Vulcan-Hart SG4C User manual

SG SERIES GAS SNORKEL™
CONVECTION OVENS
MODELS
SG4D ML-114875
SG4C ML-114876
SG6D ML-114877
SG6C ML-114878
INSTALLATION &
OPERATION MANUAL
P.O. BOX 696, LOUISVILLE, KY 40201-0696
TEL. [phone]
FORM 35624 REV. B (12-07)
(Formerly F-31024 & F-33220)
VULCAN-HART
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
WWW.VULCANHART.COM
For additional information on Vulcan-Hart or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanhart.com

— 2 —
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE
EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED
FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT
DOWN UNITS AT MAIN SHUTOFF VALVE AND
CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER APPLIANCE.
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.
IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.
© VULCAN-HART COMPANY, 1997

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Installation, Operation and Care of
MODEL SG4D, SG4C, SG6D & SG6C
GAS SNORKEL™ CONVECTION OVENS
PLEASE KEEP THIS MANUAL FOR FUTURE USE
GENERAL
Vulcan Gas Snorkel™ Convection Ovens are produced with quality workmanship and material. Proper
installation, usage and maintenance of your oven will result in many years of satisfactory performance.
It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions
provided.
Models SG4D and SG6D feature a solid state temperature control, 1-hour dial timer with buzzer, two-
speed 1/3HP (0,25 kw) blower motor and porcelain interior as standard equipment. Each SG4D and
SG4C oven is equipped with a 60,000 BTU/hr. burner.
Models SG4C and SG6C are equipped with electronic time and temperature controls, two-speed 1/3HP
(0,25 kw) blower motor, a roast-and-hold feature, and porcelain interior as standard equipment. Each
SG6D and SG6C oven is equipped with a 60,000 BTU/hr. burner.
Models SG6D and SG6C have a deeper oven cavity.
Models SG44D, SG44C, SG66D, and SG66C consist of two single ovens and are supplied with a
stacking kit for mounting one oven on top of the other.
All ovens are equipped with a power level control which permits variation of the heat input between 22%
and 100% of full input.
All standard 120 volt ovens require single phase electrical service and are equipped with a 3 prong
grounding plug.
Oven doors open independently and all ovens are furnished with 5 racks.
Available options are simultaneous oven door opening, a 5-hour timer, 208/240 volt electrical service
with hard wire connection direct to the terminal block supplied with the oven, additional oven racks, and
an open stand with lower storage rack.
FEATURES
Thermostat Timer Stack Roast &
Model (Each Oven) (Each Oven) Kit Hold Legs
SG4D/SG6D Solid State 1-Hour Dial 253/4" (654 mm)
SG44D/SG66D Solid State 1-Hour Dial X 8" (203 mm)
SG4C/SG6C Electronic Electronic X 253/4" (654 mm)
SG44C/SG66C Electronic Electronic X X 8" (203 mm)

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INSTALLATION CODES AND STANDARDS
Vulcan ovens must be installed in accordance with:
In the United States of America:
1. State and local codes.
2. National Fuel Gas Code, ANSI/Z223.1/NFPA #54 (latest edition). Copies may be obtained from The
American Gas Association, Inc., Accredited Standards Committee Z223 @ 400 N. Capital St. NW,
Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park, Quincy,
MA 02169-7471.
INSTALLATION
Before installing, verify that the electrical service and type of gas supply (natural or propane) agree with
the specifications on the rating plate located behind the top trim panel on the front of the oven. If the
supply and equipment requirements do not agree, do not proceed with the installation. Contact your
dealer or Vulcan-Hart immediately.
UNPACKING
This oven was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check
for possible shipping damage. If the oven is found to be damaged, save the packaging material and
contact the carrier within 15 days of delivery.
Carefully unpack oven and place in a work-accessible area as near to its final installed position as
possible.
Do not use the doors or their handles to lift the oven.
LOCATION
The equipment area must be kept free and clear of combustible substances.
When installed, minimum clearance from combustible construction must be 1" (25 mm) at the left side
4" (102 mm) at the right side, and 6" (152 mm) at the rear. Minimum clearance from noncombustible
construction must be 0" at the left side, 4" at the right side and 6" (152 mm) at the rear. The oven may
be installed on combustible floors.
The installation location must allow adequate clearances for servicing and proper operation.
The oven must be installed so that the flow of combustion and ventilation air will not be obstructed.
Adequate clearance for air openings into the combustion chamber must be provided. Make sure there
is an adequate supply of air in the room to allow for that required for combustion of gas at the oven
burners.
Do not permit fans to blow directly at the oven. Wherever possible, avoid open windows next to the oven.
Avoid wall-type fans which create air cross currents within the room.

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Fig. 1
CONNECT GAS
LINE STRAIN
RELIEF HERE
PL-52805
NOTE: In the Commonwealth of Massachusetts,
All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or
with a power means of exhaust shall comply with 248 CMR.
3. Vapor Removal From Cooking Equipment , NFPA-96 (latest edition). Copies may be obtained from
The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.
4. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The
National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.
In Canada:
1. Local codes.
2. CSA B149.1 Natural Gas and Propane Installation Code.
3. CSA C22.1 Canadian Electric Code (latest edition).
The above are available from the Canadian Standard Association, 5060 Spectrum Way, Suite 100,
Mississauga, Ontario, Canada L4W 5N6.
INSTALLING BASIC OVEN
The basic oven must be installed on legs, casters or mounted on a modular stand. Installations on
concrete bases or other supports restricting air circulation underneath the oven is not advisable and
may void the warranty.
Ovens Mounted on Casters
Ovens mounted on casters must use a flexible connector (not
supplied by Vulcan) that complies with the Standard for Connectors
for Movable Gas Appliances, ANSI Z21.69 • CSA 6.16 and a
quick-disconnect device that complies with the Standard for
Quick-Disconnect Devices for Use With Gas Fuel, ANSI-Z21.41 •
CSA 6.9. In addition, adequate means must be provided to limit
movement of the appliance without depending on the connector
and the quick-disconnect device or its associated piping to limit
appliance movement. Attach the restraining device at the rear of
the oven as shown in Fig. 1.
If disconnection of the restraint is necessary, turn off the gas
supply before disconnection. Reconnect this restraint prior to
turning the gas supply on and returning the oven to its installation
position.
Separate instructions for installing casters to the oven are included with the casters.
Note: If the oven is installed on casters and is moved for any reason, it is recommended that the oven
be releveled front to back and side to side for even baking.

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ASSEMBLING STACKED OVENS
Unpack the ovens and stack kit. Position the oven to be used as the bottom
oven on its back for access to the oven bottom, taking care not to scratch
or damage it. The gas pipe protrudes beyond the back; provide for this
when the oven is tipped back by resting it on suitable spacers (2 x 4's [51
x 102 mm], etc.). Attach the four leg assemblies with the 24 bolts and
lockwashers (6 per leg).
Place the lower oven (with legs/casters)
on the floor and remove two 7/16" (11 mm)
diameter knockouts on each side of the top
cover. Remove vent guard and discard it.
Move the oven (with legs/casters) to the
installed position and place upper oven on
top of lower oven using the locating studs.
Remove the rear panel from the TOP oven.
Install the two-piece stacking common flue
(Fig. 3) with the four screws provided.
Replace the top oven rear panel.
Connect the piping between the top oven
and bottom oven. Pipe compound must be
suitable for the type of gas being used
(natural or propane).
Fig. 3
VENT GUARD
TWO PIECE
STACKING
COMMON FLUE
PL-52884
Assembling the Legs to the Oven
The legs must be installed on the bottom of the oven. Position oven on its back, taking care not to
scratch or damage it. The gas pipe connection protrudes beyond the back; provide for this when the
oven is tipped back by resting it on suitable spacers (2 x 4's [51 x 102 mm], etc.).
Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (6
per leg). Carefully raise the oven to its normal position.
Assembling the Stand to the Oven
Attach each of the four leg assemblies to the bottom of the oven with the
24 bolts and lockwashers
(6 per leg). Carefully raise the oven to its normal position.
Attach the undershelf to the legs with 8 bolts and lockwashers (2 per leg).
Install the rack guides into the shelf at desired locations (for pan or flat
rack), then attach the rack supports to the top end of the rack guides.
Attach rack supports to the leg assembly by removing one middle bolt and
reattaching back through the end holes in the rack support. (Fig. 2)
Fig. 2
BACK
FRONT
PL-52821

— 7 —
The manual gas valve, located behind the small door in the lower front panel, should remain off until
all electrical and gas connections are made and the ovens are ready to be used.
LEVELING
Ensure that the oven racks are level in the final installed position. If the oven is installed on legs, turn
the adjustable feet in or out to level the oven front-to-back and side-to-side.
ELECTRICAL CONNECTIONS
Electrical and grounding connections must comply with the applicable
portions of the National Electrical Code and/or other local electrical codes.
Appliances equipped with a flexible electric supply cord are provided with
a three-prong grounding plug. It is imperative that this plug be connected into a properly
grounded three-prong receptacle. If the receptacle is not the proper grounding type,
contact an electrician. Do not remove the grounding prong from this plug.
The SG series ovens are equipped with a 120 volt / 60 Hz. / 1 phase cord and plug.
Refer to the Installation Codes and Standards section of this manual.
A schematic decal is located on the inside of the right side panel.
GAS AND ELECTRICAL DATA

— 8 —
GAS CONNECTIONS
Gas supply connections and any pipe joint compound must be resistant to the action of propane gases.
Location of the gas inlet is at the rear of the oven. Codes require that a gas shutoff valve must be
installed in the gas line ahead of the oven.
Connect gas supply after leveling the oven. The gas supply line must be at least the equivalent of
3
/ 4 " (19mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt, or pipe joint
compound.
The ovens are equipped with fixed burner orifices which match with installation elevation.
The oven is provided with a regulator integral to the gas solenoid valve and requires no external
regulator.
Natural gas pressure regulators are preset for 3.5" W.C. (Water Column) (0.87 kPa); propane gas
pressure regulators are preset for 10" W.C. (2.49 kPa).
Prior to lighting, check all joints in the gas supply for leaks. Use soap and
water solution. Do not use an open flame.
A. Check all joints prior to the gas valve (solenoid) before lighting unit.
B. Check all joints beyond gas valve (solenoid) after unit is lit.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds 1/2psig (3.45 kPa), the oven and its individual shutoff valve must
be disconnected from the gas supply piping system.
When gas supply pressure is 1/2psig (3.45 kPa) or less, the oven should be isolated from the gas supply
system by closing its individual manual shutoff valve.
ADJUSTMENTS
Air Adjustment
Although main burner air is adjusted before shipment, it should be checked at the time of installation.
Excessive air will cause flames to lift off a burner when cold or may cause flash-back during normal
cycling of oven, particularly when propane gas is used.
Insufficient air will cause flames to burn with a yellow tip and result in carbon accumulation in the flame
chamber and heat exchanger tubes.
Contact your local Vulcan-Hart servicer if required.

— 9 —
VENT SYSTEM
DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommended
that the flue gases be ventilated to the outside of the building through a ventilation system installed by
qualified personnel.
Ovens may use an optional down draft diverter flue method. This optional down draft diverter must be
purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any such
devise will void all oven certifications and warranties. When the diverter is supplied, it may be connected
to a Type “B” vent.
From the termination of the flue to the filters of the hood venting system, a minimum clearance of
18" (457mm) must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from the standard
for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition), available from the National
Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

— 10 —
OPERATION
The oven and its parts are hot. Use care when operating, cleaning or
servicing the oven.
CONTROLS — MODELS SG4D AND SG6D (Fig. 4)
Fig. 4

— 11 —
Master Switch — ON — turns oven control circuits on.
OFF — turns oven control circuits off.
OVEN COOL — allows the fan motor to run with the doors ajar to
speed oven cooling.
On Light (Amber) — Lit when Master Switch is positioned at ON.
Heat Light (White) — Comes on and goes off when the burner cycles on and off.
No Ignition Light (Red) — Comes on if burner fails to ignite. When lighting the oven, the No
Ignition Light flashes.
Thermostat — Controls oven temperature during cooking operation.
Power Level Control — A potentiometer which permits variation of the heat input between
22% and 100% of full input.
Dial Setting Percent of Full Input
10 100%
9 77%
8 73%
7 68%
6 60%
5 53%
4 45%
3 37%
2 28%
1 22%
One-Hour Timer — Use to set cooking cycle time. Alarm sounds continuously when
elapsed time counts down to 0; oven does not turn off. Turn timer
to OFF position to stop alarm. When oven is not in use, keep timer
at OFF position.
Two-Speed Fan Switch — Adjusts air velocity in the oven.
Light Switch — Turns lights in the oven on or off.
BEFORE FIRST USE
Before using the oven for the first time, it must be "burned in" to release any odors that might result from
heating the new surfaces in the chamber.
1. Using a clean damp cloth, wipe the inside of the oven, including the racks.
2. Close the oven doors, push the Master Switch to ON, turn the Thermostat to 300°F (149°C), and
allow the oven to cycle for 6 to 8 hours before pushing the Master Switch OFF.

— 12 —
LIGHTING THE SG4D AND SG6D OVENS
1. Turn the main gas supply ON.
2. Turn the gas control valve (located behind the small door on the lower front panel) ON.
3. Push the Master Switch to ON and turn Thermostat to its maximum setting. Both the ON and HEAT
lights should come on. If HEAT light is not on, make sure the oven door(s) are closed.
4. If the oven fails to light, the red No Ignition light will be lit and remain on. Push Master Switch to OFF.
Turn gas off.
5. Wait 5 minutes before repeating Steps 1 through 4.
If the oven does not light after three trials, turn off the main gas valve and call a qualified servicer.
USING THE SG4D AND SG6D OVENS
Preheating
1. Select the proper rack arrangement for the product to be cooked. (See RACK ARRANGEMENTS
in this manual.)
2. Make sure the doors are closed.
3. Push Master Switch to ON. The amber ON light will come on, indicating that power to the oven is
on.
4. Set the Power Level Control to 10.
5. Set the two-speed Fan Switch to the desired setting.
6. Set Thermostat as desired. The Heat light will come on and remain on until the oven reaches set
temperature (approximately 10 to 15 minutes for settings from 300°F (149°C) to 400°F (204°C).
Refer to COOKING GUIDELINES in this manual for suggested temperatures and times for various
products.
7. Prepare product and place in suitable pans. When the white Heat light goes off, the oven has
reached the desired preheat temperature.
Cooking
1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.
2. Set power level to desired baking setting.
3. Set the Timer. After the preset time lapses, turn timer to OFF position to stop alarm.
4. When product is done, open doors and carefully remove cooked product from the oven. Wipe up
any spills.
End of Day
1. Push Master Switch to OVEN COOL. Leave door ajar while the fan is on to cool the oven.
2. When oven has cooled sufficiently, push Master Switch to OFF.
3. Turn gas valve (located behind panel) OFF and clean oven.
4. Leave door open overnight or when oven is not in use for an extended period of time.
Extended Shutdown
Repeat Steps 1 through 3 above. Unplug oven and shut off manual gas valve.

— 13 —
CONTROLS — Models SG4C and SG6C Built after October 1999
Always displays [HR:Min] when setting the Time.
Displays [HR:Min] if the countdown time is more than 1 Hour.
Displays [Min:Sec] if the countdown time is less than 1 Hour.
Displays Temperature in °F.
R & H
MODE
Indicates the oven is in the Roast and Hold Mode.
OVEN
READY
Indicates the oven is preheated and ready for cooking.
OVEN
HEATING
Indicates the oven is preheating.
PRIMARY
Primary indicates Menu Items 1, 3, or 5.
SECONDARY
Secondary indicates Menu Items 2, 4, or 6.
Up arrow increases; Down arrow decreases — a displayed Time or
Temperature value if arrow keys are lit.
%
Adjusts the oven heating rate or Power Level from 20 to 100 %.
TEMPERATURE: Use with SET to set the oven Temperature.
SET
SET: Use with Time or Temperature.
TIME: Use with SET to manually set the cooking Time.
ROAST
&
HOLD
Selects Roast and Hold mode; also selects Low Fan Speed.
START
STOP
Press once to start; press a second time to stop.
1/2
3/4
5/6
Select Menu Cook Times. Press once for Primary (1, 3, or 5).
Press a second time for Secondary (2, 4, or 6). See next page.
1
2
3
4
5
Rack Buttons select individual Menu / Rack # Cook Times — once
programmed.
1
2
SET
PRIMARY
SECONDARY
MENU SELECT
1/2
3/4
5/6
POWER LIGHTS
START
ROAST
&
HOLD
STOP
ON
OFF
ON
COOL
OVEN
OFF
MENU RACK
3
4
5
PL-53504
%
MODE
R & H
READY
OVEN
HEATING
OVEN

— 14 —
MANUALLY SETTING THE COOK TIME, TEMPERATURE, AND POWER LEVEL
To Set the Cook Time
• Press the SET button. Press the TIME button. Tine displays to indicate TIME.
• Use the Up and Down Arrow keys to increase or decrease the displayed Cook Time (HR:min).
• Press the SET button again to save the Time setting in the computer.
To Set the Temperature
• Press the SET button. Press the TEMPERATURE button; StPt displays to indicate Setpoint.
• Use the Up and Down Arrow keys to increase or decrease the displayed Temperature value.
• Press the SET button again to save the Temperature setpoint in the computer.
To Set the Power Level
• Press the SET button. Press the % button.
• Use the Up and Down Arrow keys to increase or decrease the displayed Power Level value.
• Press the SET button again to save the desired Power Level value in the computer.
To Start Cooking
• Press the START / STOP button.
• The manual Cook Time counts down to 00:00. Displays [HR:Min] above 1 hour; [min: sec] below.
• The buzzer will sound. To silence the buzzer, press the START / STOP button again.
* The control retains the manual settings for Cook Time, Temperature, and Power Level.
TO PROGRAM MENU ITEM and RACK # Cook Times
Factory Preset and Programmable Cook Times are shown in the table, below:
NOITCELESUNEM UNEM
METIMETI METI METIMETI
TESERPYROTCAF
METIUNEMMETIUNEM METIUNEM METIUNEMMETIUNEM
EMITKOOCEMITKOOC EMITKOOC EMITKOOCEMITKOOC
SEULAVELBAMMARGORP
METIUNEM
EMITKOOCEMITKOOC EMITKOOC EMITKOOCEMITKOOC
1KCAR
EMITKOOCEM
ITKOOC EMITKOOC EMITKOOCEMITKOOC
2KCAR
EMITKOOCEMITKOOC EMITKOOC EMITKOOCEMITKOOC
3KCAR
EMITKOOCEMITKOOC EMITKOOC EMITKOOCEMITKOOC
4KCAR
EMITKOOCEMITKOOC EMITKOOC EMITKOOCEMITKOOC
5KCAR
EMITKOOCEMITKOOC EMITKOOC EMITKOOCEMITKOOC
yramirP2/11.nim01
yradnoceS2/12.nim51
yramirP4/33.nim02
yradnoceS4/34.nim52
yramirP6/55.nim03
yradnoceS6/56.nim53
The Primary indicator light with Menu 1 / 2 selects Menu Item 1 (Factory Preset Cook Time = 10 minutes). The
Secondary indicator light with Menu 1 / 2 selects Menu Item 2 (Factory Preset Cook Time = 15 minutes). Similarly,
for Menu Buttons 3 / 4 or 5 / 6. Any Menu Item Cook Time can be changed using the procedure below. Rack
# Cook Times may be programmed if desired but are not required.
To Change the Time Setting for any Menu Item (1 – 6)
• To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.
✤Select the Menu Item to be programmed (1 – 6). Tine displays to indicate TIME. Use the Up and Down arrow
buttons to increase or decrease the Menu Item's COOK TIME. Repeat this step for any other Menu Items.
• Press the START / STOP button; LOC displays. Press the START / STOP button a second time to save
the Menu Item(s)' COOK TIME(s).
• Press the START / STOP button once to begin cooking (with the Menu Item's Cook Time). To exit, press
the START / STOP button a second time.
To Program Individual Rack # Cook Times for a Menu Item
• To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.
• Select the Menu Item to be programmed (1 – 6); Tine displays to indicate TIME.
✤Then select the Rack # (1 – 5). [ t 1 ] indicates Rack #1; [ t 2 ] indicates Rack #2; ... [ t 5 ] indicates Rack #5.
Use the Up and Down arrows to increase or decrease the COOK TIME for any Rack #.
• Press the START / STOP button; LOC displays. Press the START / STOP button a second time to save
the Menu / Rack #'s COOK TIME(s).
• To exit program mode, press START / STOP twice.

— 15 —
Always Set the Temperature Before Setting the Time
• Press the SET button. Press the TEMPERATURE button; StPt displays. Use the Up and Down Arrow keys
to increase or decrease the Temperature. To save, press the SET button again.
At startup, the display will initially show a GROWING BAR . When the oven temperature reaches the Set Point, the
set temperature displays. The READY light is lit, the HEAT light goes out, and the oven is ready for you to select
the Cook Time, Menu Item Cook Time, or Menu / Rack # Cook Time.
Starting a Timed Cycle On All Racks
• Open the door, door will display.
• Place the desired product on any of the five racks.
• Close the door. The display should return to the set temperature or the GROWING BAR .
• Press the Menu Key once for Primary or twice for Secondary to select a Menu Item Cook Time.
• Press the START / STOP button *.
• The timer will count down the time remaining for the Menu Item Cook Time.
• When the time has counted down to 00:00, the buzzer will sound and all Rack Buttons will flash.
• To silence the buzzer, press the START / STOP button.
* Pressing the START / STOP button after making a menu selection will time all racks for the selected menu
time.
Starting a Timed Cycle Using Programmed Individual Menu / Rack # Cook Time(s)
• After the set Temperature is reached, open the door; door displays. Place product(s) in oven.
• Close the door. The display returns to the set Temperature or the GROWING BAR .
• Select the Menu Item (once for Primary or twice for Secondary) and the Rack # to select the
Menu / Rack # Cook Time. If using simultaneous cook times, select the other Menu / Rack #'s.
• The timer selects the Rack # with the shortest Cook Time and counts down to 00:00.
• The buzzer sounds and the Rack # flashes. To silence the buzzer, press the flashing Rack #.
• Open the door; door displays; remove the finished product; close the door.
✣The next shortest Cook Time displays, its Rack # flashes and the time counts down to 00:00.
• The buzzer sounds. Press the flashing Rack #. Open the door, door displays. Remove the product, close
the door. Repeat from ✣ until all Rack #'s are done.
To Display the Actual Oven Temperature
• Press and hold the Temperature button for 3 seconds to display Actual Oven Temp until released.
To End a Cooking Cycle
At the end of a cooking cycle, the alarm will sound. To silence the alarm and end a Menu Item cooking cycle,
press START / STOP. To silence the alarm and end a Rack # cooking cycle, press the Rack #.
To cancel a cooking cycle which might have been started in error, press and hold the Rack button to be terminated
and press START / STOP at the same time.
Door and Timing
Opening the door while loading additional product will interrupt all timing functions until the door is closed and
the timer resumes. For example, if a product time had diminished to 1 minute and the door was opened for 30
seconds and then closed, the timer would still show 1 minute.
SETTING THE OVEN FOR ROAST & HOLD
• Press the Roast & Hold button to select Roast & Hold.
• Set the first stage Temperature and the Cook Time as described in: MANUALLY SETTING THE TEMPERATURE
AND COOK TIME. Press START / STOP to begin cooking.
* The HOLD Temperature is preset by the computer control at 150°F (66°C) .
* The LOW FAN SPEED is present during Roast & Hold. Use R&H to select LOW FAN SPEED.

— 16 —
400ºF
300ºF
200ºF
100ºF
ROAST AND HOLD DIAGRAM - Time vs. Temperature
SHORT BEEP.
TIMER DISPLAY FLASHES 00:00.
ROAST THERMOSTAT OFF.
BURNERS OFF UNTIL HOLD
TEMPERATURE IS REACHED.
LONG BEEP (20 SEC.)
BURNERS MAINTAIN
HOLD TEMPERATURE.
TIMER DISPLAY COUNTS UP
HOLD TIME AND FLASHES
"HOLD."
OVEN TEMPERATURE
TIMER DISPLAY COUNTS DOWN,
COLON FLASHES.
COOKING FROM
STORED HEAT
LOAD PRODUCT
INTO OVEN
PRODUCT TEMPERATURE
TEMP.
TIME
PREHEAT FIRST STAGE COOKING SECOND STAGE
COOKING
(DO NOT OPEN
DOORS)
HOLDING
PL-51607
ROAST AND HOLD OPERATION
Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is
regulated by the Roast thermostat for the amount of time set on the Timer. After the lapsed time counts
down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the burners are off as
the temperature in the oven declines to the Hold Temperature. The doors should remain closed during
Second Stage Cooking.
When the Hold Temperature is reached, cooking is done. The Time Display counts up the Hold time
and flashes "Hold." Temperature in the oven will be maintained at the Hold temperature until the oven
is turned off.

— 17 —
RACK ARRANGEMENTS
CAPACITY—All models are supplied with five racks and have a maximum operating capacity of six
racks per oven. The eleven-position rack supports provide for maximum flexibility and proper rack
spacing.
The following arrangements are recommended. The position numbers are in numerical sequence
starting at the bottom (Fig. 5).
Arrangement #1
Five racks in Positions #2, #4, #6, #8, and #10 for oven broiling, cookies or reconstitution of frozen
lunches at maximum capacity. Also recommended position for general baking in sheet pans with
products not over 21/2" (64 mm) high.
Arrangement #2
Four racks in Positions #1, #4, #7, and #10 for general baking in sheet pans, muffin pans, pie or cake
tins, and pudding pans 31/2" (89 mm) high with products not over 4" (102 mm) high. Can also be used
for casseroles or meat dishes in #200 series food service pans 12" x 20" x 21/2" (305 x 508 x 64 mm).
Arrangement #3
Three racks in Positions #1, #5, and #9 for baking breads or cakes in loaf or tube pans and high
meringue pies. Can also be used for casseroles, meat dishes or roasting in pans up to 51/2" (140 mm)
deep with products up to 6" (152 mm) high.
Arrangement #4
Two racks in Positions #1 and #6 for roasting turkeys and other roasts up to 7" (178 mm) high.
With the rack in Position #1, there is limited space for a water pan (see cooking chart in this manual).
When mixed loads or partial loading is regular practice, some users have developed other rack
arrangements to suit their particular needs.
Fig. 5
PL-52806
#1
RACK POSITION
#2
#3
#4
#5
#6
#7
#8
#9
#10
#11

— 18 —
CONSERVING ENERGY
• Turn off unused equipment.
• Adjust menu patterns and cooking/baking schedules for optimum equipment use.
• Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly.
• Preheat only to required cooking temperature for specific food — not higher.
• Do not open the oven door unless absolutely necessary.
• Keep area around the oven door clean and free of food particles.
• Any obstruction that prevents the door from closing completely will adversely affect oven efficiency.
COOKING GUIDELINES
Recommended temperatures, times, number of racks, and power level control settings are intended as
a guide only. Adjustments must be made to compensate for variations in recipes, ingredients,
preparation, and personal preference in product appearance.
The oven does not require special recipes. Excellent results can be obtained from any good commercial
recipe with reduced cooking times.
RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR ROASTING
Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162°C) for beef, lamb,
poultry, and ham; 325°F (162°C) for fresh pork as recommended by USDA and American Meat Institute.
A pan, approximately 12" x 20" x 1" (305 x 508 x 25 mm), full of water may be placed in the oven
bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during
roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 21/2" (51 to 64 mm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat, and degree of
doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
To determine appropriate cooking time, use a reliable meat thermometer and refer to your state, city
or local jurisdiction code requirements on internal cooking temperatures for meat products.
ROASTING TEMPERATURE CHART
POWER LEVEL
TEMP SETTINGS
PRODUCT °F °C SG4/6D SG4/6C
Standing Rib Roast — Oven Ready 250 121 10 100%
Rolled Rib Roasts — 20 to 22 lb. (9.1 to 10 kg) 275 135 10 100%
Veal Roast — 15 lb. (6.8 kg) 300 148 10 100%
Turkeys — 15 to 20 lb. (6.8 to 9.1 kg) 300 148 10 100%
Meat Loaf — 8 to 10 lb. (3.6 to 4.5 kg) 350 176 10 100%

— 19 —
RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING
POWER LEVEL
TEMP. TIME IN NO. OF SETTINGS
PRODUCT °F °C MINUTES RACKS SG4/6D SG4/6C
Cakes
Sheet Cakes 18x26x1"
(457x660x25 mm) Pan
Scaled 4
1
/ 2 to 6 lb. (2.0-2.7 kg) per pan 325-360 162-182 20 to 23 5 7 to 4 68 to 45%
Scaled 6 to 7
1
/ 2 lb. (2.7-3.4 kg) per pan 335-350 168-177 22 to 25 4 6 to 4 60 to 45%
Sheet Cakes 18x26x2"
(457x660x51 mm) Pan 300-325 149-162 25 to 35 4 6 to 4 60 to 45%
Equals (2) 12x18x2"
(305x457x51 mm) pans
Scaled 10 to 12 lb. (4.5-5.4 kg) per 300-325 149-162 25 to 35 3 6 to 4 60 to 45%
18x26x2" (457x660x51 mm)
pan, or 5 to 6 lb. (2.3-2.7 kg) per
12x18x2" (305x457x51 mm) pan
Angel or Sponge Cakes
Sheet Pans 18x26x1" (457x660x25 mm)
Scaled 5 to 6 lb. (2.3-2.7 kg) per pan 300-325 149-162 15 to 20 4 3 37%
Loaf or Tube Pans 315-340 157-171 20 to 30 3-4 4 to 1 45 to 22%
Cupcakes 350-400 177-204 6 to 12 4 6 to 4 60 to 45%
Frozen Fruit Pies 350-375 177-190 30 to 45 4 6 to 4 60 to 45%
3 4 45%
Pumpkin or Custard Pies 300-350 149-177 30 to 45 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Cobblers
12x18x2" (305x457x51 mm) or 350-400 177-204 30 to 45 4 6 60%
12x20x21/2" (305x508x64 mm) Pans 3 4 45%
Meringue Pies 350-425 177-218 6 to 10 4 6 to 4 60 to 45%
3 6 to 4 60 to 45%
2 6 to 4 60 to 45%
Fruit Turnovers
18x26x1" (457x660x25 mm) Pans 350-375 177-190 15 to 25 5 6 to 4 60 to 45%
4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
NOTE: Pies and cobblers; fruit, custard, and pumpkin pies in pie pans should be placed on 18x26x1" (457x660x25 mm)
pans for baking.
Cookies
Rolled or Pressed 350-400 177-204 6 to 12 5 6 to 3 60 to 37%
4 4 to 3 45 to 37%
3 3 37%
Drop 350-400 177-204 6 to 15 5 6 to 4 60 to 45%
4 4 to 3 45 to 37%
3 3 37%
Brownies 350 177 12 to 20 5 6 to 4 60 to 45%
4 4 to 3 45 to 37%

— 20 —
POWER LEVEL
TEMP. TIME IN NO. OF SETTINGS
PRODUCT °F °C MINUTES RACKS SG4/6D SG4/6C
Yeast Breads NOTE: Yeast breads should be fully proofed for best results.
Rolls — 1 oz. (28 g) 350-400 177-204 5 to 10 4 6 to 4 60 to 45%
3 4 45%
11/2to 21/2oz. (45-71 g) 350-400 177-204 8 to 15 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Loaf Bread — 1 lb. (0.45 kg) 325-375 162-190 20 to 40 3(30)Pans 4 45%
2(20)Pans 3 37%
Sweet Rolls & Danish Pastry 325-375 162-190 5 to 15 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Biscuits — Rolled 1/2" (13 mm) Thick 350-400 177-204 5 to 15 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Muffins 325-375 162-190 6 to 18 4 4 45%
3 4 to 3 45 to 37%
Corn Bread
18x26x1" (457x660x25 mm)
Pan, 5-7 lb. (2.3-3.2 kg) per pan 335-400 168-204 10 to 20 4 6 to 4 60 to 45%
18x26x2" (457x660x51 mm)
Pan, 8-20 lb. (3.6-9 kg) per pan 335-400 168-204 15 to 25 4 6 to 4 60 to 45%
Corn Muffins 335-385 168-196 10 to 20 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING,
Cont'd.
Frozen French Fries 400-450 204-232 6 to 8 4 8 to 6 73 to 60%
2 to 3 7 to 4 68 to 45%
Frozen TV Dinners 350-400 177-204 10 to 12 4 to 5 10 to 6 100 to 60%
2 to 3 7 to 4 68 to 45%
Frozen Entrees — 3/4" to 1" 300-350 149-177 10 to 20 2 to 5 10 to 6 100 to 60%
(19 to 25 mm) Thick
Frozen Meals — 8 oz. (227 g) Foil Pkg. 350-400 177-204 20 to 30 2 to 5 10 100%
REHEATING PREPARED FOODS