American Range AROFG-30 User manual

USE AND CARE MANUAL FOR
LEGACY WALL OVENS
MODEL NUMBERS:
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
RETAIN THIS MANUAL FOR FUTURE REFERENCE
DESIGN CLASS FUNCTION
© 2014 American Range
All Rights Reserved
GAS MODELS: AROFG-30, AROSG-30, AROFFG-230, AROSSG-230, AROFSG-230
ELECTRIC MODELS: AROFE-30, AROSE-30, AROFFE-230, AROSSE-230, AROFSE-230
HYBRID MODELS: AROFFHGE-230, AROSSHGE-230, AROFSHGE-230

Legacy Wall OvensUse & Care Manual
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
FOR YOUR SAFETY!
Do not store or use gasoline or
other ammable vapors or liquids
in the vicinity of this or any other appliance.
FOR
YOUR
SAFETY
FOR
YOUR
SAFETY
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
WARNING!
Improper installation, adjustment, alteration, service
or maintenance can cause property damage, injury
or death and will void warranty. Read the
installation, operating and maintenance instructions
thoroughly before installing or servicing this equipment.
WARNING
IMPROPER
INSTALLATION
WARNING
IMPROPER
INSTALLATION
Model Number: __________________________________________
Serial Number: ___________________________________________
Purchase Date: ___________________________________________
Installed By: __________________________ Install Date:__________
Gas Type: _______________________________________________
Electrical Information: ______________________________________
This equipment is design engineered for residential use only.
IMPORTANT SERVICE NOTICE!
Using any part other than genuine American Range factory supplied
parts relieves the manufacturer of all liability.
American Range reserves the right to change specications and
product design without notice. Such revisons do not entitle the buyer
to corresponding changes, improvements, additions or replacements
for the previously purchased equipment.
Instruction to be followed in the event the user smells gas should be posted
in a prominent location. This information should be obtained by
consulting the local gas supplier.

13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
To Our Most Valued Customer:
Congratulations on your purchase of an American Range product. We hope you will enjoy the
design, manufactured quality, innovative features and cooking performance of this product – it
represents our continuing dedication to satisfying the most demanding needs of customers
like you.
Please read this manual and become familiar with important safety information about how
to install and set-up the unit, basic operating instructions, and how to maintain that just-like-
brand-new appearance and performance - over years of day-to-day and special holiday use.
If you should encounter any sort of problem, turn to the section of the manual entitled,
"Troubleshooting" – for a quick solution or guidance regarding the next step required to get
back to tip-top condition.
Thank you for choosing an American Range product for your home. As you can expect, this
appliance is designed for years of reliable service. If you have any questions or comments,
please contact the dealer from whom you purchased the unit, or contact American Range
Customer Service at www.americanrange.com or 888.753.9898.
PROFESSIONAL QUALITY COOKING EQUIPMENT
Sincerely,
President, American Range Corporation
Shane Demirjian

Legacy Wall OvensUse & Care Manual
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
Table of Contents
GENERAL ...........................................................................................................................................................1-2
General Information ...............................................................................................................................................................1
About This Manual...................................................................................................................................................................2
Shipping Damage Claim Procedure...............................................................................................................................3
Precautions..............................................................................................................................................................................3-5
CONVECTION................................................................................................................................................... 6
Oven Features...........................................................................................................................................................................6
How to Cook............................................................................................................................................................................6
OPERATING INSTRUCTIONS .................................................................................................................. 7-14
Using the Ovens......................................................................................................................................................................7
Before Baking or Broiling.....................................................................................................................................................7
Cooking Methods and Modes.........................................................................................................................................7
Convection Cooking Process...........................................................................................................................................7
Model and Parts Identication.........................................................................................................................................8
Ovens 101...................................................................................................................................................................................9
Oven Operation......................................................................................................................................................................9
Broiler Operation....................................................................................................................................................................9
Proof Feature..........................................................................................................................................................................10
Baking Chart.............................................................................................................................................................................11
Roasting & Broiling Charts..............................................................................................................................................12
Drying & Dehydrating .......................................................................................................................................................13
Cooking Substitute Charts .............................................................................................................................................13
CARE AND CLEANING ..................................................................................................................................14
TROUBLESHOOTING ..................................................................................................................................... 15
WARRANTY ................................................................................................................................................16-17

Legacy Wall OvensUse & Care Manual
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
1
WARNING
If the information in this manual is not followed exactly, a re or
explosion may result causing damage, personal injury or death.
• INSTALLATION AND SERVICE MUST BE PERFORMED BY A
CERTIFIED / LICENSED INSTALLER, SERVICE AGENCY OR THE GAS SUPPLIER
• Do not store or use gasoline or other ammable vapors or liquids in the vicinity
of this or any other appliance.
• Please observe all local and national codes and ordinances.
• Do not remove any permanent warning labels or plates from this product.
• Please ensure that this product is electrically grounded.
• Consumers should retain these instructions for local inspectors and for
future use.
• WHAT TO DO IF YOU SMELL GAS
º Do not try to light any appliance.
º Do not touch any electrical switch, do not use any phone in your building.
º Immediately call your gas company. Follow the gas supplier instructions.
º If you cannot reach your gas supplier, call the Fire Department.
WARRANTY REQUIREMENT
For reliable operation and for your own safety, this professional cooking equipment
must be installed by a certied/licensed contractor.
Failure to comply will void any written or implied warranty.
Should the equipment require service during the standard warranty period, the
receipt proving certied installation must be made available to American Range for
verication.
If installation was not performed by a certied/licensed contractor be prepared to
submit a major credit card for payment for proper installation.

Legacy Wall OvensUse & Care Manual
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
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The Use and Care Manual is divided into several sections:
The Safety Section informs you about signicant safety precautions when installing and operating your
new appliance. This is a must read section of the manual.
Quick Start and Installation Section describes how to unpack the unit, what to save and what to discard,
installation dimensions, gas and electrical connections and how to identify the primary parts of the
product so you can better understand what’s going on “under the hood”.
How to Use Your Product and How to Use the Oven Sections show you how to light the burners, set
the range for broil or bake and how to use convection to speed cooking times and improve the quality of
your baked and roasted dishes.
The Care and Maintenance and Troubleshooting and Service Sections discuss how to keep your product
in good operating condition, how to identify what might be going wrong with the unit, and how to
communicate your observations with authorized eld service technicians.
Before using your appliance, please read this manual paying special attention to the important safety
instructions located in the next several pages.
ABOUT THIS MANUAL
!
DANGER
!
WARNING
!
CAUTION
!
This is the SAFETY ALERT SYMBOL. This symbol alerts
you to hazards which will result in severe injury or death.
Hazards or unsafe practices which will result in severe
personal injury or death.
Hazards or unsafe practices which may result in severe
personal injury or death.
Hazards or unsafe practices which may result in minor
personal injury or property damage.

Legacy Wall OvensUse & Care Manual
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
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PRECAUTIONS
CAUTION
!
Check your local building codes for proper installation methods. In the absence of local codes, this appliance should be installed
in accordance with the National Fuel Gas Code No. Z223.1 current issue, and the National Electrical Code ANSI/NFPA No. 70
current issue, or the CAN – B149 Installation Codes for Gas Burning Appliances, and C22.1 Canadian Electrical Code Part 1.
Verify the type of gas supplied to the location, being sure that the appliance is connected to the type of gas for which it is
certied. Models come from the factory certied for use with Natural Gas (NG) or Liquid Propane (LP) gas. Your product,
shown on the rating label and the supplied gas type must be the same. Upon opening your product, the rating label can be
located on the front panel if it is a range or oven. If it is a cook top it can be found on the side panel underneath the left burner.
If connecting this appliance to propane gas, make certain the propane gas tank is equipped with its own high-pressure
regulator - in addition to the pressure regulator supplied with this product when applicable. The maximum propane gas pressure
to this appliance must not exceed 14.0 inches of water column (34.9 millibar) from the propane gas tank to the pressure
regulator.
Your appliance must be installed by a qualied gas installation technician. Have the technician show you the exact location of the
gas shut-off valve on the incoming gas line so you know how to turn off the gas if necessary.
For personal safety, this appliance must be connected to a properly grounded and polarized electrical power supply. If only a
two-prong outlet is available, it is the customer’s responsibility to have it replaced with a dedicated, grounded, three-prong
electrical outlet by a licensed technician. The gas surface burner re-ignition system when applicable depends on a low resistance
electrical ground connection for reliable operation.
• Do not cut or remove the third (ground) prong from the power cord
• Do not use an adapter plug
• Do not use an extension cord
• Do not use a power cord that is frayed or damaged
• Do not plug the appliance into an electrical outlet with a Ground Fault Circuit Interrupter (GFCI)
CAUTION
!
SHIPPING DAMAGE CLAIM PROCEDURE
The equipment is crafted and inspected carefully by skilled personnel before leaving the factory. The transportation company
assumes full responsibility for the safe delivery upon acceptance of the equipment.
If you receive a damaged product, immediately contact your delivery company, your dealer, your builder or installer. Do not
install or attempt to operate a damaged appliance.
1. Note on the freight bill or express delivery any visible loss or damage and have the note signed by the person making
the delivery.
2. File claim for damages immediately regardless of the extent of damages.
3. For damage noticed after unpacking (concealed loss or damage), notify the transportation company immediately and le
a "Concealed Damage" claim with them. This should be done within fteen (15) days from the date that delivery
is made to you. Retain the shipping container for inspection.

Legacy Wall OvensUse & Care Manual
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
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Always disconnect the electrical plug from the wall outlet before servicing the unit. It is recommended that a dedicated
electrical circuit be used for this appliance.
Always turn gas shut-off valve to OFF position before servicing unit.
WARNING
!
Do not store items of interest to children above or near the appliance. Children, as well as adults, should never be allowed to
sit, stand or climb on any part of the appliance. Serious personal injury may occur.
DANGER
!
To avoid the possibility of explosion or re, do not store or use combustible, ammable or explosive liquids (such
as gasoline) or vapors inside or in the vicinity of this or any other appliance. Keep items that could explode, such as
aerosol cans, away from the product. Do not store explosive or ammable materials in nearby cabinets or areas.
When operating the oven or broiler, do not touch the surfaces of the ceramic tile broiler, the rack or rack supports, the
walls of the oven or the inside surfaces of the oven door - interior surfaces become hot enough to cause burns. The heat
deector, which deects heat away from the control panel, and the oven door sides will also be hot during use.
DANGER
!
WARNING
If not installed, operated and maintained in accordance with the
manufactuerer's instructions, this product could expose you to fuel or fuel combustion substances,
which can cause death or serious illness and which are known to the State of California to cause
cancer, birth defects or other reproductive harm.
The State of California enacted the California Safe Drinking Water and Toxic Enforcement Act of 1986, (Prop. 65), which
“prohibits any person in the course of doing business from knowingly and intentionally exposing any individual to a chemical
known to the State of California to cause cancer or reproductive toxicity without rst giving clear and reasonable warning to
such individuals.” The Governor’s Scientic Advisory Panel added carbon monoxide to the list of hazardous chemicals known to
cause reproductive harm.
In order to establish full compliance with Proposition 65, a yellow warning label has been attached to each gas-red unit
manufactured by The Company.
Carbon monoxide would not be present in concentrations that would pose a “signicant risk” to the consumer when the
equipment is installed, operated and maintained as follows:
1. Installed in accordance with all local codes, or in the absence of local codes, with the current National Fuel Gas Code ANSI
Z223.1 Latest Addenda.
2. Installed under a properly designed and operating exhaust hood.
3. Connected to the type of gas for which the unit is equipped.
4. Proper appliance pressure regulator installed on the gas supply line and adjusted for the manifold pressure marked on the
rating plate.
5. Adequate air supply to the unit.
6. The equipment is operated in the manner intended and using the proper utensil for that type of appliance.
7. Keep the equipment clean and have it checked periodically.
8. Burner air adjustments, mechanical maintenance and repairs must be performed by qualied service personnel.

Legacy Wall OvensUse & Care Manual
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
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NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning
and overheating of the appliance. Do not use the range top or oven as a food or kitchen item storage area.
Never block or cover any slots, holes or passages located anywhere inside or outside the appliance. These structures are
important to safe operation of the appliance and doing so may block airow through the oven or cook top possibly causing
carbon monoxide poisoning or re. Routinely keep all slots free of grease and other materials.
This appliance has been tested for safe performance using conventional cookware. DO NOT USE any device or accessory not
specically recommended in this guide. DO NOT USE pan or pan covers on surface units, grills or griddles. These devices can
create serious safety hazards including personal injury, create performance problems and may damage the appliance.
Do not store or use corrosive chemicals, vapors, ammables or non-food products in or near this appliance. It is specically
designed for use when heating or cooking food. The use of corrosive chemicals while heating or cleaning could result in
personal injury or damage to the appliance.
WARNING
!
Purchase a kitchen re extinguisher for your home and store it in close proximity to your appliance. Should an uncontrolled
re occur, never use water on grease res. Never pick up a aming pan.The oven door interior and exterior, especially the oven
door glass can get hot during operation. Do not touch the glass – use the door handle to open or close the range door.
The push-to-turn gas valve knobs on the appliance are designed to be child-safe, however, they are not a guarantee
of operation. Children should not be left alone or unattended in the kitchen while the appliance is in use.
Never leave the appliance unattended during use.
Never wear loose tting or long sleeved apparel while cooking. Never wear garments made of ammable materials.
Clothing may ignite or catch utensil handles. DO NOT drape towels or other items on door handles. These
items could ignite and cause burns.
ALWAYS place oven racks in the desired position before you start cooking and while the oven is cool. Always use dry and
sturdy pot-holders to carefully slide the oven rack out to add or remove food.
ALWAYS turn the appliance off at the end of cooking.
When dehydrating food items, periodically check during the process to ensure that they do not catch on re.
Turn the knobs to the OFF position prior to removing them from the valve stems for cleaning.
CAUTION
!
WARNING
!
If the equipment is not installed, operated and maintained in accordance with the above requirements, concentrations of carbon
monoxide in excess of the established limits could be present in the kitchen environment.
ALL PERSONNEL IN THE WORKPLACE WHO MAY BE SUBJECT TO ANY EXPOSURE OF CABON
MONOXIDE MUST BE WARNED OF SUCH POSSIBLE EXPOSURE. THIS WARNING SHOULD BE
CONVEYED IN A MANNER SO THAT IT IS CLEARLY UNDERSTOOD BY THE EMPLOYEE. THE
EMPLOYEE MUST BE ASKED IF IN FACT HE OR SHE UNDERSTANDS THE CORRECT METHOD OF
OPERATION OF THE EQUIPMENT AND THAT A RISK OF EXPOSURE EXISTS IF THE
EQUIPMENT IS OPERATED IMPROPERLY.

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Legacy Wall OvensUse & Care Manual
INNOVECTION®- CONVECTION
• INNOVECTION® - CONVECTION is the unique convection system created by American Range.
• INNOVECTION® - CONVECTION uses two fans at the back of the oven to circulate hot air more
evenly around the oven. Air is also vented into the oven through side vents to create a more uniform
and fast cooking process. Circulating hot air reaches all areas of the oven and eliminates any hot or cold spots.
OVEN FEATURES:
• Your new Professional Wall Oven is equipped with separate bake and broil burners/elements.
• The gas oven Bake burner is 30,000 BTU/hr and the broil-only burner is 15,500 BTU/hr.
• The electric oven Bake element is rated at 2,200 Watts, the Broil element is 3,500 Watts.
• Each oven has its own temperature control knob that cycles the burners/elements off and on to maintain the proper heat.
• All models have six rack positions and the large 30" oven includes two racks.They are numbered from the bottom up.
• When cooking with INNOVECTION® - CONVECTION, any rack is suitable.
HOW TO COOK WITH INNOVECTION®- CONVECTION:
INNOVECTION® - CONVECTION fan-circulated hot air browns all food surfaces quickly.
1. The circulating hot air seals in the juices in meats and vegetables.
2. This cooking process eliminates the need to baste with additional fat or juices.
3. Meat and poultry should be roasted in an uncovered shallow pan that allows the circulating hot air to
quickly brown all food surfaces.
4. This roasting process enhances avors and keeps the inside of food moist and juicy.
5. For best results when cooking with INNOVECTION® - CONVECTION we recommend that
low sided pans be used.
6. Circulating hot air needs to reach all sides of the food for the best cooking results.
7. It is suggested that the oven temperature be lowered 25° for all recipes and to reduce the
cooking time by 10 to 15%.
8. Multiple racks of food can be successfully cooked at one time such as three racks of cookies or breads,
but it's best to use every other rack, such as 1, 3, 5.
9. A meal of meat and vegetables, cooked on different racks, all at the same time saves time and
conserves energy.
10. For best results always preheat the oven before cooking.
11. There is always a condensation that occurs during cooking and water could appear on the cooler
panel outside of the oven.
12. Caution should be used when opening the oven door during the cooking. For best results, resist opening the oven
door as it lets heat escape, requiring the oven to cycle on more than necessary.
HOW AND WHEN TO COOK ON STANDARD BAKE MODE:
1. Bake - The Standard Bake mode is best used for roasting, or single rack applications. If you wish to cook on multiple racks, use
convection for terric results..

OPERATING INSTRUCTIONS
USING THE OVEN(S)
On gas ovens, the bake and broil burners have an infrared glow igniter and safety system that lights the gas. There is
approximately a thirty second delay for the igniter to heat up after the knob is pushed in and set before the
gas will ow. After the gas begins to ow it is normal for the burner to light within four seconds.
BEFORE BAKING OR BROILING FOR THE FIRST TIME: (IF NOT PERFORMED DURING INSTALLATION)
• Turn the selector knob to BAKE and set the thermostat knob to 450°F. Run the oven for two hours.
• Allow the oven to cool for ten minutes.
• Upon completing the oven cycle, turn the selector knob to Broil. Turn the thermostat knob to
broil and allow the broiler to run for twenty minutes.
• There may be an odor during these respective functions, which is normal. Residual oils may be present from the assembly
process and should be burned off.
SINGLE GAS WALL OVENS & THE UPPER OVEN OF A DOUBLE GAS WALL OVEN UNIT HAVE FOUR
COOKING METHODS AVAILABLE:
• Convection
• Bake
• Broil
• Fan – Cool Down (utilized to cool your oven temperature rapidly)/Defrost
THE LOWER OVEN OF A DOUBLE GAS WALL OVEN HAS THE FOLLOWING
FOUR MODES AVAILABLE:
• Convection
• Bake
• Proof (used to "proof" bread dough)
• Fan – Cool Down (used to cool your oven temperature rapidly)
WHAT IS THE CONVECTION COOKING PROCESS?
• Convection is the process of cooking with hot air that is circulated by a fan in a continuous pattern around the food.
• Cooking results can be faster than cooking charts suggest and food should be checked for
doneness perhaps ve to fteen minutes early.
• Oven temperatures should be lowered 25°F in most cases.
• Multiple racks of food can be cooked at the same time with even browning.
Other Features:
• This oven can be used at low temperatures to dehydrate food, warm plates or for very slow cooking
at a low heat.
• Use only the fan to defrost frozen foods.
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
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Legacy Wall OvensUse & Care Manual

13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel [phone] toll free www.americanrange.com
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Legacy Wall OvensUse & Care Manual
MODEL AND PARTS IDENTIFICATION
Oven Racks: Each oven is supplied with two heavy chrome-
plated adjustable oven racks.
Rack Supports: On each side of the oven, heavy chrome-plated
rack supports allow six positions, numbered from the bottom up.
Oven Control Knob: The oven control knob is used to set the
Baking temperature or to select the Broil function. During baking,
the convection fan may be activated.
GAS OVENS
Bake: The Bake element or burner is located on the bottom of
the oven, below the oor and is activated by the Oven Control
Knob.
Ceramic Tile Infrared Broil Burner: Positioned in the oven
ceiling, burning gas heats the ceramic tile to a temperature of
1,550ºF – creating searing heat similar to the glowing coals of a
wood re.
Broil Burner Igniter: The igniter glows a very hot, bright red-
orange color, reaching proper ignition temperature to light the
Ceramic Tile Infrared Broil Burner.
ELECTRIC OVENS
Broil: Ribbon element located in the oven ceiling, becomes red
hot in just a few seconds.
Bake: A ribbon element can be seen below the oor of the oven
when the element cycles "ON".
Selector Switch and Indicator Light: Rotate this knob from the
OFF position and select Convection Bake, Standard Bake,
Fan-Only, or Broil modes. In any mode position, the Indicator
Light glows indicating the Oven mode has been set.
Oven Thermostat Knob: Thermostat Temperature Selection -
Select your desired temperature.
On Indicator Light: Whenever an oven heat source is activated
(either Bake or Broil), the on indicator will glow. It is normal for
the indicator light to cycle off and on during baking or
broiling – showing that more heat is being applied.
Door Gasket: The door gasket is made from high temperature
materials and creates a seal between the hot oven and the cool
kitchen.
Convection Fan: Operated by the front panel control, the
convection fan circulates oven air,removing the“thermal boundary
layer” on items being baked – and in doing so – speeding up heat
transfer and cook time by as much as 25%. Convection is active
only during convection baking mode.
Oven Light and Switch: Tw o single lamps are provided in each
oven cell to illuminate food items, as well as shed some light on
the wall to help during clean-up – activated on the front panel
switch.
LEGACY SERIES - WALL OVENS
DESCRIPTION SINGLE OVENS DOUBLE OVENS
Oven Racks 2 2 4 4 4
Control Knobs 2 2 4 4 4
Regis. Card 1 1 1 1 1
U&C Manual 1 1 1 1 1

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Legacy Wall OvensUse & Care Manual
OVEN OPERATION
To start the oven, push in and turn the thermostat to the desired operating temperature from 200ºF to 500ºF. On a gas oven, you may
be able to see a bright glow from the sides of the oven bottom – this is normal and indicates the hot surface igniter is activated. Once the
igniter is hot enough for ignition, the gas valve will open, allowing the ow of gas into the bake burner. This may take up to one minute. On
an electric oven, you will see the ribbon element below the glass on the oven oor glow.
During the rst few minutes of operation, a mild condensation may appear on the interior glass pane of the door window. Water vapor
is a normal by-product of combustion, and cooking and the condensation will disappear as the oven warms.
Allow the oven to preheat before use.The control panel light will turn off when preheat is complete. After preheat, the light will cycle on
and off whenever the oven is heating.
Never place any pan or food item on the bottom of the oven, always use an oven rack.
To use the Broil feature of the oven, rst consider what type of broiling you would like to perform. The closer you are to the broil burner,
the faster you will evaporate moisture from the surface of food and the quicker the surface will brown. In a similar fashion, the further
away you place the food (on the lowest rack, for example) the slower you will evaporate surface moisture and the longer it will take for
the surface to brown. A good rule of thumb is to start about 6” away from the broiler and watch for how quickly the food is browning.
BROILER OPERATION
To begin broiling, push in and turn the thermostat to the position labeled BROIL on the control knob. On a gas oven, in about twenty
seconds, you will see a bright glow in the oven - this is the hot surface igniter. Once the igniter is hot enough for ignition, the gas valve will
open, allowing the ow of gas into the broil burner. This may take up to one minute.
The broiler will have a blue ame that covers the ceramic tiles – after a few minutes, the tiles will glow bright red/orange and radiate infrared
energy. Remember the red surface is over 1550ºF in temperature and can be a source of serious burns or injury.
On an electric oven, you can see the ribbon element glow on the roof of the oven cell.This takes just a few seconds.
The Bake and Broil functions will not operate at the same time; the convection fan will not operate during Broiling.
OVENS 101
The oven is a temperature controlled cooking cavity which is highly insulated to keep the kitchen cool and the food hot. The oven contains
two heat sources - Bake, positioned below the oven oor and Broil, located in the ceiling of the oven. Bake and Broil are very different
cooking operations and are designed to deliver energy in a way appropriate to the task.
There are two types of baking - called Standard Bake (or conventional) and Convection Bake. Standard baking makes the best use of
Grandma’s cookie, cake or pie recipes – such as Bake at 350ºF for forty-ve minutes – to get the job done. These recipes are tried and
true. Conventional or standard bake will deliver wonderful performance for roasting.
When you convection cook (using a fan to circulate the high temperature air inside the oven) you can lower the thermostat about 25º and
reduce the cook time by about 10-15% - and achieve ne cooking results just like Grandma’s – taking less time and using less energy. Use
the same recommended temperatures for meats and poultry dishes – but keep watch of the time.
In convection cooking, not only is the cook time faster, but also, the oven temperature is more even, top to bottom and side to side – so
cookies on several racks will have the same brown color and texture. Food does not need to be rotated to get uniform color. However,
to best take advantage of convection, use low, shallow bakeware so that moving air can get over the sides and up to the food surface. Foods
in covered dishes (like casseroles or pot roasts) do not benet from convection cooking.

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Legacy Wall OvensUse & Care Manual
TO USE THE “PROOF” FEATURE:
• The lower oven of a double oven unit is equipped with a "Proof" feature. When placed in the proof mode the oven maintains
a warm, non-drafty environment useful for proong yeast-leavened baking products. The oven is heated by a ceiling mounted
electric heating element and specially designed reector assembly.
• It is recommended that proong be done on the lowest rack position, so place an oven rack in rack position one before
turning the oven to "Proof."
• To set the lower oven for proong, simply rotate the lower oven selector switch to the "Proof" setting. The indicator lights
above the selector switch and the thermostat dial will turn on. Turn the lower oven thermostat dial to "Proof".
• The ideal temperature for proong will be maintained until the selector switch is rotated to the OFF position.
• Set a minute timer for the minimum proof time and place the product to be proofed on the lower rack. Do not open the
oven door unnecessarily as doing so will lower the oven temperature and increase proong time.
• Do not use the "Proof" mode for warming food or keeping food hot. The proong feature will not keep the oven hot enough
to hold foods at safe temperatures (above 140ºF).
• If the "Proof" temperatures are too high, the oven cavity lamps can be used to create even lower temperatures - ranging from
room temperature to 80ºF - 85ºF. Simply turn on the lamp and close the door.

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Legacy Wall OvensUse & Care Manual
BAKING CHART
FOOD TRADITIONAL
TEMPERATURE
TRADITIONAL
TIME
INNOVECTION
CONVECTION
TEMPERATURE
INNOVECTION
CONVECTION
TIME
Yeast bread 375ºF 30 - 35 minutes 350ºF 25 - 35 minutes
Quick bread 375ºF 30 - 35 minutes 350ºF 20 - 25 minutes
Mufns 375ºF 15 - 20 minutes 350ºF 12 - 15 minutes
Angel food cake 375ºF 35 - 45 minutes 350ºF 30 - 35 minutes
Bundt cake 350ºF 45 - 50 minutes 325ºF 35 - 40 minutes
Sheet layer 9"x13" 350ºF 40 - 50 minutes 325ºF 30 - 35 minutes
Cake, layer round 8"
or 9" 350ºF 30 - 35 minutes 325ºF 25 - 30 minutes
Cookies/choc chip 375ºF 10 - 12 minutes 350ºF 8 - 10 minutes
Pie shell 425ºF 10 - 12 minutes 400ºF 7 - 9 minutes
2 crusts fruit pie 375ºF 55 - 60 minutes 350ºF 50 - 55 minutes
Custard 350ºF 35 - 40 minutes Not recommended --
Baked potato 375ºF 60 - 75 minutes 350ºF 50 - 55 minutes
Lasagna 375ºF 55 - 60 minutes 350ºF 45 - 50 minutes
Soufé 350ºF 45 - 50 minutes 325ºF 35 - 45 minutes
Quiche 400ºF 25 - 30 minutes Not recommended --

ROASTING CHART
FOOD TRADITIONAL
SETTING
INNOVECTION
CONVECTION
SETTING
ROAST TIME
MIN./LB.
INTERNAL
TEMPERATURE
Beef rib roast 325ºF 300ºF
20 min. / lb.
25 min. / lb.
30 min. / lb.
Rare - 140ºF
Med. - 155ºF
Well - 170ºF
Beef tri tip 325ºF 300ºF 30 min. / lb. Med. - 155ºF
Leg of lamb 325ºF 300ºF 30 min. / lb. Med. - 145ºF
Pork loin 325ºF 300ºF 35 min. / lb. Med. - Well
170ºF
Chicken - whole 375ºF 350ºF 25 min. / lb. 170ºF breast
175ºF thigh
Stufng 165ºF
Turkey - unstuffed 325ºF 300ºF 9-12 min. / lb. 165ºF breast
175ºF thigh
Whole, unstuffed poultry such as chicken and turkey should be placed on rack one or two with the legs and
cavity opening, pointing towards the back of the oven.
TO USE THE BROILER:
• When using broil, the rack position depends on the food, and the thickness of the meat. Rack position one
is at the bottom of the oven, and the positions number up as a ladder with six being at the top.
• The oven door remains closed during broil.
• Most broiling uses rack positions three or four.
• Turn selector to broil.
• Push in oven knob and turn to the broil setting, the blue indicator light will come on.
• When the broiler is hot the light turns off.
• When inspecting the food, open the oven door no more than two inches. The burner turns off but will
re-ignite in four seconds when the door is closed.
• For best results, broil small, at cuts of meat such as steaks, hamburgers, chops or boneless chicken breasts.
BROILING CHART
FOOD WEIGHT & SIZE RACK TIME
Steak 12 oz. and 1" 4/5
Rare - 10 minutes
Med. - 12 minutes
Well - 15 minutes
Hamburger 4 oz. and 1/2" 4/5 10 minutes
Chicken pieces 1 lb. 4/5 15 to 20 minutes
Pork chops 1 lb. and 3/4" 4/5 14 minutes
Salmon steak 1 lb. 4/5 8 to 10 minutes
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Legacy Wall OvensUse & Care Manual

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Legacy Wall OvensUse & Care Manual
DRYING AND DEHYDRATING
The United States Department of Agriculture advises: DO NOT hold foods at temperature between 40ºF to 140ºF more than two
hours – and cooking raw foods below 275ºF is not recommended, the low setting of the oven (ranging from 150ºF to 225ºF)
may be used to keep food hot and in special recipes, used to dehydrate fruits and vegetables.
During dehydration, the convection fans circulate hot air over the food, causing moisture to escape from the food surface – generally
drying it out. This removal of water inhibits growth of microorganisms and slows down the activity of enzymes. Starting with only the
freshest, best quality food items, prepare as directed and:
• Place the food on drying racks spaced evenly in the oven cavity.
• Set the temperature control to 200ºF and selected the Convection mode.
• Remember to periodically check the food items for dryness state.
DEFROST
To speed the defrost process, place in oven and select FAN. This will defrost without cooking. Remember, it's best to defrost in the
refrigerator, but sometimes it becomes an issue of speed.
COOKING SUBSTITUTE CHARTS
Often, a recipe requires an ingredient which is either not readily available or calls for a unit of measure that you nd is not easily recog-
nized.The following charts have been provided as guides should these situations arise.
INGREDIENT SUBSTITUTION OPTIONS
RECIPE CALLS FOR SUBSTITUTE WITH
1 tbsp. cornstarch 2 tbsp. our (thickening)
1 whole egg 2 egg yolks plus 1 tbsp. water
1 c. whole milk 1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporated milk plus 1/2 c. water
1 oz. unsweetened
chocolate
3 tbsp. cocoa powder plus 1 tbsp. margarine
1 tbsp. baking powder 1/2 tsp. cream of tartar plus 1/4 tsp. baking soda
1/2 c. butter 7 tbsp. margarine or shortening
1 c. dairy sour cream 1 tbsp. lemon juice plus 1 c. evaporated milk
MEASUREMENT EQUIVALENTS
MEASUREMENT EQUIVALENT METRIC*
1 tbsp. 3 tsp 15 mL
2 tbps. 1 oz 30 mL
1 jig. 1-1/2 oz 45 mL
1/4 c. 4 tbsp. 60 mL
1/3 c. 5 tbsp. plus 1 tsp. 80 mL
1/2 c. 8 tbsp. 125 mL
1 c. 16 tbsp. 250 mL
1 pt. 2 c. 30 g
1 lb. 16 oz 454 g *NOTE: Rounded for easier measurements

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Legacy Wall OvensUse & Care Manual
CARE AND CLEANING
It is always easier to clean as you go – and while some evenings you’d rather sit down with a good book instead of a Scrubbie,
keeping your appliance in a ready to go state for the next meal makes everything a little more tolerable.
When cleaning the oven:
0 Use the mildest procedure that will do the job efciently and effectively – and since some cleaners are harsher than others, it
is best to try them on a small, inconspicuous area rst.
0Use only clean, soft cloths, sponges, paper towels, plastic brushes, non-metal soap pads for cleaning and scouring.
0When cleaning the oven door, control panel, always pretend it is made of wood – and
rub the nish in the direction of the grain. This is the most effective cleaning direction, to prevent marring the surface.
0Any part of this appliance can be cleaned with hot, sudsy water. When rinsing is required, rinse thoroughly.
0Always wipe dry immediately to reduce the appearance of water marks.
IMPORTANT - If commercially available stainless steel cleaners are used, be sure to check the ingredients for chlorine
compounds. Chlorine is corrosive, so if present, be sure to rinse thoroughly and dry with a soft, clean cloth.
TO CLEAN THE OVEN
The oven cavity is porcelainized with chrome rack guides and racks. The infrared broiler does not need to be cleaned. Any soil is
burned off by the intense heat.
0 Place a medium glass baking dish lled with one quart of water. Close the door and bake at 225° for an hour or two. Allow
to cool until safe, wipe a damp cloth, then dry. This process softens the soil for easier removal.
FOR MORE STUBBORN CLEANING:
Wash the interior of the oven with soap and water. Make a paste with baking soda and water and using a sponge or nylon
pad rub away stubborn stains.
0Use mild scrubbing compounds such as Bon Ami or Cameo if necessary.
0Do not use steel wool pads or abrasive sponges or scrubbers.
0 If necessary, spray oven cleaner can be used. DO NOT SPRAY OVEN CLEANER INTO THE CONVECTION FANS OR UP
ONTO THE INFRARED BROILER, ALSO DO NOT LET IT CONTACT THE STAINLESS STEEL EXTERIOR.
0 When spray oven cleaners are used, follow using a 1/4 cup vinegar mixed with one quart of water to rinse the oven.
0Do not use scouring powders on the glass window; oven spray may be used on the window. Rinse with vinegar and water
solution.
0

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Legacy Wall OvensUse & Care Manual
GAS WALL OVENS
PROBLEM POSSIBLE CAUSE WHAT TO DO
Oven will not heat
No electrical power to the range
Gas service is turned off
Gas supply has been interrupted
Look for red glow of hot surface igniter
Check circuit breakers in house
Try to light a surface burner
Contact the gas company
If no glow, call for service
Oven light does not
work
Light switch is in the off position
Light is burned out
Try switching the light on
Locate and test a new
replacement light, unscrew glass lens, remove bad
light, replace
Broiler will not light
No electrical power to the range
Gas service is turned off
Look for red glow of hot surface igniter
Check circuit breakers in house
Try to light a surface burner
If no glow, call for service
Convection fan does
not turn
In bake mode
Thermostat in broil mode
Bad fan
Adjust oven selector switch to Convection
Turn thermostat to bake temperatures
Call for service
Condensation on the
oven window Cold appliance It is normal for some condensation to appear of the window, it will disappear in about ten minutes
Foods over-cook
Reduce cooking time or temperature
This modern appliance operates at the set temper-
ature. You may want to reduce the set temperature
until you become more familiar with your new oven
Allow pre-heat cycle to complete
Foods under-cook
Incorrect temperature, cooking time or rack
position Adjust accordingly
Baked goods dark on
bottom Dark colored cookie sheets Use light colored cookie sheets
TROUBLESHOOTING GUIDE
Incorrect temperature cooking time or rack position
Temperature differs from your previous oven
Oven not pre-heated

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Legacy Wall OvensUse & Care Manual
LIMITED EXPRESS WARRANTY
Effective June 1, 2013, American Range (hereafter AMR) hereby provides the following limited express warranty (“Warranty”) to the
original residential user (“Owner”) for its new RESIDENTIAL Product(s) to be free from defects in material and workmanship in the
normal household use for the Warranty period(s) set forth below, beginning from the date of purchase under the terms and
conditions as follows:
This Warranty is applicable only on new AMR residential Products and is non-transferrable.This Warranty is not applicable to AMR
commercial Products.This Warranty is strictly limited to Products sold to the original Owner in the United States or Canada, and
said Owner shall not be entitled to transfer this Warranty to third parties.This Warranty is also not applicable on AMR residential
Products that are used for commercial purposes, including without limitation, vacation rentals, clubs, government facilities, non-prot
groups, bed and breakfast facilities, and board and care facilities.
Warranty Period: In the event that Owner fails to promptly register the Product(s) with AMR within ninety (90) days of the date of
purchase, the Warranty period shall be strictly limited to a period of one-year for parts and labor, from the date of purchase. Proof of
purchase is required for all claims under this Warranty.
However, for all Products registered with AMR, with proof of purchase, and within ninety days from the date of purchase, the
Warranty period shall be for a period of Three (3) Years from the date of purchase, subject to the terms and conditions herein.
In addition, for all Products properly registered with AMR, as set forth within this Warranty, the following parts only shall have a
limited lifetime warranty, subject to the terms and conditions herein, for the life of the Product(s).
Knobs, Chrome Racks, Cast Iron Grates, aeration drip pan for Performer Series only (ARROB), Grease Can for use with grill and
griddles, Sealed and Open burner heads only, and Laser Etched Control Panel Graphics.
Owner shall be responsible to pay $25.00 per each knob ($35.00 USD per each knob for claims from Canada), and $35.00 per each
rack, grate, drip pan, grease can, burner head, and laser etched graphic ($45.00 USD per each such item for claims from Canada) for
shipping and handling of each such ordered part (per item) to be replaced under this Warranty.
After the limited Warranty period, Owner shall be responsible for all labor costs under the limited lifetime warranty.
Exceptions to the Warranty: Rubber seals, light bulbs, and gaskets are covered for a period of ninety (90) days only. Oven glass,
porcelain, and Products that are not defective, but that require adjustments for normal wear and tear are expressly excluded from
this Warranty.
Warranty Claims:
In the event of a claim for repair of the Product(s), and to obtain warranty service, Owner must contact either (i) the dealer from
whom the product was purchased; (ii) an authorized AMR service agent; or (iii) an AMR Residential service support at
1-888-753-9898. You will be asked to provide a model and serial number, and date of original purchase.
AMR shall provide all new replacement parts and all repair labor under the Warranty.
Under the terms of this Warranty, service must be performed by a factory authorized AMR service agent/representative, and
approved in advance by AMR. AMR shall not be responsible for labor costs that have not been pre-approved, with written
conrmation by AMR. All repair services shall be provided during normal business hours. AMR will not be responsible for premium
time or overtime charges for labor covered under this warranty or for repairs made without AMR authorization. Such charges shall
be the responsibility of the Owner.