Sunfire SUNFIRE ICO-E-10M User manual

Part # 4520415 (07/12/11) 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The information contained herein, (including design and parts specifications), may be superseded and is subject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.
Manufactured by
Cleveland Range
1333 East 179th Street, Cleveland, Ohio 44110
USA
GARLAND COMMERCIAL RANGES, LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: [phone]
Fax: [phone]
Part # 4520415 (07/12/11) © 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
INSTALLATION AND
OPERATION MANUAL
SUNFIRE ELECTRIC
CONVECTION OVENS MODELS:
ICO-E-10M & ICO-E-20M
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.
INSTALLATION AND ELECTRICAL CONNECTION
MUST COMPLY WITH CURRENT CODES:
IN CANADA - THE CANADIAN ELECTRICAL
CODE PART 1 AND / OR LOCAL CODES.
IN USA – THE NATIONAL ELECTRICAL CODE
ANSI / NFPA – CURRENT EDITION.
ENSURE ELECTRICAL SUPPLY CONFORMS WITH
ELECTRICAL CHARACTERISTICS SHOWN ON
THE RATING PLATE.

Part # 4520415 (07/12/11)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.
Keep appliance area free and clear of combustibles.

Part # 4520415 (07/12/11) Page 3
TABLE OF CONTENTS
IMPORTANT INFORMATION..........................................2
DIMENSIONS AND SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
INTRODUCTION.....................................................5
Rating Plate ......................................................................5
INSTALLATION......................................................5
Clearances .......................................................................5
Location .........................................................................5
Installation Of Legs, Stand ........................................................6
Assembly Instructions For Open Base .............................................6
Assembly Instructions for Legs ...................................................7
Assembly Instructions For Double Deck Casters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Stacking Of Ovens ...............................................................9
Electrical Connections ............................................................9
Cable Entrance and Connection Point ............................................10
Commissioning .................................................................10
Ventilation ......................................................................10
OPERATION........................................................11
Explanation Of Controls .........................................................11
Operation Of Controls ...........................................................11
Automatic Cool Down Feature ...................................................11
Shut Down Instructions .........................................................11
Energy Conservation ............................................................12
PERFORMANCE RECOMMENDATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
PROBLEMS/SOLUTIONS ............................................13
COOKING GUIDE...................................................14
CLEANING AND MAINTENANCE.....................................15
Break in Period ..................................................................15
Exterior Cleaning ...............................................................15
Interior Cleaning ................................................................15
Motor Care .....................................................................15

Part # 4520415 (07/12/11)Page 4
DIMENSIONS AND SPECIFICATIONS
Width Depth Height Oven Interior Dimensions Combustible Wall Clearance
ICO-E-10 ICO-E-20 Height Depth Width Sides Rear
40"
(1016mm)
44-1/2"
(1130mm)
60"
(1524mm)
72"
(1829mm)
20-1/2"
(520mm)
28-1/2"
(723mm)
29"
(736mm)
6"
(152mm)
6"
(152mm)
40"
(1016mm)
40"
(1016mm)
10-7/8"
(276mm)16-7/8"
(429mm)
36"
(914mm)
C
L
L
L
C
C
10-1/4"
(260mm)
CABLE ENTRANCE
CABLE
ENTRANCE
64"
(1626mm)
8"
(203mm)
11-1/2"
(292mm)
32"
(813mm)
30"
(762mm) 31-1/2"
(800mm)
60"
(1524mm)
6"
(152mm)
44-1/2"
(1130mm)
8-1/2"
(216mm)
28"
(711mm)
SINGLE OVEN DOUBLE OVENS
• These appliances are intended for
commercial use by professionally trained
personnel.
• It is the responsibility of the installer to
ensure that installation complies with all
national and local codes.
Model Total kW
Load
Nominal Amperes Per Line
208V / 3Ø* 240V / 3Ø*
X Y Z X Y Z
ICO-E-10M 11.0 32 32 28 28 28 24
* Not convertible to single-phase
Double deck models require individual power supply connections.
Model Shipping Information
Lbs. Kg Cube
ICO-E-10M 550 250 58.0
ICO-E-20M 1100 495 114.0
Model Entry Clearances
Crated Uncrated
ICO-E-10M 47"
(1194mm)
32-1/2"
(826mm)

Part # 4520415 (07/12/11) 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 questions concerning this installation,
use, care or service of this or any other Garland/US Range
(Sunre) product, contact our Product Service Department.
When corresponding with the factory or your local
authorized service agency regarding service or parts, be sure
to refer to the particular unit by the correct model number
(including prex and sux letters and numbers) and the
serial or code number. The rating plate axed to the unit
contains this information. The rating plate is located behind
the combustion chamber front panel.
INSTALLATION
Clearances
COMBUSTIBLE WALL
CLEARANCE
Side 6” (152mm)
Rear 6” (152mm)
Location
Proper placement of the oven will ensure operator
convenience and satisfactory performance. Adequate
clearance must be provided for servicing, ventilation and
proper operation. The oven must be kept free and clear of
combustible material.

Part # 4520415 (07/12/11)Page 6
INSTALLATION Continued
Installation Of Legs, Stand
Verify that all parts are present before beginning assembly.
Tools required for Assembly
1. 9/16” Wrench
2. 3/8” Wrench
3. 1” Wrench
4. Phillips Head Screw Driver
5. Hammer (Foot Version Only)
Assembly Instructions For Open Base
1. Raise the unit or lay it on its left side.
2. For foot versions take a hammer and lightly tap a square
foot insert (2) into each leg.
3. For caster versions attach a caster pad assembly (5) to the
bottom of each leg. Position caster pad (5) and drill four
11/64 diameter holes in the leg and fasten the caster pad
to the leg with #10 Phillips head sheet metal screws.
4. For caster versions screw the heavy duty caster with
brakes (4) into the front legs and the heavy duty casters
without brakes (3) into the rear legs.
1
5
4
2
1
4
522 3
5
1
2
5
3
1
6
99
REF
7
76
99
10
10
10 10
Diagram of unit shown on left side

Part # 4520415 (07/12/11) Page 7
Parts List
ITEM # QTY DESCRIPTION
1 4 Legs
2 4 Square Foot Inserts (Foot Version Only)
3 2 Heavy Duty Casters W/O Brakes (Caster Version Only)
4 2 Heavy Duty Casters W/Brakes (Caster Version Only)
5 4 Caster Pad Assembly (Caster Version Only)
6 2 Open Stand Upper Support (Open Base Versions Only)
7 2 Rack Guides (Open Base Version Only)
8 1 Open Stand Lower Rack Support
9 4 Rack Support Clips (Top)
10 4 Rack Support Clips (Bottom)
1 Bag of Hardware
12 3/8”-16 x 3/4” Bolts
12 3/8” Flat Washers
16 10-24 x 3/4” Hex Head Machine Screws
16 # 10 Split Ring Lock Washers
16 # 10-24 Hex Nuts
28 # 10 x 3/4” Truss Heat Sheet Metal Screws
INSTALLATION Continued
5. Attach each leg (1) with three 3/8” bolts and at washers.
6. Mount right and left open stand rack support (6) to the
front and rear legs using #10 Phillips head sheet metal
screws.
7. Mount the four rack clips (9) to the upper rack supports
(6) with 10-24 bolts, nuts and lock washers. If the holes at
the edge of the rack clip (9) are used it will accommodate
18” x 26” pans, if the holes in the center of the rack clip (9)
are used it will accommodate oven racks.
8. Mount the open stand lower rack support (8) to the legs
using #10 Phillips head sheet metal screws.
9. Place the rack guides (7) on the rack clips (9). Attach the
bottom of each rack guide (7) to the lower rack support
(8) with two rack clips (10) with 10-24 nuts, bolts and lock
washers.
10. Make sure all bolts and screws are tight.
11. Stand the unit up.
12. Move the unit into its desired location.
13. Level the oven using a 1” wrench to adjust the feet or the
casters.
Assembly Instructions for Legs
1. Raise the unit or lay on its left side.
2. For foot versions take a hammer and lightly tap a square
foot insert (2) into each leg.
3. For caster versions attach a caster pad assembly (5) to the
bottom of each leg. Position caster pad (5) and drill four
11/64” diameter holes in the leg and fasten the caster pad
to the leg with #10 Phillips head sheet metal screws.
4. For caster versions screw the heavy duty casters with
brakes (4) into the front legs and the heavy duty casters
without brakes (3) into the rear legs, ( single deck only).
5. Attach each leg (1) with three 3/8” bolts and at washers.
6. Make sure all bolts and screws are tight.
7. Stand the unit up.
8. Move the unit to desired location.

Part # 4520415 (07/12/11)Page 8
INSTALLATION Continued
9. Level the oven using a 1” wrench and adjust the feet or
the casters.
NOTE: Ovens supplied with casters must be installed with an
approved restraining device
Assembly Instructions For
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 W/O Brake
3 2 Heavy Duty Caster W/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 the 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 caster pads and the heavy duty casters without
brakes (3) into the rear caste pads.
4. Make sure all bolts and screws are tight.
5. Stand the unit up.
6. Move the unit to its desired location.
7. Level the oven using a 1” wrench to adjust the casters.
1
21
2
1
3
1
3

Part # 4520415 (07/12/11) Page 9
INSTALLATION Continued
Stacking Of Ovens
Remove the lower front shroud from the unit that is to be the
top deck. To remove-open the oven doors and remove four
(4) #10 sheet metal screws located in front of the lower door
seal. Open the ip-down door on the lower front shroud and
remove one Phillips screw from each inner side (left & right),
pull the lower front shroud forward and remove.
Install the double deck legs or casters on the oven that is to
be the lower deck See leg/caster installation instructions on
previous pages.
Raise the oven that is to be the top deck and place on tope
of the lower deck. Match and align the body sides and rear
of the units using one mounting bracket, match and attach
to the two holes in the bottom deck main top and the two
holes in the top deck frame, (exposed by the removal of the
lower front shroud.)
Fasten the rear of the two ovens together by removing the
bottom sheet metal screw from the left and right body sides
of the top deck. Remove the top sheet metal screw from
the left and right body sides of the bottom deck. Secure
mounting plate to each side. See Illustrations.
Lower Front
Shroud
Angle
Mounting
Bracket
Side View
w/Front Shroud
Removed
Rear View of Ovens
Mounting Brackets
Electrical Connections
Before attempting the electrical connection, the rating
plate should be checked to ensure that the unit’s electrical
characteristics and supply electric characteristics agree.
Installation of the wiring must be made in accordance with
U.L. 197 Commercial Electric Cooking Appliance Standards,
Local and/or National Electrical Code, ANSI/NFPA 70-1990.
1. Switch panel size
2. Overload protection
3. Wire type
4. Wire size
5. Temperature limitations of the wires
6. Method of connection ( Cable, Conduit ect.)

Part # 4520415 (07/12/11)Page 10
Cable Entrance and Connection Point
The service line enters though the rear of the unit and is
connected to the terminal block (Located behind the “ip
down” access door) as indicated in the diagram When
stacking ovens (see diagram), double deck models require
individual power supply connections.
Optional Cable
Exit/Entrance
for Double Deck
Ovens Cable
Entrance
Power
Supply
Terminal
Block
GRN
Top view of the main deck of double deck ovens or one
single deck oven.
INSTALLATION Continued
Commissioning
Input voltage and phasing must match the unit’s voltage and
phasing. A wiring diagram is attached to the main back of
each oven. Visually check all electrical connections. Energize
electrical service to the units. The electric oven is only
available in 3 phase, service and unit voltage must agree.
Unit rating plate is located behind the combustion chamber
front panel.
Ventilation
WARNING Inadequate ventilation may result in the high
ambient temperature at the rear of the oven. Excessive
ambient temperature can cause tripping of the blower motor
terminal overload protection device. This condition must be
corrected immediately to avoid damage to the blower motor.

Part # 4520415 (07/12/11) Page 11
OPERATION
Explanation Of Controls
Power/Mode Switch: In the “COOL DOWN” position, the fan
motor will run continuously only when the open door is in
the OPEN POSITION. In the “COOK POSITION” the fan & heat
will stop when the doors are open. In the “OFF” position, all
power is o.
Fan Speed Switch: Selects the desired fan speed.
Timer: Turn the 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.
NOTE: Operation is the same for the ve hour timer.
Power ON light: Illuminates when the power switch is on the
“ON” position.
Heat ON Light: Illuminates when the thermostat calls for
heat in the oven.
Temperature Control: The temperature indications are shown
on the dial’s surface. Turn the dial to the desired temperature.
Operation Of Controls
1. Set the Power/Mode switch (4) to the “COOK” position.
Set fan speed switch (2) to desired temperature setting.
2. Set temperature dial (7) to desired temperature setting.
3. Allow a minimum 20 minute preheat time. When the
desired temperature is reached, the illuminated (amber)
indicating light (6) will go out.
4. Load the oven, for best results; load bottom to top. Set
the timer if desired. See cooking chart for suggested
times and temperatures.
Automatic Cool Down Feature
1. Turn the temperature dial (7) to the “OFF” position, set
Power/Mode switch (4) to the “COOL DOWN” position.
2. Open the oven doors. Allow a minimum of 30 minutes for
the oven temperature to be reduced.
3. At then end of daily use, we recommend that the doors
be left slightly open for complete cooling.
Shut Down Instructions
1. Turn the thermostat dial (7) to the “OFF” position. Return
Power/Mode switch (4) to “OFF”.
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 # 4520415 (07/12/11)Page 12
2. If the unit is to be shut down for an extended period of
time, turn the appliance main circuit breaker to the “OFF”
position, (located behind the lower front shroud).
OPERATION continued
Energy Conservation
Do not waste energy by leaving the controls at high
temperature settings during idle periods. Lower settings will
keep the oven warm and ready for the next use period. Reset
the controls as required for heavy load periods.
PERFORMANCE RECOMMENDATIONS
Your Sunre Convection Oven will give you the best quality
product and service if you familiarize yourself with the
following operations suggestions and information.
1. Preheat the oven thoroughly (approximately 20 minutes)
before use.
2. As a general rule, temperature should be reduced to 25°
to 50° for 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 time and temperatures as
a guide. These will vary depending upon such factors
as size of load, temperature, and mixture of product
(particular moisture) and density of food.
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 you previous temperature is more than
10° higher than needed for succeeding loads, use
the cool down mode on the fan to reach the desired
temperature before resetting the thermostat.
7. When loading the oven, work as quickly as possible to
prevent loss of heat.
8. The oven will continue to heat even though the timer
goes o. The product should be removed from the over
as soon as possible to avoid overcooking.
9. Center pans on the 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 (10 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 rethermalizing frozen casseroles, preheat the
oven 100° over the suggested temperature: return to
the cooking temperature when the oven is loaded. This
will help compensate for the introduction of 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.

Part # 4520415 (07/12/11) Page 13
NOTE: Moisture will escape around the doors when baking
products with heavy moisture content, such as: chicken,
potatoes, and etc. This is normal.
PERFORMANCE RECOMMENDATIONS continued
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 the vent closed during preheat.
The desired dryness or moisture of the nished product will
dictate the setting of the vent.
PROBLEMS/SOLUTIONS
PROBLEM SOLUTIONS
Cakes are dark on the sides and not done in the center Lower oven temperature
Cake edges are too brown Reduce the 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 Over loading pans or batter is too thin
Cakes are too coarse Lower oven temperature
Pies have uneven color Reduce the 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 the oven
Rolls have uneven color Reduce number or size of pans

Part # 4520415 (07/12/11)Page 14
COOKING GUIDE
PRODUCT TEMPERATURE TIME
Sheet Cakes (5 lb each) 325°F (164°C) 18 min.
Soda Biscuits 400°F (207°C) 6 min.
Yeast Rolls 325°F (164°C) 20 min.
Corn Bread 350°F (197°C) 20 min.
Gingerbread 300°F (151°C) 18 min.
Chocolate Cake 325°F (164°C) 20 min.
Chocolate Chip Cookies 375°F (193°C) 8 min.
Sugar Cookies 325°F (164°C) 12 min.
Yellow Cake 325°F (164°C) 15 min.
Angle Food Cake 275°F (137°C) 25 min.
Brownies 350°F (197°C) 15 min.
Apple Turnovers 350°F (197°C) 25 min.
Cream Pus 300°F (151°C) 30 min.
Apple Pie (fresh) 375°F (193°C) 30 min.
Pumpkin Pie 275°F (137°C) 35 min.
Berry Pie (Frozen) 350°F (197°C) 35 min.
Fruit Pie (Frozen) 350°F (197°C) 45 min.
Pizza (Individual Frozen) 450°F (207°C) 5 min.
Macaroni and Cheese 350°F (197°C) 30 min.
Cheese Sandwiches (Toasted) 400°F (207°C) 7 min.
Hamburger Patties 400°F (207°C) 8 min.
Baked Potatoes (120 Count) 400°F (207°C) 55 min.
Fish Sticks 350°F (197°C) 16 min.
Stued Peppers 350°F (197°C) 15 min.
Chicken Parts 350°F (197°C) 35-40 min.
Meatloaf 325°F (164°C) 40 min.
Rolled Beef (20 lb. Each) 300°F (151°C) 4 hr.
Prime Rib 275°F (137°C) 6 hr.
Stued Pork Chops 375°F (193°C) 25 min.
Lamb Chops (Loin) 375°F (193°C) 12 min.
Veal Roast (Boned) 300°F (151°C) 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 # 4520415 (07/12/11) Page 15
CLEANING AND MAINTENANCE
NOTE: Disconnect line cord from the power supply before
cleaning or servicing.
Break in Period
When the oven is new, operate it for on hour at 375°F (191°C)
before you begin 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 light weight non-metallic scouring pad.
Dry thoroughly with a clean cloth.
2. Stainless steel should be cleaned using a mild detergent,
a soft cloth and hot water. If it is necessary to use a non-
metallic scouring pad, always rub in the direction of the
grain in the metal to prevent scratching. Use a water
based stainless cleaner (Dracket Twinkle), if you want a
high shine. NEVER 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 of 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 the same
day when spillovers occur.
1 Cool down oven and remove oven racks.
2. 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 the dishwasher while the oven cavity is
being cleaned.
3. 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.
4. 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 rack against
the wall and push down locking it into place.
NOTE: Exercise caution in cleaning around the wires
connection to the temperature probe. This must not be
pulled out or severed. Do not remove the temperature probe
cover.
Motor Care
The motor on you Sunre 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 idle for an period of time or before
shutting down completely, that the doors be left open, and
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° 4520415 (07/12/11) Page 15
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.
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 Intérieurg
Établir un calendrier de nettoyage régulier ou essuyer le jour
même tout déversement.
1. Refroidir le four et retirer les grilles du four.
2. 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.
3. 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.
4. 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° 4520415 (07/12/11)Page 14
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° 4520415 (07/12/11) Page 13
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.
RECOMMANDATIONS D’UTILISATION (suite)
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.
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