ILVE Professional Plus II 30-Inch 4.0 Cu. Ft. Dual Fuel Range with 5 Burners and Solid Door in Stainless Steel (UP30QMPSS)

This 30-inch dual fuel range from ILVE's Professional Plus II line pairs five sealed burners with a 4 cu. ft. convection electric oven. Professional Plus II is ILVE's stainless commercial-look line, with professional-style knobs and a tubular handle. It is finished in Stainless Steel, with a solid oven door.

This version is set up for natural gas and comes with a gas conversion kit. The oven runs on a 240-volt, 15.4-amp circuit.

Features

• Dual-ring burners up to 25,000 BTU - two flame rings for fast boiling and searing that also turn down low; layout: one 25,000 BTU burner, two 10,500 BTU burners and two 7,000 BTU burners
• Total Black brass burners - solid brass burner heads with a black non-stick nano-coating that resists stains and wipes clean
• Cast iron grates - heavy cast iron pan supports hold large pots steady and stand up to daily use
• Professional knobs - large, clearly marked metal knobs that are easy to read and grip
• 4 cu. ft. European convection oven - a rear fan and ring element spread heat evenly over every rack; the cavity is 25 1/8 inches wide
• Precise electronic temperature control - holds the oven at the set temperature without the swings of a mechanical thermostat
• Solid oven door - a windowless, vintage-style "blind" door for a classic, uncluttered front
• Soft-close door and storage drawer - damped hinges ease the oven door shut quietly; the full-width drawer below holds trays and pans
• Easy-clean enamel interior - smooth enamel that grease does not cling to, so spills wipe out more easily
• Rotisserie - a rotisserie spit for evenly browned chicken and roasts

Oven Functions

The oven (UOV 76 M) has 9 cooking modes:

• Pizza - strong bottom heat for crisp pizza, bread and focaccia
• Quick start - fast preheat; a low setting also defrosts
• Multi-level fan - cooks on several racks at once without mixing flavors
• Intensive - fan and bottom heat for crisp roasts and vegetables
• Fan grill - even grilling of chops, sausages and kebabs
• Grill - door-closed broiling for steaks, fish and vegetables
• Top heat - browns gratins and finishes dishes
• Bottom heat - crisps pastry bases, tarts and pies
• Conventional - classic top and bottom heat for roasts and baking