Fulgor F4SP30S1 Manuel utilisateur

F4SP30*1

EN USE & CARE MANUAL

FR MANUEL D’UTILISATION ET D’ENTRETIEN

ES MANUAL DE USO & MANTENIMENTO

ELECTRONIC OVEN

FOUR ÉLECTRIQUE

HORNO ELECTRÓNICO

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Use & Care Manual

Table of Contents Page

Safety Precautions 4

Safety Instructions 5

Safety for the Oven 5

Safety for the Cleaning Oven 5

Features of your Oven 6

General Oven Information 7

Before using your oven 7

General Oven Tips 8

Oven Racks 8

Oven Extendable Rack 9

Electronic control 10

Control panel description 10

Programming time functions 10

Setting the time of day 10

Setting the minute minder 10

Cooking with the Convection Oven 11

Advantages of Convection Cooking 11

Oven Modes 12

Cooking functions 13

QUICK TIPS 14

Setting an oven function manually 15

Convection Bake Tips and Techniques 16

Convection Bake Chart 17

Bake Tips and Techniques 18

Bake Chart 18

Convection Broil Tips and Techniques 19

Convection Broil Chart 19

Broil Tips and Techniques 20

Broil Chart 20

Food Service Temperature Guidelines from FSIS 20

Convection Roast Tips and Techniques 21

Convection Roast Chart 21

Oven Care and Cleaning 23

Page

Self-Cleaning the Oven 23

Preparing the Oven for Self-Cleaning 23

Setting the Self-Cleaning Mode 24

To Set the Self-Cleaning Mode 24

To Change the Cleaning time 24

To Delay the Start of Self-Cleaning 24

General Oven Care 25

How to Use the Cleaning Chart 25

Cleaning Chart 25

Oven Finishes / Cleaning Methods 26

Oven Door Removal 27

To Remove Door 27

To Replace Door 27

Replacing an Oven Light 28

To Replace a Light Bulb 28

Solving Baking and Roasting Problems 29

Solving Operational Problems 30

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WARNING

When properly cared for, your new oven has been

designed to be a safe, reliable appliance.

Read all instructions carefully before using

this oven. These precautions will reduce the



to persons. When using kitchen appliances,

basic safety precautions must be followed,

including the following:

This appliance must be properly installed and

grounded by a qualied technician. Connect only

to properly grounded outlet. See “Grounding

Instructions” found in the Installation Instructions.

• This appliance should be serviced only by a

qualied service technician. Contact the nearest

authorized service center for examination, repair

or adjustment.

• Do not repair or replace any part of the oven

unless specically recommended. Refer service

to an authorized servicer.

• Do not operate this appliance if it is not working

properly or if it has been damaged, until an

authorized servicer has examined it.

• Install or locate this appliance only in accordance

with the Installation Instructions.

• Use this oven only as intended by the

manufacturer. If you have any questions, contact

the manufacturer.

• Do not cover or block any openings on this

appliance.

• Use this appliance only for its intended use as

described in this manual. Do not use corrosive

chemicals, vapors, or nonfood products in this

appliance. This type of oven is specically

designed to heat or cook. It is not designed for

industrial or laboratory use. The use of corrosive

chemicals in heating or cleaning will damage the

appliance.

• In the event that personal clothing or hair

catches re, DROP AND ROLL IMMEDIATELY to

extinguish ames.

• Do not allow children to use this appliance unless

closely supervised by an adult. Children and

pets should not be left alone or unattended in the

area where the appliance is in use. Never allow

children to sit or stand on any part of the oven.

CAUTION

• Do not store items of interest to children above

the oven. If children should climb onto the

appliance to reach these items, they could be

seriously injured.

To reduce the risk of re in the oven cavity:

1. Do not store ammable materials in or near the

oven.

2. Do not use water on a grease re. Smother re or

use a dry chemical or foam-type extinguisher.

3. It is highly recommended that a re extinguisher

be readily available and highly visible next to any

cooking appliance.

4. Do not overcook food. Carefully attend oven if

paper, plastic or other combustible materials are

placed inside the oven.

5. Do not use the cavity for storage purposes. Do

not leave paper products, cooking utensils or food

in the cavity when not being used.

6. If materials inside the oven should ignite, keep

oven door closed. Turn oven off and disconnect

the circuit at the circuit breaker box.

7. Do not block any vent openings.

8. Be sure the blower fan runs whenever the oven

is in operation. If the fan does not operate, do not

use the oven. Call an authorized service center.

9. Never use the oven to warm or heat a room. This

can damage the oven parts.

10. For personal safety, wear proper clothing. Loose

tting or garments with hanging sleeves should

never be worn while using this appliance.

IMPORTANT

General Appliance and Oven

Safety Precautions

Please read all instructions before using this appliance.

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Safety for the Oven

• Tie long hair so that it doesn't hang loose.

• Do not touch heating elements or interior surfaces

of oven.

• The heating elements may be hot even though

they are dark in color. Interior surfaces of an oven

become hot enough to cause burns.

• During and after use, do not touch or let clothing

or other ammable materials contact the heating

elements or the interior surfaces of the oven until

they have had sufcient time to cool.

• The trim on the top and sides of the oven door

may become hot enough to cause burns.

• Use care when opening the door. Open the door

slightly to let hot air or steam escape before

removing or replacing food.

• Do not heat unopened food containers. Build-up

of pressure may cause the container to burst and

cause injury.

• Always place oven racks in desired location

while oven is cool. If a rack must be moved while

oven is hot, do not let pot holder contact the hot

heating elements.

• Use only dry pot holders. Moist or damp pot

holders on hot surfaces may result in burns from

steam. Do not let pot holder touch hot heating

elements. Do not use a towel or other bulky cloth.

• Do not allow aluminum foil to contact heating

elements.

Safety for the Cleaning Oven

CAUTION

Do not leave food or cooking utensils, etc.,

in oven during the Self-Cleaning Mode of

operation.

• Conrm that the door locks and will not open

once both [CLEAN] commands have been

activated and the "AUTO LOCK SIMBOL"

appears. If the door does not lock, turn the Cook

Mode dial to OFF and do not run Self-Cleaning.

Phone for Service.

• Do not clean the Door gasket. It is essential for

a good seal. Care should be taken not to rub,

damage, move or remove the Door gasket.

• Do not use commercial oven cleaners or oven

liner protective coatings of any kind in or around

any part of the oven.

• Clean only oven parts listed in this manual. (see

page 25)

• Before Self-Cleaning the oven, remove the

broiler pan, oven racks (only when not made of

porcelain), other utensils and excess soft spillage.

WARNING

The California Safe Drinking Water and Toxic

Enforcement Act requires businesses to

warn customers of potential exposure to

substances which are known by the State of

California to cause cancer or reproductive

harm.

The elimination of soil during Self-Cleaning

generates some by-products which are on this

list of substances.

To minimize exposure to these substances,

always operate this oven according to the

instructions in this manual and provide good

ventilation to the room during and immediately

after Self-Cleaning the oven.

IMPORTANT

General Appliance and Oven

Safety Instructions

Please read all instructions before using this appliance.

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Features of your Oven

Convection Fan and

Element (notvisible)

Model and

Serial# Plate

BottomElement

(not visible)

Halogen

Light

Broil Element Control panel

Halogen

Light

Level rack of cavity

Embossed

4

6

5

3

2

1

CoolingVents

Broiler Pan Rack

Door

gasket

Stopper

PanStopper BottomFrame

SlideArm

Handle

Front

Back

Broiler Pan

Accessories

Oven Rack (2)

Extendable Rack (Optional)

Front

Back

Broiler Pan (1 set)

Convection Fan and

Element (notvisible)

Model and

Serial# Plate

BottomElement

(not visible)

Halogen

Light

Broil Element Control panel

Halogen

Light

Level rack of cavity

Embossed

4

6

5

3

2

1

CoolingVents

Broiler Pan Rack

Door

gasket

Stopper

PanStopper BottomFrame

SlideArm

Handle

Front

Back

Broiler Pan

Accessories

Oven Rack (2)

Extendable Rack (Optional)

Front

Back

Broiler Pan (1 set)

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CAUTION

Before using your oven

• Remove all packing and foreign materials

from the oven. Any material of this sort left

inside may melt or burn when the appliance

is used.

• Heat the empty appliance to the maximum

temperature in order to remove any

manufacturing residues which could affect

the food with unpleasant odours.

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

Most oven installations will have a 120 V / 240 V

connection. If your oven is installed with 120 V / 208

V, the preheat time may be slightly longer than with

120 V / 240 V. The oven is designed to assure the

same clean time at 120 V / 208 V.

High Altitude Baking

When cooking at high altitude, recipes and cooking

time will vary from the standard.

Power Failure

After the power returns to the oven, the clock

displays the time 12.00.

E Error Number Codes

If E codes are displayed when the electronic control

detects a problem in the oven or in the electronics.

Squeak Noise

You may hear a sound from the unit while using

the oven due to heat warping, but this is not a

malfunction.

Flashing Symbols or Numbers

Signal an incomplete action that is in progress

(locking the door, preheat, etc.).

Beeps

Signal that the set temperature has been reached.

Beeps also signal the end of a function or an oven

fault.

Convection Fan

The convection fan operates during any Convection

Mode and Dehydrate Mode.

Component Cooling Fan

Activates during any cooking or Self-Cleaning mode

to cool inner components and outer door surfaces.

This air is exhausted through the vent located above

the oven door. It continues to run until components

have cooled sufciently. The cooling fan operates

at double speed (or RPM's) in Self-Cleaning and

whenever the internal components temperature

becomes high.

Using Oven Lights

• When the oven is in use, oven lights turn on

automatically when a mode is started. Oven lights

will turn off automatically when nish and the

oven mode is cancelled.

• The lights do not operate in the Self-Cleaning

Mode.

• [LIGHT] Knob to activates the lights in oven.

Fahrenheit and Celsius

The temperature is preset in Fahrenheit, however it

can be changed to Celsius. (see page 10)

General Oven Information

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Default Settings

The Cooking Modes automatically select a suitable

temperature. These can be changed when a different

one is needed.

Oven Condensation and Temperature

• It is normal for a certain amount of moisture to

evaporate from the food during any cooking

process. The amount depends on the moisture

content of the food. The moisture may condense

on any surface cooler than the inside of the oven,

such as the control panel.

• Your new oven has an electronic temperature

sensor that allows maintaining an accurate

temperature. Your previous oven may have had a

mechanical thermostat that drifted gradually over

time to a higher temperature. It is normal that you

may need to adjust your favorite recipes when

cooking in a new oven.

Operational Suggestions

• Use the Cooking Charts as a guide.

• Do not set pans or any weight on the open oven

door.

• Use the interior oven lights to view the food

through the oven door window rather than

opening the door frequently.

Utensils

• Glass baking dishes absorb heat. Reduce oven

temperature 25 °F (15 °C) when baking in glass.

• Use pans that give the desired browning. The

type of nish on the pan will help determine the

amount of browning that will occur.

• Shiny, smooth metal or light non-stick / anodized

pans reect heat, resulting in lighter, more

delicate browning. Cakes and cookies require this

type of utensil.

• Dark, rough or dull pans will absorb heat resulting

in a browner, crisper crust. Use this type for pies.

• For brown, crisp crusts, use dark non-stick /

anodized or dark, dull metal utensils or glass

bake ware. Insulated baking pans may increase

the length of cooking time.

• Do not cook with the empty Broiler Pan in the

oven, as this could change cooking performance.

Store the Broiler Pan outside of the oven.

Oven Racks

• The oven has rack guides

at six levels as shown in the

illustration.

• Rack positions are numbered

from the bottom rack guide

(#1) to the top (#6).

• Check Cooking Charts for

best rack positions to use

when cooking.

• Each level guide consists of paired supports

formed in the walls on each side of the oven

cavity.

• Always be sure to position the oven racks before

turning on the oven. Make sure that the racks are

level once they are in position.

Please refer to illustration on Page 6 if there is

any question as to which side is the front or top

of the rack.

• The racks are designed to stop when pulled

forward to their limit.

CAUTION! Never use aluminum foil to cover the

oven racks or to line the oven. It can cause damage

to the oven liner if heat is trapped under the foil.

CAUTION

Make sure you do not force it to avoid damage

to the enamel.

Front Back

General Oven Tips

4

6

5

3

2

1

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To remove Oven Rack from the oven:

1. Pull rack forward

Front Back

2. Lift rack up at front and then remove it

Front Back

To replace an Oven Rack:

1. Place rear of rack between rack level guides

Front Back

2. While lifting front of rack, slide rack in all the

way while lowering the front

Front Back

To remove Extendable Rack from the oven:

1. Lift of rack slightly and push it until the stop

release

Front Back

2. Raise back of rack until frame and stop clear

rack guide

Front Back

3. Pull rack down and out

Front Back

To replace an Extendable Rack:

1. Grasp rack rmly on both sides. Place rack

(including frame) above desired rack guide

Front Back

2. Push all the way in until the back of the rack

drops into place

Front Back

3. Pull both sections forward until stops activate.

Rack should be straight and at, not crooked

Front Back

Oven Extendable Rack

• The Extendable Rack allows for easier access to

cooking foods. It extends beyond the standard at

rack bringing the food closer to the user.

CAUTION

When the rack is outside of the oven, slide arms

do not lock. They could unexpectedly extend if the

rack is carried incorrectly. Extending slide arms

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or carried by grasping the sides.

NOTE: Always remove the Extendable Rack before

Self-Cleaning the oven.

CAUTION! To avoid burns, pull rack all the way out

and lift pan above handle when transferring food to

and from oven.

Please refer to illustration on Page 6 if there is any

question as to which side is the front of the rack.

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Control panel description

The oven control panel is made with one display and

two knobs.

- Time & Temperature display.

- Time & Temperature knob (Push & Shuttle).

- Mode (oven functions) knob.

The push & shuttle knob is mainly for clock or

temperature setting and automatic time functions

programming. Select the desired item by pushing the

knob.

Electronic control

Programming time functions

At every power-up, the control shows the time of day

blinking, set at 12:00AM as the initial value. The time

increases every minute. The only possible action is

the “Clock Regulation”, all other oven operations are

inhibited.

In general, turn the Temp/Time selector left or right in

order to edit the values and modify them by steps; hold

the knob on the left or right to fasten the decrease/

increase operations.

Setting the time of day

The time of day is always displayed in the 12:00 AM/PM

hours format. Hours and minutes are set separately.

In order to set the time of day, mode selector must be

in ZERO position, the -/+ knob acts on the time of day

by default.

- Turn the selector left/right, the hours ash.

- Modify the ashing hours value turning the selector

left/right.

- Push the Temp&Time selector to switch back and

forth between hours and minutes.

- Modify the ashing minutes turning left/right.

- After a few seconds the whole time of day value

starts ashing: wait until the new time of day is

steady.

Push the knob to toggle between the time of day and

the minute minder and check the set values. The clock

is selected by default while the symbol appears

when the minute minder is displayed.

Setting the minute minder

When the symbol is displayed, turn the knob left/

right in order to set the timer value.

The standard value is 30 minutes, it’s possible to

modify it in the range between 0 and 240 minutes.

This timer has no inuence on the oven activities and

can be set also when the oven is off. The time of day

is displayed with priority in any case, the symbol

shows the minute minder is active.

When the time expires, the symbol ashes and the

buzzer sounds a warning sequence (two short beeps

repeated every 3 seconds) to recall the user attention.

Push the knob to stop it.

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

Buzzer volume

The buzzer volume can be set turning the Time&Temp

knob to the left when the control is in light mode. At any

detents the buzzer sounds a double beep, selecting

the volume out of three available levels. The buzzer

must always be silent between 22:00 and 8:00.

Temperature Unit Measurement

To select Fahrenheit or Celsius press +/- knob twice,

when the display shows F or C turn +/- knob to

change the unit on measurement, press again +/-

knob to conrm.

TEMP & TIME

MODE

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

cavity.

As the temperature gradually rises and falls, gentle air currents are produced within the oven. This natural

convection tends to be inefcient because the currents are irregular and slow. In this convection system, the

heat is “conveyed” by a fan that provides continuous circulation of the hot air. This European Convection

system provides state-of-the-art engineering and advanced design to create the nest convection oven. In

standard convection ovens, a fan simply circulates the hot air around the food.

The system is characterized by the combination of an additional heating element located around the

convection fan and the venting panel that distributes heated air in three dimensions: along the sides, the top

and the full depth of the oven cavity. This European Convection system aids in maintaining a more even oven

temperature throughout the oven cavity.

The circulating air aids in speeding up the baking process and cooks the food more evenly. By controlling the

movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside

yet moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Air-

leavened foods like angel food cakes, soufés and cream puffs rise higher than in a conventional oven.

Meats stay juicy and tender while the outside is avourful and crisp.

By using European Convection, foods can be cooked at a lower temperature and cooking times can be

shorter.

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

Foods requiring less cooking time should be checked slightly earlier than normal. For best results, foods

should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using

the Convection Roast mode, the standard oven temperature does not need to be reduced.

Advantages of Convection Cooking

• Even baking, browning and crisping are achieved.

• During roasting, juices and avors are sealed in while the exterior is crisp.

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

• Air-leavened foods such as cream puffs, soufés and meringues are higher and lighter.

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

• Multiple-rack baking saves time.

• Prepare whole meals at once with no avor transfer.

• Dehydrates herbs, fruits and vegetables.

• Requires no specialized bake ware.

• Saves time and energy.

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

Cooking with the Convection Oven

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The following illustrations give an overview of what happens in the oven with each mode setting. The arrows

represent the location of the heat sources during specic modes. The lower element is concealed under the

oven oor.

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

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

• Time is united by + [INC] or - [DEC], and additional heating can be performed.

• Change of a function can be performed by Cooking Mode Dial.

Convection Bake

(MULTI CONV BAKE)

Set temperature:

from 120 °F (50 °C) to 485 °F (250 °C)

(preset position 375 °F (190 °C)

Convection Bake cooks with heat

from ring elements behind the

back wall of the oven. The heat is

circulated throughout the oven by the

Convection Fan.

Convection Broil

(CONV BROIL)

Set temperature:

from 120 °F (50 °C) to 485 °F (250 °C)

(preset position 445 °F (230 °C)

Convection Broil combines the intense

heat from the upper element with the

heat circulated by the Convection Fan.

Convection Roast

(CONV ROAST)

Set temperature:

from 120 °F (50 °C) to 485 °F (250 °C)

(preset position 375 °F (190 °C)

Convection Roast uses the upper and

lower elements and Convection Fan.

Bake (BAKE)

Set temperature:

from 120 °F (50 °C) to 485 °F (250 °C)

(preset position 410 °F (210 °C)

Bake cooks with heated air. Both the

upper and lower elements cycle to

maintain the oven temperature.

Broil (BROIL)

Set temperature:

from 120°F (50°C) to 485°F (250°C)

(preset position 445°F (230°C)

Broiling uses intense heat radiated

from the upper element.

Defrost (CONV)

Defrost does not use any heating

element, but only the Convection Fan

is used to defrost foods.

Oven Modes

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Use & Care Manual

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

of knob to the relating symbol.

Icon Mode Description Used for…

All the cooking modes are OFF and the oven

heating elements are OFF.

---

The light is on only. ---

In this mode only the internal oven convection

fan is ON i.e. there is no oven heating

This mode is used to defrost deepfrozen food.

In this mode both upper (top) and lower

(bottom) oven heating elements are used to

heat the oven air. However, no fan is used to

circulate the heat.

This is the traditional mode of cooking on

one shelf. Therefore only one rack can be

used when selecting the Bake mode. Ideal

for Appetizers, Biscuits, Coffee Cakes and

Cookies.

The Convection Roast mode uses the upper

(top) oven heating element, the lower (bottom)

heating element and the convection fan inside

the oven.

Ideal for the roasting of whole chickens or

turkey and pizza.It can also be used for baking-

cooking Appetizers, Biscuits, Coffee Cakes

and Cookies on one or more levels.

The Convection Bake mode uses the circular

or third heating element hidden behind the

bafe at the back wall of the oven. The heat

is circulated throughout the oven by the

convection fan.

Consequently different foods can be cooked

simultaneously (maximum three levels) and is

suitable for preparing a complete dinner (small

portions). Mixing of avours is avoided and an

important energy saving is obtained.

Suitable for preparing a complete dinner (small

portions). Mixing of avours is avoided and an

important energy saving is obtained.

Ideal for steak, hamburgers, chicken quarters

or chicken breasts.

The Grill mode uses intense heat radiated

from the upper (top) heating element.

Ideal for preparing toast, browning and grilling.

The standard time is 1.30 h and can be

changed.

PYRO or self-cleaning mode. Here the oven is

automatically cleaned by burning-off cooking

residues at high temperature (about 460 °C)

from 1h to 3h. During the self-cleaning cycle all

fumes produced are ltered and then expelled

to ambient.

Cooking functions

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Use & Care Manual

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

Mode Use this mode for For Best results Quick Cooking Tip

Convection Bake • Large quantities

of food on multiple

racks.

• Pastries, breads,

snack, foods and

appetizers.

• Use low-sided,

uncovered pans.

• Center baking sheets

side to side on the

oven rack.

• Reduce recipe temperature

by 25 °F (15 °C).

• Check food for doneness

early:

If recipe call for Check food

1-15 min. 3 min. early

16-30 min. 5 min. early

31 min.-1hr. 10 min. early

Convection Broil • Thicker, tender, cuts

of meat, poultry and

sh.

• DO NOT use

this mode for

browning breads or

casseroles.

• Meats should be at

least 1” thick. • No conversion from

standard Broil is necessary.

• Refer to Convection Broil

Chart in this Manual for

cooking times.

Convection Roast • Large, tender cuts

of meat and poultry

such as roast or

whole chicken.

• DO NOT cover meat

or use cooking bags.

• Refer to Convection

Roast Chart in this

Manual for cooking

times.

• DO NOT change recipe

temperature.

QUICK TIPS

CONVECTION COOKING

About Convection Cooking

Standard cooking modes (Bake, Broil, etc.) use heat

radiated from one or more elements to cook food.

Convection modes use both heat from the elements

and fans in the back of the oven to continuously

circulate the heated air throughout the oven.

Advantages of Convection Cooking

• Even baking, browning and crisping.

• Juices and avors are sealed in.

• Air-leavened foods such as cream puffs, soufés,

meringues and breads are higher and lighter.

• Multiple rack cooking.

• No special bakeware required.

• Saves time and energy.

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Use & Care Manual

Turn the mode knob into the desired position, the

clock display shows On for a few seconds. The oven

will work for a maximum time (12hours). Depending

on the oven model, the number and type of available

functions can be different.

If the clock display function is active the symbol

appears (it doesn’t appear in light position).

Turn the Temp & Time selector and set the desired

oven temperature. The control offers a PRESET

temperature per every cooking mode or a full range

between MIN and MAX to be adjusted by hand.

Check the value on the display after having selected

the temperature.

The temperature appears on the clock display when

the Time & Temp selector is pushed or when a new

function has just been selected.

As soon as the oven starts, the preheat led (indicated

by the bars) on the bottom of the clock display starts

ashing and becomes steadily on when the preheat

ends with a beep.

Turn the mode selector to ZERO (OFF) position to

stop any activity, the display will show OFF for a few

seconds.

Setting an automatic oven function

After having selected a function as described before,

the control can be programmed in order to set timed

cooking activities. The time program remains active

even if the function is changed (exception: pyrolyse).

The following possibilities are available:

1 Timed cooking setting the cooking time (duration).

2 Timed cookitng setting the end of cooking time

(stop time).

3 Delayed cooking setting duration and stop time.

Push the knob in order to toggle between cooking

duration (cook time) and end of cooking time (stop

time): the words “dur” or “End” are displayed

respectively.

Turn the knob left/right to edit the duration or the stop

time when the proper word is displayed:

1. When the word dur is displayed, the control shows

30’ as the standard cooking duration. Turn the knob

left/right in order to set the actually desired cooking

time in a range between 0 and 240 minutes. The

display will ash dur and its value alternatively for

a few seconds then it will show the time of day,

the pot symbol and the letter to indicate that a

timed cooking is active. The end of cooking time is

updated automatically.

2. When the word End is displayed, the control shows

the current time as the initial stop time. In order to

set the actually desired end of cooking time in a 24

hours range:

- Turn the knob left/right, the hours ash.

- Modify the ashing hours value turning the knob

left/right.

- Push the knob to switch back and forth between

hours and minutes or wait a few seconds until

the minutes ash.

- Modify the ashing minutes value the knob left/

right.

- Wait until the new End of Cooking time value

stops ashing.

The display will ash End and its value alternatively

for a few seconds then it will show the time of day,

the symbol and the letter to indicate that a

timed cooking is active. The cooking duration is

updated automatically.

3. Repeat the same operations of point 1 then push

the knob until End appears. the control shows the

“current time + cooking time” as the initial stop

time. It’s not possible to lower the end of cooking

time below this value. In order to set the actually

desired end of cooking time in a 24 hours range:

- Turn the knob left/right, the hours ash.

- Modify the ashing hours value turning the knob

left/right.

- Push the knob to switch back and forth between

hours and minutes or wait a few seconds until the

minutes ash.

- Modify the ashing minutes value turning the

knob left/right.

- Wait until the new End of Cooking time value

stops ashing.

The display will ash End and its value alternatively

for a few seconds then it will show the time of

day and the letter to indicate that a delayed

cooking has been programmed. As soon as the

delay time expires, the oven starts and works for

the programmed cooking time.The symbol is

displayed.

At the end of any timed activity the control shuts down

the oven, the buzzer sounds a warning sequence (two

short beeps repeated every 3 seconds) to recall the

user attention, for a maximum time and makes the

time related icons ( ,) ash on the display. Push

the knob to silent the buzzer and reset the warning

message.

Turn the mode selector to ZERO (OFF) position

before reusing the oven.

Setting an oven function manually

ENGLISH

16

Use & Care Manual

Reduce recipe baking temperatures by 25 °F (15 °C).

• For best results, foods should be cooked

uncovered, in low-sided pans to take advantage

of the forced air circulation. Use shiny aluminum

pans for best results unless otherwise specied.

• Heatproof glass or ceramic can be used. Reduce

temperature by another 25 °F (15 °C) when using

heatproof glass dishes for a total reduction of 50

°F (30 °C).

• Dark metal pans may be used. Note that food

may brown faster when using dark metal bake

ware.

• The number of racks used is determined by the

height of the food to be cooked.

• Baked items, for the most part, cook extremely

well in convection. Don’t try to convert recipes

such as custards, quiches, pumpkin pie, or

cheesecakes, which do not benet from the

convection-heating process. Use the regular Bake

mode for these foods.

• Multiple rack cooking for oven meals is done on

rack positions 1, 2, 3, 4 and 5. All ve racks can

be used for cookies, biscuits and appetizers.

• 2 rack baking: Use positions 1 and 3.

• 3 rack baking: Use positions 2, 3 and 4 or 1, 3

and 5.

• When baking four cake layers at the same

time, stagger pans so that one pan is not

directly above another. For best results, place

cakes on front of upper rack and back of lower

rack (See graphic at right). Allow 1" - 1-1/2”

(2.5 - 3 cm) air space around pans.

• Converting your own recipe can be easy. Choose

a recipe that will work well in convection.

• Reduce the temperature and cooking time if

necessary. It may take some trial and error to

achieve a perfect result. Keep track of your

technique for the next time you want to prepare

the recipe using convection.

• Tips for Solving Baking and Roasting Problems

are found on Page 29.

Foods recommended for

Convection Bake mode:

Appetizers Biscuits Coffee Cakes

Cookies (2 to 4 racks) Yeast Breads

Cream Puffs

Popovers

Casseroles and One-Dish Entrées

Oven Meals (rack positions 1, 2, 3)

Air Leavened Foods (Soufés, Meringue,

Meringue-Topped Desserts, Angel Food Cakes,

Chiffon Cakes)

Quick and easy recipe tips

Converting from standard BAKE

to CONVECTION BAKE:

• Reduce the temperature by 25 °F (15 °C).

• Use the same baking time as Bake mode if

under 10 to 15 minutes.

• Foods with a baking time of less than 30

minutes should be checked for doneness 5

minutes earlier than in standard bake recipes.

• If food is baked for more than 40 to 45

minutes, bake time should be reduced by 25%.

4

6

5

3

2

1

Rack Position

Multiple rack pan placement

Rack 3

Rack 1

Convection Bake Tips and Techniques

ENGLISH

17

Use & Care Manual

Convection Bake Chart

• Reduce standard recipe temperature by 25 °F (15 °C) for Convection Bake.

• Temperatures have been reduced in this chart.

FOOD ITEM RACK POSITION TEMP. °F ( °C)

(PREHEATED OVEN) TIME (Min.)

Cake

Cupcakes

Bundt Cake

Angel Food

2

1

325 (165)

16-20

37-43

25-35

Pie

2 crust, fresh, 9"

2 crust, frozen fruit, 9"

2

350-400 (175-205)

350 (175)

35-45

68-78

Cookies

Sugar

Chocolate Chip

Brownies

2

325-350 (165-175)

325 (165)

8-12

10-15

25-30

Breads

Yeast bread loaf, 9x5

Yeast rolls

Biscuits

Mufns

2

350 (175)

350-375 (175-190)

375 (190)

400 (205)

15-22

10-15

6-10

13-16

Pizza (Multiple rack cooking)

Frozen

Fresh

1 and 3

375-425 (190-220)

12-18

8-14

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

This chart is a guide. Follow recipe or package directions and adjust temperatures / time appropriately.

ENGLISH

18

Use & Care Manual

Bake Tips and Techniques

Baking is cooking with heated air. Both upper and

lower elements in the oven are used to heat the air

but no fan is used to circulate the heat.

Follow the recipe or convenience food directions for

baking temperature, time and rack position. Baking

time will vary with the temperature of ingredients and

the size, shape and nish of the baking utensil.

General Guidelines

• For best results, bake food on a single rack with

at least 1" - 1-1/2” (2,5 - 3cm) space between

utensils and oven walls.

• Use one rack when selecting the Bake Mode.

• Check for doneness at the minimum time.

• Use metal bake ware (with or without a non stick

nish), heatproof glass, glass-ceramic, pottery or

other utensils suitable for the oven.

• When using heatproof glass, reduce temperature

by 25 °F (15 °C) from recommended temperature.

• Use baking sheets with or without sides or jelly

roll pans.

• Dark metal pans or nonstick coatings will cook

faster with more browning. Insulated bake ware

will slightly lengthen the cooking time for most

foods.

• Do not use aluminum foil or disposable aluminum

trays to line any part of the oven. Foil is an

excellent heat insulator and heat will be trapped

beneath it. This will alter the cooking performance

and can damage the nish of the oven.

• Avoid using the opened door as a shelf to place

pans.

• Tips for Solving Baking and Roasting Problems

are found on Page 29.

Bake Chart

FOOD ITEM RACK POSITION TEMP. °F ( °C)

(PREHEATED OVEN) TIME (Min.)

Cake

Cupcakes

Bundt Cake

Angel Food

2

1

350 (175)

19-22

40-45

35-39

Pie

2 crust, fresh, 9"

2 crust, frozen fruit, 9"

2

375-400 (190-205)

375 (190)

45-50

68-78

Cookies

Sugar

Chocolate Chip

Brownies

2

350-375 (175-190)

350 (175)

8-10

8-13

29-36

Breads

Yeast bread loaf, 9x5

Yeast rolls

Biscuits

Mufns

2

375 (190)

375-400 (190-205)

425 (220)

18-22

12-15

7-9

15-19

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

This chart is a guide. Follow recipe or package directions and adjust temperatures/time appropriately.

ENGLISH

19

Use & Care Manual

Convection Broil Tips and Techniques

Convection Broil Chart

FOOD AND

THICKNESS

RACK

POSITION

OVEN TEMP.

°F ( °C)

TIME

SIDE 1

(Min.)*

TIME

SIDE 2

(Min.)*

Beef

Steak (1" or more)

Medium rare

Medium

Well

Hamburgers (1" or more)

Medium

Well

4

450 (230)

550 (290)

10-12

15-17

16-18

9-11

11-13

10-12

13-15

5-8

8-10

Poultry

Chicken Quarters

Chicken Halves

Chicken Breasts

4

3

4

450 (230)

18-20

25-27

14-16

13-15

15-18

10-14

Pork

Pork Chops (1-1/4" or more)

Sausage - fresh

4

450 (230)

13-15

4-6

12-14

3-5

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

* Broiling and convection broiling times are approximate and may vary slightly.

Cooking times are indicative and also depend on the thickness and the starting temperature of the meat

before cooking.

• Place rack in the required position needed before turning on the oven.

• Use Convection Broil mode with the oven door closed.

• Do not preheat oven. (This mean, "PREHEAT" indication is automatically appear when the Convection

Broil mode is selected, but place food inside the oven before selecting the Cooking mode)

• Use the 2-piece broil pan. (Without 2 Pans may have risk of re with drip of the fat from the meats.)

• Turn meats once halfway through the cooking time (see Convection Broil Chart).

ENGLISH

20

Use & Care Manual

Broil Chart

FOOD AND

THICKNESS

RACK

POSITION

BROIL

SETTING

TIME

SIDE 1

(Min.)*

TIME

SIDE 2

(Min.)*

Beef

Steak (3/4"-1")

Medium rare

Medium

Well

Hamburgers (3/4"-1")

Medium

Well

5

4

L 5

5-7

6-8

8-10

8-13

10-15

4-6

5-7

7-9

11

8-12

Poultry

Breast (bone-in)

Thigh (very well done)

4

L 4

L 3

10-12

28-30

8-10

13-15

Pork

Pork Chops (1")

Sausage - fresh

Ham Slice (1/2")

5

L 5

7-9

5-7

4-6

5-7

3-5

Seafood

Fish Filets, 1"

Buttered

4L 4 10-14

Lamb

Chops (1")

Medium Rare

Medium

Well

5

L 5

5-7

6-8

7-9

4-6

5-7

Bread

Garlic Bread, 1" slices

4

3

L 5

2-3

4-6

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

* Broiling and convection broiling times are approximate and may vary slightly.

Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

• Place rack in the required position needed before turning on the oven.

• Use Broil mode with the oven door closed.

• Preheat oven for 5 minutes before use.

• Use the 2-piece broil pan. (Without 2 Pans may have risk of re with drip of the fat from the meat.)

• Turn meats once halfway through the cooking time (see Broil Chart).

Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)

140 °F (60 °C) Ham, precooked (to Reheat) 165 °F

(74 °C)

Stufng (cooked alone or in bird)

145 °F (63 °C) Fresh beef, Veal, Lamb (medium rare) Leftovers & Casseroles

160 °F

(71 °C)

Ground Meat & Meat mixtures (Beef, Pork, Veal, Lamb)

170 °F

(77 °C)

Fresh beef, Veal, Lamb (well done)

Fresh beef, Veal, Lamb (medium) Poultry breast

Fresh Pork (medium) Fresh Pork (well done)

Fresh Ham (raw)

180 °F

(82 °C)

Chicken and Turkey (Whole)

Egg Dishes Poultry (thighs and wings)

165 °F (74 °C) Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose

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

Broil Tips and Techniques

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