USER GUIDE
US CA
PROFESSIONAL RANGE
RGV2 & RDV2
models
1
CONTENTS
IMPORTANT!
SAVE THESE INSTRUCTIONS
The models shown in this user guide may not be available in all markets and are subject to
change at any time. For current details about model and specification availability in your
country, visit our website www.fisherpaykel.com or contact your Fisher & Paykel dealer.
Safety and warnings 2
Introduction 6
First use
Conditioning the oven 10
Seasoning the griddle 10
Oven use
Positioning the shelves 11
Using your oven for baking and roasting 14
Using your oven for broiling 15
Using your oven for proofing dough 16
Oven cooking guidelines 18
Oven modes 21
Baking charts 24
Cooktop use
Using the cooktop burners 30
Guidelines for using the cooktop burners 31
Using the grill 32
Using the griddle 33
Care and cleaning
Manual cleaning chart 34
Removing and replacing the oven door 40
Removing and replacing the side racks 42
Replacing the burner parts 43
Replacing the oven light bulb 44
Using the CLEAN cycle 45
Troubleshooting 48
Alerts 53
Warranty and service 54
4
SAFETY AND WARNINGS
IMPORTANT SAFETY INSTRUCTIONS!
●
Read all the instructions before using the appliance. Use the appliance only for
its intended purpose as described in these instructions.
●
Proper installation – Be sure your appliance is properly installed and grounded
by a qualified technician. A risk of tip-over exists when the appliance is not installed
in accordance with the installation instructions.
●
Do not operate the appliance if it is damaged or not working properly. If you received
a damaged product, contact your dealer or installer immediately.
●
Be sure to have the installer show you where and how to turn off the power supply
to the range (ie location of the main fuse or circuit breaker panel) and where and
how to turn off the gas supply to the range in an emergency.
●
Do not leave children alone – Children should not be left alone or unattended in the
area where the appliance is in use. They should never be allowed to play with the
appliance or to sit or stand on any part of the appliance.
●
Caution – for safety reasons, do not store items of interest to children in cabinets
above a range or at the back of the range – children climbing on the range to reach
items could be seriously injured.
●
Wear proper apparel – Loose-fitting or hanging garments should never be worn
while using the appliance.
●
User servicing – Do not repair or replace any part of the appliance unless specifically
recommended in the manual. All other servicing should be referred to a qualified
technician. Technicians must disconnect the appliance from the power supply before
any servicing.
●
Storage in or on appliance – Flammable materials should not be stored in an oven or
near the cooktop.
●
Use care when opening the oven door – Let hot air or steam escape before removing
or replacing food.
●
Keep oven vent ducts unobstructed.
●
Keep rugs and mats well clear of the base of the range.
●
Placement of oven shelves – Always position shelves in the desired location while
the oven is cool (before preheating). If a shelf must be removed while the oven is
hot, do not let oven mitts or potholder contact the base of the oven or hot heating
elements in the oven.
●
Do not clean the oven gasket or use any oven-cleaning products on it. It is essential
for a good seal, which ensures that the oven operates efficiently. Care should be
taken not to rub, damage or move it.
●
Do not use oven cleaners, harsh/abrasive cleaning agents, waxes, or polishes in
a self-cleaning oven. No commercial oven cleaner, oven liner, or protective coating
of any kind should be used in or around any part of a self-cleaning oven.
●
Do not use harsh/abrasive cleaners, scourers or sharp metal scrapers to clean the oven
door glass since they scratch the surface, which may result in the glass shattering.
●
Do not sit or stand on the oven door or place any heavy objects on it – doing so may
result in personal injury.
●
Be careful when reaching for items stored in cabinets above the appliance.
5
SAFETY AND WARNINGS
IMPORTANT SAFETY INSTRUCTIONS!
●
Safe food handling: leave food in the oven for as short a time as possible before
and after cooking. This is to avoid contamination by organisms which may cause
food poisoning. Take particular care during warmer weather.
●
Clean only the parts listed in this manual.
●
Do not use a steam cleaner to clean any part of the appliance.
●
Do not obstruct the flow of combustion and ventilation air to the appliance.
●
Before self-cleaning the oven – Remove oven shelves, side racks, broiler pan and
all other cookware/utensils, and wipe up large food spills or grease deposits.
●
Before self-cleaning the oven –make sure you move any pet birds to another, closed
and well-ventilated room. Some pet birds are extremely sensitive to the fumes given
off during a self-cleaning cycle, and may die if left in the same room as the range
during such a cycle.
●
Do not use any cookware on the grill or griddle.
●
Top cover (lid) must be removed when the grill or griddle is in operation.
●
When using the grill or griddle, make sure the grease drip-pan is in place – absence
of this during use may subject wiring or components underneath to damage.
●
The oven(s), grill, and griddle of your range cannot be used in the event of a power
failure. Do not attempt to operate these during power failure.
●
Do not use aluminum foil to line any part of the oven or cooktop. This will cause heat
to be trapped underneath it. This trapped heat can upset the cooking performance
and damage the finish of the oven or cooktop parts.
●
Do not place any dishes, trays, water or ice directly on the oven floor during cooking,
as doing so will irreversibly damage the porcelain enamel finish.
●
For safety reasons, the cooktop burner flame size should be adjusted so it does not
extend beyond the edge of the cookware.
●
Use cookware of the appropriate size and construction for the type of cooking.
This appliance is equipped with burners of different sizes. Cookware must be matched
to the size of the burner. Select utensils with flat bottoms large enough to cover
the burner flames. The use of undersize utensils will expose a portion of the burner
flames to direct contact and may result in ignition of clothing. Proper relationships
of utensil to burner will also improve efficiency.
●
Protective liners – Do not use aluminum foil to line grease drip-pans or oven bottoms.
●
Glazed cooking utensils – only certain types of glass, glass/ceramic, ceramic,
earthenware, or other glazed utensils are suitable for cooktop service without
breaking due to the sudden change in temperature.
●
Utensil handles should be turned inward and not extend over adjacent cooktop burners
– To reduce the risk of burns, ignition of flammable materials, and spillage due to
unintentional contact with the utensil, the handle of a utensil should be positioned
so that it is turned inward, and does not extend over adjacent cooktop burners.
●
The Governor of California is required to publish a list of substances known to the
State of California to cause cancer or reproductive harm and requires businesses
to warn customers of potential exposures to such substances.
●
WARNING!: This product emits exhaust that contains chemicals known to the State
of California to cause cancer, birth defects, and other reproductive harm. To reduce
the risk from such chemicals, make sure this appliance is installed, operated, and
maintained according to the manufacturer’s instructions.
6
INTRODUCTION
RGV2-488
RDV2-488
RGV2-486GL
RDV2-486GL
RGV2-486GD
RDV2-486GD
RGV2-485GD
RDV2-485GD
48” MODELS
7
INTRODUCTION
RGV2-366
RDV2-366
RGV2-305
RDV2-305
RGV2-304
RDV2-304
RGV2-364GD
RDV2-364GD
36” MODELS
30” MODELS
8
INTRODUCTION
Before you start
1 Make sure that the anti-tip bracket at the right rear of the range has been properly
installed.
2 Open the main oven door and find the model and serial numbers on the label
in the bottom right-hand corner of the oven frame (see the drawing opposite).
Note these numbers down for future reference in the space provided in section
‘Warranty and service’.
3 Read this guide, taking special note of the ‘Safety and warnings’ section.
4 Remove all the packaging from the oven(s) and cooktop. Recycle items that you can.
If any adhesive residue is left on surfaces, remove this using dishwashing liquid on
a soft cloth.
Do not use any harsh or abrasive cleaners.
5 Make sure you follow the instructions under ‘First use’ before using your range
for cooking.
IMPORTANT!
Do not block the vents of the oven, griddle and oven door with cookware, utensils or
towels. During cleaning, take care not to let any liquids run down these vents.
9
INTRODUCTION
Griddle vents
Griddle
Grease drip-pans
Control panel
Griddle/Grill knob
Oven frame
Oven door gasket
Main oven mode
and temp knobs
Kickstrip grate
Shelf
(secondary
oven)
Broiler
Oven door vents
Broil rack
Broil pan
Shelf slide
(main oven)
Label with model
and serial numbers
Side racks
Grill/Griddle cover
Back trim
Burner grates
Cooktop burner knobs
Secondary oven mode knob
Secondary oven temperature knob
Oven vents
Model may vary
Accessories
Grill grate
(Alternative to griddle)
(some models only)
10
FIRST USE
Conditioning the oven
Conditioning will burn off any manufacturing residues and ensure that you get the best
results right from the start.
1 Insert all the shelves. See ‘Positioning the shelves’ for instructions.
2 Turn on the ventilation hood above your range on high.
3 Heat the empty oven at 450
o
F / 232
o
C for:
●
30 minutes using BAKE
●
30 minutes using BROIL (some ovens only).
See sections ‘Using your oven for baking and roasting’ and ‘Using your oven for broiling’
for instructions.
●
There will be a distinctive smell while you are conditioning the oven. This is normal,
but make sure the kitchen is well ventilated during the conditioning.
4 Once cooled, wipe out the oven with a damp cloth and mild detergent, and dry
thoroughly.
IMPORTANT!
If your range has a secondary oven, make sure you condition this also, following the
steps above.
Seasoning the griddle
1 Clean the griddle thoroughly with hot, soapy water to remove any protective coating.
2 Rinse with a mixture of 1 cup water and ¼ cup white vinegar, then dry thoroughly.
3 Pour 1 tsp vegetable (but not corn) oil into the center of the griddle, then rub it over
its entire surface, using a soft, heavy cloth.
4 Turn the griddle knob counterclockwise to 350
o
F / 177
o
C.
5 When the oil begins to smoke, turn the knob clockwise back to OFF and allow the
griddle to cool.
6 Repeat steps 3 to 5.
7 Wipe the entire surface of the griddle using a soft, heavy cloth.
8 Apply a very thin layer of vegetable (but not corn) oil.
9 Check the grease drip-pan and clean if necessary. Discard any liquid or soiling that
may have collected in the grease drip-pan during the conditioning.
●
The griddle is now ready to use.
●
For best results, re-season the griddle after long periods of non-use.
●
Note: the griddle will darken with use. This is normal.
11
Main oven shelves
●
The wire shelves and slides are built
together as one unit.
●
When positioned correctly, the slides
will prevent the wire shelves from tilting
when pulled forward.
●
Beware: these shelves are heavy.
IMPORTANT!
If you have an RDV2 model, never
leave these shelves in the oven during
a CLEAN cycle. If you do, they will no
longer slide smoothly.
OVEN USE
Positioning the shelves
●
Shelf positions are numbered from the bottom.
●
Position the shelves you will need before turning the oven on.
●
For advice on which shelf position to use, see sections ‘Oven modes’, ‘Oven cooking
guidelines’, and ‘Cooking charts’.
IMPORTANT!
Always position the oven shelves before turning the oven on. Remove any unused
shelves and baking utensils from the oven.
Secondary oven shelves
●
These shelves have safety stops to
keep them from sliding out of the oven
when pulled forward.
●
The front stops prevent the shelves
from hitting against the back of the
oven.
1
2
3
4
5
1
2
3
4
5*
Slide
Wire shelf
SECONDARY OVEN
(48” models only)
MAIN OVEN
Front stop
Safety stop
12
OVEN USE
To insert the shelves – MAIN OVEN
1 Make sure the guard rail is at the
back, facing up and the slides are not
extended.
3 Hook the rear tags over the wires of the
desired shelf position on both side racks.
To remove the shelves
1 Wait for the oven to cool down completely.
2 Hold the shelf firmly with both hands, making sure you grip the wire shelf too to stop it
sliding forward.
3 Pull the shelf forward about ¾ of the way.
4 Lift the rear of the shelf slightly so that the tags clear the side rack wires, then remove.
2 Hold the shelf firmly with both hands,
making sure you grip the wire shelf too
to stop it sliding forward.
4 Push the shelf all the way into the oven,
ensuring the front and rear tags either
side are securely locked behind the side
rack wires.
Front tag
Rear tag
Guard rail
18
COOKING GUIDE
Oven cooking guidelines
IMPORTANT!
●
Use all the oven modes with the oven door closed.
●
Never use aluminum foil to cover the oven shelves or to line the floor of the oven.
The trapped heat can irreversibly damage the enamel and may even cause fire.
●
Do not place water, ice, or any dish or tray directly on the oven floor, as this will
irreversibly damage the enamel.
●
Do not cover the broil pan with aluminum foil. This will catch the grease and could
cause fire.
●
Do not use plastic wrap or wax paper in the oven.
●
For food safety reasons, do not leave food in the oven for longer than two hours
before and after cooking or defrosting. This is to avoid contamination by organisms
which may cause food poisoning. Take particular care during warmer weather.
●
After a power cut you need to turn both oven dials to OFF before you can begin
cooking again.
BAKING
●
For best results when baking, always preheat your oven. The broil element may
turn on for a short time while the oven is heating up. Depending on the temperature
and the size of the oven, preheating will take around 10-20 minutes. The temperature
dial will turn from white to orange when the preset temperature is reached.
●
Your cookware will influence baking times. Dark pans absorb the heat more quickly
than reflective pans; glass cookware may require a lower temperature.
●
Avoid opening the oven door frequently during baking. Do not open the oven door
until at least ¾ through the suggested baking time.
Shelf Position Guide
Place your baking on a shelf that will have the top of your pan near the center of the
oven cavity.
●
If you have a 48” range, the main oven is ideal for multi-shelf baking or baking larger
quantites. For smaller quantities baked on a single shelf, use the secondary oven.
●
Arrange pans and food items evenly on the shelves. Make sure pans do not touch
each other or the sides of the oven. When baking a single item, always center the
item on the oven shelf. If baking on multiple shelves, make sure you stagger items
on the shelves so that one is never directly above another.
●
When baking a single item, shelf position 2 is the most frequently used.
See ‘Cooking Charts’ for more shelf position suggestions.
19
COOKING GUIDE
Oven cooking guidelines
ROASTING
●
The broil rack and broil pan are ideal for broiling and roasting. Place meat on
the broil rack (on top of the broil pan) to allow hot air to circulate around it.
This gives more even browning and a result similar to a rotisserie.
●
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
●
Use a meat thermometer to determine when meat is cooked.
●
Poultry should be well cooked with the juices running clear and an internal
temperature of 165°F / 74°C.
●
Cook larger cuts of meat at a lower temperature for a longer time.
The meat will cook more evenly.
●
Always roast meat fat side up. That way basting may not be required.
●
Always rest the meat for at least 10 minutes after roasting to allow the juices
to settle. Remember the meat will continue to cook for a few minutes after
removing it from the oven.
Shelf Position Guide
Place the meat on a shelf so that is is in the center of the oven or lower.
BROILING
●
This is a healthier alternative to frying.
●
Always broil with the oven door completely shut. If you open the oven door
to check food, have it open for as short a time as possible to prevent the control
panel overheating.
●
If you use glass or ceramic pans, be sure they can withstand the high temperatures
of broiling.
●
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn
the meat halfway through cooking.
●
Brush meat with a little oil to help keep the meat moist during cooking.
Alternatively marinate the meat before broiling (but be aware that some marinades
may burn easily).
●
Where possible broil cuts of meat of a similar thickness at the same time.
This will ensure even cooking.
●
Always keep a close watch on your food while broiling to avoid charring or burning.
●
Use the grill rack and roast dish for perfect results.
Shelf Position Guide
●
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
●
Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting
to ensure even cooking.
20
COOKING GUIDE
Oven cooking guidelines
REHEATING
●
Use BAKE or BAKE CONVECTION to reheat food.
●
BAKE mode is particularly good for reheating pastry based items, as the base heat
will help re-crisp the pastry case.
●
Always reheat food to piping hot. This reduces the risk of contamination by harmful
bacteria.
●
Once hot, reduce the temperature to WARM to keep the food warm.
●
Never reheat food more than once.
If you wish to finish cooking using the residual heat in the oven
Leave the oven on and reduce the heat to the lowest temperature. Leaving the oven on
will decrease the risk of condensation forming (condensation may cause damage to the
oven cavity and surrounding cabinetry).
DEFROSTING
●
To thaw uncooked frozen food, set the oven mode to BAKE or BAKE CONVECTION
and set the temperature to WARM. Once thawed, cook the food immediately and
do not refreeze.
●
To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked
food is tightly wrapped in foil and/or placed in a container.
PROOFING DOUGH
●
Use a lightly-oiled heatproof glass bowl to proof your dough. This allows you to check
how much it has risen without opening the oven or removing the cover over the bowl.
●
To lock in or increase moisture during proofing, cover the bowl with a damp dish towel
DEHYDRATING FRUIT
●
To obtain high quality dried fruit, select only unblemished, ripe fruit.
●
Wash fruit thoroughly and pat dry. Peel if desired. Fruit that is not peeled will take
longer to dry. Remove pits, stems or seeds if necessary. Place fruit on a baking tray
on a shelf in the oven.
●
We recommend using TRUE CONVECTION or BAKE CONVECTION set at a temperature
between WARM and 200°F.
For more oven cooking tips, visit our website, www.fisherpaykel.com.
24
COOKING CHARTS
BAKING
●
Shelf positions are counted from the base up
(1 is the lowest, 5 is the highest).
Position shelves before you turn the oven on.
●
For best results preheat the oven to the required temperature.
●
The broil element may come on while the oven is heating up.
●
The halo on the temperature dial will change from white to orange when the oven has
reached the selected temperature. The halo may change between white and orange as
the oven maintains its set temperature.
FOOD SHELVES
Biscuits Plain Single
Multi
Chewy Choc Chip Single
Multi
Sugar Cookies Single
Multi
Cakes Pound Cake Single
Chocolate Brownie
(8"x8"/20x20cm pan)
Single
Angel Food Cake
(10"x4"/25x10cm tube pan)
Single
Rich Fruit Cake Single
Sponge
(single large) Single
Sponge
(2x20cm) Single
Muffins / Cupcakes Cupcakes Single
Multi
Muffins Single
Multi
Scones English Scones Multi
Meringues Meringues Single
Bread/Bread rolls Sandwich Loaf
(
9"x5"/23x13cm Loaf Pan)
Multi
Wholewheat Loaf
(
9"x5"/23x13cm Loaf Pan)
Single
Soft Dinner Rolls Single
Dough Proof Single
Pastry Pastry Shell
(baked blind) Single
Pies Fruit Pie
(2 crust) Single
Baked Cheesecake
(in water bath) Single
Pumpkin Pie
(blind bake, add filling) Single
English Custard Tart
(blind bake, then add filling)
Single
Dessert Crème Brulee
(in water bath) Single
Crème Caramel
(in water bath) Single
25
COOKING CHARTS
The information in these charts are guidelines only. Refer to your recipe or the
packaging and be prepared to adjust the cooking times and settings accordingly.
RECOMMENDED
MODE
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
Bake Convection 3 400 - 425 210 - 220 8 - 10
True Convection 2 & 4 425 - 450 215 - 230 10 - 12
Bake Convection 3 355 - 375 180 - 190 10 - 15
True Convection 2 & 4 325 - 340 160 - 170 10 - 15
Bake Convection 4 350 - 375 175 - 190 7 - 15
True Convection 2 & 4 325 - 350 160 - 175 7 - 15
Bake 3 325 160 70 - 80
Bake 3 350 175 20 - 25
Bake 3 325 - 350 160 - 175 50 - 60
Bake 3 275 - 300 135 - 150 3 - 6 hrs
Bake 3 350 175 30 - 40
Bake 3 350 175 15 - 25
Bake Convection 3 365 185 13 - 18
True Convection 1 & 4 345 170 13 - 18
Bake Convection 3 345 170 23 - 30
True Convection 1 & 4 345 170 23 - 30
Bake 3 425 - 450 215 - 230 10 - 12
Bake 3 250 - 270 120 - 130 60 - 70
Bake 3 350 175 40 - 50
Bake 3 375 190 35 - 45
Bake 3 375 190 15 - 18
Proof 2 LO LO 30
Bake Convection 3 350 175 15
Bake Convection 3 400 - 350 200 - 175 20 - 25
Bake 2 325 160 50 - 60
Bake 3 350 - 375 175 - 190 15 - 30
Bake 3 350 - 300 175 - 150 15 - 30
Bake 2 275 135 35 - 45
Bake 2 350 175 35 - 45
28
COOKING CHARTS
BROILING
FOOD SHELVES
Beef Steak Rare Single
Medium Single
Hamburger
(ground - patties)
Single
Meatballs
(ground)
Single
Lamb Chops Medium Single
Well done Single
Pork Chops (well done) Single
Ham steak Single
Bacon Single
Chicken Boneless pieces Single
Bone In Pieces Single
Sausages Sausages Single
Fish Fillets Single
Whole Single
Vegetables Sliced Single
29
COOKING CHARTS
RECOMMENDED
MODE
SHELF
POSITIONS
TEMP (°F) TEMP (°C) TIME (MINS)
Broil 4 HI HI 8 - 10
Broil 4 HI HI 10 - 15
Broil 3 HI HI 12 - 15
Broil 3 HI HI 12 - 15
Broil 4 HI HI 15 - 20
Broil 4 HI HI 20 - 25
Broil 3 HI HI 15 - 20
Broil 3 HI HI 15 - 20
Broil 3 HI HI 4 - 7
Broil Convection 3 350 175 30 - 40
Broil Convection 3 350 175 40 - 50
Broil 3 HI HI 10 - 15
Broil Convection 3 390 - 430 200 - 220 8 - 12
Broil Convection 3 390 - 430 200 - 220 15 - 20
Broil Convection 3 HI HI 8 - 12
33
COOKTOP USE
Grill cooking guidelines
IMPORTANT!
●
Never leave the grill unattended during use. Grease drippings may cause short
flare-ups or even sustained flaming. If left unattended, these may cause fire.
●
Make sure you have your ventilation hood set on maximum during grilling.
●
Clean the grease drip-pan after every use. Accumulated grease can be a fire hazard.
●
The longer you preheat the grill, the darker the grill marks will appear on food.
●
Trim excess fat off meat to minimize flare-ups.
●
Generally, start out on a high setting to sear or brown meat, then lower the setting
to make sure that meat or poultry is cooked through.
●
When turning meat over, use tongs or a spatula as these will not puncture the meat
and allow the juices to run out.
Using the griddle
The griddle will darken and ‘season’ with use, developing a natural non-stick coating.
When it is properly seasoned it can be used without any additional oil.
1 Remove the cover and check that the grease drip-pan is properly in place.
IMPORTANT!
●
Never turn on or use the griddle with the cover in place.
●
Always keep the vents at the rear of the griddle frame clear of any object:
airflow to the vents must not be blocked.
2 If you haven’t used the griddle for a long time, re-season it. See section ‘First use –
seasoning the griddle’ for instructions.
3 Turn the griddle knob counterclockwise to the desired temperature.
●
There may be a delay of a minute or so before the griddle comes on. This is normal.
●
While the griddle is heating up, the halo around the knob will glow white.
●
See the ‘Griddle cooking chart’ below for suggestions.
4 When the halo turns orange (after about 15 minutes), the griddle is ready to use.
●
Note: the halo may alternate between white and orange during use as the griddle
maintains the set temperature.
5 When you have finished using the griddle, turn its knob clockwise back to OFF.
6 Clean the griddle and grease drip-pan after every use. The griddle should be cleaned
very carefully while it is still hot. See ‘Care and cleaning’ for instructions.
IMPORTANT!
Clean the grease drip-pan after every use. Accumulated grease can be a fire hazard.
Griddle cooking chart
FOOD TEMPERATURE SETTING
Eggs 225-250
o
F
Bacon, ham, pork chops 300-325
o
F
Sausage, grilled cheese sandwiches 325-350
o
F
Pancakes, French toast 350-375
o
F
Hash brown potatoes 400-425
o
F
34
CARE AND CLEANING
DOS DON’TS
●
Read these cleaning instructions and the
‘Safety and warnings’ section before you
start cleaning your range.
●
Before cleaning or removing any part,
make sure that everything on the range
has been turned off.
●
Unless suggested otherwise in the chart
following, allow any part to cool to a safe
temperature before cleaning. If you do
need to handle a warm or hot part
(eg grill or griddle), take extreme care.
Wear long protective mitts to avoid burns
from steam or hot surfaces.
●
Try using any cleaner on a small area first,
to ensure it doesn’t stain.
●
See the pages following this chart for
instructions on removing and replacing
different parts of the range for cleaning
or maintenance.
●
To help you identify any parts, see
illustrations in section ‘Introduction’ and
after this cleaning chart.
●
Ensure the anti-tip device is re-engaged if
you move the range for cleaning. Failure
to do this may result in the oven tipping,
and adults and children may be killed.
●
Do not use aerosol cleaners until
the range has completely cooled.
●
The propellant substance in these
cleaners could catch fire in the
presence of heat.
●
Do not let soiling or grease
accumulate anywhere in or on the
range. This will make future cleaning
more difficult and may present a
fire hazard.
●
Do not use any abrasive or harsh
cleaners, cloths, scouring pads or
steel wool. These will scratch your
range and damage its appearance.
●
Do not use a steam cleaner to clean
any part of the range.
●
Do not perform any cleaning or
maintenance on parts not specifically
named in the chart below. If in doubt,
contact Customer Care.
●
Do not lift the black grill and
griddle frames off the cooktop.
Manual cleaning chart
WHAT?
HOW OFTEN?
HOW? IMPORTANT!
RANGE EXTERIOR
Door frame
exterior
Control panel
Sump area
around cooktop
burners
Grill and griddle
covers
Back trim
After every use
1 Soften any stubborn stains
under a hot soapy cloth.
2 Clean with a solution of
mild detergent and hot
water, then wipe dry with
a microfiber cloth.
3 For extra shine, use a
suitable stainless steel
cleaner and polish,
following manufacturer’s
instructions.
Always rub the stainless
steel in the direction of the
polish lines.
●
Always read the label to make
sure your stainless steel cleaner
does not contain chlorine
compounds as these are
corrosive and may damage the
appearance of your cooktop.
●
Do not use and take care not to
spill any stainless steel cleaner
on the knobs, oven handles, or
the kickstrip grate. These are
not stainless steel parts and
their surface may be damaged
by stainless steel cleaner.
●
When cleaning the back trim
and the top of the oven door,
be careful not to let any liquid
run down the vent holes.
35
CARE AND CLEANING
WHAT?
HOW OFTEN?
HOW? IMPORTANT!
Control knobs
Oven handles
Kickstrip
grate
1 Wipe with a damp cloth using a
solution of mild detergent and hot
water.
2 Dry thoroughly with microfiber cloth.
If wished, the knobs can be removed
for cleaning. Before removing a knob,
make sure that it is set to OFF, then
pull it straight towards you. Remove
only one knob at a time, and make sure
that you refit it on its shaft completely
and correctly after cleaning.
●
Do not use stainless
steel cleaner on these
parts, as doing so may
damage their coating.
●
The knobs are not
interchangeable:
if you remove them for
cleaning, do so one at
a time. This is to ensure
that you replace each
knob exactly where you
removed it from.
OVEN PARTS
Enamel
oven interior
– light soiling
1 Wipe with a damp cloth and a solution
of hot water and mild detergent.
2 Wipe dry with a soft cloth.
Note: the oven door may be removed
to make reaching into the oven easier.
To prevent soiling from
becoming ‘baked on’
and stubborn, we
recommend removing
any easy-to-reach spills,
food or greasy stains from
the enamel after each use.
In self- cleaning ovens, this
will also reduce the need
for using the CLEAN cycle
frequently.
Enamel
oven interior
– stubborn,
‘baked-on’
soiling
●
Self-cleaning ovens (those with CLEAN
on the oven mode knob): use the
CLEAN cycle. See ‘Using the CLEAN
cycle’ for instructions.
●
Non-self-cleaning ovens (those without
CLEAN on the oven mode knob):
1 Remove everything from the oven:
shelves, side racks, all utensils.
2 Cover the kickstrip grate and the floor
in front of the oven with several layers
of newspaper. This is to protect these
surfaces from damage by oven cleaner
seeping out or accidentally dripping
on them.
3 Apply an ammonia-based cleaner or
oven cleaner following the cleaner
manufacturer’s instructions.
4 After cleaning, replace the side racks
and shelves.
●
Don’t use oven cleaners
in self-cleaning ovens
(those with CLEAN on
the oven mode knob).
●
Oven cleaners are
caustic and may
permanently stain or
damage some surfaces.
When using an oven
cleaner in a non-self-
cleaning oven, take
care not to let it come
in contact with any
surface other than
the oven interior. If
it accidentally does,
remove immediately.
38
CARE AND CLEANING
WHAT?
HOW OFTEN?
HOW? IMPORTANT!
Grill grate
1 Check that the grill has been
turned off.
2 Put on barbecue mitts for
protection against steam and heat.
3 Scrub the grill with a brass bristle
barbecue brush dipped frequently
into a bowl of warm water.
The softened food particles will
drop onto the radiant tray below
the grate.
4 Once the grate has cooled
completely, remove it and wash
in the sink with hot soapy water.
5 Dry with a soft cloth, then replace.
●
The grill grate should be
cleaned immediately after
use (while it is still hot),
so that food particles do
not become ‘baked-on’
and hard to remove.
●
The grill grate will change
color with use. This is
normal.
●
To ensure that you replace
the grill grate correctly,
see illustrations in section
‘Using the grill’.
Radiant tray
(under grill
grate)
1 Wait until the grill has completely
cooled.
2 Lift off the grill grate, lift out the
grease drip-pan, then carefully
lift out the radiant tray.
3 Shake it gently over a sheet of
newspaper or waste bin to empty
it of ash and food particles.
4 Replace the tray, making sure
that the tab with the hole is at
the front of the cooktop.
5 Replace the grease drip-pan
and the grate.
●
The radiant tray doesn’t
need regular cleaning.
Clean only if there’s
evidence of large food
particles.
●
The radiant tray doesn’t
need cleaning with water,
as smaller soiling will be
burned off during use.
●
Make sure you replace the
radiant tray correctly: the
tab with the hole must be
at the front.
FRONT
Tab with hole
39
CARE AND CLEANING
WHAT?
HOW OFTEN?
HOW? IMPORTANT!
Griddle To remove light soiling after each use:
1 While the griddle is still hot, use a
square-edged spatula or brass brush
to clean the griddle of grease and
food particles.
2 Once the griddle has cooled to
lukewarm, rub the surface lightly with
vegetable oil, then wipe thoroughly
with a heavy, coarse cloth.
To remove stubborn, ‘baked-on’
soiling:
1 Use a griddle stone following
manufacturer’s instructions, taking
care to avoid the griddle’s black frame.
2 Wash with hot soapy water, rinse
and dry.
3 Re-season the griddle following
instructions in section ‘First use –
seasoning the griddle’.’
●
Take extreme care while
cleaning a hot griddle:
wear barbecue mitts and
be careful of steam and
hot surfaces.
●
Never flood the hot
griddle with cold water:
this could cause it to
crack or warp.
●
Do not lift the black
griddle frame off the
cooktop. The griddle
assembly must not be
removed.
●
The griddle will develop
a non-stick coating and
will darken or discolor
in patches with use:
this is normal.
Grease
drip-pan
1 Wait until the grease drip-pan
has cooled to a safe temperature
to touch, then slide it slightly
towards you and lift out.
2 Discard grease, then clean the
drip-pan with hot water and
dishwashing liquid. The grease
drip-pan is also dishwasher-safe.
3 Rinse with clean water and allow
to dry.
4 Replace the clean grease drip-pan.
Do not use abrasive cleaners
or scouring pads as they may
damage the coating.
Black frame
of grill and
griddle
1 Soften any stubborn stains under a
hot soapy cloth.
2 Clean with a solution of mild
detergent and hot water, then wipe
dry with a microfiber cloth.
●
Do not lift the frame off
the cooktop.
●
Do not use abrasive
cleaners or scouring pads
as they may damage the
coating.
Wok ring
(not
supplied,
purchased
separately)
1 To remove stubborn stains, soak
the wok ring in a mixture of clothes
washing detergent and water.
2 Wash in a mixture of hot water and
dishwashing liquid, then rinse and
allow to dry.
●
The wok ring is also dishwasher-safe.
41
CARE AND CLEANING
To replace the oven door
1 Hold the door firmly in an approximately
halfway open position.
4 Open the door completely and check
that the hinges are both secured by the
correct notches as shown.
5 Rotate the locks into the closed position.
2 Align the hinge tongue with the hinge
slots and push the door until you feel
the latches locate into position on
each side.
6 Close the oven door.
IMPORTANT!
Hinge locks should rest inside the
slots. Incorrect installation will
prevent door from correctly sealing.
Hinge slot
Hinge tongue
45
CARE AND CLEANING
Using the CLEAN cycle
About the CLEAN cycle
●
Main ovens in RDV2 models feature a self-cleaning cycle (CLEAN) which takes
care of the mess and grime that is traditionally associated with oven cleaning.
During self-cleaning, the oven reaches very high temperatures. This burns off and
breaks down food soils and grease deposits. All that remains is a clean oven cavity
with a little gray ash which you can easily remove.
●
A CLEAN cycle lasts about 5 hours, plus an additional cool-down time of up to
30 minutes (this may vary). During a CLEAN cycle, the oven door will be locked
and only the cooktop burners may be used. The secondary oven, grill, and griddle
cannot be used.
●
A CLEAN cycle is designed to clean the oven interior and the portion of the door
exposed to the oven interior. The outer edge of the door and the oven frame will
need to be cleaned manually.
●
During a CLEAN cycle you may see occasional, brief glowing in the oven as soiling
is getting incinerated, especially if the oven was heavily soiled. This is normal.
However, if there is excessive smoking or you see flames in the oven, cancel the cycle,
wait for the oven to cool down completely, then wipe up the excessive food soil.
See ‘To cancel a CLEAN cyle’ for instructions.
IMPORTANT!
●
Do not use oven cleaners, any degreasing cleaners, or oven liners in a self-cleaning
oven.
●
If there are cracks or flaws in the oven door glass, if the oven gasket is damaged,
stiff, or worn, or if the door does not close properly, do not start a CLEAN cycle.
Call your Authorized Service Center or Customer Care.
●
Make sure you remove the side racks, oven shelves, broiler pan, and all other bakeware
and utensils from the oven before starting a CLEAN cycle. If left in the oven, they will
become permanently discolored or damaged; items made from combustible materials
(eg wood, fabric, plastic) may even catch fire.
●
Do not use your oven to clean miscellaneous parts.
●
Before starting a CLEAN cycle, wipe up any spills or grease deposits and remove
any loose food soiling. Failure to do so may discolor the oven surfaces and cause
excessive smoking during the cycle.
●
Before starting a CLEAN cycle, make sure you move any pet birds to another, closed
and well-ventilated room. Some pet birds are extremely sensitive to the fumes given
off during self-cleaning, and may die if left in the same room as the oven during such
a cycle.
●
Make sure the room is well ventilated during the CLEAN cycle. Turn the ventilation
hood above the range on maximum and leave it on for the duration of the cycle.
●
During a CLEAN cycle, the oven reaches higher temperatures than it does for cooking.
Under such conditions, the surfaces may get hotter than usual and children should be
kept away.
48
TROUBLESHOOTING
If you can’t find an answer to your problem in the chart below, or if the problem
cannot be fixed, you will need technical help. Contact your Authorized Service Center or
Customer Care.
PROBLEM POSSIBLE CAUSES WHAT TO DO
OVEN
The oven doesn’t work
(no heating).
No power supply (oven light
and halos do not come on
either).
No gas supply (gas ovens).
Check that the circuit
breaker hasn’t tripped and
there is no power outage
in your area. If there is a
power outage, you cannot
use the oven until power
has been restored.
The supply to the house
may not be working or
there may be an outage.
Contact your local gas
supplier.
One of the oven lights
does not come on, but
the oven works.
The light bulb is loose.
The light bulb has blown.
See instructions for
‘Replacing the oven light
bulb’ in section ‘Care and
cleaning’. Instead of replacing
the bulb, simply ensure that
it is secure in its socket.
Replace the bulb. See
instructions for ‘Replacing
the oven light bulb’ in
section ‘Care and cleaning.’
There is a power failure
– can I still use the
oven?
Power outage in your home
or neighborhood.
The oven cannot be used
until power is restored.
Once power is restored
you must return the oven
knobs to OFF before you
can begin cooking again.
49
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSES WHAT TO DO
OVEN
Condensation around
oven (eg on control
panel or top of oven
door.)
Food has high moisture
content or local climate
(temperature, humidity) is
contributing to condensation.
Condensation is normal.
You can wipe the drops off
the control panel. If there
is frequent or excessive
condensation, make sure
that cabinetry around the
range is moisture-proofed.
Steam coming from
oven vents at the back
of the range.
Moisture from food
evaporating during cooking.
This is normal, especially
if you are cooking large
quantities of food in the oven
using a CONVECTION mode.
Fan noise and warm
ventilation air coming
from the range during
and after use or a
CLEAN cycle.
A cooling fan in the range
runs to prevent the oven
door and control panel from
overheating.
This is normal and requires
no action.
Occasional, brief
glowing inside the oven
during a CLEAN cycle.
Heavy soiling is getting
incinerated.
This is normal and requires
no action.
Excessive smoking and/
or flames inside the
oven during a CLEAN
cycle.
Combustible material
(eg wooden board or utensil)
or excessive food soils left in
the oven.
Follow the instructions under
‘To cancel a CLEAN cycle’ in
section ‘Care and cleaning’.
IMPORTANT!
Do not disconnect the
range from the power supply
at the circuit breaker.
The cooling fan is needed to
cool the range.
The oven door does not
align with the control
panel or surrounding
cabinetry.
The oven door has been
installed incorrectly and the
hinges are misaligned within
the slots.
Re-install the door.
See ‘Replacing the oven door’
on page 41 for instructions.
Temperature is not
calibrated correctly.
Door is not sealing correctly. Re-install the door.
See ‘Replacing the oven door’
on page 41 for instructions.
50
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSES WHAT TO DO
OVEN
The oven door
won’t open
The door is locked because
a CLEAN cycle is underway or
the oven has not yet cooled
to a cooking temperature
after a CLEAN cycle.
See section ‘Using the
CLEAN cycle’ in ‘Care and
cleaning’ for information.
The halo around the
oven temperature
knob alternates
between white and
orange during use
The oven needs to heat
periodically to maintain the
set temperature during use
This is normal.
The convection fan
does not come on in a
CONVECTION mode
Technical fault Contact your Authorized
Service Center or Customer
Care.
Uneven baking Oven not properly preheated.
Unsuitable or incorrectly
arranged bakeware.
Wait until the halo around
the temperature knob has
changed from white to orange
before putting food in.
See ‘Oven cooking guidelines’
for advice.
COOKTOP BURNERS
None of the burners,
grill, or griddle will
light
No power supply
No gas
Check that there is no power
outage in your area and that
the power supply to the
range is switched on at the
circuit breaker panel.
Check that the gas supply
to the house is working. You
should hear the gas when
you turn a burner on. If you
are using bottled gas, check
that it is not empty.
51
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSES WHAT TO DO
COOKTOP BURNERS
Some burners
will not light
Flames do not burn
all around the burner
cap
Burner parts or ignitors may
be wet, dirty, or misaligned
Check that the burner parts
are clean, dry, and correctly
assembled. Check that the
ignitors are clean and dry.
See ‘Care and cleaning’ for
instructions.
There is no clicking
when I try to light a
burner
The ignitor is dirty or there is
a power outage
Clean the ignitor(s).
See ‘Care and cleaning’
for instructions.
There is a power failure
– can I still use the
cooktop burners?
Power outage in your area The cooktop burners can
still be used. To light them:
1 Holding a lighted
match to the flame
spreader, push in on the
control knob and turn
counterclockwise to LITE.
2 When the flame is
burning all the way
around the burner, you
may adjust the heat.
IMPORTANT!
If the flame is blown out
during a power failure, turn
the knob immediately to
OFF, as the burner will not
automatically relight and
gas may escape.
The flames have
suddenly gone out
A draft or a spill has
extinguished the flame
No action required.
The burner will detect this
and automatically relight.
However, if there has been
a large spill, we recommend
turning the burners off and
cleaning the burners and
sump area. See ‘Care and
cleaning’ for instrucions.
There is a slight
‘extinction pop’ or
flash after I’ve turned
a cooktop burner off
This is normal for LP gas
and requires no action.
The burner flames
are uneven, very large,
yellow or yellow-tipped
or sooty
Technical fault: the gas is the
wrong type or hasn’t been
adjusted properly
Do not use your cooktop
burners. Contact your
Authorized Service Center or
Customer Care.
52
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSES WHAT TO DO
COOKTOP BURNERS
The ignitor keeps
clicking (continuous
spark) even when a
burner has lit
Dirty or wet ignitor(s) Clean the ignitor(s).
See ‘Care and cleaning’ for
instructions.
GRIDDLE
The surface is discolored
in patches
Oils cook onto the surface
with repeated use
This is normal and doesn’t
affect cooking performance.
There is a power failure
– can I still use the
griddle?
Power outage in your home
or neighborhood
The griddle cannot be used
until power is restored.
The griddle will not light;
halo does not illuminate
when the knob is turned
The oven is in a CLEAN
cycle
Wait until the CLEAN cycle
has finished, or follow the
instructions under 'To cancel
a CLEAN cycle in the section
'Care and cleaning'.
GRILL
Flare-ups during grilling Fatty cuts of meat
Grill grate is not positioned
correctly; grease runs down
into the radiant tray rather
than the grease drip-pan
Minor flare-ups are normal.
To minimize them, trim excess
fat off meat before grilling.
Turn the grill off, wait for it to
cool, then position it correctly.
See ‘Using the grill’ for
instructions and illustrations.
There is a power failure
– can I still use the grill?
Power outage in your home
or neighborhood
The grill cannot be used until
power is restored.
The grill will not light;
halo does not illuminate
when the knob is turned
The oven is in a CLEAN
cycle
Wait until the CLEAN cycle
has finished, or follow the
instructions under 'To cancel
a CLEAN cycle in the section
'Care and cleaning'.
CLEAN CYCLE – 48” MODELS ONLY
The oven mode and
temperature knob halos
on the secondary oven
flash white
A CLEAN cycle is already
running in the main oven
Wait until the CLEAN cycle
has finished, or follow the
instructions under ‘To cancel
a CLEAN cycle in the section
‘Care and cleaning’.
The oven mode and
temperature knob halos
on the main oven flash
red
The secondary oven is
already in use
A CLEAN cycle cannot run
when the secondary oven is
in use. Turn the temperature
and oven mode knobs of the
secondary oven to OFF.
53
ALERTS
ALERT POSSIBLE CAUSES WHAT TO DO
The OVEN MODE knob
is flashing orange
Electronics fault Disconnect and reconnect the
oven to the power supply.
If the fault persists contact your
Authorized Service Center or
Customer Care.
The TEMPERATURE
knob is flashing orange
Electronics fault Disconnect and reconnect the
oven to the power supply.
If the fault persists contact your
Authorized Service Center or
Customer Care.
The OVEN MODE knob
is flashing white
Technical fault Contact your Authorized
Service Center or Customer
Care.
54
WARRANTY AND SERVICE
Before you call for service or assistance ...
Check the things you can do yourself. Refer to the installation instructions
and your user guide and check that:
1 Your product is correctly installed.
2 You are familiar with its normal operation.
If after checking these points you still need assistance or parts, refer to the
Service & Warranty book for warranty details and your nearest Authorized Service
Centre, Customer Care, or contact us through our website www.fisherpaykel.com.
Contact details
For replacement parts or if further help is needed concerning this appliance call:
Toll Free 1 888 9 FNP USA (1 888 936 7872)
or write to:
Fisher & Paykel Appliances Inc.
695 Town Center Drive
Suite 180 Costa Mesa
CA 92626-1902
USA
or contact us through our web site www.fisherpaykel.com
Complete and keep for safe reference:
Model
Serial No
.
Pur
chase Date
Purchaser
Dealer
Suburb
Town
Country
US CA
591088D 05.18
FISHERPAYKEL.COM
© Fisher & Paykel Appliances 2018. All rights reserved.
The product specifications in this booklet apply to the specific products
and models described at the date of issue. Under our policy of continuous
product improvement, these specifications may change at any time. You
should therefore check with your Dealer to ensure this booklet correctly
describes the product currently available.
