FULGOR Sofia User manual

PROFESSIONAL SINGLE OR DOUBLE
USE & CARE MANUAL
GUIDE D’UTILISATION ET D’ENTRETIEN
MANUAL DE USO Y CUIDADO

Dear Customer,
Thank you for purchasing a Fulgor Milano product. Fulgor Milano is
committed to excellence and our signature technologies provide you with
professional tools for your kitchen. One of our central philosophies is
continuous investment in research that is rooted in developing life enhancing
technology. Our goal is to deliver products that are worthy of your family
recipes and that will breathe life into your kitchen, the heart of your home.
We invite you to enjoy your new Fulgor Milano product with same amount
of care and attention that we have put into creating it.
Your Life | Our Passion

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TABLE OF CONTENTS PAGE
1 - General Appliance and Oven Safety Precautions 2
Safety for the Oven 3
Safety for the Self-Cleaning Oven 3
2 - General Appliance and Oven Safety Instructions 3
3 - Cooking with the Convection Oven 4
4 - Features of your Oven 5
5 - The Control Panels 6
Command Keys 6
Display 6
Knobs 6
6 - Oven Modes 7
7 - General Oven Information 8
8 - General Oven Tips 9
Oven Racks 9
Oven Telescopic Racks 10
9 - Setting the Clock and Timer 11
To Set the Time of Day 11
To Set the Timer 11
10 - Selecting the Oven Mode 12
Setting Cooking Mode and Temperature 12
Using [MENU] key to select low temperature
functions 12
Using Oven Lights 12
11 - 11 - Timed Oven Mode Operation 13
To Set a Timed Mode 13
To Delay the Start of a Timed Mode 13
When a Timed Mode is running 13
How to check a time value 13
12 - Setting the Meat Probe Options 14
13 - Bake Tips and Techniques 15
General Guidelines 15
TABLE OF CONTENTS PAGE
14 - Convection Bake Tips and Techniques 16
Convection Bake Chart 17
15 - Convection Roast Tips and Techniques 18
16 - Convection Broil Tips and Techniques 20
17 - Dehydrate Tips and Techniques 21
18 - Broil Tips and Techniques 22
19 - Special Features 23
20 - Sabbath Mode Instruction 24
21 - Oven Care and Cleaning 25
Self-Cleaning the Oven 25
Preparing the Oven for Self-Clean 25
22 - Setting the Self-Clean Mode 26
To Set the Self-Clean Mode 26
To Change the Cleaning Time 26
To Delay the Start of Cleaning 26
23 - General Oven Care 27
How to Use the Oven Cleaning Chart 27
Cleaning Chart 27
24 - Oven Finishes / Cleaning Methods 28
25 - Do-it-Yourself Maintenance Oven Door Removal 29
To Remove Door 29
To Replace Door 29
26 - Replacing an Oven Light 30
To Replace a Light Bulb 30
27 - Solving Baking Problems 31
28 - Solving Operational Problems 32
29 - Fulgor Milano WARRANTY for Home Appliances 33

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1 - General Appliance and Oven Safety Precautions
WARNING
When properly cared for, your new oven has been designed
to be a safe, reliable appliance. Read all instructions carefully
before using this oven. These precautions will reduce the risk
of burns, electric shock, fire, and injury to persons. When
using kitchen appliances, basic safety precautions must be
followed, including the following:
This appliance must be properly installed and grounded by
a qualified technician. Connect only to properly grounded
outlet. See “Grounding Instructions” found in the Installation
Instructions.
• This appliance should be serviced only by a qualified service
technician. Contact the nearest authorized service center for
examination, repair or adjustment.
• Do not repair or replace any part of the oven unless
specifically recommended. Refer service to an authorized
servicer.
• Do not operate this appliance if it is not working properly
or if it has been damaged, until an authorized servicer has
examined it.
• Install or locate this appliance only in accordance with the
Installation Instructions.
• Use this oven only as intended by the manufacturer. If you
have any questions, contact the manufacturer.
• Do not cover or block any openings on this appliance.
• Use this appliance only for its intended use as described
in this manual. Do not use corrosive chemicals, vapors, or
nonfood products in this appliance. This type of oven is
specifically designed to heat or cook. It is not designed for
industrial or laboratory use. The use of corrosive chemicals
in heating or cleaning will damage the appliance.
• In the event that personal clothing or hair catches fire, DROP
AND ROLL IMMEDIATELY to extinguish flames.
• Do not allow children to use this appliance unless closely
supervised by an adult. Children and pets should not be left
alone or unattended in the area where the appliance is in
use. Never allow children to sit or stand on any part of the
oven.
CAUTION
• Do not store items of interest to children above the oven.
If children should climb onto the appliance to reach these
items, they could be seriously injured.
To reduce the risk of fire in the oven cavity:
1. Do not slide oven across floor. Damage to floor covering
or floor could resul.
2. Do not use water on a grease fire. Smother fire or use a
dry chemical or foam-type extinguisher.
3. It is highly recommended that a fire extinguisher be
readily available and highly visible next to any cooking
appliance.
4. Do not overcook food. Carefully attend oven if paper,
plastic or other combustible materials are placed inside
the oven.
5. Do not use the cavity for storage purposes. Do not leave
paper products, cooking utensils or food in the cavity
when not being used.
6. If materials inside the oven should ignite, keep oven
door closed. Turn oven off and disconnect the circuit at
the circuit breaker box.
7. Do not block any vent openings.
8. Be sure the blower fan runs whenever the oven is in
operation. If the fan does not operate, do not use the
oven. Call an authorized service center.
9. Never use the oven to warm or heat a room. This can
damage the oven parts.
10. For personal safety, wear proper clothing. Loose fitting
or garments with hanging sleeves should never be worn
while using this appliance.
IMPORTANT INSTRUCTION
General Appliance and Oven Safety Precautions
Please read all instructions before using this appliance.

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2 - General Appliance and Oven Safety Instructions
Safety for the Oven
• Tie long hair so that it doesn’t hang loose.
• Do not touch heating elements or interior surfaces of oven.
• The heating elements may be hot even though they are dark
in color. Interior surfaces of an oven become hot enough to
cause burns.
• During and after use, do not touch or let clothing or other
flammable materials contact the heating elements or the
interior surfaces of the oven until they have had sufficient
time to cool. Other surfaces of the appliance may become
hot enough to cause burns - among these surfaces are
(identification of surfaces - for example, oven vent openings
and surfaces near these openings, oven doors, and windows
of oven doors).
• The trim on the top and sides of the oven door may become
hot enough to cause burns.
• Use care when opening the door. Open the door slightly
to let hot air or steam escape before removing or replacing
food.
• Do not heat unopened food containers. Build-up of pressure
may cause the container to burst and cause injury.
• Always place oven racks in desired location while oven is
cool. If a rack must be moved while oven is hot, do not let
pot holder contact the hot heating elements.
• Use only dry pot holders. Moist or damp pot holders on hot
surfaces may result in burns from steam. Do not let pot holder
touch hot heating elements. Do not use a towel or other bulky
cloth.
Safety for the Self-Cleaning Oven
• Confirm that the door locks and will not open once both
selectors are in CLEAN position and the door lock icon
appears. If the door does not lock, turn the cook mode
selector to OFF and do not run Self-Clean. Phone for Service.
• Do not clean the door gasket. It is essential for a good seal.
Care should be taken not to rub, damage, move or remove
the door gasket.
• Do not use commercial oven cleaners or oven liner protective
coatings of any kind in or around any part of the oven.
• Clean only oven parts listed in this manual.
• Before self-cleaning the oven, remove the broiler pan, oven
racks (only when not made of porcelain), other utensils and
excess soft spillage.
WARNING
The California Safe Drinking Water and Toxic Enforcement Act
requires businesses to warn customers of potential exposure
to substances which are known by the State of California to
cause cancer or reproductive harm.
The elimination of soil during self-cleaning generates some by-
products which are on this list of substances.
To minimizeexposure tothesesubstances, alwaysoperate this
oven according to the instructions in this manual and provide
good ventilation to the room during and immediately after
self-cleaning the oven.

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3 - Cooking with the Convection Oven
In a conventional oven, the heat sources cycle on and off to
maintain an average temperature in the oven cavity.
As the temperature gradually rises and falls, gentle air currents
are produced within the oven. This natural convection tends
to be inefficient because the currents are irregular and slow.
In this convection system, the heat is “conveyed” by a fan that
provides continuous circulation of the hot air.
This European Convection system provides state-of-the-art
engineering andadvanceddesign tocreatethe finestconvection
oven. In standard convection ovens, a fan simply circulates the
hot air around the food. The system is characterized by the
combination of an additional heating element located around
the convection fan and the venting panel that distributes heated
air in three dimensions: along the sides, the top and the full
depth of the oven cavity. This European Convection system
aids in maintaining a more even oven temperature throughout
the oven cavity.
The circulating air aids in speeding up the baking process
and cooks the food more evenly. By controlling the movement
of heated air, convection cooking produces evenly browned
foods that are crispy on the outside yet moist inside. Convection
cooking works best for breads and pastries as well as meats
and poultry. Air-leavened foods like angel food cakes, soufflés
and cream puffs rise higher than in a conventional oven. Meats
stay juicy and tender while the outside is flavourful and crisp.
By using European Convection, foods can be cooked at a
lower temperature and cooking times can be shorter.
When using this mode, the standard oven temperature should
be lowered by 25°F (15°C).
Foods requiring less cooking time should be checked slightly
earlier than normal. For best results, foods should be cooked
uncovered, in low-sided pans to take advantage of the forced
air circulation. When using the Convection Roast mode, the
standard oven temperature does not need to be reduced.
Advantages of Convection Cooking
• Even baking, browning and crisping are achieved.
• During roasting, juices and flavors are sealed in while the
exterior is crisp.
• Yeast breads are lighter, more evenly textured, more golden
and crustier.
• Air-leavened foods such as cream puffs, soufflés and
meringues are higher and lighter.
• Baking on multiple racks at the same time is possible with
even results.
• Multiple-rack baking saves time.
• Prepare whole meals at once with no flavor transfer.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bake ware.
• Saves time and energy.
• Convection broiling allows for extraordinary grilling with
thicker cuts of food.

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4 - Features of your Oven
FEATURES OF YOUR OVEN
6
4
5
3
2
1
Cooling Vents
Door gasket
Halogen Light
Halogen Light
Bottom Element (not visible)
Oven Rack Back
Oven Rack Front
Bottom Frame
Pan Stop
Extendable Rack
(if present)
Handle
Stop
Cooling Vents
Cooling Vents
Slide Arm
Broiler Pan Racks
Broiler Pan
Convection Fan and Element (not visible)
Meat probe (if present)
Halogen Light
Medel and Serial # Plate
Broil Element Control panel

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5 - The Control Panels
Command Keys
MENU
Touch this key to enable special functions, low
temperature modes or to enter special menu.
TIME
touch this key until “SET TIME” appears to set
or change the time of day. Touch this key until
“TIMER” appears to set, modify or clear the minute
minder value. Once a cooking function has been
selected, touch this key until “TIME” appears in
order to set, modify or cancel the cooking time.
Touch this key until “STOP TIME” appears in order
to set, modify or cancel the end of cooking time.
Whenever one of the former modes has been
enabled and its digits flash, touch or hold:
key to decrease the value.
key to increase the value.
LIGHT
Touch to switch the oven lights status.
P-HEAT When a cooking function has been selected,
touch this key to enable the fast preheat mode.
The fast preheat is not available for all functions.
UPPER
LOWER
Touch this key to select the upper cavity if none
is selected. If one of the two is already selected,
touch it and switch to the other one.
Display
Central Display for time and miscellaneous functions:
for time of day, minute minder, automatic cooking. AM/PM
indication is also present.
Miscellaneous indications are also available to show which
cavity is currently selected and whether any door has been
locked, automatically for self-clean or manually by the user.
Display for Temperature indications:
Degree unit (°C or °F) indication is present. It shows the
temperature set-point for the current cooking mode, in the
selected cavity.
Display with writings for Cooking Modes indication:
to indicate which function has been selected.
Knobs
Cooking mode selector (multifunction), with eight cooking
modes + OFF position.
Temperature selector with PRESET and CLEAN positions +
continuous range between MIN and MAX values.
The user interface has the following features: display, preheat light indicators, keys for commands, cooking mode and temperature
selectors.
SINGLE OVEN
DOUBLE OVEN

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6 - Oven Modes
CAVITY STYLES
Convection Bake (CONV BAKE) Bake (BAKE) Dehydrate (CONV DEHY)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 325 °F (165 °C)
Convection Bake cooks with heat from a
ring element behind the back wall of the
oven. The heat is circulated throughout
the oven by the convection fan.
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 350 °F (175 °C)
Is cooking with heated air. Both the
upper and lower elements cycle to
maintain the oven temperature.
Set temperature:
from 120 °F (50 °C) to 160 °F (70 °C)
(preset position 140 °F (60 °C)
Dehydrating is similar to convection
cooking but holds an optimum low
temperature while circulating the heated
air to remove moisture slowly for food
preservation.
Convection Broil (CONV BROIL) Broil (BROIL) Pizza (PIZZA)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450°F (230°C)
Convection Broil combines the intense
heat from the upper element with the
heat circulated by the convection fan.
Set temperature:
from L1 to L5
(preset position L3)
Broiling uses intense heat radiated from
the upper element.
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 450 °F (232 °C)
Is a special cooking mode with heated
air. The lower elements cycle to cook
Pizza.
Convection Roast (CONV ROAST) Proof (WARM) Defrost (CONV)
Set temperature:
from 170 °F (75 °C) to 550 °F (290 °C)
(preset position 325 °F (165 °C)
Convection Roast uses the upper and
lower elements and convection fan.
Set temperature:
from 80 °F (25 °C) to 120 °F (50 °C)
(preset position 100 °F (35 °C)
Warming (WARM PLUS)
Set temperature:
from 130 °F (55 °C) to 210 °F (100 °C)
(preset position 170 °F (75 °C)
Proof and Warming use the lower
elements to keep foods warm.
Does not used any heating element,
only the convection fan is used to defrost
foods.
The following illustrations give an overview of what happens in the oven with each mode setting. The arrows represent the location
of the heat sources during specific modes. The lower element is concealed under the oven floor.

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7 - General Oven Information
Before using your oven for the first time remove all packing and
foreign materials from the oven(s). Any material of this sort left
inside may melt or burn when the appliance is used.
Flashing Symbols or Numbers
Signals an incomplete action that is in progress (locking the
door, preheat, etc.) or an incomplete setting that calls for
another input.
Beeps
Signals that more information must be entered or confirms the
receipt of an entry. Beeps also signal the end of a function or
an oven fault.
Door lock
It’s displayed steadily when the door is locked. The symbol
flashes when the latch is moving in order to lock or unlock the
door. Do not attempt to open the door at this time. Door can be
opened when the symbol no longer appears. “AUTO LOCK”
appears when the door has been locked automatically due to
self-clean mode.
“USER LOCK” is displayed when the door has been locked
manually by the user, for example to prevent children from
having free access to the oven cavity. Hold both the +and
-
keys for 3 seconds. The latch will lock the door. Repeat the
same operation to unlock.
Locking the keyboard
Hold both the keys indicated by “KEYBD. LOCK” legend for 3
seconds. Commands are now locked and “SENS LOCK” will
be displayed every time you touch any keys. Repeat the same
operation for 3 seconds to unlock the keyboard.
Power Failure
After the power returns to the oven, the clock displays the time
12.00AM.
Default Settings
The cooking modes automatically select a suitable temperature
when the selector is in the preset position. These can be
changed when a different one is needed. It’s also possible to
set a user option in order to save the last used temperature per
every cooking mode.
Failure Number Codes
These codes are displayed when the electronic control detects
a problem in the oven or in the electronics.
Convection Fan
The convection fan operates during any convection mode.
When the oven is operating in the convection mode, the
fan will turn off automatically when the door is opened. The
convection fan always runs during the preheat time.
Component Cooling Fan
Activates during any cooking or self-cleaning mode to cool
inner components and outer door surfaces. This air is exhausted
through the vent located above the oven door. It continues to
run until components have cooled sufficiently. The cooling ffan
operates at double speed (or RPM’s) in self-clean and whenever
the internal components temperature becomes high.
Preheat and Fast Preheat
Whenever a cooking mode is set and the oven is heating,
the “PREHEAT” writing appears in the temperature display: the
vertical bar indicates, in four steps, when the oven reaches the
25%, 50%, 75%, 100% of the set-point temperature.
As soon as the 100% is reached, the control sounds an “end of
preheat” tone and the “PREHEAT” writing disappears.
When it’s necessary to heat up the oven rapidly, a Fast
Preheat mode is available: it uses the heating elements and the
convection fan in a special way, in order to reduce the heating
time as long as possible.
After having set one of the cooking functions for which the fast
preheat is available, touch the P-HEAT key, the “FAST” writing
is shown in addition to the “PREHEAT” one.
As soon as the set-point temperature is reached, the control
sounds an “end of preheat” tone and both “FAST” and
“PREHEAT” writings disappear. The oven switches automatically
to the desired cooking mode that was previously set: put the
food inside now.

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8 - General Oven Tips
Preheating the Oven
• Preheat the oven when using the Bake, Convection Bake and
Convection Roast modes.
• Use Fast Preheat mode when a shorter time is desired to
preheat the oven.
• Selecting a higher temperature does not shorten the preheat
time.
• Preheating is necessary for good results when baking cakes,
cookies, pastry and breads.
• Preheating is necessary for good results when baking cakes,
cookies, pastry and breads.
• Place oven racks in their proper position before preheating.
• During preheating, the selected cooking temperature is
always displayed.
• A beep will confirm that the oven is preheated and the
“PREHEAT” writing will turn off.
Operational Suggestions
• Use the cooking charts as a guide.
• Do not set pans on the open oven door.
• Use the interior oven lights to view the food through the oven
door window rather than opening the door frequently.
Utensils
• Glass baking dishes absorb heat. Reduce oven temperature
25°F (15°C) when baking in glass.
• Use pans that give the desired browning. The type of finish
on the pan will help determine the amount of browning that
will occur.
• Shiny, smooth metal or light non-stick / anodized pans reflect
heat, resulting in lighter, more delicate browning. Cakes and
cookies require this type of utensil.
• Dark, rough or dull pans will absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• For brown, crisp crusts, use dark non-stick / anodized or
dark, dull metal utensils or glass bake ware. Insulated baking
pans may increase the length of cooking time.
• Do not cook with the empty broiler pan in the oven, as this
could change cooking performance. Store the broil pan
outside of the oven.
Oven Condensation and Temperature
• It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The moisture
may condense on any surface cooler than the inside of the
oven, such as the control panel.
• Your new oven has an electronic temperature sensor that
allows maintaining an accurate temperature. Your previous
oven may have had a mechanical thermostat that drifted
gradually over time to a higher temperature. It is normal that
you may need to adjust your favorite recipes when cooking
in a new oven.
High Altitude Baking
• When cooking at high altitude, recipes and cooking time
will vary from the standard.
120/240 vs. 120/208 Volt Connection
• Most oven installations will have a 120/240 voltage
connection.
• If your oven is installed with 120/208 voltage, the preheat
time may be slightly longer than with 120/240 voltage.
• The oven is designed to assure the same clean time at 208V.
Oven Racks
• The oven has rack guides at six levels as shown in the
illustration on Page 5.
• Rack positions are numbered from the bottom rack guide
(#1) to the top (#6).
• Check cooking charts for best rack positions to use when
cooking.
• Each level guide consists of paired supports formed in the
walls on each side of the oven cavity.
• Always be sure to position the oven racks before turning on
the oven. Make sure that the racks are level once they are
in position.
Please refer to illustration on Page 5 if there is any question
as to which side is the front of the rack.
The racks are designed to stop when pulled forward to their limit.
CAUTION
Never use aluminum foil to cover the oven racks or to line
the oven. It can cause damage to the oven liner if heat is
trapped under the foil.
CAUTION
Make sure you do not force it to avoid damage to the
enamel.

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8 - General Oven Tips
To remove oven rack from the oven:
1. Pull rack forward
2. Lift rack up at front and then remove it
To replace an oven rack:
1. Place rear of rack between rack level guides
2. While lifting front of rack, slide rack in all the way while
lowering the front
Oven Telescopic Racks
The extendable rack allows for easier access to cooking foods.
It extends beyond the standard flat rack bringing the food
closer to the user.
CAUTION
When the rack is outside of the oven, slide arms do not
lock. They could unexpectedly extend if the rack is carried
incorrectly. Extending slide arms could cause injury. Rack
should only be held or carried by grasping the sides.
NOTE: Always remove the extendable rack before self-
cleaning the oven.
CAUTION!
To avoid burns, pull rack all the way out and lift pan above
handle when transferring food to and from oven.
Please refer to illustration on Page 5 if there is any question
as to which side is the front of the rack.
To remove extendable rack from the oven:
1. Lift of rack slightly and push it towards the back of the oven
until the stop releases.
2. Raise back of rack until frame and stop clear rack guide
3. Pull rack down and out
To replace an extendable rack:
1. Grasp rack firmly on both sides. Place rack (including
frame) above desired rack guide
2. Push all the way in until the back of the rack drops into place
3. Pull both sections forward until stops activate. Rack should
be straight and flat, not crooked

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9 - Setting the Clock and Timer
To Set the Time of Day
1. Touch TIME until the display shows the “SET TIME” writing.
2. Touch +or
-
to set the desired time, the hours will begin
flashing: continue until the correct hour value and AM or PM
indication is selected.
3. Touch TIME again to confirm the hour and minutes will start
flashing.
4. Touch +or
-
to set the desired minutes value or hold the
key to change by 10 minute steps.
5. Touch TIME again or wait for 5 seconds in order to confirm
the time.
NOTE: The Time of Day can never be set if any time function is
already set: first delete all the active time functions.
To Set the Timer
1. Touch TIME until the display shows the “TIMER” writing.
2. Touch +or
-
to set the desired timer value, the hours will
begin flashing: continue until the desired value is set.
3.Touch TIME again to confirm the hour and minutes will start
flashing.
4. Touch +or
-
to set the desired minutes value or hold the
key to change by 10 minute steps.
5. Touch TIME again or wait for 5 seconds in order to confirm
the time.
6. “TIMER” will be steadily displayed.
7. When the time ends, reminder beeps will sound for 15
minutes or until the TIME key is pressed.
8. Timer format is usually HR:MIN, switching into MIN:SEC
during the last minute.
9. The displayed value is always rounded to thelower minute.
The time of day is displayed in hours and minutes.
Always set the clock immediately after installation or after a power failure. Once power returns to the oven, the clock displays the
time 12:00AM.
The clock time will appear during all oven operations except when there is the timer or any timed cooking operations running.
The oven is preset to a 12-hour clock and indicates AM and PM.

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10 - Selecting the Oven Mode
Setting Cooking Mode and Temperature
• The following modes can be selected by moving the cooking
mode knob to the desired position. To select Clean, the
temperature knob must be moved into the appropriate Clean
position too.
Setting cooking
OFF
CONVECTION BAKE (CONV BAKE)
CONVECTION BROIL (CONV BROIL)
CONVECTION ROAST (CONV ROAST)
PIZZA (MULTI PIZZA)
BAKE (BAKE)
BROIL (BROIL)
DEHYDRATE (CONV DEHY)
PROOF (WARM)
DEFROST (CONV)
WARMING (WARM PLUS)
CLEAN
• Select the desired temperature by moving the selector or
leave it in the PRESET position if the proposed value is fine.
The temperature can be changed by 5°F or 5°C steps.
• As soon as one of the knobs is moved, the control switches
automatically to display the value in the corresponding
cavity. The corresponding writing “UPPER” or “LOWER”
appears.
• Cavity will begin to heat, the “ON” writing is displayed
when the selected oven is active, oven lights will turn on.
• “PREHEAT” writing will turn on. Once the oven has
preheated, it will beep and switch the writing off.
• To change the temperature while cooking, simply turn the
temperature knob until the display shows the desired value.
• Touch UPPER/LOWER to select the desired cavity and check
the related temperature or time values, even is there’s no
need to change those.
• Move the cooking mode selector to OFF if you intend to stop
cooking.
• The triangles in the upper right corner of the display are
active when a cavity is running, even if it is not selected on
the display.
Using MENU key to select low temperature
functions
• To move the cooking mode selector to Low Temp modes, one
of the following functions must be displayed:
Setting cooking
DEHYDRATE (CONV DEHY)
PROOF (WARM)
DEFROST (CONV)
WARMING (WARM PLUS)
• Touch MENU key to toggle between these four modes.
• The last used is kept in memory for the next selection.
Using Oven Lights
• A single light key activates the lights in either oven.
• If LIGHT key is touched when both ovens are off, lights in
both the upper and lower oven will turn on. Touch LIGHT key
again, and both oven lights will turn off.
• Oven lights turn on and off automatically when the door is
opened and closed.
• When an oven is in use, oven lights turn on automatically
when a mode is started. Oven lights will turn off automatically
when the oven mode is cancelled.
• The lights do not operate in the Self-Clean mode.
To manually control the interior oven lights in either the upper or
lower oven if one or both ovens are in use:
1. Touch UPPER/LOWER and the display will indicate which
oven is selected.
2. Touch UPPER/LOWER to select the other oven.
3. Touch LIGHT to turn lights on or off in the desired cavity.

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11 - Timed Oven Mode Operation
• In double oven models, both ovens can be set independently
to operate a timed mode.
• Be sure that the time-of-day clock is displaying the correct
time.
• The timed mode turns off the oven at the end of the cook
time.
To Set a Timed Mode
1. Select the oven by means of [UPPER/LOWER] key, if
necessary.
2. Select the cooking mode and the temperature by means of
the knobs. The “ON” writing will appear in the display.
3. Touch TIME key until the “TIME” writings will appear in the
display.
4. Touch +or
-
, the hour digits will begin flashing.
Continue to set the desired cooking time. Keep in mind that
the time required for the oven to reach the temperature must
be included in the set cooking time.
5. Touch TIME again, the hours will be confirmed and the
minute digits will begin flashing.
6. Touch +or
-
to change the minutes. Hold the key to
change by 10 minutes steps. Continue to set the desired
cooking time.
7. Touch TIME once again or wait for a few seconds to confirm
the cooking time value.
To Delay the Start of a Timed Mode
Follow steps 1 through 6 or 7 above.
• Touch TIME key until “STOP TIME” will appear in the display.
• The control automatically calculates and displays the initial
value, adding the cooking time already set to the time of day.
Touch +or
-
, the hour digits will begin flashing. Continue
to set the desired stop time.
• Touch TIME again, the hours will be confirmed and the
minute digits will begin flashing.
• Touch +or
-
to change the minutes. Hold the key to
change by 10 minutes steps. Continue to set the desired stop
time.
• Touch TIME once again or wait for a few seconds to confirm
the stop time value.
• The clock automatically calculates the time of day at which
the mode starts and stops. The “DELAY” writing is displayed
until the starting time is reached.
When a Timed Mode is running
• As soon as the oven actually starts cooking, the display
shows the cooking time and counts down by one minute
steps. The oven will cook for the programmed time.
• When the time expires, the oven automatically turns off, the
writings “ON” and “TIME” start flashing and an “end of
activity” beep sequence sounds. Reminder beeps will sound
for up to fifteen minutes until any key is touched in order to
recall the user attention.
How to check a time value
• Whenever it’s necessary to check a time value that is not
displayed, touch the TIME key until the proper writing is
displayed to view the desired value for 5 seconds.
• Example: if the timer value is displayed and you want to
check the cooking time, touch the TIME key until “TIME” is
displayed to view the cooking time for 5 seconds.

EN
14
12 - Setting the Meat Probe Options
This oven is optionally provided with the meat probe feature to
sense the temperature inside meat and stop cooking as soon
as the set value is reached. In a double oven it’s available only
in the upper cavity.
The following modes can be selected to work with the
meat probe:
CONVECTION BAKE
CONVECTION ROAST
BAKE
Other modes are not allowed to start if the probe is inserted.
Once the probe has been inserted in its receptacle and
detected by the control, turn the cooking mode knob into a
valid position, the PROBE writing appears on the cooking
mode display with the selected function.
The meat probe standard temperature (170°F) flashes on the
clock module for 5 seconds.
Using the +/
-
keys, it’s possible to change the probe set.
The standard probe temperature set-point is 170°F.
The allowed range is between 130°F and 210°F.
The maximum cavity temperature during cooking with meat
probe is 475°F.
The resolution must be 5°F or 2.5°C both for set and actual
temperature.
After 5 seconds the value on the display is accepted and the
control starts cooking. The actual probe temperature is now
displayed.
Touch +or
-
once to check the probe set temperature.
When it’s flashing touch it further or hold to modify the value.
As soon as the set probe temperature is reached, the control
sounds an end of cooking tone and stops the oven.
Always turn the cooking mode in the OFF position before re-
using the oven.
The PROBE writing flashes when the mode is not valid for
cooking with probe. If the probe is removed during cooking,
or in case of a short or open circuit, a fault message will be
displayed.
Automatic time functions are disabled when using the meat
probe, only the timer can work.

EN
15
13 - Bake Tips and Techniques
General Guidelines
• For best results, bake food on a single rack with at least 1”
- 1 ½” (2,5 - 3cm) space between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non stick finish),
heatproof glass, glass-ceramic, pottery or other utensils
suitable for the oven.
• When using heatproof glass, reduce temperature by 25°F
(15°C) from recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with
more browning. Insulated bake ware will slightly lengthen
the cooking time for most foods.
• Do not use aluminum foil or disposable aluminum trays to line
any part of the oven. Foil is an excellent heat insulator and
heat will be trapped beneath it. This will alter the cooking
performance and can damage the finish of the oven.
• Avoid using the opened door as a shelf to place pans.
• Tips for Solving Baking Problems are found on Page 31.
BAKE CHART - CONVECTION CAVITY
FOOD ITEM RACK POSITION TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
CAKE
Cupcakes 2 350 (175) 19 - 22
Bundt Cake 1 350 (175) 40 - 45
Angel Food 1 350 (175) 35 - 39
PIE
2 crust, fresh, 9" 2 375 - 400 (190 - 205) 45 - 50
2 crust, frozen fruit, 9" 2 375 (190) 68 - 78
COOKIES
Sugar 2 350 - 375 (175 - 190) 8 - 10
Chocolate Chip 2 350 - 375 (175 - 190) 8 - 13
Brownies 2 350 (175) 29 - 36
BREADS
Yeast bread loaf, 9x5 2 375 (190) 18 - 22
Yeast rolls 2 375 - 400 (190 - 205) 12 - 15
Biscuits 2 375 - 400 (190 - 205) 7 - 9
Muffins 2 425 (220) 15 - 19
PIZZA
Frozen 2 400 - 450 (205 - 235) 23 - 26
Fresh 2 475 (246) 15 - 18
Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air but no fan is used to circulate
the heat.
Follow the recipe or convenience food directions for baking temperature, time and rack position. Baking time will vary with the
temperature of ingredients and the size, shape and finish of the baking utensil.

EN
16
14 - Convection Bake Tips and Techniques
Reduce recipe baking temperatures by 25°F (15°C).
• For best results, foods should be cooked uncovered, in low-
sided pans to take advantage of the forced air circulation.
Use shiny aluminum pans for best results unless otherwise
specified.
• Heatproof glass or ceramic can be used. Reduce temperature
by another 25°F (15°C) when using heatproof glass dishes
for a total reduction of 50°F (30°C).
• Dark metal pans may be used. Note that food may brown
faster when using dark metal bake ware.
• The number of racks used is determined by the height of the
food to be cooked.
• Baked items, for the most part, cook extremely well in
convection. Don’t try to convert recipes such as custards,
quiches, pumpkin pie , or cheesecakes, which do not benefit
from the convection-heating process. Use the regular Bake
mode for these foods.
• Multiple rack cooking for oven meals is done on rack
positions 1, 2, 3 , 4 and 5. All five racks can be used for
cookies, biscuits and appetizers.
- 2 Rack baking: Use positions 1 and 3.
- 3 rack baking: Use positions 2, 3 and 4 or 1, 3 and 5.
- When baking four cake layers at the same time, stagger
pans so that one pan is not directly above another. For
best results, place cakes on front of upper rack and back
of lower rack (See graphic at right). Allow 1” - 1 ½” (2,5
- 3cm).air space around pans.
• Converting your own recipe can be easy. Choose a recipe
that will work well in convection.
• Reduce the temperature and cooking time if necessary. It
may take some trial and error to achieve a perfect result.
Keep track of your technique for the next time you want to
prepare the recipe using convection.
• Tips for Solving Baking Problems are found on Page 31.
Foods recommended for Convection Bake mode:
Appetizers, Biscuits, Coffee Cakes
Cookies (2 to 4 racks), Yeast Breads
Cream Puffs
Popovers
Casseroles and One-Dish Entreés
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Soufflés, Meringue, Meringue-
Topped Desserts, Angel Food Cakes, Chiffon Cakes)
RACK POSITION
1
2
3
4
5
6
MULTIPLE RACK PAN PLACEMENT
Rack 3
Rack 1
Quick and easy recipe tips
Converting from standard BAKE to CONVECTION BAKE:
• Reduce the temperature by 25°F (15°C).
• Use the same baking time as Bake mode if under 10 to
15 minutes.
• Foods with a baking time of less than 30 minutes should
be checked for doneness 5 minutes earlier than in
standard bake recipes.
• If food is baked for more than 40 to 45 minutes, bake
time should be reduced by 25%.