Use and care manual for 24”, 30’’ and 36’’ gas ranges
Congratulations Congratulations and welcome to the SUPERIORE’s world.We hope you will enjoy and appreciate the care and attention we put into every detail of your new, state-of-the-art range. Your SUPERIORE range is designed to offer years of reliable service. This Use and Care Manual will provide the information you need to become familiar with your product’s care and operation. Your complete satisfaction is our ultimate goal.
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CONTENTS 6 10 12 20 21 22 23 24 25 26 29 30 31 33 34 36 37 37 38 41 42 Warnings Before Using the Range Range Features Surface Operation Burners Operation Electric griddle Oven Functions and Setting Oven Features Using the Oven Baking Convection Bake Defrost Broiling Care and cleaning Cleaning and Maintenance Replacing Oven Light Door Removal Door Replacement and Adjustment Thanksgiven dinner Service Information Troubleshooting
Warnings Getting Started Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations that may occur. Common sense, caution, and care must be exercised when installing, maintaining or operating the appliance. ALWAYS contact the manufacturer about problems or conditions you do not understand.
Warnings To Prevent Fire or Smoke Damage • Be sure all packing materials are removed from the appliance before operating it. • Keep area around appliance clear and free from combustible materials, gasoline, and other flammable vapors and materials. • If the appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners. NEVER leave any items on the top.
Warnings The food could be contaminated. • If you are “flaming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the flames to spread out of control. • Once the unit has been installed as outlined in the Installation Instructions, it is important that the fresh air supply is not obstructed.The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Ensure that the kitchen is well-ventilated.
Warnings “brown-out” may or may not affect range operation, depending on how severe the power loss is. BURN HAZARD The oven door, especially the glass, can get hot. Danger of burning: DO NOT touch the glass! WARNING ELECTRICAL SHOCK HAZARD DO NOT touch a hot oven light bulb with a damp cloth as the bulb could break. Should the bulb break, disconnect power to the appliance before removing bulb to avoid electrical shock.
Before Using the Range All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water.There may be some burn off and odors on first use of the appliance this is normal. Oven Important! Before first use, wipe interior with soapy water and dry thoroughly.
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Range Features: RN361...; RD361... A1 A2 B B C C D D A. Worktop Profile A1. If supplied with backguard A2. If supplied with island trim B. Worktop 1. Left front power burner 18000 Btu/h 2. Left rear large burner 11000 Btu/h 3. Center front small burner 3600 Btu/h 4. Center rear medium burner 6500 Btu/h 5. Right front power burner 18000 Btu/h 6. Right rear medium burner 6500 Btu/h C. 7. 8. 9. 10.
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Range Features: RN362...; RD362... A1 A2 B B C C D D A. Worktop Profile A1. If supplied with backguard A2. If supplied with island trim B. Worktop 1. Left front power burner 18000 Btu/h 2. Left rear large burner 11000 Btu/h 3. Electric griddle 1150W 4. Right front power burner 18000 Btu/h 5. Right rear medium burner 6500 Btu/h C. 6. 7. 8. 9. 10.
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Range Features: RN301... A1 A2 B B C C D D A. Worktop Profile A1. If supplied with backguard A2. If supplied with island trim B. Worktop 1. Left front power burner 18000 Btu/h 2. Left rear large burner 11000 Btu/h 3. Right front power burner 18000 Btu/h 4. Right rear medium burner 6500 Btu/h C. Control Panel 5. Left front power burner control knob 6. Left rear large burner control knob 7. Rotary switch (light, convection, convention + light) 8. Thermometer 9. Oven temperature control knob 16 | 10.
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Range Features: RN241... A1 A2 B B C C D D A. Worktop Profile A1. If supplied with backguard A2. If supplied with island trim B. Worktop 1. Left rear power burner 2. Left front large burner 11000 Btu/h 3. Right front power burner with simmer 18000 Btu/h 4. Right rear medium burner 6500 Btu/h C. Control Panel 5. Left front large burner control knob 6. Left rear power burner control knob 7. Rotary switch (light, convection, convention + light) 8. Oven temperature control knob 18 | 9.
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Surface Operation Surface Cooking Tips Your range is equipped with a variety of different sized surface burners. Below is a guide for which burners work best for certain cooking applications: Burner Use front left (left rear on 24’’) and front right 18.000 BTU Quick water boiling Deep-fat frying in large utensil Melting small quantities Steaming rice Simmering sauces Melting large quantities Low-temperature frying (eggs, etc.
Burners Operation Lighting Burners All burners are ignited by electric ignition. There are no open-flame, “standing” pilots. Work-top Burners To light the surface burners, push and turn the appropriate control knob anticlockwise to maximum flow position . This control is both a gas valve and an electric switch. When gas is permitted to flow to the burners, the electric igniters start sparking. On all surface igniters you should hear a “clicking” sound.
Electric griddle Griddle/Simmer Plate (on applicable models) The optional 1150W griddle is constructed of machined steel with a blanchard finish and is uniquely designed to offer excellent cooking performance as well as easy clean up. The griddle is equipped with an electronic thermostat to maintain an even temperature across the griddle once the desired temperature has been set. The griddle has a power “ON” indicator light which glows when the griddle thermostat has been turned on.
Oven Functions and Setting BAKE (Natural Airflow Bake) Use this setting for baking, roasting, and casseroles. CONVECTION BAKE Use this setting to bake and roast foods at the same time with minimal taste transfer. BROIL Use this setting for broiling dark meats at 1” thickness or less where rare or medium doneness is desired. DEFROST Use this function to defrost foods. LIGHT Use this function to see the interior of the cavity.
Oven Features Oven Lights (x2) 1 Broiler 2 3 4 5 6 Bake burner Four fans (Two fans on 30’’ and 24’’) Rack Positions 24”, 30’’ and 36” ranges The oven has six rack positions and is equipped whith three racks and one enamelled tray whit trivet. Position 1 is the farthest from the oven bottom. Position 6 is the closest to the oven bottom. The racks can be easily removed and arranged at various levels. For better results with conventional baking, DO NOT use more than one rack at a time.
Using the Oven Oven Preheat The oven temperature can reach a temperature of aprox 400°F in 14 minutes in static function. Please consider this during the pre-heat process of the oven. Conventional vs Convection Cooking Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard.
Baking BAKE (Natural Airflow Bake) Full power heat is radiated from the bake burner in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cook books contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles. To Use BAKE Function 1.
Baking Food Pan size Single rack position Temperature Time (min) BREADS Biscuits Yeast loaf Yeast rolls Nut bread Combread Gingerbread Muffins Corn muffins Cookie sheet Loaf pan Cookie sheet Loaf pan 8”x 8” 8”x 8” Muffin tin Muffin tin 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 400F°(204°C) 375F°(191°C) 400F°(204°C) 375F°(191°C) 400F°(204°C) 350F°(177°C) 375F°(191°C) 375F°(191°C) 10 -12 30-35 12-15 30-35 25-30 35-40 15-20 15-20 CAKE Angel food Bundt Cupcakes Layers, sheet Layers, two
Baking Solving Baking Problems Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.
Convection Bake CONVECTION BAKE Heat is radiated from the bake burner in the bottom of the oven cavity. The heated air is circulated by the fans in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest baking job.When roasting, cool air is quickly replaced searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage.
Defrost Air is circulated by motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours. 1. Place the frozen food on a baking sheet. 2. Turn the selector to and set the temperature to “OFF”. WARNING To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.
Broiling BROIL Heat radiates from the broiler located at the top of the oven cavity. The distance between the foods and the broil elements determines broiling speed. For “fast” broiling, foodmay be as close as 2 inches (5 cm) to the broil element.“Fast” broiling is best for meatswhere rare to medium donenessis desired. Use this setting for broiling small and average cuts of meat. Broiling Instructions Broiling is a dry-heat cooking method using direct or radiant heat.
Broiling Type and Cut of Meat Weight Broiling Chart Setting Rack Time (min) BEEF Siloin 1’’ Rare Medium Well done T-Bone 3/4’’ 12 oz 12 oz 12 oz Broil Broil Broil 3 3 3 4 5 6 Rare Medium Well done Hamburger 1/2’’ 10 oz 10 oz 10 oz Broil Broil Broil 3 3 3 4 6 8 Medium Well done 1/4 lb. 1/4 lb. Broil Broil 3 3 6 8 1/2 lb. 2-3 lbs. total 2-3 lbs. total Broil Broil Broil 3 1 3 15 22 22 1 lb.
Care and cleaning Important! Before you start cleaning your range, please: • Read these cleaning instructions and the ‘Safety and warnings’ section at the start of this user guide. • Turn the range off. • Make sure the range is a safe temperature to touch. • Do not use a steam cleaner. • Do not keep flammable substances in the oven. General advice • Wipe down the worktop and wipe out the oven after every use. • Wipe up spills.
Cleaning and Maintenance Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your range must be kept clean and maintained properly. Before cleaning, make sure all controls are in the “OFF” position. Disconnect power if you are going to clean thoroughly with water.
Cleaning and Maintenance Control Knobs MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. Dry completely and replace by pushing firmly onto stem. DO NOT use any cleaners containing ammonia or abrasives. They could remove the graphics from the knob.
Replacing Oven Light WARNING ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. WARNING DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth. DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth. 1. Unsnap glass light cover using a screwdriver in the access groove. 2. Firmly grasp light bulb and pull out. 3.
Door Removal WARNING TO PREVENT PERSONAL INJURY Before removing the doors, make sure the pins are properly installed in the hinges. Failure to do so can result in personal injury to hands and/or fingers. The door can be completely disassembled to guarantee the general cleaning, of the glasses and the other parts.To disassembe the door you must observe the following procedure. • Open the door and fix the pin as indicated in picture 1.
Thanksgiven dinner, SUPERIORE’s way DAY BEFORE (if possible): PUMPKIN filling & STUFFING PUMPKINPIE Ingredients: 1 very large pumpkin or 2 small to medium-sized pumpkins (to make 2 pies) min. 5 - 7 lb. Slice portion off top of pumpkin and save the “lid”. Remove the seeds and strings (all the pulp). Put entire pumpkin in a pan, with the lid back on top, then pour a cup or two cups of water in pan. Bake at 350° (180-190°) for about 1 to 1½ hours, depends on the size of the pumpkin.
Thanksgiven dinner, SUPERIORE’s way THANKSGIVING DAY: 2nd PART GIBLET STUFFING: Ingredients: 1 box seasoned bread crumbs (12 cups croutons) 1 onion diced 2-3 celery stalks cut up 1 teaspoon of pepper 1 tablespoon of sage 1 tablespoon thyme 1 tablespoon poultry seasoning or bouillon cube for flavor broth from day before innards/meat from day before 1 cup of butter additional chicken broth and/or water (where necessary) Remove the broth and meat that you prepared the day before from the refrigerator.
Thanksgiven dinner, SUPERIORE’s way PUMPKIN PIE (2 pies) Ingredients: 1½ cups sugar ¼ tsp. salt 4 tsp. cinnamon 1 tsp. ginger ½ tsp. ground cloves 4 eggs (or 1 egg and 6 egg whites) 3½ cups pumpkin 3 cups evaporated milk Combine sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs slightly in large bowl. Stir and add in pumpkin and sugar and spice mixture from medium bowl. Mix well, then gradually add the evaporated milk.
Service Information If service is required, call your dealer or authorized service agency. The name of the authorized service agency can be obtained from the dealer or distributor in your area, on calling 1-844-322-2111. Have the following information readily available. • Model number • Serial number • Date purchased • Name of dealer from whom purchased. • Clearly describe the problem that you are having. Record the information indicated below. You will need it if service is ever required.
Troubleshooting Problem Possible Cause and /or Remedy Range will not work. Range is not connected to electrical power: Have electrician check power circuit breaker, wiring, and fuses. Oven light will not work. Light bulb is burned out. Range is not connected to power. Igniters will not work. Circuit is tripped. Fuse is blown. Range is not connected to power. Igniters sparking but no flame ignition. Gas supply is interrupted. Igniters sparking continuously after flame ignition.
appliances are proudly designed and handcrafted in Gualtieri, Italy Tecnogas Tecnogas Superiore and Superiore are registered trademarks of TECNO TECNO, S.P. 63R n. 111, 42044 Gualtieri (RE), Italy T. +39 0522 222 161 tecnogassuperiore@tecnospa.
461308622 - rev 03/2017 superiore.
