LA CUCINA 36” - 30 “ models Installation, use and care manual
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.
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 vapors and liquids in the vicinity of this or any other appliance. • WHAT TO DO IF YOU SMELL GAS: – Do not try to light any appliance. – Do not touch any electrical switch; – Do not use any phone in your building. – Immediately call your gas supplier from a neighbor’s phone.
CONTENTS 6 12 16 17 18 20 21 27 28 29 30 31 32 33 34 38 39 40 41 42 43 46 47 48 50 51 53 54 55 58 59 60 61 Warnings Dimensions Specifications Technical data, 36” models Specifications Technical data, 30” models Clearance Dimensions 36’’/30’’ Electrical & Gas Requirements Gas Requirements General Information Leg Installation/Adjustments/Alignments Anit-tip Device Installation Installation/ Door Removal Connecting Gas & Electrical Performance Checklist Before Using the Range Range Features Surface Operation
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 • • • • • • • • filter. When flaming foods under the hood, turn the fan off. NEVER wear garments made of flammable material or loose fitting or long-sleeved apparel while cooking. Clothing may ignite or catch utensil handles. DO NOT drape towels or materials on oven door handles.These items could ignite and cause burns. ALWAY Splace oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy potholders.
Warnings NOT touch the burner grates or surrounding areas until they have had sufficient time to cool. • Clean appliance with caution. Use care to avoid steam burns if a wet sponge or cloth is used to wipe spills on a hot surface. Some cleaners can produce noxious fumes if applied to a hot surface. • No commercial oven cleaner or oven liner protective coating such as aluminum foil should be used in or around any part of the oven. Improper oven liners may result in a risk of electric shock or fire.
Warnings CAUTION BURN HAZARD The oven door, especially the glass, can get hot. Danger of burning: DO NOT touch the glass! CAUTION You must carefully check the food during the dehydration process to ensure that it does not catch fire. CAUTION DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured.
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Dimensions 36” SUPERIORE, La Cucina Line ranges 35 " 8 "7 / 35" 27/32 min - 37" 9/32 max 23 2" 3 / 5" 16 2" 1/8 35" 27/32 min - 37" 9/32 max 1" 39/64 1" 3/8 33" 1" 3/8 35" 7/8 2" 3/16 Note: Unit shown with island trim. Note: All gas ranges are equipped with spacer on the back (25/64) to prevent over heating of the wall.
Dimensions /8 7/8 35" 7/8 35" 735" 1" 39/64 1" 39/64 1" 3/8 1" 3/8 1" 1" 31" /8 3/8 GasGas 2" /8 7/8 26" 7/8 26" 726" 35" 27/32 min - 37" 9/32 max 1/827/32 min - 37" 9/32 max 2"35" 2" 1/8 1" 11/32 1" 111"/3211/32 23" 23" 1" 11/32 1" 111"/3211/32 2" 6/8 2" 6/8 23" 2" 6/8 min 4" 16/4 2" /8 max min 4" 1/4 max /2 1/2 1" 1/2 1" 11" 2" 6/8 /163/16 2" 3/16 2" 32" Electricity Electricity Electricity 2" 2" 5" 9/16 5" 9/16 5" 9/16 2" 2" 2" 2" 6/8 min 4" 1/4 max 2" 1/8 5" 5" 35" 27/32 min - 37" 9
Dimensions 30” SUPERIORE, La Cucina Line ranges 35" 27/32 min - 37" 9/32 max 1" 39/64 1" 3/8 33" 1" 3/8 29 8 "7 / 35" 27/32 min - 37" 9/32 max 29 " 2" 3 / 5" 16 2" 1/8 23 2" 3/16 Note: Unit shown with island trim. Note: All gas ranges are equipped with spacer on the back (25/64) to prevent over heating of the wall.
Dimensions 30” SUPERIORE, La Cucina Line ranges 29" 7/8 1" 3/8 1" 39/64 29" 7/8 1" 3/8 5" 25" 33" Gas 2" 1/8 Electricity 2" 5" 9/16 2" 26" 7/8 1" 11/32 2" 3/16 23" 1" 11/32 2" 6/8 min 4" 1/4 max 2" 6/8 1" 1/2 2" 1/8 5" 35" 27/32 min - 37" 9/32 max 2" 3/8 | 15
Specifications Technical data, 36” models Burners - injectors and volume, ranges 36‘‘ Natural 4’’ LP/Propane 11’’ By-pass Inj. W BTU/h Inj. W BTU/h Ø W BTU/h Small burner 92 - 3600 56 - 3600 28 - 1100 Medium burner (*) 117 - 6500 70 - 6500 34 - 1300 Large burner 155 - 11000 93 - 11000 44 - 2700 - 18000 82 (2) 50 - 18000 60 27 - 4700 Power burner with simmer Ext. ring 137 (2) Int.
Specifications Technical data, 30” models Burners - injectors and volume, ranges 30‘‘ Natural 4’’ LP/Propane 11’’ By-pass Inj. W BTU/h Inj. W BTU/h Ø W BTU/h Small burner 92 - 3600 56 - 3600 28 - 1100 Medium burner (*) 117 - 6500 70 - 6500 34 - 1300 Large burner 155 - 11000 93 - 11000 44 - 2700 - 18000 82 (2) 50 - 18000 60 27 - 4700 Power burner with simmer Ext. ring 137 (2) Int.
Clearance Dimensions 36’’/30’’ 36’’- • This range may be installed directly adjacent to existing 36” (91.4 cm) high base cabinets. 30’’ IMPORTANT: The side trim MUST be 3/8” (0.95 cm) above the adjacent base cabinet countertop. This can be accomplished by raising the unit adjusting the legs. min 30" 13" • The range CANNOT be installed directly adjacent to sidewalls, tall cabinets, tall appliances, or other side vertical surfaces above 36”(91.4 cm) high. There must be a minimum of 6” (15.
Clearance Dimensions 36’’/30’’ The bottom of a standard hood should be 30” (76.2 cm) min. to 36” (91.4 cm) max to above the countertop. This would typically result in the bottom of the hood being 66” (167.6 cm) to 72” (182.9 cm) above the floor. Refer to the range hood installation instructions for additional information. These dimensions provide for safe and efficient operation of the hood. Important: There must be a minimum of 6” (15.2 cm) clearance from rear of range to a combustible wall.
Electrical & Gas Requirements Electrical Requirements Check your national and local codes regarding this unit. This range requires120VAC/60 Hz; 4 ft. (121.9 cm), 3-wire cord with grounded 3-prong plug attached to unit. See “Electrical Connection” section for grounding instructions. Must be fused seperately from any other circuit.
Gas Requirements TO INSTALL PRESSURE REGULATOR 1 - Remove the 2 covers on the back by unscrewing the 3 screws indicated at pag 21 step 1 an 2. 2 - Ttake from the top of packaging the parts shown in the picture at pag 21 step 5 to assemble the pressure regulator as indicated at pag 21 step 3. 3 - Screw the assembled pressure regulator on the range like shown on picture at pag 21 step 4. Pay attention to the vertical alignement of the same pressure regulator.
Gas Requirements To perform the following operation is necessary to have eavy access to the back the range. While performing this plese note that the range must not be connected to the power and or gas lines. 3 - Fit the elbow on the regulator. Put the gasket, in it. REMOVE 1 - Remove the main back cover unscrewing the two screws. 4 - Connect the regulator to the manifold and reinstall the main back cover. 2 - Remove the gas regulator back cover unscrewing the single screw.
Gas Requirements Flexible Connections: if the unit is to be installed with flexible couplings and/or quick-disconnect fittings, the installer must use a heavy-duty AGA design-certified flexible connector or at least1/2” (1.3 cm) ID NPT (with suitable strainreliefs) in compliance with ANSI Z21.41and Z21.69. G - area for gas connection E - area for electric connection In Canada: CAN 1-6, 10-88 metal connectors for gas appliances and CAN 1-6.9 M79 quick disconnect devices for use with gas fuel.
Gas Requirements 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 (sochet wrench). Replace nozzles using the conversion set supplied with the range or by a Tecno authorized parts warehouse. Each nozzle has a number indicating its flow diameter printed on the body. Consult the table on “Specifications Technical data” paragraph for matching nozzles to burners.
Gas Requirements Replace the nozzle using the conversion set supplied with the range or by a Superiore authorized parts warehouse. Each nozzle has a number indicating its flow diameter printed on the body. Consult the table on “Specifications Technical data “ paragraph for matching nozzles to burners. Air adjustment is not needed.
Gas Requirements The tip of the spark plug or thermocouple must fully overlap at least the first gas emission hole of the burner. After performing all these visual checks, reinstall the bottom panel of the oven compartment and proceed to setting the minimum for each burner. STEP 6: 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 By-pass screw must be fully turned in a clockwise direction.
General Information READ AND FOLLOW ALL WARNING AND CAUTION INFORMATION WHEN INSTALLING THIS APPLIANCE. • All openings in the wall behind the appliance and in the floor under the appliance must be sealed. • Do not obstruct the flow of combustion and air ventilation. CAUTION Avoid any damage to oven vents. The vents need to be un obstructed and open to provide proper airflow for optimal oven performance.
Leg Installation/Adjustments/Alignment Superiore ranges must be used only with the legs properly installed. Four height adjustable staineless steel legs, assembled under the bottom of the range Four height adjustable staineless steel legs are delivered with the range in the polysterene 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.
Anti-tip Device Installation WARNING TIPPING HAZARD: To reduce the risk of property damage or personal injury; install anti-tipping device provided in accordance with the installation instructions in this document. Device must be engaged properly to prevent product from tipping over. TIPPING Kit enclosed with the range. Mark and drill holes where the bracket will be located. Measure from floor to the anti-tip bar located in a slit on the back of the range.
Installation/Door removal NOTICE DO NOT use the handle or oven door to lift the oven. DO NOT lift or carry the door by the handle. Removing the door must be done by your dealer, a qualified licensed plumber, or certified gas installer. 1 Door Removal 1)- Open the door completely. Place the pins, supplied with unit, in pin hole. For personal safety, ONLY use pins supplied with the unit. 2 2)- Grasp the door as indicated in the photos below and turn up until you perceive the block.
Connecting Gas & Electric DANGER GAS LEAK HAZARD To avoid risk of personal injury or death; leak testing of the appliance must be conducted according to the manufacturer’s instructions. Before placing appliance in operation, always check for gas leaks with soapy water solution. • DO NOT USE AN OPEN FLAME TO CHECK FOR GAS LEAKS. Connect gas and electrical. Before placing appliance in operation, always check for gas leaks.
Performance Checklist A qualified installer should carry out the following checks: • Check top burner ignition. Push and turn the knob “Full on“ position. The low flame should light at every port. • Check oven bake function bake burner on full power. • Check convection broil function broil burner at full power. • Check convection fans function convection fans comes on when switch is turned on. • Convection fans do not operate when broils working.
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.
Range Features: RL361... A1 B C D A. Worktop Profile A1. If supplied with island trim B. Worktop 1. Left front large burner 1100 Btu/h 2. Left rear medium burner 6500 Btu/h 3. Center power burner 18000 Btu/h 4. Right front small burner 3600 Btu/h 5. Right rear medium burner 6500 Btu/h 34 | C. 6. 7. 8. 9. 10. 11. 12. 13. 14.
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Range Features: RL301... A1 B C D A. Worktop Profile A1. If supplied with island trim B. Worktop 1. Left front large burner 1100 Btu/h 2. Left rear medium burner 6500 Btu/h 3. Center power burner 18000 Btu/h 4. Right front small burner 3600 Btu/h 5. Right rear medium burner 6500 Btu/h 36 | C. Control Panel 6. Left front large burner control knob 7. Left rear medium burner control knob 8. Center power burner zone control knob 9. Switch light 10. Thermometer 11. Switch convection 12.
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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 central 18.000 BTU Quick water boiling Deep-fat frying in large utensil central simmer 750 BTU Melting small quantities Steaming rice Simmering sauces front right 3.600 BTU 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.
Oven Functions and Settings 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 One fans Bake burner Rack Positions 30’’ and 36” ranges The oven has six rack positions and is equipped whith two racks. 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 Cookie sheet 3 or 4 400F°(204°C) 10 -12 Yeast loaf Loaf pan 3 or 4 375F°(191°C) 30-35 Yeast rolls Cookie sheet 3 or 4 400F°(204°C) 12-15 Nut bread Loaf pan 3 or 4 375F°(191°C) 30-35 Combread 8”x 8” 3 or 4 400F°(204°C) 25-30 Gingerbread 8”x 8” 3 or 4 350F°(177°C) 35-40 Muffins Muffin tin 3 or 4 375F°(191°C) 15-20 Corn muffins Muffin tin 3 or 4 375F°(191°C) 15-20 Angel food Tube pan
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 Broiling Chart Type and Cut of Meat Weight Setting Rack Time (min) Rare 12 oz Broil 3 4 Medium 12 oz Broil 3 5 Well done 12 oz Broil 3 6 Rare 10 oz Broil 3 4 Medium 10 oz Broil 3 6 Well done 10 oz Broil 3 8 Medium 1/4 lb. Broil 3 6 Well done 1/4 lb. Broil 3 8 Bnls breast 1’’ 1/2 lb. Broil 3 15 Bone-in breast 2-3 lbs. total Broil 1 22 Chicken pieces 2-3 lbs. total Broil 3 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 Boil carrots until slightly tender. Drain, then remove and dice into circles. In a sauté pan melt butter and add in diced carrots, sauté until more tender, add in brown sugar and if too dry add in a bit more butter and stir and sauté until brown sugar is melted and coats the carrots. PUMPKIN PIE (2 pies) Ingredients: 1½ cups sugar ¼ tsp. salt 4 tsp. cinnamon 1 tsp. ginger ½ tsp.
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, or calling 1-844-322-2111, for the USA, and 1-800-205-6450 for Canada. Have the following information readily available. • Model number • Serial number • Purchase date • Name of dealership reference. • Clearly describe the problem that you are having. Record the information indicated below.
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. Circuit is tripped. Igniters will not work. Fuse is blown. Range is not connected to power. Igniters sparking but no flame ignition. Gas supply is interrupted. Power supply is not grounded.
WARRANTY U.S.A & CANADA Please record your model (MOD) and serial number (S/N) below for future reference. For your convenience, a label containing this information is supplied with this booklet.
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