Part # 4523104 Rev 3 (03/04/10)
Page 10
OPERATION
Caution: In the event that a binding malfunction valve or
thermostat control is observed DO NOT light the pilots or
continue operation until an authorized service technician
has inspected the appliance . Failure to do so may result in
injury .
Open Top burners
Lighting
1 . Light pilots adjacent to each burner .
2 . Turn valve completely on . Burner flame should be
1/2” (13mm) high, stable and blue in color . It should also
impinge on the bottom of a pot placed on the burner
grate .
CAUTION: Should burner ignition fail within 4 seconds, turn
the burner valve off and repeat steps 1 through 2 . If ignition
continues to fail, consult your factory authorized service
agency .
Ovens (Standard)
Lighting
1 . Lower front kick panel below oven door, raise oven
hearth bottom for easy access to oven pilot .
2 . Turn oven control knob (figure 1) to “
” position and
then push in to engage the flow of gas through the safety
device to the pilot .
Figure 1
3 . While holding knob in, light pilot with a match/BBQ
lighter or use the spark ignition (if provided) to spark
ignite pilot .
4 . Continue to hold knob in for 15 seconds after ignition,
then release . Pilot should remain lit .
5 . If pilot burner fails to light or does not stay lit, wait 5
minutes and repeat steps 2 through 4 .
6 . Replace hearth and close kick panel, then turn oven
thermostat to desired cooking temperature .
7 . To shut down main burner turn control knob (figure 1) to
“
” position .
Shut Down
If pilot shut down is required loosen the set screw on the
knob and remove the outer temperature thermostat knob
by carefully pulling it off . Then push in and turn the inner
control knob (figure 2) to position . The system will
disengage within 60 seconds .
Figure 2
Convection Ovens
The forced air range oven consists of a food preparation
chamber completely sealed from the combustion area .
This eliminates the possibility of contamination from flue
products and permits an efficient method of circulating the
heated air within the cooking chamber .
During the cooking process in a conventional oven, a vapor
barrier and a layer of “cool” air covers the exposed area of
the product . In a forced air oven, the fan pushes the heated
air over and around the product, sweeping away the vapor
barrier and cool air, permitting faster heat penetration . This
action permits the use of lower temperatures and shorter
cooking times .
The rule of thumb for determining the cooking temperature
is to reduce the set temperature by approximately
80°F, (28°C), from that which you would set in a conventional
oven . The product should be checked at a point midway in
the time required in a conventional oven .
