FORNO Freestanding French Door Gas Range

Warranty Information

FORNO Appliances provides a two (2) year limited warranty on its products, activated on the date of original retail purchase. This warranty covers components/parts that fail due to materials and/or workmanship under ordinary residential, non-commercial use. Repair or replacement is free of charge, including labor and shipping expenses. The purchaser is responsible for making the product accessible for service by a FORNO Authorized Service company.

30-Day Cosmetic Warranty: Covers manufacturing defects in materials and workmanship for thirty (30) days from the original retail purchase date. This includes paint blemishes, chips, and macroscopic finish defects. It does NOT cover issues from transport, handling, installation, slight color variations, lighting differences, or stains/corrosion caused by external factors. Labor costs for display or demo units are also excluded.

Warranty Exclusions: The warranty does not cover commercial use, use for unintended purposes, repairs by unauthorized parties, installation not in accordance with codes, damage from improper storage, defects on products sold out-of-box, incorrect installation, electrical/gas line repairs, lack of instructions, normal wear and tear (seals, knobs, grates, glass tops), lack of maintenance, accidents, misuse, abuse, transport damage, external forces (acts of God), or altered serial numbers. FORNO is not liable for damage to surrounding property or for products in areas where certified technicians are unavailable.

Limitation of Liability: FORNO's liability is limited to the value of the goods or service. FORNO is not liable for loss of revenue, profits, savings, travel expenses, or consequential damages, regardless of the legal theory. Purchaser assumes all risk and liability for loss, damage, or injury arising from the use, misuse, or inability to use the product, unless directly caused by FORNO's negligence. This limited warranty is non-transferable and states the exclusive remedy.

Range Safety

Your safety and the safety of others are paramount. Always read and obey all safety messages.

Safety Alert Symbol: Alerts to potential personal or property hazards. Obey all safety messages to avoid injury or death.

[WARNING] indicates a potentially hazardous situation which, if not avoided, could result in serious injury or death.

[CAUTION] indicates a moderate hazardous situation which, if not avoided, could result in minor or moderate injury.

[WARNING] If 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 light any appliance, touch electrical switches, or use phones. Immediately call your gas supplier from a neighbor's phone. If unable to reach supplier, call the fire department. Installation and service must be performed by a qualified installer, service agency, or gas supplier.

Tip-over Hazard: A child or adult can tip the range, resulting in serious injury or death. Install the anti-tip device to the range and/or structure per installation instructions and engage the range to it. Failure to follow these instructions can result in death or serious injuries.

The anti-tip bracket must be installed and the range secured to it. Ensure the bracket is securely attached to the wall behind the range.

This product can expose you to chemicals including carbon monoxide, known to the State of California to cause developmental harm. For more information, visit www.P65Warnings.ca.gov.

Installation must conform to local codes or the National Fuel Gas Code, ANSI Z223.1/NFPA 54, or in Canada, the Natural Gas and Propane Installation Code, CSA B149.1.

Never operate the top surface cooking section unattended. Failure to follow this warning statement may result in fire, explosion, or burn hazard. If a fire occurs, keep away and call the fire department. DO NOT use water on grease fires.

General Safety Instructions:

• Use the range only for its intended purpose.
• Have the range installed and properly grounded by a qualified installer.
• Service should only be performed by a qualified gas range installer or technician.
• The range is shipped set for natural gas or propane (LP) and can be converted by a qualified technician.
• Locate the gas shut-off valve and know how to turn it off.
• Plug into a 120-volt grounded outlet only. Do not remove the grounding prong. Do not use an extension cord.
• Before servicing, disconnect power or unplug the range.
• Remove all packing materials before operating.
• Avoid scratching or impacting glass displays; do not cook on a broken glass product.
• Do not leave children alone or unattended. Never allow them to climb or stand on any part of the range.
• Do not store items of interest to children in cabinets above the oven.
• Never block the vents (air openings) necessary for proper operation.
• Use only dry pot holders. Do not let them touch surface burners or elements.
• Do not touch hot interior surfaces; allow sufficient cooling time. Potentially hot surfaces include burners, grates, oven vent opening, and trim parts.
• Do not heat unopened food containers; pressure buildup can cause bursting.

Extremely Heavy: Proper equipment and manpower are needed to avoid personal injury or damage.

DO NOT carry or lift the cooking range by the oven door handle or the control panel!

Never pour cold water onto hot oven surfaces; steam created could cause serious burns or scalding, and temperature changes can damage enamel.

Cook food thoroughly to help protect against foodborne illness. Use a food thermometer. Do not allow anyone to climb, stand, or hang on the oven door, drawer, or cooktop.

Keep the ventilator hood and grease filter clean. Turn the ventilator OFF in case of fire or when flaming liquor/spirits.

KEEP FLAMMABLE MATERIAL AWAY FROM THE RANGE. Do not store or use flammable materials near the cooktop or in the oven. Never wear loose-fitting or hanging garments while using the appliance.

In the event of a fire: Do not use water on grease fires. Never pick up a flaming pan. Turn controls off. Smother a flaming pan by covering it completely with a lid or flat tray. Use a dry chemical or foam fire extinguisher. For oven fires during baking, close the door and turn the oven off, or use an extinguisher. For self-clean fires, turn the oven off and wait for the fire to go out; do not force the door open.

Cooktop Safety Instructions

• Never leave surface burners unattended at medium or high heat settings.
• Never leave oil unattended while frying.
• Use a deep fat thermometer when possible.
• Use proper pan size and avoid unstable pans. Select cookware matching the burner size.
• Burner flames should not extend beyond the bottom of the pan.
• When using glass/ceramic cookware, ensure it is suitable for cooktop use.
• Turn cookware handles toward the center of the range.
• Do not use a wok with a round metal support ring that traps heat and blocks air.
• Do not attempt to lift the cooktop; this can damage gas tubing and cause leaks.
• Do not use aluminum foil to cover grills or line any part of the cooktop; this can cause carbon monoxide poisoning, overheating, or fire hazards.

Oven Safety Instructions

• NEVER cover oven slots, holes, or passages, or cover an entire rack with aluminum foil or oven liners.
• Never place foil or liners on the oven bottom; this can heat, causing smoke or fire.
• Stand away from the range when opening the oven door; escaping hot air or steam can cause burns.
• Never place cooking utensils, pizza stones, or foil/liners on the oven floor; they can trap heat or melt, causing damage or fire hazards.
• Place oven racks in desired locations while the oven is cool.
• Do not leave items like paper or food in the oven when not in use, as they can ignite.
• Do not leave items on the cooktop near the oven vent.
• Never broil with the door open; this is not advised due to overheating of control knobs.

Features of Your Range

Not all features are on all models. Appearance may vary.

• Burners (8, 6, or 5 depending on model)
• Griddle (on some models)
• LED Light Switch
• Control Panel
• Rotisserie
• Convection Fan
• Oven Lights
• Oven/Broil Burner
• Kick Panel
• Leveling System
• Wok Support

Installation Instructions

Before using your range:

1. Remove all packaging material.
2. Check that you have all accessories: LPG injector, anti-tip bracket and screws, wall-against mat, burner grills (quantity varies by model), griddle (48" model), wok support, oven door handle, burner & cap sets, baking racks (quantity varies), rotisserie component, regulator (pre-installed), serial number sticker & instruction manual.

Tools Required (not supplied): Screwdriver, Wrench, Socket wrench, Allen key, Tape measure & Pencil, Protective gloves, Hammer, Adjustable wrench, Adjustable pliers, Drill.

Door Handle Installation

The door handle is not pre-installed. Align the handle with the screw on the door and tighten the hexagon socket screws. For some models (e.g., 30'' oven of FFSGS6460-48), remove rubber caps, insert screwdriver to reach embedded screw, position handle holder, and re-attach caps.

Cooktop Burner Grates Installation

Remove packing materials. Place burner grates in the correct positions. For the 48" model, pay attention to the middle right grates, ensuring the thicker side is on the left to create a continuous surface. Place the griddle and wok support as desired.

Oven Racks Installation

Installation: Hang the rack on the side rails and push in slowly.

Disassembly: Lift the rack up and pull out slowly until free of the side rails.

Electrical Requirements

Your range must be electrically grounded in accordance with local codes or the National Electrical Code (ANSI/NFPA 70). In Canada, grounding must conform to CSA C22.1 Canadian Electrical Code Part 1. The power supply must be correctly polarized. If unsure, have it checked by a qualified electrician. The range requires a grounded, 110/120 VAC, 60 Hz supply, with a 15 or 20 amp dedicated circuit and a 3-prong grounding-type receptacle. The power cord is approximately 5' (1.3 m).

Gas Supply

Installation must comply with local codes or the National Fuel Gas Code, ANSI Z223.1 / NFPA 54. In Canada, installation must conform to the current Natural Gas Installation Code, CAN 1-1.1-M81, and local codes. The range is design-certified according to ANSI Z21.1b-2012.

Gas Requirements:

• Natural Gas: Regulator Pressure 5" WC; Minimum Supply Pressure 6" WC; Maximum Supply Pressure 14" WC (0.5 psi / 3.5 kPa).
• LP Gas: Regulator Pressure 10" WC; Minimum Supply Pressure 11" WC; Maximum Supply Pressure 14" WC (0.5 psi / 3.5 kPa).

The min and max gas supply pressure is measured at the Gas Shut-Off Valve.

Ventilation: Operation with an oven hood, vented exhaust hood of sufficient size and capacity is recommended.

Product Dimensions and Cabinets

The range can be installed adjacent to countertop-height cabinets (36" or 91.5 cm from the floor). For the best look, the cooktop should be level with the cabinet countertop, adjustable via the legs.

Diagram Description: Diagrams illustrate the overall product dimensions and required cabinet opening dimensions and clearances for the 30", 36", and 48" models. Key measurements include width (W), depth (A, B, E), height (C, D, F), and clearances to walls or adjacent cabinets.

• 30" Model (FFSGS6460-30): Opening Width (W) 30" (762mm). Key clearances: A (min 10.2", max 12"), B (min 5.6", max 7.3"), C (3"), D (5.75"), E (23"), F (28").
• 36" Model (FFSGS6460-36): Opening Width (W) 36" (914mm). Key clearances: A (min 10.2", max 12"), B (min 5.6", max 7.3"), C (3"), D (5.75"), E (26.2"), F (34").
• 48" Model (FFSGS6460-48): Opening Width (W) 48" (1219mm). Key clearances: A (min 10.2", max 12"), B (min 5.6", max 7.3"), C (3"), D (7.5"), E (39.5"), F (46").

Exhaust Hood Installation

The bottom of the hood should be 30" to 36" above the countertop. After installation, check burner ignition, air shutter adjustment (sharp blue flame), oven burner re-ignition, gas leaks, and oven bake/convection bake functions.

Gas Conversion Operation

This range is shipped for Natural Gas (NG) and can be converted for Liquid Propane (LP) gas using included conversion nozzles. Gas conversion must be conducted by a professional. Disconnect gas and electricity before starting.

Conversion Steps:

1. Pressure Regulator: Access the regulator at the bottom back left. Unscrew the cap, then the brass insert. Rotate the brass insert 180° (fully extended spring) and screw it back into the cap. Insert the cap with the spring into the regulator and tighten fully. This adjusts the regulator for LP gas.
2. Cooktop Burners: Remove grates, caps, and rings. Lift off burner heads. Remove NG nozzles using a 7mm socket wrench and replace with LP nozzles. Tighten snugly. Nozzle sizes vary by burner BTU rating and gas type (e.g., 20,000 BTU burners use 1.38mm NG, 0.9mm LP).
3. Oven Burner: Remove kick panel. Remove screws holding the nozzle bracket. Replace the NG nozzle with the correct LP nozzle (e.g., 1.39mm for LP on 30"/36" models, 1.12mm for LP on 48" model). Reinstall bracket.
4. Broil Burner: Remove the back panel. Remove screws fixing the nozzle bracket. Remove the gas line from the nozzle holder and remove the nozzle. Replace with the correct LP nozzle (e.g., 1.19mm for LP).
5. Gas Valves: Remove control knobs. Adjust main burner bypass jets by turning them approximately 1/4 circle for LP until the flame is normal. For 20,000 BTU burners, refer to the diagram for bypass jet adjustment.
6. Reconnect Gas and Electrical Supply: Check all gas connections for leaks using a soapy water solution.
7. Air Shutter: The oven burner air shutter may need adjustment for LP gas. Observe the flame: if yellow, increase air shutter opening; if blue and lifting, reduce opening. Loosen lock screw, reposition shutter, tighten screw, and retest. The flame should be a distinct blue color and burning steadily.
8. Installation of New Rating Label: Record model and serial number information on the provided LP Rating serial plate and place it near the existing plate.

Preparation for Placement: Protect flooring, secure oven door(s). Door removal is optional and should only be done by a certified installer.

Placement: Use an appliance dolly. Remove and recycle packing materials. Do not discard the anti-tip bracket.

Leveling: Adjust legs by rotating clockwise (raise) or counter-clockwise (lower) to achieve desired height.

Anti-Tip Bracket: Must be installed to prevent tipping. Refer to page 5 for illustration.

Gas Supply Connection

All connections must be wrench-tightened. Do not overtighten. Check for leaks with a soapy water solution at all gas connections after turning on the main gas supply valve. Do not use a flame to check for leaks. Isolate the appliance from the building's gas supply piping system during pressure testing.

Getting Started

1. Remove exterior and interior packing.
2. Remove protective film on steel and aluminum parts.
3. Clean the range thoroughly with hot water and mild detergent, rinse, and dry.
4. Check that surface burner components are assembled correctly.
5. Furnish the interior of the oven by inserting shelves and trays.

Cooktop Operation

Ignition

To light cooktop burners, push and turn the control knob counter-clockwise to "Hi". You will hear clicking from the ignition pin. Once ignited, adjust the knob to the desired flame intensity.

Heat Settings:

• Hi: Boiling liquid quickly, deep frying.
• Medium-Hi: High-temperature frying, pan boiling.
• Medium: Sautéing, browning, braising, pan-frying.
• Low-Medium: Low-temperature frying, simmering large quantities.
• Low: Melting small quantities, steaming rice, warming food.
• Simmer: Melting chocolate or butter, low-heat cooking for long periods.

Simmer and Boil

A smaller flame is best for simmering. The highest flame settings provide maximum heat for tasks like boiling water.

Flame Size: Watch the flame when turning the knob. Any flame larger than the bottom of the cookware is wasted. The flame should be steady and blue. Orange flames may occur initially due to foreign material in the gas line.

Power Failure:

If the gas does not ignite within four seconds, turn off the valve, wait five minutes for gas to dissipate, and repeat. Surface burners can be lighted manually with a match during a power failure.

Burner Grates

1. Grills must be properly positioned before cooking to avoid scratching or poor combustion.
2. Do not operate burners without a pan or utensil on the grills.

Note for 48" unit: It has 4 grates; 3 are identical, and one is slightly wider. The wider side should overlap the middle junction for a continuous grate surface.

Griddle Operation (Available on 48" models)

Before Using the Griddle:

1. Clean thoroughly with warm, soapy water.
2. Rinse and dry with a soft, lint-free towel.

Use of the Cook Plate (Griddle):

Pre-heat gently. It takes time for the large griddle to heat evenly. Start with low heat and gradually increase. Pre-heating slowly allows better heat control. Pre-heating typically takes 10-15 minutes. Start low and do not overheat; burners only need 1/3 to 1/2 power to reach high temperatures (500-550°F).

Cooktop Cleaning Tips

• Clean cooktop after each use to prevent discoloration or staining.
• Wipe up acidic or sugary spills as soon as the cooktop has cooled.
• Sealed burners are removable and should be cleaned after each use.

Oven Light

The oven light is controlled by a push switch on the control panel. Disconnect power before replacing the bulb. Allow the oven to cool, unscrew the light cover, and remove the 40-watt halogen bulb.

LED Light Switch

Use the LED light switch to turn on LED lights when the room becomes dark.

Oven Roasting (Rotisserie)

Some ranges are equipped with an automatic rotisserie for even cooking and browning. Use the screws on the rotisserie rod to adjust fork distance. Insert the rod into the rotisserie motor on the right and hang the other side on the hook on the left. Always use the broiling pan (not provided) to catch grease. Preheat the oven, secure meat to the spit-rod with forks, insert the rod, and select the rotisserie function. Ensure the baking/broiling tray is below the meat.

Oven Operation

Oven Baking Tips:

1. Never cover oven slots, holes, or passages, or an entire rack with aluminum foil; this blocks airflow and can cause carbon monoxide poisoning or fire hazards. Do not use foil on porcelain surfaces as it will damage the porcelain.
2. Position racks before preheating.
3. Reduce oven temperature by 25°F (14°C) when cooking in heat-proof glass or glass-ceramic dishes.

Preheating:

Allow the oven to preheat before placing food inside, especially for cakes, cookies, pastry, and breads. Turn the "Oven" selector knob to the desired temperature and wait for the red indicator light to turn off. Condensation or fogging on the oven door glass during preheating is normal and usually evaporates.

Oven Functions:

• Natural Airflow Bake: Heat transferred from bottom burners, circulated by natural airflow. Traditional bake setting.
• Convection Bake: Heat from bottom burners circulated by a fan at the rear. Provides more even heat distribution, allowing for faster cooking, lower temperatures, and use of multiple racks.
• Convection Roast: Fan circulates heated air over and around food, sealing in juices for moist results and a rich brown exterior. Use a broiler pan for best results.
• Convection Defrost: Motorized fan circulates air without heat to accelerate natural defrosting. Do not leave food in the oven for more than two hours without cooking.
• Convection Dehydrate: With the temperature set to 175°F, warm air is circulated by the fan to remove water from food, inhibiting microbial growth.

Broiler Operation:

The broil burner is at the top of the oven. Broiling is cooking tender cuts of meat directly under the broiler. The oven door must be closed during broiling. It is normal to have some smoke for broiled flavor.

Setting Broil:

1. Place food on the broiling pan insert (not provided) within the broiling pan (not provided).
2. Arrange the interior oven rack and place the broiler pan on it, centered under the broil burner. If preheating the burner, position the pan after preheating.
3. Turn the selector knob to Broil. The oven indicator light stays on until the knob is turned off or the temperature cycles.

Position the rack correctly; food farther from the broiler will be more well-done inside. Preheat the oven. Push in and turn the knob to BROIL. Turn food halfway through cooking. Always pull the rack out to the "stop" position before turning or removing food.

Oven Cleaning Tips

1. After each use and once cooled, clean splatters and spills immediately.
2. Do not allow high sugar or acid content foods to remain on the oven cavity surface.
3. Use an oven cleaner to clean the oven cavity.

Oven Thermostat & Cooking Times

Control panel numbers indicate increasing oven temperature (°F). Set the desired number on the control knob. The BROIL position only turns on the broil burner. Cooking times vary by food type, density, and size. Monitor cooking results when preparing dishes for the first time.

Care and Cleaning Recommendations

• Stainless steel: Use a non-abrasive cleaner and a soft cloth, following the grain. Wipe with a water-dampened microfiber cloth, then a dry polishing cloth to restore luster.
• Burner grates: Clean with hot water and mild detergent or a baking soda paste. Do not immerse in water. Towel dry and rub lightly with olive oil to maintain shine and prevent rust.
• Burner pan: Remove surface debris. Use mild abrasive cleaners or spray degreasers. Rinse and dry immediately. Use white vinegar and water for hard water stains.
• Surface burners: Clean caps and rings. Clogged orifices or dirty burners may cause them to stop working. Remove, clean thoroughly, and remove excess water.
• Control knobs: Use a damp cloth with mild detergent or spray degreaser; rinse and dry. Do not place in dishwasher.
• Oven interior: Use mild abrasive cleaners or spray degreasers. Use a razor blade to gently lift baked-on foods. For stubborn stains, spray with cleaner. Wash the entire oven cavity with soap and water to remove all cleaning chemicals.
• Oven racks: Upper rack is dishwasher safe. Do not place porcelain-coated racks or pans in the dishwasher. Clean the bottom pan after discarding grease.

Troubleshooting Tips

• Range does not operate: Check power, circuit breaker, and gas supply. Ensure the electrical plug is connected.
• Burners Do Not Light Or Spark Randomly: Check burner parts are replaced correctly, holes are not clogged, burners/electrodes are not wet, or home fuse/breaker.
• Burners Have Yellow Or Yellow-Tipped Flames: Yellow flames require service. Yellow tips are normal for propane (LP) gas. Soft blue flames are normal for natural gas.
• Burner Flames Very Large Or Yellow: May indicate connection to the wrong fuel type. Contact installer.
• Burner Flames Contain Orange Flickers: May be due to airborne dust, humidifier mist, or debris.
• Oven Lights Do Not Work: Replace the light bulb.
• Oven Racks Are Hard To Slide: Ensure full extension oven racks are properly installed.
• Food Does Not Bake Or Roast Properly: Check oven controls, preheating time, cookware type/size, and rack position. Use a foil tent to slow browning during roasting.
• Food Does Not Broil Properly: Ensure closed-door broiling is used, controls are set correctly, rack position is appropriate, and the correct broiling pan and rack are used. Ensure aluminum foil on the broiling pan is fitted and slit correctly.
• Oven Temperature Too Hot Or Too Cold: Adjust the oven knob temperature setting.
• Steam From The Vent: Normal when using the convection mode, especially with more racks or food.
• Burning Or Oily Odor Emitting From The Vent: Temporary odor from insulation is normal for the first few uses.
• Strong Odor: Temporary.
• Convection Fan Not On All The Time: The fan may cycle on/off for optimized performance, which is normal. It may also cycle directions.
• Condensation Or Fogging On The Inside of the Door Glass: Normal during preheating and usually evaporates.
• Cracking Or Popping Sound During Cleaning: This is the sound of metal heating and cooling.
• Excessive Smoking Occurs During Cleaning: The oven may be heavily soiled. Turn off controls, ventilate the room, wait for the locked door indicator to go off, wipe excess soil, and try cleaning again.

Please Read Before Using Your Oven

This oven is powerful. Use oven mitts when manipulating racks and be careful not to touch the oven door when in use. Knobs may reach 123°F (50.5°C) when the oven is in use.

Cooking Tips:

• Pizza: Rack on bottom level at 375°F for 16 minutes, then broil 2-3 minutes on top level.
• Vegetables: Rack second from bottom at 350°F for 14-17 minutes.
• Fish (4-6 mins), Meats 10oz (9-14 mins), Chicken 8oz (14-19 mins): Rack on middle level at 350°F.
• Turkey and Braised Meats: Rack at bottom level at 350°F for the first 20 minutes.

For better broil efficiency, pre-heat to 500°F for 8 minutes.

Wire Diagram

A wire diagram is provided for reference regarding electrical connections.