Superiore | RN482GPSS | Use and Care Manual | Superiore RN483GCSS Use and Care Manual

Superiore RN483GCSS Use and Care Manual
461308471
USE AND CARE MANUAL
FOR 48’’ GAS RANGES
2
MANUFACTURED BY:
TECNO SPA
STRADA PROVINCIALE 63R 42044
GUALTIERI RE ITALY
For product information, call 1-844-322-2111, or visit the
TECNOGAS SUPERIORE Web site at Tecnogassuperiore.us
3
Congratulations
Congratulations and welcome to the world of TECNOGAS SUPERIORE.
We hope you will enjoy and appreciate the care and attention we have
put into every detail of your new, state-of-the-art range.
Your TECNOGAS SUPERIORE PRODUCT is designed to offer years
of reliable service. This Use and Care Manual will provide you with the
information you need to become familiar with your range’s care and
operation.
Your complete satisfaction is our ultimate goal. If you have any
questions or comments about this product, please contact the dealer
from whom you purchased it, contact our CUSTOMER CARE SERVICE
or visit our YOUTUBE CHANNEL AT YOUTUBE.COM/TECNOGASSUPERIORE.
We appreciate your choice of a TECNOGAS SUPERIORE range and
hope that you will again select our products.
For more information about the complete and growing selection of
TECNOGAS SUPERIORE products, contact your dealer or visit us
online at TECNOGASSUPERIORE.US
GRAZIE!
4
Antonio Di Tommaso
CEO
Table of Contents
Getting Started Warnings .................................................................................6
Before Using Range...........................................................................................15
Range Features...................................................................................................16
Surface Operation..............................................................................................20
Burners.................................................................................................................22
Electric griddle....................................................................................................23
Induction...............................................................................................................25
Using your Induction Worktop.......................................................................27
Choosing the right Cookware........................................................................31
Using Induction Worktop special features...................................................33
Oven functions and settings.............................................................................38
Oven features......................................................................................................39
Using the Oven..................................................................................................40
Baking....................................................................................................................41
Convection Bake................................................................................................45
Defrost..................................................................................................................47
Broiling..................................................................................................................48
Cleaning and Maintenance................................................................................52
Replacing Oven Lights.......................................................................................56
Door Glass Removal..........................................................................................57
Door Replacement and Adjustment..............................................................58
Troubleshooting..................................................................................................59
Service Information............................................................................................60
5
Warnings
Getting Started Warning and Important Safety Instructions appearing in
this manual are not meant to cover all possible conditions and situations
that may occur. Common sense, caution, and care must be exercised when
installing, maintaining or operating the appliance.
ALWAYS contact the manufacturer about problems or conditions you do not
understand.
Recognize Safety Symbols, Words, Labels
DANGER
Hazards or unsafe practices which WILL result in severe personal
injury or death
DANGER
Hazards or unsafe practices which COULD result in death or severe
personal injury
DANGER
Hazards or unsafe practices which COULD result in minor personal injury.
All safety messages will identify the hazard, tell you how to reduce the chance of
injury, and tell you what can happen if the instructions are not followed.
Read and follow all instructions before using this appliance to prevent the
potential risk of fire, electric shock, personal injury or damage to the appliance as a
result of improper usage of the appliance. Use appliance only for its intended purpose
as described in this manual.
To ensure proper and safe operation: Appliance must be properly installed and
grounded by a qualified technician. DO NOT attempt to adjust, repair, service, or
replace any part of your appliance unless it is specifically recommended in this manual.
All other servicing should be referred to a qualified servicer. Have the installer show
you the location of the gas shutoff valve and how to shut it off in an emergency.
A certified technician is required for any adjustments or conversions to Natural or
LP gas.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE
6
Warnings
DANGER
If the information in this manual is not followed exactly, a fire or
explosion may result causing property damage, personal injury or death.
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.
DANGER
TIPPING HAZARD
To reduce the risk of the appliance tipping, it must be secured by a
properly installed anti-tip bracket(s).To make sure the bracket has
been installedproperly, look behind the range with a flashlight to
verify properinstallation engaged in the rear top left corner of the
range.
•
•
•
•
THIS RANGE CAN TIP
INJURIES TO PERSONS CAN RESULT
INSTALL ANTI-TIP DEVICE PACKED WITH RANGE
SEE INSTALLATION INSTRUCTIONS
DANGER
DO NOT use commercial oven cleaners inside the oven. Use of these cleaners
can produce hazardous fumes or can damage the porcelain finishes.
DANGER
To avoid risk of property damage, personal injury or death; follow
information in this manual exactly to prevent a fire or explosion.
DO NOT store or use gasoline or other flammable vapors and
liquids in the vicinity of this or any appliance.
7
Warnings
To Prevent Fire or Smoke Damage
• Be sure all packing materials are removed from the appliance before operating it.
• Keep area around appliance clear and free from combustible materials, gasoline, and
other flammable vapors and materials.
• If the appliance is installed near a window, proper precautions should be taken to
prevent curtains from blowing over burners.
NEVER leave any items on the top. The hot air from the vent may ignite flammable
items and may increase pressure in closed containers which may cause them to
burst.
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be
highly flammable. Avoid their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of theappliance
that may become warm or hot. DO NOT leave plastic items on the rangetop as
they may melt or soften if left too close to the vent or alighted surface burner.
• Combustible items (paper, plastic, etc.) may ignite and metallic items may become
hot and cause burns. DO NOT pour spirits over hot foods.
DO NOT leave oven unsupervised when drying herbs, breads,mushrooms, etc; fire
hazard.
In Case of Fire
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish flame
then turn on hood to remove smoke and odor.
• Worktop:Smother fire or flame in a pan with a lid or cookie sheet.
• NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven door. DO NOT use water on
grease fires. Use baking soda, a dry chemical or foam-type extinguisher to smother
fire or flame.
• Grease is flammable and should be handled carefully. DO NOT use water on grease fires. Flaming grease can be extinguished with baking soda or, if available, a multipurpose dry chemical or foam type extinguisher. Let fat cool before attempting to
handle it. DO NOT allow grease to collect around the oven or in vents. Wipe up
spillovers immediately.
Child Safety
• NEVER leave children alone or unsupervised near the appliance when it is in use
or is still hot.
• NEVER allow children to sit or stand on any part of the appliance as they could be
injured or burned.
• DO NOT store items of interest to children over the unit. Children climbing to
reach items could be seriously injured.
8
Warnings
• Children must be taught that the appliance and utensils in it can be hot. Let hot
utensils cool in a safe place, out of reach of small children. Children should be
taught that an appliance is not a toy. Children should not be allowed to play with
controls or other parts of the appliance.
Cooking Safety
• To eliminate the hazard of reaching over hot surface burners, cabinet storage should
not be provided directly above a unit. If storage is provided,it should be limited to
items which are used in frequently and which are safely stored in an area subjected
to heat from an appliance. Temperatures may be unsafe for some items, such as
volatile liquids, cleaners or aerosol sprays.
• ALWAYS place a pan on a surface burner before turning it on. Be sure you know
which knob controls which surface burner. Make sure the correct burner is turned
on and that the burner has ignited. When cooking is completed, turn burner off
before removing pan to prevent exposure to burner flame.
• ALWAYS adjust surface burner flame so that it does not extend beyond the
bottom edge of the pan. An excessive flame is hazardous, wastes energy and may
damage the appliance, pan or cabinets above the appliance. This is based on safety
considerations.
• NEVER leave a surface cooking operation unattended especially when using high
heat setting or when deep fat frying. Boilovers cause smoking and greasy spillovers
may ignite. Clean up greasy spills as soon as possible.
DO NOT use high heat for extended cooking operations.
• DO NOT heat unopened food containers, build up of pressure may cause the container to explode and result in injury.
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.
Dishtowels or other substitutes should NEVER be used as potholders because
they can trail across hot surface burners and ignite or get caught on appliance parts.
• ALWAYS let quantities of hot fat used for deep fat frying cool before attempting
to move or handle.
• DO NOT let cooking grease or other flammable materials accumulate in or near
the appliance, hood or vent fan. Clean hood frequently to prevent grease from
accumulating on hood or filter.
When flaming foods under the hood, turn the fan off.
• NEVER wear garments made of flammable material or loose fitting or long-sleeved
apparel while cooking. Clothing may ignite or catch utensilhandles. DO NOT drape
towels or materials on oven door handles.These items could ignite and cause burns.
9
Warnings
• ALWAYS Place oven racks in the desired positions while oven is cool. Slide oven
rack out to add or remove food, using dry, sturdy pot-holders.ALWAYS avoid
reaching into the oven to add or remove food. If a rack must be moved while hot,
use a dry pot-holder.
• ALWAYS turn the oven off at the end of cooking.
• Use care when opening the oven door. Let hot air or steam escape beforemoving
or replacing food.
• NEVER use aluminum foil to cover oven racks or oven bottom. This could result in
risk of electric shock, fire, or damage to the appliance. Use foil only as directed in
this guide.
• PREPARED FOOD WARNING: Follow food manufacturer's instructions.
If a plastic frozen food container and/or its cover distorts, warps, or is other wise
damaged during cooking, immediately discard the food and its container.
Thefood could be contaminated.
• If you are “flaming” liquor or other spirits under an exhaust, TURN THE FAN
OFF. The draft could cause the flames to spread out of control.
• Once the unit has been installed as outlined in the Installation Instructions, it is
important that the fresh air supply is not obstructed.The use of a gas cooking
appliance results in the production of heat and moisture in the room in which it is
installed. Ensure that the kitchen is well-ventilated. Keep natural venting holes open
or install a mechanical ventilation device. Prolonged or intensive use of the
appliance may call for additional (such as opening a window) or more effective
ventilation (such as increasing the level of a mechanical ventilation if present).
Utensil Safety
• Use pans with flat bottoms and handles that are easily grasped and stay cool. Avoid
using unstable, warped, easily tipped or loose-handled pans. Also avoid using pans,
especially small pans, with heavy handles as they could be unstable and easily tip.
Pans that are heavy to move when filled with food may also be hazardous.
• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan
size is particularly important in deep fat frying. Be sure pan will accommodate the
volume of food that is to be added as well as the bubble action of fat.
• To minimize burns, ignition of flammable materials and spillage due to unintentional
contact with the utensil, DO NOT extend handles over adjacent surface burners.
ALWAY Sturn pan handles toward the side or back of the appliance, not out into
the room where they are easily hit or reached by small children.
• NEVER let a pan boil dry as this could damage the utensil and the appliance.
• Follow the manufacturer’s directions when using oven cooking bags.
10
Warnings
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable
for rangetop surface or oven usage without breaking due to the sudden change in
temperature. Follow manufacturer's instructions when using glass.
• This appliance has been tested for safe performance using conventional cookware.
DO NOT use any devices or accessories that are not specifically recommended
in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or
add-on oven convection systems. The use of devices or accessories that are not
expressly recommended in this manual can create serious safety hazards, result in
performance problems, and reduce the life of the components of the appliance.
• The flame of the burner should be adjusted to just cover the bottom of the pan or
pot. Excessive burner setting may cause scorching of adjacent counter-top surfaces,
as well as the outside of the utensil. This is based on safety considerations.
Heating Elements
• NEVER touch oven bake and broil burner areas or interior surfaces of oven.
• Bake and broil burners may be hot even though they are dark in color. Areas near
burners and interior surfaces of an oven may become hot enough to cause burns.
• During and after use, DO NOT touch or let clothing or other flammable
materials contact heating elements, areas near elements, or interior surfaces of oven
until they have had sufficient time to cool. Other surfaces of the oven may become
hot enough to cause burns, such as the oven vent opening, the surface near the
vent opening, and the oven door window.
Cleaning Safety
• Turn off all controls and wait for appliance parts to cool before touching or cleaning
them. DO NOT touch the burner grates or surrounding areas untilthey have had
sufficient time to cool.
• Clean appliance with caution. Use care to avoid steam burns if a wet sponge or
cloth is used to wipe spills on a hot surface. Some cleaners can produce noxious
fumes if applied to a hot surface.
• No commercial oven cleaner or oven liner protective coating such as aluminum foil
should be used in or around any part of the oven. Improper oven liners may result
in a risk of electric shock or fire. Keep oven free from grease buildup.
11
Warnings
WARNING
NEVER use appliance as a space heater to heat or warm a room to prevent potential hazard to the user and damage to the appliance. Also, DO NOT use the
range top or oven as a storage area for food or cooking utensils.
About Your Appliance
• For proper oven performance and operation, DO NOT block or obstruct
the oven vent duct located in the backguard/island trim.
• Avoid touching oven vent area while oven is on and for several minutes after oven
is turned off. When the oven is in use, the vent and surrounding area become hot
enough to cause burns. After oven is turned off, DO NOT touch the oven vent or
surrounding areas until they have had sufficient time to cool.
• Other potentially hot surfaces include rangetop, areas facing the rangetop,
oven vent, surfaces near the vent opening, oven door, areas around the oven door and
oven window.
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in
potential hazards and/or injuries.
Power Failure
If power failure occurs, the electric igniters will not work. No attempt should be
made to operate the appliance during a power failure. Make sure the ovencontrol is
in the “OFF” position.
Momentary power failure can occur unnoticed. The range is affected only when the
power is interrupted. When it comes back on, the range will function properly
without any adjustments. A “brown-out” may or may not affect range operation,
depending on how severe the power loss is.
WARNING
ELECTRICAL SHOCK HAZARD
DO NOT touch a hot oven light bulb with a damp cloth as the
bulb could break. Should the bulb break,
disconnect power to the appliance before removing bulb to
avoid electrical shock.
12
Warnings
WARNING
NEVER cover any slots, holes or passages in the oven bottom or cover an entire
rack with materials such as 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.
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or
electrical shock.
CAUTION
To avoid sickness and food waste, DO NOT allow defrosted food to remain in
the oven for more than two hours.
NOTICE
DO NOT turn the Temperature Control on during defrosting. Turning the
convection fan on will accelerate the natural defrosting of the food without the
heat.
13
Warnings
CAUTION
BURN HAZARD
The oven door, especially the glass, can get hot.
Danger of burning: DO NOT touch the glass!
CAUTION
You must carefully check the food during the dehydration process to ensure that
it does not catch fire.
CAUTION
DO NOT store items of interest to children over the unit. Children climbing to
reach items could be seriously injured.
14
Before Using Range
All products are wiped clean with solvents at the factory to remove any visible signs
of dirt, oil, and grease which may have remained from the manufacturing process.
Before starting to cook, clean the range thoroughly with hot, soapy water. There may
be some burn off and odors on first use of the appliance this is normal.
Oven
Important! Before first use, wipe interior with soapy water and dry
thoroughly.Then set the oven selector to bake, the thermostat to 450°F
or 500 °F, and operate for an hour.
All models include:
• Five performance modes including convection baking providing air circulation for
shorter cooking times with even results;
• Six rack positions and three wire shelves providing ample space for your baking
needs. One wire shelf is provided for the auxiliary oven;
• One telescopic glide shelf;
• Two lights illuminating the main oven cavity and two illuminating the auxiliary cavity;
• Main cavity equipped with 2 convection fans and broiler;
• Worktop features seven cooking zones;
• Continous grating grids;
• Wok ring adaptor;
• Espresso trivet.
This appliance is certified by Star-K to meet strict regulations in conjunction with
specific instructions found on www.star-k.org
15
Range Features: RN482...; RD482...
A.2
A.1
B
B
C
C
D
D
E
E
A. Worktop Profile
A.1 If supplied with backguard
A.2 If supplied with island trim
12. Rotary switch (light, convection,
convention + light)
13. Thermometer
14. Main oven temperature control knob
B. Worktop
15. Griddle control knob
1. Left front power burner 18000 Btu/h
16. Auxiliary oven temperature control
2. Left rear large burner 11000 Btu/h
knob
3. Center front small burner 3600 Btu/h
4. Center rear medium burner 6500 Btu/h 17. Right front power burner control
18. Right rear medium burner control
5. Electric griddle 1150W
6. Right front power burner 18000 Btu/h
7. Right rear medium burner 6500 Btu/h
C. Control Panel
8. Left front power burner control knob
9. Left rear large burner control knob
10. Center small burner zone control
knob
11. Center rear medium burner control
knob
16
D. Main Oven (with six racks position)
19. Wire shelves (x2)
20. Telescopic glide shelf
21. Enamelled baking tray
22. Trivet
E. Auxiliary Oven (with six racks
position)
23. Wire shelf
7
2
4
5
6
1
3
8
9
10
11
12
13
14
15
16
17
18
20
19
22
23
21
17
Range Features: RN483...
A.1
A.2
B
B
C
C
D
D
E
E
A. Worktop Profile
A.1 If supplied with backguard
A.2 If supplied with island trim
12. Rotary switch (light, convection,
convention + light)
13. Thermometer
14. Main oven temperature control knob
B. Worktop
15. Griddle control knob
1. Left front induction zone max 2100W
16. Auxiliary oven temperature control
2. Left rear induction zone max 2100W
knob
3. Center front induction zone max
17. Right front power burner control
2100W
4. Center rear induction zone max 2100W 18. Right rear medium power burner
control
5. Electric griddle 1150W
6. Right front power burner 18000 Btu/h
7. Right rear medium burner 6500 Btu/h
C. Control Panel
8. Left front induction zone control knob
9. Left rear induction zone control knob
10. Center front induction zone control
knob
11. Center rear induction zone control
knob
18
D. Main Oven (with six racks position)
19. Oven wire shelves (x2)
20. Telescopic glide shelf
21. Enamelled baking tray
22. Trivet
E. Auxiliary Oven (with six racks
position)
23. Oven wire shelf
2
7
4
5
1
8
9
10
6
3
11
12
13
14
15
16
17
18
20
19
22
23
21
19
Surface Operation
Surface Cooking Tips
Your range is equipped with a variety of different sized surface burners. Below is a
guide for which burners work best for certain cooking applications:
Burner
front left and front right 18.000 BTU
front right simmer 750 BTU
central front 3.600 BTU
central rear and right rear 6.500 BTU
front rear 11.000 BTU
Use
Quick water boiling
Deep-fat frying in large utensil
Melting small quantities
Steaming rice
Simmering sauces
Melting large quantities
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,and
puddings
Sauteing and browning, braising, and
pan frying
Maintaining slow boil on large quantities
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Note: models with induction zones are provided only with the burners on the right
Use low or medium flame heights when cooking in vessels that are poor
conductors of heat, such as glass, ceramic, and cast-iron. Reduce the flame height
until it covers approximately 1/3 of the cooking vessel diameter. This will ensure
more even heating within the cooking vessel and reduce the likelihood of burning
or scorching the food.
• Reduce the flame if it is extending beyond the bottom of the cooking vessel. A
flame that extends along the sides of the vessel is potentially dangerous, heats the
utensil handle and kitchen instead of the food, and wastes energy.
• Reduce the flame height to the minimum level necessary to perform the desired
cooking process. Remember that food cooks just as quickly at a gentle boil as it
does at a rolling boil. Maintaining a higher boil than is necessary wastes energy,
cooks away moisture, and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6” (15 cm) on the
larger burners. Pots or pans as small as 4” (10 cm) should be used on the smaller
burners.
20
Surface Operation
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are
most appropriate for the type of cooking being done.Any and all cooking vessels
are suitable for use in the range and it is not necessary to replace your present
domestic vessels with commercial cookware. This is a matter of personal choice.
As with any cookware, yours should be in good condition and free from excessive
dents on the bottom to provide maximum performance and convenience.
Please refer to our advice om pages 31-32 for special tips and advise on the suitable cookware to be used for induction cooking.
Note: When using big pots and/or high flames, it is recommended to use the front
burners. There is more room in the front and potential cleanup at rear of appliance
due to staining or discoloration will be minimized.
21
Burners operation
Lighting Burners
All burners are ignited by electric ignition.
There are no open-flame, “standing” pilots.
Work-top Burners
To light the surface burners, push and turn
the appropriate control knob anticlockwise to
maximum flow position
. This control is both
a gas valve and an electric switch.
When gas is permitted to flow to the
burners, the electric igniters start sparking.
On all surface igniters you should hear a
“clicking” sound. If you do not, turn off the control and check that the unit is plugged
in and that the fuse or circuit breaker is not blown or tripped.
Within a few moments, enough gas will have traveled to the burner to light. When
the burner lights, turn the burner control to any position from maximum
to
minimum
flow position to adjust the flame size. Setting the proper flame height
for the desired cooking process and selecting the correct cooking vessel will result in
superior cooking performance, while also saving time and energy.
Power burner with simmer
The range is provided with a powr burner with simmer, a special burner featuring a
very high flexible range of cooking settings: from 750 Btu/h for simmering, melting or
steaming rice, to 18000 Btu/h for the most powerful performance.
To light the surface burners, push and turn the appropriate control knob anticlockwise to maximum power of inner ring.
The inner ring lights at its maximum power. Then you can continue to use only the
inner ring and adjust the flame power by turning the control knob from
to
position. If you need to light on also the external ring, continue to turn anticlockwise the knob and make a little pressure on it in order to cross the lock located after
the minimum power position of internal ring. The external burner lights on; flame is
adjustable turning the knob from
to
position.
Worktop burner knob + simmer
OFF
= Closed position
= “Full on” position
internal ring
= “Full on” position
esternal ring
22
Electric griddle
Griddle/Simmer Plate (on applicable models)
The optional 1150W griddle is constructed of machined steel with a blanchard finish
and is uniquely designed to offer excellent cooking performance as well as easy clean
up. The griddle is equipped with an electronic thermostat to maintain an even
temperature across the griddle once the desired temperature has been set.
The griddle has a power “ON” indicator light which glows when the griddle
thermostat has been turned on. This will cycle on and off as needed to indicate the
thermostat is maintaining the selected temperature. Before the griddle is used it is
important to season the griddle. This seasoning process will change the appearance
of the griddle plate. However, it will also prevent food from sticking and protect the
surface from moisture.
Seasoning the Griddle Before the First Use
• Scrub the griddle plate with a mixture of one quart warm water and 1/4 cup white
vinegar, using a blue Scotch-Brite™ pad. Dry thoroughly.
• Wash griddle with warm, soapy water. Rinse off and dry thoroughly.
• Season griddle by thinly coating the surface with approximately 1⁄2 to 1 teaspoon
unsalted vegetable oil. Apply to entire griddle using a paper towel or clean cloth. Let
oil sit on griddle for approximately 1 hour and then wipe with a clean cloth or paper
towel to absorb any residual oil. The griddle is now ready to be used.
The griddle is equipped with a removable drip tray. After using the griddle, extract
the drip tray, and dispose its content, paying attention to avoid spillages.
23
Electric griddle
Electric griddle knob range 48’’
OFF
from 1 to 7
positions
= Closed position
= Griddle temperatures
Griddle/Simmer Plate Operation
• Turn the griddle control knob clockwise to the desired temperature setting. The
power “ON” indicator light will glow indicating the griddle thermostat is on.
• Use liquid cooking oil or butter for eggs, pancakes, French toast, fish and sandwiches
to prevent sticking.
• Routinely scrape loose food particles with a metal spatula during cooking to make
the cleanup easier and to avoid the particles mixing with the food.
• To turn the griddle off, turn the thermostat knob clockwise to the “OFF” position.
• ALWAYS turn to the“OFF” position when not in use and lower the heat between
cooking loads.
Setting the desired temperature
The Griddle can be setted at the desired temperature from 180-200°F to 550-580°F
by rotating the control knob from 1 to 7 position.
The correspondence of temperatures is listed below.
Knob pos.
Temp.
24
1
2
3
4
5
6
7
180-200
280-300
330-350
380-400
430-450
480-500
550-580
Induction
Induction worktop introduction
9 power levels - max 2,100W
Turbo boost 3,700 W (10mins)
9 power levels - max 2,100W
Turbo boost 3,700 W (10mins)
9 power levels - max 2,100W
Turbo boost 3,700 W (10mins)
9 power levels - max 2,100W
Turbo boost 3,700 W (10mins)
2 couples of octagonal inductors 220x184mm (left front and rear +
right front and rear) Max available power of 3,700 W (16 Amp) one
each side : TOTAL 7400W on 2 phases (16+16 amp) – The electronic
board manages the available power on each side automatically, giving
priority to the last input.
Important! Disconnect the appliance from the mains if the ceramic
glass is cracked and contact Customer Care. Metallic objects such as
knives, forks, spoons and lids should not be placed on the worktop
surface since they can get hot.
25
Induction
Cooking zones display
The ceramic worktop is fitted with induction cooking zones.
These zones are controlled by separate dials
positioned on the control panel below.
At the front, is the display for the cooking
zones (one for each zone). Each zone display
is activated by it’s corresonding control dial
and displays
OFF
= Cooking zone Off (not activated)
ON
= Cooking zone On (activated but not operating). If all the zones are in zero setting, the
display switches off automatically (cooking zones Off) after about 10 second
1-9
= Power levels
= Accellerated heat-up
= PowerBoost feature
= Hot Surface indicator
= Pan detection indicator
= Childlock
= Bridge activated
Note: each lit figure refers to the relevant cooking zone
26
Using your induction worktop
Control dials
Each cooking zone is activated by a separate control dial positioned on the control
panel. The functions are arranged on the actual dial itself.If a cooking zone is not turned off (‘0’ position) the electronic system automatically switches it off after a pre-set
time ranging from 90 minutes to 6 hours, depending on the power setting.
OFF
Cooking zone Off (not activated)
ACC
= Accelerated heat-up
POW
= Turbo Boost/Bridge
from 1-9 = Induction power levels
MELT
WARM = Induction special functions:
SIMM Melting, Warming, Simmering
Power level
Turn the dial clockwise to set the desired power level between 1 (minimum) and 9
(maximum).The power level can be modified at any time by turning the dial clockwise
or anti-clockwise to a different setting.The cooking zone display shows the selected
level.
27
Using your induction worktop
Cooking guidelines
Heat settings
The settings below are guidelines only. The exact setting will depend on several
factors, including your cookware and the amount you are cooking. Experiment with
the worktop to find the settings that best suit you. In general, the lower heat settings
offer a more gradual control, whereas the higher heat settings have a more pronounced step change in power.
Heat setting
28
Suitability
1
delicate warming for small amounts of food
melting chocolate, butter, and foods that burn quickly
3
gentle simmering
cooking rice
5
rapid simmering
pancakes
7
sautéing
cooking pasta
9
stir-frying
searing
P
boiling water
Using your induction worktop
Child Lock
The child lock function can be enabled by turning the first two
knobs from the left simultaneously into the left overwind position “ACC”. They need
to be hold in that position for a least 2s. The activation will be displayed on all 7 segment displays. If the knobs are not hold in the OWL position for long enough the CL
will not be enabled / displayed. If the CL function is active the cooking zones can not
be switched on even if the knobs are turned in a cooking level position other than
zero. The CL function has no working time limitation. A mains power failure which
exceeds the
specified hold-up time will deactivate the CL function. If at the event of a mains
power failure any knob is in a position different from zero no poweroutput will take
place. In order to deactivate the CL function repeat the same procedure as for activating. After unlocking all knobs
have to be turned back in the zero position (if any knob was in a position different
from zero). The control is then off and can be operated as expected.
29
Using your induction worktop
Residual Heat indicator
The cooking level of a cooking zone can be selected by turning the knob to the
according position even if no pot is present. The output of power starts automatically
as soon as a appropriate pot is put on the cooking zone. If the knob position will be
changed the display shows the according power level.
If no pot is being detected the display changes to the shown “pot missing” symbol
after a short time. This symbol will be shown until a appropriate pot is put on the
cooking zone or the maximum time of 10 minutes expired.
The same applies if the pot is removed during normal cooking.
After 10 minutes without detected pot the cooking zone switches off automatically
and can only be activated again after returning the knob into the zero position.
Pot diameter detection
The cooking level of a cooking zone can be selected by turning the knob to the
according position even if no pot is present. The output of power starts automatically
as soon as a appropriate pot is put on the cooking zone. If the knob position will be
changed the display shows the according power level.
If no pot is being detected the display changes to the shown “pot missing” symbol
after a short time. This symbol will be shown until a appropriate pot is put on the
cooking zone or the maximum time of 10 minutes expired.
The same applies if the pot is removed during normal cooking.
After 10 minutes without detected pot the cooking zone switches off automatically
and can only be activated again after returning the knob into the zero position.
Limits of cookware detection (cast iron plate is detected; pots/pans can differ):
• used in single mode - 90mm
• used in bridge mode (pot/pan on just one zone) - 110mm the other zone is not
heating up the pot/pan and
shows the missing pot symbol
• used in bridge mode (pot/pan on both zones) - 220mm depends on the distance
between the two inductors
• Recommendation for the manual - plus 25mm
30
Choosing the right cookware
Important!
• Only use cookware with a base suitable for induction cooking.
Look for the induction symbol on the packaging or the bottom of the
pan.
• You can check whether your cookware is suitable by carrying out a
magnet test.
Move a magnet towards the base of the pan. If it is
attracted, the pan is suitable for
induction.
• If you do not have a magnet:
1. Put some water in the pan you want to check.
2. Place a suitable pan on the cooking zone you wish to use. Make sure the bottom
of the pan and the surface of the cooking zone are clean and dry. Turn on the
cooking zone.
3. If does not flash in the display and the water is heating, the pan is suitable.
Note: If the pan detection symbol does appear on the display, your pan is not
suitable and the worktop will not operate. After 10 minutes without detecting any
pan, the cooking zone
switches off automatically and can only be switched on after the control dial has
been returned to “0” (Off).
• Cookware made from the following materials is not suitable: pure stainless steel,
aluminium or copper without a magnetic base, glass, wood, porcelain, ceramic,
earthenware. Do not use cookware with jagged edges or a curved base.
Make sure that the base of your pan is smooth, sits flat against the glass, and is approximately
the same size as the cooking zone. Always centre your pan on the cooking zone.
Always lift pans off the worktop– do not slide, or they may scratch the glass.
31
Choosing the right cookware
Important!
the cooking zones will not operate if the pan diameter is too small ( will appear on
the cooking zone display). To correctly use the cooking zones follow the indications
given in the following table.
Induction cooking zone
Single zone mode
Bridge mode
Minimum pan diameter
recommended
110 mm
220 mm
Maximum pan diameter
recommended
300 mm
220x370 mm
Important: When bridge mode is activated, if one zone is not covered by cookware,
the pot missing symbol starts to flash and in a few seconds the bridge function stops
working.
Note: some types of pans can cause noise when used on an induction cooking zone.
This noise does not mean any failure on the appliance and does not influence the
cooking
32
Using induction worktop special features
Accelerated Heat-up feature
This feature is available on all the cooking zones.
Turn the control dial anti-clockwise to the ‘A’ setting and then release the dial (after
the ‘beep’); the symbol lights up on the corresponding cooking zone display. Within
5 seconds turn the dial to the desired power level (between 1 and 9); once a setting
has been selected, and the chosen power level will flash in alternation on the control
panel display.
This feature allows the cooking zone to operate at the maximum power (100%) for
a time proportional to the selected power level; after this time the cooking zone will
operate at the selected level.While this feature is operating it is possible, at any time,
to increase the selected power level but it is not possible to decrease the power.
Note: If removing the pan from the cooking zone before the programme has been
completed, the Auto Heat-reduce feature will be completed with the remaining time
if the pan is put back on the cooking zone within 10 minutes.
To activate accelerated heat-up turn the knob anticlockwise in the left overwind position “ACC” and hold the knob in that position for 2 seconds. Then, within the next 10
sec, select a cooking level.
The 7 segment display alternates between “A” and the selected cooking level until it
will be reached.
The Auto Heat-reduce feature can be disabled by turning the dial anti-clockwise to a
lower power level, turning the dial to the ‘0’ (Off) position or by selecting the PowerBoost feature.
33
Using induction worktop special features
PowerBoost feature
This feature is available on the front left/rear right zones only.
To activate the boost function turn the knob in the right overwind position “POW”.
The symbol P will be displayed on the according 7 segment display. After 10 minutes
the boost function will be automatically switched off and the “P” is not shown on the
display anymore.
Important!
The PowerBoost feature is not suitable for use with non water based cooking.Do not
use this function for heating oil (e.g. deep fat frying). The power density may be too
high and it could damage the cookware.
34
Using induction worktop special features
Bridge
Bridge function :
rectangular zone,
controlled by one knob
9 power levels - 3,700W
Bridge function :
rectangular zone,
controlled by one knob
9 power levels - 3,700W
Two cooking zones bridged behave like one cooking zone and can also be controlled like only one. One of the two cooking zones (the rear) is the “slave cooking
zone” the other (front ) is the “master cooking zone”. The knobs controlling the two
cooking zone which should be bridged must be simultaneously turned in the right
overwind position (POW). They need to be hold in that position for a least 2s. Then
the knob for the “slave cooking zone” has to be left on level 9 position.
The display belonging to the slave cooking zone shows the following bridge symbol.
The “master cooking zone” knob will then control
the rectangular cooking area :
9 power levels - max 3,700 W
35
Using induction worktop special features
Melting
Melting function keeps the temperature at the bottom of the pot to approx 42°C –
110°F.
Tolerance +/- 5°C – 40°F
Warming
Melting function keeps the temperature at the bottom of the pot to approx 70°C –
155°F.
Tolerance +/- 5°C – 40°F
36
Using induction worktop special features
Simmering
Melting function keeps the temperature at the bottom of the pot to approx 95°C –
200°F.
Tolerance +/- 5°C – 40°F
37
Oven Functions and Setting
Main Oven
BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, and casseroles.
CONVECTION BAKE
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
BROILING
Use this setting for broiling dark meats at 1” thickness or less where
rare or medium doneness is desired.
DEFROST
Use this function to defrost foods.
Auxiliary Oven
BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, and casseroles.
38
Ovens Features
Oven Lights:
Main oven (x2)
Auxiliary Oven (x1)
1
Broiler
2
3
4
5
6
Double fan
Bake burner
Rack Positions 48’’ ranges
Main oven is equipped with three oven racks, auxiliary oven with one. All ovens
have six rack positions.
Position 6 is the farthest from the oven bottom. Position 1 is the closest to the
oven bottom. The racks can be easily removed and arranged at various levels.
For better results with conventional baking, DO NOT use more than one rack
at a time. It is also recommended, when using two racks, to bake with the racks in
positions 2 and 4 or positions 3 and 5.
39
Using the Ovens
Oven Preheat
The oven temperature can reach a temperature of aprox 400°F in 10 minutes in
static function. Please consider this during the pre-heat process of the oven.
Conventional vs Convection Cooking
Because of variations in food density, surface texture and consistency, some foods
may be prepared more successfully using the conventional bake setting. For this
reason, conventional baking is recommended when preparing baked goods such as
custard. The user may find other foods that are also prepared more consistently in
conventional bake. It is recommended to use this function for single-rack baking.
Analog Thermometer
This is not an electrical device, so it works even
if the range is not connected to the mains.
This thermometer shows roughly the inner
temperature of the main oven when is working
and it can have a deviation according to the
type of cooking and the type of oven function.
It isn’t a control of inner temperature.
The control of the temperature is always done
by thermostat activated by knob.
40
Baking
BAKE
(Natural Airflow Bake)
Full power heat is radiated from the bake burner in the bottom of the oven cavity
and is circulated with natural airflow. This function is recommended for single rack
baking. Many cook books contain recipes to be cooked in the conventional manner.
Conventional baking is suitable for dishes that require a high temperature. Use this
setting for baking and casseroles.
BAKE (Main oven)
BAKE (Auxiliary oven)
To Use BAKE Function
1.Arrange the oven rack in the desired position before turning the oven on and close
the door.
2. Push and hold the oven control knob for at least one second. Release and turn it
anticlockwise, setting the desidered temperature. This sequence must be performed
within seven seconds. If you hear a clicling sound while lighting up the oven, this is
appropriate.
Note:
If the oven does not light up after five attempts, open the oven door and let the gas out;
for your safety, open the window of the kitchen.
41
Baking
Baking Tips
• Make sure the oven racks are in the desired position before you turn on the oven.
• DO NOT open the door frequently during baking. Look through the door
window to check doneness whenever possible. If you must open the door, the best
time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more
time. For baked food, a stainless steel knife placed in the center of the product
should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for
light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless
steel and tin-coated pans heat unevenly and will not give uniform baking results.
Food
Single rack
position
Temperature
Mac. & cheese, frz
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13”x 9”
9” round
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400F°(204°C)
425°F(218°C)
375F°(191°C)
400F°(204°C)
375F°(191°C)
400F°(204°C)
400F°(204°C)
375F°(191°C)
25-30
10-15
55-60
35-40
60-70
25-30
15-20
35-40
VEGETABLES
Baked potatoes
Spinach souffle
Squash
French fries
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
375F°(191°C)
350F°(177°C)
375F°(191°C)
425°F(218°C)
60-65
45-50
50-55
20-25
ENTREES
Eggs rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed
Quiche
Pizza, 12”
Pan size
*Note: The above information is given as a guide only
42
Time
(min)
Baking
Food
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Combread
Gingerbread
Muffins
Corn muffins
CAKE
Angel food
Bundt
Cupcakes
Layers, sheet
Layers, two
Pound
COOKIES
Brownies
Choc.chip
Sugar
PASTRY
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
Pan size
Single rack
position
Temperature
Time
(min)
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8”x 8”
8”x 8”
Muffin tin
Muffin tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400F°(204°C)
375F°(191°C)
400F°(204°C)
375F°(191°C)
400F°(204°C)
350F°(177°C)
375F°(191°C)
375F°(191°C)
10 -12
30-35
12-15
30-35
25-30
35-40
15-20
15-20
Tube pan
Tube pan
Muffin pan
13”x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375F°(191°C)
350F°(177°C)
350F°(177°C)
350F°(177°C)
350F°(177°C)
350F°(177°C)
35-45
45-55
16-20
40-50
30-35
60-65
13”x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
350F°(177°C)
375F°(191°C)
375F°(191°C)
25-30
12-15
10-12
Cookie sheet
3 or 4
400F°(204°C)
30-35
9” round
3 or 4
400F°(204°C)
10-12
9” round
9” round
9” round
6-4 oz cups
3 or 4
3 or 4
3 or 4
3 or 4
350F°(177°C)
350F°(177°C)
350F°(177°C)
350F°(177°C)
55-60
12-15
35-40
35-40
43
Baking
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below for
the causes and remedies for the most common problems. It is important to
remember that the temperature setting and cooking times you are
accustomed to using with your previous oven may vary slightly from those
required with this oven. If you find this to be true, it is necessary for you to
adjust your recipes and cooking times accordingly.
Common Baking Problems/Remedies
Problems
Cause
Remedy
Cakes burned on
the sides or not
done in center
1. Oven was too hot
2. Wrong pan size
3. Too many pans
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
Cakes crack on top
1. Batter too thick
2. Oven too hot
3. Wrong pan size
1. Follow recipe
Add liquid
2. Reduce temperature
3. Use recom. pan size
Cakes are not level
1. Batter uneven
2. Oven or rack not level
3. Pan was warped
1. Distribute batter even
2. Level oven or rack
3. Use proper pan
Food too brown on
botton
1. Oven door opened too
often
2. Dark pans being used
3. Incorrect rack position
4. Wrong bake setting
5. Pan too large
1. Use door window to bottom check food
2. Use shiny pans
3. Use recom. rack position
4. Adjust to conventional or
convection setting as needed
5. Use proper pan
Food too brown on
top
1. Rack position too high
2. Oven not preheated
3. Sides of pan too high
1. Use recom. rack position
2. Allow oven to preheat
3. Use proper pans
Cookies too flat
1. Hot cookie sheet
1. Allow sheet to coolbetween batches
Pies burned around
edges
1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce no. of pans
3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough
2. Too many pans used
3. Oven not preheated
44
1. Increase temperature
2. Reduce no. of pans
3. Allow oven to preheat
Convection Bake
CONVECTION BAKE
Heat is radiated from the bake burner in the bottom of the oven cavity. The heated
air is circulated by the fans in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air
is quickly replaced searing meats on the outside and retaining more juices and natural
flavor on the inside with less shrinkage. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and cold spots found
in conventional ovens.
CONVECTION BAKE
To Use CONVECTION BAKE Function (only on main oven)
1.Arrange the oven rack in the desired position before turning the oven on and
close the door.
2. Push and hold the oven control knob for at least one second. Release and turn it
anticlockwise, setting the desidered temperature. This sequence must be performed
within seven seconds. If you hear a clicling sound while lighting up the oven, this is
appropriate.
3.Set the rotary switch knob to “Convection”
4. In order to switch on the oven light during convection bake , set the rotary switch
knob to “Oven light on+fan”.
Note:
If the oven does not light up after five attempts, open the oven door and let the
gas out; for your safety, open the window of the kitchen.
45
Convection Bake
Convection Cooking Tips (only on main oven)
Convection cooking is a cooking technique which utilizes fan-forced air to
circulate throughout the entire oven cavity creating the optimum cooking
environment. Cooking with convection is intended when performing multi-rack
baking and for heavier foods. Below are some tips which will allow you to get the
best results out of your oven when cooking with convection.
•As a general rule, to convert conventional recipes to convection recipes, reduce
the temperature by 25°F (10°C) when using a convection cooking function.
•Cooking times for standard baking and convection baking will be the same.
However, if using convection to cook a single item or smaller load, then it is
possible to have 10-15% reduction in cooking time. (Remember convection
cooking is designed for multi-rack baking or cooking large loads.)
•If cooking items which require longer than 45 minutes, then it is possible to see a
10-15% reduction in cooking time.
•A major benefit of convection cooking is the ability to prepare foods in quantity.
The uniform air circulation makes this possible. Foods that can be prepared on
two or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins,
rolls, and frozen convenience foods.
•For three-rack baking, use any combination of rack positions 2, 3, 4,and 5. For
two-rack baking, use rack positions 2 and 4 or positions 3 and 5. Remember that
the racks are numbered from bottom to top.
Pan Placement Tips
•When using large (15”x 13”) flat pans or trays that cover most of the rack, rack
positions 2 or 3 produce the best results.
•When baking on more than one rack, it is recommended to use the 3rd and 5th
position for more consistent even baking.
•Stagger pans in opposite directions when two racks and several pans are used in
conventional bake. If possible, no pan should be directly above another.
•Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
Single rack pan
placement
46
Multiple rack
pan placement
Defrost
Air is circulated by motorized fan in the rear of the oven. The fan accelerates natural
defrosting of the food without heat. To avoid sickness and food waste, DO NOT
allow defrosted food to remain in the oven for more than two hours.
1. Place the frozen food on a baking sheet.
2. Turn the selector to
and set the temperature to “OFF”.
WARNING
To avoid sickness and food waste, DO NOT allow defrosted food to remain in the
oven for more than two hours.
47
Broiling
BROIL
Heat radiates from the broiler located at the top of the oven cavity. The distance
between the foods and the broil elements determines broiling speed. For “fast”
broiling, foodmay be as close as 2 inches (5 cm) to the broil element.“Fast” broiling is
best for meatswhere rare to medium donenessis desired. Use this setting for broiling
small and average cuts of meat.
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small,
individualized cuts such as steaks, chops, and patties. Broiling speed is determined by
the distance between the food and the broil element.
Choose the rack position based on desired results.
To Use Broil
1.Arrange the oven rack in the desired position before turning the oven on and close
the door.
2. Push and hold the oven control knob for at least one second. Release and turn it
clockwise to the broil position. This sequence must be performed within seven
seconds. If you hear a clicling sound while lighting up the broil, this is appropriate.
3. In order to switch on the oven light during broiling function, set the rotary switch
knob to “oven light on”.
NOTE: IF YOU SELECT THE CONVECTION FUNCTION ACTIVATING THE
ROTARY SWITCH KNOB, THE FANS WILL NOT WORK! THIS MUST BE
CONSIDERED APPROPRIATE.
48
Broiling
Broiling Tips
• ALWAYS use the enamelled tray and trivet for broiling. They are designed to
provide drainage of excess liquid and fat away from the cooking surface to help
prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out.
To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and
turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this
allows the juices to escape.
• Remove the enamelled tray from the oven when you remove the food. Drippings
will bake onto the pan if it is left in the heated oven after broiling.
Rack Positions for Broiling
Note: Position 1 is the closest to the broiler and position 6 is the closest to the oven
bottom.
1
2
3
4
5
1=95%
2=80%
3=65%
4=50%
5=35%
6=25%
6
49
Broiling
Broiling Chart
Type and Cut of
Meat
BEEF
Siloin 1’’
Rare
Medium
Well done
T-Bone 3/4’’
Rare
Weight
Setting
Rack
Time
(min)
12 oz
12 oz
12 oz
Broil
Broil
Broil
3
3
3
4
5
6
10 oz
Broil
3
4
Medium
Well done
Hamburger 1/2’’
Medium
Well done
CHICKEN
Bnls breast 1’’
10 oz
10 oz
Broil
Broil
3
3
6
8
1/4 lb.
1/4 lb.
Broil
Broil
3
3
6
8
1/2 lb.
Broil
3
15
1
3
22
22
3
10
2
3
2
2
8
8
Bone-in breast
2-3 lbs. total
Broil
Chicken pieces
2-3 lbs. total
Broil
HAM
Ham slice 1’’
1 lb.
Broil
PORK
Bacon
Broil
FISH
Salmon steak
1 lb.
Broil
Fillets
1 lb.
Broil
Note: The above information is given as a guide only.
50
Care and cleaning
Important!
Before you start cleaning your range, please:
• Read these cleaning instructions and the ‘Safety and warnings’ section at the start
of this user guide.
• Turn the range off.
• Make sure the range is a safe temperature to touch.
• Do not use a steam cleaner.
• Do not keep flammable substances in the oven.
General advice
• Wipe down the worktop and wipe out the oven after every use.
• Wipe up spills. Avoid leaving alkaline or acidic substances (such as lemon juice or
vinegar) on the surfaces.
• Do not use cleaning products with a chlorine or acidic base (ie citrus-based
cleaners).
Cleaning the outside of the range
Important!
• Do not use abrasive cleaners, cloths or pads on the outside surfaces.
• Immediately wipe off any caustic cleaners if they are spilled onto the oven door
handle.
Wipe the outside surfaces often, using warm water and a mild household detergent.
The stainless steel may also be cleaned with a suitable cleaner and polish.
Note: if you choose to use a commercial stainless steel cleaner, please read the label
to make sure it does not contain chlorine compounds as these are corrosive and may
damage the appearance of your range.
51
Cleaning and Maintenance
Caring for your worktop
Important!
• Some heavy-duty and nylon scourers can scratch the ceramic glass of your
worktop. Always read the label to check if your scourer is suitable for cleaning
ceramic glass worktops.
• Use ceramic glass cleaner on the worktop while it is warm to touch. Rinse and
wipe dry with a clean cloth or paper towel. The worktop may become stained if
cleaning residue remains.
• Remove any food, spillovers or grease from the worktop while it is still warm
using a razor blade scraper suitable for ceramic glass surfaces.
• Do not use knives or any other sharp object for cleaning. Take extra care to
avoid damaging the seal at the edges of the ceramic glass surface. Do not use
cleaning products with a chlorine or acidic base.
Metallic stains
Copper-based or aluminium cookware may cause metallic staining. These stains show
as ametallic sheen on the worktop. If the worktop is not cleaned after every use and
the stainsare allowed to burn onto the surface, they may react with the glass and will
no longer beremovable. To help prevent such damage, clean the worktop after every
use and apply aglass worktop conditioner.
Cleaning melts and spillovers
Anything that melts onto the ceramic glass surface or food spills with a high sugar
content maycause pitting of the ceramic glass surface if they are left there to cool.
Examples include:
• plastic wrap
• melted aluminum foil
• sugar, sugary syrups, jams and jellies
• vegetables and vegetable water with a high sugar content eg peas, sweet corn,
beetroot. Remove these spills immediately with a special razor blade worktop
scraper, taking care not to scratch the glass. Follow the steps below:
1. Turn the element off and carefully scrape the spill to a cool area of the worktop
surface.
2. Clean the spill up with a cloth or paper towel.
3. As soon as the worktop is cool enough to safely touch, clean with worktop
cleaner.
Cleaning the stainless steel surround strip
To remove fingerprints and other marks, wipe with a clean damp cloth and dry with a
lintfree cloth.
52
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained properly and
kept clean. Cooking equipment is no exception.Your range must be kept clean and
maintained properly. Before cleaning, make sure all controls are in the “OFF” position.
Disconnect power if you are going to clean thoroughly with water.
Surface Burner
53
Cleaning and Maintenance
Wipe up spill-overs as soon as possible after they occur and before they get a chance
to burn in and cook solid. In the event of a spill-over, follow these steps:
• Allow the burner and grate to cool to a safe temperature level.
• Lift off the burner grate. Wash in warm soapy water.
• Remove the burner cap and burner head and clean.
Burner Caps
The surface burner caps should be routinely removed and cleaned.
ALWAYS clean the burner caps after a spill-over. Keeping the burner caps clean will
prevent improper ignition and uneven flames. To clean, pull burner cap straight up
from the burner base. Wipe off surface burner caps with warm, soapy water and a
soft cloth after each use. Use a non-abrasive cleanser and a soft brush or soft Scotch
Brite™ pad for cooked-on foods. Dry thoroughly after cleaning. For best cleaning and
to avoid possible rusting, DO NOT clean in dishwasher.
Burner Head
If ports on burner head are clogged, clean with a straight pin. DO NOT enlarge or
distort the ports. DO NOT use a toothpick to clean the ports.
Burner Base
The base should be wiped regularly with hot soapy water at the end of each cooling
period. DO NOT use steel wool, abrasive cloths, cleanser, or powders. To remove
encrusted materials, soak the area with a hot towel to loosen the material, then use
a wooden nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool
to scrape the aluminum base.
• Wipe up any spills which remain on the sealed top surface.
• Replace burner cap, burner head, and grates after drying thoroughly.
Control Panel
DO NOT use any cleaners containing ammonia or abrasives. They could
remove the graphics from the control panel. Use hot, soapy water and a soft clean
cloth.
Oven Surfaces
Several different finishes have been used in your oven. NEVER USE AMMONIA,
STEEL WOOL PADS OR ABRASIVE CLOTHS,CLEANSERS, OVEN CLEANERS, OR
ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.
54
Cleaning and Maintenance
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water.
Dry completely and replace by pushing firmly onto stem. DO NOT use any cleaners
containing ammonia orabrasives. They could remove the graphics from the knob.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy water at the
end of each cooling period and with a liquid cleaner designed for that material when
soapy water will not do the job. DO NOT use steel wool, abrasive cloths, cleansers,
or powders. If necessary, scrape stainless steel to remove encrusted materials, soak
the area with hot towels to loosen the material, then use a wooden or nylon spatula
or scraper. DO NOT use a metal knife, spatula, or any other metal tool to scrape
stainless steel. DO NOT permit citrus or tomato juice to remain on stainless steel
surface, as citric acid will permanently discolor stainless steel. Wipe up any spills
immediately.
Glass Surfaces
Clean with detergent and warm water. Glass cleaner can be used to remove
fingerprints. If using glass cleaner ammonia, make sure that it does not run down on
exterior door surface.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled
steel wool pad.
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical shock.
55
Replacing Oven Light
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
WARNING
DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and
handle with a soft cloth.
DO NOT touch bulb with bare hands. Clean off any signs of oil from the
bulb and handle with a soft cloth.
1. Unsnap glass light cover using a
screwdriver in the access groove.
2. Firmly grasp light bulb and pull out.
3. Replace with halogen bulb using volt
and wattage requirements listed on
glass cover.
4. Replace the light cover by snapping
glass cover onto metal box.
5. Reconnect power at the mainfuse
or circuit breaker.
56
Door Glass Removal
WARNING
TO PREVENT PERSONAL INJURY
Before removing the doors, make sure the pins are properly installed in
the hinges. Failure to do so can result in personal injury to hands and/or
fingers.
The door can be completely disassembled to guarantee the general cleaning, of the
glasses and the other parts. To disassembe the door you must observe the following
procedure.
1b
1a
Open the door and fix the pins (one pin per hinge) as indicated in the picture 1(a,b)
2
4
3
Put the hands on the internal glass surface, in the center; generate a small pressure
and after slide back the glass, as indicated in picture 2. Grasp the glass, rotate and
remove as indicated in the photos 3,4.
57
Door Replacement and Adjustment
5
6
Grasp the bars and remove as indicated in the photos 5-6
7
8
Grasp the intermediate glass, rotate and remove as indicated in the photos 7-8.
Assamble again the door repeat all the operations but exactly one after
the other in the reverse sequence.
Before closing the door don’t
forget to remove the pins.
58
Troubleshooting
Problem
Range will not work.
Oven light will not work.
Igniters will not work.
Igniters sparking but no
flame ignition.
Igniters sparking continuously
after flame ignition.
Burner ignites but flame islarge,
distorted, or yellow.
Strong odor and/or smoke is
noticed first few times oven is
used.
Possible Cause and /or Remedy
Range is not connected to electrical power:
Have electrician check power circuit breaker,
wiring, and fuses.
Light bulb is burned out.
Range is not connected to power.
Circuit is tripped.
Fuse is blown.
Range is not connected to power.
Gas supply is interrupted.
Power supply is not grounded.
Power supply polarity is reversed.
Igniters are wet or dirty.
Burner ports are clogged.
Unit is being operated on wrong type of gas.Air
shutters not properly adjusted.
This is normal burn off of insulation and
protective oils in oven. This will go away after
using oven a few times.
59
Service Information
If service is required, call your dealer or authorized service agency.
The name of the authorized service agency can be obtained from the dealer or distributor in your area, on calling 1-844-322-2111.
Have the following information readily available.
• Model number
• Serial number
• Date purchased
• Name of dealer from whom purchased.
• Clearly describe the problem that you are having.
Record the information indicated below.
You will need it if service is ever required.
The model and serial number can be found by looking in the last page of this booklet.
A duplicate label is located on the back side of the range.
Model no. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Serial no. _ _ _ _ _ _ _ _ _ _ _
Date of purchase _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Date installed _ _ _ _ _ _ _ _ _ _ _
Dealer’s name _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
__________________________________________
__________________________________________
If service requires installation of parts, use only authorized parts to insure
protection under warranty.
Keep this manual for future reference.
60
Notes
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61
CONVERSION LABEL
INSTALLATION LABEL
Labels
63
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