La Cornue AlberTine 36 User Manual

AlberTine 36

Dual Fuel Range

AlberTine

AlberTine

User Guide

&

Installation & Service Instructions

U109956-07

Contents

1.\	Important Safety Information\	1
2.\	Range Overview\	5
3.\	Multi-function Oven cooking guide\	12
4.\	Cleaning Your Range\	14
5. \	Troubleshooting\	16
6.\	Installation\	19
7.\	Conversion to LP Gas \	34
8.\	Service and Parts \	38
9.\	Circuit Diagram\	39
10.\	Technical Data\	40
11.\	Warranty\	41

1.\ Important Safety Information

Have your appliance properly installed and grounded by a qualified technician in accordance with the National Electrical Code ANSI/NFPA No. 70 – latest edition, and local code requirements. In Canada, electrical grounding must be in accordance with the current CSA C22.1 Canadian Electrical Code Part 1 and/or local codes.

Install only as described in the installation section of this book.

Ask your dealer to recommend a qualified technician and an authorized repair service. Know how to disconnect the power to the range at the circuit breaker or fuse box in case of an emergency.

The anti-tip device supplied with this range must be installed when the appliance is installed. This will reduce risk of tipping of the appliance from abnormal usage or by excessive loading of the oven door or storage drawer.

To avoid personal injury do not sit, stand or lean on oven doors or drawer.

Leaning, sitting or stepping on the doors or drawer of this range can result in serious injuries and also cause damage to the range. Do not allow anyone to climb, stand or hang on any part of the range.

In Case of Fire

Do not use water on grease fires. Never pick up a flaming pan. Turn the controls off. Smother a flaming pan on a cooktop burner by covering the pan completely with a well fitting lid or baking tray. If available use a multipurpose dry chemical or foamtype fire extinguisher.

If fire is in an oven pan, smother by closing oven door. Open doors and windows or if a hood is installed turn it on to remove smoke and odor.

To Prevent Fire or Smoke Damage

Before using the range make sure all the packing materials have been removed.

Always keep the area around the range free from combustible materials, gasoline, and other flammable vapors and liquids.

If the range is installed near a window, proper precautions should be taken to prevent curtains from blowing over the burners.

NEVER leave any items on the range cooktop. The hot air from an oven vent may ignite flammable items and may increase pressure in closed containers, which may cause them to burst. Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly flammable. Avoid their use or storage near an appliance.

Many plastics will burn and most are damaged by heat. Keep plastic items away from parts of the range that may become warm or hot. Do not leave plastic items on the cooktop as

they may burn, melt or soften if left too close to a vent or a lighted burner.

Storage should not be installed directly above a range. If anything is stored above the range, it should be limited to infrequently used items, which can be safely stored in an area subjected to heat from a range. Temperatures may be unsafe for some items such as volatile liquids, cleaners or aerosol sprays.

Destroy the carton and plastic bags after unpacking the range. Never allow children to play with packaging material.

Never use this appliance as a space heater to heat or warm the room. Doing so may result in overheating of the oven and control knobs.

Never cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven. Aluminum foil linings may also trap heat causing a fire hazard.

User servicing–Do not repair or replace any part of the appliance unless specifically recommended in this User Manual.

All other servicing should be done only by a qualified technician, this may reduce the risk of personal injury and damage to the range.

Never modify or alter the construction of a range by removing leveling legs, panels, wire covers, anti-tip brackets/ screws, or any other part of the product.

Do Not Leave Children Alone.

Babies, toddlers and young children should not be allowed near the range at any time. They should never be allowed to sit or stand on any part of the appliance.

Do not allow children to climb or play around the range. The weight of a child on an open door may cause the range to tip, resulting in serious burns or other injury.

Teach them not to play with controls or any other part of the range.

Never store items of interest to children in the cabinets above a range or on backguard of a range; children climbing on the range to reach them could be seriously injured.

Do not use the oven for storage.

This instruction is based on safety considerations.

Flammable materials should not be stored in an oven, the range storage drawer or near the cooktop burners. This includes paper, plastic and cloth items, such as cookbooks, plasticware and towels, as well as flammable liquids. Do not store explosives, such as aerosol cans, on or near the appliance.

Flammable materials may explode and result in fire or property damage.

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To avoid risk of electrical shock, personal injury, or death, make sure your range has been properly grounded and always disconnect it from main power supply before servicing.

Do not touch cook top burners or areas near burners.

Gas burners may be hot even if they have been off for some time. Areas near the gas burners may become hot enough to cause burns. During and after use, do not touch, or let clothing touch or other flammable materials contact the burners or areas near the burners until they have had enough time to cool. These areas include the rangetop and backguard.

Watch food in the broiler carefully. Because of the high, direct heat, it is easy to burn food, and splattering grease can sometimes catch fire.

If something does catch fire, do not pour water on it, because this can splash flaming grease on you or on other parts of the kitchen. Shut the oven door and immediately turn off the broiler. Most broiler fires will suffocate themselves. If the fire persists use a fire extinguisher.

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVENS.

Oven heating elements may be hot though they are dark in color. Interior surfaces of an oven may become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials touch heating elements or interior surfaces of oven until they have had enough time to cool.

Other range surfaces that may become hot enough to cause burns are the oven door and oven vent at the base of the range splashback.

Wear Suitable Clothing

Never wear loose-fitting or hanging clothes while using the range. Be careful when reaching for items stored in cabinets over the cooktop. Flammable material could be ignited if brought into contact with a burner flame or hot surface and may cause severe burns.

Use Only Dry Potholders or Oven Gloves

Moist or damp potholders on hot surfaces may result in burns from steam. Never let a potholder touch hot heating elements.

Do not use a towel or other bulky cloth in place of a glove. They might catch fire if they touch a hot surface.

Use dry oven gloves when applicable – using damp gloves might result in steam burns when you touch a hot surface. Never operate the range with wet hands.

Important Safety Notice and Warning

The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65) requires the Governor of California to publish a list of substances known to the State of California to cause cancer or reproductive harm, and requires businesses

to warn customers of potential exposures to such substances.

This appliance contains or produces a chemical or chemicals which can cause death or serious illness and which are known to the state of California to cause cancer, birth defects or other reproductive harm.

Users of this appliance are hereby warned that the burning of gas can result in low-level exposure to some of the listed substances, including benzene, formaldehyde and soot, due primarily to the incomplete combustion of natural gas or liquid petroleum (LP) fuels. Properly adjusted burners will minimize incomplete combustion.

Exposure to these substances can also be minimized by properly venting with an open window or using a ventilation fan or hood.

To reduce the risk from substances in the fuel or from fuel combustion make sure this appliance is installed, operated, and maintained according to the instructions in this booklet.

Important: Never keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach. Birds have a very sensitive respiratory system. Fumes released due to overheated cooking oil, fat, margarine and overheated non-stick cookware may be harmful.

IMPORTANT: Save the installation instructions for the local electrical inspector’s use.

Proper Installation

Be sure your appliance is properly installed and grounded by a qualified technician.

Conversion

This appliance is supplied set for Natural gas. A conversion kit for Propane gas is supplied with the range.

Be sure your range is correctly adjusted by a qualified service technician or installer for the type of gas (Natural or LP) that is to be used. See the Installation section of these instructions.

WARNING: These adjustments must be made by a qualified service technician in accordance with the manufacturer’s instructions and all codes and

requirements of the authority having jurisdiction. Failure to follow these instructions could result in serious injury or property damage. The qualified agency performing this work assumes responsibility for the conversion.

User Servicing

Do not repair or replace any part of the appliance unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

Cooktop burners

Quality of Flames

On Natural Gas the burners’ flames should be a blueish color with, at most, a slight yellowish fringe.

On Propane gas the flames may be “softer”. The cooktop

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burner flames may have a slight yellowish tip.

If the flame burns with a long white tip you should call for service.

If the flame is distorted, check that the burner head is correctly placed over the burner.

MAKE SURE THE FLOW OF COMBUSTION AND VENTILATION AIR TO THE RANGE IS UNOBSTRUCTED.

Use the Right Size Pan

This appliance is equipped with burners of different sizes. Use utensils with flat bottoms. Do not use unstable pans and position the handles away from the edge of the cooktop. Make sure the flames are under the pans. It’s not safe to let the flames burn up the sides of the pan; the handle may get too hot.

Proper relationship of utensil to burner will also improve efficiency.

Never leave cooktop burners unattended at high settings. Pans boiling over can cause smoking and greasy spills may catch on fire.

Protective liners – Do not use aluminum foil to line cooktop bowls or oven bottoms. Foil liners may result in a risk of electric shock, or fire and will damage the enamel finish. Never allow aluminum foil to contact the heating elements.

Glazed cooking utensils – Only certain types of glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top use without breaking due to the sudden change in temperature.

Utensil handles should be turned inward and not over adjacent burners. If handles are left over adjacent burners they will get hot and may burn.

Use of aluminum pans may cause metallic marking of the grates. This does not affect the durability of the enamel and may be cleaned off with a metal polish.

Ovens

Use care when opening door.

Caution!The inside door face is constructed with toughened safety glass.

Take care not to scratch the surface when placing cookware on the glass panel.

do not close the door against the oven racks. Accidental damage may cause the door glass panel to fracture.

Let hot air and steam escape before removing or replacing food.

Never heat unopened food containers. Pressure build up may make container burst and cause injury.

Keep oven vent ducts unobstructed.

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.

Do not store items of interest to children in cabinets above a range or on the backguard of a range - children climbing on the range to reach items could be seriously injured.

WARNING! THIS APPLIANCE IS PROVIDED WITH ROLLERS TO FACILITATE MOVEMENT DURING INSTALLATION. THE RANGE SHOULD NOT BE MOVED AFTER INSTALLATION.

General Safety Instructions

This appliance must be installed by a competent person in accordance with the installation instructions. The installation must comply with the relevant regulations and also the local electricity supply company requirements.

This appliance is designed for domestic cooking only. Use for any other purpose could invalidate any warranty or liability claim.

The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Make sure that the kitchen is well ventilated: keep natural ventilation holes open or install a mechanical ventilation device, (mechanical extractor hood).

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

The range should be serviced by a qualified service engineer and only approved parts used. Have the installer show you the location of the range circuit breaker. Mark it for easy reference. Always allow the range to cool and then switch off at the circuit breaker before cleaning or carrying out any maintenance work, unless specified otherwise in this guide.

All parts of the range become hot with use and will retain heat even after you have stopped cooking.

Take care when touching range, to minimize the possibility of burns, always be certain that the controls are in the OFF position and that it is cool before attempting to clean the range.

Clean with caution. If a wet sponge or cloth is used to wipe spills on a hot surface, be careful to avoid steam burns. Some cleansers can produce noxious fumes if applied to a hot surface.

Clean only parts listed in this guide.

In the interests of hygiene and safety the range should be kept clean at all times as a build up in fats and other food stuff could result in a fire.

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Always keep combustible wall coverings or curtains etc. a safe distance away from your range.

Do not spray aerosols in the vicinity of the range while it is in use.

Do not store or use combustible materials, or flammable liquids in the vicinity of this appliance.

Take great care when heating fats and oils, as they will ignite if they get too hot.

Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.

Never leave a deep fry pan unattended. Always heat fat slowly, and watch as it heats. Deep fry pans should be only a maximum of one third full of fat. Filling the pan too full of fat can cause spill over when food is added. If you use a combination of oils or fats in frying, stir them together before heating, or as the fats melt.

Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan. Carefully watch for spills or overheating of foods when frying at high or medium high temperatures. Never try to move a pan of hot fat, especially a deep fry pan. Wait until the fat is cool.

When an oven is on, do not use the top of the flue (the round holes along the back of the range) for warming plates, dishes, drying dish towels or softening butter.

When using an electrical appliance near the cooktop, be sure that the cord of the appliance does not come into contact with the cooktop.

Take care that no water seeps into the appliance.

Make sure that your kitchen is well ventilated at all times. Use extractor fans or hoods when installed.

The range is designed for cooking foods only and must not be used for any other purpose.

The oven should NOT be used for heating the kitchen, not only does this waste fuel but the control knobs may become overheated.

When the oven is on DO NOT leave the oven door open for longer than necessary.

The specification of this range should not be altered. This appliance is heavy, take care when moving it.

When the range is not in use ensure that the control knobs are in the off position.

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2.\ Range Overview

The dual fuel single cavity range cooker has the following features:

A.\ 5 hotplate burners including a wok burner B.\ A control panel

C.\ A multi-function oven D.\ A storage drawer

Cooktop Burners

Note: Before using the cooktop make sure all burners are in place and all the grates on the range are properly placed.

The drawing by each knob indicates which burner that knob controls (Fig.2-1).

Each burner has a special Flame Supervision Device (FSD) that stops the flow of gas if the flame goes out.

When the igniter button is pressed in, sparks will be made at every burner – this is normal. Do not attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.

To light a burner, press the igniter button, and push in and turn the associated control knob to the high position as indicated by ‘HI’ (Fig.2-2).

Keep holding the knob pressed in to let the gas through to the burner for about 4 seconds (Fig.2-3). The igniter should spark and light the gas. When a cooktop burner knob is pressed in, sparks will be made at every burner – this is normal. Do not attempt to disassemble or clean around any burner while another burner is on: An electric shock could result.

If, when you let go of the control knob, the burner goes out, the safety device has not held in. Turn the control to the OFF position and wait one minute, then try again this time holding in the control knob for slightly longer.

Adjust the flame height to suit by turning the knob. On this range the low position is beyond high, not between high and off. The ‘LO’ marks the low position. Turn the knob towards it after the contents of a pan have boiled (Fig.2-4).

Make sure flames are under the pans. For safety reasons, adjust the flames so that they do not extend beyond the edge of the cooking utensil. This instruction is based on safety considerations (Fig.2-5).

Pans and kettles with concave bases or down turned base rims should not be used (Fig.2-6).

Simmering aids, such as asbestos or mesh mats, are NOT recommended. They will reduce burner performance and could damage the grates (Fig.2-7).

Avoid using unstable or misshapen pans that may tilt easily and pans with a very small base diameter e.g. milk pans, single egg poachers (Fig.2-8).

The minimum pan diameter recommended is 4¾” (12 cm) for the outer burners and 6 3/8” (16 cm) for the center burner.

If after lighting, a cooktop burner’s flame goes out, turn it off and leave it for one minute before relighting it.

Fig.2-1

Fig.2-2

Fig.2-3

ArtNo.280-0007 - HPKnob Full

Fig.2-4

Fig.2-5

Fig.2-6

Fig.2-7

ArtNo.311-0002 Pan with rim

Art aids

Fig.2-8

wok

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	Fig.2-9	Top heat elements
		Broiling elements
		Convection
		elements
	ArtNo.326-0001 - Albertine SC - MF oven elements
		Base heat elements
	Function	Use
	Thaw & serve	To thaw small items in the oven
		without heat
	Convection oven	A full cooking function, even heat
		throughout, great for baking
	Convection broiling	Broiling meat and fish with the door
		closed
	Convection assisted	A full cooking function good for roasting
		and baking
	Conventional oven	A full cooking function for roasting
		and baking in the lower half of the
		oven
	Broiling/Browning	To brown and crisp cheese topped
	element	dishes and broiling meat
	Warming	To crisp up the bases of quiche, pizza
		or pastry
		Table 2-1

Igniting Cooktop Burners without Electricity

If there is a power failure the cooktop burners can be lit with a match.

A.\ Hold a burning match ½” from the burner head, keeping your hand as far horizontally away from the burner as possible.

B.\ Push and turn the burner control knob to HI/lighting position. As soon as the burner flame lights move your hand away. With your other hand, keep holding the knob pressed for a few seconds so that the burner safety device can ‘sense’ the heat of the flame.

C.\ Turn the burner control knob to the OFF position when you have finished using it.

Cleaning

You can remove the burner head for cleaning; see the ‘Cleaning your Range’ section of these instructions.

Note: You should wipe the top surface of the range around the cooktop burners as soon as possible after spills occur.

Note: Use of aluminum pans may cause metallic marking of the grates. This does not affect the durability of the enamel and may be cleaned off with a metal polish.

The Multi-function Oven

IMPORTANT: Before using the oven for the first time, to dispel manufacturing odors, turn the oven to 200 °C

(395 °F) in Convection Assisted mode and run for one hour. To clear the smell make sure the room is well ventilated to the outside air, by opening windows or turning on your ventilation hood.

During use the appliance becomes hot. Care should be taken to avoid touching the heating elements inside the oven.

The oven is a multi-function oven (Fig.2-9). In addition to convection elements around the fans, it is fitted with extra heating elements, in the top of the oven and under the oven base. Take care to avoid touching the top elements when placing or removing items from the oven.

The multifunction oven has 3 main cooking functions, convection, convection assisted and conventional cooking. These functions should be used to complete most of your cooking.

The browning element and warming can be used in the latter part of the cooking process to fine-tune the results to your particular requirements.

Use convection broiling for all your broiling needs and thaw and serve to safely thaw small items of frozen food.

Table 2-1 gives a summary of the multi-function modes.

The multi-function oven has many varied uses. We suggest you keep a careful eye on your cooking until you are familiar with each function. Remember, not all functions will be suitable for all food types.

Please remember that all ranges vary – temperatures in your new ovens may differ to those in your previous range.

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Operating the Oven

The multi-function oven has two controls: a function selector and a temperature setting knob (Fig.2-10).

Turn the function selector control to a cooking function. Fig.2-11 shows the control set for conventional oven cooking.

Turn the oven temperature knob to the temperature you need. The oven heating light will glow until the oven has reached the temperature you selected. It will then cycle on and off during cooking as the oven maintains the selected temperature (Fig.2-12).

Multi-function oven modes (Fig.2-13)

Defrost

This function operates the fan(s) to circulate cold air only. No heat is applied. This enables small items such as desserts, cream cakes and pieces of meat,

fish and poultry to be defrosted.

Thawing in this way speeds up the process and protects the food from contamination. Pieces of meat, fish and poultry should be placed on a rack, over a tray to catch any drips. Be sure to wash the rack and tray after thawing.

Thaw with the oven door closed.

Large items, such as whole chickens and meat roasts should not be thawed in this way. We recommend this be carried out in a refrigerator.

Thawing should not be carried out in a warm oven. Ensure that dairy foods, meat and poultry are completely thawed before cooking.

Convection Oven

This function operates the fans and the heating element around them. The fans direct the heat

around the oven so that an even heat is produced throughout, allowing you to cook large amounts quickly.

Convection oven cooking is particularly suitable for multirack cooking and is a good ‘all-round’ function. It may be necessary to reduce the temperature by approximately 10 °C (20 °F) for recipes previously cooked in a conventional oven.

If you wish to preheat the oven, wait until the indicator light has gone out before inserting the food.

To cook on 3 levels, use racks 1, 3 and 5. If required, you can uuse your broiler pan and rack as an extra level.

Convection Broiling

This function operates the fan while the top element is on. It produces a more even, less fierce heat than a conventional broiler. For best results, place the food to be broiled, on the grid in the pan provided. Thick pieces of

meat or fish are ideal for cooking in this way, as the circulated air reduces the fierceness of the heat from the broiler. The oven door should be kept closed while cooking is in progress, so saving energy. You will also find that the food needs to be watched and turned less than for normal broiling.

Fig.2-10

ArtNo.280-0011-MF Knob & Symbols

Fig.2-11

OFF

ArtNo. Oven

ArtNo.280-0013 - MF Knob With Neon

Fig.2-12

	Fig.2-13
Base heat	Defrost
Browning &	Convection
broiling element	oven
Conventional	Convection
oven	grilling & broiling
ArtNo.280-0016 - MF knob symbols
Convection assisted oven

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Fig.2-14	Rack levels 5 and 6 should be used depending on the size of
	the food being cooked.

Convection Assisted Oven

This function operates the fans, circulating air heated by the elements at the top and the base of

the oven. The combination of fan and conventional cooking (top and base heat) makes this function ideal for cooking large items that need thorough cooking, such as a large meat roast. It is also possible to bake on two racks at one time using racks 2 & 4, although they will need to be changed over during the cooking time, as the heat at the top of the oven is greater than at the base, when using this function.

This is a fast intensive form of cooking; keep an eye on the food cooking until you have become accustomed to this function.

Conventional Oven (Top and Base Heat)

This cooking function combines the heat from the top and base of the oven. The heat at the top of the oven is greater than the heat at the base, so the

oven will be hotter in the top half than the lower half.

Unless you are cooking food that requires fast intensive cooking, we suggest you place it on a lower rack.

This cooking mode will take longer to preheat than convection mode. If you wish to cook one more than one rack at a time we recommend that you use the convection function for an even heat thoughout the oven.

Browning/Broiling Element

This function uses the inner sections of the elements in the top of the oven. It is a useful function for the browning or finishing of pasta dishes, vegetables in

sauce or lasagne, the item to be browned being already hot before switching to the browning function.

Meat dishes can be broiled using the browning element, through the cooking should be closely monitored, as the heat at the top of the oven is greater than at the base when using this function.

Warming

This function uses the base element only. It will crisp up your pizza or quiche base or finish off cooking the base of a pastry case on a lower rack. It is also a

gentle heat, good for slow cooking of casseroles in the middle of the oven or for plate warming.

The Browning and Warming functions are useful additions to your oven, giving you flexibility to finish off items to perfection. With use, you will soon realize how these functions can combine to extend your cooking skills.

Steam

When cooking foods with high water content (e.g. oven fries) there may be some steam visible at the grille at the rear of the cooktop. This is perfectly normal.

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General Oven Tips

IMPORTANT: Before using for the first time, to dispel manufacturing odors turn the ovens to 200 °C (395 °F) in Convection Assisted mode and run for one hour. To clear the smell, make sure the room is well ventilated to the outside air, by opening windows for example.

Caution!The inside door face is constructed with toughened safety glass.

Take care not to scratch the surface when placing cookware on the glass panel.

do not close the door against the oven racks. Accidental damage may cause the door glass panel to fracture.

The wire racks should always be pushed firmly to the back of the oven.

Bakeware and meat pans should be placed level centrally on the oven’s wire racks. Keep all trays and containers away from the sides of the oven, as over browning of the food may occur.

Always place baking sheets with the widest part across the oven.

Cooking high moisture content foods can create a ‘steam burst’, when the oven door is opened. When opening the oven stand well back and allow any steam to disperse

(Fig.2-14).

When the oven is on, do not leave the door open for longer than necessary, otherwise the knobs may get very hot.

Always leave a ‘fingers width’ between dishes on the same rack. This allows the heat to circulate freely around them.

Cover meat when cooking to avoid fat splashes.

To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.

If you want to brown the base of a pastry dish, preheat the baking sheet for 15 minutes before placing the dish in the center of the sheet or use the base heat in the Multifunction oven.

Where dishes may boil and spill over during cooking, place them on a baking sheet.

Accessories

Oven racks

Each oven is supplied with:

1 full width rack (Fig.2-15)

1 telescopic rack with runners (Fig.2-16) One broiler tray with grid (Fig.2-17) One broiler tray rack (Fig 2-18)

And one pastry tray (Fig.2-19).

Any shelf can be fitted in any of the positions. The oven shelves are retained when pulled forward but can be easily removed and refitted.

Fig.2-15

Fig.2-16

Fig.2-17

Fig.2-18

Fig.2-19

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Fig.2-20

Fig.2-21

Fig.2-22

Fig.2-23

Fig.2-24

Fig.2-25

To remove and refit the racks

The rack has a small kink on either side (Fig.2-20). To remove the rack, line these up with the stops in the rack support (Fig.2-21). Lift the rack upwards so that it will pass over the rack stop and then pull it forwards (Fig.2-22).

Refit in the reverse order, making sure to push it fully back.

To remove and refit the telescopic rack and runners

Slide the rack out on the runners. While holding one of the runners securely, carefully lift the rear of the rack upwards: the rack will spring clear of the central restraining tab. Repeat for the opposite side of the rack.

Note: To aid the removal of the shelf you can insert a suitable flat tool through the opening in the side of the runners and lever the rack clear (Fig.2-23).

Tilt the front of the rack downwards and then lift clear of the runners (Fig.2-24).

Refit in the reverse order, making sure to push the rack down onto the runner arms.

Oven Light

Press the appropriate button to turn on the oven lights.

If one of the oven lights fail, turn off the range circuit breaker before you change the bulb. See the ‘Troubleshooting’ section for details on how to change an oven light bulb (Fig.2-25).

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Storage

The bottom drawer is for storing oven trays and other cooking utensils.

It can get very warm, so do not store anything in it, which may melt or catch fire. Never store flammable materials in the drawer. This includes paper, plastic and cloth items, such as cookbooks, plastic ware and towels, as well as flammable liquids. Do not store explosives, such as aerosol cans, on or near the appliance.

Flammable materials may explode and result in fire or property damage.

The drawer can be removed completely for cleaning, etc.

Removing the Drawer

Pull the drawer right out.

Push the ends of the plastic clips – down of the left-hand side, up on the right-hand side – to release the catches holding the drawer to the side rails (Fig.2-26). At the same time pull the drawer forwards and away from the side rails.

For safety’s sake push the drawer rails back out of the way.

Replacing the Drawer

To replace the drawer in the range, pull the side rails fully out

(Fig.2-27).

Carefully move the drawer back between the rails and rest it on the side rails (Fig.2-28).

Push the drawer back until the clips click into place.

Fig.2-26

Fig.2-27

Make sure the inner rail is forwards

Fig.2-28

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3.\ Oven Cooking Guide

Fig.3-1

5

4

3

2

1

Remember – not all modes will be suitable for all food types. The oven control settings and cooking times given are intended to be used only as a guide only. Individual tastes may require the temperature to be altered to provide a preferred result.

Food is cooked at a lower temperature in a convection oven than in a conventional oven. When using recipes, reduce the temperature by 20 °F (10 °C) and the cooking time by 5-10 minutes. The temperature in the convection oven is the same throughout ensuring uniform results.

Fig.3-1 shows the shelf positions.

The racks should not be placed directly one above the other. When cooking on more than one rack always leave at least one runner space between them. Place baking sheets, individual cake tins or baking dishes centrally on the oven rack. For best results preheat the oven until the oven indicator light goes out.

For roast meats and poultry refer to the convection oven guide – reduce cooking time slightly.

The broiling / browning feature can be used on full power for browning or sealing items, or for toast. For meat dishes, the thicker the meat, the lower the temperature setting you should apply.

Makeserving.sure meat and poultry is fully cooked before

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