Bertazzoni PROF244GASXE Le manuel du propriétaire

Marque: Bertazzoni

Modèle: PROF244GASXE

Catégorie: Barbecues

Taper: Le manuel du propriétaire

Ce manuel convient également à

BERTAZZONI

OWNER’S MANUAL

FREESTANDING FULL GAS RANGES

3100428

WWW.BERTAZZONI.COM

/ From the desk of the President

From the desk of the President

Dear new owner of a Bertazzoni,

I want to thank youDear new owner of a Bertazzoni appliance.

I want to thank you for choosing one of our beautiful products for your

home.

My family started manufacturing kitchen appliances in Italy in 1882,

building a reputation for quality of engineering and passion for good food.

Today, our products stand out because of their unique blend of authentic

Italian design and superior appliance technology. It is our mission to make

products that function perfectly and bring joy to their owners.

By making beautiful products we respond to our customers’ ﬂ air for

good design. By making them versatile and easy-to-use, cooking with

Bertazzoni becomes a real pleasure.

This manual will help you learn to use and care for your Bertazzoni

appliance in the safest and most eﬀ ective way, so that it can give you the

highest satisfaction for years to come.

Enjoy!

Paolo Bertazzoni

President

/ Table of contents

TABLE OF CONTENTS

WARNINGS ___________________________________________________________________

WORKTOP AND KNOBS LAYOUT ________________________________________________

GAS COOKTOP ________________________________________________________________

Burners caps and grates _______________________________________________________

Making sure the ﬂ ame is optimal ________________________________________________

Using the gas burners _________________________________________________________

Using the power burner ________________________________________________________

Gas shut-oﬀ safety - thermocouple ______________________________________________

Using specialty cookware ______________________________________________________

Gas burner dimensions and recommended pan size ________________________________

GAS OVEN ____________________________________________________________________

Shelves positions _____________________________________________________________

Cooling fan __________________________________________________________________

Gas shut-oﬀ safety - thermocouple ______________________________________________

Preheating the oven ___________________________________________________________

Oven cooking modes __________________________________________________________

Special functions _____________________________________________________________

Condensation ________________________________________________________________

Getting the best results ________________________________________________________

Cooking recommendations _____________________________________________________

Broil recommendation _________________________________________________________

Troubleshooting common problems with oven cooking _____________________________

Telescopic glides _____________________________________________________________

KEEPING YOUR BERTAZZONI CLEAN _____________________________________________

SIMPLE MAINTENANCE _________________________________________________________

Replacing oven lights _________________________________________________________

Cleaning inside glass door _____________________________________________________

TROUBLESHOOTING ___________________________________________________________

TWO YEAR LIMITED WARRANTY _________________________________________________

/ Warnings

WARNINGS

Warning and Important Safety Instructions ap-

pearing in this manual are not meant to cover all

possible conditions and situations that may occur.

Common sense, caution, and care must be exer-

cised when installing, maintaining, or operating

the appliance.

Read and follow all instructions before using

this appliance to prevent the potential risk of

ﬁ re, electric shock, personal injury or damage

to the appliance as a result of improper usage

of the appliance. Use appliance only for its in-

tended purpose as described in this manual.

Save this Manual for local electrical inspector’s

use. Read and save these instructions for future

reference. Observe all governing codes, ordinan-

ces and regulations.

WARNING!

If the information in these instructions is not fol-

lowed exactly, a ﬁ re or explosion may result cau-

sing property damage, personal injury or death.

- Do not store or use gasoline or other ﬂ ammable

vapors and liquid in the vicinity of this or any

other appliance.

- WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas supplier from a

neighbor’s phone. Follow the gas sup-

plier’s instructions.

• If you cannot reach your gas suppliers,

call the ﬁ re department.

- Installation and service must be performed by

a qualiﬁ ed installer, service agency or the gas

supplier

In Massachusetts:

All gas products must be installed by a “Massa-

chusetts” licensed plumber or gasﬁ tter. A “T” han-

dle type manual gas valve must be installed in the

gas line connected to this appliance.

To ensure proper and safe operation: Appliance

must be properly installed and grounded by a

qualiﬁ ed technician. DO NOT attempt to adjust,

repair, service, or replace any part of your applian-

ce unless it is speciﬁ cally recommended in this

manual. All other servicing should be referred to a

qualiﬁ ed servicer. Have the installer show you the

location of the gas shut-oﬀ valve and how to shut

it oﬀ in an emergency.

A certiﬁ ed technician is required for any adjust-

ments or conversions to Natural or LP gas.

To Prevent Fire or Smoke Damage

• Be sure all packing materials are removed from

the appliance before operating it.

• Never let clothing, potholders, or other ﬂ am-

mable materials come in contact with or too clo-

se to any element, top burner or burner grate

until it has cooled.

• If appliance is installed near a window, proper

precautions should be taken to prevent curtains

from blowing over burners.

• Never leave any items on the cooktop. The hot

air from the vent may ignite ﬂ ammable items

and may increase pressure in closed contai-

ners which may cause them to burst.

• Many aerosol-type spray cans are EXPLOSI-

VE when exposed to heat and may be highly

ﬂ ammable. Avoid their use or storage near an

appliance.

In Case of Fire

Turn oﬀ appliance and ventilation hood to avoid

spreading the ﬂ ame. Extinguish ﬂ ame then turn

on hood to remove smoke and odor.

• Cooktop: Smother ﬁ re or ﬂ ame in a pan with a

lid or cookie sheet.

• NEVER pick up or move a ﬂ aming pan.

• Oven: Smother ﬁ re or ﬂ ame by closing the oven

door. DO NOT use water on grease ﬁ res. Use

baking soda, a dry chemical or foamtype extin-

guisher to smother ﬁ re or ﬂ ame, if available, a

multipurpose dry chemical or foam type extin-

guisher.

Child Safety

• NEVER leave children alone or unsupervised

near the appliance when it is in use or is still

hot.

• NEVER allow children to sit or stand on any

part of the appliance as they could be injured

or burned.

• CAUTION do not store items of interest to chil-

dren in cabinets above the range or on the

backguard of the range. Children climbing on

the range to reach those items could be seriou-

sly injured.

/ Warnings

Cooking Safety

• Once the unit has been installed as outlined in

the Installation Instructions, it is important that

the fresh air supply is not obstructed. The use

of a gas cooking appliance results in the pro-

duction of heat and moisture in the room in whi-

ch it is installed.

• Ensure that the kitchen is well-ventilated. Keep

natural venting holes open or install a mecha-

nical ventilation device. Prolonged or intensi-

ve use of the appliance may call for additional

(such as opening a window) or more eﬀ ective

ventilation (such as increasing the level of a

mechanical ventilation if present).

• NEVER use aluminum foil to cover oven racks

or oven bottom. This could result in risk of

electric shock, ﬁ re, or damage to the appliance.

Use foil only as directed in this guide.

• To eliminate the hazard of reaching over hot

surface burners, cabinet storage should not be

provided directly above a unit. Temperatures

may be unsafe for some items, such as volatile

liquids, cleaners or aerosol sprays.

• ALWAYS place a pan on a surface burner befo-

re turning it on. Be sure you know which knob

controls which surface burner. Make sure the

correct burner is turned on and that the bur-

ner has ignited. When cooking is completed,

turn burner oﬀ before removing pan to prevent

exposure to burner ﬂ ame.

• ALWAYS adjust surface burner ﬂ ame so that it

does not extend beyond the bottom edge of the

pan. An excessive ﬂ ame is hazardous, wastes

energy and may damage the appliance, pan or

cabinets above the appliance. This is based on

safety considerations.

• NEVER leave a surface cooking operation

unattended especially when using a high heat

setting or when deep fat frying. Boilovers cau-

se smoking and greasy spillovers may ignite.

Clean up greasy spills as soon as possible. DO

NOT use high heat for extended cooking ope-

rations.

• DO NOT heat unopened food containers, bu-

ild up of pressure may cause the container to

explode and result in injury.

• ALWAYS let quantities of hot fat used for deep

fat frying cool before attempting to move or

handle.

• NEVER wear garments made of ﬂ ammable

material or loose ﬁ tting or long-sleeved appa-

rel while cooking. Clothing may ignite or catch

utensil handles. DO NOT drape towels or mate-

rials on oven door handles. These items could

ignite and cause burns.

• ALWAYS place oven racks in the desired posi-

tions while oven is cool. Slide oven rack out to

add or remove food, using dry, sturdy pothol-

ders.

• ALWAYS avoid reaching into the oven to add or

remove food. If a rack must be moved while hot,

use a dry pot-holder.

• ALWAYS turn the oven oﬀ at the end of cooking.

• Use care when opening the oven door. Let hot

air or steam escape before moving or replacing

food.

• DO NOT cook directly on the oven bottom.

This could result in damage to your appliance.

Always use the oven racks when cooking in the

oven.

Do not connect any appliances to the plugs

above or near to the induction cooktop; con-

nection cable insulation can melt if in contact

with heat, and this may result in an injury and

a property damage.

Recommended Utensils

• Use pans with ﬂ at bottoms and handles that

are easily grasped and stay cool. Avoid using

unstable, warped, easily tipped or loose-han-

dled pans. Also avoid using pans, especially

small pans, with heavy handles as they could

be unstable and easily tip. Pans that are heavy

to move when ﬁ lled with food may also be ha-

zardous.

• Be sure utensil is large enough to properly con-

tain food and avoid boilovers. Pan size is parti-

cularly important in deep fat frying. Be sure pan

will accommodate the volume of food that is to

be added as well as the bubble action of fat.

• To minimize burns, ignition of ﬂ ammable mate-

rials and spillage due to unintentional contact

with the utensil, DO NOT extend handles over

adjacent surface burners. ALWAYS turn pan

handles toward the side or back of the applian-

ce, not out into the room where they are easily

hit or reached by small children.

• NEVER let a pan boil dry as this could damage

the utensil and the appliance.

• Follow the manufacturer’s directions when

using oven cooking bags.

• Only certain types of glass, glass/ceramic, ce-

ramic or glazed utensils are suitable for range-

top surface or oven usage without breaking due

to the sudden change in temperature. Follow

manufacturer’s instructions when using glass.

/ Warnings

Induction Cooking Surfaces

• Surface areas on or adjacent to the unit may be

hot enough to cause burns. Do not touch the

cooking area as long as the light indicating re-

sidual heat on the glass-ceramic cooktop area,

is “on”; this indicates that the temperature in the

relative area is still high.

• DO NOT COOK ON BROKEN COOKING SUR-

FACE – If cooking surface should break, cle-

aning solutions and spillovers may penetrate

the broken cooking surface and create a risk

of electric shock. Contact a qualiﬁ ed technician

immediately.

• Keep a close eye on children because they are

unlikely to see the residual heat warning lights.

The cooking zones are still very hot for some

time after use, even if they are switched oﬀ .

Make sure that children never touch them.

• NEVER use aluminum foil to to hold the food

while cooking on a glass-ceramic cooktop area.

• Never place pan with bottoms which are not

perfectly ﬂ at and smooth on the cooktop area.

• If you drop a heavy pot on your cooktop area it

will not break. On the contrary, if a hard object,

such as the salt shaker or the spice bottle strikes

the edge or the corner of the cooktop area, the

cooktop area may break.

• Never use the glass-ceramic cooktop area as

support surface.

• Only use cleaning products made speciﬁ cally

for ceramic glass cooking surfaces.

Metal items such as cutlery or lids must ne-

ver be placed on the surface of the cooktop

area since they may become hot.

Oven Heating Elements

• NEVER touch oven bake and broil burner areas

or interior surfaces of oven.

• Bake and broil burners may be hot even though

they are dark in color. Areas near burners and

interior surfaces of an oven may become hot

enough to cause burns.

• During and after use, DO NOT touch or let

clothing or other ﬂ ammable materials contact

heating elements, areas near elements, or in-

terior surfaces of oven until they have had suf-

ﬁ cient time to cool. Other surfaces of the oven

may become hot enough to cause burns, such

as the oven vent opening, the surface near the

vent opening, and the oven door window.

Cleaning Safety

• Turn oﬀ all controls and wait for appliance parts

to cool before touching or cleaning them. DO

NOT touch the burner grates or surrounding

areas until they have had suﬃ cient time to cool.

• Clean the range with caution. Avoid steam

burns; DO NOT use a wet sponge or cloth to

clean the range while it is hot. Some cleaners

produce noxious fumes if applied to a hot sur-

face. Follow directions provided by the cleaner

manufacturer.

• DO NOT clean, rub, damage, move or remove

the door gasket. It is essential for a good seal

during baking. If the gasket becomes worn or

excessively soiled with food particles, replace

gasket to assure a tight seal.

Power failure warning

Due to safety considerations and the possibility of

personal injury in attempting to light and extingui-

sh the oven burners, the grill and the oven burner

should not be used during a power failure. The

oven control knob should always remain in the

“OFF” position during a power failure.

WARNING!

Never use this appliance as a space heater to heat

or warm the room. Doing somay result in carbon

monoxid poisoning and overheating of the oven

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 aﬀ ect other vented

appliances; in each case it shall be installed in

conformity with the appropriate national and local

standards.

Electrical shock hazard

Make sure all controls are OFF and oven is COOL

before cleaning. Failure to do so can result in

burns or electrical shock.

DO NOT touch a hot oven light bulb with a damp

cloth as the bulb could break. Should the bulb

break, disconnect power to the appliance before

removing bulb to avoid electrical shock.

WARNING!

Never cover any slots, holes or passages in the

oven bottom or cover an entire rack with materials

such as aluminum foil. Doing so blocks air ﬂ ow

through the oven and may cause carbon monoxi-

de poisoning. Aluminum foil linings may also trap

heat, causing a ﬁ re hazard.

Burn hazard

The oven door, especially the glass, can get hot.

DO NOT touch the oven door glass!

/ Warnings

Warning-tipping hazard

A child or adult can tip over the range and be kil-

led.

Verify the anti-tip device has been properly instal-

laed and engaged.

Ensure the anti-tip device is re-engaged when

the range is moved.

Do not operate the range without the anti-tipdevi-

ce in place and engaged.

Failure to do so can result in death or serious

burns to children or adults.

The instructrions shall warn the user of possible

hazard or injures that may result from the misuse

of appliance doors such as stepping, leanign or

sitting on the doors.

WARNING:

Cancer and Reproductiv Harm-

www.P65Warnings.ca.gov

/ Worktop and knobs layout

WORKTOP AND KNOBS LAYOUT

Heating element

Oven functions selector

Oven thermostat

Left front burner

Left rear burner

Right front burner

Right rear burner

BURNER CAPS AND GRATES

The burners and the burner caps must be properly

placed for the cooktop to function properly.

The burner grates must be properly placed inside

the recess on the cooktop.

MAKING SURE THE FLAME IS OPTIMAL

The ﬂ ame should be stable with no excessive noi-

se or ﬂ uttering. The color should be blue with no

yellow on the tips. It is not uncommon to see oran-

ge in the ﬂ ame color; this indicates the burning of

airborne impurities in the gas and will disappear

with use.

• With propane (LP) gas, slight yellow tips on the

primary icon are normal.

• The ﬂ ame should burn completely around the

burner cap. If it doesn’t, check that the cap is

positioned

• Correctly on the base and that the ports are not

blocked.

The correct ﬂ ame height depends on:

• size and material of pan being used

• food being cooked

• amount of liquid in the pan.

Never extend the ﬂ ame beyond the base of the

pan. Use a low or medium ﬂ ame for pan materials

that conduct the heat slowly, such as porcelain co-

ated steel or glass-ceramic.

Because the edges of the ﬂ ame are much hotter

than its center, the ﬂ ame tips should stay benea-

th the bottom of the cookware. Flame tips which

extend beyond the sides of the cookware emit un-

necessary heat into the room and can also dama-

ge cookware handles, which increases the risk of

injury.

USING THE GAS BURNERS

• Press in the control knob and turn it anti-clockwi-

se, to HIGH position.

• Continue to hold the knob in for 5 to 10 seconds

after the burner ignition before releasing

• Adjust ﬂ ame with the knob as needed.

GAS COOKTOP

high

low

yellow ﬂ ames:

further adjustment is required

yellow tips on outer cones:

normal for LP gas

soft blue ﬂ ames:

normal for natural gas

/ Gas cooktop

OFF

USING THE POWER BURNER

To give further ﬂ exibility, the dual power burner

can be used as a single simmer burner if the cen-

tral burner alone is ignited or as a power burner if

the outer burner is also ignited.

To light the central burner, press in the control

knob and turn it anti-clockwise to the HIGH of the

single ring position

Continue to hold the knob in for 5 to 10 seconds

after the burner ignites before releasing

To also light the outer burner ,turn the knob to the

HIGH double ring. Adjust the ﬂ ame as required.

GAS SHUT-OFF SAFETY -

THERMOCOUPLE

A ﬂ ame failure device (thermocouple) on each

burner acts as a safety gas cut-oﬀ in case the ﬂ a-

me is accidentally blown out. A thermocouple de-

tects the absence of a ﬂ ame and stops the supply

of gas. The thermocouple must be heated for a

few seconds when the burner is ignited before the

knob is released.

USING SPECIALTY COOKWARE

Woks

Either ﬂ at-based or round-bottom woks with the

accessory ring can be used on all models. Round

bottom woks must be used with a support ring. In

some models the porcelain-coated cast iron wok

support ring must be purchased separately.

Simmer ring

For very slow cooking the porcelain coated sim-

mer ring should be used. In some models the por-

celain-coated cast iron simmer ring must be pur-

chased separately.

Simmer ring must be used for pan with diametr

less than 4 inches.

NOTE: In the event of a power failure, the burners

can be lit with a match or gas lighter. The ﬂ ame

failure devices will continue to function normally.

Burner

GAS BURNER DIMENSIONS AND RECOMMENDED PAN SIZE

Diam. in (mm) Diam. of pan Utilization

Auxiliary

Semi-rapid

Rapid

Dual inner/outer or

Wok

Ø 2”

(50mm)

Ø 2”3/4

(70mm)

Ø 3”

3/4

(95 mm)

Ø1”

11/16-5”1/2

(43-140 mm)

Use with smaller pans for boiling and simmering and the

preparation of sauces.

Use for normal frying and boiling in medium and small pans.

Use with large and medium pans of water for frying and

rapid boiling.

Use with woks, griddle’s and frying pans or for large pans

and rapid boiling.

/ Gas cooktop

OFF

high

central

high

central-outer

low

central-outer

OFF

Ø 3”1/2- 5”1/2

(90-140mm)

Ø 5”

1/2 -10”1/4

(140-260mm)

Ø 7”

1/8 -10”1/4

(180-260 mm)

Ø 8”

2/3 -10”1/4

(220-260 mm)

low central

/ gas oven

Warning!

Do not use the gas oven in case of electric

power failure. In case of electric power failu-

re reset oven/broiler controls to OFF position.

Oven/broiler burners cannot operates until

electric power is restored to the appliance.

If the oven burner ﬂ ame is extinguished acci-

dentally during operation, turn the temperatu-

re control knob counter-clockwise to the OFF

position. Wait at least 60 seconds before at-

tempting to light the oven again.

ATTENTION! When using the oven for the ﬁ rst

time it should be operated for 15-30 minutes at

a temperature of about 500°F/260°C without co-

oking anything inside in order to eliminate any

moisture and odours from the internal insulation.

SHELVES POSITIONS

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 indicated.

COOLING FAN

Automatic operation of the cooling fan.

The range cooker is equipped with a thermosta-

tically controlled cooling fan designed to prevent

the control panel and knobs from overheating.

The cooling fan will operate when the oven tem-

perature groves up. It will turn oﬀ when the tempe-

rature decreases.

NOTE: It is normal for the cooling process to push

heated air out into the room when the oven is on.

GAS SHUT-OFF SAFETY -

THERMOCOUPLE

A ﬂ ame failure device (thermocouple) on each

burner acts as a safety gas cut-oﬀ in case the ﬂ a-

me is accidentally blown out. A thermocouple de-

tects the absence of a ﬂ ame and stops the supply

of gas. The thermocouple must be heated for a

few seconds when the burner is ignited before the

knob is released.

PREHEATING THE OVEN

Most cooking times in recipes are intended for a

preheated oven and require that the oven already

be at the set temperature before placing food in

the oven. Preheating time depends on the tempe-

rature setting and the number of racks in the oven.

OVEN COOKING MODES

The oven is equipped with several elements, used

alone or in combination to create diﬀ erent cooking

modes:

• Bake burner

• Broil burner

• Oven fan

The temperature setting and cooking times

can vary slightly from one oven to another.

It is possible that recipes and cooking times

need to be adjusted accordingly.

Bake

Heat from bake burner only.

Use this setting for baking, roasting, and cas-

seroles.

• Open the oven door, with oven/broiler thermo-

stat knob in the OFF position,

• Press the thermostat knob for about 1 to 2 sec.,

release it immediately

• Turn it to the desired oven temperature; if the

burner does not light up, turn the thermostat

knob to the OFF position again and and wait 1

minute before repeating the sequence.

• The gas oven operation is indicated by the light

in the cavity.

• Wait 20sec. before closing the oven door, vi-

sually check that the ﬂ ame is on through the

portholes on the oven compartment bottom pa-

nel. If no ﬂ ame is visible, repeat the procedure.

• After lighting the burner and setting the desired

temperature, wait until the thermometer shows

the set temperature before placing food in the

oven.

The BAKE mode is best for baking on one rack:

• Standard baking: level 2 or 3

• Baking tall items: level 2

• Pies: level 1 or 2

• Large cuts of meat or poultry: level 1

GAS OVEN

/Ggas oven

Convection bake

Heat from

bake burner and airﬂ ow convection

with fan.

Cooking with convection has several advantages.

In the convection system, two fans in the back of

the oven move heated air evenly around the ca-

vity, eliminating hot and cold spots and ensuring

temperature is even. Multiple dishes can be co-

oked at the same time on diﬀ erent levels, without

having to rotate the pans. For convection, use

shallow bakeware to reduce heat shadows.

Food cooked uncovered will brown evenly and

form a nice crust. Food placed in covered ba-

keware or delicate custards do not beneﬁ t from

convection cooking.

Preheat the oven as for BAKE and turn the fun-

ction knob to ‘CONVECTION’ before placing the

food in the cavity.

• Single rack: use the same rack position as bake

• 2 racks: use level 2 and 4

• 3 racks : use level 1, 3, 5

Broil

Infrared heat from the BROIL burner in the top of

the cavity.

Use this setting for broiling/grilling dark meats 1”

thick or less to rare or medium doneness.

Before turning on the oven, place the rack in the

desired position. After preheating the broiler, cen-

ter the broil pan under the broil element.

Preheating the Broiler

It is recommended that you preheat the broil ele-

ment before starting to cook. Preheat for 5 minu-

tes then place food in oven.

• Open the oven door, with oven/broiler thermo-

stat knob in the OFF position,

• press the thermostat knob for about 1to 2 sec.,

release it immediately

• turn it to ‘ BROIL’ ; if the broiler fails to light up,

turn the thermostat knob to the OFF position

again and and wait 1 minute before repeating

the sequence.

• The gas broil operation is indicated by the light

in the cavity.

• Wait 20 sec. before closing the oven door, vi-

sually check that the ﬂ ame is on.If no ﬂ ame is

visible, repeat the procedure.

The broil mode is eﬀ ective when food is placed on

upper racks.

• Beef steaks, ground meat patties, and lamb

chops 1 inch or less: level 5.

• Meat 1 inches or more thick, ﬁ sh, poultry, pork

chops, ham steaks 1 inch or more: level 4.

• Browning food: level 5.

SPECIAL FUNCTIONS

Light

Use this function to light the oven when the oven

is oﬀ (for example to clean the oven). Turn the

function knob to ‘bake’. DO NOT turn on Oven

Temperature Control Knob.

Prooﬁ ng

The proof feature maintains the warm, needed for

prooﬁ ng yeast. It is best to start with a cool oven

when using the prooﬁ ng function. Turn the fun-

ction knob to ‘light’. DO NOT turn on Oven Tem-

perature Control Knob. Do not open the oven door

unnecessarily.

Convection defrost

Air is circulated by the airﬂ ow fans. The fan acce-

lerates natural defrosting of food without heat. DO

NOT leave defrosted food in the oven for more

than two hours. Place the frozen food on a baking

sheet. Turn the function knob to ‘CONV’. DO NOT

turn on Oven Temperature Control Knob.

CONDENSATION

It is normal for a certain amount of moisture to

evaporate from the food during any cooking pro-

cess. The amount depends on the moisture con-

tent of the food. The moisture will condense on

any surface cooler than the inside of the oven,

such as the control panel.

Using aluminum foil in the oven

Foil can be used to cover food in the oven but this

should not come into close proximity with the oven

elements. Foil should not be used to line the oven

cavity or grill pan. This can cause overheating,

buckling and cracking of the enamel surfaces.

/ Gas oven

GETTING THE BEST RESULTS

• Minimize opening and closing the oven door

during operation.

• Use the rack position recommended by the re-

cipe and ﬁ ne-tune with personal experience.

• Use the bakeware recommended in the recipe.

• Store the broiler pan(s) outside the oven. An ex-

tra pan without food will impact browning and

cooking.

• For tender, golden brown crusts, use light

non-stick/anodized or shiny metal pans.

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

dized or dark, dull metal pans or glass bakewa-

re. These may require lowering the bake tem-

perature 25°F (14°C).

• Allow at least 1” (25.4 mm) of space between

the pans and the oven walls so heat can circu-

late around each pan.

• To keep the oven as clean as possible, cook

meat on a pan and not directly on the racks.

COOKING RECOMMENDATIONS

Food Pan size Control temperature

setting

Total suggested

cooking time

Layer Cakes

Sheet Cakes

Bunt Cakes

Brownies or Bar Cookies

Biscuits

Quick Bread

Mufﬁ ns

Fruit Pies

Fruit Cobblers

Yeast Bread, Loaves

Dinner Rolls

Cinnamon Rolls

Yeast Cotter and Cake

12”x15” Cookie Sheet

8”or 9” Round

9”x13” Pan

12 Cup

9”x9” Pan

12”x15” Cookie Sheet

8”x4” Loaf Pan

12 cup Mufﬁ n Pan

9” Diameter

9”x9” Pan

8”x4” Loaf Pan

9”x13” Pan

12”x15” Cookie Sheet

375°F

350°F

325°F

425°F or Package Directions

350°F

425°F

400°F

375°F

400°F

375°F

400°F

8 to 12 minutes

25 to 35 minutes

30 to 40 minutes

60 to 75 minutes

20 to 25 minutes

10 to 15 minutes

55 to 70 minutes

14 to 19 minutes

35 to 45 minutes

25 to 30 minutes

12 to 18 minutes

25 to 30 minutes

20 to 30 minutes

/ Gas oven

BROIL RECOMMENDATION

TROUBLESHOOTING COMMON PROBLEMS WITH OVEN COOKING

Food item

Problems

Control temperature

setting selector

Cause

Approximate

cooking time

Remedy

Special instructions

and tips

BEEF

Ground Beef Patties, ½” thick

T-Bone Steak

Flank Steak

Eye of Round Roast

PORK Loin Roast

POULTRY

Boneless Skinless

Chicken Breasts

Chicken Thighs

Half Chickens

Roast Chicken

Turkey

Cakes burned on the sides or not

done in center

Cakes crack on top

Food too brown on bottom

Food too brown on top

Cookies too ﬂ at

Pies burned around edges

Pies too light on top

500°F ﬁ xed temperature setting

325°F

500°F ﬁ xed temperature setting

350°F

325°F

Oven too hot

Wrong pan size

Batter too thick

Oven too hot

Wrong pan size

Oven door opened too often

Incorrect rack position

Wrong bake setting

Incorrect rack position

Oven not preheated

Hot cookie sheet

Oven too hot

Oven not preheated

Oven not hot enough

Oven not preheated

15 to 20 minutes

12 to 20 minutes

20 to 25 min/lb

20 to 25 minutes

25 to 30 minutes

30 to 45 minutes

75 to 90 minutes

20 to 25 min/lb

Reduce temperature

Use recommended pan size

Follow recipe or add liquid

Reduce temperature

Use recommended pan size

Use door window to check food

Use recommended rack position

Adjust to conventional or convection setting as

needed

Use recommended rack position

Allow oven to preheat

Allow sheet to cool between batches

Reduce temperature

Allow oven to preheat

Increase temperature

Allow oven to preheat

Broil until no pink in center

Time depends on rareness of steak

Rare to Medium Rare

Small roasts take more minutes

per pound; reduce time by using

Convection Bake

Cook until juices are clear

Remove skin; Cook until juices are

clear

Turn with tongs; Cook until juices

are clear

Do not stuff; reduce time by using

Convection Bake

Do not stuff; reduce time by using

Convection Bake

aus

emed

/ Gas oven

TELESCOPIC GLIDES (optional)

The telescopic glides ﬁ t any shelf level and work

with the wire shelves provided as standard equi-

pment.

Fitting the glides

1 - Locate the two spring clips at the front

and back of the glides.

2 - Locate the pin on the glide that indicates

the back.

3 - Choose the right level and position the

telescopic glide near the upper wire.

4 - Gently insert the front spring clip on the

glide.

5 - Insert the rear spring clip on the glide.

6 - Pull and push each glide to ensure the

correct installation and smooth operation.

7 - Extract both glides to the fully extended

position and place the shelf over them,

making sure it’s accurately placed betwe

en the rear pin and the front pin.

Removing the glides

1 - Locate the two spring clips at the front and

back of the glide.

2 - Gently pull down the front spring clip.

3 - Pull the glide away from the oven side - be

careful not to strain the clip.

4 - Repeat steps 2 - 3 on rear spring clip to remo-

ve glide.

Burn hazard

Make sure the heating elements are turned oﬀ

and allowed to cool completely before any clea-

ning and/or maintenance operation.

Things to avoid:

• Do not use a steam cleaner to clean the range:

the steam could reach electrical components

and cause a short.

• Do not spray liquids such as cleaning agents

into the openings on the bottom and top of the

ovencavity.

• All surfaces can discolor or be damaged if un-

suitable cleaning agents are used. The front

of the oven, in particular, will be damaged by

oven cleaners and descalers. All surfaces are

susceptible to scratching. Scratches on glass

surfaces may cause a breakage. Immediately

remove any residues by using suitable cleaning

products.

• The heating elements in the oven do not requi-

re cleaning. The elements burn oﬀ any residue

when the oven is in use.

Cleaning stainless steel

All stainless steel parts should be wiped with hot

water and soap solution at the end of each cycle.

Wipe up spills and boilovers immediately. Use su-

itable, non-abrasive stainless cleaning products

when water and soap solution will not do the job.

DO NOT use steel wool, abrasive cloths, clean-

sers, or powders. If necessary, scrape stainless

steel to remove encrusted materials, soak the

area with hot towels to soften the residue, then

use a wooden or nylon spatula or scraper. DO

NOT use a metal knife, spatula, or any other me-

tal tool to scrape stainless steel. DO NOT permit

citrus or tomato juice to remain on stainless ste-

el surface, as citric acid will permanently discolor

stainless steel.

Cleaning painted surfaces

Clean with a soft cloth, warm water and non-abra-

sive dishwashing liquid. Whilst still damp, polish

dry with a clean soft cloth.

Cleaning glass surfaces

Clean with cleaning detergent and warm water.

Glass cleaner can be used to remove ﬁ ngerprints.

If using glass cleaner containing ammonia, make

sure that it does not drip on exterior door surface.

Cleaning the broiler pan

Clean with detergent and hot water. For stubborn

spots, use a soap-ﬁ lled steel wool pad.

The porcelain enamel ﬁ nish is acid resistant, but

not acid proof. Acidic foods, such as citrus jui-

ces, tomatoes, rhubarb, vinegar, alcohol or milk,

should be wiped up and not allowed to bake onto

the porcelain during the next use.

Cleaning the stainless steel griddle

The stainless steel griddle is quiote heavy and

it can be cleaned in place without removing it.

After cooking, allow the Griddle to cool until just

warm. Use a spatula to remove any cooking resi-

due. Wipe away any fat in the drip tray with paper

towels. Clean the entire surface with warm water

and dishwashing liquid, using a stainless steel

scourer. Always work with the grain of the stain-

less steel. Certain types of food with high sodium

content such as bacon may leave white rmarks.

For these and other stubborn marks, use a cream

cleaner suitable for stainless steel surfaces.

Cleaning the oven cavity

• Always allow the oven interior to cool before

cleaning.

• Do not allow vinegar, wine, coﬀ ee, milk, salt

water or fruit juices to remain in contact with

enamelled surfaces for prolonged periods as

they may stain or discolour the surface.

• Never use sharp utensils to remove stains as

this could scratch the surface.

• Never use steam cleaners on the oven inte-

riors as steam may damage electronic parts.

• For light cleaning, wipe with a soft cloth, using

warm water and washing up liquid. For heavier

residues, use a cream cleaner and a nylon

scourer.

• Oven cleaning products can be used accor-

ding to the manufacturer’s directions but care

should be taken that they do not come in con-

tact with any stainless steel, chrome, painted

or alloy parts of the range or the door seals

and elements.

Cleaning oven racks and supports

Clean with detergent and hot water. Stubborn

spots can be scoured with a soap-ﬁ lled steel wool

pad.

KEEPING YOUR BERTAZZONI CLEAN

/ Keeping your Bertazzoni clean

SIMPLE MAINTENANCE

Keeping appliance area clear and free from com-

bustible materials, gasoline and other ﬂ amable

vapors or liquids.

Not obstructing the ﬂ ow of combustion and venti-

lation air.

These simple tasks can be performed by the

owner. For any other maintainance task, we re-

commend employing a trained service technician.

Please call our toll free line to identify service te-

chnicians in your area:

ENGLISH 866 905 0010

if located in the US, BC, B, Sk and MB

FRANCAIS 800 561 7265

if located in ON, QC, PE, NU, NS, NL, NB

REPLACING OVEN LIGHTS

Warning! Electric shock hazard!

Disconnect the electric power at the main fuse

or circuit breaker before replacing bulb. DO NOT

touch bulb with bare hands. Clean oﬀ any signs of

oil from the bulb and handle with a soft cloth.

Top oven light

Bulb type: halogen G9 120 V, 25 W

• Make sure the heating elements are turned oﬀ

and allowed to cool completely. Disconnect the

appliance from the power supply.

• Unscrew the glass cover and remove the halo-

gen bulb.

• Place a new halogen bulb in its slot. DO NOT

touch bulb with bare hands

• Screw the glass cover back in place.

• Reconnect the oven to the electrical supply.

/ Simple maintenance

CLEANING INSIDE GLASS DOOR

The inner glass door panels can be easily remo-

ved for cleaning. It is not necessary to remove the

door in order to clean the glass panes. The glass

can be cleaned in situ or removed.

• Open the oven door to its fully extended posi-

tion.

• Insert the pin into each hinge.

• Follow the illustrations.

Note: when glass is being removed, which

side faces into the oven. Incorrect replace-

ment may cause the glass to shatter or be

damaged.

Warning!

If the hinges are not locked properly and the

inner glass is removed, the door can close by

itself causing personal injuries.

/ Simple maintenance

TROUBLESHOOTING

Here are answer to common problems you

may experience. You are also welcome to call

our toll free Customer Service line to trouble-

shoot any issue with your Bertazzoni:

ENGLISH 866 905 0010

if located in the US, BC, B, Sk and MB

FRANCAIS 800 561 7265

if located in ON, QC, PE, NU, NS, NL, NB

The oven will not operate

Is there power to the range? Are the igniters or

burner holes blocked? Check the switch fuse or

circuit breaker.

The surfer burners will not ignite

Is there power to the range? Are the igniters or

burner holes blocked? Are the burner rings and

burner caps seated ﬁ rmly?

Check the switch fuse or circuit breaker. Check

that the igniter is clean and the burner holes are

open and clean of any residue.

The burner ignites but switches oﬀ when

the knob is released

The burners have ﬂ ame failure devices ﬁ tted as

standard. Therefore, after lighting the burner, keep

the knob pressed for a few seconds to deactivate

the ﬂ ame failure device.

The ignition candles are sparking

continuously

Is the cooktop wet from cleaning or a boil over?

Turn oﬀ the electricity supply and thoroughly dry

the burner components and igniters.

The control knob are getting too hot

Are you cooking with the oven door open?

Keep the oven door shut when not in use or when

grilling/broiling.

A control knob is loose on its shaft

The knob retaining spring clip may have been

damaged. Call our service department for advice

and a replacement if necessary.

Food is cooking too quickly

Are you using a convection mode?

When using a fan-assisted oven cooking mode,

it is recommended to reduce the cooking tempe-

rature by 70°F (20°C) compared to conventional

cooking.

Food is not cooking evenly

Are you cooking large amount of food or are you

using large bakeware?

Air needs to circulate through the oven for even

cooking. Remove the grill pan from the oven when

not in use and always allow a gap on all four sides

of dishes. You may need to turn your bakeware

during the cooking cycle. Oversized baking she-

ets, roasting pans and cakeware will act as a baf-

ﬂ e and prevent hot air from moving evenly around

the cavity. Choose cooking equipment that allows

a minimum of 1 inch ( 2,5 cm) space on all sides to

allow the free movement of heat inside the cavity.

Grilling in the oven is slow

Have you selected the correct function?

The fan continues to run after the oven is

switched oﬀ

This is normal. The cooling fan may run on and oﬀ

for up to 30 minutes after the oven is switched oﬀ

to keep the controls cool.

Condensation forms in the oven

Have you pre-heated the oven?

Condensation is less likely to form when the oven

or grill is pre-heated before use.

Smoke is generated in the oven

Have you selected the right cooking temperature?

Are you cooking food with high fat? Do you rarely

use the grill? Have you cooked fat under the grill?

Does the oven interior need to be cleaned?

Remember to reduce the oven temperature by

70°F (20°C) if using a fan function with a recipe

designed for conventional cooking. Use high-si-

ded dishes to contain fats and splashes. Leave

the grill on for a few minutes after grilling or roa-

sting to burn oﬀ fat deposits from the oven roof.

Oven surfaces should be cleaned regularly to pre-

vent build-up of cooking residues.

Please kindly register on our web site

www.bertazzoni.com to validate your new product

warranty and help us to assist you better in case

of any inconvenience.

/ Troubleshooting

The warranties provided by Bertazzoni SpA in this

statement apply exclusively to Bertazzoni applian-

ces and accessories sold as new products to the

original owner by a Bertazzoni authorized distribu-

tor, retailer, dealer or service center and installed

in the United States and Canada. The warranties

provided in this statement are not transferable

and have validity from the date of installation.

Coverage information

Bertazzoni SpA will repair or replace any compo-

nent part which fails or proves defective due to

materials and/or workmanship within 2 years from

the date of installation and under conditions of

normal residential use. Repair or replacement will

be free of charge, including labor at standard ra-

tes and shipping expenses. Repair service must

be performed by a Bertazzoni Authorized Service

Center during normal working hours.

Cosmetic warranty

Bertazzoni will cover parts showing cosmetic de-

fects in material and workmanship for a period

of thirty (30) days from date of installation of the

unit. This coverage will include scratches, stains,

surface imperfections on stainless steel, paint and

porcelain, with the exclusion of slight diﬀ erences

in color due to materials and painting/enamelling

technologies.

Exclusions are labor costs, B stock items, out-

of-box appliances and display units.

How to obtain service

To obtain warranty service please contact Bertaz-

zoni Customer Service at the numbers below and

provide model number, serial number and date of

purchase.

ENGLISH 866 905 0010

if located in the US, BC, B, Sk and MB

FRANCAIS 800 561 7265

if located in ON, QC, PE, NU, NS, NL, NB

Save proof of original purchase or of original in-

stallation to establish warranty period. Copy of the

product serial tag is aﬃ xed to the back cover of

the instruction manual.

What is not covered

The product used in any commercial application

Repair service provided by other than a Bertazzo-

ni authorized service agency.

Damage or repair service to correct service pro-

vided by an unauthorized agency or the use of

unauthorized parts.

Installation not in accordance with local electrical

codes, gas codes or plumbing codes

Defects or damage due to improper storage of the

product.

Defects or damage or missing parts on products

sold out of the original factory packaging or from

displays.

Service calls or repairs to correct the installation

of the product and/or related accessories.

Service calls to connect, convert or otherwise re-

pair the electrical wiring and/or gas line to properly

use the product.

Service calls to provide instructions on the use of

a Bertazzoni product.

Repair service due to product usage in manner

other than what is normal and customary for home

use.

Replacement of wear and tear parts

Replacement of glasses and light bulbs if they are

claimed to have failed later than 30 days after in-

stallation and in no case later than 4 months after

date of purchase

Defects and damages arising from accident, alte-

ration, misuse, abuse, improper installation.

Defects and damages arising from transportation

of the product to the home of the owner.

Defects and damage arising from external forces

beyond the control of Bertazzoni SpA such as ﬁ re,

ﬂ ood, earthquakes and other acts of God.

In case the product will be installed in a re-

mote area, where certiﬁ ed trained technicians

are not reasonably available, the customer will

be responsible for the transportation costs for

the delivery of the product to the nearest au-

thorized service center or for the displacement

costs of a certiﬁ ed trained technician.

Bertazzoni does not assume any responsibi-

lity for incidental or consequential damages.

Some states do not allow the exclusion or limi-

tation of incidental or consequential damages, so

the above limitation or exclusion may not apply to

you. This warranty gives you speciﬁ c legal rights

and you may also have other rights which may

vary from state to state or province to province.

TWO YEAR LIMITED WARRANTY

/ Two year limited warranty

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Bertazzoni PROF244GASXE Le manuel du propriétaire

Marque: Bertazzoni

Modèle: PROF244GASXE

Catégorie: Barbecues

Taper: Le manuel du propriétaire

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