Sunfire SDG-1 User manual

Part # 1844030 (03/19/10) Page 1
Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent
using genuine Garland replacement parts. Garland will have no obligation with respect to any product that has been
improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation
instructions provided with the product, or any product that has its serial number defaced, obliterated or removed,
or which has been modified or repaired using unauthorized parts or by unauthorized service agents.
For a list of authorized service agents, please refer to the Garland web site at http://www.garland-group.com.
The information contained herein, (including design and parts specifications), may be superseded and is subject
to change without notice.
GARLAND COMMERCIAL INDUSTRIES
185 East South Street
Freeland, Pennsylvania 18224
Phone: [phone]
Fax: [phone]
GARLAND COMMERCIAL RANGES, LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: [phone]
Fax: [phone]
Part # 1844030 (03/19/10) © 2005 Garland Commercial Industries, Inc.
FOR YOUR SAFETY:
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER
APPLIANCE
WARNING:
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE
CAN CAUSE PROPERTY DAMAGE, INJURY,
OR DEATH. READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
PLEASE READ ALL SECTIONS OF THIS MANUAL
AND RETAIN FOR FUTURE REFERENCE.
THIS PRODUCT HAS BEEN CERTIFIED AS
COMMERCIAL COOKING EQUIPMENT AND
MUST BE INSTALLED BY PROFESSIONAL
PERSONNEL AS SPECIFIED.
IN THE COMMONWEALTH OF MASSACHUSETTS
THIS PRODUCT MUST BE INSTALLED BY A
LICENSED PLUMBER OR GAS FITTER. APPROVAL
NUMBER: G-1-07-05-28
For Your Safety:
Post in a prominent location, instructions to be
followed in the event the user smells gas. This
information shall be obtained by consulting
your local gas supplier.
INSTALLATION AND
OPERATION MANUAL
SUNFIRE GAS
CONVECTION OVENS
MODELS: SDG-1 & SDG-2

Part # 1844030 (03/19/10)Page 2
IMPORTANT INFORMATION
WARNING:
This product contains chemicals known to the state of California to cause cancer and/or birth defects
or other reproductive harm. Installation and servicing of this product could expose you to airborne
particles of glass wool/ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers
is known to the state of California to cause cancer. Operation of this product could expose you to
carbon monoxide if not adjusted properly. Inhalation of carbon monoxide is known to the state of
California to cause birth defects or other reproductive harm.
Keep appliance area free and clear of combustibles.

Part # 1844030 (03/19/10) Page 3
TABLE OF CONTENTS
IMPORTANTINFORMATION.............2
DIMENSIONS AND SPECIFICATIONS,
SDG-1&SDG-2.........................4
INTRODUCTION........................5
RatingPlate..................................5
INSTALLATION.........................5
Clearance....................................5
Location.....................................5
Installation for Ovens Equipped with Casters . . 5
AssemblyandInstallationofLegs.............6
Assembly and Installation of
DoubleDeckCasters.........................7
DoubleDeckModels.........................8
GasSupply..................................9
GasConnections.............................9
ElectricalConnections........................9
Power Failure ...............................10
VentilationandAirSupply...................10
InstallationofDirectFlue....................10
TESTINGANDADJUSTMENTS..........11
Adjustments................................11
Lighting....................................11
OPERATION...........................12
ExplanationofControls .....................12
OperationofControls........................12
AutomaticCoolDownFeature...............12
ShutDownInstructions.....................13
PERFORMANCE RECOMMENDATIONS . . 13
PROBLEMS/SOLUTIONS ...............14
CLEANINGANDMAINTENANCE........16
Break-In Period .............................16
Exterior Cleaning ...........................16
Interior Cleaning ............................16
MotorCare.................................16

Part # 1844030 (03/19/10)Page 4
DIMENSIONS AND SPECIFICATIONS, SDG-1 & SDG-2
36"
[914mm]
43"
[1092mm]
18-1/8"
[460mm]
11-1/2"
[292mm]
2"
[51mm]
3/4" N.P.T.
[19mm]
GAS INLET
7"
[178mm]
29"
[737mm]
60"
[1524mm]
28"
[711mm]
31-1/2"
[800mm]
40"
[1016mm]
TOP VIEW
SINGLE DECK
FRONT VIEW
DOUBLE DECK
FRONT VIEW
11-1/2"
[292mm]
32"
[813mm]
20"
[508mm]
32"
[813mm]
8"
[203mm]
32"
[813mm]
32"
[813mm]
2"
[51mm]
72"
[1829mm]
2"
[51mm]
40"
[1016mm]
REAR
GAS
INLET
REAR
GAS
INLET
Model
Number
Input Ratings Natural Gas* Operation Gas Pressure** Electric 120VAC/1ph
BTU/hr Gas Inlet Natural Propane Motor
SDG-1 80,000 3/4" NPT 4" WC 9.8" WC 3/4 HP @ 9.8 Amps
SDG-2 160,000 1" NPT (2) 3/4 HP @ 9.8 Amps each
*Propane operation available ** Maximum pressure 13.8" WC@ 70º F (21ºC)
Width Depth Height Oven Interior Dimensions Combustible Wall Clearance
SDG-1 SDG-2 Height Depth Width Sides Rear
40"
(1016mm)
42-7/8"
(1089mm)
60"
(1524mm)
72"
(1829mm)
20-1/2"
(520mm)
28-1/2"
(723mm)
29"
(736mm)
1
(25 mm)
6"
(152mm)
Commercial cooking equipment requires an adequate ventilation system.
For additional information refer to the National Fire Protection Association standard #96.
Model Entry Clearances Shipping
Wt. Lb/Kg
Crated Uncrated
SDG-1 44-1/2"
(1130mm)
32-1/2"
(826mm)
565/255
SDG-2 1130/510
Many local codes exist and it is the
responsibility of the owner and installer to
comply with those codes.
These appliances are intended for commercial
use by professionally trained personnel.
U.S Range recommends a separate 15Amp
circuit for each 120 Volt Unit.

Part # 1844030 (03/19/10) Page 5
INTRODUCTION
Please read all sections of this manual. This product must be
installed by professional personnel as specied. Garland/U.S.
Range products are not approved or authorized for home or
residential use, but are intended for commercial applications
only. Garland / U.S. Range will not provide service,
warranty, maintenance or support of any kind other than in
commercial applications.
Like any other ne precision built appliance your oven
should be given regular care and maintenance. Periodic
inspections by your dealer or a qualied service agency are
recommended. We suggest installation, maintenance and
repairs should be performed by your local authorized service
agency listed in your information manual pamphlet, or
you may contact Garland/U.S. Range directly using contact
information listed on the front of this manual. Factory
specied replacement parts must be used to maintain listing.
Use of “Generic”Replacement parts may create a hazard and
will void listing.
Rating Plate
In the event you have any questions concerning the
installation, use, care or service of this product, write or call
our Product Service Department.
When corresponding with the factory or your local
authorized factory service center regarding service problems
or replacement parts, be sure to refer to the particular unit
by the correct model number (including the prex and sux
letters and numbers) and the warranty serial number. The
rating plate located behind the combustion chamber front
cover contains this information.
INSTALLATION
Clearance
Unit must be installed with no less than one inch
(1”, 25mm) clearance from combustible construction at both
sides and six inches, (6”, 152mm) at the rear. Installation to
Non-combustible construction is (0”) clearance at both sides
and six inches (6”, 152mm) from the ue riser at rear. The unit is
suitable for installation on combustible oors.
• For reduced clearance refer to ANSI Z223 1/NFPA #54.
Location
Each gas appliance shall be located with respect to building
construction and other equipment so as to permit access to
the appliance. Such access and clearance may be necessary
for servicing and cleaning.
NOTE: Adequate clearance must be provided for servicing
and proper operation.
IMPORTANT All gas burners and pilots need sucient air
to operate and large objects should not be placed in front
of this oven, which would obstruct the airow through the
front.
Objects should not be placed on main top rear of oven while
in use. This could obstruct the venting system of the units
ue products.
For your safety: Keep your appliance area free from
combustibles.
Installation for Ovens Equipped with Casters
A. The installation shall be made with a connector that
complies with the standard for Connectors for Movable
Appliances, ANSI Z21.69-1987 (or latest edition) and a
quick-disconnect device that complies with the Standard
for Quick-Disconnect Devices for use with Gas Fuel, ANSI
Z21.41-1989 (or latest edition).
B. The front casters of the unit are equipped with brakes to
limit the movement of the oven without depending on
the connector and any quick-disconnect device or its
associated piping to limit the appliance movement.
C. The restraint can be attached to the unit near the gas
inlet. If the restraint is disconnected, be sure to reconnect
the restraint after the oven has been returned to its
originally installed position.

Part # 1844030 (03/19/10)Page 6
Assembly and Installation of Legs
Verify all parts are present before beginning assembly.
Tools required for assembly
1. 9/16”Wrench
2. 1”Wrench
3. Hammer, (unless installing casters).
1
5
4
2
1
4
5
223
5
1
2
5
3
1
Parts List
ITEM QTY DESCRIPTION
1 4 Legs
2 4 Square Foot Inserts (Foot Version Only)
3 2 Heavy Duty Casters Without Brakes (Caster Version Only)
4 2 Heavy Duty Casters With Brakes (Caster Version Only)
5 4 Caster Pad Assemblies (Caster Version Only)
1 Bag Of Hardware
12 3/8”– 16 X ¾” Bolts
12 3/8”Flat Washers
INSTALLATION Continued

Part # 1844030 (03/19/10) Page 7
INSTALLATION Continued
Assembly and Installation of
Double Deck Casters
Verify all parts are present before beginning assembly.
Parts List
ITEM QTY DESCRIPTION
1. 4 Caster Pads Assembly
2. 2 Heavy Duty Caster Without Brake
3. 2 Heavy Duty Caster With Brake
1 Bag Of Hardware
8 3/8”– 16 X 3/4” Bolts
8 3/8”Flat Washer
8 1/4”Hex Type B Sheet Metal Screws
8 Split Ring Lock Washers
Tools Required for Assembly
1. 9/16”Wrench
2. 3/8”Wrench
3. 1”Wrench
Assembly
1. Raise unit or lay it on its left side.
2. Attach each caster pad (1) with two 3/8”bolts and at
washers and two 1/4”hex type“B”sheet metal screws and
lock washers.
3. Screw the heavy duty casters with brakes (2) into the
front casters pads and the heavy duty casters with out
brakes (3) into the rear caster pads.
4. Make sure all bolts and screws are tight.
5. Stand the unit up.
6. Move the unit into its desired location.
7. Level the oven using a 1”wrench to adjust the casters.
1
21
2
1
3
1
3

Part # 1844030 (03/19/10)Page 8
INSTALLATION Continued
Double Deck Models
A. Position insert in bottom leg opening and tap insert up
into leg until it seats at collar. Attach eight inch (8”) legs
to lower oven section. Raise unit or lay on its left side. (as
shown previous page). Place the front legs on the oven
so as to line up with four (4) attaching bolt holes. Secure
leg to oven frame using (4) 1/4 x 20 bolts and washers
provided. Repeat at rear of unit.
B. Remove combustion chamber front of top deck (located
under oven doors). Raise top deck into place and line
up body sides and back of the unit. Position mounting
angle to line up with four attaching holes located in
center of unit. You the installer, must drill two holes in
the main top of the bottom deck to secure the mounting
angles. Secure mounting angle with four (4) metal
screws provided. Fasten the rear of the units of the (2)
units together, with the mounting strips to line up four
attaching holes located in the base of the top deck and
the top of the lower deck.
C. The ue for the Convection Oven consists of three
pieces. A lower ue box and an upper ue box and a
riser which connects the two ue boxes. Attach ue box
over ue opening at the rear of the top unit with screws
provided. Do the same for bottom units. A second angle
bracket, (identical to the one used on the front), attaches
the lower ue box to the back of the upper oven, as
shown. Once complete install the ue riser as shown in
diagram. (Drawing at right is shown with optional direct
connection with down draft diverter see“Venting And Air
Supply”).
D. Assemble the stacking pipes provided in the Stacking
Kit as shown. Check leveling of unit four (4) ways (by the
oven rack inside the oven), and hook up gas feed line.
E. Plug the cord set of each unit into a 115 Volt power
supply outlet.
F Maintain clearance from combustibles.
CAUTION: Disconnect both unites from electrical supply
before servicing.
Side View
Angle
Mounting
Bracket
Front View With Top Combustion Cover Removed
Down Draft
Diverter
Flue Riser
Flue
Boxes
Angle Bracket
Mounting
Brackets
REAR VIEW

Part # 1844030 (03/19/10) Page 9
3/4"90 Deg
Street Elbow
3/4"Standard
Female Union
28 1/4"
Connecting Pipe
3/4"Close
Nipple
3/4"Close
Nipple 3/4"X 3/4"X 1"
Reducing Tee
1"NPT
Gas Inlet
Gas Supply
The importance of the proper installation of commercial
gas cooking equipment cannot be over stressed. Proper
performance of the equipment is dependent, in great part,
on the compliance of the installation with the manufacturer’s
specications. In addition, compliance with the National Fuel
code, ANSI Z223.1-1988(NFPA No. 54) or the latest edition
and/or local codes is required to assure safe and ecient
operation.
Before assembly and connection, check gas supply.
A. The type of gas for which the unit is equipped to stamp
on the data plate located behind lower front panel.
Connect a unit stamped“NAT”only to natural gas;
connect a unit stamped“PRO”only to propane gas.
B. If it is a new installation, have gas authorities check meter
size and piping to assure that the unit is supplied with
sucient amount of gas pressure required to operate the
unit.
C. If it is additional or replacement equipment, have gas
authorities check pressure to make certain that existing
meter and piping will supply fuel at the unit with not
more than 1/2”water column pressure drop.
NOTE: When checking pressure be sure that all other
equipment on the same gas line is on. A pressure regulator is
supplied with SunFire Convection Ovens. Regulator is preset
to deliver gas at pressure shown on the rating plate.
INSTALLATION Continued
The appliance and its individual shut-o valve must be
disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of
1/2 PSI (3.45kPa.).
The appliance must be isolated from the gas supply piping
system by closing its individual manual
shut-o valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than 1/2 PSI
(3.45 kPa).
NOTE: In Canada, the installation shall be in accordance with
CAN/CGA-B149.1 Natural Gas Installation Code or CAN/CGA-
B149.2 Propane Gas Installation Code and local codes where
applicable.
NOTE: Adequate clearance must be provided for servicing
and proper operation.
Gas Connections
The 1”NPT inlet at the rear must be considered in piping the
gas supply for double stack units or 3/4”NPT for individual
(or single deck) connections. Undersized gas supply line(s)
may restrict the gas supply and aect performance. If other
gas appliances are supplied by the same supply line, the
supply line must be sized to carry the combined volume
without causing more than 1/2”pressure drop at the
manifold of each appliance on the line at full rate.
Electrical Connections
A 15 AMP service must be provided for each oven. For 115
VAC usage, a cord and plug (NEMA #5-15P) is provided but
connection to the electrical service must be electrically
grounded in accordance with local codes, or in the absence
of local codes, with the National electrical code, ANSI/NFPA
70-1990 (or latest edition). Each oven is electrically equipped
with a three-prong which ts all standard 115V three prong
grounded receptacle.
Wiring diagram is attached to the rear of the unit.
WARNING: Electrical Grounding Instructions
All ovens, when installed, must be electrically grounded in
accordance with local codes, or in the absence of local codes
the National electrical code ANSI/NFPA 70-1990 (or the latest
edition).
This appliance is equipped with a Three-prong (grounding)
plug for your protection against shock hazard and should
be plugged directly into a properly grounded three-prong
receptacle. Do not cut or remove the grounding prong
from this unit.

Part # 1844030 (03/19/10)Page 10
Power Failure
In the event of a power failure, no attempt should be made
to operate this oven. This unit is gas operated but has
electrical features, motor, electric thermostat and solenoid.
Ventilation and Air Supply
Proper ventilation is highly important for good operation.
There are only two choices for properly venting an oven:
1) canopy hood style or 2) direct venting. The ideal method
of venting a GAS Convection Oven is through the use of a
properly designed canopy, which should extend 6”(152 mm),
beyond all sides of the appliance and 6’6”(1981 mm) from
the oor.
A strong exhaust fan will crate a vacuum in the room. For an
exhaust system vent to work properly, exhaust and make-up
air must be balanced properly. For proper air balance contact
your local H.V.A.C. contractor.
All gas burners and pilots need sucient air to operate and
large objects should not be placed in rear and bottom of this
oven, which would obstruct the airow through the front.
INSTALLATION Continued
Installation of Direct Flue
When the installation of a canopy type exhaust hood is
impossible the oven may be direct vented. Before direct
venting check your local codes on ventilation, in the absence
of local codes, refer to the National Fuel Code NFPA 54, ANSI
Z223.1 (latest revision).
If the unit is to be connected to a direct ue, it is necessary
that the ue cap assembly and down draft diverter be
installed to ensure proper ventilation.
The cap and diverter of the single deck adapts to a 6”stove
pile. The double deck direct vent adapts to an 8”stove pipe.
Direct venting should be positioned on the main top and
fastened with sheet metal screws provided.
DO NOT UNDERSIZE VENT PIPE! This can cause resistance
to ow and impede good venting.
We suggest that if a horizontal run must be used it should
rise not less than 1/4”(6.25mm) for each linear foot of run,
and after a total of 180° of bends you should increase the
size of stove pipe by two (2”, 51mm) inches. The ue should
rise 2’(60cm) to 3’(91cm) above the rooine or 2’(60mm) to
3’(91cm) above any portion of a building within a horizontal
distance of 10 feet (3 meters) .
The following diagram is only one example from the National
Fuel Gas code Book NFPA 54, ANSI Z223.1,7,5,3:
Termination Less than 10 feet (3 meters) from ridge Termination More than 10 feet (3 meters) from ridge
Less than 10 feet (3 meters)
More than 10' (3 meters)
2' (60cm)
Min. 3' (90cm) Min.
3' (90cm) Min.

Part # 1844030 (03/19/10) Page 11
TESTING AND ADJUSTMENTS
Adjustments
NOTE: Each oven has been factory tested and adjusted prior
to shipment. It may be necessary to further adjust the oven
as part of a proper installation. Such adjustments are the
responsibility of the installer.
Adjustments are not considered defects in material and
workmanship, and they are not covered under the original
equipment warranty.
Lighting
1. Turn on main gas valve. Drop the combustion chamber
front cover and the control panel. Leak test all ttings and
connections upstream from the service valve. Should any
gas leaks be detected, turn OFF main gas valve, correct
the problem and retest.
2. Open shuto valve located at the front right. Activate
control panel and set to desired temperature. The pilot
burner is now ignited by direct spark. Check all ttings
again. Correct any leaks and recheck.
NOTE: All electronic ignition systems are supplied with a
redundant gas valve. Therefore, the unit is not supplied with
an external pressure regulator.
NOTE: During installation there will be air in the gas line, this
air will have to bleed o before ignition can be established.
The electronic ignition system has a fty second lock-out as
a safety device on all units manufactured for PROPANE only.
Therefore, several attempts may be required before pilot
ignition is established, wait ve minutes after each attempt.
FOR YOUR SAFETY: KEEP YOUR APPLIANCE ARE FREE FROM
COMBUSTIBLES.
To Conserve Energy:
Do not waste energy by leaving controls at high temperature
settings during idle periods. Lower settings will keep oven
warm and ready for next use period. Reset controls as
required for heavy load period.

Part # 1844030 (03/19/10)Page 12
OPERATION
Explanation of Controls
Power/Mode Switch (4): In the cool down position, the fan
motor will run continuously with the oven door in the open
position. In the cook position the fan & heat will stop when
the doors are opened. In the o position, all power is o.
Fan Speed Switch (2): Controls the fan speed for various
cooking recipes.
Timer (5): turn timer clockwise to desired time. It will count
down to zero and the buzzer will sound. The buzzer will
continue until the dial is turned counterclockwise to the OFF
position.
Power On Lamp (3): Illuminates when power switch is placed
in“ON”position. When temperature is reached, the light goes
out.
Heat On Lamp (6): Illuminates with the burners or as the
thermostat cycles.
Temperature Control (7): the temperature indications
are shown on the dial’s surface. Turn the dial to desired
temperature.
Operation of Controls.
NOTE: The SunFire oven is equipped with electronic ignition
& two-speed motors.
1. Set Power/Mode switch (4) to the COOK position. Set Fan
Speed switch (2) to the desired fan speed.
2. Set temperature dial (7) to desired temperature setting.
3. Allow a minimum 20 minute preheat time. When
desired temperature is reached, the illuminated (amber)
indicating light will go out (6).
4. Load oven, for best results; load bottom to top. Set timer
if desired. *See cooking chart for suggested times and
temperatures.
Automatic Cool Down Feature
1. Turn temperature dial (7) to“OFF”position, set Power/
Mode switch (4) to COOL DOWN position.
2. Open oven doors. Allow a minimum of 30 minutes for the
oven temperature to be reduced.
3. At the end of daily use, we recommend that the doors be
left slightly open for complete cooling.
1 Oven Light Switch
2 Fan Speed Switch
3 Power On Lamp
4 Power/Mode Switch
5 Time Select Control
6 Heat On Lamp
7 Temperature
Select Control

Part # 1844030 (03/19/10) Page 13
Shut Down Instructions
1. Turn thermostat dial (7) to o position. Return Power/
Mode switch (4) to o.
2. If the unit is to be shut down for an extended period of
time, close the manual gas service valve (located behind
the combustion chamber safety cover).
OPERATION Continued
PERFORMANCE RECOMMENDATIONS
Your SunFire Convection Oven will give you the best quality
product and service if you familiarize yourself with the
following operation suggestions and information.
1. Preheat oven thoroughly (approximately. 20 minutes)
before use.
2. As a general rule, temperature should be reduced 25°
to 50° from that used in a standard/conventional oven.
Cooking time may also be shorter, so we suggest closely
checking the rst batch of each product prepared.
3. Use the chart of suggested times and temperatures as
a guide. These will vary depending upon such factors
as size of load, temperature, and mixture of product
(particularly moisture) and density of product.
4. Keep a record of the times, temperature, and load sizes
you establish for various products. Once you have
determined these, they will be similar for succeeding
loads.
5. When practical, start cooking the lowest temperature
product rst and gradually work up to higher
temperatures.
6. If you nd that your previous temperature setting is more
than 10° higher than needed for succeeding loads, press
the Cool Down key to reach the desired temperature
before setting a new cooking temperature.
7. When loading oven, work as quickly as possible to
prevent loss of heat.
8. Oven will continue to heat even though the timer goes
o. Product should be removed from the oven as soon as
possible to avoid over cooking.
9. Center pans on racks and load each shelf evenly to allow
for proper air circulation within the cavity.
10. When baking, weigh or measure the product in each pan
to assure even cooking.
11. When cooking ve pans, use rack positions 2, 4, 6,8, and
10 starting from the top.
12. Do not overload the oven. Five pans are suggested for
most items, i.e., cakes, cookies, rolls, etc. However, the
maximum (11 pans) may be used for sh sticks, chicken
nuggets, and hamburgers. Cooking times will have to be
adjusted.
13. Mun pans should be placed in the oven back to front
or with the short side of the pans facing the front. This
results in the most evenly baked product.
14. When re-thermalizing frozen casseroles, preheat the oven
100° over the suggested temperature. Return to cooking
temperature when the oven is loaded. This will help
compensate for the introduction of a large frozen mass
into the cavity.
15. Use pan extenders or two inch deep 18”x 26”pans for
batter type products which weigh more than eight
pounds, i.e., Pineapple Upside down Cake.
16. Never place anything directly on the bottom of the oven
cavity. This obstructs the airow and will cause uneven
results.
Note: Moisture will escape around the doors when baking
products with heavy moisture content, such as chicken,
potatoes, etc. This is normal.
All units have a controllable moisture vent. The vent control
is located at the inner front top of the oven cavity. Movement
to the left will close the vent and movement to the right will
open the vent. Keep vent closed during preheat.
The desired dryness or moisture of the nished product will
dictate the setting of the vent.

Part # 1844030 (03/19/10)Page 14
PROBLEMS/SOLUTIONS
Problem Solution
Cakes are dark on the sides and not done in the center Lower oven temperature
Cakes edges are too brown Reduce number of pans or lower oven temperature
Cakes have light outer color Raise temperature
Cake settles slightly in the center Bake longer or raise oven temperature slightly.
Do not open doors too often or for long periods
Cake ripples Overloading pans or batter is too thin
Cakes are too coarse Lower oven Temperature
Pies have uneven color Reduce number of pies per rack
or eliminate use of bake pans
Cupcakes crack on top Lower oven temperature
Meats are browned and not done in center Lower temperature and roast longer.
Meats are well done and browned Reduce time. Limit amount of moisture
Meats develop hard crust Reduce temperature or place pan of water in oven.
Rolls have uneven color Reduce number or size of pans.

Part # 1844030 (03/19/10) Page 15
COOKING GUIDE
PRODUCT TEMPERATURE TIME
Sheet Cakes (5 Lb. Ea.) 325ºF (164ºC) 18 Min
Soda Biscuits 400ºF (207ºC) 6 Min
Yeast Rolls 325ºF (164ºC) 20 Min
Corn Bread 350ºF (197ºC) 20 Min
Gingerbread 300ºF (151ºC) 18 Min
Chocolate Cake 325ºF (164ºC) 20 Min
Chocolate Chip Cookies 375ºF (193ºC) 8 Min
Sugar Cookies 325ºF (164ºC) 12 Min
Yellow Cake 325ºF (164ºC) 15 Min
Angel Food Cake 375ºF (137ºC) 25 Min
Brownies 350ºF (197ºC) 15 Min
Apple Turnovers 350ºF (197ºC) 25 Min
Cream Pus 300ºF (151ºC) 30 Min
Apple Pie (Fresh) 375ºF (193ºC) 30 Min
Pumpkin Pie 275ºF (137ºC) 35 Min
Berry Pie (Frozen) 350ºF (197ºC) 35 Min
Fruit Pie (Frozen) 350ºF (197ºC) 45 Min
Pizza (Individual Frozen) 450ºF (235ºC) 5 Min
Macaroni And Cheese 350ºF (197ºC) 30 Min
Cheese Sandwiches (Toasted) 400ºF (207ºC) 7 Min
Hamburger Patties 400ºF (207ºC) 8 Min
Baked Potatoes (120 Count) 400ºF (207ºC) 55 Min
Fish Sticks 350ºF (197ºC) 16 Min
Stued Peppers 350ºF (197ºC) 15 Min
Chicken Parts 350ºF (197ºC) 35-40 Min
Meatloaf 325ºF (164ºC) 40 Min
Rolled Beef (20 Lb. Ea.) 300ºF (151ºC) 4 Hr.
Prime Rib 275ºF (137ºC) 6 Hr.
Stued Port Chops 375ºF (193ºC) 25 Min
Lamb Chops (Loin) 375ºF (193ºC) 12 Min
Veal Roast (Boned) 300ºF (151ºC) 3 Hr.
Note: The suggested times and temperatures may vary considerably from those shown above. They are aected by weight of
load, temperature of the product, recipe and type of pan.

Part # 1844030 (03/19/10)Page 16
CLEANING AND MAINTENANCE
NOTE: Disconnect line cord from power supply before
cleaning or servicing.
Break-In Period
When oven is new, operate it for one hour at 375°F (191°C)
before you begin your normal cooking operation. After
cooling, wipe the interior, including the racks, with a clean
damp cloth.
Exterior Cleaning
Establish a regular schedule. Any spills should be wiped o
immediately.
1. Wipe exposed, cleanable surface when cool with a mild
detergent and hot water. Stubborn residue spots may be
removed with a lightweight non-metallic scouring pad.
Dry thoroughly with a clean cloth.
2. Stainless Steel surfaces can often be cleaned adequately
with the same method. Stubborn stains may be removed
by using a non-metallic abrasive pad, rubbing in the
direction of the grain in the metal to prevent scratching.
Use a water based stainless cleaner (Drackett Twinkle) if
you want a high shine. DO NOT USE STEEL WOOL.
3. The control panel surface is easily cleaned with hot water,
soap and a soft cloth. Do not use hard abrasives, solvent
type materials or metallic scouring pads since these will
scratch or cloud the surface.
4. Never spray the perforated areas or control panel with
steam or water, as this will allow moisture into the control
cavity, which could damage electrical components.
Interior Cleaning
Establish a regular cleaning schedule or wipe o on the same
day when spillovers occur.
1. Cool down oven.
2. Remove oven racks.
3. Lift rack guides on either side of oven o of holders, pull
the top away from the cavity wall, when it’s cleared the
clips push down and remove. Racks and guides may
be run through dishwasher while oven cavity is being
cleaned.
4. Clean with soap and water using a non-metallic scouring
pad, if necessary. If dirt and grease have accumulated, a
mild ammonia solution or commercial oven cleaner such
as Easy-O or Dow may be used.
5. To reinstall, reverse procedure. Place the bottom of the
rack guide against the cavity wall. Keeping the top pulled
away from the wall lift up. Push the top of the guide
against the wall and push down locking it into place.
NOTE: Exercise caution in cleaning around the wires
connecting the temperature probe. These must not be pulled
out or severed. Do not remove temperature probe cover.
Motor Care
The motor on your convection oven is maintenance free
since it is constructed with self-lubricating sealed ball
bearings. It is designed to provide durable service when
treated with ordinary care. We have a few suggestions
to follow on the care of your motor. When the motor is
operating, it cools itself internally by air entering at the rear
of the motor case, provided proper clearance has been
allowed.
Since the blower wheel is in the oven cavity it is at the same
temperature as the oven. If the motor is stopped while the
oven is hot, the heat from the blower wheel is conducted
down the shaft and into the armature of the motor. This
action could shorten the life of the motor.
We recommend, at the end of the bake or roasting period,
when the oven will be idle for any period of time, or before
shutting down completely, that the doors be left open by
use of the cool-down position of the fan switch, the fan
continues to run for approximately 30 minutes. The “FAN”
should never be turned“OFF”when the oven is“Hot”.

Pièce n° 1844030 (03/19/10)Page 16
NETTOYAGE ET ENTRETIEN
Remarque: Débrancher le cordon électrique de la source
d’alimentation avant le nettoyage ou l’entretien.
Période De Rodage
Quand le four est neuf, le faire fonctionner pendant une
heure à 375°F (191°C) avant de commencer toute opération
normale de cuisson. Après refroidissement, essuyer
l’intérieur, y compris les grilles, avec un chion propre et
humide.
Nettoyage Extérieur
Établir un calendrier de nettoyage régulier. Tout déversement
doit être essuyé immédiatement.
1. Essuyer à froid les surfaces exposées et nettoyables avec
un chion humecté d’une solution savonneuse non
abrasive et d’eau chaude. Les tâches rebelles peuvent être
retirées à l’aide d’un tampon à récurer non-métallique.
Bien essuyer avec un chion propre.
2. L’acier inoxydable doit être nettoyé avec un détergent
doux, un chion doux et de l’eau chaude. S’il est
nécessaire d’utiliser un tampon à récurer non-métallique,
toujours frotter dans le sens du grain du métal pour éviter
de le rayer. Utiliser un détergent pour acier inoxydable à
base d’eau (Drackett Twinkel) si l’on souhaite obtenir un
beau brillant. NE PAS UTILISER DE LAINE D’ACIER.
3. La surface du panneau de commande se nettoie
facilement avec de l’eau chaude, du savon et un chion
doux. Ne pas utiliser de produits abrasifs durs, de solvants
ni de tampons à récurer métalliques qui peuvent ternir ou
rayer la surface.
4. Ne jamais asperger les parties perforées ou le panneau
de commande avec de la vapeur ou de l’eau, car cela fera
pénétrer de l’humidité dans la cavité des commandes et
pourrait endommager les composants électriques.
Nettoyage Intérieur
Établir un calendrier de nettoyage régulier ou essuyer le jour
même tout déversement.
1. Refroidir le four.
2. Retirer les grilles du four.
3. Soulever de leurs supports les guides de grilles d’un côté
du four, soulever la partie supérieure de la paroi du four,
passer les clips, pousser vers le bas et retirer. Les grilles et
les guides peuvent passer dans le lave-vaisselle pendant
le nettoyage de l’intérieur du four.
4. Nettoyer à l’eau et au savon doux en utilisant un
tampon à récurer non-métallique si nécessaire. En cas
d’accumulation de saleté et de graisse, on peut utiliser
une solution peu concentrée d’ammoniac ou un produit
de nettoyage pour fours du commerce comme Easy-O
ou Dow.
5. Pour le remontage, inverser la procédure. Placer le bas du
guide de grille contre la paroi du four. En maintenant la
partie supérieure éloignée de la paroi, soulever. Pousser
le haut du guide contre la paroi et pousser vers le bas
pour le bloquer en place.
REMARQUE : Faire attention lors du nettoyage autour des
connexions électriques de la sonde thermique. Celles-ci ne
doivent pas être tirées ni coupées. Ne pas retirer le couvercle
de la sonde thermique.
Entretien Du Moteur
Le moteur de ce four à convection est sans entretien étant
donné qu’il est fabriqué avec des roulements à billes
autolubriants étanches. Il est conçu pour orir un service
durable avec un entretien normal. Nous orons ci-dessous
quelques suggestions à suivre en ce qui concerne le
moteur. Lors du fonctionnement du moteur, il se refroidit
automatiquement par l’air pénétrant dans la partie arrière de
son carter, à condition qu’un dégagement susant existe à
l’arrière de l’appareil.
Étant donné que le ventilateur se trouve dans le four, il est
à la même température que celui-ci. Si le moteur est arrêté
pendant que le four est chaud, la chaleur du ventilateur
est transmise à l’arbre et à l’induit du moteur. Ceci peut
raccourcir la durée de vie du moteur.
Nous recommandons, à la n de la période de cuisson ou de
rôtissage, quand le four est au ralenti pour n’importe quelle
période de temps ou avant de l’arrêter complètement,
de laisser les portes ouvertes et, en utilisant la position
de refroidissement du commutateur du ventilateur, le
ventilateur continue de fonctionner pendant environ 30
minutes. Le bouton du ventilateur « FAN » ne devrait jamais
être mis sur « OFF » quand le four est CHAUD.

Pièce n°1844030 (03/19/10) Page 15
GUIDE DE CUISSON
PRODUIT TEMPÉRATURE TEMPS
Gâteaux En Feuilles (5 Lb. Chaque) 325°F (164°C) 18 Min
Biscuits Soda 400°F (207°C) 6 Min
Petit Pain À La Levure 325°F (164°C) 20 Min
Pain De Maïs 350°F (197°C) 20 Min
Pain D’épice 300°F (151°C) 18 Min
Gâteau Au Chocolat 325°F (164°C) 20 Min
Biscuits Aux Brisures De Chocolat 375°F (193°C) 8 Min
Biscuits Au Sucre 325°F (164°C) 12 Min
Gâteau Jaune 325°F (164°C) 15 Min
Gâteau Des Anges 375°F (137°C) 25 Min
Carrés Au Chocolat 350°F (197°C) 15 Min
Chaussons Aux Pommes 350°F (197°C) 25 Min
Choux À La Crème 300°F (151°C) 30 Min
Tarte Aux Pommes (Fraîche) 375°F (193°C) 30 Min
Tarte À La Citrouille 275°F (137°C) 35 Min
Tarte Aux Baies (Congelée) 350°F (197°C) 35 Min
Tarte Aux Fruits (Congelée) 350°F (197°C) 45 Min
Pizza (Individuelle Congelée) 450°F (235°C) 5 Min
Macaroni Et Fromage 350°F (197°C) 30 Min
Sandwiches Au Fromage (Grillés) 400°F (207°C) 7 Min
Galettes De Boeuf 400°F (207°C) 8 Min
Pommes De Terre Au Four (120 Pièces) 400°F (207°C) 55 Min
Bâtonnets De Poisson 350°F (197°C) 16 Min
Poivrons Farcis 350°F (197°C) 15 Min
Morceaux De Poulet 350°F (197°C) 35-40 Min
Pain De Viande 325°F (164°C) 40 Min
Boeuf Roulé (20 Lb. Pièce.) 300°F (151°C) 4 Hr.
Côte De Boeuf 275°F (137°C) 6 Hr.
Côte De Porc Farcies 375°F (193°C) 25 Min
Côtelettes D’agneau (Filet) 375°F (193°C) 12 Min
Rôti De Veau (Désossé) 300°F (151°C) 3 Hr.
NOTA : Les temps et températures suggérés peuvent varier considérablement de ceux indiqués ci-dessus. Ils sont aectés par
le poids des aliments, la température du produit, la recette et le type de plat.

Pièce n° 1844030 (03/19/10)Page 14
13. Les moules à muns doivent être placés dans le four
avec l’arrière vers la porte ou avec le côté court du moule
face à l’avant. Cela permet d’obtenir une cuisson plus
uniforme.
14. Pour le réchauage des plats en cocotte congelés,
préchauer le four à 100° de plus que la température
suggérée. Revenir ensuite à la température de cuisson
suggérée après le chargement du four. Cela permet de
compenser la chute de température provoquée par
l’introduction d’une grande quantité d’aliments froids
dans le four.
15. Utiliser des rehausses de moules ou des moules de 18
x26 po d’une profondeur de deux pouces pour la cuisson
des aliments enrobés de pâte dont le poids dépasse huit
livres, par exemple le gâteau renversé aux ananas.
16. Ne jamais placer quoi que se soit directement sur le fond
du four. Cela empêche la circulation de l’air et cause une
cuisson inégale.
Remarque : Une certaine quantité d’humidité s’échappera
autour des portes du four lors de la cuisson d’aliments à forte
teneur en humidité comme le poulet, les pommes de terre
etc. Cela est normal.
Tous les appareils ont un tuyau d’évacuation d’humidité
réglable. La commande de conduit d’aération est située en
haut, à l’intérieur et à l’avant du four. On ferme le conduit
d’aération en déplaçant la commande vers la gauche et on
l’ouvre en la déplaçant vers la droite. Maintenir le conduit
d’aération fermé pendant le préchauage.
On réglera le conduit d’aération diéremment si l’on souhaite
que le produit ni soit plus ou moins humide ou sec.
RECOMMANDATIONS D’UTILISATION (suite)
PROBLÈME ET SOLUTIONS
Problèmes Solutions
Si le gâteau est doré sur les côtés
et n’est pas cuit au centre
Abaisser la température du four
Si les bords du gâteau sont brûlés Réduire le nombre de plats ou la température du four
Si la couleur du gâteau est pâle Augmenter la température
Si le gâteau s’aaisse légèrement au centre Prolonger le temps de cuisson ou augmenter légèrement la
température du four. Ne pas ouvrir les portes trop souvent ni
pendant de longues périodes de temps
Si le gâteau comporte des rides Surcharge des plats ou pâte trop ne
Si le gâteau est trop dur Abaisser la température du four
Si les tartes sont de couleur inégale Réduire le nombre de tartes par grille ou éliminer les moules
de cuisson
Si les petits gâteaux se fendent sur le dessus Abaisser la température du four
Si les viandes sont dorées mais pas cuites au centre Abaisser la température du four
et prolonger le temps de cuisson.
Si les viandes sont bien cuites et roussies Réduire le temps de cuisson.
Limiter la quantité d’humidité
Si les viandes ont une croûte dure Réduire la température ou placer un plat avec
de l’eau dans le four
Si les pains mollets sont de couleur inégale Réduire le nombre ou la taille des moules

Pièce n°1844030 (03/19/10) Page 13
Fonction De Refroidissement Automatique
1. Tourner le cadran de température (7) en position « OFF »;
régler le contacteur Power/Mode (4) en position « COOL
DOWN ».
2. Ouvrir les portes du four. Attendre au moins 30 minutes
pour que le four atteigne la température.
3. À la n de la journée, nous recommandons de laisser les
portes légèrement ouvertes pour un refroidissement
complet.
Instructions D’extinction
1. Tourner le cadran du thermostat (7) en position « OFF ».
Remettre le commutateur Power/Mode (4) sur « OFF ».
2. Si l’appareil doit être arrêté pour une période de temps
prolongée, fermer le robinet de service manuel (situé
derrière le couvercle de sécurité de la chambre de
combustion)
FONCTIONNEMENT (suite)
RECOMMANDATIONS D’UTILISATION
Votre Sunre four à convection orira à l’utilisateur les
meilleurs services et donnera les meilleurs résultats si
l’utilisateur se conforme aux suggestions et informations
d’utilisation suivantes.
1. Bien préchauer le four (environ 20 minutes) avant son
utilisation.
2. D’une façon générale, réduire la température de 25° à
50° par rapport à celle d’un four conventionnel/standard.
Le temps de cuisson peut également être plus court
et pour cette raison nous recommandons de surveiller
attentivement la première cuisson de chaque type de
produits.
3. Utiliser le tableau des temps et des températures de
cuisson suggérés comme guide. Ces valeurs peuvent
varier en fonction de la quantité d’aliments placés dans
le four, de la température et du mélange de produits, (en
particulier de l’humidité) et de la densité des produits.
4. Noter les temps de cuisson, les températures et les
quantités d’aliment pour les diérents produits. Une
fois ces renseignements notés, les autres opérations de
cuisson seront similaires.
5. Si possible, commencer par cuire les produits ayant
la température de cuisson la plus basse et passer
progressivement aux températures plus élevées.
6. Si le réglage de température précédent est plus élevé
de 10° à la température nécessaire pour les charges
suivantes, utiliser le mode de refroidissement pour
atteindre la température souhaitée avant de régler à
nouveau le thermostat.
7. Pour charger le four, travailler aussi vite que possible pour
éviter les pertes de chaleur.
8. Le four continue à chauer même après l’arrêt de la
minuterie. Les aliments doivent être retirés du four aussi
vite que possible pour éviter de trop les faire cuire.
9. Centrer les plats dans le four et les répartir également sur
les grilles pour permettre une bonne circulation de l’air à
l’intérieur du four.
10. Pour la pâtisserie, peser ou mesurer les produits dans
chaque moule pour assurer une cuisson régulière.
11. Pour la cuisson de 5 plats, utiliser les positions de grilles 2,
4, 6, 8, et 10, en commençant par le haut.
12. Ne pas surcharger le four. Dans la plupart des cas, on
recommande d’utiliser 5 plats (gâteaux, biscuits, pains
mollets, etc.). Cependant, il est possible d’utiliser un
maximum de 10 plats pour la cuisson des bâtonnets
de poisson, des pépites de poulet et des hamburgers. Il
faudra probablement ajuster les temps de cuisson.