Vulcan Hart Convection Oven VC4GD ML 126611 VC4GC ML 136494 VC6GD ML 126613 VC6GC ML 136495 VC44GD ML 126611 VC44GC ML 136494 VC66GD ML 126613 VC66GC ML 136495 User Manual
INSTALLATION &  
OPERATION MANUAL  
VC SERIES  
GAS CONVECTION OVENS  
MODELS  
VC4GD  
VC4GC  
VC6GD  
VC6GC  
ML-126611  
ML-136494  
ML-126613  
ML-136495  
STACKED MODELS  
VC44GD  
VC44GC  
VC66GD  
VC66GC  
ML-126611  
ML-136494  
ML-126613  
ML-136495  
MODEL VC4GD  
For additional information on Vulcan-Hart or to locate an authorized parts  
and service provider in your area, visit our website at www.vulcanhart.com  
VULCAN-HART  
P.O. BOX 696  
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC  
LOUISVILLE, KY 40201-0696  
WWW.VULCANHART.COM  
FORM 31123 Rev. G (10-06)  
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Installation, Operation and Care of  
VC SERIES  
GAS CONVECTION OVENS  
KEEP THIS MANUAL FOR FUTURE REFERENCE  
GENERAL  
Models VC4GD and VC6GD feature a solid state temperature control. Models VC4GC and VC6GC  
feature a programmable oven controller. One hour dial timer is standard; five hour timer is optional.  
Two-speed 1/2 HP (0.37 kw) electric motor is standard equipment. Each oven is furnished with 5 racks;  
additional oven racks are available. The burner input rating for each oven is 44,000 BTU/hr.  
Porcelain interior is standard on all models.  
Model VC6GD and VC6GC has a 4 inches (102 mm) deeper oven cavity.  
Standard ovens are 120 V, 60 Hz, 1 PH and include cord and plug. Optional electrical specifications  
of 208/240 V are available and require hard wire connection.  
Independently opening doors are standard; simultaneous door opening is optional.  
Other options include: an open stand with lower storage rack, roast and hold, and a stacking kit for  
mounting one oven on top of another.  
Vulcan VC Series Gas Convection Ovens are produced with quality workmanship and material. Proper  
installation, usage and maintenance of your oven will result in many years of satisfactory performance.  
It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions  
provided.  
FEATURES AND OPTIONS  
Oven Roast &  
Standwith  
Storage Rack  
Model  
Thermostat  
Timer  
Legs  
Voltage  
Lights  
Hold  
VC4GD  
VC6GD  
1 Hr.  
Std.  
5 Hr.  
Opt.  
253/4  
(654 mm)  
120/60/1 Std.  
208/60/1 Opt.  
Solid State  
Std.  
Opt.  
Opt.  
Opt.  
VC4GC  
VC6GC  
253/4  
(654 mm)  
240/60/1 Opt.  
Programmable  
N/A  
N/A  
Std.  
Std.  
240/50/1 Opt.  
220/380 (3W)/50/3 Opt.  
220/380 (4W)/50/3 Opt.  
240/415 (4W)/50/3 Opt.  
Stacked  
Ovens  
8"  
(203 mm)  
– 3 –  
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INSTALLATION  
Before installing, verify that the electrical service and type of gas supply (natural or L.P.) agree with  
the specifications on the rating plate, located behind the top trim panel on the front of the oven. If the  
supply and equipment requirements do not agree, do not proceed with the installation. Contact your  
dealer or Vulcan-Hart Company immediately.  
UNPACKING  
This oven was inspected before leaving the factory. The transportation company assumes full  
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check  
for possible shipping damage. If the oven is found to be damaged, save the packaging material and  
contact the carrier within 15 days of delivery.  
Carefully unpack the oven and place it in a work-accessible area near to its final installed position.  
Do not use the doors or their handles to lift the oven.  
LOCATION  
The equipment area must be kept free and clear of combustible substances.  
When installed, minimum clearance from combustible construction must be 1 inch (25 mm) at the left  
side, 4 inches (102 mm) at the right side and 6 inches (152 mm) at the rear. Minimum clearance from  
noncombustible construction must be 0 inch (0 mm) at the left side, 4 inches (102 mm) at the right side  
and 6 inches (152 mm) at the rear. The oven may be installed on combustible floors.  
The installation location must allow adequate clearances for servicing and proper operation. For solid  
state and digital control models, there must be 18 inches (457 mm) of clearance on the right side of  
the oven from any open flame.  
The oven must be installed so that the flow of combustion and ventilation air will not be obstructed.  
Adequate clearance for air openings into the combustion chamber must be provided. Make sure there  
is an adequate supply of air in the room to allow for combustion of gas at the oven burners.  
Do not permit fans to blow directly at the oven. Wherever possible, avoid open windows next to the oven.  
Avoid wall-type fans which create air cross currents within the room.  
INSTALLATION CODES AND STANDARDS  
In the United States of America:  
1. State and local codes.  
2. National Fuel Gas Code, ANSI/Z223.1/NFPA #54 (latest edition). Copies may be obtained from The  
American Gas Association, Inc., Accredited Standards Committee Z223 @ 400 N. Capital St. NW,  
Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park, Quincy,  
MA 02169-7471.  
NOTE: In the Commonwealth of Massachusetts,  
All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or  
with a power means of exhaust shall comply with 248 CMR.  
– 4 –  
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3. Vapor Removal From Cooking Equipment, NFPA-96 (latest edition). Copies may be obtained from  
The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.  
4. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The  
National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.  
In Canada:  
1. Local codes.  
2. CSA B149.1 Natural Gas and Propane Installation Code.  
3. CSA C22.1 Canadian Electric Code (latest edition).  
The above are available from the Canadian Standard Association, 5060 Spectrum Way, Suite 100,  
Mississauga, Ontario, Canada L4W 5N6.  
INSTALLING BASIC OVEN  
The basic oven must be installed on legs or be mounted on a  
modularstand. Installationsonconcretebasesorothersupports  
restricting air circulation underneath the oven is not advisable  
and may void the warranty.  
Ovens Mounted on Casters  
Ovens mounted on casters must use a flexible connector (not  
supplied by Vulcan) that complies with the Standard for  
Connectors for Movable Gas Appliances, ANSI Z21.69 • CSA  
6.16 and a quick-disconnect device that complies with the  
Standard for Quick-Disconnect Devices for Use With Gas  
Fuel, ANSI-Z21.41 • CSA 6.9. In addition, adequate means  
must be provided to limit movement of the appliance without  
depending on the connector and the quick-disconnect device  
or its associated piping to limit appliance movement. Attach the  
restraining device at the rear of the oven as shown in Fig. 1.  
CONNECT  
GAS LINE  
STRAIN RELIEF  
HERE  
PL-53563  
Fig. 1  
Remove two screws from the rear of the oven and install the tie-down strap shipped with the casters  
using these screws (Fig. 1). Attach the gas line strain relief to the tie-down strap at the rear of the oven  
(Fig. 1).  
If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect  
this restraint prior to turning the gas supply on and returning the oven to its installation position.  
Separate instructions for installing casters to the oven are included with the casters.  
Note: If the oven is installed on casters and is moved for any reason, it is recommended that the oven  
be releveled front to back and side to side.  
– 5 –  
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Assembling the Legs to the Oven  
BACK  
The legs must be installed on the bottom of the oven. Gently  
position the oven on its side, taking care not to scratch or damage  
it.  
Attach each of the four leg assemblies to the bottom of the oven  
with the 24 bolts and lockwashers (six per leg). Carefully raise the  
oven to its normal position.  
ASSEMBLING THE STAND TO THE OVEN  
FRONT  
Attach each of the four leg assemblies to the bottom of the oven  
with the 24 bolts and lockwashers (six per leg). Carefully raise the  
oven to its normal position.  
RACK SUPPORT  
RACK GUIDE  
Attach the undershelf to the legs with eight bolts and lockwashers  
(two per leg).  
Install the rack guides into the undershelf at desired locations (for  
pan or flat rack), then attach the rack supports to the top end of the  
rack guides. Attach rack supports to the leg assembly by removing  
one middle bolt and reattaching back through the end holes in the  
rack support (Fig. 2).  
PL-56178  
Fig. 2  
ASSEMBLING STACKED OVENS  
STACKING FLUE  
Unpack the ovens and stack kit. Position the  
oven to be used as the bottom oven on its back  
for access to the oven bottom, taking care not to  
scratch or damage it. The gas pipe protrudes  
beyond the back; provide for this when the oven  
is tipped back by resting it on suitable spacers  
(2 x 4" [51 x 102 mm], etc.). Attach the four leg  
assemblies with the 24 bolts and lockwashers  
(six per leg).  
Place the lower oven (with legs) on the floor and  
remove two 7/16 inch (11 mm) diameter knockouts  
on each side of the top cover. Remove vent  
guard and discard it.  
Move the oven with legs to the installed position  
and place upper oven on top of lower oven using  
the locating studs.  
Install the stacking flue (Fig. 3) with the four  
screws provided.  
Connect the piping between the top oven and  
bottom oven. For all gas supply connections,  
pipe joint compound must be resistant to the  
action of propane gases.  
PL-53564  
Fig. 3  
– 6 –  
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LEVELING  
Make sure that the oven racks are level in the final installed position. If the oven is installed on legs,  
turn the adjustable feet in or out to level the oven front-to-back and side-to-side. If the oven is installed  
on casters, loosen set screws and turn casters in or out to level the oven front-to-back and side-to-side.  
Retighten set screws after leveling.  
GAS CONNECTION  
GAS DATA  
INPUT RATING  
L.P. Gases  
MANIFOLD PRESSURE  
MODEL  
L.P. Gases  
Natural  
Natural  
(Propane)  
(Propane)  
VC4GD  
3.5" W.C.  
(0.9 kPa)  
10" W.C.  
(2.5 kPa)  
VC6GD  
44,000 BTU/hr  
44,000 BTU/hr  
VC4GC  
VC6GC  
Gas supply connections and any pipe joint compound must be resistant to the action of propane gases.  
Location of the gas inlet is at the rear of the oven. Codes require that a gas shutoff valve must be  
installed in the gas line ahead of the oven.  
Connect gas supply after leveling the oven. The gas supply line must be at least the equivalent of  
3
/
4
inch (19 mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt or pipe joint  
compound.  
The ovens are equipped with fixed burner orifices which coincide with installation elevation.  
The oven is provided with a regulator integral to the gas solenoid valve and requires no external  
regulator.  
CAUTION: The gas pressure regulator provided with this appliance must be used. This regulator is set  
for an outlet pressure of 3.5” W.C. (0.9 kPa) natural gas and 10” W.C. (2.5 kPa) propane gas.  
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.  
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.  
A. CHECK ALL JOINTS PRIOR TO THE GAS VALVE (SOLENOID) BEFORE LIGHTING UNIT.  
B. CHECK ALL JOINTS BEYOND GAS VALVE (SOLENOID) AFTER UNIT IS LIT.  
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.  
TESTING THE GAS SUPPLY SYSTEM  
When gas supply pressure exceeds 1/2 psig (3.45 kPa), the oven and its individual shutoff valve must  
be disconnected from the gas supply piping system.  
When gas supply pressure is 1/2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply  
system by closing its individual manual shutoff valve.  
– 7 –  
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BURNER AIR ADJUSTMENT  
Although main burner air is adjusted before shipment, it should be checked at the time of installation.  
Excessive air will cause flames to lift off a burner when cold or may cause flash-back during normal  
cycling of oven, particularly when propane gas is used.  
Insufficient air will cause flames to burn with a yellow tip and result in carbon accumulation in the flame  
chamber and heat exchanger tubes.  
Contact your local Vulcan-Hart servicer if required.  
VENT SYSTEM  
DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommended  
that the flue gases be ventilated to the outside of the building through a ventilation system installed by  
qualified personnel.  
Ovens may use an optional down-draft diverter flue method. This optional down-draft diverter must be  
purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any  
such device will void all oven certifications and warranties. This oven is suitable for connection to  
Type B Gas Vent when used with the draft hood provided.  
From the termination of the flue to the filters of the hood venting system, a minimum clearance of  
18 inches (457 mm) must be maintained.  
Information on the construction and installation of ventilating hoods may be obtained from Vapor  
Removal from Cooking Equipment, NFPA Standard No. 96 (latest edition), available from the National  
Fire Protection Association, Batterymarch Park, Quincy, MA 02269.  
ELECTRICAL CONNECTIONS  
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE  
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL  
ELECTRICAL CODES.  
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW  
LOCKOUT / TAGOUT PROCEDURES.  
WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE  
PROVIDED WITH A THREE-PRONG GROUNDING PLUG. IT IS IMPERATIVE THAT THIS PLUG  
BE CONNECTED INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF THE  
RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO  
NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG.  
VC series ovens with 120 V/60 Hz/1 PH electrical specification are equipped with a cord and plug as  
standard equipment.  
A wiring diagram is located on the inside of the control housing.  
– 8 –  
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ELECTRICAL DATA  
Minimum Circuit Ampacity  
Maximum Protective Device  
AMPS  
Models  
V/Hz/PH  
120/60/1  
208/60/1  
240/60/1  
15  
15  
15  
15  
15  
15  
15  
VC4GD  
VC6GD  
240/50/1  
VC4GC  
VC6GC  
220/380 (3W)/50/3  
220/380 (4W)/50/3  
240/415 (4W)/50/3  
Compiled in accordance with the National Electrical Code, NFPA-70 (latest edition).  
– 9 –  
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OPERATION  
WARNING: THE APPLIANCE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,  
CLEANING OR PERFORMING ANY MAINTENANCE.  
CONTROLS (Models VC4GD and VC6GD Without Roast & Hold)  
MASTER SWITCH  
MASTER SWITCH  
ON  
ON  
OFF  
OFF  
OVEN COOL  
OVEN COOL  
ON  
ON  
HEAT  
HEAT  
IGNITION  
IGNITION  
THERMOSTAT  
THERMOSTAT  
200  
400  
200  
400  
350  
350  
375  
375  
325  
325  
150  
150  
300  
275  
300  
275  
425  
450  
425  
450  
250  
225  
250  
225  
475  
500  
475  
500  
150  
F
150  
F
250  
250  
100  
C
100  
C
T
TIMER  
TIMER  
OFF  
0
0
5
OFF  
10  
60  
55  
50  
5
1
2
15  
20  
25  
4
45  
30  
40  
35  
3
LIGHTS  
ON  
FAN SPEED  
HI  
LIGHTS  
ON  
FAN SPEED  
HI  
LO  
LO  
LO  
LO  
OFF  
OFF  
PL-53547  
PL-53562  
Master Switch  
ON — Turns oven control circuits on.  
OFF — Turns oven control circuits off.  
OVEN COOL — Allows the fan motor to run with the doors ajar to speed ovencooling.  
On Light (Amber)  
— Lit when Master Switch is ON.  
Heat Light (White)  
— Comes on and goes off when the burner cycles on and off.  
Ignition Light (Red)  
— Comes on if burner fails to ignite. When lighting the oven, the IGNITION  
light flashes.  
Thermostat  
— Controls oven temperature during cooking operation.  
Timer (1 Hr. or 5 Hr.)  
— Sets the bake time. Buzzer sounds continuously after timer counts down  
to 0. Oven does not turn off. Turn Timer to OFF to stop buzzer. When oven  
is not in use, keep Timer at OFF position.  
Fan Speed Switch  
— Allows you to select HI or LO Fan Speed.  
— Turns the lights in the oven ON or OFF.  
Lights Switch  
– 10 –  
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CONTROLS (Models VC4GD and VC6GD With Roast & Hold)  
MASTER SWITCH  
MASTER SWITCH  
ON  
ON  
OFF  
OFF  
OVEN COOL  
OVEN COOL  
ON  
ON  
HEAT  
HEAT  
IGNITION  
IGNITION  
THERMOSTAT  
THERMOSTAT  
200  
400  
350  
200  
400  
350  
375  
375  
325  
325  
150  
150  
300  
275  
300  
275  
425  
450  
425  
450  
250  
225  
250  
225  
475  
500  
475  
500  
150  
F
150  
F
250  
250  
100  
C
100  
C
OFF  
OFF  
0
0
1
2
5
1
2
5
4
4
3
3
R & H TIMER  
R & H TIMER  
TIMER  
OFF  
0
0
5
OFF  
10  
60  
55  
50  
5
1
2
15  
20  
25  
4
45  
30  
40  
35  
3
TIMER  
LIGHTS  
ON  
LIGHTS  
ON  
NORMAL  
NORMAL  
FUNCTION  
FUNCTION  
OFF  
OFF  
R & H  
R & H  
PL-53551  
PL-53550  
Master Switch  
ON — Turns oven control circuits on.  
OFF — Turns oven control circuits off.  
OVEN COOL — Allows the fan motor to run with the doors ajar to speed ovencooling.  
On Light (Amber)  
— Lit when Master Switch is ON.  
Heat Light (White)  
— Comes on and goes off when the burner cycles on and off.  
Ignition Light (Red)  
— Comes on if burner fails to ignite. When lighting the oven, the IGNITION  
light flashes.  
Thermostat  
R & H Timer  
— Controls oven temperature when Function switch is on NORMAL or during  
the first stage of Roast & Hold.  
— Sets the first stage cooking time in Roast & Hold.  
Timer (1 Hr. or 5 Hr.) — Sets the bake time when Function switch is on NORMAL. Buzzer sounds  
continuously after timer counts down to 0. Oven does not turn off at end  
of cycle. Turn Timer to OFF to stop buzzer. When oven is not in use, keep  
timer at OFF position.  
Function Switch  
— Allows you to select Normal or Roast & Hold (R & H).  
Normal: Uses the regular timer and high fan speed.  
R & H: Uses the R & H Timer for the first stage of roasting at the  
thermostat setting, selects a hold temperature of 160°F (71°C) during  
second stage roasting. Uses low fan speed when burners are on.  
Lights Switch  
— Turns the lights in the oven ON or OFF.  
– 11 –  
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BEFORE FIRST USE  
Before using the oven for the first time, it must be "burned in" to release any odors that might result from  
heating the new surfaces in the chamber.  
1. Using a clean, damp cloth, wipe the inside of the oven including the racks.  
2. Close the oven doors.  
3. Push the Master Switch to ON.  
4. Turn the Thermostat to 300°F (149°C) and allow the oven to cycle for 2 hours or until no odor is  
detected before pushing the Master Switch to OFF.  
LIGHTING MODEL VC4GD AND VC6GD OVENS  
1. Turn the main gas supply ON.  
2. Push the Master Switch to ON.  
3. If the burner fails to light, push Master Switch OFF. Wait 5 minutes for retrial.  
If the oven does not light after three trials, turn off the main gas valve and call a qualified servicer.  
SHUTDOWN INSTRUCTIONS  
1. Turn Master Switch to OFF.  
EXTENDED SHUTDOWN  
1. Push Power Switch to OFF.  
2. Turn gas and electrical power supplies OFF.  
USING MODEL VC4GD AND VC6GD OVENS  
Preheating  
1. Selecttheproperrackarrangementfortheproducttobecooked.RefertoRACKARRANGEMENTS,  
page 15.  
2. Make sure the doors are closed.  
3. Push Master Switch to ON. The amber ON light will come on, indicating that power to the oven  
is on.  
4. Set the two-speed FAN SWITCH to the desired setting (without Roast & Hold models).  
5. Set thermostat as desired. The HEAT light will come on and remain on until the oven reaches set  
temperature (approximately 10 to 15 minutes for settings from 300 to 400°F (149 to 204°C)).  
Refer to SUGGESTED COOKING GUIDELINES for temperatures and times for various products.  
If the burner fails to light, the red IGNITION light will come on and remain on.  
6. Prepare product and place in suitable pans. When the white HEAT light goes off, the oven has  
reached the desired preheat temperature.  
– 12 –  
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Cooking  
1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.  
2. Set the Timer. After the preset time lapses, turn Timer to OFF position to stop alarm.  
3. When product is done, open doors and carefully remove cooked product from the oven. Care  
should be taken when wiping up spills, as oven is still hot.  
Roast & Hold (When Equipped)  
1. Turn the oven ON.  
2. Set the Thermostat to the desired setting.  
3. Position the Function switch to R & H.  
4. Set the R & H TIMER to the desired roasting time.  
• The oven will roast the product for the chosen set time and temperature. The oven controller  
will automatically switch from the roasting thermostat to the holding thermostat at the end of  
the preset roasting time. In holding mode the oven will maintain a temperature of 160°F (71°C)  
until the oven is turned off. The blower fan will run while the burner is on and the unit is  
operating in R & H.  
5. To turn Cook & Hold off, flip the Function switch to the NORMAL position. The oven temperature  
will return to the thermostat setting.  
End of Day  
1. Turn Thermostat to OFF setting.  
2. Push Master Switch to OVEN COOL. Leave door ajar while the fan is on to cool the oven.  
3. When oven has cooled sufficiently, flip Master Switch to OFF.  
4. Turn gas valve to OFF and clean oven.  
Extended Shutdown  
Repeat Steps 1 through 3 of End of Day. Unplug oven and shut off manual gas valve.  
CONSERVING ENERGY— ALL MODELS  
• Turn off unused equipment.  
• Adjust menu patterns and cooking/baking schedules for optimum equipment use.  
• Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly.  
• Preheat only to required cooking temperature for specific food — not higher.  
• Do not open the oven door unless absolutely necessary.  
• Keep area around the oven door clean and free of food particles.  
• Any obstruction that prevents the door from closing completely will adversely affect oven efficiency.  
– 13 –  
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ROAST & HOLD OPERATION — (When Equipped)  
Roast & Hold cooks the product in two stages. During first-stage cooking, the oven temperature is  
regulated by the temperature setpoint and the R & H Timer setting. After the time counts down to 00:00,  
second-stage cooking begins. During second-stage cooking, the heat is off as the temperature in the  
oven declines to the hold temperature. The doors should remain closed during second-stage cooking.  
When the hold temperature is reached, the oven temperature will be maintained at the hold temperature  
until the oven is turned off.  
ROAST AND HOLD DIAGRAM - Time vs. Temperature  
OVEN TEMPERATURE  
SHORT BEEP.  
400ºF  
TIMER DISPLAY COUNTS DOWN.  
TIMER DISPLAYS "HOLD."  
ROAST THERMOSTAT OFF.  
HEATERS OFF UNTIL HOLD  
TEMPERATURE IS REACHED.  
204°C  
300ºF  
COOKING FROM  
STORED HEAT  
HEATERS MAINTAIN  
HOLD TEMPERATURE.  
TIMER DISPLAY FLASHES  
"HOLD."  
149°C  
200ºF  
LOAD PRODUCT  
INTO OVEN  
93°C  
100ºF  
PRODUCT TEMPERATURE  
38°C  
TEMP.  
PREHEAT  
FIRST-STAGE COOKING  
SECOND-STAGE  
HOLDING  
COOKING  
(DO NOT OPEN  
DOORS)  
TIME  
PL-56291  
PROPER UTENSILS  
The use of proper utensils can enhance oven operation. Medium and light weight pans allow the  
product to warm faster. Roast meats in shallow pans deep enough to hold all juices yet allow free air  
circulation.  
OPERATING HINTS  
When using the convection oven for the first time with a particular food, check the degree of doneness  
periodically before the suggested time has elapsed. This will ensure the desired doneness is achieved.  
Record your temperature and time settings for various products. The convection oven can provide  
consistent and repeatable results.  
The convection oven is faster than conventional deck-type ovens; temperature settings are lower and  
cook times are shorter. Since recipes and foods are subject to many variations and tastes, the  
guidelines regarding times and temperatures in this manual are SUGGESTIONS ONLY. Experiment  
with your food products to determine the cooking temperatures and times that give you the best results.  
– 14 –  
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PROGRAMMABLE CONTROLS (Models VC4GC AND VC6GC)  
Always displays [HR:Min] when setting the time.  
Displays [HR:Min] if the countdown time is more than 1 hour.  
Displays [Min:Sec] if the countdown time is less than 1 hour.  
Displays temperature in °F.  
R & H  
MODE  
Indicates the oven is in the Roast & Hold Mode.  
OVEN  
READY  
Indicates the oven is preheated and ready for cooking.  
OVEN  
HEATING  
Indicates the oven is preheating or burners have cycled on to  
maintain temperature setting.  
Primary indicates menu items 1, 3 or 5.  
Secondary indicates menu items 2, 4 or 6.  
PRIMARY  
SECONDARY  
Up arrow increases and Down arrow decreases a displayed  
time or temperature value (if arrow keys are lit).  
TEMPERATURE: Use with SET to set the oven temperature.  
SET: Use with time or temperature.  
SET  
TIME: Use with SET to manually set the cooking time.  
Selects Roast & Hold mode; also selects low fan speed.  
Press once to start; press a second time to stop.  
ROAST  
&
HOLD  
START  
STOP  
Select Menu Cook Times. Press once for primary (1, 3 or 5).  
Press a second time for secondary (2, 4 or 6). See next page.  
1/2  
3/4  
5/6  
Rack Buttons select individual Menu/Rack Number Cook  
Times — once programmed.  
3
1
2
4
5
– 15 –  
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MANUALLY SETTING THE TEMPERATURE AND COOK TIME  
To Set the Temperature  
1. Press the SET button. Press the TEMPERATURE button; StPt displays to indicate Setpoint.  
2. Use the Up and Down arrow keys to increase or decrease the displayed temperature value.  
3. Press the SET button again to save the temperature setpoint in the computer.  
To Set the Cook Time  
1. Press the SET button. Press the TIME button. Tine displays to indicate time.  
2. Use the Up and Down arrow keys to increase or decrease the displayed cook time (HR:Min).  
3. Press the SET button again to save the time setting in the computer.  
To Start Cooking  
1. Press the START/STOP button.  
2. The manual Cook Time counts down to 00:00. Displays [HR:Min] above 1 hour; [Min:Sec] below.  
3. The buzzer will sound. To silence the buzzer, press the START/STOP button again.  
4. The control retains the manual settings for temperature and time.  
TO PROGRAM MENU ITEM AND RACK NUMBER COOK TIMES  
Factory-Preset and Programmable Cook Times are shown in the table, below:  
PROGRAMMABLE VALUES  
RACK 2 RACK 3  
COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME  
FACTORY-PRESET  
MENU ITEM  
MENU  
SELECTION  
MENU  
ITEM  
MENU ITEM  
RACK 1  
RACK 4  
RACK 5  
COOK TIME  
1/2 Primary  
1
2
3
4
5
6
10 min.  
15 min.  
20 min.  
25 min.  
30 min.  
35 min.  
1/2 Secondary  
3/4 Primary  
3/4 Secondary  
5/6 Primary  
5/6 Secondary  
The PRIMARY indicator light with MENU 1/2 selects Menu Item 1 (Factory-Preset Cook  
Time = 10 minutes). TheSECONDARYindicatorlightwithMenu1/2selectsmenuitem2(Factory-Preset  
Cook Time = 15 minutes). This is similar for MENU Buttons 3/4 or 5/6. Any menu item cook time can  
be changed using the procedure below. Rack number cook times may be programmed if desired but  
are not required.  
To Change the Time Setting for any Menu Item (1 – 6)  
1. To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.  
2. Select the menu item to be programmed (1 – 6). Tine displays to indicate time. Use the Up and  
Down arrow buttons to increase or decrease the Menu Item's COOK TIME. Repeat this step for  
any other menu items.  
3. Press the START/STOP button; LOC displays. Press the START/STOP button a second time  
to save the Menu Item(s)' COOK TIME(s).  
4. Press the START/STOP button once to begin cooking (with the Menu Item's Cook Time). To exit,  
press the START/STOP button a second time.  
To Program Individual Rack Number Cook Times for a Menu Item  
1. To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.  
2. Select the Menu Item to be programmed (1 – 6); Tine displays to indicate time.  
3. Then select the rack number (1 – 5). [t 1] indicates rack 1; [t 2] indicates rack 2 and so on. Use  
the Up and Down arrows to increase or decrease the cook time for any rack number.  
NOTE: All rack times can be preprogrammed before pressing the START/STOP button to lock.  
4. Press the START/STOP button; LOC displays. Press the START/STOP button a second time  
to save the Menu/Rack Number's COOK TIME(s).  
5. To exit program mode, press START/STOP twice.  
– 16 –  
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Always Set the Temperature Before Setting the Time  
1. Open the door; door will display.  
2. Place the desired product on any of the five racks.  
3. Close the door. The display should return to the set temperature or the GROWING BAR.  
4. Press the MENU key once for primary or twice for secondary to select a menu item cook time.  
5. Press the START/STOP button. Pressing the START/STOP button after making a menu  
selection will time all racks for the selected menu time.  
6. The timer will count down the time remaining for the Menu Item Cook Time.  
7. When the time has counted down to 00:00, the buzzer will sound and all Rack Buttons will flash.  
8. To silence the buzzer, press the START/STOP button.  
Starting a Timed Cycle Using Programmed Individual Menu/Rack Number Cook Time(s)  
1. After the set temperature is reached, open the door; door displays. Place product(s) in oven.  
2. Close the door. The display returns to the set temperature or the GROWING BAR.  
3. Select the menu item (once for primary or twice for secondary) and the Rack Number to select  
the Menu/Rack Number Cook Time. If using simultaneous cook times, select the other Menu/  
Rack Numbers.  
4. The timer selects the rack number with the shortest cook time and counts down to 00:00.  
5. The buzzer sounds and the rack number flashes. To silence the buzzer, press the flashing Rack  
Number.  
6. Open the door; door displays. Remove the finished product and close the door.  
7. The next shortest cook time displays, its rack number flashes and the time counts down to 00:00.  
8. The buzzer sounds. Press the flashing Rack Number. Open the door; door displays. Remove the  
product and close the door.  
9. Repeat steps 7 and 8 until all rack numbers are done.  
To Display the Actual Oven Temperature  
1. Press and hold the TEMPERATURE button for 3 seconds to display actual oven temp until  
released.  
To End a Cooking Cycle  
At the end of a cooking cycle, the buzzer will sound. To silence the buzzer and end a menu item cooking  
cycle, press START/STOP. To silence the buzzer and end a rack number cooking cycle, press the  
Rack Number.  
To cancel a cooking cycle which might have been started in error, press and hold the Rack Number  
button to be terminated and press START/STOP at the same time.  
Door and Timing  
Opening the door while loading additional product will interrupt all timing functions until the door is closed  
and the timer resumes. For example, if a product time had diminished to 1 minute and the door was  
opened for 30 seconds and then closed, the timer would still show 1 minute.  
– 17 –  
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SETTING THE OVEN FOR ROAST & HOLD  
1. Press the ROAST & HOLD button to select roast & hold.  
2. Set the first stage temperature and the cook time as described in MANUALLY SETTING THE  
TEMPERATURE AND COOK TIME. Press START/STOP to begin cooking.  
3. The roast temperature is preset by the computer control at 150°F (66°C).  
4. The low fan speed is present during Roast & Hold. Use Roast & Hold to select low fan speed.  
ROAST & HOLD OPERATION — (When Equipped)  
Roast & Hold roasts the product in two stages. During first-stage cooking, the oven temperature is  
regulated by the temperature setpoint and the time setting. After the time counts down to 00:00,  
second-stage cooking begins. During second-stage cooking, the heat is off as the temperature in the  
oven declines to the hold temperature. The doors should remain closed during second-stage cooking.  
WhentheHoldtemperatureisreached, thedisplayflashesHOLD(onovensequippedwithProgrammable  
Controls only). Temperature in the oven will be maintained at the hold temperature until the oven is  
turned off.  
RACK ARRANGEMENTS  
All models are supplied with five racks and have a maximum operating capacity of six racks per oven.  
The 11-position rack supports provide for maximum flexibility and proper rack spacing.  
Thefollowingarrangementsarerecommended.Theposition  
numbers are in numerical sequence starting at the bottom  
(Fig. 4).  
#11  
#10  
#9  
#8  
Arrangement #1 — Five racks in positions #2, #4, #6, #8  
and #10 for cookies or reconstitution of frozen lunches at  
#7  
#6  
maximum capacity. Also recommended position for general  
baking in sheet pans with products not over 21/2 inches  
#5  
#4  
(64 mm) high.  
#3  
Arrangement #2 — Four racks in positions #1, #4, #7 and  
#2  
#10 for general baking in sheet pans, muffin pans, pie or  
#1  
cake tins and pudding pans 31/2 inches (89 mm) high with  
PL-52806  
productsnotover4inches(102mm)high. Thisarrangement  
RACK POSITION  
can also be used for casseroles or meat dishes in #200  
series food service pans 12 x 20 x 21/2" (305 x 508 x 64 mm).  
Fig. 4  
Arrangement #3 — Three racks in positions #1, #5 and #9 for baking breads or cakes in loaf or tube  
pans and high meringue pies. This arrangement can also be used for casseroles, meat dishes or  
roasting in pans up to 51/2 inches (140 mm) deep with products up to 6 inches (152 mm) high.  
Arrangement #4 — Two racks in positions #1 and #6 for roasting turkeys and other roasts up to 7 inches  
(178 mm) high.  
With the rack in position #1, there is limited space for a water pan (see cooking chart in this manual).  
When mixed loads or partial loading is regular practice, some users have developed other rack  
arrangements to suit their particular needs.  
– 18 –  
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SPECIAL PROCEDURES FOR BAKING  
When baking yeast breads, cooking starts immediately in the convection oven. Yeast breads do not  
usually rise as much in a convection oven as in a conventional oven. Therefore it is usually necessary  
to allow fuller proof, 21/2 to 3 times increase in volume, for best results.  
When baking pies in your convection oven, three or four pies should be put on an 18 x 26" (457 x 660 mm)  
sheet or bun pan. This procedure helps the bottom crust to bake, makes handling easier and reduces  
the possibility of boilover spoiling the appearance of the pies on the lower racks.  
HIGH LIMIT SWITCH  
All ovens are equipped with a high limit switch, which senses the temperature of the oven to prevent  
overheating. The high limit switch operates independently and will automatically shut the oven down  
should the primary control fail. If this situation occurs, DO NOT attempt to bypass the high limit. Shut  
the oven down and contact your local Vulcan authorized service agency.  
– 19 –  
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RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING  
Meat roasting is most satisfactory at temperatures of 225 to 325°F (107 to 163°C) for beef, lamb, poultry  
and ham; 325°F (163°C) for fresh pork as recommended by USDA and American Meat Institute.  
A pan, approximately 12 x 20 x 1" (305 x 508 x 25 mm) full of water, may be placed in the oven bottom.  
This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting.  
Roasting pans should be no deeper than necessary to hold drippings (usually 2 to 21/2" (51 to 64 mm).  
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of  
doneness. Smaller cuts will generally show greater time savings than larger cuts at a given  
temperature.  
ROASTING TEMPERATURE CHART  
TEMP  
PRODUCT  
°F  
(°C)  
APPROXIMATE TIMES  
Standing Rib Roast — Oven Ready  
250  
(121)  
3 to 4 Hrs. — Rare  
4 to 41/2 Hrs. — Med.  
4 Hrs. — Med.  
3 Hrs. — Med. Well  
3 Hrs.  
Rolled Rib Roasts — 20 to 22 lb (9.1 to 10 kg)  
Veal Roast — 15 lb (6.8 kg)  
Turkeys — 15 to 20 lb (6.8 to 9.1 kg)  
Meat Loaf — 8 to 10 lb (3.6 to 4.5 kg)  
275  
300  
300  
350  
(135)  
(149)  
(149)  
(177)  
45 to 60 Minutes  
COOKING HINTS  
Forced air convection cooking is faster than conventional oven cooking, and therefore overcooking is  
more common. Do not cook products faster than is practical for the best results. Since forced air  
convection supplies heat to the surface of the product, the thicker or more massive a product is for its  
type, the longer it will take to absorb enough heat to cook.  
The oven will cook or bake full or partial loads at standard recipe temperatures. As with any oven, you  
may wish to use a temperature of up to 25 F° (-4 C°) higher or lower than the recipe for the particular  
product result that you prefer.  
When established, convection oven times and control settings should be noted on your recipe.  
SUGGESTED COOKING GUIDELINES  
Recommended temperatures, times and number of racks are intended as a guide only. Adjustments  
must be made to compensate for variations in recipes, ingredients, preparation and personal  
preference in product appearance.  
The oven does not require special recipes. Excellent results can be obtained from any good  
commercial recipe with reduced cooking times.  
– 20 –  
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RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING  
TEMPERATURE  
TIME IN  
MINUTES  
NO. OF  
RACKS  
PRODUCT  
°F  
(°C)  
Cakes  
Sheet Cakes  
18 x 26 x 1" (457 x 660 x 25 mm) pan  
Scaled 41/2 to 6 lb (2 to 2.7 kg)/pan  
Scaled 6 to 71/2 lb (2.7 to 3.4 kg)/pan  
Sheet Cakes  
325-360  
335-350  
(163-182)  
(168-177)  
20 to 23  
22 to 25  
5
4
18 x 26 x 2" (457 x 660 x 51 mm) pan  
Scaled 10 to 12 lb (4.5 to 5.4 kg)/pan  
Or, two 12 x 18 x 2" (305 x 457 x 51 mm) pans  
Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan  
300-325  
300-325  
(149-163)  
(149-163)  
25 to 35  
25 to 35  
4
3
Angel or Sponge Cakes  
Sheet Pans 18 x 26 x 1" (457 x 660 x 25 mm)  
Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan  
Loaf or Tube Pans  
300-325  
315-340  
(149-163)  
(157-171)  
15 to 20  
20 to 30  
4
3 – 4  
Cupcakes  
350-400  
350-375  
(177-204)  
(177-191)  
6 to 12  
4
Frozen Fruit Pies  
30 to 45  
3 – 4  
Pumpkin or Custard Pies  
Cobblers  
300-350  
350-400  
350-425  
350-375  
(149-177)  
(177-204)  
(177-218)  
(177-191)  
30 to 45  
30 to 45  
6 to 10  
3 – 4  
3 – 4  
2 – 4  
3 – 5  
12 x 18 x 2" (305 x 457 x 51 mm) or  
12 x 20 x 21/2" (305 x 508 x 64 mm)  
Meringue Pies  
Fruit Turnovers  
18 x 26 x 1" (457 x 660 x 25 mm) pans  
15 to 25  
NOTE: Pies and cobblers; fruit, custard  
and pumpkin pies in pie pans should be  
placed on 18 x 26 x 1" (457 x 660 x 25 mm)  
pans for baking.  
Cookies  
Rolled or Pressed  
Drop  
350-400  
350-400  
(177-204)  
(177-204)  
6 to 12  
6 to 15  
3 – 5  
3 – 5  
Brownies  
350  
(177)  
12 to 20  
4 – 5  
Yeast Breads NOTE: Yeast breads should  
be fully proofed for best results.  
Rolls — 1 oz (28 g)  
11/2 to 21/2 oz (43 to 71 g)  
350-400  
350-400  
(177-204)  
(177-204)  
5 to 10  
8 to 15  
3 – 4  
3 – 4  
Loaf Bread — 1 lb (453.4 g)  
325-375  
(163-191)  
20 to 40  
3(30) Pans  
2(20) Pans  
Sweet Rolls & Danish Pastry  
Biscuits — Rolled 1/2" (13 mm) Thick  
Muffins  
325-375  
350-400  
325-375  
335-400  
(163-191)  
(177-204)  
(163-191)  
(168-204)  
5 to 15  
5 to 15  
6 to 18  
10 to 20  
3 – 4  
3 – 4  
3 – 4  
4
18 x 26 x 1" (457 x 660 x 25 mm) pan,  
5 to 7 lb (2.3 to 3.2 kg)/pan  
18 x 26 x 2" (457 x 660 x 51 mm) pan,  
8 to 20 lb (3.6 to 9 kg) per pan  
335-400  
335-385  
(168-204)  
(168-196)  
15 to 25  
10 to 20  
4
Corn Muffins  
3 – 4  
– 21 –  
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REHEATING PREPARED FOODS  
TEMPERATURE  
TIME IN  
MINUTES  
NO. OF  
RACKS  
PRODUCT  
°F  
(°C)  
Frozen French Fries  
Frozen TV Dinners  
400-450 (204-232)  
6 to 8  
2 to 3  
10 to 12  
10 to 20  
4
350-400 (177-204)  
300-350 (149-177)  
2 – 5  
2 – 5  
Frozen Entrees  
3
/
4
to 1" (19 to 25 mm) thick  
Frozen Meals, 8 oz (226 g) Foil Pkg.  
Fish Sticks & Portions  
Frozen Breaded, 1 oz (28 g)  
21/2 to 3 oz (71 to 85 g)  
350-400 (177-204)  
20 to 30  
2 – 5  
350-400 (177-204)  
350-375 (177-191)  
6 to 10  
8 to 15  
2 – 4  
2 – 4  
Chicken Pieces  
Broiled or Oven Fried  
2 to 21/2 lb (0.9 to 1.1 kg)/bird  
21/2 to 3 lb (1.1 to 1.4 kg)/bird  
375-425 (191-218)  
350-400 (177-204)  
8 to 15  
15 to 25  
2 – 5  
2 – 4  
Lobsters — 1 to 11/2 lb (0.45 to 0.7 kg)  
400-450 (204-232)  
350-400 (177-204)  
400-450 (204-232)  
8 to 14  
10 to 15  
5 to 6  
2 – 4  
2 – 4  
2 – 6  
Lobster Tails — Frozen  
1
/
2
to 3/4 lb (0.2 to 0.3 kg)  
Hamburger Patties  
8 per lb (0.45 kg), med. to well done  
6 per lb (0.45 kg)  
4 per lb (0.45 kg)  
400-450 (204-232)  
375-450 (191-232)  
7 to 10  
8 to 12  
2 – 6  
2 – 6  
CASSEROLES  
Food Service Pans  
2 to 3" (51 to 76 mm) deep  
3 to 4" (76 to 102 mm) deep  
325-375 (162-191)  
325-375 (162-191)  
15 to 25  
20 to 35  
2 – 4  
Ramekins or Foil Pans  
Up to 11/2" (38 mm) deep  
Frozen  
350-400 (177-204)  
5 to 6  
4 – 5  
2 – 4  
10 to 15  
MISCELLANEOUS PRODUCTS  
Baked Potatoes  
120 count per 50 lb (22.7 kg)  
100 count per 50 lb (22.7 kg)  
80 count per 50 lb (22.7 kg)  
400-450 (204-232)  
400-450 (204-232)  
400-425 (204-218)  
20 to 25  
25 to 40  
30 to 45  
2 – 5  
2 – 5  
2 – 5  
Pizzas — Frozen or With  
Prebaked Crust  
425-475 (218-247)  
400-425 (204-218)  
5 to 10  
8 to 10  
2 – 4  
2 – 4  
Grilled Cheese Sandwiches  
– 22 –  
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CLEANING  
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW  
LOCKOUT / TAGOUT PROCEDURES.  
Allow the oven to cool before cleaning.  
Snorkel  
The snorkel (heat circulation tube), located in the back of oven cavity, should never be blocked. The  
snorkel should be kept clean at all times for proper operation of the oven. Clean with standard oven  
cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off before using the oven  
again. It is also recommended that the oven be run at 400°F (204°C) for 20 minutes before using to burn  
off any cleaning solution that was not thoroughly rinsed from the snorkel.  
Daily  
Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be  
removed with detergent. (DO NOT USE "DAWN".) Rinse thoroughly and wipe dry with a soft, clean  
cloth.  
Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry  
with a soft, clean cloth.  
Nickel-plated racks and rack supports are dishwasher-safe and may be removed for cleaning.  
For exterior burned-on foods and grease which resist simple soap and water cleaning, an abrasive  
cleanser (scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge,  
always rubbing with the "grain." This treatment is equally effective for "heat tint" (slightly darkened  
areas caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear  
water and dry with a soft cloth.  
Do not use scouring powder on the glass window; it will scratch and fog the glass.  
After processing some foods at low temperatures, odors may linger in the oven. These odors may be  
cleared by setting the thermostat to 500°F (260°C) and allowing the oven to run unloaded for 30 to 45  
minutes.  
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES  
There are three basic things that can break down the surface layer of stainless steel and allow corrosion  
to develop: 1) Abrasion; 2) Deposits and water and 3) Chlorides.  
Avoid abrasion from rubbing with steel pads, wire brushes or scrapers that can leave iron deposits on  
stainless steel; instead, use plastic scouring pads or soft cloths. For stubborn stains, use products such  
as Cameo, Talc or Zud First Impression. Always rub parallel to the polish lines or with the grain.  
Hard water can leave deposits that promote rust on stainless steel. Treated water from softeners or  
certain filters can eliminate these mineral deposits. Deposits from food must be properly removed  
by cleaning. Use mild detergent and nonchloride cleaners. Rinse thoroughly. Wipe dry. If using  
chloride-containing cleaners or sanitizers, rinse repeatedly to avoid stainless steel corrosion. Where  
appropriate, apply a polish recommended for stainless steel (such as Benefit or Super Sheen) for  
extra protection and lustre.  
– 23 –  
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MAINTENANCE  
WARNING: THE APPLIANCE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,  
CLEANING OR SERVICING THE OVEN.  
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW  
LOCKOUT / TAGOUT PROCEDURES.  
LUBRICATION  
The fan motor comes with sealed bearings and requires no lubrication.  
VENT  
Periodically check the flue, when the oven is cool, to be sure it is free of obstructions.  
REPLACING LAMPS  
1. Allow oven to cool.  
2. Remove all racks by pulling forward, lifting up and out.  
3. Unscrew glass dome from light body.  
4. Replace the bulb.  
5. Reassemble glass dome and racks.  
TROUBLESHOOTING  
Problem  
Possible Cause  
Suggested Corrective Action  
Uneven browning  
or overcooked  
edges.  
1. Oven is too hot.  
1. Reduce temperature setting (refer to Cooking Guidelines).  
2. Too many racks used.  
2. Use fewer racks to allow better circulation.  
Product pulling to 1. Oven is not level.  
edge of pan or  
spilling.  
1. Level oven racks - side to side and front to back. The rack  
should be level side to side and level to 1/8" l
(3 mm) low at the  
front from front to back.  
2. Sheet pans are warped. 2. Keep pans used for baking batter separate from general  
purpose pans. If any pan shows a tendency to warp, remove it  
from the baking group.  
Excessive  
shrinkage.  
1. Failure to maintain water 1. Place pan of water in bottom of oven measuring 12 x 20 x 1"  
(305 x 508 x 25 mm).  
(
in oven.  
2. Reduce temperature.  
2. Roasting temperature  
too high.  
Ignition light  
No gas supply.  
• Turn oven off for 5 minues before attempting to relight.  
• Check gas supply valves to be sure they are open.  
remains lit for more  
than 20 seconds  
after 3 trials.  
SERVICE AND PARTS INFORMATION  
To obtain service and parts information concerning this model, contact the Vulcan-Hart Service  
Agency in your area (refer to our website, www.vulcanhart.com for a complete listing of Authorized  
Service and Parts depots).  
When calling for service, the following information must be available: model number, serial number,  
manufacture date (MD) and voltage.  
FORM 31123 Rev. G (10-06)  
PRINTED IN U.S.A.  
– 24 –  
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–
– 2 4  
I M P R I M É A U X É . - U .  
) 6 - 0 1 0 ( G  
F O R M 3 1 1 2 3  
d e s é r i e , l a  
L o r s d ’ u n e d  
a u t o r i s p é i è e c s e , s v i s i t e  
V u l c a n - H a r  
P o u r t o u t r e n  
S E R V I C E  
d e 2 0 s e c o n d e  
a l l u m é e p e n d a  
S ' a • s s u r e r q u e l e s r o b i n e t s d e g a z A s u o c n u t n o e u a v l e i m r t e s n . t a t i o n e n g a z A . l l u m a g e d e m  
t e n t a t i v e d ' a l l u m a g e .  
É t e • i n d r e l e f o u r p e n d a n t 5 m i n u t e s a v a n t u n e a u t r e  
t e n t a t i v e s , l e v  
A p r è s t r o i s  
t r o p é l e v é e .  
R é . d 2 u i r e l a t e m p é r a t u r e .  
d a n s l e b a s d u f o u r .  
T . e 2 m p é r a t u r e d e r ô t i s s a g e  
e x c e s s i f .  
P l a 1 c . e r u n b f o a u c r d . ' e a u d e 3 0 5 x 5 0 8 1 x . M 2 5 a n m q u m e ( d 1 ' 2 e a x u 2 d 0 a x n s 1 l e p o F ) l é t r i s s e m e n t  
S i u n e p l a q u e a t e n d a n c e à g a u c h i r , n e p l u s l ’ u t i l i s e r .  
S é p 2 a . r e r l e s p l a q u e s à p â t i s s e r i e d e s p l a q u e s t o u  
t u s a g e .  
l ' a u t r e e t 3 m m ( 1 / 8 p o ) p l u s b a T s ô s l e 2 s . à g a l ' u a c v h a i n e t s q . u ' à l ' a r r i è r e . o u q u i r e n v e r s  
C e l l e s - c i d o i v e n t ê t r e p a r f a i t e m e n t d r o i t e s d ' u n c ô t é à  
d ' u n c ô t é d e l a  
N i v 1 e . l e r l e s g r i l l e s d u f o u r l a t é r a l e m F e o n u 1 t r . e d t é d n e i v l ' a e v l é a . n t v e r s l ' a r r i è r e . A l i m e n t s q u i i n  
c i r c u l a t i o n .  
R é . d 2 u . i r e l e n o m b r e d e g r i l l e s p o u r 2 p . e T r r m o p e t g t r e a n u d n n e o m m e b i r l e l e d u e r e g b r i o l l e r d s d e s p l a q u  
a u G u i d e d e c u i s s o n ) .  
c u i s s o n e x c e s s  
R é d 1 u . i r e l e r é g l a g e d u c o m m u t a t L e e u r f 1 o d . u e r p e u s i s t s t r a o n p c e c h ( s a e u d r e . p o r t e B r r u n i s s a g e i n é  
C o r r e c t i o n s u g g é r é e  
C a u s e p o s s i b l e  
P r o b l è m e  
G E A N N D A É P  
R e 5 m . e t t r e l e d  
R e 4 m . p l a c e r l ’ a  
D é 3 v . i s s e r l e d ô  
E n 2 l e . v e r t o u t e  
L a i 1 s . s e r r e f r o i d  
R E M P L A C  
o b s t r u é .  
U n e f o i s l ’ a  
V E N T I L A T  
L e m o t e u r  
L U B R I F I C A  
L E S P R O C  
C O U P E R L ’ A L I M E N T A A V T E I R O T N I S É S  
P R U D E N C E  
L E F O U R E T S E S A C V O E M R P T O I S S S A E  
E N T R E T I E N  
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– 2 3  
( t e l q u e B e  
l a c o r r o s i o n  
u t i l i s e r d e s  
e t d e s n e t t o  
m i n é r a u x .  
p o u r é v i t e r  
r i n c e r p l u s i e u r s f o i s  
D e s a d o u c  
L ’ e a u d u r e p  
T a l c o u Z u  
t a m p o n s à  
r a c l o i r s q u i  
P o u r é v i t e r  
1 ) l ’ a b r a s i o  
L e s t r o i s c a  
G U I D E P O  
s a n s r i e n m  
P o u r l e s e n  
A p r è s l a c u  
N e p a s u t i l  
c l a i r e e t e s  
n o i r c i e s p a  
d u “ g r a i n ” .  
d ’ u n t a m p o  
n é c e s s a i r e  
D a n s l e c a s  
p o u r l e n e t  
L e s g r i l l e s  
e t e s s u y e r  
N e t t o y e r l ’ i n t  
e t e s s u y e r  
a u m o y e n d  
N e t t o y e r l e  
N e t t o y a g e  
q u i n ’ a u r a i t  
l e f o u r à 2 0  
a u c u n e s o l u  
d ’ u n n e t t o y  
b l o q u é . I l d  
L e t u b e d e  
S n o r k e l  
L a i s s e r r e f r  
A U D I S J O  
C O U P E R L ’ A L I M E N T A A V T E I R O T N I S É S L  
N E T T O Y A  
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– 2 2  
2 à 4  
2 à 4  
8 à 1 0  
5 à 1 0  
( 4 0 0 à 4 2 5 ) 2 0 4 à 2 1 8  
( 4 2 5 à 4 7 5 ) 2 1 8 à 2 4 7  
S a n d w i c h e s a  
– S u r g e P l é i s z z o a u s p â t e p r é  
2 à 5  
2 à 5  
2 à 5  
3 0 à 4 5  
2 5 à 4 0  
2 0 à 2 5  
( 4 0 0 à 4 2 5 ) 2 0 4 à 2 1 8  
( 4 0 0 à 4 5 0 ) 2 0 4 à 2 3 2  
( 4 0 0 à 4 5 0 ) 2 0 4 à 2 3 2  
8 0 p a r 2 2 , 7 k g ( 5  
1 0 0 p a r 2 2 , 7 k g (  
1 2 0 p a r 2 2 , 7 k g (  
P o m m e s d e t e  
A L I M E N T S  
S i s u r g e l é s  
2 à 4  
4 à 5  
1 0 à 1 5  
5 à 6  
J u s q u ’ à 3 8 m m ( 1  
R a m e q u i n s o u  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
2 à 4  
2 0 à 3 5  
1 5 à 2 5  
( 3 2 5 à 3 7 5 ) 1 6 2 à 1 9 1  
( 3 2 5 à 3 7 5 ) 1 6 2 à 1 9 1  
7 6 à 1 0 2 m m ( 3 à  
5 1 à 7 6 m m ( 2 à  
P l a t s d e s e r v i c  
C A S S E R O L  
2 à 6  
2 à 6  
8 à 1 2  
7 à 1 0  
( 3 7 5 à 4 5 0 ) 1 9 1 à 2 3 2  
( 4 0 0 à 4 5 0 ) 2 0 4 à 2 3 2  
4 p a r 0 , 4 5 k g ( 1  
6 p a r 0 , 4 5 k g ( 1  
2 à 6  
2 à 4  
2 à 4  
5 à 6  
( 4 0 0 à 4 5 0 ) 2 0 4 à 2 3 2  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
( 4 0 0 à 4 5 0 ) 2 0 4 à 2 3 2  
8 p a r 0 , 4 5 k g ( l l  
F r i c a d e l l e s d e  
1 0 à 1 5  
8 à 1 4  
0 , 2 à 0 , 3 k g ( 1 / 2  
Q u e u e s d e h o m  
– S u r g e l é e s  
– 0 , 4 5 à 0 H , 7 o m k g a r ( d 1 s à 1 1 /  
2 à 4  
2 à 5  
1 5 à 2 5  
8 à 1 5  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
( 3 7 5 - 4 2 5 ) 1 9 1 - 2 1 8  
1 , 1 à 1 , 4 k g ( 2 1 /  
0 , 9 à 1 , 1 k g ( 2 à  
C u i t s s u r l e g r i l o u  
M o r c e a u x d e p  
2 à 4  
2 à 4  
8 à 1 5  
6 à 1 0  
( 3 5 0 à 3 7 5 ) 1 7 7 à 1 9 1  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
7 1 à 8 5 g ( 2 1 / 2  
P a n é s e t c o n g e l é  
B â t o n n e t s e t p  
2 à 5  
2 0 à 3 0  
1 0 à 2 0  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
2 2 6 g ( 8 o z ) . E n v R e e l o p p a p s é s c o d a n n g s e l l é ’ a  
1 9 à 2 5 m m ( 3 / 4  
E n t r é e s s u r g e l  
2 à 5  
2 à 5  
( 3 0 0 à 3 5 0 ) 1 4 9 à 1 7 7  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
( 4 0 0 à 4 5 0 ) 2 0 4 à 2 3 2  
° C  
1 0 à 1 2  
2 à 3  
6 à 8  
R e p a s r a p i d e s  
P o m m e s d e t e  
4
G R I L L E S  
N O M B R E D E  
E N M I N U T E ( S ° F )  
T E M P S D E C U I S S O N T E M P É R A T U R E  
P R O D U I T  
R É C H A U F F A G E D ’ A L I M E N T S P R É P A R É S  
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–
– 2 1  
4
à 3  
1 0 à 2 0  
1 5 à 2 5  
( 3 3 5 à 3 8 5 ) 1 6 8 à 1 9 6  
( 3 3 5 à 4 0 0 ) 1 6 8 à 2 0 4  
P a i n d e m a ï s  
3 , 6 à 9 k g ( 8 à 2 0  
4 5 7 x 6 6 0 x 5 1  
4
4
P o i d s d e 2 , 3 à 3 , 2  
P l a q u e d e 4 5 7 x  
1 0 à 2 0  
6 à 1 8  
5 à 1 5  
5 à 1 5  
( 3 3 5 à 4 0 0 ) 1 6 8 à 2 0 4  
( 3 2 5 à 3 7 5 ) 1 6 3 à 1 9 1  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
( 3 2 5 à 3 7 5 ) 1 6 3 à 1 9 1  
4
4
à 3  
à 3  
M u f f i n s  
R o u l é s d e 1 B 3 i s m c m u i ( t 1 s / 2 – p o ) d ’ é  
B r i o c h e s e t p â  
4 à 3  
p l a q u 2 e ( 2 s 0 )  
3 ( 3 0 ) p l a q u e s 2 0 à 4 0  
( 3 2 5 à 3 7 5 ) 1 6 3 à 1 9 1  
4 5 3 . 4 g ( l l b )  
M i c h e d e p a i n  
4
à 3  
à 3  
8 à 1 5  
5 à 1 0  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
4 3 à 7 1 g ( 1 1 /  
4
– 2 8 g ( 1 o z P ) e t i t s p a i n s  
m e i l l e u r s r é s u l t  
( B i e n f e r m e n t e r P l a a p i n â t a e u p o l e u v r a d i n e  
C a r r é s a u c h o c  
5
à 4  
1 2 à 2 0  
( 3 5 0 )  
1 7 7  
5
5
à 3  
à 3  
6 à 1 5  
6 à 1 2  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
B o n b o n s  
R o u l é s o u a p l a t  
B i s c u i t s  
p l a q u e s d e 4 5 7  
e n c o n s e r v e p o  
T a r t e s N e O t t T o u A r t : e s a u x f  
P l a q u e d e 4 5 7 x 6  
C h a u s s o n s a u  
5
à 3  
1 5 à 2 5  
( 3 5 0 à 3 7 5 ) 1 7 7 à 1 9 1  
4
4
à 2  
à 3  
6 à 1 0  
( 3 5 0 à 4 2 5 ) 1 7 7 à 2 1 8  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
( 3 0 0 à 3 5 0 ) 1 4 9 à 1 7 7  
T a r t e s m e r i n g u  
3 0 5 x 5 0 8 x 6 4 m  
3 0 5 x 4 5 7 x 5 1 m  
T o u r t e s a u x f r u i t  
T a r t e s à l a c r è  
3 0 à 4 5  
4
4
à 3  
à 3  
3 0 à 4 5  
3 0 à 4 5  
6 à 1 2  
( 3 5 0 à 3 7 5 ) 1 7 7 à 1 9 1  
( 3 5 0 à 4 0 0 ) 1 7 7 à 2 0 4  
T a r t e s a u x f r u i  
P e t i t s g â t e a u x  
4
4
4
à 3  
2 0 à 3 0  
1 5 à 2 0  
( 3 1 5 à 3 4 0 ) 1 5 7 à 1 7 1  
( 3 0 0 à 3 2 5 ) 1 4 9 à 1 6 3  
M o u l e s t u b u l a  
P o i d s d e 2 , 3 à 2 , 7  
P l a q u e s d e 4 5 7  
G â t e a u x d e s a  
P o i d s d e 2 , 3 à 2 , 7  
O u 2 p l a q u e s d  
P o i d s d e 4 , 5 à 5  
4 5 7 x 6 6 0 x 5 1  
P l a q u e à g â t e a  
P o i d s d e 2 , 7 à 3  
P o i d s d e 2 À 2 ,  
P l a q u e à g â t e a u  
G â t e a u  
3
4
2 5 à 3 5  
2 5 à 3 5  
( 3 0 0 à 3 2 5 ) 1 4 9 à 1 6 3  
( 3 0 0 à 3 2 5 ) 1 4 9 à 1 6 3  
4
5
2 2 à 2 5  
2 0 à 2 3  
( 3 3 5 à 3 5 0 ) 1 6 8 à 1 7 7  
( 3 2 5 à 3 6 0 ) 1 6 3 à 1 8 2  
G R I L L E S  
E N M I N U T E ( S ° F )  
° C  
N O M B R E D E  
T E M P S D E C U I S S O N T E M P É R A T U R E  
P R O D U I T  
T E M P É R A T U R E  
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– 2 0  
b o n n e r e c e  
L e f o u r n e  
L e s a d a p t e  
L e s t e m p é r  
G U I D E D E  
ê t r e n o t e r s  
L o r s q u e c e  
q u e l a r e c e  
v o u s v o u d r  
L e f o u r c u i r  
a b s o r b e r a  
s u r f a c e d u  
p r o d u i t s p l u  
c o n s é q u e n  
L a c u i s s o n  
C O N S E I L S  
4 5 à 6 0 m i n  
3 h  
3 h ( à p o i n t à b i e n ( c 3 u 0 i t 0 ) )  
4 h ( à p o i n t ) ( 2 7 5 )  
( 3 5 0 )  
( 3 0 0 )  
1 7 7  
1 4 9  
1 4 9  
1 3 5  
3 , 6 à 4 , 5 k g ( 8 à 1 P 0 a l i b n ) d e v i a n d  
– 6 , 8 à D 9 i , n 1 d k e g s ( 1 5 à 2  
6 , 8 k g ( 1 5 l b ) R ô t i d e v e a u –  
9 , 1 À 1 0 k g ( 2 0 à 2 2 l b )  
C ô t e s d e b œ u  
4 à 4 h 3 0 ( à p o i n t )  
3 à 4 h ( s a i g n a n t ) ( 2 5 0 )  
1 2 1  
P r ê t e s à a l l e r a u f o C u ô r t e s d e b œ u  
A P P R O X I M A T I F ( ° F )  
T E M P S D E C U I S S O N  
° C  
T E M P E R A T U R E  
P R O D U I T  
T E M P É R A T U R E D E R Ô T I S S A G E  
c u i s e n t e n  
d e v i a n d e a  
L e t e m p s d e  
6 4 m m ( 2 à  
L e s p l a t s à  
d e l ’ h u m i d i  
P l a c e r u n p  
v o l a i l l e e t l e  
r ô t i s s a g e d  
S e l o n l e m i  
T E M P É R A  
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– 1 9  
É t e i n d r e l e  
p r i m a i r e s v e  
q u ’ i l n e s u r c  
T o u s l e s f o u  
T H E R M O S  
d e s g r i l l e s  
c u i s e n t m i e  
d e s t ô l e s d  
P o u r l a c u i  
r é s u l t a t s .  
t r a d i t i o n n e l  
H a b i t u e l l e m  
P o u r l a c u i s  
P R O C É D U  
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– 1 8  
u t i l i s a t e u r s  
L o r s q u e l e s  
d e l ’ e a u ( s e  
E n p o s i t i o n  
j u s q u ’ à 1 7 8  
A r r a n g e m e  
j u s q u ’ à 1 4 0  
u t i l i s e r c e t a  
d e s m o u l e s  
A r r a n g e m e  
( 1 2 x 2 0 x 2  
d e l a s é r i e # l 2 a 0 r 0 e s d t a e u 3 r a 0 t i 5 o  
o u d e s a s s i e c t t a e s s d e e r o v i l a e n s d  
1 0 2 m m ( d 4 é p p o a ) s . s e O r n p  
( 3 1 / 2 p o 8 ) 9 d e m h m a u t e u  
à m u f f i m n s o u o l u e s à g â  
e t # # 1 7 0 p o u r l a  
F i g . 4  
P O S I T I O N D E S G R I L L E S  
A r r a n g e m e  
d e h a u t e u r .  
p a s 6 4 c m (  
t ô l e s p o u r d e s p r o d g u é i t n s é n r a e l d d é a p n  
a u s s i c e t t e p o s r e i t c i o o n m p m o a u n r d  
c o n g e l é e s c à o u l l n a e t i o c n a p s a c  
e t # # 8 1 0 p o u r l e  
A r r a n g e m e  
n u m é r i q u e s  
s u i v a n t e . L  
I l e s t r e c o m  
e t u n b o n e  
d e s i x g r i l l e  
T o u s l e s m  
A R R A N G E  
G a r d e - a u - c  
c l i g n o t e ( s u  
L o r s q u e l a  
p e n d a n t c e  
d e l ’ e n c e i n  
d u c y c l e d e  
r é g l é . L o r s q  
c o u r s d e l a  
E n m o d e R  
( s i é q u i p é )  
M O D E R O  
G a r d e - a u - c h a u d  
L a b 4 a . s s e v i t e s s e  
L a c 3 o . m m a n d e d e  
l a c u i s s o n , a p p u y  
R É G L A G E M A N U  
R é g 2 l e . r l a p r e m i è  
P o u r 1 . s é l e c t i o n n e r  
R É G L A G E  
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– 1 7  
i n d i q u e e n c  
e s t r é d u i t d  
j u s q u ’ à l a f e  
L ’ o u v e r t u r e  
P o r t e e t m  
t o u c h e d e g  
P o u r a n n u l  
e t t e r m i n e r  
d ’ a r t i c l e s d  
À l a f i n d ’ u  
F i n d ’ u n c  
t e m p é r a t u r e r é e l  
A p p 1 u . y e r e t m a i n t  
A f f i c h a g e  
R é p 9 é . t e r l e s é t a p  
. E n l e v e r l e p d r o o d r u i ( t p i e n o t d r t f i e q ) r u m e e r l a p o r t  
L ’ a v 8 e . r t i s s e u r r e t e  
r e b o u r s i n d i q u e 0  
L e p 7 r o . c h a i n t e m p  
à
E n l e v e r l e p r o d d o u o i t r c ( p u o i t r e t e t ) f . e r m e r l a p o r t e .  
O u v 6 r i . r l a p o r t e ; l ’  
n u m é r o d e g r i l l e  
L ’ a v 5 e . r t i s s e u r r e t e  
c o m p t e à r e b o u r  
L a m 4 . i n u t e r i e s é l e  
s i m u l t a n é m e n t l e  
d e g r i l l e p o u r s é  
S é l e 3 c . t i o n n e r l ’ a r t  
.
F e r m 2 e . r l a p o r t e . L ’  
l e o u l e s p r o d u i t s  
L o r s 1 q . u e l a t e m p é  
. P l a c e r  
d o o r ( p o r t e )  
c u i s s o n p o  
D é m a r r a g e  
P o u 8 r . é t e i n d r e l ’ a  
g r i l l e s c l i g n o t e n t  
L o r s 7 q . u e l e c o m p t  
L a m 6 i . n u t e r i e c o m  
f a i t u n e s é l e c t i o n  
A p p 5 u . y e r s u r l a t o u  
L e f a i t d ’ a p p u y e r s u r c e b o u t o n a p r è s a v o i r  
M E N U p o u r p r i m  
P o u 4 r . s é l e c t i o n n e  
F e r m 3 e . r l a p o r t e . L ’  
P l a c 2 e . r l e p r o d u i t  
O u v 1 r i . r l a p o r t e ; l ’  
T o u j o u r s r  
d o o r ( p o r t e ) .  
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– 1 6  
P o u r 5 . q u i t t e r l e m o d  
u n n u m é r o d e g r i l l  
S T A R T / S T O P ( m  
A p p u 4 y . e r s u r l a t o u  
. A p L p O u y C e r s u r l a t o u c h e  
S T A R T / S T  
T o u s l e s N t O e m T A p s : d e c  
t o u c h e s a v e c f l è c h  
P u i s 3 s . é l e c t i o n n e r l  
S é l e 2 c . t i o n n e r l ’ a r t i c  
l ’ a f f i c h e u r i n d i q u e  
P o u r 1 . e n t r e r e n m o  
] l a t g 2 r i l l e # 2 , e t c . S e s e r ] v i i n r t d d 1 i e q s u e l a g r i l l e # 1 ; [  
p o u r l e T t i n e e m p s .  
P r o g r a m m a  
m e n d u e ) . P o a u r r t i c q l d u e e i t t e l ’ r , a p p u y e r s u r l  
A p p u 4 y . e r u n e f o i s s u r  
S T O P ( m a r c h e – a r  
A p p u 3 y . e r s u r l a t o u c  
c e t t e é t a p e p o u r t o  
t o u c h e s a v e c f l è c h  
S é l e 2 c . t i o n n e r l ’ a r t i c  
l ’ a f f i c h e u r i n d i q u e  
t e m p s d e c u i s s o n  
a r t l i ’ c l e d e m e n u .  
p o u r T l e i n t e m p s . S e s e r v i r d e s  
P o u r 1 . e n t r e r e n m o  
C h a n g e m e n  
d e s g r i l l e s (  
c u i s s o n p o u  
d e c u i s s o n p  
u s i n e = 1 0 m  
L e v o y a n t P R  
1 / 2 s é l e c t i o n n e A r t i c l e s d e m e n u 2 ( T e m p s  
c u i s s o n p r é r é g l é e n  
3 5 m i n  
6
5
4
3
2
1
5 / 6 S e c o n d a i r e  
5 / 6 P r i m a i r e  
3 0 m i n  
2 5 m i n  
2 0 m i n  
1 5 m i n  
1 0 m i n .  
3 / 4 S e c o n d a i r e  
3 / 4 P r i m a i r e  
1 / 2 S e c o n d a i r e  
1 / 2 P r i m a i r e  
C U I S S O N C U I S S O N C U I S S O N  
T E M P S D E T E M P S D E T E M P S D E T E M P S D E T E M P S D E  
G R I L L E 5 G R I L L E 4 G R I L L E 3  
C U I S S O N C U I S S O N  
C U I S S O N  
T E M P S D E  
T E M P S D E C U I S S O N  
D E M E N U  
D E M E N U  
S É L E C T I O N  
A R T I C L E S D E M E N U  
A R T I C L E S  
A R T I C L E S D E M E N U  
G R I L L E 2 G R I L L E 1  
P R É G L A G E E N U S I N E  
V A L E U R S P R O G R A M M A B L E S  
L e s p r é r é g l a g  
P R O G R A M M  
L a c 4 o . m m a n d e r e t  
L ’ a v e 3 r . t i s s e u r r e t e n  
p l u s d ’ u n e h e u r e ;  
L e c 2 o . m p t e à r e b o  
A p p 1 u . y e r s u r l a t o  
P o u r c o m m  
A p p 3 u . y e r s u r l a t o  
S e s 2 e . r v i r d e s t o u c  
A p p u 1 y . e r s u r l a t o u c h  
i n ) M .  
p o u t i r n l e e t e m p s .  
P o u r r é g l e  
A p p u 3 y . e r s u r l a t o u c h  
S e s 2 e . r v i r d e s t o u c  
p o u r s l T a p t T e m p é r a t u r e d  
A p p 1 u . y e r s u r l a t o  
P o u r r é g l e  
R É G L A G E  
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q u ’ i l e s t p r o g r a m m é .  
g r i l l e - u n e f o i s  
i n d i v i d u e l e t  
l e t e m p s d e c u i s s o n p o u r u n n u m é r o d e  
L e s u c d r i l é o n n e n t u n m e n u  
N O U V E A U .  
M I N U T E S A V A N T D E  
P R I N C I P A L À O F F ( A  
S ’ A L L U M E R , M E T T R  
( M A R C H E ) . S I L E B R  
M E T T R E L ’ I N T E R R U  
I N S T R U C T I O N S D ’ A  
m e n u s e c o n d a i r e ( 2 , 4 o u 6 ) .  
A p p u y e r u n e s e c o n d e f o i s p o u r l e s a r t i c l e s d e  
f o i s p o u r a r t i c l e s d e m e n u p r i m a i r e ( 1 , 3 o u 5 ) .  
C h r l m d e c u i s s o n d u m e n u . A p p u y e r  
u n e  
m a r c h e e t u n e s e c o n d e f o i s p o u r a r r ê t e r .  
. A p p u y e r u n e f o i s p o M u A r m R C e t H t r E e e / n A R R Ê T  
P R I N C I P A L À O F F ( A R R Ê T ) .  
M E T T R E L ’ I N T E R R U P T E U R  
D U F O U R  
b a s s e v i t e s s e d u v e n t i l a t e u r . I N S T R U C T I O N S D ’ A R R Ê T  
A R R Ê T  
R ô t i s s a g e e t G a r d e - a u c h a u d . S é l e c t i o n n e a u s s i l a  
D U F O U R  
R E F R O I D I S S E M E N T  
C . h o i s i t l e m o d e  
R Ô T I S S A G E E T G A R D E - A U - C H A U D  
A R R Ê T  
M A R C H E  
m a n u e l l e m e n t .  
T E M P S : U t i l i s e r a v e c R É G L A G E p o u r r é g l e r l ’ h e u r e  
É C L A I R A G E  
A L I M E N T A T I O N  
R É G L A G E : U t i l i s e r a v e c l e P t e A S m D p ’ A s L L U o M u A G l a E t e m p é r a t u r e .  
G R I L L E  
r é g l e r l a t e m p é r a t u r e d u f o u r .  
T E M P É R A T U R E : U t i l i s e r a v e c S E T ( r é g l a g e ) p o u r  
a f f i c h é s ( s i l e s t o u c h e s d e f l è c h e s s o n t a l l u m é e s ) .  
d i m i n u e r u n t e m p s o u u n e v a l e u r d e t e m p é r a t u r e  
F l è h a u t p o u r a u g m e n t e r o u e n b a s p o u r  
S E C O N D A R Y  
S E C O N D A I R E . I n d i q u e l e s a r t i c l e s d e m e n u 2 , 4 o u 6 .  
P R I M A R Y  
. I n d i q u e l e s P R a r I t M i c A l e I s R E d e m e n u 1 , 3 o u 5 .  
t e m p é r a t u r e .  
H E A T I N G  
f o n c t i o n n e m e n t p o u r m a i n t e n i r l e r é g l a g e d e l a  
O V E N  
p r é c h a u f f e o u q u e l e s b r û l e u r s s o n t e n c y c l e d e  
V O Y A N T C H A U F F A G E . I n d i q u e q u e l e f o u r  
R E A D Y  
O V E N  
p r ê t p o u r l a c u i s s o n .  
S É L E C T I O N D E M E N U  
V O Y A N T P R Ê T . I n d i q u e q u e l e f o u r e s t p r é c h a u f f é e t  
M O D E  
G a r d e - a u - c h a u d .  
R & H  
I n d i q u e q u e l e f o u r e s t e n m o d e R ô t i s s a g e e t  
M O D E R Ô T I S S A G E E T G A R D E - A U - C H A U D  
.
A f f i c h e l a t e m p é r a t u r e e n ° C ( ° F ) .  
m o i n s d ’ u n e h e u r e .  
A f f i c h e [ M i n : S e c ] s i l e c o m p t e à r e b o u r s d u t e m p s e s t  
p l u d ’ u n e h e u r e .  
A f f i c h e [ H : M i n ] s i l e c o m p t e à r e b o u r s d u t e m p s e s t  
A f f o u r s [ H : M i n ] l o r s q u ’ o n r è g l e l e t e m p s .  
C O M M A N D  
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p o u r d é t e r m  
m a n u e l s o n  
p e r s o n n e à  
d e p l u s , l e s  
L e s f o u r s à  
p u l s é o n t l a  
N o t e r l e s t e  
e s t à p o i n t .  
l e p r o d u i t e  
À l a p r e m i è  
C O N S E I L S  
j u s t e a s s e z  
p l u s r a p i d e m  
L ’ u t i l i s a t i o n  
U S T E N S I L  
P O R T L E E S S )  
T E M P S  
P A S O U V R I R  
C Y C L E D E C U I S S O N  
P R E M I È R E P A R T I E D U  
C U I S S O N ( N E  
D U C Y C L E D E  
D E U X I È M E P A R T I E  
G A R D E - A U - C H A U D  
P R É C H A U F F A G E  
T E M P .  
( 1 0 0 ° F )  
3 8 ° C  
D A N S L E F O U R  
C H A R G E M E N T D U P R O D U I T  
( 2 0 0 ° F )  
9 3 ° C  
S ’ A F F I C H E E T C L I G N O T E .  
L E M E S S A G E « H O L D » ( G A R D E - A U - C H A U D )  
T E M P É R A T U R E D E G A R D E - A U - C H A U D .  
L E S B R Û L E U R S M A I N T I E N N E N T L A  
E M M A G A S I N É E  
C U I S S O N P A R C H A L E U R  
( 3 0 0 ° F )  
1 4 9 ° C  
A T T E I N T E .  
L A T E M P É R A T U R E D E G A R D E - A U - C H A U D S O I T  
B R Û L E U R S H O R S T E N S I O N J U S Q U ’ À C E Q U E  
( 4 0 0 ° F )  
F O U R C O M P T E À R E B O U R S .  
T H E R M O S T A T D E R Ô T I S S A G E H O R S T E N S I O N .  
( G A R D E - A U - C H A U D ) S ’ A F F I C H E E T C L I G N O T E .  
C O U R T E T O N A L I T É . L E M E S S A G E « H O L D »  
2 0 4 ° C  
L ’ A F F I C H A G E D E L A T E M P É R A T U R E D U  
D I A G R A M M E D E R Ô T I S S A G E  
c l i g n o t e . C  
L o r s q u e l a  
d e u x i è m e p  
d i m i n u e j u s  
c u i s s o n s ’ a  
L o r s q u e l e t  
d e l a p r e m  
E n m o d e R o  
M O D E R O A  
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n o u r r i t u r e .  
G a • r d e r l e s p  
N e • p a s o u v r i r  
p l u s é l e v é e .  
P r é • c h a u f f e r l ’  
c h a u f f e n t r a p i  
R é • d u i r e l e r é g  
A d • a p t e r l e s m  
É t e • i n d r e l ’ a p p  
C O N S E R V  
R e p r e n d r e  
A r r ê t p r o l o  
M e 4 t t . r e l e r o b i  
L o r 3 s . q u e l e f o u  
e n t r o u v e r t e p  
M e 2 t t . r e l ’ i n t e r r  
M e 1 t t . r e l e t h e r  
À l a f i n d e  
t h e r m o s t a t .  
( f o n c t i o n ) à l a  
P o 5 u . r a r r ê t e r l e  
b r û l e u r e s t e n m  
7 1 ° C ( 1 6 0 ° F )  
d e r ô t i s s a g e p r é  
a u t o m a t i q u e m e n  
L e • f o u r r ô t i r a l e  
R é 4 g . l e r l a f o n c  
M e 3 t t . r e l ’ i n t e r r  
R é 2 g . l e r l e t h e r  
M e 1 t t . r e l e f o u r  
( R ô t i s s a g e e t G R a r o d a e s a t u & c H h  
d é b o r d e m e n t .  
L o r 3 s . q u e l e p r o  
l ’ a v e r t i s s e u r .  
R é 2 g . l e r l a m i n u  
l e s p o r t e s .  
O u 1 v . r i r l e s p o r  
C u i s s o n  
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s ’ é t e i n t l o r s q u  
P r é 6 p . a r e r l e s a  
S i l e b r û l e u r r  
p o u r l e s t e m p  
p o u r d e s r é g l a g  
a l l u m é j u s q u ’ à  
R é 5 g . l e r l e t h e r  
R o a s t & H o l d  
R é 4 g . l e r l ’ i n t e r r  
q u e l e f o u r e s  
M e 3 t t . r e l ’ i n t e r r  
S ’ a 2 s . s u r e r q u e  
A R R A N G E M E  
C h 1 o . i s i r l a b o n  
P r é c h a u f f a  
U T I L I S A T I  
2 . M e t t r e l ’  
M e 1 t t . r e l ’ i n t e r r  
A R R Ê T P R  
M e 1 t t . r e l ’ i n t e r r  
I N S T R U C T  
t e c h n i c i e n  
S i l e f o u r n  
m i n u t e s e t r e p  
S i 3 l e . b r û l e u r r  
P o 2 u . s s e r l ’ i n t e  
O u 1 v . r i r l e r o b i n  
A L L U M A G  
j u s q u ’ à c e q u  
F ° ) e t f a i r e C ° f o ( n 3 c 0 t 0 i o n n e r l e f o u r p e n d a n t R d é e 4 g u . l x e r h l e e u t r h e e s r  
M e 3 t t . r e l ’ i n t e r r  
F e r 2 m . e r l e s p o  
l e s g r i l l e s .  
A u 1 m . o y e n d ’ u  
m a t é r i a u x n  
A v a n t d ’ u t i  
A V A N T U N  
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C o m m a n d e l ’ é c l a i r a g e d u f o u r à I n O t e N r r ( u m p a t r e c u h  
d u v e n t i l a t e u r l o r s q u e l e s b r û l e u r s s o n t  
( 1 6 0 ° F ) p e n d a n t l a d e u x i è m e é t a p e d u r ô  
d u r é g l a g e d u t h e r m o s t a t e t c h o i s i t u n e t e  
R & H : U t i l i s e l a m i n u t e r i e R & H p o u r l a p  
N o r m a l : U t i l i s e l a m i n u t e r i e r é g u l i è r e e t  
g a r d e - a u - c h a u d ) .  
P e r m e t d e c h o i s i r l e c y c l e N o S r é m l e a c t l e o u u r d R e  
à O F F ( a r r ê t ) p o u r é t e i n d r e l ’ a v e r t i s s e u r e  
l o r s q u e l e t e m p s e s t é c o u l é , m a i s l e f o u r n e  
P e r m e t l e r é g l a g e d ( 1 u h t e o m u p 5 s M h d ) e i n c u u t i e s r s i o e n  
( r ô t i s s a g e e t g a r d e - a u - c h a u d ) .  
R è g l e l a p r e m i è r e é t a p e d u M t e i n m u p t s e r d i e e R  
N o r m a l o u p o u r l a p r e m i è r e é t a p e d e r ô  
C o m m a n d e l a t e m p é r a t u r e d T u h f e o r u m r l o o s r s t a q  
A L L U M A G E c l i g n o t e .  
S ’ a l l u m e s i l e ( r o b u r û g e l e ) u r r e f u s e d V e o s y ’ a a n l l t u A m l e l u r  
S ’ a l l u m e e t ( s b ’ l é a t n e c i ) n t s e l o n q u e V l o e y b a r n û t l e C u h r a  
S ’ a l l u m e l o r s q u e ( a l ’ i m n t e b r r e u ) p t e u r p r i n V c o i p y a a l n e s t t M à a l a r  
e n t r o u v e r t e s e n v u e d ’ a c c é l é r e r l e r e f r o i d i s s e m e n t d u f o u r .  
P e r m – e t l e f o n c t i o n n e m e n t d u v e n t i l a t e u r l o r s O q V u e E N l e s C p O o O r t e L s ( r s e o f  
p o – u r l a m i s e h o O r s F t F e n ( s a i r o r n ê t d ) e s c i r c u i t s d e c o m m a n d e d e f o u  
p o – u r l a m i s e s o u s O t e N n ( s m i o a n r c d h e e s ) c i r c u i t s d e c o m m n I a t e n r d r e u p d u t e f u o u r  
R & H  
R & H  
A R R Ê T  
A R R Ê T  
F O N C T I O N  
F O N C T I O N  
M A R C H E  
É C L A I R A G E  
M A R C H E  
É C L A I R A G E  
M I N U T E R I E  
N O R M A L  
N O R M A L  
M I N U T E R I E  
A R R Ê T  
M I N U T E R I E R & H  
M I N U T E R I E R & H  
A R R Ê T  
A R R Ê T  
T H E R M O S T A T  
T H E R M O S T A T  
A L L U M A G E  
C H A U F F A G E  
M A R C H E  
A L L U M A G E  
C H A U F F A G E  
M A R C H E  
R E F R O I D I S S E M E N T D U F O U R  
R E F R O I D I S S E M E N T D U F O U R  
A R R Ê T  
M A R C H E  
A R R Ê T  
M A R C H E  
N T E R R U P T E U R P R I N C I P A L  
N T E R R U P T E U R P R I N C I P A L  
( M o d è l e s V C 4 C G O D M e M t V A C N 6 D G  
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C o m m a n d e l ’ é c l a i r a g e d u f o u r à I n O t e N r r ( u m p a t r e c u h  
d u v e n t i l a t  
P e r m e t d e c h o i s i r l a v i t e s s e I H n I t e ( é r r l e u v p é t e e ) u  
s e r t p a s .  
m i n u t e r i e à O F F ( a r r ê t ) p o u r é t e i n d r e l ’ a  
l o r s q u e l e t e m p s e s t é c o u l é , m a i s l e f  
P e r m e t l e r é g l a g e d ( 1 u h t e o m u p 5 s d M h e ) i n c u u t i s e s r i o e n .  
C o m m a n d e l a t e m p é r a t u r e d T u h f e o r u m r p o e s n t a d  
A L L U M A G E c l i g n o t e .  
S ’ a l l u m e s i l e ( r o b u r û g e l e ) u r r e f u s e d V e o s y ’ a a n l l t u A m l e l u r  
S ’ a l l u m e e t ( s b ’ l é a t n e c i ) n t s e l o n q u e V l o e y b a r n û t l e C u h r a  
S ’ a l l u m e l o r s q u e ( a l ’ i m n t e b r r e u ) p t e u r p r i n V c o i p y a a l n e s t t M à a l a r  
e n t r o u v e r t e s e n v u e d ’ a c c é l é r e r l e r e f r o i d i s s e m e n t d u f o u r .  
P e r m – e t l e f o n c t i o n n e m e n t d u v e n t i l a t e u r l o r s O q V u e E N l e s C p O o O r t e L s ( r s e o f  
p o – u r l a m i s e h o O r s F t F e n ( s a i r o r n ê t d ) e s c i r c u i t s d e c o m m a n d e d e f o u  
p o – u r l a m i s e s o u s O t e N n ( s m i o a n r c d h e e s ) c i r c u i t s d e c o m m I a n n t e d r e r u d u p t f e o u u  
B A S S E  
É L E V É E  
B A S S E  
A R R Ê T  
A R R Ê T  
É L E V É E  
M A R C H E  
M A R C H E  
V I T E S S E D U V E N T I L A T E U R  
É C L A I R A G E  
É C L A I R A G E  
V I T E S S E D U V E N T I L A T E U R  
M I N U T E R I E  
A R R Ê T  
M I N U T E R I E  
T H E R M O S T A T  
T H E R M O S T A T  
A L L U M A G E  
A L L U M A G E  
C H A U F F A G E  
M A R C H E  
C H A U F F A G E  
M A R C H E  
R E F R O I D I S S E M E N T D U F O U R  
I N T E R R U P T E U R P R I N C I P A L  
R E F R O I D I S S E M E N T D U F O U R  
A R R Ê T  
M A R C H E  
I N T E R R U P T E U R P R I N C I P A L  
A R R Ê T  
M A R C H E  
( m o d è l e s V C 4 G D C O e M t V M C A 6 N G D D  
E X T R Ê M E  
L E F O U R E T S E S A V C E O R M T P I S O S S  
F O N C T I O N N E M E N T  
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– 9  
D o n n é e s c o n f o r m e s a u N a t i o n a  
1 5  
1 5  
1 5  
1 5  
1 5  
1 5  
1 5  
2 4 0 / 4 1 5 ( 4 f i l s ) / 5 0 / 3  
2 2 0 / 3 8 0 ( 4 f i l s ) / 5 0 V / 3 C 6 G C  
2 2 0 / 3 8 0 ( 3 f i l s ) / 5 0 V / 3 C 4 G C  
2 4 0 / 5 0 / 1  
V C 6 G D  
V C 4 G D  
2 4 0 / 6 0 / 1  
2 0 8 / 6 0 / 1  
1 2 0 / 6 0 / 1  
d e s û r e t é ( A )  
I n t e n s i t é m a x i m a l e d u V / d H i z s / p p o h s i t i f  
I n t e n s i t é m i n i m a l e d u c i r c u i t  
M o d è l e s  
C A R A C T É R I S T I Q U E S É L E C T R I Q U E  
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– 8  
L e s c h é m a  
s t a n d a r d .  
L e s f o u r s à  
L A B R O C H  
S I E L L E N  
D A N S L A Q  
S O N T P O U  
L E S A P P A R E I L S M A U V N E I R S T I D S ’ S U  
L E S P R O C  
C O U P E R L ’ A L I M E N T A A V T E I R O T N I S É S  
O U D E T O  
Ê T R E C O N  
L E R A C C O R D E M E N A T V E É R L E T C I S T S R  
R A C C O R D  
Q u i n c y , M A  
e n c o m m u n i q u c a o n m t m a v e e r c i a l a  
p o u r l a d i s p  
l ’ i n s t a l l a t i o n d ’ é q u i p e m e n t  
N F P A n ° 9  
P o u r t o u t e  
l e s f i l t r e s d  
M a i n t e n i r u  
u n c o n d u i t  
d i s p o s i t i f a n  
ê t r e u t i l i s é d  
U n c o u p e - t  
t e l  
d e v e n t i l a t i  
r e c o m m a n d  
o b s t r u e r l e N E d é b P i A t d S e s  
C O N D U I T  
C o m m u n i q  
a c c u m u l a t i  
S i l e d é b i t d  
d u g a z p r o p  
r i s q u e d e p r  
l ’ i n s t a l l a t i o n  
M ê m e s i l e  
e r l a t f a l a c m h m e d u b r û l e u r s ’ i l e s t f r o i d o u  
R É G L A G E  
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– 7  
d e g a z e n f e c r a m n a a n l i t s s a o t i n o  
L o r s q u e l a  
d é b r a n c h e  
S i l a p r e s s i o  
E S S A I S D  
q u ’ e l l e c o n  
A p r è s a v o i  
V É B R . I F I E R T O U  
É L E C T R O M A G  
V É A R . I F I E R T O  
Q U ’ I L S N E  
S A V O N N E  
A V A N T D E P R O C É D A E V R E R À T I S L S ’ A  
( 1 0 p o d e c  
r é g l é p o u r u  
L e r é g u l a t e u r d A e T p T r e E s N s T i o I n O  
d ’ a u c u n r é g  
L e f o u r e s t  
f l a m m e p o u  
L e s f o u r s s  
c o m p o r t e n  
d ’ u n t u y a u  
R a c c o r d e r l  
u n r o b i n i n e s t t a d l ’ l a e r r ê t  
L ’ a l i m e n t a t  
l ’ a c t i o n d e s  
L e s r a c c o r d  
V C 6 G C  
V C 4 G C  
V C 6 G D  
V C 4 G D  
1 0 p o d e c o l o n n e d ’ e a u  
0 , 9 k P a  
3 , 5 p o d e c o l o n n e d ’ e a u  
4 4 0 0 0  
2 , 5 k P a  
4 4 0 0 0  
N a t u r e l  
P r o p a n e  
N a t u r e l  
P r o p a n e  
P R E S S I O N D ’ A L I M E N T A T I O N D É B I T ( B T U / h )  
M O D È L E S  
D O N N É E S D E G A Z  
B R A N C H E  
l ’ a r r i è r e e t l  
s u r r o u l e t t e  
r é g l e r l e s p  
S ’ a s s u r e r q  
N I V E L A G E  
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– 6  
l ’ a c t i o n d e s  
g a z e t l a p â  
f o u r . L e s r  
R a c c o r d e r  
F i g . 3  
( F i g . 3 ) a u  
I n s t a l l e r l e  
a v e c l e s g o  
d é p o s e r l e  
P l a c e r l e f o  
p r o t e c t e u r  
c h a q u e c ô  
e n l e v e r l e s  
P l a c e r l e f o  
1 m m ( 7 / 1 6 p o ) d e  
r o n d e l l e s - f  
e n d e s s o u  
e n d o m m a g  
x 1 ( 0 5 2 1 m m [ 2 x  
a p p u y e r c e  
d ’ a l i m e n t a  
l ’ e n d o m m a  
d e s s o u s e n  
I n c l i n e r u n  
D E S U P E R P O S I T I O N  
C O N D U I T D ’ É V A C U A T I O N  
D é b a l l e r l e s  
S U P E R P O  
F i g . 2  
( F i g . 2 ) .  
l ’ a r r i è r e a u x  
d e g r i l l e a u  
g r i l l e à l ’ e x t r  
d é s i r é s ( p o  
I n s t a l l e r l e s  
G U I D E S D E G R I L L E  
S U P P O R T D E G R I L L E  
e t r o n d e l l e s  
I n s t a l l e r l a  
A V A N T  
e t r o n d e l l e  
F i x e r l e s q u  
A S S E M B L  
e t r o n d e l l e s  
F i x e r l e s q u  
s u r l e c ô t é e  
F i x e r l e s p a  
A R R I È R E  
A s s e m b l a g  
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– 5  
n i v e l e r à n o  
d é p l a c é p o  
S i l e f o N u o r t a e s : t i n s t  
F i g . 1  
a v e c l e s r o  
D e s i n s t r u c  
G A Z E I N C I  
D ’ A L I M E N T A T I O N  
d ’ i n s t a l l a t i o  
l ’ a l i m e n t a t i o  
R e b r a n c h e  
é t e i n d r e l ’ a  
S i l e d é b r a n  
L A C O N D U I T E  
D E R E T E N U E D E  
F I X E R L E D I S P O S I T I F  
d ’ a l i m e n t a t  
F i x e r c e t t e  
b o u l o n n é e e  
E n l e v e r l e s  
n i m ê m e s u r  
l e m o u v e m e  
d i s p o s i t i f s à  
m o b i l e s , e t  
p a r V u l c a n )  
S i l a p l a q u e  
l e s  
m u n i r d ’ u n c o n n e c t e u r f l e x i b l e ( n o n f o u r n i  
I n s t a l l a t i o n  
f o u r , f a u t e  
l ’ i n s t a l l e r s u  
I n s t a l l e r l e  
I N S T A L L A  
n o r m a l i s a t i  
O n p e u t s e  
N o 3 r m . e C 2 2 . 1  
N o 2 r m . e C S A B  
C o 1 d . e s l o c a u x  
A u C a n a d a  
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– 4  
B a t t e r y m a r c h  
d o n t o n p e u t s  
v a p e u r s c h a r g  
l ’ i n s t a l l a t i o n d ’ é q u i p e m e n t p o u r l a d i s p e r s i o n 4 d . e s N o r m e N  
M A 0 2 2 6 9 .  
u n e x e m p l a i r e  
N o 3 r m . e A N S I / N  
e x e m p l a i r e a u  
N o 2 r m . e A N S I / Z  
C o 1 d . e s l o c a u x  
A u x É t a t s -  
C O D E S D ’  
p r è s d u f o u  
N e p a s l a i s  
l a c o m b u s  
c h a m b r e d  
O b s e r v e r u  
I n s t a l l e r l e  
( 1 8 p o ) d u  
P o u r l e s f o u  
I n s t a l l e r l e  
l ’ a r r i è r e . L  
n o n c o m b u  
d u c ô t é d r o  
L a i s s e r u n  
A u c u n e s u  
E M P L A C E  
N e p a s s o u  
f o n c t i o n n e m  
D é b a l l e r l ’ a  
l e t r a n s p o r  
é t é e n d o m m  
r e s p o n s a b l  
A v a n t d e q u  
D É B A L L A  
i m m é d i a t e m  
p a s , n e p a s  
s i t u é e d e r r i  
d e g a z ( n a t  
A v a n t d e p  
T I O N A L L A I N S T  
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– 3  
( 8 p o )  
2 0 3 m m  
s u p e r p o s é s  
F o u r s  
2 4 0 / 4 1 5 ( 4 F ) / 5 0 / 3 E n o p t .  
2 2 0 / 3 8 0 ( 4 F ) / 5 0 / 3 E n o p t .  
2 2 0 / 3 8 0 ( 3 F ) / 5 0 / 3 E n o p t .  
( 2 5 3 / 4 p o )  
6 5 4 m m  
V C 6 G C  
P r o g r a m m a b l e V C 4 G C  
2 4 0 / 5 0 / 1 E n o p t i o n  
2 4 0 / 6 0 / 1 E n o p t i o n  
1 2 0 / 6 0 / 1 S t d  
E n o p t i o n  
S t a n d a r d  
E n o p t i o n  
S t a n d a r d S / O  
S / O  
( 2 5 3 / 4 p o )  
6 5 4 m m  
e n o p t i o n  
c o n d u c t e u r s V C 6 G D  
E n o p t i o n  
S t a n d a r d 5 h e u r e s 1 h e u r e  
G a r d e - a u d - c u h f a o u u d r  
À s e m i -  
V C 4 G D  
1 2 0 / 6 0 / 1 S t d  
é l e c t r i q u e  
A l i m e n t a t i o n  
a v e c g r i l l e  
S u p p o r t  
P a t t e s  
R ô t i s s a g e e L t a m p e s  
M i n u t e r i e  
T h e r m o s t a t M o d è l e s  
C A R A C T É R I S T I Q U E S  
I l e s t r e c o m  
u n r e n d e m  
d e s m e i l l e u  
L e s f o u r s à  
s u r l ’ a u t r e .  
f o n c t i o n R ô  
L e f o u r o f f r  
L ’ o u v e r t u r e  
r e q u i è r e n t  
d ’ a l i m e n t a t  
L ’ a l i m e n t a t  
L ’ e n c e i n t e  
L ’ e n c e i n t e  
f o u r e s t é q  
d e u x v i t e s s  
M i n u t e r i e 1  
c o n d u c t e u r  
L e s f o u r s à  
G É N É R A L I T É S  
V E R E N C A S D E B E S O D I N O . C U M E N T À C O  
D E L A S É R I E V C  
F O U R S À A I R P U L  
F O N C T T I O I O N N N , A E L M L E A I N N T S T  
U G A Z  
E N T R E E T T I E N  
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– 2  
C O © M P A G N I E V U  
F O N C T I O N N E R C E T  
E N C A S D E P A N N E  
I N S T A L L A T I O N O U T O  
E T D ’ E N T R E T I E N A V A N  
I N S T R U C T I O N S D ’ I N S T A  
D E S B L E S S U R E S E T  
P E U V E N T C A U S E R D E  
E T L ’ E N T R E T I E N I N C O  
L ’ I N S T A L L A T I O N , L E R  
A V E R T I S S E M E N T  
A P P A R E I L .  
P R O X I M I T É D E C E T  
A U T R E L I Q U I D E O  
N E P A S R A N G E R N I  
M E S U R E D E S É C U R I T  
L ’ E N T R E T I E N .  
A V E C L E F O U R N I S S E  
A V E C L A C O M P A G N I  
L E R O B I N E T D ’ A R R Ê T  
E N C A S D ’ O D E U R S D E  
T A N T I M P O R  
P R O C U R E  
P E R S O N N  
A F F I C H E R  
C O N C E R N  
D É M A R R A  
À I N S T A L  
C E M A N U E  
A T N T E S  
M E S U R E S D E  
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) 6 - 0 1 0 ( G  
F 3 1 1 2 3 R é v .  
W W W . V U L C A  
L O U I S V I L L E , K Y 4 0 2 0 1 - 0 6 9 6  
U N E D I V I S I O N  
V U L C A N - H A  
P . O . B O X 6 9 6  
p i è c e s e t d e s e r v i  
P o u r d e p l u s a m p  
M O D È L E V C 4 G D  
M L - 1 3 6 4 9 5  
M L - 1 2 6 6 1 3  
M L - 1 3 6 4 9 4  
M L - 1 2 6 6 1 1  
V C 6 6 G C  
V C 6 6 G D  
V C 4 4 G C  
V C 4 4 G D  
M O D È L E S S  
M L - 1 3 6 4 9 5  
M L - 1 2 6 6 1 3  
M L - 1 3 6 4 9 4  
M L - 1 2 6 6 1 1  
V C 6 G C  
V C 6 G D  
V C 4 G C  
V C 4 G D  
M O D È L E S  
G A Z  
F O U R  
M O D E D ’ E M P L O I  
M O D E D ’ I N S T A L L A  
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