Bertazzoni X304PIRBL 310412 User Manual To The E8cf11a8 B3b3 4e17 80fe 87e8816da2c6

User Manual: Bertazzoni X304PIRBL to the manual

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INSTALLATION, USE & CARE MANUAL

30” FREESTANDING DUAL FUEL RANGES

Models X304PIRX [M7S0PTU(4,6)X(2,5)D]

Models X304PIRBI [M7S0PTU(4,6)W(2,5)D]

Models X304PIRCR [M7S0PTU(4,6)D(2,5)D]

Models X304PIRGI [M7S0PTU(4,6)I(2,5)D]

Models X304PIRRO [M7S0PTU(4,6)R(2,5)D]

Models X304PIRVI [M7S0PTU(4,6)L(2,5)D]

Models X304PIRVE [M7S0PTU(4,6)V(2,5)D]

Models X304PIRBL [M7S0PTU(4,6)U(2,5)D]

Models X304PIRNE [M7S0PTU(4,6)N(2,5)D]

310412

BERTAZZONI SpA

Via Palazzina 8

42016 Guastalla RE

ITALY

WWW.BERTAZZONI‐ITALIA.COM

From the desk of the President

Dear new owner of a Bertazzoni product,

I want to thank you for choosing one of our

beautiful PRO ranges. We know that you have many

brands and products to choose from and we are

thrilled that you have decided to take one of your

products into your home.

We take as much pride in making our ranges as we

hope you will in owning them. My family started

manufacturing cooking appliances in 1882. Each of

our products is a blend of Italian design finesse and

superior appliance technology. While we can not

replace your unique talent at cooking delicious

recipes for yourself, your family and your friends,

we try our best to make cooking easier, more

effective and more fun.

Our appliances are designed according to the

strictest safety and performance standard for the

European and the North American market. We

follow the most advanced manufacturing

philosophy. Each appliance leaves the factory after

thorough quality inspection and testing. Our

distributors and our service partners are ready to

answer any questions you may have regarding how

to install, use and care for your Bertazzoni product.

This manual will help you learn to use the product

in the safest and most effective manner and care

for it so that it may give you the highest satisfaction

for years to come.

The manual also includes directions for the

professional installer that will install the product in

your home. We recommend using factory‐trained

professionals for the delicate task of installing and

testing appliances in your home. Please call

Customer Service if you need help locating a

factory‐trained professional installer in your area.

Please keep this manual for future use.

Grazie!

TABLE OF CONTENTS

WARRANTY AND SERVICE........................................................................................................................................ 5

CUSTOMER SERVICE....................................................................................................................................................... 5

REPLACEMENT PARTS .................................................................................................................................................... 5

IMPORTANT SAFETY INFORMATION ........................................................................................................................ 6

BEFORE INSTALLATION ............................................................................................................................................ 9

INSTALLING THE LEGS ............................................................................................................................................ 10

INSTALLING THE WORKTOP FRONTGUARD ............................................................................................................ 10

INSTALLING THE BACKGUARD................................................................................................................................ 11

INSTALLATION REQUIREMENTS ............................................................................................................................. 12

ELECTRICAL .................................................................................................................................................................. 12

GAS...............................................................................................................................................................................12

INSTALLATION ADJACENT TO KITCHEN CABINETS................................................................................................... 13

EXHAUST HOOD INSTALLATION ............................................................................................................................. 13

ELECTRICAL CONNECTION...................................................................................................................................... 14

WIRING DIAGRAM................................................................................................................................................. 17

GAS CONNECTION ................................................................................................................................................. 18

PRESSURE REGULATOR ................................................................................................................................................19

GAS CONVERSION ................................................................................................................................................. 19

STEP 1: PRESSURE REGULATOR ................................................................................................................................... 19

STEP 2: SURFACE BURNERS.......................................................................................................................................... 20

STEP 3: MINIMUM FLAME ADJUSTMENT ....................................................................................................................20

GAS BURNERS DATA TABLES.................................................................................................................................. 21

INSTALLATION CHECKLIST...................................................................................................................................... 22

FINAL PREPARATION ............................................................................................................................................. 22

USER MANUAL ...................................................................................................................................................... 23

ROOM VENTILATION ............................................................................................................................................. 23

SURFACE BURNER LAYOUT .................................................................................................................................... 24

SURFACE COOKING................................................................................................................................................ 24

SYMBOLS......................................................................................................................................................................24

SURFACE BURNER OPERATION....................................................................................................................................25

TIPS FOR USING BURNERS CORRECTLY........................................................................................................................25

TIPS FOR USING PANS CORRECTLY .............................................................................................................................. 26

OVEN COOKING..................................................................................................................................................... 26

SYMBOLS......................................................................................................................................................................27

OVEN RACKS ................................................................................................................................................................27

OVEN FUNCTION SELECTOR.........................................................................................................................................27

USING THE OVEN................................................................................................................................................... 28

OVEN LIGHT .................................................................................................................................................................28

COOLING FANS............................................................................................................................................................. 28

FRONT INDICATOR LIGHTS...........................................................................................................................................28

SOUND BUZZER............................................................................................................................................................28

OVEN CONVECTION FAN..............................................................................................................................................28

BAKE ..................................................................................................................................................................... 29

PREHEATING THE OVEN ..................................................................................................................................... 29

GETTING THE BEST RESULTS .............................................................................................................................. 29

BAKEWARE TYPE................................................................................................................................................. 29

BAKE RACK POSITIONS ....................................................................................................................................... 29

CONVECTION......................................................................................................................................................... 29

CONVECTION....................................................................................................................................................... 29

CONVECTION BAKE............................................................................................................................................. 29

TURBO ................................................................................................................................................................. 29

RACK POSITIONS................................................................................................................................................. 30

BAKING RECOMMENDATIONS........................................................................................................................... 31

WARMING............................................................................................................................................................. 31

PROOFING............................................................................................................................................................. 31

DEHYDRATE........................................................................................................................................................... 32

BROIL / CONVECTION BROIL .................................................................................................................................. 33

BROILING AND ROASTING RECOMMENDATIONS ................................................................................................... 34

CARE AND MAINTENANCE ..................................................................................................................................... 35

SELF‐CLEANING THE OVEN..................................................................................................................................... 35

MAINTAINING YOUR RANGE.................................................................................................................................. 36

CLEANING YOUR RANGE ........................................................................................................................................ 36

TROUBLESHOOTING GUIDE.................................................................................................................................... 37

LOCATION OF APPLIANCE TAGS ............................................................................................................................. 38

IMPORTANT APPLIANCE INFORMATION ................................................................................................................ 39

WARRANTY AND SERVICE

All Bertazzoni products carry a 2 year parts and labour warranty.

Service on all Bertazzoni products shall be carried out by factory‐trained professionals only.

For warranty service please contact Customer Service at the numbers indicated below.

CUSTOMER SERVICE

English/Spanish hotline (866) 905‐0010

French (800) 561‐7625

Fax (714) 428‐0040

BERTAZZONIHELP@SERVICEPOWER.COM

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 PHONE 1 888 279 2463 FAX 716 856 4779

Reliable Parts PHONE 206 5758818 FAX 206 5750910

Coast PHONE 800 821 0244 FAX 604 321 6646

IMPORTANT SAFETY INFORMATION

PLEASE READ AND FOLLOW THESE IMPORTANT INSTRUCTIONS FOR THE SAFETY OF YOUR HOME AND OF

THE PEOPLE LIVING IN IT.

Save this Manual for local electrical inspector’s use.

Read and save these instructions for future reference.

Observe all governing codes, ordinances and regulations.

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 store or use gasoline or other flammable substances in the vicinity of this or any other appliance.

Installation and service must be performed by a qualified installer, service agency or the gas supplier.

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.

WHAT TO DO IF YOU SMELL GAS

• Do not light any appliance.

• Do not touch any electrical switch.

• 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.

Warning!

This range can tip. Injury to persons could result.

Install anti-tip device shipped with range. See

Installation Instructions.

WARNING!

Read this instruction booklet before installing and using the appliance.

The manufacturer will not be responsible for any damage to property or to persons caused by incorrect

installation or improper use of the appliance.

The manufacturer reserves the right to make changes to its products when considered necessary and

useful, without affecting the essential safety and operating characteristics.

This appliance has been designed for non‐professional, domestic use only.

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.

Before beginning installation, please read these instructions completely and carefully.

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.

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.

The plug should always be accessible.

Installation must conform with local codes or in the absence of codes, the National Fuel Gas Code

NSIZ223.1‐latest 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/CGA‐B 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.

Installation of any gas‐fired 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.

PRODUCT SPECIFICATIONS

Dimensions (insert drawings front, side and back)

Weight

Burner power

Auxiliary 3400 BTU/h

Semi‐rapid 6100 BTU/h

Rapid 10400 BTU/h

Dual burner (inner) 2800 BTU/h

Dual burner ( outer) 12000 BTU/h

BEFORE INSTALLATION

This appliance shall only be installed by an

authorized professional.

This appliance shall be installed in accordance

with the manufacturer’s installation instructions.

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.

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.

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.

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).

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!

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.

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.

GAS PRESSURE

The maximum inlet gas supply pressure incoming

to the gas appliance pressure regulator is 20’’

water column (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).

INSTALLING THE LEGS

Bertazzoni ranges must be used only with the

legs properly installed.

Four height‐adjustable legs are shipped with the

range in the polystyrene container situated over

the appliance.

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.

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.

INSTALLING THE WORKTOP

FRONTGUARD

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.

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.

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.

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 2‐part 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

2 lateral screws from the bottom.

INSTALLING THE ANTI‐TIP Stability DEVICE

The anti‐tip bracket shipped with the range must

be properly secured to the rear wall as shown in

the picture below.

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.

Measure the distance from the floor to the

bottom of the anti‐tip bracket receptacle on the

back of the appliance.

Position the two anti‐tip 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 25”1/4 (64,1 cm).

Secure the brackets to the wall with appropriate

hardware.

Slide the range against the wall until the brackets

are fully inserted into their receptacles on the

back of the range.

INSTALLATION REQUIREMENTS

ELECTRICAL

A properly grounded and horizontally‐mounted

electrical receptacle Type NEMA 14‐50R should

be installed no higher than 3" (7.6 cm) above the

floor, no less than 2” (5 cm) and no more than 8”

(20,3 cm) from the right side (facing product);

refer to ELECTRICAL CONNECTION section pag.

13.

Check all local code requirements.

GAS

An agency‐approved, properly‐sized 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 left

side (facing product).

To connect gas between shut‐off valve and

regulator, use agency‐approved, properly sized

flexible or rigid pipe. Check all local code

requirements.

INSTALLATION ADJACENT TO KITCHEN

CABINETS

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.

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).

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)

EXHAUST HOOD INSTALLATION

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.

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.

Before installation of the exhaust hood, consult

local or regional building and installation codes

for additional specific clearance requirements.

Refer to the range hood installation instructions

provided by the manufacturer for additional

information.

A 30” (76,2 cm)

B 36” (91,5 cm)

C 13” (33,0 cm)

D 18” (45,7 cm)

E 35”1/2(90,2 cm) / 37” ¼ (94,6 cm)

F 6” (15,2 cm)

ELECTRICAL CONNECTION

The appliance shall be connected to a single

phase electric line rated at 120/208Vac or

120/240Vac and 60Hz frequency.

Electric power rating:

‐ 120/208Vac: 4400 Watt or 21 A max.

‐ 120/240Vac: 5500 Watt or 24 A max.

Heating elements power rating:

‐ Oven bake element = 2100 Watt

‐ Oven circular element = 3300 Watt

‐ Oven broil element = 3400 Watt

Install a suitable electric power supply receptacle

connection type NEMA 14‐50R able to support a

load of at least 30 A (per line) according to local

code requirements. For four or three wires power

supply connection system see diagram below.

FOUR-WIRE CONN.RECEPTACLE NEMA 14-50R

THREE-WIRE CONN.RECEPTACLE NEMA 14-50R

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 (L1‐hot

wire)

‐ Connect the L2 receptacle terminal to the

incoming RED electrical supply wire (L2‐hot

wire)

‐ Connect the NEUTRAL receptacle terminal to

the incoming NEUTRAL (WHITE) electrical

supply wire

‐ Connect the GROUND receptacle terminal to

the incoming GROUND (GREEN) electrical

supply wire

OPTION 2 - THREE-Wires connection:

‐ Connect the L1 receptacle terminal to the

incoming BLACK electrical supply wire (L1‐hot

wire)

‐ Connect the L2 receptacle terminal to the

incoming RED electrical supply wire (L2‐hot

wire)

‐ 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.

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 14‐50P; 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:

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

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) Re‐install the back enclosure panel with 6

screws

9) Slide the appliance back into its proper

location

10) Re‐connect the appliance to the electrical

power.

ELECTRICAL GROUNDING

This appliance is equipped with a four‐prong 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.

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

LOCATION OF APPLIANCE PLATES

The data rating plate shows the model and serial

number of your range. It is located under the

front edge of the range cooktop, and is visible

when the oven door is open (see illustration)

A= Rating plate(s) located under front edge of

cooktop

B= Wiring / schematic diagram placed on

backside panel and on installation booklet

WIRING DIAGRAM

GAS CONNECTION

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.

This range can be used with Natural or

LP/Propane gas. The range is shipped from the

factory for use with natural gas.

For LP/propane household installation, the

appliance must be converted by the dealer, by a

factory‐trained professional or by a qualified

licensed plumber or gas service company.

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.

Please provide the service person with this

manual before work is started on the range.

WARNING!

DO NOT USE AN OPEN FLAME WHEN CHECKING

FOR LEAKS!

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.

MANUAL SHUT‐OFF VALVE

THIS VALVE IS NOT SHIPPED WITH THE

APPLIANCE AND MUST BE SUPPLIED BY THE

INSTALLER.

The manual shut‐off valve must be installed in

the gas service line between the gas hook‐up on

the wall and the appliance inlet, in a position

where it can be reached quickly in the event of an

emergency.

In Massachusetts: A 'T' handle type manual gas

valve must be installed in the gas supply line to

this appliance.

FLEXIBLE CONNECTIONS

In case of installation with flexible couplings

and/or quick‐disconnect fittings, the installer

must use a heavy‐duty, AGA design‐certified

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.

In Massachusetts: The unit must be installed

with a 36" (3‐foot) long flexible gas connector.

In Canada: use CAN 1‐6.10‐88 metal connectors

for gas appliances and CAN 1‐6.9 M79 quick

disconnect device for use with gas fuel.

PRESSURE TEST‐POINT STOPPER VALVE

To avoid gas leaks, the pressure test‐point

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.

PRESSURE REGULATOR

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.

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.

Manifold pressure should be checked with a

manometer and comply with the values indicated

below:

Natural gas Æ 4.0" W.c.P.

LP/Propane Æ 11.0" W.C.P.

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 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 shut‐off 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).

The individual manual shut‐off 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).

GAS CONVERSION

WARNING!

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

factory‐trained professional near your home.

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.

Save the nozzles removed from the range for

future use.

STEP 1: PRESSURE 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 pre‐arranged from

the factory to operate with one of these

gas/pressure as indicated in the labels affixed on

the appliance, package and Instruction booklet.

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).

2. Screw by hand the metal cap in the original

position on the regulator.

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.

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 small‐size 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.

4. Make sure that the flame does not go out

when switching quickly from the MAXIMUM

to the MINIMUM position.

GAS BURNERS DATA TABLES

Models X304PIRX [M7S0PTU(4,6)X(2,5)D]

Models X304PIRBI [M7S0PTU(4,6)W(2,5)D]

Models X304PIRCR [M7S0PTU(4,6)D(2,5)D]

Models X304PIRGI [M7S0PTU(4,6)I(2,5)D]

Models X304PIRRO [M7S0PTU(4,6)R(2,5)D]

Models X304PIRVI [M7S0PTU(4,6)L(2,5)D]

Models X304PIRVE [M7S0PTU(4,6)V(2,5)D]

Models X304PIRBL [M7S0PTU(4,6)U(2,5)D]

Models X304PIRNE [M7S0PTU(4,6)N(2,5)D]

Burner Position Injector Gas Pressure Max Rate Min Rate By‐pass

diam. [mm.] Type [i.w.c.] [BTU/h] [W] [BTU/h] [W] diam. [mm]

Auxiliary Rear L 0,90 NG 4” 3400 996 900 264 Regulated

0,54 LP (Propane) 11” 3400 996 900 264 0,29

Semi‐Rapid Front R 1,18 NG 4” 6100 1787 1500 439 Regulated

0,70 LP (Propane) 11” 6100 1787 1500 439 0,36

Rapid Rear R 1,55 NG 4” 10400 3047 2500 732 Regulated

0,92 LP (Propane) 11” 10400 3047 2500 732 0,47

Front L Inner 0,80 NG 4” 2800 820 900 264 Regulated

Dual Burner 0,49 LP (Propane) 11” 2800 820 900 264 0,29

Front L Outer N°2 x 1,15 NG 4” 12000 3516 4500 1318 Regulated

N°2 x 0,70 LP (Propane) 11” 12000 3516 4500 1318 0,65

INSTALLATION Checklist

1. Is the range mounted on its legs?

2. Is the back guard securely connected?

3. Has the anti‐tip device been properly

installed?

4. Does the clearance from the side cabinets

comply with the manufacturers directions?

5. Is the electricity properly grounded?

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?

FINAL PREPARATION

All stainless steel body parts should be wiped

with hot, soapy water and with a liquid stainless

steel cleanser.

If build‐up 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.

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.

USER MANUAL

WARNING!

Proper Installation. Be sure your appliance is

properly installed and grounded by a qualified

technician.

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.

Wear proper apparel. Loose‐fitting or hanging

garments should never be worn while using the

appliance.

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.

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. Build‐up

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.

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.

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.

Clean only parts listed in manual.

Before starting the self‐cleaning cycle of the

oven, remove broiler pan and other utensils.

Do not use water on greasefires.

Smother fire or flames or use dry chemical or

foam‐type extinguisher.

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.

SURFACE BURNER LAYOUT

1. Small Burner

2. Medium burner

3. Rapid burner

4. Dual burner (Power burner)

Model

X304PIR(X,BI,CR,GI,RO,VI,VE,BL,NE)

[M7S0PTU(4,6) (X,W,D,I,R,L,V,U,N)(2,5)D]

SURFACE COOKING

SYMBOLS

(*)

Burner position (in this case front

right burner).

Maximum temperature setting

/Recommended control knob

position for burner ignition

Minimum temperature setting

(*) Appliance with worktop gas valves alternative

type

SURFACE BURNER OPERATION

THERMOCOUPLE SAFETY VALVE

Each surface burner of a Bertazzoni range is

equipped with a thermocouple safety device.

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.

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 counter‐clockwise 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.

If the flame turns off, repeat the above

procedure.

The dual power‐burner 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.

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 counter‐clockwise to the

MAXIMUM position. Light the flame with a

kitchen lighter or with a match.

TIPS FOR USING BURNERS CORRECTLY

WARNING!

KEEP CHILDREN AT A SAFE DISTANCE FROM THE

APPLIANCE DURING OPERATION.

DO NOT ALLOW CHILDREN TO OPERATE THE

APPLIANCE.

1. Always check that the burner caps are

properly installed before operation.

2. Verify that the flame of the worktop burners

is completely blue and with regular aspect as

shown below.

3. Always adjust the burner flame so it does not

extend beyond the edge of the pan.

TIPS FOR USING PANS CORRECTLY

ATTENTION!

Always ensure that bottom and handles of pans

do not protrude from the worktop.

When cooking with flammable fat such as oil, do

not leave the range unattended.

Use pots of the appropriate size on each burner

following the indication of the diagram below.

Burner Recommended pan size

inches (mm)

Small 3½”‐51/2”(90 – 140)

Medium 51/2”‐ 101/4”(140 – 260)

Large 71/8”‐ 101/4” (180 – 260)

Dual burner 82/3”‐101/4” (220 – 260)

When boiling liquids, turn the knob to the

MINIMUM position once boiling is reached to

avoid overflow. .

Always use pots with matching lid.

Dry the bottom of pans before operation.

Use pots with a flat, thick bottom (except for wok

cooking).

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.

OVEN COOKING

WARNING!

Use Care When Opening Door. Let hot air or

steam escape before removing or replacing

food.

Do Not Heat Unopened Food Containers. Build‐

up of pressure may cause container to burst and

result in injury.

Keep Oven Vent Ducts unobstructed.

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.

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

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.

Clean Only Parts Listed in manual.

Before Self‐Cleaning the Oven. Remove broiler

pan and other utensils.

CAUTION

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.

DO NOT TOUCH HEATING ELEMENTS OR

INTERIOR SURFACE OF OVEN

Heating elements may be hot even though are

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.

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.

SYMBOLS

OVEN FUNCTIONS SELECTOR

TEMPERATURE/CLEAN SELECTOR

OVEN RACKS

Bertazzoni ranges are equipped with commercial

grade shelves and an enamel cooking tray.

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.

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.

ATTENTION!

When using the oven for the first time it should

be operated for 15‐30 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 FUNCTION SELECTOR

The oven has 8 functions defined for the

following operations (from OFF position in

clockwise direction):

- BAKE (Broiler + Bottom heating

elements) to be used with oven temperature

from 0 to 500°F/260°C

- CONVECTION BAKE (Broiler + Bottom

heating elements + fan) to be used with oven

temperature from 0 to 500°F/260°C

- TURBO (Circular + Bottom heating

elements + fan) to be used with oven

temperature from 0 to 500°F/260°C

- BROILER (Broiler heating element) to

be used with temperature selector at 500°F

for broiling

- CONVECTION BROILER (Broiler

heating element + 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

- DEHYDRATE (Bottom heating element

+ fan) to be used with temperature selector

at 100°F (corresponding to an internal oven

setup fixed temperature of 100°F/38°C)

- PROOFING (Bottom heating element)

to be used with temperature selector set at

150°F (corresponding to an internal oven

setup fixed temperature of 100°F/38°C)

- WARMING‐Level 1 (Bottom heating

element) to be used with temperature

selector set at 200°F (corresponding to an

internal oven setup fixed temperature of

140°F/60°C)

- WARMING‐Level 2 (Bottom heating

element) to be used with temperature

selector set at 250°F (corresponding to an

internal oven setup fixed temperature of

170°F/77°C)

- WARMING‐Level 3 (Bottom heating

element) to be used with temperature

selector set at 300°F (corresponding to an

internal oven setup fixed temperature of

220°F/105°C)

- CLEAN (Broiler + Bottom heating

elements) to be used with temperature

selector set at CLEAN for automatic self‐

cleaning cycle at a temperature of about

840°F/450°C (see proper chapter “SELF

CLEANING THE OVEN” pag.35 for details) .

USING THE OVEN

OVEN LIGHT

The appliance is equipped with two oven lamps

that light up when the oven door is opened or

each time the oven is in operation. They are

turned off during the cleaning cycle.

COOLING FANS

The appliance is equipped with two cooling fan

motors that activate when the oven is in

operation for cooking or cleaning, except in case

of DEHYDRATE and PROOFING functions. In

stand‐by condition (both selector in OFF position)

the cooling fan motors operate if oven

temperature exceeds approximately 430°F/220°C

and stop automatically when oven temperature

drops below approximately 285‐360°F/140‐

180°C.

FRONT INDICATOR LIGHTS

This appliance is equipped with 3 indicator lights

on the front panel:

‐ CLEAN/RED colour: on with door locked during

cleaning cycle

‐ HEATING/BLUE colour: on when cooking or

cleaning temperature is reached, always on

during functions Dehydrate‐Proofing‐Warming

levels 1‐2‐3

‐ PRE‐HEATING/BLUE colour: on during pre‐

heating period; not active for functions

Dehydrate‐Proofing‐Warming levels 1‐2‐3.

The indicator lights flash intermittently (in some

case together with the sound buzzer) when an

error is detected. For explanation of errors,

please refer to the chapter TROUBLESHOOTING

GUIDE.

SOUND BUZZER

The appliance is equipped with a sound buzzer

that emits a triple “beep” each time the pre‐

heating time is finished (not used for functions

CLEAN and Dehydrate‐Proofing‐Warming levels

1‐2‐3”) and a single intermittent “beep” in some

case jointly with the indicator light when an error

is detected (refer to chapter TROUBLESHOOTING

GUIDE) .

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 ROASTING, TURBO,

CONVECTION BROILER, CONVECTION BAKE and

DEHYDRATE.

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.

GETTING THE BEST RESULTS

Minimize opening the door.

Choose the right size bake ware.

Use the bake ware recommended in the recipe.

Store the broiler pans outside the oven: extra

pans without food affect the browning and

cooking.

Browning can depend from the type of pan used:

- For tender, golden brown crusts, use light

non‐stick 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.

BAKEWARE TYPE

Metal bake ware (with or without a non‐stick

finish), heat‐proof 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

Rack level positions in the oven are numbered as

in the diagram on page 25.

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 over‐browning 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.

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

COOKING WITH CONVECTION

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.

Any food cooked uncovered will brown evenly

and form a nice crust. Foods in covered dishes

(casseroles, pot roast) or delicate custards are

not suitable for convection cooking.

CONVECTION

CONVECTION BAKE

TURBO

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.

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.

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.

CONVECTION BAKE

Full power heat is radiated from the bake

element in the bottom of the oven cavity and

partial power is radiated from the broil element.

Air is circulated by the fan in the rear of the oven.

It provides more even heat distribution

throughout the oven cavity for all uses. Multiple

rack use is possible for baking large amounts of

food. When roasting, cool air is quickly replaced ‐

searing meats on the outside and retaining more

juices and natural flavour on the inside with less

shrinkage

CONVECTION

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.

TURBO

The rear and bottom elements operate at full

power. Air is circulated by the fan for even

heating. Use this setting to reduce pre‐heating

time of the oven or for recipes which require

uniform cooking with strong heat from bottom

such as pizza, focaccia, bread.

TIPS FOR CONVECTION and

BAKE/CONVECTION/TURBO

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.

Temperature Setting

When using Convection Bake, 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.

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

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.

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.

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 half‐sheets or

professional cooking utensils may be used but

baking times may be increased.

Placement

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.

Settings for BAKE/CONVECTION and

BAKE/CONVECTION/TURBO cooking modes

These cooking modes are for baking, roasting or

warming using one or two racks.

1. Select BAKE/CONVECTION or BAKE/

CONVECTION/TURBO using the Selector

switch.

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.

BAKING RECOMMENDATIONS

FOOD PAN

SIZE

CONTROL

TEMPERATURE

SETTING

TOTAL

SUGGESTED

COOKING

TIME

Cookies 12”x15”

Sheet

375° 8 to 12

minutes

Layer

Cakes

8”or

9”Round

350° 25 to 35

minutes

Sheet

Cakes

9”x13”

Pan

350° 30 to 40

minutes

Bunt

Cakes

12 Cup 325° 60 to 75

minutes

Brownies

or Bar

9"x9"

Pan

325° 20 to 25

minutes

Biscuits 12"x15"

Sheet

425° or Package

Directions

10 to 15

minutes

Quick

Bread

8"x4"

Loaf Pan

350° 55 to 70

minutes

Muffins 12 cup

Muffin

Pan

425° 14 to 19

minutes

Fruit Pies 9"

Diamete

425° 35 to 45

minutes

Fruit

Cobblers

9"x9"

Pan

400° 25 to 30

minutes

Yeast

Bread,

Loaves

8"x4"

Loaf Pan

375° 25 to 30

minutes

Dinner

Rolls

9"x13"

Pan

400° 12 to 18

minutes

Cinnamon

Rolls

9"x13"

Pan

375 25 to 30

minutes

Yeast

Cotter

and Cake

12"x15"

Sheet

400° 20 to 30

minutes

WARMING

SLOW COOKING AND LOW TEMPERATURE USES

OF THE OVEN

In this oven function the pre‐heating light/sound

indicators are deactivated; only the heating

indicator light is active.

In addition to providing perfect temperature for

baking and roasting, the oven can be used at low

temperatures to keep food at the proper serving

temperature and to warm plates.

Set the oven to bake and use the temperature

suggested on the chart below.

There are three possible setting for WARMING

mode; select in function selector (symbol) and

then:

- Level 1 with temperature selector set at 200°F

(internal oven setup fixed temperature of

140°F=60°C)

- Level 2 with temperature selector set at 250°F

(internal oven setup fixed temperature of

170°F=77°C)

- Level 3 with temperature selector set at 300°F

(internal oven setup fixed temperature of

220°F=105°C)

FOOD SAFETY

The United States Department of Agriculture

recommends to NOT keep food at temperatures

between 40°F to 140°F for longer than 2 hours.

Cooking raw foods below 275°F is not

recommended.

FOOD OVEN TEMPERATURE

Beef 150°F (70°C)

Bacon 200° -225°F (90 - 110°C)

Biscuits and Muffins

(Covered)

175°-200°F (80 – 90°C)

Casserole (covered) 175°-200°F (80 – 90°C)

Fish and Seafood 175°-200°F (80 – 90°C)

Deep Fried Foods 200° -225°F (90 - 110°C)

Gravy or Cream Sauces

(covered)

175°F (80°C)

Lamb and Veal Roasts 175°-200°F (80 – 90°C)

Pancakes and Waffles

(covered)

200° -225°F (90 - 110°C)

Potatoes Baked 200°F (110°C)

Mashed (covered) 175°F (80°C)

Pies and Pastries 175°F (80°C)

Pizza (covered) 225°F (110°C)

Pork 175°-200°F (80 – 90°C)

Poultry (covered) 175°-200°F (80 – 90°C)

Vegetables (covered) 175°F (80°C)

PROOFING

In this oven function the pre‐heating light/sound

indicators are deactivated; only the heating

indicator light is active.

In PROOFING mode only the lower heating

element is active to maintain a low temperature

to proof bread; proofing is the rising of a yeast

dough.

To activate PROOFING mode: set function

selector on and set temperature selector at 150°F

(corresponding to an internal oven setup fixed

temperature of 100°F=38°C).

Loosely cover the bowl or pan and use any rack.

Keep the door closed and check the rising of the

dough until the desired result is obtained.

Cooling fans does not operate during PROOFING.

DEHYDRATE

In this oven function the pre‐heating light/sound

indicators are deactivated; only the heating

indicator light is active.

DEHYDRATE mode dries food inside the oven by

using lower heating element jointly with the oven

fan.

DEHYDRATE is used to dry and/or preserve foods

such as fruits, vegetables and herbs through

circulation of heated air that slowly remove the

moisture from items.

To activate DEHYDRATE mode: set function

selector on and set temperature selector at 100°F

(corresponding to an internal oven setup fixed

temperature of 100°F=38°C).

Cooling fans does not operate during

DEHYDRATE.

FOOD PREPARATION APPROXIMATE

DRYING TIME (hrs)

TEST FOR DONENESS

Fruit

Apples Dipped in 1/4 cup lemon juice

and 2 cups water;1/4" slices

11-15 Slightly pliable

Bananas Dipped in 1/4 cup lemon juice

and 2 cups water;1/4" slices

10-15 Soft, pliable

Cherries Wash and towel dry. For fresh

cherries, remove pits

10-15 Pliable, leathery, chewy

Orange peels and slices 1/4" slices of orange; orange

part of skin thinly peeled from

oranges

Peels:2-4

Slices: 12-16

Orange peel: dry and brittle.

Orange slices: skins are dry and

brittle, fruit is slightly

Pineapple rings Towel dried Canned: 9-13

Fresh: 8-12

Sott and pliable

Strawberries Wash and towel dry. Sliced

1/2" thick, skin (outside) down

on rack

12-17 Dry, brittle

Vegetable

Peppers Wash and towel dry. Remove

membrane of peppers,

coarsely chopped about 1"

pieces

16-20 Leathery with no moisture inside

Mushrooms Wash and towel dry. Cut off

stem end. Cut into 1/8" slices

7-12 Tough and leathery, dry

Tomatoes Wash and towel dry. Cut thin

slices, 1/8" thick, drain well.

16-23 Dry, brick red colour

Herbs

Oregano Sage parsley

And thyme And fennel

Rinse and dry with paper towel 3-5 Crisp and brittle

Basil Use basil leaves 3 to 4 inches

from top. Spray with water,

shake off moisture and pat dry

3-5 Crisp and brittle

BROIL / CONVECTION BROIL

Tips for Broiling

Broiling requires constant exposure to high,

intense heat. Only the upper element heats in

the BROILER mode.

It is recommended that you preheat the broil

element before starting to cook. Preheat until the

"PRE‐HEATING" light turns off (about 5‐6

minutes).

Getting the Best Results

Defrost food before broiling.

Keep oven door closed during broiling.

Steaks should be more than 1" thick if rare meat

is desired. Use convection broil if steaks are over

1‐1/2 inches thick. Turn food over once after half

cooking time. It is not necessary to turn very thin

food (ham slices, fillets of fish, etc.). Liver slices

must be turned over regardless of thickness.

Use a timer. Set it for the minimum time and

check the food.

Center food directly under the broiling element

for best browning.

Rack Positions

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.

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.

Utensils

A porcelain enamel broil pan is included with the

range. Use metal or glass‐ceramic bake ware

when browning casseroles, main dishes, or bread.

DO NOT use heat‐proof glass or pottery. This type

of glassware cannot withstand the intense heat

of the broil element.

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.

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.

SETTING BROILER OR CONVECTION BROILER

Select BROILER to brown food on the top side

only. This mode requires turning food if browning

is required on both sides.

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.

TO SET THE OVEN TO BROILER OR

CONVECTION BROILER

1. Place oven rack in desired position.

2. Set Selector Switch to BROILER or

CONVECTION BROILER.

3. Set oven temperature control knob to

BROILER or CONVECTION BROILER setting

corresponding to 500°F fixed BROILER setting

(not over Tmax=500°F or under 450°F setting

position).

4. Wait until PRE‐HEATING light turns off, after

approximately 5‐6 minutes

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

SETTING

SELECTOR

APPROXIMATE

COOKING TIME

SPECIAL

INSTRUCTIONS

AND TIPS

BEEF

Ground Beef

Patties, ½” thick

2 Broiler or

convection Broiler

500°F fixed

temperature

setting

15 to 20 minutes Broil until no pink in

center

T-Bone Steak 2 Broiler or

convection Broiler

500°F fixed

temperature

setting

12 to 20 minutes Time depends on

rareness of steak

Flank Steak 2 Broiler or

convection Broiler

500°F fixed

temperature

setting

12 to 20 minutes Rare to Medium Rare

Eye of Round

Roast

Bake or Convection

bake

325° 20 to 25 min/lb Small roasts take

more minutes per

pound; reduce time

by using Convection

Bake

PORK

Loin Roast

3 Bake or Convection

bake

325° 20 to 25 min/lb Cook until juices are

clear

POULTRY

Boneless Skinless

Chicken Breasts

2 Broiler or

convection Broiler

500°F fixed

temperature

setting

20 to 25 minutes Cook until juices are

clear

Chicken Thighs 3 Broiler or

convection Broiler

500°F fixed

temperature

setting

25 to 30 minutes Remove skin; Cook

until juices are clear

Half Chickens 3 Broiler or

convection Broiler

500°F fixed

temperature

setting

30 to 45 minutes Turn with tongs;

Cook until juices are

clear

Roast Chicken 4 Bake or Convection

bake

350° 75 to 90 minutes Do not stuff; reduce

time by using

Convection Bake

Turkey 4 Bake or Convection

bake

325° 20 to 25 min/lb Do not stuff; reduce

time by using

Convection Bake

CARE AND MAINTENANCE

SELF‐CLEANING THE OVEN

Electric Oven

The self‐cleaning mode of your new range

features a pyrolytic self‐cleaning cycle. When set

to the CLEAN mode, the oven reaches a high

temperature of approximately 840°F/450°C that

burns off all food residues from the inside of the

oven.

When the oven is set for CLEAN, the cooktop

burners may be used.

It is common to see smoke and/or flames during

the clean cycle, depending on the content and

amount of greasy residues in the oven. If the

flame persists, turn off the oven and allow it to

cool before opening the door and wipe off the

excessive residues.

At the end of the CLEAN cycle, some grey ash or

burned residue may remain inside the oven. This

is a mineral deposit that does not burn or melt.

The amount of ash depends on how heavily

soiled the oven was before it was cleaned. It is

easily removed, when the oven is cold, using a

damp paper towel, sponge, or cloth.

Wipe off any smoke residue that remains on the

front frame with a cleaning product suitable for

oven cavity cleaning. If stains remain, use a mild

liquid cleaner. The amount of smoke stain is

directly related to the amount of food residues in

the oven cavity before the start of the self‐clean‐

ing cycle.

Before Self Cleaning the Oven

Wipe out large spillages, grease and any loose

soil that can be easily removed. Remove any soil

that is outside the door seal area. This appliance

is designed to clean the oven interior and the

portion of the door that faces the oven cavity.

The outer edges of the door and the oven cavity

are not in the cleaning zone. Wipe this area clean

before starting the self‐cleaning cycle.

Remove all utensils and racks.

Make sure the light bulbs and glass covers are in

place.

Turn on the ventilator hood above the range and

leave it on until the self‐clean cycle is completed

(red indicator light turning off).

NOTE: FOR THE FIRST SELF‐CLEANING CYCLE,

REMOVE SMALL ANIMALS AND BIRDS FROM THE

KITCHEN AND SURROUNDING AREAS. OPEN A

NEARBY WINDOW FOR ADDITIONAL

VENTILATION.

Door Lock

When the CLEAN cycle starts, the automatic door

lock cycle begins. Check the door to confirm that

it is locked. You can stop the self‐cleaning cycle

by turning the function selector to the OFF posi‐

tion. The CLEANING light will turn off only after

the oven has cooled below 500°260°C and the

automatic door lock has completed its cycle to

the open position.

NOTE: MAKE SURE THAT THE OVEN DOOR IS

LOCKED AT THE BEGINNING OF THE SELF‐

CLEANING CYCLE.

To Set/Start Self‐Clean cycle

1. Check that the oven cavity is completely empty

and the oven door correctly closed.

2. Select CLEAN fu on oven function selector.

3. Set temperature selector to CLEAN.

After these 3 steps the cooling fans will activate,

the oven door will lock automatically after 60

seconds and both the pre‐heating and clean light

indicators will turn on.

As soon as clean light turns on check to ensure

that the oven door is correctly locked.

At the End of the Self‐Clean cycle

The self‐cleaning cycle lasts approximately 2‐2 ¼

hours; 30‐40 minutes for pre‐heating the oven

(pre‐heating and clean light both on), 60 minutes

for actual cleaning (heating and clean light both

on), 30‐35 minutes for cool‐down (only clean

light on).

When the CLEAN light is turned off the oven door

is unlocked. This will happen when the oven

temperature drops below 460‐500°F/240‐260°C

about.

At the end of the cycle turn both the oven mode

selectors and the temperature to the OFF

position.

Cleaning Hints

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.

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.

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.

MAINTAINING YOUR RANGE

REPLACING THE OVEN LIGHT BULBS

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 YOUR RANGE

ATTENTION!

Never use abrasive cleaners!

Scratches on the stainless steel surfaces are

permanent.

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.

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 factory‐trained

professional.

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!

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.

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

factory‐trained professional.

ATTENTION: for further details about cleaning of

the appliance, please contact your appliance

retailer.

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.

Self‐clean cycle does not activate Door is not shut tight enough for automatic door latch to lock

Broil does not work Temperature control knob is rotated too far past broil position (500°F);

PRE‐HEATING indicator will light intermittently

Door does not open Oven is still in self‐clean mode. Door latch will release when safe

temperature is reached.

Oven light does not work Light bulb is burned out. Range is not connected to power/ clean is cycle

Igniters does not work Circuit is tripped. Fuse is blown. Range is not connected to power.

Igniters sparking but no flame

ignition

Gas supply valve is in “OFF” position. Gas supply is interrupted.

Igniters spark continuously after

flame ignition

Ignition micro‐switches remain incorrectly engaged; call a qualified

technician for repair.

Burner ignites but flame is large,

distorted, or yellow

Burner ports are clogged. Unit is not set to the appropriate gas type. Call

a qualified technician for gas conversion procedure.

Oven door is locked and will not

release, even after cooling

Turn the oven off at the circuit breaker and wait 5 minutes. Turn breaker

back on. The oven should reset itself and will be operable.

Oven is not heating

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

properly

Replace or reinsert the light bulb if loose or defective.

Oven light stays on Check for obstruction in oven door. Check to see if hinge is bent.

Cannot remove lens cover on

light

There may be soil build‐up around the lens cover. Wipe lens cover area

with a clean dry towel prior to attempting to remove the lens cover.

PRE‐HEATING indicator lights up

intermittently and sound alarm

This is a FAULT alarm indicating the failure of the cooling fan/s. Try

resetting by turning both selectors to the OFF position. If the error is not

repaired, call a qualified technician for diagnosis and repair. If not

repaired, this error indicator will appear again within 10 seconds once

the oven is activated in any functions for which cooling fans are required

to operate, preventing the use of the oven. Set both selectors to OFF

position and call a qualified technician for repair.

HEATING indicator light turned

on intermittently and with sound

alarm on

This is a FAULT indicating failure of the oven sensor temperature probe;

in this case cooling fans will start automatically. To reset, switch both

selector to the OFF position. To stop buzzer and light indicator,

disconnect the appliance from the main electrical supply and call a

qualified technician for repair.

CLEAN indicator light on

intermittently and sound alarm

Electrical power failure happening during cleaning cycle operation;

cleaning cycle interrupted; cooling fans remains both activated; the

error will be reset by putting two selectors in OFF position; repeat

cleaning cycle if needed after 3‐4 hours.

CLEAN indicator light turned on

intermittently, sound alarm off

Interruption/Stop of an incomplete cleaning cycle due to a intentional or

accidental displacement of one of the two oven selectors from CLEAN

position during cleaning cycle operation; put both selectors in OFF

position, wait that door latch unlocks the door when oven temperature

is dropped below 500°F(260°C) and then re‐select a desired oven

function.

PRE‐HEATING indicator light on

intermittently, sound alarm on

Wrong temperature knob selection in oven functions BROILER or

CONVECTION BROILER (temperature knob positioned not at 500°F

position, over Tmax or under 450°F position); select OFF position and

then 500°F on temperature selector;

Wrong temperature knob selection for oven functions BAKE,

CONVECTION BAKE; TURBO, CONVECTION (temperature knob

positioned over Tmax=500°F position); select OFF position and then the

desired temperature under Tmax position on temperature selector.

LOCATION OF APPLIANCE TAGS

The rating tag shows the model and serial number of your range. It is located under the front edge of the

range cooktop, and is visible when the oven door is open (see illustration)

A= Rating tag(s) located under front edge of cooktop

B= Wiring / schematic diagram placed behind backside panel and on installation booklet

IMPORTANT APPLIANCE INFORMATION

MODEL ______________________________________________________________

DATE INSTALLED _______________________________________________________________

DEALER _______________________________________________________________

_______________________________________________________________

INSTALLER _______________________________________________________________

________________________________________________________________

SERVICER _______________________________________________________________

________________________________________________________________

BERTAZZONI SpA

Via Palazzina 8

42016 Guastalla RE

ITALY

WWW.BERTAZZONI‐ITALIA.COM

NUMBER COMPONENT DESCRIPTION

X304PIRX

X304PIRVI

X304PIRNE

X304PIRRO

X304PIRBI

1 601661 WIRING 11111

1 601662 WIRING 11111

1 601663 WIRING 11111

1 601665 WIRING 22222

1 910588 PAN SUPPORT BUMPER KIT 11111

2 310412 USER MANUAL 11111

11 202631 BURNERS FLASK 11111

18 202432 PART FOR DUAL WOK AND SEMI RAPID BURNERS 11111

38 306003 THERMOSTAT CLIP 22222

55 404213 WORKTOP FRONTGUARD 11111

80 504160 COVER FOR SMALL FLAME SPREADER 11111

81 504161 COVER FOR MEDIUM BURNER 11111

82 504162 COVER FOR RAPID BURNER 11111

85 504187 COVER IN FOR DUAL BURNER FLAME SPREADER 11111

86 504186 COVER OUT FOR DUAL BURNER FLAME SPREADER 11111

105 202650 UP SUPPORT FOR AXIAL COOLIN FAN 11111

106 202649 DOWN SUPPORT FOR AXIAL COOLIN FAN 11111

117 150002 PROTECTION FOR VENTILATED OVEN 11111

120 101048 BLACK OVEN DRIP TRAY 11111

138 201200 DISHWARMER BOTTOM 11111

160 202526 BRIDLE FOR FIXING GAS VALVES 11111

166 50003 INSIDE OVEN DOOR 11111

176 202655 CARTER COOLING FAN 11111

274 202444 CROSS MEMBER 11111

312 200335 OVEN GLASS SUPPORT 66666

313 301073 SCREW 5MAX10 TCT 22222

329 309149 INSIDE DOOR PAN COMPARTMENT SPACER 22222

385 306024 SPRING FOR SPARK PLUG 55555

388 301133 SCREW 4,2X13 55555

388 301133 SCREW 4,2X13 22222

388 301133 SCREW 4,2X13 12 12 12 12 12

388 301133 SCREW 4,2X13 33333

388 301133 SCREW 4,2X13 13 13 13 13 13

388 301133 SCREW 4,2X13 44444

389 301004 SCREW 5MA X 8 T 1/2 T 22222

393 309154 PAWL 22222

424 415071 SPARK PLUG FOR DUAL BURNER 22222

425 415054 SPARK PLUG 350MM 33333

430 415065 ACCUMULATOR 6U 11111

440 402167 CATALYST 11111

441 404501 SIDE GRID FOR OVEN 22222

442 404503 GRID FOR OVEN 22222

443 404497 GRID FOR TRAY 11111

444 202579 FLASK HINGE 22222

446 405074 OVEN DOOR HINGE 22222

473 408077 SIMMER PLATE 11111

478 410723 FLAP DOOR 1

478 125165 FLAP DOOR BORDEAUX 1

478 125169 FLAP DOOR BACK 1

478 125161 FLAP DOOR RED 1

478 125157 FLAP DOOR WHITE 1

561 508025 THERMOCOUPLE MM300 11111

562 508021 THERMOCOUPLE MM600 22222

566 508034 THERMOCOUPLE ULTRA-RAPID BURNER 22222

568 508039 PROBE 11111

609 309151 CORE HITCH 22222

SPARE PARTS LIST

610 603023 LOOK DOOR MOTOR 11111

611 603020 OVEN CONVECTION FAN 11111

612 603019 COOLING FAN 22222

613 606079 OVEN RESISTANCE 2100W 230V 11111

614 606080 RESISTENCE 3400W 240V 11111

615 606076 CIRCULAR HEATER 3300W 11111

623 608048 OVEN BULB WITH HOLDER 22222

624 309150 CORD FASTENER 11111

641 602046 COMMUTATOR 8+0 11111

642 602047 TEMPERATURE SELECTOR 11111

648 607027 TERMINAL SEPARATOR 11111

649 608050 RED LED 11111

649 608051 BLU LED 22222

652 6010006 CABLE DRT/SRDT 2XAWG6(L1,L2)+2XAWG8(N,G) 11111

659 409050 LOGIC CARD 11111

662 602049 THERMOSTAT 11111

670 504128 SMALL FLAME SPREADER 11111

671 504129 MEDIUM FLAME SPREADER 11111

672 504130 RAPID FLAME SPREADER 11111

675 504204 ULTRA RAPID FLAME SPREADER 11111

702 408084 ADAPTER FOR WOK BURNER PAN SUPPORT 11111

715 604070 DASYCHAIN SWITCH 11111

760 510507 SMALL BURNER 11111

761 510508 SEMI RAPID BURNER 11111

762 510509 RAPID BURNER 11111

764 510512 DUAL BURNER 11111

881 502148 GAS VALVE BY PASS 036 11111

883 502150 GAS VALVE BY PASS 065 11111

884 502179 GAS VALVE BY PASS 029 22222

886 502180 GAS VALVE BY PASS 047 11111

917 200327 STAINLESS STEEL SIDE 2

917 125003 SIDE BORDEAUX 2

917 125027 SIDE BLACK 2

917 125033 SIDE RED 2

917 125045 SIDE WHITE 2

929 202586 RIGHT VERTICAL VENT 11111

930 202214 FEET SUPPORT 22222

940 201197 FIXING FOR WORK TABLE 22222

943 308031 BUMPER FOR C.I. GRIDS AND DISHWARMER 44444

947 403343 HANDLE TERMINAL 22222

964 408076 CAST IRON PAN SUPPORT 11111

965 408075 CAST IRON PAN SUPPORT 2 BURNERS 22222

973 200422 PLATE FRONT PANEL 22222

1041 401904 GAS VALVE KNOB 33333

1044 401906 ELECTRIC KNOB 22222

1046 401961 DUAL IN KNOB 11111

1047 401962 DUAL OUT KNOB 11111

1143 910711 UPSTAND KIT 11111

1406 403435 OVEN DOOR HANDLE 11111

1407 406449 OVEN DOOR GLASS 11111

1409 411112 GLASS OVEN GASKET 11111

1411 411111 GASKET FOR OVEN FRONT 11111

1414 602050 THERMOSWITCH 11111

1415 602048 THERMOREGULATOR 22222

1421 406448 INTERNAL OVEN GLASS 33333

1508 410722 STAINLESS STEEL OVEN DOOR 1

1508 125166 OVEN DOOR BORDEAUX 1

1508 125170 OVEN DOOR BACK 1

1508 125162 OVEN DOOR RED 1

1508 125158 OVEN DOOR WHITE 1

1602 210726 CONTROL PANEL 11111

1614 201202 BACK PANEL 11111

1615 202435 CONTROL SUPPORT 11111

1622 608049 SMALL BUD 33333

1624 200348 WORK TABLE 11111

1627 501981 GAS COLLECTOR 11111

1628 501759 TUBE FOR RIGHT FRONT BURNER 11111

1631 501760 TUBE FOR RIGHT BACK BURNER 11111

1639 202587 LEFT VERTICAL VENT 11111

1644 414048 S.STEEL LEG 44444

1645 414031 BASE FOR LEGS 44444

1677 150005 FRONT PANEL BLACK 11111

1687 202653 UNDER OVEN CARTER 11111

1712 202643 INNER GLASSES FRAME RIGHT 11111

1801 501758 TUBE FOR LEFT BACK BURNER 11111

1803 501756 TUBE FOR EXTERNAL DUAL BURNER 11111

1804 501757 TUBE FOR INTERNAL DUAL BURNER 11111

2014 202654 CARTER THIRD GLASS 11111

2019 202645 RIGHT SIDE CHASSIS 11111

2020 202644 LEFT SIDE CHASSIS 11111

2023 202646 REAR SIDE CHASSIS 11111

2098 202647 ELECTRIC RESISTANCE COMPARTMENT 11111

2130 202651 GRILL PROTECTION 11111

2131 150004 FRONTAL SCREEN GRILL 11111

2236 202648 CROSS MEMBER 11111

2300 202573 SUPPORT LOGIC CARD 11111

2305 201192 EQUERRE SUPPORT FERME CABLE 11111

2309 201145 PLATE 11111

2400 202571 LOOK DOOR CARTER 11111

2401 202568 CARTER CATALYST 11111

2402 202569 HOOD CATALYST 11111

2405 201194 PANEL INSPECTION LOGIC CARD 11111

2406 202572 DOOR FOR INSPECTION LOOK DOOR 11111

2501 108887 LATERAL SCREEN FIBER GLASS 22222

2504 108915 OVEN DOOR BAFFLE 11111

2506 202652 PROTECTION GLASS FIBER INSIDE OVEN DOOR 11111

3201 402176 GLASS FIBER FOR MUFFLE 11111

3215 402175 UP/DOWN GLASS FIBER FOR MUFFLE 44444

3220 402177 BACK FIBER GLASS FOR MUFFLE 11111

3230 402168 GLASS FIBER FOR CHASSIS 22222

3240 402165 GLASS FIBER FOR OVEN DOOR 22222

3245 402174 GLASS FIBER FOR OVEN DOOR 11111

3250 402179 FIBER GLASS FOR OVEN DOOR 11111

3260 402164 VERTICAL GLASS FIBERE FOR OVEN DOOR 22222

3265 402178 GLASS FIBER FOR OVEN DOOR 22222

3500 604075 SWITCH 22222

3551 604076 SWITCH BLADE 22222

3552 604077 SWITCH SUPPORT 22222

4301 200421 RIGHT SIDE PROFILE 1

4301 125164 RIGHT SIDE PROFILE BORDEAUX 1

4301 125168 RIGHT SIDE PROFILE BLACK 1

4301 125160 RIGHT SIDE PROFILE RED 1

4301 125156 RIGHT SIDE PROFILE WHITE 1

4302 200420 LEFT SIDE PROFILE 1

4302 125163 LEFT SIDE PROFILE 1

4302 125167 LEFT SIDE PROFILE 1

4302 125159 LEFT SIDE PROFILE 1

4302 125155 LEFT SIDE PROFILE 1

Bertazzoni X304PIRBL 310412 User Manual To The E8cf11a8 B3b3 4e17 80fe 87e8816da2c6

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