F6PDP30S1 - Oven Fulgor Milano - Free user manual and instructions

USER MANUAL F6PDP30S1 Fulgor Milano

Exterior view of a modern stainless steel oven with digital display and control knobs (no text or symbols on main body)

SOFIA

Red icon of an open book with horizontal lines representing text pages (no actual text or symbols)

Dear Customer,

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

Your Life | Our Passion

Gianni Muneghetti

TABLE OF CONTENTS PAGE

1 - General Appliance and Oven Safety Precautions 2

Safety for the Oven 3

Safety for the Self-Cleaning Oven 3

2 - General Appliance and Oven Safety Instructions 3

3 - Cooking with the Convection Oven 4

4 - Features of your Oven 5

5 - The Control Panels 6

Command Keys 6

Display 6

Knobs 6

6-Oven Modes 7

7 - General Oven Information 8

8 - General Oven Tips 9

Oven Racks 9

Oven Telescopic Racks 10

9 - Setting the Clock and Timer 11

To Set the Time of Day 11

To Set the Timer 11

10 - Selecting the Oven Mode 12

Setting Cooking Mode and Temperature 12

Using [MENU] key to select low temperature functions 12

Using Oven Lights 12

11 - 11 - Timed Oven Mode Operation 13

To Set a Timed Mode 13

To Delay the Start of a Timed Mode 13

When a Timed Mode is running 13

How to check a time value 13

12 - Setting the Meat Probe Options 14

13 - Bake Tips and Techniques 15

General Guidelines 15

TABLE OF CONTENTS PAGE

14 - Convection Bake Tips and Techniques 16

Convection Bake Chart 17

15 - Convection Roast Tips and Techniques 18

16 - Convection Broil Tips and Techniques 20

17 - Dehydrate Tips and Techniques 21

18 - Broil Tips and Techniques 22

19 - Special Features 23

20 - Sabbath Mode Instruction 24

21 - Oven Care and Cleaning 25

Self-Cleaning the Oven 25

Preparing the Oven for Self-Clean 25

22 - Setting the Self-Clean Mode 26

To Set the Self-Clean Mode 26

To Change the Cleaning Time 26

To Delay the Start of Cleaning 26

23 - General Oven Care 27

How to Use the Oven Cleaning Chart 27

Cleaning Chart 27

24 - Oven Finishes / Cleaning Methods 28

25 - Do-it-Yourself Maintenance Oven Door Removal 29

To Remove Door 29

To Replace Door 29

26 - Replacing an Oven Light 30

To Replace a Light Bulb 30

27 - Solving Baking Problems 31

28 - Solving Operational Problems 32

IMPORTANT INSTRUCTION

General Appliance and Oven Safety Precautions Please read all instructions before using this appliance.

WARNING

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

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

• This appliance should be serviced only by a qualified service technician. Contact the nearest authorized service center for examination, repair or adjustment.
• Do not repair or replace any part of the oven unless specifically recommended. Refer service to an authorized servicer.
• Do not operate this appliance if it is not working properly or if it has been damaged, until an authorized servicer has examined it.
• Install or locate this appliance only in accordance with the Installation Instructions.
• Use this oven only as intended by the manufacturer. If you have any questions, contact the manufacturer.
• Do not cover or block any openings on this appliance.
• Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals, vapors, or nonfood products in this appliance. This type of oven is specifically designed to heat or cook. It is not designed for industrial or laboratory use. The use of corrosive chemicals in heating or cleaning will damage the appliance.
• In the event that personal clothing or hair catches fire, DROP AND ROLL IMMEDIATELY to extinguish flames.
• Do not allow children to use this appliance unless closely supervised by an adult. Children and pets should not be left alone or unattended in the area where the appliance is in use. Never allow children to sit or stand on any part of the oven.

CAUTION

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

To reduce the risk of fire in the oven cavity:

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

Safety for the Oven

• Tie long hair so that it doesn't hang loose.
• Do not touch heating elements or interior surfaces of oven.
• The heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns.
• During and after use, do not touch or let clothing or other flammable materials contact the heating elements or the interior surfaces of the oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns - among these surfaces are (identification of surfaces - for example, oven vent openings and surfaces near these openings, oven doors, and windows of oven doors).
• The trim on the top and sides of the oven door may become hot enough to cause burns.
• Use care when opening the door. Open the door slightly to let hot air or steam escape before removing or replacing food.
• Do not heat unopened food containers. Build-up of pressure may cause the container to burst and cause injury.
• Always place oven racks in desired location while oven is cool. If a rack must be moved while oven is hot, do not let pot holder contact the hot heating elements.
• Use only dry pot holders. Moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holder touch hot heating elements. Do not use a towel or other bulky cloth.
• Do not allow aluminum foil or meat probe to contact heating elements.

Safety for the Self-Cleaning Oven

• Confirm that the door locks and will not open once both selectors are in CLEAN position and the door lock icon appears. If the door does not lock, turn the cook mode selector to OFF and do not run Self-Clean. Phone for Service.
• Do not clean the door gasket. It is essential for a good seal. Care should be taken not to rub, damage, move or remove the door gasket.
• Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around any part of the oven.
• Clean only oven parts listed in this manual.
• Before self-cleaning the oven, remove the broiler pan, oven racks (only when not made of porcelain), other utensils and excess soft spillage.

WARNING

The California Safe Drinking Water and Toxic Enforcement Act requires businesses to warn customers of potential exposure to substances which are known by the State of California to cause cancer or reproductive harm.

The elimination of soil during self-cleaning generates some 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.

EN 3 - Cooking with the Convection Oven

In a conventional oven, the heat sources cycle on and off to maintain an average temperature in the oven cavity.

As the temperature gradually rises and falls, gentle air currents are produced within the oven. This natural convection tends to be inefficient because the currents are irregular and slow. In this convection system, the heat is "conveyed" by a fan that provides continuous circulation of the hot air.

This European Convection system provides state-of-the-art engineering and advanced design to create the finest convection oven. In standard convection ovens, a fan simply circulates the hot air around the food. The system is characterized by the combination of an additional heating element located around the convection fan and the venting panel that distributes heated air in three dimensions: along the sides, the top and the full depth of the oven cavity. This European Convection system aids in maintaining a more even oven temperature throughout the oven cavity.

The circulating air aids in speeding up the baking process and cooks the food more evenly. By controlling the movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside yet moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Air-leavened foods like angel food cakes, soufflés and cream puffs rise higher than in a conventional oven. Meats stay juicy and tender while the outside is flavourful and crisp. By using European Convection, foods can be cooked at a lower temperature and cooking times can be shorter.

When using this mode, the standard oven temperature should be lowered by 25^ F ( 15^ C).

Foods requiring less cooking time should be checked slightly earlier than normal. For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using the Convection Roast mode, the standard oven temperature does not need to be reduced.

Advantages of Convection Cooking

• Even baking, browning and crisping are achieved.

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

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

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

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

- Multiple-rack baking saves time.

• Prepare whole meals at once with no flavor transfer.

- Dehydrates herbs, fruits and vegetables.

- Requires no specialized bake ware.

- Saves time and energy.

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

FEATURES OF YOUR OVEN

Cooling Vents Broil Element Control panel Door gasket Meat probe (if present) Halogen Light Medel and Serial # Plate Bottom Element (not visible) Convection Fan and Element (not visible) 6 5 4 3 2 1 Halogen Light

Oven Rack Back Oven Rack Front Bottom Frame Pan Stop Extendable Rack (if present) Handle Stop Slide Arm Broiler Pan Racks Broiler Pan

Cooling Vents Cooling Vents

EN 5 - The Control Panels

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

SINGLE OVEN

Control panel interface with labeled buttons and display screen

DOUBLE OVEN

图

Scanned interface panel with labeled buttons and a numeric input field at the bottom

B

Command Keys

MENU

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

TIME

touch this key until "SET TIME" appears to set or change the time of day. Touch this key until "TIMER" appears to set, modify or clear the minute minder value. Once a cooking function has been selected, touch this key until "TIME" appears in order to set, modify or cancel the cooking time. Touch this key until "STOP TIME" appears in order to set, modify or cancel the end of cooking time. Whenever one of the former modes has been enabled and its digits flash, touch or hold:

-

key to decrease the value.

+

key to increase the value.

LIGHT

Touch to switch the oven lights status.

P-HEAT

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.

UPPER LOWER

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

Display

Central Display for time and miscellaneous functions:

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

Miscellaneous indications are also available to show which cavity is currently selected and whether any door has been locked, automatically for self-clean or manually by the user.

Display for Temperature indications:

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

Display with writings for Cooking Modes indication:

to indicate which function has been selected.

Knobs

Cooking mode selector (multifunction), with eight cooking modes + OFF position.

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

The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location of the heat sources during specific modes. The lower element is concealed under the oven floor.

CAVITY STYLES
Convection Bake (CONV BAKE)	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.

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

Heat the empty appliance to the maximum temperature in order to remove any manufacturing residues which could affect the food with unpleasant odors.

Flashing Symbols or Numbers

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

Beeps

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

Door lock

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

"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.

Default Settings

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

Failure Number Codes

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.

Component Cooling Fan

Activates during any cooking or self-cleaning mode to cool inner components and outer door surfaces. This air is exhausted through the vent located above the oven door. It continues to run until components have cooled sufficiently. The cooling fan operates at double speed (or RPM's) in self-clean and whenever the internal components temperature becomes high.

Preheat and Fast Preheat

Whenever a cooking mode is set and the oven is heating, the "PREHEAT" writing appears in the temperature display: the vertical bar indicates, in four steps, when the oven reaches the 25%, 50%, 75%, 100% of the set-point temperature.

As soon as the 100% is reached, the control sounds an "end of preheat" tone and the "PREHEAT" writing disappears.

When it's necessary to heat up the oven rapidly, a Fast Preheat mode is available: it uses the heating elements and the convection fan in a special way, in order to reduce the heating time as long as possible.

After having set one of the cooking functions for which the fast preheat is available, touch the P-HEAT key, the "FAST" writing is shown in addition to the "PREHEAT" one.

300 FAST TEMP °F °C PRE HEAT

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

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 is necessary for good results when baking cakes, cookies, pastry and breads.
• Place oven racks in their proper position before preheating.
• During preheating, the selected cooking temperature is always displayed.
• A beep will confirm that the oven is preheated and the "PREHEAT" writing will turn off.

Operational Suggestions

• Use the cooking charts as a guide.
• Do not set pans on the open oven door.
• Use the interior oven lights to view the food through the oven door window rather than opening the door frequently.

Utensils

• Glass baking dishes absorb heat. Reduce oven temperature 25^ (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.
• Most oven installations will have a 120/240 voltage connection.
• If your oven is installed with 120/208 voltage, the preheat time may be slightly longer than with 120/240 voltage.
• The oven is designed to assure the same clean time at 208V.

120/240 vs. 120/208 Volt Connection

Oven Racks

• The oven has rack guides at six levels as shown in the illustration on Page 5.
• Rack positions are numbered from the bottom rack guide (#1) to the top (#6).
• Check cooking charts for best rack positions to use when cooking.
  • Each level guide consists of paired supports formed in the walls on each side of the oven cavity.
• Always be sure to position the oven racks before turning on the oven. Make sure that the racks are level once they are in position.

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

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

CAUTION

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

CAUTION

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

Diagram showing a tool interacting with two rectangular objects, one with cross marks and the other with radiating lines (no text or symbols)

EN 8 - General Oven Tips

To remove oven rack from the oven:

1. Pull rack forward

Pure diagram of a mechanical or electrical component with no text, numbers, or symbols

1. Lift rack up at front and then remove it

Pure diagram of a mechanical or fluidic component with no text, numbers, 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 objects (no text or symbols)

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

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

Oven Telescopic Racks

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

CAUTION

When the rack is outside of the oven, slide arms do not lock. They could unexpectedly extend if the rack is carried incorrectly. Extending slide arms could cause injury. Rack should only be held or carried by grasping the sides.

NOTE: Always remove the extendable rack before self-cleaning the oven.

CAUTION!

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 5 if there is any question as to which side is the front of the rack.

To remove extendable rack from the oven:

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

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

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

Diagram of a mechanical lever system with arrows indicating motion 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

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

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

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, 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 steps.
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" writing.
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 and minutes will start flashing.
4. Touch + or - to set the desired minutes value or hold the key to change by 10 minute steps.
5. Touch TIME again or wait for 5 seconds in order to confirm the time.
6. "TIMER" will be steadily 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.

TIMER SET 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. To select Clean, the temperature knob must be moved into the appropriate Clean position too.

Setting cooking
OFF	OFF
	CONVECTION BAKE (CONV BAKE)
	CONVECTION BROIL (CONV BROIL)
	CONVECTION ROAST (CONV ROAST)
	PIZZA (MULTI PIZZA)
	BAKE (BAKE)
	BROIL (BROIL)
	DEFROST (CONV)
	PROOF (WARM)
	WARMING (WARM PLUS)
	DEHYDRATE (CONV DEHY)
	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^ or 5^ steps.
• As soon as one of the knobs is moved, the control switches automatically to display the value in the corresponding cavity. The corresponding writing "UPPER" or "LOWER" appears.
• Cavity will begin to heat, the "ON" writing is displayed when the selected oven is active, oven lights will turn on.
• "PREHEAT" writing will turn on. Once the oven has preheated, it will beep and switch the writing off.
• To change the temperature while cooking, simply turn the temperature knob until the display shows the desired value.
• Touch UPPER/LOWER to select the desired cavity and check the related temperature or time values, even is there's no need to change those.
• Move the cooking mode selector to OFF if you intend to stop cooking.

TIMER SET STOP TIME DELAY 12:00 ON AM ▲ PM ◆ AUTO LOCK USER

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

Using MENU key to select low temperature functions

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

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

• Touch MENU key to toggle between these four modes.
• The last used is kept in memory for the next selection.

Using Oven Lights

• A single light key activates the lights in either oven.
• If LIGHT key is touched when both ovens are off, lights in both the upper and lower oven will turn on. Touch LIGHT key again, and both oven lights will turn off.
• Oven lights turn on and off automatically when the door is opened and closed.
• When an oven is in use, oven lights turn on automatically when a mode is started. Oven lights will turn off automatically when the oven mode is cancelled.

NOTE : Only for the low temperature functions, the light turns off automatically after 3 minutes.

Press LIGHT button to activates the light.

- The lights do not operate in the Self-Clean mode.

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

1. Touch UPPER/LOWER and the display will indicate which oven is selected.
2. Touch UPPER/LOWER to select the other oven.

3. Touch LIGHT to turn lights on or off in the desired cavity.

4. In double oven models, both ovens can be set independently to operate a timed mode.

5. Be sure that the time-of-day clock is displaying the correct time.
6. The timed mode turns off the oven at the end of the cook time.

To Set a Timed Mode

1. Select the oven by means of [UPPER/LOWER] key, if necessary.
2. Select the cooking mode and the temperature by means of the knobs. The "ON" writing will appear in the display.
3. Touch TIME key until the "TIME" writings will appear in the display.
4. Touch + or -, the hour digits will begin flashing. Continue to set the desired cooking time. Keep in mind that the time required for the oven to reach the temperature must be included in the set cooking time.
5. Touch TIME again, the hours will be confirmed and the minute digits will begin flashing.
6. Touch + or - to change the minutes. Hold the key to change by 10 minutes steps. Continue to set the desired cooking time.
7. Touch TIME once again or wait for a few seconds to confirm the cooking time value.

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 or 7 above.

• 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 16:30 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 steps. Continue to set the desired stop time.
• Touch TIME once again or wait for a few seconds to confirm the stop time value.
• The clock automatically calculates the time of day at which the mode starts and stops. The "DELAY" writing is displayed until the starting time is reached.

TIMER SET STOP TIME DELAY 16:30 AM PM AUTO LOCK USER

When a Timed Mode is running

• As soon as the oven actually starts cooking, the display shows the cooking time and counts down by one minute steps. The oven will cook for the programmed time.
• When the time expires, the oven automatically turns off, the writings "ON" and "TIME" start flashing and an "end of activity" beep sequence sounds. Reminder beeps will sound for up to fifteen minutes until any key is touched in order to recall the user attention.

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 proper writing is displayed to view the desired value for 5 seconds.
• Example: if the timer value is displayed and you want to check the cooking time, touch the TIME key until "TIME" is displayed to view the cooking time for 5 seconds.

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

EN 12 - Setting the Meat Probe Options

This oven is optionally provided with the meat probe feature to sense the temperature inside meat and stop cooking as soon as the set value is reached. In a double oven it's available only in the upper cavity.

The following modes can be selected to work with the meat probe:

CONVECTION BAKE

CONVECTION ROAST

BAKE

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

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

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 displayed.

TIMER SET STOP TIME DELAY 81:30 AM PM AUTO LOCK HUSER 350 °F °C PRE HEAT

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

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

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

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

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^ (15°C) from recommended temperature.

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

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

• Do not use aluminum foil or disposable aluminum trays to line any part of the oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This will alter the cooking performance and can damage the finish of the oven.
• Avoid using the opened door as a shelf to place pans.
• Tips for Solving Baking Problems are found on Page 31.

BAKE CHART - CONVECTION CAVITY
FOOD ITEM RACK POSITION TEMP. °F (°C)		(PREHEATED OVEN)	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 14 - 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 work well in convection.

• Reduce the temperature and cooking time if necessary. It may take some trial and error to achieve a perfect result. Keep track of your technique for the next time you want to prepare the recipe using convection.
• Tips for Solving Baking Problems are found on Page 31.

Foods recommended for Convection Bake mode:

Appetizers, Biscuits, Coffee Cakes

Cookies (2 to 4 racks), Yeast Breads

Cream Puffs

Popovers

Casseroles and One-Dish Entreés

Oven Meals (rack positions 1, 2, 3)

Air Leavened Foods (Soufflés, Meringue, Meringue-Topped Desserts, Angel Food Cakes, Chiffon Cakes)

RACK POSITION

Interior view of a microwave oven with numbered labeling (1-6) on the left side, showing ventilation grilles and casing (no text or symbols beyond labels)

MULTIPLE RACK PAN PLACEMENT

Rack 3 Rack 1

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION BAKE:

• Reduce the temperature by 25^ (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 15 - Convection Roast Tips and Techniques

• Do not preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.
• Use the 2-piece broil pan for roasting uncovered.
• Use the probe or a meat thermometer to determine the internal doneness on "END" temperature (see cooking chart).
• Double-check the internal temperature of meat or poultry by inserting meat thermometer into another position.
• Large birds may also need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent 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 16 - Convection Broil Tips and Techniques

• Place rack in the required position needed before turning on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil chart).

Convection Broil Chart - CONVECTION CAVITY
FOOD AND THICKNESS RACK	POSITION	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^ (50°C) to 160^ (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 Slices: 12 - 16 Canned: 9 - 13 Fresh: 8 - 12	Orange peel: dry and brittle Orange slices: skins are dry and brittle, fruit is slightly moist Soft and pliable
Pineapple rings	Towel dried
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 18 - Broil Tips and Techniques

• Place rack in the required position needed before turning on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil chart).

Broil Chart
FOOD AND THICKNESS RACK	POSITION	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 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)

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

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).

1. HR CLOCK FORMAT

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

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:

TIMER SET STOP TIME DELAY 58:48 AM ▲ PM ▼ AUTO LOCK USER

• 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 86:89 ON AM PMI AUTO LOCK USER

TIMER SET STOP TIME DELAY 86:89 ON AM PWI AUTO LUCK USER

• In a double oven it's possible to set a different offset in each cavity. Select the cavity with UPPER/LOWER key.
• Touch the MENU key to confirm the option and go back to the selection menu or hold the key for 3 second to quit the User Option Menu and go back to the clock original screen.

ATTENTION

SET USER function:

Once this choice has been set, the oven will memorize the new preset temperature at each cooking over 5 minutes. If there are more temperature changes, the last one over 5 minutes is stored.

(excluding the Grill, and low temperature functions).

AUTO STD function:

Once this choice has been set, all the preset temperatures are fixed (if they have been changed in SET USER, otherwise they remain unchanged) and they cannot be changed until you return to SET USER.

EN 20 - Sabbath Mode Instruction

- Enter the user option menu holding MENU and TIME keys for 3 seconds. Scroll the option list (dEG, OFS, Hr, Sab), shown by the red temperature module, by pressing +/−, until Sabbath item is found.

TIMER SET STOP TIME DELAY 58:18 AM PM AUTO LOCK USER 586 FAST TEMP °F PRE HEAT TIMER SET STOP TIME DELAY 58:66 AM PM AUTO LOCK USER OFF FAST TEMP °F PRE HEAT

• Touch MENU to enter edit mode: the selected item switches to the green digits on the left and its status in the red digits field starts blinking.
• Touch again +/− 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. In a double oven, the upper/lower cavity indications are still available. Both triangle are on if both cavities are working.

TIMER SET STOP TIME DELAY 16:36 ON AM ▲ PMV AUTO LOCK USER 5.86 FAST TEMP -°F -°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.

Self-Cleaning the Oven

This oven features a pyrolytic self-cleaning function that eliminates the difficult and time consuming manual scrubbing of the oven interior. During self-cleaning, the oven uses a very high temperature (approx. 885°F/470°C) to burn away food soil and grease.

- Only one oven at a time can be set to Self-Clean.

- It is common to see smoke and/or an occasional flame-up during the Self-Clean cycle, depending on the content and amount of soil remaining in the oven. If a flame persists, turn off the oven and allow it to cool before opening the door to wipe up the excessive food soil.

- The door latch is automatically activated after selecting the Self-Clean cycle. The "AUTO LOCK" writings will appear in the display. This ensures that the door cannot be opened while the oven interior is at clean temperatures.

• The oven light does not operate during this mode.

- During Self-Clean, the kitchen should be well ventilated to help eliminate odors associated with Self-Clean. Odors will lessen with use.

- Three hours is the preset length of cleaning.

- The mode automatically stops at the end of the clean hours.

- When the oven heat drops to a safe temperature, the automatic door lock will release and the door can be opened.

Preparing the Oven for Self-Clean

1. Remove all utensils and bake ware.
2. Remove non-porcelain oven racks. If chromed racks are left in the oven during the self-clean cycle, they will permanently lose the shiny finish and change to a dull dark finish. See Oven Cleaning Chart for proper care, Pages 27 to 28.
3. Wipe up any soft soil spills and grease with paper towels. Excess grease will cause flames and smoke inside the oven during self-cleaning.
4. Review illustration below. Some areas of the oven must be cleaned by hand before the cycle begins. They do not get hot enough during the cleaning cycle for soil to burn away. Use a soapy sponge or plastic scrubber or a 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 by hand the oven door window. Rinse all areas thoroughly then dry.
5. Be sure oven interior lights are turned off and the light bulbs and lens covers are in place. See Pages 30.

CLEANING THE OVEN

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

To Set the Self-Clean Mode

1. Touch [UPPER/LOWER] key to select the cavity to be cleaned, if the oven is a double.

IMPORTANT

1. First turn the function knob counterclockwise from OFF to SELF-CLEAN, then the temperature knob always counterclockwise, from PRESET to SELF-CLEAN. Any other knob rotation sequence will not allow the SELF-CLEAN program to start.

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 one of the two knobs from the cleaning position.

Do not attempt to open the door while the door is locked. The "AUTO LOCK" writings will flash until the motor stops. When they are displayed, the door cannot be opened. Check that the door has been locked and will not open before starting the Self-Clean mode.

If door does not lock, rotate the cooking mode knob into the OFF position and do not start self-clean; phone for service. If the door is in the open position when this mode is selected, the "AUTO LOCK" writings will flash until the door is closed. The latch doesn't move.

To 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 minutes steps.
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 steps.
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 BROIL PROBE MULTI CONV ROAST PIZZA BAKE PLUS WARM MODE DEHY

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

88.8 FAST TEMP °F °C PRE HEAT

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 is black or white.

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

Diagram showing four labeled views of a plastic tray or container with numbered annotations (17, 18, 19)

Labeled diagram of an oven with numbered parts for identification

Cleaning Chart

Part		Cleaning Method		Part		Cleaning Method
		Black & White Oven	Stainless Stell Oven			Black & White Oven	Stainless Stell Oven
1	Door Frame E E 11 Interior Oven Door E E
2	Interior Door Windows	F	F	12	Door Handle	D	D
3	Removable Oven Racks	A or E	A or E	13	Door Cooling Vent	E	E
4	Slide Trim	D	D	14	Door Front	C&D	C&G
5	Control Panel Trim	C	G	15	Oven Trim	D	D
6	Control Panel	C	C	16	End Caps	D	D
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 24 - 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.

WARNING

• Make sure oven is cool and power to the oven has been turned off before removing the door. Failure to do so could result in electrical shock or burns.
• The oven door is substantial. Use both hands to remove the oven door. The door front is glass of which there are 4 panes.
• Handle carefully to avoid breakage.
• Grasp only the sides of the oven door. Do not grasp the handle as it may swing in your hand and cause damage or injury.
• Failure to grasp the oven door firmly and properly could result in personal injury or product damage.

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 until you feel it stop at the security clip.
4. Hold firmly; the door is heavy. Lift and pull towards you - you may have to play with it a little to feel the hinges disengage from the oven frame.
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. If the security clips cannot be easily moved back to their normal operating position, ie. the clips hit the frame, then the door is not correctly seated. Bring the security clips back out and try to reseat the door - you will feel it clip in / drop slightly when the hinges engage the frame correctly.
3. Close and open the door slowly to assure that it is correctly and securely in place.

TO REMOVE THE DOOR

Technical illustration of two mechanical assembly steps showing component alignment (no text or symbols)

TO REPLACE DOOR

Technical diagram showing labeled mechanical components with numbered annotations

EN 26 - Replacing an Oven Light

• Each oven is equipped with three halogen lights (per cavity) 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. In ovens with lateral rack supports, remove them by unscrewing the four screws.
4. Remove the lens between screw and glass using a screw driver.
5. Remove the light bulb from its socket by pulling it.
6. 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.
7. The bulb is halogen: use one with the same type checking Voltage and Wattage.
8. Place the lens back on.
9. 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 vented dishes and a labeled section A, showing no text or symbols beyond the label.

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

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

With either Bake or Convection Bake, poor results can occur for many reasons other than a malfunction of the oven. Check the chart below for causes of the most common problems. Since the size, shape and material of baking utensils directly affect the baking results, the best solution may be to replace old baking utensils that have darkened and warped with age and use. Check the Baking Charts from Page 17 to 22 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

Before calling for 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 call an authorized service.
F15 or F16 or F17 Error appears in the display window.	Error code occurs if cooking mode knob position was left between OFF and SELF-CLEAN or between DEFAULT / PRESET and SELF-CLEAN on the temperature selector knob for 30 seconds or more. F15 is related to the right or upper oven and F16 is related to the left or lower oven (depending on model). Rotate all the oven knobs in OFF position then remove power (either unplug or turn off breaker) and turn it back on again after a few seconds. If condition persists with knobs in OFF position, note the code number and contact service. F17 appears after the error F15 appeared because F17 it is just an extension of F15. For F17 Rotate all the oven knobs in OFF position then remove power (either unplug or turn off breaker) and turn it back on again after a few seconds. If condition persists with knobs in OFF position, 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 call an authorized 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 center.
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 12). Refer to cook charts for recommended rack position. Always reduce recipe temperature by 25°F (15°C) when baking with Convention Bake mode.
Oven temperature is too hot or too cold	The oven thermostat needs adjustment. See Calibrating Oven Temperature, Page 12.
Oven light is not working properly	Replace or reinsert the light bulb if loose or defective. See Page 30. Touching the bulb with fingers may cause the bulb to burn out.
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 25.
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 11.
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..
Is the control knob set to the proper heat level?	See “Setting the Control Knobs” section.

Service Data Record

For authorized service or parts information see

"Fulgor Warranty ..".

The location of the serial tag on the product can be seen when the oven door is opened. It is located on the left side, centered vertically just inside the oven cavity. See Page 7. Now is a good time to write this information in the space below provided. Keep your invoice for warranty validation.

Service Data Record

Model Number ____

Serial Number

Date of Installation or Occupancy ____

TABLES DES MATIERES PAGE

Scanned interface panel with labeled buttons and a horizontal bar, likely from a software or system control tool.

FOUR DOUBLE

B

Control panel interface with labeled buttons and display screen

B

Touches de commande

MENU

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

FR 8 - General Oven Tips

Pure diagram of a pipe or tube with 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

Grille rallonge

Technical line drawing of a mechanical component with directional arrows (no text or symbols)

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

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

Pure mechanical diagram showing a lever system with motion arrows, no text or symbols present

Diagram of a mechanical lever system with directional arrows indicating motion (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 interior (no text or symbols on the oven itself)

PISITIONS DES MODULES PLUSIEURS GRILLES

Two grilles on metal grates, labeled Grille 1 and Grille 3 (no text or symbols on the grates themselves)

1. SET → PRESET TEMPERATURE

Line drawing of a grid-patterned metal tray or rack structure with no text or symbols

Technical line drawing of a metal rack or cage component with no visible text or symbols

Transparent rectangular tray with vertical slots, labeled with number 17 (no text or symbols on the tray itself)

Transparent plastic tray with a numbered label pointing to the side (no text or symbols on the tray itself)

Labeled diagram of an oven with numbered parts for identification

Technical diagram showing two views of a mechanical bracket assembly with mounting holes and mounting fasteners (no text or symbols present)

POUR REMETTRE LA PORTE

Technical diagram showing labeled mechanical components with numbered annotations

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

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

Close-up of a mechanical component with a rectangular housing and internal structure, no visible text or symbols

Scanned interface panel with Chinese text labels and control buttons

图

Mandos

Pure diagram of a tool interacting with two parallel plates, no text or symbols present

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

Pure diagram of a mechanical or fluidic component with no text, numbers, or symbols

Simple line drawing of a tool or tool with a wavy handle and two rectangular shapes below (no text or symbols)

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

La rejilla extensible

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

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

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

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

Diagram of a mechanical device with a curved handle and directional arrow, no text or symbols present

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

Interior view of a microwave oven with numbered labeling (1-6) pointing to the vent, showing internal compartments and ventilation ducts (no text or symbols beyond labels)

Two identical metal grating trays labeled 'Rejilla 1' and 'Rejilla 3', each containing four circular samples on a grid (no text or symbols on the grating itself)

Labeled diagram of an oven interior showing internal components and exterior view with numbered parts

Tabla de limpieza

Technical illustration of a mechanical assembly with two views (labeled 1), showing internal components and mounting features 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 numbered annotations pointing to specific components.

Interior view of an oven with two circular vented dishes and a labeled component 'A' (no text or symbols beyond labels)

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

Close-up of a metallic mechanical component with internal slots and mounting holes (no visible text or symbols)

© Giovanni Munaglott

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