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Roast, Convection

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Roast Roast has more top heat than traditional Bake. This additional top heat is for conventional open roasting when drippings are desired. Roasting Recommendations Roast Mode Tips • Roast mode is excellent for less tender meats or poultry when meat is braised in a covered dish. • Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture. • Roasting bags are suitable to use in this mode. • When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string. MEAT AND POULTRY IN COVERED PAN OVEN RACK TEMPERATURE LEVEL COOK TIME END TEMP Beef: Pot roast, 3-4 pounds Beef brisket Beef chuck Meatloaf 350°F / 177°C 350°F / 177°C 350°F / 177°C 350°F / 177°C 1 40 to 60 minutes per pound 2 50 to 60 minutes per pound 1 45 to 55 minutes per pound 3 45 to 60 minutes total time 170°F / 77°C 170°F / 77°C 170°F / 77°C 170°F / 77°C Poultry: Chicken, whole Chicken, pieces Turkey, whole 375°F / 191°C 375°F / 191°C 325°F / 163°C 1 18 to 21 minutes per pound 1 Total time 60 minutes 2 11 to 15 minutes per pound 180°F / 82°C 180°F / 82°C 180°F / 82°C Pork: Shoulder Smoked ham, half 325°F / 163°C 325°F / 163°C 1 35 to 40 minutes per pound 1 2 to 3 hours total 170°F / 77°C 170°F / 77°C Figure 32: Roasting Recommendations Convection Cooking with Convection There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans. Low, shallow bakeware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food. Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking. Convection Roast Convection roasting combines the heat from the lower concealed element with additional heat from the convection element and fan. The result is a crispier exterior that seals in the interior juices. It is perfect for roasting tender meats in an uncovered, low-sided pan. • Do not cover meat or use cooking bags. • Roasting large cuts of meat and poultry generally takes 10 to 20% less cooking time. Check doneness early. English 28

Section	Page
Introduction	6
WARNING:	6
WARNING: Tip Over Hazard!	6
Safety	7
IMPORTANT SAFETY INSTRUCTIONS	7
READ AND SAVE THESE INSTRUCTIONS	7
Gas and Electrical Requirements and Grounding Instructions	7
PLEASE READ CAREFULLY	7
Gas Type Verification	7
CAUTION:	7
IMPORTANT:	7
WARNING:	7
To avoid possible burn or fire hazard, a backguard designed specifically for this range must be installed whenever the range is used.	7
36\	7
48\	7
CAUTION:	7
WARNING:	7
CAUTION:	7
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS	8
WARNING — ALL MODELS:	8
TESTED IN ACCORDANCE WITH:	8
WARNING:	8
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS	9
WARNING:	9
WARNING:	9
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS	10
WARNING:	10
WARNING — RANGE TIPPING HAZARD:	10
WARNING:	10
WARNING:	10
WARNING:	10
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS	11
WARNING:	11
WARNING:	11
1. Providing good ventilation when cooking with gas.	12
2. Providing good ventilation during and immediately after self cleaning the oven.	12
3. Operating the unit according to the instructions in this manual.	12
Before You Begin	12
Before using your range for the first time check that you have these items:	12
Table 1: Range Accessories and Parts	12
1. Check that you have the items listed in Table 1.	13
2. Record the Model and Serial number on page 41. See “Data Rating Labels” found on the Rating Label Plate. Rating Label Plate is located on the right side of the range between the oven cavity and side panel (see Figure 35 on Page 41). These may ...	13
3. Optional Accessories: Grill Plate, Chopping Board, Griddle Cover, Wok Support Ring, Toe Kick, and other accessories are available from your THERMADOR® dealer.	13
4. Position the racks correctly in the oven. The correct rack position depends on the recipe and the cooking mode. The rack positions are numbered from the bottom of the oven, like an elevator. Rack position 3 is the most frequently used position. Pl...	13
Figure 1: Main Oven Rack Positions	13
5. THERMADOR Full Access® Oven Racks are standard on all models. Each gliding oven rack can be pulled out and pushed back into the oven with minimal effort — even while supporting a large turkey or roast.	13
IMPORTANT:	13
WARNING:	13
To help prevent burns, NEVER remove or reposition the oven racks while the oven is ON or while the oven is cooling.	13
Figure 2: Full Access® Oven Rack	13
Figure 3: Side View of Rack on the Rack Guide	14
CAUTION:	14
Note:	14
Please note that pet birds can be sensitive to the odors created during any high heat cooking whether it is a manufacturing residue burn off or food so it is recommended that birds be removed from the kitchen area.	14
6. Ensure that the burner caps are correctly seated on the burner bases of the range's cooktop (see Figure 14 and Figure 15 on Page 15). Turn on each burner to check for proper flame color. See “Flame Description” on page 16 for details.	14
Description	15
Model and Parts Identification — 48” Range	15
Figure 4: 48” Dual Fuel Control Panel	15
WARNING:	15
Key for 48\	15
1. Control Knobs, ExtraLow® Burners (3)	15
2. Control Knobs, Standard Burners (2)	15
3. Control Knobs, ExtraHighTM & ExtraLow® (1)	15
4. Electric Griddle Knob (1)	15
5. Secondary Oven Control Knobs	15
6. Main Oven Control Knobs	15
7. Oven Light Switches	15
8. Temperature Gauge	15
9. Oven Display Screens	15
10. Oven Display Control Buttons	15
11. Control Panel Light	15
12. Control Panel Light Switch	15
13. Flush Island Trim (included), High Shelf or Low Back (ordered separately)	15
14. Burner Grates & Burners	15
15. Electric Griddle	15
16. Main Oven (3 racks included)	15
17. Secondary Oven (2 racks included)	15
18. Range Feet (4)	15
19. Leg Cover Assembly (4), Toe Kick (ordered separately)	15
Figure 5: 48” Dual Fuel Range Identification	15
Model and Parts Identification — 36” Range	16
Key for 36\	16
1. Flush Island Trim (included), High Shelf or Low Back (ordered separately)	16
2. Burner Grates & Burners (Griddle located in center on select models)	16
3. Control Knobs, ExtraLow® Burners (3)	16
4. Control Knobs, Standard Burners (2)	16
5. Oven Control & Temperature Indicator	16
6. ExtraHighTM & ExtraLow® Burner (1)	16
7. Oven Display Screen & Control Buttons	16
8. Oven Light and Control Panel Light Switches	16
9. Temperature Gauge	16
10. Oven Door	16
11. Range Feet (4)	16
12. Leg Cover Assemblies (4)	16
WARNING:	16
Figure 6: 36” Dual Fuel Range Identification	16
Main Electric Oven Interior	16
1. Oven Interior Lights (2)	16
2. Broil Element	16
3. Oven Temperature Sensor	16
4. Temperature Probe Outlet (also located on the left side of the small oven cavity on select models)	16
5. Rack Guides	16
6. Full Access® Oven Rack (3 included, not shown)	16
7. Bake Element (hidden)	16
8. Convection Fan Cover	16
Figure 7: 48” and 36” Dual Fuel Oven Interior	16
Using The Cooktop	17
Sealed Star® Burners	17
Figure 8: Star® Brass Burner Base	17
Control Knobs	17
Figure 9: Standard Star® Burner Control Knob	17
Figure 10: Cooktop Symbols	17
Operation of the Burners	17
BTU Output for Standard Star® Burners	18
BTU Output for ExtraLow Star® Burners	18
BTU Output for POWERBOOSTTM	18
ExtraLow® Burners	18
Figure 11: ExtraLow Star® Burner Control Knob	18
Operation of the ExtraLow® Burner	18
ExtraLow® Techniques	18
POWERBOOSTTM	18
The POWERBOOSTTM, or XHITM, is located at the right-front position of the rangetop. The XHITM is 4,000 BTU greater on its highest setting than any other Star® Burner. It offers the convenience to quickly boil water, sear steaks, stir-fry vegetables,...	18
Figure 12: Igniter	19
Figure 13: Star® Burner Components	19
CAUTION	19
Automatic Re-Ignition	19
IMPORTANT:	19
On cooktops using propane (LP) gas, a slight “pop” sound may be heard from the Star® burner ports a few seconds after the burner has been turned off.	19
Burner Cap Placement	19
WARNING:	19
WARNING:	19
Checking Burner Cap Placement	20
Figure 14: Correct Burner Cap Placement	20
Figure 15: Incorrect Burner Cap Placement	20
Power Failure	20
WARNING:	20
Flame Height	20
Flame Description	21
Figure 16: Flame Colors	21
WARNING:	21
1) The burners should be adjusted by a certified installer or agency to ensure proper combustion.	21
2) Ensure proper ventilation with an open window or use a ventilation fan or hood when cooking with gas.	21
3) Always operate the unit according to the instructions in this manual.	21
Cookware Recommendations	22
WARNING:	22
Figure 17: Base Diameter	22
Figure 18: Balanced Pan	22
Figure 19: Flat Base Pan	22
Figure 20: Covered Pan	22
Specialty Cookware	23
Figure 21: Flat-bottom Wok Pan	23
Figure 22: Round-Bottom Wok in Support Ring	23
Standard Size Water Bath Canner	23
Standard Size Pressure Canner	23
Canning Tips:	23
Suggestions For Using the Recommendations	23
Surface Burner Cooking Recommendations	24
Using the Electric Griddle (available on some models)	26
Description	26
CAUTION:	26
WARNING:	26
Figure 23: Griddle Plate Leveling Screws	26
Griddle Control Knob	26
Figure 24: Griddle Control Knob	26
Preparing the Griddle	26
NOTICE:	26
Griddle/Grill performance may vary if there is an excessive amount of airflow in the vicinity of the appliance. The excessive airflow could be from an air-conditioning register or ceiling fan blowing at the cooktop. This could create longer than norm...	26
Note:	26
Griddle Cooking Recommendations	27
Griddle Grease Tray	27
Figure 25: Grease Tray	27
Cooking on the Griddle	27
1. Turn the knob to the appropriate cooking temperature to preheat the griddle.	27
2. Preheat until the griddle light goes off.	27
3. Add butter, margarine, oil or shortening if desired.	27
Using the Oven	28
Extended Cooking Functions	28
Oven Setting Controls	28
1. ENTER verifies a selection	28
2. (-) decreases and (+) increases time and/or temperatures, it is also used to scroll through menu items: Kitchen Timer, Cook Timer, Offset, and Sabbath oven functions.	28
3. CANCEL clears all oven operations.	28
Figure 26: Oven Setting Controls	28
Kitchen Timer	28
Cook Timer	28
1. Press ENTER.	28
2. Use the “+” and “-” buttons to select either KITCHEN TIMER or COOK TIMER.	28
3. Press ENTER.	28
4. Press the “+” and “-” buttons to select desired time.	28
5. A beep sounds when the timer ends. Press CANCEL terminate the beep and timer.	28
Note:	28
Using the Offset Feature	28
Using the Sabbath Mode	29
1. Place rack and food at the desired rack position and shut oven door.	29
2. Turn the Temperature Selector Knob (see Figure 31 on Page 27) to desired selection.	29
3. Using the Oven controls, press the “+” or “-” buttons to choose duration times from 0-99Hrs.	29
When the timer reaches “0:00”, the cooking mode will be finished and the display will beep. The oven will automatically turn off when the specified cooking time is complete.	29
Programming the Meat Probe	29
1. In the Main Oven, or in the Secondary Oven on select models, flip the cap of the outlet up (see Figure 7 on Page 11).	29
Figure 27: Meat Probe	29
2. Insert the plug end into the outlet (Figure 27).	29
3. Insert probe end into the meat.	29
4. Close the oven door.	29
5. Press the (-) to decrease or (+) to increase to the desired internal temperatures to be met.	29
6. Select the desired cooking mode and oven temperature using the knobs on the control panel.	29
7. When the actual probe temperature reaches the desired set temperature, the cooking mode will be finished and the “end of cook timer” will beep to indicate that the cooking process has concluded.	29
Minimum Internal Cooking Temperatures	30
Probe Care and Use	30
Oven Functions	30
Tips for Bake	30
Preheating the Oven	30
Figure 28: Preheat Indication	30
Getting the Best Results	30
Bakeware Type	30
Bake Rack Positions	31
Rack level positions in the oven are numbered like an elevator. Number one level is the lowest (Figure 29).	31
Placement	31
Figure 29: Large Electric Main Oven with Rack Positions	31
Main Oven	31
One Rack Baking	31
Two Rack Baking	31
Three Rack Baking	31
Secondary Oven (48\	31
Setting Bake & Convection Bake, Roast & Convection Roast	32
Figure 30: 48” Model Control Panel	32
To Set the Ovens	32
1. Place rack in desired rack position and shut the door.	32
2. Set Mode Selector Ring (Figure 31) to Bake, Convection Bake, Roast, or Convection Roast.	32
Figure 31: Mode Selector Ring & Temperature Knob	32
3. Set Temperature Selector Knob to desired temperature setting.	32
4. After both knobs have been turned to the desired setting, the readout will display “Preheating [\| …]” with the selected cooking mode (for example, “Bake”) and the desired temperature (“350°F/ 177°C”).	32
5. The temperature gauge will start to move toward the temperature setting. The temperature indicator reflects the temperature setting.	32
6. After oven has preheated, place food inside.	32
Roast	33
Roast Mode Tips	33
Roasting Recommendations	33
Figure 32: Roasting Recommendations	33
Convection	33
Cooking with Convection	33
Convection Roast	33
Convection Baking	34
Converting Conventional Baking to Convection Baking	34
CAUTION:	34
Tips for Convection Bake	34
Preheating the Oven	34
Temperature Setting	34
High Altitude Baking	34
Condensation	34
Rack Positions (see Figure 1 on Page 8)	34
Convection Baking Recommendations	35
Keep Warm	35
WARNING:	35
1. Select Warm using the Mode Selector Knob. Do not turn on Oven Temperature Control Knob.	35
2. When keeping cooked food warm, allow time for the oven to preheat before placing the item in the oven.	35
3. Place warmed dish in the oven. Close the door.	35
CAUTION:	35
Automatic operation of the cooling blower:	35
Note:	35
Proof (48\	36
To Set the Secondary Oven for Proofing	36
1. Place dough in dish and loosely cover.	36
2. Use any rack level that accommodates the size of the bowl or pan. Close the door.	36
3. Select PROOF using Selector Knob. Do not turn on Oven Temperature Control Knob.	36
Proofing time may be decreased when using the Main Oven at the same time you are proofing. Check bread product early to avoid over-proofing. If you are using the Main Oven for extended periods of time we recommend, for optimum results, that you compl...	36
Other Uses Of Bake	36
Slow Cooking And Low Temperature Uses Of The Oven	36
WARNING:	36
Suggested Temperature Recommendations to Keep Food Hot	36
Broil/Convection Broil	37
Tips for Broil	37
Preheating the Broiler	37
Getting the Best Results	37
Rack Positions	37
Main Oven	37
Rack #3 — Use this rack when broiling chicken quarters or halves.	37
Secondary Oven (48\	37
Utensils	37
Note:	37
Setting Broil or Convection Broil	37
1. Place oven rack in desired position.	37
2. Set Mode Selector Knob to BROIL or CONVECTION BROIL.	37
3. Set Temperature Selector Knob to BROIL setting.	37
4. Place food in oven at desired rack position as referenced on this page.	37
5. The door should be closed throughout the broil cycle.	37
Automatic operation of the cooling blower:	37
Broiling and Roasting Recommendations	38
Care and Maintenance	39
Self-Cleaning the Oven(s)	39
WARNING:	39
Before Self Cleaning the Oven	39
IMPORTANT:	39
Lock	39
To Set Self-Clean Ovens	40
1. Remove oven racks.	40
2. Ensure oven door is shut.	40
3. Select SELF CLEAN using the Mode Selector Ring (see Figure 31 on Page 27).	40
4. Set Temperature Selector Knob to CLEAN.	40
Note:	40
At the End of the Clean Cycle	40
1. Select OFF using the Mode Selector Knob.	40
2. Turn Oven Control Knob to OFF position.	40
Cleaning Tips	40
1. 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.	40
2. Remove the oven racks. See Racks, on Range Cleaning Recommendations, page 36.	40
The heating elements in the oven do not require cleaning. The elements burn themselves clean when the oven is in use. Both elements are permanently connected. It is not necessary to clean the broiler shield above the broil element.	40
CAUTION:	40
Range Cleaning	40
When Cleaning This Range:	40
1. Use the mildest cleaning procedure that will do the job efficiently and effectively. Some cleaners of the same type are harsher than others. Try on a small inconspicuous area first.	40
2. Always rub metal finishes in the direction of the polish lines for maximum effectiveness and to avoid marring the surface.	40
3. Use only clean soft cloths, sponges, paper towels, fibrous brushes, plastic, non-metal or steel wool soap pads for cleaning and scouring, as recommended on the chart.	40
4. Most exterior parts of this appliance can be cleaned with hot sudsy water (except the various items specifically identified otherwise). When rinsing is required, rinse thoroughly.	40
5. Always wipe dry immediately to avoid water marks.	40
CAUTION:	40
Brand Names	40
Cleaning Recommendations	41
Do-It-Yourself Maintenance	44
Oven Light Bulb Replacement	44
CAUTION:	44
Figure 33: Oven Lamp Assembly	44
1. Turn off circuit breaker.	44
2. Remove oven racks.	44
3. Slide the tip of a flat blade screw driver between the fixing clip and the lamp housing (Figure 33 and 34.)	44
Figure 34: Opening Location	44
4. Support the glass lens cover with two fingers along the bottom edge to prevent the cover from falling to the bottom of the oven.	44
5. Gently twist the flat blade screw driver to loosen the glass lens cover.	44
6. Remove the glass lens cover and fixing clip.	44
7. Remove the bulb by grasping and sliding the bulb straight back until the two prongs have cleared the ceramic holder.	44
8. Do not touch the glass of the new replacement bulb with your fingers. It will cause the bulb to fail when it first lights. Grasp the replacement bulb with a clean dry cloth. Locate the two prongs in the ceramic holder, gently poking until the two ...	44
9. Press down to seat the bulb.	44
10. Slide the protective lens into the holder clip and push the other end until the fixing clip snaps back into the housing.	44
11. Turn on circuit breaker.	44
Power Failure	45
Intermittent or Constant Igniter Sparking	45
Before Calling For Service	46
Be sure to check these items first:	46
If the Burners do Not Ignite:	46
Data Rating Label	46
Figure 35: Rating Label Location	46
Service Information	46
Statement of Limited Product Warranty	47
What this Warranty Covers & Who it Applies to	47
How Long the Warranty Lasts	47
Repair/Replace as Your Exclusive Remedy	47
Out of Warranty Product	47
Warranty Exclusions	48
Introduction	50
AVERTISSEMENT: Risque de basculement!	50
Sécurité	51
LISEZ ET CONSERVEZ CES INSTRUCTIONS	51
Ne laissez pas d’enfants seuls ou sans surveillance dans une pièce où des appareils fonctionnent. Ils ne devraient jamais pouvoir s’asseoir ou monter sur une partie quelconque de l’appareil. Si des enfants sont autorisés à utiliser la cuisi...	52
INSTRUCTIONS DE SÉCURITÉ IMPORTANTES LISEZ ET CONSERVEZ CES INSTRUCTIONS	53
a) Ne laissez jamais l’appareil sans surveillance lors de son utilisation à haute température. Les débordements par bouillonnement causent de la fumée et des déversements de graisse qui peuvent prendre feu. Faites chauffer l’huile à des tem...	53
b) Allumez toujours la hotte lorsque vous cuisinez à haute température ou que vous faites flamber des aliments (c.-à-d. crêpes Suzette, cerises jubilé, bœuf flambé au poivre).	53
c) Nettoyez fréquemment les ventilateurs. Ne laissez pas la graisse s’accumuler sur les ventilateurs ou les filtres.	53
d) Utilisez des poêlons aux dimensions adéquates. Utilisez toujours une batterie de cuisine correspondant aux dimensions de l’élément ou du brûleur.	53
1. Assurez-vous qu’il y a une bonne ventilation lorsque vous cuisinez.	56
2. Assurez-vous qu’il y a une bonne ventilation pendant et immédiatement après l’autonettoyage du four.	56
3. Faites fonctionner l’appareil conformément aux instructions du présent guide.	56
Avant de commencer	57
Avant d’utiliser la cuisinière pour la première fois, assurez-vous d’avoir ces articles:	57
Tableau 1: Accessoires et pièces de la cuisinière	57
1. Assurez-vous que vous avez tous les éléments énumérés au Tableau 1.	57
2. Notez les numéros de modèle et de série. Consultez les renseignements apparaissant sur la plaque de la fiche signalétique. La plaque de la fiche signalétique se trouve à la droite de l’appareil, entre la cavité du four et le panneau laté...	57
3. Accessoires optionnels : plaque de gril, planche à découper, couvercle de plaque chauffante, plinthe, anneau support pour wok et autres accessoires en vente chez votre détaillant THERMADORmc.	57
4. Placez correctement les grilles dans le four. La position adéquate des grilles dépend de la recette et du mode de cuisson. Les positions des grilles dans le four sont numérotées de bas en haut, comme un ascenseur. La position no 3 est la posit...	58
Figure 1 : Positions des grilles dans le grand four	58
5. Les grilles coulissantes Full Accessmc de THERMADOR sont standards sur tous les modèles : vous pouvez tirer et pousser les grilles dans le four avec un effort minime – même lorsqu’elles soutiennent une grosse dinde ou un rôti lourd.	58
Pour prévenir les risques de brûlure, n’enlevez ou ne déplacez JAMAIS les grilles lorsque le four est en marche ou lorsqu’il refroidit.	58
Figure 2 : Grille coulissante	58
Figure 3: Vue de côté de la grille dans la glissière	59
6. Assurez-vous que les chapeaux des brûleurs Starmc sont bien posés sur leurs bases sur la table de cuisson (Figures 14 et 15). Allumez chaque brûleur pour vous assurer que la flamme est d’une couleur adéquate. Consultez la section « Descript...	59
Description Identification du modèle et des pièces – Cuisinière de 48 po	60
Figure 4 : Tableau de commande de la cuisinière mixte de 48 pouces	60
Légende du modèle de 48 po	60
1. Bouton de commande: brûleurs ExtraLowmc (3)	60
2. Boutons de commande: brûleurs standards (2)	60
3. Boutons de commande: brûleur ExtraHighmc et ExtraLowmc (1)	60
4. Boutons de commande: plaque chauffante électrique (1)	60
5. Boutons de commande: four secondaire	60
6. Boutons de commande: four principal	60
7. Interrupteurs des lumières des fours	60
8. Indicateur de température	60
9. Écrans d’affichage des fours	60
10. Boutons de commande du poste d’affichage pour les fours	60
11. Lumière du tableau de commande	60
12. Interrupteur de la lumière du tableau de commande	60
13. Garniture d’îlot (inclus), étagère haute ou dosseret bas (commandés séparément)	60
14. Grilles et brûleurs	60
15. Plaque chauffante électrique	60
16. Porte du four principal (trois grilles incluses)	60
17. Four secondaire (deux grilles incluses)	60
18. Patte de la cuisinière	60
19. Recouvrements de patte (4), plinthe (commandée séparément)	60
Figure 5 : Identification des pièces de la cuisinière mixte de 48 po	60
Identification du modèle et des pièces – Cuisinière de 36 po	61
1. Garniture d’îlot (inclus), étagère haute ou dosseret bas (commandés séparément)	61
2. Grilles et brûleurs (plaque chauffante située au centre pour certains modèles)	61
3. Bouton de commande: brûleurs ExtraLowmc (3)	61
4. Boutons de commande: brûleurs standards (2)	61
5. Boutons de commande et indicateur du four	61
6. Boutons de commande: brûleur ExtraHighmc et ExtraLowmc (1)	61
7. Écran d’affichage et boutons de commande du four	61
8. Lumière et interrupteurs des lumières du tableau de commande du four	61
9. Indicateur de température	61
10. Porte du four	61
11. Patte de la cuisinière	61
12. Recouvrements de patte (4), plinthe (commandée séparément)	61
Figure 6 : Identification des pièces de la cuisinière mixte de 36 po	61
1. Lumières intérieures (2)	62
2. Brûleurs à infrarouge du grilloir (2)	62
3. Capteur de température du four	62
4. Prise de la sonde thermique (également située du côté gauche dans le petit four de certains modèles)	62
5. Glissières des grilles	62
6. Grilles coulissantes (trois incluses – non illustrées)	62
7. Brûleur du four (dissimulé)	62
8. Couvercle de ventilateur pour cuisson à convection	62
9. Allumeurs du grilloir (2)	62
Figure 7 : Intérieur du four au gaz des modèles de 36 po et 48 po	62
Utilisation de la cuisinière Brûleurs scellés	62
Figure 8 : Base de brûleur Starmc en laiton	62
Figure 9 : Bouton de commande standard d’un brûleur Starmc	63
Figure 10 : Symboles de la table de cuisson	63
Figure 11 : Bouton de commande d’un brûleur ExtraLowmc	63
Allumage électronique unique	64
Figure 12 : Allumeur	64
Figure 13 : Éléments des brûleurs Starmc	64
Chaque brûleur Starmc comporte son propre allumeur électronique qui produit des étincelles lorsque le bouton est activé. Les brûleurs doivent s’allumer en 4 secondes ou moins. Si le brûleur ne s’allume pas, assurez-vous que le chapeau est c...	64
Figure 14 : Chapeau de brûleur correctement placé	65
Figure 15 : Chapeau de brûleur incorrectement placé	65
Description de la flamme	66
Figure 16 : Couleurs de la flamme	66
1) Pour assurer une combustion adéquate, la conversion et l’ajustement des brûleurs doivent être réalisés par une agence ou un installateur accrédités.	66
2) Lorsque vous cuisinez au gaz, assurez-vous de bien aérer la pièce en ouvrant une fenêtre ou en utilisant un ventilateur ou une hotte.	66
3) Faites toujours fonctionner l’appareil conformément aux instructions fournies avec votre cuisinière ou votre surface de cuisson.	66
Récipients recommandés	67
Figure 17 : Diamètre de la base	67
Figure 18 : Récipient stable	67
Figure 19 : Récipient à fond plat	67
Figure 20: Covered Pan	68
Figure 21 : Wok à fond plat	68
Figure 22 : Wok à fond rond dans un anneau de support	68
Figure 23 : Vis de nivelage de la plaque chauffante	71
Bouton de commande de la plaque chauffante	71
Figure 24 : Bouton de commande de la plaque chauffante	71
Plateau à graisse de la plaque chauffante	72
Figure 25 : Plateau à graisse	72
1. Tournez le bouton à la température de cuisson appropriée pour préchauffer la plaque chauffante.	72
2. Préchauffez-la jusqu’à ce que le témoin de la plaque s’éteigne.	72
3. Ajoutez du beurre, de la margarine, de l’huile ou de la graisse végétale, si désiré.	72
Utilisation du four Fonctions de cuisson supplémentaires	73
Commandes pour le réglage du four	73
1. La touche ENTER confirme la sélection.	73
2. La touche (-) augmente le temps ou la température, et la touche (+) les diminue. Ces touches servent également à choisir l’une des fonctions du menu : minuterie, minuterie du four, décalage de température et mode sabbat.	73
3. La touche CANCEL annule toutes les fonctions choisies.	73
Figure 26 : Commandes du four	73
1. Appuyez sur ENTER.	73
2. Utilisez les touches « + » et « - » pour choisir la MINUTERIE ou la MINUTERIE DU FOUR.	73
3. Appuyez sur ENTER.	73
4. Utilisez les touches « + » et « - » pour choisir le temps désiré.	73
5. Un bip est émis lorsque le temps s’est écoulé. Appuyez sur CANCEL pour éteindre le bip et la minuterie.	73
1. Placez la grille et la nourriture à la position de grille désirée et fermez la porte du four.	74
2. Tournez le bouton de réglage de température (voir Figure 31) à la position désirée.	74
3. À l’aide des commandes du four, appuyez sur les touches « + » et « - » pour choisir une durée entre 0 et 99 heures.	74
1. Dans le four principal, ou dans le petit four sur certains modèles, basculez l’interrupteur de la prise de la sonde vers le haut (voir Figure 7).	74
Figure 27 : Sonde thermique	74
2. Insérez le bout de la fiche dans la prise (voir Figure 27).	74
3. Insérez la pointe de la sonde dans la viande.	74
4. Fermez la porte du four.	74
5. appuyez sur les touches « + » et « - » pour diminuer ou augmenter la température interne désirée à atteindre.	74
6. Choisissez le mode de cuisson et la température du four à l’aide de boutons du tableau de commande.	74
7. Lorsque la température réelle de la sonde atteint le réglage de température désiré, le mode de cuisson se termine et le bip de la minuterie sonne pour indiquer que le processus de cuisson est terminé.	74
Figure 28 : Indicateur de préchauffage	75
Position des grilles de four	76
Figure 29 : Four principal au gaz avec positions des grilles	76
Réglage pour cuisson au four/cuisson par convection/rôtissage	77
Figure 30 : Tableau de commande du modèle de 48 po	77
1. Placez la grille à la position désirée et fermez la porte.	77
2. Réglez l’anneau de sélection de mode (Figure 31) à Bake (cuisson au four), Convection Bake (cuisson par convection) ou Roast (rôtissage).	77
Figure 31 : Anneau de sélection de mode et bouton de réglage de température	77
3. Réglez le bouton de réglage de température à la température désirée.	77
4. Une fois que le bouton et l’anneau ont été ajustés au réglage désiré, l’afficheur indiquera « Preheating [\| …] » avec le mode de cuisson choisi (par exemple, « Bake ») et la température désirée (« 350 °F/ 177 °C »).	77
5. L’indicateur de température commencera à bouger vers le réglage de température désirée. L’indicateur de température reflète le réglage de température.	77
6. Une fois que le four est préchauffé, placez-y les aliments à faire cuire.	77
Rôtissage	77
1. Choisissez le mode WARM avec l’anneau de sélection de mode. Ne tournez pas le bouton de réglage de la température du four.	80
2. Lorsque vous gardez des aliments au chaud, laissez au four le temps de préchauffer avant de placer les aliments dans le four.	80
3. Mettez le plat chaud au four. Fermez la porte.	80
1. Placez la grille à la position voulue dans le four.	82
2. Réglez le sélecteur de mode à BROIL.	82
3. Réglez le sélecteur de température à BROIL.	82
4. Placez l’aliment dans le four, à la position désirée, comme indiqué ci-dessous.	82
5. La porte doit être fermée pendant le cycle de grillade.	82
Entretien et nettoyage	84
Autonettoyage du four	84
1. Enlevez les grilles du four.	85
2. Assurez-vous que la porte du four est fermée.	85
3. Sélectionnez SELF CLEAN avec l’anneau de sélection de mode (voir la Figure 31).	85
4. Placez le bouton de réglage de température à CLEAN.	85
1. Mettez le sélecteur de mode à la position OFF.	85
2. Tournez le bouton de commande du four à la position OFF.	85

Match case Limit results 1 per page

English 28

Roast

Roast has more top heat than traditional Bake. This

additional top heat is for conventional open roasting when

drippings are desired.

Roast Mode Tips

•

Roast mode is excellent for less tender meats or

poultry when meat is braised in a covered dish.

•

Add liquids, such as water, juice, wine, bouillon or

stock for flavor and moisture.

•

Roasting bags are suitable to use in this mode.

•

When roasting whole chickens or turkey, tuck wings

behind back and loosely tie legs with kitchen string.

Convection

Cooking with Convection

There are many advantages to cooking with convection. In

the convection system, a fan in the back of the oven moves

heated air evenly around the oven. The moving air provides

even heat so foods can be placed on any rack level with

consistent results. Multiple racks of foods can be cooked or

large quantities of foods can be cooked at the same time.

Foods will cook thoroughly without having to rotate pans.

Low, shallow bakeware should be used with convection

cooking. This allows the heated air to circulate around the

food. Pans with high sides or pans that are covered are not

suitable for convection cooking because high sides or lids

prohibit the warm air from circulating around the food.

Your favorite pans and cookware can be used for

convection cooking provided they have low sides to allow

the heated air to circulate around the food. Any food

cooked uncovered will brown evenly and form a nice crust.

Foods in covered dishes (casseroles, pot roast) or delicate

custards do not benefit from convection cooking.

Convection Roast

Convection roasting combines the heat from the lower

concealed element with additional heat from the convection

element and fan. The result is a crispier exterior that seals

in the interior juices. It is perfect for roasting tender meats

in an uncovered, low-sided pan.

•

Do not cover meat or use cooking bags.

•

Roasting large cuts of meat and poultry generally

takes 10 to 20% less cooking time. Check

doneness early.

Roasting Recommendations

MEAT AND POULTRY IN

COVERED PAN

OVEN

TEMPERATURE

RACK

LEVEL

COOK TIME

END TEMP

Beef:

Pot roast, 3-4 pounds

Beef brisket

Beef chuck

Meatloaf

350°F / 177°C

40 to 60 minutes per pound

50 to 60 minutes per pound

45 to 55 minutes per pound

45 to 60 minutes total time

170°F / 77°C

Poultry:

Chicken, whole

Chicken, pieces

Turkey, whole

375°F / 191°C

325°F / 163°C

18 to 21 minutes per pound

Total time 60 minutes

11 to 15 minutes per pound

180°F / 82°C

Pork:

Shoulder

Smoked ham, half

325°F / 163°C

35 to 40 minutes per pound

2 to 3 hours total

170°F / 77°C

Figure 32: Roasting Recommendations