FORNO Leonardo FFSIN0982-30 30 Inch Slide In Black Induction Range Installation Guide

FORNO Leonardo FFSIN0982-30 30 Inch Slide In Black Induction Range

Specifications

• Product: Induction Range
• Model Number Series: FFSIN0982-30

Installation Guide

Read these instructions carefully before using your appliance, and keep it carefully. If you follow the instructions, your appliance will provide you with many years of good service.

Step 1 – Unpack Range

Ensure all parts are included as per the Tools and Parts list in the manual.

Step 2 – Install Anti-Tip Bracket

Securely mount the Anti-tip bracket to the subfloor as per the provided instructions.

Step 3 – Make Electrical Connection

Follow the Electrical Requirements section and all local electrical codes when making electrical connections.

Step 4 – Install Range

Install the range according to the provided guidelines ensuring proper alignment and connection.

Step 5 – Complete Installation

Finish any remaining installation steps to ensure the range is properly set up for use.

FAQs

Q: What tools are required for installation?
A: Tools required include tape measure, screwdrivers, level, drill, hammer, wrench or pliers, saw, snips, nut drivers, drill bits, marker, and masking tape.

Q: Are there any safety warnings related to the product?
A: Yes, the product contains chemicals known to the State of California to cause cancer and birth defects. Follow all safety precautions mentioned in the manual.

FOR YOUR SAFETY State of California Proposition 65 Warnings: WARNING: This product contains one or more chemicals known to the State of California to cause cancer. WARNING: This product contains one or more chemicals known to the State of California to cause birth defects or other reproductive harm.

Tools and Parts
Check Tools Box
Tape Measure Flat-Blade Screwdriver Phillips Screwdriver Level Cordless Electric Drill Hammer Wrench or Pliers Metal Saw Metal Snips or Large Wire Cutters 15/N6″ Combination Wrench 3/8″ Nut Driver 1/4″ Nut Driver 1/8″ (3.2 mm) Drill Bit (for wood floors) Marker or Pencil Masking Tape

Gather the required tools and parts before starting instal-lation. Read and follow the instructions provided with any tools listed here.
A A: 16 x 15/8″ Screws (2) B: Anti-tip Bracket
NOTE: The Anti-tip bracket must be securely mounted to the subfloor. The thickness of flooring may require longer screws to anchor bracket to subfloor. Longer screws are available from your local hardware store.

Parts Needed

If using a power supply cord:
· A UL listed power supply cord kit marked for use with ranges. The cord should be rated at 250 volts minimum, 40 amps or 50 amps that is marked for use with nominal 13/8″ (3.5 cm) diameter connection opening and must end in ring termi-nals or open-end spade terminals with upturned ends.

· A UL listed strain relief.

If direct wiring: · Flexible Metal Conduit · UL Listed Conduit Connector · 4-wire or 3- ire Electrical Cable (where local codes permit a 3-wire connection). · UL Listed Wire Connectors

Check local codes. Check existing electrical supply. See the appropriate “Electrical Requirements” section. It is rec-ommended that all electrical connections be made by a licensed, qualified electrical installer.

Location Requirements

IMPORTANT: Observe all governing codes and ordinances. Ventilation

· It is the installer’s responsibility to comply with installation clear-anc-
es, if specified, on the model/serial rating plate. The model/se-rial rating plate is located on the left-hand side of the oven frame.
Open oven door to view label. See label on back panel of range
for additional element and oven power ratings.

Rating Plate

Location Requirements (continued)
Temperature
IMPORTANT: Some cabinet and building materials are not designed to withstand the heat produced by the oven for baking and self-cleaning. Check with your builder or cabinet supplier to make sure that the materials used will not discolor, delaminate or sustain other damage.
· Contact a qualified floor covering installer to check that the floor covering can withstand at least 200°F (93°C). · Use an insulated pad or 1/4″ (0.64 cm) plywood under range if installing range over carpeting.
General
· The range should be located for convenient use in the kitchen. · Recessed installations must provide complete enclosure of the sides and rear of the range. · To eliminate the risk of burns or fire by reaching over heated surface units, cabinet storage space located above the
surface units should be avoided. If cabinet storage is to be provided, the risk can be reduced by installing a range hood or microwave hood combination that projects horizontally a minimum of 5″ (12.7 cm) beyond the bottom of the cabinets.
· All openings in the wall or floor where the range is to be installed must be sealed. · Do not seal the range to the side cabinets. · Ground electric supply is required. See “Electrical Requirements” section.
Installation Requirements

30″
5 29/32″

30″
26 1/4″

37 3/4″ 36″
30″
Note: Range can be raised approximately 1″ (2.5 cm) by adjusting the leveling legs. The front of door and drawer may extend farther forward depending on styling.

a b c
A Access Panel to Electrical Supply Connection B Power Cord Opening C Recessed Area

7

Location Requirements (continued)
Power Supply IMPORTANT: To connect to an outlet in the wall, the electrical outlet must be recessed. If the electrical outlet is on the floor, it can be either recessed or surface mounted.
30″

Electrical Requirements

17 ¹/ 2″ 7 ¹/ 4″
3″
Recommended location for electrical outlet

WARNING
Electrical Shock Hazard
Disconnect power before servicing. Plug into a grounded outlet. Do not use an extension cord. Failure to do so can result in death, fire, or electrical shock.
· This range is equipped with a CSA International Certified Power Cord intended to be plugged into a standard 4-wire receptacle (NEMA type 14-50R) wall receptacle. Be sure the wall receptacle is within reach of range’s final location.
· Do not use an extension cord.
· Range must be connected to the proper electrical voltage and frequency as specified on the model/serial number rating plate. This model is dual rated and designed to be connected to either 120/208V AC or 120/240V AC, 60Hz, 4-wire, single-phase power supply.

8

Step 1: Unpack Range
WARNING
Electrical Weight Hazard
Use two or more people to move and install the range. Failure to do so can result in back or other injury.
1. Remove shipping materials, tape, and film from the range. Keep cardboard bottom under range. Do not dispose of
anything until the installation is complete.
2. Remove oven racks and parts package from oven and shipping materials.
3.To remove cardboard bottom, first take four cardboard corners from the carton. Stack one cardboard corner on top
of another. Repeat with the other two corners. Place them lengthwise on the floor behind the range to support the range when it is laid on its back.
4. Using two or more people, firmly grasp the range and gently lay it on its back on the cardboard corners.
5. Remove cardboard bottom.
NOTES:
· The leveling legs can be adjusted while the range is on its back. · To place range back up into a standing position, put a sheet of cardboard or hardboard on the floor in
front of range to protect the flooring. Using two or more people, stand range back up onto the cardboard or hardboard.
Step 2: Imstall Anti-Tip Bracket
NOTE: An anti-tip bracket kit is provided with the range. WARNING: Tip Over Hazard
· A child or adult can tip the range and be killed. · Connect anti-tip bracket to rear range foot. · Reconnect the anti-tip bracket if the range is moved. · Failure to follow these instructions can result in death or serious burns to children and adults. IMPORTANT: DO NOT completely remove the rear leveling leg. The anti-tip bracket uses either the right-hand or left hand, rear leveling leg to secure the range to the floor.
1: Locate The Bracket Determine the final location of the range before attempting to install the bracket.
A. Place the bracket on the floor with the back edge against the rear wall. If the range does not reach the rear wall, align
the back edge of the bracket with the rear panel of the range in its final location. NOTE: If bracket does not touch the rear wall, you MUST screw bracket to FLOOR .
B. Position the side of the bracket against either the left or right cabinet. If there is no adjacent cabinet, align the edge
of the bracket with the side panel of the range in its final location. If the countertop overhangs the cabinet, offset the bracket from the cabinet by the amount of overhang.
C. Mark the location for the pair of holes to be used (see illustration below).
NOTE: For FLOOR installation use either Loc A or B. For REAR WALL installation use Loc C.
9

Step 2: Imstall Anti-Tip Bracket (continued)
2: Secure The Bracket The bracket must be screwed to either the FLOOR or REAR WALL.
FLOOR Installation:
· Wood floor: Use the screws provided to secure the bracket using the pair of marked holes (either Loc A or B). · Concrete floor: Using a concrete bit, drill a 5/32″ pilot hole 2″ deep into the concrete at the center of each of the
marked holes (either Loc A or B). Use the screws provided to secure the bracket into the floor.
REAR WALL Installation: Use the 2 screws provided to secure the bracket using the pair of marked holes at Loc C. The screws MUST enter a wood sill plate. If the wall contains any metal studs or similar materials, then the floor must be used.

Adjacent cabinet
or final location of range side panel

Rear Wall

Lo c A

Lo c B

L oc C
Two screws must enter floor or wall at Loc A,B, or C.

Attachment to floor or rear wall

Bracket
The screw must enter to wood or concrete

Wall sill plate

The screw must enter to wood

3: Check The Bracket After installing the bracket, slide the range into its final location. The rear leveling leg must be fully inserted into the ANTI-TIP bracket as shown in Step 1. To check if the bracket is installed and engaged properly, look underneath the range to see that the rear leveling leg is engaged in the bracket. On some models, the storage drawer or kick panel can be removed for easier inspection. If visual inspection is not possible, slide the range forward, confirm the anti-tip bracket is securely attached to the floor or wall, and slide the range back so the leveling leg is under the anti- tip bracket. If the range is pulled from the wall for any reason, always repeat this procedure to verify the range is properly secured by the anti-tip bracket.
NOTE: The anti-tip bracket must be PROPERLY INSTALLED, and the rear leveling leg must be FULLY ENGAGED into the bracket to prevent the range from tipping. NEVER remove the leveling legs. This will prevent the range from being secured to the ANTI-TIP bracket properly.
Step 3: Make Electrical Connection
· This range is equipped with a CSA International Certified Power Cord intended to be plugged into a standard 4-wire receptacle (NEMA type 14-50R) wall receptacle. Be sure the wall receptacle is within reach of range’s final location.

Plug into 10

Step 3: Make Electrical Connection (continued)

WARNING
Electrical Shock Hazard
Disconnect power before servicing. Plug into a grounded outlet. Do not use an extension cord. Failure to do so can result in death, fire, or electrical shock.

To convert this appliance to 3 prong plug or direct junction box connection, contact a certified electrician for installation.

Step 4: Install Range

IMPORTANT: If the range is moved to adjust the leveling legs, make sure when you move the range back into its final location that the anti-tip bracket is engaged by repeating steps 1 through 9.

leg slides into anti- tip bracket. and the back wall.

1. Slide range into final location, making sure rear leveling
Leave a 1″ (2.e cm) gap between the back of the range

keep the range from moving, immediate resistance, the range

2. Place the outside of your foot against the bottom front to
and then grasp the back of the range, as shown.
3. Slowly attempt to tilt the range forward. If you encounter
foot is engaged in the anti-tip bracket. Go to Step 8.

the anti-tip bracket

4. If the rear of the range lifts more than 1/2″ (l.3 cm) off the
floor without resistance, stop tilting the range and lower it gently back to the floor. The range foot is not engaged in

IMPORTANT: If there is a snapping or popping sound when lifting the range, the range may not be fully engaged in the bracket. Check to see if there are obstructions keeping
the range from sliding to the wall or keeping the range foot from sliding into the bracket.
Verify that the bracket is held securely in place by the mounting screws.

5. Slide the range forward and verify that the anti-tip bracket is securely attached to the floor or wall.

6. Slide range back so the rear range foot is inserted into the slot of the anti-tip bracket.

7. Repeat steps 1 through 3 to ensure that the range foot is engaged in the anti-tip bracket.If the rear of the range lifts more than
1/2″ (l.3 cm) off the floor without resistance, the anti-tip bracket may not be installed correctly. Do not operate the range without anti-tip bracket installed and engaged.

8. Move the range into its final location. Check that the range is level by placing a level on the oven bottom.
NOTE: The range must be level for optimum cooking and baking performance.

9. If needed, use a wrench to adjust the height of the leveling legs until the range is level from side to side and front to back.

11

Step 5: Complete Installation 1. Reconnect power to the circuit breaker or fuse box. 2. Turn on each element to check that it is heating correctly. 3. Turn on the oven to check that it is heating correctly.
NOTE: When the range has been on for 5 minutes, check for heat. If the range is cold, turn off the range and contact a qualified technician.
4. Check that the indicator lights on the control panel, and the interior oven lights illuminate correctly.
If the range does not operate correctly, check the following:
· Household fuse is intact and tight; or the circuit breaker has not tripped. · Range is plugged into a grounded outlet. · Electrical supply is connected.
Contact a qualified electrician to verify the electrical supply.

Customer Care
Thank you for purchasing a Frono product. Please read the entire instruction manual before operating your new appliance
practices, features, operation and care recommendations of your appliance.
Both the model and serial number are listed inside the product. For warranty purposes, you will also need the date of purchase .
Record this information below for future reference.

Product Information Model Number: Serial Number: Date of Purchase: Purchase Address And Phone:

Servince Information
Use these numbers in any correspondence or services calls concerning your product.
If you received a damaged product, immediately contact Forno.
To save time and money, before you call for serviced, check the troubleshooting guide. It listed the causes of minor operation problems that you can correct yourself.

Model And Serial Number Location

S/N:FFSIN0905-30/XXXXXXX

Serial Number

Model Number

Services in Canada and Untied States
www.forno.ca. If you don’t understand something or need more assistance, please visit our website or email: info@forno.ca If there is a problem, please contact FORNO customer service. Please note that troubleshooting with a customer service representative will be needed before being able to send a service provider. All warranty work needs to be authorized by FORNO customer service. All our authorized service providers are carefully selected and rigorously trained by us.
4

WARNING
FOR YOUR SAFETY Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. Al l safety messages will follow the safety alert symbol and either the word “DANGER,” “WARNING” or “CAUTION.” These words mean:
DANGER · You can be killed or seriously injured if you don’t immediately follow instructions. WARNING · You can be killed or seriously injured if you don’t follow instructions. CAUTION · A potentially hazardous situation which, if not avoided, could result in minor or mod-
erate injury. All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.
WARNING : This product can expose you to chemicals including [Lead, lead and lead compound, which is [are] known to the state of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warning.ca.gov.
5

WARNING
FOR YOUR SAFETY

Tip Over Hazard

· A child or adult can tip the range and be killed. · Install anti-tip bracket to floor or wall per installation instructions · Slide range back so rear range foot is engaged in the slow of the anti-tip bracket. · Re-engage the anti-tip bracket if range is moved. · Do not operate the range without anti- tip bracket installed and engaged. · Failure to follow these instructions can result in death or serious burns to children and adults.

Anti-Tip Bracket

Making sure the anti-tip bracket is installed: · Slide range forward. · Look for the anti-tip bracket securely attached to floor and wall · Slide range back so rear range foot is under anti-tip bracket.

Range Foot

6

Important Safety Instructions

WARNING: To reduce the risk of fire, electrical shock, injury

used to wipe spills on a hot cooking area, be careful to

to persons, or damage when using the range, follow basic

avoid steam burn. Some cleaners can produce noxious

precautions, including the following:

fumes if applied to a hot surface.

· WARNING: TO REDUCE THE RISK OF TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE THE RANGE COMPLETELY FORWARD, LOOK FOR THE ANTI-TIP BRACKET SECURELY ATTACHED TO THE FLOOR BEHIND THE RANGE, AND SLIDE RANGE COMPLETELY BACK UNTIL THE REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET.

·
· · ·

CAUTION: When Opening Door, stand on the side of the range and let the hot air or steam escape before removing or replacing food.
Do Not Heat Unopened Food Containers. – Build-up of pressure may cause the container to burst and result in injury.
Keep Oven Vent Ducts free from obstructions. Oven Racks Placement ­ Always place oven racks in the
desired location while the oven is cool. If the rack must be moved while the oven is hot, do not let the pot holder in con-

tact with the heated rack.

· WARNING: NEVER use this appliance as a space heater to · DO NOT TOUCH HEATING ELEMENTS OR INTERIOR

heat or warm the room. Doing so may result in carbon mon-

SURFACES OF OVEN ­ Heating elements may be hot

oxide poisoning and overheating of the oven.

even though they are dark in color. The interior surfaces of

· WARNING: NEVER cover any slots, holes, or passages in

an oven become hot enough to cause burns. During and

the oven bottom or cover an entire rack with materials such

after use, do not touch, or let clothing or other flammable

as aluminum foil. Doing so blocks airflow throug the oven

materials in contact with heating element or interior surfaces

and may cause carbon monoxide poisoning. Aluminum foil

of the oven until they have had sufficient time to cool. Other

linings may also trap heat, causing a fir hazard.

surfaces of the applian may become hot enough to cause

· CAUTION: Do not store items of interest to children in cabi-

burns ­ among these surfaces are oven vent openings and

nets above a range or on the back guard of a range

surfaces near these openings, oven doors, and windows of

­ children climbing onto the range to reach items could be

oven doors.

seriously injured.

· Proper Installation ­ The range, when installed, must be elec-

· DO NOT LEAVE Children Alone ­Children should not be left

trically grounded by local codes or, in the absence of local

alone or unattended in areas where the range is in use.

codes, with the National Electrical Code, ANSI/ NFPA 70. In

They should never be allowed to sit or stand on any part of

Canada, the range must be electrically grounded by Cana-

the range.

dian Electrical Code. Be sure the range is properly installed

· Wear Proper Apparel ­ Loose-fitting or hanging garment

and grounded by a qualifie technician.

should never be worn while using the range.

· Disconnect the electrical supply before servicing the appli-

· User Servicing ­ Do not repair or replace any part of the

ance.

range unless specifically recommended in the manual All · Injuries may result from the misuse of appliance doors or

other servicing should be referred to a qualifie technician.

drawers such as stepping, leaning, or sitting on the doors or

· Flammable materials should not be stored in an oven or near

drawers.

surface units.

· Maintenance ­ Keep the range area clear and free from com-

· DO NOT USE WATER on Grease Fires ­ Smother fir or

bustible materials, gasoline, and other flammabl vapors and

flame, use a dry chemical or foam-type extinguishe .

liquids.

· Make sure your pot holders is dry. ­ Moist or damp pot

· For units with ventilating hood

holders on hot surfaces may result in burns from steam. Do · Clean Ventilating Hoods Frequently ­ Grease should not be

not let pot holder touch hot heating elements. Do not use a

allowed to accumulate on the hood or filte .

towel or other bulky cloth.

· When flambé cooking under the vent hood, turn the fa on.

· DO NOT TOUCH SURFACE UNITS OR AREAS NEAR

READ AND SAVE THESE INSTRUCTIONS

UNITS ­ Surface units may be hot even though they are

dark in color. Areas near surface units may become hot
enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contac surface units or areas near units until they have had sufficient time to cool Among those areas are the cook top and surfaces
facing the cook top.

State of California Proposition 65 Warnings: WARNING: This product contains one or more chemicals known to the State of California to cause cancer. WARNING: This product contains one or more chemicals known to the State of California to cause birth defects or other reproductive harm.

· Never Leave Surface Units Unattended at High Heat Set-

tings ­ Boil over causes smoking and greasy spillovers

that may ignite.

· Glazed Cooking Utensils ­ Only certain types of glass, glass/

ceramic, ceramic, earthenware, or other glazed utensils

are suitable for range-top service without breaking due to

sudden temperature changes.

· Utensil Handles Should Be Turned Inward and Not

Extend Over Adjacent Surface Units ­ To reduce the risk

of burns, ignition of flammable materials, and spill ge due

to unintentional contact with the utensil, the handle of a

utensil should be positioned so that it is turned inward, and

does not extend over adjacent surface units.

· Clean Cook top with Caution ­ If a wet sponge or cloth is

7

Names of Parts and Accessories
6 7

8 10

1

11

14

2

15

12

16

3

9

13

4 5

Numbers 1 2 3
4 5 6 7 8

Parts Left Rear Burner (1500W) Left Front Burner (2100W)
Control Panel Anti-tip Bracket
Kick Plate Right Rear Burner (3000W) Right Front Burner (2100W)
Indicator

Numbers
9 10
11 12 13 14 15 16

Parts Oven Door Window
Oven Vent Broil Element Door Gasket Bottom Element (not visible)
Oven Light Model and Serial Number Plate
Convection Fan

12x Forno Knobs (Stainless Steel 6x & Antique Brass 6x)
12x Bezel (Stainless Steel 6x & Antique Brass 6x)
2x Forno Door Handle (Stainless Steel 1x & Antique Brass 1x)

2x Racks 1x Backsplash 1x Hand tool
8

1x Anti-Tip Bracket
5x Screws (M48) (For blacksplash Installation)
2x Screws (M545) (For Anti-tip bracket)

Control Panel

Max

A

B

C

D

E

F G

Numbers A B
C D E F G

Parts
Front left burner Rear left burner Rear right burner Front right burner Oven settings
Temperature Light indicator

Operating Instructions
COOKTOP USE
1. Place a suitable pan on the cooking zone you wish to use. How to tell if your existing pan can be used for induction range. Place a magnet at the bottom of the pan and pay attention if the magnet sticks to the pan. If so, then the pan is suitable for induction. If the magnet does not stick to the pan, then the pan is NOT suitable for the induction. Note: A non induction pan, will not work on the induction range.
2. Select the heating zone you wish to use. Make sure the bottom of the pan and the surface of the cooking zone are clean and dry. Turn the control knob clockwise.

–

– The relevant indicator on the

hob for that zone will show the

–

power level selected.
2

9

Operating Instructions (continued)

Indicator Icons & Symbols:

Icons & Symbols:
H U

Function “H” is the cooking zone is too hot to touch. It will disappear when the surface has cooled down to a safe temperature.
The burner is activated but not in use

P

Boost is activated

3. Adjust the power level up /down by turning the control knob clockwise /anti-clockwise. The power levels range from 1-9

as well as Boost (P) settings. You can modify the power level at any time..

OFF

P

1

9

3

8

4

7

5

6

Activating the Boost Function

1. Turn the control knob clockwise all the way to “P”. The “P” will be activated and it will display on the indicator. The
boost function will remain on for 5 minutes, after that the zone will set to level 9 automatically.
2. To cancel the boost function, turn the knob anticlockwise to “9”.
Note: you can activate two boost function at the same time on any cooktop burners.

IMPORTANT: Clean the cooktop after each use to avoid permanent damage from pitting or scratching to the cooktop surface.
· Make sure the bottoms of pots and pans are clean and dry before using them. Residue and water can leave deposits when heated.
· Avoid storing jars or cans above the cooktop. Dropping a heavy or hard object onto the cooktop could crack the cooktop.
· To avoid damage to the cooktop, do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop and ceramic glass could break when the lid is removed.
· For foods containing sugar in any form, clean up all spills as soon as possible. If sugary spills are allowed to cool down,
they can adhere to the cooktop and can cause pitting and permanent marks
· Do not slide cookware or bakeware across the cooktop. Aluminum or copper bottoms and rough inishes on cookware or-
bakeware could leave scratches or marks on the cooktop.
· Do not cook popcorn in prepackaged aluminum containers on the cooktop. They could leave aluminum marks that can-
not be removed completely.
· Do not allow objects that could melt, such as plastic or aluminum foil, to touch any part of the entire cooktop.
· Do not use the cooktop as a cutting board.
· Do not cook foods directly on the cooktop.

10

Operating Instructions (continued)
OVEN USE This multi-function oven combines the functions of traditional oven modes with the functions of modern, fan-as-
sisted convection modes in a single oven. Use the Cooking feature control knob, located on the control panel, to select the oven mode. Rack Placement in your oven

6

Toasting or Broiling (6&5)

5

4

Most baked goods (4&3)

3

Roasting (2&1)

2 1

6

5

Multiple Rack (5-2)

4

3

2 1

BEFORE USE 1. Make sure the oven is close. 2. Rotate the cooking feature knob to Bake. 3. Rotate the temperature feature knob to 500°F (260°C). 4. Rotate the timer knob to 30 minutes NOTE: Allow the oven to operate for 30 minutes with no food in the cavity. Once it
did its 30 minutes, open the oven door to allow the oven to cool. Any odor that may be detected during this initial use is due to the evaporation of substances used to protect the oven during storage.
5. IMPORTANT:
Do not place anything, including dishes, foil, and oven trays, on the bottom of the oven when it is in operation to avoid damaging the enamel.
PREHEATING
1. Turn the cooking functions knob to the desired function you wish to use. 2. Rotate the dial to the temperature you wish to use.
Note: The higher the temperature is, the longer it will take to preheat. The actual oven temperature will go higher than your set temperature to offset the heat lost when you open the oven door to place the food on the rack. This ensures that cooking will begin at the proper temperature. Do not open the door while the oven is preheating. When the oven had reached the set temperature, the indicator light on the control panel will turn on. You can then open the door and place food in the oven.

11

Oven (continued)
OVEN SETTINGS
1. Bake
Baking is cooking with heated air. Both upper and lower elements in the oven are used, but the fan is used only during preheating. Follow the recipe or convenience food directions for baking temperature, time, and rack position. Baking time will vary with the temperature of ingredients and the size, shape, and finish of the baking utensil.. The temperature can be set from 170°F (77°C) to 500°F (260°C).
· Use one rack when selecting the bake mode. · On occasion, check the oven to see if your food is done. · Use metal bakeware (with or without a non-stick finish), heatproof glass, glass ceramic, potter , or other utensils suitable for the oven. · For best results, bake food on a single rack with at least 1″ – 1½” (2.5 – 4 cm) space between bakeware and oven walls. · When using heatproof glass, reduce temperature by 25°F (15°C) from recommended temperature. Use baking sheets with or without sides or jelly roll pans. · Dark metal pans or nonstick coatings will cook faster with more browning. Insulated bakeware will slightly lengthen the cooking time for most foods. · Do not use aluminum foil or disposable aluminum trays to line any part of the oven. Foil is an excellent heat insulator and heat will be trapped beneath it. This will alter the cooking performance and can damage the finish of the oven. You can line a baking tray with foil and use this on the bottom shelf. · Avoid using the opened door as a shelf to place pans. · See Troubleshooting for tips on solving baking and roasting problems.

Bake chart Oven Function:

Food Item

Rack Position

Cupcakes

2

Bunt Cake

1

Angel Food

1

Pie 2 crust, fresh, 9″

2

2 crust, frozen fruit, 9″

2

Cookies Sugar

2

Chocolate Chip cookies

2

Brownies

2

Yeast bread loaf 9 x 5

2

Yeast rolls

2

Biscuits

2

Muffi

2

Frozen Pizza

2

Fresh Pizza

2

Temp. °F (°C) (Preheated Oven)
350(175)
350(175)
350(175)
375-400 (190-205)
375(190)
350-375 (175-190)
350-375 (175-190)
350(175)
375(190)
375-400 (190-205)
375-400 (190-205)
425 (220)
400-450 (205-235)
425 (246)

Time (Min) 19-22 40-45 35-39 45-50 68-78 8-10
8-13 29-36 18-22 12-15
7-9 15-19 23-26 15-18

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Oven (continued) 2. Broil

Broiling uses direct radiant heat to cook food. Thicker cuts and unevenly shaped of meat, fish, and poultry may cook better at lower broiling temperatures. Tips: The oven door remains closed during
broil. When inspecting the food, open the oven door no more than two inches.).

NOTES: Before broiling, position the rack to your needs
· For best results, use a two-piece broiler pan with a grid (not provided). It is designed to drain juices which helps to
avoid spills and splatters.
· For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier
cleaning.
· Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling. · Pull out the oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of
juices. Very thin cuts of fish, poultr , or meat may not need to be turned.
· After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the
heated oven, making cleaning more difficul
· Position food on the grid in the broiler pan, then place it in the center of the oven rack. Close the oven door and set
the control.

Food And Thickness
BEEF
Steak (3/4″-1)

Rack Position
5

Hamburgers (3/4″-1″)

4

POULTRY

Breast (bone-in)

4

Thigh (very well done)

4

PORK

Pork Chops (1″)

5

Sausage – fresh

5

Ham Slice (½”)

5

SEAFOOD

Fish Filets, 1″ Buttered

4

LAMB

Chops (1″)

5

BREAD

Garlic Bread, 1″ slices

4

3

Broil Setting. °F (°C)

Level of Doneness

550 (290) 550 (290)

– Medium Rare – Medium – Well Done
– Medium – Well Done

450 (235) Well Done 550 (290) Well Done

550 (290) 550 (290) 550 (290)

Well Done Well Done Well Done

450 (235) Well Done

– Medium Rare 550 (290) – Medium
– Well Done

550 (290)

SIDE 1

SIDE 2

Time (Min) Time (Min)

– (5 – 7) – (6 – 8) – (8 – 10)
– (8 – 11) – (10-13)

– (4 – 6) – (5 – 7) – (7 – 0)
– (6 – 9) – (8 – 10)

(10 – 12) (28 – 30)

(8 – 10) (13 – 15)

(7- 9) (5 – 7) (4 – 6)

(5 – 7) (3 – 5) (3 – 5)

(10 – 14) Do not turn

– (5 – 7) – (6 – 8) – (7 – 9)

– (4 – 6) – (4 – 6) – (5 – 7)

– (2 – 2:30) – (4 – 6)

13

Oven (continued)
CONVECTION SETTINGS
During convection cooking, the fan provides hot air circulation throughout the oven. The movement of heated air around the food can help to speed up cooking by penetrating the cooler outer surfaces. The food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside. When the oven is set to the Convection function, the bake and broil elements, and the fan operate to heat the oven cavity. *The convection fan operates during any convection function.
1. Convection Bake:
Compared to BAKE setting, Convection Bake adds the use of convection fan(s) to circulate heated air. So both the temperature and the cooking time may be slightly reduced.
Tips: When convection baking, reduce your recipe baking temperature by 25°F.
· Use Convection Bake for single or multiple-rack baking. Reduce standard recipe baking temperature by 25°F (15°C). · For best results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation.
Use shiny aluminum pans for best results unless otherwise specified
· Heatproof glass or ceramic can be used. Reduce the temperature by another 25°F (15°C) when using heatproof glass
dishes for a total reduction of 50°F (30°C).
· Dark metal pans may be used. Note that food may brown faster when using dark metal bakeware. · The number of racks used is determined by the height of the food to be cooked. · Baked items, for the most part, cook extremely well in convection. Don’t try to convert recipes such as custards, quich-
es, pumpkin pie, or cheesecakes, which do not benefit from the convection- heating process. Use the regula Bake mode for these foods.
· When baking four cake layers at the same time, stagger pans so that one pan is not directly above another. For best
results, place cakes on front of upper rack and back of lower rack. Allow 1″ – 1½” (2.5 – 4 cm) air space around pans.
1. Turn the cooking functions knob to the convection bake. 2. Rotate the dial to the temperature you wish to use. 3. You can open the door and place food in the oven.

1¹/ 2″

2 at the front 2 at the rear

14

Oven (continued) 2. Convection Broil

Convection Broil adds the use of convection fan(s) to circulate heated air. Bring the rack to the middle of the cavity to provide evening cooking.

1. Turn the cooking functions knob to the convection BROIL. 2. Rotate the dial to the temperature you wish to use. 3. The oven will begin preheating. Do not open the door while the oven is preheating. When the oven had reached the
set temperature, the indicator light on the control panel will turn on.
4. You can open the door and place food in the oven.

Guidelines: · Place rack in the required position needed before turning on the oven. · Use Convection Broil mode with the oven door closed. ·When convection broiling, enter your normal broiling temperature. · Do not preheat oven. · Use the 2-piece broil pan. · Turn meats once halfway through the cooking time. See the Convection Broil chart. · Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures

Food And Thickness
BEEF

Rack Position

Steak (1½” or more)

4

Hamburgers (more than 1″)

4

POULTRY

Chicken Quarters

4

Chicken Halves

3

Chicken Breasts

4

PORK

Pork Chops (1¼” or more)

4

Sausage – fresh

4

3. Convection Roast:

Broil Setting. °F (°C)

Level of Doneness

450 (235) 550 (290)

– Medium Rare – Medium – Well Done
– Medium – Well Done

450 (235) 450 (235) 450 (235)

Well Done Well Done Well Done

450 (235) Well Done 450 (235) Well Done

SIDE 1

SIDE 2

Time (Min) Time (Min)

– (9 – 12) – (8 – 10) – (11 – 13) – (10 – 12) – (18 – 20) – (16 – 17)
– (8 – 11) – (5 – 7) – (11-13) – (8 – 10)

(16 – 18) (25 – 27) (13 – 15)

(10 – 13) (15 – 18) (9 – 13)

(12 – 14) (4 – 6)

(11 – 13) (3 – 5)

When convection roasting, turn to your normal roasting temperature. The roasting time should be 15-30% less than in conventional cooking. It is not necessary to preheat the oven for Convection Roast.

1. Turn the cooking functions knob to the convection roast. 2. Rotate the dial to the temperature you wish to use. 3. You can open the door and place food in the oven.

15

Oven (continued)
Guidelines:
· Do not preheat for Convection Roast. · Roast in a low-sided, uncovered pan. · When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string. · Use the 2-piece broil pan for roasting uncovered. · Double-check the internal temperature of meat or poultry by inserting meat thermometer into another position. · Large poultry may need to be covered with foil (and pan roasted) during a portion of the roasting time to prevent
over-browning.
· The minimum safe temperature for stuffing in poultry is 165ºF (75ºC · After removing the food from the oven, cover loosely with foil for 10 to 15 minutes before carving if necessary to
increase the final foodstuff temperature by 5° to 10°F (3° to 6° C

Food And Thickness
BEEF
Rib Roast –

Weight (Lb)
4 – 6

Oven Temp. °F (°C)
325 (160)

Rib Eye Roast (boneless) – 4 – 6

325 (160)

Rump, Eye, Tip, Sirloin (boneless) – 3 – 6

325 (160)

Rack

Time

Position (Min. Per Lb)

Internal Temp. °F (°C)

2

16-20 18-22

-145 (63) Medium Rare -160 (71) medium

2

16-20 18-22

-145 (63) Medium Rare -160 (71) medium

2

16-20 18-22

-145 (63) Medium Rare -160 (71) medium

Tenderloin Roast – 2 – 3

400 (205)

2

15-20 145 (63) Medium Rare

PORK

Loin Roast (boneless or bone-in) – 5 – 8

350 (205)

2

16-20 160 (71) medium

Shoulder – 3 – 6

400 (205)

2

20-25 160 (71) medium

POULTRY

Chicken whole- 3 – 4

375 (190)

2

18-21 180 (82)

12 – 15 325 (160)

1

Turkey, not stuffed 16 – 20 325 (160)

1

21 – 25 325 (160)

1

10-14 9-11 6 – 11

-180 (82) -180 (82) -180 (82)

Turkey Breast – 3 – 8

325 (160)

1

15-20 170 (77)

LAMB

Comish Hen – 1 – 1 ¹/ 2 350 (205)

2

45-75total 180 (82)

Half Leg – 3 – 4

325 (160)

2

Whole Leg – 6 – 8

325 (160)

1

22 – 27 28 – 33
22 – 27 28 – 33

-160 (71) medium -170 (77) well
-160 (71) medium -170 (77) well

16

Range Care
CLEANING IMPORTANT: Before cleaning, make sure all controls are turned off, and the oven and cooktop are cool. Always follow label instructions on cleaning products. It is recommended that you first use soap, water and a soft cloth or sponge unless otherwise noted. Do not use abrasive cleaning products.
EXTERIOR PORCELAIN ENAMEL SURFACES Food spills containing acids, such as vinegar and tomato, should be cleaned as soon as the entire appliance is cool. These spills may affect the finis
Cleaning Method: Glass cleaner, mild liquid cleaner or nonabrasive scrubbing pad: Gently clean around the model and serial number plate because scrubbing may remove numbers.
EXTERIOR STAINLESS STEEL
NOTE: Do not use soap-filled scouring pads, abrasive cleaners, cooktop polishing cream, steel-wool pads, gritty washcloths or some paper towels. Damage may occur, even with one-time or limited use. Rub in direction of grain to avoid damaging.
Cleaning Methods: Liquid detergent or all-purpose cleaner: Rinse well with clean water and dry with soft, lint-free cloth. Stainless Steel Cleaner and Polish Vinegar for hard water spots
OVEN DOOR EXTERIOR Cleaning Method: Glass cleaner and paper towels or nonabrasive plastic scrubbing pad: Apply glass cleaner to soft cloth or sponge, not directly on panel.
CERAMIC GLASS COOKTOP IMPORTANT: To avoid damaging the cooktop, do not use steel wool, abrasive powder cleansers, chlorine bleach, rust remover or ammonia. Ceramic cooktop cleaning materials: cooktop cleaner, cooktop scraper and cooktop cleaning pads are available at most grocery stores.
1. Remove food/residue with a cooktop scraper. For best results, use the cooktop scraper while the cooktop is still warm, but not hot to the touch. It is recommended to wear an oven mitt while scraping the warm cooktop.
· Hold the cooktop scraper at approximately a 45° angle against the glass surface and scrape the residue. It will be
necessary to apply pressure in order to remove the residue.
· Allow the cooktop to cool down completely before proceeding to Step 2.
2. Apply a few dime-sized drops of cooktop cleaner to the affected areas
· Rub cooktop cleaner onto the cooktop surface with a nylon or similar cooktop cleaning pad. Some pressure is
needed to remove stubborn stains.
· Allow the cleaner to dry to a white haze before proceeding to Step 3.
3. Polish with a clean, dry cloth or a clean, dry paper towel.
SMUDGES FROM ALUMINUM BOTTOMED PANS Cleaning Method: A cloth dampened in vinegar.
COOKTOP CONTROL KNOBS
· Pull knobs straight out from the control panel to remove. · When replacing knobs, make sure knobs are turned to the Off position
Cleaning Method: Soap and water or dishwasher: NOTE: Do not use steel wool, abrasive cleansers or oven cleaner. Do not soak knobs.
17

Range Care (continued)
CONTROL PANEL Cleaning Method: Glass cleaner and soft cloth or sponge: Apply glass cleaner to soft cloth or sponge, not directly on panel. NOTE:
Do not use abrasive cleaners, steel-wool pads, gritty washcloths or some paper towels. Damage may occur.
OVEN CAVITY Food spills should be cleaned when oven cools. At high temperatures, foods react with porcelain, so staining, etching, pitting or faint white spots can result.
Cleaning Method: Mild detergent and warm water. NOTE:
Do not use oven cleaners.
OVEN RACKS Cleaning Method: Steel-wool pad
OVEN DOOR REMOVAL For normal oven use, there is no need to remove the oven door. However, should it become necessary to remove the door, follow the instructions in this section. IMPORTANT: > When you are planning to clean the oven doors, it is recommended to do this step several hours after the unit has been used. Make sure the unit is off and fully cool down > Keep in mind the oven door is heavy, fragile, and the front door has glass. To avoid the glass from breaking, use both hands and grasp only the sides of the oven door to remove it. > Be sure that both levers are securely in place before removing the door. >Do not force doors open or closed.
To remove the oven door: 1. Open the oven door completely. 2. Lift up the hinge latch on each side.

Left hinge

Right hinge

3. Close the oven door as far as it will shut. 4. While grasping both outside edges of the oven door, lift up on the door. 5. Continue to push the top of the door closed while pulling the bottom of the door out of the hinge receivers in the door frame.

18

Range Care (continued)
To place back the oven door: 1. Insert both hanger arms into the hinge receivers in the door frame. 2. Slowly open the oven door, and you will feel the door set into place. 3. Move the hinge latches back into the locked position.

Left hinge

Right hinge

4. Check that the door opens and closes freely. If it does not, repeat the door removal and placing the oven door back.

WARNING

Electrical Shock Hazard
· Make sure the oven and lights are cool and power to the oven has been turned off before replacing the light bulb(s) · The lenses must be in place when using the oven. The lenses serve to protect the light bulb from breaking. · The lenses are made of glass. Handle carefully to avoid breakage. · Failure to do so could result in death, electric shock, cuts or burns.
REPLACING AN OVEN LIGHT The oven light is a standard 25-watt (G9) appliance bulb. IMPORTANT: Before replacing the bulb, make sure the oven is cool and the controls are turned off 1. Disconnect the power. 2. Remove the bulb cover by turning it anti-clockwise.

3. Remove the burned-out bulb from the socket. NOTE: To avoid damage or decreasing the life of the new bulb, do not touch the bulb with bare fingers. ear gloves or use a tissue when replacing the light bulb. 4. Replace the bulb, and then replace the bulb cover. 5. Reconnect the power.
19

Troubleshooting
· BAKING AND ROASTING PROBLEMS Before contacting Forno customer service, please check the chart below for cases that may apply to you. It can be simple misuse of material, shapes, and sizes of bakeware that causes poor results.

Baking Issues Food browns unevenly Food too brown on bottom Food is dry or has shrunk excessively Food is baking or roasting too slowly Piecrusts do not brown on bottom or crust is soggy Cakes pale, flat and may not be done insid
Cakes high in middle with crack on top
Piecrust edges too brown

Causes
· Oven not preheated · Aluminum foil on oven rack or oven bottom · Baking utensil too large for recipe · Pans touching each other or oven walls
· Oven not preheated · Using glass, dull or darkened metal pans · Incorrect rack position · Pans touching each other or oven walls
· Oven not preheated · Using glass, dull or darkened metal pans · Incorrect rack position · Pans touching each other or oven walls
· Oven temperature too high · Baking time too long · Oven door opened frequently · Pan size too large
· Baking time not long enough · Using shiny steel pans · Incorrect rack position · Oven temperature is too low
· Oven temperature too low · Incorrect baking time · Cake tested too soon · Oven door opened too often · Pan size may be too large
· Oven temperature too high · Baking time too long · Pans touching each other or oven walls · Incorrect rack position · Pan size too small
· Oven temperature too high · Edges of crust too thin

20

Troubleshooting (continued)
· COOKTOP

Baking Issues

Possible Causes

Solutions

Heating elements and controls Fuse is blown or circuit breaker is tripped.

do not work.

No electricity to the cooktop.

Replace the fuse or reset the circuit breaker. If the problem continues, call an electrician. Have electrician check your power supply.

Heating elements do not heat Improper cookware is being used. properly.

Select proper cookware. See “Cookware.”

If the problem continues, call for service.

Heating elements cycle offeven Heating element temperature limiters are

This is a normal operating condition,

when elements are turned to temporarily shutting off the elements dueto ex- especially during rapid heat-up oper-

their highest settings.

ceeding the maximum allowable temperature ations. The element will cycle back

on automatically after it has cooled

sufficient .

Glass ceramic surface is see through or appears to be red in color.

Under direct or bright lighting, you will some- These are normal properties of black times be able to see through the glass and into ceramic glass panels. the chassis due to its transparent quality. You may also notice a red tint under these conditions

21

Troubleshooting (continued)
· OVEN

Baking Issues

Possible Causes

Solutions

Oven is not heating No power to the oven

Oven control not turned on Oven door is not closed

Oven is not cooking Not using the correct bake ware or

evenly

oven rack position

Oven display stays Power interruption Off

Oven mode and The oven door is open. temperature controls cannot be set.

Replace the fuse or reset the circuit breaker. If the problem continues, call an electrician.
Make sure the oven temperature
Close the oven door. The heating elements turn off when thedoor is opened and remain off until the oven door is closed
Refer to cook charts for recommended rack position. Always reduce recipe temperature by 25 °F (15 °C) when baking with Convention Bake mode.
Turn off power at the main power supply (fuse or breakerbox). Turn breaker back on. If condition persists, call for service.
Close the oven door. The oven mode and temperature controls cannot be set if the oven door is open.

Cooling fan contin- The electronic components have
ues to run after oven not yet cooled sufficient is turned off

The fan will turn off automatically when the electroniccomponents have cooled sufficient

Oven light is not working properly

Light bulb loose or burned-out.

Reinsert or replace the light bulb. Touching the bulb with fingers may cause the bulb to burn out

Oven light stays on Door is not closing completely

Check for obstruction in oven door. Check to see if hinge is bent or door switch broken.

Cannot remove lens Soil build-up around the lens cover. Wipe lens cover area with a clean, dry towel prior to attempt-

cover

ing to remove the lens cover.

Clock and timer are No power to the oven not working properly

Check the circuit breaker or fuse box to your house. Make sure there is proper electrical power to the oven.

Excessive Moisture

Porcelain Chips

Porcelain interior is bumped by oven racks

When using bake mode, preheat the oven first. Convection Bake and Convection Roast will eliminate any moisture in the oven.
When removing and replacing oven racks, always tilt racks upward and do not force them to avoid chipping the porcelain.

22

Warranty
What this limited warranty covers: The Warranty coverage provided by Forno Appliances in this statement applies exclusively to the original Forno appliance (“Product”) sold to the consumer (“Purchaser”) by an authorized Forno dealer/distributor/retailer, purchased and installed in the United States or Canada, and which has always remained within the original country of purchase (the United States or Canada). Warranty coverage is activated on the date of the Product’s original retail purchase and has a duration of two (2) years.
Warranty coverage is non-transferable. In the event of replacement of parts or of the entire product, the replacement Product (or parts) shall assume the remaining original Warranty activated with the original retail purchase document. This Warranty shall not be extended with respect to such replacement. Forno Appliances will repair or replace any component/part which fails or proves defective due to materials and/or workmanship within 2 years of the date of the original retail purchase and under conditions of ordinary residential, non-commercial use. Repair or replacement will be free of charge, including labor at standard rates and shipping expenses. Purchaser is responsible for making the Product reasonably accessible for service. Repair service must be performed by a Forno Authorized Service company during normal working hours.
Important Retain proof of original purchase to establish warranty period. Forno’s liability on any claim of any kind, with respect to the goods and/or services provided, shall in no event exceed the value of the goods or service or part there of which has given rise to the claim.
30-Day Cosmetic Warranty The Purchaser must inspect the product at the time of delivery. Forno warrants that the Product is free from manufacturing defects in materials and workmanship for a period of thirty (30) days from date of the original retail purchase of the Product.
This coverage includes: · Paint blemishes · Chips · Macroscopic finish defect
Cosmetic warranty does NOT cover: · Issues resulting from incorrect transport, handling and/ or
installation (e.g.: dents, broken, warped or deformed structures or components, cracked or otherwise damaged glass components); · Slight color variations on painted/enameled components; · Differences caused by natural or artificial lighting, locati or other analogous factors; > stains/corrosion/discoloration caused by external substances and/or environmental factors; > labor costs, display, floo , B-stock, out- of-box,”as is” appliances and demo units.

· Repair services provided by anyone other than a Forno Authorized Service agency.
· Damages or repair services to correct services provided by unauthorized parties or the use of unauthorized parts.
· Installation not in accordance with local/state/city/county fir codes, electrical codes, gas codes, plumbing codes, building codes, laws or regulations.
· Defects or damage due to improper storage of the Product. · Defects, damage or missing parts on products sold out of the
original factory packaging or from displays. > Service calls or repairs to correct an incorrect installation of the Product and/ or related accessories. · Replacement of parts/service calls to connect, convert or otherwise repair the electrical wiring and/or gas line in order to properly use the product. · Replacement of parts/service calls to provide instructions and information on the use of the Product. · Replacement of parts/service calls to correct issues arising from the product being used in a manner other than what is normal and customary for residential use. · Replacement of parts/service calls due to wear and tear of components such as seals, knobs, pan supports, shelving, cutlery baskets, buttons, touch displays, scratched or broken ceramic-glass tops. · Replacement of parts/service calls for lack of/improper maintenance, including but not limited to: build up of residues, stains, scratches, discoloration, corrosion. · Defects and damages arising from accidents, alteration, misuse, abuse or improper installation. · Defects and damages arising from Product transport, logistics and handling. Inspection of the product must be made at time of delivery. Following receipt and inspection, the selling dealer/delivery company must be notified of an issues arising from handling, transport and logistics. · Defects and damages arising from external forces beyond the control of Forno Appliances, including but not limited to wind, rain, sand, fires, floods, mudslides, freezi temperatures, excessive moisture or extended exposure to humidity, power surges, lightning, structural failures surrounding the appliance and other acts of God. · Products whose serial number has been altered/damaged/ tampered with. In no case shall Forno be held liable or responsible for damage to surrounding property, including furniture, cabinetry, flooring, panels, and othe structures surrounding the Product. Forno is neither liable nor responsible for the Product if it is located in a remote area or an area where certified trained technician are not reasonably available. Purchaser must bear any transportation and delivery costs of the Product to the nearest Authorized Service Center or the additional travel expenses of a certified trained technicia

How to receive service To receive warranty services, the Purchaser must contact the Forno Support department in order to determine the problem and the required service procedures. Troubleshooting with a customer service representative will be necessary before moving forward with the service. Model number, serial number and date of original retail purchase will be requested.

Warranty Exclusions: What Is Not Covered. · Use of the Product in any non- residential, commercial
application. · Use of the Product for anything other than its intended pur-
pose.
23

Warranty

THERE ARE NO EXPRESS WARRANTIES OTHER THAN THOSE LISTED AND DESCRIBED ABOVE, AND NO WARRANTIES, EITHER EXPRESS OR IMPLIED, INCLUDING, BUT NOT LIMITED TO, ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE THAT SHALL APPLY AFTER THE EXPRESS WARRANTY PERIODS STATED ABOVE, AND NO OTHER EXPRESS WARRANTY OR GUARANTEE GIVEN BY ANY PERSON, FIRM OR CORPORATION WITH RESPECT TO THIS PRODUCT SHALL BE BINDING ON FORNO. FORNO SHALL NOT BE LIABLE FOR LOSS OF REVENUE OR PROFITS, FAILURE TO REALIZE SAVINGS OR OTHER BENEFITS, TIME AWAY FROM WORK, MEALS, LOSS OF FOOD OR BEVERAGES, TRAVELING OR HOTEL EXPENSES, EXPENSES TO RENT OR PURCHASE APPLIANCES, REMODELING/CONSTRUCTION EXPENSES IN EXCESS OF DIRECT DAMAGES WHICH ARE UNDENIABLY CAUSED EXCLUSIVELY BY FORNO OR ANY OTHER SPECIAL, INCIDENTAL OR CONSEQUENTIAL DAMAGES CAUSED BY THE USE, MISUSE OR INABILITY TO USE THIS PRODUCT, REGARDLESS OF THE LEGAL THEORY ON WHICH THE CLAIM IS BASED, AND EVEN IF FORNO HAS BEEN ADVISED OF THE POSSIBILITY OF SUCH DAMAGES. NOR SHALL RECOVERY OF ANY KIND AGAINST FORNO BE GREATER IN AMOUNT THAN THE PURCHASE PRICE OF THE PRODUCT SOLD BY FORNO AND CAUSING THE ALLEGED DAMAGE. WITHOUT PREJUDICE TO THE FOREGOING, PURCHASER ASSUMES ALL RISK AND LIABILITY FOR LOSS, DAMAGE OR INJURY TO PURCHASER AND PURCHASER’S PROPERTY AND TO OTHERS AND THEIR PROPERTY ARISING FROM THE USE, MISUSE, OR INABILITY TO USE THIS PRODUCT SOLD BY FORNO THAT IS NOT A DIRECT RESULT OF NEGLIGENCE ON THE PART OF FORNO THIS LIMITED WARRANTY SHALL NOT EXTEND TO ANYONE OTHER THAN THE ORIGINAL PURCHASER OF THIS PRODUCT, IS NON- TRANSFERABLE, AND STATES YOUR EXCLUSIVE REMEDY.
24

Customer Support: Call 1-866-231-8893 or email: info@forno.ca
25

References

• FORNO® | A new era of kitchen appliances

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