Manual - Cosmo Kitchen Products

PROFESSIONAL STYLE
DUAL FUEL RANGE
Installation Guide
&
User's Manual
This manual is made with 100 % recycled paper.
Electronic version of this manual is available at: www.cosmoappliances.com
Thank You
Thank you for your purchase. We know that
you have many brands and products to
choose from and we are honored to know
that you have decided to take one of our
products into your home and hope that you
enjoy it.
Our appliances are designed according to
the strictest safety and performance
standards for the North American market.
We follow the most advanced
manufacturing philosophy. Each appliance
leaves the factory after thorough quality
inspections and testing. Our distributors
and our service partners are ready to
answer any questions you may have
regarding how to install, use and care for
your range.
We hope that this manual will help you learn
to use the product in the safest and most
effective manner and care for it so that it
may give you the highest satisfaction in
cooking for years to come. f you ha e any
uestions or concerns please contact the
dealer from whom you purchased it or
contact our Customer upport at
.
The manual also includes directions for the
professional installer that will install the
product in your home. We recommend using
trained personnel for professional
installation.
Please keep this manual for future use
1
IMPORTANT SAFETY INFORMATION
PLEASE READ AND FOLLOW THESE IMPORTANT
INSTRUCTIONS FOR THE SAFETY OF YOUR HOME
AND OF THE PEOPLE LIVING IN IT.
Save this Manual for local electrical inspector's use.
Read and save these instructions for future reference.
Observe all governing codes, ordinances and regulations.
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
substances in the vicinity of this or any other
appliance.
WHAT TO DO IF YOU SMELL GAS :
•Do not light any appliance.
•Do not touch any electrical switch.
•Do not use any phone in your building.
•Immediately call your gas supplier from a
neighbour's phone. Follow the gas
supplier's instructions closely.
•If you cannot reach your gas suppliers, call
the fire department.
- Installation and service must be performed by
a qualified installer, service agency or the gas
supplier.
In Massachusetts: All gas products must be installed
by a "Massachusetts" licensed plumber or gasfitter.
A "T" handle type manual gas valve must be
installed in the gas line connected to this appliance.
WARNING
Read this instruction booklet before installing and
using the appliance,
The manufacturer will not be responsible for any
damage to property or to persons caused by incorrect
installation or improper use of the appliance.
The manufacturer reserves the right to make changes to its
products when considered necessary and useful, without
affecting the essential safety and operating characteristics.
This appliance has been designed for
non-professional, domestic use only.
Do not use this appliance to heat a room.
Do not place any pot or pan on the open oven door.
The door is made of glass and it can break if loaded
with a weight.
Before beginning installation, please read these
instructions completely and carefully.
Do not remove permanently affixed labels, warnings, or
plates from the product. This may void the warranty.
Please observe all local and national codes and
ordinances.
Please ensure the range is properly grounded.
The installer should leave these instructions with the
consumer who should retain for local inspector's use and
for future reference.
The plug should always be accessible.
Installation must conform with local codes or in the
absence of codes, the National Fuel Gas Code
NSIZ223.1/NFPA54. Electrical installation must be in
accordance with the National Electrical Code,
ANSI/NPA70 - latest edition and/or local codes. IN
CANADA: Installation must be in accordance with the
current CAN/CGA-fe 149.1 National Gas Installation Code
or CAN/CGA-B 149.2, Propane Installation Code and/or
local codes. Electrical installation must be in accordance
with the current CSA C22.1 Canadian Electrical Codes
Part 1 and/or local codes.
Installation of any gas-fired equipment should be made by
a licensed plumber. A manual gas shut-off valve must be
installed in the gas supply line ahead of the oven in the gas
flow for safety and ease of service.
WARNING
WARNING
use this appliance as a space
heater to heat or warm the room. oin
so may result in car on mono ide
poisonin and o erheatin o the o en.
This appliance shall not be installed with a ventilation
system that blows air downward toward the
range/rangetop/cooktop; this type of ventilation system
may cause ignition and combustion problem with the gas
appliance resulting in a personal injury or unintended
operation.
WARNING
An air curtain or other overhead range/rangetop/cooktop
hood, which operates by blowing a downward airflow
onto a range/rangetop/cooktop, shall not be used/
installed in conjunction with this gas range/rangetop/
cooktop.
Warning!
This ran e can tip. n ury to persons could
result. nstall anti tip de ice shipped with
ran e. ee nstallation nstructions.
23
TABLE OF CONTENTS
06
07
08
09
09
10
11
15
17
19
19
20
21
23
25
32
34
34
35
35
37
3
WARRANTY AND SERVICE
A ou
Se e on a o u
a a o ea a -an - a o a an .
ha e a e ou
a ne o e ona on .
eneral Conditions
a Warranty does not co er failure as result of misuse abuse rust or corrosion
spilled li uids or foreign objects found inside the unit repair of damage caused by accident
theft fire flood e ternal causes such as but not limited to blow fuses inade uate electrical
power water and gas lines beyond the e uipment or any use of the product not authori ed
by the manufacturer.
b The ma imum liability of the warranty for product replacement or repair shall not e ceed
the original purchase price of the product.
c Cosmo reser es the right to repair or replace the co ered product with a comparable
feature model of like kind.
d Warranty does not co er deterioration of the appearance of the product any cosmetic
part such as paint porcelain glass dents scratches chips rust or peeling.
e ny damage resulting from unauthori ed replacement parts improper ser ice or
modifications made to the co ered product are not co ered.
f Cosmo is released from all liability due to indirect conse uential or incidental damages.
WARRANTY REGISTRATION
www.cosmoappliances.com/warranty
REPLACEMENT PARTS
On au ho e e a e en a a e u e
n e o ng e e on he a an e.
Fo a an e e ea e on a ou u o e u o
u ng a u o ke on
. o oa an e . o / u o
RODUCT SPECIFICATIONS
Dimensions (insert drawings front, side and back)
M
366
M
30
BEFORE INSTALLATION
This appliance shall only be installed by an
authorized professional.
This appliance shall be installed in accordance
with the manufacturer's installation instructions.
This appliance must be installed in accordance
with the standards of the country where it will
be installed. The installation of this appliance
must conform to local codes and ordinances. In
the absence of local codes, Installations must
conforms to American National Standards,
National Fuel Gas Code ANSI Z223.1 - latest
edition/NFPA 54 or B 149.1.
The appliance, when installed, must be
electrically grounded in accordance with local
codes or, in the absence of local codes, with the
National Electrical Code, ANSI/NFPA 70.
If local codes permit, a flexible metal appliance
connection with the new AGA or CGA certified
design, max. 5 feet (1,5 m) long, 34" I.D. is
recommended for connecting this appliance to
the gas supply line. Do not bend or damage the
flexible connector when moving the appliance.
This appliance must be used with the pressure
regulator provided. The regulator shall be
properly installed in order to be accessible when
the appliance is installed in its final location. The
pressure regulator must be set for the type of
gas to be used. The pressure regulator has 34"
female pipe thread. The appropriate fitting must
be determined based on the size of your gas
supply line, the flexible metal connector and the
shutoff valve.
The appliance must be isolated from the gas
supply piping system by closing its individual
manual shutoff valve during any pressure
testing of the gas supply piping system at test
pressures equal to or less than 34 PSI (13,8 w.c.
pr 3,5 kPa).
All opening and holes in the wall and floor, back
and under the appliance shall be sealed before
installation of the appliance.
A manual valve shall be installed in an
accessible location in the gas line external to the
appliance for the purpose of turning on or
shutting off gas to the appliance
WARNING!
Do not use aerosol sprays in the vicinity of
this appliance while it is in operation
ROOM VENTILATION: An exhaust fan may be
used with the appliance; in each case it shall be
installed in conformity with the appropriate
national and local standards. Exhaust hood
operation may affect other vented appliances; in
each case it shall be installed in conformity with
the appropriate national and local standards.
This appliance is shipped from the factory for
use with natural gas. Propane Conversion Kit
must be purchased separately. For use with
propane LP gas please follow the conversion
procedure described on pg. 17.
The maximum inlet gas supply pressure
incoming to the gas appliance pressure
regulator is 34 PSI (13,8 w.c. pr 3,5 kPa).
The minimum gas supply pressure for checking
the regulator setting shall be at least 1" w.c. (249
Pa) above the inlet specified manifold pressure
to the appliance (this operating pressure is 4"
w.c. (1.00 kPa) for Natural Gas and 11" w.c. (2.75
kPa for LP Gas).
INSTALLING THE LEGS
The ranges must only be used with the
legs properly installed.
Before installing the legs, position the
appliance near its final location as the legs
are not suitable for moving the appliance
over long distances.
Four height-adjustable legs are shipped
with the range in the polystyrene container
situated over the appliance.
After unpacking the range, raise it enough
to insert the legs in the appropriate
receptacles situated on the lower part of the
appliance. Lower the range gently to keep
any undue strain from legs and mounting
hardware. If possible use a pallet or lift jack
instead of tilting the unit.
Adjust leg height to the desired level by
twisting the inside portion of the leg
assembly until the proper height is reached.
Check with a level that the cooktop is
perfectly level.
WARNING:
A child or adult can tip the range and be killed;
Re-engage the anti-tip device if the range is
moved. Failure to do so can result in death or
serious burns to children or adults.
INSTALLING THE ANTI-TIP
STABILITY DEVICE
The anti-tip device shipped with the range
must be properly secured to the rear wall
as shown in the picture below.
The height of the bracket from the floor
must be determined after the range legs
have been adjusted to the desired height
and after the range has been levelled.
Measure the distance from the floor to the
bottom of the anti-tip bracket receptacle on
the back of the appliance.
Position the two anti-tip brackets on the wall
at the desired height plus 1/8" (0.32 cm).
The brackets must be placed at 2"5/16 (6,0
cm) from the side of the range. The
distance between the two bracket is 25"l/4
(64,1 cm).
Secure the brackets to the wall
with appropriate hardware.
Slide the range against the wall until the
brackets are fully inserted into their
receptacles on the back of the ran
Check to see that the Anti-Tip device is
installed properly. Then grasp the top rear
edge of the range and carefully attempt to
tilt it forward. Verify that the Anti-Tip
device is engaged.
Or use the anti-tip device as one chain, and
tighten up with fixed screw on the wall, and
when the wall not suitable for installation,
the chain shall be fixed to the cabinet
The two sides of the chains are fixed on the wall
or cabinet structure.
IN T LL TION
IT HEN
INSTALLATION REQUIREMENTS
A properly grounded and horizontally-mounted
electrical receptacle Type NEMA 14-50R should
be installed no higher than 3" (7.6 cm) above
the floor, no less than 2" (5 cm) and no more
than 8" (20,3 cm) from the left side (facing
product); refer to ELECTRICAL CONNECTION
section pag. 13.
e
ll lo
l ode e
ENT TO
INET
This range may be installed directly
adjacent to existing countertop high
cabinets (36" or 91.5 cm from the floor).
For the best look, the worktop should be level with
the cabinet countertop. This can be accomplished
by raising the unit using the adjustment spindles
on the legs.
e e
ATTENTION: the range CANNOT be installed
directly adjacent to kitchen walls, tall cabinets, tall
appliances, or other vertical surfaces above 36"
(91.4 cm) high. The minimum side clearance in
such cases is 6" (15.2 cm).
An agency-approved, properly-sized manual
shut-off valve should be installed no higher than 3"
(7.6 cm) above the floor and no less than 2" (5 cm)
and no more than 8" (20.3 cm) from the right side
(facing product).
Wall cabinets with minimum side clearance must
be installed 30" above the countertop
with countertop height between 35 1/2" (90.2 cm)
and 37 1/4" (94.6 cm). The maximum depth of wall
cabinets above the range shall be 13" (33.0 cm)
To connect gas between shut-off valve and
regulator, use agency-approved, properly sized
flexible or rigid pipe. Check all local code
requirements.
OPENING WIDTH
W
COOKING RANGE
30"(757)
36"(910)
48"(1215)
60"(1520)
30"Model
36"Model
48"Model
60"Model
RANGE
13"
30"
30" (762) TO 36" (914)
(330)
(762)
TO BOTTOM OF
VENTILATION HOOD*
6"
(152)
W
OPENING WIDTH
3.23"(82)
3.15"(80)
36 3/5" (930)
TO COOKING
SURFACE
LOCATION OF GAS AND
ELECTRICAL EXTENDS
ON FLOOR
E
5 3/4"
(146)
9 3/4"
(250)
2 3/5"
(65)
SIDE VIEW
FRONT VIEW
9
2" (51)
G
12"
5"
(305) GAS
(127)
EXHAUST HOOD INSTALLATION
To eliminate the risk of burns or fire by reaching
over heated surface units, cabinet storage space
located above the surface units should be avoided.
If cabinet storage is to be provided, the risk can be
reduced by installing a range hood. These hoods
have been designed to work in conjunction with the
range and have the same finish for a perfect look.
For maximum performance, the height of the bottom
of the hood from the worktop should be between 30"
(76.2 cm) and 36" (91.4 cm). This would typically
result in the bottom of the hood being 61 1/2" (156.2
cm) to 67 1/2" (171.5 cm) above the floor. These
measurements provide for safe and efficient
operation of the hood.
Before installation of the exhaust hood, consult local
or regional building and installation codes for
additional specific clearance requirements.
Refer to the range hood installation instructions
provided by the manufacturer for additional
information.
1
ELECTRICAL CONNECTION
The appliance shall be connected to a single phase
electric line rated at 120/208Vac or 120/240Vac
and 60Hz frequency.
Electric power rating:
120/208Vac: 10 A max
120/240Vac: 12 A max
Heating elements power rating:
Oven bake element = 1500 Watt
Oven circular element = 3200 Watt
Oven broil element = 2850 Watt
Install a suitable electric power supply receptacle
connection type NEMA 14-50R able to support a
load of at least 30 A (per line) according to local
code requirements. For four wires power
supply connection system see diagram below.
Check your local code for which of the options below
should be used in grounding the receptacle power
suppliy connections.
e
o
ӡ
1
ӡ
2
e
o
1ӡ
2ӡ
ӡ
M
eo
e
o
e
o
-
Connect the L1 receptacle terminal to the
incoming BLACK electrical supply wire(L1-hot
wire)
-
Connect the L2 receptacle terminal to the
incoming RED electrical supply wire (L2-hot
wire)
-
Connect the NEUTRAL receptacle terminal to
the incoming NEUTRAL (WHITE) electrical
supply wire
When
electrical connection,
please refer to the rating label, the rating
label locat near the entrance of power
supply cord.
- Connect the GROUND receptacle terminal to the
incoming GROUND (GREEN) electrical supply wire
Rating label.
11
M
DO NOT USE EXTENSION CORDS WITH
THIS APPLIANCE AS IT MAY RESULT IN
FIRE, ELECTRIC
SHOCK
OR
OTHER
type of PERSONAL INJURY.
4) Loose strain relief by unscrewing the two
strain relief's screws as in diagram.
The appliance is equipped at the factory with an electric supply cord set 4 wires type with ring terminals (L1, L2, N, Ground) suitable for range use UL/CSA listed type SRDT/DRT 2x6AWG (L1, L2)+2x8AWG (N, G) rated 300V, 40 or 50A with fused plug type NEMA 14‐50P; cable length 1,5 m.; in case the supply cord set must be replaced, it shall be replaced with an identical set having the same technical specs and following carefully the instructions and diagrams below: 1)
2)
3)
Disconnect appliance from electrical power
supply receptacle Slide out the appliance from installation place
to access to back enclosure panel Remove back enclosure panel by removing
the 6 screws as shown below 5) Remove damaged supply cord set by taking
off the 4 electrical connection screws (block L1, N, L2 and Ground screw, see diagram)
6) Insert the new supply cord set in the strain
relief and lock it with two strain relief's
screws in suitable position.
7) Fix well the ring terminals G, L1, N, L2 of the
new supply cord set as shown in diagram
with its 4 screws
8) Re‐install the back enclosure panel with 6
screws
9) Slide the appliance back into its proper
location
10) Re‐connect the appliance to the electrical
power.
12
ELECTRICAL GROUNDING
This appliance is equipped with a four-prong plug
for your protection against shock hazard and
should be plugged directly into a properly
grounded receptacle. Do not cut or remove the
prong from this plug
WARNING!
ELECTRICAL SHOCK HAZARD
Disconnect electrical power at the circuit
breaker box or fuse box before installing the
appliance.
Provide appropriate ground for the applaince.
Use copper conductors only.
Failure to follow these instructions could resilt
in serious injury or death
CAUTION
Label all wires prior to disconnecting when
servicing controls. Wiring errors can cause
improper and dangerous operation.
Verify proper operation after servicing
13
LOCATION OF APPLIANCE PLATES
The data rating plate shows the model and
serial number of your range. It is located
under the front edge of the range cooktop,
and is visible when the oven door is open
(see illustration)
A= Rating plate(s) located under front edge
of cooktop
B= Wiring / schematic diagram placed on
backside panel and on installation
booklet
RATING PLATE
WIRING DIAGRAM
1
GAS CONNECTION
All gas connections must comply with national
and local codes. The gas supply line (service)
must be the same size or greater than the inlet
line of the appliance. This range uses a 1/2"
NPT inlet (see drawing below for details of gas
connection). On all pipe joints use appropriate
sealant resistant to gas.
This range can be used with Natural or
LP/Propane gas. The range is shipped from the
factory for use with natural gas.
For LP/propane household installation, the
appliance must be converted by the dealer, by a
factory-trained professional or by a qualified
licensed plumber or gas service company.
Gas conversion is important for safe and
effective use of the appliance. It is the
responsibility of the dealer and the owner of the
range to perform the appropriate gas
conversion following the directions of the
manufacturer.
THE GAS CONVERSION PROCEDURE IS
DESCRIBED IN THIS MANUAL AND IN
THE PACKAGE CONTAINING THE
CONVERSION NOZZLES SHIPPED WITH
EVERY RANGE.
Please provide the service person with this
manual before work is started on the range.
WARNING!
DO NOT USE AN OPEN FLAME WHEN
CHECKING FOR LEAKS!
Leak testing of the appliance shall be
conducted according to the manufacturer's
instructions. Before placing the oven into
operation, always check for leaks with soapy
water solution or other acceptable method.
Check for gas leakage with soapy water
solution or other acceptable methods in all gas
connections installed between inlet gas pipe of
the appliance, gas regulator, till to the manual
shut-off valve.
M
THIS VALVE IS NOT SHIPPED WITH
THE APPLIANCE AND MUST BE
SUPPLIED BY THE INSTALLER.
The manual shut-off valve must be installed
in the gas service line between the gas
hook-up on the wall and the appliance inlet,
in a position where it can be reached quickly
in the event of an emergency.
In Massachusetts: A T handle type manual
gas valve must be installed in the gas
supply line to this appliance.
In case of installation with flexible couplings
and/or quick-disconnect fittings, the installer
must use a heavy-duty, AGA
design-certified commercial flexible
connector of at least 1/2" (1.3 cm) ID NPT
(with suitable strain reliefs) in compliance
with ANSI Z21.41 and Z21.69 standards.
In Massachusetts: The unit must be
installed with a 36" (3-foot) long flexible gas
connector.
In Canada: use CAN 1-6.10-88 metal
connectors for gas appliances and CAN
1-6.9 M79 quick disconnect device for use
with gas fuel.
To avoid gas leaks, the pressure test-point stopper
valve and gasket supplied with the range must be
installed on the gas fitting at the back of the range
according to the diagram below.
1
PRESSURE REGULATOR
Since service pressure may fluctuate with
local demand, every gas cooking appliance
must be equipped with a pressure regulator
on the incoming service line for safe and
efficient operation.
The pressure regulator shipped with the
appliance has two female threads 34" NPT.
The regulator shall be installed properly in
order to be accessible when the appliance
is installed in its final position.
GAS CONVERSION
WARNING!
Before carrying out this operation,
disconnect the appliance from gas
and electricity.
Gas conversion shall be conducted by a
factory- trained professional.
Call the customer service hotline to identify a
factory-trained professional near your home.
The gas conversion procedure for this range
includes 6 steps:
1.
2.
3.
Pressure regulator
Surface burners
Adjustment of minimum setting
The conversion is not completed if all 6 steps
have not been concluded properly.
Manifold pressure should be checked with a
manometer and comply with the values indicated
below:
Natural gas -> 4.0" W.c.P.
LP/Propane -> 10.0" W.C.P.
Incoming line pressure upstream from the
regulator must be 1" W.c.P. higher than the
manifold pressure in order to check the regulator.
The regulator used on this range can withstand a
maximum input pressure of 1/2 PSI (13.8" w.c. or
3,5 kPa) If the line pressure exceeds that amount,
a step-down regulator is required.
The appliance, its individual shut-off valve, and
the pressure regulator must be disconnected from
the gas line during any pressure testing of that
system at pressures in excess of 1/2 PSI (13.8"
w.c. or 3,5 kPa).
The individual manual shut-off valve must be in the
OFF position during any pressure testing of the
gas supply piping system at test pressures equal
to or less than 1/2 PSI (13.8" w.c. or 3,5 kPa).
Before carrying any service disconnect
the appliance from gas appliance from final install
have access to the appliance for proper servicing
intervention.
1
Before performing the gas conversion, locate
the package containing the replacement nozzle
shipped with every range. IMPORTANT: Each
nozzle has a number indicating its flow
diameter printed on the body. Consult the table
on page 20 for matching nozzles to burners.
Save the nozzles removed from the range for
future use.
STEP 1: PRESSURE REGULATOR
The pressure regulator supplied with the
appliance is a convertible type pressure
regulator for use with Natural Gas at a
nominal outlet pressure of 4" w.c. or LP gas
at a nominal outlet pressure of 11" w.c. and
it is pre-arranged from the factory to operate
with one of these gas/pressure as indicated
in the labels affixed on the appliance,
package and Instruction booklet.
To convert the regulator for use with other
liquid propane LP gas:
2
To replace the nozzles of the
surface burners, lift up the burners and
unscrew the nozzles shipped with the
range using a 7 mm (socket wrench).
Replace nozzles using the conversion kit.
Contact us at 1-888-784-3108 or go to
www.cosmoappliances.com to purchase a conversion kit. Each nozzle has
a number indicating its flow diameter
printed on the body. Consult the table on
page 20 for matching nozzles to burners.
1. Unscrew by hand the upper cap of the
regulator, remove the white plastic
attachment from the cap, reverse its
direction and screw it again firmly against
the cap. The white plastic attachment
has arrows indicating the position for
natural gas (NAT) and LP gas (LP).
2. Screw by hand the metal cap in the
1
STEP 3: MINIMUM FLAME ADJUSTMENT
WARNING!
These adjustments should be made only for
use of the appliance with natural gas. For
use with liquid propane gas, the choke
screw must be fully turned in a clockwise
direction.
SURFACE BURNERS
1. Light one burner at a time and set the to
the MINIMUM position(small flame).
2. Remove the knob.
3. The range is equipped with a safety valve.
Using a small-size slotted screwdriver,
locate the choke valve on the valve body
and turn the choke screw to the right or left
until the burner flame is adjusted to desired
minimum.
4. Make sure that the flame does not go
out when
1
INSTALLATION Checklist
1. Is the range mounted on its legs?
2. Is the back guard securely connected?
3. Has the anti-tip device been properly
installed?
4. Does the clearance from the side
cabinets comply with the manufacturers
directions?
5. Is the electricity properly grounded?
6. Is the gas service line connected
following the directions of the
manufacturer?
7. Have all the proper valves, stoppers and
gasket been installed between the
range and the service line?
FINAL PREPARATION
All stainless steel body parts should be
wiped with hot, soapy water and with a
liquid stainless steel cleanser.
If build-up occurs, do not use steel wool,
abrasive cloths, cleaners, or powders! If it is
necessary to scrape stainless steel to
remove encrusted materials, soak with hot,
wet cloths to loosen the material, then use a
wood or nylon scraper. Do not use a metal
knife, spatula, or any other metal tool to
scrape stainless steel! Scratches are almost
impossible to remove.
Before using the oven for food preparation,
wash the cavity thoroughly with a warm
soap and water solution to remove film
residues and any dust or debris from
installation, then rinse and wiped dry.
8. Has the gas connection been checked
for leaks?
9. Has the range been set for the type of
gas available in the household?
10. Does the flame appear sharp blue, with
no yellow tipping, shooting or flame
lifting?
11. Has the minimum setting for all burners
been adjusted?
1
USER MANUAL
M
Take care of resettin all coo top /
oven/broiler burners controls in OFF
position after use of the appliance.
WARNING!
Proper Installation. Be sure your appliance
is properly installed and grounded by a
qualified technician.
Do not leave children alone. Children
should not be left alone or unattended in
area where appliance is in use. They
should never be allowed to sit or stand on
any part of the appliance.
Wear proper apparel. Loose-fitting or
hanging garments should never be worn
while using the appliance.
User servicing. Do not repair or replace any
part of the appliance unless specifically
recommended in the manual. All other
servicing should be referred to a qualified
technician. Use only dry potholders. Moist
or damp potholders on hot surfaces may
result in burns from steam. Do not let
potholder touch hot heating elements.
Do not use a towel or other bulky cloth.
Do not to cover the holes inside the oven
with aluminium foil.
Do not to cover the worktop with aluminium
foil.
Do not store any flammable object or
objects under pressure in the storage
compartment.
Keep the area of operation of the range
free from combustible materials, gasoline
and other flammable vapours and liquid.
Do not store dangerous or flammable
materials in the cabinets above the
appliance, since this may result in a
potential fire hazard.
Do not use the appliance for space heating.
Never Use Your Appliance for Warming or
Heating the Room.
Do not use aerosol sprays in the vicinity of
the appliance while cooking.
Do not sit or step on the oven door.
Do not use oven compartment for
storage.
Use Care When Opening Door.
2
L hot air or steam escape before
removing or replacing food
Do not heat unopened food containers.
Build-up of pressure may cause container
to burst and result in injury.
Keep oven vent ducts unobstructed.
Always place oven racks in desired location
when oven is cool. If rack must be moved
while oven is hot, do not let potholder
contact hot heating element in oven.
Do not clean oven door gasket. The door
gasket is essential for a good seal. Care
should be taken not to rub, damage, or
move the gasket.
Do not use oven cleaning products. No
commercial oven cleaner or oven liner
protective coating of any kind should be
used in or around any part of the oven.
Clean only parts listed in manual.
Do not use water on greasefires.
Smother fire or flames or use dry chemical
or foam-type extinguisher.
CAUTION: Do not store items of interest to
children in cabinets above a range or on the
backguard of a range – children climbing on
the range to reach items could be seriously
injured.
The cook-top and surfaces facing the cook-top
may be hot even though they are dark in color.
Areas near these may become hot enough to
cause burns. During and after use, do not touch,
or let clothing or other flammable materials
contact the cook-top and surfaces facing
the cook-top until they have had sufficient time
to cool.
DO NOT TOUCH HEATING ELEMENTS OR
INTERIOR SURFACES OF OVEN –Heating
elements may be hot even though they are
dark in color.Inerior 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 heating
elements or interior surfaces of oven until they
have had sufficient time to cool. Other surfaces
of oven until they have had sufficient time to cool.
Other surfaces of the appliance may become hot
enough to cause burns – among these surfaces
are ( for example, oven vent openings and
surfaces near these openings, oven doors,
and windows of oven doors).
Do not use an extension cord to connect
this appliance. If the power supply cord
is too short, have a qualified electrician or
serviceman install an outlet near the
appliance
WARNING
hild or adult can tip the range and be killed.
Verify the anti-tip device has been properly
installed and engaged.
Ensure the anti-tip device is re-engaged
when the range is moved.
Do not operate the range without the
anti-tip device in place and engaged.
Failure to do so can result in death or
serious burns to children or adults.
M
The use of a gas cooking appliance
generates heat and humidity in the room
where it is installed. Proper ventilation in the
room is needed. Make sure the kitchen is
equipped with a range hood of appropriate
power (400 CFM minimum). Activate the
exhaust fan/range hood when possible.
Intensive and continuous use of the
appliance may require additional ventilation,
for example by opening a window.
21
SURFACE BURNER LAYOUT
1.
2.
3.
4.
Small Burner
Medium burn er
Rapid burner
Dual burner (Power burner)
SURFACE COOKING
IMPORTANT
Take care of reset all worktop/oven/
broiler burners controls in OFF position
after use of the appliance.
Burner position (in this case front
right burner).
Maximum temperature setting
/Recommended control knob
position for burner ignition
Minimum temperature setting
(*)Appliance whith worktop gas valves
alternative type
22
SURFACE BURNER OPERATION
To activate the electric ignition, simply turn
the control knob counter-clockwise to
maximum power(*position).Press the knob
to start the flow of gas and the ignition spark.
The spark will released at the metal tip of
the white ceramic pin located on the side of
the burner. Once the flame is on , release
the control knob gently.
If the flame turns off, repeat the above
procedure.
ATTENTION: do not ignite burners if the
black burner cap is not installed or not
centred. The flame will be irregular.
M
Manual ignition is always possible even
when the power is cut off or in the event of
power failure. Turn the control knob
counter-clockwise to the MAXIMUM
position. Light the flame with a kitchen
lighter or with a ma ch.
23
TIPS FOR USING BURNERS CORRECTLY
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IMPORTANT
A
burner controls
worktop/oven/broiler
OFF position after use of the
appliance.
1. Always check that the burner caps are
properly installed before operation.
TIPS FOR USING PANS CORRECTLY
A EN ION!
Always ensure that bottom and handles of
pans do not protrude from the worktop.
When cooking with flammable fat such as
oil, do not leave the range unattended.
Use pots of the appropriate size on each
burner following the indication of the
diagram below.
Burner Recommended pan size inches (mm)
Small
3%"-51/2"(90 -140)
Medium
51/2"-101/4"(140 - 260)
Large
71/8"-101/4" (180-260)
Dual burner
82/3"-101/4" (220 - 260)
When boiling liquids, turn the knob to the
MINIMUM position once boiling is
reached to avoid overflow..
Always use pots with matching lid.
2. Verify that the flame of the worktop
burners be completely blue and with
regular aspect as shown below.
Dry the bottom of pans before operation.
Use pots with a flat, thick bottom (except
for wok cooking).
: always use the wok
adapter supplied with the range. Wok pan
external diameter shall not be smaller
than 10" (25cm) and larger than 16"
(40cm).
MM
: use the simmer
ring supplied with the range.
3. Always adjust the burner flame so it does
not extend beyond the edge of the pan.
2
Use Care When Opening Door. Let hot air or
steam escape before removing or replacing
food.
enough to cause burns, for example, oven
vent openings and surfaces near these
openings, oven doors, oven glass window.
Do Not Heat Unopened Food Containers.
Buildup of pressure may cause container to
burst and result in injury.
M
Keep Oven Vent Ducts unobstructed.
Placement of Oven Racks. Always place oven
racks in desired location while oven is cool. If
rack must be moved while oven is hot, do not let
potholder contact hot heating element in oven.
Do Not Clean Door Gasket. The door gasket is
essential for a good seal. Care should be taken
not to rub, damage, or move the gasket
Do Not Use Oven Cleaners. No commercial
oven cleaner or oven liner protective coating of
any kind should be used in or around any part of
the oven.
Clean Only Parts Listed in manual.
Before Cleaning the Oven. Remove broiler pan
and other utensils.
M
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OVEN
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NC IONS SE EC OR
M
In case of electric power failure reset
oven/broiler controls in off position and not
attempt to use oven/broiler till electric power
has been restored.
Do not store items of interest to children in
cabinets above a range or on the back guard of
a range - children climbing on the range to reach
items could be seriously injured.
DO NOT TOUCH HEATING ELEMENTS OR
INTERIOR SURFACE OF OVEN Heating
elements may be hot even though are dark in
colour. 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 come into contact with the heating
elements or interior surfaces of oven until
they have had sufficient time to cool. Other
surfaces of the appliance may become hot
2
OVEN RACKS
The ranges are equipped with commercial
grade shelves and an enamel cooking tray.
Shelves are mounted on the appropriate guides
situated on the sides of the oven compartment.
Insert the shelf between top and bottom guide in
any of the 5 positions available.
BROILER (Broiler heating element) to
be used with temperature selector at
500°F for broiling
CONVECTION BROILER (Broiler
heating element + fan) to be used with
temperature selector at 500°F for convection
broiling
CONVECTION (Circular heating
To keep the oven as clean as possible, cook m
on the tray.
When available, always follow recipe book
directions. Personal experience will help to
determine any variations in the values reported
in the table. In any case, it is recommended to
follow the instructions of the specific recipe
being used.
When using the oven for the first time it should
be operated for 15-30 minutes at a temperature
of about 500°F/260°C without cooking anything
inside in order to eliminate any moisture and
odours from the internal insulation.
OVEN FUNCTION SELECTOR The
oven has 8 functions defined for the
following operations (from OFF position in
clockwise direction):
BAKE (Broiler + Bottom heating
elements) to be used with oven
temperature from 100° to 500°F/260°C
TURBO(Circular + Bottom heating
elements+ fan) to be used with oven
temperature from 100° to 500°F/260°C
2
element + fan) to be used with oven
temperature from 0 to 500°F/260°C
DEHYDRATE (Bottom heating
element - fan) to be used with
temperature selector at 100°F (corresponding
to an internal oven setup fixed temperature of
100°F/38°C)
USING THE OVEN
OVEN LIGHT
The appliance is equipped with two oven lamps
that light up when the oven door is opened or each
time the oven is in operation. They are turned off
during the cleaning cycle.
COOLING FANS
The appliance is equipped with two cooling fan
motors that activate when the oven is in operation
for cooking or cleaning, except in case of
DEHYDRATE and PROOFING functions. In
stand-by condition (both selector in OFF position)
the cooling fan motors operate if oven temperature
exceeds approximately 430°F/220°C and stop
automatically when oven temperature drops below
approximately 285-360°F/140- 180°C.
FRONT INDICATOR LIGHTS
This appliance is equipped with 3 indicator lights
on the front panel:
- CLEAN/RED colour: on with door locked during
cleaning cycle
- HEATING/BLUE colour: on when cooking or
cleaning temperature is reached, always on
during functions Dehydrate-Proofing-Warming
levels 1-2-3
- PRE-HEATING/BLUE colour: on during
preheating period; not active for functions
Dehydrate-Proofing-Warming levels 1-2-3.
The indicator lights flash intermittently (in some
case together with the sound buzzer) when an
error is detected. For explanation of errors, please
refer to the chapter TROUBLESHOOTING
GUIDE.
OVEN CONVECTION FAN
The appliance is equipped with an oven fan
mounted inside a circular heating element,
protected by a fan shield on the back of the oven
cavity; it operates each time that the oven
operates in the functions ROASTING, TURBO,
CONVECTION BROILER, CONVECTION BAKE
and DEHYDRATE.
BAKE
PREHEATING THE OVEN
Preheat the oven before baking. The oven does
not need to be preheated for large pieces of
meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on
the temperature setting and the number of racks
in the oven.
GETTING THE BEST RESULTS
Minimize opening the door.
Choose the right size bake ware.
Use the bake ware recommended in the recipe.
Store the broiler pans outside the oven: extra
pans without food affect the browning and
cooking.
Browning can depend from the type of pan used:
-For tender, golden brown crusts, use light
non-stick anodized or shiny metal pans.
-For brown crisp crusts, use dark nonstick/anodized or dark, dull metal utensils
or glass bake ware. These may require
lowering the bake temperature 25°F.
BAKEWARE TYPE
Metal bake ware (with or without a non-stick
finish), heat-proof glass, glass ceramic, pottery,
or other utensils are suitable for the oven.
Suitable cookie sheets have a small lip on one
side only. Heavy sheets or those with lips on
more than one side may affect the baking time.
BAKE RACK POSITIONS
Rack level positions in the oven are numbered
as in the diagram on page 25.
ONE RACK BAKING - The Bake mode is best for
baking on one rack with rack level 3 and 4 used for
most baked items. When baking tall items, rack level
4 may be used. Pies are best baked on rack level 4
or 5 to ensure the bottom of the crust is done without
over-browning the top. When large pieces of meat or
poultry are roasted such as a prime rib of beef or a
turkey, rack level 4 is the preferred rack.
TWO RACK BAKING - Rack levels 3 and 5 may be
used when baking on two levels. Cookies and
biscuits can be cooked properly using these two
racks. Casserole dishes may al so be baked using
these two levels.
2
CONVECTION
COOKING WITH CONVECTION
There are many advantages to cooking with
convection. In the convection system, a fan in the
back of the oven moves heated air evenly around
the oven. The moving air provides even heat so
foods can be placed on any rack level with
consistent results and without having to rotate the
pans. Convection also enables cooking
simultaneously on multiple racks.
Low, shallow bake ware should be used with
convection cooking. This allows the heated air
to properly move around the food. Pans with
high sides or pans that are covered are not
suitable for convection cooking because high
sides or lids prohibit the warm air from
circulating around the food
Any food cooked uncovered will brown evenly
and form a nice crust. Foods in covered dishes
(casseroles, pot roast) or delicate custards are
not suitable for convection cooking.
CONVECTION CONVECTION BAKE TURBO
Time can be saved by baking an entire batch of
cookies at the same time. The cookies will bake
evenly and be done all at once. The baking time
may be shorter due to the warm circulating air.
For small items such as cookies, check to see if
they are done one to two minutes before the recipe
time. For larger baked items such as cakes, check
five to six minutes before the time indicated on the
recipe.
Convection cooking of meat and poultry will result
in foods that are brown and crispy on the outside
and moist and juicy on the inside. Large meat or
poultry items may cook up to 30 minutes less than
the suggested time so check them so they will not
be over baked. A meat thermometer or an instant
read thermometer will provide more accurate
results than the "minute per pound" method. The
larger the piece of meat or poultry, the more time
you will save.
Converting Conventional Baking to Convection
Cooking - To convert most recipes for baked items
(cookies, cakes, pies, etc.), reduce the oven
temperature by 25°F. For meats and poultry, use
the temperature recommended in recipes and
cooking charts.
2
CONVECTION BAKE Full power heat is radiated
from the bake element in the bottom of the oven
cavity and partial power is radiated from the broil
element.
Air is circulated by the fan in the rear of the
oven. It provides more even heat
distribution
throughout the oven cavity for all uses. Multiple
rack use is possible for baking large amounts of
food. When roasting, cool air is quickly replaced searing meats on the outside and retaining more
juices and natural flavour on the inside with less
shrinkage
The rear element operates at full power. Air is
circulated by the fan for even heating. Use this
setting for food which requires gentle cooking
such as pastries, souffles or cakes.
The rear and bottom elements operate at full
power. Air is circulated by the fan for even
heating. Use this setting to reduce pre-heating
time of the oven or for recipes which require
uniform cooking with strong heat from bottom
such as pizza, focaccia bread,,
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Preheat the oven before baking. The oven does
not need to be preheated for large pieces of meat
or poultry. See your recipe for preheating
recommendation. Preheating time depends on
the temperature setting and the number of racks
in the oven.
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When using Convection Bake, reduce the
temperature recommended in the recipe by 25°F.
When roasting meats, check internal temperature
prior to time recommended by recipe to prevent
over cooking. When roasting meats in convection
mode, do not reduce temperature setting.
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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 will condense on
any surface cooler than, the inside of the oven,
such as the control panel.
Large Main Oven One Rack Baking When baking
on one rack, best results are obtained in the bake
mode (see Bake).
When roasting a turkey or a large piece of meat,
convection bake may be used. Rack 4 is the most
appropriate rack.
Two Rack Baking
Racks 4 and 2 are most appropriate when using the
convection bake mode. Round cake pans should
be staggered on racks 4 and 2. Rectangular (9 x
13) cake pans and cookie sheets should be placed
on rack 4 directly under the one on rack 2.
BAKING RECOMMENDATIONS
This may be used for cakes, cookies, biscuits and
other foods for which two rack baking is desirable.
When several casseroles, frozen pies or cakes are to
be baked, use racks 4 and 2.
These two racks can also be used for a large
oven meal.
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Aluminium bake ware gives the best browning
results.
Cookie sheets with only two sides give the best
results. Aluminium commercial half-sheets or
professional cooking utensils may be used but
baking times may be increased.
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For better browning, utensils such as cookie sheets.
Rectangular baking pans should be placed
crosswise on the rack with the shorter side facing
right and left to allow better air flow.
When baking on more than one rack, cookie sheets
and rectangular (9 x 13) cake pans should not be
staggered; round cake pans should be staggered.
Settings for BAKE/CONVECTION and
BAKE/CONVECTION/TURBO cooking
modes
These cooking modes are for baking, roasting or
warming using one or two racks.
1. Select BAKE/CONVECTION or BAKE/
CONVECTION/TURBO using the Selector
switch.
2. Set the oven temperature using the oven
temperature control knob (not over Tmax=500*F
setting position). If using CONVECTION, set the
oven control knob 25°F below temperature
suggested in the recipe.
Do no change recipe temperature if
roasting meats or poultry.
FOOD
PAN
SIZE
Cookies
12„X15'
Cookie
Sheet
8"or
9'Round
9'x13”
Pan
12 Cup
Layer
Cakes
Sheet
Cakes
Bunt
Cakes
Brownies or 9"x9"
Bar Cookies Pan
Biscuits
Quick
Bread
Muffins
Fruit Pies
Fruit
Cobblers
Yeast
Bread,
Loaves
Dinner
Rolls
Cinnamon
Rolls
CONTROL
TOTAL
TEMPERATURE SUGGESTED
SETTING
COOKING
TIME
375*
8 to 12 minutes
350*
350*
325*
325*
25 to 35
minutes
30 to 40
minutes
60 to 75
minutes
20 to 25
minutes
12"x15" 425* or Package 10 to 15
minutes
Cookie
Directions
Sheet
8"x4" Loaf 350*
55 to 70
Pan
minutes
425*
14 to 19
12 cup
minutes
Muffin Pan
425*
9“
35 to 45
Diamete
minutes
r
9"x9"
'400*
25 to 30 mi nut
Pan
os
8Hx4” Loaf 375*
25 to 30
Pan
minutes
9”x13"
Pan
9”x13”
Pan
400*
Yeast
12"x15“
400*
Cake
Sheet
375
Cotter and Cookie
12 to 18
minutes
25 to 30
minutes
20 to 30
minutes
WARMING
SLOW COOKING AND LOW TEMPERATURE USES
OF THE OVEN
In this oven function the pre-heating light/sound
indicators are deactivated; only the heating indicator
light is active.
In addition to providing perfect temperature for baking
and roasting, the oven can be used at low temperatures
to keep food at the proper serving temperature and to
warm plates.
Set the oven to bake and use the temperature
suggested on the chart below.
There are three possible setting for WARMING mode;
select in function selector (symbol) and then: - Level 1
with temperature selector set at 200'F (internal oven
setup fixed temperature of 140'F=60'C)
- Level 2 with temperature selector set at 250° F (internal
oven setup fixed temperature of 170° F=77° C)
- Level 3 with temperature selector set at 300° F (internal
oven setup fixed temperature of 220° F=105° C)
2
.
OO SA E
The United States Department of Agriculture
recommends to NOT keep food at temperatures
between 40°F to 140°F for longer than 2 hours.
Cooking raw foods below 275°F is not
recommended.
FOOD
OVEN TEMPERATURE
Beef
150°F (70*C)
Bacon
Biscuits and Muffins
(Covered)
200° -225*F (90- 110*0
175*-200°F (80 - 90°C)
Casserole (covered)
175*-200'F (80-90*0
Fish and Seafood
175‟-200”F (80-90"C)
Deep Fried Foods
200" -225*F (90-110*0
175*F (80*C)
Gravy or Cream Sauces
(covered)
Lamb and Veal Roasts
Pancakes and Waffles
(covered)
175*-200'F (80-90'C)
200* -225*F (90 - 110*C)
Potatoes Baked
200*F (110*0
Mashed (covered)
175*F (80*C)
Pies and Pastries
175*F (80*C)
Pizza (covered)
225*F (110*0
Pork
175*-200*F (80-90*0
Poultry (covered)
Vegetables (covered)
175*-200°F (80-90*0
175*F (80*C)
In this oven function the pre-heating light/sound
indicators are deactivated; only the heating
indicator light is active.
In PROOFING mode only the lower heating
element is active to maintain a low temperature
to proof bread; proofing is the rising of a yeast
dough.
To activate PROOFING mode: set function
selector on and set temperature selector at
150°F (corresponding to an internal oven setup
fixed temperature of 100°F=38°C).
Loosely cover the bowl or pan and use any rack.
Keep the door closed and check the rising of the
dough until the desired result is obtained.
Cooling fans does not operate during PROOFIN
3
DEHYDRATE
In this oven function the
pre-heating light/sound indicators are
deactivated; only the heating indicator light is
active.
DEHYDRATE mode dries food inside the oven
by using lower heating element jointly with the
oven fan.
To activate DEHYDRATE mode: set
function selector on and set temperature
selector at 100°F (corresponding to an
internal oven setup fixed temperature of
100°F=38°C).
Cooling fans does not operate during
DEHYDRATE.
DEHYDRATE is used to dry and/or preserve
foods such as fruits, vegetables and herbs
through circulation of heated air that slowly
remove the moisture from items.
FOOD
PREPARATION
APPROXIMATE DRYING
TEST FOR DONENESS
TIME (hrs)
Fruit
Dipped in 1/4 cup lemonjuiee and 2
clips water; 1/4" slices
11-15
Slightly pliable
Bananas
Dipped in 1/4 cup lemonjuiee and 2
cups water; 1/4" slices
10-15
Soft, pliable
Cherries
Wash and towel dry. For fresh
cherries, remove pits
10-15
Pliable, leathery, chewy
Orange peels and slices
1/4" slices of orange, orange part of
shin thinly peeled from oranges
Pee Is: 2-4 Slices: 12-16
Pineapple rings
Towel dried
Canned: 9-13 Fresh: a-12
Sott and pliable
Strawberries
Wash and towel dry. Sliced 1/2"
thick, akin (outside} down on rack
12-17
Dry, brittle
Vegetable
Wash and towel dry. Remove
membrane of peppers, coarsely
chopped about 1H pieces
16-20
Leathery with no moisture inside
Mushrooms
Wash and towel dry. Cut off slem
end. Cut into 1/8" slices
7-12
Tough and leathery, dry
Tomatoes
Wash and towel dry Cut thin slices,
1/6" thick, drain well.
16-23
Dry, brick red Colour
3-5
Cnsp and brittle
3-5
Crisp and brittle
Apples
Orange peel: dry and brittle.
Peppers
Orange slices: skins are dry and brittle,
fruit is slightly
Hertjs
Oregano Sage parsley And
thyme And fennel
Basil
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches from
lop. Spray with water, shake off
moisture and pal dry
31
BROIL / CONVECTION BROIL
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ol
Broiling requires constant exposure to high,
intense heat. Only the upper element heats in
the BROILER mode.
It is recommended that you preheat the broil
element before starting to cook. Preheat until the
"PRE-HEATING" light turns off (about 5-6 minutes).
100°F. Turn and cook the second side to desired
internal temperature.
Defrost food before broiling.
Select CONVECTION BROILER to brown food slightly
also on the bottom side. This mode is preferred for
browning food on both side that is too delicate for
turning such as fish. The degree of browning of each
side might be different.
Keep oven door closed during broiling.
Steaks should be more than 1" thick if rare meat is
desired. Use convection broil if steaks are over
1-1/2 inches thick. Turn food over once after half
cooking time. It is not necessary to turn very thin
food (ham slices, fillets of fish, etc.). Liver slices
must be turned over regardless of thickness.
1. Place oven rack in desired position.
2. Set Selector Switch to BROILER or CONVECTION
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Use a timer. Set it for the minimum time and check
the food.
Center food directly under the broiling element for
best browning.
o o
Before turning on the oven, place the rack in the
desired position. After preheating the broiler,
center the broil pan under the broil element.
2 - Use this rack position when broiling beef
steaks, ground meat patties, ham steak and lamb
chops 1 inch or less thick. Also use when browning
food.
3 - Use this rack position when broiling meat 1 1/8
inches or more thick, fish, poultry, pork chops,
ham steaks 1 inch or more thick.
3 or 4 - Use this rack when broiling chicken
quarters or halves.
e l
A porcelain enamel broil pan is included with the range.
Use matal or glass-ceramic bake ware when browning
casseroles, main dishes, or bread. DO NOT use
hear-proof glass or pottery. This type of glassware cannot
withstand the intense hear of the broil element.
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To more accurately define the preparation of thick steaks
or chops (at least 1 1/2 inches thick), use a meat
thermometer. Insert the point of the thermometer into the
side of the meat reaching the center of the steak or chop.
For rare steaks, cook the first side to 90°F. For medium or
well done steaks, cook the first side to
32
BROILER.
3. Set oven temperature control knob to BROILER or
CONVECTION BROILER setting corresponding to
500° Ffixed BROILER setting (not over Tmax=500°
F or under 450° Fsetting position).
4. Wait until PRE-HEATING light turns off, after
approximately 5-6 minutes
5. Place food in oven at desired rack position as
referenced on Page 26.
6. Close oven door. The door should be closed
throughout
BROILING AND ROASTING RECOMMENDATIONS
FOOD ITEM
RACK
OVEN MODE
FUNCTION
SELECTOR
CONTROL
TEMPERATURE
SETTING
SELECTOR
APPROXIMATE
SPECIAL
INSTRUCTIONS AND
TIPS
15 to 20 minutes
Broil until no pink in
center
12 to 20 minutes
Time depends on
rareness of steak
12 to 20 minutes
Rare to Medium Rare
BEEF
Ground Beef
Patties, Vt thick
2
Broiler or convection
Broiler
T-Bone Steak
2
Broiler or convection
Broiler
Flank Steak
2
Broiler or convection
Broiler
Eye of Round
Roast
3
Bake or Convection
bake
325°
20 to 25 min/lb
Small roasts take more
minutes per pound;
reduce time by using
Convection Bake
PORK Loin Roast
3
Bake or Convection
bake
325°
20 to 25 min/lb
Cook until juices are
clear
2
Broiler or convection
Broiler
20 to 25 minutes
Cook until juices are
clear
Chicken Thighs
3
Broiler or convection
Broiler
Half Chickens
3
POULTRY Boneless
Skinless Chicken
Breasts
Roast Chicken
Turkey
4
4
Broiler or convection
Broiler
Bake or Convection
bake
Bake or Convection
bake
500°
500°
500°
500°
500°
500°
25 to 30 minutes
Remove skin; Cook until
juices are clear
30 to 45 minutes
Turn with tongs; Cook
until juices are clear
350°
75 to 90 minutes
325°
20 to 25 min/lb
Do not stuff; reduce time
by using Convection
Bake
Do not stuff; reduce time
by using Convection
Bake
33
AIN AINING O R RANGE
WARNING!
Disconnect power before servicing unit.
To replace the oven light bulb, unscrew the
protection cap that projects out inside the
oven.
NOTE: Touching the bulb with fingers may cause
the bulb to burn out. Always use protective glove or
use a cloth to remove the bulb.
Cleaning the worktop: periodically clean the burner
heads, the cast iron pan supports and the burner
caps using warm water. Remove burned food and fat
residues with a rubber spatula . If food residue
prevent the smooth operation of the control knobs,
call the customer service hotline to schedule service
by a factory-trained professional.
Cleaning stainless steel: for best results use a
stainless steel cleaner product with a soft sponge or
wipe. Alternatively use a soft sponge or cloth with a
warm soap and water solution. Never use abrasive
powders or liquids!
Cleaning the burner caps: lift the burner caps from
the burner heads and wash them in a warm soap and
water solution. Dry thoroughly before using them
again. Before reinstalling them on the burner head,
check that the gas flow holes are not clogged with
food residues or cleaning product residues.
ATTENTION
During cleaning operation never move the
appliance from its foreseen original installation
position.
ATTENTION!
Never use abrasive cleaners!
Scratches on the stainless steel surfaces are
permanent.
Do not clean the range when hot!
Cleaning after installation: use a stainless steel
cleaning product or wipe to eliminate the glue
residues of the blue protection film after
removal.
3
Cleaning Enamel: enamelled parts should be
cleaned frequently with warm soap and water
solution applied with a soft sponge or wipe.
Never use abrasive powders or liquids! Do not leave
acid or alkaline substances on the enamelled parts
(such as vinegar, lemon juice, salt, tomato sauce,
etc.). Use a rubber spatula to remove fat residues.
Cleaning glass door: clean the glass using a nonabrasive sponge or wipe with a warm soap and warm
water solution. Use a rubber spatula to remove fat
residues.
ATTENTION: while cleaning the door, avoid spillage
of food residues and cleaning products in the venting
holes situated on the top side of the door. To clean
the inside of the oven door, call a factory-trained
professional.
ATTENTION: for further details about cleaning of the
appliance, please contact your appliance retailer.
TROUBLESHOOTING GUIDE
OVEN PROBLEM
POSSIBLE CAUSES AND/OR REMEDY
Range does not function
Range is not connected to electrical power. Ask a professional to check power
circuit breaker, wiring and fuses.
Broil does not work
Temperature control knob is rotated too far past broil position (500° F);PRE
HEATING indicator will light intermittently
Door does not open
Oven is still in self-clean mode. Door latch will release when safe temperature
is reached.
Oven light does not work
Light bulb is burned out. Range is not connected to power/ clean is cycle on
Igniters does not work
igniters spark continuously after flame
ignition
Circuit is tripped. Fuse is blown. Range is not connected to power.
Light bulb is burned out. Range is not connected to power/ clean is cycle on
Gas supply valve is in "OFF" position. Gas supply is interrupted.
Circuit is tripped. Fuse is blown. Range is not connected to power.
ignition micro-switches remain Incorrectly engaged; call a qualified technician
for repair.
Burner ignites but flame is targe,
distorted, or yellow
Burner ports are clogged. Unit is not set to the appropriate gas type. Call a
qualified technician for gas conversion procedure.
Oven door is locked and will not
release, even after cooling
Turn the oven off at the circuit breaker and wait 5 minutes. 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 light is not working properly
Replace or reinsert the light bulb if loose or defective.
Oven light stays on
Check for obstruction in oven door, Check to see if hinge is bent.
Cannot remove lens cover on light
There may be soil build-up around the lens cover. Wipe lens cover area with a
clean dry towel prior to attempting to remove the lens cover.
Igniters sparking taut no flame ignition
PRE-HEATING indicator lights
intermittently and sound alarm on
up
HEATING indicator light turned on
intermittently and with sound alarm on
This is a FAULT alarm indicating the failure of the cooling fan/s. Try resetting
by turning both selectors to the OFF position. If the error is not repaired, call a
qualified technician for diagnosis and repair. If not repaired, this error
indicator will appear again within 10 seconds once the oven is activated in
any functions for which cooling fans are required to operate, preventing the
use of the oven. Set both selectors to OFF position and call a qualified
technician for repair.
This is a FAULT indicating failure of the oven sensor temperature probe; in
this case cooling fans will start automatically. To reset, switch both selector to
the OFF position. To stop buzzer and light indicator, disconnect the appliance
from the main electrical supply and call a qualified technician for repair.
CLEAN indicator light on intermittently
and sound alarm on
Electrical power failure happening during cleaning cycle operation, cleaning
cycle interrupted; cooling fans remains both activated; the error will be reset
by putting two selectors in OFF positron; repeat cleaning cycle if needed after
3-4 hours.
CLEAN indicator tight turned on
Interruption/Stop of an incomplete cleaning cycle due to a intentional or
intermittently, sound alarm off
PRE-HEATING indicator light on
intermittently, sound alarm on
accidental displacement of one of the two oven selectors from CLEAN
position during cleaning cycle operation; put both selectors in OFF position,
wait that door latch unlocks the door when oven temperature is dropped
below 500° F{260° C) and then re-select a desired oven function.
Wrong temperature knob selection in oven functions BROILER or
CONVECTION BROILER (temperature knob positioned not at 500°F
position, over Tmax or under 450°F position); select OFF position and then
500°F on temperature selector;
Or
Wrong temperature knob selection for oven functions BAKE,
CONVECTION BAKE; TURBO, CONVECTION (temperature knob
positioned over Tmax=500°F position); select OFF position and then the
desired temperature under Tmax position on temperature selector.
3
OCA ION O A
IANCE AGS
The rating tag shows the model and serial number of your range. It is located under the front
edge of the range cooktop, and is visible when the oven door is open (see illustration)
B
A
A= Rating tag(s) located under front edge of cooktop
B= Wiring / schematic diagram placed behind backside panel and on installation booklet
3
M
M
MODEL
DATE INSTALLED
DEALER
INSTALLER
You can contact our customer support by
emailing staff@cosmokitchenproducts.com,
calling 1(888)784-3108, or submitting a
support ticket online at
cosmoappliances.com/support
3
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