ILVE 40-inch Professional Plus II Natural Gas Dual Fuel Range with Solid Door Oven in Blue Grey (UPD40FQMPBG)

This 40-inch dual fuel range from ILVE's Professional Plus II line pairs six sealed burners and a griddle with two electric ovens (2.3 + 2 cu. ft.). Professional Plus II is ILVE's stainless commercial-look line, with professional-style knobs and a tubular handle. It is finished in Blue Grey, with a solid oven door.

This version is set up for natural gas and comes with a gas conversion kit. The ovens run on a 240-volt, 26-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: two 25,000 BTU burners, three 10,500 BTU burners and one 7,000 BTU burner
• 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
• Built-in griddle - a flat plate with its own burner for pancakes, eggs, vegetables and smash burgers
• Professional knobs - large, clearly marked metal knobs that are easy to read and grip
• Two ovens, 2.3 + 2 cu. ft. - a convection main oven plus a second oven, so two dishes can cook at different temperatures
• 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 main oven (UOV 60 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

The second oven (UOV 40 E) offers grill, top heat, bottom heat and conventional cooking, without a fan.