Viking F20705A EN User manual

F20705A EN (061611)
Viking Use & Care Manual
Professional Freestan ing Gas
Open Burner Ranges
Viking Range Corporation
111 Front Street
Greenwoo , Mississippi 38930 USA
[phone]
For pro uct information,
call 1-888-VIKING1 (845-4641)
or visit the Viking Web site at
vikingrange.com

Congratulations
Congratulations an welcome to the elite worl of Viking ownership.
We hope you will enjoy an appreciate the care an attention we have
put into every etail of your new, state-of-the-art self-cleaning range.
Your Viking range is esigne to offer years of reliable service. This
Use an Care Manual will provi e you with the information you nee
to become familiar with your range’s care an operation.
Your complete satisfaction is our ultimate goal. If you have any
questions or comments about this pro uct, please contact the ealer
from whom you purchase it, or contact our Consumer Support Center
at 1-888-VIKING1 (845-4641).
We appreciate your choice of a Viking range an hope that you will
again select our pro ucts for your other major range nee s.
For more information about the complete an growing selection
of Viking pro ucts, contact your ealer or visit us online at
vikingrange.com.
Getting Starte
Warnings ____________________________________________________4
Before Using Range__________________________________________13
Pro uct Controls
Range Features _____________________________________________14
Oven Functions an Settings _________________________________16
Operation
Surface Operation ___________________________________________17
Lighting Burners___________________________________________17
Surface Burners-Automatic Reignition ________________________17
Vari-Simmer™_____________________________________________17
Surface Cooking Tips ______________________________________18
Cooking Vessels___________________________________________19
Oven Features ______________________________________________19
Rack Positions_____________________________________________19
Using the Oven _____________________________________________20
Conventional an Convection Cooking ______________________20
Baking _____________________________________________________21
BAKE (Natural Airflow Bake) ________________________________21
CONVECTION BAKE ______________________________________21
Broiling_____________________________________________________27
BROIL (Infrare Broil) ______________________________________27
CONVECTION BROIL (Infrare Convection Broil)______________27
Convection Dehy rate _______________________________________31
Convection Defrost __________________________________________32
Cooking Substitutes Charts ___________________________________33
Pro uct Care
Cleaning an Maintenance ___________________________________34
Replacing Oven Lights _______________________________________37
Door Removal_______________________________________________38
Door Replacement an A justment____________________________39
Troubleshooting _____________________________________________40
Service Information __________________________________________41
Warranty ___________________________________________________42
Table of Contents
32

Warnings
54
Getting Starte
Getting Starte
Warning an Important Safety Instructions appearing in this manual
are not meant to cover all possible con itions an situations that may
occur. Common sense, caution, an care must be exercise when
installing, maintaining, or operating the appliance.
ALWAYS contact the manufacturer about problems or con itions you o not
un erstan .
Recognize Safety Symbols, Wor s, Labels
Rea an follow all instructions before using this appliance to prevent
the potential risk of fire, electric shock, personal injury or amage to the
appliance as a result of improper usage of the appliance. Use appliance
only for its inten e purpose as escribe in this manual.
To ensure proper an safe operation: Appliance must be properly
installe an groun e by a qualifie technician. DO NOT attempt to
a just, repair, service, or replace any part of your appliance unless it is
specifically recommen e in this manual. All other servicing shoul be
referre to a qualifie servicer. Have the installer show you the location of
the gas shutoff valve an how to shut it off in an emergency. A certifie
technician is require for any a justments or conversions to Natural or LP gas.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
Hazards or unsaf practic s which WILL r sult in
s v r p rsonal injury or d ath
Hazards or unsaf practic s which COULD r sult in
d ath or s v r p rsonal injury
DANGER
Hazards or unsaf practic s which COULD r sult in
minor p rsonal injury.
All safety messages will identify the hazard, tell you how
to reduce the chance of injury, and tell you what can happen if
the instructions are not followed.
WARNING
CAUTION
Warnings
WARNING
If th information in this manual is not follow d xactly,
a fir or xplosion may r sult causing prop rty damag ,
p rsonal injury or d ath.
WHAT TO DO IF OU SMELL GAS:
•DO NOT try to light any appliance.
•DO NOT touch any electrical switch.
•DO NOT use any phone in your building.
• Immediately call your gas supplier from a neighbor's phone. Follow
the gas supplier's instructions.
• If you cannot reach your gas supplier, call the fire department.
Installation and service must be performed by a qualified installer,
service agency or the gas supplier.
WARNING
To avoid risk of property damage, personal injury or death;
follow information in this manual exactly to prevent a fire or
explosion. DO NOT store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any appliance.
WARNING
WARNING
DO NOT use commercial oven cleaners inside the oven. Use of these
cleaners can produce hazardous fumes or can damage the porcelain
finishes.
TIPPING HAZARD
To reduce the risk of the appliance tipping, it must
be secured by a properly installed anti-tip bracket(s).
To make sure the bracket has been installed
properly, look behind the range with a flashlight to verify proper
installation engaged in the rear top left corner of the range.
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE
• SEE INSTALLATION INSTRUCTIONS

7
6
Warnings
Getting Starte
Getting Starte
To Prevent Fire or Smoke Damage
• Be sure all packing materials are remove from the appliance before
operating it.
• Keep area aroun appliance clear an free from combustible materials,
gasoline, an other flammable vapors an materials.
• If appliance is installe near a win ow, proper precautions shoul be taken
to prevent curtains from blowing over burners.
•
NEVER leave any items on the rangetop. The hot air from the vent may ignite
flammable items an may increase pressure in close containers which may
cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when expose to heat an
may be highly flammable. Avoi their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the
appliance that may become warm or hot. DO NOT leave plastic items on
the rangetop as they may melt or soften if left too close to the vent or a
lighte surface burner.
• Combustible items (paper, plastic, etc.) may ignite an metallic items
may become hot an cause burns.
DO NOT pour spirits over hot foo s.
DO NOT leave oven unsupervise when rying herbs, brea s,
mushrooms, etc; fire hazar .
In Case of Fire
Turn off appliance an ventilating hoo to avoi sprea ing the flame. Extinguish
flame then turn on hoo to remove smoke an o or.
•Cooktop: Smother fire or flame in a pan with a li or cookie sheet.
• NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven oor. DO NOT use water
on grease fires. Use baking so a, a ry chemical or foam-type extinguisher to
smother fire or flame.
• GREASE–Grease is flammable an shoul be han le carefully. DO NOT
use water on grease fires. Flaming grease can be extinguishe with
baking so a or, if available, a multipurpose ry chemical or foam type
extinguisher. Let fat cool before attempting to han le it.
DO NOT allow
grease to collect aroun the oven or in vents. Wipe up spillovers
imme iately.
Chil Safety
• NEVER leave chil ren alone or unsupervise near the appliance when it is in
use or is still hot.
• NEVER allow chil ren to sit or stan on any part of the appliance as they
coul be injure or burne .
•DO NOT store items of interest to chil ren over the unit. Chil ren climbing to
reach items coul be seriously injure .
Chil Safety (cont.)
• Chil ren must be taught that the appliance an utensils in it can be hot.
Let hot utensils cool in a safe place, out of reach of small chil ren.
Chil ren shoul be taught that an appliance is not a toy. Chil ren shoul not
be allowe to play with controls or other parts of the appliance.
Cooking Safety
• To eliminate the hazar of reaching over hot surface burners, cabinet
storage shoul not be provi e irectly above a unit. If storage is provi e ,
it shoul be limite to items which are use infrequently an which are
safely store in an area subjecte to heat from an appliance. Temperatures
may be unsafe for some items, such as volatile liqui s, cleaners or
aerosol sprays.
•
ALWAYS place a pan on a surface burner before turning it on. Be sure
you know which knob controls which surface burner. Make sure the correct
burner is turne on an that the burner has ignite . When cooking is
complete , turn burner off before removing pan to prevent exposure to
burner flame.
•
ALWAYS a just surface burner flame so that it oes not exten beyon the
bottom e ge of the pan. An excessive flame is hazar ous, wastes energy
an may amage the appliance, pan or cabinets above the appliance.
This is base on safety consi erations.
• NEVER leave a surface cooking operation unatten e especially when using
a high heat setting or when eep fat frying. Boilovers cause smoking an
greasy spillovers may ignite. Clean up greasy spills as soon as possible.
DO NOT use high heat for exten e cooking operations.
• DO NOT heat unopene foo containers, buil up of pressure may cause
the container to explo e an result in injury.
• Use ry, stur y pot-hol ers. Damp pot-hol ers may cause burns from steam.
Dishtowels or other substitutes shoul NEVER be use as pothol ers
because they can trail across hot surface burners an ignite or get caught on
appliance parts.
•
ALWAYS let quantities of hot fat use for eep fat frying cool before
attempting to move or han le.
•DO NOT let cooking grease or other flammable materials accumulate in or
near the appliance, hoo or vent fan. Clean hoo frequently to prevent
grease from accumulating on hoo or filter. When flaming foo s un er the
hoo , turn the fan off.
•NEVER wear garments ma e of flammable material or loose fitting or
long-sleeve apparel while cooking. Clothing may ignite or catch utensil
han les. DO NOT
rape towels or materials on oven oor han les. These
items coul ignite an cause burns.
Warnings

9
Utensil Safety (cont.)
• Only certain types of glass, glass/ceramic, ceramic or glaze utensils are
suitable for rangetop surface or oven usage without breaking ue to the
su en change in temperature. Follow manufacturer's instructions when
using glass.
• This appliance has been teste for safe performance using conventional
cookware. DO NOT use any evices or accessories that are not specifically
recommen e in this gui e. DO NOT use eyeli covers for the surface units,
stovetop grills, or a -on oven convection systems. The use of evices or
accessories that are not expressly recommen e in this manual can create
serious safety hazar s, result in performance problems, an re uce the life
of the components of the appliance.
• The flame of the burner shoul be a juste to just cover the bottom of
the pan or pot. Excessive burner setting may cause scorching of
a jacent counter-top surfaces, as well as the outsi e of the utensil. This
is base on safety consi erations.
Heating Elements
• NEVER touch oven bake an broil burner areas or interior surfaces of oven.
• Bake an broil burners may be hot even though they are ark in color. Areas
near burners an interior surfaces of an oven may become hot enough to
cause burns.
•
During an after use, DO NOT touch or let clothing or other flammable
materials contact heating elements, areas near elements, or interior surfaces
of oven until they have ha sufficient time to cool.
Other surfaces of the
oven may become hot enough to cause burns, such as the oven vent
opening, the surface near the vent opening, an the oven oor win ow.
Cleaning Safety
• Turn off all controls an wait for appliance parts to cool before touching or
cleaning them. DO NOT touch the burner grates or surroun ing areas until
they have ha sufficient time to cool.
• Clean appliance with caution. Use care to avoi steam burns if a wet sponge
or cloth is use to wipe spills on a hot surface. Some cleaners can pro uce
noxious fumes if applie to a hot surface.
• DO NOT clean oor gasket. It is essential for a goo tight seal. Care
shoul be taken not to rub, amage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating such as
aluminum foil shoul be use in or aroun any part of the oven.
Improper oven liners may result in a risk of electric shock or fire. Keep
oven free from grease buil up.
Getting Starte
Warnings
8
Cooking Safety (cont.)
• ALWAYS place oven racks in the esire positions while oven is cool.
Sli e oven rack out to a or remove foo , using ry, stur y pot-hol ers.
ALWAYS avoi reaching into the oven to a or remove foo . If a rack
must be move while hot, use a ry pot-hol er.
•ALWAYS turn the oven off at the en of cooking.
• Use care when opening the oven oor. Let hot air or steam escape before
moving or replacing foo .
•NEVER use aluminum foil to cover oven racks or oven bottom. This coul
result in risk of electric shock, fire, or amage to the appliance. Use foil only
as irecte in this gui e.
•PREPARED FOOD WARNING:
Follow foo manufacturer's instructions. If a
plastic frozen foo container an /or its cover istorts, warps, or is otherwise
amage uring cooking, imme iately iscar the foo an its container. The
foo coul be contaminate
.
• If you are “flaming” liquor or other spirits un er an exhaust, TURN THE
FAN OFF. The raft coul cause the flames to sprea out of control.
• Once the unit has been installe as outline in the Installation
Instructions, it is important that the fresh air supply is not obstructe .
The use of a gas cooking appliance results in the pro uction of heat an
moisture in the room in which it is installe . Ensure that the kitchen is
well-ventilate . Keep natural venting holes open or install a mechanical
ventilation evice. Prolonge or intensive use of the appliance may call
for a itional (such as opening a win ow) or more effective ventilation
(such as increasing the level of a mechanical ventilation if present).
Utensil Safety
• Use pans with flat bottoms an han les that are easily graspe an stay
cool. Avoi using unstable, warpe , easily tippe or loose-han le pans.
Also avoi using pans, especially small pans, with heavy han les as they
coul be unstable an easily tip. Pans that are heavy to move when fille
with foo may also be hazar ous.
• Be sure utensil is large enough to properly contain foo an avoi boilovers.
Pan size is particularly important in eep fat frying. Be sure pan will
accommo ate the volume of foo that is to be a e as well as the bubble
action of fat.
• To minimize burns, ignition of flammable materials an spillage ue to
unintentional contact with the utensil, DO NOT exten han les over
a jacent surface burners. ALWAYS turn pan han les towar the si e or back
of the appliance, not out into the room where they are easily hit or reache
by small chil ren.
•NEVER let a pan boil ry as this coul amage the utensil an the appliance.
• Follow the manufacturer's irections when using oven cooking bags.
Getting Starte
Warnings

11
Warnings
10
Important notice regar ing pet bir s:
NEVER keep pet bir s in the kitchen or in rooms where the fumes from the
kitchen coul reach. Bir s have a very sensitive respiratory system. Fumes
release ue to overheate cooking oil, fat, margarine an overheate non-
stick cookware may be harmful.
About Your Appliance
• For proper oven performance an operation, DO NOT block or obstruct the
oven vent uct locate on the right si e of the air grille.
• Avoi touching oven vent area while oven is on an for several minutes after
oven is turne off. When the oven is in use, the vent an surroun ing area
become hot enough to cause burns. After oven is turne off, DO NOT
touch the oven vent or surroun ing areas until they have ha sufficient time
to cool.
• Other potentially hot surfaces inclu e rangetop, areas facing the rangetop,
oven vent, surfaces near the vent opening, oven oor, areas aroun the
oven oor an oven win ow.
• The misuse of oven oors (e.g. stepping, sitting, or leaning on them) can
result in potential hazar s an /or injuries.
Power Failure
If power failure occurs, the electric igniters will not work. No attempt shoul be
ma e to operate the appliance uring a power failure. Make sure the oven
control is in the “OFF” position.
Momentary power failure can occur unnotice . The range is affecte only when
the power is interrupte . When it comes back on, the range will function
properly without any a justments. A “brown-out” may or may not affect range
operation, epen ing on how severe the power loss is.
Getting Starte
Getting Starte
WARNING
NEVER use appliance as a space heater to heat or warm a room to prevent
potential hazard to the user and damage to the appliance. Also, DO NOT
use the rangetop or oven as a storage area for food or cooking utensils.
WARNING
ELECTRICAL SHOCK HAZARD
DO NOT touch a hot oven light bulb with a damp cloth as the
bulb could break. Should the bulb break, disconnect power
to the appliance before removing bulb to avoid electrical shock.
Warnings
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
WARNING
CAUTION
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical
shock.
NOTICE
DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on will accelerate the natural defrosting of the food
without the heat.
WARNING
NEVER cover any slots, holes or passages in the oven bottom or cover
an entire rack with materials such as aluminum foil. Doing so blocks
air flow through the oven and may cause carbon monoxide poisoning.
Aluminum foil linings may also trap heat, causing a fire hazard.

13
Getting Starte
12
Getting Starte
Warnings
CAUTION
BURN HAZARD
The oven door, especially the glass, can get hot. Dang r of
burning: DO NOT touch th glass!
CAUTION
DO NOT store items of interest to children over the unit. Children
climbing to reach items could be seriously injured.
WARNING
BURN HAZARD
When self-cleaning, surfaces may get hotter than usual.
Therefore, children should be kept away.
CAUTION
ou must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Before Using Range
All pro ucts are wipe clean with solvents at the factory to remove
any visible signs of irt, oil, an grease which may have remaine from
the manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water. There may be some burn off an
o ors on first use of the appliance—this is normal.
Oven
Important! Before first use, wipe interior with soapy water an ry
thoroughly. Then set the oven selector to bake, the thermostat to
450°F, an operate for an hour.
All mo els inclu e:
• Five performance mo es—inclu ing convection baking an
convection broiling—provi ing air circulation for shorter cooking
times with even results.
• Convection baking with a hi en 30,000 BTU burner provi es a fast,
even baking for all your casserole ishes as well as easy cleanup.
• The 1500°F close oor, infrare broiler allows intense heat to sear
elicate cuts of meat provi ing that restaurant taste.
• Two lights illuminate the oven cavity with less glare.
• Six rack positions an three racks provi e ample space for your
baking nee s.
• This appliance is certifie by Star-K to meet strict regulations in
conjunction with specific instructions foun on www.star-k.org

Pro uct Controls
15
14
30” Four-Burner
24” Four-Burner
36” Six-Burner
Interior Oven
Light Switch
Left Rear Burner
Control Knob
(15,000 BTU)
Left Front Burner
Control Knob
(15,000 BTU)
Right Rear Burner
Control Knob
(15,000 BTU)
Right Front Burner
Control Knob
(15,000 BTU)
Oven
Temperature
Indicator Light
Oven
Temperature
Control Knob
Convection
Fan Switch
Center Rear Burner
Control Knob
(15,000 BTU)
Center Front Burner
Control Knob
(15,000 BTU)
36” Six-Burner model shown
2
1
4
3
5
Range Features
Range Features (VGIC)
1. Six 15,000 BTU open burners with porcelain/
Cast iron caps an automatic ignition/Re-ignition
2. Islan trim
3. I entification plate
4. Three stan ar heavy- uty tilt-proof racks/
Six rack positions
5. Broiler pan–locate insi e oven
Pro uct Controls

17
Oven Functions an Settings
Pro uct Controls
16
BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, an casseroles.
CONVECTION BAKE
Use this setting to bake an roast foo s at the same time with minimal
taste transfer.
BROIL (Infrare Broil)
Use this setting for broiling ark meats at 1” thickness or less where
rare or me ium oneness is esire .
CONVECTION BROIL (Infrare Convection Broil)
Use this setting to broil thick cuts of meat.
Convection Dehy rate (CONVECTION BAKE)
Use this function to ehy rate fruits an vegetables.
Convection Defrost (CONVECTION BAKE)
Use this function to efrost foo s.
Note: For more information on oven functions see “Operation”
section.
Lighting Burners
All burners are ignite by electric ignition. There are
no open-flame, “stan ing” pilots.
Surface Burners-Automatic Reignition
To light the surface burners, push an turn the
appropriate control knob counter clockwise to any position.
This control is both a gas valve an an electric switch. Burners will ignite
at any “ON” position with the automatic re-ignition system. If the flame
goes out for any reason, the burners will automatically reignite if the gas
is still flowing. When gas is permitte to flow to the burners, the electric
igniters start sparking. On all surface igniters you shoul hear a “clicking”
soun . If you o not, turn off the control an check that the unit is
plugge in an that the fuse or circuit breaker is not blown or trippe .
Within a few moments, enough gas will have travele to the burner to
light. When the burner lights, turn the burner control to any position to
a just the flame size. Setting the proper flame height for the esire
cooking process an selecting the correct cooking vessel will result in
superior cooking performance, while also saving time an energy.
Vari-Simmer™
Simmering is a cooking technique in which foo s are cooke in hot
liqui s kept at or just barely below the boiling point of water. Simmering
ensures gentler treatment than boiling to prevent foo from toughening
an /or breaking up. The size of the pan an the volume of foo can have
a significant effect on how high or low a flame is nee e for simmering.
For this reason, Viking range an rangetop burners are engineere with a
Vari-Simmer setting. The Vari-Simmer setting is not just one simmer
setting, but provi es a variable range of simmer settings. This variable
range of simmer settings allows you to a just the flame height to achieve
the best simmer epen ing on the type an quantity of foo being
simmere . It is this ability that makes the Vari-Simmer setting the most
accurate an trustworthy simmer on the market.
Surface Operation
Operation

19
Operation
18
Surface Cooking Tips
• Use low or me ium flame heights when cooking in vessels that are
poor con uctors of heat, such as glass, ceramic, an cast-iron.
Re uce the flame height until it covers approximately 1/3 of the
cooking vessel iameter. This will ensure more even heating within
the cooking vessel an re uce the likelihoo of burning or
scorching the foo .
• Re uce the flame if it is exten ing beyon the bottom of the
cooking vessel. A flame that exten s along the si es of the vessel is
potentially angerous, heats the utensil han le an kitchen instea
of the foo , an wastes energy.
• Re uce the flame height to the minimum level necessary to perform
the esire cooking process. Remember that foo cooks just as
quickly at a gentle boil as it oes at a rolling boil. Maintaining a
higher boil than is necessary wastes energy, cooks away moisture,
an causes a loss in foo flavor an nutrient level.
• The minimum pot or pan (vessel) iameter recommen e is 6”
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommen e .
Surface Heat Settings*
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Heat Setting Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Me Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
an pu ings
Me
Sauteing an browning, braising, an
pan-frying
Maintaining slow boil on large quantities
Me High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil
Surface Operation
Operation
Surface Operation
Removable bottom
Broiler element
Convection fan
Oven racks (3)
Oven lights
Bake burner
6
5
4
3
2
1
Rack Positions
Each oven is equippe with three tilt-proof racks. All ovens have six
rack positions. Position 6 is the farthest from the oven bottom. Position
1 is the closest to the oven bottom. The racks can be easily remove
an arrange at various levels. For best results with conventional
baking, DO NOT use more than one rack at a time. It is also
recommen e , when using two racks, to bake with the racks in
positions 2 an 4 or positions 3 an 5.
Oven Features
Cooking Vessels
Each cook has his or her own preference for the particular cooking
vessels that are most appropriate for the type of cooking being one.
Any an all cooking vessels are suitable for use in the range an it is
not necessary to replace your present omestic vessels with commercial
cookware. This is a matter of personal choice. As with any cookware,
yours shoul be in goo con ition an free from excessive ents on
the bottom to provi e maximum performance an convenience.
Note: When using big pots and or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup
at rear of appliance due to staining or discoloration will be minimized.

21
20
Operation
Operation
Baking
Using the Oven
Conventional an Convection Cooking
Because of variations in foo ensity, surface texture an consistency,
some foo s may be prepare more successfully using the conventional
bake setting. For this reason, conventional baking is recommen e
when preparing bake goo s such as custar . The user may fin other
foo s that are also prepare more consistently in conventional bake. It
is recommen e to use this function for single-rack baking.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-force
air to circulate throughout the entire oven cavity creating the optimum
cooking environment. Cooking with convection is inten e when
performing multi-rack baking an for heavier foo s. Below are some
tips which will allow you to get the best results out of your oven when
cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, re uce the temperature by 25°F (10°C) when using a
convection cooking function.
• Cooking times for stan ar baking an convection baking will be the
same. However, if using convection to cook a single item or smaller
loa , then it is possible to have 10-15% re uction in cooking time.
(Remember convection cooking is esigne for multi-rack baking or
cooking large loa s.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% re uction in cooking time.
• A major benefit of convection cooking is the ability to prepare foo s
in quantity. The uniform air circulation makes this possible. Foo s
that can be prepare on two of three racks at the same time
inclu e: pizza, cakes, cookies, biscuits, muffins, rolls, an frozen
convenience foo s.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
an 5. For two-rack baking, use rack positions 2 an 4 or positions 3
an 5. Remember that the racks are numbere from bottom to top.
BAKE
(Natural Airflow Bake)
Full power heat is ra iate from
the U-shape bake burners in
the bottom of the oven cavity
an is circulate with natural
airflow. This function is
recommen e for single rack
baking. Many cookbooks contain
recipes to be cooke in the
conventional manner.
Conventional baking is suitable for ishes that require a high
temperature. Use this setting for baking an casseroles.
To Use BAKE Function
1. Arrange the oven rack in the esire position before turning
oven on.
2. Set the oven temperature control knob to esire temperature.
3. Close the oor.
CONVECTION BAKE
Heat is ra iate from the U-
shape bake burners in the
bottom of the oven cavity. The
heate air is circulate by one
motorize fan in the rear of the
oven provi ing a more even
heat istribution. Multiple rack
use is possible for the largest
baking job. When roasting,
cool air is quickly replace —
searing meats on the outsi e an retaining more juices an natural
flavor on the insi e with less shrinkage. This even circulation of air
equalizes the temperature throughout the oven cavity an eliminates
the hot an col spots foun in conventional ovens.
natural airflow bake
convection bake

23
22
Operation
Baking
Operation
Baking
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the esire position before turning oven on.
2. Set the oven temperature control knob to esire temperature an
turn on the convection fan switch.
3. Close the oor.
Baking Tips
• Make sure the oven racks are in the esire position before you turn
on the oven.
•DO NOT open the oor frequently uring baking. Look through the
oor win ow to check oneness whenever possible. If you must open
the oor, the best time is uring the last quarter of the baking time.
• Bake to the shortest time suggeste an check for oneness before
a ing more time. For bake goo s, a stainless steel knife place in
the center of the pro uct shoul come out clean when one.
• Use the pan size an type recommen e by the recipe to ensure
best results. Cakes, quick brea s, muffins, an cookies shoul be
bake in shiny, reflective pans for light, gol en crusts. Avoi the use
of ol , arkene pans. Warpe , ente , stainless steel an tin-coate
pans heat unevenly an will not give uniform baking results.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 pro uce the best results.
• When baking on more than one rack, it is recommen e to use the 3r
an 5th position for more consistent even baking.
• Stagger pans in opposite irections when two racks an several pans
are use in conventional bake. If possible, no pan shoul be irectly
above another.
• Allow 1 to 2 inches of air space aroun all si es of each pan for even
air circulation.

25
*Note: The above information is given as a guide only.
Single Rack Time
Foo Pan Size Position Temp (min)
BREADS
Frozen Biscuits Cookie sheet 3 or 4 375 ˚ F (191˚ C) 7 - 9
Yeast loaf Loaf pan 3 or 4 375 ˚ F (191˚ C) 25 - 30
Yeast rolls Cookie sheet 3 or 4 375 ˚ F (191˚ C) 11 - 13
Nut brea Loaf pan 3 or 4 350 ˚ F (177˚ C) 25 - 30
Cornbrea 8" x 8" 3 or 4 375 ˚ F (191˚ C) 20 - 25
Gingerbrea 8" x 8" 3 or 4 325 ˚ F (163˚ C) 30 - 35
Muffins Muffin tin 3 or 4 350 ˚ F (177° C) 12 - 15
Corn muffins Muffin tin 3 or 4 350 ˚ F (177˚ C) 10 - 12
CAKES
Angel foo Tube pan 3 or 4 350 ˚ F (177˚ C) 35 - 40
Bun t Tube pan 3 or 4 325 ˚ F (163˚ C) 35 - 40
Cupcakes Muffin pan 3 or 4 325 ˚ F (163˚ C) 15 - 17
Layer, sheet 13" x 9" 3 or 4 325 ˚ F (163˚ C) 30 - 35
Layer, two 9" roun 3 or 4 325 ˚ F (163˚ C) 25 - 30
Poun Loaf pan 3 or 4 325 ˚ F (163˚ C) 45 - 50
COOKIES
Brownies 13" x 9" 3 or 4 325 ˚ F (163˚ C) 20 -25
Choc. chip Cookie sheet 3 or 4 350 ˚ F (177˚ C) 7 -10
Sugar Cookie sheet 3 or 4 350 ˚ F (177˚ C) 7-10
PIES
Crust, unfille 9" roun 3 or 4 375 ˚ F (191˚ C) 7 - 9
Crust, fille 9" roun 3 or 4 325 ˚ F (163˚ C) 50 - 55
Lemon meringue 9" roun 3 or 4 325 ˚ F (163˚ C) 10 - 12
Pumpkin 9" roun 3 or 4 325 ˚ F (163˚ C) 45 - 55
Custar Not recommen e
ENTREES
Egg rolls Cookie sheet 3 or 4 375 ˚ F (191˚ C) 15 - 20
Fish sticks Cookie sheet 3 or 4 400 ˚ F (205˚ C) 8 - 10
Lasagna, frz Cookie sheet 3 or 4 350 ˚ F (177˚ C) 45 - 50
Pot pie Cookie sheet 3 or 4 375 ˚ F (191˚ C) 35 - 40
Gr. peppers stuffe 13" x 9" 3 or 4 350 ˚ F (177˚ C) 45 - 50
Quiche Not recommen e
Pizza, 12" Cookie sheet 3 or 4 375 ˚ F (191˚ C) 15 - 20
Mac. & cheese, frz Cookie sheet 3 or 4 350 ˚ F (177˚ C) 25 - 35
VEGETABLES
Bake potatoes On rack 3 or 4 350 ˚ F (177˚ C) 50 - 55
Spinach souffle 1 qt. casserole 3 or 4 325 ˚ F (163˚ C) 35 - 40
Squash Cookie sheet 3 or 4 350 ˚ F (177˚ C) 40 - 45
French fries Cookie sheet 3 or 4 400 ˚ F (205˚ C) 15 - 20
Operation
24
Conventional Baking Chart
Single Rack Time
Foo Pan Size Position Temp (min)
BREADS
Biscuits Cookie sheet 3 or 4 400˚ F (204˚ C) 10 - 12
Yeast loaf Loaf pan 3 or 4 375 ˚ F (191˚ C) 30 - 35
Yeast rolls Cookie sheet 3 or 4 400 ˚ F (204˚ C) 12 - 15
Nut brea Loaf pan 3 or 4 375 ˚ F ( 191˚ C) 30 - 35
Cornbrea 8" x 8" 3 or 4 400 ˚ F (204˚ C) 25 - 30
Gingerbrea 8" x 8" 3 or 4 350 ˚ F (177˚ C) 35 - 40
Muffins Muffin tin 3 or 4 375 ˚ F (191˚ C) 15 - 20
Corn muffins Muffin tin 3 or 4 375 ˚ F (191˚ C) 15 - 20
CAKES
Angel foo Tube pan 3 or 4 375 ˚ F (191˚ C) 35 - 45
Bun t Tube pan 3 or 4 350 ˚ F (177˚ C) 45 - 55
Cupcakes Muffin pan 3 or 4 350 ˚ F (177˚ C) 16 - 20
Layer, sheet 13" x 9" 3 or 4 350 ˚ F (177˚ C) 40 - 50
Layer, two 9" roun 3 or 4 350 ˚ F (177˚ C) 30 - 35
Poun Loaf pan 3 or 4 350 ˚ F (177˚ C) 60 - 65
COOKIES
Brownies 13" x 9" 3 or 4 350 ˚ F (177˚ C) 25 - 30
Choc. chip Cookie sheet 3 or 4 375 ˚ F (191˚ C) 12 - 15
Sugar Cookie sheet 3 or 4 375 ˚ F (191˚ C) 10 - 12
PASTRY
Cream puffs Cookie sheet 3 or 4 400 ˚ F (204˚ C) 30 - 35
PIES
Crust, unfille 9" roun 3 or 4 400 ˚ F (204˚ C) 10 - 12
Crust, fille 9" roun 3 or 4 350 ˚ F (191˚ C) 55 - 60
Lemon meringue 9" roun 3 or 4 350 ˚ F (177˚ C) 12 - 15
Pumpkin 9" roun 3 or 4 350 ˚ F (177˚ C) 35 - 40
Custar 6 - 4 oz cups 3 or 4 350 ˚ F (177˚ C) 35 - 40
ENTREES
Egg rolls Cookie sheet 3 or 4 400 ˚ F (204˚ C) 25 - 30
Fish sticks Cookie sheet 3 or 4 425 ˚ F (218˚ C) 10 - 15
Lasagna, frz Cookie sheet 3 or 4 375 ˚ F (191˚ C) 55 - 60
Pot pie Cookie sheet 3 or 4 400 ˚ F (204˚ C) 35 - 40
Gr. peppers stuffe 13" x 9" 3 or 4 375 ˚ F (191˚ C) 60 - 70
Quiche 9" roun 3 or 4 400 ˚ F (204˚ C) 25 - 30
Pizza, 12" Cookie sheet 3 or 4 400 ˚ F (204˚ C) 15 - 20
Mac. & cheese, frz Cookie sheet 3 or 4 375 ˚ F (191˚ C) 35 - 40
VEGETABLES
Bake potatoes On rack 3 or 4 375 ˚ F (191˚ C) 60 - 65
Spinach souffle 1 qt. casserole 3 or 4 350 ˚ F (177˚ C) 45 - 50
Squash Cookie sheet 3 or 4 375 ˚ F (191˚ C) 50 - 55
French fries Cookie sheet 3 or 4 425 ˚ F (218˚ C) 20 - 25
*Note: The above information is given as a guide only.
Convection Baking Chart
Baking
Operation
Baking

27
BROIL (Infrare Broil)
The broil burner at the top of
the oven heats the metal screen
until it glows. Heat ra iates from
the GourmetGlo™ infrare
broiler locate at the top of the
oven cavity. The istance
between the foo s an the broil
elements etermines broiling
spee . For “fast” broiling, foo
may be as close as 2 inches
(5 cm) to the broil element or on the top rack. “Fast” broiling is best for
meats where rare to me ium oneness is esire . Use this setting for
broiling small an average cuts of meat.
CONVECTION BROIL
(Infrare Convection Broil)
The top burner operates at full
power. This function is exactly
the same as regular broiling with
the a itional benefit of air
circulation by the motorize fan
in the rear of the oven. Smoke is
re uce since the airflow also
re uces peak temperatures on
the foo . Use this setting for
broiling thick cuts of meats.
infrared broil
infrared convection broil
Broiling
Operation
26
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below
for the causes an reme ies for the most common problems. It is
important to remember that the temperature setting an cooking
times you are accustome to using with your previous oven may vary
slightly from those require with this oven. If you fin this to be true,
it is necessary for you to a just your recipes an cooking times
accor ingly.
Problems Cause Reme y
Cakes burne on the 1. Oven was too hot 1. Re uce temperature
si es or not one 2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Re uce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
2. Oven too hot A liqui
3. Wrong pan size 2. Re uce temperature
3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warpe 3. Use proper pan
Foo too brown on 1. Oven oor opene 1. Use oor win ow to
bottom too often check foo
2. Dark pans being use 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting 4. A just to conventional
5. Pan too large or convection setting
as nee e
5. Use proper pan
Foo too brown on 1. Rack position too high 1. Use recom. rack position
top 2. Oven not preheate 2. Allow oven to preheat
3. Si es of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burne aroun 1. Oven too hot 1. Re uce temperature
e ges 2. Too many pans use 2. Re uce no. of pans
3. Oven not preheate 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans use 2. Re uce no. of pans
3. Oven not preheate 3. Allow oven to preheat
Common Baking Problems/Reme ies
Operation
Baking

29
95%
80%
65%
50%
35%
25%
6
5
4
3
2
1
Operation
28
Broiling Instructions
Broiling is a ry-heat cooking metho using irect or ra iant heat.
It is use for small, in ivi ualize cuts such as steaks, chops, an
patties. Broiling spee is etermine by the istance between the
foo an the broil element. Choose the rack position base on
esire results.
Conventional broiling is most successful for cuts of meat 1-2 inches
thick an is also more suitable for flat pieces of meat. Convection
broiling has the a vantage of broiling foo slightly quicker than
conventional. Convection broiling of meats pro uces better results,
especially for thick cuts. The meat sears on the outsi e an retains
more juices an natural flavor insi e with less shrinkage.
To Use Broil or Convection Broil
1. Arrange the oven rack in the esire position before turning
broiler on.
2. Center the foo on col broiler pan an gri supplie with your
oven. Place broiler pan in oven.
3. Set the oven temperature control knob to “Broil”. Turn on the
convection fan switch if you wish to convection broil.
4. Close the oor. There is not a etent to hol the oor in the open
broil stop position. With open oor broiling the broil element oes
not cycle on an off. With close oor broiling the broil element
might cycle on an off if an exten e broiling time is require . A
built-in smoke "eliminator" in the top of the oven helps re uce
smoke an o ors.
Broiling
Operation
Broiling Tips
•ALWAYS use a broiler pan an gri for broiling. They are esigne
to provi e rainage of excess liqui an fat away from the cooking
surface to help prevent splatter, smoke, an fire.
• To keep meat from curling, slit fatty e ge.
• Brush chicken an fish with butter several times as they broil to
prevent rying out. To prevent sticking, lightly grease broiler tray.
• Broil on first si e for slightly more than half the recommen e time,
season, an turn. Season secon si e just before removing.
•ALWAYS pull rack out to stop position before turning or removing
foo .
• Use tongs or a spatula to turn meats. NEVER pierce meat with a
fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the foo .
Drippings will bake onto the pan if it is left in the heate oven after
broiling. While pan is hot, place amp paper towel over gri . Drizzle
with liqui ishwashing etergent an pour water over gri . This will
make cleaning of the pan easier, or the broiler pan can be line with
aluminum foil to make cleaning easier. Be sure the foil exten s up
the si e of the pan. Although it is not recommen e , the gri can
also be covere with foil. Be sure to slit openings to conform with
the openings in the gri so melte fat can rain through to prevent
spattering, smoking, or the possibility of grease fire.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
Broiling

31
Convection Dehy rate
Convection Dehy rate
This oven is esigne not only to cook, but also to ehy rate fruits
an vegetables. Warm air is circulate by a motorize fan in the rear
of the oven an over a perio of time, the water is remove from
the foo by evaporation. Removal of water inhibits growth of
microorganisms an retar s the activity of enzymes. It is important to
remember that ehy ration oes not improve the quality, so only
fresh, top-quality foo s shoul be use .
1. Prepare the foo as recommen e .
2. Arrange the foo on rying racks (not inclu e with the oven;
contact a local store han ling speciality cooking utensils).
3. Set the temperature control to 200°F (93.3°C) an turn on the
convection fan switch.
CAUTION
ou must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Operation
30
Broiling
Broiling Chart
Note: The above information is given as a guide only.
Type an Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Broil 34
Me ium 12 oz Broil 35
Well one 12 oz Broil 36
T-Bone, 3/4"
Rare 10 oz Broil 34
Me ium 10 oz Broil 36
Well one 10 oz Broil 38
Hamburger, 1/2"
Me ium 1/4 lb. Broil 36
Well one 1/4 lb. Broil 38
CHICKEN
Bnls breast, 1” 1/2 lb. Broil 3 15
Bnls breast, 1” 1/2 lb. Convection Broil 3 15
Bone-in breast 2 - 3 lbs total Broil 1 22
Bone-in breast 2 - 3 lbs total Convection Broil 1 20
Chicken pieces 2 - 3 lbs total Broil 3 22
Chicken pieces 2 - 3 lbs total Convection Broil 3 20
HAM
Ham slice, 1" 1 lb. Broil 3 10
LAMB
Rib chops, 1" 12 oz. Convection Broil 28
PORK
Loin chops, 3/4" 1 lb. Convection Broil 2 10
Bacon Broil 23
FISH
Salmon steak 1 lb. Broil 28
Fillets 1 lb. Broil 28
Operation

33
Cooking Substitutes Charts
In many cases, a recipe requires an ingre ient which is not rea ily
available or calls for a unit of measure that is not easily recognize .
The following charts have been provi e as useful gui es in
these situations.
Ingre ient Substitutes
Recipe calls for: Substitute with:
1 tbsp. cornstarch 2 tbsp. flour (thickening)
1 whole egg 2 egg yolks plus 1 tbsp. water
1 c. whole milk
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporate milk plus 1/2 c. water
1 oz. unsweetene chocolate 3 tbsp. cocoa pow er plus 1 tbsp. margarine
1 tbsp. baking pow er
1/2 tsp. cream of tartar plus 1/4 tsp. baking
so a
1/2 c. butter 7 tbsp. margarine or shortening
1 c. airy sour cream 1 tbsp. lemon juice plus 1 c. evaporate milk
Can Size Contents Can Size Contents
8 oz. 1 c. No. 303 2 c.
Picnic 1-3/4 c. No. 2 2-1/2 c.
No. 300 1-3/4 c. No. 3 4 c.
No. 1 tall 2 c. No. 10 12 c.
Measure Equivalent Metric*
1 tbsp. 3 tsp 15 mL
2 tbsp. 1 oz 30 mL
1 jig. 1-1/2 oz 45 mL
1/4 c. 4 tbsp. 60 mL
1/3 c. 5 tbsp. plus 1 tsp. 80 mL
1/2 c. 8 tbsp. 125 mL
1 c. 16 tbsp. 250 mL
1 pt. 2 c. 30 g
1 lb. 16 oz 454 g
2.21 lb. 35.3 oz 1 kg
*Note: Rounded for easier measuring.
Canne Foo Sizes
Kitchen Equivalent an Metrics
32
Convection Defrost
Convection Defrost
Air is circulate by a motorize fan in the rear of the oven. The fan
accelerates natural efrosting of the foo without heat. To avoi
sickness an foo waste, DO NOT allow efroste foo to remain in
the oven for more than two hours.
1. Place the frozen foo on a baking sheet.
2. Set the oven temperature control knob to “OFF” an turn on the
convection fan switch.
WARNING
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
Operation
Operation

35
Control Panel
DO NOT use any cleaners containing ammonia or abrasives. They
coul remove the graphics from the control panel. Use hot, soapy
water an a soft clean cloth.
Oven Surfaces
Several ifferent finishes have been use in your oven.
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS,
CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN
PERMANENTLY DAMAGE YOUR OVEN.
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF
POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in
etergent an warm water. Dry completely an replace by pushing
firmly onto stem. DO NOT use any cleaners containing ammonia or
abrasives. They coul remove the graphics from the knob.
Stainless Steel Parts
All stainless steel bo y parts shoul be wipe regularly with hot soapy
water at the en of each cooling perio an with a liqui cleaner
esigne for that material when soapy water will not o the job. DO NOT
use steel wool, abrasive cloths, cleansers, or pow ers. If necessary, scrape
stainless steel to remove encruste materials, soak the area with hot
towels to loosen the material, then use a woo en or nylon spatula or
scraper. DO NOT use a metal knife, spatula, or any other metal tool to
scrape stainless steel. DO NOT permit citrus or tomato juice to remain on
stainless steel surface, as citric aci will permanently iscolor
stainless steel. Wipe up any spills imme iately.
Glass Surfaces
Clean with etergent an warm water. Glass cleaner can be use to
remove fingerprints. If using glass cleaner ammonia, make sure that it
oes not run own on exterior oor surface.
34
Pro uct Care
Any piece of equipment works better an lasts longer when
maintaine properly an kept clean. Cooking equipment is no
exception. Your range must be kept clean an maintaine properly.
Before cleaning, make sure all controls are in the “OFF” position.
Disconnect power if you are going to clean thoroughly with water.
Open Surface Burners
Wipe up spill-overs as soon as possible after they occur an before
they get a chance to burn in an cook soli . In the event of a
spill-over, follow these steps:
• Allow the burner an grate to cool to a safe temperature level.
• Lift off the burner grate. Wash in warm soapy water.
• If the spill is containe in the bowl of the grate support, just remove
the bowl an clean in warm soapy water.
• Lift the grate support off.
• Wash these parts in hot, soapy water an rinse clean.
• If the spill has gone lower than the grate supports, raw out the rip
pan an wash with hot, soapy water.
If ports on the burners are clogge , clean with a straight pin. DO NOT
enlarge or istort the ports. DO NOT use a toothpick to clean the
ports. When replacing burner caps, carefully align the tabs un erneath
the cap with the outsi e e ge of burner. Make sure burner cap is level.
Occasionally check the burner for proper size an shape. If flames lift
off ports, are yellow, or are noisy when turne on, you may nee to
clean the burners or call a qualifie technician for a justment.
Burner Caps
The surface burner caps shoul be routinely remove an cleane .
ALWAYS clean the burner caps after a spill-over. Keeping the burner
caps clean will prevent improper ignition an uneven flames. To clean,
pull burner cap straight up from the burner base. Wipe off surface
burner caps with warm, soapy water an a soft cloth after each use.
Use a non-abrasive cleanser such as Bon Ami™ an a soft brush or soft
Scotch Brite™ pa for cooke -on foo s. Dry thoroughly after cleaning.
For best cleaning an to avoi possible rusting, DO NOT clean in
ishwasher or self-cleaning oven.
Cleaning an Maintenance
Cleaning an Maintenance
Pro uct Care

37
36
Pro uct Care
Brass Parts
Broiler Pan an Gri
Clean with etergent an hot water. For stubborn spots, use a soap-
fille steel wool pa .
Oven Racks
Clean with etergent an hot water. Stubborn spots can be scoure
with a soap-fille steel wool pa .
Cleaning an Maintenance
Pro uct Care
Replacing Oven Lights
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and oven is COOL
before cleaning. Failure to do so can result in burns
or electrical shock.
DO NOT touch bulb with bare han s. Clean off any signs of oil from
the bulb an han le with a soft cloth.
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
WARNING
DO NOT touch bulb with bare hands. Clean off any signs of oil from
the bulb and handle with a soft cloth.
1. Unsnap glass light cover
using a screw river in the
access groove.
2. Firmly grasp light bulb an
pull out.
3. Replace with halogen bulb
using volt an wattage
requirements liste on glass
cover.
4. Replace the light cover by
snapping glass cover onto
metal box.
5. Reconnect power at the main
fuse or circuit breaker.
access
groove
light
bulb
glass light
cover
CAUTION
All special ordered brass parts are coated with an epoxy coating.
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON
AN BRASS PARTS. All brass body parts should be wiped regularly
with hot soapy water. When hot soapy water will not do the job, use
every day household cleaners that are not abrasive.

38 39
Pro uct Care
Door Removal Door Replacement an A justment
1
2
3
4
Open oor completely.
Place pin in pin hole.
Remove hinge trim screws
an hinge trim.
Close until pins stop oor.
Lift oor up an out.
Pro uct Care
WARNING
TO PREVENT
PERSONAL INJURY
Before removing the doors,
make sure the pins are
properly installed in the hinges.
Failure to do so can result in
personal injury to hands
and/or fingers.
1
2
3
4
Reinstall oor to range. Open oor completely.
Reinstall hinge trim.
Remove pins from hole in hinges.
5
If the oor nee s to be a juste , loosen
hinge trim screws locate in step 2. A just
the screws locate between the oor
an kickplate using a 5/32” hex hea
allen wrench. After a justment,
tighten hinge trim screws.
Close oor.