Bertazzoni PROF304INMXE Le manuel du propriétaire

Marque: Bertazzoni

Modèle: PROF304INMXE

Catégorie: Barbecues

Taper: Le manuel du propriétaire

BERTAZZONI

OWNER’S MANUAL

INDUCTION WORKTOP

ELECTRIC MANUAL CLEAN OVEN MODEL

3100294

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 you for choosing one of our beautiful appliances for your

home. We know that you have many brands and products to choose

from, and we are thrilled that you have decided to take one of our

products into your home.

We take as much pride in making our ranges as we hope you will in ow-

ning them. My family started manufacturing cooking appliances in 1882.

Each of our products brings together Italian design and superior applian-

ce 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 eﬀ ective and more fun. And, at the

same time, we strive to make your kitchen look

beautiful.

Our appliances are designed according to the strictest safety and per-

formance standard for the European and the North American market.

We follow the most advanced manufacturing techniques. Each appliance

leaves the factory after thorough quality inspection and testing. Our im-

porters and our service partners are ready to answer any questions you

may have regarding how to use and care for your Bertazzoni.

This manual will help you learn to use the product in the safest and most

eﬀ ective way and care for it so that it will give you the highest satisfaction

for years to come.

Enjoy!

/ Table of contents

TABLE OF CONTENTS

WARNINGS ___________________________________________________________________

WORKTOP AND KNOBS LAYOUT ________________________________________________

INDUCTION COOKTOP __________________________________________________________

Cooking with induction ________________________________________________________

Turning on the induction element ________________________________________________

Using special functions ________________________________________________________

Suitable induction pans ________________________________________________________

Induction dimension __________________________________________________________

Recommendations ___________________________________________________________

ELECTRIC CONVECTION OVEN _________________________________________________

Shelves positions _____________________________________________________________

Cooling fan __________________________________________________________________

Preheating the oven ___________________________________________________________

Using the oven _______________________________________________________________

Oven cooking modes __________________________________________________________

Special functions _____________________________________________________________

Condensation ________________________________________________________________

Getting the best results ________________________________________________________

Oven cooking recommendations ________________________________________________

Broiling recommendations _____________________________________________________

Troubleshooting common problems with oven cooking _____________________________

Oven temperature indicator _____________________________________________________

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!

To avoid risk of property damage, personal injury

or death; follow information in this manual exact-

ly to prevent a ﬁ re or explosion. DO NOT store

or use gasoline or other ﬂ ammable vapors and

liquids nearbythis or any 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 neighbor’s phone. Follow the gas sup-

plier’s instructions. If you cannot reach your

gas supplier, call the ﬁ re department.

NOTE: 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.

• DO NOT store items of interest to children over

the unit. Children climbing to reach those items

could be seriously 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 never

be placed on the surface of the cooktop area

since they may become hot.

Radio Interference - Induction Ranges

This unit generates, uses, and can radiate ra-

dio frequency energy and, if not installed and

used in accordance with the instructions, may

cause harmful interference to radio communi-

cations. However, there is no guarantee that

interference will not occur in a particular in-

stallation. If this unit does cause harmful inter-

ference to radio or television reception, which

can be determined by turning the unit oﬀ and

on, the user is encouraged to try to correct the

interference by one or more of the following

measures:

• Reorient or relocate the receiving antenna

• Increase the distance between the unit and re-

ceiver

• Connect the unit into an outlet on a circuit dif-

ferent from that to which the receiver is con-

nected.

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.

NEVER use appliance as a space heater to heat

or warm a room to prevent potential hazard to the

user and damage to the appliance. Also, DO

NOT use the rangetop or oven as a storage area

for food or cooking utensils.

/ Warnings

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.

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!

Warning-tipping hazard

Children and adults can tip over the range if it has

not been secured.This may lead to fatal injuries.

To reduce the risk of the appliance tipping, it must

be secured and connected using the anti-tip de-

vice according to the installation instructions.

Re-engage the anti-tip device if the range is mo-

ved.

Do not operate the range without the anti-tipdevi-

ce in place and engaged. Do not use the range if

the anti-tip device has not been properly installed

and engaged. See installation instructions for de-

tails.

Failure to observe the information con-

tained in the installation instructions can

lead to serious or fatal injuries for children

and adults.

/ Worktop and knobs layout

WORKTOP AND KNOBS LAYOUT

Heating element

Oven functions selector

Oven thermostat

Left front induction element

Left rear induction element

Right front induction element

Right rear induction element

Oven functions selector

Oven thermostat

Left front induction element

Left rear induction element

Central induction element

Right front induction element

Right rear induction element

Heating element

/ Induction cooktop

INDUCTION COOKTOP

COOKING WITH INDUCTION

Underneath each cooking zone there is a coil cal-

led an inductor. The inductor generates a variable

magnetic ﬁ eld using electric power. When a pan is

placed inside this magnetic ﬁ eld, the highfrequen-

cy current radiates directly on the bottom of the

pan and produce the heat needed to cook.

After use the display can show the symbol ‘H’ if

there is residual heat. The symbol ‘H’ go out when

the temperature drops to below about 140°F/60°

TURNING ON THE INDUCTION ELEMENT

The symbol above each knob indicates which ele-

ment that knob controls.

The operation power is regulated through the

knob and is shown by a display on the cooktop

surface.

To turn on the heating zone, press in the control

knob (Fig.14A-14B) and turn it clockwise. Settings

range from a minimum of 1 to a maximum of 9.

USING SPECIAL FUNCTIONS

A - Heating Accelerator mode.

The Heating Accelerator mode allows each zone

to be operated at peak power for a time proportio-

nal to the heating power selected.

• Turn the knob anti-clockwise, select setting “A”

and then release. The letter “A” will appear on

the display on the cooktop area

• After 3 seconds, you may select the heating

setting of your choice. Once a setting between

1 and 9 has been selected, “A” and the chosen

setting will ﬂ ashin sequence on the display.

While the heating accelerator is in operation, the

heating level can be increased at any time. The

“full power” time will be modiﬁ ed accordingly. If the

power is reduced by turning the knob anticlockwi-

se, option “A” is automatically deactivated.

P - Power Mode.

The power mode allows the user to operate each

heating zone continuously at the maximum power

for a time of no more than 10 minutes. This mode

can be used to bring a large amount of water to

the boil in a hurry, or to turn up the heat under

meat.

• Turn the knob clockwise and set heating level

to 9, then use the knob to set the “P” position

and release it.

• The symbol “P” will appear on the correspon-

ding zone display.

• After 10 minutes, the power will be reduced au-

tomatically to 9 and the “P” will disappear.

The power mode can be turned oﬀ at any time

by reducing the heating level. If a pan is removed

from the cooking zone while the power function is

on, the function is switched oﬀ .

- Holding Mode.

The holding mode keeps the temperature of the

bottoms of pans at about 160°F/70°C . This allows

foods to be heated gently and kept hot with opti-

mal energy consumption. Holding mode can be

kept in operation for up to 2 hours.

The holding mode is and is indicated by the

relevant symbol on the cooking zones.

∏ - Bridge Mode.

The bridge mode allows to use the 2 right-side

cooking zones as a single cooking zone. Power

Mode is not allowed when the zones are operated

in Bridge mode.

• Rotate both knobs, rear right and front right, at

the same time in the P position and keep the

knobs in that position.

• The ∏ symbol will blink in the display, then re-

turn to the power level.

• To control the bridge power level, use the knob

4 (front right zone). If you turn knob 3 (rear right

zone) the display shows a horizontal segment

and the bridge function ends.

OFF

/ Induction cooktop

L - Child lock function.

When not in use, the cooktop area can be “locked

out” to prevent children from accidentally swi-

tching it on.

With the cooking zones oﬀ , turn the knobs of

zones 1 and 2 to the left simultaneously until

‘’L’’ appear on the power display and then re-

lease the knobs.

To deactivate it, repeat the same procedure:

the cooking zone displays will stop displaying

the ‘’L’’, indicating that the cooking zone LOCK

has been deactivated.

- Pan detection.

Each cooking zone is equipped with a “pan

detection” device, which ensures that cooking

cannot start unless a suitable pan is present

on the cooking zone and properly positioned.

If the user attempts to switch on the cooking

zone with the pan not positioned properly or

with a pan which is not of suitable material,

the symbol will appear a few seconds after

the zone is switched on to warn the user that

an error has been made.

H - Residual heat.

Each cooking zone is equipped with a device whi-

ch warns of residual heat. After any cooking zone

is switched oﬀ , a ﬂ ashing ‘H’ may appear on the

display, warning that the cooking zone is stil very

hot.

Cooking can be restarted while the ‘H’ is ﬂ ashing.

SUITABLE INDUCTION PANS

Induction with most pans of suitable material.

The bottom of the pan must be iron or steel/iron

to generate the magnetic ﬁ eld necessary for the

heating process. Pots made of glass, porcelain,

ceramic are not suitable. Pots made with steel,

aluminium or copper without magnetic bottom will

also not work.

Most suitable pans are marked for use with in-

duction. To check whether a pan is suitable, sim-

ply place a magnet close to its bottom: if the ma-

gnet sicks to the bottom of the pan, the pan is

suitable for induction cooking. If you don’t have a

magnet handy, place a small of water in the pan,

place the pan on any cooking zone and switch it

on. If the symbol appears on the display, the

pan is not suitable.

Use only vessels specially designed for induction

cooking, with thick, completely ﬂ at bottom. If these

are not available, the pans used must not have a

round (concave or convex) bottom.

The pans must have certain minimum diameter

to ensure optimal operation. Pans larger than the

cooking zones can also be used: make sure that

the bottom of the pan does not touch other co-

oking zones and that it is always centered over

the inductor.

/ Induction cooktop

Burner

INDUCTION DIMENSION

Diam. (mm) Diam. of pan Utilization

Auxiliary

Semi-rapid

(and Griddle)

Rapid

Dual inner/outer

Ø 50 mm

Ø 70mm

Ø 95 mm

Ø 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.

RECOMMENDATIONS

• Always place your pan in such a way that its

center is aligned with the centre of the element.

• Pick-up your cookware when moving them

around. Do not slide them and avoid excessive

rubbing of the top, as this may leave scratches

on the glass surface.

• Never leave an empty pot/pan on an induction

heating element, even when the element is tur-

ned OFF.

• Only use maximum power for boiling and frying.

• Avoid preheating your non-stick pans (e.g. with

teﬂ on coating) at maximum heat.

• Avoid storing solid and heavy items in the cabi-

nets above your cooktop.They may accidentally

be dropped and damage the glass top.

• Place extra care to avoid spilling sugar or

sweet mixtures onto the cooktop area du-

ring cooking, and avoid materials or sub-

stances which might melt (plastic or alumi-

nium foil) on it. If this should occur, turn the

heating oﬀ immediately and clean with the

scraper supplied while the cooking zone is

still warm. If the ceramic cooktop area is not

cleaned immediately, residue may form whi-

ch may not be removed once the cooktop

area has cooled.

/ Electric convection oven

ELECTRIC CONVECTION OVEN

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 cooking anything insi-

de 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 7 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 rises. It will turn oﬀ when the temperature

decreases.

NOTE: It is normal for the cooling process to push

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

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.

USING THE OVEN

1. Place rack in desired position and shut the door.

2. Select the oven function with the dedicated fun-

ction knob. The light in the cavity will turn on.

3. Set the desired temperature with the dedicated

selector knob.

This appliance is equipped with 1 indicator light

on the front panel. Light on indicates that the oven

heating element/s are activated.

OVEN COOKING MODES

The oven is equipped with 4 heating elements,

used alone or in combination to create diﬀ erent

cooking modes:

• Upper bake element

• Lower bake element

• Broil element

• Convection element

The temperature setting and cooking times can

vary slightly from one oven to another. It is pos-

sible that recipes and cooking times need to be

adjusted accordingly.

Pre-heat

Use this setting for fast pre-heating the oven. This

function provides the most eﬃ cient and fastest

way to preheat the cavity. Preheat function is un-

suitable for use as a cooking function.

Bake

Heat from upper and lower element

Use this setting for baking, roasting, and cassero-

les on a single rack.

• Standard bake: level 3 or 4

• Taller items: level 3

• Pies: level 2 or 3 to ensure the bottom of the

crust is done without over-browning the top.

• Large cuts of meat or poultry: level 2.

Bottom bake

Heat from lower element only

Use this setting at low temperatures for slow-co-

oking casseroles, custards or for warming plates.

Use at high temperatures for cooking sweet and

savoury pastry tarts.

Use the same rack position as BAKE mode.

Upper bake

Heat from upper element only

Use this setting for browning and reheating dishes

such as lasagne, moussaka and cauliﬂ ower che-

ese.

The up Bake mode is best for baking on one rack

• Standard bake --> level 3 or 4

• tall items, level 3

• Pies level 4 or 5 to ensure the top of the crust is

done without over-browning the bottom.

/ Electric convection oven

Broil

Heat from the broil element only

The BROIL setting creates intense heat from the

top of the cavity. 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 6.

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

chops, ham steaks 1 inch or more: level 5.

• Browning food: level 6 (no longer than 15mins)

Convection broil

Heat from broil element and air ﬂ ow convection

with fan.

Use this setting for browning and cooking evenly

food on all sides, including bottom. Also recom-

mended for food that is too delicate to turn over

such as ﬁ sh. The fan circulates hot air around the

food helping to cook it all the way through. The de-

gree of browning on each side might be diﬀ erent.

The conv broil mode must be used on one rack,

• sausages and chicken portions: level 5 or 6

• foods with high water content such as bacon

and chops: level 5 or 6 (door closed 400°F )

Convection bake

Heat from upper and lower bake element and air

ﬂ ow convection with fan.

Use this setting to bake and roast diﬀ erent foods

at the same time with no taste transfer. The fan

circulates the hot air around the oven for uniform

cooking of larger quantities of food. Use for roa-

sting vegetables, meat and poultry, or baked ﬁ sh.

This function is the best one for cooking frozen

products and breaded/battered chicken or ﬁ sh.

It may be used for cakes, cookies, biscuits and

other foods on multiple racks.

Use the same rack position as BAKE. When using

2 racks, use level 3 and 5.

Convection

Heat from the convection element and airﬂ ow

convection with fan.

Use this mode for most recipes being careful at

calibrating the time –less time is usually required

to reach the desired result when using convection.

The temperature is kept uniform throughout the

oven, which is particularly suitable for baking on

several levels or for batch cooking.

• Single rack: use the same rack position as

bake

• 2 racks: use level 3 and 5

• 3 racks : use level 2 ,4, 6

Pizza

Heat from lower bake element and circular ele-

ment and airﬂ ow convection with fan.

Use for cooking pizza, pastry or ﬂ at breads to get

a perfectly cooked base.

Use level 3 or level 2 to ensure the bottom of the

crust is done.

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 function

knob to ‘bake’. DO NOT turn on Oven Tempera-

ture Control Knob. Do not open the oven door un-

necessarily.

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.

/ Electric convection oven

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.

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 will continue with residual heat. remo-

ve the dish from the oven immediately to avoid

overcooking

OVEN 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

BROILING RECOMMENDATION

Food item Control temperature

setting selector

Approximate

cooking time

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

500°F ﬁ xed temperature setting

325°F

500°F ﬁ xed temperature setting

350°F

325°F

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

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

TROUBLESHOOTING COMMON PROBLEMS WITH OVEN COOKING

Problems Cause Remedy

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

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

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

aus

emed

/ Electric convection oven

OVEN TEMPERATURE INDICATOR

The range is equipped with a device to indicate

the temperature in the middle of the oven. This let

you check the temperature inside the oven and

adjust food cooking temperatures more accura-

tely.

When the oven is turned on, the burner will start

working at maximum and the thermometer dial will

start to move towards the set temperature. Heat

is optimally distributed inside the oven when the

thermometer dial has stopped. When the oven is

turned oﬀ , the temperature on the thermometer

will slowly drop until it reaches room temperature

• the gauge is for reference only.

TELESCOPIC GLIDES

The telescopic glides ﬁ t any shelf level and work

with the wire shelves provided as standard equi-

pment.

Fitting the glides

• Locate the two spring clips at the front and back

of the glides.

• Locate the pin on the glide that indicates the

back.

• Choose the right level and position the telesco-

pic glide near the upper wire.

• Gently insert the front spring clip on the glide.

• Insert the rear spring clip on the glide.

• Pull and push each glide to ensure the correct

installation and smooth operation.

• Extract both glides to the fully extended position

and place the shelf over them, making sure it’s

accurately placed between 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 induction cooktop

Allow the glass to cool down until the residual heat

indicator is oﬀ before cleaning. Never use scouring

powders or paste, metal scourers, oven cleaners

or any abrasive cleaning products on the hotplate.

Clean spillovers before using the cooktop again.

For light cleaning, wipe with a soft cloth, warm

water and dishwashing liquid. For a streak free ﬁ -

nish, polish dry with an microﬁ bre cloth. For more

stubborn marks and to condition the surface, use

a good quality cooktop cleaner/conditioner, fol-

lowing the manufacturer’s instructions. For spilla-

ges with high sugar content such as jam, or the

accidental melting of plastic or alloy materials,

turn oﬀ the heating zone and remove the spillage

immediately.

Use caution because the heating area maybe

very hot.

Cleaning the oven cavity

• Always allow the oven interior to cool before

cleaning.

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

ter or fruit juices to remain in contact with ena-

melled 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 interiors

as steam may damage electronic parts.

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

warm water and washing up liquid. For hea-

vier residues, use a cream cleaner and a nylon

scourer.

• Oven cleaning products can be used according

to the manufacturer’s directions but care should

be taken that they do not come in contact with

any stainless steel, chrome, painted or alloy

parts of the range or the door seals and ele-

ments.

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

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.

Side oven light

Bulb type: halogen G9 120 V, 40 W

• Make sure the heating elements are turned oﬀ

and allowed to cool completely. Disconnect the

appliance from the power supply. Remove the

oven rack if it interferes with the light housing.

• Slide the tip of a ﬂ at screw driver between the

glass cover and the lamp housing. Gently twist

the screw driver tip to loosen the glass lens co-

ver, holding it in place with your ﬁ ngers to pre-

vent it from falling and breaking.

• Remove the glass lens cover and then remove

the halogen bulb.

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

touch bulb with bare hands.

• Press the glass cover back into place and re-

place the oven rack.

• Reconnect the oven to the electrical supply.

Top oven light

Bulb type: halogen G9 120 V, 40 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.

• Flip down hinge clip on each hinge to secure

the door in an open position. A screwdriver may

be necessary to carefully pry the clip back

• Slide the clips towards the centre of the door.

• Holding the glass pane, lift slightly and pull

towards the oven to release the glass panel.

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? Check the switch

fuse or circuit breaker.

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?

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

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Bertazzoni PROF304INMXE Le manuel du propriétaire

Marque: Bertazzoni

Modèle: PROF304INMXE

Catégorie: Barbecues

Taper: Le manuel du propriétaire

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Bertazzoni PROF304INMXE Le manuel du propriétaire

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