Capital GSCR364GN Precision Series 36 Inch Stainless Steel User Manual

THE

ART

OF

PRECISION™

USE

AND

CARE

/INSTALLATION

GUIDE

J.::~::f::f:::::i~

erie.r R a n g e

Gas

Manual Clean with Convection

Proudly

~

Made

in

USA

A

SPECIAL

MESSAGE

TO

OUR

CUSTOMERS

Dear

Valued

Customer,

Congratulations on making a smart choice!

You

have joined an elite group of cooking enthusiasts who demand only the very best from their

appliances. A Capital Cooking appliance promises years of cooking enjoyment and

outstanding

performance

, allowing cooks everywhere

to create

culinary memories that last a lifetime.

Because

of

the

unique

features

found

in

our

appliances,

we

urge

you

to

read

this

manua

l thoroughly before installati

on

and use.

And

please retain this manual for future reference;

it

is

an

invaluable

guide

to

help

you

better

understand

your

Capital

Cooking

appliance.

Since your satisfaction is our topmost priority, please feel free to contact our service experts.

You

may reach us toll free at 866.402.4600,

or dial the factory dir

ect

at 562.903-1168.

You

can fax

us

a list of your concerns, comments, and/or compliments at 562.903-1167, or drop

us an

email at customerservi[email protected]. Feel free to also write us at 13211 East Florence

Ave.

Santa

Fe

Springs,

CA

90670.

Our products are proudly designed and man

uf

actured in America, and we

trust

that

our

strict

adherence to the highest quality

assurance standards will provide you with years of trouble free, gourmet cooking.

Happy Cooking!

Chairman

Capital Cooking Equipment, Inc.

TABLE OF CONTENTS

Precision F

ea

tur

es

Models

Warnings

Safety

Practices

I

Electrical,

General

Safety

Practices

1

Cooking

Oven

Parts

Identificat

ion

Range

Parts

Identification

Using

The

Range

-top I

Power-floTM

Burners

Using

The

Rangetop

Using

Your

Oven

Using

Your

Oven

-

Self

Cl

ean

Mode

care

And

Maintenance

care

AND

Maintenance

I

Locating

Rating

Plate

Troubleshooting

Installation Instructions

Table

Of

Contents

Service

I Warranty

3

4-5-6-7

8

9

10-11

12

13

14

15-16-17

17-18-19-20

21-22

23

24

25-26

27

28

42

-;

-~

:......,

PRECISION GAS RANGES FEATURES:

STA

Y

·KOOL

TM

KNOBS

Our

restaurant grade, die cast chrome plated metal knobs

feature bold red graphics for

easy

readings

of

settings, and plastic inserts

that stay cool to the touch when using your range.

(Available in Black

or

Wine Red.)

POWER·FLO

TM

BURNERS

These versatile burners are the most advanced burners available in the industry. They allow from true simmering

to a powerful19,000 BTUs.

Not

only are they powerful,

but

they are energy efficient,

and

environmentally conscious.

The Power-Flo

TM

burners use LE

SS

gas

at

higher BTUs,thus saving

on

precious natural resources, while

delivering astounding levels

of

power

and

control. (GSCR364W features 15K BTU Power-Flo

burners+

30K

BTU Wok)

TRADITIONAL BBQ-GRILL (GCR MODELS

ONLY)

The Precision Gas Convection Ranges (Manual Clean), feature

our

exclusive

BBQ

-Grill

w/

Tru-Side rM stainless steel

channeling grates, that help reduce flare-ups by channeling the grease away from the burner.

The stainless radiant trays promote evenness

of

heat, which means

no

more cold spots. The lifetime stainless steel burner

generates a powerful18,000 BTUs. Plenty

of

performance to cook a vast array

of

cuisine, from juicy steaks, to vegetables.

THERMO-GRIDDLE

TM

Our

solid stainless steel thermostatically controlled griddle plate gives you precise control over the griddle area.

From 18,000 BTUs on 12" griddle sections and 30,

000

BTUs on 24" griddle sections,

our

griddle plates provide precise control

and

performance. And it will never rust! Guaranteed!

INFRA.Q

TM:

(FOR

GSCR

AND

GRT

MODELS ONLY)

Now

you can have true restaurant quality steaks and seared Ahi in the comfort

of

your own kitchen.Capital's

exclusive

Jnfra-QTM

infrared-BBQ Grill system

ut

ilizes 18,000BTUs and sears

up

to 1800 degrees, while allowing you the

control to safety cook vegetables, and fish all on the same burner. Features

our

exclusive Tru-Si

deTM

grates that c

ha

nn el

grease

to

grease

pan

causing

les

s

flare-ups.

POWER-WOK BURNER

Our

incredibly powerful wok burner generates 30,000 BTUs. A cast

iron, porcelain coated two piece wok grate allows you to

accommodate a variety

of

Wok sizes

or

stock pots.

ROTISSERIE

(GSCR

ONLY)

Every Precision Series gas self clean range (GSCR) features the first ever,

motorized rotisserie system in a professional style range.

What

's more the

rotisserie, complete with rod, heavy duty cast stainless steel prongs

and basting pan come STANDARD!

INFRA

-

BROIL

TM

Our

gas

infrared broiler beneath glass generates 18,

000

BTUS

of

power. And the radiant glass makes clean-ups a snap!

(Note: 24" range does not feature glass infrared broil.)

FLEX-ROLL TM OVEN RACKS (SELF CLEAN ONLY)

Our

patent pending Flex

Rolln.o

oven racks

provide the smoothest, most effortless range

of

motion

in

any oven EVER manufactured!

30"

PRECISION

SERIES

MODELS

(

QSCR

SELF

CLEAN

I

OCR

MANUAL

CLEAN}

..

~

......

+-ill

GSCR304.

GCR304 .

GSCR305.

GCR305.

GSCR304Q.

GCR304Q.

GSCR304G.

GCR304G.

GSCR302W.

GCR302W.

In

the

commonwealth

of

massachusetts,

gas

connection

must

be

performed

by

a licensed

plumber

or

gas

fitter

.

GSCR305

36"

PRECISION

SERIES

MODELS

{

GSCR

SELF

CLEAN

I

GCR

MANUAL

CLEAN)

GSCR366 .

GCR366.

GSCR364G.

GCR364G.

GSCR364Q.

GCR364Q .

GSCR364W.

GCR364W.

In the

common-alth

of

massachusetta,

gas

connection must be performed

by

a

lic

ensed plumber

or

gas fitter.

GSCR364Q

48"

PRECISION

SERIES

MODELS

(

GSCR

SELF

CLEAN

I

GCR

MANUAL

CLEAN)

GSCR484G.

GCR484G .

GSCR484W.

GCR484W.

GSCR486G.

l£t:i£1

~::1

~

GCR486G.

GSCR486Q.

GCR486B .

GSCR484QG.

GCR484BG.

GSCR484QG

In the

common-alth

of

muuc:huMIIs

, g

..

c:onnec11on

must be

performed

by

a licensed plumber

or

gas fitter.

60"

PRECISION

SERIES

MODELS

(

GSCR

SELF

CLEAN)

1

1m~o

1

® 11 GSCR604GW.

® GSCR604QW.

GSCR604QG.

GSCR606QG.

GSCR604GW

In the commonwealth

of

massachusetts,

gas

connection must be performed

by

a licensed plumber

or

gas fitter.

WARNING!

If

the information in this manual is

not

followed exactly, a fire

or

explosion may

result causing property damage, personal injury I

or

death.

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

~r

gas

supplier

from

a

neighbors

phone. Follow the gas supplier's instructions.

•

If

you

can not reach your

gas

supplier, call the

fire department

Installation and service must

be

performed by a

qualified

installer,

service

agency

or

the

gas

supplier.

The appliance and its individual shutoff valve must

be disconnected from the gas supply piping

system during any pressure testing

of

that system

test pressures in excess

of

5 psi (35 kpa).

The

appliance must

be

isolated from the

gas

supply

piping system by closing its individual

manual

shutoff valve during any pressure testing

of

the

gas supply piping system

at

test pressures equal

or

less than 5 psi (35 kpa).

RNING! Disconnect Power before installing.

fore

turning

power ON,

be

sure

that

all

ntrols are in the

OFF

position.

IMPORTANT!

Installation must conform with local

codes

or,

in the absence

of

local codes, with the

National

fuel

Gas

Code,

ANS

I Z223.1/NFPA54.

• Smother flames with a close fitting lid,

or

any

metal tray.

•

Turn

OFF

the burner.

Be

careful to prevent burns.

If

the flames

do

not

extinguish, immediately

evacuate and call the fire department

•

NEVER

pick up a flaming pan.

By

doing so, you

may

be burned.

•

DO

NOT use water

or

a wet dishcloth on fire.

A

violent steam explosion will result.

Use

a fire

extinguisher only if:

•

You

have

CLASS

ABC

extinguisher and

you know how

to

operate it.

• The fire is small and contained in the

area where

it

started.

• The fire department has been called .

•

You

can

fight

the

fire

Wth

you

r

back

to

the exit.

FOR

YOUR

SAFETY!

ifYou Smell

Gas:

Shut

off

gas

to

the appliance. Extinguish any

open flames.

if

odor persists, immediately call

your

gas

supplier.

This

appliance

is

designed

for

ease

of

installation

and

operation.

However, we

recommend that

you

read all sections

of

this

manual before installation and that your range

is

installed

by

an approved gas installation

technician capable

~

reviewing and performing

the manufacturers installation checklist included

in your information packet.

The installation

of

appliances assigned for

manufactured (mobile) home installation must

conform with the Manufactured Home Construction

and Safety and SafetyStandard,litle 24

CFR,

P

art

3280

or,

when such standard is not applicable,

the

Standard

for

Manufactured

Home

Installations,

ANSI/NCSBCS

A225.1,

or

with

local codes as applicable.

The installation

of

appliances designed for

Recreation Park Trailers must conform with state

or

other codes

or,

in the absence

of

such codes,

with the standard for Recreational

Park

Trailers,

ANSI A119.5.

The

appliance, when installed, must

be

electrically

grounded in accordance with local codes

or,

in

the absence

of

local codes,

with

the National

WARNINGS!

Electrical Code, ANSI/NFPA 70

I

WARNING!

If

the information in this manual is I

not

followed exactly, a fire

or

explosion may

result, causing property damage, personal

injury·

or

death.

Please

read the installation, operating I

and

maintenance

instructioos

th<roughly

before

use.

CAUTION! When connecting the

unit

to

propane gas, make certain the propane

tank

is

equipped with

its

own high-pressure regulator

in

addition

to

the

pressure regulator supplied

with the range. The pressure

of

the gas

supplied

to

the appliance

must

not

exceed 14 "

(34.57

mB)

water column from the propane

gas tank to the pressure regulator.

CAUTION!

Do

not

store

or

use gasoline

or

any

other flammable

liquids in the vicinity

of

this

or

any other appliance.

THIS

FUTURE

PLEASE RETAIN

MANUAL

FOR

RE

FERENCE!

PLEASE

NOTE:

In

the Commonwealth

of

Massachusetts,

gas

connection must

be

performed

by

a licensed

plumber

or

licensed

gas

fitter.

I MPORTANT!: For fire safety and correct operation

a back guard must

be

installed on all ranges prior

to

use!

All

ranges are shipped with a standard

3"

Island Trim

which is compatible with non-combustible

back

wall installations

ONLY!

If

desir

ed

or

if

the minimum

distance to a combustible back

wall in

not

met

(see Fig. 2A) one

of

two

additional back guards heights

may

be

ordered and installed (Low

Back

- 9",

or

High

Back

- 18'1. Refer

to

the Installation Instructions

accompanying this

appliance for assembly instructions

SAFETY

PRACTICES

I

ELECTRICAL,

GENERAL

ELECTRICAL

SA

FETY

:

Electrical

Requirements

and

Grounding

Instructions

NOTE:

ALL

MODELS.

IN

CASE

OF

AN

ELECTRICAL

FAILURE

If

for

any

reason

a

gas

control

knob

is

turned

ON

and

there

is

no

electric

power

to

operate

the

electronic

igniters

on

the

range

burners,

turn

O

FF

the

gas

control

knob

and

wa

it 5

minu

t

es

for

the

gas

to

dissipate

before

lighting

the

range

burner

manually.

To

li

ght

the

range

burne

rs

ma

n

ua

lly, carefully

hold

a

lighted

match

to

the

burner

ports

and

turn

the

gas

control

knob

to

HI.

During

a

power

failure,

you

can

manually

light

the

standard

range

burners

on

l

y,

but

each

must

be

lit

with

a

match.

Note

: For

Prec

ision

Gas

Ran

ges,

the

gas

oven,

grill,

Thermo-griddle

1

"'

and infrared

oven

broiler

burners

CANNOT

be

lit

manually during a

power

failure.

WARNING!

Do

not under any circumstances

cut

or

remove

the separate ground wire or the third

(ground) prong from the

powe

r cord plug.

PLEA

SE

READ

CAREFULLY

:

All

gas

self

clean

range

models

require

an

electrical

circuit

rated

at

120

volts,

60

Hz.,

and

20

Amps.

(VER

I

FY)

For

personal

safety,

this

appliance

must

be

connected

to

a

proper

ly

grounded

and

polarized

electrical

power

supp

l

y.

Always

di

sco

nn

ect

the

electrical

plug

from

the

wall

receptacl

e

before

servicing

t

hi

s

unit.

See

Insta

ll

a

ti

on I

nstructions

for

electrical

requirements

and

grounding

instructions

.

It is

the

persona

l

responsibility

and

obligation

of

you,

the

user,

to

have

this

appliance

connected

to

the

el

ectr

i

ca

l

power

supply

in

accordance

with

the

National

Electrical

Code

and/or

applicable

local

codes

and

ordinances

by

a

qualified

electrician.

*It

is

recommended

that

a

dedicated

circuit

servicing

this

appliance

be

provided.

Grounded

Outlet

GENERAL SAFE Y:

Gro unded Outlet

Bo

x

Grounding Pin

Your

new

range

has

been

designed

to

be

a

safe,

reliable

appliance

when

properly

installed,

used

and

maintained.

If

not

properly

used,

it

could

be

dangerous.

Read

ALL

the

instructions

in

this

Use

and

Care

Guide

carefully

before

using

this

range.

I

WAR

NING! These precautions

will

reduce the risk I

of

burns, electric shock, fire, and injury to persons.

Use

extreme care when using this restaurant

caliber

range

as

this appliance provides inte

nse

heat and can increase accident potential.

•

Safety

precautions

must

be

followed

when

using

any

kitchen

appliance.

• I

nsure

proper

installation

and

servicing.

F

ollow

the

installation

i

nstr

uc

ti

ons

pr

ov

i

ded

w

ith

this

product.

Have

th

e ran

ge

in

sta

ll

ed

and

grounded

by

a

qualified

technician.

•

Have

the

installer

show

you

where

the

gas

supply

shut

off

va

l

ve

is

located

so

that

you

know

how

and

where

to

turn

off

the

gas

to

the

range.

• If

you

smell

gas,

your

i

nstaller

has

not

done

a

proper

job

of

checking

for

leaks.

If

the

connections

are

not

perfectly

tight,

you

can

have

a

small

leak

and

therefore

smell

of

faint

gas

odor.

Finding

a

gas

leak

is

not

a "

do-it-yourself"

procedure.

Some

leaks

can

only

be

found

with

the

burner

control

in

the

"ON"

position

and

a qualified

service

technician

must

do

this.

• In

the

event

a

burner

goes

out

and

gas

escapes,

open

a

window

or

doo

r i

mmed

i

ate

l

y.

DO

NO

T

attemp

t to

use

the

r

ange

unt

il

the

gas

has

had

t

ime

to

di

ss

i

pate.

Wa

it

at

least

5 m

in

utes

before

us

in

g

the

range.

•

DO

NOT

r

epair

or

rep

l

ace

any

part

of

the

appliance

unless

spec

ifi

ca

ll

y

recommended

in this

manual.

All

other

servicing

should

be

referred

to

a

qualified technician.

•

Children

SHOULD

NOT

be

left

alone

or

unattended

in

an

area

where

appliances

are

in

use.

They

should

never

be

allowed

to

sit

or

stand

on

any

part

of

the

appliance.

CA

UTION!

Do

not store items of interest

to

children

above the

range

or behind it.

If

child

ren

should

climb onto the appliance to

reach

these items,

t

hey

could

be

seriously

in

jured.

•

NEVER

use

any

part

of

the

range

for

storage.

F

lammable

materials

can

catch

fire

and

plastic

items

may

melt

or

ignite.

• If

the

range

is

n

ear

a w

in

dow,

be

certain

th

e

curtains

do

not

blo

w

over

or

near

the

ran

ge

b

urn

er

s,

griddle

or

broiler

section;

they

could

catc

h

fire

and

cause

serious

damage

and

injury

.

•

DO

NOT

USE

WATER

ON

GREASE

FIRES!

Turn

appliance

off

and

smother

fire

with

baking

soda

or

use

a dry

chemical

or

foam-type

extinguisher.

•

NEVE

R

let

clothing,

potholde

r

s,

or

other

flammable

materials

come

into

contact

with

or

too

close

to

any

element,

burner,

or

burner

grate

unt

il

it

has

coo

l

ed.

Fab

ri

c

may

i

gn

i

te

and

r

esu

lt

in

pe

r

sona

l

inju

ry.

COOKING

SAFETY:

•

USE

ON

LY

DRY

PO

T

HOLDERS

.

Moist

or

damp

potho

l

de

rs

on

hot

surfaces

may

cause

burns

from

the

steam.

Do

not

use

a

towe

l

or

other

bu

lk

y

cloth

in

pl

ace

of

po

t

holders.

Do

not

let

potho

l

ders

touch

h

ot

el

eme

n

ts,

h

ot

bu

rn

er

s,

or

burner

grates

.

•

FOR

PERSONAL

SAFETY,

wear

proper

apparel.

Loose

fitting

garments

or

hanging

sl

eeves

should

n

eve

r

be

worn

w

hil

e

using

this

app

li

an

ce

.

Some

sy

nth

et

ic

fab

ri

cs

are

highly

flammable

and

should

not

be

worn

w

hil

e

cook

in

g.

•

DO

NOT

use

aluminum

foil

as

a s

hi

eld

against

food

sp

ill

s

or

drippings

around

the

burners

or

cont

rol

pane

l ar

ea

.

Thi

s

cou

ld

obst

ru

ct

the

flow

of

comb

u

st

i

on

and

ventilated

air.

This

can

damage

the f

ini

sh of the

range.

WARNING!

This

appliance

is

for

cooking!

Based

on

safety

considerations,

never

use

the

range

to

warm

or

heat

a

room.

Such

use

can

damage

the

range.

•

DO

N

OT

TOUCH

THE

BURNER

GRATES

OR

THE

IMMEDIATE

SURROUNDING

AREAS

adjacent

to

the

burners.

When

in

use

these

areas

may

become

hot

enough

to

cause

burns.

•

NEVER

leave

the

range

unattended

when

using

hi

gh

flame

settings.

Bo

il-

overs

cause

smoking

and

greasy

sp

i

lls

that

may

ignite.

More

importantly,

if

the

burner

flames

are

smothered,

unburned

gas

will

escape

into

the

room.

See

inside

front

cover

regarding

gas

l

eaks.

•

ONLY

certain

types

of gl

ass,

heat

proof

gl

ass-

ceram

i

c,

ceramic

earthenware

or

other

glazed

utensils

are

suitable

for

range

use.

Other types

SAFETY

PRACTICES

I

COOKING

of

utensils

may

break

wi

th

sudden

temperature

changes.

Use

only

on

low

or

medium

heat

settings

accord

i

ng

to

the

utens

il

manufacturer's

direct

i

ons.

•

DO

NOT

HEAT

UNOPENED

FOOD

CONTAINERS

.

A

buildup

of

pressu

re

may

cause

the

containe

r

to

burst.

•

DURING

COOKING,

set

the

burner

control

so

that

the

fl

ame

heats

on

ly

the

bottom

of

the

pan

and

does

not

extend

beyond

the

bottom

of

the

pan

.

•

USE

CAUTION

to

ensure

that

drafts

like

those

from

forced

air

vents

or

fans

do

not

bl

ow

flammable

materials

toward

the

flames

or

push

the

flames

so

that

they

extend

beyond

the

edges

of

the

pot.

•

ALWAYS

use

utens

il

s

that

have

fl

at

bottoms,

large

enough

to

cover

the

burner

.

The

use

of

undersized

utensils

could

expose

a

portion

of

the

flame

and

may

result

in

ignition

of

clothing.

It

is

also

a

waste

of

gas.

•

TO

MINIMIZE

BURNS,

i

gni

t

ion

of

flammable

materials

and

unintentional

spills,

position

handles

of

utensil

in

ward

so

that

it

does

not

extend

over

adjacent

work

areas,

cooking

areas

or

the

edge

of

the

range

.

• H

OLD

THE

HANDLE

of

the

pan

to

prevent

movement

of

the

utensil

when

stirring

food.

•

DO

NOT

USE

the

Infra-gr

ill

™

BBQ

top

section

for

cooking

excess

i

vely

fatty

meats

or

products

that

promote

flare-ups.

•

GREASE

IS

FLAMMABLE.

Let

hot

grease

cool

before

attempting

to

handle

it.

Avoid

letting

grease

deposits

to

collect.

Clean

after

each

use.

•

KEEP

BURNER

PORTS

CL

EAN.

This

is

essential

for

proper

lighting

and

ma

int

enance

of

the

burners.

It

is

necessary

to

cl

ean

the

burner

ports

when

there

is

a

boil

over

or

when

the

burner

does

not

light

though

the

electronic

igniters

click.

•

CLEAN

THE

RANGE-TOP

SECT

I

ON

WI

TH

CAUTION

.

Avo

id

steam

burns;

do

not

use

a

wet

sponge

or

clot

h to

cl

ean

the

range

wh

i

le

it

is

hot.

Some

cleaners

produce

noxious

fumes

if

applied

to

a

hot

surface.

Follow

directi

ons

provided

by

the

cl

eaner

manufacturer.

•

BE

SURE

ALL

RANGE

CONTROLS

ARE

TURNED

OFF

and

the

range

is

cool

before

using

any

type

of

aeroso

l

cleaner

on

or

around

the

range.

The

chemical

that

produces

the

spraying

action

cou

l

d,

in

the

presence

of

heat,

ignite

or

cause

metal

parts

to

corrode

.

Only

an

a

uth

o

ri

zed

service

technician

should

perfo

rm

Service.

Technicians

must

di

sconnect

the

power

supply

before

servicing

this

unit.

• CL

EAN

THE

VE

NTI

LATOR

HOOD

and

filters

above

the

range

frequently

so

grease

deposits

from

cook

in

g

vapors

do

not

accumulate

on

th

em.

•

IN

CASE

OF

FI

RE

or

when

in

t

en

t

ionally

using

"flaming"

liquor

or

other

spirits

on

the

range,

follow

hood

manufacturer's

in

structi

ons.

• I

NSTALL

A

SMOKE

DETECTOR

in

or

near

the

kitchen.

•

TURN

THE

KNOB

CONTRO

L

TO

OFF

if a b

urn

er

goes

out

and

gas

escapes.

Open

a wi

ndow

or

door.

DO

NOT

attempt

to

use

the

range

unt

il

the

gas

has

had

time

to

dissipate.

WARNING!

To

reduce

the

risk

of tipping of the

appliance,

it

must

be

secured

by

a

properly

installed

anti-tip

device.

Verify

that

the

anti-tip

device

is

engaged

per

installation

instructions

(note:

anti-tip

device

is

required

on

all

gas

ranges.)

•

When

using

the

oven:

DO

NOT

touch

the

int

er

i

or

surfaces

of

the

oven

or

the

exte

ri

or

area

immediately

surrounding

the

door.

Interior

oven

surfaces

become

hot

enough

to

cause

burns.

The

heat

deflector,

which

deflects

heat

away

from

the

range

and

the

trim

on

the top

and

sides

of

the

oven

door,

will

also

be

hot

when

the

oven

is in

use.

SAFETY PRACTICES I COOKING

•

Place

oven

racks

in

desired

position

while

oven

is

cool.

If

a

rack

must

be

removed

while the

oven

is

hot,

do

not

let

the

potholders

contact the

hot

infrared

burner.

1.

Remove

all

packing

materials and

labels

from

your

appliance.

If

the

installer

has

not

set

up

your

appliance,

please

do

it

before using it.

2.

Place

the

oven

racks

in

the proper position

•

Use

care

when

opening

the

oven

door;

let before turning

on

the

oven.

hot

steam

or

air

escape

before removing or

replacing

foods.

•

DO

NOT

remove

the

door

gasket.

It

is

essential

for a

good

seal

du

r

ing

baking.

•

BE

CAREFU

L not to

damage

the

gla

ss

c

overi

ng

the

Infrared

broiler

in

the

gas

oven.

If

the

glass

is

damaged,

air

can

enter

the

distribution

box

behind

the

glass,

possibly

resulting

in

an

explosion.

• In the event that

personal

clothing

catches

fire,

DROP

AND

ROLL

immediately

to

extinguish

flames.

•

DO

NOT

obstruct the path

of

combustion

or

ventilation

air.

•

For

safety

reasons

and

to

avoid

equipment

damage,

never

sit,

stand,

or

lean

on

any part

of

the

range.

•

Service

should

only

be

performed

by

a

qualified,

Factory

Authorized

Service

Technidan.

Technidans

must

disconnect

the

power

supply

before

servicing

this

unit.

CALIFORNIA

PROPOSITION

65

WARNING:

The

burning

of

gas

cooking

fuel

generates

some

by

products

which

are

on

the

list

of

substances

which

are

known

by

the

State

of

California

to

cause

Cancer

or

reproductive

harm.

Ca

l

ifornia

law

requires

business

to

warn

customers

of

potentia

l

exposure

to

these

substances

.

To

minimize

exposure

to

these

substances,

always

operate

this

unit

according

to

the

instructions

contained

in

this

booklet

and

provide

good

ventilation

to

the

room

when

cooking

with

gas.

For

correct

rack

position,

check

your

recipe.

The

most frequently

used

position

is

number

2.

The

rack

positions

are

numbered from the bottom

to the top

as

in

the floors

of

a building.

CAUTION!

Do

not

use

aluminum foil to

cover

the

oven

racks

or

to line

the

oven.

Heat

can

be

trapped

beneath

the foil, this

can

cause

damage

to the

oven

and

food

may

not

cook

correctly.

3.

Before

BAK

I

NG

and

BRO

I

UNG:

Turn

on the

oven

and

broiler burners

one

at a

time for

20

to

30

minutes

each.

This

bums

off the

manufacturing

oils

used

by the factory. T

urn

the

oven

burner

on

to 450°F

and

then the broiler

burner

on

to "Broil".

Be

sure

to turn

on

the

ventilator

above

your

range

while these burners

are

on,

as

there will

be

an

odor.

OVENS RANGE PARTS IDENTIFICATION

OVEN PARTS IDENTIFICATION

1.

Small Oven

2.

Large

Oven

3. Vertical

Rod

Support

for

rotisserie rod

4. Rotisserie Rod

5. Meat Holder

6. Broiler Burner (behind glass)

7.

Oven

Light

8.

Oven

Thermostat Sensing Bulb

9. Convection Baffle

10.

Convection

Fan

(center back

wa

ll of oven can

behind

baffle)

11.

Oven

Gasket

12. Door Lock

13.

Heat

Shield

1. Adjustable

Feet

2. Adjustable Casters

RANGETOP PARTS IDENTIFICATION

1.

0ven

Door

2.Small Oven Door

3.Kick Plate

4. Door Handle

5.

Fill

er

Plate

6. Switch ( Light, Fan & Rotis)

?.Drip pan handle

8.Griddle Plate

9.Standard Power Flo Burner

1

0 .Adjustable Legs

11

.1ndicating Lights

12.Large Power Flo Burner

13.Two Piece Cast

Iron Wok Grate

14.

1nfra

BBQ

15.Knob

16. Cast

Iron Grate

17.

Island Trim

U S I N G T H E R A N G E - T 0 P I P 0 W E R - F L 0

TM

B U R N E R S

POWER-FLO™

BURNERS

Your

new

gas

range

is

equ

i

pped

with

the

l

atest

in

burner

technology.

The

Power-F

l

o™

b

urn

ers

are

_.,...,..,..

.....................

....,

..

......,.

t •

•

tt.H_t<

¢II

!»t'·~~

l

designed

for

max

imum

co

nt

ro

l

and

the

precise

use

of

heat

where

it

matters

most.

The

large

top-cap

spreads

the

simmer

flame

over

the

bottom

of a

pot

to

avoid

too

much

heat

be

in

g

concentrated

in

the

center,

thus

avoiding

burning

of

de

li

cate

sauces.

The

retention ri

ng

at

the

bottom

stabilizes

the

main

ports

so

as

to

ac

hi

eve

hi

gh

er

heat

and

maintain

proper

combustion

of

the

burners

,

leading

to

greater

efficiency

and

no

yellow

ti

ps.

It

is

al

ways

ON

when

the

b

urn

er

is

in

use.

Th

e

burner

shou

ld

never

be

operated

if

the

cap

is

not

in

place.

All

the

range

-

top

burners

have

electronic

spark

ignition

to

eliminate

continuously

burning

pilots.

When

the

ma

in

burner

fl

ame

is

blown

out,

it wi

ll

re

li

ght.

SIMMERING

Your

new

range-top

h

as

exceptionally

low

simmer

i

ng

capabil

iti

es.

The

large

cap

serves

as

a

heat

di

ffuser

to

spread

out

the

heat

to

avoid

having

a

center

ho

t

spot.

keep

in

mind

that

because

of

the h

igh

h

eat

capac

i

ty

of

the

ou

ter

bu

rner,

and

the

mass

of

the

bu

rner

grates

(they

retain

heat

longer

th

an

lig

ht

er,

conventional

grates),

some

foods

may

con

t

inue

to

cook

by

retained

heat

after

the

burner

has

bee

n

turned

off.

When

using

the

si

mme

r

feature,

turn

the

ma

in

burner

kn

ob

down

to

the

simmer

posit

i

on.

Shou

ld a

strong

draft

or

bo

il

over

extinguish

the

si

mmer

flame

it

will

relight

automat

i

cally

as

the

main

burner

would.

ELECTRONIC

IGNITERS

If a

burner

does

n

ot

ignite,

listen

for

the

clicking

sound.

If

the

burner

does

n

ot

click, T

URN

O

FF

BURNER.

Ch

eck

the

cir

cu

it

breaker

for

a

blown

fuse

or a tr

ipped

circuit

breaker.

If

the

i

gn

i

te

r sti

ll

fai

ls

to

operate,

see

page

19

"Trou

bleshoot

ing" ,

"Before

call

i

ng

For

Service".

NOTE:

If

you

are

using

propane

gas

, a

slight

pop

flash

may

occur

at

the

burner

ports

a

few

seconds

after

the

burner

has

been

turned

"off".

This

"extinction

pop"

is

normal

for

propane

gas.

BURNER

EFFICIENCY

AND

FLAME

CHARACTERISTICS

It

is

n

ecessary

to

keep

th

e

burner

ports

and

the

igniters

clean

for

proper

li

g

htin

g

and

efficient

performance

of

the

range-

t

op

burners.

The

burner

flame

should

burn

completely

around

the

burne

r

with

no

excessive

noise

or

lifting.

The

flame

sho

ul

d

be

b

lu

e

in

co

l

or

and

stable

with

no

yellow

tips.

An

improper

air-gas

mixture

may

cause

either

a

burner

flu

tt

er

or

a

yellow

tipp

ed

flame.

A t

echnician

should

ad

ju

st

the

fl

ame.

D

urin

g initial

use,

foreign

particles

in

the

gas

line,

or

dust

in

t

he

a

ir

around

the

appliance

may

cause

an

orange

fl

ame.

This

w

ill

di

sappea

r

with

u

se.

®

~

®

~Q)

@

-~

® tl

1.

Bu

rn

er

Ca

p

2. Retention

Ring

®

3.

Sp

ill

age

Ring

4. Bu

rner

Base

5.1g

niter

6.

Vent

uri

FLAME

HEIGHT

Th

e

co

rrect

height

of

the

flame

mainly

depends

on

the

si

ze

of

the

bottom

of

the

cooking

utensil.

Following are

some

basic

ru

les

for selecting

flame height.

For

safety

reasons

the

flame

must

never

extend

beyond

the

bottom

of

the

cooking

utensil.

Never

allow

flames

to

curl

up

the

s

id

e of

the

pan.

Utensils

which

conduct

heat

slowly

(such

as

glass-ceramic)

should

be

used

with

medium

to

low

flames.

If

you

are

cooking

with

a

large

pat, a

larger

flame

can

be

used.

Proper

Flame

Height

CORRECT

WRONG

BURNER

SETIINGS

The

rangetop

burner

va

l

ves

have

infin

i

te

number

of

heat

se

ttin

g

and

there

are

no

fixed

positions

on

the

control

knobs

between

HI

and

SIMMER.

To

turn

the

rangetop

bu

rner

on,

push

in

the

control

knob

and

turn

it

counterclockwise

to

the

"

LITE"

position.

An

audible

clicking

so

un

d

will

be

heard.

When

the

gas

has

bee

n

ignited

by

the

electronic

spark

igniter, turn

the

knob

to

the

desired

setting.

OFF

SIM

~LITE

/\l_j}

:

,

......

_

...

;

Note:

If

the Igniter continues

to

click after the

burner

has

been

lit

, turn the knob to a setting other

than LITE, or HI.

If

the

problem

still

persists,

please

call our Service Hotline

at

866-402-4600.

CAUTION!

When

turning

on

any

RANGETOP

burner,

be

sure

to

stop

at the "LITE" position

before

turning the

burner

to a

flame

setting for

cooking.

If the burner

is

not

lit

and

it

is

turned

beyond

the "LITE" position, to HI,

MEDIUM,

or

LO,

there

will

be

a burst of

flame

when

the burner

does

light.

This

could

cause

burns

or

damage

to

the

surrounding

counter top.

BURNER

GRATES

The

burner

grates

are

a

heavy

cast

ir

on.

They

were

designed

in

sect

i

ons

to

make

them

eas

i

er

to

remove

and

clean.

PROPER

COOKING

UTENSILS

F

or

best

results

we

recommend

using

Professional

Cookware.

These

types

of

utens

ils

can

be

found

at

your

f

in

er

department

stores,

specialty

cooking

shops,

or

restaurant

supply

sto

r

es.

If

using

r

eg

ul

ar

cookware

be

very

careful

if

pans

have

pl

ast

ic

hand

l

es,

as

our

Power-F

l

o™

burners

can

flame

up

on

the

outside

of

the

pan

and

me

lt

or

bubb

le

the

hand

l

es.

THE

CONTROL

KNOBS

Th

e

cont

rol

knobs

are

readily

associated

with

the

burners

they

co

n

trol.

The

RANGETOP

control

knobs

are

labeled

and

in

front

of

the

burners.

The

oven

contro

l

is

pl

aced

slightly

hi

gh

er

than

the

other

contro

l

knobs.

T

hi

s is due to t

he

physical

size

of

the

commerc

ial

type

thermostats

used

on

the

product.

CAUTION!

•

Use

extreme care when placing the grill

components

into

the

gri

ll

compartment.

Avoid

hitt

ing the

ceram

ic igniter that could

break,

preventing

operation

of

the

grill.

•

Do

not

leave

the g

rill

un

atte

n

ded

while

in

use.

•

Do

not

use

cha

r

coa

l b

ri

qu

ettes,

ceram

ic

plates,

or

coals

of

any

kind.

Afte

r removing

al

l packaging material

s,

check to

be

certain that the grill components are correctly

assemb

l

ed

in

the

grill

bo

x.

The

grill grates and

the burner

are

assemb

l

ed

in t

he

grill

box

from

the factory.

Note:

Your

grill

racks

are

constructed

from

stainless

steel

and

electro-polished

to

achieve

a brilliant

finish

. After

the

first

use,

discoloration

will

occur.

This

is

natural

and

unavoidable.

USING

THE

POWER-FLO™

WOK

SECTION

Depend

i

ng

on

your

model

si

ze,

your

Precision

Ser

i

es

Self

Clean

Ranges

are

eq

ui

pped

wi

th a

Power-F

l

o™

wok

burner.

On

the

36",

48"

and

60"

mode

ls the

BT

U

rat

i

ng

for

this

burner

is

30,CXX)

BTU's.

On

t

he

30"

five

burner

model,

the

BTU

rati

ng is

25,CXX)

BTU's.

USING

THE

RANGETOP

Wok

cook

i

ng,

or

stir-fry

cooking,

requires

intense,

seari

ng

heat

for

cook

i

ng.

The

Power-F

l

o™

Wok

system

is

perfectly

des

i

gned

to

deliver

hi

gh

intense

heat,

by

spreading

the

flame

under

the

di

ameter

of the

wok

pan.

The

flame

ring

at

the

bottom

stabi

l

izes

the

ma

in

burner

ports

so

as

to

achieve

h

ig

h

er

heat

and

maintai

n

prope

r

combustion

of

the

burners,

l

eading

to

greater

efficiency

and

no

yellow

tips.

It

is

always

ON

whe

n

the

burner

is

in

use.

The

burner

should

never

be

operated

if

the

burner

cap

is

not

in

place.

All

the

r

ange-top

burne

rs

have

elect

r

on

ic

spark

ig

n

itio

n

to

eliminate

cont

i

nuously

burning

pilots.

When

the

main

burne

r

flame

is

blown

out,

it

will

rel

i

ght.

If a burner

does

no

t

ign

i

te

, l

iste

n

for

the c

li

cking

sound.

If

the

burner

does

not

click,

TURN

OFF

BURNER.

Ch

eck

the

circuit

breaker

for a

blow

n

fuse

or

a tripped circuit

breaker.

If

the

ign

i

ter

sti

ll

fails

to

operate,

please

ca

ll

our

customer

service

departmen

t at 1-866-402-4600.

Note

:

If

you

are

using

propane

gas,

a slight

pop

or

flash

may

occur at

the

burner

ports

a

few

seconds

after

the

burner

has

been

turned

"off".

This

"extinction

pop"

is

normal

for

propane

gas.

COOKING

ON

THE

INFRA-Q™

(infrared

BBQ

Grill)

FOR

GSCR

AND

GRT

ONLY

T

he

burner

should

li

ght

wit

h

in

approximately

5

seconds

.

•

Preheat

the grill for approximately 5 minutes

m

in

imum.

The

hot

g

ri

ll

sears

th

e

food,

sealing

in

the

juices.

•

The

longer

the

preheat

time,

the

faster

the

meat

browns

and

the

darker

the

brand

marks.

•

Gr

i

ll

i

ng

requ

i

res

h

ig

h

heat

for

optimum

resu

l

ts.

High

heat

is

necessary

for

searing

and

proper

brown

i

ng.

Most

foods

are

cooked

at

med

iu

m

heat

settings

for

most

of

the

cooking

time.

However,

when

gr

illing lar

ge

pieces

of

meat

or

USING

THE

RANGETOP

po

ult

ry,

it

may

be

n

ecessary

to

turn

the

heat

to

a

lower

setting

after

the

initial

browning.

Th

is

coo

ks the

food

through

w

it

hout

burning

t

he

ou

t

side.

•

Foods

cooked

f

or

a

long

period

of

tim

e or

basted

w

ith

a su

gary

marinade

may

n

eed

a l

owe

r h

eat

se

ttin

g n

ear

th

e end of

th

e

coo

kin

g

tim

e.

•

After

grilling

and

the

food

has

been

removed,

turn

the

knob

to

HI

and

burn

off

any

excess

grease

that

may

ha

ve

accumulated

on

th

e b

urn

er.

•

Use

a

brass

wire

brush,

dipped

in

hot

wate

r,

to

l

oose

n

food

particles

from

the

grate.

•

When

the grill h

as

cooled,

cl

ean

the

drip

tray,

and

compartme

nt.

• If a

lay

er of

ash

h

as

deposited

on

the

ce

rami

c

burner

plates,

simply

brush

as

h

to

the

back.

It

will

collect

in

to

the drip

pan

tray

for

safe

and

easy

cl

ean-ups.

• If

ash

is

particularly

thick

and

impedes

the

airflow

of

the

burne

r

and

prevents

safe

and

efficient

lighting

of

the

burne

r,

when

burner

is

cool,

use

a

handheld

vac

u

um

cleane

r

and

quickly

vacuum

away

the

ash.

Note:

The

Standard

BBQ

is

only

available

on

GCR

or

Non

Self

Clean

Ranges.

C

OOKIN

G

ON

THE

S

TAINLE

SS

S

TEEL

BBQ

The

burner

should

l

ight

wi

thin

approxi

m

ately

5

seconds.

•

Pre

h

eat

the grill

for

approximately

10

minutes

minimum.

The

ho

t g

rill

sears

th

e

food,

sealing

in

the

juices.

The

longer

the

preheat

time,

the

faste

r

the

meat

browns

and

the

dar

k

er

the

brand

marks.

•

Gr

illing

requires

hi

gh h

ea

t

fo

r

opt

imum

results.

High

heat

is

necessary

for

sear

in

g

and

pr

ope

r

browning.

Most

f

oods

are

cooked

at

hi

gh

er

heat

sett

in

gs

for

most

of

the

cooking

t

im

e.

H

owever,

when

g

rillin

g

large

pieces

of

mea

t or

po

ul

try,

it

may

be

n

ecessary

to

turn

the

h

eat

to

a

lower

setting

after

the

initi

al

browning.

This

cooks

the

food

through

without burning

the

outside.

•

Foods

cooked

for

a

long

pe

r

iod

of t

ime

or

basted

with

a su

gary

marinade

may

need

a

lower

heat

setting

near

t

he

end of the

cooking

time.

•

After

grilling

and

the

food

has

been

removed,

turn

the

knob

to

HI

and

b

urn

off

any

excess

grease

that

may

h

ave

acc

umul

ated

on

th

e

stainless

steel

radiant

•

Use

a

brass

w

ir

e

brush,

dipped

in

hot

wate

r,

to

loosen

food

particles

from

the g

ra

te.

•

When

the

g

ri

ll

has

cooled,

clean

the drip

tray,

radiants,

heat

deflec

t

or

and

compartment.

Wipe

the

U-shaped

burner

with

a

damp

cloth.

CAUTION

!

•

Use

extreme

ca

re

when placing the grill

compo

n

ents

i

nto

the

g

ri

ll

compartment.

Avoid

hitti

ng

the

ce

ramic i

gn

iter

tha

t cou

ld

break,

pr

eve

ntin

g

ope

r

at

ion of

the

gr

il

l.

•

The

g

rill

must

be

assembled

as

sh

ow

n.

The

drip

tray

h

eat

s

hi

el

ds

must

be

in

pl

ace,

and

the

burner

must

be

properly

positioned

relative

to

the

gas

supply.

In

co

rr

ec

t

assemb

ly

of the grill

may

result

in

unsafe

or

hazardous

cond

itions during

operation.

•

Do

not

leave

the

grill

unattended

while

in

use.

• Do

not

use

charcoal

briquettes,

ceramic

plates,

or

coals

of

any

kind.

After

removing

a

ll

packaging

materials,

check

to

be

certa

in

that

the

grill

components

are

correctly

assembled

in

the grill

box.

T

he

g

rill

grates,

stainless

steel

radiant

and

the

b

urn

er are

assembled

in

the

grill

box

from

the

factory.

P

lease

see

below

for

correct

parts

associated

with

the

grill

box.

Note:

Your

grill

racks

are

constructed

from

stainless

steel

and

electro

-

polished

to

achieve

a

brilliant

finish.

After

the

first

use,

discoloration

will

occur.

This

is

natural

and

unavoidable.

GRILLIN

G SUG

GE

S

TI

ONS

•

Tr

im

any

excess

fa

t fr

om

th

e

meat

before

coo

king

.

FATTY

MEATS

in

cr

ease

the

like

lih

ood

of

flare-ups.

Cut

slits

in

the

remaining

fat

aro

un

d

th

e

edges

at

2"

(51

mm)

intervals.

•

Brush

on

bast

i

ng

sauces

towards

the

end

of

cooki

n

g.

•

Add

seaso

nin

g

or

salt

after

grilling.

Early

sa

ltin

g

dries

out

meat.

•

Use

a

spatula

or t

ongs

in

stead

of a

fork

to

turn

the

meat.

A

fork

punctures

the

meat

and

l

ets

the

juices

flow

out.

• Aft

er

th

e jui

ces

begin

to

bubble

to

the

surface,

turn

the

meat

only

once.

This

helps

keep

the

juices

in

the

meat.

•

Some

pieces

of

mea

t

and

po

ul

try

cook

faster

than

others.

Move

those

pi

eces

to

the

cooler

area

of

the

grill until

the

rest

have

cooked.

•

The

doneness

of

meat

is

affected

by

th

e

thickness

of

the

c

ut.

Chefs

say

it is

impossible

to

have

a

rare

doneness

with

a

thin

cut.

TRU

-S

IDE

™ G

RILL

RA

CKS

•

The grill

racks

are

double si

ded,

two

position

grates,

constructed of

pure

s

ta

in

l

ess

steel.

Use

the

co

n

cave

side

(channels up)

fo

r

meats

of

higher fat

con

tent

(Stea

k

s,

hamburgers,

sausage

patties,

etc.);

use

the

co

n

ve

x si

de

(chan

n

els

down)

with

foods

of l

esser

fat content

(f

i

sh,

vegetables,

fr

uits,

etc.)

WARNING!

Do

not

leave

the

BBQ

section

unattended

while

cooking!

HANDLING

EXCESSIVE

FLARE-UPS

•

The

intense

heat

needed

for grilling

may

also

cause

fiare-ups,

due

to

grease

and

basting

sauces

dripping

on

the

ceramic

burner

plates.

•

If

flare-ups

occur,

use

a

long

handled

spatula

to

move

the

food

to

another

area

of

the grill.

•

Should

flare-ups

become

excessive,

remove

the

food

from

the grill

and

turn off the

burner

•

Excessive

flames

occur

when

cooking

meat

with

high

fat

concentration,

i.e.

30%

ground

beef,

untrimmed

steaks,

lamb

chops,

etc.

•

Be

cautious

when

turning

meat

over,

and

never

PLOP

the

meat

on

the

grates.

COOKING

ON

THE

THERMO-GRIDD

L

E'M

Description:

•

The

built

in

griddle

is

made

of

non rusting

3/8" thick

stainless

steel.

This

produces

a

surface

that

is

easy

to

clean

.

•

T

he

griddle

has

a

aluminzed

steel

straight

tube

burner

that

is

lit

by

a

hot

surface

igniter.

The

griddle

should

pre

heat

for five to ten

minutes.

• A

chopping

block

is

available

as

an

accessory

and

purchased

separately.

It

is

sized

to

fit

on

top

of

the

griddle

surface

when

griddle

is

not

in

use.

•

The

burner

is

rated

at

18,000

BTU/HR.

CONTROL

KNOB

•

The

griddle

is

electronically

controlled

with

temperatures

marked

on

the

knob

from

150

degrees

F to

500

degrees

F

•

There

are

no

fixed

settings

on

the

knob

.

USING

THE

RANGETOP

/USING

YOUR

OVEN

•

Press

and

turn the

knob

counter-clockwise

to the

temperature setting.

PREPARING

THE

GRIDDLE

•

The

griddle

must

be

level

or

tilted

slightly

forward

for

optimum

performance.

The

griddle

should

have

been

leveled

during

installation

.

•

PRIOR

TO

USE,

It

is

NECESSARY

to

wash

the

griddle

plate

with

warm

soapy

water

then

rinsed

with

clear

water.

The

griddle

may

be

used

without

butter,

margarine,

or

oil.

Hov.€ver,

a

very

small

amount

may

be

used

to

flavor

foods.

COOK

I

NG

ON

T

HE

GRIDD

LE

•

Check

that the

grease

tray

is

tucked

under

the

griddle

plate

overhang.

•

Turn

the

knob

to

the

cooking

temperature

to

preheat

the

griddle

.

•

Preheat

5-10

Minutes.

•

Add

butter,

margarine,

shortening

or

oil

for

more

flavor:

Add

food

and

cook!

OVE

N

USE

GEN

E

RAL

(O

nl

y

on

lar

ge

se

lf

clea

n

oven)

Your

large

new

oven

can

be

used

in

6

cooking

mode

l

s;

convection

bake,

regular

bake,

convection

broil,

regular

broil,

convection-broil

rotisserie,

regular

-

broil

rotisserie.

To

help

you

decide

which

way

to

cook

your

food

read

this

information

first.

Remember

this

is

a

new

oven

and

t

he

thermostat

has

been

checked

for

accuracy.

Your

old

oven

had

a thermostat that

over

the

years

got a little

cold.

Check

your

recipes

for

the

correct

time

and

temperature

and

don't

use

the

old

time

or

temperature

you

were

using

to

compensate

for

your

old

oven

being

off

temperature

.

SMA

LL

OVEN REGU

LAR

B

AK

E ONLY

BURNERS

Your

new

Precision

SeriesTM

range

is

equipped

with

bake

and

broil burners typical

of

those

used

in

restaurants.

The

oven

broiler burner

is

18,000 Btu/hr

and

the

oven

baking burner

is

30,000 Btu/hr.

ELECTRIC

GLOW

IGNITER

The

oven

bake

and

broil

burners

are

equipped

with

an

electric

glow

igniter

and

safety

system

which

lights the

gas

.

There

will

be

a

delay

after

the

control

knob

has

been

turned

on

to

when

you

actually

hear

gas

arrive

at the

burner.

The

burner

will

ignite after

the

gas

reaches

the

burner,

sometimes

this

can

take

as

long

as

45

seconds

.

USING

CONVECTION

BAKE

AND

REGULAR

BAKE

TO

SE

T

TH

E

OVEN

FOR

CONVECTION

BAK

E

AND

REGU

L

AR

BAKE

Decide

if

)W

are

gjng

to

use

CONVECTION

BAKE

a-

REGULAR

BAK

E.

These

ccd<ing

mcxles

are

for

baking

a-

v.arming:

using

one,

t.v..o,

three

a-

four

racks.

Jf

)W

are

gjng

to

use

Regular

Bake

tum

the

o.e1

contrd

knob

to

the

temperature

used

in

the

recipe.

To

use

Convectioo

Bake,

simply

press

the

CONVECTION

Button

located

on

the front

panel

to start the

Convection

Fan.

CONDENSATION

During

any

cooking

process

there

is

a

certain

amount

of

moisture

that

evaporates

from

the

food.

The

amount

of

moisture

that

condenses

on

the

oven

depends

on

the

moisture

content

of the

food.

The

moisture

will

condense

on

any

surface

that

is

cooler

than

the

inside

of

the

oven,

such

as

the

control

panel

or

the

top

of

the

door.

CONVECTION

BAKE

Convection

Bake

is

baking

with

a

fan

at

the

back

ri

the

oven

circulating

the

hot

air

in

a

continuous

pattern

around

the

food.

This

circulating

hot

air

heats

and

biUM'Is

the

surface

ri

the

food

more

effectively

than

in

a

standard

oven.

This

aiiCMS

most

foods

to

be

cooked

at

lov.er

oven

temperature

or

in

less

time,

USING

YOUR

OVEN

if

baked

at

the r

egula

r

tempe

r

ature

.

Th

e

air

is

re

-

ci

rcu

lat

ed

and

r

eheated.

Uncovered,

l

onge

r

cooki

ng

foods

su

ch

as

l

arge

pi

eces

of

meat

or

othe

r

foods

th

at

can

be

cooke

d in l

ow

sided

ba

king

utensils

or

air l

eavened

foods,

are

where

yo

u

will

see

the

mos

t

savings

in

cook

in

g t

ime.

Using

mult

iple

r

ack

at the

same

t

ime

wi

ll

ac

hi

eve

a

good

ti

me

savi

n

g,

as

yo

u

can

cook

more

food

at

th

e

same

ti

m

e.

Th

e n

umbe

r

of r

ecipes

r

equi

ri

ng

pre

h

eati

ng of t

he

ove

n

is

r

educed

consi

der

ably

because

t

he

h

eat

reac

hes

th

e

food

fas

te

r

as

the

h

ot

air cir

culates

aro

u

nd

the

food.

FOOD

S

SUITABLE

FOR

CONVECTION

BAKE

Air L

eavened

Foods

(angel

food

cake,

so

uffl

es,

cr

ea

m pu

ffs,

me

rin

gue she

ll

s)

Appet

iz

ers

Br

eads

Ma

in

Dish

es

Ove

n

Mea

ls

(1

to

4 r

ac

k

s)

Coo

ki

es

Pi

es

Po

ul

try

Roasts

CONVERTING

RECIPES

TO

CONVECTION

BAKE

Low

sided

baking

utensils

w

ill

provide

the

best

r

es

ult

s,

as

the hot air

can

reach

all

sides

of

th

e u

te

ns

il

easier.

The

oven

te

m

pe

rature

can

be

left

the

sa

me

as

th

e

r

ec

i

pe

and

the

foo

d

coo

ked a shorter

perio

d of

tim

e.

Th

e tem

pe

rature

ca

n

be

lowered

25°F

to

50°F

and

the

foo

d will

probably

take

the

same

length

of

tim

e

to

coo

k

as

th

e r

ec

i

pe

stat

es.

If

yo

u f

in

d

th

at

food

is

ade

qu

ate

ly br

ow

n

ed

on

th

e o

ut

si

de,

b

ut

not

do

ne

in

the

center,

l

owe

r the

temperature

another

25°F and

add

to

baking

t

im

e.

When

reducing

the

te

mp

era

ture

al

ways

ch

ec

k

the

food

for

doneness,

a

minu

te or

two

be

f

or

e

the

minimum

time

state

d

in

the

r

ec

i

pe,

as

tim

e

can

always

be

added.

Some

r

ec

i

pes

w

ill

coo

k

faster

than

others.

Th

e

re

is

no

w

ay

to

pr

ed

ict

ex

ac

tl

y

how

long

each

r

ec

i

pe

will

take

wh

en

yo

u

co

n

ve

rt

it

to

co

n

vect

ion.

Co

n

vect

ion w

ill

be

easier

to

use

after

you

ha

ve

u

sed

it a

fe

w

times

as

yo

u w

ill

begin

to

un

de

rstand the

way

it

bakes

.

SELECTING

UTEN

S

ILS

FOR

CONVECTION

BAKE

Cooking

by

co

n

vec

ti

on

does

n

ot

require

any

spec

ia

ll

y

designed

baking

u

te

ns

il

s.

You

p

roba

b

ly

h

ave

man

y

utensils

in

yo

ur

kitchen

that

are

suitable

to

u

se.

Wh

en

choosing

a

baking

u

te

nsil,

co

nsi

de

r

the

mater

ial,

the

size

and

s

ha

pe

as

th

ey

all

affect

th

e

baking

time,

the

appearance

of

the

finished

pro

d

uct.

M

etal

bake

war

e

(aluminum,

st

eel

and

cast

i

ro

n) all

result

in

the

fas

t

es

t

coo

kin

g

time

and

the

bes

t

end

product.

Aluminum pans w

ork

best

fo

r

all

types

of

baked

goods.

For

th

e

bes

t

browning,

use

a

pan

with

a dark or

d

ull

finish

that

ab

sorbs

hea

t,

wh

en

baking

pies

and

breads.

A s

hin

y fi

nish

works

best

for

cakes

and

cookies,

s

in

ce

it re

flects

so

me of

the

he

at

an

d

provides

a ten

dere

r

surface.

Coo

ki

e

sheets

with

only

one

lip will

give

the

best

results,

as

the h

eated

air

can

circulate

all

around

the

si

d

es

of the

foo

d.

F

or

roast

i

ng,

use

bo

tt

om

of t

he

bro

il

pa

n

an

d

ele

v

ate

t

he

meat

on a

meta

l r

oasti

ng

rac

k.

Glass-cera

m

ic

or

gl

a

ss

utensil

s do n

ot

con

du

ct

heat

as

well

as

meta

l, but th

ey

can

be

used.

U

se

the

m

fo

r

foods

th

at

do

n

ot

requi

re a

dark

b

rown

crust or cr

is

g,

such

as

so

u

ffles.

B

aked

i

te

ms

cook

mo

re q

ui

ckly

an

d

eve

nl

y ifthey

are

in

di

v

id

u

all

y sma

ll

er

in

size

,

i.e

.

two

or

thr

ee

sm

all

foods

do

be

tt

er

than

one

la

rge

p

iece.

When

si

n

gle

f

ood

items

are

baked,

al

ways

cen

t

er

t

he

rack.

If

severa

l

foods

are

being

baked

,

space

them

evenly

on t

he

racks.

RACK

POSITIONS

One

to

fou

r

racks

c

an

be

us

ed

simultaneously

during

convection

baking.

Place

the

rac

k

(s)

in

the

desire

d

pos

iti

on

before

t

urnin

g

the

ove

n

on.

Sto

re

the

unused

racks

out

of

the

oven.

Rack

pos

ition 2

(second

fro

m

bo

tt

om)

will pr

obab

ly

be

used

the

most

for

single

rack

convection

baking

.

W

hen

baking

on

more

t

han

one

rack

you

do

not

need

to

stagger

th

e

pans.

A

llow

at

least

1" of

space

be

tw

een

the

oven

wa

ll

s

an

d

th

e

pans

so the

heated

air

can

circulate.

Pans

sho

ul

d

be

placed

in

the

cen

te

r of the

ov

e

n,

stac

ked

ab

ov

e

ea

ch

ra

c

k.

REGULAR

BAKE

B

ake

is

baking

with

hot convected

air;

there

is

no

fan.

The

air

moveme

nt

com

es f

rom

natura

l

convect

i

on

as

the

air

heats,

it m

oves

to

the t

op

of

th

e

ove

n.

T

hi

s

oven

mode

is

the

same

as

you

h

ave

bee

n

using

f

or

b

akin

g

on

one

or

tw

o

racks.

FOODS

SUITABLE

FOR

BAKE

A

ppet

iz

e

rs

P

ies,

Cakes

B

reads

D

esserts

M

ain

Dishes

Oven

M

eals

(1

to

2

racks)

P

oul

t

ry

R

oas

ts

CAUTION:

Aluminum foil

should

never

be

used

to

cover

the

oven

racks

or

to line the

oven

bottom.

The

trapped

heat

can

damage

the

porcelain

and

the

heated

air

cannot

adequately

reach

the

food

being

baked.

RACK

POSITIONS

O

ne

or

two

racks

can

be

u

sed

simultaneously

during

bake.

P

la

ce

the

rack(s)

in

the

desired

pos

iti

on

before

turning

the

oven

o

n.

S

tore

any

unu

sed

racks

ou

t of t

he

oven.

R

ack

position

2

(second

from

botto

m) w

ill

probabl

y

be

used

t

he

mos

t f

or

single

rack

baking.

If

you

are

us

i

ng

two

racks

sim

u

ltaneously,

be

sure

to

check

the

food

on t

he

bottom

rack

soo

n

er

th

an

the

mi

n

im

um

ti

m

e.

The

food

on

the

lo

wer r

ac

k

pos

i

tion

may

coo

k

slightly

faster

than

the

food

on

the

u

pper

rack,

partic

u

larly

if y

ou

a

re

using

la

r

ge

bak

i

ng

ut

en

si

ls

so

tha

t

one

is

not

di

rect

ly

above

t

he

ot

h

er

and the

heated

air

can

ci

rc

u

la

te fr

ee

ly

around

eac

h

pan.

Allow

at

least

one

inch

of

space

between

the

oven

walls

and

the

pans.

If u

si

ng

large

or

commerc

i

al

size

bak

i

ng

ut

en

si

l

s,

the

food

may

take

a

few

extra

mi

nu

t

es

as

the

ai

r

can

n

ot

ci

rc

u

la

te

as

f

reely

as

it

does

wit

h a

smalle

r

pa

n. Wh

en

using

comme

r

cial

si

ze

ba

k

ing

utens

i

ls,

use

on

ly

one

rack

as

the

heat

does

no

t

have

the r

oom

to

circulate.

GETTING

THE

BEST

RESULTS

BAKING:

•

Fo

ll

ow

t

he

recipe

amo

unt

and

ingredients,

i

nc

l

ud

i

ng

the

size

and sh

ape

of

the

ba

k

ing

utensil

r

ecomme

n

ded

in

the r

ec

i

pe.

•

Do

n

ot

open

t

he

oven

door

"ju

st

to

peek,"

u

se

t

he

in

te

ri

or

ove

n

li

ght and

look

through

the

window.

•

Do

n

ot

u

se

the

oven

for

storage,

especially

when

ba

kin

g

in

the

oven.

Extra

utensils,

not

being

used

fo

r b

akin

g,

c

an

affect

the

food

product,

baking

ti

me,

br

ow

nin

g,

and

end

result.

• If

yo

u are us

in

g gl

ass

u

te

ns

il

s,

l

owe

r the

tempe

ra

ture

25°F.

•

Use

a m

inu

te

ti

me

r and

set

it for

the

minimum

ti

me

su

ggested

in

the

recipe.

CONVECTION

BAKING

•

Fo

ll

ow

the first

three

recomme

n

dations

above.

•

Meta

l u

te

ns

il

s gi

ve

bette

r r

es

ul

ts,

in

co

n

vect

ion,

than

do

glass

baking

utensils.

If

you

use

glass,

it

usua

ll

y is n

ot

n

ecess

a

ry

to

l

owe

r the

temper

a

ture

an

additional

25°F.

•

Use

a m

inu

te

ti

mer

and

set

it for

less

than

m

ini

mum ti

me

su

ggested

in

the

recipe.

The

first

ti

me

yo

u u

se

a r

ec

i

pe

in

the

convection

mode,

be

s

ur

e

to

n

ote

the

new

baking

time

on

your

recipe

fo

r futu

re

refere

n

ce.

• Be

su

re

to

read

t

he

basic

in

format

ion

on

convection

before

usi

ng the

oven

for

the

first

time,

page

14-16

.

•

Keep

in

m

in

d

th

at

co

n

vec

t

ion

ba

kin

g

res

ults

vary,

depending

on

type

of

product.

Notes:

HIGH

ALTITUDE

BAKING

Rec

i

pes

and

baking

times

va

ry

if

yo

u

are

b

akin

g at

high

altitude.

F

or

accurate

information

w

ri

te

to the

Ag

ri

culture

Exte

nsion

Service.

Colorado

State

U

ni

vers

i

ty,

Fort

Co

llin

s,

Colorado

80521.

Spec

i

fy

the

type

of

in

fo

r

ma

ti

on

and

the

baking

mode

(convention

ba

ke

or

bake)

you

need,

i.

e.

ca

k

es,

breads,

etc.

There m

ay

be

a

cos

t for t

he

bulle

t

ins.

TO

USE

THE

OVEN

ON

LOW

TEMPERATURE

The

ove

n

can

be

u

sed

to

keep

ho

t

food

hot,

to

de

h

yd

rate

food,

to

wa

rm

pla

t

es,

for

sl

ow

coo

kin

g

(as

in

a

croc

k

pot),

and

to

defrost

foods.

Yo

u

ca

n k

eep

hot,

cooked

food

atservingtemperature.

Se

t t

he

oven

to

the

tempe

rature su

gges

t

ed

in

the

chart.

R

are

meat

must

be

eaten

when

it

is

removed

fr

om

the

oven,

as

it

cont

i

nues

cooki

ng

fr

om

i

ts

ow

n

heat.

To

k

eep

f

ood

moist,

it mu

st

be

covered

with

a

lu

m

inu

m

fo

il

or

a

li

d.

To

dehydrate

food,

follow

su

ggest

ions

in

a r

ec

i

pe.

To

warm

plates,

ch

ec

k w

ith

the

dishware

ma

nu

fac-

turer for

the

recommended

temperatures.

To u

se

t

he

oven

as

a

low

coo

k

er

se

t

the

oven

control

k

nob

to

255°F.

Pl

ace

the

food

in the

ove

n in a

pan

wi

th a

t

igh

t fitti

ng

l

id.

Follow

rec

i

pes

fo

r t

his

type

of

cooki

n

g.

To

th

aw

uncooked

frozen

f

ood,

set

the

ove

n

control

kn

ob

to "warm". Be

sure

th

e

food

is

tightly

wrapped

in

foil.

Th

aw

th

e

food

ju

st

en

ough.

Cook

i

mmed

i

ately

.

USING

YOUR

OVEN

Do

not

refreeze.

To

thaw

fr

oze

n

cooked

food,

set

the

oven

knob

to

170°

F.

Loose

n

th

e

freezer

wr

app

in

g.

Do

not

u

se

pl

ast

ic wr

ap

or

wax

paper

in

the

ove

n.

FOOD

SAFETY

According to the United

States

Department of

Agriculture

you

should

not

hold

foods

at

temperatures

between

40"F to 140"F for longer than 2

hours.

USING

CONVECTION

BROIL

AND

REGULAR

BROIL.

TO

SET

THE

OVEN

FOR

CONVECTION

BROIL

AND

REGULAR

BROIL

CAUTION:

Pay

special

attention

when

setting the

Oven

Control

Knob

on

"BROIL".

If

you

set

the

knob

past

the

"BROIL"

setting,

the

burner

will

not

ignite.

Dec

i

de

if

you

are

go

in

g to

use

REGULAR

BROIL

or

CONVECTION

BROIL.

If

yo

u

are

going

to

use

r

egular

broil

t

urn

the

Oven

Co

n

tro

l

knob

To

"BRO

I

L".

To

u

se

Convection

Broil turn the

Oven

Contro

l

Knob

to

"BROIL"

and

press

the

CONVECTION

button

to

operate

th

e

fan.

The

burne

r

will

ignite

after

the

gas

r

eaches

th

e

burner.

The

"oven

on" indicator

li

ght

will

come

on

to

let

you

know

that

the

broiler

is

currently

on.

Duri

ng

the broi

li

ng

process,

t

he

infr

a-red

burne

r

produces

such

an

in

te

n

se

h

eat

that the b

urn

er w

ill

cyc

le on and off

to

ma

inta

in

an efficient

yet

safe

inte

ri

or

cooking

environment.

The

HEATI

NG

indicator

li

ght

on

the

va

l

ve

pa

n

el

cycles

on

and

off

wi

th bu

rner

to l

et

t

he

user

k

now

wh

en

t

he

burner

is li

t.

T

his

cycl

i

ng

process

is

u

sed

to

evenly

dis

t

ribute

and

sa

f

ety

control

t

he

i

ntense

heat

that

t

he

bro

il bu

rner

pr

od

u

ces.

The

cycl

i

ng

featu

re

prevents

the

burner

from

pr

od

u

ci

ng

ra

n

ge-damag

i

ng

heat.

RACK

POSITION

The

rac

k

positio

n

depends

on the

type

and

thic

kn

ess

of

the

food.

T

hi

ck

pieces

of

meat

or

poultry

(1"

or

more)

wo

u

ld

typica

l

ly

be

br

oiled

or

convectio

n

broi

l

ed

on

rac

k

posi

ti

on

3.

St

eaks,

USING

YOUR

OVEN

chops

a

nd

h

amb

ur

gers

would

typica

ll

y

be

broiled

on

rack

pos

i

tio

n

4.

If t

op

brow

ni

ng

casseroles

or

bread,

the

th

i

ckness

of

the

food

would

i

ndicate

the

posi

ti

on.

Cassero

l

es

and

bread

would

typically

be

browned

on

rac

k

posit

i

on

2

(see

instructions

below

for

mo

re

in

forma

ti

on).

CONVECTION

BROIL

Co

nv

ect

ion

bro

il

is

cooking

by

intense

in

frar

ed

rad

i

ant

hea

t

supp

li

ed

by

the

broil

burner

while

fan

at

th

e

bac

k of the

oven

circulates

hot

air in a

cont

i

nuous

patte

rn

around

th

e

food.

Convection

bro

il

cooks

th

e

food

with

better

resu

l

ts

fo

r

th

icker c

ut

s of

meat.

The

meat

sears

on

the

o

ut

si

de

and

retains

more

jui

ces

a

nd

n

at

ur

al fl

avo

r

in

si

de

with l

ess

shrink

age.

FOODS

SUITABLE

FOR

CONVECTION

BROILING:

Thi

cke

r Cu

ts

of

Meat

(1" or

more)

Rac

k

pos

ition

#3

(same

pos

ition for

bro

ilin

g)

Thicker,

I

rregular-sized

Pieces

of

Poultry

(1" or

more)

Rack

pos

ition

#2

or

#3

(same

pos

ition for bro

ilin

g)

Th

icker,

Pieces

of

Fish

(1"

or

more)

Rack

pos

ition

#3

(same

pos

ition

fo

r

bro

ilin

g)

T

op

Browning:

Casseroles

and

Breads

Rac

k

pos

ition

#2

or

#3

(same

pos

ition

fo

r

bro

ilin

g)

REGULAR

BROIL

Broil

is

coo

king

by

in

ten

se

i

nfrared

radian

t

heat

suppl

i

ed

by

the

bro

il

b

urn

er l

ocated

at the

top

of the

ove

n.

FOODS

SUITABLE

FOR

BROILING:

Appet

i

ze

rs

Rack

pos

iti

on

#3

or

#4

Meats,

Po

ul

try,

Fish

(under 1 ")

Rack

pos

iti

on

#4

T

op

Browning:

Casseroles

and

breads

Rack

pos

ition

#2

or

#3

NOTE

:

The

broiler

pan

for

both

broiling and

convection

broiling

should

be

placed all

the

way

to

the

back

of

the

oven

and

centered

on

the

rack

for

best

results.

USING

A

MEAT

THERMOMETER

TO

BROIL

AND

CONVECTION

BROIL

To

accura

te

ly

determine

the

doneness

of a thick

steak

or

chop

(1-1/2)

inches

thick

or

more),

use

a

meat

thermometer.

I

nsert

t

he

po

int of

the

thermometer

into

the

side

of the

meat

to

the

center.

Cook

the

fi

rst

to

90°F f

or

rare

meat.

Coo

k

th

e fi

rst

si

de

100°F

for

medium

to

well

done.

Coo

k

the

second

side

to

the

desired

degree

for

th

e

doneness

you

want,

140°F

to

1

45°F

fo

r

rare,

and

1

50°F

to

155°F

fo

r

medium

and

160°F

to

165°F

for

well

do

n

e.

If

you

are

cooking

pork,

cook

to

160°F.

A

large

two-piece

broil

pan

comes

wi

th

your

new

range.

When

you

are

bro

ilin

g,

al

ways

use

both

pieces.

Do

not

cover

th

e

gr

id w

ith

a

lu

mi

num

fo

il.

This

slotted

gr

id a

ll

ows

the

grease

drippings

to

fl

ow

into

the

bottom

of

the

pan

keeping

it

away

from

the

in

t

ense

heat

of t

he

infra-red

bro

i

ler

bu

rner.

Th

is

helps

to

mi

nimize

the

smoki

ng

and

spatter

i

ng

of the

grease.

TO

GET

THE

BEST

RESULTS

OPEN

DOOR

BROILING

NOTE

:

Open

Door

Broiling is

also

possible with

the

Precision

Series

oven.

However,

the

oven

door

hinge

DOES

NOT

have

a dedicated

Broii-Stop_pqsition.

To

achieve

the best

results

for

Open-Door

Broiling,

open

oven

door

approximately 6-8 Inches.

WARNING!

NEVER

leave

pets

and/or

small

children

unattended

while

oven

is

in

the

Open

Door

Broiling

position.

Front

panel

and

knobs

may

get

hot

to the

touch

as

the

heat

is

directly

escaping

to the front

section

of the

oven.

Wear

oven

mitts

and

always

use

Caution!

NOTE

:

It

is not

recommended

to

use

the convection

fan

in

Open

Door

Broiling.

•

Defrost

the

food

before

starting

to

cook.

•

Put

food

on

broiler

pan,

center

and

push

broiler

pan

to

the

very

back

of

the

oven

rack.

•

Set

a min

ute

t

imer

for

the

mi

n

im

um t

ime

to

check

the

food.

•

Steaks

sh

ould

be

at

least

one

inch

th

ick,

if

rare

doneness

is

desired.

It

is

di

ffic

u

lt

to

get

rare

wi

th

meat

th

at

is

th

in

n

er.

•

After

half

the

total

cooki

ng

time,

turn

the

food

over

only

once.

It

is

not

necessary

to

turn

over

thin

foods

(fillet of

fish,

Ham

slices,

etc.).

Liver

slices

must

be

turned

over.

•

Use

a

two-piece

broil

pan.

Two-piece

broil

pans

are

designed

to

minimize

smoke

and

spatter

.

DO

NOT

cover

the

slotted

grid

with

aluminum

foil.

This

will

catch

the

grease

and

could

cause

a

fire.

•

When

t

op

browning

use

me

t

al

or

glass-ceramic

bake

ware.

DO

NOT

use

heat-proof

Glass

or

pottery

as

this

type

of

glassware

cannot

withstand

the

intense

heat

of

the

broiler

burner.

NOTE:

You

cannot

use

the

broiler burner and the

bake

burner

at

the

same

time.

When

one

is

on,

the

other cannot

be

turned on!

USING

THE

OVEN

ROTISSERIE

Your

Gas

Self

Clean

ove

n

co

n

tains

a

rotisserie

system,

complete

with

a

vertical

positio

n

ing

rod,

aU-bracket,

a

ho

r

izontal

sp

it

r

od,

and h

eavy-duty,

cast

stain

l

ess

s

te

el

prongs.

Al

so,

the

oven

comes

with

a

porcelain-coated,

two

pi

ece

bro

i

ler

pan, prov

i

ded

for

yo

ur

conven

i

ence.

Using

the

rotisserie

is

quite

simple.

•

Place

the

vertica

l

positioning

rod

into

the

hole

located

on

the

bottom

l

eft

si

de

of

the

ove

n

can.

• P

la

ce

your

rotisserie

spit-rod

w

ith

yo

ur

meat

pr

epa

r

ed

betwee

n

the

two

pron

gs

on

the

U-b

r

ac

k

et,

a

nd

sw

in

g

in

to

place

on

the

right

side

wa

ll

of the

ove

n

ca

n.

• P

lace

the

broil

pan

directly

beneath

the

meat.

•

Close

oven

door

•

Set

the

oven

to

Broil

mode

• P

ress

the

rotisserie

button

on

the

left

side

of

the

fro

nt

panel

wh

i

ch

will

act

i

vate

the

rotisserie

motor.

NOTE:

For

Convection

Rotisserie,

simply

follow

thP.

same

steps

and

first

press

the

rotisserie

button,

followed

by

the

convection

button

.

NOTE:

Rotisserie

system

is

only

available

in

the

Precisiot,

Series

gas

Seff-Ciean

Ranges

and

NOT

the

Precisiot,

Series

sfilndard

non-seff

clean

gas

convection

ranges.

NOTE:

Rotisserie

system

can

ONLY

be

used

in

thP.

Broil

Mode,

and

not

Bake

mode

.

INTERNAL

COOKING

TEMPERATURES

:

Egg

and

Egg

Dishes

Eggs

OVEN

TEMPERATURE

Cook

until

yolk

and

white

are

firm

Egg

Casseroles

160

degree

F

Egg

Sauces

,

Custards

160

degree

F

Ground

Meat

and

Meat

Mixtures

Turk

ey

,

Chicken

165

degree

F

Beef,

Veal,

Lamb,

Pork

160

degree

F

Fresh

Beef,

Veal,

Lamb

M

edium

R

are

M

edium

Well

Do

ne

Fresh

Pork

M

edium

Well

Do

ne

Roast

Beef

Cooked

Commercially

Vacuum

Sealed

145

degree

F

160

degree

F

170 D

egree

F

160

degree

F

170

degree

F

140

degree

F

140

degree

F

USING

YOUR

OVEN-

SELF

CLEAN

MODE

Ready

to

ea

t

Poultry

C

hi

cken, T

urkey-Whole

C

hi

cken,

Turkey-dark

meat

Po

ult

ry-breas

t

Duck and

Goose

Stuffing

1

40

degree

F

180

degree

F

180

degree

F

170

degree

F

180

degree

F

Coo

k

ed

alone

or

in

b

ir

d 165

degree

F

Sauces,

Soups,

Gravies,

Marinades

Used

with

raw

meat,

poultry,

or

fish

Bring

to

boil

Seafood

F

in

Fish

OVEN

SELF-CLEANING

Cook

u

nt

il

opaque

and

fla

k

es

easi

ly

wit

h a

fork

Th

e

se

lf-cl

ea

nin

g

ove

n of

your

new

range

features

pyrolytic

se

lf-cl

ea

nin

g.

When

set

in

the

SE

L

F-C

LE

AN

mode

, the

oven

reaches

a

high

temperature

that

burns

off

th

e

food

soil.

When

the

oven

is

on

fo

r

SELF

-

CLEAN,

only

the

RANGE

TO

P

burners

can

be

used.

NOTE

:

Before

turning

oven

to

self-clean

mode,

wipe

up

the

excessive

Food

Soil.

This

will

minimize

any

excessive

smoke

or

flames

that

may

occur.

It

is

common to

see

smo

ke and/or flames

duri

ng

the

SELF

-C

LEAN

cycle, depending

on

t

he

co

nte

nt and amount of

so

il r

ema

i

ni

ng

in

t

he

ove

n. If a fl

ame

pe

rsists, turn off the

oven

and

allow it

to

cool

before opening t

he

door

to

wipe

up the excessive

food

so

i

l.

At

the

end

of

the

SELF-CLEAN

cycle,

some

gray

ash

or

burned

residue

may

remain

inside

the

oven.

This

is a

mineral

deposit

that

does

not

burn

or

melt.

The

amo

unt

of

ash

depends

on

h

ow

hea

v

il

y

soiled

the

ove

n

was

before

the

oven

was

cl

ea

n

ed

. It

is

easily

removed,

once

th

e

oven

has

cooled,

using

a

damp

pape

r

towel,

spo

n

ge,

or

clo

th

.

Wipe

off any

smo

ke r

esidue

that

remains

on the

fron

t fr

ame

w

it

h

Form

u

la

409®

or

Fa

n

tas

ti

k®.

If

stain

remains,

use

a m

il

d liquid

cleanser

.

The

amou

nt

of

smo

ke

stain

is

di

rec

tl

y

the

amou

nt

of

food

so

il

left

in

the time of

se

l

f-clea

n

ing.

Clean

the

oven

often.

OVEN

DOOR

LOCK

DURING

SELF-CLEAN

When

the

cl

ea

n

cycle

starts,

the

lock

li

g

ht

turns

on,

a

nd

the

automatic

doo

r lock

cyc

le

begins.

Do

not

attempt

to

open

the

door

when

the

lock

li

g

ht

is o

n.

You

can

stop

the

cycle

by

turning

to

OFF

pos

iti

on.

Th

e lock

li

ght

will

t

urn

off o

nl

y after

the

oven

ha

s

coo

l

ed

be

l

ow

550°F,

and

the au

tomat

ic

doo

r l

oc

k

ha

s

comp

l

eted

i

ts

cyc

le

to

the

ope

n

pos

itio

n.

BEFORE

SELF-CLEANING

THE

OVEN:

tl'

Remove

all

u

te

nsils

and

racks.

ti'

Ciean

the

ove

n fr

ont

frame

and

outer

door

edges.

Wipe

up

l

arge

spill

overs

and

grease.

tl' Be su

re

the

l

ig

ht

bulbs

a

nd

gl

ass

covers

are

in

place.

ti'T

urn

on the

venti

l

ation

h

ood

above

the

range

and

leave

it

on

un

til

after

th

e

ove

n

ha

s

comp

let

ed

th

e

self

-

clean

cycle.

ti'

Wipe

out

pudd

l

es

of

grease

and

any

loose

soi

l th

at

can

be

easily

removed.

tl'

Remove

any

so

il t

ha

t

is

outside

t

he

doo

r

sea

l ar

ea.

This

appliance

is

designed

to

cl

ean

the

ove

n

in

te

rior

and

that

portion

of

th

e

door

that

is

in

si

de

the

oven.

The

outer

edges

of

the

doo

r is n

ot

in the

clean

i

ng

zone.

WIPE

THIS

AREA

CLEAN

BEFORE

SETTING

THE

OVEN

TO

SELF-CLEAN.

SETTING

THE

OVEN

FOR

SELF-CLEAN

l.

Set

Ove

n

Co

ntrol

Knob

to

"CLEAN".

• Bl

owe

r t

urn

s

on.

•

SE

L

F-C

L

EAN

Light

turns

on.

•

DOOR

LOC

K

Lig

ht tu

rn

s

on

immed

i

ately

and

the

door

l

atch

engages

wit

h

in

10

seco

n

ds

of

setting

Oven

Knob

to

Self-Clean

Mode.

•

The

door

cl

osi

ng

process

takes

approximately

60

seconds

to

comp

l

ete,

at

which

time

the

door

becomes

locked.

SELF-CLEAN

MODE/CARE

AND

MAINTENANCE

AT

THE

END

OF

THE

CLEAN

CYCLE:

The

Clean

cycle takes 5 hours to complete.

The

DOOR

-

LOCK

light turns off

once

the cycle

has

finished.

1.

The

door

latch

will

open

automatically

after

the

oven

temperature

falls

below

550°F

and

the

automatic

Door

Lock

completes

its

60

sec,

cycle

to

the

OPEN

posi

ti

on.

UTION:

The

interior of

the

oven

will still

be

at

king

temperature

when

the

lock light turns off

d

the

oven

door

can

be

opened.

Use

caution

as

e

oven

may

be

hot

enough

to

cause

burns.

2.

T

urn

the

Oven

Control

Knob

to

OFF.

Op

en

the

oven

door

and

wa

it

for

the

oven

to

cool

to

room

temperature

.

Wi

pe

off

wh

ite

ash

residue

with

a

damp

cloth

or

spo

ng

e

before

placing

oven

racks.

3.

Replace

the

oven

racks.

All

stainless

steel

parts

of

the

appliance

can

be

cleaned

with

hot

soapy

water,

rinsed,

dried

and

buffed

to

a

shine

with

a

soft

,

heavy

pile

cloth.

Make

sure

you

clean

in

the

DI

RECTION

OF

THE

GRAIN

and

never

in

circular

motions

as

this

may

scratch

the

stainless

steel.

f'WARNING:

Be

careful

cleaning

any

part

of this

I

~ppliance

while

hot.

----------------~

When

cleaning

this

range

or

range-top:

1.

A

lw

ays

use

the

mildest

cleaning

pr

ocedure

first.

Some

br

ands

of

cleaners

of

the

same

type

are

harsher

than

others,

read

thei

r

directions.

A

sce

nt

or

a pr

opellant

ca

n

make

a

differen

ce

in

the

product.

R

ead

the

ingred

i

ents.

Try

on

a

small

area

first.

2.

To

a

vo

id

marr

in

g

the

surface

always

rub

metal

fin

ish

es

in

the

dire

ction of

the

polish

(grain)

lin

es.

Th

e

cleaner

will

be

more

effective

when

used

in

the

direction

of

the

polish

lines.

3.

Use

only

clean

sponges,

soft

cl

oths,

paper

towels,

for

cl

ea

nin

g

or

scouring

(Use

on

ly

soap

pads

with

soap

still

in

them.

An

empty

pad

can

scratch),

as

recommended

in

this

section.

4.

Be

sure

to

rinse

all

parts

thoroughly

and

to

wipe

dry

to

avoid

water

marks.

NOTE

:

BRAND

NAMES

- In th

is

section

on

cleaning,

the

use

of

name

brands

is

in

tended

only

to

indicate

a

type

of

cleaner.

This

does

not

constitute

an

endorsement

.

The

omission

of

any

name

brand

cleaner

does

not

imply its

adequacy

or

inadequacy.

Many

products

are

regional

in

distribution and

can

be

found in the local

markets

and

department

stores.

RANGETOP

Turn

off

all

the

burners

and a

ll

cm

the

g

rates

to

coo

l

before

start

i

ng

to

clean

the

ra

n

ge

t

op.

Do

not

clean

hot

surfaces.

This

cou

ld

bum

you

. Cl

ean

only

when

the

range

or

range

top

has

cooled

down

to

room

temperature

.

BURNER

GRATES

W

hen

lifting

the

grates,

be

careful

as

t

hey

are

heavy.

Place

them

on

a

pro

t

ec

t

ed

surface,

so

they

won't

scratch

the

surface

they

are

laid

on.

The

burner

grates

are

matte

porcelain

enameled

over

cast

iron.

When

cool

they

may

be

placed

in

the

dishwasher,

or

wipe

while

on

the

rangetop

using

hot

soapy

water,

then

rinsed

and

wiped

dry.

The

burner

grates

will

not

rust

as

they

are

matte

porcelain

enamel

on

both

sides

for

durability.

The

occasional

use

of

mild

abrasive

cleaners

such

as

Bon-Ami®,

Soft

Scrub®.

Abrasive

cleansers,

used

vigorously

or

too

often,

can

eventually

harm

the

enamel.

Apply

with

a

damp

sponge,

rinse

thoroughly

and

dry.

The

porcelain

may

pop

off

the

edge

of

the

grates

due

to

rapid

temperature

cha

ng

e

when

the

bu

rners

are

tu

rned

on,

Do

not

be

conce

rned

as

th

is

does

not

resu

lt

in

the

deter

i

orat

i

on

of

the

grates.

The

cast

iro

n

soon

darkens

to

bl

end

with

the

porce

l

ain

en

ame

l.

Be

careful

wh

en w

ip

in

g

an

ar

ea

wh

ere

the

porcelai

n h

as

popped

off,

as

the

edges

may

be

sh

arp.

BURNERS

For

proper

li

ghting

and

performance

k

eep

the

burners

clean.

It

is

necessary

to

clean

the

burners

if

they

do

not

light

even

through

the

igniter

clicks,

if

there

has

been

a

severe

boil

over,

or

when

the

flame

does

not

burn

blue.

Be

certain

all

burner

knobs

are

in

the

OFF

position

before

attempting

to

clean

the

burners.

The

burners

have

been

designed

for

ease

in

cl

eaning.

When

Q)

®

~

,~

®

~

0

®

1.

Burner

Cap

2.

Retention

Ring

3.

Spillage

Ring

4. Burner

Base

5.

Ign

i

ter

6.

Ventur

i

the

grates

and

burners

are

cool

,

remove

the

grate.

The

Burner

Cap

and

the

retention

and

sp

i

llage

Ring

can

easily

be

lifted

off.

Wash

these

parts

in

hot

soapy

water,

rinse

and

dry

thoroughly.

The

Burner

Caps

are

porcelain

enamel,

follow

the

directions

on

the

age

that

were

given

for

the

burner

grates.

A

bristle

b

rush

can

be

used

to

cl

ean

out

the

burner

ports,

if

necessary.

After

cl

ean

in

g,

it

is i

mportant

to

mak

e sure the

Locating

N

otch

at

the

bo

tt

om

of

th

e

retent

ion

r

ing

is

properly

a

li

gn

ed

with

the

co

rr

espo

nding

M

ar

k

in

the

Base

and

that

the

Locat

in

g

Pins

in

the

Cap

are

engaged

in

the

holes

in

the

Ring.

I

ncorrect

alignment

will

produce

a

potentially

dangerous

flame

and

poor

burner

performance.

IGNITERS

Wipe

w

ith

a

wa

t

er-dampe

n

ed

cotton

swab.

Be

careful

not

to

damage

the

igniter.

(See

illustration).

CONTROL

KNOBS

-

RANGETOP

AND

OVEN

These

are

made

of die-cast

metal

w

ith

pl

ast

ic

inserts

for

easier

g

ri

pp

in

g.

They

can

be

cleaned

in

hot,

soapy

water.

To

remove

the

Knobs

from

th

e

control

panel,

grasp

the

knob

and

pull

st

r

aight

forwa

r

d.

Wash,

do

not

soak.

Rinse

and

dry

tho

r

oughly.

It is

importan

t

to

rep

l

ace

these

knobs

on

the

correct

gas

va

l

ve

on

the

co

n

trol

pane

l.

LOW

BACK ,

OR

HIGH SHELF (IF

INSTALLED)

Depending

on

the

mode

l,

these

are

constructed

of

all

stainless

steel.

Use

the

mildest

cl

eaning

procedure

first - hot

soapy

water,

rinse

and

dry. If

th

e

pa

n

el

has

food

soil

r

ema

inin

g,

try

a

ge

n

era

l

kitchen

cleaner,

such

as

Fa

nt

ast

ik

®,

Simple

Green®,

or

Formula

409®.

For

hard

to

cl

ean

soil

use

a

sta

inl

ess

steel

cleaner

such

as,

Bo

n

-Am

i

®,

Cameo®,

or

Bar

Keepers

Friend.

App

ly cl

ea

ner

wi

th a damp

sponge,

rinse

thoroughly

and

dry.

Always

scrub lightly

in

the

direction of

the

gra

in

.

Do

not

use

a

stee

l

woo

l

pad,

it w

ill

scratch

the

surface.

To

touch

up

noticeable

scratches

in

th

e

stai

n

less

steel,

sand

very

li

ghtly with

dry

100

grit

emery

pape

r, rubbing

in

the

direction

of

the

grain.

Afte

r cl

ean

in

g u

se

a stainless steel

pol ish, such as Sta inless

Steel Magice.

If

the

rear

top

burners

are

used

extensively

on

high

it

is

poss

ib

le

for

the

vertical

stai

n

less

steel

pane

l

to

disco

l

or

from

the

burner

heat.

Th

is di

scoloratio

n

can

be

removed

by

using

Revere

Ware

Sta

inl

ess

Stee

l Cl

eaner.

OVEN

AND

DOOR

INTERIOR

If in the event

the

oven

door comes off track, or

becomes

misa

ligned,

rea

lignment

can

be

ach

i

eved

by

following this simple procedure:

Open

the door

and

hold it all

the

way

open.

Close

the hi

nge

latches.

Once

both

hinges are locked,

ge

ntly lift the door

up

and

partially out un

ti

l the

door is evenly aligned.

Evenly

slide the door back

into

place

and

check

to

assu

re

the

hinges rest

in

the center of

each

door hi

nge

ro

l

ler.

With the

oven

doo

r fully open,

un

l

ock

h

inge

la

tches

and

the door

is ready to close again.

Call

our service technician

if

you encounter difficulty.

Be

sure

the

oven

and

door

are

cool

before

you

start

to

clean

th

em.

Th

ey

are

porce

l

ai

n

ename

l

coated.

It

is

ac

id r

es

i

stant,

but

not

acid

proof.

Therefore,

ac

id

foods,

suc

h

as

vi

n

egar,

r

hubarb

,

alco

h

ol,

citr

ic

juices

or

milk,

shou

ld

be

wiped

off

and

not

allowed

to

brake

on.

T

ry

mild

cleaners

,

such

as:

Bon-Ami®,

Ammon

i

a,

Ammonia

and

wate

r,

or

Soft

Scrub®.

App

ly

th

e

cleaner

on

a

damp

sponge

or

cloth.

Rub

lig

htl

y.

Rinse

thoroughly

and

dry.

If

food

has

bu

rned

onto

the

oven

and

is

difficult

to

remove,

soak

the

spots

with

a cl

oth

satu

rat

ed

with

household

ammonia.

A

ll

ow

it to

soak

for

an

h

our

or

two,

with

the

door

closed.

The

food

so

il

shou

ld

be

easy

to

remove

with a

damp

soapy

cl

oth

or

mild

abras

i

ve.

OVEN

RACKS

AND

ROLLERS

Th

e

ove

n

racks

and

rollers

are

chrome

plated

steel.

Chrome

cleaners

,

suc

h

as

Soft

Scrub®,

Cameo

or

Bar

Keepe

rs

Friend

can

be

app

l

ied

with a

damp

sponge

following

package

directions.

Ri

nse

and

dry.

Powdered

cleaners

suc

h

as

Bon

-A

mi®

or

Comet

are

app

l

ied

with

a

damp

spo

n

ge

or

cl

oth,

rubbed

light

l

y,

ri

n

sed

and

dri

ed.

Harsh

Cleaners

w

hi

ch

are

comme

r

cial

oven

cleaners,

such

as

Easy

Off®

or

Dow

ca

n

be

used

on

the

racks.

However,

some

commercia

l

oven

cleaner's

ca

u

se

darkening

and

discoloration.

Test

the cl

ea

n

er

on

a

small

part

of

the

r

ack

and

check

for

any

disco

l

oration

before

clean

i

ng

the e

nt

ire

rack.

Allow

to

stand

for

15

to

20

mi

n

utes.

Rinse

th

oroughly

and

dry.

FRAMES

,

SIDES,

DOOR

EXTERIOR

,

HEAT

DEFLECTOR

These

parts

are

made

of

stain

l

ess

steel,

follow

the

directions

for

the

Backguard

(see

page

28) .

Take

care

when

cleaning

the

door

top.

Do

not

let

water

or

cleaners

run

down

the

vents.

If

water

or

cl

eaners

spill

into

the

vents,

they

may

streak

the

gl

ass

inside

the

door.

CARE

AND

MAINTENANCE

DOOR

GASKET

Use

a

ge

n

eral

kitchen

spray

cleaner,

su

ch

as

Formula

409®

or

Fantastik®.

Spray

it

and

blot

dry with a

cloth.

Do

not

rub.

Do

not

remove

or

damage

the

gasket.

OVEN

LIGHT

BULB

REPLACEMENT

Fo

r

oven

light

bu

lb

replacement

use

on

ly a 40

watt,

120

volt appliance light b

ul

b.

These

are

available

in

supermarkets.

DO

NOT

use

a

standard

light bulb

in

any

ove

n, the h

eat

w

ill

br

eak

i

t.

TO

REPLACE

THE

LIGHT

BULB:

1.

Be

sure

the

oven

li

ght bulb

switch

is

in

the

off

position.

Let

the

cover

and

the

b

ul

b

coo

l

comp

l

ete

l

y.

2.

Remove

the

li

ght

cove

r,

Turn

the

cover

to th

e

left

(counterclockwise)

to

unscrew

it.

3.

Remove

the

burnt o

ut

bulb.

Rep

la

ce

it w

ith

a 40

watt

app

li

ance

li

g

ht

b

ul

b

on

l

y.

4.

Replace

cove

r.

Turn

circuit br

eake

r

back

on,

if

turned

off.

(See

Caution

be

l

ow).

CAUTION:

Be

sure

the

oven

light switch

(see

page

8, # 11) is in the OFF position

and

the light

cover is cool.

If

the bulb

comes

loose

from

its

base,

turn off the

power

to the

oven

at the circuit

breaker panel, before attempting to

remove

the

bulb

base

from the

socket.

POWER

FAILURE

Th

e bro

il

er

and

oven

burners

cannot

be

turned

on dur

in

g a

power

fa

ilur

e.

To

li

ght the

sea

l

ed

top

bu

rn

er

s,

turn t

he

co

n

tro

l

knob

to

"lite"

hold

a

li

g

ht

ed

match to the

po

rt r

ing.

After the flame is burning

al

l

the

way

aro

u

nd

the

burner,

ad

just the flame

to

the desired height. It is necessary

to

l

ig

ht

eac

h

burner i

nd

iv

id

ually.

Do

not light

more

t

han

one

burner

at

a ti

me.

CARE

AND

MAINTENANCE

I

LOCATING

RATING

PLATE

LOCATING

RATING

PLATE

SERIAL#

,

MODEL#

AND

VERIFYING

GAS

TYPE

The

rating

plate

contains

necessary

information

regarding

your

range.

It

provides

the

model#,

serial

#

and

verifies

the

gas

type

and

BTU

input

ratings

for

each

burner

of

your

appliance.

When

calling

for

service,

please

have

this

information

at

hand.

Model#, Serial#,

and

gas

type

location

Rating

Plate

w/

BTU

ratings

The

model#,

se

rial

#

and

gas

type

in

format

ion

is

located

in

two

places.

F

irst

,

when

you

open

the

oven

door,

you

will

find

a sticker that

shows

the

model

#

followed

by

either

an

N (for

natural

gas)

or L (for

LP

gas),

and

the

seria

l #

(see

picture).

Model

#,

Serial

#

and

ga

s type

location

The

rating

plate,

show

ing

the

model#, serial#,

gas

type

and

gas

BTU

input

ratings

for

each

burner,

as

well

as

necessary

information

from

ETL

test

labs

,

is

located

behind

the

kick-plate.

You

will

need

to

remove

the

kick-plate

to

access

this

in

format

i

on

(see

picture).

BTU

ratings

for

each

burner

TROUBLESHOOTING

RANGES

AND

RANGE-TOPS

PROBLEM

POSSIBLE

CAUSE

PROPOSED

SOLUTION

R

ange

non-functional

No

el

ect

ri

ci

ty

or

gas

su

pp

ly T

urn

on

gas

supply

valve

Ch

ec

k c

ir

c

ui

t br

ea

kers

Technical

Ca

ll

fo

r autho

ri

zed

serv

i

ce

One

or

more

burners

will

not

light

No

el

ect

ri

ci

ty

Ch

ec

k c

ir

c

ui

t br

ea

kers

No

gas

Ch

ec

k

gas

su

pp

ly at

wa

ll

Wrong

gas

type

Ve

ri

fy

gas

type

B

urn

ers

are

di

rty

Cl

ea

n b

urn

ers

B

urn

ers are mi

s-a

li

gn

ed

A

li

gn and r

eassemb

le b

urn

ers

Water

in

burner(s)

Dis-

assemb

le and

dry

b

urn

ers

Di

rty

el

ectrode(s)

Cle

an

b

urn

er el

ectrode

T

echnical

Ca

ll

fo

r autho

ri

zed

serv

i

ce

I

ncorrect

flame/

sooty

burner

flame

Too

large

or

small

Ve

r

ify

gas

type

Mi

s-a

li

gn

ed

b

urn

er

assemb

ly

Rea

l

ig

n and

re-assemble

bu

rner

assemb

ly

BB

Q-G

RIL

L

doesn't

light

No

El

ect

ri

ci

ty

Ch

eck

ci

rcui

t

brea

k

er

No

gas

Ch

eck

gas

su

pply

at

wall

B

urn

er is di

rty

Cl

ean

bu

rner

TROUBLESHOOTING

RANGE

OVEN

S

PR

O

BLE

M P

OSS

IBLE

CA

U

SE

PR

QPQS

ED

SQ

LUTI

QN

No

ove

n

li

ght

No

el

ect

ri

ci

ty

Ch

eck

ci

rcui

t

breakers

Ch

eck

pl

ug

at

wall

Loose

b

ul

b En

sure

bulb

is

properly

screwed

in

B

urn

ed

out

bulb

Replace

bulb

No

ove

n h

eat

(ba

k

e)

No

gas

Check

for

proper

top

burner

operation

No

el

ect

ri

ci

ty

(c

h

ec

k

ove

n

li

g

ht

)

Check

circuit

breakers

Check

plug

Imp

r

ope

r

sett

in

gs

Ve

ri

fy

pr

ope

r

se

ttin

gs

on

kn

ob

se

l

ec

tor

No

ove

n bro

il

Imp

r

ope

r

sett

in

gs

(see

no

ba

k

e)

Verify

proper

se

tt

ings

Un

eve

n

ba

kin

g Insufficient pr

e-

h

eat

time

Allow

oven

to

preh

eat

at

least

15

minu

tes

befo

re

baking

Imp

r

ope

r

sett

in

gs

Verify

proper

se

tt

ings

on

kn

ob

se

l

ecto

r

Imp

r

ope

r u

te

ns

il

s/p

l

aceme

nt

Use

pr

oper

utens

i

ls

and

place

them

properly

in

t

he

pr

oper

r

ack

posit

i

ons

No

co

n

vect

ion

No

co

n

vect

ion

fa

n Ch

eck

for

ai

r

movement

Co

n

vect

ion noi

sy

Technical

Call

for

aut

h

orized

serv

i

ce

Rot

i

sse

ri

e n

ot

wo

rkin

g

Vertical

Rotisserie

rod

not

firmly

in

place

Pl

ace

r

od

firm

ly in

rotisserie

loca

ti

on

hole

Rot

i

sse

ri

e noi

sy

Technical

Call

fo

r

aut

h

orized

serv

i

ce

INSTALLATION

INSTRUCTIONS

PRECISION

SERIES

Ranges

SELF

CLEAN

GAS

CONVECTION

MODELS:

GSCR30

(4Q,

4G,

2W,4,5)

GSCR36

(4Q,

4G,

4W

6)

GSCR48

(

4G,

4~

4QG,

6Q,

6G,

8)

GSCR60

(4QG,4QW

4G~

6QG,

6G,

6W)

MANUAL

CLEAN

GAS

CONVECTION

MODELS:

GCR30

(4Q,4G,2W,4,

5)

GCR36

(

4B,

4G,

6)

GCR48

(

4G,

4~

4BG,

6B,

6G,

8)

TABLE OF CONTENTS

Important Information

29

30" -

All

Models

30

36"-

All

Models

31

48" -

All

Models

32

60" -

All

Models

33

Unpacking

and

Ventilation Requirements 34-35

Cabinet Install Drawing I Front

View

36

Cabinet Install Drawing I

Side

View

37

Installation Instructions 38-39

Gas

Hook-Up

I Testing

and

Adjustments

40

Post-Install

Check

41

Service

& Warranty Info

42

PLEASE

READ

ENTIRE

INSTRUCTIONS

BEFORE

PROCEEDING.

WARNING!

If

the information in this

manual

is

not followed exactly, a fire or explosion

may

result causing property

damage,

personal

injury

or

death.

WHAT

TO

DO

IF

YOU

SMELL

GAS

•

Do

not try to light

any

appliance

•

Do

no

t touch any e

le

ctrical switch

•

Do

no

t

use

any

phone

in

your building

•

Immediately

call

your

gas

suppl

ier fr

om

a

neighbo

rs

phon

e.

Follow

the

gas

supplier

's

inst

ru

ctions.

• If

you

ca

n

no

t

reach

your

gas

suppl

ie

r, call the

fire department.

IMPORTANT:

Save

these

in

st

ru

ct

ions f

or

the

Local

Gas

I

nspector's

u

se.

INSTALLER:

Pl

ease

l

eave

th

ese

Installation

I

nstructions

with

the

unit

for

the

owner.

OWNER:

Please

re

t

ain

th

ese

in

s

tru

c

ti

ons

fo

r

future

reference.

The

app

li

an

ce,

when

in

sta

ll

ed,

must

be

electrically

grounded

in

accordance

with

l

oca

l

codes

or,

in

the

absence

of

local

codes,

w

ith

the

Nat

io

nal

Electrical

Code,

ANSIINFPA

70

The

appliance

and

it

s

in

dividual s

hut

off

va

l

ve

must

be

disconnected

fr

om

the

gas

supply

pip

in

g

system

during

any

pressure

testing

of that

system

at

test

pressures

in

excess

of 5

psi

(35

kPa).

The

appliance

must

be

isolated

from

the

gas

supply

piping

system

by

cl

osing

its

individual

manual

shutoff

valve

during a

ny

pressure

testing

of

the

gas

supply

piping

system

at

test

pr

ess

ur

es

eq

ual

to

or

less

than

5

psi

(35

kpa)

.

WARNING!

Disconnect

Power

before

installing.

Before

turning

power

ON,

be

sure

that all

controls

are

in the

OFF

position.

IMPORTANT!

Installation

must

confor

m w

it

h

local

codes.

IMPORTANT

INSTALLATION

INSTRUCTIONS

INTRODUCTION

Capital's

PRECISION

Ser

ies

Gas

Ranges

a

re

tested

and

ap

proved

in

accordance

with

ANSI

Z2l.l

b

-2003/

CGA

IR

58,

1995,

Household

Cook

i

ng

Appl

i

ances.

It

is

STRONGLY

RECOMMENDED

tha

t

this

app

li

ance

be

installe

d

in

conjunction

with

a

suitable

ove

r

head

CAPITAL

VENT

HOOD

D

ue

to

the

high

heat

output

of

this

unit,

part

i

cular

attention

should

be

pa

id

to

the

hood

and

ductwork

installation

to

assure

it

meets

l

ocal

building

codes.

NOTE: Local building codes

vary.

Cabinet storage

above the

unit

should

be

avoided to prevent the

risk

of

accidental fire

or

burns.

In

the

commonwealth

of

massachusetts,

gas

connection

must

be

performed

by

a

licensed

plumber or

gas

fitter.

IMPORTANT!

Installatio

n, el

ec

trical

connections

,

grounding

and

gas

connect

ions

must

comp

ly

with

all

app

li

cab

le

codes.

In the

absence

of

local

codes,

the

unit sho

ul

d

be

installed

in

accordance

with

the

National

Fuel

Gas

Code

ANSI

Z223.1/NFPA54-

CURRE

NT I

SSUE

and

Nat

io

nal

Electrical

Code

ANSI/NFPA70-CURRENT

ISSUE.

Be

sure

the

unit

being

in

sta

ll

ed

is

set

up

for

the

type

of

gas

supplied.

The

Gas

range

shipped

from

t

he

factory

is

se

t

for

N

atural

Gas

or

LP

(P

ropane),

depending

on

th

e

specific

model

ordered.

ENSURE

THAT

THE

RANGE

IS

COMPAT

IBLE

WITH

GAS

SUPPLY

AT

T

HE

INSTALLATION

SI

TE

BEFORE

PROCEEDING

FURTHER.

Con

t

ac

t t

he

dealer

if

it

is

no

t

set

for

the

proper

gas

supply

available

at t

he

installatio

n

site.

IMPORTANT

INFORMATION

IMPORTANT!

A

back

guard

must

be

utilized

when

th

ere

is

l

ess

than

12"

horizon

t

al

clearance

between

combust

ible

materials

and

the

back

edge

of

the

range.

The

Capi

t

al

PRECISION

SERIES

Low

Back

or

High Shelf

must

be

ordered

sepa

ra

te

ly

and

in

sta

ll

ed

at

the

rear

of

the

range.

F

or

island

ins

t

allations

and

ot

her

in

sta

lla

tions

with

more

than

12"

clearance,

our

sta

inl

ess

stee

l

Is

land

Trim

is suit

ab

le to

cover

the

back

g

uar

d

mounting

f

lan

ges.

GAS

SUPPLY

NATURAL

GAS:

6-inch

wate

r

co

lu

m

n.

(14.9mb)

Min.,

8

in

ch

(20mb)

n

om

inal

PROPANE

GAS

:

ll

-

in

ch

water

co

lu

mn.

(27.4mb),

14

in

ch

(37mb)

maximum

ELECTRIC

POWER

SUPPLY

GSCR30,

GCR30

models- 120

VAC,

60

HZ,

1

PH.,

20

Amp

C

ir

cuit

GSCR36,

GCR36

models

-

120

VAC,

60HZ, 1

PH.,

20

Amp

Circuit

GSCR48,

GCR48

models-

120

VAC

, 60HZ, 1

PH.,

20

Amp

Circuit

GSCR60

Mode

ls

120

VAC,

60

HZ,

1

PH,

20

Amp

STEP

1:

UNPACKING,

MOVING

and

PLACING

the

RANGE

CAUTION:

Proper

equipment

and

adequate

manpower

must

be

used

in

moving

the

range

to

avoid

damage

to the unit

or

the

floor.

The

unit

is

heavy

and

rests

on

stainless

steel

legs.

• It

is

st

rongly r

ecomme

nd

ed

that after

removing

the

packing

ma

t

er

ial,

remove

the

door(s)

,

top

grates,

oven

racks,

front

kick

plate

and

drip

pa

n(s

) to

facilitate

lifting

and

easier

handling.

•

Remove

the

oute

r

carton

a

nd

pack

i

ng

materials

from

the

shipp

i

ng

base.

The

a

ll

gas

ranges

are

held

to

t

he

sk

id

by

th

ree

(3)

bolts.

After

remov

i

ng

the

bo

l

ts

the

ran

ge

mus

t

be

l

ift

ed

and

removed

from

t

he

sk

id.

Never

lift

the

range

from

the

oven

door

handle.

30" - ALL MODELS

GSCR304 - 4 Burner Gas Self Clean Convection range

GCR304

- 4 Burner Gas Manual Clean Convection range

GSCR305 - 5 Burner

Gas

Self

Clean Convection Range w/

Wok

Burner

GCR305 - 5 Burner Gas Manual Clean Convection Range w/

Wok

Burner

GSCR304Q - 4 Burner Gas

Se

lf Clean Convection Range

w/

9" lnfra-BBQ

GCR304Q - 4 Burner Gas Manual Clean Convection Range

w/

9" lnfra-BBQ

(2J

~

[QJ

p

GSCR304G - 4 Burner Gas Self Clean Convection

w/9

" Thermo-Griddle

GCR304G - 4 Burner Gas Manual Clean Convection

w/9

" Thermo-Griddle

GSCR302W 2 Burner Gas

Se

lf Cl

ean

Convection Range w/

Wok

GCR302W

2 Burner Gas Manual

Clean

Convection Range w/ Wok

Note: 304 = 19K BTU Power-Flo Burners • 305 = 19K BTU Power

Flo+

25K

BTU Power-Wok •

3040

= 15K BTU Power-Flo

Burners+

15K BTU lnfra-BBQ

304G = 15K BTU Power-Flo+ 15K BTU Thermo-Griddle • 302W = 15K BTU Power

Flo+

25K BTU Power-Wok

GSCR366

-- 6

Burner

Gas

Self

Oean

Convection

Range

GCR366

-- 6

Burner

Gas

Manual

Clean

Convection

Range

GSCR364G

-- 4

Burner

Gas

Self

Oean

Convection

Range

w/

12

"

Griddle

GCR364G

-- 4

Burner

Gas

Manual

Clean

Convection

Range

w/ 12"

Griddle

GSCR364Q

-- 4

Burner

Gas

Self

Clean

Convection

Range

w/

12"

SS-BBQ

GCR364B

-- 4

Burner

Gas

Manual

Clean

Convection

Range

w/

12"

SS

·

BBQ

GSCR364W

-- 4

Burner

Gas

Self

Clean

Convection

Range

w/

Wok

GCR364W

-- 4

Burner

Gas

Manual

Clean

Convection

Range

w/

Wok

Note

:

366

= 19K

BTU

Power-Flo

Burners

364W = 15K

BTU

Power

Fl

o+

30K

BTU

Power

-Wok

364Q

= 19K

BTU

Po

wer-Flo

Burners +

lBK

BTU

lnfra-

BBQ

3

64G

= 19K

BTU

Power-Flo

+

lBK

BTU

Thermo-Gr

i

ddle

36"

ALL

MODELS

364B = 19K

BTU

power

-

Flo

Burners +

lBK

BTU

Tru

-Q

Sta

inle

ss

Steel

BBQ-Gri/1

48"

ALL

MODELS

~

1-----

0

-1

GSCR484G

- 4

Burner

Gas

Self

Clean

Convection

Range

wf

24"

Griddle

GCR484G

- 4

Burner

Gas

Ma

nual

Clean

Convection

Range

wf

24

"

Griddle

GSCR484W

- 4

Burner

Gas

Self

Oean

Convection

Range

w/

24

"

Wok

GCR484W

- 4

Burner

Gas

Manual

Clean

Convection

Range

w/

24

"

Wok

~

tQj

~

0

GSCR486G

- 6

Burner

Gas

Self

Clean

Convection

Range

wf

12"

Griddle

GCR486G

- 6

Burner

Gas

Manual

Clean

Convection

Range

wf

12"

Griddle

N

ote:

GSCR486Q

- 6

Burner

Gas

Self

Oean

Convection

Range

w/

12"

SS

-

BBQ

GCR486B

- 6

Burner

Gas

Manual

Clean

Convection

Range

w/

12"

SS

-

BBQ

GSCR484QG

- 4

Burner

Gas

Se

.lf aean

Convection

Range

w/

12

"

55

-

BBQ

+

12

"

Griddle

GCR484BG

- 4

Burner

Gas

Manual

Clean

Convectio

n

Range

wf

12

"

SS

-

BBQ

+

12

" G

ri

ddle

~

~ ~

~

~ ~

GSCR488

- 8

Burner

Gas

Self

Clean

Convection

Range

GCR488

- 8

Burner

Gas

Manual

Clean

Convection

Range

*19K

BTU

P

ower-

F

lo

B

urners

• 30K

BTU

Powe

r-

W

ok

•

30

K

BTU

24" T

hermo-

G

riddle

• 18K

BTU

1

2"

ln

fra

-BBQ

• 18K

BTU

1

2"

T

hermo-

G

riddle

* 18K

BTU

1

2"

Tr

u-

Q

SS

BBQ

-

Gr

ill

®

GSCR604GW

-- 4

Burner

Gas

Self

Oean

Convection

Range

w/12"

Griddle

+ 24"

Wok

GSCR604QG

-- 4

Burner

Gas

Self

Clean

Convection

Range

w/12"

Infra-BBQ

+ 24"

Griddle

®

83 83

~

~ ~

~

0

GSCR604QW

-- 4

Burner

Gas

Self

Clean

Convection

Range

w/12"

Infra-BBQ

+ 24"

Wok

GSCR606G

-- 6

Burner

Gas

Self

Oean

Convection

Range

w/24"

Griddle

GSCR606W

-- 6

Burner

Gas

Self

Cl

ean

Convection

Range

w/24"

Wok

GSCR606QG

-- 6

Burner

Gas

Self

Clean

Convection

Range

w/12" Infra-

BBQ

+

24"

Griddle

Note:

19K

BTU

Power-Flo

Burners

•

30K

BTU

Power-Wok

•

30K

BTU

24"

Thermo-Griddle

•

18K

BTU

12"

Infra-BBQ

•

18K

BTU

12"

Thermo-Griddle

UNPACKING

AND

VENTILATION

REQUIREMENTS

•

Lift

the

range

from

the

skid

wi

th

a

soft

wheel

dolly

.

•

Support

the

range

uniformly

across

the

bottom

•

To

remove

door,

ope

n

the

door

completely,

cl

ose

the

hin

ge

latches

and

release

th

e

door.

Remove

door

by

lifting

and

pulling

frcm

the

5ides.

•

Make

sure

gas

and

electric

co

nn

ect

ions

are

made,

anti-tip

device

is

installed,

a

nd

th

e

bac

k g

uar

d

installed

prior

to

placing

the

range

in

position.

•

Measure

the

height

of

th

e

counter

top

and

ad

just

the

range

height

to

match

co

unt

ertop

he

ight

by

adjusting

front

and

rear

leveling

feet.

•

Slide

the

range

in

pl

ace

and

ensure

that

th

e

range

is

level.

• R

einstall

th

e kick plat

e,

top

gra

t

es,

oven

doo

r

(s),

drip

pa

n

tray(s),

and

make

sure

b

urn

er

caps

are

seated

firmly

located

into

position.

WARNING:

DO

NOT

lift

the

range

by

the

oven

door

handles.

Do

not

remove

the

griddle

and

grill

sections!

STEP

2:

VENTILATION

REQUIREMENTS

It

is

strongly

recommended

that

a

suitable

CAPITA

L

exhaust

hood

be

installed

above

the

range.

Downd

r

aft

ventilation

should

N

OT

be

used.

The

table

be

l

ow

i

ndicates

the

PRECISION

Series

Hoods,

by

mode

l

number,

tha

t

are

recommended

for

use

with

all

ranges.

1.

SELECT

HOOD

AND

BLOWER

MODELS

:

SIZE

SHIPPING

WEIGHT

30" 350

36" 4

50-550

48

"

595

-695

60"

700-850

For

wall

in

sta

ll

at

ion

s,

the

h

ood

width

must,

at a

m

ini

mum,

eq

ual

the

width

of

the

range's

coo

kin

g

surface.

Where

space

pe

rmit

s,

a

hood

l

arger

in

width

than

the

coo

kin

g

surface

may

be

desirable

fo

r

improved

ventilation

performance.

VENTILATION

UNIT

STANDARD

COUNTER

INSTALLATION

RECOMMENDATION

S

HOOD

(24"

DEEP

X

UNIT

WIDTH)

BLOWER

CFM'

s

60"

RANGE

=

1200

CFM

48"

RANGE

=

1200

CFM

36"

RANGE

=

1200

CFM

30"

RANGE

=

600

CFM

CAUTION:

Ventilation

hoods

and

blowers

are

designed

for

use

with

single

wall

ducting.

However,

some

local building

codes

or

inspectors

may

require

double

wall

ducting.

Consult

local

building

codes

and/or

local

agencies,

before

starting, to

assure

that

hood

and

duct installation

will

meet

local

requirements.

CAPITAL

Hood

blower

speeds

are

va

r

iable

to

reduce

no

i

se

and

loss

of

heated

or air-

conditioned

ho

u

seho

ld air

when

maximum

ventilation

is

not

required.

No

r

mally

the

maxim

um

blower

speed

is

on

ly

re

quired

when

using

the

grill

section.

2.

HOOD

PLACEMENT:

For

best

smoke

elimination,

the

l

owe

r

edge

of the

hood

should

be

installed

a m

ini

mum

of 30" to a

maximum

of 36"

above

the

range

cooking

surface.

If

the

hood

co

ntain

s

any

combust

ible

materials

(i

.e.

wood

cove

rin

g),

it

must

be

a

minimum

of

40"

above

the

cooking

surface.

STEP

3:

CABINET

PREPARATION

1.

Th

e

range

is a f

reestanding

unit. If

the

unit is

to

be

placed

adjacent

to

cabinets,

the

cl

ea

ran

ces

shown

in

fig.

1

are

requ

i

red

.

The

same

clearances

apply

to

island

installations,

except

for

the

over

h

ead

cabinets,

w

hi

ch

must

ha

ve

a

space

wide

enough

to

accept

a

suitable

flared

island

hood,

as

indicated

in

fi

g.

1.

Note:

Capital

does

NOT

offer

an island style ventilation

hood

at

tJis

time.

2.

The

max

i

mum

dep

th

of

overhead

cabinets

installed

on

either

side

of

the

hood

is

13".

3.

A40-inch m

in

imum

cleara

n

ce

is

required

between

the top of

the

range

and

the

bottom

of

an

unprotected

cab

in

et.

A 30-

in

ch mini

mum

distance

is

necessary

when

the

bottom

of

the

wood

or

meta

l

cab

i

net

is

pr

otected

by

not

less

than

1/4

inch

of a fl

ame

r

etardant

mater

i

al

covered

with

no

l

ess

tha

n

No.

28

MSG

Sheet

Stee

l, 0.015-

in

ch

(0.4

mm)

thick

stainless

stee

l, 0.024-inch (0.6

mm)

al

umin

um

,

or

0.020

inch

(0.5

mm)

thi

ck

coppe

r.

Fl

ame

re

t

arda

nt

mate

ri

als

bear

the

ma

r

k:

UNDERWRITERS

LABORATORIES

INC

.

Classified

Mineral

and

Fiber

Board

s

Surface

Burning Characteristics

Followed

by

the

fla

me

spread

and

smo

ke

ratings

.

These

designat

i

ons

are

sh

own

as

"FHC

(

Fl

ame

Spread/Smo

ke

Developed)."

Mat

erials

with "0"

flame

spread

rat

in

gs

are

flame

retarda

n

t.

L

ocal

codes

may

allow

other

fl

ame

spread

rat

i

ngs.

4.Any

openings

in

the

wall

be

hin

d

the

range

and

in

the

floor

under

the

range

must

be

sealed.

5.W

hen t

he

re

is

less

than

12"

horizontal

clearance

betwee

n combustible material D and

the back

edge

of the range above the cooking

surface, a

Capital

Low

Back or High Shelf

back guard must

be

insta ll

ed

(see

Fig.

2A).

When

clearan

ce

to combustib

le

material D is

ove

r

12

", a Capita l Island

Tr

im may

be

used

(See

F

ig

. 2Bl. Figur

es

2A

and

2B

in

dicate the

space required for each type of back guard .

6.

Aiways

keep

appliance

area

clear

and

free

from

combustible

materials,

gasoline,

and

other

flammable

vapors

and

liquids.

7.

Models with open broiler, noncombustible

material

is

to

be

installed

on

the

underside

of a

cabine

t

located

above

the

broi

ler

section

or

unit

in

accordance

with

local

codes,

or

in

the

absence

of

local

codes,

with

t

he

National

Fue

l

Gas

code,

ANSI

Z223.1/NFPA

54

.

f\YAR

N I

NG:

DO

NOT

obstructthe

flow

of combustion

~nd

ventilation air to the unit.

PLEASE

NOTE:

In

the

Commonwealth

of

Massachusetts,

gas

connection must

be

performed

by

a licensed

plumber

or

licensed

gas

fitter.

UNPACKING

AND

VENTILATION

REQUIREMENTS

CABINET

INSTALL

DRAWING

I

FRONT

VIEW

FIG

lA.

Cabinet

Clearances:

E

I

12" Min. To

Combustible

Material

A.

Each Side

- I

D

35-3/8"Max for level counter

36-3/4" Max w/Range

Leveling legs

fully

extended

The range height is

adjustable. The level

of

the

range top must be

at

the same level or above

the countertop

level.

Range Widths Cut Out Widths

RANGE

60 59-7/8 60-1/8

RANGE 48 47-7/8

48

1/8

RANGE 36 35-7/8 36 1/8

RANGE

30 29-7/8 30 1/8

Min. 30, 36, 48,

60

Wode

Hood

I

Elecltical

Supply

A As defined in the

"National Fuel Gas Code"

(ANSI Z223.1, lastest edition).

-

A) 4"

B) 12"

CAUTION

36"

Min. To

Combustible

Material

ll

,

From Cooking

Surface

C) 3-1/4"

D) 3-1/2"

E) 18" min

F) 13"max.

. . .

~

/('Ct,fttfl!

,f('/{(~f

FIG

2A

Side

View:

36" Min. to

Combustibles

36" TO 36-5/8

CABINET

INSTALL

DRAWING

I

SIDE

VIEW

Combustible Materials

E

---Without

~

backguard

HIGH BACK 18" I

D

LOWBACK9"

18"

ISLAND TRIIM 3"

3"

0" clearance

A) 25-+1/8"

B)

27-3/8"

C) 43-1/4"

D)

7/8"

E)

28-1/2"

F)

7-3/4"

A

B

c

~

. . .

/('

Ct,

ft

tfl!

, fC

11

(~

f

INSTALLATION

INSTRUCTIONS

WALL

MOUNT

BACKGUARD

INSTALLATION

NOTE

:

ALL

PRECISION

SERIES

RANGES

come

with an island

tr

im.

•

Secure

t~e

back

guard

(18

"

High

Shelf,

or

9"

Low

Back)

d1rectly

on

the

wall

behind

range

and

above

the

factory

installed

island

trim.

DO

NOT

REMOVE

the

island

trim.

It

is

necessary

for

proper

venting

of

the

oven

gases/heat.

BACKGUARD

MOUNTING

:

WALL

MOUNT

HIGH

SHELF

1.

First

measure

from

top

of

is

l

and

trim

to

16

3/8"

to

what

w

ill

be

the

center

of

the

mounting

brackets.

(see

Fig

1)

2.

Secure

both

brackets

to

the

wall

using

the

screws

included.

3.

Attach

the

shelf

to

the

shelf

support

panels

with

supp

li

ed

screws.

4. S

li

de

s

he

lf

in

to

pos

iti

on

and

over

brac

k

ets.

BACKGUARD

MOUNTING:

WALL

MOUNT

LOW

BACK

1.

First

measure

from

top

of

island

trim

to

16

3/8"

to

what

will

be

the

center

of

the

mounting

brackets.

(see

Fig

1)

16

- 3/ 8

I \SLAND

L

,.

MOUNTING I

BRACKET

FIG

. 1.

2.

Secure

bot

h

brackets

to

the

wall

using

the

screws

included.

3.

Slide

shelf

into

position

and

over

brackets.

ELECTRICAL

SUPPLY

,

All

RANGES

Ins

t

alla

t

ion

of

All

Precision

ranges

must

be

planned

so

that

the

rough-in

of

the

junction

box

for

the

receptacle

or

conduit

connect

i

on

allows

for

maximum

clearance

to

the

rear

of

the

unit.

This

is

especially

critical

if

the

junction

box

in

the

wall

is

directly

beh

i

nd

the

junction

box

of

the

unit

when

the

unit

is

installed.

To

minimize

bi

nding

when

the

un

it

is

connected

to

the

receptacle

or

junction

box

,

orient

the

receptacle

or

conduit

connector

,

and

sl

i

de

back

into

position.

POWER

REQUIREMENTS

:

120VAC,

ffi

HZsir@e

phase

Grounded

Outlet

Grounded Outlet B

ox

Grounding Pin

W'-LL

CONNECTION

2- 1/ 4"

Max

. When

Plugged ln.

1

--

2- 1/ 4"

Max

.

•

24"

Range

- 4

Amps.

Max.

• 30" Range- 7

Amps.

Max.

• 36" Range- 7

Amps.

Max.

• 48"

Range

-

13

Amps.

Max.

•

60"

Range

-

13

Amps.

Max

I

CAUTION!

Disconnect

the

electrical

supply

cord

from

the

wall

outlet

before

servicing

the

range.

Follow

all

governing

codes

and

ordinances

when

grounding.

In

the

absence

of

codes

follow

the

I

Nat

iona

l Electrical

Codes

ANSI

I

NFPA

No.

70

. (current

issue).

GROUNDING

METHOD

The

range

is

factory

fitted

with

a

power

supply

and

cord

with

a

three-prong

grounding

pl

ug.

It

must

be

plugged

into

a

matching

grounding

type

receptacle

connected

to

a correctly

po

l

arized

120

Volt

circuit.

If

the

circuit

does

not

have

a

grounding

type

receptacle,

it

is

the

r

espo

nsibility

of

the

in

sta

ll

er

to

h

ave

the

ex

i

st

in

g

receptacle

changed

to

a

proper

ly

grounded

and

po

l

arized

r

ecep

tacle

in

accorda

nce

with

a

ll

app

li

cab

le l

oca

l

codes

and

ord

inan

ces.

The

re

ceptac

le

replacement

shall

be

in

accordance

with

the

national

Electrical

Code.

WARNING!

The

third

prong

SHOULD

NOT,

under

any

circumstances,

be

cut

or

removed!

STEP

4:

INSTALLING

ANTI-TIP

DEVICE

For

all

Ra

n

ges,

an

anti-tip

device

MUST

be

installed

as

per

these

instructions.

@@

WARNING!

•

ALL

RANGES

CAN

TIP

•

IN

J

UR

Y

TO

PERSONS

COULD

RESULT

• I

NST

ALL

ANTI-TIP

DEV

I

CES

PACKED

W

IT

H

RANGE

•

SEE

IN

STALLAT

I

ON

I

NSTRUCT

I

ON

WARNING:

RANGE

TIPPING

HAZARD!

•

All

ranges

can

ti

p

and

injury

can

r

esult.

To

prevent

accide

n

tal

tipping of the

ra

n

ge,

attach it

to

the

fl

oor,

wall

or

cab

in

et

by

ins

talling

the

Anti-Tip

Device

supp

l

ied.

• A

risk

of

tip-over

may

exist

if

the

appliance

is

not

in

sta

ll

ed

in

accorda

n

ce

with th

ese

in

str

u

ct

ion

s.

• If

the

range

is

pulled

away

from

the

wall

for

cl

ean

in

g,

service

or

any

ot

her

reason,

ens

ur

e

that

the

Anti-Tip

Dev

i

ce

is

properly

re-engaged

when

the

ra

n

ge

is

pushed

back

aga

in

st t

he

wall.

In

the

event

of

ab

n

orma

l

usage

(such

as

a

person

stand

in

g,

sitting,

or l

ea

nin

g

on

an

open

door),

fa

il

ure

to

take

this

precaution

can

resu

lt

in

tipping

of the

range.

Personal

injury might

result

from

sp

ill

ed

h

ot

li

q

ui

ds

or

from

the

range

i

tse

l

f.

WARNING:

ELECTRICAL

SHOCK

HAZARD!

•

Use

extreme

caution

when drilling hol

es

into

the

wa

ll

or

floor.

There

may

be

concealed

electrical

wires

l

ocated

beh

ind

the

wa

ll

or

und

er

the

fl

oor.

•

Identify

th

e

electrical

circuits that

co

ul

d

be

affected

by

the

installation

of

the

Anti

-

Tip

Dev

i

ce,

then

turn

off

power

to

these

c

ir

cu

i

ts.

•

Fa

ilure

to

follow

th

ese

in

s

tru

c

ti

ons

may

result

in

electrical

shock

or

other

personal

injury.

CAUTION:

PROPERTY

DAMAGE!

•

Contact

a q

uali

fi

ed

in

sta

ll

er or contractor

to

determine

the

proper

method

fo

r dr

illi

ng

holes

through

th

e

wall

or

floor

materia

l

(such

as

ceramic

tile,

hardwood,

marble,

etc.)

•

DO

NOT

slide

range

across

unprotected floor.

•

Fa

il

ure

to

follow

these

in

str

uctions

may

result

in

damage

to

wall

or

floor

coverings.

TOOL

S

NEEDED

FOR

INSTALLATION

OF

ANTI-TIP

DEVICE!

1.

Screwdriver

,

Phillips

2.

Dr

ill

, el

ectr

ic

or

h

and

3.

Meas

urin

g t

ape

or

ru

l

er

4.

1/8" dr

ill

bit

(wood

or

metal

wall

or

floor)

5.

3116"

anchor

s,

drywall,

or

concrete,

2

eac

h (not

required

if

mounting

bracket

is

being

attached

to

solid

wood

or

metal.

6.

Hammer

7.

Penc

il

or

ot

h

er

marker

IMPORTANT

INSTALLATION

INFORMATION

•

Th

e

Anti-Tip

Br

acket

may

be

a

tta

ch

ed

to

a

solid

wood

cabinet

having

a

min

i

mum

wall

thickness

of

3/4".

ANT

I·

TIP

BRACKET

MOD

EL

A

30" 14

·151

16"

36" 17·

15116"

48

"

23

·1511

6"

60" 24

·15116"

INSTALLATION

INSTRUCTIONS

•

The

thi

ck

n

ess

of

the

wall

or

fl

oo

r

may

require

use

of

longer

screws,

ava

i

lab

le

at

your

local

ha

r

dware

store.

•

In

all

cases

at l

east

one

(1) of

the

bracket

mount

i

ng

screws

must

be

fastened

to

so

li

d

wood

or

meta

l

on

each

side.

•

Use

appropriate

anchors

wh

en

fasten

i

ng

the

mounting

br

acket

to

any

mater

ial

other

than

hardwood

or

metal.

MOUNTING

ANTI-TIP

BRACKET:

Th

e

alternative

floor

mounted

bracket

shall

be

in

sta

ll

ed

as

fo

ll

ows:

• Pl

ace

bracket

on

floo

r in

pos

iti

on

shown

in Fi

gure

be

l

ow.

•

Secure

to

fl

oor

or

wa

ll

stud.

•

Late

r,

when

unit

is

installed,

the

ad

ju

stab

le l

eg

w

ill

slide

under

the

bracket

STEP

5:

GAS

CONNECTION

AND

HOOK-UP

Verify

the

type

of

gas

being

u

sed

at

the

in

sta

ll

ation

si

te

matches

the

gas

type

of

the

r

ange

.

As

s

hi

pped

from

the

f

ac

t

ory,

units

are

configured

for

use

with

Natura

l

Gas

or

Propane

(L

P).

Make

certa

in

the

range

matches

the

type

of

gas

ava

il

ab

le at

the

location.

Fo

r

installation

of t

he

appliance

at

high

a

ltitu

de,

pl

ease

consult

your

local

gas

company

for

the

ir

r

ecommendat

i

on

of

the

correct

orifice

sizes

and

a

ny

ot

h

er

necessary

adjustments

that

will

provide

prope

r

gas

comb

u

st

ion at

spec

ifi

ed

altit

ud

es.

NOTE: Capital

DOES

NOT supply ranges to match

varying altitudes. Orifices to adjust for combustion

for differing altitudes may

be purchased through

Capital Cooking Equipment by calling our Parts

Department

at

1-866-402-4600,

or email us

at

[email protected].

GAS

HOOK-UP

I

TESTING

AND

ADJUSTMENTS

CAUTION!

When

connectm

g

unit

to

P

ro

pa

ne

(LP)

gas.

make

certa1n

the

propan

e ta

nk

is

equipped

w1th

1ts

own

high-pressure

regul

at

or

in

a

ddi

tion

to

the

pressure

regulator

supplied

with

the

app

li

an

ce

.

The

pressure

of

the

gas

supp

l

ied

to

th

e a

ppli

an

ce

regulator

mus

t

no

t

exceed

14 (37 mb) water

column

. A

pressure

t

est

point

is

pro

v

id

ed

near

the

regu

l

ator

behmd

th

e

ki

ck

pl

ate

NATURAL

GA

S

REQUIREMENTS:

•

Inlet

Connection:

1/2"

N.P.

T.

•

Min.

5/8"

Dia.

Flex

Line.

•

Supply

Pressure:

6"

to

14"

W.C.

PROPANE

(LP

)

GAS

REQUIREMENTS:

• Inlet

Connection:

1/2"

N.P.T.

•

Min.

5/8"

Dia.

Flex

Line.

•

Supply

Pressure:

11"

to

14"

W.C.

• A

Regulator

is

required

at

the

LP

source

to

provide

a

maximum

of

14"

W.C.

pressure

to

the

range

regulator.

WARNING!

--

G

-

a

-

s-li_n_e_c_a-nn_o_t-~---ru-n--in-s-id_e_b_a_c-,kl

cover

of

range.

Run

gas

line

in

channel

in

back

HOOK

UP

• A

manual

shut

off

valve

must

be

installed

external

to

the

range

in

an

accessible

location

from

the

front

for

shutting

off

the

gas

supply

when

required.

•

The

supply

line

MUST

NOT

protrude

beyond

the

back

of

the

range.

•

Ensure

that

the

gas

supp

ly is

turned

O

FF

at

the

externa

l

shut-off

valve

before

connect

i

ng

t

he

r

ange.

•

The

gas

supply

co

nn

ect

ion

must

be

made

by

an

exper

i

enced

technician

and

in

accordance

wi

th

l

oca

l

codes

or

ordinances.

In

the

absence

of l

oca

l

codes

or

ord

i

nances,

pl

ease

refer

to

Nat

i

ona

l

Fuel

Gas

Code

ANSI

Z223.1/

NFPA54-Current

I

ssue.

•

The

range

is

supplied

with

its

own

pressure

regulator

that

has

been

permanently

rrounted

to

the

range

body.

•

Use

518"

diameter

flex

line

to

connect

~tween

the

gas

supply

and

the

appliance

manifold

pipe,

which

exists

at

the

upper

left

rear

of

the

appliance.

The

appliance

manifold

pipe

connection

is

112".

Use

caution

to

avoid

crimping

the

5/8"

flex

line.

NOTE:

the

flex

line

for

the

gas

supply

must

be

metal

• and

app

r

oved

by

an

approved

cert

i

fying

agency

(AGA,

CGA,

CSA,

UL

or

CUL).

NEVER

use

a h

ose

made

of

ru

bber

or

other

synthet

ic

ma

t

erial

as

the

hea

t

may

cause

the

hose

to

me

lt

an

d

develop

l

eaks,

t

hu

s

causing

f

ir

es,

physica

l and

property

damage.

• Al

ways

use

pipe

dope

or

Tef

l

on

® t

ape

on

the

pipe

threads,

and

be

careful

not

to

apply

excessive

pressure

when

tightening

the

fittings.

•

Leak

testing

ofthe a

pplia

nee

sha

II

be

in

accord

a

nee

with

the

manufacturer's

instructions.

•

Turn

on

gas

and

check

supply

line

connections

for

leaks

using

a

soap

solution.

Ne

ver u

se

a fl

am

e of

any sort to t

es

t for le

ak

s.

CAUTION!

The

appliance

must~

isolated

from

the

I

gas

supply

piping

system

by

closing its individual

manual

shut-off

valve

during

any

pressure

testing

of the

gas

supply

piping

system

at test

pressures

equal

to

or

less

than

112

psig

(3

.

5kPa.)

.

The

Appliance

and

its individual shut off

valve

must

be

disconnected

from

the

gas

supply

piping

system

during

any

pressure

testing of the

system

at test

pressures

in

excess

of 1/2

psig

(3.5kPa.).

When

checking

the

manifold

gas

pressure,

the inlet

pressure

to the

regulator

should

be

at

least

6.0".

DO

NOT

attempt

any

adjustment of

the

pressure

regulator

.

GuSu

pply

Flex

line

To

Range

+

Manual

Shut-<:>tr

..._

V•IW

Must

Be

Easily

Accessi

ble

TESTING

AND

ADJUSTMENTS

I

nstall

any

l

oose

components,

such

as

burne

r

caps

and

grates,

ove

n

racks

that

may

have

bee

n

removed

earlier

to f

acili

tate

moving

the

app

lian

ce.

Be

certain

that

burner

caps

an

d retention ri

ng

seat

proper

ly

i

nto

the

alignment

slots

in

the

burne

r

bases.

Be

f

ore

testing

operation

of

the

app

l

iance,

verify

that

the

unit

and

the

gas

supply

have

been

carefu

ll

y

checked

for

leaks

and

that

the

unit

has

been

connected

to

the electrical

power

supply.

Turn

the

manual

gas

shut-off

valve

to the open position. Check the

operation

of

the

sealed

gas

burners

by

pushing

and

turning each knob

counterclockwise

to

"HI".

The

burner

igniters

will

click until

the

flame

ignites.

Burner

flames

should

be

BLUE

and

stable

with

no

yellow

tips,

excessive

noise,

or lifting

of

the

flame

from

the

burner.

If

any

of

these

conditions

exist

check

that

the

air

shutter

(grill

and

griddle

only)

or

burner

ports

are

not

blocked

or

clogged.

Remove

any

blockages

that

exist.

If

the

flame

is

too

yellow,

indicating insufficient

air,

adjust

the

shutter

coun

t

erclockwise

to

increase

air inl

et

(grill

and

griddle

only).

The

sealed

top

burn

er

flam

es

s

hould

be

approximately

1"

to

1-1/4"

Hi

gh

.

Th

e

griddl

e

and

gr

i

ll

flames

should

be

as

shown

in

th

e

figur

e be

low

.

CAUTION!

A qualified technician

must

make

burner adjustments at the time

of

installation.

Improper

or lack of

adjustments

may

cause

harmful

by-products

or

void

your

warranty!

----------1

NOTE:

NO

air

shu

tt

er adjustment is necessary or

ELE

CT

RI

CAL

possible with the sealed top burners. 0

Receptacle

with

correct

over

current

protection

is

provided

for

service

cord

connection

Proper Flame Height 0

Proper

ground

connection

NOTE:

If

the sealed burners do

not

ignite

and

there is

NO

clicking sou

nd

, turn

OFF

the gas

and

check for tripped

circuit

breakers, blown fuse

or

wire connection to the igniter.

INSTALLER

CHECKLIST

FINAL

C

HEC

KLIS

T

o

Placement

of unit

0

Specified

clearances

maintained

to

cabinet

surfaces

0 Unit

Level

-

front

to

back-

side

to

side

0

Burner

caps

and

retention

rings

positioned

properly

on

sea

l

ed

burner

bases

0

All

packing

materials

removed

0

Island

trim

or

back

guard

attached

(if

horizontal

clearance

to

combustible

materials

behind

cooking

surface

is

less

than

12")

0

Check

door

adjustment

and

hold

down

brackets

GAS S

UPPL

Y

0

Connection:

112"

NPT

with

a

minimum

of

5/8"

diameter

flex

line

0

The

appliance

is

co

nne

cted

only

to

the

type

of

gas

for

which

it

is

certified

for

use

0 M

anual

gas

s

hut

-off

valve

installed

in

an

accessible

location

(w

ithout

requiring

removal

of

range)

0 Unit

tested

and

free

of

gas

leaks

0

Gas

supply

pressure

does

not

exceed

14"

(37mb)

W.C.

0

Proper

polarity

at

receptacle

0

Kick

panel

in

place

and

3

screws

secure.

OPERATION

0

All

internal

packing

materials

removed.

Check

below

grates

and

grill

pans

and

inside

the

ovens

0 If

used

on

Propane

gas,

verify

that

the

propane

gas

s

upp

ly

is

equipped

with

it

s

own

high-pressure

regulator

in

addition

to

the

pressure

regulator

supplied

with

appliance.

0

Burn

er

caps

and

retention

rings

prop

erly

seated

in

to

burner

bases.

0

Grill

Components

properly

seated

(not

all

mode

ls

).

0

Bezels

centered

on

burner

knobs

and

knobs

turn

freely.

0

Each

burner

lights

satisfactorily,

both

individually

and

with

other

burners

operating

0

Air

shutter

adjustment

for

proper

flame

made

for

Grill

and

Griddle

sections.

0

Griddle

is

level

and

does

not

rock.

0

Oven

door

hinges

seated

and

hinge

locks

in

proper

posi

t

ion.

Door

opens

and

closes

properly.

0

Burner

grates

correct

ly

positioned,

level

and

do

not

rock.

Note to

Cu

stomer:

Plea

se

make sure installer signs each item on t

hi

s

checklist, explains each item before leaving

and

explains

the

range

operation

to

you

thoroughly

.

POST-INSTALL

CHECK

SERVICE

&

WARRANTY

INFO

SERVICE

INFORMATION

If

none

of

the

above

has

occurred,

contact

our

customer

service

department

at 1-866-402-4600.

Before

you

call

for

service,

please

have

the

following

information

available:

• Model#

• Serial#

•

D

ate

of Installation

•

Copy

of

Receipt

or Invoice

• A brief

description

of

the

problem

Your

satisfaction

is

our top priority

If

the

problem

persists,

or

is

not

resolved

to your

satisfaction

by

our

service

consultant,

please

write to

us

or fax

us

a letter at:

Capital

Cooking

Equipment, I

nc.

Attn:

Customer

Service

Manager

13211

E. F

lorence

Ave

Santa

Fe

Springs,

CA

90670

USA

Fax

#: 562-903-1167

Email

:

[email protected]

WARRANTY

• ONE (1) year full parts and labor covers entire product.

•

FIVE

(5)

years parts

on

all burners: oven, broiler, stainless BBQ burner,

griddle burners, sealed burners, wok burner,

infra-

BBQ

burner, grill grates, griddle plate.

• Porcelain enamel

is prone

to

normal wear

over

a

period

of

time.

• Lifetime parts against

rust

on all stainless steel panels

and components.

WlLL

PAY

FCR:

All

repair

labor

and

parts

found

to

be

defective

due

to

material

or workmanshipforone{l)

full

year"IN

HOME"

warranty

This

does

not

apply

if

the unit

was

subjected

to other

than

normal

household

use.

An

Authorized

Factory

Agent

must

provide

service

during

normal

working

hours.

No

charges

will

be

made

for

repair

or

replacement

at the

location

of

original

installation.

No

charges

will

be

made

for

defective

factory

parts

returned

pre

-

paid,

through

the

dealer,

and

claimed

within the

warrantyperiod.

All

claims,

regardless

of

warranty or non-warranty

must

be

documented

with

photos

and

detailed

description

and/or

narrative

of

the

problem

and

submitted

to

Capital's

service

department.

Replacement

of

parts

will

be

freight

prepaid

by

Capital

and

shipped

regular

ground.

Any

requests

for

other

than

standard

ground

shipments

must

be

paid

by

customer.

The

company

will

not

be

liable for

additional

transportation

costs,

labor

cost,

taxes

or

export/import

duties

.

This

warranty

shall

not

apply,

nor

can

we

assume

responsibility

for

damage

that might result

from

failure

to

follow

manufacturer's

instructions

or

local

codes

where

the

appliance

has

been

tempered

with

or

altered

in

any

way

or

wh

i

ch,

in

our

judgment,

has

been

subjected

to

misuse,

negligence,

or

accident.

Implied

warranty

shall

not

extend

beyond

the

duration

of this

written

warranty.

This

warranty

is

in

lieu

of

all

warranties,

expressed

or

implied

and

all

other

obligations

or

liability

in

connection

with

the

sale

of

this

product

..

WI

LL

NOT

PAY

FOR:

• I

nstallation

or

start-up.

Shipping

damage

that

is

not

a direct

result

of

packaging

(for

example

freight

handling)

.

•

Service

by

an

unauthorized

agency

•

Use

of

unauthorized

parts.

•

SerAce

during

hoors

dher

than

oomal

v.al<ing

hoors.

• I

mproper

installation.

•

Ser.ice\fisittoteach

you

hcmtooperatethe

appliance,

correct

the installation,

reset

circuit

breakers

or

replace

fuses

.

•

Repair

other

than

normal

household

use.

•

Damage

caused

by

accident,

abuse,

alteration,

misuse,

incorrect

installation

or

installation

not

in

accordance

with

local

codes.

•

Unit(s)

installed

in

non

-

residential

applications.

This

warranty

applies

to

appliances

used

in

residential

application

only.

It

does

net

cCNei

their

use

in

commercia

l

situations.

This

warranty

is for

pnxlucts

purchased

and

retained

in

the

50

States

ci

the

U.S.A,

the

District

ci

Columbia

and

canada

.

This

warranty

appl

i

es

even

if

you

should

m<Ne

during

the

warranty

period

.

Should

the

original

purchaser

sell

the

appliance

during

the

warranty

period,

the

new

cmner

continues

to

be

prctected

until

the

expiration

date

ci

the

orignal

purchaser's

warranty

period

.

This

warrantyg\eS')OOthespecific

legal

rights.

You

may

also

have

ether

rights,

v.tlich

vary

from

State

to

State.

NOTES

DESIGN

YOUR

DREAM

KITCHEN

87027-01

REV

01

ALL

SPECIFICAT

I

ONS

ARE

FOR

PLA

NNIN

G

PURPOSES

O

NL

Y.

REFER

TO

I

NSTALLAT

I

ON

I

NSTRUCT

IONS

AND

CONSULT

YOUR

COUNTERTOP

SUPPLIER

PRIOR

TO

MAKING

COUN

T

ER

OPENING.

IF

YOU

HAVE

AN

Y

QUESTIONS,

PLEASE

CALL

US

AT

866-402-4600

PR

I

OR

TO

CUTT

I

NG

ANY

OPENINGS.

CONSULT

WITH A H

EATING

AND

VEN

T

ILATING

ENG

I

NEER

FOR

YOUR

SPEC

IFIC

VENT

I

LATION

REQUIREMEN

T

S.

FOR

THE

MOST

UP

TO

DATE

USE

AND

CARE

AND

IN

STALLAT

I

ON

I

NSTRUCTIONS

CONTACT

CAP

I

TAL

COOKING

EQUIPMENT,

IN

C.

IN

DI

CATING

T

HE

MODEL#.

DUE

TO

ONGOING

PRODUC

T

IMPROVEMEN

T

S,

WE

RESERVE

THE RI

GHT

TO

CHANGE

THESE

SPEC

IFI

CATIONS,

OR

DESIGNS

WITHOUT

NOTICE.

CERT

IFI

ED

F

OR

USA

AN

D

CANA

DA

C£A

Pf

r

-if;:J

THE

ART

OF

PRECISION™

13211

E.

Florence

Ave.

Santa

Fe

Springs,

CA

90670.

Toll

Free:

866-402-4600

Main:

562-903-1168

Fax:

562-903-1167

Email:

customerservice@cap

it

al

-cook

in

g.com

Website:

www.capital

-

cooking.com.

Capital GSCR364GN Precision Series 36 Inch Stainless Steel Gas Freestanding Range, in Stainless Steel

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User Manual

Specifications

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