Bertazzoni | PRO486GDFSAZLP | Installation, Use and Care Manual | Bertazzoni PRO486GDFSAZ Installation, Use and Care Manual

INSTALLATION, USE & CARE MANUAL
48” FREESTANDING DUAL FUEL RANGES
Models
Models
Models
Models
Models
Models
Models
PRO48 6G DFS X
PRO48 6G DFS AR
PRO48 6G DFS BI
PRO48 6G DFS NE
PRO48 6G DFS RO
PRO48 6G DFS VI
PRO48 6G DFS GI
[MTYKPZU7X5DUA]
[MTYKPZU7S5DUA]
[MTYKPZU7W5DUA]
[MTYKPZU7N5DUA]
[MTYKPZU7R5DUA]
[MTYKPZU7L5DUA]
[MTYKPZU7I5DUA]
Modèles MAS48 6G DFS XT
[ MTYKPZA7X5DUA]
310835
1
From the desk of the President
Dear new owner of a Bertazzoni product,
I want to thank you for choosing one of our
beautiful PRO ranges. We know that you have many
brands and products to choose from and we are
thrilled that you have decided to take one of your
products into your home.
We take as much pride in making our ranges as we
hope you will in owning them. My family started
manufacturing cooking appliances in 1882. Each of
our products is a blend of Italian design finesse and
superior appliance technology. While we can not
replace your unique talent at cooking delicious
recipes for yourself, your family and your friends,
we try our best to make cooking easier, more
effective and more fun.
BERTAZZONI SpA
Via Palazzina 8
42016 Guastalla RE
ITALY
WWW.BERTAZZONI‐ITALIA.COM
Our appliances are designed according to the
strictest safety and performance standard for the
European and the North American market. We
follow the most advanced manufacturing
philosophy. Each appliance leaves the factory after
thorough quality inspection 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 Bertazzoni product.
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
for years to come.
The manual also includes directions for the
professional installer that will install the product in
your home. We recommend using factory‐trained
professionals for the delicate task of installing and
testing appliances in your home. Please call
Customer Service if you need help locating a
factory‐trained professional installer in your area.
Please keep this manual for future use.
Grazie!
2
TABLE OF CONTENTS
WARRANTY AND SERVICE ........................................................................................................................................ 5
CUSTOMER SERVICE ....................................................................................................................................................... 5
REPLACEMENT PARTS .................................................................................................................................................... 5
IMPORTANT SAFETY INFORMATION ........................................................................................................................ 6
BEFORE INSTALLATION ............................................................................................................................................ 9
INSTALLING THE LEGS ............................................................................................................................................ 10
INSTALLING THE WORKTOP FRONTGUARD ............................................................................................................ 10
INSTALLING THE BACKGUARD ................................................................................................................................ 11
INSTALLATION REQUIREMENTS ............................................................................................................................. 12
ELECTRICAL .................................................................................................................................................................. 12
GAS............................................................................................................................................................................... 12
INSTALLATION ADJACENT TO KITCHEN CABINETS ................................................................................................... 13
EXHAUST HOOD INSTALLATION ............................................................................................................................. 13
ELECTRICAL CONNECTION ...................................................................................................................................... 14
WIRING DIAGRAM ................................................................................................................................................. 17
GAS CONNECTION ................................................................................................................................................. 19
PRESSURE REGULATOR ................................................................................................................................................ 20
GAS CONVERSION ................................................................................................................................................. 20
STEP 1: PRESSURE REGULATOR .................................................................................................................................... 20
STEP 2: SURFACE BURNERS .......................................................................................................................................... 21
STEP 3: MINIMUM FLAME ADJUSTMENT ..................................................................................................................... 21
GAS BURNERS DATA TABLES .................................................................................................................................. 22
INSTALLATION CHECKLIST ...................................................................................................................................... 23
INSTALLATION CHECKLIST ...................................................................................................................................... 23
FINAL PREPARATION ............................................................................................................................................. 23
USER MANUAL ...................................................................................................................................................... 24
ROOM VENTILATION ............................................................................................................................................. 24
SURFACE BURNER LAYOUT .................................................................................................................................... 25
SURFACE COOKING ................................................................................................................................................ 25
SYMBOLS ...................................................................................................................................................................... 25
SURFACE BURNER OPERATION .................................................................................................................................... 26
TIPS FOR USING BURNERS CORRECTLY ........................................................................................................................ 26
TIPS FOR USING PANS CORRECTLY ............................................................................................................................... 27
OVEN COOKING ..................................................................................................................................................... 28
SYMBOLS ...................................................................................................................................................................... 29
OVEN RACKS................................................................................................................................................................. 29
OVEN FUNCTION SELECTOR ......................................................................................................................................... 29
USING THE OVEN ................................................................................................................................................... 30
OVEN LIGHT.................................................................................................................................................................. 30
COOLING FANS ............................................................................................................................................................. 30
FRONT INDICATOR LIGHTS ........................................................................................................................................... 30
SOUND BUZZER ............................................................................................................................................................ 30
OVEN CONVECTION FAN .............................................................................................................................................. 30
3
BAKE ..................................................................................................................................................................... 31
PREHEATING THE OVEN ..................................................................................................................................... 31
GETTING THE BEST RESULTS .............................................................................................................................. 31
BAKEWARE TYPE ................................................................................................................................................. 31
BAKE RACK POSITIONS ....................................................................................................................................... 31
CONVECTION ......................................................................................................................................................... 31
CONVECTION ....................................................................................................................................................... 31
CONVECTION BAKE ............................................................................................................................................. 31
TURBO ................................................................................................................................................................. 31
RACK POSITIONS ................................................................................................................................................. 32
BAKING RECOMMENDATIONS........................................................................................................................... 33
WARMING............................................................................................................................................................. 33
PROOFING ............................................................................................................................................................. 33
DEHYDRATE ........................................................................................................................................................... 34
BROIL / CONVECTION BROIL .................................................................................................................................. 35
BROILING AND ROASTING RECOMMENDATIONS ................................................................................................... 36
CARE AND MAINTENANCE ..................................................................................................................................... 37
SELF‐CLEANING THE OVEN ..................................................................................................................................... 37
MAINTAINING YOUR RANGE.................................................................................................................................. 38
CLEANING YOUR RANGE ........................................................................................................................................ 39
TROUBLESHOOTING GUIDE.................................................................................................................................... 40
LOCATION OF APPLIANCE TAGS ............................................................................................................................. 41
IMPORTANT APPLIANCE INFORMATION ................................................................................................................ 42
4
WARRANTY AND SERVICE
All Bertazzoni products carry a 2 year parts and labour warranty.
Service on all Bertazzoni products shall be carried out by factory‐trained professionals only.
For warranty service please contact Customer Service at the numbers indicated below.
CUSTOMER SERVICE
English/Spanish hotline
French
(866) 905‐0010
(800) 561‐7625
Fax
(714) 428‐0040
Email
BERTAZZONIHELP@SERVICEPOWER.COM
Mailing address
SERVICEPOWER
1503 South Coast drive
Suite 320
Costa Mesa CA 92626
REPLACEMENT PARTS
Only Bertazzoni replacement parts may be used in performing service on the appliance.
Replacement parts are available from factory authorized parts distributors.
AP Wagner
PHONE 1 888 279 2463
FAX 716 856 4779
Reliable Parts
PHONE 206 5758818
FAX 206 5750910
Coast
PHONE 800 821 0244
FAX 604 321 6646
5
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.
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.
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.
 If you cannot reach your gas suppliers, call the fire department.
Warning!
This range can tip. Injury to persons could result.
Install anti-tip device shipped with range. See
Installation Instructions.
6
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‐latest edition. Electrical installation must be in accordance with the National Electrical Code,
ANIS/NFPA70 ‐ latest edition and/or local codes. IN CANADA: Installation must be in accordance with the
current CAN/CGA‐B149.1 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.
7
PRODUCT SPECIFICATIONS
Dimensions (insert drawings front, side and back)
Weight
Burner power
Natural gas
LP gas
Auxiliary
3750 BTU/h
3750 BTU/h
Semi‐rapid
6000 BTU/h
6300 BTU/h
Rapid
10400 BTU/h
11400 BTU/h
Dual burner (inner)
2730 BTU/h
2900 BTU/h
Dual burner ( outer)
15000 BTU/h
16400 BTU/h
8
WARNING!
BEFORE INSTALLATION
Do not use aerosol sprays in the vicinity of this
appliance while it is in operation
This appliance shall only be installed by an
authorized professional.
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 shall be installed in accordance
with the manufacturer’s installation instructions.
This appliance must be installed in accordance
with the norms & 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** or B149.1.
TYPE OF GAS
This appliance is shipped from the factory for use
with natural gas. For use with propane LP gas
please follow the conversion procedure
described on pg. 17. A step by step conversion
procedure is also included with each set of LP gas
nozzles.
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, ½” 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.
GAS PRESSURE
The maximum inlet gas supply pressure incoming
to the gas appliance pressure regulator is 20’’
water column (5 kPa) .
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 ½” 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 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).
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 ½ psi (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
9
INSTALLING THE LEGS
INSTALLING THE WORKTOP
FRONTGUARD
Bertazzoni ranges must be used only with the
legs properly installed.
To increase the clearance between the front edge
of the worktop and the burners it is possible to
install the worktop front guard shipped with the
appliance.
Four height‐adjustable legs are shipped with the
range in the polystyrene container situated over
the appliance.
To install the front guard, hold it with the pointed
edges looking up. Align the edges of the front
guard with the appropriate receptacles in the
bottom of the worktop and press firmly until the
front guard is securely attached to the worktop.
Before installing the legs, position the appliance
near its final location as the legs are not suitable
for moving the appliance over long distances.
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.
ATTENTION: once installed the front guard may
only be removed by disassembling the worktop.
Attempting to remove the front guard without
disassembling the worktop will result in
permanent damage to the worktop.
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.
10
2 lateral screws from the bottom.
INSTALLING THE BACKGUARD
The back guard must be installed prior to
operation of the appliance for appropriate
ventilation of the oven compartment.
The supplied back guard is a 2‐part assembly. The
box also contains a set of metal screws for
securing the back guard to the worktop.
Disassemble the back guard and position the
front part on the worktop. Align the screw holes
with the corresponding holes at the back of the
worktop.
If the holes are not aligned, partially loosen the
brackets at the back of the worktop as shown
below.
Install the front part of the back guard by
tightening the 2 central screws from the top and
11
INSTALLING THE ANTI‐TIP Stability DEVICE
The anti‐tip bracket shipped with the range must
be properly secured to the rear wall as shown in
the picture below.
INSTALLATION REQUIREMENTS
ELECTRICAL
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.
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.
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 43”1/4 (109,8 cm).
Check all local code requirements.
GAS
Secure the brackets to the wall with appropriate
hardware.
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).
Slide the range against the wall until the brackets
are fully inserted into their receptacles on the
back of the range.
To connect gas between shut‐off valve and
regulator, use agency‐approved, properly sized
flexible or rigid pipe. Check all local code
requirements.
12
EXHAUST HOOD INSTALLATION
This range will best perform when used with PRO
line Bertazzoni exhaust hoods. These hoods have
been designed to work in conjunction with the
Bertazzoni range and have the same finish for a
perfect look.
INSTALLATION ADJACENT TO KITCHEN
CABINETS
This range may be installed directly adjacent to
existing countertop high cabinets (36" or 91.5 cm
from the floor).
For maximum performance, the height of the
bottom of the hood from the worktop should be
between 25 1/2" (65 cm) and 31 1/2" (80 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.
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.
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).
Before installation of the exhaust hood, consult
local or regional building and installation codes
for additional specific clearance requirements.
Wall cabinets with minimum side clearance must
be installed 18" (45.7 cm) above the countertop
with countertop height between 35 ½” (90.2 cm)
and 37 ¼” (94.6 cm). The maximum depth of wall
cabinets above the range shall be 13" (33.0 cm)
A
B
C
D
E
F
Refer to the range hood installation instructions
provided by the manufacturer for additional
information.
48” (122 cm)
36” (91,5 cm)
13” (33,0 cm)
18” (45,7 cm)
35”1/2(90,2 cm) / 37” ¼ (94,6 cm)
6” (15,2 cm)
13
OPTION 1 – FOUR Wires connection:
ELECTRICAL CONNECTION
‐ Connect the L1 receptacle terminal to the
incoming BLACK electrical supply wire (L1‐hot
wire)
The appliance shall be connected to a single
phase electric line rated at 120/208Vac or
120/240Vac and 60Hz frequency.
‐ Connect the L2 receptacle terminal to the
incoming RED electrical supply wire (L2‐hot
wire)
Electric power rating:
‐ 120/208Vac: 6700 Watt or 32 A max.
‐ 120/240Vac: 8500 Watt or 37 A max.
‐ Connect the NEUTRAL receptacle terminal to
the incoming NEUTRAL (WHITE) electrical
supply wire
Heating elements (240V)power rating:
‐ Connect the GROUND receptacle terminal to
the incoming GROUND (GREEN) electrical
supply wire
LEFT OVEN:
‐ Oven bake element = 2100 Watt
‐ Oven circular element = 3300 Watt
‐ Oven broil element = 3400 Watt
OPTION 2 - THREE-Wires connection:
RIGHT OVEN:
‐ Upper + broil element = 900+1100 Watt
‐ Bottom element = 900 Watt
‐ Connect the L1 receptacle terminal to the
incoming BLACK electrical supply wire (L1‐hot
wire)
WORKTOP ELE. GRIDDLE ELEMENT = 1100 Watt
‐ Connect the L2 receptacle terminal to the
incoming RED electrical supply wire (L2‐hot
wire)
Install a suitable electric power supply receptacle
connection type NEMA 14‐50R able to support a
load of at least 40 A (per line) according to local
code requirements. For four or three wires power
supply connection system see diagram below.
‐ Connect the NEUTRAL with the GROUND
receptacle terminal to the incoming NEUTRAL
(WHITE) electrical supply wire
DO NOT USE EXTENSION CORDS WITH THIS
APPLIANCE AS IT MAY RESULT IN FIRE,
ELECTRIC SHOCK OR OTHER type of
PERSONAL INJURY.
FOUR-WIRE CONN.RECEPTACLE NEMA 14-50R
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) Disconnect appliance from electrical power
supply receptacle
2) Slide out the appliance from installation place
to access to back enclosure panel
3) Remove back enclosure panel by removing
the 6 screws as shown below
THREE-WIRE CONN.RECEPTACLE NEMA 14-50R
Check your local code for which of the options
below should be used in grounding the
receptacle power supply connections.
14
4) Loose strain relief by unscrewing the two
strain relief's screws as in diagram.
15
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.
A= Rating plate(s) located under front edge of
cooktop
B= Wiring / schematic diagram placed on
backside panel and on installation booklet
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
grounding 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 appliance.
Use copper conductors only.
Failure to follow these instructions could result
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
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)
16
WIRING DIAGRAM
LEFT OVEN + GAS TOP IGNITION
17
RIGHT OVEN + GRIDDLE
18
MANUAL SHUT‐OFF VALVE
GAS CONNECTION
THIS VALVE IS NOT SHIPPED WITH THE
APPLIANCE AND MUST BE SUPPLIED BY THE
INSTALLER.
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.
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.
This range can be used with Natural or
LP/Propane gas. The range is shipped from the
factory for use with natural gas.
In Massachusetts: A 'T' handle type manual gas
valve must be installed in the gas supply line to
this appliance.
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.
FLEXIBLE CONNECTIONS
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.
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.
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.
Please provide the service person with this
manual before work is started on the range.
WARNING!
PRESSURE TEST‐POINT STOPPER VALVE
DO NOT USE AN OPEN FLAME WHEN CHECKING
FOR LEAKS!
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.
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.
19
PRESSURE REGULATOR
GAS CONVERSION
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.
WARNING!
Before carrying out this operation, disconnect
the appliance from gas and electricity.
Gas conversion shall be conducted by a factory‐
trained professional.
The pressure regulator shipped with the
appliance has two female threads ½” NPT. The
regulator shall be installed properly in order to be
accessible when the appliance is installed in its
final position.
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. Pressure regulator
2. Surface burners
3. Adjustment of minimum setting
The conversion is not completed if all 6 steps
have not been concluded properly.
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.
Manifold pressure should be checked with a
manometer and comply with the values indicated
below:
Save the nozzles removed from the range for
future use.
Natural gas  4.0" W.c.P.
LP/Propane  11.0" W.C.P.
STEP 1: PRESSURE REGULATOR
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 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.
The regulator used on this range can withstand a
maximum input pressure of 1/2 PSI (14.0" W.c.P.)
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 psig
(3.45 kPa).
To convert the regulator for use with other liquid
propane LP gas:
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).
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 ½ psig (3.45 kPa).
2. Screw by hand the metal cap in the original
position on the regulator.
20
STEP 2: SURFACE BURNERS
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 set supplied
with the range or by a Bertazzoni authorized
parts warehouse. Each nozzle has a number
indicating its flow diameter printed on the body.
Consult the table on page 20 for matching nozzles
to burners.
4. Make sure that the flame does not go out
when switching quickly from the MAXIMUM
to the MINIMUM position.
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 knob
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.
21
GAS BURNERS DATA TABLES
Burner
Position
Auxiliary
Front R
Semi‐Rapid
Rear L & C
Front C
Rear R
Rapid
Front L Inner
Dual Burner
Front L Outer
Injector
diam. [mm.]
0,92
0,56
1,17
0,73
1,55
0,98
0,80
0,50
N°2 x 1,30
N°2 x 0,83
Gas
Type
NG
LP (Propane)
NG
LP (Propane)
NG
LP (Propane)
NG
LP (Propane)
NG
LP (Propane)
Pressure
[i.w.c.]
4”
11”
4”
11”
4”
11”
4”
11”
4”
11”
22
Max Rate
[BTU/h] [W]
3750 1098
3750 1098
6000 1759
6300 1845
10400 3046
11400 3339
2730
799
2900
849
15000 4394
16400 4804
Min Rate
[BTU/h]
[W]
900
264
900
264
1500
439
1500
439
2500
732
2500
732
900
264
900
264
4500
1318
4500
1318
By‐pass
diam. [mm]
Regulated
0,29
Regulated
0,36
Regulated
0,47
Regulated
0,29
Regulated
0,65
INSTALLATION Checklist
FINAL PREPARATION
1. Is the range mounted on its legs?
All stainless steel body parts should be wiped
with hot, soapy water and with a liquid stainless
steel cleanser.
2. Is the back guard securely connected?
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.
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?
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.
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?
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?
23
USER MANUAL
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.
WARNING!
Proper Installation. Be sure your appliance is
properly installed and grounded by a qualified
technician.
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.
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.
Clean only parts listed in manual.
Before starting the self‐cleaning cycle of the
oven, remove broiler pan and other utensils.
Wear proper apparel. Loose‐fitting or hanging
garments should never be worn while using the
appliance.
Do not use water on greasefires.
Smother fire or flames or use dry chemical or
foam‐type extinguisher.
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.
ROOM VENTILATION
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.
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.
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.
Do not use the appliance for space heating.
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. Let 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.
24
SURFACE COOKING
SURFACE BURNER LAYOUT
1. Small Burner
2. Medium burner
3. Rapid burner
4. Dual burner (Power burner)
SYMBOLS
Model
(*)
(**)
Burner position (in this case front
right burner).
Maximum temperature setting
/Recommended
control
knob
position for burner ignition
Minimum temperature setting
(*) Appliance with worktop gas valves alternative
type
(**) The operating symbols are silk‐printed on
the knobs
25
SURFACE BURNER OPERATION
TIPS FOR USING BURNERS CORRECTLY
THERMOCOUPLE SAFETY VALVE
WARNING!
Each surface burner of a Bertazzoni range is
equipped with a thermocouple safety device.
KEEP CHILDREN AT A SAFE DISTANCE FROM THE
APPLIANCE DURING OPERATION.
The thermocouple opens the flow of gas to the
burner only when hot. Should the flame go off,
the thermocouple will immediately close the gas
flow to the burner eliminating any risk to your
home.
DO NOT ALLOW CHILDREN TO OPERATE THE
APPLIANCE.
1. Always check that the burner caps are
properly installed before operation.
For faster activation of the thermocouple, always
light the burners on maximum power. This will
allow the thermocouple to reach the optimum
temperature in the fastest time.
ELECTRIC IGNITION
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.
2. Verify that the flame of the worktop burners
is completely blue and with regular aspect as
shown below.
If the flame turns off, repeat the above
procedure.
The dual power‐burner is composed by two
burners (inside and outside). Each burner is
activated by a separate control knob. The two
burners can be operated separately or together
for maximum power. To activate the power‐
burner, turn on the central burner first, then turn
on the external ring.
ATTENTION: do not ignite burners if the black
burner cap is not installed or not centred. The
flame will be irregular.
3. Always adjust the burner flame so it does not
extend beyond the edge of the pan.
MANUAL IGNITION
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 match.
26
USING THE ELECTRIC GRIDDLE
TIPS FOR USING PANS CORRECTLY
WARNING
The griddle element is hot after use. Allow
sufficient time for griddle components cool
before cleaning.
The electric griddle element is rated 240 volts AC
1100 watts.
ATTENTION!
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.
SEASONING THE GRIDDLE
Before using the griddle for the first time, it must
be seasoned.
If the griddle has not been used for a period of
time, it should be reseasoned.
To season the gridlle:
1. clean the griddle thoroughly with hot, soapy
water to remove any protective coating.
2. rinse with a mixture of 1 quart water and 1 cup
white vinegar. Dry thoroughly.
3. Pour 1 teaspoon vegetable oil into the center
of the griddle. Do not use corn oil as it gets sticky.
Rub the oil over the entire surface of the griddle
using a heavy cloth.
4. Turn the control knob to a maximum setting
(7). Turn the heat off when the oil begins to
smoke. Allow the griddle to cool.
5. Repeat step 3. Be sure to cover the
entiresurface with the oil
6. Repeat step 4. Allow the griddle to cool. Wipe
the entire surface of the griddle using a heavy
cloth. Apply a very thin layer of vegetable oil. The
griddle is now ready to use.
Use pots of the appropriate size on each burner
following the indication of the diagram below.
Burner
Recommended pan size
inches (mm)
Small
3½”‐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.
Dry the bottom of pans before operation.
Use
Use pots with a flat, thick bottom (except for wok
cooking).
Press and turn the knob anti‐clockwise to the
selected position
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).
SIMMERING: use the simmer ring supplied with
the range.
(**)
(**) The operating symbols are silk‐printed on
the knobs
27
OVEN COOKING (LEFT OVEN)
Pre‐heat at the maximum temperature, ( 7
position) for 15 minutes, then place the food on
the griddle and cook to the desired temperature.
The activation of the griddle is shown by the
indicator light which is also found on the front
panel of the appliance.
WARNING!
Use Care When Opening Door. Let 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.
Griddle cooking recommendations
FOOD
KNOB
SETTING
POSITION
Eggs
Bacon; Breakfast
Sausage
Toasted
Sandwiches
Boneless Chicken
Breasts
Boneless Pork
Chops, ½” thick
Ham Slices, ½”
thick
Pancakes;
French Toast
Potatoes; Hash
Browns
5-6
6
5-6
6
6
6
6
7
Keep Oven Vent Ducts unobstructed.
300°F to 325°F
(150°C to 160°C)
350°F to 375°F
(177°C to 190°C)
325°F to 350°F
(160°C to 177°C)
350°F to 375°F
(177°C to 190°C)
350°F to 375°F
(177°C to 190°C)
350°F to 375°F
(177°C to 190°C)
350°F to 375°F
(177°C to 190°C)
375°F to 400°F
(190°C to 205°C)
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 Self‐Cleaning the Oven. Remove broiler
pan and other utensils.
CAUTION
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
enough to cause burns, for example, oven vent
openings and surfaces near these openings, oven
doors, oven glass window.
WARNING
TO REDUCE THE RISK OF TIPPING OF THE
APPLIANCE, THE APPLIANCE MUST BE
SECURED WITH A PROPERLY INSTALLED
ANTI-TIP DEVICES. TO CHECK IF THE
DEVICES ARE INSTALLED PROPERLY,
REMOVE THE APPLIANCE FROM THE WALL
AND VERIFY THAT THE ANTI-TIP DEVICES
ARE ENGAGED.
28
SYMBOLS
OVEN RACKS
OVEN FUNCTIONS SELECTOR
Bertazzoni 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.
To keep the oven as clean as possible, cook meat
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.
(**)
TEMPERATURE/CLEAN SELECTOR
ATTENTION!
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 0 to 500°F/260°C
-
CONVECTION BAKE (Broiler + Bottom
heating elements + fan) to be used with oven
temperature from 0 to 500°F/260°C
-
TURBO (Circular + Bottom heating
elements + fan) to be used with oven
temperature from 0 to 500°F/260°C
(**)
(**) The operating symbols are silk‐printed on
the knobs
29
-
-
CONVECTION (Circular heating
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)
-
PROOFING (Bottom heating element)
to be used with temperature selector set at
150°F (corresponding to an internal oven
setup fixed temperature of 100°F/38°C)
-
-
-
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.
CONVECTION BROILER (Broiler
heating element + fan) to be used with
temperature selector at 500°F for convection
broiling
-
-
USING THE OVEN
BROILER (Broiler heating element) to
be used with temperature selector at 500°F
for broiling
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
WARMING‐Level 1 (Bottom heating
element) to be used with temperature
selector set at 200°F (corresponding to an
internal oven setup fixed temperature of
140°F/60°C)
‐ 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 pre‐
heating period; not active for functions
Dehydrate‐Proofing‐Warming levels 1‐2‐3.
WARMING‐Level 2 (Bottom heating
element) to be used with temperature
selector set at 250°F (corresponding to an
internal oven setup fixed temperature of
170°F/77°C)
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.
WARMING‐Level 3 (Bottom heating
element) to be used with temperature
selector set at 300°F (corresponding to an
internal oven setup fixed temperature of
220°F/105°C)
SOUND BUZZER
The appliance is equipped with a sound buzzer
that emits a triple “beep” each time the pre‐
heating time is finished (not used for functions
CLEAN and Dehydrate‐Proofing‐Warming levels
1‐2‐3”) and a single intermittent “beep” in some
case jointly with the indicator light when an error
is detected (refer to chapter TROUBLESHOOTING
GUIDE) .
CLEAN (Broiler + Bottom heating
elements) to be used with temperature
selector set at CLEAN for automatic self‐
cleaning cycle at a temperature of about
840°F/450°C (see proper chapter “SELF
CLEANING THE OVEN” pag.35 for details) .
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.
30
BAKE
CONVECTION
PREHEATING THE OVEN
COOKING WITH CONVECTION
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.
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.
GETTING THE BEST RESULTS
Minimize opening the door.
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.
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.
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.
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 non‐
stick/anodized or dark, dull metal utensils or
glass bake ware. These may require lowering
the bake temperature 25°F.
CONVECTION
CONVECTION BAKE
BAKEWARE TYPE
TURBO
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.
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.
BAKE RACK POSITIONS
Rack level positions in the oven are numbered as
in the diagram on page 25.
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.
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.
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.
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
31
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
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.
CONVECTION
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, soufflés or cakes.
Bake ware Type
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.
TURBO
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.
Placement
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.
TIPS FOR CONVECTION and
BAKE/CONVECTION/TURBO
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.
Settings for BAKE/CONVECTION and
BAKE/CONVECTION/TURBO cooking modes
These cooking modes are for baking, roasting or
warming using one or two racks.
Temperature Setting
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.
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.
Condensation
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.
RACK POSITIONS
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.
32
BAKING RECOMMENDATIONS
FOOD
PAN
SIZE
CONTROL
TEMPERATURE
SETTING
TOTAL
SUGGESTED
COOKING
TIME
Cookies
12”x15”
Cookie
Sheet
8”or
9”Round
9”x13”
Pan
12 Cup
375°
8 to 12
minutes
350°
9"x9"
Pan
325°
25 to 35
minutes
30 to 40
minutes
60 to 75
minutes
20 to 25
minutes
12"x15"
Cookie
Sheet
8"x4"
Loaf Pan
12 cup
Muffin
Pan
9"
Diamete
r
9"x9"
Pan
8"x4"
Loaf Pan
425° or Package 10 to 15
Directions
minutes
9"x13"
Pan
9"x13"
Pan
12"x15"
Cookie
Sheet
400°
Layer
Cakes
Sheet
Cakes
Bunt
Cakes
Brownies
or Bar
Cookies
Biscuits
Quick
Bread
Muffins
Fruit Pies
Fruit
Cobblers
Yeast
Bread,
Loaves
Dinner
Rolls
Cinnamon
Rolls
Yeast
Cotter
and Cake
350°
325°
350°
425°
35 to 45
minutes
400°
25 to 30
minutes
25 to 30
minutes
375
400°
FOOD SAFETY
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
Beef
Bacon
Biscuits and Muffins
(Covered)
Casserole (covered)
Fish and Seafood
Deep Fried Foods
Gravy or Cream Sauces
(covered)
Lamb and Veal Roasts
Pancakes and Waffles
(covered)
Potatoes Baked
Mashed (covered)
Pies and Pastries
Pizza (covered)
Pork
Poultry (covered)
Vegetables (covered)
55 to 70
minutes
14 to 19
minutes
425°
375°
- 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)
12 to 18
minutes
25 to 30
minutes
20 to 30
minutes
OVEN TEMPERATURE
150°F (70°C)
200° -225°F (90 - 110°C)
175°-200°F (80 – 90°C)
175°-200°F (80 – 90°C)
175°-200°F (80 – 90°C)
200° -225°F (90 - 110°C)
175°F (80°C)
175°-200°F (80 – 90°C)
200° -225°F (90 - 110°C)
200°F (110°C)
175°F (80°C)
175°F (80°C)
225°F (110°C)
175°-200°F (80 – 90°C)
175°-200°F (80 – 90°C)
175°F (80°C)
PROOFING
In this oven function the pre‐heating light/sound
indicators are deactivated; only the heating
indicator light is active.
WARMING
SLOW COOKING AND LOW TEMPERATURE USES
OF THE OVEN
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.
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.
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).
Set the oven to bake and use the temperature
suggested on the chart below.
Loosely cover the bowl or pan and use any rack.
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)
Keep the door closed and check the rising of the
dough until the desired result is obtained.
Cooling fans does not operate during PROOFING.
33
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).
DEHYDRATE
In this oven function the pre‐heating light/sound
indicators are deactivated; only the heating
indicator light is active.
Cooling fans
DEHYDRATE.
does
not
operate
DEHYDRATE mode dries food inside the oven by
using lower heating element jointly with the oven
fan.
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 TIME (hrs)
TEST FOR DONENESS
11-15
Slightly pliable
Fruit
Apples
Dipped in 1/4 cup lemon juice
and 2 cups water;1/4" slices
Bananas
Dipped in 1/4 cup lemon juice
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 skin thinly peeled from
oranges
Peels:2-4
Orange peel: dry and brittle.
Slices: 12-16
Orange slices: skins are dry and
brittle, fruit is slightly
Towel dried
Canned: 9-13
Sott and pliable
Pineapple rings
Fresh: 8-12
Strawberries
Wash and towel dry. Sliced
1/2" thick, skin (outside) down
on rack
12-17
Dry, brittle
Peppers
Wash and towel dry. Remove
membrane of peppers,
coarsely chopped about 1"
pieces
16-20
Leathery with no moisture inside
Mushrooms
Wash and towel dry. Cut off
stem end. Cut into 1/8" slices
7-12
Tough and leathery, dry
Tomatoes
Wash and towel dry. Cut thin
slices, 1/8" thick, drain well.
16-23
Dry, brick red colour
Vegetable
Herbs
Oregano Sage parsley
And thyme And fennel
Rinse and dry with paper towel 3-5
Crisp and brittle
Basil
Use basil leaves 3 to 4 inches
from top. Spray with water,
shake off moisture and pat dry
Crisp and brittle
3-5
34
during
BROIL / CONVECTION BROIL
100°F. Turn and cook the second side to desired
internal temperature.
Tips for Broiling
SETTING BROILER OR CONVECTION BROILER
Broiling requires constant exposure to high,
intense heat. Only the upper element heats in
the BROILER mode.
Select BROILER to brown food on the top side
only. This mode requires turning food if browning
is required on both sides.
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).
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.
Getting the Best Results
TO SET THE OVEN TO BROILER OR
CONVECTION BROILER
Defrost food before broiling.
Keep oven door closed during broiling.
1. Place oven rack in desired position.
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.
2. Set Selector Switch to BROILER or
CONVECTION BROILER.
Use a timer. Set it for the minimum time and
check the food.
3. Set oven temperature control knob to
BROILER or CONVECTION BROILER setting
corresponding to 500°F fixed BROILER setting
(not over Tmax=500°F or under 450°F setting
position).
Center food directly under the broiling element
for best browning.
4. Wait until PRE‐HEATING light turns off, after
approximately 5‐6 minutes
Rack Positions
5. Place food in oven at desired rack position as
referenced on Page 26.
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.
6. Close oven door. The door should be closed
throughout the broil cycle.
Utensils
A porcelain enamel broil pan is included with the
range. Use metal or glass‐ceramic bake ware
when browning casseroles, main dishes, or bread.
DO NOT use heat‐proof glass or pottery. This type
of glassware cannot withstand the intense heat
of the broil element.
Broiling Using Meat Thermometer
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
35
BROILING AND ROASTING RECOMMENDATIONS
FOOD ITEM
RACK
NUMBER
OVEN MODE
FUNCTION
SELECTOR
CONTROL
TEMPERATURE
SETTING
SELECTOR
APPROXIMATE
COOKING TIME
SPECIAL
INSTRUCTIONS
AND TIPS
BEEF
2
Broiler or
convection Broiler
500°F fixed
temperature
setting
15 to 20 minutes
Broil until no pink in
center
T-Bone Steak
2
Broiler or
convection Broiler
500°F fixed
temperature
setting
12 to 20 minutes
Time depends on
rareness of steak
Flank Steak
2
Broiler or
convection Broiler
500°F fixed
temperature
setting
12 to 20 minutes
Rare to Medium Rare
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
3
Bake or Convection
bake
325°
20 to 25 min/lb
Cook until juices are
clear
2
Broiler or
convection Broiler
500°F fixed
temperature
setting
20 to 25 minutes
Cook until juices are
clear
Chicken Thighs
3
Broiler or
convection Broiler
500°F fixed
temperature
setting
25 to 30 minutes
Remove skin; Cook
until juices are clear
Half Chickens
3
Broiler or
convection Broiler
500°F fixed
temperature
setting
30 to 45 minutes
Turn with tongs;
Cook until juices are
clear
Roast Chicken
4
Bake or Convection
bake
350°
75 to 90 minutes
Do not stuff; reduce
time by using
Convection Bake
Turkey
4
Bake or Convection
bake
325°
20 to 25 min/lb
Do not stuff; reduce
time by using
Convection Bake
Ground Beef
Patties, ½” thick
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
36
OVEN COOKING (RIGHT OVEN)
SINGLE CONTROL ELECTRIC
CONVENTIONAL
(NOT SELF‐CLEAN TYPE)
The electric oven is controlled by an electric
thermostat combined with a functions selector
switch used to turn on the heating elements. The
electric oven can be combined with an electric
grill. The oven is heated by 2 elements: one on
the top and one on the bottom. Turning the knob
clockwise in the first position we have the single
(**)
(**) The operating symbols are silk‐printed on
the knobs
. Turns on the
operation of the oven light
bottom element and the top external elements
while the thermostat is used to set the
temperature ranging from 140°F to 500°F. It can
be adjusted using the scale indicated on the ring
around the knob. An orange light turns off
indicating that the temperature setting has been
reached. Therefore, it is normal for this light to
turn on and off while the oven is working. There
are 3 fixed position beyond the 500°F setting:
CARE AND MAINTENANCE
SELF‐CLEANING THE OVEN
(ONLY FORN LEFT OVEN)
Electric Oven
The self‐cleaning mode of your new range
features a pyrolytic self‐cleaning cycle. When set
to the CLEAN mode, the oven reaches a high
temperature of approximately 840°F/450°C that
burns off all food residues from the inside of the
oven.
‐ the symbol
indicates the only the
bottom element (900W) has been turned on, at
fixed max. temp. setting (500°F);
‐ the symbol
indicates that only the top
external element (900W) has been turned on, at
fixed max. temp. setting (500°F);
When the oven is set for CLEAN, the cooktop
burners may be used.
It is common to see smoke and/or flames during
the clean cycle, depending on the content and
amount of greasy residues in the oven. If the
flame persists, turn off the oven and allow it to
cool before opening the door and wipe off the
excessive residues.
indicates that only the top
‐ the symbol
broil element (1100W) has been turned on, at
fixed max. temp. setting (500°F);
For bake and broil suggestion/recommendation
use, see chapters “BAKE” at pag. and chapter
“BROIL” at page.
At the end of the CLEAN cycle, some grey ash or
burned residue may remain inside the oven. This
is a mineral deposit that does not burn or melt.
The amount of ash depends on how heavily
soiled the oven was before it was cleaned. It is
easily removed, when the oven is cold, using a
damp paper towel, sponge, or cloth.
Wipe off any smoke residue that remains on the
front frame with a cleaning product suitable for
oven cavity cleaning. If stains remain, use a mild
liquid cleaner. The amount of smoke stain is
directly related to the amount of food residues in
the oven cavity before the start of the self‐clean‐
ing cycle.
Before Self Cleaning the Oven
Wipe out large spillages, grease and any loose
soil that can be easily removed. Remove any soil
that is outside the door seal area. This appliance
is designed to clean the oven interior and the
portion of the door that faces the oven cavity.
The outer edges of the door and the oven cavity
37
are not in the cleaning zone. Wipe this area clean
before starting the self‐cleaning cycle.
but not acid proof. Acidic food, such as citrus
juices, tomatoes, rhubarb, vinegar, alcohol or
milk, should be wiped off and not allowed to
bake onto the porcelain during the next use.
Remove all utensils and racks.
Make sure the light bulbs and glass covers are in
place.
2 . Remove the oven racks.
3 . The heating elements in the oven do not
require cleaning; the elements burn
themselves clean when the oven is in use.
Elements are permanently connected. It is
not necessary to clean the broiler shield
above the broil element.
Turn on the ventilator hood above the range and
leave it on until the self‐clean cycle is completed
(red indicator light turning off).
NOTE: FOR THE FIRST SELF‐CLEANING CYCLE,
REMOVE SMALL ANIMALS AND BIRDS FROM THE
KITCHEN AND SURROUNDING AREAS. OPEN A
NEARBY
WINDOW
FOR
ADDITIONAL
VENTILATION.
CAUTION
The interior of the oven will still be at baking
temperatures when the automatic lock cycles to
its open position and the oven door can be
opened.
Door Lock
When the CLEAN cycle starts, the automatic door
lock cycle begins. Check the door to confirm that
it is locked. You can stop the self‐cleaning cycle
by turning the function selector to the OFF posi‐
tion. The CLEANING light will turn off only after
the oven has cooled below 500°260°C and the
automatic door lock has completed its cycle to
the open position.
MAINTAINING YOUR RANGE
REPLACING THE OVEN LIGHT BULBS
NOTE: MAKE SURE THAT THE OVEN DOOR IS
LOCKED AT THE BEGINNING OF THE SELF‐
CLEANING CYCLE.
WARNING!
Disconnect power before servicing unit.
To replace the oven light bulb, unscrew the
protection cap that projects out inside the oven.
To Set/Start Self‐Clean cycle
1. Check that the oven cavity is completely empty
and the oven door correctly closed.
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.
2. Select CLEAN fu on oven function selector.
3. Set temperature selector to CLEAN.
After these 3 steps the cooling fans will activate,
the oven door will lock automatically after 60
seconds and both the pre‐heating and clean light
indicators will turn on.
As soon as clean light turns on check to ensure
that the oven door is correctly locked.
At the End of the Self‐Clean cycle
The self‐cleaning cycle lasts approximately 2‐2 ¼
hours; 30‐40 minutes for pre‐heating the oven
(pre‐heating and clean light both on), 60 minutes
for actual cleaning (heating and clean light both
on), 30‐35 minutes for cool‐down (only clean
light on).
When the CLEAN light is turned off the oven door
is unlocked. This will happen when the oven
temperature drops below 460‐500°F/240‐260°C
about.
At the end of the cycle turn both the oven mode
selectors and the temperature to the OFF
position.
Cleaning Hints
1 . The porcelain enamel finish is acid resistant,
38
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.
CLEANING YOUR RANGE
ATTENTION!
Never use abrasive cleaners!
Scratches on the stainless steel surfaces are
permanent.
Do not clean the range when hot!
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 after installation: use a stainless steel
cleaning product or wipe to eliminate the glue
residues of the blue protection film after
removal.
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 glass door: clean the glass using a non‐
abrasive 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.
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!
ATTENTION: for further details about cleaning of
the appliance, please contact your appliance
retailer.
Cleaning the burner caps: lift the burner caps
from the burner heads and wash them in a warm
39
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.
Self‐clean cycle does not activate Door is not shut tight enough for automatic door latch to lock
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
Circuit is tripped. Fuse is blown. Range is not connected to power.
Igniters sparking but no flame Gas supply valve is in “OFF” position. Gas supply is interrupted.
ignition
Igniters spark continuously after Ignition micro‐switches remain incorrectly engaged; call a qualified
flame ignition
technician for repair.
Burner ignites but flame is large, Burner ports are clogged. Unit is not set to the appropriate gas type. Call
distorted, or yellow
a qualified technician for gas conversion procedure.
Oven door is locked and will not Turn the oven off at the circuit breaker and wait 5 minutes. Turn breaker
release, even after cooling
back on. The oven should reset itself and will be operable.
Oven is not heating
Oven light
properly
is
Oven light stays on
not
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.
working Replace or reinsert the light bulb if loose or defective.
Check for obstruction in oven door. Check to see if hinge is bent.
Cannot remove lens cover on There may be soil build‐up around the lens cover. Wipe lens cover area
light
with a clean dry towel prior to attempting to remove the lens cover.
PRE‐HEATING indicator lights up This is a FAULT alarm indicating the failure of the cooling fan/s. Try
intermittently and sound alarm 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
on
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.
HEATING indicator light turned This is a FAULT indicating failure of the oven sensor temperature probe;
on intermittently and with sound in this case cooling fans will start automatically. To reset, switch both
alarm on
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 Electrical power failure happening during cleaning cycle operation;
intermittently and sound alarm cleaning cycle interrupted; cooling fans remains both activated; the
error will be reset by putting two selectors in OFF position; repeat
on
cleaning cycle if needed after 3‐4 hours.
CLEAN indicator light turned on Interruption/Stop of an incomplete cleaning cycle due to a intentional or
intermittently, sound alarm off
accidental displacement of one of the two oven selectors from CLEAN
position during cleaning cycle operation; put both selectors in OFF
40
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.
PRE‐HEATING indicator light on Wrong temperature knob selection in oven functions BROILER or
intermittently, sound alarm on
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.
LOCATION OF APPLIANCE TAGS
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)
A= Rating tag(s) located under front edge of cooktop
B= Wiring / schematic diagram placed behind backside panel and on installation booklet
41
IMPORTANT APPLIANCE INFORMATION
MODEL
______________________________________________________________
DATE INSTALLED
_______________________________________________________________
DEALER
_______________________________________________________________
_______________________________________________________________
INSTALLER
_______________________________________________________________
________________________________________________________________
SERVICER
_______________________________________________________________
________________________________________________________________
42
BERTAZZONI SpA
Via Palazzina 8
42016 Guastalla RE
ITALY
WWW.BERTAZZONI‐ITALIA.COM
43
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