Bertazzoni Range MAS365DFMXE User Manual

INSTALLATION, USE & CARE MANUAL  
36” FREESTANDING DUAL FUEL RANGES  
Models MAS365DFMXE  
[M3W06ZA7X(2,5)D]  
310857  
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TABLE OF CONTENTS  
WARRANTY AND SERVICE........................................................................................................................................5  
CUSTOMER SERVICE.......................................................................................................................................................5  
REPLACEMENT PARTS ....................................................................................................................................................5  
IMPORTANT SAFETY INFORMATION ........................................................................................................................6  
PRODUCT SPECIFICATIONS.......................................................................................................................................7  
BEFORE INSTALLATION ............................................................................................................................................8  
INSTALLING THE LEGS..............................................................................................................................................9  
INSTALLING THE WORKTOP FRONTGUARD ..............................................................................................................9  
INSTALLING THE BACKGUARD................................................................................................................................ 10  
INSTALLATION REQUIREMENTS ............................................................................................................................. 11  
ELECTRICAL ..................................................................................................................................................................11  
GAS...............................................................................................................................................................................11  
INSTALLATION ADJACENT TO KITCHEN CABINETS................................................................................................... 12  
EXHAUST HOOD INSTALLATION ............................................................................................................................. 12  
ELECTRICAL CONNECTION...................................................................................................................................... 13  
WIRING DIAGRAM................................................................................................................................................. 16  
GAS CONNECTION ................................................................................................................................................. 17  
PRESSURE REGULATOR ................................................................................................................................................18  
GAS CONVERSION ................................................................................................................................................. 18  
STEP 1: PRESSURE REGULATOR....................................................................................................................................18  
STEP 2: SURFACE BURNERS ..........................................................................................................................................19  
STEP 3: MINIMUM FLAME ADJUSTMENT..................................................................................................................... 19  
GAS BURNERS DATA TABLES.................................................................................................................................. 20  
INSTALLATION CHECKLIST...................................................................................................................................... 21  
INSTALLATION CHECKLIST...................................................................................................................................... 21  
FINAL PREPARATION ............................................................................................................................................. 21  
USER MANUAL ...................................................................................................................................................... 22  
ROOM VENTILATION ............................................................................................................................................. 22  
SURFACE BURNER LAYOUT .................................................................................................................................... 23  
SURFACE COOKING................................................................................................................................................ 23  
SYMBOLS......................................................................................................................................................................23  
SURFACE BURNER OPERATION ....................................................................................................................................24  
TIPS FOR USING BURNERS CORRECTLY ........................................................................................................................ 24  
TIPS FOR USING PANS CORRECTLY ............................................................................................................................... 25  
OVEN COOKING..................................................................................................................................................... 25  
SYMBOLS......................................................................................................................................................................26  
OVEN RACKS.................................................................................................................................................................26  
OVEN FUNCTION SELECTOR.........................................................................................................................................26  
USING THE OVEN................................................................................................................................................... 27  
OVEN LIGHT..................................................................................................................................................................27  
COOLING FANS.............................................................................................................................................................27  
FRONT INDICATOR LIGHT.............................................................................................................................................27  
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OVEN CONVECTION FAN..............................................................................................................................................27  
BAKE ..................................................................................................................................................................... 27  
PREHEATING THE OVEN......................................................................................................................................... 27  
GETTING THE BEST RESULTS................................................................................................................................... 27  
BAKEWARE TYPE ................................................................................................................................................... 27  
BAKE RACK POSITIONS .......................................................................................................................................... 27  
CONVECTION......................................................................................................................................................... 27  
CONVECTION......................................................................................................................................................... 28  
RACK POSITIONS ................................................................................................................................................... 28  
BAKING RECOMMENDATIONS ............................................................................................................................... 29  
BROIL / CONVECTION BROIL .................................................................................................................................. 29  
BROILING AND ROASTING RECOMMENDATIONS ................................................................................................... 30  
CARE AND MAINTENANCE ..................................................................................................................................... 31  
MAINTAINING YOUR RANGE.................................................................................................................................. 31  
CLEANING YOUR RANGE........................................................................................................................................ 31  
TROUBLESHOOTING GUIDE.................................................................................................................................... 32  
LOCATION OF APPLIANCE TAGS ................................................................. ERRORE. IL SEGNALIBRO NON È DEFINITO.  
IMPORTANT APPLIANCE INFORMATION ................................................................................................................ 33  
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WARRANTY AND SERVICE  
All Bertazzoni products carry a 2 year parts and labour warranty.  
Service on all Bertazzoni products shall be carried out by factorytrained professionals only.  
For warranty service please contact Customer Service at the numbers indicated below.  
CUSTOMER SERVICE  
English/Spanish hotline  
French  
(866) 9050010  
(800) 5617625  
Fax  
(714) 4280040  
Email  
Mailing address  
SERVICEPOWER  
1503 South Coast drive  
Suite 320  
Costa Mesa CA 92626  
REPLACEMENT PARTS  
Only Bertazzoni replacement parts may be used in performing service on the appliance.  
Replacement parts are available from factory authorized parts distributors.  
AP Wagner  
Reliable Parts  
Coast  
PHONE 1 888 279 2463  
PHONE 206 5758818  
PHONE 800 821 0244  
FAX 716 856 4779  
FAX 206 5750910  
FAX 604 321 6646  
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WARNING!  
IMPORTANT SAFETY INFORMATION  
Read this instruction booklet before installing  
and using the appliance.  
PLEASE READ AND FOLLOW THESE IMPORTANT  
INSTRUCTIONS FOR THE SAFETY OF YOUR HOME  
AND OF THE PEOPLE LIVING IN IT.  
The manufacturer will not be responsible for  
any damage to property or to persons caused by  
incorrect installation or improper use of the  
appliance.  
Save this Manual for local electrical inspector’s  
use.  
Read and save these instructions for future  
reference.  
The manufacturer reserves the right to make  
changes to its products when considered  
necessary and useful, without affecting the  
essential safety and operating characteristics.  
Observe all governing codes, ordinances and  
regulations.  
This appliance has been designed for non‐  
professional, domestic use only.  
WARNING!  
If the information in this manual is not followed  
exactly, a fire or explosion may result causing  
property damage, personal injury or death.  
Do not use this appliance to heat a room.  
Do not place any pot or pan on the open oven  
door. The door is made of glass and it can break  
if loaded with a weight.  
Do not store or use gasoline or other flammable  
substances in the vicinity of this or any other  
appliance.  
Before beginning installation, please read these  
instructions completely and carefully.  
Installation and service must be performed by a  
qualified installer, service agency or the gas  
supplier.  
Do not remove permanently affixed labels,  
warnings, or plates from the product. This may  
void the warranty. Please observe all local and  
national codes and ordinances.  
In Massachusetts: All gas products must be  
installed by a "Massachusetts" licensed plumber  
or gasfitter. A "T" handle type manual gas valve  
must be installed in the gas line connected to this  
appliance.  
Please ensure the range is properly grounded.  
The installer should leave these instructions with  
the consumer who should retain for local  
inspector's use and for future reference.  
WHAT TO DO IF YOU SMELL GAS  
Do not light any appliance.  
The plug should always be accessible.  
Do not touch any electrical switch.  
Installation must conform with local codes or in  
the absence of codes, the National Fuel Gas Code  
NSIZ223.1latest edition. Electrical installation  
must be in accordance with the National  
Electrical Code, ANIS/NFPA70 latest edition  
and/or local codes. IN CANADA: Installation must  
be in accordance with the current CAN/CGA‐  
B149.1 National Gas Installation Code or  
CAN/CGAB 149.2, Propane Installation Code  
and/or local codes. Electrical installation must be  
in accordance with the current CSA C22.1  
Canadian Electrical Codes Part 1 and/or local  
codes.  
Do not use any phone in your building.  
Immediately call your gas supplier from a  
neighbour’s phone. Follow the gas supplier’s  
instructions.  
If you cannot reach your gas suppliers, call the  
fire department.  
Installation of any gasfired equipment should be  
made by a licensed plumber. A manual gas shut‐  
off valve must be installed in the gas supply line  
ahead of the oven in the gas flow for safety and  
ease of service.  
Warning!  
This range can tip. Injury to persons could result.  
Install anti-tip device shipped with range. See  
Installation Instructions.  
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PRODUCT SPECIFICATIONS  
Dimensions (insert drawings front, side and back  
Weight  
Burner power  
Natural gas  
LP gas  
Auxiliary  
Semirapid  
3750 BTU/h  
6000 BTU/h  
10400 BTU/h  
2730 BTU/h  
15000 BTU/h  
3750 BTU/h  
6300 BTU/h  
11400 BTU/h  
2900 BTU/h  
16400 BTU/h  
Rapid  
Dual burner (inner)  
Dual burner ( outer)  
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combustion problem with the gas cooking  
appliance resulting in a personal injury or  
unintended operation.  
BEFORE INSTALLATION  
This appliance shall only be installed by an  
authorized professional.  
WARNING: an air curtain or other overhead  
range/rangetop/cooktop hood, which operates  
This appliance shall be installed in accordance  
with the manufacturer’s installation instructions.  
by blowing  
range/rangetop/cooktop,  
a
downward airflow onto  
shall not  
a
be  
This appliance must be installed in accordance  
with the norms & standards of the country where  
it will be installed. The installation of this  
appliance must conform to local codes and  
ordinances. In the absence of local codes,  
Installations must conforms to American National  
Standards, National Fuel Gas Code ANSI Z223.1 –  
latest edition** or B149.1.  
used/installed in conjunction with this gas  
range/rangetop/cooktop.  
WARNING!  
Do not use aerosol sprays in the vicinity of this  
appliance while it is in operation  
ROOM VENTILATION: An exhaust fan may be  
used with the appliance; in each case it shall be  
installed in conformity with the appropriate  
national and local standards. Exhaust hood  
operation may affect other vented appliances; in  
each case it shall be installed in conformity with  
the appropriate national and local standards.  
The appliance, when installed, must be  
electrically grounded in accordance with local  
codes or, in the absence of local codes, with the  
National Electrical Code, ANSI/NFPA 70.  
If local codes permit, a flexible metal appliance  
connection with the new AGA or CGA certified  
design, max. 5 feet (1,5 m) long, ½” I.D. is  
recommended for connecting this appliance to  
the gas supply line. Do not bend or damage the  
flexible connector when moving the appliance.  
TYPE OF GAS  
This appliance is shipped from the factory for use  
with natural gas. For use with propane LP gas  
please follow the conversion procedure  
described on pg. 17. A step by step conversion  
procedure is also included with each set of LP gas  
nozzles.  
This appliance must be used with the pressure  
regulator provided. The regulator shall be  
properly installed in order to be accessible when  
the appliance is installed in its final location. The  
pressure regulator must be set for the type of gas  
to be used. The pressure regulator has ½” female  
pipe thread. The appropriate fitting must be  
determined based on the size of your gas supply  
line, the flexible metal connector and the shutoff  
valve.  
GAS PRESSURE  
The maximum inlet gas supply pressure incoming  
to the gas appliance pressure regulator is 20’’  
water column (5 kPa) .  
The appliance must be isolated from the gas  
supply piping system by closing its individual  
manual shutoff valve during any pressure testing  
of the gas supply piping system at test pressures  
equal to or less than ½ psi (3.5 kPa).  
The minimum gas supply pressure for checking  
the regulator setting shall be at least 1“ w.c. (249  
Pa) above the inlet specified manifold pressure to  
the appliance (this operating pressure is 4” w.c.  
(1.00 kPa) for Natural Gas and 11” w.c. (2.75 kPa  
for LP Gas).  
All opening and holes in the wall and floor, back  
and under the appliance shall be sealed before  
installation of the appliance.  
A manual valve shall be installed in an accessible  
location in the gas line external to the appliance  
for the purpose of turning on or shutting off gas  
to the appliance  
WARNING: This appliance shall not be installed  
with a ventilation system that air downward  
toward the range/rangetop/cooktop; this type of  
ventilation system may cause ignition and  
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INSTALLING THE LEGS  
INSTALLING THE WORKTOP  
FRONTGUARD  
Bertazzoni ranges must be used only with the  
legs properly installed.  
To increase the clearance between the front edge  
of the worktop and the burners it is possible to  
install the worktop front guard shipped with the  
appliance.  
Four heightadjustable legs are shipped with the  
range in the polystyrene container situated over  
the appliance.  
To install the front guard, hold it with the pointed  
edges looking up. Align the edges of the front  
guard with the appropriate receptacles in the  
bottom of the worktop and press firmly until the  
front guard is securely attached to the worktop.  
Before installing the legs, position the appliance  
near its final location as the legs are not suitable  
for moving the appliance over long distances.  
After unpacking the range, raise it enough to  
insert the legs in the appropriate receptacles  
situated on the lower part of the appliance.  
Lower the range gently to keep any undue strain  
from legs and mounting hardware. If possible use  
a pallet or lift jack instead of tilting the unit.  
ATTENTION: once installed the front guard may  
only be removed by disassembling the worktop.  
Attempting to remove the front guard without  
disassembling the worktop will result in  
permanent damage to the worktop.  
Adjust leg height to the desired level by twisting  
the inside portion of the leg assembly until the  
proper height is reached. Check with a level that  
the cooktop is perfectly level.  
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2 lateral screws from the bottom.  
INSTALLING THE BACKGUARD  
The back guard must be installed prior to  
operation of the appliance for appropriate  
ventilation of the oven compartment.  
The supplied back guard is a 2part assembly. The  
box also contains a set of metal screws for  
securing the back guard to the worktop.  
Disassemble the back guard and position the  
front part on the worktop. Align the screw holes  
with the corresponding holes at the back of the  
worktop.  
If the holes are not aligned, partially loosen the  
brackets at the back of the worktop as shown  
below.  
Install the front part of the back guard by  
tightening the 2 central screws from the top and  
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INSTALLING THE ANTITIP Stability DEVICE  
The antitip bracket shipped with the range must  
be properly secured to the rear wall as shown in  
the picture below.  
INSTALLATION REQUIREMENTS  
ELECTRICAL  
The height of the bracket from the floor must be  
determined after the range legs have been  
adjusted to the desired height and after the  
range has been levelled.  
A properly grounded and horizontallymounted  
electrical receptacle Type NEMA 1450R should  
be installed no higher than 3" (7.6 cm) above the  
floor, no less than 2” (5 cm) and no more than  
11” (28 cm) from the left side (facing product);  
refer to ELECTRICAL CONNECTION section pag.  
13.  
Measure the distance from the floor to the  
bottom of the antitip bracket receptacle on the  
back of the appliance.  
Position the two antitip brackets on the wall at  
the desired height plus 1/8" (0.32 cm). The  
brackets must be placed at 2”5/16 (6,0 cm) from  
the side of the range. The distance between the  
two bracket is 31”1/4 (79.3 cm).  
Check all local code requirements.  
GAS  
Secure the brackets to the wall with appropriate  
hardware.  
An agencyapproved, properlysized manual shut‐  
off valve should be installed no higher than 3"  
(7.6 cm) above the floor and no less than 2” (5  
cm) and no more than 8” (20.3 cm) from the right  
side (facing product).  
Slide the range against the wall until the brackets  
are fully inserted into their receptacles on the  
back of the range.  
To connect gas between shutoff valve and  
regulator, use agencyapproved, properly sized  
flexible or rigid pipe. Check all local code  
requirements.  
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EXHAUST HOOD INSTALLATION  
INSTALLATION ADJACENT TO KITCHEN  
CABINETS  
This range will best perform when used with PRO  
line Bertazzoni exhaust hoods. These hoods have  
been designed to work in conjunction with the  
Bertazzoni range and have the same finish for a  
perfect look.  
This range may be installed directly adjacent to  
existing countertop high cabinets (36" or 91.5 cm  
from the floor).  
For the best look, the worktop should be level  
with the cabinet countertop. This can be  
accomplished by raising the unit using the  
adjustment spindles on the legs.  
For maximum performance, the height of the  
bottom of the hood from the worktop should be  
between 25 1/2" (65 cm) and 31 1/2" (80 cm).  
This would typically result in the bottom of the  
hood being 61 1/2" (156.2 cm) to 67 1/2" (171.5  
cm) above the floor. These measurements  
provide for safe and efficient operation of the  
hood.  
ATTENTION: the range CANNOT be installed  
directly adjacent to kitchen walls, tall cabinets,  
tall appliances, or other vertical surfaces above  
36" (91.4 cm) high. The minimum side clearance  
in such cases is 6" (15.2 cm).  
Before installation of the exhaust hood, consult  
local or regional building and installation codes  
for additional specific clearance requirements.  
Wall cabinets with minimum side clearance must  
be installed 18" (45.7 cm) above the countertop  
with countertop height between 35 ½” (90.2 cm)  
and 37 ¼” (94.6 cm). The maximum depth of wall  
cabinets above the range shall be 13" (33.0 cm)  
Refer to the range hood installation instructions  
provided by the manufacturer for additional  
information.  
A
B
C
D
E
F
36” (91,5 cm)  
36” (91,5 cm)  
13” (33,0 cm)  
18” (45,7 cm)  
35”1/2(90,2 cm) / 37” ¼ (94,6 cm)  
6” (15,2 cm)  
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Connect the NEUTRAL receptacle terminal to  
the incoming NEUTRAL (WHITE) electrical  
supply wire  
ELECTRICAL CONNECTION  
The appliance shall be connected to a single  
phase electric line rated at 120/208Vac or  
120/240Vac and 60Hz frequency.  
Connect the GROUND receptacle terminal to  
the incoming GROUND (GREEN) electrical  
supply wire  
Electric power rating:  
120/208Vac: 2400 Watt or 12.0 A max.  
120/240Vac: 3100 Watt or 13.5 A max.  
OPTION 2 - THREE-Wires connection:  
Connect the L1 receptacle terminal to the  
incoming BLACK electrical supply wire (L1hot  
wire)  
Heating elements power rating:  
Oven bake element = 1800 Watt  
Oven circular element = 3000 Watt  
Oven double broil element = 1200+1800 Watt  
Connect the L2 receptacle terminal to the  
incoming RED electrical supply wire (L2hot  
wire)  
Install a suitable electric power supply receptacle  
connection type NEMA 1450R able to support a  
load of at least 16 A (per line) according to local  
code requirements. For four or three wires power  
supply connection system see diagram below.  
Connect the NEUTRAL with the GROUND  
receptacle terminal to the incoming NEUTRAL  
(WHITE) electrical supply wire  
DO NOT USE EXTENSION CORDS WITH THIS  
APPLIANCE AS IT MAY RESULT IN FIRE,  
ELECTRIC SHOCK OR OTHER type of  
PERSONAL INJURY.  
FOUR-WIRE CONN.RECEPTACLE NEMA 14-50R  
The appliance is equipped at the factory with an  
electric supply cord set 4 wires type with ring  
terminals (L1, L2, N, Ground) suitable for range  
use UL/CSA listed type SRDT/DRT 2x6AWG (L1,  
L2)+2x8AWG (N, G) rated 300V, 40 or 50A with  
fused plug type NEMA 1450P; cable length 1,5  
m.; in case the supply cord set must be replaced,  
it shall be replaced with an identical set having  
the same technical specs and following carefully  
the instructions and diagrams below:  
THREE-WIRE CONN.RECEPTACLE NEMA 14-50R  
1) Disconnect appliance from electrical power  
supply receptacle  
2) Slide out the appliance from installation place  
to access to back enclosure panel  
3) Remove back enclosure panel by removing  
the 6 screws as shown below  
Check your local code for which of the options  
below should be used in grounding the  
receptacle power supply connections.  
OPTION 1 – FOUR Wires connection:  
Connect the L1 receptacle terminal to the  
incoming BLACK electrical supply wire (L1hot  
wire)  
Connect the L2 receptacle terminal to the  
incoming RED electrical supply wire (L2hot  
wire)  
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4) Loose strain relief by unscrewing the two  
strain relief's screws as in diagram.  
5) Remove damaged supply cord set by taking  
off the 4 electrical connection screws (block  
L1, N, L2 and Ground screw, see diagram)  
6) Insert the new supply cord set in the strain  
relief and lock it with two strain relief's  
screws in suitable position.  
7) Fix well the ring terminals G, L1, N, L2 of the  
new supply cord set as shown in diagram  
with its 4 screws  
8) Reinstall the back enclosure panel with 6  
screws  
9) Slide the appliance back into its proper  
location  
10) Reconnect the appliance to the electrical  
power.  
ELECTRICAL GROUNDING  
This appliance is equipped with a fourprong plug  
for your protection against shock hazard and  
should be plugged directly into a properly  
grounded receptacle. Do not cut or remove the  
grounding prong from this plug.  
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WARNING!  
ELECTRICAL SHOCK HAZARD  
Disconnect electrical power at the circuit  
breaker box or fuse box before installing the  
appliance.  
Provide appropriate ground for the appliance.  
Use copper conductors only.  
Failure to follow these instructions could result  
in serious injury or death  
CAUTION  
Label all wires prior to disconnecting when  
servicing controls. Wiring errors can cause  
improper and dangerous operation.  
Verify proper operation after servicing  
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WIRING DIAGRAM  
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MANUAL SHUTOFF VALVE  
GAS CONNECTION  
THIS VALVE IS NOT SHIPPED WITH THE  
APPLIANCE AND MUST BE SUPPLIED BY THE  
INSTALLER.  
All gas connections must comply with national  
and local codes. The gas supply line (service)  
must be the same size or greater than the inlet  
line of the appliance. This range uses a 1/2" NPT  
inlet (see drawing below for details of gas  
connection). On all pipe joints use appropriate  
sealant resistant to gas.  
The manual shutoff valve must be installed in  
the gas service line between the gas hookup on  
the wall and the appliance inlet, in a position  
where it can be reached quickly in the event of an  
emergency.  
This range can be used with Natural or  
LP/Propane gas. The range is shipped from the  
factory for use with natural gas.  
In Massachusetts: A 'T' handle type manual gas  
valve must be installed in the gas supply line to  
this appliance.  
For LP/propane household installation, the  
appliance must be converted by the dealer, by a  
factorytrained professional or by a qualified  
licensed plumber or gas service company.  
FLEXIBLE CONNECTIONS  
In case of installation with flexible couplings  
and/or quickdisconnect fittings, the installer  
must use a heavyduty, AGA designcertified  
commercial flexible connector of at least 1/2"  
(1.3 cm) ID NPT (with suitable strain reliefs) in  
compliance with ANSI Z21.41 and Z21.69  
standards.  
Gas conversion is important for safe and effective  
use of the appliance. It is the responsibility of the  
dealer and the owner of the range to perform the  
appropriate gas conversion following the  
directions of the manufacturer.  
THE GAS CONVERSION PROCEDURE IS  
DESCRIBED IN THIS MANUAL AND IN THE  
PACKAGE CONTAINING THE CONVERSION  
NOZZLES SHIPPED WITH EVERY RANGE.  
In Massachusetts: The unit must be installed  
with a 36" (3foot) long flexible gas connector.  
In Canada: use CAN 16.1088 metal connectors  
for gas appliances and CAN 16.9 M79 quick  
disconnect device for use with gas fuel.  
Please provide the service person with this  
manual before work is started on the range.  
WARNING!  
PRESSURE TESTPOINT STOPPER VALVE  
DO NOT USE AN OPEN FLAME WHEN CHECKING  
FOR LEAKS!  
To avoid gas leaks, the pressure testpoint  
stopper valve and gasket supplied with the range  
must be installed on the gas fitting at the back of  
the range according to the diagram below.  
Leak testing of the appliance shall be conducted  
according to the manufacturer's instructions.  
Before placing the oven into operation, always  
check for leaks with soapy water solution or  
other acceptable method.  
17  
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GAS CONVERSION  
PRESSURE REGULATOR  
WARNING!  
Since service pressure may fluctuate with local  
demand, every gas cooking appliance must be  
equipped with a pressure regulator on the  
incoming service line for safe and efficient  
operation.  
Before carrying out this operation, disconnect  
the appliance from gas and electricity.  
Gas conversion shall be conducted by a factory‐  
trained professional.  
Call the customer service hotline to identify a  
factorytrained professional near your home.  
The pressure regulator shipped with the  
appliance has two female threads ½” NPT. The  
regulator shall be installed properly in order to be  
accessible when the appliance is installed in its  
final position.  
The gas conversion procedure for this range  
includes 6 steps:  
1. Pressure regulator  
2. Surface burners  
3. Adjustment of minimum setting  
The conversion is not completed if all 6 steps  
have not been concluded properly.  
Before performing the gas conversion, locate the  
package containing the replacement nozzle  
shipped with every range. IMPORTANT: Each  
nozzle has a number indicating its flow diameter  
printed on the body. Consult the table on page 20  
for matching nozzles to burners.  
Manifold pressure should be checked with a  
manometer and comply with the values indicated  
below:  
Save the nozzles removed from the range for  
future use.  
Natural gas 4.0" W.c.P.  
LP/Propane 11.0" W.C.P.  
STEP 1: PRESSURE REGULATOR  
Incoming line pressure upstream from the  
regulator must be 1" W.c.P. higher than the  
manifold pressure in order to check the  
regulator.  
The pressure regulator supplied with the  
appliance is a convertible type pressure regulator  
for use with Natural Gas at a nominal outlet  
pressure of 4” w.c. or LP gas at a nominal outlet  
pressure of 11” w.c. and it is prearranged from  
the factory to operate with one of these  
gas/pressure as indicated in the labels affixed on  
the appliance, package and Instruction booklet.  
The regulator used on this range can withstand a  
maximum input pressure of 1/2 PSI (14.0" W.c.P.)  
If the line pressure exceeds that amount, a step‐  
down regulator is required.  
The appliance, its individual shutoff valve, and  
the pressure regulator must be disconnected  
from the gas line during any pressure testing of  
that system at pressures in excess of 1/2 psig  
(3.45 kPa).  
To convert the regulator for use with other liquid  
propane LP gas:  
1. Unscrew by hand the upper cap of the  
regulator, remove the white plastic  
attachment from the cap, reverse its  
direction and screw it again firmly against the  
cap. The white plastic attachment has arrows  
indicating the position for natural gas (NAT)  
and LP gas (LP).  
The individual manual shutoff valve must be in  
the OFF position during any pressure testing of  
the gas supply piping system at test pressures  
equal to or less than ½ psig (3.45 kPa).  
2. Screw by hand the metal cap in the original  
position on the regulator.  
18  
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STEP 2: SURFACE BURNERS  
To replace the nozzles of the surface burners, lift  
up the burners and unscrew the nozzles shipped  
with the range using a 7 mm {socket wrench).  
Replace nozzles using the conversion set supplied  
with the range or by a Bertazzoni authorized  
parts warehouse. Each nozzle has a number  
indicating its flow diameter printed on the body.  
Consult the table on page 20 for matching nozzles  
to burners.  
4. Make sure that the flame does not go out  
when switching quickly from the MAXIMUM  
to the MINIMUM position.  
STEP 3: MINIMUM FLAME ADJUSTMENT  
WARNING!  
These adjustments should be made only for use  
of the appliance with natural gas. For use with  
liquid propane gas, the choke screw must be  
fully turned in a clockwise direction.  
SURFACE BURNERS  
1. Light one burner at a time and set the knob  
to the MINIMUM position (small flame).  
2. Remove the knob.  
3. The range is equipped with a safety valve.  
Using a smallsize slotted screwdriver, locate  
the choke valve on the valve body and turn  
the choke screw to the right or left until the  
burner flame is adjusted to desired minimum.  
19  
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GAS BURNERS DATA TABLES  
Burner  
Auxiliary  
SemiRapid  
Rapid  
Position  
Front R  
Injector  
diam. [mm.]  
0,92  
Gas  
Type  
NG  
Pressure  
[i.w.c.]  
4"  
11”  
4”  
11”  
4”  
11”  
4”  
11”  
4”  
Max Rate  
Min Rate  
[BTU/h]  
900  
900  
1500  
1500  
2500  
2500  
900  
Bypass  
diam. [mm]  
Regulated  
0,29  
Regulated  
0,36  
Regulated  
0,47  
Regulated  
0,29  
[BTU/h] [W]  
3750 1098  
3750 1098  
6000 1759  
6300 1845  
10400 3046  
11400 3339  
[W]  
264  
264  
439  
439  
732  
732  
264  
264  
1318  
1318  
0,56  
1,17  
0,73  
1,55  
0,98  
0,80  
0,50  
LP (Propane)  
Rear L and R  
Front L  
NG  
LP (Propane)  
NG  
LP (Propane)  
Centre Inner  
Centre Outer  
NG  
2730  
2900  
799  
849  
Dual Burner  
LP (Propane)  
NG  
LP (Propane)  
900  
4500  
4500  
N°2 x 1,30  
N°2 x 0,83  
15000 4394  
16400 4804  
Regulated  
0,65  
11”  
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INSTALLATION Checklist  
FINAL PREPARATION  
1. Is the range mounted on its legs?  
All stainless steel body parts should be wiped  
with hot, soapy water and with a liquid stainless  
steel cleanser.  
2. Is the back guard securely connected?  
If buildup occurs, do not use steel wool, abrasive  
cloths, cleaners, or powders! If it is necessary to  
scrape stainless steel to remove encrusted  
materials, soak with hot, wet cloths to loosen the  
material, then use a wood or nylon scraper. Do  
not use a metal knife, spatula, or any other metal  
tool to scrape stainless steel! Scratches are  
almost impossible to remove.  
3. Has the antitip device been properly  
installed?  
4. Does the clearance from the side cabinets  
comply with the manufacturers directions?  
5. Is the electricity properly grounded?  
Before using the oven for food preparation, wash  
the cavity thoroughly with a warm soap and  
water solution to remove film residues and any  
dust or debris from installation, then rinse and  
wiped dry.  
6. Is the gas service line connected following  
the directions of the manufacturer?  
7. Have all the proper valves, stoppers and  
gasket been installed between the range and  
the service line?  
8. Has the gas connection been checked for  
leaks?  
9. Has the range been set for the type of gas  
available in the household?  
10. Does the flame appear sharp blue, with no  
yellow tipping, shooting or flame lifting?  
11. Has the minimum setting for all burners been  
adjusted?  
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USER MANUAL  
Do not clean oven door gasket. The door gasket  
is essential for a good seal. Care should be taken  
not to rub, damage, or move the gasket.  
WARNING!  
Proper Installation. Be sure your appliance is  
properly installed and grounded by a qualified  
technician.  
Do not use oven cleaning products. No  
commercial oven cleaner or oven liner  
protective coating of any kind should be used in  
or around any part of the oven.  
Do not leave children alone. Children should not  
be left alone or unattended in area where  
appliance is in use. They should never be  
allowed to sit or stand on any part of the  
appliance.  
Clean only parts listed in manual.  
Do not use water on greasefires.  
Wear proper apparel. Loosefitting or hanging  
garments should never be worn while using the  
appliance.  
Smother fire or flames or use dry chemical or  
foamtype extinguisher.  
User servicing. Do not repair or replace any part  
of the appliance unless specifically  
recommended in the manual. All other servicing  
should be referred to a qualified technician.  
ROOM VENTILATION  
The use of a gas cooking appliance generates  
heat and humidity in the room where it is  
installed. Proper ventilation in the room is  
needed. Make sure the kitchen is equipped with  
a range hood of appropriate power (400 CFM  
minimum). Activate the exhaust fan/range hood  
when possible. Intensive and continuous use of  
the appliance may require additional ventilation,  
for example by opening a window.  
Use only dry potholders. Moist or damp  
potholders on hot surfaces may result in burns  
from steam. Do not let potholder touch hot  
heating elements. Do not use a towel or other  
bulky cloth.  
Do not to cover the holes inside the oven with  
aluminium foil.  
Do not to cover the worktop with aluminium  
foil.  
Do not store any flammable object or objects  
under pressure in the storage compartment.  
Keep the area of operation of the range free  
from combustible materials, gasoline and other  
flammable vapours and liquid.  
Do not store dangerous or flammable materials  
in the cabinets above the appliance.  
Do not use the appliance for space heating.  
Do not use aerosol sprays in the vicinity of the  
appliance while cooking.  
Do not sit or step on the oven door.  
Do not use oven compartment for storage.  
Use Care When Opening Door. Let hot air or  
steam escape before removing or replacing food  
Do not heat unopened food containers. Buildup  
of pressure may cause container to burst and  
result in injury.  
Keep oven vent ducts unobstructed.  
Always place oven racks in desired location  
when oven is cool. If rack must be moved while  
oven is hot, do not let potholder contact hot  
heating element in oven.  
22  
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SURFACE BURNER LAYOUT  
SURFACE COOKING  
1. Small Burner  
2. Medium burner  
3. Rapid burner  
SYMBOLS  
4. Dual burner (Power burner)  
Model  
(*)  
Burner position (in this case front  
right burner).  
Maximum temperature setting  
/Recommended  
control  
knob  
position for burner ignition  
Minimum temperature setting  
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SURFACE BURNER OPERATION  
THERMOCOUPLE SAFETY VALVE  
TIPS FOR USING BURNERS CORRECTLY  
WARNING!  
Each surface burner of a Bertazzoni range is  
equipped with a thermocouple safety device.  
KEEP CHILDREN AT A SAFE DISTANCE FROM THE  
APPLIANCE DURING OPERATION.  
The thermocouple opens the flow of gas to the  
burner only when hot. Should the flame go off,  
the thermocouple will immediately close the gas  
flow to the burner eliminating any risk to your  
home.  
DO NOT ALLOW CHILDREN TO OPERATE THE  
APPLIANCE.  
1. Always check that the burner caps are  
properly installed before operation.  
For faster activation of the thermocouple, always  
light the burners on maximum power. This will  
allow the thermocouple to reach the optimum  
temperature in the fastest time.  
ELECTRIC IGNITION  
To activate the electric ignition, simply turn the  
control knob counterclockwise to maximum  
power ( position). Press the knob to start the  
flow of gas and the ignition spark. The spark will  
released at the metal tip of the white ceramic pin  
located on the side of the burner. Once the flame  
is on, release the control knob gently.  
2. Verify that the flame of the worktop burners  
is completely blue and with regular aspect as  
shown below.  
If the flame turns off, repeat the above  
procedure.  
The dual powerburner is composed by two  
burners (inside and outside). Each burner is  
activated by a separate control knob. The two  
burners can be operated separately or together  
for maximum power. To activate the power‐  
burner, turn on the central burner first, then turn  
on the external ring.  
ATTENTION: do not ignite burners if the black  
burner cap is not installed or not centred. The  
flame will be irregular.  
3. Always adjust the burner flame so it does not  
extend beyond the edge of the pan.  
MANUAL IGNITION  
Manual ignition is always possible even when the  
power is cut off or in the event of power failure.  
Turn the control knob counterclockwise to the  
MAXIMUM position. Light the flame with a  
kitchen lighter or with a match.  
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TIPS FOR USING PANS CORRECTLY  
OVEN COOKING  
WARNING!  
Use Care When Opening Door. Let hot air or  
steam escape before removing or replacing  
food.  
ATTENTION!  
Always ensure that bottom and handles of pans  
do not protrude from the worktop.  
Do Not Heat Unopened Food Containers. Build‐  
up of pressure may cause container to burst and  
result in injury.  
When cooking with flammable fat such as oil, do  
not leave the range unattended.  
Keep Oven Vent Ducts unobstructed.  
Use pots of the appropriate size on each burner  
following the indication of the diagram below.  
Placement of Oven Racks. Always place oven  
racks in desired location while oven is cool. If  
rack must be moved while oven is hot, do not let  
potholder contact hot heating element in oven.  
Burner  
Recommended pan size  
Do Not Clean Door Gasket. The door gasket is  
essential for a good seal. Care should be taken  
not to rub, damage, or move the gasket  
inches (mm)  
Small  
3½”51/2”(90 – 140)  
51/2”101/4”(140 – 260)  
71/8”101/4” (180 – 260)  
82/3”101/4” (220 – 260)  
Medium  
Large  
Do Not Use Oven Cleaners. No commercial oven  
cleaner or oven liner protective coating of any  
kind should be used in or around any part of the  
oven.  
Dual burner  
Clean Only Parts Listed in manual.  
CAUTION  
When boiling liquids, turn the knob to the  
MINIMUM position once boiling is reached to  
avoid overflow. .  
Do not store items of interest to children in  
cabinets above a range or on the back guard of a  
range – children climbing on the range to reach  
items could be seriously injured.  
Always use pots with matching lid.  
Dry the bottom of pans before operation.  
DO NOT TOUCH HEATING ELEMENTS OR  
INTERIOR SURFACE OF OVEN  
Heating elements may be hot even though are  
Use pots with a flat, thick bottom (except for wok  
cooking).  
dark in colour. Interior surfaces of an oven  
become hot enough to cause burns. During and  
after use, do not touch, or let clothing or other  
flammable materials come into contact with the  
heating elements or interior surfaces of oven  
until they have had sufficient time to cool. Other  
surfaces of the appliance may become hot  
enough to cause burns, for example, oven vent  
openings and surfaces near these openings, oven  
doors, oven glass window.  
WOK COOKING: always use the wok adapter  
supplied with the range. Wok pan external  
diameter shall not be smaller than 10” (25cm)  
and larger than 16” (40cm).  
SIMMERING: use the simmer ring supplied with  
the range.  
WARNING  
TO REDUCE THE RISK OF TIPPING OF THE  
APPLIANCE, THE APPLIANCE MUST BE  
SECURED WITH A PROPERLY INSTALLED  
ANTI-TIP DEVICES. TO CHECK IF THE  
DEVICES ARE INSTALLED PROPERLY,  
REMOVE THE APPLIANCE FROM THE WALL  
AND VERIFY THAT THE ANTI-TIP DEVICES  
ARE ENGAGED.  
25  
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SYMBOLS  
ATTENTION!  
When using the oven for the first time it should  
be operated for 1530 minutes at a temperature  
of about 500°F/260°C without cooking anything  
inside in order to eliminate any moisture and  
odours from the internal insulation.  
OVEN FUNCTIONS SELECTOR  
OVEN FUNCTION SELECTOR  
The oven has 9 functions defined for the  
following operations (from 0 position in clockwise  
direction):  
-
-
LIGHT  
TEMPERATURE SELECTOR  
BAKE (Upper heating + Bottom heating  
elements) to be used with oven temperature  
from 0 to 500°F/260°C  
-
-
-
-
-
UPPER BAKE (Upper heating element) to  
be used with oven temperature from 0 to  
500°F/260°C  
BOTTOM BAKE (Bottom heating  
elements) to be used with oven temperature  
from 0 to 500°F/260°C  
OVEN RACKS  
Bertazzoni ranges are equipped with commercial  
grade shelves and an enamel cooking tray.  
SMALL BROILER (Broiler heating  
element) to be used with temperature  
selector at 500°F for broiling  
Shelves are mounted on the appropriate guides  
situated on the sides of the oven compartment.  
Insert the shelf between top and bottom guide in  
any of the 5 positions available.  
LARGE BROILER (Upper heating +Broiler  
heating elements) to be used with  
temperature selector at 500°F for broiling  
CONVECTION BROILER (Upper Heating +  
Broiler heating elements + fan) to be used  
with temperature selector at 500°F for  
convection broiling  
-
-
CONVECTION (Circular heating element  
+ fan) to be used with oven temperature  
from 0 to 500°F/260°C  
To keep the oven as clean as possible, cook meat  
on the tray .  
When available, always follow recipe book  
directions. Personal experience will help to  
determine any variations in the values reported  
in the table. In any case, it is recommended to  
follow the instructions of the specific recipe being  
used.  
DEFROST (only fan)  
26  
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Store the broiler pans outside the oven: extra  
pans without food affect the browning and  
cooking.  
USING THE OVEN  
Browning can depend from the type of pan used:  
OVEN LIGHT  
-
For tender, golden brown crusts, use light  
nonstick anodized or shiny metal pans.  
For brown crisp crusts, use dark non‐  
stick/anodized or dark, dull metal utensils or  
glass bake ware. These may require lowering  
the bake temperature 25°F.  
The appliance is equipped with two oven lamps  
that light up when the oven is in operation.  
-
COOLING FANS  
The appliance is equipped with a cooling fan  
motor that activate when the oven is in operation  
for cooking. A malfunction of the cooling fan  
motor system during oven use inhibits oven  
heating elements use (the oven does not heat‐  
up); in this case aftersale service shall be  
contacted in order to restore the correct  
functionality of the cooling fan motor system.  
BAKEWARE TYPE  
Metal bake ware (with or without a nonstick  
finish), heatproof glass, glass ceramic, pottery, or  
other utensils are suitable for the oven. Suitable  
cookie sheets have a small lip on one side only.  
Heavy sheets or those with lips on more than one  
side may affect the baking time.  
BAKE RACK POSITIONS  
FRONT INDICATOR LIGHT  
Rack level positions in the oven are numbered as  
in the diagram on page 25.  
This appliance is equipped with 1 indicator light  
on the front panel:  
ONE RACK BAKING The Bake mode is best for  
baking on one rack with rack level 3 and 4 used  
for most baked items. When baking tall items,  
rack level 4 may be used. Pies are best baked on  
rack level 4 or 5 to ensure the bottom of the crust  
is done without overbrowning the top. When  
large pieces of meat or poultry are roasted such  
as a prime rib of beef or a turkey, rack level 4 is  
the preferred rack.  
ORANGE colour: oven thermostat indicator  
light; light on means oven heating element/s  
connected and vice versa.  
OVEN CONVECTION FAN  
The appliance is equipped with an oven fan  
mounted inside a circular heating element,  
protected by a fan shield on the back of the oven  
cavity; it operates each time that the oven  
operates in the functions CONVECTION BROILER,  
CONVECTION and DEFROST.  
TWO RACK BAKING Rack levels 3 and 5 may be  
used when baking on two levels. Cookies and  
biscuits can be cooked properly using these two  
racks. Casserole dishes may al so be baked using  
these two levels.  
CONVECTION  
BAKE  
PREHEATING THE OVEN  
COOKING WITH CONVECTION  
Preheat the oven before baking. The oven does  
not need to be preheated for large pieces of  
meat or poultry. See your recipe for preheating  
recommendation. Preheating time depends on  
the temperature setting and the number of racks  
in the oven. During preheating time orange oven  
thermostat light is always lit, once preheating is  
over, it start to cyclate on/off according oven  
thermostat cycle  
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 and without having to rotate  
the pans. Convection also enables cooking  
simultaneously on multiple racks.  
Low, shallow bake ware should be used with  
convection cooking. This allows the heated air to  
properly move 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.  
GETTING THE BEST RESULTS  
Minimize opening the door.  
Choose the right size bake ware.  
Use the bake ware recommended in the recipe.  
Any food cooked uncovered will brown evenly  
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and form a nice crust. Foods in covered dishes  
(casseroles, pot roast) or delicate custards are  
not suitable for convection cooking.  
oven, such as the control panel.  
RACK POSITIONS  
Large Main Oven One Rack Baking  
When baking on one rack, best results are  
obtained in the bake mode (see Bake).  
When roasting a turkey or a large piece of meat,  
convection bake may be used. Rack 4 is the most  
appropriate rack.  
CONVECTION  
Time can be saved by baking an entire batch of  
cookies at the same time. The cookies will bake  
evenly and be done all at once. The baking time  
may be shorter due to the warm circulating air.  
For small items such as cookies, check to see if  
they are done one to two minutes before the  
recipe time. For larger baked items such as cakes,  
check five to six minutes before the time  
indicated on the recipe.  
Two Rack Baking  
Racks 4 and 2 are most appropriate when using  
the convection bake mode. Round cake pans  
should be staggered on racks 4 and 2.  
Rectangular (9 x 13) cake pans and cookie sheets  
should be placed on rack 4 directly under the one  
on rack 2.  
Convection cooking of meat and poultry will  
result in foods that are brown and crispy on the  
outside and moist and juicy on the inside. Large  
meat or poultry items may cook up to 30 minutes  
less than the suggested time so check them so  
they will not be over baked. A meat thermometer  
or an instant read thermometer will provide  
more accurate results than the "minute per  
pound" method. The larger the piece of meat or  
poultry, the more time you will save.  
This may be used for cakes, cookies, biscuits and  
other foods for which two rack baking is  
desirable.  
When several casseroles, frozen pies or cakes are  
to be baked, use racks 4 and 2.  
These two racks can also be used for a large oven  
meal.  
Bake ware Type  
Aluminium bake ware gives the best browning  
results.  
Cookie sheets with only two sides give the best  
results. Aluminium commercial halfsheets or  
professional cooking utensils may be used but  
baking times may be increased.  
Converting Conventional Baking to Convection  
Cooking - To convert most recipes for baked  
items (cookies, cakes, pies, etc.), reduce the oven  
temperature by 25°F. For meats and poultry, use  
the temperature recommended in recipes and  
cooking charts.  
Placement  
CONVECTION  
For better browning, utensils such as cookie  
sheets. Rectangular baking pans should be placed  
crosswise on the rack with the shorter side facing  
right and left to allow better air flow.  
When baking on more than one rack, cookie  
sheets and rectangular (9 x 13) cake pans should  
not be staggered; round cake pans should be  
staggered.  
The rear element operates at full power. Air is  
circulated by the fan for even heating. Use this  
setting for food which requires gentle cooking  
such as pastries, soufflés or cakes.  
TIPS FOR CONVECTION and BAKE  
Preheating the Oven  
Preheat the oven before baking. The oven does  
not need to be preheated for large pieces of  
meat or poultry. See your recipe for preheating  
recommendation. Preheating time depends on  
the temperature setting and the number of racks  
in the oven.  
Settings for BAKE/CONVECTION and cooking  
modes  
These cooking modes are for baking, roasting or  
warming using one or two racks.  
Temperature Setting  
1. Select BAKE/CONVECTION using the Selector  
switch.  
When using Convection, reduce the temperature  
recommended in the recipe by 25°F. When  
roasting meats, check internal temperature prior  
to time recommended by recipe to prevent over  
cooking. When roasting meats in convection  
mode, do not reduce temperature setting.  
2. Set the oven temperature using the oven  
temperature control knob (not over  
Tmax=500°F setting position). If using  
CONVECTION, set the oven control knob 25°F  
below temperature suggested in the recipe.  
Do no change recipe temperature if roasting  
meats or poultry.  
Condensation  
It is normal for a certain amount of moisture to  
evaporate from the food during any cooking  
process The amount depends on the moisture  
content of the food. The moisture will condense  
on any surface cooler than. the inside of the  
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food (ham slices, fillets of fish, etc.). Liver slices  
must be turned over regardless of thickness.  
BAKING RECOMMENDATIONS  
FOOD  
PAN  
SIZE  
CONTROL  
TEMPERATURE SUGGESTED  
TOTAL  
Use a timer. Set it for the minimum time and  
check the food.  
SETTING  
COOKING  
TIME  
Center food directly under the broiling element  
for best browning.  
Cookies  
12”x15” 375°  
Cookie  
Sheet  
8 to 12  
minutes  
Layer  
Cakes  
Sheet  
Cakes  
Bunt  
Cakes  
Brownies 9"x9"  
or Bar  
Cookies  
8”or  
350°  
350°  
325°  
325°  
25 to 35  
minutes  
30 to 40  
minutes  
60 to 75  
minutes  
20 to 25  
minutes  
Rack Positions  
9”Round  
9”x13”  
Pan  
Before turning on the oven, place the rack in the  
desired position. After preheating the broiler,  
center the broil pan under the broil element.  
2 Use this rack position when broiling beef  
steaks, ground meat patties, ham steak and lamb  
chops 1 inch or less thick. Also use when  
browning food.  
12 Cup  
Pan  
Biscuits  
12"x15" 425° or Package 10 to 15  
3 Use this rack position when broiling meat 1  
1/8 inches or more thick, fish, poultry, pork  
chops, ham steaks 1 inch or more thick.  
3 or 4 Use this rack when broiling chicken  
quarters or halves.  
Cookie  
Sheet  
8"x4"  
Loaf Pan  
12 cup  
Muffin  
Pan  
Directions  
minutes  
Quick  
Bread  
Muffins  
350°  
55 to 70  
minutes  
14 to 19  
minutes  
425°  
Utensils  
Fruit Pies 9"  
Diamete  
425°  
35 to 45  
minutes  
A porcelain enamel broil pan is included with the  
range. Use metal or glassceramic bake ware  
when browning casseroles, main dishes, or bread.  
DO NOT use heatproof glass or pottery. This type  
of glassware cannot withstand the intense heat  
of the broil element.  
r
Fruit  
Cobblers Pan  
9"x9"  
400°  
375°  
25 to 30  
minutes  
25 to 30  
minutes  
Yeast  
Bread,  
Loaves  
Dinner  
Rolls  
Cinnamon 9"x13"  
Rolls  
Yeast  
Cotter  
and Cake Sheet  
8"x4"  
Loaf Pan  
9"x13"  
Pan  
400°  
375  
12 to 18  
minutes  
25 to 30  
minutes  
20 to 30  
minutes  
Broiling Using Meat Thermometer  
To more accurately define the preparation of  
thick steaks or chops (at least 1 1/2 inches thick),  
use a meat thermometer. Insert the point of the  
thermometer into the side of the meat reaching  
the center of the steak or chop.  
Pan  
12"x15" 400°  
Cookie  
For rare steaks, cook the first side to 90°F. For  
medium or well done steaks, cook the first side to  
100°F. Turn and cook the second side to desired  
internal temperature.  
BROIL / CONVECTION BROIL  
SETTING BROILER OR CONVECTION BROILER  
Tips for Broiling  
Select BROILER to brown food on the top side  
only. This mode requires turning food if browning  
is required on both sides.  
Broiling requires constant exposure to high,  
intense heat. Only the upper element heats in  
the BROILER mode.  
Select CONVECTION BROILER to brown food  
slightly also on the bottom side. This mode is  
preferred for browning food on both side that is  
too delicate for turning such as fish. The degree  
of browning of each side might be different.  
It is recommended that you preheat the broil  
element before starting to cook. Preheat the broil  
element/s for about 5 minutes.  
Getting the Best Results  
TO SET THE OVEN TO BROILER OR  
CONVECTION BROILER  
Defrost food before broiling.  
Keep oven door closed during broiling.  
1. Place oven rack in desired position.  
Steaks should be more than 1" thick if rare meat  
is desired. Use convection broil if steaks are over  
11/2 inches thick. Turn food over once after half  
cooking time. It is not necessary to turn very thin  
2. Set Selector Switch to BROILER or  
CONVECTION BROILER.  
29  
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3. Set oven selector function temperature knob  
to BROILER or CONVECTION BROILER setting  
corresponding 300 to 500°F setting .  
4. Wait about 5 minutes for preheating  
5. Place food in oven at desired rack position as  
referenced on Page 26.  
6. Close oven door. The door should be closed  
throughout the broil cycle.  
BROILING AND ROASTING RECOMMENDATIONS  
FOOD ITEM  
RACK  
NUMBER  
OVEN MODE  
FUNCTION  
SELECTOR  
CONTROL  
TEMPERATURE COOKING TIME  
SETTING  
APPROXIMATE  
SPECIAL  
INSTRUCTIONS  
AND TIPS  
SELECTOR  
BEEF  
2
Broiler or  
convection Broiler  
500°F fixed  
temperature  
setting  
15 to 20 minutes  
Broil until no pink in  
center  
Ground Beef  
Patties, ½” thick  
T-Bone Steak  
2
2
3
Broiler or  
convection Broiler  
500°F fixed  
temperature  
setting  
12 to 20 minutes  
12 to 20 minutes  
20 to 25 min/lb  
Time depends on  
rareness of steak  
Flank Steak  
Broiler or  
convection Broiler  
500°F fixed  
temperature  
setting  
Rare to Medium Rare  
Eye of Round  
Roast  
Bake or Convection 325°  
bake  
Small roasts take  
more minutes per  
pound; reduce time  
by using Convection  
Bake  
PORK  
3
2
Bake or Convection 325°  
bake  
20 to 25 min/lb  
Cook until juices are  
clear  
Loin Roast  
POULTRY  
Broiler or  
500°F fixed  
20 to 25 minutes  
Cook until juices are  
clear  
convection Broiler  
temperature  
setting  
Boneless Skinless  
Chicken Breasts  
Chicken Thighs  
3
3
4
4
Broiler or  
convection Broiler  
500°F fixed  
temperature  
setting  
25 to 30 minutes  
30 to 45 minutes  
75 to 90 minutes  
20 to 25 min/lb  
Remove skin; Cook  
until juices are clear  
Half Chickens  
Roast Chicken  
Turkey  
Broiler or  
convection Broiler  
500°F fixed  
temperature  
setting  
Turn with tongs;  
Cook until juices are  
clear  
Bake or Convection 350°  
bake  
Do not stuff; reduce  
time by using  
Convection Bake  
Bake or Convection 325°  
bake  
Do not stuff; reduce  
time by using  
Convection Bake  
30  
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CARE AND MAINTENANCE  
CLEANING YOUR RANGE  
ATTENTION!  
Cleaning Hints  
Never use abrasive cleaners!  
Scratches on the stainless steel surfaces are  
permanent.  
1 . The porcelain enamel finish is acid resistant,  
but not acid proof. Acidic food, such as citrus  
juices, tomatoes, rhubarb, vinegar, alcohol or  
milk, should be wiped off and not allowed to  
bake onto the porcelain during the next use.  
Do not clean the range when hot!  
Cleaning after installation: use a stainless steel  
cleaning product or wipe to eliminate the glue  
residues of the blue protection film after  
removal.  
2 . Remove the oven racks.  
3 . The heating elements in the oven do not  
require cleaning; the elements burn  
themselves clean when the oven is in use.  
Elements are permanently connected. It is  
not necessary to clean the broiler shield  
above the broil element.  
Cleaning the worktop: periodically clean the  
burner heads, the cast iron pan supports and the  
burner caps using warm water. Remove burned  
food and fat residues with a rubber spatula . If  
food residue prevent the smooth operation of  
the control knobs, call the customer service  
hotline to schedule service by a factorytrained  
professional.  
CAUTION  
The interior of the oven will still be at baking  
temperatures when the automatic lock cycles to  
its open position and the oven door can be  
opened.  
Cleaning stainless steel: for best results use a  
stainless steel cleaner product with a soft sponge  
or wipe. Alternatively use a soft sponge or cloth  
with a warm soap and water solution. Never use  
abrasive powders or liquids!  
MAINTAINING YOUR RANGE  
REPLACING THE OVEN LIGHT BULBS  
Cleaning the burner caps: lift the burner caps  
from the burner heads and wash them in a warm  
soap and water solution. Dry thoroughly before  
using them again. Before reinstalling them on the  
burner head, check that the gas flow holes are  
not clogged with food residues or cleaning  
product residues.  
WARNING!  
Disconnect power before servicing unit.  
To replace the oven light bulb, unscrew the  
protection cap that projects out inside the oven.  
NOTE: Touching the bulb with fingers may cause  
the bulb to burn out. Always use protective glove  
or use a cloth to remove the bulb.  
Cleaning Enamel: enamelled parts should be  
cleaned frequently with warm soap and water  
solution applied with a soft sponge or wipe.  
Never use abrasive powders or liquids! Do not  
leave acid or alkaline substances on the  
enamelled parts (such as vinegar, lemon juice,  
salt, tomato sauce, etc.). Use a rubber spatula to  
remove fat residues.  
Cleaning glass door: clean the glass using a non‐  
abrasive sponge or wipe with a warm soap and  
warm water solution. Use a rubber spatula to  
remove fat residues.  
ATTENTION: while cleaning the door, avoid  
spillage of food residues and cleaning products in  
the venting holes situated on the top side of the  
door. To clean the inside of the oven door, call a  
factorytrained professional.  
ATTENTION: for further details about cleaning of  
the appliance, please contact your appliance  
retailer.  
31  
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TROUBLESHOOTING GUIDE  
OVEN PROBLEM  
POSSIBLE CAUSES AND/OR REMEDY  
Range does not function  
Range is not connected to electrical power. Ask a professional to check  
power circuit breaker, wiring and fuses.  
Heating elements does not work Temperature setting knob is set a too low temperature, increase it by  
turning in clockwise direction .  
And/or  
Cooling fan system does not operate correctly.  
Oven light does not work  
Igniters does not work  
Light bulb is burned out. Range is not connected to power/ clean is cycle  
on  
Circuit is tripped. Fuse is blown. Range is not connected to power.  
Igniters sparking but no flame Gas supply valve is in “OFF” position. Gas supply is interrupted.  
ignition  
Igniters spark continuously after Ignition microswitches remain incorrectly engaged; call a qualified  
flame ignition  
technician for repair.  
Burner ignites but flame is large, Burner ports are clogged. Unit is not set to the appropriate gas type. Call  
distorted, or yellow  
Oven is not heating  
a qualified technician for gas conversion procedure.  
Check the circuit breaker or fuse box to your house. Make sure there is  
proper electrical power to the oven. Make sure the oven temperature  
has been selected.  
Oven light is not working Replace or reinsert the light bulb if loose or defective.  
properly  
Cannot remove lens cover on There may be soil buildup around the lens cover. Wipe lens cover area  
light  
with a clean dry towel prior to attempting to remove the lens cover.  
32  
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IMPORTANT APPLIANCE INFORMATION  
MODEL  
______________________________________________________________  
DATE INSTALLED  
DEALER  
_______________________________________________________________  
_______________________________________________________________  
_______________________________________________________________  
INSTALLER  
_______________________________________________________________  
________________________________________________________________  
SERVICER  
_______________________________________________________________  
________________________________________________________________  
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BERTAZZONI SpA  
Via Palazzina 8  
42016 Guastalla RE  
ITALY  
WWW.BERTAZZONI.COM  
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