........................................ 19

23. Time of Day Setting ............................................. 19

24. Minute Minder ................................................... 19

25. Time Bake ........................................................ 20

26. Standard & Convection Cooking Guidelines ..... 21

27. Meat Roasting Guide .......................................... 22

43. Rack Supports Removal ................................... 31

44. Oven Door Removal ........................................... 32

45. Warming Drawer Removal .................................. 33

46. The Broiler Pan ................................................... 33

47. Setup & Trouble Shooting ................................... 34

48. Oven Thermostat ................................................ 35

49. If you still require help— ................................... 35

50. Gas Trouble Shooting Guide ............................... 36

51. Conversion Kit Information .................................. 37

52. Pressure Regulator Conversion

54. Parts Diagram ..................................................... 39

55. Parts List ............................................................. 40

.......................... 37

........................... 38

28. Poultry Roasting Guide ....................................... 22

29. Broiling Guide ..................................................... 23

Assembly and Installation

To fully enjoy your new range, it is important that you read this booklet thoroughly.

Note:

shipping damage, inform your dealer immediately!

Caution when unpacking:

Lift the range by the bottom skirt, do not lift by nickel trim.

Unpacking:

Note: to avoid injury, please wear safety equipement, glasses and gloves, while you are unpacking your new range.

1) Unscrew the 12 screws that hold the crate onto the skid. There are 12 along the bottom and 4 along the top.

2) After the screws have been removed, carefully lift the crate over the stove and set it aside.

3) Next with a pair of tin sips cut the metal banding that holds the stove into place.Caution metal banding is under
tension!

4) Carefully remove the metal banding, the 2 boards that where under the banding and the cardbord cap and
styrofoam.

5) You are now ready to remove the range from the skid.
For 30" units have one person at each end stand beside the skid and carefully lift the range by the bottom skirt, and a

not your back!
For 48" units units have one person at each end and one side, stand beside the skid and carefully lift the range by the

bending your knee's not your back!

6) Finish unpacking the range removing packing tape around the doors and in the oven.

Both 30" and 48" Ranges consist of two main parts: The Range Body, and
The Cabinet / Exhaust Hood

Tools required for assembly: - Phillips/Robertson Screwdriver

- 5/16" ( 8 mm) wrench or crescent wrench

observed except when range is equipped with a cord and plug

Figure 1

Gliders:

approximately 1/8"-1/4". Adjusting levelling bolts in too far will

1/8"- 1/4"

1

Sheet metal
screw

Steel washer

STOVE

Machine screw

Bracket

Gasket - Peel off backing
and stick on.

Steel Washer Machine screw

-Remember when working with the closet, the closet is top heavy . Use your hand to support it during
installation.

Sheet metaI
screw (black)

(Nickel Plated)

TOP

Gasket

-With a helper,lift closet assembly from box by area that is circled.(See Fig.1 Page 2).

-Rest the closet assembly on the carton,while your helper steadies the closet,peel the closet backing off
the gasket and stick one on each bracket.

-Place closet assembly onto stove body.(See diagram above).

Caution: In the case of the Glass cooktop models 8210,6210:
DO NOT REST CLOSET CORNER BRACKETS ON GLASS, to prevent damage to glass top.

-Line up holes in the bottom (foot) of the bracket with the holes in the stove top,while one person supports the
closet, fasten the closet brackets to the stove top with machine screws .

-To fasten the splashback to the rear of stove, with the Models 5210,6210 use 5 sheet metal
screws and washers. For Models 4210,8210 use 4 sheet metal screws and washers. To pre-

vent chipping do not overtighten or use power tools.

2

Deector

Back of cabinet

Sheet metal

3 1/2" x 10" Exhaust adaptor

screw

If you are not venting outside, attach the deector to the rear of cabinet with 4, sheet metal
screws. If you are venting outside, attach the 3 1/2" x 10" exhaust adaptor with 4, sheet

metal screws. Fasten your exhaust ducting to the adaptor.

Small boxcontains:

- hardware package

- deector

- 3 1/2"x10 exhaust adapter

Note: maximum run of ducting is 25 linear feet (subtract 5' per 90 deg elbow added
to the exhaust line and 2.5' per 45 deg elbow)

3

CONNECTING POWER TO THE CABINET

After your exhaust hood has been installed the very last thing to do is to connect the multipin plug

to the range. The receptacle is located at the rear of the stove under the metal cover. Remove the

screw securing the cover to the back of the range and remove the cover. Remove the cable clamp
from the stove which is located just above the cover.

5210

Back of
stove

Screw

Exhaust Hood Recptacle Locations

When installing the multi-pin plugs,

make sure the at sided pins are
aligned with at sided holes. Do not

force plug into receptacle.

Insert the 3 or 5 multi-pin plugs into
corresponding 3 or 5 pin receptacles.

4210

Back of
stove

Metal cover

Cable clamp

Loop power cord on back and attach
power cord to stove back with cable

clamp and screw. Replace metal cover
with screw.

Plug the stove into wall receptacle.
Check all electrical functions of the

cabinet (fan,light, clock, etc.) and

check again that ALL screws have

been tightened before completeing the

installation.

3-Pin plug and

receptacle

4

5-Pin plug and
receptacle

Positioning the Range

Installation Requirements

Due to continuing product improvements, AGA Marvel reserves the right to amend specifica-

tions without notice. Please contact AGA Marvel for the most up to date information, as it applies to product

being purchased, or download latest Site Preparation Specifications from www.heartlandapp.com.

Help Desk

800-223-3900

Rough In

Measurements

Dimensions

52”

(132 cm)

with bottom drawer fully open

43-3/4”

(111 cm)
with oven
door open

0” clearan ce

to the bac k

3” (7.6 cm)

14”

(36 cm)

29-1/2”
(75 cm)

Models 4200/4210 (page 2 of 2)

0

0

0

30-1/4”

(77 cm)

Min 18”
(46 cm)

36”

(92 cm)

62-3/8”
(159 cm)

3-7/8”

( 10

cm)

28”
(72 cm)

29-3/4”
(76 cm)

36-1/8”
(92 cm)

11-3/8”
(29 cm)

27-1/2”
(70 cm)

33/

4

"

/ 9.5 cm.

Range Hood
Outlet : 3 1/4"x 10"

8.3 Cmx 25.4 cm

34 "

86.4 cm

36 1/8"

92 cm

29 3/4"

76 cm

62 3/8"

159 cm

66 1/4"

168.3 cm

13 3/4 "
35 cm

Exhaust
Hood In

56"

142.3 cm

Power In

(
8 ft (2.4m) cord
supplied

direct

connection)

Gas Inlet-1/2 NPT

1. When the range is fully assembled, recheck all electrical connections especially between the exhaust hood and the back of the
range. As well, check that all nuts and bolts have been tightened.

position.

Put both hands on the trim and carefully push the range into place. Make sure floor is clear of all debris. Don't forget to plug in the

See closet installation instructions.

Page 2 under "Gliders"). Using a 5/16 (8mm) open end wrench turn the adjusting screw clockwise to raise up the corner, and counter-

Ensure the unit is perfectly level, or utensils may fall of during cooking.

iand levelled, you may want to place coasters under the teflon gliders of each leg to protect the floor. Remove the coasters when
moving the range for cleaning or servicing.

Installation Clearances

If the range must stand beside a refrigerator, it is important for proper air circulation that there be at least 5" of space between
the two appliances.
Do not install range closer than 1/2" from adjacent surfaces.

surface units should be avoided. If there is existing closet storage space have at least 30 1/4" (768 mm) of clearance.

(see Fig 3)

For best cooking results, your range should be level. This can be checked with a carpenter’s level on top of the cooking
surface and across the oven rack. If levelling is required, adjust the leveller screws under one or more of the legs (see

"Positioning the Range" step 5).

Receptacle Location
(use flush mounting
juction box)

Range Hood Outlet 3-1/2” x 10-1/2”

with std cresting

(

8.9 x 26.7 cm)

66 3/4”

(169.5 cm)

62 7/8”

(160 cm)

12”

5”

(13 cm)

56”
(142 cm)

without cresting

(30.5 cm)

Rough in Opening
Model 4210 shown

13-3/4”

(35 cm)

(33 cm)

13”

cabinet depth

6” (16 cm)

(61 cm)

(6” clearance to any
combustible wall)

24”

counter

depth

30 1/4"

768 mm

Model 4210 30" Installation Clearance

Installation Clearances

min

0

max
36 "

914 mm

Fig 3 Installation Clearances

0

30 1/4"

0

min 18"
457 mm

77 cm

Model 5210 48" Installation Clearance

min

2.5 cm

min
36 "

92 cm

0

1"

min 18"
46 cm

0

Surface adjacent to cook top-left (48") 1” (25mm) Surface adjacent to cook top-right (48") .......0” (0 mm)

Surface adjacent to cook top (30") 0” (0 mm) Surface adjacent to warming oven ...............0” (0 mm)

Cook top to underside of adjacent closets ...18” (457 mm) Cook top to underside of closets .... 30 1/4” (768 mm)

Maximum depth of overhead closets ............13” (330 mm) Maximum depth of counters ..................24” (610 mm)

Maximum height of counters ..........................36” (914 mm) Rear clearance 0” .........................................(0 mm)

The clearances in the table are also stated on the rating plate located at back of stove.

(see "Installation Clearances" diagram)

5

Exhaust Hood

Your range is equipped with a variable speed range hood that may be either vented directly to the outside, or

in soapy water. Extras are available from your dealer or directly from Heartland Appliances Inc. Please order 4

Ventless Installation

rivet in the closet.

Figure 4

Exhaust venting
options

Installation of Ducting

Installation through an outside wall

the wall directly behind the range hood outlet (See Figure 4.), making sure no wall studs are cut. Push range into
position. From outside of the house, measure distance from the siding to the range outlet. Cut duct pipe that length,
plus 1” (25.4mm) for overlap into outlet. Attach vent hood to pipe. Caulk the back of vent hood and around pipe
where it goes through wall and into range hood outlet so caulking seals against outside siding.
Complete installation by following directions under Ventless Installation. (Figure 4).

Installation through an attic to an outside wall
If the vent elbows are embedded in the wall, the range may be positioned as shown in Figure 4. Continue the duct

or through the roof with a roof cap. Seal with caulking around and under cap or hood.
Complete your installation by following directions under Ventless Installation.

6

Vented Installation, Tools, Material, and Dimensions

Tools required to install vented hood: - Hammer - Slot screwdriver

- Pliers - Electric drill

- Measuring tape - 3/32” (3 mm) Drill bit

- 1/2” (13 mm) Drill bit - Sabre saw OR Keyhole saw

Materials Required:

- 3 1/4" x 10" (82.55 mm x 254 mm) metal duct—enough to go through wall or attic to outside. Elbows as required.

- Roof cap or wall venthood

- Caulking to seal around duct

- #6 x 1/2” (82.55 mm x 254 mm) sheet metal screws
The above are standard parts and are available at any hardware store or heating contractor.

NOTE: A 3 1/4" x 10" (82.55mm x 254mm) exhaust adaptor is included with the exhaust hood.

Venting Safety Guidelines

Installation must be done in
accordance with all local and
national codes.

Use only materials which
conform to local codes in
effect. Be sure power is
disconnected before doing
any electrical work. All duct
work must be metal.

Do not use plastic duct.
The range hood should
never be exhausted into
a wall cavity or an attic
where an accumulation of

hazard.

When the installation is
completed, turn on the fan
and make sure that there are
no obstructions in the duct.

14.0"

355 mm

749 mm

28”

711 mm

14 7/8"

378 mm

56 "

1422 mm

Range HoodOutlet

3 1/4"x 10"

83mm x 254 mm

36 1/8”

917 mm

Range Hood Outlet

3 1/4" x 10"

83 mm x 254 mm

4 3/4”

121 mm

30”

762 mm

5210 Model

Gas Inlet-1/2” NPT

Exhaust Hood In
(female receptacle)

47 1/2"

1207 mm

14.0"

355 mm

OvenE xhaust

Power Cord

39 3/4"

1010 mm

20 "

508 mm

66 1/4"

1682 mm

56"

1422 mm

36 1/8"

917 mm

34"

864 mm

3"

76 mm

29 3/4"

756 mm

29 1/2”

787 mm

66 1/4"

1682 mm

62 3/8"

1585 mm

28”

711 mm

4210 Model

7

Important Safety Instructions

1. PROPER INSTALLATION—BE SURE YOUR APPLIANCE IS PROPERLY INSTALLED AND GROUNDED BY
A QUALIFIED TECHNICIAN. Have the installer show you the location of the circuit breaker or fuse. Mark it for
future reference.

2. Never use your appliance for warming or heating the room. Use only for its intended use as described in this
manual.

3. Do not leave children alone. Children should not be left alone or unattended in area where the appliance is in
use. Children should never be allowed to sit or stand on any part of the appliance.

4. Do not allow children to play with controls or any part of the appliance.

5. Do not climb, stand or hang on the appliance.

6.
material could ignite on contact with hot surface units and cause severe burns.

7.

breaker or remove fuse.

8.
closet.

9.

.

10. Use only dry potholders—moist or damp potholders on hot surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel or other bulky cloth in place of potholder. Such materials

Oven Safety

Do not touch heating elements or interior surfaces of oven—heating elements may be hot even though they are

dark in colour. Interior surfaces of an oven become hot enough to cause burns.

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

1. Use care when opening door—let hot air or steam escape before removing or replacing food.

2. Do not heat unopened food containers—buildup of pressure may cause container to burst and result in injury.

3. Keep oven vent ducts unobstructed.

4. Placement of oven racks—always place oven racks in desired location while oven is cool. If rack must be moved
while oven is hot, do not let potholder contact hot heating element in oven.

5.

8

Exhaust Hood Safety

Caution: Do not store items of interest to children in closet above the range or on top of range closet.

Children climbing on range to reach items could be seriously injured.

1.

2.

.

Warming Oven Safety

Caution: Do not store items in the warming drawer, items stored there could be damaged if the warming control

is turned on.

Self Clean Safety Instructions

Read the instructions below and the appropriate timer instructions before attempting to operate.

Do not touch heating elements or interior surfaces of oven—heating elements may be hot even though they are dark

in colour. Interior surfaces of an oven become hot enough to cause burns.

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

1. Remove utensils and cookware from the oven. Oven racks and rack supports should be removed from the oven.

Racks and supports left in the oven during self clean will become discoloured, but it will not affect the protective coating.

2. Remove all utensils and food from cooktop. Note: use of surface elements while range is self-cleaning is NOT

RECOMMENDED.

3. Remove all contents from the storage drawer. This includes plastic or aluminium utensils and any utensils with plastic

parts that can become over heated and melt.

4. In 48" ranges remove all contents from the storage area . This includes plastic or aluminium utensils and any utensils

with plastic parts that can become over heated and melt.

5. DO NOT clean the gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage or

move the gasket.

6. Never use a commercial oven cleaner in a self cleaning oven.

7. Make sure the convection fan is off. The convection fan switch must be turned off at the control panel at the timer. (The

oven light will automatically go off when the door is closed.)

9

Cooking Controls

Features

The cooking controls are located on the right hand side of the

for ease and accuracy in cooking and baking.

Sealed Burner Features

A) Centre Burners - are two maximum 8,000 BTU (2.34 kW)

(L/P 7,000BTU)with simmer of 600 BTU (.2 kW) sealed
gas burners ,easy clean, for medium duty cooking tasks.

B) Left Burners - front sealed burner is maximum 10,000 BTU

(2.93 kW) )(L/P 9,000BTU) with simmer of 1000 BTU (.3
kW) and rear is maximum 8,000 BTU (2.34
kW) (L/P 7,000 BTU) with simmer of 600 BTU
(.2 kW) accurately maintain temperature.

C) Right Burners (48" models only) - front sealed

burner is maximum 10,000 BTU (2.93 kW) )
(L/P 9,000BTU) with simmer of 1000 BTU (.3
kW) and rear is maximum 8,000 BTU (2.34 kW)
(L/P 7,000BTU)with simmer of 600 BTU (.2 kW)
, one for large jobs, one for small, easy clean.

D

temperatures, 4 controls on 30" models and 6 controls
on 48" models. All models feature "auto-reignition", which

begins to spark to re-ignite the burner!

Utensil
Drawer

Storage

Control Panel

B

H

H

H

e

e

a

e

a

r

a

t

r

r

l

t

t

l

l

a

a

a

n

n

n

d

d

d

Figure 5
(48" Model shown)

A

F

C

E

D

Burner and

Oven Controls

G

I

H

Oven Features

E) Oven temperature control - With bake control, broil

control.

F) Self Clean latching handle - slides to the right to lock the oven door during the self clean cycle. Latch must not be used
to lock door during regular cooking functions or damage to latch may occur.

G) Convection oven:- baking, broiling

- timed baking, broiling

- convection baking, broiling

- timed convection baking, broiling

- 4 position racking

- 4 cubic feet of energy efficient baking area (.11 cubic meters)

- low maintenance high temperature self clean oven

10

Warming Drawer Features

H) Located under the main oven, glides open for easy access.

- sliding humidity control

- large 1 cubic foot warming area

I) Thermostatic temperature control, located just right and behind the warming drawer.

Storage Features (48" models only)

- Rack storage area: ideal for oven racks and baking trays.

- Utensil drawer: Unique storage space, keeping necessities within easy access.

Control Panel

A
U
T
O

TIM ER

J

STOP

K

Please Note: Warming oven is not affected by timer settings

L

M

Clock Control Panel

The timer and control panel is concealed behind the closet door for standard and self clean models. Note: Warming Oven
is not timer controlled.

J) Digital Timer - With minute minder and automatic start and stop cooking features.

K) Rocker Switch controls the overhead light under the exhaust hood.

L) Rocker Switch controls convection fan for convection baking/broiling.

M) Variable speed control for exhaust fan. Switch started on high when engaged and adjusts down to low.

11

Control Panel Layout

graphic on the right side of the knob.

Model 4210 Control
Panel

0

6

5

3

4

0

6

5

4

3

0

6

5

4

3

0

6

5

4

3

400

205

450

500

230

260

Bake/Broil Indicator Light

The operation of the controls are
described in the following pages.

Left Rear Burner Control

1

- Medium

2

Right Rear Burner Control

1

2

2

2

- Medium

Left Front Burner Control

1

- Large

Right Front Burner Control

1

- Medium

200

95

250

120

Bake/Broil Oven Control

300

150

(see page 14)

350

175

Warming Drawer Indicator
Light (see page 13)

Model 5210

Control Panel

0

6

5

4

6

5

4

6

5

4

6

5

4

6

5

4

6

5

4

1

2

3

0

1

2

3

0

1

2

3

0

1

2

3

0

1

2

3

0

1

2

3

0

F

200

95

250

120

300

150

350

175

400

450

205

500

230

260

Left Rear Burner Control

- Medium

Left Front Burner Control

- Large

Centre Rear Burner Control

- Medium

Centre Front Burner Control

- Medium

Right Rear Burner Control

- Medium

Right Front Burner Control

- Large

Bake/Broil Oven Control
(see page 14)

12

Warming Drawer Indicator
Light (see page 13)

Bake/Broil Indicator Light

OPERATION

Top Burner Operation

Lighting the Top Burners

Your range is equipped with a spark ignition system that is electrically operated. You need only to push in and turn the knob
to any position and the burner will light. When you turn the knob, you will hear a distinct clicking noise. After the burner lights,
the clicking noise will stop. Note: When lighting any one burner, all burners will spark, but only the burner that you have

begins to spark to re-ignite the burner!

See Page 12 for manual lighting procedure.

6 (HI) - Quick start for cooking, brings water to
boil.

5 (MED HI) - Fast fry, pan broil, maintain fast
boil on large amount of food.

4 (MED) - Saute and brown; maintain slow boil
on large amount of food.

3 (MED LOW) - Cook after starting at MAX; cook
with little water in covered pan.

2-1 (LOW) - Steam rice, cereal; maintain serving
temperature of most foods.

Top Burner Control

or other cooking utensils.

Large pots or other over sized cooking utensils may cause random sparking from the burner. To avoid this condition

Do not use a griddle directly on top of grates. To avoid random sparking, please use the Heartland Griddle Pan Kit
for Classic Ranges part #7602 (complete with griddle pan support) may be purchased from your dealer or directly

from Heartland.

13

Power Failure Operation

If electrical power is interrupted in your area, you can still cook meals on the top burners of your Heartland gas /electric
range. Of course your oven will be inoperable, however, by following these simple directions you will be able to use the top

Caution: make sure your hands and clothing are clear of the burner you are lighting!

Manually Lighting the Top Burners

1) Remove cast grate, for unobstructed access to the burner head.

3) Push in and turn the corresponding control knob to the medium setting.

Please note that the "auto reignition" feature will not function without electricity, therefore pay

close attention to any burners in use while electrical power is interrupted!

When lighting top burners manually, set
control to the medium setting to prevent

replacing the grate.

Top Burner Control

14

Warming Drawer Control and Operation

drawer behind the drawer door.

ranges from 130°F to 220°F. (54°C to 104°C).

High

When the control is in use the indicator will glow until the temperature level has been reached,
then it will cycle on and off to maintain temperature.

Warm rolls, breads, vegetables, meats etc. as well as plates on HIGH.

The warming drawer also features a humidity control
located along the top of the drawer door. When the
control is positioned to the left stop, the humidity is

Low

retained in the warming drawer. If positioned to the
right stop, then air is able to circulate allowing humid­ity to escape.

To keep moisture in, close humidity control. To
keep things crisp, open humidity control. Proof ( rise)
bread or pizza dough on LOW with humidity control
closed.

warming oven indicator light located right and
below main oven control

Please note: Do not use the drawer as storage. Items stored there may be damaged if the temperature control is
activated. Warming drawer may be removed for easier cleaning (see "Warming Drawer Removal" Page 33")

H

H

H

e

e

a

a

r

e

t

t

r

a

l

l

t

r

a

a

n

l

n

a

n

d

humidity control

sliding warming drawer

C

l

o

s

e

d

O

p

e

n

temperature control

15

Bake - Broil Control

Main oven

indicator light

Oven Bake/ Broil Control

Warming drawer

indicator light

Baking

To bake, push down and turn the oven control counter clockwise to any desired temperature.
When baking is selected, the indicator light under the bake symbol lights up, and the bake
element will activate. The element will then cycle on and off to maintain an average temperature
in the oven.

Please note:

- please allow oven to cycle on/off before placing food in oven.

290°C.)

Broiling

(do not broil with door open)

To activate broil (top element), turn oven control to broil . When broiling is selected, the indicator
light, lights up. To de-select broiling, turn the oven control knob to a temperature setting, which
resets the control to baking mode. If knob is turned past the "BROIL" position - element will
not operate. Turn back to broil position.

16

Oven Operation

Before You start:

1. Remove the oven racks and oven rack supports and clean with soap and water. (see
interior oven rack and rack support removal Page 29 ).

2. Unwrap broiler pan and clean with soap and water.

3. Clean oven with soap and water, making sure that all adhesives have been
removed.

4. Set time on the clock, clock must be set or oven will not function! (see timer
section Page 19).

5. Turn oven on to 500°F (260°C) for 30 minutes to burn off bonding agents in the insulation.
There will be an unpleasant odour and some smoke, which is unavoidable.

Getting to Know Your Oven

The oven light will automatically activate when the oven is opened and deactivate when
the oven door is closed.

Also if the oven is set for convection mode, then the convection fan will deactivate when
the oven door is opened, and activate when the oven door is closed.

The oven features multi level regular baking/broiling in timed or un-timed modes. For

levels simultaneously. For traditional baking the convection feature should be OFF.

Your oven has a temperature range of 150° F to 550° F (65°C to 290°C). The oven
Cycling Light glows until oven reaches the high end of heating cycle, then cycles off
and on during cooking. The average of the high and low levels of the heating cycles will

normal and standard in the appliance industry. See Pages 22 and 23 for recommended
baking and roasting times and temperatures.

Note:

1) Only Self Clean Models - Do not engage the self clean oven door latch when not
in self clean mode, as it is possible the oven door safety interlock will activate at
high oven temperatures and damage could occur to the locking mechanism.

2) See Page 23 for recommended broil times and settings.

3) Temperatures in ovens may shift over time and it is natural for the user to gradually
adapt cooking times accordingly. Then, when baking in a new oven with proper calibration,
results may not be as expected based on previous baking habits. Oven cavity sizes also
vary from manufacturer to manufacturer and could affect cooking results slightly. Therefore,
it may take some time to familiarize yourself with your new oven and some adjustment
in cooking times may be necessary.

17

How to Select Cooking Methods

Standard Baking - To bake, turn the oven control to any desired temperature between 150°F to 500°F (65°C AND 290°C).

When baking is selected, the indicator lights up, and the bake element will activate. Always preheat the oven
approximately 5-10 minutes. During cooking, the bake element will cycle on and off to maintain temperatures. Do
not rotate control past 500°F (290°C) for bake as this is the broil position and only top element will come on.

Standard Broiling - To activate broil (top element), turn oven control to broil (end stop position). When broiling is
selected, the indicator lights up. At this setting the broil element comes on and stays on. To de-select broiling,
turn the oven control knob to a temperature setting, which resets the control to baking mode. When broiling, the

as it may smoke or even burn.

Convection - when the rocker switch in the exhaust hood is set to this symbol, the convection fan has been

activated. The convection fan can be operated in three modes.

1) convection baking.

2) convection broiling.

3) convection drying.

not be able to properly circulate in the oven. Filter must be installed for convection broiling/roasting.

Convection Baking - select a temperature on the oven control and then select "

Oven is now in "Convection Bake Mode".

Convection Broiling - select "broil" on the oven control and select "

needs to remain closed while in Convection Broil Mode. When broiling, please take care not to leave food
unattended as it may smoke or burn.

Convection Drying - leave temperature control at "OFF" and select "

convection fan has been activated and oven is now ready to dry spices or fruits.

For time bake, when the rocker switch is set to this symbol "
set, the fan will then automatically activate when the selected time has been reached. For more detail on "Time
Bake" see Page 23.

" and the timer and temperature controls are

not installed, otherwise, air will

" below the rocker switch. The oven

"below the rocker switch. The

.hctiws rekcor eht woleb "

18

CLOCK/ TIMER

Bell symbol indicates minute

minder in operation

TIMER

STOP

STOP

Cooking symbol

indicates oven is in

auto shut off time

bake mode

A
U
T
O

"Auto" indicates auto

activate timer in operation

Minute minder

Duration of bake or S/C time

End bake or S/C time

Adjust setting down

Initiate/Cancel
Setup

Adjust setting up

Time of Day Setting NOTE: Clock must be set or your main oven will not function!

1. To set the time of day:

a

b) Press " " and "

except for the ""AUTO" symbol. You will have 3 seconds to start the next step.

c) Tap"
quickly. Set to the correct time of day (the clock is based on a 12 hr cycle).

d) Once the time of day has been entered, the clock is set and the appliance is ready to use.

e) Time of day may be adjusted at any point by pressing the"

setting buttons.

" to advance time, or " " to decrease time, the display will begin at "12.00". Press and hold to advance time

"0:00" and "AUTO

" and " " buttons and then pressing " " or " "

.

Minute Minder

1. To set timer: (the minute minder can be at any time even when in timer modes).

a) Press “

b) Set the timer in minutes using the "

c) The timer activates 5 seconds after the setting buttons are released, and returns to time of day mode.

d) When the set time has been reached the timer will sound, 2 distinct beeps.

e) To see time remaining on timer press “

“ the minute minder button.

" and “ “ setting buttons.

“ at any time.

19

2. To cancel minute minder operation:

a) Press “

b) Press “

c) Then press “

“.

“ setting button and set to zero.

“ cancel button and the display will return to time of day mode.

Time Bake (for main oven only)

1. To set time bake:

a) If convection is desired activate the convection fan rocker switch marked "

b) Press the “

c) Use the "
adjust buttons work in 1 minute intervals). The oven will now turn off after the time entered has elapsed.

d)

e) Use the "

“ bake duration button.

" and “ “ to set the length of time you want the oven to be in operation. (The " " and “ “ setting

STOP

“ end bake time button.

" and “ “ to set the actual time of the day you want the oven to shut off. After 5 seconds the display will

" on the control panel below the timer.

return to time of day mode. The
symbol will shut off, indicating the oven is off until the timer activates the oven.

f) Set Temperature Dial to desired cooking temperature. The timer calculates the start time by subtracting the cook time from
the time of day you want the oven to shut off.

g) When the bake cycle begins, the “

h) When the time bake cycle is complete, the "AUTO

off and the timer will sound (4 distinct beeps).

i) The timer will sound until the “
not work until the and the “ “ button is depressed a second time. Remember the turn off your oven control.

2. To cancel time bake:

a) Anytime during the time bake cycle depress the “ eht sserped dna ,orez ot emit eht tes dna nottub noitarud ekab “
“ “ cancel button to return to time of day mode.

b) The minute minder can still be used during the time bake cycle.

"AUTO" indicator will light up, showing the timer is in operation, and the “ “

“ symbol will light up showing that the oven is in operation.

" “ will shut off indicating the oven is

“ cancel button is depressed. The "AUTO"

20

General Cooking Guidelines

Standard & Convection Cooking

Standard Cooking:

This is the traditional “radiant heat” style of cooking. You may choose this method
of cooking for your tried and true recipes. As with all radiant style ovens, it will be
necessary to preheat the oven, especially for baked goods. When roasting meats

more cooking time depending on the size of the cut. To assure desired degree of
doneness, use a meat thermometer for meats and poultry.

Radiant Heat Pattern

Diagram shows how
heat is radiated from
the elements, during the
cooking process.

Convection Cooking:

Convection Air Pattern

Diagram sho ws how hea t i s
circulated from the convection fan,
distributing heat evenly around the
food, during the cooking process.

Convection means conveying. A fan at the back of the oven circulates the hot air thus
cooking foods from all sides, sealing in juices. The circulating air penetrates food
faster therefore you may want to cook foods for less time at the usual temperature
or reduce the temperature by 25 °F/15 °C and cook for approximately 10% less time
or as indicated in our cooking guides on Pages 22 and 23.

With convection cooking you can cook on more than one rack at a time thus saving
time and energy. Occasionally if cooking on multi-levels you may need to remove
one pan sooner than the others. You can even cook a complete meal at the same
time as long as you choose items that cook at the same temperature, as there is no

Note: Bake and Broil elements are independently controlled. Broil
element will not turn on when bake element is used.

Note:

installed when selecting convection,
otherwise fan will not circulate air
properly.

Convection Roasting:

Standard Broiling:

the same shelf as a dessert. Be sure to stagger pans if possible on multi-levels so
that one is not directly over the other and leave at least 1" (2.5 cm) of space between
the pans. Do not place large pans directly in front of fan, at the back of oven, as this
may block the air circulation.

Please Note: When cooking high moisture content foods in the oven on the
convection mode,some steam/condensation may be noticed on the outside
of the oven door.

This method of cooking uses both hot air and radiant heat, and is similar to rotisserie
cooking, where high heat is applied quickly and evenly around the meat, but instead
of rotating, hot air circulates around the meat.

insert the optional raised roasting rack into broiler pan and rack. Place the cuts
of meat or poultry fat side up, uncovered on the raised roasting rack. This allows
the air to circulate around the roast, sealing in the juices. Do not use deep roasting
pans or baking pans with high sides , as air cannot circulate around the food. Insert

a meat thermometer into the thickest part of the meat, avoiding bones to accurately
determine doneness.

This method of cooking is used to transfer high heat over a short period of time to
placed in close proximity to the broiler element. Usually used to brown the surface
of food, such as meringues, steaks and roasts. Place meat on the broiler pan (add
water to the bottom of the pan to reduce smoking) and place on the third or fourth
rack depending on the food and your personal tastes. Please do not leave food being
broiled unattended - excessive smoke or burning may occur. Refer to broiling tips

& cooking chart on Page 23.

21

Cooking Guide

This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time.
Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.

Meat Roasting Guide:

Oven Temperature for Regular or

Convection Roasting

°F °C Minutes per lb (per kg) °F °C

Foods

Degree of
Doneness

Beef
Sirloin or Rib Roasts Rare 325 160 20-25 (45-50) 140 60

Medium 325 160 25-30 (55-60) 160 70
Well done 325 160 30-35 (65-70) 170 75

Rump, Round (roast) Rare 275 140 40-45 (80-85) 140 60

Medium 275 140 45-50 (90-95) 160 70
Veal
Leg, Loin, Rib Roasts Medium 325 160 30-35 (65-70) 160 70

Well done 325 160 35-40 (75-80) 170 75
Pork
Leg or Loin 325 160 20-25 (45-50) 160 70
Crown Roast 325 160 15-20 (32-30) 160 70
Shoulder Roast 325 160 25-30 (35-40) 160 70
Ham
Smoked, pre-cooked 325 160 10-15 (22-25) 140 60
Lamb
Leg Rare 325 160 20-25 (45-50) 140 60
Leg, Shoulder Roasts Medium 325 160 25-30 (55-60) 160 70

Well done 325 160 30-35 (65-70) 170 75

Rack (Roast) Rare 400 200 10-12 (22-25) 140 60

Medium 400 200 12-18 (25-38) 160 70

Internal Cooking

Temperature

General Cooking Tips & Preferences

·Place oven rack in correct position before preheat­ing oven.

·After reading the thermometer insert another
1/2"/1 cm and read again. If it reads lower than the

·Meat continues to cook after removal from oven ­Allow meat to stand about 15- 20 minutes before
carving.

Convection Cooking:

back of oven and place the raised roasting rack over
the 2 pc. broiler pan. (broiler rack is necessary to
prevent spattering).

·Convection cooking may cook faster; times may
often be reduced up to 10 minutes per lb (.5 Kg) - for
large items meat should be checked shortly before
the suggested minimum cooking time.

·Recommended for “all” tender meats to give a
brown outside with a juicy, tender inside.

·For extra browning brush lean meats with oil.

·Place all roasts fat side up on raised roasting rack.

Oven Rack

4

3
2

1

Positioning

Figure 1

Poultry Roasting Guide:

Oven Temperature for Stan-

Foods

dard or Convection Roast

°F °C Minutes per lb

(per kg)
Turkey Lbs Kg
Stuffed 6-8 3-3.5 325 160 30-32 (60-65) 180 82
Stuffed 10-12 4.5-5.5 325 160 23-25 (45-50) 180 82
Stuffed 16-22 7-10 325 160 15-20 (30-35) 180 82
Unstuffed 6-8 3-3.5 325 160 25-30 (50-55) 170 77
Unstuffed 10-12 4.5-5.5 325 160 18-23 (25-30) 170 77
Unstuffed 16-22 7-10 325 160 13-15 (25-30) 170 77
Parts-1/2-Boneless Breast or Leg 1 500 (g) 325 160 60-75 min. total 170 77
Chicken Lbs Kg
Capon 5-8 2.3-3.6 325 160 18-20 (40-45) 170 77
Chicken, Whole, Unstuffed 3-4 1.3-1.8 325 160 20-25 (45-50) 170 77
Chicken, Quarters 325 160 18-20 (40-45) 170 77

22

Internal

Cooking

Temperature

°F` °C

General Cooking Tips & Preferences

·Place oven rack in correct position before preheating
oven. Rack position is 2 or 3 for standard roasting &
rack 1 for convection roasting (refer to Figure 1).

·For extra browning brush skin with oil.

·Insert a meat thermometer into the inner thigh (avoid
touching the bone) to accurately determine doneness.
Take a second reading inserted another 1/2"/1 cm

continue cooking.

·Poultry continues to cook after removal from oven
Allow to stand 15-20 minutes before carving.

Convection Roasting:

raised roasting rack over the 2 pc. broiler pan (broiler
rack is necessary to prevent spattering).

·Convection cooking may be faster; times may often
be reduced up to 25% - for large items check shortly
before the suggested minimum cooking time.

Cooking Guide

This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time.
Recipe or package directions should always take precedence. Keep a record of your results, preferred tempatures and times.

Broiling Guide:

Foods

Beef
Steaks Rare 3/4-1 inch (2cm) 5-6 min/side

Ground Beef Patties Well done 3/4-1 inch (2cm) 6-8 min/side
Pork
Pork Chops or Kabobs until no longer pink 3/4 -1 inch (2cm) 5-6 min/side
Lamb
Lamb Chops or kabobs Medium Rare 1 inch (2cm) 5-7 min/side
Chicken
Chicken Parts until juices run clear 25-40 minutes
Boneless Breasts until no longer pink 6-8 min/side
Fish
Whole or Steaks
Boneless Fillets 5-10 minutes
Lobster Tails, Thawed 8-10 minutes

Caution: Accessible parts may become hot when the broiler is in use. Children should be kept away.

Degree of

Doneness

Thickness Approximate Time

Medium 3/4-1 inch (2cm) 7-8 min/side

Baking Guide:

Single Rack

Foods

Position for

Standard or

Convection
Breads
Yeast Loaf 2 Not advised on

Yeast Rolls 2 or 3 2 & 4 or 1 & 3 375 190 15-20 350 180 6-10
Focaccia or

1 or 2 Not advised on

Pizza

2 or 3 2 & 4 or 1 & 3 425 220 20-25 400 200 12-20
Tea Biscuits 2 or 3 2 & 4 or 1 & 3 450 230 12-15 425 220 8-12
Cakes
Layer Cake

2 or 3 Not advised on
Mixes

Angel Food

1 Not advised on
Mixes

Cupcakes 2 or 3 2 & 4 or 1 & 3 350 180 20-25 325 160 15-20
Pies
Shells without

Double Crust

1 or 2 not advised on

1 Not advised on
with Filling

Cookies
Drop or Sugar 2 or 3 2 & 4 or 2, 3

Rolled 1 or 2 2 & 4 or 2, 3

Multiple Rack

Position for
Convection

ONLY

mulitple racks

multiple racks

multiple racks

multiple racks

multiple racks

multiple racks

& 4

& 4

Standard

Temperature

Cooking

Time

Convection

Temperature

Cooking

°F °C Minutes °F °C Minutes

400 200 30-40 375 190 20-30

400 200 15-20 400 200 12-18

340 175 30-36 300 150 25-30

325 160 55-60 300 150 40-45

400 200 8-10 400 200 8-10

450 230 initially

for 15

425 220 Initially

for 15

- then lowering to: - then lowering to:
375 190 30-40 350 180 20-25

350 180 10-12 325 160 8-10

375 190 8-10 350 180 8-12

23

Time

General Cooking Tips & Preferences

·

prevent grease build up.

·Allow the oven to preheat for 8 minutes.

·Prepare meat, allowing frozen meat to thaw before

broiling.

·Slit the fat around the edge of the meat about every inch, to
prevent curling. Arrange meat on the broiler pan.

·Always use the broiler pan and rack supplied.They are
designed to allow fats to drip into the pan, reducing smoking
while the food is cooking. If desired, the broiler pan may be
lined with foil and the broiler rack may be covered with foil.
However be sure to mould the foil to the broiler rack and cut
slits in the foil to conform to the slits in the rack to allowjuices
and fat to drain into the pan.

·Broil meat on rack of broiler pan placed on oven shelf in
third or fourth position (refer to Figure 1) about 4-5
inches (10-12 cm) below the top element.

·The closer the meat is placed to the broil element, the faster
the surface browns. For rare meat, preheat the broiler unit
and place the meat as close to the unit as possible.

·The further away the meat is placed, the slower the
surface browns and the more well done the meat will be.

·A small amount of water placed in the broiler pan will
reduce the smoke and splattering from hot drippings.

·Turn meat with tongs, not a fork so as not to pierce meat
and lose juices.

·Keep oven door closed for broiling.

General Cooking Tips & Preferences

·Place oven rack in correct position before preheating oven
(refer to Baking Guide and Figure 1on Page 24)

Piecrusts:

- Dull metal pans absorb and conduct heat the best.

and resulting in darker crusts.

- If using shiny aluminum foil pans, place on aluminum
baking sheets to conduct heat better for bottom crust.

-Shield edges with foil if getting too brown before completely
cooked.

·For Layer Cakes single rack convection is recommended.

·For Angel Food Cakes convection is recommended with 1
or 2 cakes.

·If using insulated baking sheets, items may take longer to
cook.

Convection Baking:

·Generally lids or foil covering are not recommended except
for moist casseroles (e.g. lasagna) which can be covered half
way through the cooking time to prevent drying out.

·For quick breads (e.g. banana or zucchini loaves) do not
reduce temperature since they are very dense and moist. Be
sure to insert a cake tester or toothpick to see that center is
cooked.

·For cookies, tea biscuits and rolls, use aluminum baking
sheets, do not use larger ones or
ones with sides. This is so that the air can circulate evenly.
When multiple racks are cooked at once, middle rack may
take a few minutes longer to cook.