BERTAZZONI PRO304INMXV (01) PDF MANUAL

Installation and service must be performed by a qualified installer, service agency, or the gas supplier.

To ensure proper and safe operation, the appliance must be properly installed and grounded by a qualified technician.

DO NOT attempt to adjust, repair, service, or replace any part of your appliance unless it is specifically recommended in this manual. All other servicing should be referred to a qualified servicer.

This appliance shall be installed in accordance with the manufacturer’s installation instructions.

Leave these instructions with the owner, who should save them for local inspector’s use and for future reference.

DO NOT remove permanently affixed labels, warnings, or plates from product. This may void the warranty.

Installation must conform with all local codes.

This range is NOT designed for installation in manufactured (mobile) homes or recreational park trailers.

DO NOT install this range outdoors.

A child or adult can tip over the range and be killed. Install the anti-tip device to the structure and/or the range. Verify the anti-tip device has been properly installed and engaged.

Engage the range to the anti-tip device by anti-tip brackets or anti-tip chain (see installing the anti-tip device chapter).

Ensure the anti-tip device is re-engaged when the range is moved.

Re-engage the anti-tip device if the range is moved. Do not operate the range without the anti-tip device in place and engaged.

See anti-tip device installation instructions for details.

Failure to follow these instructions can result in death or serious burns to children or adults.

DO NOT lift the range by the oven door’s handle, as this may damage the door hinges and cause the door to fit incorrectly.

DO NOT lift the appliance by the range’s control panel.

The unit is heavy and should be handled accordingly. Proper safety equipment such as gloves and adequate manpower of at least two people must be used in moving the range to avoid injury and to avoid damage to the unit or the floor.

Rings, watches, and any other loose items that may damage the unit or otherwise might become entangled with the unit should be removed.

Hidden surfaces may have sharp edges. Use caution when reaching behind or under appliance.

DO NOT use a hand truck or appliance dolly on the back or front of the unit. Handle from the side only.

The data rating label shows the model and serial number of the range. It is located under the control panel and in the last page of this manual.

An exhaust fan may be used with the appliance; in each case it shall be installed in conformity with the appropriate national and local standards.

Exhaust hood operation may affect other vented appliances; in each case it shall be installed in conformity with the appropriate national and local standards.

WARNING: This appliance should not be installed with a ventilation system that directs air in a downward direction toward the range. This type of ventilation system may cause ignition and combustion problems with the appliance resulting in personal injury, property damage, or unintended operation. Ventilating systems that direct the air upwards do not have any restriction.

Do not use aerosol sprays in the vicinity of this appliance while it is in operation.

This range will best perform when installed with Bertazzoni exhaust hoods designed to work in conjunction with the range and have the same finish.

Before installation, consult local or regional building and installation codes for specific clearance requirements. Refer to the hood installation instructions.

Hood and Blower Models:

For wall installations, the hood should be equal or larger width than the range. A larger hood may be desirable for improved performance where space permits.

For island installations, the hood width should overhang the range by a minimum of 3″ (76 mm) on each side.

Hood Placement:

For best removal of smoke and odors, the lower edge of the hood should be installed between 25 1/2″ (65 cm) and 31 1/2″ (80 cm) above the range cooking surface.

If the hood contains any combustible materials (e.g., a wood covering), it must be installed at a minimum of 36″ (914 mm) above the cooking surface.

Make-Up Air:

Due to the high volume of ventilation air, a source of outside replacement air is recommended, especially for tightly sealed and insulated homes. Consult a qualified heating and ventilating contractor.

This range may be installed directly adjacent to existing countertop high cabinets (36″ or 91.5 cm from the floor).

The worktop should ideally be level with the cabinet countertop, adjustable via the legs.

CAUTION: The range CANNOT be installed directly adjacent to kitchen walls, tall cabinets, tall appliances, or other vertical surfaces above 36″ (91.4 cm) high. Minimum side clearance in such cases is 6″ (15.2 cm).

Wall cabinets with minimum side clearance must be installed 18″ (45.7 cm) above the countertop, with countertop height between 35 1/2″ (90.2 cm) and 37 1/4″ (94.6 cm).

Maximum depth of wall cabinets above the range: 13″ (33.0 cm).

Cabinet Clearances:

A: 30″ (76.2 cm)

B: 36″ (91.5 cm) hood with combustible materials

C: 13″ (33.0 cm)

D: 18″ (45.7 cm)

E: 35″ 1/2 (90.2 cm) / 37″ 1/4 (94.6 cm)

F: 6″ (15.2 cm)

Metal Hood Clearances:

A: 30″ (76.2 cm)

B: 25 1/2″ (65 cm) and 31 1/2″ (80 cm)

C: 13″ (33.0 cm)

D: 18″ (45.7 cm)

E: 35″ 1/2 (90.2 cm) / 37″ 1/4 (94.6 cm)

F: 6″ (15.2 cm)

G: 12″ (30.50 cm)

H: 1″ 9/16 (4 cm)

The shaded area behind the range indicates minimum clearance to combustible surfaces; combustible materials cannot be located within this area. 12″ (305 mm) min. to combustible surface with Flush Island Trim.

For Flush Island installations, the counter surface should have a cantilever edge meeting the back section of the Flush Island Trim accessory, as defined in the “National Fuel Gas Code” (ANSI Z223.1, Current Edition).

If installing a toekick, verify the sum of the cut-out areas equals the recommended ventilation: 30″ area 40 1/2 sq. inches (25840 mm²).

A properly-grounded, horizontally-mounted electrical receptacle should be installed no higher than 3″ (7.6 cm) above the floor, no less than 2″ (5 cm), and no more than 8″ (20.3 cm) from the left side (facing product).

Check all local code requirements.

The installation area for the connection is typically in the lower rear section of the range’s space.

WARNING – ELECTRICAL SHOCK HAZARD: Disconnect electrical power at the circuit breaker box or fuse box before installing the appliance. Provide appropriate ground for the appliance. Use copper conductors only. Failure to follow these instructions could result in serious injury or death.

ELECTRICAL GROUNDING: This appliance is equipped with a three-prong plug for protection against shock hazard and should be plugged directly into a properly grounded socket. Do not cut or remove the grounding prong from this plug.

CAUTION: Label all wires prior to disconnecting when servicing controls. Wiring errors can cause improper and dangerous operation. Verify proper operation after servicing.

The appliance shall be connected to a single phase electric line rated at 120/208 VAC or 120/240 VAC and 60 Hz frequency.

TYPE	VOLTAGE	CIRCUIT RATING	ELECTRICAL SUPPLY
30″ IND DFS	120/208V	10300W 46A	40A
30″ IND DFS	120/240V	11000W 48A	40A

Install a suitable electric power supply receptacle connection type NEMA 14-50R able to support a load of at least 30 A (per line) according to local code requirements. Check your local code for grounding options for the receptacle power supply connections.

Connect the L1 receptacle terminal to the incoming BLACK electrical supply wire (L1-hot wire).

Connect the L2 receptacle terminal to the incoming RED electrical supply wire (L2-hot wire).

Connect the NEUTRAL receptacle terminal to the incoming NEUTRAL (WHITE) electrical supply wire.

Connect the GROUND receptacle terminal to the incoming GROUND (GREEN) electrical supply wire.

DO NOT USE EXTENSION CORDS WITH THIS APPLIANCE AS IT MAY RESULT IN FIRE, ELECTRIC SHOCK OR OTHER type of PERSONAL INJURY.

The appliance is factory-equipped with a 4-wire electric supply cord set (type SRDT/DRT 2x6AWG + 2x8AWG, rated 300V, 40 or 50A) with ring terminals and a fused plug type NEMA 14-50P. If the cord needs replacement, use an identical set with the same specs, following instructions carefully.

Remove all packing materials from the shipping pallet but leave the adhesive-backed foam layer over brushed-metal surfaces to protect from scratches until final installation. Only remove the film on side panels before inserting the range between cabinets.

Examine the appliance after unpacking. If transport damage occurred, do not plug it in. Take pictures and report immediately to the freight forwarder.

Remove the oven door(s) to reduce weight.

Remove grates, griddle plate (if applicable), burner caps, and oven racks to facilitate handling.

Protect the floor before moving the range to prevent damage.

Prepare the door for removal: Flip up the locking clamps on each door hinge.

Slowly shut the door until the protruding clamps stop the movement.

Pull the oven door upwards and remove.

Important: Do not lift or carry the oven door by its handle! This may damage the hinges.

Bertazzoni ranges must be used only with the legs properly installed.

Four height-adjustable legs are supplied in the polystyrene container over the appliance.

Before installing, position the appliance near its final location as legs are not suitable for moving over long distances.

After unpacking, raise the range enough to insert legs into the appropriate receptacles on the lower part.

Lower the range gently to avoid strain on legs and hardware. Use a pallet or lift jack if possible, instead of tilting.

Adjust leg height by twisting the inside portion until the desired level is reached.

Check with a level that the cooktop is perfectly level.

To increase clearance between the worktop front edge and burners, a front guard can be installed.

Locate the two fixing holes on the end of the front guard.

Locate the two fixing holes on the bottom facet of the worktop.

Fix the front guard with its two screws.

The island trim must be installed before operating the appliance for proper oven compartment ventilation.

The island trim is placed on the cooktop. Remove all tape and packaging before installing it.

Align the trim at the back of the cooktop and secure it as indicated in the manual diagrams (typically involves sliding or clipping into place).

The backguard (optional, contact dealer to purchase) must be installed before operating the appliance for proper oven compartment ventilation.

Installation typically involves positioning the backguard at the rear of the cooktop and securing it with screws provided, as shown in the manual diagrams.

The anti-tip bracket shipped with the range must be properly secured to the rear wall.

Determine the height: Measure the distance from the floor to the bottom of the anti-tip bracket receptacle on the back of the range after the legs have been adjusted and the range is levelled.

Position the brackets on the wall at the measured height plus 1/8″ (0.32 cm).

The brackets must be placed at 2″ 5/16 (6.0 cm) from the side of the range.

Secure the brackets to the wall using appropriate hardware (ensure it anchors securely into the wall structure).

Slide the range against the wall until the brackets are fully inserted into their receptacles on the back of the range.

CAUTION: After servicing, ensure the anti-tip devices (brackets and/or chain) are re-engaged according to instructions.

The anti-tilt chain can be installed on the right or left side.

The chain should be hand-pulled taut and fixed to an open hook (attached securely to the wall or floor structure) through the closed ring on the chain.

Disengage the chain before moving the appliance for service.

CAUTION: After servicing, ensure the anti-tilt devices (brackets and/or chain) are re-engaged according to instructions.

A qualified installer should carry out the following checks:

Range mounted on its legs.

Island trim or Backguard attached according to instruction.

Anti-tip device properly installed and engaged.

Clearance to cabinet surfaces as per manufacturer’s guideline.

Yes, specific warnings and instructions apply in Massachusetts, often related to gas connections and shut-off valves, though this manual focuses on electric ranges. Always comply with local codes. For electric ranges, ensure proper grounding and electrical supply according to Massachusetts Electrical Code.

Be sure all packing materials are removed from the appliance before operating it.

Keep area around appliance clear and free from combustible materials, gasoline, and other flammable vapors and liquids.

If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.

Never leave any items on the cooktop. The hot surface could ignite flammable materials and may increase pressure in closed containers which could cause them to burst.

Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly flammable. Avoid their use or storage near an appliance.

Many plastics are vulnerable to heat. Keep plastics away from parts of the appliance that may become warm or hot. Do not leave plastic items on the cooktop as they may melt or soften if left too close to a vent or a lit burner/element.

Clean the appliance regularly to keep all parts free of grease that could catch fire. Do not allow grease to accumulate. Always clean the grease filter in the ventilation hood (if installed).

IN CASE OF FIRE:

Turn off the appliance and ventilation hood to avoid spreading the flame.

Smother the flame with a lid or baking sheet.

NEVER use water on grease fires. Use baking soda, a dry chemical or foam-type extinguisher to smother grease or oil fires.

If flames are in the oven, keep the oven door closed and turn off the oven. If the fire continues, throw baking soda on the flames or use a fire extinguisher.

DO NOT use water on oven fires.

Never leave children alone or unsupervised near the appliance when it is in use or is still hot.

Never allow children to sit or stand on any part of the appliance as they could be injured or burned.

Do not store items of interest to children in cabinets above an appliance or on the back-guard of a range. Children climbing on the range to reach items could be seriously injured.

Teach children not to play with controls or any other part of the appliance.

Ensure the anti-tip device is installed and engaged to prevent accidental tipping.

NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the appliance.

NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

Do not use the oven for storage.

Never leave the surface elements unattended at high heat settings. Boilover causes smoking and greasy spillovers that may ignite.

Use proper pan size – Select utensils having flat bottoms large enough to cover the surface heating element.

Always turn utensil handles inward so they do not extend over adjacent surface elements, or where they can be easily hit or grabbed.

When using glass/ceramic cookware, be sure it is suitable for cooktop service; others may break because of sudden change in temperature.

Use only dry pot holders – moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holder touch hot heating elements.

Never heat unopened food containers; buildup of pressure may cause the container to burst and result in injury.

During cooking, set the burner control so that the flame heats only the bottom of the pan and does not wrap up the sides of the pan.

Make sure that the cookware is large enough to contain the food and avoid boil overs.

Use pans with flat bottoms and handles that are easily grasped and stay cool.

Avoid using unstable pans. Pans that are tilted, warped or not balanced can cause spills.

Use pans that are large enough to contain food with minimal spillover.

Utensil handles should be turned inward and not extend over adjacent surface burners.

Never leave surface elements unattended at high heat settings.

For induction cooktops, specific ferromagnetic cookware is required (see ‘Suitable Induction Cookware’ section).

Do not cook on broken cooktop – If cooktop should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact a qualified technician immediately.

Clean cooktop with caution – If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface.

The induction elements will not heat without cookware present. However, the ceramic surface will retain heat from the cookware and remain hot for some time after use.

This appliance generates, uses and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this appliance does cause harmful interference to radio or television reception, which can be determined by turning the appliance off and on, the user is encouraged to try to correct the interference by one or more of the following measures:

Reorient or relocate the receiving antenna.

Increase the separation between the appliance and receiver.

Connect the appliance into an outlet on a circuit different from that to which the receiver is connected.

Consult the dealer or an experienced radio/TV technician for help.

Do not touch heating elements or interior surfaces of oven – Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns.

During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool.

Other surfaces of the appliance may become hot enough to cause burns – among these surfaces are (identification of surfaces – for example, oven vent openings and surfaces near these openings, oven doors, and windows of oven doors).

Turn off all controls and wait for appliance parts to cool before touching or cleaning them.

Do not touch the burner grates or surrounding areas until they have had sufficient time to cool.

Clean range with caution. Use care when cleaning the hot appliance.

Clean cooktop with caution – If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface.

Due to safety considerations, the surface elements and oven will not automatically relight after a power failure. A reset of the controls might be necessary. The digital clock (if equipped) will lose its time setting and need to be reset.

Ensure the appliance is properly installed and grounded by a qualified technician.

Do not cook on a broken cooktop; cleaning solutions and spills may penetrate and create a shock risk.

Disconnect electrical power before servicing.

Do not use extension cords.

Do not touch hot surfaces like oven interiors, heating elements, cooktop surfaces, oven vent openings, oven doors, and windows.

Use dry pot holders; wet ones can cause steam burns.

Allow the appliance to cool before cleaning or touching.

Be cautious wiping spills on hot cooktops to avoid steam burns.

Turn utensil handles inward.

The induction cooking system is based on the physical phenomenon of magnetic induction. When the electronic circuit is switched on, it transmits energy directly to the bottom of the cooking vessel in the form of an electromagnetic field. The cookware transforms this energy into heat which spreads instantly inside it, allowing cooking to start. Only the cookware is heated; the cooktop remains relatively cool. It is efficient, as heat is generated directly in the pan, reducing energy loss.

Place suitable induction cookware on the desired cooking zone.

Push the corresponding control knob inwards and turn it counter-clockwise to the desired power level (typically 1 to 9 or P for Power Boost).

The power level will be indicated on the cooktop display (if applicable) or by the knob position.

If no cookware or unsuitable cookware is detected, a symbol (often ‘U’) may flash, and the zone will not heat.

Induction cooktops often include functions like:

Power Boost (P): Provides maximum power for a short duration (e.g., 5-10 minutes) for rapid heating, like boiling water. Accessed by turning the knob past the highest setting.

Residual Heat Indicator (H): Indicates if a cooking zone is still hot after being turned off.

Pan Detection: Automatically detects if suitable cookware is placed on the zone.

Other functions like timers or specific heat settings might be available depending on the exact model.

Cookware must have a ferromagnetic bottom. Suitable materials include:

Enameled steel

Cast iron

Special stainless steel designed for induction cooking

To check suitability, see if a magnet sticks to the bottom of the pan. If it does, it’s likely suitable.

Unsuitable materials include:

Glass

Ceramic

Earthenware

Aluminum

Copper

Non-magnetic stainless steel

Cookware should have a flat, thick bottom. The diameter of the pan base should match the cooking zone size for optimal efficiency.

Yes, certain noises can be normal during induction cooking:

A low hum: Especially at high power levels, caused by the energy transmission.

Whistling: Can occur if the cookware base is made of different materials (sandwich construction) or when using multiple zones simultaneously at high power.

Crackling: May occur with cookware made of layers of different materials.

Clicking: Due to electronic switching, especially at lower power levels.

Fan noise: The internal cooling fan operates to keep electronics cool.

These noises depend on the cookware used and are generally not a sign of a defect.

Use cookware with a flat, smooth bottom to ensure good contact and prevent scratching the glass.

Lift cookware; do not slide it across the glass surface.

Center the cookware on the cooking zone.

Do not place metal objects (knives, forks, spoons, lids, cans, foil) on the cooktop as they can get hot.

Persons with pacemakers should consult their doctor or the manufacturer regarding potential interference.

Clean spills immediately to prevent burning onto the surface.

Avoid placing hot lids flat on the control panel area.

The oven typically has multiple shelf positions, numbered from bottom to top. Refer to the oven cooking charts or specific recipe recommendations for the best shelf position for different types of food and cooking modes. Position 1 is the lowest.

The appliance is equipped with a cooling fan to reduce the temperature of the external surfaces. The fan automatically switches on during cooking and may continue to run for a period after the oven is switched off to cool down internal components and external surfaces like the control panel and door.

Preheating is generally recommended for baking and roasting to ensure the oven reaches the correct temperature before food is placed inside. For convection modes, preheating times are often shorter. For broiling, preheating is usually necessary for 5-10 minutes. Refer to specific recipes or cooking charts. Some foods or cooking methods may not require preheating.

Select the desired cooking function using the function selector knob.

Set the required temperature using the temperature selector knob.

Preheat the oven if necessary (wait until the indicator light, if present, cycles off or the temperature gauge reaches the set temperature).

Place the food in the oven on the appropriate shelf position.

Monitor the cooking process.

When cooking is complete, turn both the function and temperature knobs to the OFF position.

Cooking modes vary by model but typically include:

CONVECTION BAKE: Uses the fan and rear heating element for even heat distribution. Ideal for multi-level baking, roasting.

BAKE: Uses bottom heat only. Good for slow cooking or finishing dishes.

UPPER BAKE: Uses top heat only. Suitable for browning or finishing.

CONVECTION BROIL: Uses the fan and broil element. Good for thicker cuts of meat, provides faster broiling with less splatter.

BROIL: Uses the top broil element only for intense top heat. Ideal for searing, browning, grilling thinner cuts.

Other modes might include Pizza, Defrost, Warming, Proofing depending on the specific model.

Refer to the control panel icons and manual descriptions for your specific model.

Special functions might include:

DEFROST: Uses the fan only (no heat) to circulate air for faster defrosting.

PROOFING: Provides a low, consistent temperature ideal for rising yeast doughs.

WARMING: Maintains a low temperature to keep cooked food warm.

Refer to your specific model’s manual for available special functions.

It is normal for steam and condensation to be produced during cooking, especially when cooking foods with high water content (e.g., frozen foods, vegetables). This moisture typically vents out. Condensation might be visible on the door glass, especially when the oven is cold or during preheating. This usually dissipates as the oven heats up. Excessive condensation can sometimes occur if the oven door seal is damaged or if large quantities of very moist food are cooked.

Use the recommended oven mode and temperature for the type of food.

Preheat the oven when required.

Use the correct shelf position.

Avoid opening the oven door frequently, especially during baking.

Use appropriate cookware (size and material).

Allow proper air circulation; do not cover entire racks or block vents.

Refer to the cooking charts and recommendations in the manual.

For convection cooking, you may need to adjust temperature (often lower) or cooking time (often shorter) compared to conventional recipes.

Refer to the table provided in the manual which suggests cooking modes, temperatures, shelf positions, and approximate times for various foods like cakes, pastries, meats, poultry, fish, pizza, etc. These are guidelines; results may vary based on recipe, quantity, and initial food temperature. (Example table structure – actual data is in the PDF)

Food Type	Function	Temperature (°F/°C)	Shelf Position	Time (approx.)
Cakes	CONVECTION BAKE	325°F / 160°C	2 or 3	Varies
Roast Chicken	CONVECTION BAKE	375°F / 190°C	2	Varies by weight

Use the BROIL or CONVECTION BROIL function.

Always broil with the oven door closed.

Preheat the broil element for 5-10 minutes.

Place food on the broiler pan grid (supplied with the range) over the broiler pan base to allow fat to drip away.

Use higher shelf positions for faster browning/searing or thinner cuts.

Use lower shelf positions for thicker cuts or slower cooking.

Turn food over partway through cooking.

Monitor food closely as broiling cooks quickly.

CONVECTION BROIL circulates air for faster, more even results, especially for thicker items.

The oven temperature gauge provides a visual indication of the approximate oven temperature. It is a guide and may not reflect the exact temperature instantaneously, especially during preheating or temperature changes. Use it in conjunction with the thermostat setting and preheating indicators (if available).

Telescopic glides (if equipped) allow oven racks to slide smoothly in and out, making it easier and safer to access food.

To use, pull the rack forward using the front edge or handle until it stops.

Place food on or remove food from the rack.

Push the rack back into the oven until it stops.

Ensure the glides are properly seated on the shelf supports.

They can usually be removed for cleaning by releasing locking tabs or mechanisms (refer to specific instructions for your model).

BURN HAZARD: Ensure the appliance is turned off and all parts are cool before cleaning.

Things to Avoid:

Do not use abrasive cleaners, steel wool, scouring pads, or abrasive paper towels on surfaces.

Do not use harsh chemicals like oven cleaners directly on exterior surfaces, knobs, or aluminum parts.

Avoid ammonia, chlorine bleach, or cleaners containing corrosive agents.

Clean with warm soapy water or a specialized stainless steel cleaner. Always wipe in the direction of the grain. Rinse thoroughly and dry with a soft cloth. Do not use abrasive cleaners or steel wool.

Clean with warm soapy water and a soft cloth. Rinse and dry thoroughly. Avoid abrasive cleaners or harsh chemicals.

Clean with mild glass cleaner or warm soapy water. Use a soft cloth or sponge. For burnt-on residue on the ceramic cooktop, use a scraper designed for ceramic glass (when cool) and ceramic cooktop cleaner. Rinse and dry thoroughly. Avoid abrasive materials.

Clean when the surface is cool. Wipe spills immediately if possible (use caution if hot). Use a cleaner specifically designed for ceramic glass cooktops and a soft cloth or non-abrasive pad. For burnt-on food, carefully use a glass scraper. Rinse and dry. Avoid abrasive cleaners and scouring pads.

Clean the broiler pan and grid after each use. Wash with warm soapy water or in a dishwasher (if dishwasher safe – check material). For stubborn grease, soak in warm soapy water. Avoid abrasive cleaners on porcelain enamel finishes.

This model is a Manual Clean Oven. Clean regularly to prevent build-up. Remove oven racks and supports. Use warm soapy water or a mild oven cleaner suitable for manual clean ovens (follow cleaner instructions carefully). Avoid spraying cleaner on electrical elements, thermostat sensors, or fan openings. Rinse thoroughly with clean water and dry. Do not use abrasive cleaners, steel wool, or harsh commercial oven cleaners inside the cavity.

Remove racks and side supports from the oven. Clean with warm soapy water and a non-abrasive brush or pad. For heavy soil, you can use a slightly abrasive cleaner or pad suitable for metal racks. Rinse and dry thoroughly before replacing. Some racks may be dishwasher safe (check manual or material), but side supports usually are not.

WARNING: Disconnect the electric power supply to the appliance before replacing the bulb(s).

Ensure the oven cavity and light bulb are completely cool.

Remove the protective glass cover by unscrewing or prying it off (depending on model – refer to diagrams).

Unscrew the old bulb and replace it with a new one of the same type (halogen or incandescent, specific wattage and voltage as listed in the manual, typically suitable for high temperatures).

Do not touch halogen bulbs directly with fingers; use a cloth or tissue.

Replace the glass cover.

Reconnect the power supply.

Check if the power cord is plugged into a live, properly grounded outlet.

Check if the circuit breaker for the range has tripped or if a fuse has blown. Reset the breaker or replace the fuse.

Ensure both the oven function selector and temperature selector knobs are set to a cooking mode and temperature (not in the OFF position).

If after a power outage, controls may need resetting.

It’s normal for the control panel area and knobs to become warm during oven use, especially during broiling or long cooking times. The cooling fan helps minimize this. Ensure the oven door is closing properly and the seal is intact. Excessive heat could indicate an issue with the cooling fan or ventilation; contact service if concerned.

The knob is typically press-fit onto the control shaft. Try pushing it firmly back onto the shaft. If it remains loose or the shaft itself is damaged, contact customer service. Do not attempt to glue the knob.

Check if the correct temperature and cooking function were selected.

Ensure the oven was preheated properly if required.

Verify the recipe’s recommended temperature and time. Altitude can affect cooking times.

For convection modes, temperatures might need to be reduced by about 25°F (15°C) compared to conventional recipes.

Ensure the oven thermostat is accurate. If consistently over or undercooking, the thermostat may require calibration by a qualified technician.

Avoid opening the door frequently.

Use the correct shelf position as recommended in the cooking charts or recipe.

Ensure proper air circulation; do not place oversized pans or foil covering entire racks.

Use the CONVECTION BAKE mode for the most even results, especially for multiple racks.

Rotate pans halfway through cooking if necessary, especially for large items or long baking times.

Ensure the range is level.

Ensure the BROIL or CONVECTION BROIL function is selected.

Make sure the oven door is closed during broiling.

Preheat the broil element for 5-10 minutes.

Use a higher shelf position for faster results (monitor closely).

Check if the broil element is heating correctly (should glow red).

Some condensation is normal, especially with moist foods or when the oven is cold. Ensure the door seal is clean and intact. Excessive or persistent condensation might indicate a blocked vent or seal problem. Wiping the door glass occasionally during cooking can help.

Food spillovers or grease build-up burning on the oven bottom or elements. Clean the oven regularly.

Excessive fat from food being cooked, especially during broiling. Use the broiler pan grid to allow fat to drip away.

Oven temperature set too high for the type of food.

Using cooking oil with a low smoke point.

Residue from cleaning products not fully rinsed away.

For service or assistance, contact Bertazzoni customer care. Refer to the contact information provided on the back cover of the manual or visit the website listed (www.bertazzoni.com). Have your model number and serial number ready when calling. These are found on the data rating label located under the control panel and on the last page of the manual.

Remove any protective wrap. Wipe all stainless steel body parts with hot, soapy water and a liquid stainless steel cleanser.

Do not use steel wool, abrasive cloths, cleaners, or powders!

If it is necessary to scrape stainless steel to remove encrusted materials, soak with hot, wet cloths to loosen the material, then use a wood or nylon scraper.

Do not use a metal knife, spatula, or any other metal tool to scrape stainless steel! Scratches are almost impossible to remove.

Before using the oven for food preparation, wash the cavity thoroughly with a warm soap and water solution to remove film residues and any dust or debris from installation, then rinse and wiped dry.

CAUTION: When using the oven for the first time it should be operated for 15-30 minutes at a temperature of about 500°F/260°C (main oven) or 440°F/227°C (auxiliary oven) without cooking anything inside in order to eliminate any moisture and odors from the internal insulation.

Call 866 905 0010 or visit https://us.bertazzoni.com/more/support.

Call 800 561 7265 or visit https://ca.bertazzoni.com/more/support.

Make sure to keep the following information on hand. Our customer service team will require it to open a service ticket or troubleshoot:

• Purchase Date

• Model*

• Serial Number /Production Date*

*Can be found on data plate

• Do not light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas supplier from a neighbor’s phone.

• Follow the gas supplier’s instructions.

• If you cannot reach your gas supplier, call the fire department.

NOTE: Installation and service must be performed by a qualified installer, service agency or the gas supplier. IN MASSACHUSETTS: All gas products must be installed by a “Massachusetts” licensed plumber or gas fitter. A “T” handle type manual gas valve must be installed in the gas line connected to this appliance.

To ensure proper and safe operation: Appliance must be properly installed and grounded by a qualified technician. DO NOT attempt to adjust, repair, service, or replace any part of your appliance unless it is specifically recommended in this manual. All other servicing should be referred to a qualified servicer. Have the installer show you the location of the gas shut-off valve and how to shut it off in an emergency. A certified technician is required for any adjustments or conversions to Natural or LP gas.

TO PREVENT FIRE OR SMOKE DAMAGE:

• Be sure all packing materials are removed from the appliance before operating it.

• Never let clothing, potholders, or other flammable materials come in contact with or too close to any element, top burner or burner grate until it has cooled.

• If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.

• Never leave any items on the cooktop. The hot air from the vent may ignite flammable items and may increase pressure in closed containers which may cause them to burst.

• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly flammable. Avoid their use or storage near an appliance.

IN CASE OF FIRE: Turn off appliance and ventilation hood to avoid spreading the flame. Extinguish flame then turn on hood to remove smoke and odor. Cooktop: Smother fire or flame in a pan with a lid or cookie sheet. NEVER pick up or move a flaming pan.

IN CASE OF FIRE: Turn off appliance and ventilation hood to avoid spreading the flame. Extinguish flame then turn on hood to remove smoke and odor. Oven: Smother fire or flame by closing the oven door. DO NOT use water on grease fires. Use baking soda, a dry chemical or foamtype extinguisher to smother fire or flame, if available, a multipurpose dry chemical or foam type extinguisher.

CHILD SAFETY:

• NEVER leave children alone or unsupervised near the appliance when it is in use or is still hot.

• NEVER allow children to sit or stand on any part of the appliance as they could be injured or burned.

• CAUTION: Do not store items of interest to children in cabinets above the range or on the backguard of the range. Children climbing on the range to reach those items could be seriously injured.

Ensure that the kitchen is well-ventilated. Keep natural venting holes open or install a mechanical ventilation device. Prolonged or intensive use of the appliance may call for additional (such as opening a window) or more effective ventilation (such as increasing the level of a mechanical ventilation if present).

NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fire, or damage to the appliance. Use foil only as directed in this guide.

• ALWAYS place a pan on a surface burner before turning it on. Be sure you know which knob controls which surface burner. Make sure the correct burner is turned on and that the burner has ignited. When cooking is completed, turn burner off before removing pan to prevent exposure to burner flame.

• ALWAYS adjust surface burner flame so that it does not extend beyond the bottom edge of the pan. An excessive flame is hazardous, wastes energy and may damage the appliance, pan or cabinets above the appliance. This is based on safety considerations.

• NEVER leave a surface cooking operation unattended especially when using a high heat setting or when deep fat frying. Boilovers cause smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use high heat for extended cooking operations.

DO NOT heat unopened food containers, build up of pressure may cause the container to explode and result in injury.

ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle. Be sure the pan will accommodate the volume of food that is to be added as well as the bubble action of fat.

NEVER wear garments made of flammable material or loose fitting or long-sleeved apparel while cooking. Clothing may ignite or catch utensil handles. DO NOT drape towels or materials on oven door handles. These items could ignite and cause burns.

ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy potholders. ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry pot-holder.

Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.

DO NOT cook directly on the oven bottom. This could result in damage to your appliance. Always use the oven racks when cooking in the oven.

RECOMMENDED UTENSILS:

• Use pans with flat bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-handled pans. Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are heavy to move when filled with food may also be hazardous.

• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying.

• To minimize burns, ignition of flammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles over adjacent surface burners. ALWAYS turn pan handles toward the side or back of the appliance, not out into the room where they are easily hit or reached by small children.

• NEVER let a pan boil dry as this could damage the utensil and the appliance.

• Follow the manufacturer’s directions when using oven cooking bags.

• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to the sudden change in temperature. Follow manufacturer’s instructions when using glass.

INDUCTION CERAMIC COOKING SURFACES:

• Surface areas on or adjacent to the unit may be hot enough to cause burns. Do not touch the cooking area as long as the light indicating residual heat on the glass-ceramic cooktop area, is “on”; this indicates that the temperature in the relative area is still high.

• DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface should break, cleaning solutions and spillovers may penetrate the broken cooking surface and create a risk of electric shock. Contact a qualified technician immediately.

• Keep a close eye on children because they are unlikely to see the residual heat warning lights. The cooking zones are still very hot for some time after use, even if they are switched off. Make sure that children never touch them.

• NEVER use aluminum foil to hold the food while cooking on a glass-ceramic cooktop area.

• Never place pan with bottoms which are not perfectly flat and smooth on the cooktop area.

• If you drop a heavy pot on your cooktop area it will not break. On the contrary, if a hard object, such as the salt shaker or the spice bottle strikes the edge or the corner of the cooktop area, the cooktop area may break.

• Never use the glass-ceramic cooktop area as support surface.

• Only use cleaning products made specifically for ceramic glass cooking surfaces.

• Metal items such as cutlery or lids must never be placed on the surface of the cooktop area since they may become hot.

RADIO INTERFERENCE – INDUCTION RANGES: This unit generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. If this unit does cause harmful interference to radio or television reception, which can be determined by turning the unit off and on, the user is encouraged to try to correct the interference by one or more of the following measures:

• Reorient or relocate the receiving antenna

• Increase the distance between the unit and receiver

• Connect the unit into an outlet on a circuit different from that to which the receiver is connected.

OVEN HEATING ELEMENTS:

• NEVER touch oven bake and broil burner areas or interior surfaces of oven.

• Bake and broil burners may be hot even though they are dark in color. Areas near burners and interior surfaces of an oven may become hot enough to cause burns.

• During and after use, DO NOT touch or let clothing or other flammable materials contact heating elements, areas near elements, or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns, such as the oven vent opening, the surface near the vent opening, and the oven door window.

CLEANING SAFETY:

• Turn off all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or surrounding areas until they have had sufficient time to cool.

• Clean the range with caution. Avoid steam burns; DO NOT use a wet sponge or cloth to clean the range while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the cleaner manufacturer.

• DO NOT clean, rub, damage, move or remove the door gasket. It is essential for a good seal during baking. If the gasket becomes worn or excessively soiled with food particles, replace gasket to assure a tight seal.

POWER FAILURE WARNING: Due to safety considerations and the possibility of personal injury in attempting to light and extinguish the oven burners, the grill and the oven burner should not be used during a power failure. The oven control knob should always remain in the “OFF” position during a power failure.

NEVER use appliance as a space heater to heat or warm a room to prevent potential hazard to the user and damage to the appliance. Also, DO NOT use the rangetop or oven as a storage area for food or cooking utensils.

ELECTRICAL SHOCK HAZARD: Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock. DO NOT touch a hot oven light bulb with a damp cloth as the bulb could break. Should the bulb break, disconnect power to the appliance before removing bulb to avoid electrical shock.

WARNING-TIPPING HAZARD: Children and adults can tip over the range if it has not been secured. This may lead to fatal injuries. To reduce the risk of the appliance tipping, it must be secured and connected using the anti-tip device according to the installation instructions. Re-engage the anti-tip device if the range is moved. Do not operate the range without the anti-tip device in place and engaged. Do not use the range if the anti-tip device has not been properly installed and engaged. See installation instructions for details. Failure to observe the information contained in the installation instructions can lead to serious or fatal injuries for children and adults.

WARNING: NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

BURN HAZARD: The oven door, especially the glass, can get hot. DO NOT touch the oven door glass!

WARNING: Cancer and Reproductive Harm http://www.P65Warnings.ca.gov

Number	Heating Element
1	Oven functions selector
2	Oven thermostat
3	Left front induction element
4	Left rear induction element
5	Right front induction element
6	Right rear induction element

Underneath each cooking zone there is a coil called an inductor. The inductor generates a variable magnetic field using electric power. When a pan is placed inside this magnetic field, the high frequency current radiates directly on the bottom of the pan and produce the heat needed to cook.

After use the display can show the symbol H if there is residual heat. The symbol H go out when the temperature drops to below about 140°F/60°C.

The symbol above each knob indicates which element that knob controls. The operation power is regulated through the knob and is shown by a display on the cooktop surface. To turn on the heating zone, press in the control knob (Fig. 24) and turn it clockwise. Settings range from a minimum of 1 to a maximum of 9.

The Heating Accelerator mode allows each zone to be operated at peak power for a time proportional to the heating power selected.

• Turn the knob anti-clockwise, select setting “A” and then release. The letter A will appear on the display on the cooktop area.

• After 3 seconds, you may select the heating setting of your choice. Once a setting between 1 and 9 has been selected, A and the chosen setting will flashing sequence on the display.

While the heating accelerator is in operation, the heating level can be increased at any time. The “full power” time will be modified accordingly. If the power is reduced by turning the knob anticlockwise, option “A” is automatically deactivated.

The power mode allows the user to operate each heating zone continuously at the maximum power for a time of no more than 10 minutes. This mode can be used to bring a large amount of water to the boil in a hurry, or to turn up the heat under meat.

• Turn the knob clockwise and set heating level to 9, then use the knob to set the “P” position and release it.

The symbol P will appear on the corresponding zone display. After 10 minutes, the power will be reduced automatically to 9 and the P will disappear. The power mode can be turned off at any time by reducing the heating level. If a pan is removed from the cooking zone while the power function is on, the function is switched off.

The holding mode keeps the temperature of the bottoms of pans at about 160°F/70℃. This allows foods to be heated gently and kept hot with optimal energy consumption. Holding mode can be kept in operation for up to 2 hours. The holding mode symbol is indicated by the relevant symbol on the cooking zones.

The bridge mode allows to use the 2 right-side cooking zones as a single cooking zone. Power Mode is not allowed when the zones are operated in Bridge mode.

• Rotate both knobs, rear right and front right, at the same time in the “P” position and keep the knobs in that position.

• The symbol will blink in the display, then return to the power level.

• To control the bridge power level, use the knob 4 (front right zone). If you turn knob 3 (rear right zone) the display shows a horizontal segment and the bridge function ends.

When not in use, the cooktop area can be “locked out” to prevent children from accidentally switching it on. With the cooking zones off, turn the knobs of zones 1 and 2 to the left simultaneously until L appears on the power display and then release the knobs.

To deactivate it, repeat the same procedure: the cooking zone displays will stop displaying the L, indicating that the cooking zone LOCK has been deactivated.

Each cooking zone is equipped with a “pan detection” device, which ensures that cooking cannot start unless a suitable pan is present on the cooking zone and properly positioned. If the user attempts to switch on the cooking zone with the pan not positioned properly or with a pan which is not of suitable material, the symbol U will appear a few seconds after the zone is switched on to warn the user that an error has been made.

RESIDUAL HEAT: Each cooking zone is equipped with a device which warns of residual heat. After any cooking zone is switched off, a flashing H may appear on the display, warning that the cooking zone is still very hot. Cooking can be restarted while the H is flashing.

Induction technology requires iron or magnetic steel cookware in order to generate the magnetic field necessary for the heating process. Cookware made of glass, porcelain, ceramic or aluminum will not work on an induction cooktop. Pots made of glass, porcelain, ceramic are not suitable. Pots made with steel, aluminium or copper without magnetic bottom will also not work. Most suitable pans are marked for use with induction.

To check whether a pan is suitable, simply place a magnet close to its bottom: if the magnet sticks to the bottom of the pan, the pan is suitable for induction cooking. If you don’t have a magnet handy, place a small amount of water in the pan, place the pan on any cooking zone and switch it on. If the symbol U appears on the display, the pan is not suitable.

Use only vessels specially designed for induction cooking, with thick, completely flat bottom. If these are not available, the pans used must not have a round (concave or convex) bottom. Pans that are not completely flat and have a recessed bottom leave an air gap between pot and cooktop, which during operation can reach high temperatures that can damage the glass top and the inductors below the glass. The pans must have certain minimum diameter to ensure optimal operation. Pans larger than the cooking zones can also be used: make sure that the bottom of the pan does not touch other cooking zones and that it is always centered over the inductor.

NOISE DURING OPERATION: A pulsating humming or buzzing sound during operation is normal, and can vary in intensity with different types of cookware. It is normal to hear a fan noise after switching the induction hob off.

INDUCTION DIMENSION:

BURNER	DIAM. (MM) Ø	DIAM. OF PAN	UTILIZATION
Auxiliary	50 mm	Use with smaller pans	for boiling and simmering and the preparation of sauces.
Semi-rapid (and Griddle)	70 mm	Use with medium and small pans	for normal frying and boiling.
Rapid	95 mm	Use with large and medium pans	of water for frying and rapid boiling.
Dual inner/outer	43/140 mm	Use with woks, griddle’s and frying pans or for large pans	and rapid boiling.

RECOMMENDATIONS:

• Always place your pan in such a way that its center is aligned with the centre of the element.

• Pick-up your cookware when moving them around. Do not slide them and avoid excessive rubbing of the top, as this may leave scratches on the glass surface.

• Never leave an empty pot/pan on an induction heating element, even when the element is turned OFF.

• Only use maximum power for boiling and frying.

• Avoid preheating your non-stick pans (e. g. with teflon coating) at maximum heat.

• Avoid storing solids and heavy items in the cabinets above your cooktop. They may accidentally be dropped and damage the glass top.

• Place extra care to avoid spilling sugar or sweet mixtures onto the cooktop area during cooking, and avoid materials or substances which might melt (plastic or aluminium foil) on it. If this occurs, turn the heating off immediately and clean with the scraper supplied while the cooking zone is still warm. If the ceramic cooktop area is not cleaned immediately, residues may form which may not be removed once the cooktop area has cooled.

SHELVES POSITIONS: Shelves are mounted on the appropriate guides situated on the sides of the oven compartment. Insert the shelf between top and bottom guide in any of the 7 positions indicated. (Ref Fig. 26 for positions 1-7 from bottom to top).

USING THE OVEN:

1) Place rack in desired position and shut the door.

2) Select the oven function with the dedicated function knob. The light in the cavity will turn on.

3) Set the desired temperature with the dedicated selector knob.

The oven will start PRE-HEATING in a few second showing the progress in the gauge. The end of pre-heating will be confirmed with a tone. Place the food in the oven when the desired temperature has been reached.

COOLING FAN: The oven is equipped with a cooling system which operates during cooking. Air flow between the control panel and door allows the controls to be kept at a usable temperature. The cooling system turns on and off automatically (it is normal for this to continue running after the oven is switched off).

PREHEATING THE OVEN: Most cooking times in recipes are intended for a preheated oven and require that the oven already be at the set temperature before placing food in the oven. Preheating time depends on the temperature setting and the number of racks in the oven.

OVEN COOKING MODES: The oven is equipped with 4 heating elements, used alone or in combination to create different cooking modes:

• Upper bake element

• Lower bake element

• Broil element

• Convection element.

The temperature setting and cooking times can vary slightly from one oven to another. It is possible that recipes and cooking times need to be adjusted accordingly.

PRE-HEAT: Use this setting for fast pre-heating the oven. This function provides the most efficient and fastest way to preheat the cavity. Preheat function is unsuitable for use as a cooking function.

BAKE: Heat from upper and lower element. Use this setting for baking, roasting, and casseroles on a single rack.

• Standard bake: level 3 or 4.

• Taller items: level 3.

• Pies: level 2 or 3 to ensure the bottom of the crust is done without over-browning the top.

• Large cuts of meat or poultry: level 2.

BOTTOM BAKE: Heat from lower element only. Use this setting at low temperatures for slow-cooking casseroles, custards or for warming plates. Use at high temperatures for cooking sweet and savory pastry tarts. Use the same rack position as BAKE mode.

UPPER BAKE: Heat from upper element only. Use this setting for browning and reheating dishes such as lasagne, moussaka and cauliflower cheese. The up Bake mode is best for baking on one rack.

• Standard bake, level 3 or 4

• Tall items, level 3

• Pies, level 4 or 5 to ensure the top of the crust is done without over-browning the bottom.

BROIL: Heat from the broil element only. The BROIL setting creates intense heat from the top of the cavity. The broil mode is effective when food is placed on upper racks.

• Beef steaks, ground meat patties, and lamb chops 1 inch or less: level 6.

• Meat 1 inches or more thick, fish, poultry, pork chops, ham steaks 1 inch or more: level 5.

• Browning food: level 6 (no longer than 15 mins).

CONVECTION BROIL: Heat from broil element and air flow convection with fan. Use this setting for browning and cooking evenly food on all sides, including bottom. Also recommended for food that is too delicate to turn over such as fish. The fan circulates hot air around the food helping to cook it all the way through. The degree of browning on each side might be different. The conv broil mode must be used on one rack.

• sausages and chicken portions: level 5 or 6

• foods with high water content such as bacon and chops: level 5 or 6 (door closed 400°F).

CONVECTION BAKE: Heat from upper and lower bake element and air flow convection with fan. Use this setting to bake and roast different foods at the same time with no taste transfer. The fan circulates the hot air around the oven for uniform cooking of larger quantities of food. Use for roasting vegetables, meat and poultry, or baked fish. This function is the best one for cooking frozen products and breaded/battered chicken or fish. It may be used for cakes, cookies, biscuits and other foods on multiple racks. Use the same rack position as BAKE. When using 2 racks, use level 3 and 5.

CONVECTION: Heat from the convection element and airflow convection with fan. Use this mode for most recipes being careful at calibrating the time. Less time is usually required to reach the desired result when using convection. The temperature is kept uniform throughout the oven, which is particularly suitable for baking on several levels or for batch cooking.

• Single rack: use the same rack position as bake

• 2 racks: use level 3 and 5

• 3 racks: use level 2, 4, 6.

PIZZA: Heat from lower bake element and circular element and airflow convection with fan. Use for cooking pizza, pastry or flat breads to get a perfectly cooked base. Use level 3 or level 2 to ensure the bottom of the crust is done.

LIGHT: Use this function to light the oven when the oven is off (for example to clean the oven). Turn the function knob to ‘bake’. DO NOT turn on Oven Temperature Control Knob.

PROOFING: The proof feature maintains the warm, needed for proofing yeast. It is best to start with a cool oven when using the proofing function. Turn the function knob to ‘light’. DO NOT turn on Oven Temperature Control Knob. Do not open the oven door unnecessarily.

CONVECTION DEFROST: Air is circulated by the airflow fans. The fan accelerates natural defrosting of food without heat. DO NOT leave defrosted food in the oven for more than two hours. Place the frozen food on a baking sheet. Turn the function knob to ‘CONV’. DO NOT turn on Oven Temperature Control Knob.

CONDENSATION: It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.

USING ALUMINUM FOIL IN THE OVEN: Foil can be used to cover food in the oven but this should not come into close proximity with the oven elements. Foil should not be used to line the oven cavity or grill pan. This can cause overheating, buckling and cracking of the enamel surfaces. (Note: A previous section advised NEVER to use foil on racks or bottom).

GETTING THE BEST RESULTS:

• Minimize opening and closing the oven door during operation.

• Use the rack position recommended by the recipe and fine-tune with personal experience.

• Use the bakeware recommended in the recipe.

• Store the broiler pan(s) outside the oven. An extra pan without food will impact browning and cooking.

• For tender, golden brown crusts, use light non-stick/anodized or shiny metal pans.

• For brown crisp crusts, use dark non-stick/anodized or dark, dull metal pans or glass bakeware. These may require lowering the bake temperature 25°F (14°℃).

• Allow at least 1″ (25.4 mm) of space between the pans and the oven walls so heat can circulate around each pan.

• To keep the oven as clean as possible, cook meat on a pan and not directly on the racks.

• Cooking will continue with residual heat. remove the dish from the oven immediately to avoid overcooking.

OVEN COOKING RECOMMENDATIONS:

FOOD	PAN SIZE	CONTROL TEMPERATURE SETTING	TOTAL SUGGESTED COOKING TIME
Cookies	12″x15″ Cookie Sheet	375°F	8 to 12 minutes
Layer Cakes	8″or 9″ Round	350°F	25 to 35 minutes
Sheet Cakes	9″x13″ Pan	350°F	30 to 40 minutes
Bundt Cakes	12 Cup	325°F	60 to 75 minutes
Brownies or Bar Cookies	9″x9″ Pan	325°F	20 to 25 minutes
Biscuits	12″x15″ Cookie Sheet	425°F or Package Directions	10 to 15 minutes
Quick Bread	8″x4″ Loaf Pan	350°F	55 to 70 minutes
Muffins	12 cup Muffin Pan	425°F	14 to 19 minutes
Fruit Pies	9″ Diameter	425°F	35 to 45 minutes
Fruit Cobblers	9″x9″ Pan	400°F	25 to 30 minutes
Yeast Bread, Loaves	8″x4″ Loaf Pan	375°F	25 to 30 minutes
Dinner Rolls	9″x13″ Pan	400°F	12 to 18 minutes
Cinnamon Rolls	9″x13″ Pan	375°F	25 to 30 minutes
Yeast Coffee Cake	12″x15″ Cookie Sheet	400°F	20 to 30 minutes

BROILING RECOMMENDATION:

FOOD ITEM	CONTROL TEMPERATURE SETTING SELECTOR	APPROXIMATE COOKING TIME	SPECIAL INSTRUCTIONS AND TIPS
BEEF
Ground Beef Patties, ½” thick	500°F fixed temperature setting	15 to 20 minutes	Broil until no pink in center
T-Bone Steak	500°F fixed temperature setting	12 to 20 minutes	Time depends on rareness of steak
Flank Steak	500°F fixed temperature setting	12 to 20 minutes	Rare to Medium Rare
Eye of Round Roast	325°F	20 to 25 min/lb	Small roasts take more minutes per pound; reduce time by using Convection Bake
PORK Loin Roast	325°F	20 to 25 min/lb	Cook until juices are clear
POULTRY
Boneless Skinless Chicken Breasts	500°F fixed temperature setting	20 to 25 minutes	Cook until juices are clear
Chicken Thighs	500°F fixed temperature setting	25 to 30 minutes	Remove skin; Cook until juices are clear
Half Chickens	500°F fixed temperature setting	30 to 45 minutes	Turn with tongs; Cook until juices are clear
Roast Chicken	350°F	75 to 90 minutes	Do not stuff; reduce time by using Convection Bake
Turkey	325°F	20 to 25 min/lb	Do not stuff; reduce time by using Convection Bake

TROUBLESHOOTING COMMON PROBLEMS WITH OVEN COOKING:

PROBLEMS	CAUSE	REMEDY
Cakes burned on the sides or not done in center	Oven too hot Wrong pan size	Reduce temperature Use recommended pan size
Cakes crack on top	Batter too thick Oven too hot Wrong pan size	Follow recipe or add liquid Reduce temperature Use recommended pan size
Food too brown on bottom	Oven door opened too often Incorrect rack position Wrong bake setting	Use door window to check food Use recommended rack position Adjust to conventional or convection setting as needed
Food too brown on top	Incorrect rack position Oven not preheated	Use recommended rack position Allow oven to preheat
Cookies too flat	Hot cookie sheet	Allow sheet to cool between batches
Pies burned around edges	Oven too hot Oven not preheated	Reduce temperature Allow oven to preheat
Pies too light on top	Oven not hot enough Oven not preheated	Increase temperature Allow oven to preheat

OVEN TEMPERATURE GAUGE: The oven temperature gauge measures the temperature in the oven cavity, and provides an useful indication of when the cavity is adequately pre-heated and actual baking or roasting may start. The temperature ranges on the dial are:

• BAKE 300-400°F

• ROAST 425-500°F

It is normal that you may see fluctuations in the needle as the oven cycles.

FITTING THE GLIDES: The telescopic glides fit any shelf level and work with the wire shelves provided as standard equipment.

1) Locate the two spring clips at the front and back of the glides.

2) Locate the pin on the glide that indicates the back.

3) Choose the right level and position the telescopic glide near the upper wire.

4) Insert the rear spring clip on the glide.

5) Gently insert the front spring clip on the glide.

6) Pull and push each glide to ensure the correct installation and smooth operation.

7) Extract both glides to the fully extended position and place the shelf over them, making sure it is accurately placed between the rear pin and the front pin.

REMOVING THE GLIDES:

1) Locate the two spring clips at the front and back of the glide.

2) Gently pull down the front spring clip.

3) Pull the glide away from the oven side – be careful not to strain the clip.

4) Repeat steps 2 – 3 on rear spring clip to remove glide.

THINGS TO AVOID: Make sure the heating elements are turned off and allowed to cool completely before any cleaning and/or maintenance operation.

• Do not use a steam cleaner to clean the range: the steam could reach electrical components and cause a short.

• Do not spray liquids such as cleaning agents into the openings on the bottom and top of the oven cavity.

• All surfaces can discolor or be damaged if unsuitable cleaning agents are used. The front of the oven, in particular, will be damaged by oven cleaners and descalers. All surfaces are susceptible to scratching. Scratches on glass surfaces may cause a breakage. Immediately remove any residues by using suitable cleaning products.

• The heating elements in the oven do not require cleaning. The elements burn off any residue when the oven is in use.

CLEANING STAINLESS STEEL: All stainless steel parts should be wiped with hot water and soap solution at the end of each cycle. Wipe up spills and boilovers immediately. Use suitable, non-abrasive stainless cleaning products when water and soap solution will not do the job. DO NOT use steel wool, abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to soften the residue, then use a wooden or nylon spatula or scraper. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel. DO NOT permit citrus or tomato juice to remain on stainless steel surface, as citric acid will permanently discolor stainless steel.

CLEANING PAINTED SURFACES: Clean with a soft cloth, warm water and non-abrasive dishwashing liquid. Whilst still damp, polish dry with a clean soft cloth.

CLEANING GLASS SURFACES: Clean with cleaning detergent and warm water. Glass cleaner can be used to remove fingerprints. If using glass cleaner containing ammonia, make sure that it does not drip on exterior door surface.

CLEANING THE INDUCTION COOKTOP: Allow the glass to cool down until the residual heat indicator is off before cleaning. Never use scouring powders or paste, metal scourers, oven cleaners or any abrasive cleaning products on the hotplate. Clean spillovers before using the cooktop again. For light cleaning, wipe with a soft cloth, warm water and dishwashing liquid. For a streak free finish, polish dry with a microfiber cloth. For more stubborn marks and to condition the surface, use a good quality cooktop cleaner/conditioner, following the manufacturer’s instructions. For spillages with high sugar content such as jam, or the accidental melting of plastic or alloy materials, turn off the heating zone and remove the spillage immediately. Use caution because the heating area may be very hot.

CLEANING THE BROILER PAN: Clean with detergent and hot water. For stubborn spots, use a soap-filled steel wool pad. The porcelain enamel finish is acid resistant, but not acid proof. Acidic foods, such as citrus juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and not allowed to bake onto the porcelain during the next use.

CLEANING THE OVEN CAVITY:

• Always allow the oven interior to cool before cleaning.

• Do not allow vinegar, wine, coffee, milk, salt water or fruit juices to remain in contact with enamelled surfaces for prolonged periods as they may stain or discolor the surface.

• Never use sharp utensils to remove stains as this could scratch the surface.

• Never use steam cleaners on the oven interiors as steam may damage electronic parts.

• For light cleaning, wipe with a soft cloth, using warm water and washing up liquid. For heavier residues, use a cream cleaner and a nylon scourer.

• Oven cleaning products can be used according to the manufacturer’s directions but care should be taken that they do not come in contact with any stainless steel, chrome, painted or alloy parts of the range or the door seals and elements.

CLEANING OVEN RACKS AND SUPPORTS: Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad.

SIMPLE MAINTENANCE: Keeping appliance area clear and free from combustible materials, gasoline and other flammable vapors or liquids. Not obstructing the flow of combustion and ventilation air. These simple tasks can be performed by the owner. For any other maintenance task, we recommend employing a trained service technician.

REPLACING OVEN LIGHTS: WARNING Electric shock hazard! Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth. (Specific instructions follow).

SIDE OVEN LIGHT (Bulb type: halogen G9 120 V, 40 W):

• Make sure the heating elements are turned off and allowed to cool completely. Disconnect the appliance from the power supply. Remove the oven rack if it interferes with the light housing.

• Slide the tip of a flat screw driver between the glass cover and the lamp housing. Gently twist the screw driver tip to loosen the glass lens cover, holding it in place with your fingers to prevent it from falling and breaking.

• Remove the glass lens cover and then remove the halogen bulb.

• Place a new halogen bulb in its slot. DO NOT touch bulb with bare hands.

• Press the glass cover back into place and replace the oven rack.

• Reconnect the oven to the electrical supply.

TOP OVEN LIGHT (Bulb type: halogen G9 120 V, 40 W):

• Make sure the heating elements are turned off and allowed to cool completely. Disconnect the appliance from the power supply.

• Unscrew the glass cover and remove the halogen bulb.

• Place a new halogen bulb in its slot. DO NOT touch bulb with bare hands.

• Screw the glass cover back in place.

• Reconnect the oven to the electrical supply.

THE OVEN WILL NOT OPERATE: Is there power to the range? Are the igniters or burner holes blocked? Check the switch fuse or circuit breaker.

THE CONTROL KNOBS ARE GETTING TOO HOT: Are you cooking with the oven door open? Keep the oven door shut when not in use or when grilling/broiling.

A CONTROL KNOB IS LOOSE ON ITS SHAFT: The knob retaining spring clip may have been damaged. Call our service department for advice and a replacement if necessary.

FOOD IS COOKING TOO QUICKLY: Are you using a convection mode? When using a fan-assisted oven cooking mode, it is recommended to reduce the cooking temperature by 70°F (20°C) compared to conventional cooking.

FOOD IS NOT COOKING EVENLY: Are you cooking large amount of food or are you using large bakeware? Air needs to circulate through the oven for even cooking. Remove the grill pan from the oven when not in use and always allow a gap on all four sides of dishes. You may need to turn your bakeware during the cooking cycle. Oversized baking sheets, roasting pans and cakeware will act as a baffle and prevent hot air from moving evenly around the cavity. Choose cooking equipment that allows a minimum of 1 inch (2.5 cm) space on all sides to allow the free movement of heat inside the cavity.

GRILLING IN THE OVEN IS SLOW: Have you selected the correct function?

CONDENSATION FORMS IN THE OVEN: Have you pre-heated the oven? Condensation is less likely to form when the oven or grill is pre-heated before use.

SMOKE IS GENERATED IN THE OVEN: Have you selected the right cooking temperature? Are you cooking food with high fat? Do you rarely use the grill? Have you cooked fat under the grill? Does the oven interior need to be cleaned? Remember to reduce the oven temperature by 70°F (20°℃) if using a fan function with a recipe designed for conventional cooking. Use high-sided dishes to contain fats and splashes. Leave the grill on for a few minutes after grilling or roasting to burn off fat deposits from the oven roof. Oven surfaces should be cleaned regularly to prevent build-up of cooking residues.

Please kindly register on our web site http://www.bertazzoni.com to validate your new product warranty and help us to assist you better in case of any inconvenience.

CUSTOMER CARE: For any warranty information and service request, contact us:

In USA: https://us.bertazzoni.com/more/support

In CANADA: https://ca.bertazzoni.com/more/support