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All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water. There may be some burn o and odors on
rst use of the appliance—this is normal.
Oven
Important! Before rst use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to bake, the thermostat to 450°F,
and operate for an hour.
All models include:
•Restaurant style sealed burner system for commercial-type performance
•Variable simmer setting for all burners provides gentle, even simmering
•Heavy duty cast iron burner grates
• All burners equipped with spark ignition system with automatic re-ignition for consistent and reliable ignition
•Large capacity electric oven
• Nine high performance cooking functions include proof, bake, convection bake, broil, convection broil, and defrost
• A convection fan which allows you to cook foods more throroughly and evenly-even when baking large quantities
•Three oven lights for better visibility
• Six rack positions with easy glide racks ensures heavy pans are easily moved
Before Using Your Range
Oven Functions and Settings
Preheat - For best results, it is recommended that you preheat your oven to desired cooking temperature before placing food items in the oven.
Partial power from the top broil element and full power from the bake element is used to bring the oven to the preheat temperature.
Proof - Only the light bulbs operate. This will maintain the interior oven temperature between 90 and 105
o
F which is ideal for all types of yeast
breads.
Bake - Full power heat is radiated from the element in the bottom of the oven cavity. This function is recommended for single rack baking.
Conventional baking/roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and
casseroles.
Convection Bake - Full power heat is radiated from the element in the bottom of the oven cavity with the addition of a motorized fan in the
rear of the oven. This function provides a more even heat distribution by circulating air throughout the cavity and eliminates hot and cold spots
found in conventional baking. Convection baking has the ability to prepare food in quantity using multiple racks.
TruConvec - Only the rear element around the motorized fan operates at full power. There is no direct heat from the bottom or top elements.
Use this setting for foods that require gentle cooking such as pastries, sou es, yeast breads, quick breads and cakes.
Defrost - Air is circulated by a motorized fan in the rear of the oven. There is no heat from any of the elements. The fan accelerates natural
defrosting of the food without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two
hours.
Broil- Broiling is a dry-heat cooking method using direct heat from the top element. It is used for small, individualized cuts such as steaks, chops
and broiling. Broiling speed is determined by the distance between the food and the broil element.
Convection Broil - the top element operates at full power with the additional bene t of air circulation by the motorized fan in the rear of the
oven. Use this setting for broiling thick cuts of meats.
LH/Single
Oven
Selector
Knob
Top Burner
Knob
Griddle
(If applicable)
Griddle
Trough
Top Burner
Knob
LH/Single Oven
Temperature
Knob
RH Small Oven
Temperature
Knob
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