F4PDF366S1 - Cooker Fulgor Milano - Free user manual and instructions

USER MANUAL F4PDF366S1 Fulgor Milano

1022" ACCENTO FULGOR MEIANO

PRO-RANGE 30"-36" DUAL FUEL

USE & CARE MANUAL

GUIDE D'UTILISATION ET D'ENTRETIEN

MANUAL DE USO Y CUIDADO

Dear Customer,

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

Your selection of a Accento 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

Pay attention to these symbols present in this manual:

WARNING

• This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others.
• You can be killed or seriously injured if you don't follow these instructions.

READ AND SAVE THESE INSTRUCTIONS.

WARNING

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

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

• WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch.
• Do not use any phone in your building.
• Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's instructions.
• If you cannot reach your gas supplier, call the fire department.
• Installation and service must be performed by a qualified installer, service agency or the gas supplier.

IMPORTANT: Save these instructions for the local electrical inspector use.

INSTALLER: Please leave this manual with owner for future reference.

OWNER: Please keep this manual for future reference.

WARNING

Tip Over Hazard

A child or adult can tip the range and be killed.

Ensure the anti-tip bracket is engaged when the range is moved.

Do not operate range without anti-tip bracket installed and engaged.

Failure to follow these instructions can result in death or serious burns to children and adults.

Simple line drawing of a stick figure pushing a large rectangular object on a horizontal surface (no text or symbols)

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

TABLE OF CONTENTS PAGE

1 - Safety Precautions 3

2 - Safety Instructions 5

Safety for the Self-Cleaning Oven 5

Warnings for Gas and Electric Installation 5

3 - Features of your Oven 6

4 - The Control Panels 8

5 - General Oven Information 9

6 - General Oven Tips 10

Default Settings 10

Oven Condensation and Temperature 10

Operational Suggestions 10

Utensils 10

Oven Racks 10

Oven Extendable Rack 11

7 - Electronic control 12

Control panel description 12

Programming time functions 13

Setting the time of day 13

Setting the minute minder 13

3 Tone Buzzer Setting 13

Temperature & Time Format 13

8 - Cooking with the Convection Oven 15

Advantages of Convection Cooking 15

9-Oven Modes 16

10 - Cooking functions 17

11 - Quick Tips 18

Convection Cooking 18

Advantages of Convection Cooking 18

12 - Setting an oven function manually 19

Setting an automatic oven function 19

13 - Convection Bake Tips and Techniques 20

Convection Bake Chart 21

14 - Bake Tips and Techniques 22

General Guidelines 22

Bake Chart 22

15 - Convection Broil Tips and Techniques 23

Convection Broil Chart 23

TABLE OF CONTENTS PAGE

16 - Broil Tips and Techniques 24

Broil Chart 24

17 - Convection Roast Tips and Techniques 25

Convection Roast Chart 25

18 - Dehydrate Tips and Techniques 26

Dehydrate Chart 26

19 - Solving Baking Problems 27

20 - Oven Care and Cleaning 28

Self-Cleaning the Oven 28

Preparing the Oven for Self-Cleaning 28

21 - Setting the Self-Cleaning Mode 29

Pyrolyse (Self-Clean) 29

22 - Sabbath Mode & Meat Probe Function 30

Sabbath Mode 30

Meat Probe Function 30

23 - Do-it-Yourself Maintenance Oven Door Removal 31

To Remove Door 31

To Replace Door 31

24-Replacing an Oven Light 32

To Replace a Light Bulb 32

25 - Features of your Cooktop 33

26 - Gas Cooktop Burner Operation 35

Gas Control Knob Setting 35

Burners with two flame rings 35

Super Sealed Surface Burners 36

27 - Cookware 37

Cookware Characteristics 37

Match Pan Diameter to Flame Size 37

28 - General Oven Care 38

How to Use the Oven Cleaning Chart 38

Cleaning Chart 38

29 - Oven Finishes / Cleaning Methods 39

30 - Cleaning the Cooktop 40

Cooktop Part / Material Suggested Cleaners 40

31 - Solving Operational Problems 42

32 - Assistance or Service 44

Service Data Record 44

IMPORTANT INSTRUCTION

General Appliance and Range. Please read all instructions before using this appliance.

WARNING

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

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

• This appliance should be 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 appliance unless specifically recommended. Refer service to an authorized servicer.
• Do not operate this appliance if it is not working properly or if it has been damaged, until an authorized servicer has examined it.
• Install or locate this appliance only in accordance with the Installation Instructions.
• Use this range only as intended by the manufacturer. If you have any questions, contact the manufacturer.
• Do not cover or block any openings on this appliance.
• Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals, vapors, or nonfood products in this appliance. This type of oven is specifically designed to heat or cook. It is not designed for industrial or laboratory use. The use of corrosive chemicals in heating or cleaning will damage the appliance.
• In the event that personal clothing or hair catches fire, DROP AND ROLL IMMEDIATELY to extinguish flames.

WARNING

• In the event of a grease fire SMOTHER FLAMES with a close-fitting lid, cookie sheet, or other metal tray, then turn off the gas burner.
• BE CAREFUL TO PREVENT BURNS. If the flames do not go out immediately, EVACUATE AND CALL THE FIRE DEPARTMENT.
• Do not use water, including wet dishcloths or towels on grease fires. A violent steam explosion may result.
• NEVER PICK UP A FLAMING PAN. You may be burned.
• ALWAYS have a working SMOKE DETECTOR near the kitchen.
• LEAVE THE HOOD VENTILATOR ON when flambéing food.
• Do not obstruct the flow of combustion air at the oven vent nor around the base or beneath the lower front panel of the range. Avoid touching the vent openings or nearby surfaces as they may become hot while the oven is in operation. This range requires fresh air for proper burner combustion.
• NEVER cover any slots, holes or passages in the oven or cover an entire rack with aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.
• NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating the oven.

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

• Children or pets should not be left alone or unattended in an area where appliances are in use.
• Children should never be allowed to sit or stand on any part of the appliance.
• Do not store flammable materials on or near the cooktop.
• When using the cooktop: DO NOT TOUCH THE BURNER GRATES OR THE IMMEDIATE SURROUNDING AREA.
• Use only dry pot holders; moist or damp potholders on hot surfaces may cause burns from steam.
• Do not allow aluminum foil or meat probe to contact heating elements.
• Never leave the cooktop unattended when in use.
• Boilovers cause smoking, and greasy spillovers may ignite. A spill on a burner can smother all or part of the flame or hinder spark ignition. If a boilover occurs, turn off burner and check operation. If burner is operating normally, turn it back on.
• During cooking, set the burner control so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan.
  • Take care that drafts like those from fans or forced air vents

EN 1 - Safety Precautions

do not blow flammable material toward the flames or push the flames so that they extend beyond the edges of the pan.
- Always position handles of utensils inward so they do not extend over adjacent work areas, burners, or the edge of the cooktop.
- Wear proper apparel. Loose fitting garments or hanging sleeves should never be worn while cooking.
- Never let clothing, potholders, or other flammable materials come in contact with hot burners or hot burner grates.
- Use only certain types of glass, heatproof glass ceramic, ceramic, earthenware, or other glazed utensils that are suitable for cooktop use.
- Do not clean the cooktop while it is still hot. Some cleaners produce noxious fumes when applied to a hot surface.

CAUTION

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

CAUTION

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

To reduce the risk of fire in the oven cavity:

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.

CAUTION

Do not place metallic objects such as knives, forks, spoons, and lids on the cooktop surface since they can get hot

• 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.

- Do not allow aluminum foil or meat probe to contact heating elements.

WARNING

Do not broil with the door open for extended periods as the intense heat could damage the controls on the face of the appliance.

Open and then immediately close the door when accessing the food inside while broiling.

WARNING

• For proper lighting and performance of the burners, keep the igniters clean and dry.
• In the event that a burner goes out and gas escapes, open a window or a door. Wait at least 5 minutes before using the cooktop.
• Do not obstruct the flow of combustion and ventilation air.
• Do not use aluminium foil to line any part of the oven cavity as it will fuse to and ruin the enamel during cooking.
• If the range cookers is near a window, be certain blow over or near the burners; they could catch on fire.

Safety for the Self-Cleaning Oven

• Confirm that the door is locked and will not open once both selectors are in CLEAN position and the door lock icon appears. If the door does not lock, turn the cook mode selector to OFF and do not run Self-Clean. Contact Service.
• Do not clean the door gasket. It is essential for a good seal. Care should be taken not to rub, damage, move or remove the door gasket.
• Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around any part of the oven.
• Clean only oven parts listed in this manual.

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

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.

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

Warnings for Gas and Electric Installation

In case of Propane gas installation

The appliance is produced ready for use with natural gas. It may be converted for use with propane gas using the propane conversion kit supplied with the appliance.

Be sure the unit being installed is correct for the type of gas being used. Refer to the rating plate (see Installation Instructions).

WARNING

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

CAUTION

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

CAUTION

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

In case of electrical failure

If for any reason a gas control knob is turned ON and there is no electric power to operate the electronic igniter of the cook top, turn OFF all gas control knobs and wait 5 minutes for the gas to dissipate before lighting the burner manually.

To light the burner manually, carefully hold a lighted match to the burner ports and push and turn the gas control knob to HI until it lights and then turn the knob to desired setting.

EN 3 - Features of your Oven

FEATURES OF YOUR OVEN

Display panel Cooling Vents Door gasket Halogen Light Model and Serial # Plate Broil Burner Halogen Light Halogen Light Bottom Burner (concealed) Convection Fan (concealed)

Oven Rack Back Telescopic Rack (if present) Pan Stop Broiler Pan Rack Oven Rack Front Slide ArmHold Side (if equipped Broiler Pan models)

CONTENTS OF YOUR RANGE PACK

	QTY DESCRIPTION QTY DESCRIPTION
	1 RANGE COOKER				CAST IRON GRATES
				2 Pcs. FOR 30" RANGE
	1	CAST IRON ISLAND TRIM TWO FIXING SCREWS		3 Pcs. FOR 36" RANGE
	1 KICK COVER 1 PRESSURE REGULATOR
	3 FEET			1 NIPPLE
				1 GASKET / WASHER
	1 FOOT WITH COLLAR				MANUAL & GENERAL DOCUMENTATION
				1	"INSTALLATION INSTRUCTIONS"
	1	ANTI TIP FOUR FIXING SCREWS		1 "USE & CARE"
				1 GAS CONVERSION KIT

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 (IF PRESENT)
	2 CHROMED RACKS

EN 4 - The Control Panels

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

OVEN CONTROL PANEL

A DISPLAY B

A

Close-up of a mechanical knob or dial with no visible text or symbols

B

3D rendered mechanical component with cylindrical and rectangular features (no text or symbols)

MODE SELECTOR TEMPERATURE & FUNCTIONS SELECTOR

OFF

CAUTION

Before using your oven

• Remove all packing and foreign materials from the oven. Any material of this sort left inside may melt or burn when the appliance is used.
• Heat the empty appliance to the maximum temperature in order to remove any manufacturing residues which could affect the food with unpleasant odours.

120 V / 240 V vs. 120 V / 208 V Connection

Most oven installations will have a 120 V / 240 V connection. If your oven is installed with 120 V / 208 V, the preheat time may be slightly longer than with 120 V / 240 V. The oven is designed to assure the same clean time at 120 V / 208 V.

High Altitude Baking

When cooking at high altitude, recipes and cooking time will vary from the standard.

Power Failure

After the power returns to the oven, the clock displays the time 12.00.

E Error Number Codes

If E codes are displayed when the electronic control detects a problem in the oven or in the electronics.

Squeak Noise

You may hear a sound from the unit while using the oven due to heat warping, but this is not a malfunction.

Flashing Symbols or Numbers

Signal an incomplete action that is in progress (locking the door, preheat, etc.).

Beeps

Signal that the set temperature has been reached. Beeps also signal the end of a function or an oven fault.

Convection Fan

The convection fan operates during any Convection Mode and when dehydrating.

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-Cleaning and whenever the internal components temperature becomes high.

Using Oven Lights

When the oven is in use, oven lights turn on automatically when a mode is started. Oven lights will turn off automatically when finish and the oven mode is cancelled.

The lights do not operate in the Self-Cleaning Mode.

[LIGHT] Knob to activates the lights in oven.

The temperature is preset in Fahrenheit, however it can be changed to Celsius. (see page 13)

WARNING

Keeping appliance area clear and free from combustible materials, gasoline, and other flammable vapors and liquids.

Default Settings

The Cooking Modes automatically select a suitable temperature. These can be changed when a different one is needed.

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.

Operational Suggestions

• Use the Cooking Charts as a guide.
• Do not set pans or any weight 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 Broiler Pan outside of the oven.

Oven Racks

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

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

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

ATTENTION

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

ATTENTION

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

Simple line drawing of a tool interacting with a surface, showing motion direction (no text or symbols)

Front
Back

To remove oven rack from the oven:

1. Pull rack forward

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

1. Lift rack up at front and then remove it

Pure diagram of a lever mechanism without any 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 shapes (no text or symbols)

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

Diagram of a pipe with flow arrows indicating direction, no text or symbols present

Oven Extendable Rack

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

To remove Extendable Rack from the oven:

Lift of rack slightly and push it until the stop release

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

Raise back of rack until frame and stop clear rack guide

Diagram of a mechanical or electrical device with pipes and a beam, showing motion direction (no text or symbols)

Pull rack down and out

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

To replace an Extendable Rack:

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

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

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

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

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)

EN 7 - Electronic control

Control panel description

The oven control panel is made with one display and two knobs.

• Time & Temperature display.
• Time & Temperature knob (Push & Shuttle).
• Mode (oven functions) knob.

The push & shuttle knob is mainly for clock or temperature setting and automatic time functions programming. Select the desired item by pushing the knob.

OVEN CONTROL PANEL

88:88 AM 88:88 AM PM OFF + -

1	temperature display and time display functions
2	3 preheating bar Led
3	Heating Element
4	Setting Time 12hr AM / PM or Setting Time 24hr	Showed when the day time is displayed if 12h is set.
5	Pot Showed when a cooking function is set..
6	Duration cooking function
7	Delayed cooking function
8	Minute minder function Showed when the timer is active.
9	Door Lock	Fixed when door lock is closed Blinking when the lock cycle is running
10	Pyrolytic Cycle Showed when a Pyrolytic cycle is set.
11	Meat Probe function	Showed when a cooking with meat probe is running
12	Meat Probe Showed when when the meat probe is inserted.

Programming time functions

At every power-up, the control shows the time of day blinking, set at 12:00AM as the initial value, and the buzzer will sound 3 times. The time increases every minute. The only possible action is the "Clock Regulation", all other oven operations are inhibited.

In general, turn the Temp/Time selector left or right in order to edit the values and modify them by steps; hold the knob on the left or right to fasten the decrease/increase operations.

Setting the time of day

The time of day is always displayed in the 12:00 AM/PM hours as default. Hours and minutes are set separately. In order to set the time of day, mode selector must be in OFF position, the -/+ knob acts on the time of day by default.

• Turn the selector left/right, the hours flash.
• Modify the flashing hours value turning the selector left/right.
• Push the Temp&Time selector to switch back and forth between hours and minutes.
• Modify the flashing minutes turning left/right.
• After a few seconds the whole time of day value starts flashing: wait until the new time of day is steady.

Push the knob to toggle between the time of day and the minute minder and check the set values. The clock is selected by default while the A symbol appears when the minute minder is displayed.

Setting the minute minder

When the △ symbol is displayed, turn the knob left/right in order to set the timer value.

The standard value is 30 minutes, it's possible to modify it in the range between 0 and 240 minutes.

This timer has no influence on the oven activities and can be set also when the oven is off. The time of day is displayed with priority in any case, the Symbol shows the minute minder is active.

When the time expires, the Symbol flashes and the buzzer sounds a warning sequence to recall the user attention. Push the knob to stop it.

The buzzer stops in any case after a time-out.

3 Tone Buzzer Setting

With the cooking selector in OFF position press the +/- knob until the "ton..." is showed, rotate the same knob count clockwise to set the desired tone from 1 to 3 and press to confirm.

Temperature & Time Format

Temperature unit in °F and 12h AM/PM are preset.

When the oven mode selector is in off position, push the shuttle&push selector (TEMP & TIME) in order to select another available format.

Turn the knob to select a different desired format, and press the knob again to confirm.

EN 7 - Electronic control

Temperature selector knob:
	MINUS - = decreasePLUS + = increasePUSH = functions scroll

Cooking function selector knob as EXAMPLE:	MODE	DISPLAY ICON	MEAT PROBE	MIN DEFAULT MAX
[ K T X Y ]	LIGHT - - - -
	DEFROST		- - - -
	BAKE		X	120°F(50°C)	410°F(210°C)	550°F(290°C)
	CONV. ROAST		X	120°F(50°C)	375°F(190°C)	550°F(290°C)
	CONV. BAKE		X	120°F(50°C)	375°F(190°C)	550°F(290°C)
	CONV. BROIL		X	120°F(50°C)	445°F(230°C)	550°F(290°C)
	BROIL		-	120°F(50°C)	445°F(230°C)	550°F(290°C)
	SELF CLEAN			-	860°F(460°C)	-

WARNING

Do not broil with the door open for extended periods as the intense heat could damage the controls on the face of the appliance.

Open and then immediately close the door when accessing the food inside while broiling.

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.

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.

In maximum setting time for heating, it is until 11 hours 59 minutes.

After the heating end, "End" is displaying it to a display:

• Time is united by + [INC] or - [DEC], and additional heating can be performed.
• Change of a function can be performed by Cooking Mode Dial.

CAVITY STYLES

Diagram of a two-part air vent system with fan blades and vent, no text or symbols present

Convection Bake (MULTI CONV BAKE)

Convection Broil (CONV BROIL)

Convection Roast (CONV ROAST)

Set temperature:

from 120 °F (50 °C) to 550 °F (290 °C) (preset position 375 °F (190 °C))

Convection Bake cooks with heat from ring elements behind the back wall of the oven. The heat is circulated throughout the oven by the Convection Fan.

Set temperature:

from 120 °F (50 °C) to 550 °F (290 °C) (preset position 445 °F (230 °C))

Convection Broil combines the intense heat from the upper element with the heat circulated by the Convection Fan.

Set temperature:

from 120 °F (50 °C) to 550 °F (290 °C) (preset position 375 °F (190 °C))

Convection Roast uses the upper and lower elements and Convection Fan.

Bake (BAKE)

Broil (BROIL)

Defrost (CONV)

Set temperature:

from 120 °F (50 °C) to 550 °F (290 °C) (preset position 410 °F (210 °C))

Bake cooks with heated air. Both the upper and lower elements cycle to maintain the oven temperature.

Set temperature:

from 120°F (50°C) to 550°F (290°C) (preset position 445°F (230°C))

Broiling uses intense heat radiated from the upper element.

Defrost does not use any heating element, but only the Convection Fan is used to defrost foods.

Each type of oven is provided for various cooking systems. A system can be selected by bringing the pointer of knob to the relating symbol.

Icon Mode Description Used for...
OFF	All the cooking modes are OFF and the oven heating elements are OFF.
	The light is on only. -
	In this mode only the internal oven convection fan is ON i.e. there is no oven heating	This mode is used to defrost deepfrozen food.
	In this mode both upper (top) and lower (bottom) oven heating elements are used to heat the oven air. However, no fan is used to circulate the heat.	This is the traditional mode of cooking on one shelf. Therefore only one rack can be used when selecting the Bake mode. Ideal for Appetizers, Biscuits, Coffee Cakes and Cookies.
	The Convection Roast mode uses the upper (top) oven heating element, the lower (bottom) heating element and the convection fan inside the oven.	Ideal for the roasting of whole chickens or turkey and pizza. It can also be used for baking-cooking Appetizers, Biscuits, Coffee Cakes and Cookies on one or more levels.
	The Convection Bake mode uses the circular or third heating element hidden behind the baffle at the back wall of the oven. The heat is circulated throughout the oven by the convection fan.	Consequently different foods can be cooked simultaneously (maximum three levels) and is suitable for preparing a complete dinner (small portions). Mixing of flavours is avoided and an important energy saving is obtained.
	Suitable for preparing a complete dinner (small portions). Mixing of flavours is avoided and an important energy saving is obtained.	Ideal for steak, hamburgers, chicken quarters or chicken breasts.
	The Grill mode uses intense heat radiated from the upper (top) heating element.	Ideal for preparing toast, browning and grilling.
	The standard time is 1.30 h and can be changed.	PYRO or self-cleaning mode. Here the oven is automatically cleaned by burning-off cooking residues at high temperature (about 460 °C) from 1h to 3h. During the self-cleaning cycle all fumes produced are filtered and then expelled to ambient.

Convection Cooking

About Convection Cooking

Standard cooking modes (Bake, Broil, etc.) use heat radiated from one or more elements to cook food. Convection modes use both heat from the elements and fans in the back of the oven to continuously circulate the heated air throughout the oven.

Advantages of Convection Cooking

• Even baking, browning and crisping.
• Juices and flavors are sealed in.
- Air-leavened foods such as cream puffs, soufflés, meringues and breads are higher and lighter.
- Multiple rack cooking.
• No special bakeware required.
- Saves time and energy.

DO NOT use Convection Bake for meats. Use Convection Roast instead.

Mode Use this mode for For Best results Quick Cooking Tip
Convection Bake	Large quantities of food on multiple racks.Pastries, breads, snack, foods and appetizers.	Use low-sided, uncovered pans.Center baking sheets side to side on the oven rack.	Reduce recipe temperature by 25 °F (15 °C).Check food for doneness early:If recipe call for Check food1-15 min. 3 min. early16-30 min. 5 min. early31 min.-1hr. 10 min. early
Convection Broil	Thicker, tender, cuts of meat, poultry and fish.DO NOT use this mode for browning breads or casseroles.	Meats should be at least 1" thick.	No conversion from standard Broil is necessary.Refer to Convection Broil Chart in this Manual for cooking times.
Convection Roast	Large, tender cuts of meat and poultry such as roast or whole chicken.	DO NOT cover meat or use cooking bags.Refer to Convection Roast Chart in this Manual for cooking times.	DO NOT change recipe temperature.

Turn the mode knob into the desired position, the clock display shows On for a few seconds. The oven will work for a maximum time (12 hours). Depending on the oven model, the number and type of available functions can be different.

If the clock display function is active the symbol ☐ appears (it doesn't appear in light position and defrost position).

Turn the Temp & Time selector and set the desired oven temperature. The control offers a PRESET temperature per every cooking mode or a full range between MIN and MAX to be adjusted by hand. Check the value on the display after having selected the temperature.

The temperature appears on the clock display when the Time & Temp selector is pushed or when a new function has just been selected.

As soon as the oven starts, the preheat led (indicated by the bars) on the bottom of the clock display starts flashing and becomes steadily on when the preheat ends with 5 beeps.

Turn the mode selector to ZERO (OFF) position to stop any activity, the display will show OFF for a few seconds.

Setting an automatic oven function

After having selected a function as described before, the control can be programmed in order to set timed cooking activities. The time program remains active even if the function is changed (exception: pyrolyse). The following possibilities are available:

1 Timed cooking setting the cooking time (duration).
2 Timed cooking setting the end of cooking time (stop time).
3 Delayed cooking setting duration and stop time.

Push the knob in order to toggle between cooking duration (cook time) and end of cooking time (stop time): the words "dur" or "End" are displayed respectively.

Turn the knob left/right to edit the duration or the stop time when the proper word is displayed:

1. When the word dur is displayed, the control shows 30' as the standard cooking duration. Turn the knob left/right in order to set the actually desired cooking time in a range between 0 and 240 minutes. The display will flash dur and its value alternatively for a few seconds then it will show the time of day, the pot symbol will flashes to indicate that an automatic cooking is running. The end of cooking time is updated automatically.
2. When the word End is displayed, the control shows the current time as the initial stop time. In order to set the actually desired end of cooking time in a 4 hours range:

- Turn the knob left/right, the hours flash.

• Modify the flashing hours value turning the knob left/right.
• Push the knob to switch back and forth between hours and minutes or wait a few seconds until the minutes flash.
• Modify the flashing minutes value the knob left/right.
• Wait until the new End of Cooking time value stops flashing.

The display will flash End and its value alternatively for a few seconds then it will show the time of day, the pot

symbol 📋 will flashes to indicate that a timed cooking is active. The cooking duration is updated automatically.

1. Repeat the same operations of point 1 then push the knob until End appears. the control shows the "current time + cooking time" as the initial stop time. It's not possible to lower the end of cooking time below this value, in order to set the actually desired end of cooking time in a 24 hours range:

2. Turn the knob left/right, the hours flash.

3. Modify the flashing hours value turning the knob left/right.
4. Push the knob to switch back and forth between hours and minutes or wait a few seconds until the minutes flash.
5. Modify the flashing minutes value turning the knob left/right.
6. Wait until the new End of Cooking time value stops flashing.

The display will flash End and its value alternatively for a few seconds then it will show the time of day and flashing the cooking icons to indicate that a delayed cooking has been programmed. As soon as the delay time expires, the oven starts and works for the programmed cooking time. The pot symbol 📄 will flashes.

At the end of any timed activity the control shuts down the oven, the buzzer sounds a warning sequence (two short beeps repeated every 3 seconds) to recall the user attention, for a maximum time and makes the time related icons ( ) flash on the display. Push the knob to silent the buzzer and reset the warning message.

Turn the mode selector to ZERO (OFF) position before reusing the oven.

EN 13 - 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 27.

MULTIPLE RACK PAN PLACEMENT

Two identical metal grating grids labeled Rack 1 and Rack 3, each containing four circular samples (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%.

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)

Convection Bake Chart

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

FOOD ITEM RACK POSITION TEMP.	°F (°C)	(PREHEATED OVEN)	TIME (Min.)
Cake
Cupcakes	2	325 (165)	16-20
Bundt Cake	1	325 (165)	37-43
Angel Food	1	325 (165)	25-35
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 (165-175)	8-12
Chocolate Chip	2	325-350 (165-175)	10-15
Brownies	2	325 (165)	25-30
Breads
Yeast bread loaf, 9x5	2	350 (175)	15-22
Yeast rolls	2	350-375 (175-190)	10-15
Biscuits	2	375 (190)	6-10
Muffins	2	400 (205)	13-16
Pizza (Multiple rack cooking)
Frozen	1 and 3	375-425 (190-220)	12-18
Fresh	1 and 3	375-425 (190-220)	8-14

The TEMP. and TIME in the chart above are for the 240 V setting.
This chart is a guide. Follow recipe or package directions and adjust temperatures / time appropriately.

EN 14 - Bake Tips and Techniques

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" - 1-1/2" (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 and Roasting Problems are found on Page 32.

Bake Chart

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

The TEMP. and TIME in the chart above are for the 240 V setting.
This chart is a guide. Follow recipe or package directions and adjust temperatures/time appropriately.

• 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. (This mean, "PREHEAT" indication is automatically appear when the Convection Broil mode is selected, but place food inside the oven before selecting the Cooking mode)
• Use the 2-piece broil pan. (Without 2 Pans may have risk of fire with drip of the fat from the meats.)
• Turn meats once halfway through the cooking time (see Convection Broil Chart).

Convection Broil Chart

FOOD AND THICKNESS RACK POSITION OVEN TEMP.			TIME SIDE 1(Min.)*	TIME SIDE 2(Min.)*
	°F (°C)
Beef
Steak (1" or more)
Medium rare	4	450 (230)	10-12	10-12
Medium	4	450 (230)	15-17	13-15
Well	4	450 (230)	16-18	13-15
Hamburgers (1" or more)
Medium	4	550 (290)	9-11	5-8
Well	4	550 (290)	11-13	8-10
Poultry
Chicken Quarters	4	450 (230)	18-20	13-15
Chicken Halves	3	450 (230)	25-27	15-18
Chicken Breasts	4	450 (230)	14-16	10-14
Pork
Pork Chops (1-1/4" or more)	4	450 (230)	13-15	12-14
Sausage - fresh	4	450 (230)	4-6	3-5

The TEMP. and TIME in the chart above are for the 240 V setting.

* 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.

EN 16 - 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. (Without 2 Pans may have risk of fire with drip of the fat from the meat.)
• Turn meats once halfway through the cooking time (see Broil Chart).

Broil Chart

FOOD AND THICKNESS	RACK POSITION	BROIL SETTING	TIME SIDE 1 (Min.)*	TIME SIDE 2 (Min.)*
Beef
Steak (3/4"-1")
Medium rare	5	L 5	5-7	4-6
Medium	5	L 5	6-8	5-7
Well	5	L 5	8-10	7-9
Hamburgers (3/4"-1")
Medium	4	L 5	8-13	11
Well	4	L 5	10-15	8-12
Poultry
Breast (bone-in)	4	L 4	10-12	8-10
Thigh (very well done)	4	L 3	28-30	13-15
Pork
Pork Chops (1")	5	L 5	7-9	5-7
Sausage - fresh	5	L 5	5-7	3-5
Ham Slice (1/2")	5	L 5	4-6	3-5
Seafood
Fish Filets, 1"	4 L 4 10-14
Buttered
Lamb
Chops (1")
Medium Rare	5	L 5	5-7	4-6
Medium	5	L 5	6-8	4-6
Well	5	L 5	7-9	5-7
Bread
Garlic Bread, 1" slices	4	L 5	2-3
Garlic Bread, 1" slices	3	L 5	4-6

The BROIL SETTING and TIME in the chart above are for the 240 V setting.
* 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)	Ham, precooked (to Reheat)
145 °F (63 °C)	Fresh beef, Veal, Lamb (medium rare) Fresh beef, Veal, Lamb (medium rare)
160 °F (71 °C)	Ground Meat & Meat mixtures (Beef, Pork, Veal, Lamb)	170 °F (77 °C)	Ground Meat & Meat mixtures (Beef, Pork, Veal, Lamb)
	Fresh beef, Veal, Lamb (medium) Fresh beef, Veal, Lamb (medium)
	Fresh Pork (medium) Fresh Pork (medium)
	Fresh Ham (raw)	180 °F (82 °C)	Fresh Ham (raw)
	Egg Dishes Egg Dishes
165 °F (74 °C)	Ground Meat & Meat mixtures (Turkey, Chicken)		Ground Meat & Meat mixtures (Turkey, Chicken)

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

• Do not preheat for Convection Roast. (This mean, "PREHEAT" indication is automatically appear when the Convection Roast mode is selected, but place food inside the oven before selecting the Cooking mode.)
• 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. (Without 2 Pans many have risk of the fire with drip of the fat from the meat.)
• Use the probe or a meat thermometer to determine the doneness by checking internal temperature (see Convection Roast Chart).
• Double-check the internal temperature of meat or poultry by inserting meat thermometer into another position.
• Large poultry may also need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent over-browning.

IMPORTANT

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 internal temperature for stuffing in poultry is 165 °F (74 °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).
• Tips for Solving Baking and Roasting Problems are found on Page 27.

Convection Roast Chart

MEATS WEIGHT	lb (kg)	RACK POSITION	OVEN TEMP. °F (°C)	TIME (Min. per lb)	INTERNAL TEMP. °F (°C)
Beef
Rib Roast	4-6 (2-3)	2	325 (165)	18-22	145 (63) medium rare
				20-25	160 (71) medium
Rib Eye Roast, (boneless)	4-6 (2-3)	2	325 (165)	18-22	145 (63) medium rare
				20-25	160 (71) medium
Rump, Eye, Tip, Sirloin (boneless)	3-6 (1,5-3)	2	325 (165)	18-22	145 (63) medium rare
				20-25	160 (71) medium
Tenderloin Roast	2-3 (1-1,5)	2	425 (220)	15-20	145 (63) medium rare
Pork
Loin Roast (boneless or bone-in)	5-8 (2,5-4)	2	350 (175)	18-22	160 (71) medium
Shoulder	3-6 (1,5-3)	2	350 (175)	20-25	160 (71) medium
Poultry
Chicken whole, not stuffed	3-4 (1,5-2)	2	375 (190)	20-23	180 (82)
Turkey, not stuffed	12-15 (6-7,5)	1	325 (165)	10-14	180 (82)
Turkey, not stuffed	16-20 (8-10)	1	325 (165)	9-11	180 (82)
Turkey, not stuffed	21-25 (10,5-12,5)	1	325 (165)	6-10	180 (82)
Turkey Breast	3-8 (1,5-4)	1	325 (165)	15-20	170 (77)
Cornish Hen	1 - 1-1/2 (0,5-0,75)	2	350 (175)	45-75 total	180 (82)
Lamb
Half Leg	3-4 (1,5-2)	2	325 (165)	20-27	160 (71) medium
				25-32	170 (77) well
Whole Leg	6-8 (3-4)	1	325 (165)	20-27	160 (71) medium
				25-32	170 (77) well

The TEMP. and TIME in the chart above are for the 240 V setting.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

EN 18 - Dehydrate Tips and Techniques

• Dehydrating can be done using the a lower temperature is used and the circulating heated air slowly removes the moisture for food preservation.
• Choose convection bake as the heating mode when dehydrating
• The Dehydrate temperatures recommended 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 method 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

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 21 to 25 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 20 - Oven Care and Cleaning

Self-Cleaning the Oven

This oven features a pyrolytic Self-Cleaning function that eliminates the difficult and time consuming manual scrubbing of the oven interior. During Self-Cleaning, the oven uses a very high temperature (approx.

860 °F/460 °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-Cleaning 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-Cleaning cycle. The "SYMBOL" 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-Cleaning, the kitchen should be well ventilated to help eliminate odors associated with Self-Cleaning. Odors will lessen with use.
  • 1h:30 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-Cleaning

1. Remove all utensils and bakeware.
2. Remove non-porcelain oven racks.

CAUTION

If chromed racks are left in the oven during the Self-Cleaning cycle, they will permanently lose the shiny finish and change to a dull dark finish. See Cleaning Chart for proper care, pages 39 to 41.

1. Wipe up any soft soil spills and grease with paper towels. Excess grease will cause flames and smoke inside the oven during Self-Cleaning.
2. 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 1-1/2" (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.
3. Be sure oven interior lights are turned off and the light bulbs and lens covers are in place. See Page 32.

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

Before using the Self-Cleaning Mode please read the Oven Care and Cleaning page carefully and follow the Preparing the Oven for Self-Cleaning first. (see page 38)

ATTENTION

Once the pyrolysis (self-clean) function has started, when the flashing padlock symbol appears, DO NOT OPEN THE DOOR and do not change the function.

Once the pyrolysis function is completed, the door will automatically unlock when the oven's internal temperature drops below 100°C.

Do not force to open the door when the padlock symbol is on or flashing.

Pyrolyse (Self-Clean)

Turn the mode knob in the proper position than press the +/- knob to start a cleaning cycle.

The clean time can be set according to the same rules of the automatic functions, and therefore the pyrolitic cycle can be delayed.

The maximum allowed clean time is 3 hours, the minimum 1 hour. The standard time is 1h:30min, the clock display shows P1:30. At the end of the self-cleaning activity the display shows END steady. The writings on the display disappear when the mode selector is placed in the ZERO position showing “- -”. The door remains locked until the oven temperature drops below the safety threshold, at this time the control unlocks the door.

The cooling fan starts as soon as the function is selected and turns to its higher speed when the inner parts get hot. The oven temperature is automatically set to 460^ C in order to perfectly clean the cavity.

88:88 AM PM E S W T A P

The control also locks immediately the door in order to guarantee the user safety, given that the temperature inside gets very hot. A lock led shows the status of the latch mechanism at any time:

• Door unlocked, lock led off.
• Door locked, lock led always on.
• Latch moving, transition in progress, lock led flashing.

To reuse the oven after a pyrolyse, turn the mode selector to

ZERO (OFF) position.

CAUTION

It is advisable not to use the hob during the pyrolysis function (Self-clean)

Sabbath Mode

1. Rotate selector to BAKE and set the desired temperature by the +/- knob.
2. Press and hold +/- knob for 5 seconds. "SAb" will appear and flash on oven control knob indicating Sabbath mode has been initiated. From this point it is no longer possible to change the temperature by turning the +/- knob.
3. Turn cooking mode selector to OFF or to any other cooking mode to stop the Sabbath function.

NOTE: The sabbath mode function can only be set within the first 10 seconds after choosing 'bake' mode or after the set of temperature changing.

Modes or features disabled while in Sabbath Mode is running:

• Sabbath Mode sets the oven to remain on in a BAKE setting.
  • Available only in manual setting not timed cooking.
• The display(s) will not indicate temperature and time, only SAB is showed.
  • 72 Hours max duration in manual.
• All tones and chimes are disabled.
  • Minute minder function is disabled.
• All time functions changing are disabled.
• Oven light status will remain always in the ON state when the oven is in Sabbath Mode.

Meat Probe Function

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
	CONVECTION BROIL

Other modes are not allowed to start if the probe is inserted. The P of 165P (in Fahrenheit) or 75P (in Celsius) text and Meat Probe symbol flashes when the mode is not valid for cooking with probe or the probe is removed during cooking. In this case the heating elements are de-energized and the control automatically switches in OFF condition, showing the time of the day.

Activation Methods

1. Once the probe has been inserted in its receptacle and detected by the control turn the cooking mode knob into a valid position, the 165P (75°C) text appears on the 4 DIGITS display.
2. Once a valid cooking mode is started the probe can be inserted in its receptacle and detected by the control, the 165P (75°C) text appears on the 4 DIGITS display.

The meat probe standard temperature 165^ F ( 75^ C) flashes on display for 5 seconds. Using the + / - knob, it's possible to change the probe set.

The standard probe temperature set-point is 165^ F ( 75^ C). The allowed range is between 120^ F ( 50^ C) and 210^ F ( 99^ C). The maximum cavity temperature during cooking with meat probe is 480^ F ( 250^ C)

After 5 seconds the value on the display is accepted and the control starts cooking. The actual oven temperature is now shown on the 4 digits display.

Start from ambient temp.
The current probe temperature is showed from 105°F (40°C)
The current probe temperature is showed until the set is reached.
end cooking.

As soon as the set probe temperature is reached, the control beeps indicating the end of cooking and stops the oven.

Press +/- knob once to check the probe set temperature. Press +/- knob twice to change the oven setting temperature. When it's flashing turn the +/- knob to modify the value. After 5 second the current oven temperature is shown automatically on the 4 digits display.

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

Automatic time functions are disabled when using the meat probe, only the minute minder can be set. When activated the Minute Minder have to work in background.

ATTENTION

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

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 a mechanical bracket assembly with two views (labeled 1), showing internal components and mounting holes (no text or symbols present)

TO REPLACE DOOR

Technical diagram showing labeled mechanical components with numbered annotations

EN 24 - Replacing an Oven Light

• Each oven is equipped with three halogen lights located in the lateral walls of the oven.
- The lights are switched on when the door is opened or when the oven is in a cooking cycle.
• The oven lights are not illuminated during SELF-CLEAN.
- Each light assembly consists of a removable lens, a light bulb as well as a light socket housing that is fixed in place. See figure on this page.
- Light bulb replacement is considered to be a routine maintenance item.

To Replace a Light Bulb

1. Read WARNING on this page.
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 A A

COOKTOP 30"

Labeled diagram of a gas stove with numbered components for identification

A - Grates

BURNER OUTPUT RATINGS:BTU/HR	NG (Natural)Gas, 5” W.C.P	LP (Propane)Gas, 10” W.C.P.
1 SINGLE CROWN (burner & knob)	2200 to 15000 Btu/h (645 to 4400W) 22	00 to 12000 Btu/h (645 to 3500W)
2 DOUBLE CROWNS (burner & knob)	750 to 18000 Btu/h (220 to 5300W) 750	to 15000 Btu/h (220 to 4400W)
3 SINGLE CROWN (burner & knob)	2200 to 15000 Btu/h (645 to 4400W) 22	00 to 12000 Btu/h (645 to 3500W)
4 DOUBLE CROWNS (burner & knob)	750 to 18000 Btu/h (220 to 5300W) 750	to 15000 Btu/h (220 to 4400W)

COOKTOP 36"

Labeled diagram of a gas stove with numbered components for identification

A - Grates

BURNER OUTPUT RATINGS:BTU/HR	NG (Natural)Gas, 5” W.C.P	LP (Propane)Gas, 10” W.C.P.
1 DOUBLE CROWNS (burner & knob)	750 to 18000 Btu/h (220 to 5300W) 750	to 15000 Btu/h (220 to 4400W)
2 SINGLE CROWN (burner & knob)	2200 to 15000 Btu/h (645 to 4400W) 2200	to 12000 Btu/h (645 to 3500W)
3 DOUBLE CROWNS (burner & knob)	750 to 18000 Btu/h (220 to 5300W) 750	to 15000 Btu/h (220 to 4400W)
4 SINGLE CROWN (burner & knob)	2200 to 15000 Btu/h (645 to 4400W) 2200	to 12000 Btu/h (645 to 3500W)
5 SINGLE CROWN (burner & knob)	2200 to 15000 Btu/h (645 to 4400W) 2200	to 12000 Btu/h (645 to 3500W)
6 DOUBLE CROWNS (burner & knob)	750 to 18000 Btu/h (220 to 5300W) 750	to 15000 Btu/h (220 to 4400W)

BURNER

Exploded view diagram of a mechanical assembly with labeled parts B and C

B - Burner Cap
C - Burner Gas Spreader

BURNER

B C

B - Burner Cap
C - Burner Gas Spreader

Gas Control Knob Setting

Electric gas ignition

The gas burners use an electric ignition device located near each burner that by means of spark igniters ensure they ignite automatically.

ELECTRIC IGNITION

3D rendered mechanical component with two circular features and a central knob, no visible text or symbols

The electronic auto re-ignition lights the surface burner when the corresponding control knob is turned at any valve rotation allowing sufficient gas flow to support a flame.

If any burner flame goes out for any reason, the igniter automatically sparks to relight the flame.

NOTE: this feature is provided as a convenience and is not intended as a safety feature. If you detect a gas odor coming from your range ensure all knobs are turned to the OFF position. If odor persists turn off supply to range and inspect connections.

To set:

- Push and turn a knob counter clockwise to any setting, the corresponding spark plugs will generate a clicking sound (spark), the burner will produce a flame and reignite automatically if the flame goes out.

WARNING

• Do not operate a burner using empty cookware or without cookware on the grate.
• Do not touch the burner when the igniters are clicking (sparking) (shock hazard).
• Do not let the burner flame extend beyond the edge of the pan (burn hazard on handles and potential cookware damage / scorching).
  • Turn off all controls when not cooking.

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

Burners with two flame rings

These burners have two separate flame rings to provide a complete heat regulation from high power to simmering.

To set :

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

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

Note: The knob has a designated stop at MED heat setting. To continue to low and / or simmer, push the knob in as you continue to turn counter-clockwise. This method is not required to go from LO / Simmer to OFF.

Simmer setting

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

Turning off the burner

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

KNOB BURNER

OFF HI MED LO HI LO SIMMER

EN 26 - Gas Cooktop Burner Operation

The Burner Flames

Turn each burner on. Flames should be blue in color with no trace of yellow. Tips of flames may occasionally turn yellow momentarily - this is normal. Yellow flames are indicative of low oxygen supply which may occur at higher altitudes. Some higher altitude regions add oxygen to the natural gas supply to compensate. The burner flames should not sputter or blow away from the burner. The inner cone of the flame should be between 1/2" and 3/4" long.

NOTE: • Foreign material in the gas line, especially in new construction, may cause an orange flame during initial operation. The orange color will disappear with further use. Small yellow tips on the ends of the flames are normal when using LP gas.
- If the flame is not even around the edge of the burner, wait for the cooktop to cool and check to make sure the burner is assembled properly and the burner caps are seated correctly.

Super Sealed Surface Burners

IMPORTANT

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

Burner cap and gas spreader

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

Burner base and injector

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

Protect it during cleaning.

BURNER FLAME

3D rendering of a gray rectangular electronic component with two circular ports and a central knob (no text or symbols)

Be sure when lighting the burner:

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

Burner ports

Check burner flames occasionally. A good flame is blue in color, not yellow.

Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the burner ports.

To Clean gas burner:

IMPORTANT

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

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

Clean the gas tube opening and burner port according to cleaning section.

1. Clean the burner base with a damp cloth (keep the gas injector area free of cleaning agents and any other material from entering the injector orifice).
2. Replace the burner spreader and cap, making sure the alignment pins are properly aligned with the slots.
3. Turn on the burner.

If the burner does not light, check cap and spreader alignment. If the burner still does not light, do not service the gas burner yourself.

Contact a trained repair specialist.

EXPLODED VIEW OF BURNER

Exploded view diagram of a mechanical assembly with layered components (no text or symbols)

3D rendering of a mechanical component with a circular base and top cylindrical housing (no text or symbols visible)

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

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

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

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material.

For example, aluminium cookware with a non-stick finish will take on the properties of aluminium.

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

Cookware Characteristics

Aluminum:

Heats quickly and evenly.

Suitable for all types of cooking. Medium or heavy thickness is best for most cooking tasks.

Cast Iron:

Heats slowly and evenly.

Good for browning and frying. Maintains heat for slow cooking.

Ceramic or Ceramic glass:

Follow manufacturer's instructions.

Heats slowly, but unevenly. Ideal results on low to medium heat settings.

Copper:

Heats very quickly and evenly.

Earthenware:

Follow manufacturer's instructions.

Use on low heat settings.

Porcelain enamel on steel or cast Iron:

See stainless steel or cast iron.

Stainless steel:

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

Match Pan Diameter to Flame Size

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

Use Balanced Pans

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

Use a Lid That Fits Properly

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

WARNING

BALANCED PAN

Simple line drawing of a cooking pot with granular contents and a base (no text or symbols)

Simple line drawing of a cooking pot with granular liquid and a side-mounted stand (no text or symbols)

CONCAVE (HOLLOW)

CONVEX (ROUNDED)

FLAME TOO LARGE FOR PAN SIZE

USE LIDS THAT FIT PROPERLY

UNBALANCED PAN

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.

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

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

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

PART LIST

Exploded view diagram of a multi-layer appliance with numbered parts labeled 17, 18, 19, and 3.

Labeled diagram of an oven with numbered parts for identification

Cleaning Chart

Part		Cleaning Method		Partled 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

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.

EN 30 - Cleaning the Cooktop

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

ATTENTION

• Before cleaning, be certain the burners are turned off and the grates are cool.
• Always use the mildest cleaner that will do the job. Use clean, soft cloths, sponges or paper towels.
• Rub stainless steel finishes in the direction of the grain. Wipe area dry to avoid water marks.
• Do not clean removable cooktop parts in any selfcleaning oven.
  • After cleaning, place all parts in their proper positions before using cooktop.

The cleaners recommended below and on the following page indicate cleaner types and do not constitute an endorsement of a particular brand.

Use all products according to package directions.

CLEANING THE COOKTOP

Illustration of a gas stove with internal components and a grid-patterned roof (no text or symbols)

Cooktop Part / Material Suggested Cleaners

Parts and materials Suggested cleaners Suggestions/Reminders
Burner base(Cast aluminium)	Damp cloth. Keep the gas injector area free of cleaning agents and any other material from entering the injector orifice.
Gas spreader(Cast aluminium)	Detergent and hot water; rinse and dry.Stiff nylon bristle-toothbrush to clean port openings.Abrasive cleansers: Revere ware® metal polish. Following package direction Use Brillo® or S.O.S.® pads.Rinse and dry.	Rub lightly, in a circular motion.Aluminium cleaners may dull the surface.To clean port opening, use a tooth brush or straightened paper clip. Take care not to damage / augment the shape of the ports.
Gas spreader(Brass)	Wash them in hot soapy water, rinse, and dry.Use a stiff nylon brush or straight-ended paper clip to clear the notches of a flame spreader.	Rub lightly, in a circular motion.Brass cleaners may dull the surface.To clean port opening, use a tooth brush or straightened paper clip.
Burner cap and grate(Porcelain enamel on cast iron)	Non abrasive cleaners: Hot water and detergent, Fantastic, Formula 409. Rinse and dry immediately.Mild abrasive cleaners: Bon Ami® and Soft Scrub®.Abrasive cleaners for stubborn stains: soap-filled steel wool pad.	The grates are heavy; use care when lifting. Place on a protected surface.Blisters/crazing/chips are common due to the extreme temperatures on grate fingers and rapid temperature changes.Acidic and sugar-laden spills deteriorate the enamel. Remove soil immediately.Abrasive cleaners, used too vigorously or too often, can eventually mar the enamel.
Exterior finish(Porcelain enamel)	Hot sudsy water: rinse and dry thoroughly.Non abrasive cleansers: Ammonia, Fantastic®, Formula 409®.Mild abrasive cleansers: Bon Ami®, Ajax®, Comet®.Liquid cleaners: Kleen King®, Soft Scrub®	Acidic and sugar-laden spills deteriorate the porcelain enamel. Remove soil immediately.Do not use wet sponge or towel on hot porcelain.Always apply minimal pressure with abrasive cleaners.
Control knobs(Stainless Steel)	Hot sudsy water: rinse and dry immediately.If necessary, remove knobs (lift straight up).	Do not soak knobs.Do not use abrasive scrubbers or cleansers.Do not force knobs onto valve shaft.Pull knobs straight away from control panel to remove.When replacing knobs, make sure knobs are in the OFF position.Do not remove seats under knobs.
Exterior finish(Stainless Steel)	Nonabrasive cleaners: Hot water and detergent. Fantastic®, Formula 409®. Rinse and dry immediately.Cleaner polish: Stainless Steel Magic® to protect the finish from staining and pitting;enhances appearance.Hard water spots: Household white vinegar.Mild Abrasive Cleaners: Kleen King®stainless steel liquid cleaner, Cameo®aluminum & stainless steel cleaner, Bon Ami®.Heat discoloration: Bar Keepers Friend®.	Stainless steel resists most food stains and pit marks provided the surface is kept clean and protected.Never allow food stains or salt to remain on stainless steel for any length of time.Rub lightly in the direction of polish lines.Chlorine or chlorine compounds in some cleaners are corrosive to stainless steel.Check ingredients on label before using.Always apply minimal pressure with abrasive cleaners especially on graphics.
Igniters(Ceramic)	Carefully wipe with a cotton swab dampened with water, ammonia or Formula 409®.Gently scrape soil off with a toothpick.	Avoid excess water on the igniter. A damp igniter will prevent burner from lighting.Remove any lint that may remain after cleaning.

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

Cooktop Problem Problem Solving Steps
E008 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 E__ 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 13). Refer to cooking charts for recommended rack position. Always reduce recipe temperature by 25^ ( 15^ ) when baking with Convection Bake mode.
Oven light is not working properly	Replace or reinsert the light bulb if loose or defective. See Page 32. Avoid touching the bulb glass with bare fingers as finger oil may cause bulbs to burn out prematurely.
Oven light stays on Check for obstruction in oven door. Check to see if hinge is bent or door switch broken.
Cannot remove lens cover on light	There may be a soil build-up around the lens cover. Wipe lens cover area with a clean dry towel prior to attempting to remove the lens cover.
Oven will not Self-Clean properly	Allow the oven to cool before running Self-Clean. Always wipe out loose soils or heavy spill-over before running Self-Clean. If oven is badly soiled, set oven for a four-hour Self-Clean.See Preparing the Oven to Self-Clean, Page 28.
Clock and timer are not working properly	Make sure there is proper electrical power to the oven. See the Clock and Timer sections on Page 13.
Excessive moisture	When using Bake mode, preheat the oven first. Convection Bake and Convection Roast will eliminate any moisture in oven (this is one of the advantages of convection).
Porcelain chips	When oven racks are removed and replaced, always tilt racks upward and do not force them to avoid chipping the porcelain.
Ignition will not operate
Is the power supply cord unplugged?	Plug into a grounded 3 prong outlet.
Has a household fuse been blown or has the circuit breaker been tripped?	Replace the fuse or reset the circuit.
Surface burners will not operate
Is this the first time the surface burners have been used?	Turn on any one of the surface burner knobs to release air from the gas lines.
Is the control knob set correctly? Push in knob before turning to a setting.
Are the burner ports clogged? See “Super Sealed Surface Burners” section.
Surface burner flames are uneven yellow and/or noisy
Are the burner ports clogged? See “Super Sealed Surface Burners” section.
Are the burner caps positioned properly?	See “Super Sealed Surface Burners” section.
Is propane gas being used? The appliance may have been converted improperly. Contact a service technician.
Surface burner makes clicking noises
Is the burner wet? Let it dry.
Is the cap and gas spreader positioned correctly?	Make sure the alignment pins are properly aligned see “Super Sealed Surface Burners” section.
Is the cooking vessel much larger than the allocated grate space?	Remove vessel temporarily, if clicking ceases and then returns when putting the vessel back, it is due to the oversized vessel. You can still continue to cook with the vessel but the clicking will continue until cooking is complete.
Excessive heat around cookware on cooktop
Is the cookware the proper size?	Use cookware about the same size as the surface cooking area, element or surface burner. Cookware should not extend more than 1 in (2.5 cm) outside the cooking area.
Cooktop cooking results not what expected
Is the proper cookware being used?	See “Cookware” section.
Is the control knob set to the proper heat level?	See “Setting the Control Knobs” section.

EN 32 - 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 Home Appliances".

For serial tag location see Page 6. Now is a good time to write this information in the space provided below.

Keep your invoice for warranty validation.

Service Data Record

Model Number

Serial Number

Date of Installation or Occupancy ____

Simple 3D illustration of a stick figure pushing a large rectangular object on a horizontal surface (no text or symbols)

Diagram showing two circular components labeled A and B with a central rectangular block, no text or symbols present.

AFFICHAGE

A

Close-up of a metallic industrial knob with 'OFF' label and control buttons (no readable text beyond labels)

B

3D rendered mechanical component with cylindrical and rectangular features (no text or symbols)

SÉLECTEUR DE MODE SÉLECTEUR DE TEMPÉRATURE ET FONCTIONS

OFF

ATTENTION

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

1. Lift rack up at front and then remove it

Pure diagram of a lever mechanism with directional arrows, no text or symbols present

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

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

Grille télescopique

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

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

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

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

Diagram of a flatbed truck with motion arrows indicating speed or force (no text or symbols)

Technical diagram of a mechanical assembly with dimension arrows (no text or symbols)

88:88 AM 88:88 AM PM OFF + -

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

88:88 AM PM E

CUISSON AU FOUR PAR CONVECTION

RÔTISSAGE PAR CONVECTION

CUISSON AU FOUR

GRILLAGE PAR CONVECTION

Technical diagram showing two mechanical assembly steps with labeled components and directional arrows

POUR REMETTRE LA PORTE

Technical diagram showing labeled mechanical components with numbered annotations

LUMIÈRES DU FOUR A

Labeled diagram of a gas stove with numbered components for identification

A - Grates

Labeled diagram of a gas stove with numbered components for identification

B - Brûleur coupe

Exploded view diagram of a mechanical assembly with labeled parts B and C

3D rendered mechanical component with two circular ports and a central knob, no visible text or symbols

3D rendered image of a gray rectangular device with two circular control knobs and a central knob (no text or symbols)

Exploded view diagram of a mechanical assembly showing internal components (no text or labels)

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

Simple line drawing of a cooking pot with granular liquid and a side dish (no text or symbols)

CONCAVE (HOLLOW)

CONVEX (ROUNDED)

NE PAS UTILISER PETITS
RECIPIENTS SUR FLAMME HAUTE

UTILISER COUVERCLE QUI
S'ADAPTE PERFAITEMENT

RECIPIENT NE PAS EQUILIBRE

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 gas stove with cooling fans and a side panel, showing internal components (no text or symbols)

Simple 3D illustration of a stick figure sitting on a bench next to an open book (no text or symbols visible)

Diagram showing two circular components labeled A and B with an arrow pointing to a rectangular block, no text or symbols present.

PANTALLAS

A

Close-up of a mechanical knob or dial with no visible text or symbols

B

3D rendered mechanical component with cylindrical and stepped features (no text or symbols)

SELECTOR DE MODO SELECTOR DE TEMPERATURA Y FUNCIONES

OFF

PRECAUCIÓN

Frente Detrás

Pure diagram of a pipe with a wavy line and shaded area, 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 interacting with two rectangular shapes (no text or symbols)

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

Rejilla extensible de horno

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

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

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

Remplazar la rejilla extensible:

Pure mechanical diagram showing a lever mechanism with motion arrow (no text or symbols)

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

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

88:88 AM 88:88 AM PM OFF + -

88:88 AM PM E S W A B ↑

Technical diagram showing two mechanical assembly steps with labeled components, likely for assembly or maintenance instructions.

Technical diagram of a mechanical component with numbered annotations pointing to specific parts.

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

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 bracket, shown in grayscale (no text or symbols)

Close-up of a metallic mechanical component with a rectangular opening, set against a textured gray background (no visible text or symbols)

Labeled diagram of a gas stove with numbered components for identification

A. Rejas

CALIFICACIONES DE SALIDA DEL QUEMADOR: BTU/HR	Gas NG (Natural)Gas 5" W.C.P.	LP (Propane)Gas, 10" W.C.P.
1 UNA SOLA CORONA(Quemador y mando correspondiente)	2200 to 15000 Btu/h (645 to 4400W)	2200 to 12000 Btu/h (645 to 3500W)
2 CORONAS DOBLES(Quemador y mando correspondiente)	750 to 18000 Btu/h (220 to 5300W)	750 to 15000 Btu/h (220 to 4400W)
3 UNA SOLA CORONA(Quemador y mando correspondiente)	2200 to 15000 Btu/h (645 to 4400W)	2200 to 12000 Btu/h (645 to 3500W)
4 CORONAS DOBLES(Quemador y mando correspondiente)	750 to 18000 Btu/h (220 to 5300W)	750 to 15000 Btu/h (220 to 4400W)

Labeled diagram of a gas stove with numbered components and control knobs

A. Rejas

CALIFICACIONES DE SALIDA DEL QUEMADOR: BTU/HR	Gas NG (Natural)Gas 5" W.C.P.	LP (Propane)Gas, 10" W.C.P.
1 CORONAS DOBLES(Quemadory mando correspondiente)	750 to 18000 Btu/h (220 to 5300W) 750	to 15000 Btu/h (220 to 4400W)
2 UNA SOLA CORONA(Quemadory mando correspondiente)	2200 to 15000 Btu/h (645 to 4400W) 2200	to 12000 Btu/h (645 to 3500W)
3 CORONAS DOBLES(Quemadory mando correspondiente)	750 to 18000 Btu/h (220 to 5300W) 750	to 15000 Btu/h (220 to 4400W)
4 UNA SOLA CORONA(Quemadory mando correspondiente)	2200 to 15000 Btu/h (645 to 4400W) 2200	to 12000 Btu/h (645 to 3500W)
5 UNA SOLA CORONA(Quemadory mando correspondiente)	2200 to 15000 Btu/h (645 to 4400W) 2200	to 12000 Btu/h (645 to 3500W)
6 CORONAS DOBLES(Quemadory mando correspondiente)	750 to 18000 Btu/h (220 to 5300W) 750	to 15000 Btu/h (220 to 4400W)

QUEMADOR

Exploded view diagram of a mechanical assembly with labeled parts B and C

3D rendered mechanical component with two circular features and a central knob, no visible text or symbols

3D rendering of a two-cylinder electrical switch component with two circular ports and a central knob (no text or symbols)

Two views of a mechanical assembly showing internal components and housing (no text or symbols visible)

Simple line drawing of a cooking pot with granular contents and a base (no text or symbols)

Simple line drawing of a cooking pot with granular material inside (no text or symbols)

CÓNCAVO

CONVEXO

ADECUE EL DIÁMETRO LLAMA AL RECIPIENTE

UTILICE UNA TAPA QUE ENCAJE PERFECTAMENTE

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

Gráfico limpieza

Illustration of a gas stove with cooling fans and a side panel, showing internal components (no text or symbols)