OVEN OPERATION
To light the oven, push in and turn the thermostat to the desired operating temperature from 150ºF to 500ºF. You may be able to see a
bright glow from the sides of the oven bottom – this is normal and indicates the hot surface igniter is activated. Once the igniter is hot
enough for ignition, the gas valve will open, allowing the flow of gas into the bake burner. This may take up to one minute.
During the first few minutes of operation, a mild condensation may appear on the interior glass pane of the door window. Water vapor
is a normal by-product of combustion, and the condensation will disappear as the oven warms.
If you would like to bake using the Convection feature, you may turn on the fan at any time – allowing the oven about twenty or thirty
minutes to preheat before use.
Never place any pan or food item on the bottom of the oven, always use an oven rack place in at least the lowest position.
To use the Broil feature of the range, first consider what type of broiling you would like to perform. The closer you are to the broil
burner, the faster you will evaporate moisture from the surface of food and the quicker the surface will brown. In a similar fashion, the
further away you place the food (on the lowest rack, for example) the slower you will evaporate surface moisture and the longer it will
take for the surface to brown. A good rule of thumb is to start about 6” away from the broiler and watch for how quickly the food is
browning.
BROILER OPERATION
To light the broiler, push in and turn the thermostat to the position labeled BROIL on the control knob. In about twenty seconds, you will
see a bright glow in the oven - this is the hot surface igniter. Once the igniter is hot enough for ignition, the gas valve will open,
allowing the flow of gas into the broil burner. This may take up to one minute.
The broiler will have a blue flame that covers the ceramic tiles – after a few minutes, the tiles will glow bright red/orange and radiate
infrared energy. Remember the red surface is over 1800ºF in temperature and can be a source of serious burns or injury.
The Bake burner and Broil burner will not operate at the same time; the convection fan will not operate during Broiling.
RANGETOP-BURNER OPERATION
(Sealed and Open Burners)
Make sure there is nothing on the burners and/or grates prior to igniting the burners. Push the knob in, and turn it counter-clockwise
to the HIGH position. Adjust the flame to the desired height. The burners are equiped with a flame-sensing ignition system that
automatically detects the presence of flame on the burners, and relights in the event the flame goes out.
GRILL OPERATION
(GR Models Only)
Make sure there is nothing on the grilling rack prior to igniting the grill. Push the knob in and turn it counter-clockwise to the HIGH
position. The power ON indicator light will glow indicating the grill valve is on. The grill is equipped with a flame-sensing ignition system
– that automatically detects the presence of flame on the grill burner – and relights it in the event it goes out. Adjust the flame to the
desired height.
After cooking, allow the module to cool completely and remove the drip tray slowly, discarding grease and other food particles. The
grill grate may be removed - exposing the radiants - which may be lifted out and placed in the dishwasher along with the drip tray for
cleaning. The grate is porcelain coated and may be washed with hot soapy water and a soft brush.
BEST COOKING RESULTS WHEN USING YOUR GRILL
The intense radiant heat from the grill vaporizes the surface of your food, locking in flavor.
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Add any barbecue sauces during the last few minutes of cooking, long enough to caramelize the sauce.
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For best results, turn food with tongs or a flat spatula to avoid piercing meat or poultry.
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Turn meat once when juices rise to the surface. Turning meat more than once results in the loss of meat juices.
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Never squeeze juices out of meat.
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Before cooking steaks or chops, trim most of the outside fat to prevent excessive flare-ups. Slash into the edges of
steaks or chops to keep meat flat on the grill.
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Fish should be cooked at the lowest setting eight to ten minutes for every inch of thickness, measured at the thickest part
of the fish.
OPERATING YOUR RANGE
DESIGNED & BUILT IN USA
P R O F E S S I O N A L C O O K I N G E Q U I P M E N T
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