Follow the gas supplier's Instructions. ■ If you cannot reach your gas supplier, call the fire department. Installation and service must be performed by a qualified installer, service agency or the gas supplier. PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE. 1 TABLE OF CONTENTS SAFETY PRACTICES to avoid persona! injury READ BEFORE USING YOUR NEW APPLIANCE..........................................................................................4-6 PARTS IDENTIFICATION....................

Both ends of a CAN-bus need to be terminated with 120. termination-plugs. The maximum bus-length depends on the actual data transfer rate, the kind of data transfer cable being used, as well as the total number of participants on the bus. The following table shows the most essential coherencies for CAN-networks consisting of up 64 participants: Bus Length Cable for data Transmission Termination max. Data Transfer Rate Resistance per Unit Length Cable Diameter 0 ... 40 m < 70 m./m 0.25 ... 0.34 m

With large pieces of meat or poultry, you may need to turn the heat to medium to low setting after the food has been seared. This lower heat setting will allow the food to cook through without burning the outside. When using a sugary marinade or barbecue sauce, it may be necessary to turn the heat setting down near the end of the grilling time. Do not leave the grill unattended while it is turned on. When you are finished grilling, allow the drip trays to cool before cleaning them. They should b

COOKTOP Turn off all the burners and allow the grates to cool before starting to clean the cooktop. If you wipe off any part of the cooktop while it is hot, do so carefully as using a wet sponge or cloth can result in steam burns. BURNER GRATES When lifting the grates be careful as they are heavy. Place them on a protected surface, so they won’t scratch the surface they are laid on. The burner grates are matte porcelain enamel over cast iron. When cool, they may be placed in the dishwasher, or w

It may be necessary to clean these when there is a boil over or when the burner does not light, even though the electronic igniters click ¦ Do not use the grill for cooking excessively fatty meats or products which promote flare-ups. Do not use cooking utensils on the grill. ¦ Clean the cooktop with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the c

¦ Have the installer show you where the gas supply shut-off valve is located so you will know how and where to turn off the gas to the appliance. ¦ If you smell gas, the installer has not done a proper job of checking for leaks. You can have a small leak and therefore a faint gas smell if the connections are not completely tight. Finding a gas leak is not a “do-ityourself” procedure. Some leaks can only be found with the burner control in the ON position and for your protection it must be done b

OVEN DOOR REMOVAL WARNING! Do not lift oven door by the handle - will cause damage! Be sure the oven and door are cool before you begin to remove the door! 1. Open the door all the way open (Fig 22). 2. Unlock the door hinges by rotating the lock forward (Fig.23). 3. Once both hinges are unlocked, gently close the door until approximately halfway closed. Grabbing the sides of the door and gently lifting up and slightly forward, the door will unlatch from the hinge. 4. Continue to lift and pull t

If you find that food is adequately browned on the outside, but not done in the center, lower the temperature another 25.F and add to the baking time. When reducing the temperature always check the food for doneness, a minute to two before the minimum time stated in the recipe, as time can always be added. Some recipes will cook faster than others. There is no way to predict exactly how long each recipe will take when you convert it to convection. Convection will be easier to use after you have

Insert the point of the thermometer into the side of the meat to the center. Cook the first side to 90.F for rare meat. Cook the first side to 100.F for medium to well done. Cook the second side to the desired degree for the doneness you want, 135.F to 140.F for rare, and 150.F to 155.F for medium and 160.F to 165.F for well done. If you are cooking pork, cook to 170.F. A large two-piece broil pan comes with your new range. When you are broiling, always use both pieces. Do not cover the grid wit

Thick pieces of meat or poultry would typically be broiled on rack position 2, steaks, chops and hamburger, would be broiled on rack position 3. If top browning casseroles or bread the thickness of the food would indicate the rack position. Casseroles and bread would typically be browned on rack position 2 or 3. USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in a crock pot), and to defrost f