User manual HEARTLAND APPLIANCES CLASSICDUALFUELRANGESMAN

[. . . ] (519) 650-5501 Fax (519) 650-3773 Toll Free Phone 1-800-361-1517 Toll Free Fax 1-800-327-5609 Installation and Operating Instructions For Models: 5200 5210 4200 4210 48" Gas Top / Electric Convection Range 48" Gas Top / Electric Convection Self Clean Range 30" Gas Top / Electric Convection Range 30" Gas Top / Electric Convection Self Clean Range ATTENTION INSTALLER: Leave this manual with appliance Save these instructions for future use NOTE: Clock must be set or your main oven will not function! WARNING: Improper installation, adjustment, alteration, service or maintenance can cause injury or property damage. For assistance or additional information, consult a qualified installer, service agency, manufacturer (dealer). Please read these instructions thoroughly before attempting to install this unit. Failure to follow installation instructions will result in costly service calls. Model 4200/4210 Model 5200/5210 Note: Please read these instructions thoroughly before attempting to install this unit. The oven door thermometer does not sense temperature. [. . . ] You can even cook a complete meal at the same time as long as you choose items that cook at the same temperature, as there is no flavour transfer; however we do not recommend an item that may spatter to cook on the same shelf as a dessert. Be sure to stagger pans if possible on multi-levels so that one is not directly over the other and leave at least 1" (2. 5 cm) of space between the pans. Do not place large pans directly in front of fan, at the back of oven, as this may block the air circulation. Note: Please ensure grease filter is not installed when selecting convection, otherwise fan will not circulate air properly Convection Roasting: This method of cooking uses both hot air and radiant heat, and is similar to rotisserie cooking, where high heat is applied quickly and evenly around the meat, but instead of rotating, hot air circulates around the meat. Before beginning convection roasting, insert the grease filter at back of oven and insert the optional raised roasting rack into broiler pan and rack. Place the cuts of meat or poultry fat side up, uncovered on the raised roasting rack. This allows the air to circulate around the roast, sealing in the juices. Do not use deep roasting pans or baking pans with high sides , as air cannot circulate around the food. Insert a meat thermometer into the thickest part of the meat, avoiding bones to accurately determine doneness. Standard Broiling: This method of cooking is used to transfer high heat over a short period of time to placed in close proximity to the broiler element. Usually used to brown the surface of food, such as meringues, steaks and roasts. Place meat on the broiler pan (add water to the bottom of the pan to reduce smoking) and place on the third or fourth rack depending on the food and your personal tastes. Please do not leave food being broiled unattended - excessive smoke or burning may occur. Refer to broiling tips & cooking chart on page 21. 19 Cooking Guide This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time. Keep a record of your results, preferred tempatures and times. General Cooking Tips & Preferences Meat Roasting Guide: Foods D egree of D oneness Oven Tem perature for R egular or C onvection R oasting °F B eef S irloin or R ib R oas ts R are M edium W ell done R um p, R ound (roast) R are M edium Veal Leg, Loin, R ib R oasts M edium W ell done Pork Leg or Loin R oast C row n R oas t S houlder R oast H am S m ok ed, pre-cook ed Lam b Leg Leg, S hould R oasts R are M edium W ell done R ack (R oas t) R are M edium 325 325 325 400 400 160 160 160 200 200 20-25 (45-50) 25-30 (55-60) 30-35 (65-70) 10-12 (22-25) 12-18 (25-38) 140 160 170 140 160 60 70 75 60 70 325 160 10-15 (22-25) 140 60 325 325 325 160 160 160 20-25 (45-50) 15-20 (25-30) 25-30 (35-40) 160 160 160 70 70 70 325 325 160 160 30-35 (65-70) 35-40 (75-80) 160 170 70 75 325 325 325 275 275 160 160 160 140 140 20-25 (45-50) 25-30 (55-60) 30-35 (65-70) 40-45 (80-85) 45-50 (90-95) 140 160 170 140 160 60 70 75 60 70 °C M inu tes p er lb (p er kg ) Internal C ooking Tem perature °F °C ·Place oven rack in correct position before preheating oven. ·After reading the thermometer insert another 1/2"/1 cm and read again. ·Meat continues to cook after removal from oven Allow meat to stand about 15- 20 minutes before carving Convection Cooking: ·For convection roasting, insert the grease filter in back of oven and place the raised roasting rack over the 2 pc. ·Convection cooking may cook faster; times may often be reduced up to 10 minutes per lb (. 5 Kg) for large items meat should be checked shortly before the suggested minimum cooking time. ·Recommended for "all" tender meats to give a brown outside with a juicy, tender inside ·For extra browning brush lean meats with oil ·Place all roasts fat side up on raised roasting rack 4 3 2 1 Oven Rack Positioning Figure 1 Poultry Roasting Guide: Foods O ve n Tem perature for S ta ndard or C onvection R oast °F Turk ey S tuffe d S tuffe d S tuffe d U nstu ffed U nstu ffed U nstu ffed P arts -1/2-B oneles s B reas t O R Leg Chic ken C apon C hic ke n, W hole , U ns tuffe d C hic ke n, Q uarters Lbs 6-8 10 - 12 16 - 22 6-8 10 - 12 16 - 22 1 Lbs 5-8 3-4 Kg 3 - 3. 5 4. 5 - 5 . 5 7 - 10 3 - 3. 5 4. 5 - 5 . 5 7 - 10 50 0 (g) Kg 2. 3 -3 . 6 1. 3 -1 . 8 325 325 325 160 160 160 18-20 (4 0-45) 20-25 (4 5-50) 18-20 (4 0-45) 170 170 170 77 77 77 325 325 325 325 325 325 325 160 160 160 160 160 160 160 30-32 (6 0-65) 23-25 (4 5-50) 15-20 (3 0-35) 25-30 (5 0-55) 18-23 (3 5-40) 13-15 (2 5-30) 60-75 m in . total 180 180 180 170 170 170 170 82 82 82 77 77 77 77 ·Poultry continues to cook after removal from oven Allow to stand 15-20 minutes before carving. ) Convection Roasting: ·Insert the grease filter in back of oven and place the raised roasting rack over the 2 pc. ·Convection cooking may be faster; times may often be reduced up to 25% - for large items check shortly before the suggested minimum cooking time. Internal Cooking Tem perature °F °C General Cooking Tips & Preferences ·Place oven rack in correct position before preheating oven. Rack position is 2 or 3 for standard roasting & rack 1 for convection roasting (refer to Figure 1) ·For extra browning brush skin with oil ·Insert a meat thermometer into the inner thigh (avoid touching the bone) to accurately determine doneness. Take a second reading inserted another 1/ 2"/1 cm and read again , if it reads lower than the first then continue cooking. °C M inutes p er lb (per Kg) 20 Cooking Guide This chart is a referance guide only, as variables such as size, tempature and individual preferances may affect the cooking time. Keep a record of your results, preferred tempatures and times. General Cooking Tips & Preferences Broiling Guide: Foods B eef S teak s R are M edium G roun d B e ef P a tties Pork P ork C hops or K a bobs Lam b Lam b C hops or K a bobs C hic ken C hic ke n P a rts B oneles s B reas ts Fis h W hole or S teak s B oneles s Fillets Lobs ter T ails, Th aw ed flakes w ith a fork flakes w ith a fork 5-10 m inu tes 8-10 m inu tes until juic es ru ns c lear until no longer pink 25-40 m in utes 6-8 m in/s id e M edium R are 1 inc h (2 c m ) 5-7 m in/s id e until no longer pink 3/4 - 1 inc h (2 c m ) 5-6 m in/s id e W ell done 3/4 - 1 inc h (2 c m ) 3/4 - 1 inc h (2 c m ) 3/4 - 1 inc h (2 c m ) 5-6 m in/s id e 7-8 m in/s id e 6-8 m in/s id e D egree of D oneness Thickness A pproxim ate Tim e ·Insert the grease filter (provided) on to the fan shield to prevent grease build up. [. . . ] Replace the cap with the appropriate side facing out and turn clockwise to lock into place. "LP" is stamped into the hollow (concave side) of the regulator cap 35 Top Burner Orifice Conversion After the regulator has been converted the top burner bases require conversion: 1)To expose the burner base, remove the porcelain cap and aluminum flame spreader. (The end of the tool is flattened to accept a standard slot screw driver to make the oriface removal easier) Insert the tool inside the burner base and turn the orifice out of the jet holder, COUNTER-CLOCKWISE. (Put the orifice in a safe place, in case you need to reconvert later. ) 3) Find the appropriately numbered orifice for the burner. 4) Use the tool to screw the burner orifice into place in a clockwise motion. [. . . ]