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TABLE OF CONTENTS
RANGE SAFETY ......................................................................... 3
The Anti-Tip Bracket .................................................................... 4
PARTS ANB FEATURES ............................................................ 5
COOKTOP USE .............................................................................. 7
Cooktop Controls ......................................................................... 7
Sealed Surface Burners ............................................................... 8
Simmer Plate ................................................................................ 8
Grille.............................................................................................. 9
Griddle ........................................................................................ 10
Home Canning ........................................................................... 11
Cookware ................................................................................... 11
ELECTRONIC OVEN CONTROL ................................................. 12
Displays ...................................................................................... t 2
Selector and Set Control Knobs ................................................ t 2
Enter and Cancel ........................................................................ t 2
Clock .......................................................................................... 12
OVEN USE ..................................................................................... 12
Aluminum Foil............................................................................. 12
Positioning Racks and Bakeware .............................................. 12
Bakeware .................................................................................... t 3
Meat Thermometer ..................................................................... t 3
Oven Vent ................................................................................... 13
Bake ............................................................................................ 14
Broil ............................................................................................ 14
Convection Cooking ................................................................... 15
Convection Bake ........................................................................ 15
Convection Roast ....................................................................... 16
Convection Broil ......................................................................... 17
Proofing Bread ........................................................................... 17
Keep Warm ................................................................................. 17
Timed Cooking ........................................................................... 18
RANGE CARE ............................................................................... 18
Self-Cleaning Cycle .................................................................... t 8
General Cleaning ........................................................................ 19
Oven Lights ................................................................................ 21
Oven Door .................................................................................. 21
TROUBLESHOOTING .................................................................. 21
ASSISTANCE OR SERVICE ......................................................... 23
WARRANTY .............................................................................. 24
TABLE DES MATIERES
SECURITI :!:DE LA CUlSINIERE ................................................ 25
La bride antibasculement ........................................................... 26
PIECES ET CARACTERISTIQUES ........................................... 27
UTILISATION DE LA TABLE DE CUISSON ................................ 29
Commandes de la table de cuisson .......................................... 29
BrQleurs de surface scelles ........................................................ 30
Plaque de mijotage ..................................................................... 30
Gril .............................................................................................. 31
Plaque a frire .............................................................................. 32
Preparation de conserves a la maison ....................................... 33
Ustensiles de cuisson ................................................................ 33
COMMANDE I:!:LECTRONIQUE DU FOUR ................................. 34
Affichages ................................................................................... 34
Boutons de selection et de commande de reglage ................... 34
Entrer et annuler ......................................................................... 34
Horloge ....................................................................................... 34
UTILISATION DU FOUR ............................................................... 34
Papier d'aluminium ..................................................................... 34
Positionnement des grilles et des ustensiles de cuisson ..........35
Ustensiles de cuisson ................................................................ 35
Thermometre a viande ............................................................... 36
Event du four .............................................................................. 36
Cuisson au four .......................................................................... 36
Cuisson au gril ............................................................................ 36
Cuisson par convection ............................................................. 37
Cuisson au four par convection ................................................. 38
RGtissage par convection .......................................................... 38
Cuisson au gril par convection ................................................... 39
Levee du pain ............................................................................. 40
Garder au chaud ......................................................................... 40
Cuisson minutee ......................................................................... 40
ENTRETIEN BE LA CUlSINIERE ................................................. 41
Programme d'autonettoyage ..................................................... 41
Nettoyage general ...................................................................... 42
Lampes du four .......................................................................... 44
Porte du four ............................................................................... 44
BI:!:PANNAGE................................................................................. 45
ASSISTANCE OU SERVICE ......................................................... 46
GARANTI E ..................................................................................... 47
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