Officine Gullo OGG 304FCU, OGS 304FCU, OGG 486FCU, OGS 486FCU, OGG 366FCU Instruction Manual

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OGG/OGS 304FCU - OGG/OGS 366FCU

OGG/OGS 486FCU - 2OGG/2OGS 304FCU

RANGE WITH ELECTRIC OVEN FOR

RESIDENTIAL USE

INSTRUCTIONS

for installation and use

Pay attention to these symbols present in this manual:

WARNING

• This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others.

• You can be killed or seriously injured if you don’t follow these instructions.

READ AND SAVE THESE INSTRUCTIONS.

WARNING

If the information in this manual is not followed exactly, a ﬁre or explosion may result causing property damage, personal injury or death.

Do not store or use gasoline or other ﬂammable vapors and liquids in the vicinity of this or any other appliance.

- WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas supplier from a

neighbor’s phone. Follow the gas

supplier’s instructions.

• If you cannot reach your gas supplier, call the ﬁre department.

- Installation and service must be performed

by a qualiﬁed installer,

service agency or the gas supplier.

IMPORTANT: Save these instructions for the local electrical

inspector use.

INSTALLER: Please leave this manual with owner for future

reference.

OWNER: Please keep this manual for future reference.

WARNING

Tip Over Hazard

A child or adult can tip the range and be killed. Ensure the anti-tip bracket is engaged when the range is moved. Do not operate range without anti-tip bracket installed and engaged. Failure to follow these instructions can result in death or serious burns to children and adults.

To verify the anti-tip bracket is installed and engaged:

• Slide range forward.

• Look for the anti-tip bracket securely attached to ﬂoor or wall.

• Slide range back so rear range foot is under anti-tip bracket.

• See installation instructions for details.

Range Foot

Anti-Tip Bracket

TABLE OF CONTENTS PAGE

1 - Safety Precautions 3 2 - Safety Instructions 5

Safety for the Self-Cleaning Oven 5 War

nings for Gas and Electric Installation 5

3 - Features of your Oven 6 4 - The Control Panels 8

Command Keys 8 Display 8 Knobs 8

5 - Oven Modes 9 6 - General Oven Information 10 7 - General Oven Tips 11

Oven Racks 11 Oven Telescopic Racks 12

8 - Setting the Clock and Timer 13

To Set the Time of Day 13 To Set the Timer 13

9 - Selecting the Oven Mode 14

Setting Cooking Mode and Temperature 14 Using menù key to select low temperature functions

Using Oven Lights 14

10 - Timed Oven Mode Operation 15

To Set a Timed Mode 15 To Delay the Start of a Timed Mode 15 When a Timed Mode is running 15 How to check a time value 15

11 - Setting the Meat Probe Options 16 12 - Bake Tips and Techniques 17

General Guidelines 17

13 - Convection Bake Tips and Techniques 18

Convection Bake Chart 19

14 - Convection Roast Tips and Techniques 20

Convection Roast Chart - CONVECTION CAVITY

15 - Convection Broil Tips and Techniques 22

Convection Broil Chart - CONVECTION CAVITY

16 - Dehydrate Tips and Techniques 23

Dehydrate Chart 23

TABLE OF CONTENTS PAGE

17 - Broil Tips and Techniques 24

Broil Chart 24 Food Service Temperature Guidelines from FSIS

(USDA food Safety & Inspection Service)

18 - Solving Baking Problems 25 19 - Special Features 26 20 - Sabbath Mode Instruction 27 21 - Oven Care and Cleaning 28

Self-Cleaning the Oven 28 Preparing the Oven for Self-Clean 28

22 -

Setting the Self-Clean Mode 29

o Set the Self-Clean Mode 29 To Change the Cleaning Time 29 To Delay the Start of Cleaning 29

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

To Remove Door 30 To Replace Door 30

24 - Replacing an Oven Light 31

To Replace a Light Bulb 31

25 - Features of your Cooktop 32 26 - Gas Cooktop Burner Operation 35

Gas Control Knob Setting 35 Gas burners 35 Burners with two ﬂame rings 35 Super Sealed Surface Burners 36

27 - Gas Cooktop Griddle Operation 37

Electric gas ignition 37 Cooking Tips 38

Griddle Cooking Chart 38

28 - Cookware 39

Cookware Characteristics 39

Match Pan Diameter to Flame Size 39

29 - General Oven Care 40

Cleaning Chart

30 - Oven Finishes / Cleaning Methods 41 31 - Cleaning the Cooktop 42

Cooktop Part / Material Suggested Cleaners 43

32 - Solving Operational Problems 45 33 - Assistance or Service 47

1 - Safety Precautions

WARNING

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

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

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

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

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

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

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

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

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

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

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

WARNING

• In the event of a grease ﬁre SMOTHER FLAMES with a close-ﬁtting lid, cookie sheet, or other metal tray, then turn off the gas burner.

• BE CAREFUL TO PREVENT BURNS. If the ﬂames do not go out immediately, EVACUATE AND CALL THE FIRE DEPARTMENT.

• Do not use water, including wet dishcloths or towels on grease ﬁres. A violent steam explosion may result.

• NEVER PICK UP A FLAMING PAN. You may be burned.

• ALWAYS have a working SMOKE DETECTOR near the kitchen.

• LEAVE THE HOOD VENTILATOR ON when ﬂambéing food.

• Do not obstruct the ﬂow of combustion air at the oven vent nor around the base or beneath the lower front panel of the range. Avoid touching the vent openings or nearby surfaces as they may become hot while the oven is in operation. This range requires fresh air for proper burner combustion.

• NEVER cover any slots, holes or passages in the oven or cover an entire rack with aluminum foil. Doing so blocks air ﬂow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a ﬁre hazard.

• NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning.

To reduce the risk of burn injuries during cooktop use, observe the following:

• Children or pets should not be left alone or unattended in an area where appliances are in use.

• Children should never be allowed to sit or stand on any part of the appliance.

• Do not store ﬂammable materials on or near the cooktop.

• When using the cooktop: DO NOT TOUCH THE BURNER GRATES OR THE IMMEDIATE SURROUNDING AREA.

• Use only dry potholders; moist or damp potholders on hot surfaces may cause burns from steam.

• Never leave the cooktop unattended when in use.

• Boilovers cause smoking, and greasy spillovers may ignite. A spill on a burner can smother all or part of the ﬂame or hinder spark ignition. If a boilover occurs, turn off burner and check operation. If burner is operating normally, turn it back on.

IMPORTANT INSTRUCTION

General Appliance and Range.

Please read all instructions before using this appliance.

1 - Safety Precautions

• During cooking, set the burner control so that the ﬂame heats only the bottom of the pan and does not extend beyond the bottom of the pan.

• Take care that drafts like those from fans or forced air vents do not blow ﬂammable material toward the ﬂames or push the ﬂames so that they extend beyond the edges of the pan.

• Always position handles of utensils inward so they do not extend over adjacent work areas, burners, or the edge of the cooktop.

• Wear proper apparel. Loose ﬁtting garments or hanging sleeves should never be worn while cooking.

• Never let clothing, potholders, or other ﬂammable materials come in contact with hot burners or hot burner grates.

• Use only certain types of glass, heatproof glass ceramic, ceramic, earthenware, or other glazed utensils that are suitable for cooktop use.

• Do not clean the cooktop while it is still hot. Some cleaners produce noxious fumes when applied to a hot surface.

CAUTION

Do not allow aluminium foil, plastic, paper or cloth to come in contact with hot burners or grates. Do not allow pans to boil dry.

CAUTION

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

To reduce the risk of ﬁre in the oven cavity:

Do not store ﬂammable materials in or near the oven.

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

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.

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

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

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.

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

2 - Safety Instructions

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

• Do not touch heating elements or interior surfaces of oven.

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

• During and after use, do not touch or let clothing or other ﬂammable materials contact the heating elements or the interior surfaces of the oven until they have had sufﬁcient time to cool. Other surfaces of the appliance may become hot enough to cause burns for example, oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

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

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

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

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

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

WARNING

• For proper lighting and performance of the burners, keep the igniters clean and dry.

• In the event that a burner goes out and gas escapes, open a window or a door. Wait at least 5 minutes before using the cooktop.

• Do not obstruct the ﬂow of combustion and ventilation air.

• Do not use aluminium foil to line any part of the oven cavity as it will fuse to and ruin the enamel during cooking.

• If the range cookers is near a window, be certain blow over or near the burners; they could catch on ﬁre.

Safety for the Self-Cleaning Oven

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

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

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

• Clean only oven parts listed in this manual.

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

WARNING

The elimination of soil during self-cleaning generates some byproducts which are on this list of substances. To minimize exposure to these substances, always operate this oven according to the instructions in this manual and provide good ventilation to the room during and immediately after self-cleaning the oven.

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of potential exposure to such substances. This product contains a chemical known to the State of California to cause cancer, birth defects, or other reproductive harm. This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon monoxide, toluene, and soot.

Warnings for Gas and Electric Installation

In case of Propane gas installation

The appliance is produced ready for use with natural gas. It may be converted for use with propane gas using the propane conversion kit supplied with the appliance. Be sure the unit being installed is correct for the type of gas being used. Refer to the rating plate (see Installation Instructions).

WARNING

Installation and service must be performed by a qualiﬁed installer, service agency or the gas supplier.

CAUTION

• Always disconnect the electrical supply before servicing this unit.

• For personal safety, this appliance must be properly grounded.

• Do not under any circumstances cut or remove the grounding prong from the power cord plug.

CAUTION

When connecting the unit to propane gas, make certain the propane tank is equipped with its own high pressure regulator. In addition, the pressure regulator supplied with the appliance must be on the inlet gas pipe of this unit.

In case of electrical failure

If for any reason a gas control knob is turned ON and there is no electric power to operate the electronic igniter of the cook top, turn OFF all gas control knobs and wait 5 minutes for the gas to dissipate before lighting the burner manually. To light the burner manually, carefully hold a lighted match to the burner ports and push and turn the gas control knob to HI until it lights and then turn the knob to desired setting.

3 - Features of your Oven

FEATURES OF YOUR OVEN

Oven Rack Front

Oven Rack Back Telescopic Rack (if present)

Stop

Pan Stop

Slide ArmHandle (if equipped - not all models)

Broiler Pan Rack

Broiler Pan

3 2 1

Display panel

Broil Burner

Cooling Vents Door gasket

Halogen Light

Model and Serial # Plate

Cooling Vents Door gasket

Halogen Light

Bottom Burner (concealed) Bottom Burner (concealed) Model and Serial # Plate

Bottom Burner (concealed) Convection Fan (concealed)

Halogen Light

Broil Burner

Convection Fan (concealed)

Halogen Light

OVEN MODEL FOR 30"/36

(1 OVEN) AND 60" RANGES

(2 OVENS)

OVEN MODELS FOR 48" RANGES

3 - Features of your Oven

CONTENTS OF YOUR RANGE PACK

QTY DESCRIPTION QTY DESCRIPTION

1 RANGE COOKER

CAST IRON GRATES

2 Pcs. FOR 30” RANGE

3 Pcs. FOR 36” - 48” RANGE

3” BACKSPLASH THREE FIXING SCREWS

1 KICK COVER

3 FEET

1 FOOT WITH COLLAR

ANTI TIP FOUR FIXING SCREWS

1 GAS CONVERSION KIT

OVEN ACCESSORIES OF YOUR RANGE

QTY DESCRIPTION QTY DESCRIPTION

1 OVEN

2 CHROMED RACKS 1

ENAMELED ROASTING PAN GRATE

TELESCOPIC CHROMED RACK

1 MEAT PROBE

2 CHROMED RACKS

4 Pcs. FOR 60” RANGE

1 GRIDDLE (FOR 48” RANGE)

1 PRESSURE REGULATOR

OVENS (FOR 48” AND 60” RANGE)

1 NIPPLE

1 GASKET / WASHER

MANUAL & GENERAL DOCUMENTATION

1 ENAMELED ROASTING PAN

4 - The Control Panels

Command Keys

Touch this key to enable special functions, low temperature modes or to enter special menu. See section: “Selecting the Oven Mode”.

See section: “Setting the Clock and Timer”

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.

SMALL LARGE

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

Display

Time Multi-function Display:

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.

Temperature Setting Display:

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

Cooking Mode Display:

Indicates which function has been selected.

Knobs

Cooking mode selector, with eight cooking modes + OFF

position.

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

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

OVEN CONTROL PANEL

MODE SELECTOR TEMPERATURE SELECTOR

MOD

E S

ELE

CTORTEM

PER

ATU

SEL

ECT

DIGITAL TOUCH COMMAND KEYS

IGITAL TOUCH COMMAND KEYS

DIGITAL TOUCH COMMAND KEYS

5 - Oven Modes

CAVITY STYLES

Convection Cavity

Double Convection Cavity

Convection Bake (CONV BAKE)

Bake (BAKE)

Dehydrate (CONV DEHY)

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

(preset position 325 °F (165 °C)

Convection Bake cooks with heat from one or more ring elements behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan.

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.

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.

Convection Broil (CONV BROIL)

Broil (BROIL)

Pizza (PIZZA)

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.

Set temperature: from L1 to L5

(preset position L3)

Broiling uses intense heat radiated from the upper element.

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)

Defrost (CONV)

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.

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

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 cavity ﬂoor. All model conﬁgurations are illustrated below. Refer to the conﬁguration applicable to your speciﬁc model.

6 - General Oven Information

Before using your range for the ﬁrst time remove all packing and foreign materials from the oven. Any material of this sort left inside may melt or burn when the appliance is used. Heat the empty appliance to the maximum temperature in order to remove any manufacturing residues which could affect the food with unpleasant odors.

Flashing Symbols or Numbers

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

Beeps

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

Door lock

It’s displayed continuously 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. “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

and - keys for 3 seconds. The latch will

lock the door. Repeat the same operation to unlock.

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 for each cooking mode.

Failure Number Codes

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.

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% and 100% thresholds of the set-point temperature. As soon as 100% is reached, the control beeps an “end of preheat” tone and the “PREHEAT” text 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

P-HEAT

key, the “FAST” text is

shown in addition to “PREHEAT”.

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

7 - 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.

• Preheating will help to sear roasts and seal in meat juices.

• 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” text will turn off.

Operational Suggestions

• Use the cooking charts included in this manual 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.

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.

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. The range ships conﬁgured to operate using 120/240 voltage. Refer to the Installation Instructions for how to properly conﬁgure the electric oven for optimal performance on 120/208 voltage.

Oven Racks

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

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

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

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

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

Please refer to illustration on Page 6 if there is any question as to which side is the front of the rack.

•

The racks are designed to stop when pulled forward to their limit.

ATTENTION

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

ATTENTION

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

To remove oven rack from the oven:

1. Pull rack forward

7 - General Oven Tips

2. Lift rack up at front and then remove it

To replace an oven rack:

1. Place rear of rack between rack level guides

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

Oven Telescopic Racks

• The telescopic rack allows for easier access to cooking foods

for repetitive activities such as basting. It extends beyond the standard ﬂat rack bringing the food closer to the user.

ATTENTION

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.

TE: Always remove the extendable rack before self-

cleaning the oven.

ATTENTION

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

Please refer to illustration on Page 6 if there is any question as to which side is the front of the rack.

To 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

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

8 - Setting the Clock and Timer

To Set the Time of Day

1. Touch

TIME

until the display shows the “SET TIME” writing.

2. Touch

or - to set the desired time, the hours will begin

ﬂashing: continue until the correct hour value and AM or

indication is selected.

3. Touch

TIME

again to conﬁrm the hour and minutes will start

ﬂashing.

4. Touch

or - to set the desired minutes value or hold the

key to change by 10 minute increments.

5. Touch

TIME

again or wait for 5 seconds in order to conﬁrm

the time.

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

already set: ﬁrst delete all the active time functions.

To Set the Timer

1. Touch

TIME

until the display shows the “TIMER” text.

2. Touch

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

begin ﬂashing: continue until the desired value is set.

3. Touch

TIME

again to conﬁrm the hour, now the minutes will

start ﬂashing.

4. Touch

or - to set the desired minutes value or hold the

key to change by 10 minute increments.

5. Touch

TIME

again or wait for 5 seconds in order to conﬁrm

the time.

6. “TIMER” will be continuously displayed.

When the time ends, reminder beeps will sound for 15 minutes or until the

TIME

key is pressed.

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

9. The displayed value is always rounded to the lower minute. For example: 2:43 is displayed as the timer counts from 2:43:59 to 2:43:00.

The time of day is displayed in hours and minutes.

Always set the clock immediately after installation or after a power failure. Once power returns to the oven, the clock displays the time 12:00

. The clock time will appear during all oven operations except when there is the timer or any timed cooking operations

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

9 - 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 enable self-clean, both the Oven Mode and Temperature Selector knobs must be in the ‘Clean’ position.

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)

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.

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

• “PREHEAT” text will illuminate. Once the oven has preheated, it will beep and switch the text off.

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

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

• Touch

SMALL/LARGE

to select the desired cavity and check the related temperature or time values, even is there’s no need to change those.

• The triangles in the upper right corner of the display are active when the oven is operating.

Using

key to select low temperature

functions

Setting cooking

DEHYDRATE(CONV DEHY)

PROOF (WARM)

DEFROST (CONV)

WARMING (WARM PLUS)

• Touch

key to toggle between these four modes.

• The last used is kept in memory for the next time the low temperature operation is selected.

Using Oven Lights

• If LIGHT key is touched when both ovens are off, lights in both the upper and lower oven will turn on. Touch LIGHT key again, and both oven lights will turn off.

• A single light key activates the lights.

• 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 or Sabbath Mode.

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

1. Touch

SMALL/LARGE

and the display will indicate which oven

is selected.

2. Touch

SMALL/LARGE

to select the other oven.

3. Touch

LIGHT

to turn lights on or off in the desired cavity.

10 - 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

SMALL/LARGE

key, if necessary.

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

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

3. Touch

TIME

key until the “TIME” text appears in the display.

4. Touch

or -, the hour digits will begin ﬂashing. 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

TIME

again, the hours will be conﬁrmed and the

minute digits will begin ﬂashing.

6. Touch

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

7. Touch

TIME

once again or wait for a few seconds to conﬁrm

the cooking time value.

To Delay the Start of a Timed Mode

Follow steps 1 through 6.

• Touch

TIME

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

• The control automatically calculates and displays the initial value, adding the cooking time already set to the time of day.

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

• Touch

TIME

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 increments. Continue to set the desired stop time.

• Touch

TIME

once again or wait for a few seconds to conﬁrm

the stop time value.

• With this feature you are setting the time at which you want cooking to be completed. The electronic will then use the cooking length time set in the previous instruction set to automatically calculate when to start the oven. The “DELAY” text is displayed until the start time is reached.

When a Timed Mode is running

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

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

How to check a time value

• Whenever it’s necessary to check a time value that is not displayed, touch the

TIME

key until the desired text is

displayed. The value will be shown for 5 seconds.

• Example: if the timer value is displayed and you want to check the cooking time, touch the

TIME

key until “TIME” is

displayed to view the cooking time for 5 seconds.

11 - Setting the Meat Probe Options

This oven is 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 large 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 . (F13 error code appears).

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 text appears on the cooking mode display along with the selected function.

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

Using the

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

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 shown on the timer display.

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

Always turn the cooking mode to the OFF position after a particular cooking mode has automatically turned off the oven so it is properly reset for the next time it is used.

The PROBE text 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.

12 - Bake Tips and Techniques

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 25.

BAKE CHART - CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)

(PREHEATED OVEN)

TIME (MIN)

CAKE Cupcakes

2 350 (175) 19 - 22

Bundt Cake

1 350 (175) 40 - 45

Angel Food

1 350 (175) 35 - 39

PIE 2 crust, fresh, 9"

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

2 crust, frozen fruit, 9"

2 375 (190) 68 - 78

COOKIES Sugar

2 350 - 375 (175 - 190) 8 - 10

Chocolate Chip

2 350 - 375 (175 - 190) 8 - 13

Brownies

2 350 (175) 29 - 36

BREADS Yeast bread loaf, 9x5

2 375 (190) 18 - 22

Yeast rolls

2 375 - 400 (190 - 205) 12 - 15

Biscuits

2 375 - 400 (190 - 205) 7 - 9

Mufﬁns

2 425 (220) 15 - 19

PIZZA Frozen

2 400 - 450 (205 - 235) 23 - 26

Fresh

2 475 (246) 15 - 18

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.

13 - Convection Bake Tips and Techniques

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

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

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

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

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

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

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

- 2 Rack baking: Use positions 1 and 3.

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

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

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

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

• Tips for Solving Baking Problems are found on Page 25.

Foods recommended for Convection Bake mode:

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

Topped Desserts, Angel Food Cakes, Chiffon Cakes)

RACK POSITION

MULTIPLE RACK PAN PLACEMENT

Rack 3

Rack 1

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION BAKE:

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

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

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

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

13 - Convection Bake Tips and Techniques

Convection Bake Chart

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

Convection Bake Chart - CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)

(PREHEA

TED OVEN)

TIME (MIN)

CAKE Cupcakes

2 325 (160) 20 - 22

Bundt Cake

1 325 (160) 43 - 50

Angel Food

1 325 (160) 43 - 47

PIE 2 crust, fresh, 9"

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

2 crust, frozen fruit, 9"

2 350 (175) 68 - 78

COOKIES Sugar

2 325 - 350 (160 - 175) 9 - 12

Chocolate Chip

2 325 - 350 (160 - 175) 8 - 13

Brownies

2 325 (160) 29 - 36

BREADS Yeast bread loaf, 9x5

2 350 (175) 18 - 22

Yeast rolls

2 350 - 375 (175 - 190) 12 - 15

Biscuits

2 375 (190) 8 - 10

Mufﬁns

2 400 (205) 17 - 21

PIZZA Frozen

2 375 - 425 (190 - 220) 23 - 26

Fresh

2 450 (232) 15 - 18

Convection Bake Chart - DOUBLE CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)

(PREHEA

TED OVEN)

TIME (MIN)

CAKE Cupcakes

2 325 (160) 16 - 18

Bundt Cake

1 325 (160) 37 - 43

Angel Food

1 325 (160) 35 - 39

PIE 2 crust, fresh, 9"

350 - 400 (175 - 205) 35 - 45

2 crust, frozen fruit, 9"

350 (175) 68 - 78

COOKIES Sugar

2 325 - 350 (160 - 175) 6 - 9

Chocolate Chip

2 325 - 350 (160 - 175) 8 - 13

Brownies

2 325 (160) 29 - 36

BREADS Yeast bread loaf, 9x5

2 350 (175) 18 - 22

Yeast rolls

2 350 - 375 (175 - 190) 12 - 15

Biscuits

2 375 (190) 6 - 8

Mufﬁns

2 400 (205) 13 - 16

PIZZA Frozen

2 375 - 425 (190 - 220) 23 - 26

Fresh

2 450 (232) 15 - 18

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

14 - 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 poultr y 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)

OVEN TEMP.

°F (°C)

RACK

POSITION

TIME

(min. per lb)

INTERNAL

TEMP. °F (°C) BEEF Rib Roast

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

18 - 22 160 (71) medium

Rib Eye Roast, (boneless)

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

18 - 22 160 (71) medium

Rump, Eye, Tip, Sirloin (boneless)

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

18 - 22 160 (71) medium

Tenderloin Roast

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

PORK Loin Roast (boneless or bone-in)

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

Shoulder

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

POULTRY Chicken whole

3 - 4 375 (190) 2 18 - 21 180 (82)

Turkey, not stuffed

12 - 15 325 (160) 1 10 - 14 180 (82)

Turkey, not stuffed

16 - 20 325 (160) 1 9 - 11 180 (82)

Turkey, not stuffed

21 - 25 325 (160) 1 6 - 10 180 (82)

Turkey Breast

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

Cornish Hen

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

LAMB Half Leg

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

28 - 33 170 (77) well

Whole Leg

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

28 - 33 170 (77) well

14 - Convection Roast Tips and Techniques

Convection Roast Chart - DOUBLE CONVECTION CAVITY

MEATS WEIGHT (lb) OVEN TEMP.

°F (°C)

ACK

POSITION

TIME

(min. per lb)

INTERNAL

TEMP. °F (°C) BEEF Rib Roast

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

20 - 25 160 (71) medium

Rib Eye Roast, (boneless)

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

20 - 25 160 (71) medium

Rump, Eye, Tip, Sirloin (boneless)

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

20 - 25 160 (71) medium

Tenderloin Roast

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

PORK Loin Roast (boneless or bone-in)

5 - 8 350 (175) 2 18 - 22 160 (71) medium

Shoulder

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

POULTRY Chicken whole

3 - 4 375 (190) 2 20 - 23 180 (82)

Turkey, not stuffed

12 - 15 325 (160) 1 10 - 14 180 (82)

Turkey, not stuffed

16 - 20 325 (160) 1 9 - 11 180 (82)

Turkey, not stuffed

21 - 25 325 (160) 1 6 - 10 180 (82)

Turkey Breast

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

Comish Hen

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

LAMB Half Leg

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

25 - 32 170 (77) well

Whole Leg

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

25 - 32 170 (77) well

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

15 - Convection Broil Tips and Techniques

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

• Use Convection Broil mode with the oven door closed.

• Do not preheat oven.

• 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

OIL

SETTING °F (°C)

INTERNAL

TEMP. °F (°C)

TIME SIDE 1

(MIN.)*

TIME SIDE 2

(MIN.)* BEEF STEAK (1-” OR MORE) Medium rare

4 450 (235) 145 (65) 9 - 12 8 - 10

Medium

4 450 (235) 160 (71) 11 - 13 10 - 12

Well

4 450 (235) 170 (77) 18 - 20 16 - 17

HAMBURGERS (MORE THAN 1”) Medium

4 550 (290) 160 (71) 8 - 11 5 - 7

Well

4 550 (290) 170 (77) 11 - 13 8 - 10

Poultry Chicken Quarters

4 450 (235) 180 (82) 16 - 18 10 - 13

Chicken Halves

3 450 (235) 180 (82) 25 - 27 15 - 18

Chicken Breasts

4 450 (235) 170 (77) 13 - 15 9 - 13

PORK Pork Chops (1” or more)

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

Sausage - fresh

4 450 (235) 160 (71) 4 - 6 3 - 5

* Broiling and convection broiling times are approximate and may var

y 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

OIL

SETTING °F (°C)

INTERNAL

TEMP. °F (°C)

TIME SIDE 1

(MIN.)*

TIME SIDE 2

(MIN.)* BEEF STEAK (1-” OR MORE) Medium rare

4 450 (235) 145 (65) 11 - 13 10 - 12

Medium

4 450 (235) 160 (71) 15 - 17 13 - 15

Well

4 450 (235) 170 (77) 16 - 18 13 - 15

HAMBURGERS (MORE THAN 1”) Medium

4 550 (290) 160 (71) 9 - 11 5 - 8

Well

4 550 (290) 170 (77) 11 - 13 8 - 10

Poultry Chicken Quarters

4 450 (235) 180 (82) 18 - 20 13 - 15

Chicken Halves

3 450 (235) 180 (82) 25 - 27 15 - 18

Chicken Breasts

4 450 (235) 170 (77) 14 - 16 10 - 14

PORK Pork Chops (1” or more)

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

Sausage - fresh

4 450 (235) 160 (71) 4 - 6 3 - 5

* Broiling and convection broiling times are approximate and may var

y slightly.

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

16 - 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)

TEST FOR DONENESS

FRUIT

Apples

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

11 - 15 Slightly pliable

Bananas

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

11 - 15 Slightly pliable

Cherries

Wash and towel dry. For fresh cherries, remove pits

10 - 15 Pliable, leathery, chewy

Oranges Peels and slices

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

Peels:

Slices:

2 -

12 - 16

Orange peel: dry and brittle

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

Pineapple rings

Towel dried

Canned: Fresh:

9 - 13 8 - 12

Soft and pliable

Strawberries

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

12 - 17 Dry, brittle

VEGETABLE

Peppers

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

16 - 20

Leathery with no moisture inside

Mushrooms

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

7 - 12 Tough and leathery, dry

Tomatoes

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

16 - 23 Dry, brick red color

HERBS Oregano, sage parsley and

thyme, and fennel

Rinse and dry with paper towel

Dry at 120°F (60°C)

3 -

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

17 - 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

BROIL

SETTING

INTERNAL

TEMP. °F (°C)

TIME SIDE 1

(MIN.)*

TIME SIDE 2

(MIN.)* BEEF Steak (3/4”-1”) Medium rare

5 5 145) (63) 5 - 7 4 - 4

Medium

5 5 160 (71) 6 - 8 5 - 7

Well

5 5 170 (77) 8 - 10 7 - 9

HAMBURGERS (3/4”-1”) Medium

4 5 160 (71) 8 - 11 6 - 9

Well

4 5 170 (77) 10 - 3 8 - 10

Poultry Breast (bone-in)

4 4 170 (77) 0 - 2 8 - 10

Thigh (very well done)

4 3 180 (82) 28 - 30 13 - 15

PORK Pork Chops (1”)

5 5 160 (71) 7 - 9 5 - 7

Sausage - fresh

5 5 160 (71) 5 - 7 3 - 5

Ham Slice (”)

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

SEAFOOD Fish Filets, 1”

Cook until

opaque & ﬂakes

easily with fork

10 - 14 Do not turn

Buttered LAMB

Chops (1”) Medium Rare

5 5 145 (63) 5 - 7 4 - 6

Medium

5 5 160 (71) 6 - 8 4 - 6

Well

5 5 170 (77) 7 - 9 5 - 7

BREAD Garlic Bread, 1” slices

4 5 2 - 2.30

Garlic Bread, 1” slices

3 5 4- 4

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

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

Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service) 140°F (60°C)

Ham, precooked (to Reheat)

165°F (74°C)

Stufﬁng (cooked alone or in bird)

145°F (63°C)

Fresh beef, Veal, Lamb (medium rare) Leftovers & Casseroles

160°F (71°C)

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

170°F (77°C)

Fresh beef, Veal, Lamb (well done) Fresh beef, Veal, Lamb (medium) Poultry breast Fresh Pork (medium) Fresh Pork (well done) Fresh Ham (raw)

180°F (82°C)

Chicken and Turkey (Whole) Egg Dishes Poultry (thighs and wings)

165°F (74°C)

Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose

18 - Solving Baking Problems

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

Check the Baking Charts from Page 17 to 24 for the correct rack position and baking time.

BAKING PROBLEM CAUSE

Food browns unevenly

- Oven not preheated

- Aluminum foil on oven rack or oven bottom

- Baking utensil too large for recipe

- Pans touching each other or oven walls

Food too brown on bottom

- Oven not preheated

- Using glass, dull or darkened metal pans

- Incorrect rack position

- Pans touching each other or oven walls

Food is dry or has shrunk excessively

- Oven temperature too high

- Baking time too long

- Oven door opened frequently

- Pan size too large

Food is baking or roasting too slowly

- Oven temperature too low

- Oven not preheated

- Oven door opened frequently

- Tightly sealed with aluminum foil

- Pan size too small

Pie crusts do not brown on bottom or have soggy crust

- Baking time not long enough

- Using shiny steel pans

- Incorrect rack position

- Oven temperature is too low

Cakes pale, ﬂat and may not be done inside

- Oven temperature too low

- Incorrect baking time

- Cake tested too soon

- Oven door opened too often

- Pan size may be too large

Cakes high in middle with crack on top

- Baking temperature too high

- Baking time too long

- Pans touching each other or oven walls

- Incorrect rack position

- Pan size too small

Pie crust edges too brown

- Oven temperature too high

- Edges of crust too thin

19 - Special Features

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

1. SAB

SABBATH MODE

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

Sabbath).

2. OFS

OVEN OFFSET

(used to calibrate the oven temperature).

3. DEG

°UNIT

(used to select Farhenheit or Celsius for the display).

4. HR

CLOCK FORMAT

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

24:00. 12 hour format is default ).

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:

• 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

key to edit the selected options.

• Change the value by means of

or - keys.

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

SMALL/LARGE

key.

• Touch the

key to conﬁrm the option and go back to

the selection menu.

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 temperature module, by pressing

/ -,

until Sabbath item is found.

• Touch

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

• Touch again

/ - keys to set Sabbath mode ON or

OFF (Default=OFF). Touch

to conﬁrm and come back

to the option list. Hold

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 small/large 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.

• Do not use the cooktop during the oven self cleaning cycle.

• 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” text will appear in the display. This ensures that the door cannot be opened while the oven interior is at cleaning 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 preset time.

• 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, Page 40.

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 the interior of the oven door window by hand. The 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 page 31.

CLEANING THE OVEN

Hand clean frame area ouside gasket

DO NOT hand clean gasket

Hand clean door area outside gasket

Hand clean 1” (2cm)

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

SMALL/LARGE

key to select the cavity to be cleaned, if

the oven is a double.

Rotate both knobs into the clean position.

CLEAN & TIME appear.

The clean time is displayed automatically, its standard value is 3 hours.

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

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” text will ﬂash until the motor stops. When the text is displayed, the door cannot be opened. Check that the door has been locked and will not open before starting the Self-Clean mode.

If door does not lock, rotate the cooking mode knob into the OFF position and do not start self-clean; contact service.

If the door is in the open position when this mode is selected, the “AUTO LOCK” text will ﬂash until the door is closed. The latch will not move until the door is closed. Do not attempt to reopen the door while the latch is in motion as you could damage the mechanism.

To Change the Cleaning Time

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

2. To change the hours, touch the

TIME

key.

The hours will ﬂash.

4. Use

or - keys to change the value.

5.To change the minutes, touch the

TIME

key again.

The minutes will ﬂash.

7. Use

or - keys to change the value Hold the key to

change by 10 minute increments.

8. T

ouch

TIME

or wait a few seconds to conﬁrm the new

value.

To Delay the Start of Cleaning

1. Follow steps 1 through 7 above.

2. Touch the

TIME

key and verify that “STOP TIME” appears

on the display. The hours will begin ﬂashing.

3. Use

or - keys to change the stop time value.

To change the minutes, touch the

TIME

key, the minutes will

ﬂash.

5. Use

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

change by 10 minutes increments.

6. T

ouch

TIME

or wait a few seconds to conﬁrm the new

value.

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

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

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

TIME

key is touched or the knob is moved

to the OFF position.

In order to check the cleaning or the stop time during a delayed clean, simply touch the

TIME

key until “TIME” or

“STOP TIME” writings are displayed.

23 - Do-it-Yourself Maintenance Oven Door Removal

To Remove Door

1. Open the door completely.

Flip the hinge security clip on each hinge towards you (1).

Hold the door ﬁrmly on both sides using both hands and close the door until you feel it stop at the security clip.

Hold ﬁrmly; the door is heavy. Lift and pull towards you

- you may have to play with it a little to feel the hinges disengage from the oven frame.

Place the door in a convenient location.

TO REMOVE THE DOOR

To Replace Door

1. Insert the upper arms (2) of both hinges into the slots (3). The recesses (4) must hook on the lips (5).

Move the hinge security clips (1) back into position. If the security clips cannot be easily moved back to their normal operating position, ie. the clips hit the frame, then the door is not correctly seated. Bring the security clips back out and try to reseat the door - you will feel it clip in / drop slightly when the hinges engage the frame correctly.

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

TO REPLACE DOOR

2 4

ATTENTION

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

• The oven door is substantial. Use both hands to remove the oven door. The door front is glass of which there are 4 panes.

• Handle carefully to avoid breakage.

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

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

24 - Replacing an Oven Light

• Each oven is equipped with three halogen lights located in the lateral walls of the oven.

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

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

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

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

To Replace a Light Bulb

1. Read WARNING on this page.

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

Remove the lens between screw and glass using a screw driver.

Remove the light bulb from its socket by pulling it.

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

The bulb is halogen: use one with the same type checking Voltage and Wattage.

Place the lens back on.

Replace the rack supports if provided is provided with the oven model.

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

WARNING

• Make sure the oven and lights are cool and power to the oven has been tur

ned off before replacing the light bulb(s).

Failure to do so could result in electrical shock or burns.

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

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

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

OVEN LIGHT

25 - Features of your Cooktop

BURNER OUTPUT RATINGS: BTU/HR MODEL 30”

NG (Natural) Gas, 5” W.C.P

LP (Propane) Gas, 10” W.C.P.

1 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

2 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

3 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

4 DOUBLE CROWNS (burner & knob)

750 to 20000 Btu/h (220 to 5850W) 750 to 15000 Btu/h (220 to 4400W)

COOKTOP 36”

1 2 3 54 6

BURNER OUTPUT RATINGS: BTU/HR MODEL 36”

NG (Natural) Gas, 5” W.C.P

LP (Propane) Gas, 10” W.C.P.

1 DOUBLE CROWNS (burner & knob)

750 to 20000 Btu/h (220 to 5850W) 750 to 15000 Btu/h (220 to 4400W)

2 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

3 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

4 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

5 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

6 DOUBLE CROWNS (burner & knob)

750 to 20000 Btu/h (220 to 5850W) 750 to 15000 Btu/h (220 to 4400W)

A - Grates

COOKTOP 30"/ 60"*

1 2 3 4

*COOKTOP 60" (2 x 30")

25 - Features of your Cooktop

COOKTOP 48”

BURNER OUTPUT RATINGS: BTU/HR MODEL 48”

NG (Natural) Gas, 5” W.C.P

LP (Propane) Gas, 10” W.C.P.

1 DOUBLE CROWNS (burner & knob)

750 to 20000 Btu/h (220 to 5850W) 750 to 15000 Btu/h (220 to 4400W)

2 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

3 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

4 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

5 DOUBLE CROWNS (burner & knob)

750 to 18000 Btu/h (220 to 5300W) 750 to 15000 Btu/h (220 to 4400W)

6 DOUBLE CROWNS (burner & knob)

750 to 20000 Btu/h (220 to 5850W) 750 to 15000 Btu/h (220 to 4400W)

7 GRIDDLE (burner & knob)

2000 to 11500 Btu/h (590 to 3370W) 2000 to 11500 Btu/h (590 to 3370W)

BURNER

A - Grates

B - Burner Cap C - Burner Gas Spreader

GRIDDLE

D - Griddle Plate E - Cover Burner G - Drip tray F - Griddle Plate support

26 - Gas Cooktop Burner Operation

Gas Control Knob Setting

Electric gas ignition

The gas burner use an electric ignition device located near each burner that ensures burner ignition.

ELECTRIC IGNITION

Models with automatic re-ignition

The electronic auto re-ignition, lights the surface burner when the corresponding control knob is turned at any valve rotation allows admits sufﬁcient gas ﬂow to support a ﬂame. If any burner ﬂame goes out due to a draft or other condition, the igniter automatically sparks on all burners to relight the ﬂame.

NOTE: this feature is provided as a convenience and is not intended as a safety feature.

To set:

• Push and turn a knob counter clockwise to any setting, all spark plugs will generate a clicking sound (spark), however only the burner with the control knob adjusted to the HI-LO range will produce a ﬂame and reignite automatically if the ﬂame goes out.

WARNING

• Do not operate a burner using empty cookware or without cookware on the grate.

• Do not touch the burner when the igniters are clicking (sparking).

• Do not let the burner ﬂame extend beyond the edge of the pan.

• Turn off all controls when not cooking.

Failure to follow these instruction can result in personal injury or ﬁre.

Gas burners

The gas burners design of these cooktop models, allow a pleasing option for cooking where size, power and simmering are a primary concern.

Burners with two ﬂame rings

This special burner has two separate ﬂame rings to provide a complete heat regulation from high power to simmering.

To set :

1. Push and turn the knob counter clockwise withing the main HI - LO range, when the burner is turned on, the main ﬂame and the Simmer ﬂame will both ignite and remain on.

2. Set desired temperature within the main HI - LO range.

Simmer setting

Continue turning the knob counter-clockwise to the ‘HILO SIMMER’ range. The outer ﬂame ring will go out and temperature adjustment can be made using the inner ﬂame ring only.

Turning off the burner

Turn the knob clockwise as far as it will go to the off position. Ensure ﬂame extinguishes fully.

KNOB BURNER

26 - Gas Cooktop Burner Operation

The Burner Flames

Turn each burner on. Flames should be blue in color with no trace of yellow. The burner ﬂames should not ﬂutter or blow away from the burner. The inner cone of the ﬂame should be between 1/2” and 3/4” long.

Super Sealed Surface Burners

IMPORTANT

Do not obstruct the ﬂow of combustion and ventilation air around the burner grate edges.

Burner cap and gas spreader

Always keep the burner cap and gas spreader in place when using a surface burner. A clean burner cap and spreader will help prevent poor ignition and uneven ﬂames. Always clean the parts after a spillover and routinely remove and clean according to the “General Cleaning” section.

Burner base and injector

Gas must ﬂow freely throughout the injector oriﬁce to light properly. Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the injector oriﬁce opening. Protect it during cleaning.

ELECTRIC IGNITION

Be sure when lighting the burner:

• Gas spreader is seated correctly and pin is properly aligned with burner base slot.

• Cap is seated correctly and pin is properly aligned with gas spreader slot.

Burner ports

Check burner ﬂames occasionally. A good ﬂame is blue in color, not yellow. Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the burner ports.

To Clean gas burner:

IMPORTANT

Before cleaning, make sure all controls are off and the cooktop is cool.

1. Remove the burner cap from the burner base and clean according to cleaning section.

Remove the burner spreader. Clean the gas tube opening and burner port according to

cleaning section.

Clean the burner base with a damp cloth (keep the gas injector area free of cleaning agents and any other material from entering the injector oriﬁce).

Replace the burner spreader and cap, making sure the alignment pins are properly aligned with the slots.

Turn on the burner. If the burner does not light, check cap and spreader

alignment. If the burner still does not light, do not service the gas burner yourself.

Contact a trained repair specialist.

EXPLODED VIEW OF BURNER

27 - Gas Cooktop Griddle Operation

Electric gas ignition

The griddle burner uses an electric ignition device located near burner that ensures burner ignition. It is thermostatically controlled to maintain a consistent temperature. To prevent food from sticking, it is necessary to “season” the griddle prior to use.

ELECTRIC IGNITION

(A) IGNITION (B) *THERMOCOUPLE

*NOTE: this feature is intended as a safety device.

To set:

• Push the knob, the spark plugs will generate a clicking sound (spark) for about 10 seconds, turn the knob counter clockwise to maximum setting, an electromechanical valve opens in the system to start the gas valve. the burner will produce a ﬂame.

• The griddle has a power “ON” light which glows when the griddle thermostat is turned on.

• If the burner fails to light, turn the control knob to the “Off” position. Air the room or wait at least 1 minute before trying again.

Turning off the burner

Turn the knob clockwise as far as it will go to the off position. Ensure ﬂame extinguishes fully.

GRIDDLE BURNER KNOB

ATTENTION

The range must be level for the griddle to operate properly.

CAUTION

• Do not overheat the griddle. This can damage the coating of the griddle.

• Do not use metal utensils that can damage the griddle surface.

• Always turn off when not in use or lower the heat between cooking loads.

• Do not use the griddle for other purposes, for example, as a cutting board or a storage shelf.

• Do not cook excessively greasy foods. The grease may spill over.

• The griddle may become very hot. Use oven gloves when placing or removing the griddle.

• Do not remove the griddle until the cooktop grates, surfaces, and griddle itself cool down.

• The griddle is quite heavy. Use both hands when placing or removing the griddle.

27 - Gas Cooktop Griddle Operation

Cooking Tips

• Preheat the griddle plate for about 20 minutes, then set the desired temperature.

• Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes, French toast, ﬁsh and sandwiches. This will help reduce sticking. (Only use fats/oils that can tolerate high temperature)

• Pat down wet food items with paper towel to prevent splatters during grilling.

• Remove food particles with a metal spatula during cooking to make the cleanup easier and to avoid including those particles in the food.

Griddle Cooking Chart

Food °F °C

Eggs 250 - 300 121 - 149 Bacon 325 - 350 163 - 177 Pancakes 375 - 450 191 - 232 French Toast 425 218 Fish Fillets 300 149 Vegetables 300 149 Burgers 350 177 Steaks 350 177

IMPORTANT

After each cooking make sure to empty and clean the drip pan and replace it in its proper place under the griddle. Before cleaning, make sure all controls are off and the griddle is cool.

1. Remove the griddle plate from the burner base and clean according to cleaning section.

2. Remove the burner cover.

3. In case Clean the burner box with a damp cloth (keep the gas injector and thermocouple areas free of cleaning agents and any other material).

4. Replace the burner cover and Griddle plate, paying attention to the correct position.

5. Turn on the burner. If the burner does not light, wait a couple of minutes an repeat the operation. If the burner still does not light, do not service the gas burner yourself. Contact a trained repair specialist.

EXPLODED VIEW OF BURNER GRIDDLE

28 - Cookware

IMPORTANT: Never leave empty cookware on a hot surface cooking area, element or surface burner.

Ideal cookware should have a ﬂat bottom, straight sides, a well ﬁtting lid and the material should be of medium-to-heavy thickness. Rough ﬁnishes may scratch the cooktop.

Aluminium and copper may be used as a core or base in cookware. However, when used as a base it can leave permanent marks on the cooktop or grates.

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick ﬁnish has the same characteristics as its base material. For example, aluminium cookware with a non-stick ﬁnish will take on the properties of aluminium.

Use the following chart as a guide for cookware material characteristics.

Cookware Characteristics

Aluminum:

Heats quickly and evenly. Suitable for all types of cooking. Medium or heavy thickness is best for most cooking tasks.

Cast Iron:

Heats slowly and evenly. Good for browning and frying. Maintains heat for slow cooking.

Ceramic or Ceramic glass:

Follow manufacturer’s instructions. Heats slowly, but unevenly. Ideal results on low to medium heat settings.

Copper:

Heats very quickly and evenly.

Earthenware:

Follow manufacturer’s instructions. Use on low heat settings.

Porcelain enamel on steel or cast Iron:

See stainless steel or cast iron.

Stainless steel:

Heats quickly, but unevenly. A core or base of aluminium or copper on stainless steel provides even heating.

Match Pan Diameter to Flame Size

The ﬂame should be the same size as the bottom of the pan or smaller. Do not use small pans with high ﬂame settings as the ﬂames can lick up the sides of the pan. Oversize pans that span two burners are placed front to rear, not side to side.

Use Balanced Pans

Pans must sit level on the cooktop grate without rocking. Center pan over burner.

Use a Lid That Fits Properly

A well-ﬁtting lid helps shorten the cooking time. Flat, heavy bottom pans provide even heat and stability.

WARNING

BALANCED PAN

CONCAVE (HOLLOW)

CONVEX (ROUNDED)

FLAME TOO LARGE FOR PAN SIZE

USE LIDS THAT FIT PROPERLY

UNBALANCED PAN

29 - General Oven Care

PART LIST

1614

Cleaning Chart

Part Part

Door Frame 11 Interior Oven Door 2 Interior Door Windows 12 Door Handle 3 Removable Oven Racks 13 Door Cooling Vent 4 Slide Trim 14 Door Front

Control Panel Trim 15 Oven Trim 6

Control Panel 16 End Caps 7 Oven Cooling Vents 17 Broil Pan Rack

Oven Front Frame 18 Broil pan Bottom 9 Oven Cavity 19 Extendable rack 10

Mesh Gasket

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

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

• Rub metal ﬁnishes in the direction of the grain.

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

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

• Dry to avoid water marks.

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

30 - Oven Finishes / Cleaning Methods

Part Cleaning Method

Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub®,

A Chrome Plated

B Fiberglass Knit

C Glass

D Painted

E Porcelain

F Reﬂective Glass

G Stainless

H Probe (if present)

I Burnished brass

L Chrome plated brass

M Satin finish nickel

plated brass

N Brushed steel

O Varnished surfaces

Bon-Ami®, Comet®, Ajax®, Brillo® or S.O.S.® pads as directed. Easy Off® or Dow® Oven Cleaners (cold oven formula) can be used, but may cause darkening and discoloration. Racks may be cleaned in the oven during the self-clean mode. However, chromed racks will lose their shiny ﬁnish and permanently change to a metallic gray.

DO NOT HAND CLEAN GASKET.

Spray Windex® or Glass Plus® onto a cloth ﬁrst then wipe to clean. Use Fantastik® or Formula 409® to remove grease spatters.

Clean with hot sudsy water or apply Fantastik® or Formula 409® ﬁrst to a clean sponge or paper towel and wipe clean. Avoid using powdered cleansers and steel wool pads.

Immediately wipe up acidic spills like fruit juice, milk and tomatoes with a dry towel. Do not use a moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water or apply BonAmi® or Soft Scrub® to a damp sponge. Rinse and dry. For stubborn stains, gently use Brillo® or S.O.S. ® pads. It is normal for porcelain to craze (ﬁne lines) with age due to exposure from heat and food soil.

Clean with hot sudsy water and sponge or plastic scrubber. Rub stubborn stains with vinegar, Windex®, ammonia or Bon-Ami®. DO NOT USE HARSH ABRASIVES.

Always wipe or rub with grain. Clean with a soapy sponge then rinse and dry. Or, wipe with Fantastik® or Formula 409® sprayed onto a paper towel. Protect and polish with Stainless Steel Magic® and a soft cloth. Remove water spots with a cloth dampened with white vinegar. Use Zud®, Cameo®, Bar Keeper¶s Friend® or RevereWare Stainless Steel Cleaner®, to remove heat discoloration.

Clean probe by hand with detergent and hot water. Then rinse and dry. Do not so or clean in dishwasher.

No synthetic protective varnishes have been used to obtain the special burnishing effect on the burnished brass details in order to avoid spoiling the beauty of the brass with an artificial patina. The antique finish of the surface is the result of natural oxidation that has simply been accelerated. All the natural antique finish brass surfaces can be cleaned with mild soap and warm water, accompanied by the use of an abrasive pad (the green color type used for washing dishes). It is recommended that the metal be rubbed, uniformly applying light pressure, use caution as this will remove some of the patina if rubbed excessvily. The brass details should then be dried. Do not use metal polish as this is suitable not to clean the antique finish and could result in loos of the color and patina. Oxidation that may appear over time on the burnished brass surfaces is a normal characteristic of our craft metal working processes.

No synthetic varnishes have been used to otain the special polish on the chromed plated brass details in order to avoid spoiling the beauty of the chrome with an artificial patina. All the chromed surfaces should be clean as needed with a warm water and mild soap and a soft cloth or micro-fiber. Do not use abrasive pads.

No synthetic varnishes have been used to obtain the special nickel-plating on the satin finish nickel-plated brass details in order to avoid spoiling the beauty of the nickel-plated, satin finished solid brass with an artificial patina. All the nickel-plated and satin finished brass surfaces should be cleaned, where necessary, with a soft cloth or micro-fiber cloth, combined with a neutral detergent, if required. Do not use abrasive pads.

All the brushed steel surfaces should be cleaned using degreasing products or products specifically designed to be used on steel and, where necessary, extra-fine steel wool.

All the varnished surfaces should be cleaned using a mild soap and, where necessary, a soft cloth or micro-fiber cloth. Do not use abrasive pads or any other chemical products

31 - Cleaning the Cooktop

The entire Cooktop can be safely cleaned by wiping with a soapy sponge, then rinsing and drying. If stubborn soil remains, follow the recommended cleaning methods below.

ATTENTION

• Before cleaning, be certain the burners are turned off and the grates are cool.

• Always use the mildest cleaner that will do the job. Use clean, soft cloths, sponges or paper towels.

• Rub stainless steel ﬁnishes in the direction of the grain. Wipe area dry to avoid water marks.

• Do not clean removable cooktop parts in any selfcleaning oven.

• After cleaning, place all parts in their proper positions before using cooktop.

The cleaners recommended below and on the following page indicate cleaner types and do not constitute an endorsement of a particular brand. Use all products according to package directions.

CLEANING THE COOKTOP

CLEANING THE COOKTOPCLEANING THE COOKTOP

31 - Cleaning the Cooktop

Cooktop Part / Material Suggested Cleaners

Parts and materials Suggested cleaners Suggestions/Reminders

Burner base

(Cast aluminium)

Gas spreader

(Cast aluminium)

Gas spreader

(Brass)

Burner cap and grate

(Porcelain enamel on cast iron)

...

Damp cloth. Keep the gas injector area free of cleaning

Detergent and hot water; rinse and dry. Stiff nylon bristle-toothbrush to clean port openings.

Abrasive cleansers: Revere ware® metal polish. Following package direction Use Brillo® or S.O.S.® pads. Rinse and dry.

Wash them in hot soapy water, rinse, and dry. Use a stiff nylon brush or straight-ended paper clip to clear the notches of a ﬂame spreader.

Non abrasive cleaners: Hot water and detergent, Fantastic, Formula 409. Rinse and dry immediately. Mild abrasive cleaners: Bon Ami® and Soft Scrub®. Abrasive cleaners for stubborn stains: soapﬁlled steel wool pad.

agents and any other material from entering the injector oriﬁce.

Rub lightly, in a circular motion. Aluminium cleaners may dull the surface.

To clean port opening, use a tooth brush or straightened paper clip. Take care not to damage / augment the shape of the ports.

Rub lightly, in a circular motion. Brass cleaners may dull the surface. To clean port opening, use a tooth brush or straightened paper clip.

The grates are heavy; use care when lifting. Place on a protected surface. Blisters/crazing/chips are common due to the extreme temperatures on grate ﬁngers and rapid temperature changes. Acidic and sugar-laden spills deteriorate the enamel. Remove soil immediately. Abrasive cleaners, used too vigorously or too often, can eventually mar the enamel.

Parts and materials Suggested cleaners Suggestions/Reminders

Exterior ﬁnish

(Porcelain enamel)

Exterior ﬁnish

(Stainless Steel)

Igniters

(Ceramic)

Hot sudsy water: rinse and dry thoroughly. Non abrasive cleansers: Ammonia, Fantastic®, Formula 409®. Mild abrasive cleansers: Bon Ami®, Ajax®, Comet®. Liquid cleaners: Kleen King®, Soft Scrub®

Nonabrasive cleaners: Hot water and detergent. Fantastic®, Formula 409®. Rinse and dry immediately. Cleaner polish: Stainless Steel Magic® to protect the ﬁnish from staining and pitting; enhances appearance. Hard water spots: Household white vinegar. Mild Abrasive Cleaners: Kleen King® stainless steel liquid cleaner, Cameo® aluminum & stainless steel cleaner, Bon Ami®. Heat discoloration: Bar Keepers Friend®.

Carefully wipe with a cotton swab dampened with water, ammonia or Formula 409®. Gently scrape soil off with a toothpick.

Acidic and sugar-laden spills deteriorate the porcelain enamel. Remove soil immediately. Do not use wet sponge or towel on hot porcelain. Always apply minimal pressure with abrasive cleaners.

Stainless steel resists most food stains and pit marks provided the surface is kept clean and protected. Never allow food stains or salt to remain on stainless steel for any length of time. Rub lightly in the direction of polish lines. Chlorine or chlorine compounds in some cleaners are corrosive to stainless steel. Check ingredients on label before using. Always apply minimal pressure with abrasive cleaners especially on graphics.

Avoid excess water on the igniter. A damp igniter will prevent burner from lighting. Remove any lint that may remain after cleaning.

32 - Solving Operational Problems

Before contacting service, check the following to avoid unnecessary service charges.

Oven Problem Problem Solving Steps

F03 or F04 Error appears in the display window.

A problem with latch mechanism occurred. Remove power and turn it back on again after a few seconds. The oven should run a latch auto–test. If condition persists, note the code number and contact service.

Other F__ Error appears in the display window.

Remove power and turn it back on again after a few seconds. If condition persists, note the code number and contact service.

The oven display stays OFF Turn off power at the main power supply (fuse or breaker box). Turn breaker back on.

If condition persists, call an authorized service.

Cooling fan continues to run after oven is turned off

The fan turns off automatically when the electronic components have cooled sufﬁciently.

Oven door is locked and will not release, even after cooling

Turn the oven off at the circuit breaker and wait a few seconds. Turn breaker back on. The oven should reset itself and will be operable.

Oven is not heating Check the circuit breaker or fuse box to your house. Make sure there is proper electrical

power to the oven. Make sure the oven temperature has been selected.

Oven is not cooking evenly Check oven calibration. Adjust calibration if necessary (see To Set Temperature, Page

14). Refer to cooking charts for recommended rack position. Always reduce recipe temperature by 25°F (15°C) when baking with Convection Bake mode.

Oven temperature is too hot or too cold

The oven thermostat needs adjustment. See Calibrating Oven Temperature, Page 14.

Oven light is not working properly Replace or reinsert the light bulb if loose or defective. See Page 31. Avoid touching the

bulb glass with bare ﬁngers as ﬁnger oil may cause bulbs to burn out prematurely. Oven light stays on Check for obstruction in oven door. Check to see if hinge is bent or door switch broken. Cannot remove lens cover on light There may be a soil build-up around the lens cover. Wipe lens cover area with a clean dry

towel prior to attempting to remove the lens cover. Oven will not Self-Clean properly Allow the oven to cool before running Self-Clean. Always wipe out loose soils or heavy spill-

over before running Self-Clean. If oven is badly soiled, set oven for a four-hour Self-Clean.

See Preparing the Oven to Self-Clean, Page 28. Clock and timer are not working

properly

Make sure there is proper electrical power to the oven. See the Clock and Timer sections

on Page 13. Excessive moisture When using Bake mode, preheat the oven ﬁrst. Convection Bake and Convection Roast will

eliminate any moisture in oven (this is one of the advantages of convection). Porcelain chips When oven racks are removed and replaced, always tilt racks upward and do not force

them to avoid chipping the porcelain.

Ignition will not operate

Is the power supply cord unplugged?

Plug into a grounded 3 prong outlet.

Has a household fuse been blown or has the circuit breaker been tripped?

Replace the fuse or reset the circuit.

Surface burners will not operate

Is this the ﬁrst time the surface burners have been used?

Turn on any one of the surface burner knobs to release air from the gas lines.

Is the control knob set correctly? Push in knob before turning to a setting. Are the burner ports clogged? See “Super Sealed Surface Burners” section.

...

32 - Solving Operational Problems

Oven Problem Problem Solving Steps

Surface burner ﬂames are uneven yellow and/or noisy

Are the burner ports clogged? See “Super Sealed Surface Burners” section. Are the burner caps positioned

properly?

See “Super Sealed Surface Burners” section.

Is propane gas being used? The appliance may have been converted improperly. Contact a service technician.

Surface burner makes popping noises

Is the burner wet? Let it dry. Is the cap and gas spreader

positioned correctly?

Make sure the alignment pins are properly aligned see “Super Sealed Surface Burners” section.

Excessive heat around cookware on cooktop

Is the cookware the proper size? Use cookware about the same size as the surface cooking area, element or surface burner.

Cookware should not extend more than 1 in (2.5 cm) outside the cooking area.

Cooktop cooking results not what expected

Is the proper cookware being used?

See “Cookware” section.

Is the control knob set to the proper heat level?

See “Setting the Control Knobs” section.

33 - Assistance or Service

Service Data Record

For serial tag location see Page 6. Now is a good time to write this information in the space provided below. Keep your invoice for warranty validation.

Service Data Record

Model Number _________________________________

Serial Number __________________________________

Date of Installation or Occupancy __________________

Before contacting service, please check “Troubleshooting.” It may save you the cost of a service call. If you still need help, follow the instructions below. When calling, please know the purchase date and the complete model and serial number of your appliance. This information will help us to better respond to your request.

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50012 Florence - Italy

Fax. +39 055 62 06 70

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