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