FSRC 3004 P MI ED 2F X - Cooker Fulgor Milano - Free user manual and instructions

USER MANUAL FSRC 3004 P MI ED 2F X Fulgor Milano

MANUEL D'INSTRUCTIONS

INSTRUCTIEHANDELING

Dear Customer,

Thank you for purchasing one of our Sofia ranges. This range was conceived, designed and handcrafted in Italy.

Your selection of a Sofia range confirms you are among a special group who share a love and passion for cooking. This unique community shares in the experience of creating quality dishes; dishes that will satisfy the palate while bringing the warmth of families and friends together to share and rejoice. Impress a loved one with your ability to combine flavours and ingredients or experiment with new foods and different culinary techniques to create unexpected pleasures.

Gianni Muneghetti

INDICE

PAGINA

3D rendering of an open kitchen oven with visible door, stove, and oven (no text or symbols)

IMPORTANTE

29 3/4" (75,8) 35 3/4" (91,0)

29 3/4" (75,6) 27 1/2" (69,7) 9" (22,8) [opzionale] 3" (7,6) 7 3/8" (18,7) 3/8" (1) 1 3/8" (3,5) 3 3/8" (8,5) 25 3/4" (65,4) 27 1/4" (69,1) 47 3/4" (121,4) Max. 37 1/4" (94,7) Min. 35 3/8" (89,8)

REQUISITI DI SCOLLEGAMENTO

Silhouette of a person pushing a large rectangular object on a platform (no text or symbols)

AVVERTENZA

Technical illustration showing two views of a mechanical assembly: one with a bracket and angle, the other with a curved bracket and angle (no text or symbols)

Technical illustration of a mechanical bracket with four metallic pins (no text or symbols)

Prohibition sign with diagonal line crossing over a building interior (no text or symbols)

FASE 1

3D rendering of a black rectangular electronic device labeled 'FRONT' with a close-up inset showing a wire being cut (no text or symbols on the device itself)

FASE 2

Exploded view diagram of an oven setup with open box, open door, and electric stove (no text or symbols)

FASE 3

Technical diagram showing a mechanical assembly with a box and a motor, plus a close-up of the motor's internal components (no text or symbols present)

FASE 4

Technical diagram illustrating a mechanical assembly process with labeled components and directional arrows indicating motion.

FASE 5

Diagram showing a mechanical setup with a block on a surface and a tilted rectangular component, no text or symbols present.

FASE 6

Technical diagram showing three stages of a stove installation: top-down, front-down, and side-up with labeled components.

Illustration of a kitchen setup with an oven, cabinetry, and a cylindrical device (no text or symbols)

FASE 9

3D rendering of a kitchen oven with four circular ovens and a front panel, shown from two angles (no text or symbols)

Mechanical device panel with terminal blocks and a tool inserted (no visible text or symbols)

COLLEGAMENTO B

Mechanical device panel with terminal blocks and a black tool holder (no visible text or symbols)

COLLEGAMENTO C

Close-up of a mechanical or electrical component with no visible text, numbers, or symbols

Pure diagram of a tool interacting with a surface, no text or symbols present

Pure diagram of a pipe or tube with directional arrow, no text or symbols present

Diagram of a mechanical or fluidic component with directional arrows indicating flow or movement (no text or symbols)

Simple line drawing of a tool interacting with two rectangular objects (no text or symbols)

Pure diagram of a pipe or channel with directional arrows indicating flow, no text or symbols present

Diagram of a mechanical device with lever and guide mechanism (no text or symbols)

Diagram of a mechanical lever system with arrows indicating motion direction (no text or labels)

Pure mechanical component diagram without any text, numbers, or symbols

Technical line drawing of a mechanical assembly with no visible text or symbols

Diagram of a mechanical lever system with motion arrows indicating direction (no text or labels)

Technical diagram of a mechanical component with directional arrows indicating movement or force (no text or symbols)

Interior view of an oven with numbered labels pointing to the front panel (no text or symbols on the interior itself)

Two identical wire grating trays labeled Griglia 1 and Griglia 3, each containing four circular samples (no text or symbols on the grating itself)

Mechanical assembly diagram showing a bracket with mounting holes and a labeled component (no text or symbols present)

Technical diagram of a mechanical assembly with a labeled component (no text or symbols present)

COME RIMONTARE LA PORTA

Technical diagram of a mechanical component with numbered callouts pointing to features

Technical diagram showing a mechanical assembly with numbered annotations pointing to specific components.

Interior view of a microwave oven with two circular components and airflow arrows indicating process flow (no text or symbols)

Mechanical component with a lever and handle, shown in 3D rendering (no text or symbols)

3D rendered mechanical component with internal channel and mounting bracket (no text or symbols)

Diagram of a 3D electrical stove with numbered components and directional arrows indicating heating or ventilation flow.

Pure diagram of a circular component with internal vertical bands and a horizontal control bar labeled A, P, R, I, OFF (no text or symbols beyond basic labels)

Four identical white circles arranged in a 2x2 grid with arrows indicating direction, no text or symbols present.

36"

Diagram showing four concentric circles with arrows indicating direction, no text or symbols present

Exploded view diagram of a multi-tiered storage tray with numbered annotations pointing to different compartments.

Labeled diagram of an oven with numbered parts for identification

Tabella pulizia

Illustration of a hand holding a handheld device with a handle (no text or symbols visible)

USO QUOTIDIANO

1 - Features of your Oven 2

2 - Special Warnings 4

Before Starting Installation 4

3 - Safety Instructions 5

Safety for the Oven 7

Safety for the Cooktop 7

Safety for the Self-Cleaning Oven 7

Warnings for Electric Installation 7

4 - Product Dimensions and Cutout Requirements 8

Anti-Tip Bracket Installation 10

5 - Installation Information 11

6 - Installation Instructions 12

7 - Electrical supply 15

Electricals 15

Connection to the electrical power mains 15

8 - Final checklist 17

9 - The Control Panels 18

Command Keys 18

Display 18

Knobs 18

10 - Oven Modes 19

11 - General Oven Information 20

12 - General Oven Tips 21

Oven Racks 21

Oven Telescopic Racks 22

13 - Setting the Clock and Timer 23

To Set the Time of Day 23

To Set the Timer 23

14 - Selecting the Oven Mode 24

Setting Cooking Mode and Temperature 24

Using "Menù" key to select low temperature functions 24

Setting the ECO cooking mode 24

Using Oven Lights 24

15 - Timed Oven Mode Operation 25

To Set a Timed Mode 25

To Delay the Start of a Timed Mode 25

When a Timed Mode is running 25

How to check a time value 25

16 - Setting the Meat Probe Options 26

17 - Bake Tips and Techniques 27

General Guidelines 27

18 - Convection Bake Tips and Techniques 28

Convection Bake Chart 29

19 - Convection Roast Tips and Techniques 30

Convection Roast Chart-CONVECTION CAVITY 30

TABLE OF CONTENTS PAGE

20 - Convection Broil Tips and Techniques 32

Convection Broil Chart - CONVECTION CAVITY 32

Convection Broil Chart - DOUBLE CONVECTION CAVITY 32

21 - Dehydrate Tips and Techniques 33

Dehydrate Chart 33

22 - Broil Tips and Techniques 34

Broil Chart 34 Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service) 34

23 - Solving Baking Problems 35

24 - Special Features 36

25 - Sabbath Mode Instruction 37

26 - Oven Care and Cleaning 38

Self-Cleaning the Oven 38 Preparing the Oven for Self-Clean 38

27 - Setting the Self-Clean Mode 39

To Set the Self-Clean Mode 39

To Change the Cleaning Time 39

To Delay the Start of Cleaning 39

28 - Do-it-Yourself Maintenance Oven Door Removal 40

To Remove Door 40

To Replace Door 40

29 - Replacing an Oven Light 41

To Replace a Light Bulb 41

30 - Features of your Cooktop 42

31 - Element and Control Setting 44

Control knobs and power level adjusting 44 Timer function setting 44

32 - Advice on cooking 46

33 - Induction Cooktop Operation 47

Before using the cooktop for the first time 47

34 - Cookware 49

How INDUCTION heating works 49
Pots and pans and how to use them 49

35 - General Oven Care 51

How to Use the Oven Cleaning Chart 51 Cleaning Chart 51

36 - Oven Finishes / Cleaning Methods 52

37 - Cleaning the Cooktop 53

38 - OVEN Solving Operational Problems 54

39 - Resolution of operational problems COOKTOP 55

40 - Assistance or Service 56

FEATURES OF YOUR OVEN

Display panel Cooling Vents Door gasket Broil Burner Halogen Light Halogen Light Model and Serial # Plate Bottom Burner (concealed) Convection Fan (concealed) 6 5 4 3 2 1

Oven Rack Back Oven Rack Front Pan Stop Telescopic Rack (if present) Slide Arm Hand (stop equipped - not all models) Broiler Pan Rack Broiler Pan

CONTENTS OF YOUR RANGE PACK

	QTY DESCRIPTION QTY DESCRIPTION
	1 RANGE COOKER 1 FOOT WITH COLLAR
	1	3" BACKSPLASHTHREE FIXING SCREWS		1	ANTI TIP FOUR FIXING SCREWS
	1 KICK COVER				MANUAL & GENERALDOCUMENTATION
				1	"INSTRUCTION MANUAL"
	3 FEET			1	"USE & CARE"

OVEN ACCESSORIES OF YOUR RANGE

	QTY DESCRIPTION QTY DESCRIPTION
	1 OVEN 1 ENAMELED ROASTING PAN
	2 CHROMED RACKS 1				ENAMELED ROASTING PAN GRATE
	1	TELESCOPIC CHROMED RACK		1 MEAT PROBE

EN 2 - Special Warnings

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.

Pay attention to these symbols present in this manual:

DANGER

You can be killed or seriously injured if you don't IMMEDIATELY follow instructions.

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.

To installer:

Leave these instructions with the appliance.

To customer:

Retain these instructions for future reference.

IMPORTANT INSTRUCTION

Please read all instructions before using this appliance.

Proper installation is your responsibility. Have a qualified technician install this range.

IMPORTANT

• Observe all governing codes and ordinances.
• Write down the model and serial numbers before installing the range. Both numbers are on the serial rating plate refer to the illustration below.

Before Starting Installation

• Check location where range will be installed. The location should be away from strong drafty areas, such as windows, doors and strong heating vents or fans.
• Electrical grounding is required. See "Electrical Requirements"

LOCATION OF RATING PLATE

3D rendering of an open kitchen oven with visible door, fan, and stove (no text or symbols)

IMPORTANT

The appliance must be connected by qualified technician in accordance with the applicable regulations. The data plate of the oven is still visible after the appliance has been installed. This plate, which is visible when the oven door is open, contains all the identification data of the appliance.

Follow the instructions and suggestions carefully to ensure the safe and proper use of this product.

IMPORTANT

THIS APPLIANCE IS CONCEIVED FOR DOMESTIC USE ONLY. THE MANUFACTURER SHALL NOT IN ANY WAY BE HELD RESPONSIBLE FOR WHATEVER INJURIES OR DAMAGES ARE CAUSED BY INCORRECT INSTALLATION OR BY UNSUITABLE, WRONG OR ABSURD USE.

IMPORTANT

THIS APPLIANCE IS NOT INTENDED FOR USE BY PERSONS (INCLUDING CHILDREN) WITH REDUCED PHYSICAL, SENSORY OR MENTAL CAPABILITIES, OR LACK OF EXPERIENCE AND KNOWLEDGE, UNLESS THEY HAVE BEEN GIVEN SUPERVISION OR INSTRUCTION CONCERNING USE OF THE APPLIANCE BY A PERSON RESPONSIBLE FOR THEIR SAFETY.

CHILDREN SHOULD BE SUPERVISED TO ENSURE THAT THEY DO NOT PLAY WITH THE APPLIANCE.

- Do not disassemble any parts prior to having disconnected the Range from the mains.

- Do not use the appliance if any part is broken (for example a glass). Disconnect it from the mains and call service.

- Before using the oven, it is recommended to make it operate at no load at the maximum temperature for an hour to eliminate the insulating material odour.

- In all models, leave the door closed when the grill is used.

- The cooling fan may remain in operation so long as the oven is hot, even after it has been switched off.

- During the use the appliance becomes very hot; don't touch the heating elements inside the oven.

- During the oven operation, the front is heated as well; consequently keep children clear of the oven, especially during self-cleaning.

- Parents and adults should pay particular attention when using the product in presence of children.

- Children should be overseen so as to ensure that they don't play with the equipment.

- Keep children under age 8 away, unless constantly supervised.

- This appliance is not intended for use by persons (including children over age 8) with reduced physical sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

- Children may not perform cleaning and maintenance unsupervised.

EN 3 - Safety Instructions

• In order to avoid damage to the oven enamel coat, do not cover the oven muffle sole with any item (e.g. aluminum foil, pans and the likes).
• Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.
• Abrasive detergents and steam cleaning equipment should not be used for cleaning.
• Before performing self-cleaning, take out all accessories (grills, dishes, pans) to avoid damaging them, remove large cooking residues and then close the door, ensuring that it is closed properly.
• The 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 appliance must not be installed behind a decorative door in order to avoid overheating.

WARNING

Ensure that the appliance is switched off before replacing the lamp to avoid the possibility of electric shock.

• Use only the meat probe supplied with the appliance.
• Prolonged intensive use of the appliance may call for additional ventilation, for example opening of a window, or more effective ventilation increasing the level of mechanical ventilation where present.
• Do not use cooking vessels or pans on the hotplate that overlap its edges.

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.
• Use only dry potholders; moist or damp potholders on hot surfaces may cause burns from steam.
• Never leave the cooktop unattended when in use.
• 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.
• 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 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:

1. Do not store flammable materials in or near the oven.
2. Do not use water on a grease fire. Smother fire or use a dry chemical or foam-type extinguisher.
3. It is highly recommended that a fire extinguisher be readily available and highly visible next to any cooking appliance.
4. Do not overcook food. Carefully attend oven if paper, plastic or other combustible materials are placed inside the oven.
5. Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils or food in the cavity when not being used.
6. If materials inside the oven should ignite, keep oven door closed. Turn oven off and disconnect the circuit at the circuit breaker box.
7. Do not block any vent openings.
8. Be sure the blower fan runs whenever the oven is in operation. If the fan does not operate, do not use the oven. Call an authorized service center.
9. For personal safety, wear proper clothing. Loose fitting or garments with hanging sleeves should never be worn while using this appliance.

Safety for the Oven

• Tie long hair so that it doesn't hang loose.
• Do not touch heating elements or interior surfaces of oven.
• The heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns.

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

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

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

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

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

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

Safety for the Cooktop

Use Proper Pan Size

- This appliance is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

Utensil Handles Should Be Turned Inward and Not Extend Over Adjacent Surface Units

- To reduce the risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward, and does not extend over adjacent surface units.

Do Not Cook on Broken Cook-Top

- If cook-top should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact a qualified technician immediately.

Clean Cook-Top With Caution

- If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface.

Safety for the Self-Cleaning Oven

• Make sure that the door is locked and that it cannot be opened once the knob is turned into the CLEAN position and once the icon of the locked door 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 by-products 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.

Warnings for Electric Installation

WARNING

Installation and service must be performed by a qualified installer, service agency.

CAUTION

• Always disconnect the electrical plug from the wall receptacle before servicing this unit.
• For personal safety, this appliance must be properly grounded.
• Do not under any circumstances cut or remove the third (ground) prong from the power cord plug.

PRODUCT DIMENSIONS

76,2 cm (30") and 91,4 cm (36") Wide Range Models

29 3/4" (75.8) 35 3/4" (91.0)

29 3/4" (75.6) 27 1/2" (69.7) 9" (22.8) [optional] 3" (7.6) 7 3/8" (18.7) 3/8" (1) 1 3/8" (3.5) TO 3 3/8" (8.5) 25 3/4" (65.4) 27 1/4" (69.1) 47 3/4" (121.4) Max. 37 1/4" (94.7) Min. 35 3/8" (89.8)

CUTOUT REQUIREMENTS

min 25 1/2" (65) Minimum to Combustibles or to bottom of ventilation hood min 18" (45,7) min 18" (45,7) min 6" (15,2) min 6" (15,2) 2" (5,1) max. protusion from wall for electrical supply 3" (9) 3" (9) ELECTRIC min 4 3/4" (12,3)

The surface of the entire back wall above the range and below the hood must be covered with a noncombustible material. *Consult local code for exact location requirements.

OPENING WIDTH A & B

Range 76.2 cm (30")	76.2 cm	(30")
Range 91.4 cm (36")	91.4 cm	(36")

Minimum clearances:

Above cooking surface (above 36" [91.4 cm])

• Sides - 3" (7.6 cm)
• Within 3" (7.6 cm) side clearance, wall cabinets no deeper than 13" (33.0 cm) must be minimum 18" (45.7 cm) above cooking surface
• Rear - 0" with 3" (7.6 cm) backguard.

ADDITIONAL CLEARANCES:

For island installation, maintain 2- 12 in. minimum from cutout to back edge of countertop and 3 in. minimum from cutout to side edges of countertop (see top view).

FLUSH ISLAND INSTALLATION

BACK min 2 1/2" (6.3) min 3" (7.6) min 3" (7.6)

EN 4 - Product Dimensions and Cutout Requirements

Before moving the range, protect any finished flooring and secure oven door(s) closed to prevent damage.

Vent hood Combinations:

It is recommended that these ranges be installed in conjunction with a suitable overhead vent hood.

Due to the high heat capacity of this unit, particular attention should be paid to the hood and ductwork installation to assure it meets local building codes.

WARNING

Clearances to horizontal surfaces above the range, measured to the cooking surface are below. Failure to comply may result in fire hazard.

• A custom hood installation with exposed horizontal combustible surfaces must have an Auto-On feature.
• For other installations with a hood, refer to the hood installation instructions for specific hood clearances.

CAUTION

These ranges weigh up to 400 pounds (180Kg). Some disassembly will reduce the weight considerably. Due to the weight and size of the range and to reduce the risk of personal injury or damage to the product:

TWO PEOPLE ARE REQUIRED FOR PROPER INSTALLATION.

Anti-Tip Bracket Installation

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.

Silhouette of a person pushing a large block on a platform (no text or symbols)

WARNING

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.

Anti-Tip Bracket Range Foot

ANTI-TIP BRACKET INSTALLATION

CABINET SIDEWALL BACKWALL WALL ANCHOR FLUSH ANTI-TIP BRACKET

For Concrete or Cement Construction:

You must use appropriate fastening hardware (not provided).

Secure the bracket to the wall and/or floor with at least 4 wood screws (provided).

Technical illustration of a door hinge assembly with mounting bracket and angle detail (no text or symbols)

The anti-tip bracket should be inserted into the opening on the anti-tip brace on the range.

WARNING

• Excessive Weight Hazard

Use two or more people to move and install range. Failure to do so can result in back or other injury.

- Cut Hazard

Beware of sharp edges. Use the polystyrene ends when carrying the product. Failure to use caution could result in minor injury or cuts.

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.

CHOOSING RANGE LOCATION

Carefully select the location where the range will be placed.

The range should be located for convenient use in the kitchen, but away from strong drafts.

Strong drafts may be caused by open doors or windows, or by heating and/or air conditioning vents or fans.

IMPORTANT NOTE

When installing against a combustible surface, a minimum riser is required for a the range, Follow all minimum clearances to combustible surfaces shown in the illustration on the previous pages.

Before moving the range, protect any finished flooring and secure oven door(s) closed to prevent damage.

Do not lift or carry the range door by the door handle.

To eliminate the risk of burns or fire by reaching over heated surface units, cabinet storage space located above the surface units should be avoided. If cabinet storage is to be provided, the risk can be reduced by installing a range hood that projects horizontally a minimum of inches beyond the bottom of the cabinets.

TOOLS WILL YOU NEED

Remove packaging materials and literature package from the cooktop before beginning installation.

Remove Installation Instructions from the literature pack and read them carefully before you begin

MATERIALS PROVIDED

Anti-tip bracket brace abd screws

Technical illustration of a metal bracket with four screws, shown alongside with no visible text or symbols.

EN 6 - Installation Instructions

Do not tip the range on its side when installing the legs. The sidewalls are not designed to bear the weight of the range and will bend. Any damage as a result of tipping will not be covered by warranty. Follow the method in the enclosed installation Manual.

Prohibition sign with diagonal line crossing over a building interior (no text or symbols)

STEP 1

Cut the banding (1) and remove the Installation Instructions from the top of range and read them carefully before you begin.

CAUTION Stand clear. The ends of the cut banding may snap toward you. FRONT 1

STEP 2

Open the top and remove the accessories then lift off the cardboard sheath.

Exploded view diagram of an open box and oven with cutaway views showing internal components (no text or symbols)

STEP 3

Slide the range back just enough to allow the rear feet to be installed.

Technical diagram showing a mechanical assembly with a box and a close-up of its internal components, no visible text or symbols.

STEP 4

Slide back more and tilt back (2), putting the rear legs on the floor and then mount the front legs (3) while in this angled position supported by the rear legs and the skid.

Technical diagram showing a mechanical assembly with labeled components and directional arrows indicating motion or assembly.

STEP 5

Remove the base while supporting the front of the range (4) and lower to the floor in a controlled manner.

Diagram showing a mechanical setup with a block on a surface and a tilted rectangular component, no text or symbols present.

STEP 6

In case it is necessary to move the range; using the foam and/or cardboard packaging (5), replace them around the range strategically to protect the finished surfaces of the range from contact with the hand-truck and any straps around the unit (6). In the case of smaller ranges, you may use this technique to remove the range from the skid and installing the legs (7). Tilt the range to lower the hand-truck wheels off the skid. Place appliance runners on the floor at the left and right sides in front of the opening when moving into final position to protect flooring. The oven door(s) add(s) a great deal to the overall weight of the range, you may find it helpful to remove the doors if moving the range a significant distance. Refer to the included instruction manuals for how to remove and reinstall the doors.

Technical diagram showing three stages of a stove installation: top-down, front-down, and side-up with labeled components.

EN 6 - Installation Instructions

STEP 7

Install the back guard (if provided) by the three screws on the back. In some cases this may be an accessory back guard that was ordered separately rather than the one which was included with the range. Refer to instructions included with any accessory for specific installation requirements.

A 9" 3"

STEP 8

After completing the electrical connection (see included instructions) measure the four corners in cutout area to verify if flooring is level. Adjust the leveling legs to the desired height and ensure range is level. Turn the bottom section of each leg counter-clockwise to raise the leg and clockwise to lower it.

IMPORTANT

When the unit first powers on, it must complete a safety door lock test. Ensure doors are reinstalled if they were removed to ease movement of the range prior to sending power to the appliance. Do not open the oven door or attempt to use the oven until you are sure the test has been completed successfully. Opening / closing the door during the test could result in damage to the lock mechanism. Refer to the instruction manuals for more details if needed.

Ensure floor is protected. Slide unit into place making sure to engage the anti-tip bracket.

Illustration of kitchen appliances including a stovet and front-mounted box, with no visible text or symbols

STEP 9

Hook tabs on bottom of toekick into slots on either side of the frame and rotate up until the magnets at the top of toekick make contact and hold it in place securely

3D rendering of a kitchen oven with four circular ovens and a front panel, shown from two angles (no text or symbols)

Electricals

ABSORBED POWER

oven top element: 3500 + 1000W 230V - 3500 + 1000W 240V

oven bottom element: 3000W 230V - 3000W 240V

round element (hot air): 2x1300W 240V or 1x2500W 240V (depending on model)

lamp: 3x25W

hot air fan motor: 2x44W or 1x44W (depending on model)

cooling fan motor: 44W

induction modules: 3600W x 2 (30") or 3600W x 3 (36")

MAXIMUM ABSORBED POWER:

(see data plate)

SUPPLY VOLTAGE:

(see data plate)

Connection to the electrical power mains

WARNING

This apparatus must be earthed.

The appliance is only for domestic use.

The feed voltage and the absorbed power are as indicated on the data plate attached to the left-hand side upright, which can be seen when the oven door is open.

Connecting must be carried out by qualified personnel and in accordance with the regulations currently in force.

The manufacturer can not be held responsible for any damages to persons or objects caused by failure to observe these instructions.

If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.

The appliance must be connected to the mains through a multipole circuit breaker with a contact-to-contact gap of at least 3 mm, making sure that the earth wire is not disconnected. For connecting use a flexible cable remembering to make it long enough to allow the appliance to be removed from its housing unit when maintenance work is required.

The terminal box is located at the rear of the appliance. If a new cable is fitted, route it through the clamp and make the connections as shown in the diagram. The earth wire must be cut longer than the other wires so that it will be the last to break off in the event of the cable being tugged.

Having made the connection, tighten the cable clamp and close the cover of the box.

CABLE TYPES

H05RR-F

H05SS-F

H05VV-F

H05RN-F

H05V2V2-F

FG7OR

Figure Diagram Cable
A(30")75cm	220-240V~ or 240V~PE	3 × 10 mm^2
B(30")75cm	220-240V 3~ or 240V 3~[XTBH]PE	4 × 6 mm^2
B(30")75cm	380-415V 2N~ or 415V 2N~[CVH4]PE	4 × 6 mm^2
C(30")75cm(36")90cm	380-415V 3N~ or 415V 3N~PE	5 × 2,5 mm^2

EN 7 - Electrical supply

CONNECTION A

Mechanical device with labeled ports and a black tool inserted (no visible text or symbols)

CONNECTION B

Mechanical device panel with terminal blocks and a black tool inserted (no visible text or symbols)

CONNECTION C

Mechanical device panel with terminal blocks and a black cable attachment (no visible text or symbols)

To prevent improper connections leading to damage of electrical components and so voiding the warranty, the following steps must be performed:

1. Check the electrical requirements and make sure you have the correct electrical supply and that the range is properly grounded.
2. Before the range is connected, turn on the power supply.
3. Check power at the junction box wires using a voltmeter having a range of 0-250 VAC. If you have installed the oven for use on 240 Volt supply, you should find that the voltage reading between the black and red wires (Line to Line) should be 220 to 240 Volts.
   4 Connect the range to the power supply.
4. Set the clock by following these steps:

- Press TIME key twice until the display shows "SET TIME".

• Immediately press + or - keys to set hours.
• Press TIME key again to change minutes.
• Immediately press + or - keys to set minutes, hold to change by ten (10) minutes step.
• Press TIME key or wait for a few seconds.

Clock is now set.

1. Test the bake mode by following this step:

2. Move cooking mode knob to "BAKE" position.
   • Cooling fan, oven lights, preheat led will turn on.

3. A beep is sounded when the oven reaches the preset 350^ (175 °C) and the preheat light turn off.

4. Move the knob back to "OFF" position to stop cooking.

5. To check the other oven functions refer to the "Using the Oven Controls" section.

6. If the oven is working properly, turn off the power supply to the oven.
7. Place the cover on the junction box and make sure the cover is securely fastened and turn on the power to the oven.

EN 9 - The Control Panels

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

CONTROL PANEL

TIME MULTI-FUNCTION DISPLAY COOKING MODE DISPLAY TEMPERATURE SETTING DISPLAY 888 °F FAST TEMP PRE PREHEAT LEVEL INDICATOR 88:88 AM AUTO AUTO AUTO USER DIGITAL TOUCH COMMAND KEYS MODE SELECTOR TEMPERATURE SELECTOR T ECO

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.

Display

Time Multi-function Display:

For time of day, minute minder, automatic cooking. AM/PM indication is also present.

Automatic or manual door lock is also indicated here.

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 ECO positions + continuous range between MIN and MAX values.

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.

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 a ring element 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.

EN 11 - 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.

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^AM .

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".

300 FAST TEMP °F °C PRE HEAT

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.

Eco

This mode is intended to save energy.

Ideal for frozen or precooked food, and small portions-meals.

The preheat time is very short and cooking tends to be slower. It is not recommended for heavy loads e.g. large portions or big meal preparation.

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.

Oven Racks

• The oven has rack guides at six levels as shown in the illustration on Page 2.
• 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 2 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.

Simple line drawing of a tool interacting with two rectangular objects, no text or symbols present

EN 12 - General Oven Tips

To remove oven rack from the oven:

1. Pull rack forward

Pure diagram of a pipe with a wavy line and shaded regions, no text or symbols present

1. Lift rack up at front and then remove it

Diagram showing a lever mechanism with directional arrows and shaded regions (no text or symbols)

To replace an oven rack:

1. Place rear of rack between rack level guides

Simple line drawing of a tool interacting with two rectangular shapes (no text or symbols)

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

Pure diagram of a mechanical or fluidic component with directional arrows, no text or symbols present

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.

NOTE: 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 2 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.

Pure mechanical diagram of a lever or actuator without any text, numbers, or symbols

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

Diagram of a mechanical or electrical component with arrows indicating motion or force direction (no text or symbols)

1. Pull rack down and out

Technical line drawing of a mechanical component with no visible text or symbols

To replace an extendable rack:

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

Technical line drawing of a mechanical lever or support structure with motion arrow (no text or symbols)

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

Diagram of a mechanical or electrical component with curved elements and directional arrows, no visible text or symbols.

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

Technical diagram of a mechanical component with directional arrows indicating movement or force (no text or symbols)

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 ^AM . 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 .

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 ^PM 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.

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.
7. When the time ends, reminder beeps will sound for 15 minutes or until the TIME key is pressed.
8. 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.

TIMER SFT STOP TIME DELAY 12:00 ON AM PM AUTO LOCK USER

NOTE: The Time of Day can never be set if any time function is already set: first delete all the active time functions.

TIMER SET STOP TIME DELAY 82:88 ON AM PM AUTO LOCK USER

Setting Cooking Mode and Temperature

- The following modes can be selected by moving the cooking mode knob to the desired position.

Setting cooking
OFF	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.

TIMER SET STOP TIME DELAY 82:00 ON AM PM AUTO LOCK USER

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

Using MENU key to select low temperature functions

Setting cooking
	DEHYDRATE(CONV DEHY)
	PROOF (WARM)
	DEFROST (CONV)
	WARMING (WARM PLUS)

• Touch MENU key to toggle between these four modes.
• The last used is kept in memory for the next time the low temperature operation is selected..

Setting the ECO cooking mode

• Turn the knob for the cooking mode into the BAKE position ,
• then turn the temperature knob into the ECO position in order to activate the mode, at this point, the ECO message is displayed.
• Select the desired temperature by turning the knob or leaving it into the preset position if the value is correct. The temperature can be changed in 5°C or 5°F increments.
• Once the cooking is activated, the ECO message and the temperature value alternate on the display.

NOTES: • In the energy-saving mode, the internal lights of the oven are off, it is possible however to turn them on using the dedicated key.
- sometimes, the tangential cooling is turned off so as not to disperse heat inside the cavity.
- only the BAKE function is enabled in ECO mode.
- if the cooking knob is turned in any other cooking function, the ECO mode will be interrupted.

Using Oven Lights

• A single light key activates the lights.
- Oven lights turn on and off automatically when the door is opened and closed.
- When the oven is operating, the lights turn on automatically when a cooking mode is started (except for the ECO mode). 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.

• 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 cooking mode and the temperature by means of the knobs. The "ON" writing will appear in the display.
2. Touch TIME key until the "TIME" text appears in the display.
3. 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.
4. Touch TIME again, the hours will be confirmed and the minute digits will begin flashing.
5. Touch + or - to change the minutes. Hold the key to change by 10 minutes steps. Continue to set the desired cooking time.
6. Touch TIME once again or wait for a few seconds to confirm the cooking time value.

TIMER SET STOP TIME DELAY 82:30 ON AM ▲ PM ↓ AUTO LOCK USER

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.

TIMER SET STOP TIME DELAY 15:37 ON AM ▲ PM AUTO LOCK USER

• 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.

TIMER SET STOP TIME DELAY 85:37 AM PM AUTO LOCK USER

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.

TIMER SET STOP TIME DELAY 8:23:00 ON AM ▲ PM ◆ AUTO LOCK USER

EN 16 - 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.

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.

CLEAN BROIL PROBE MULTI CONV ROAST PIZZA BAKE PLUS WARM MODE DEHY

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.

TIMER SET 88:30 AM STOP TIME DELAY ON PM AUTO LOCK USER 350 °F FAST TEMP PRE HEAT

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.

Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air but no fan is used to circulate the heat.

Follow the recipe or convenience food directions for baking temperature, time and rack position. Baking time will vary with the temperature of ingredients and the size, shape and finish of the baking utensil.

General Guidelines

• For best results, bake food on a single rack with at least 1" - 1 ½" (2,5 - 3cm) space between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non stick finish), heatproof glass, glass-ceramic, pottery or other utensils suitable for the oven.
• When using heatproof glass, reduce temperature by 25°F (15°C) from recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.

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

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

• Avoid using the opened door as a shelf to place pans.
• Tips for Solving Baking Problems are found on Page 35.

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

EN 18 - Convection Bake Tips and Techniques

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

• For best results, foods should be cooked uncovered, in low-sided 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 35.

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

Interior view of a microwave oven with numbered labeling (1-6) pointing to the front panel, showing two circular vented chambers.

MULTIPLE RACK PAN PLACEMENT

Two identical metal grating grids labeled Rack 1 and Rack 3, each containing four circular compartments (no text or symbols on the grating itself)

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION BAKE:

• Reduce the temperature by 25^ (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%.

Convection Bake Chart

Reduce standard recipe temperature by 25 °F (15 °C) for Convection Bake.

Temperatures have been reduced in this chart.

Convection Bake Chart - CONVECTION CAVITY

FOOD ITEM RACK POSITION TEMP. °F (°C)		(PREHEATED OVEN)	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)		(PREHEATED 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"	2 350 - 400	(175 - 205) 35 - 45
2 crust, frozen fruit, 9"	2 350 (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.

EN 19 - 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 over-browning.

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 10-20% less cooking time. Check doneness early.

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

• The minimum safe temperature for stuffing in poultry is 165°F (75°C).
• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving if necessary to increase the final foodstuff temperature by 5^ to 10^ (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 - 112	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

Convection Roast Chart - DOUBLE 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	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 - 112	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

EN 20 - 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	BROIL 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 vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

Convection Broil Chart - DOUBLE CONVECTION CAVITY
FOOD AND THICKNESS RACK	POSITION	BROIL 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 vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

• 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^ (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 1⁄4 cup lemon juice and 2 cups water, 1⁄4 slices		11 - 15 Slightly pliable
Bananas	Dipped in 1⁄4 cup lemon juice and 2 cups water, 1⁄4 slices		11 - 15 Slightly pliable
Cherries	Wash and towel dry. For fresh cherries, remove pits		10 - 15 Pliable, leathery, chewy
Oranges Peels and slices	1⁄4 slices of orange; orange part of skin thinly peeled from oranges	Peels:	2 - 4 Orange peel: dry and brittle
		Slices:	12 - 16 Orange slices: skins are dry and brittle, fruit is slightly moist
Pineapple rings	Towel dried	Canned:	9 - 13 Soft and pliable
		Fresh:	8 - 12
Strawberries	Wash and towel dry. Sliced 1⁄2" 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 - 5 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 - 5 Crisp and brittle

EN 22 - 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"	4	4	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)Leftovers & Casseroles
145°F (63°C)	Fresh beef, Veal, Lamb (medium rare)
160°F (71°C)	Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)Fresh beef, Veal, Lamb (medium)Fresh Pork (medium)	170°F (77°C)	Fresh beef, Veal, Lamb (well done)Poultry breastFresh Pork (well done)
	Fresh Pork (medium)
	Fresh Ham (raw)Egg Dishes	180°F (82°C)	Chicken and Turkey (Whole)Poultry (thighs and wings)Duck and Goose
165°F (74°C)	Ground Meat & Meat mixtures (Turkey, Chicken)

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 27 to 34 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

EN 24 - 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).

1. OFS → OVEN OFFSET

(used to calibrate the oven temperature).

1. DEG →°UNIT

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

1. HR → CLOCK FORMAT

(used to set the time of day format as 12:00 AM/PM or 24:00. 12 hour format is default).

1. 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 MENU and TIME keys for at least 3 seconds. Clock time disappears and the following display is shown:

58:48

568

TEMP

• Touch the + or the - key to scroll all available options described above, until the desired one is found.
• Touch MENU key to edit the selected options.
• Change the value by means of + or - keys.

TIMER SET STOP TIME DELAY 8:30:00 AM ▲ PM ▼ AUTO LOCK USER

TIMER SET STOP TIME DELAY 86:89 ON AM PM AUTO LOCK USER

- Touch the MENU key to confirm the option and go back to the selection menu.

- Enter the user option menu holding MENU 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.

TIMER SET STOP TIME DELAY 58:06 AM ▲ PM ▼ AUTO LOCK USER TIMER SET STOP TIME DELAY 58:06 AM ▲ PM ▼ AUTO LOCK USER

586 FAST TEMP °F PRE HEAT 069 FAST TEMP °F PRE HEAT

• Touch MENU 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 MENU to confirm and come back to the option list. Hold MENU 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.

TIMER SET STOP TIME DELAY 16:36 AM ▲ PM ▼ AUTO LOCK USER 5.86 FAST TEMP FE °C PRE HEAT

• 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.

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.

- 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 51.
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 detergent-filled 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 41.

CLEANING THE OVEN

Hand clean frame area outside gasket DO NOT hand clean gasket Hand clean 1" (2cm) from rack guides to frame of oven cavity Hand clean door area outside gasket Hand clean door window

To Set the Self-Clean Mode

1. Turn the cooking knob into the CLEAN position.
2. CLEAN & TIME appear.
3. The clean time is displayed automatically, its standard value is 3 hours.
4. At the end of the programmed cleaning time, the oven will automatically turn off.
5. To stop the cleaning mode at any moment, move 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.
3. The hours will flash.
4. Use + or - keys to change the value.
5. To change the minutes, touch the TIME key again.
6. The minutes will flash.
7. Use + or - keys to change the value Hold the key to change by 10 minute increments.
8. Touch 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.
4. 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. Touch TIME or wait a few seconds to confirm the new value.
7. The latch starts moving to lock the oven door, the display shows "DELAY".
8. When the delay time expires, self-cleaning will start.
9. At the end of the programmed cleaning time, the oven will automatically turn off.
10. "End" will appear on the temperature display, "CLEAN" on the mode display and "TIME" on the clock display will start flashing until the 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.

CLEAN

MULTI

PIZZA

WARM

BROIL

CONV

BAKE

MODE

PROBE

ROAST

PLUS

DEHY

TIMER SET STOP TIME DELAY 83:00 ON AM ▲ PM ▼ AUTO LOCK USER

83.8 FAST TEMP °F °C PRE HEAT

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 heavy and fragile. Use both hands to remove the oven door. The door front is glass.
• 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.

To Remove Door

1. Open the door completely.
2. Flip the hinge security clip on each hinge towards you (1).
3. Hold the door firmly on both sides using both hands and close the door.
4. Hold firmly; the door is heavy.
5. Place the door in a convenient location.

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).
2. Move the hinge security clips (1) back into position.
3. Close and open the door slowly to assure that it is correctly and securely in place.

TO REMOVE THE DOOR

Mechanical assembly diagram showing a bracket with mounting holes and a labeled component (no text or symbols present)

Technical diagram of a mechanical assembly with labeled component (no text or symbols present)

TO REPLACE DOOR

Technical diagram of a mechanical component with numbered annotations pointing to features

Technical diagram showing a mechanical assembly with labeled parts 3 and 5, likely illustrating a component or assembly.

• 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.
2. Turn off power at the main power supply (fuse or breaker box).
3. Remove the lens between screw and glass using a screw driver.
4. Remove the light bulb from its socket by pulling it.
5. 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.
6. The bulb is halogen: use one with the same type checking Voltage and Wattage.
7. Place the lens back on.
8. 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 turned 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

Interior view of an oven with two circular components labeled A, showing heat distribution inside (no text or symbols beyond label)

Mechanical component with a lever and handle, shown in 3D rendering (no text or symbols)

3D rendered mechanical component with ribbed texture and central housing (no visible text or symbols)

FEATURES OF YOUR COOKTOP 30"

Diagram of a 3D kitchen appliance with numbered parts and circular indicators on the top panel

Position 1 2300W (Boost 3700W) 9" (230mm) induction element and control

Position 2 1400W (Boost 2200W) 6" ½ (165mm) induction element and control

Position 3 1850W (Boost 3000W) 7" 3/4 (200mm) induction element and control

Position 4 1850W (Boost 3000W) 7" 3/4 (200mm) induction element and control

Position 5 Led Display

DISPLAY UNIT INDICATIONS

C B A 8 HOT ON 8 HOT 8 HOT

NOTE: power levels are indicative and can vary according to the pan used or the settings made.

FEATURES OF YOUR COOKTOP 36"

5a 5b 2 6 1 3 4 7 1234 5b

Position 1	2300W (Boost 3700W) 9" (230mm) induction element and control
Position 2	1850W (Boost 3000W) 7" (180mm) induction element and control
Position 3	1850W (Boost 3000W) 7" (180mm) induction element and control
Position 4	2300W (Boost 3700W) 9" (230mm) induction element and control
Position 5a	3000W (Boost 5500W) 11" (280mm) induction element and control
Position 5b	1850W (Boost 2600W) 7" (180mm)
Position 6	Led Display
Position 7	Timer Display timer control

DISPLAY UNIT INDICATIONS

D C B A 8.36 HOT 8 HOT 8 HOT 8 HOT ON 8 HOT 8

NOTE: power levels are indicative and can vary according to the pan used or the settings made.

ELEMENT AND CONTROL SETTING

Pure diagram of a circular component with internal vertical lines and a horizontal control bar below (no text or symbols)

Control knobs and power level adjusting

The placement of each knob corresponds to the placement of the induction element that it controls.

To turn on any, PUSH and TURN the knob clockwise to the required setting, of the according cooking zone can be increased between a minimum of 1 to a maximum of 9. To reduce the power of the cooking zone again it is necessary to turn the knob anticlockwise.

The current power level is displayed on the display unit of the hob.

TIMER FUNCTION (FOR 36" ONLY)

88.88

Timer function setting

NOTE: the timer is only intended as an acoustic advisor that recalls the attention of the user.

Timers have no effect on the heating elements.

Cooking zones must always be stopped manually by rotating the knob in the corresponding [OFF] position.

It's possible to set the timer from 1 to 9h59 minutes: it beeps when the time has run out. This function is always available and is indicated by the clock symbol "H" which is located in the middle of cooktop above the power setting displays.

Timer setting

• Push the Timer knob until "H000" appears, the first two digits HO start to blink, turn the knob left/right in order to set the timer value (Hour), press the knob again to set the minutes following the same procedure, confirm the timer value by pressing the knob.
• Pushing the knob before the time is expired is possible pause it (P is displayed), then restart it by pressing the knob again.
  • To delete the timer setting keep pressed the knob for about 3 second until the display value disappears.

Melting function

If the knob is turned clockwise from zero position the first "power level" reached is the melting function. The according 7 segment display unit shows this "u" symbol. The melting function is used to heat up the bottom of the pot (40°C inside the pot). This function is used to melt food. The maximum time for using the melting function is limited to 2 hours.

Warming function

The warming function is the second "power level" which will be selected when turning the knob clockwise. The according 7 segment display unit shows this "U" symbol. The warming function is used to heat up the bottom of the pot to 70^ (65°C inside the pot). Using this function the food can be kept warm or it can be used to warm up food gently. The maximum time for using the warming function is limited to 2 hours.

Automatic Heat Up time function

To activate the heat up time automatic press and turn the knob counterwise in overwind position "A" until a beep sounds and the "A" symbol on the display starts blinking waiting for an input. Within the next 10s a valid cooking level has to be selected from 1 to 8. This will be the cooking level after a defined time of higher power output at level 9. The 7 segment display alternates between "A" and the selected cooking level. If the knob is turned clockwise by selecting level 0, level 9, (warming, melting) or in any position counterwise the automatic heat up function will be turned off.

Booster function

To activate the boost function press and turn the knob clockwise in overwind position "P" until a beep sounds. The symbol is as shown "P" and will be displayed. After 10 minutes the boost function will be automatically switched off and the "P" is not shown on the display anymore and the induction control will be set automatically at level 9.

Cookware recognition function

The cooking level of cooking zone can be selected by turning the knob to the according position even if no pot is in place. The output of power starts automatically as soon as an appropriate pot is put on the cooking zone. If no pot is being detected the display changes to the shown "pot missing" symbol after a short time. This symbol will be shown until a appropriate pot is put on the cooking zone or the maximum time of 10 minutes expired. The same applies if the pot is removed during normal cooking. After 10 minutes without detected pot the cooking zone switches off automatically and can only be activated again after returning the knob into the OFF position.

Control Lock function

The control lock is a device that protects the appliance from accidental or inappropriate use. With all cooking zones turned off, simultaneously press and turn the first two left knobs counterwise in overwind position "A". They need to be hold in that position for a least 2s until the symbols "L" appear on the displays, then release the knobs.

In order to deactivate the CL function repeat the same procedure as for activating.

After unlocking all knobs have to be turned back in the zero position (if any knob was in a position different from zero). The control is than off and can be operated as expected.

NOTE: If the knobs are not hold in the OWL position for long enough the CL will not be enabled / displayed. If the knobs are hold in that position for more than 30 seconds the input is considered to be invalid and a error message "Permanent use of key" will be displayed (flash symbol ).

Residual Heat indication

Cooking zones which are already switched off can still have a hot glass surface. In order to warn and protect users from burning themselves this condition is visualized, the residual heat measurement is done from the temperature sensor of each inductive cooking zone..

When the measured temperature drops below 60^ C on the glass the symbol indicating the hot surface disappears.

Some traditional methods of cooking, such as double boiler (bain-marie) for creams, sauces, chocolate, etc. are no longer necessary, because now you can cook these directly in the pan, thanks to perfect power regulation and even temperature distribution of the induction system.

You can use the "Booster" function with water and soups until they boil, then use a lower level immediately to avoid too much steam and to save energy.

When frying heat the oil to the highest power level, then turn down if needed to a medium level when adding food to the pan.

Always use pots and pans with a proper lid.

Reduce the selected power in the cooking area in time, in the case of water do not let it boil unnecessarily for too long.

Always choose containers of an adequate size for the amount of food to be cooked. A large pot which is not completely full consumes a lot of energy.

For the best cooking results, metal pots and pans with a flat bottom are recommended. Make sure the bottom of the pan corresponds with the cooking area indicated on the glass.

To save energy cook vegetables and potatoes in a small amount of water. Do not heat empty pans otherwise they may be damaged and can also ruin the glass cooking area.

Before using the cooktop for the first time

• All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the manufacturing process.
• Clean your glass top before the first time you use it. A thorough cleaning with a glass top cleaner is recommended. It only takes a minute and puts a clean, shiny coating on the glass top before its initial use.
• There may be a slight odour during the first several uses: this is normal and will disappear.

30"

Four white circles arranged in a 2x2 grid with upward and downward arrows, no text or symbols present.

36"

Diagram showing four concentric circles with arrows indicating direction, no text or symbols present

• Optimum cooking result depends on the proper cookware being selected and used.
• The cooking surface will hold the heat and remain hot over 20 minutes after the elements have been turned off.
• The glass ceramic cooking surface is a durable material resistant to impact but not unbreakable if a pan or other object is dropped on it.
• Do nor allow pans to boil dry. This can damage the pan, element and /or cooktop.
• Do not slide cookware across cooking surface it may scratch the glass

Power Sharing

One generator controls 2 elements, or two cooking zones within a heating section share the power of one generator. Power Sharing is activated when both elements in the same cooking zone are activated and one element is set for Boost (P). The element that is not set for Boost will change to a lower power level. This is called Power Sharing: The latest set cooking level has priority.

IMPORTANT

Automatic Switch OFF

The induction hob has an automatic device which limits the duration of use.

Depending on the chosen cooking level a maximum operation time limitation is defined, the safety device will be activated only if no change of cooking level is done. If this maximum operating time is exceeded on a cooking zone this cooking zone is being switched off, a short beep sounds and if the zone is hot the "residual heat" symbol is showed. In order to reactivate this cooking zone the control knob has to be turned back into OFF position.

IMPORTANT

Overheating status of cooking zone

If the hob is used on full power for a long period, the electronics could have trouble cooling down if the room temperature is high. To avoid excessively high temperatures forming in the electronics, the power to the cooking zone is managed automatically to protect itself.

EN 33 - Induction Cooktop Operation

Permanent use of keys

FAULTMESSAGE

H T 8

If the knobs have been kept rotated in the "A" or "P" positions for more than 30 seconds a fault message will appear on the display.

Cookware "noise"

When using adjacent elements that are set at certain power level settings, magnetic fields may interact and produce a low whistle or intermitted "hum". Pans that completely cover the element ring will produce less noise. A low "humming" noise is normal particularly on high settings. These noise can be reduced or eliminated by lowering or raising the power level settings of one or both of the elements.

How INDUCTION heating works

There is an electronic circuit inside the induction hob which powers and commands a coil. This creates a magnetic field which activates when it comes into contact with suitable pots and pans (magnetic material).

The pan on the hob warms up instantly, while the hob remains cold.

There is no loss of heat. The heat generated in the pan lets you cook quickly, saving time and emergy.

Pan heating Magnetic field Induction plate Pan in magnetic material With pan the cooking area is activated Without pan the cooking area is not activated

Pots and pans and how to use them

ATTENTION

There is an electronic circuit inside the induction hob must be made of ferromagnetic material. They can be made of enamaled steel, cast iron or special pans of stainless steel for induction.

To make sure a pan is suitable, try using a magnet to see if it sticks to the bottom of the pan. Never use normal thin steel nor anything containing even just an amount of glass, terracotta, copper or aluminum.

The display of the cooking area will show if the pan is suitable, if the power Indicator flashes the pan is not suitable or the diameter of the bottom is too small for the diameter of the cooking area.

The pots and pans must be placed precisely in the middle of the cooking area.

In some cooking areas an internal diameter is indicated, with a lighter outline.

COOKING AREAS 30"

A B B B INDUCTION

Use the minimum size pan shown for each cooking element.

Diameter pan size

A	3" 3/4 (9.5 cm) minimum diameter pan size
B	5" 3/4 (14.5 cm) minimum diameter pan size
C	4" 7/8 (12.5 cm) minimum diameter pan size
D	9" 7/8 (25.0 cm) minimum diameter pan size

NOTE: Dual Size Surface Cooking Area (C-D)

The dual size surface cooking area contains two cooking areas.

If the size of the pan is the same as the single size surface cooking area, the cooking area will work as a single size cooking area.

If the size of the pan is the same as the dual size surface cooking area, the dual size cooking area will activate automatically.

COOKING AREAS 36"

How to Use the Oven Cleaning Chart

1. Locate the number of the part to be cleaned in the illustration on this page.

2. Find the part name in the chart.

3. Use the cleaning method in the left column if the oven has a colored enamel finish.

4. Use the cleaning method in the right column if the oven is stainless steel.

5. Match the letter with the cleaning method on following page.

PART LIST

Exploded view diagram of a multi-tiered storage tray with numbered parts labeled 17, 18, 19, and 3.

Labeled diagram of an oven with numbered parts for identification

Cleaning Chart

Part		Cleaning Method		Parted Stainless Steel		Cleaning Method
		Enamelled Stainless Steel Enamelled Stainless Steel
1	Door Frame D G 11 Interior Oven Door	E E
2	Interior Door Windows	F	F	12	Door Handle	G	G
3	Removable Oven Racks	A or E	A or E	13	Door Cooling Vent	E	E
4	Slide Trim	G	G	14	Door Front	C&D	C&G
5	Control Panel Trim	G	G	15	Oven Trim	D	D
6	Control Panel	D	G	16	End Caps	D	G
7	Oven Cooling Vents	D	D	17	Broil Pan Rack	E	E
8	Oven Front Frame	E	E	18	Broil pan Bottom	E	E
9	Oven Cavity	E	E	19	Extendable rack	A	A
10	Mesh Gasket	B B

EN 36 - Oven Finishes / Cleaning Methods

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.

Part Cleaning Method
A Chrome Plated		Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with Soft Scrub®, 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.
B Fiberglass Knit		DO NOT HAND CLEAN GASKET.
C Glass		Spray Windex® or Glass Plus® onto a cloth first then wipe to clean. Use Fantastik® or Formula 409® to remove grease spatters.
D Painted		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.
E Porcelain		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 Bon-Ami® 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.
F Reflective Glass		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.
G Stainless		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.
H Probe (if present)		Clean probe by hand with detergent and hot water. Then rinse and dry. Do not so or clean in dishwasher.

CAUTION

Be sure electrical power is off and all surfaces are cool before cleaning any part of the cooktop.

Apply a small amount of cooktop cleaning specific ceramic crème on a daily basis. this provides a protective film that makes it easy to remove water spots or food spatters. The temperature of the cooking surface reduces the protective qualities of this cleaner.

It must be reapplied before each use. Use a clean cloth and apply cooktop cleaning crème before each use to remove dust or metal marks that can occur on the counter level surface between uses.

FRAME

(Stainless steel models)

Always wipe with the grain when cleaning. For moderate/heavy soil, use BonAmi® or Soft Scrub® (no bleach).

Wipe using a damp sponge or cloth, rinse and dry.

DAILY CLEANING TECHNIQUES

Clean the surface when it is completely cool with the following exception.

CLEANING THE COOKTOP

Remove these soils immediately with the razor blade scraper:

• Dry Sugar
• Sugar Syrup
• Tomato Products
• Milk

Illustration of a hand holding a handheld device (no text or symbols visible)

USE DAILY

Wipe off spatters with a clean, damp cloth; use white vinegar if smudge remains; rinse.

Apply a small amount of the Cooktop Cleaning Cream.

When dry, buff surface with a clean paper towel or cloth.

CAUTION

Do not use any kind of cleaner on the glass while the surface is hot; use only the razor blade scraper. The resulting fumes can be hazardous to your health.

Heating the cleaner can chemically attack and damage the surface.

RECOMMENDED CLEANERS

• Cooktop Cleaning Crème:

Use only a small amount; apply to a clean paper towel or cloth. Wipe on the surface and buff with a clean dry towel.

- BonAmi:

Rinse and dry.

- Soft Scrub (without bleach):

Rinse and dry.

- White Vinegar:

Rinse and dry.

- Razor blade scraper

Packaged with cooktop.

Note: The recommended cleaners indicate a type of cleaner and do not constitute an endorsement.

AVOID THESE CLEANERS

• Glass cleaners which contain ammoniac or chlorine bleach
These ingredients may permanently etch or stain the cooktop.

- Caustic Cleaners

Oven cleaners such as Easy Off® may etch the cooktop surface.

- Abrasive Cleaners

Metal scouring pads and scrub sponges such as Scotch Brite® can scratch and / or leave metal marks.

Soap-filled scouring pads such as SOS® can scratch the surface.

- Powdery cleaners

Containing chlorine bleach can permanently stain the cooktop.

- Flammable cleaners

Such as lighter fluid or WD-40.

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 24). 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 24.
Oven light is not working properly	Replace or reinsert the light bulb if loose or defective. See Page 41. 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 39.
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 23.
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.
Problem Cause Possible Remedy
Nothing works Cooktop not connected to proper electrical circuit.Fuse is blown or circuit breaker is tripped.No electricity to the cooktop.Cooktop is in lockout mode.	Have electrician verify that the proper rated cooktop voltage is being supplied to the cooktop. Have electrician replace fuse or reset circuit breaker.Have electrician check your power supply.Unlock cooktop.
Heating elements do not heat properly	Improper cookware is being used. Select proper cookware as outlined in the Cooktop Operation section of this manual.
Glass ceramic surface is seethrough or appears to be red in color.	Under direct or bright lighting, you will sometimes be able to see through the glass and into the chassis due to its transparent quality. You may also notice a red tint under these conditions.	These are normal properties of black ceramic glass panels.
Lock Key blocked after first connecting or unresponsive touch control.	When first connecting electrically or after a power failure, any direct strong light over the sensor area may affect the touch control functionality.	When powering on the unit make sure that no strong light is shining direct over the touch control zone, it can promise the start-up sensor calibration resulting in an unresponsive touch control.

EN 40 - Assistance or Service

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.

Service Data Record

For authorized service or parts information see WARRANTY.

For serial tag location see Page 2. 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 ____

TABLE DES MATIÈRES PAGE

3D rendering of an open kitchen oven with four stovels and a door, showing internal components and exterior view (no text or symbols)

IMPORTANT

DIMENSIONS DU PRODUIT

29 3/4" (75.6) 27 1/2" (69.7) 9" (22.8) [en option] 3" (7.6) 7 3/8" (18.7) 3/8" (1) 1 3/8" (3.5) 3 3/8" (8.5) 25 3/4" (65.4) 27 1/4" (69.1) 47 3/4" (121.4) Max. 37 1/4" (94.7) Min. 35 3/8" (89.8)

EXIGENCES EN MATIÈRE DE DÉCOUPE

Silhouette of a person pushing a large block on a platform (no text or symbols)

AVERTISSEMENT

Technical illustration showing two views of a mechanical assembly: one with a bracket and angle, the other with a curved bracket and circular cutout (no text or symbols)

Illustration of various office supplies including a power tool, screwdriver, and hand tools (no text or labels)

Technical illustration of a metal bracket with four screws, shown alongside with no visible text or symbols.

Prohibition sign with diagonal line crossing over a building interior (no text or symbols)

ÉTAPE 1

3D rendering of a black rectangular electronic device labeled 'FRONT' with a close-up inset showing a pair of scissors cutting through it (no text or symbols on the device itself)

ÉTAPE 2

Exploded view diagram of an oven setup with open box, open door, and kitchen cart (no text or symbols)

ÉTAPE 3

Technical diagram showing a mechanical assembly with an open box and a close-up of its internal components, no visible text or symbols.

ÉTAPE 4

Technical diagram showing a mechanical assembly with labeled components and directional arrows indicating motion or assembly.

ÉTAPE 5

Diagram showing a mechanical setup with a block on a surface and a tilted rectangular component, no text or symbols present.

ÉTAPE 6

Technical diagram showing three stages of a stove installation: top-down, front-down, and side-up with labeled components.

ÉTAPE 7

Illustration of kitchen appliances including a stovet and front-mounted unit, with no visible text or symbols

ÉTAPE 9

3D rendering of a kitchen oven with four circular venters and a side view showing internal components (no text or symbols)

Mechanical device panel with terminal blocks and a tool inserted (no visible text or symbols)

BRANCHEMENT B

Mechanical device panel with terminal blocks and a black tool holder (no visible text or symbols)

BRANCHEMENT C

Close-up of a mechanical or electrical component with no visible text, numbers, or symbols.

Simple line drawing of a tool interacting with a surface, showing no text or symbols

Pure diagram of a pipe with a wavy line and shaded areas, no text or symbols present

Diagram showing a lever mechanism with directional arrows, no text or symbols present

Simple line drawing of a tool interacting with two rectangular objects (no text or symbols)

Pure diagram of a pipe or channel with directional arrows indicating flow, no text or symbols present

Technical line drawing of a mechanical component with no visible text or symbols

Diagram of a mechanical lever system with arrows indicating motion direction (no text or labels)

Technical line drawing of a mechanical component with no visible text or symbols

Pure mechanical diagram showing a lever mechanism with no text or symbols

Diagram of a mechanical device with a lever and curved components, showing motion direction (no text or symbols)

Cross-sectional diagram of a mechanical assembly with internal components and directional arrows (no text or labels)

Interior view of an oven with numbered labels pointing to the interior panel (no text or symbols on the oven itself)

PLACEMENT DE PLUSIEURS GRILLES

Two identical metal grilles on a wire rack, labeled Grille 1 and Grille 3 (no additional text or symbols)

Technical illustration of a mechanical assembly with two views (labeled 1), showing structural components without any text or symbols.

Technical diagram of a mechanical component with numbered parts labeled 2 and 4

Technical diagram showing a mechanical assembly with labeled parts 3 and 5, likely illustrating a component or assembly.

Mechanical component with a lever and handle, shown in grayscale (no text or symbols)

3D rendered mechanical component with internal channel and mounting bracket (no text or symbols)

CARACTÉRISTIQUES DE VOTRE PLAQUE DE CUISSON 30"

Diagram of a 3D kitchen appliance with numbered parts and directional arrows indicating electrical or control components.

Close-up of a circular mechanical component with internal vertical slots and a black control bar labeled 'OFF' (no text or symbols on the component itself)

Four identical white circles arranged in a 2x2 grid with upward and downward arrows, no text or symbols present.

36"

Abstract diagram with four concentric circles and directional arrows, no text or symbols present

Diagram of a container with cross-shaped arrows indicating flow or movement, no text or symbols present

Simple line drawing of a container with granular material inside, placed on a base with upward arrows indicating flow or movement (no text or symbols)

Simple line drawing of a cooking pot with crossed x marks and a pile of food, no text or symbols present.

Diagram of a container with arrows indicating cross-sectional flow, showing material inside (no text or symbols)

Exploded view diagram of a multi-tiered storage tray with numbered parts labeled 17, 18, 19, and 3.

Labeled diagram of an oven with numbered parts for identification

Illustration of a hand holding a handheld device (no text or symbols visible)

UTILISATION QUOTIDIENNE

Braadpan rek Braad Pan

PLAATS VAN HET TYPEPLAATJE

3D rendering of an open oven with four circular panes and a door, showing internal structure and exterior detail (no text or symbols)

29 3/4" (75.6) 27 1/2" (69.7) 9" (22.8) [optioneel] 3" (7.6) 7 3/8" (18.7) 3/8" (1) 1 3/8" (3.5) TOT 3 3/8" (8.5) 25 3/4" (65.4) 27 1/4" (69.1) 47 3/4" (121.4) Max. 37 1/4" (94.7) Min. 35 3/8" (89.8)

UITSNIJDVEREISTEN

Silhouette of a person pushing a large cylindrical object on a platform (no text or symbols)

WAARSCHUWING

Technical illustration showing two views of a mechanical assembly: one with a bracket and angle, the other with a bracket and circular cutout (no text or symbols)

Collection of industrial tools including a cutting tool, screwdriver, power tool, spray gun, eyeglasses, and a lift truck (no text or labels visible)

Prohibition sign with diagonal line crossing over a building interior (no text or symbols)

STAP 1

3D rendering of a black rectangular electronic device labeled 'FRONT' with a close-up inset showing a pair of scissors cutting through it (no text or symbols on the device itself)

STAP 2

Exploded view diagram of an oven setup with open box, open door, and kitchen cart (no text or symbols)

STAP 3

Technical diagram showing a mechanical assembly with a box and motor, including a close-up of the internal components (no text or symbols present)

STAP 4

Technical diagram showing a mechanical assembly with labeled components and directional arrows indicating motion or assembly.

STAP 5

Diagram showing a mechanical setup with a block on a surface and a tilted rectangular component, no text or symbols present.

STAP 6

Technical diagram showing three stages of a stove installation: top-down, front-down, and side-up with labeled components.

Illustration of a kitchen setup with an electric stove, four ovens, and a cylindrical battery holder (no text or symbols)

STAP 9

3D rendering of a kitchen oven with four burners and a side view showing internal components (no text or symbols)

Mechanical device panel with terminal blocks and a tool inserted (no visible text or symbols)

AANSLUITING B

Mechanical device panel with terminal blocks and a black tool holder (no visible text or symbols)

AANSLUITING C

Mechanical device component with mounting bracket and terminal block (no visible text or symbols)

The Ground Truth image displays a single, solid horizontal line. According to Rule 2 (UNDERSCORE & LINE RULES), this is a stylistic or background line, not a placeholder underscore. Therefore, the OCR result must ignore it and output nothing or only meaningful text. The provided OCR content is "____", which consists of four underscores. This is an incorrect interpretation of the line as a placeholder, violating the rule that stylistic lines must be ignored. The OCR has hallucinated placeholder underscores where none should exist in the GT. Hence, the OCR result is inconsistent with the Ground Truth.

Ontdooien (CONV)

Diagram showing a tool interacting with a surface, with no visible text or symbols

Pure diagram of a pipe with a wavy line and directional arrow, no text or symbols present

Pure diagram of a lever mechanism without any text, numbers, or symbols

Simple line drawing of a tool interacting with two rectangular objects (no text or symbols)

Pure diagram of a pipe or channel with directional arrows indicating flow, no text or symbols present

Oven Telescopische Rekken

Technical line drawing of a mechanical component with no visible text or symbols

Diagram of a mechanical lever system with arrows indicating motion direction (no text or labels)

Technical line drawing of a mechanical lever or support structure (no text or symbols)

Pure technical diagram of a mechanical assembly with no visible text, numbers, or symbols

Diagram of a mechanical device with a curved shaft and connecting rods, showing fluid flow direction (no text or symbols)

Technical diagram of a mechanical component with directional arrows indicating movement or force (no text or symbols)

Interior view of an oven with numbered labels pointing to the interior (no text or symbols on the oven itself)

MEERVOUDIGE PLAATSING VAN REKKEN

Two identical metal grating trays labeled 'Rek 1' and 'Rek 3', each containing two circular plates (no text or symbols on the grating itself)

Technical illustration of two mechanical assembly steps showing bracket and mounting details (no text or symbols)

DE DEUR VERVANGEN

Technical diagram showing labeled mechanical components with numbered annotations

Interior view of an oven with two circular components and directional arrows indicating flow or movement (no text or symbols)

Mechanical component with a lever and handle, shown in grayscale (no text or symbols)

3D rendered mechanical component with internal channel and mounting bracket (no text or symbols)

KENMERKEN VAN UW FORNUIS 30"

Diagram of a 3D kitchen appliance with numbered parts and directional arrows indicating electrical or mechanical components.

DISPLAY EENHEIDSAANDUIDINGEN

C B A 8 HOT ON 8 HOT 8 HOT

DISPLAY EENHEIDSAANDUIDINGEN

D C B A 8.96 HOT 8 HOT 8 HOT ON 8 HOT 8

Close-up of a circular mechanical component with internal vertical slots and a black control bar labeled 'OFF' (no text or symbols on the component itself)

Bedieningsknoppen en instellen vermogensniveau

Four white circles arranged in a 2x2 grid with arrows indicating direction, no text or symbols present.

36"

Diagram showing four concentric circles with arrows indicating direction, no text or symbols present

Diagram of a container with crossed arrows indicating cross-section, showing material inside (no text or symbols)

Exploded view diagram of a multi-tiered storage tray with numbered parts labeled 17, 18, 19, and 3.

Labeled diagram of an oven with numbered parts for identification

Reinigingsoverzicht

Illustration of a hand holding a handheld device (no text or symbols visible)

GEBRUIK DAGELIJKS