Capital MCOR364BN, MCOR488N, MCOR366L, MCOR364GN User Manual

USE AND CARE & INSTALLATION GUIDE

GAS SELF CLEAN

GAS MANUAL CLEAN

CULINARIAN SERIES

2

TABLE OF CONTENTS

Features

3

Models

4-5-6-7

Warnings

8

Safety Practices / Electrical, General

9

Safety Practices / Cooking

10-11

Oven Parts Identification

12

Range Parts Identification

13

Using The Range

-

Top / PowerBurners

14

Using The RangeTop

15-16-17

Using Your Oven

17-18-19-20

Using Your Oven

-

Self Clean Mode

21-22

Care And Maintenance

23

Care And Maintenance /locatingRatingPlate

24

Troubleshooting

25-26

Installation Instructions

27

Table Of Contents

28

Service / Warranty

41

STAY

-

KOOL KNOBS

Our restaurant grade, die cast chrome plated metal knobs feature bold red

graphics for easy readings of settings. Plastic inserts

that stay cool to the touch

when using your Range

(Available in Black or Cabernet Red.).

MOST POWERFUL OPEN

-

TOP BURNERS IN THE INDUSTRY:

All burners are rated at 23,000 Btu / hr to deliver intense commercial kitchen heat to sauté food and

all burners are capable of turning down to give 145° F simmer

COMMERCIAL QUALITY TRADITIONAL BBQ

-

GRILL GRATES

The Culinarian Gas Convection Ranges feature our exclusive BBQ

-

Grill w/ CAST IRON channeling grates

that help reduce flare

-

ups by channeling the grease away from the burner into spillage tray.

THERMO

-

GRIDDLE

Our solid stainless steel thermostatically controlled griddle plate gives you precise control over the grid-

dle area. F

rom 18,000 BTUs on 12" griddle section and 30,000 BTUs on 24" griddle section Capital all

stainless steel griddle plates will never rust! Guaranteed!

HYBRID RADIANTS

With Ceramic Rods Encased in Stainless Steel Sheet Metal for reduced flare

-

ups and Prolonged life.

ROTISSERIE (SELF CLEAN MODELS ONLY)

Every Culinarian Series gas self clean range 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!

Cast Iron Wok Grate As Optional Accessory

LARGE OVEN CAPACITY

Large enough to accommodate restaurant

Size baking tray

FLEX-ROLL OVEN RACKS (SELF CLEAN ONLY)

Our Patented Flex Roll oven racks provide the smoothest, most

effortless motion

CULINARIAN GAS RANGES FEATURES:

CULINARIAN SERIES

3

CULINARIAN SERIES

CGSR304

CGMR304

CGSR304

4

30” CULINARIAN SERIES SELF

-

CLEAN MODELS

CGMR304

30” CULINARIAN SERIES MANUAL

-

CLEAN MODELS

30” MODELS

CULINARIAN SERIES

5

CGMR366

CGSR366

CGMR362G2

CGMR362B2

CGSR366

CGSR362G2

CGSR362B2

36” MODELSS

CGMR366

36” CULINARIAN SERIES MANUAL

-

CLEAN MODELS

36” CULINARIAN SERIES SELF

-

CLEAN MODELS

CULINARIAN SERIES

6

CGSR484B2

CGSRR484BG

CGSR484G2

CGSR488

CGSR484BB

CGSR484GG

CGMR484B2

CGMR484BG

CGMR484G2

CGMR488

CGMR484BB

CGMR484GG

CGSR484BG

CGMR484BG

48” CULINARIAN SERIES MANUAL

-

CLEAN MODELS

48” CULINARIAN SERIES SELF

-

CLEAN MODELS

48” MODELS

CGSR482BG2

CGMR482BG2

CULINARIAN SERIES

7

CGSR604BB2

CGSR604GB2

CGSR604B4

CGSR604GB2

CGSR604G4

60” CULINARIAN SERIES SELF

-

CLEAN MODELS

60” MODELS

CULINARIAN SERIES

8

WARNING! If the information in this manual is

not

followed exactly, a fire or explosion may

result

causingpropertydamage,personalinjury

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 your gas supplier from a

neighbors phone. Follow the gas supplier's in-

structions.



If you can not reach your gas supplier, call the

fire department

Installation and service must be performed by a

qualifiedinstaller,serviceagencyorthegassupplier.

The appliance and its individual shutoff valve must

be

disconnected from the gas supply piping

system

during any pressure testing of that system on

test

pressures in excess of 5 psi (35 kpa).

Theappliancemustbeisolatedfromthegassupply

piping

system by closing its individual manual

shutoff

valve during any pressure testing of the

gas supply

WARNING! Disconnect Power before installing.

Before turning power ON, be sure that all

controls are in the OFF position.

IMPORTANT! Installation must conform with local

codes or, in the absence of local codes, with the

Na-

tionalfuelGasCode,ANSI Z223.1/NFPA54.



You have CLASS ABC extinguisher and

you

know how to operate it.



Thefireis small andcontainedin theareawhereit

started.



Thefiredepartmenthasbeencalled.



Youcanfightthefirewithyourbacktotheexit.

FOR YOUR SAFETY! If You Smell Gas:

Shut off gas to the appliance. Extinguish any

open

flames. If odor persists, immediately call

your gas sup-

plier.

This appliance is

designed for easy

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 instal-

lation

technician capable ofreviewing andperformingthe

manufacturers installation checklist included

in your

information packet.

The installation of appliances assigned for

manufac-

tured (mobile) home installation must

conform with the

Manufactured Home Construction

and Safety and Safety

Standard, Title 24 CFR, Part

3280 or, when such stan-

dard is not applicable..

.Refer to

ANSI/NCSBCS A225.1, or with local codes as appli-

cable.

Electrical Code, ANSI/NFPA 70

WARNING! If the information in this manual is

not

followed exactly, a fire or explosion may

result,

causing property damage, personal injury

or death.

Please read the installation, operating

and mainte-

nanceinstructionsthoroughlybeforeuse.

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.

PLEASE RETAIN THIS

MANUAL FOR FUTURE

REFERENCE!

PLEASE NOTE:

In the Commonwealth of Massachusetts, gas con-

nection must be performed by a licensed plumber

or licensed gas fitter.

IMPORTANT!: 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 desired or if the minimum

distance to a combustible back wall is not met

(see

Fig. 2A) one of two additional back guards heights

may be ordered and installed (Low Back

–

9", or

High Back

–

18"). Refer to the Installation Instructions

accompanyingthis applianceforassemblyinstructions

WARNINGS!



Smother flames with a close fitting lid, or any

metal tray.



TurnOFFtheburner.Becarefultopreventburns.

If

the flames do not extinguish, immediately

evacuate and call the fire department



NEVER pick up a flamingpan. By doingso, you

may be burned.

The installation of appliances designed for

Recreation Park Trailers must conform with state

or other codesor, in the absence of suchcodes,

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



DO NOT use water or a wet dishcloth on

fire.

A violent steam explosion will result.

Usea fire

extinguisher only if:

INCASEFIRE

CULINARIAN SERIES

9

SAFETY PRACTICES / ELECTRICAL, GENERAL

ELECTRICAL SAFETY:

ElectricalRequirements and Grounding Instructions

NOTE:

ALL MODELS.

IN CASE OF AN ELECTRICAL FAILURE

If foranyreason a gas control knobisturnedON and

there is no electric power to operate the electronic

igniters on the range burners, turn OFF the gas

control knob and wait 5 minutes for the gas to

dissipatebefore lighting the range burner manually.

To light the range burners manually, carefully

hold

a lighted match to the burner ports and turn

the

gas control knob to Hl. During a power failure, you

can manually light the range burners a match.

WARNING!

Do not

under any circumstances cut

or remove the separate ground wire or the third

(ground) prong from the power cord plug.

PLEASE READ CAREFULLY:

All gas self clean range models require an electrical

circuit rated at 120 volts, 60 Hz., and 20 Amps.

(VERIFY) For personal safety, this appliance must

be

connected to a properly grounded and polarized

elec-

trical power supply. Always disconnect the

elec-

trical plug from the wall receptacle before

servic-

ing this unit. See Installation Instructions for electrical

requirements and grounding instructions.

It is the personal responsibility and obligation of

you, the user, to have this appliance connected to the

electrical power supply in accordance with the

Na-

tional Electrical Code and/or applicable local

codes and ordinances by a qualified electrician.

*It is recommended that a dedicatedcircuit servicing

this appliance be provided.

GENERAL SAFETY:

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

Useand CareGuidecarefullybeforeusingthisrange.

WARNING! These precautions will reduce the

risk

of burns, electric shock, fire, and injury to

persons.

Use extreme care when using this

restaurant

caliber range as this appliance

provides intense

heat and can increase acci-

dent potential.



Safety precautions must be followed when

using

any kitchen appliance.



Insure proper installation and servicing.

Follow

the installation instructions provided

with this product. Have the range installed

and grounded by a qualified technician.



Have the installer demonstratehow to use this

appliance and show you where the gas supply

shut off valve is located so that you know how

and

where to turn off the gas to the range.



If you smell gas, your installer 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

andaqualified service technician must do this.



In the event a burner goes out and gas escapes,

open a window or door immediately. DO NOT

attempt to use the range until the gas has had time

to dissipate. Wait at least 5 minutes before using

the range again.



DO NOT repair or replace any part of the appliance

unless specifically 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.

CAUTION! Do not store items of interest to children

over the range or behind it. If children should climb

onto the appliance to reach these items, they could

be seriously injured.



NEVER use any part of the range for storage.

Flammable materials can catch fire and plastic

items may melt or ignite.



If the range is near a window, be certain the

curtains do not blow over or near the range burn-

ers,

griddle or broiler section; they could catch

fire and

cause serious damage and injury.



DO NOT USE WATERON GREASE FIRES!Turn

appliance off and smother fire with baking soda

or

use a dry chemical or foam

-

type extinguisher.

Note: The gas oven, grill,

Thermo

-

griddle'"' and

infrared oven broiler burners

CANNOT

be lit manu-

allyduringa power failure.

temperature

changes. Use only on low or medium

heat settings according to the utensil manufacturer's

directions.

COOKING SAFETY:

CULINARIAN SERIES

10



USE ONLY DRY POTHOLDERS. Moist or damp

potholders on hot surfaces may cause burns from

the steam. Do not use a towel or other bulky cloth

in place of potholders. Do not let potholders touch

hot elements, hot burners, or burner grates.



FOR PERSONAL SAFETY, wear proper apparel.

Loose fitting garments or hanging sleeves should

never be worn while using this appliance. Some

synthetic fabrics are highly flammable and should

not be worn while cooking.



DO NOT use aluminum foil as a shield against

food spills or drippings around the burners or

control panel area. This could obstruct the flow of

combustion and ventilated air. This can damage

the finish 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 NOT 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

high flame settings. Boil

-

overs cause smoking

and greasy spills that may ignite. More importantly,

if the burner flames are smothered, unburned

gas will escape into the room.



ONLY certain types of glass, heat proof glass

-

ceramic, ceramic earthenware or other glazed

utensils are suitable for range use. Other types of

utensils may break with sudden



DO NOT HEAT UNOPENED FOOD CONTAINERS.

A buildupof pressuremay causethecontainer to burst

and causeinjury



DURING COOKING, set the burner control so that

the flame heats only 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 blow flammable

materials toward the flames or push the flames so

that they extend beyond the edges of the pot.



TO MINIMIZE ACIDENT,

position handles

of

utensil inward so that they do not extend over

adjacent work areas, cooking areas or the edge

of the range.



HOLD THE HANDLE of the pan to prevent

movement of the utensil when stirring food.



DO NOT USE the BBQ grill top section

for

grilling excessively 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 CLEAN. This is essen-

tial

for proper lighting and maintenance of the

burners.

It is necessary to clean the burner

ports when

there is a boil over or when the

burner does

not light though the electronic igniters

click.CLEAN THE RANGE

-

TOPSECTIONWITH CAUTION.

Avoidsteam bums;do notusea wet sponge or cloth

to

clean the range while it is hot. Some cleaners produce

noxious fumes if applied to a hot surface. Follow

directions• provided by the cleaner manufacturer.



BE SURE ALL RANGE CONTROLS ARE TURNED

OFF

and the range is cool before using any type of

aerosol

cleaner on or around the range. The chemi-

cal that

produces the spraying action could, in the

presence of heat, ignite or cause metal parts to

corrode. Only

an authorized service technician

should perform Service. Technicians must dis-

connect the power

supply before servicing this unit.



CLEAN THE VENTILATION HOOD and filters

above the range frequently so grease deposits

from cooking vapors do not accumulate on them.



IN CASE OF FIRE

or when intentionally using

"flaming" liquor or other spirits on the range, follow

hood manufacturer's instructions.



INSTALLASMOKEDETECTORin ornearthekitchen

.TURN THE KNOB CONTROL TO OFF if a burner

goes out and gas escapes. Open a window or door.

DO NOT attempt to use the

range until the gas has

had time to dissipate.



When using the oven: DO NOT touch the

interior

surfaces of the oven or the

exterior area

immediately surrounding

the door. Interior oven

surfaces become

hot enough to cause burns. The heat de-

flector, which deflects heat away from the

range and the trim on the top and sides

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.)

SEE PAGE 39



NEVER let clothing, potholders, or other flammable

materials come into contact with or too close to any

element, burner, or burner grate until it has cooled.

Fabric may ignite and result in personal injury.

SAFETY PRACTICES / COOKING

It is essential for a good seal during baking.

CULINARIAN SERIES

11

SAFETY PRACTICES / COOKING



BE CAREFUL not to damage the glass covering the

infrared broiler in the gas oven. If the glass is damaged,

air can enter the distribution box behind the glass, possi-

bly resulting in an explosion.



In the event that personal clothing catches fire,

DROPAND ROLLimmediatelytoextinguishflames.



DO NOT obstruct the path of combustion or

ven-

tilation air.



For safety reasons and to avoid equipment damage,

never sit, stand, or lean on any part of the range.



Ser vice should only be performed by a

quali-

fied, Factory Authorized Service Technician. Techni-

cians must disconnect the power supply before servicing

this unit.

Remove all packing materials and labels from

your

appliance. If the installer has not set up your appliance,

please do it before using it.

Place the oven racks in the proper position before

turning on the oven.

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.

Before BAKING and BROILING

Turn on the oven and broiler burners one at a

time for 20 to 30 minutes each. This burns off the

manufacturing oils used by the factory. Turn 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.

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. California law

requires business to warn customers of potential

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.

1.2.3.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.



Use care when opening the oven door; let

hot steam or air escape before removing or

replacing foods.



DO NOT remove the door gasket.

CULINARIAN SERIES

12

1.Small Oven

2.Large Oven

3.Vertical Rotisserie Rod Support

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

wall of oven can behind baffle)

11.Oven Gasket

12.Door Lock (only on self clean models)

13.Heat Shield

OVEN RANGE PART IDENTIFICATION

CULINARIAN SERIES

13

RANGE PARTS IDENTIFICATION

1.Burner

2.Griddle Plate

3.Griddle Flue Cover

4. Island Trim

5. Cast Iron Grate

6.Indicating Lights

7.Switch (light, Fan & Rotis

8.Knobs

9.Drip Pan Handle

10.Oven Door Handle

11.Door Panel

12 Small Door Panel

13 Kick Plate

14.Ajustable Leg

15.Adjustable Casters

16.BBQ Grill

17.30” Center Grate

18.Bull Nose

23k BTU

ELECTRONIC IGNITERS

If a burner does not ignite, listen for the clicking

sound.

If the burner does not click, TURN

OFF THE BURNER. Check the circuit

breaker for a blown

fuse or a tripped circuit

breaker. If the igniter still

fails to operate, see

page 19 "Troubleshooting",

"Before calling For

Service".

PORT & IGNITER

(KEEP CLEAN)

CULINARIAN SERIES

14

USING THE RANGE

-

TOP BURNERS

1-82362 GRATE

2-82361

-

01 23K Btu Burner Head

3-82361

-

02 Burner Base

4–20652 Electrode Assy

BURNER EFFICIENCY AND

FLAME CHARACTERISTICS

It is necessary to keep the burner ports and the

igniters

-

clean for proper lighting and efficient

performance of the range

-

top burners.

The burner flame should burn completely around

the burner with no excessive noise or lifting. The

flame should be blue in color and stable with no

yellow tips.

An improper air

—

gas mixture may cause either a

burner flutter or a yellow tipped flame. A techni-

cian

.should adjust the flame. During initial use,

foreign

particles in the gas line, or dust in the air around

the appliance may cause an orange flame. This

will disappear with use.

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

.

FLAME

HEIGHT

The correct height of the flame mainly depends on

the size of the bottom of the cooking utensil.

Following are some basic rules 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

side of the pan.

You can choose between three differ-

ent burners.

Utensils which conduct heat slowly (such

as

glass-ceramic) should be used with

medium to

low flames. If you are cooking

with a large pot, a

larger flame can be used

.

SIMMERING BURNERS HAVE

ALL Your new range

-

top has

exceptionally

low simmering capabilities

When using the simmer feature, turn the main

burner

knob down to the simmer position.

All the range

-

top burners have electronic spark

ignition.

Proper

Flame

Height

CULINARIAN BURNERS

Your new gas range is equipped with the latest in

burner technology. The Culinarian burners are

most efficient and most powerful burners

(23,000 BTU /HR) in the household appliance

industry

CORRECT

WRONG



Preheat the grill for approximately 5 minutes

minimum. The hot grill sears the food, sealing in

the juices.



The longer the preheat time, the faster the meat

browns and the darker the brand marks.



Grilling requires high heat for optimum results.

High heat is necessary for searing and proper

browning. Most foods are cooked at medium

heat settings for most of the cooking time.

However, when grilling large pieces of

meat or

CULINARIAN SERIES

15

U S I N G T H E R A N G E T O P

BURNER SETTINGS

The rangetop burner valves have infinite set-

tings and there are no fixed positions on the

control knobs between HI and SIMMER. To

turn the

rangetop burner on, push in the

control knob and

turn it counterclockwise

to the "LITE" position. An

audible clicking

sound will be heard. When the gas

has

been ignited by the electronic spark igniter,

turn

the knob to the desired setting.

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 iron. They ere

designed in sections to make them easier to remove

and clean.

PROPER COOKING UTENSILS

For best results we recommend using Professional

Cookware. These types of utensils can be found at your

finer department stores, specialty cooking shops, or

restaurant supply stores. If using regular cookware

be very careful if pans have plastic handles, as our

Culinarian

burners can melt or bubble the handles.

THE CONTROL KNOBS

The control knobs are readily associated with

the

burners they control. The RANGETOP control

knobs

are labeled in front of the burners. The

oven

control is placed slightly higher than the

other

control knobs. This is due to the physical size

of the commercial type thermostats used on the

product.

CAUTION!

Use extreme care when placing the grill

components into the grill compartment. Avoid

hitting the ceramic igniter that could break,

preventing operation of the grill.



Do not leave the grill unattended while in use.



Do not use charcoal briquettes, ceramic plates, or

coals of any kind.

After removing all packaging materials, check to

be certain that the grill components are correctly

assembled in the grill box. The grill grates and

the burner are assembled in the grill box from

the factory.

Note:Your grill racks aremadeofcastiron and

enameled

The Culinarian

Wok system

is perfectly designed to

deliver high intense heat, by spreading the flame under

the diameter of the wok pan.

All the range

-

top burners have electronic spark ignition

to eliminate continuously burning pilots. When the main

burner flame is blown out, it will relight.

Alsoeach

burner

has it

s o

wn ignition module. If one module fails

all others will continue to work and you are not inconven-

ienced.

If a burner does not ignite, listen for the clicking

sound. If the burner does not click, TURN OFF

BURNER. Check the circuit breaker for a blown

fuse or a tripped circuit breaker. If the igniter still

fails to operate, please call our customer service depart-

ment 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 GRILL

The burner should light within approximately45 seconds.

USING THE

WOK RING

Wok grate is available as accessory for wok

cooking stir

-

fry this can be placed on any top

burner, removing the top grate and placing

the wok grate

CULINARIAN SERIES

16

USING THE RANGETOP

poultry, it may be necessary to turn the heat to

a

lower setting after the initial browning. This

cooksthefoodthrough withoutburning the outside

Foods cooked for a long period of time or basted

with a sugary marinade may need a lower

heat

setting near the end of the cooking time.

After grilling and the food has been removed, turn

the

knob to HI and burn off any excess grease that may

have accumulated on the burner. When

cooled, the

grill radiants can be turned upside down and heated

on high for 10 minutes to burn off any residual fat.

Use a brass wire brush, dipped in hot water, to

loosen food particles from the grate.

When the grill has cooled, clean the drip tray and

compartment.

GRILLING SUGGESTIONS



Trim any excess fat from the meat before cooking.

FATTY MEATS increase the likelihood of flare

-

ups.

slits in the remaining fat around the edges at (51

mm) intervals.



Brush on basting sauces towards the end of cooking.



Add seasoning or salt after grilling. Early salting dries

out meat.



Use a spatula or tongs instead of a fork to turn the

meat. A fork punctures the meat and lets the juices

flow out.



After the juices begin to bubble to the surface, turn

the meat only once. This helps keep the juices in the

meat.Some pieces of meat and poultry cook faster than

others. Move those pieces to the cooler area of the

grill until the rest has cooked.



The doneness of meat is affected by the thickness of

the cut. Chefs say it is impossible to have a rare

doneness with a thin cut.

GRILL RACKS



The grill racks are double sided, two position

grates, constructed of Cast Iron. Use the con-

cave side (channels up) for meats of higher fat

content (steaks, hamburgers, sausage patties,

etc.); use the convex side (channels down) with

foods of lesser fat content (fish, vegetables,

WARNING! Do not leave the BBQ

secti on unattended

while cooking!

CONDENSATION

CONVECTION BAKE

COOKING ON THE GRIDDLE



Press and turn the knob counter

-

clockwise to the temperature setting.

COOKING ON THE THERMO

-

GRIDDLE



CULINARIAN SERIES

17

U S I N G T H E R A N G E T O P / U S I N G Y O U R O V E N



The intense heat needed for grilling may

also

cause flare

-

ups, due to grease and bast-

ing sauces dripping on

the hot radiants.



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.

PREPARING THE GRIDDLE

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.



Check that the grease tray is tucked under the

griddle plate overhang.



Turn the knob to the cooking temperature to pre-

heat the griddle.



Preheat 5

-

10 Minutes.



Add butter, margarine, shortening or oil for more

flavor: Add food and cook!

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.

Description:



The built in griddle is made of non rusting

3/8" thick stainless steel. This produces a surface

that is easy to clean and never rusts.



The griddle has a aluminized steel straight

tube

burner that is lit by a hot surface igniter. The grid-

dle 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 Range top is not in use.



The burner is rated at 18,000 BTU/HR.

CONTROL KNOB



The griddle is thermostatically controlled with tem-

peratures marked on the knob from 150 degrees F

to 500 degrees F



There are no fixed settings on the knob.

HANDLING EXCESSIVE FLARE

-

UPSThe griddle must be level or tilted slightly

forward

for optimum performance. The grid-

dle should have been leveled during installa-

tion.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. How-

ever, a very small amount may be used to

flavor foods.

OVEN USE

GENERAL (Only on large self clean oven).

Your largenewovencanbe usedin 5 cookingmodels

convec-

tion bake, regular bake, convection broil,

regular broil, rotis-

serie

To help you decide which way to cook your

food read

this information first. Remember this is a

new oven and the

thermostathasbeencheckedforaccuracy.Youroldovenhada

thermostat thatover

the yearsgot a little cold.Check yourreci-

pes forthe correcttimeand temperature anddon't usethe old

time or temperature you were using to compensate

for your

old oven being off temperature.

SMALL OVEN REGULAR BAKE ONLY

BURNERS

Your new Culinarian Series

—

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.

TO SET THE OVEN FOR CONVECTION BAKE

AND REGULAR BAKE

Decide if you are going to use CONVECTION BAKE or

REGULAR BAKE. These cooking modes are for baking

or warming: using one, two, three or four racks. If you

are going to use Regular Bake turn the oven control

knob to the temperature used in the recipe.

To use Convection Bake, simply press the

CONVECTION Button located on the front

panel to start the Convection Fan.

Convection Bake is baking with a fan at the back

of the oven circulating the hot air in a continuous

pattern around the food. This circulating hot air

heats and browns the surface of the food more

effectively than in a standard oven. This allows

most foods to be cooked at lower oven tempera-

ture or in less time,

USING CONVECTION BAKE AND REGULAR BAKE

CULINARIAN SERIES

18

USING YOUR OVEN

if baked at the regular temperature. The air is re

-

circulated and reheated. Uncover, longer cooking

foods such as large pieces of meat or other foods

that can be cooked in low sided baking utensils or

air

leavened foods, are where you will see the most

sav-

ings in cooking time. Using multiple rack at the same

time will achieve a good time saving, as you can cook

more food at the same time. The number

of recipes

requiring preheating of the oven is reduced

considerably

because the heat reaches the foodfaster

as the hot air

circulates around the food.

FOODS SUITABLE FOR CONVECTION BAKE

Air Leavened Foods (angel food cake, soufflés,

cream puffs, meringue shells)

Appetizers

Breads

Main Dishes

Oven Meals (1 to 4 racks)

Cookies

Pies

Poultry

Roasts

CONVERTING RECIPES TO CONVECTION BAKE

Lowsidedbakingutensilswill provide thebest results,

as

the hot air can reach all sides of the utensil easier.

The

oven temperature can be left the same as the

recipe

and the food cooked a shorter period of time.

The

temperature can be lowered 25°F to 50°F and the

food will probably take the same length of time to

cook as the recipe states. If you find that food is

ade-

quately browned on the outside, but not done in the

center, lower the temperature another 25°F and add

to baking time. When reducing the temperature

al-

ways check the food for doneness, a minute or

two

before the minimum time stated in the recipe,

as

time can always be added. Some recipes will cook

faster than others. There is no way to predict exactly

how long each recipe will take when you convert it to

convection.

Convection will be easier to use after you have used

it a few times as you will begin to understand the way

it bakes.

SELECTING UTENSILS FOR CONVECTION BAKE

Cooking by convection does not require any specially

designed baking utensils. You probably have many

utensils in your kitchen that are suitable to use. When

choosing a baking utensil, consider the material, the

size and shape as they all affect the baking time, the

appearance of the finished product.

Metal bake ware (aluminum, steel and cast iron) all

result in the fastest cooking time and the best end

product. Aluminum pans work best for all types of

baked goods. For the best browning, use a pan with

a

dark or dull finish that absorbs heat, when baking

pies and breads. A shiny finish works best for cakes

and cookies, since it reflects some of the heat and

provides a tenderer surface. Cookie sheets with only

one lip will give the best results, as the heated air can

circulate all around the sides of the food.

For roasting use bottom of the broil pan and elevate the

meat on a metal roasting rack. Glass

-

ceramic or glass

utensils do not conduct heat as well as metal, but they

can be used. Use them for foods that do not require a

dark brown crust or crisping, such as soufflés.

Baked items cook more quickly and evenly if they are

individuallysmallerin size,i.e.two orthreesmallfoodsdo

better than one large piece. When single food items are

baked,always centertherack.If several foods are

being

baked, space them evenly on the racks.

RACK POSITIONS

One to four racks can be used simultaneously

during convection baking. Place the rack(s) in the

desired position before turning the oven on. Store the

unused racks out of the oven.

Rack position 2 (second from bottom) will probably

be used the most for single rack convection baking.

When baking on more than one rack you do not

need to stagger the pans. Allow at least 1" of space

between the oven walls and the pans so the heated

air can circulate. Pans should be placed in the

center of the oven, stacked above each rack.

REGULAR BAKE

Bake is baking with hot convected air; with not

fan.

The air movement comes from natural convection

as

the air heats, it moves to the top of the oven.

This

oven mode is the same as you have been using

for

baking on one or two racks.

FOODS SUITABLE FOR BAKE

Appetizers

Pies, Cakes

B r e a d s

D esserts

MainDishes

Oven Meals (1 to 2 racks)

Poultry

Roasts

RACK POSITIONS

One or two racks can be used simultaneously during

bake. Place the rack(s) in the desired position

before

turning the oven on. Store any unused racks

out of

the oven.

Rack position 2 (second from bottom) will probably

be used the most for single rack baking.

If you are using two racks simultaneously, be sure to

check the food on the bottom rack sooner than the

minimum time. The food on the lower rack position

may cook slightly faster than the food on the upper

rack, particularly if you areusinglarge bakingutensils

so

that one is not directly above the other and the

heated

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.

at least one inch of space between the oven walls and

the pans.

If using large or commercial size baking utensils, the

food may take a few extra minutes as the air cannot

circulate as freely as it does with a smaller pan. When

using commercial size baking utensils, use only one

GETTING THE BEST RESULTS

BAKING:



Follow the recipe amount and ingredients,

including the size and shape of the baking utensil

recommended in the recipe.



Do not open the oven door "just to peek," use the

interior oven light and look through the window.



Do not use the oven for storage, especially when

baking in the oven. Extra utensils, not being used

for baking, can affect the food product, baking

time, browning, and end result.



If you are using glass utensils,lowerthe

tempera-

ture 25°F.



Use a minute timer and set it for the minimum

time suggested in the recipe.

CONVECTION BAKING



Follow the first three recommendations above

.



Metal utensils give better results, in convection, than

do glass baking utensils. If you use glass, it

usuallyis

not necessary to lower the temperature

an additional

25°F

.Use a minute timer and set it for less than minimum

time suggested in the recipe. The first time you use a

recipe in the convection mode, be sure to note the

new baking time on your recipe

for future reference

.

CULINARIAN SERIES

19

U S I N G Y O U R O V E N

Notes:

HIGH ALTITUDE BAKING

Recipes and baking times vary if you are baking at high

altitude. For accurate information, write to the. Agriculture

Extension Service. Colorado State

University, Fort

Collins, Colorado 80521. Specify the

type of information

and the baking mode (convention

bake or bake) you need,

i.e. cakes, breads, etc. There may be a cost for the bulle-

tins.

TO USE THE OVEN ON LOW TEMPERATURE

The oven can be used to keep hot food hot, to

dehydrate

food, to warm plates, for slow cooking (as

in a crock pot),

and to defrost foods.

You can keep hot, cooked food at serving temperature.

Set

the oven to the temperature suggested in the

chart. Rare

meat must be eaten when it is removed

from the oven, as

continuescookingfromitsownheat.

To keep food moist, it must be covered with

alumi-

num foil or a lid.

To dehydrate food, follow suggestions in a recipe.

To warm plates, check with the dishware manufac

turer for

the recommended

temperatures.

To use the oven as a low cooker set the oven control

knob

to255°F.Place the foodintheovenin a pan witha

tight fitting

lid.Followrecipesforthistypeof cooking.

To thaw uncooked frozen food, set the oven control knob

to "warm". Be sure the food is tightly wrapped

in foil. Thaw

the food just enough.Cook immediately.

Do not refreeze.

To thaw frozen cooked food, set the oven knob to

170°F. Loosen the freezer wrapping. Do not use plas-

tic wrap or wax paper in the oven.

FOOD SAFETY

According to the United States Department of

Agri-

culture 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.

Decide if you are going to use REGULAR BROIL or

CONVECTION BROIL. If you are going to use regular

broil turn the Oven Control knob To "BROIL". To use

Convection Broil turn the Oven Control Knob to

"BROIL" and press the CONVECTION button to operate

the fan. The burner will ignite after the gas reaches

the burner. The "oven on" indicator light will come

on to let you know that the broiler is currently on.

During the broiling process, the infra

-

red burner

produces such an intense heat that the burner will

cycle on and off to maintain an efficient yet safe

interior cooking environment.

TheHEATING indicator light on the valve panel cycles

on and off with burner to let the user know when the

burner is lit. This cycling process is used to evenly

distribute and safety control the intense heat that the

broil burner produces. The cycling feature prevents

the burner from producing range

-

damaging heat.

RACK POSITION

The rack position depends on the type and

thickness of the food. Thick pieces of meat or

poultry (1" or more) would typically be broiled

or convection broiled on rack position

4

. Steaks,



Be sure to read the basic information on convection

beforeusingtheovenfor thefirsttime,page14

-

16.Keep in mind that convection baking results vary,

depending on type of product.

USING THE OVEN ROTISSERIE

Your Gas Self Clean oven contains a rotisserie system,

complete with a vertical positioning rod, a U

-

bracket, a

horizontal spit rod, and heavy

-

duty, cast stainless steel

prongs. Also, the oven comes with a porcelain

-

coated,

twopiecebroilerpan,providedforyour convenience.

Using the rotisserie is quite simple.

CULINARIAN SERIES

20

USING YOUR OVEN

chops and hamburgers would typically be broiled

on rack position 4. If top browning casseroles or

bread, the thickness of the food will indicate the posi-

tion. Casseroles and bread would typically be

browned on rack position 2 (see instructions below

for more information).

CONVECTION BROIL

Convection broil is cooking by intense infrared radiant

heat supplied by the broil burner while fan at the back

of the oven circulates hot air in a continuous

pattern

around the food. Convection broil cooks the food with

better results for thicker cuts of meat. The

meat sears

on the outside and retains more juices and natural

flavor inside with less shrinkage.

FOODS SUITABLE FOR CONVECTION BROILING:

Thicker Cuts of Meat (1" or more)

Rack position #3 (same position for broiling)

Thicker, Irregular

-

sized Pieces of Poultry (1" or more),

Rack position #2 or #3 (same position for broiling)

Thicker, Pieces of Fish (1" or more)

Rack position #3 (same position for broiling)

Top Browning: Casseroles and Breads

Rack position #2 or #3 (same position for broiling)

REGULAR BROIL

Broil iscookingbyintenseinfraredradiantheatsupplied

by

the broil burner located at the top of the oven.

FOODS SUITABLE FOR BROILING:

Appetizers

Rack position #3 or #4

Meats, Poultry, Fish (under 1")

Rack position #4

Top Browning: Casseroles and breads

Rack position #2 or #3

NOTE: The broiler pan for both broiling and convection

broiling should be placed all the way to the back of the

ovenandcenteredontherackforbestresults.

USING A MEAT THERMOMETER TO BROIL AND

CONVECTION BROIL

To accurately determinethe doneness of a thicksteak

or

chop (1

-

1/2) inches thick or more), use a meat ther-

mometer. Insert the point of the thermometer

into the

side of the meat to the center. Cook the first

to 90°F for

rare meat. Cook the first side 100°F for medium to

well done. Cook the second side to the desired de-

gree for the doneness you want, 140°F to 145°F for

rare, and 150°F to 155°F for medium

and 160°F to

165°F for well done. If you are cooking

pork, cook to

160°F.

A large two

-

piece broil pan comes with your new

range. When you are broiling, always use both

pieces. Do not cover the grid with aluminum foil.

This slotted grid allows the grease drippings to flow

into the bottom of the pan keeping it away from the

intense heat of the infra

-

red broiler burner. This help to

minimizethe smokingandspatteringof thegrease.

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 Broil

-

Stop position.

To

achieve the bestresults forOpen

-

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 if 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 minute timer for the minimum time to check

the

food.



Steaksshouldbe atleastoneinchthick,if rare

doneness

is desired. It is difficult to get rare with meat

that is thin-

ner.After halfthetotal cookingtime,turn the foodover

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 top browning use metal or glass

-

ceramic

bake

ware.DO NOT useheat

-

proofGlass or

potteryas this

type of glassware cannot withstand

the intense heat

of the broiler burner. Place the vertical positioning

rod into the hole located on the bottom left side of

the oven can.



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!



Place the vertical positioning rod into the hole

located on the bottom left side of the oven can.



Place your rotisserie spit

-

rod with your meat

prepared between the two prongs on the

U-bracket, and swing into place on the right side

wall of the oven can.



Place the broil pan directly beneath the meat.



Close oven door



Set the oven to Broil mode



Press the rotisserie button on the left side of the

frontpanelwhichwillactivatetherotisseriemotor.

NOTE: For Convection Rotisserie, simply follow the

same steps and first press the rotisserie button,

followed

by the convection button.

NOTE: Rotisserie system is only available in the

Precision

Series gas Self

-

Clean Ranges and NOT the Precision

Series standard non

-

self clean gas convection ranges,

NOTE: Rotisserie system can ONLY be used in the

Broil Mode, and not Bake mode.

CULINARIAN SERIES

21

U S I N G Y O U R O V E N

-

S E L F C L E A N M O D E

INTERNAL COOKING TEMPERATURES:

FOOD

OVEN TEMPERATURE

Egg and Egg Dishes

Eggs

Cook untilyolkand

white are firm

Egg Casseroles

160 degree F

Egg Sauces, Custards

160 degree F

Ground Meat and Meat

Mixtures

Turkey, Chicken

165 degree F

Beef, Veal, Lamb, Pork

160 degree F

Fresh Beef, Veal, Lamb

Medium Rare

145 degree F

Medium

160 degree F

Well Done

170 Degree F

Fresh Pork

Medium

160 degree F

Well Done

170 degree F

Roast Beef

Cooked Commercially

140 degree F

Vacuum Sealed

140 degree F

Ready to eat

140 degree F

Poultry

Chicken, Turkey

-

Whole

180 degree F

Chicken, Turkey

-

dark meat 180 degree F

Poultry

-

breast

170 degree F

Duck and Goose

180 degree F

Stuffing

Cooked alone or in bird

165 degree F

Sauces, Soups, Gravies, Marinades

Used with raw meat, poultry, or fish

Bring to boil

Seafood

Fin Fish

Cook until opaque and

flakeseasilywitha

fork

OVEN SELF

-

CLEANING

The self

-

cleaning oven of your new range features

pyrolytic self

-

cleaning. When set in the SELF

-

CLEAN

mode, the oven reaches a high temperature that

burns off the food soil.

When the oven is on for SELF

-

CLEAN, only the

RANGETOP burners can be used.

NOTE: Before turning oven to self

-

clean mode,

wipe up the excessive Food Soil. This will minimize

anyexcessivesmokeorflamesthatmayoccur.

It is common to see smoke and/or flames

dur-

ing the SELF

-

CLEAN cycle, depending on

the

content and amount of soil remaining in the

oven. If a

flame persists, turn off the oven and

allow it to cool

before opening the door to wipe

up the excessive food

soil.

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

amount

of ash depends on how heavily soiled the oven was

before the oven was cleaned. It is easily removed, once

the oven has cooled, using a damp paper towel,

sponge, or cloth.

Wipe off any smoke residue that remains on the

front frame with Formula 409® or Fantastik®.

If

stain remains, use a mild liquid cleanser. The amount

of smoke stain is directly related to the

amount of

food soil left in the time of self

-

cleaning.

Clean the

oven often.

OVEN DOOR LOCK DURING SELF

-

CLEAN

When the clean cycle starts, the lock light turns on,

and the automatic door lock cycle begins. Do not

attempt to open the door when the lock light is on.

You can stop the cycle by turning to OFF position.

The lock light will turn off only after the oven has

cooled below 550°F, and the automatic door lock has

completed its cycle to the open position.

BEFORE SELF

-

CLEANING THE OVEN:

Remove all

utensils and racks.



Clean the oven front frame and outer door edges.

Wipe up large spill ovens and grease.



Besurethelightbulbsandglasscoversareinplace.



Turn on the ventilation hood above the range and

leaveit on until aftertheoven has completedthe

self-clean cycle.



Wipe out puddles of grease and any loose soil that

can be easily removed.



Remove any soil that is outside the door seal area.

This appliance is designed to clean the oven

interior

and that portion of the door that is inside

the oven.

The outer edges of the door are not in the

cleaning

zone.

WIPE THIS AREA CLEAN BEFORE SETTING

THE OVEN TO SELF

-

CLEAN.

SETTING THE OVEN FOR SELF

-

CLEAN

1. Set Oven Control Knob to "CLEAN".

Blower turns on.

SELF

-

CLEAN Light turns on.

DOOR LOCK Light turns on immediately and the

door latch engageswithin10 seconds of

setting

Oven Knob to Self

-

Clean Mode.

The door closing process takes approximately

60

seconds to complete, at which time the

door

becomes locked.

CULINARIAN SERIES

22

SELF

-

CLEAN MODE/CARE AND MAINTENANCE

1-82362 GRATE

2-82361

-

01 23K Btu Burner Head

3-82361

-

02 Burner Base

4-82361 Electrode Assay

ATTHEENDOFTHECLEANCYCLE

The C

l

ean cyc

l

e takes 5 hours to comp

l

ete.

The DOOR

-

LOCK

l

ight turns off once the cyc

l

e

hasfinished.

4.

Besuretorinseallpartsthoroughlyandto

wipe

dryto avoidwatermarks.

NOTE: BRAND NAMES

-

In this section on

cleaning,

the use of name brands is intended

only to indicate a

type of cleaner. This is not

constitute an endorsement.

The omi

s

sion of

any name brand cleaner does not

imply its

adequacy or inadequacy. Many products are

burners clean. It is necessary to clean the burn-

ers

iftheydonot lighteventhroughthe igniterclicks,

if

therehasbeen a severeboilover,or whenthe flame

CAUTON: The interior of the oven wi

ll

stillbe at

baking temperature when the

l

ocklight turns off

and the oven door can be opened

.

Use caution as

theoven maybehot enough tocauseburns.

All stainless steel parts of the appliance can be

cleaned with hot soapy water, rinsed, dried and

buffedtoa shine with a soft,heavy pile cloth. Make

sureyou cleanin theDIRECTIONOFTHEGRAIN

and never in circular motions as this may scratch

BURNER GRATES

When lifting thegrates,becareful as theyare heavy.

Place them on a protected surface, so they won't

scratchthesurfacetheyarelaidon.

the grates and burners are cool, remove the grate.

The Burner Cap can easily be

Remove. Wash these

parts in hot soapy water, rinse

and dry thoroughly.

The Burner Caps are porcelain

enamel, follow the

directions on the previous page

that were given for

the burner grates. A bristle brush

can be used to

clean out the toothedburnerports,

ifnecessary.

The burner grates are matte porcelain enamel

over cast iron. When cool they may be placed in

the dishwasher, or wipe while on the range top

using hot soapy water, then rinsed and wiped dry.

The burner grates will not rust as they are matte

porcelainenamelonbothsidesfordurability.

Theoccasionaluse of mild abrasive cleanerssuch

as Bon

-

Ami®, Soft Scrub®. Abrasive cleansers,

usedvigorously or too often, can eventually harm

the enamel. Apply with a damp sponge, rinse

thoroughlyanddry.

The porcelain may pop o

f

the edge of the grates

due to rapid temperature change whenthe burners

are turned on, Do not be concerned as thisdoes not

result in thedeteriorationofthe grates.The cast iron

soon darkens to blend with the porcelain enamel. Be

careful when wipingan area where the porcelainhas

poppedoff,astheedgesmaybesharp.

Whencleaningthisrangeorrange

-

top:1.Always use the mildest cleaning procedure

first. Some brands of cleaners of the same type

are harsher than others, read their directions. A

scent or a propellant can make a di

ff

erence in

the product. Read the ingredients. Try on a small

areafirst.

2.

To avoid marring the surface always rub metal

finishes in the direction of the polish (grain)

lines. The cleaner will be more effective when

used in thedirectionof the polish lines.

3.

Useonly c

l

eansponges, soft cloths,papertowels,

for cleaning or scouring (Use only soap pads

with soap still in them. An empty pad can

scratch),as recommendedinthis section.

After cleaning, it is important to makesurethe

Locating Notchat the bottomof the Burner Cap

isproperlyalignedwiththe Burner Base.

Incorrect alignmentwill produce a potentially

dangerousflameandpoorburner performance

2.

TurntheOvenControlKnobtoOFF. Wipeoff

white ash

residue with a damp cloth or sponge before placing

oven racks.

3.

Replace the oven racks.

1.

The door latch will open automatically after

the oventemperaturefalls below550°Fandthe

automatic Door Lock completes its 60 sec,

cycle

totheOPENposition.

RANGETOP

Turnofalltheburnersandallowthegratestocoolbefore

starting

tocleantherangetop.Donotcleanhotsurfaces.

Thiscouldburnyou.CleanonlywhentherangeorRange

top hascooledtoroomtemperature.

BURNERS

For proper lighting and performance keep the

CULINARIAN SERIES

23

C A R E A N D M A I N T E N A N C E

IGNITERS

Wipe with a water

-

dampened cotton swab. Be

careful not to damage the igniter. (See illustration).

CONTROL KNOBS

-

RANGETOP AND OVEN

Theseare made of die

-

castmetal with plastic inserts

for

easier gripping. Theycanbe cleanedinhot, soapy

water.

Toremove the Knobsfrom the controlpanel, grasp

theknob

and pull straight forward. Wash, do not soak.

Rinse and

dry thoroughly.It isimportant toreplace theseknobs onthe

correct gasvalveonthe controlpanel.

LOW BACK, OR HIGH SHELF (IF INSTALLED)

Depending on the model, these are constructed of

all

stainless steel. Use the mildest cleaning procedure

first—hot soapy water, rinse and dry. If the panel has

food soil remaining, try a general kitchen cleaner,

such as Fantastic, Simple Green®, or Formula 409.

For hard to clean soil use a stainless steel cleaner

such as, Bon

-

Ami®,, Carneo®,, or Bar

Keepers

Friend. Apply cleaner with a damp sponge,

rinse thor-

oughly and dry. Always scrub lightly in the

direction of

the grain. Do not use a steel wool pad,

it will scratch

the surface. To touch up noticeable

scratches in the

stainless steel, sand very lightly with

dry 100 grit em-

ery paper, rubbing in the direction

of the grain.

After cleaning use a stainless steel

polish, such as

Stainless Steel Magic.

If the rear top burners are used extensively on high it is

possible for the vertical stainless steel panel to discolor

from theburnerheat. This discoloration canberemoved

by

using Revere Ware Stainless Steel Cleaner.

OVEN AND DOOR INTERIOR

If in the event the oven door comes off track, or

be-

comes misaligned, realignment can be achieved

by

following this simple procedure:

Open the door and hold it all the way open. Close the

hinge latches. Once both hinges are locked,

gently

lift the door up and partially out until the

door is

evenly aligned. Evenly slide the door back into place

and check to assure the hinges rest in

the center of each door hinge roller. With the oven

door fully open, unlock hinge latches 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 them. They are porcelain enamel coated. It

is

acid resistant, but not acid proof. Therefore, acid

foods, such as vinegar, rhubarb,alcohol, citric juices

or

milk, shouldbewipedoffand notallowed to brake on.

Try

mild cleaners,

such as: Bon

-

Ami®, Ammonia,

Ammonia and water, or Soft Scrub®. Apply the

cleaner on a damp sponge or cloth. Rub lightly. Rinse

thoroughly and dry. If food has burned onto the oven

and is difficult to remove, soak the spots with a cloth

saturated with household ammonia. Allow it to soak

for an hour or two, with the door closed. The food soil

should be easy to remove with a damp soapy cloth or

mild abrasive.

OVEN RACKS AND ROLLERS

The oven racks and rollers are chrome plated steel.

Chrome cleaners,

such as Soft Scrub, Cameo or Bar

Keepers Friend can be applied with a damp sponge

following package directions. Rinse and dry. Powdered

cleaners such as Bon

-

Ami® or Comet are applied with

a

damp sponge or cloth, rubbed lightly, rinsed and

dried. Harsh Cleaners which are commercial oven

cleaners, such as Easy Off® or Dow can be used on

the racks. However, some commercial oven cleaner's

cause darkening and discoloration. Test the cleaner on

a

small part of the rack and check for any discoloration

before cleaning theentire rack.Allowto stand for 15to

20

minutes. Rinse thoroughly and dry.

FRAMES, SIDES, DOOR EXTERIOR, HEAT DEFLECTOR

These parts are made of stainless 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 cleaners spill

intothe vents,theymay streaktheglassinsidethedoor.

DOOR GASKET

Use a general kitchen spray cleaner, such as Formula

409 or Fantastik®. Spray it and blot drywith a cloth.

Do

not rub. Do not remove or damage the gasket

OVEN LIGHT BULB REPLACEMENT

For oven light bulb replacement use only a 40 watt,

120 volt appliance light bulb. These are available in

supermarkets. DO NOT use a standard light bulb in

any oven, the heat will break it.

TO REPLACE THE LIGHT BULB:

1.

Be sure the oven light bulb switch is in the off

position.

2.

Let the cover and the bulb cool completely.

3.

Remove the light cover, Turn the cover to the

left

(counterclockwise) to unscrew it.

4.

Remove the burnt out bulb. Replace itwith a 40

watt appliance light bulb only.

5.

Replace cover. Turn circuit breaker back on, if

turned off. (See Caution below).

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

The broiler and oven burners cannot be turned

on

during a power failure. To light the sealed top

burn-

ers, turn the control knob to "lite" hold a lighted

match

to the port ring. After the flame is burning

all the

way around the burner, adjust the flame to

the

desired height. It is necessary to light each

burner individually. Do not light more than one

burner at a time.

CULINARIAN SERIES

24

CARE AND MAINTENANCE / 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.

The model #, serial # and gas type information is

located in two places. First, 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 serial # (see picture).

The rating plate, showing 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 information

(see picture).

CULINARIAN SERIES

25

T R O U B L E S H O O T I N G

PROBLEM

POSSIBLE CAUSE

PROPOSED SOLUTION

Range non

-

functional

No electricity or gas supply

Turn on gas supply valve

Check circuit breakers

Technical

Call for authorized service

One or more burners will not light

No electricity

Check circuit breakers

No gas

Check gas supply at wall

Wrong gas type

Verify gas type

Burners are dirty

Clean burners ports

Burners are mis

-

aligned

Align and reassemble burners

Water in burner(s)

Dis-assemble and dry burners

Dirty electrode(s)

Clean burner electrode

Technical

Call for authorized service

Incorrect flame/ sooty burner flame

Too large or small flame

Verify gas type

Mis-aligned burner assembly

Realign and re

-

assemble burner assembly

BBQ-GRILL doesn't light

No Electricity

Check circuit breaker

No gas

Check gas supply at wall

Burner is dirty

Clean burner

RANGES AND RANGE

-

*TOP

CULINARIAN SERIES

26

TROUBLESHOOTING

PROBLEM

POSSIBLE CAUSE

PROPOSED SOLUTION

No oven light

No electricity

Check circuit breakers

Check plug at wall

Loose bulb

Ensure bulb is properly screwed in

Burned out bulb

Replace bulb

No oven heat (bake)

No gas

Check for proper top burner operation

No electricity (check oven light)

Check circuit breakers

Check plug

Improper settings

Verify proper settings on knob selector

No oven broil

Improper settings (see no bake)

Verify proper settings

Uneven baking

Insufficient pre

-

heat time

Allow oven to preheat at least 15 minutes before

baking

Improper settings

Verify proper settings on knob selector

Improper utensils/placement

Use proper utensils and place them properly in

the proper rack positions

No convection

No convection fan

Check for air movement

Convection noisy

Technical

Call for authorized service

Rotisserie not working

Vertical Rotisserie rod not firmly in place

Place rod firmly in rotisserie location hole

Rotisserie noisy

Technical

Call for authorized service

RANGE OVENS

CULINARIAN SERIES

27

INSTALLATION INSTRUCTIONS

CULINARIAN SERIES RANGES

CULINARIAN SELF CLEAN CONVECTION MODELS

CGSR ( 30” 36” 48” 60” )

CULINARIAN MANUAL CLEAN CONVECTION MODELS

CGMR ( 30” 36” 48” )

CULINARIAN SERIES

28

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

Cabinet Install Drawing / Front View

35

Cabinet Install Drawing / Side View

36

Installation Instructions

37-38

Gas Hook

-

Up / Testing and Adjustments

39

Post-Install Check

40

Service & Warranty Info

41

IMPORTANT:

Save these instructions for the Local

Gas Inspector's use.

INSTALLER:

Please leave these Installation

Instructions with the unit for the owner.

OWNER:

Please retain these instructions for future

reference.

The appliance, when installed, must be electrically

grounded in accordance with local codes or, in the

absence of local codes, with the National Electrical

Code, ANSI/NFPA 70

CULINARIAN SERIES

29

IMPORTANT INFORMATION

PLEASE READ ENTIRE

INSTRUCTIONS

BEFORE PROCEEDING.

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



Immediatelycall your gas supplier from a

neighbor’s

phone. Follow the gas supplier's in-

structions.



If you can not reach your gas supplier, call

the

fire department.

WARNING! Disconnect Power before installing.

Before turning power ON, be sure that all controls

are in the OFF position.

In the commonwealth of Massachusetts, gas

connection must be performed by a licensed

plumber or gas fitter.

Be sure the unit being installed is set up for the

type of gas supplied. The Gas range shipped from

the factory is set for Natural Gas or LP (Propane),

depending on the specific model ordered.

ENSURE THAT THE RANGE IS COMPATIBLE WITH

GAS SUPPLY AT THE INSTALLATION SITE BEFORE

PROCEEDING FURTHER. Contact the dealer if it

is not set for the proper gas supply available at the

installation site.

IMPORTANT!

A back guard must be utilized when

there is

less

than 12" horizontal clearance between

combustible materials and the back edge of the

range. The Capital CULINARIAN SERIES Low Back or

High Shelf must be ordered separately and installed

at

the rear of the range. For island installations and

other installations with more than 12" clearance, our

stainless steel Island Trim is suitable to cover the

back guard mounting flanges.

ELECTRIC POWER SUPPLY

CGSR30, CGMR30 models

-

120 VAC, 60 HZ, 1 PH.,

20 Amp Circuit

CGSR36, CGMR36 models

-

120 VAC, 60 HZ, 1

PH.,

20 Amp Circuit

CGSR48, CGMR48 models

-

120 VAC, 60 HZ, 1 PH.,

20 Amp Circuit

CGSR60, CGMR60 Models

-

120 VAC, 60 HZ, 1 PH,

20 Amp Circuit.

STEP 1: UNPACKING, MOVING and PLACING the

RANGE

GAS SUPPLY

NATURAL GAS:

6-inch water column. (14.9mb)

Min., 8 inch (20mb) nominal

PROPANE GAS:

11-inch water column. (27.4m b),

14 inch (37mb) maximum

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 strongly recommended that after removing the

packing material, remove the door(s), top grates,

oven racks, front kick plate and drip pan(s) to

facilitate lifting and easier handling.



Remove the outer carton and packing materials

from the shipping base. The all gas ranges are held to

the skid by three (3) bolts. After removing the bolts

the range must be lifted and removed from the skid.

Never lift the range from the oven door handle.

WARNING!

If the information in this manual is

not followed exactly, a fire or explosion

may

result causing property damage, personal

injury or death.

The appliance and its individual shutoff valve must

be disconnected from the gas supply piping 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 closing its individual manual

shutoff valve during any pressure testing of the gas

supply piping system at test pressures equal to or

less than 5 psi (35 kpa).

IMPORTANT!

Installation, electrical connections,

grounding and gas connections must comply with

all applicable codes. In the absence of local codes,

the unit should be installed in accordance with the

National Fuel Gas Code ANSI Z223.1/NFPA54

-

CURRENT ISSUE and National Electrical Code ANSI/

NFPA70

-

CURRENT ISSUE.

NOTE: Local building codes vary. Cabinet storage

above the unit should be avoided to prevent the

risk of accidental fire or burns.

IMPORTANT!

Installationmustconformwith localcodes.

IMPORTANT INSTALLATION INSTRUCTIONS

INTRODUCTION

Capital's CULINARIAN Series Gas Ranges are tested

and approved in accordance with ANSI Z21.1.2005,

CAN 1

-

1.1,M81

1995, Household Cooking Appli-

ances. It

is STRONGLY RECOMMENDED that this

appliance be

installed in conjunction with a suitable over-

head CAPITAL

VENT HOOD Due to the high heat outputof

this unit, particular

attention should be paid to the hood

and ductwork

installation to assure it meets local building codes.

CULINARIAN SERIES

30

30” ALL MODELS

CGSR304

CGMR304

SELF CLEAN

MANUAL CLEAN

four open top burners

four open top burners

ALL BURNERS RATED AT 23,000 BTU / HR

CULINARIAN SERIES

31

36” ALL MODELS

CGSR362B2

CGSR362G2

CGSR366

Four Burners + BBQ Grill

Four Burners + Griddle

Six Burners

SELF

-

CLEAN

CGMR362B2

CGMR362G2

CGMR366

Four Burners + BBQ Grill

Four Burners + Griddle

Six Burners

MANUAL

-

CLEAN

ALL BURNERS RATED AT 23,000 BTU / HR

CULINARIAN SERIES

32

48” ALL MODELS

CGSR484B2

SELF CLEAN

MANUAL CLEAN

Six open top burners

CGSR484G2

Six open top burners

CGSR484BB

Four open top burners

+ 12” griddle

+ 24” BBQ Grill

+ 12” BBQ Grill

CGSR484GG

Four open top burners

+ 24” Griddle

CGSR488

Eight open top burners

CGSR484GB

Four open top burners

+ 12” Griddle +12” BBQ Grill

CGMR484B2

Six open top burners

CGMR484G2

Six open top burners

CGMR484BB

Four open top burners

+ 12” griddle

+ 24” BBQ Grill

+ 12” BBQ Grill

CGMR484GG

Four open top burners

+ 24” Griddle

CGMR488

Eight open top burners

CGMR484GB

Four open top burners

+ 12” Griddle +12” BBQ Grill

ALL BURNERS RATED AT 23,000 BTU / HR

CULINARIAN SERIES

33

60 ALL MODELS

CGSR604G4

SELF CLEAN

Eight open top burners

CGSR604BB2

Six open top burners

+ 24” BBQ

+ 12” Griddle

CGSR604GB2

Six open top burners

+ 12” Griddle + 12” BBQ Grill

CGSR604G4

Eight open top burners

+ 12” BBQ Grill

CGSR604GG2

Six open top burners

+ 24” Griddle

ALL BURNERS RATED AT 23,000 BTU / HR

1. SELECT HOOD AND BLOWER MODELS:

It is strongly recommended that a suitable CAPITAL

exhaust hood be installed above the range. Downdraft

ventilation should NOT be used. The table below

indicates the PRECISION Series Hoods, by model

number, that are recommended for use with all ranges.

STEP 3: CABINET PREPARATION

1.

The range is a freestanding unit. If the unit is

to be placed adjacent to cabinets, the clearances

CULINARIAN SERIES

34

UNPACKING AND VENTILATION REQUIREMENTS



Lift the range from the skid with a soft wheel dolly.



Support the range uniformly across the bottom



To remove door, open the door completely, close

the hinge latches and release the door. Remove

door by lifting and pulling from the sides.



Make sure gas and electric connections are made,

anti-tip device is installed, and the back guard

installed prior to placing the range in position.



Measure the height of the counter top and adjust

the range height to match countertop height by

adjusting front and rear leveling feet.



Slide the range in place and ensure that the range

is level.



Reinstall the kick plate, top grates, oven door(s),

drip pan tray(s), and make sure burner 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

For wall installations, the hood width must, at a

minimum, equal the width of the range's cooking

surface. Where space permits, a hood larger in

width than the cooking surface may be desirable for

improved ventilation performance.

CAUTIO N : Ve n t i lation hoods a nd b l o wers a r e

d e si gn ed fo r u se w it h s in gl e w a ll d uct i ng.

However, some local building codes or inspectors

may r equire dou ble wall du cting. Con sult l ocal

bu ild ing c odes and /or loca l ag encies, bef ore

starting, to assure that hood and duct installation

will meet local requirements.

4.

Any openings in the wall behind the range and in the

floor under the range must be sealed.

5.

Whe n th ere is less than 12" horizontal

clearance between 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 installed (see Fig. 2A).

When clearance to combustible material D is

over 12", a Capital Island Trim may be used

(See Fig. 2B). Figures 2A and 2B indicate the

space required for each type of back guard.

6.

Always keep appliance area clear and free from

combustible

materials, gasoline, and other

flammable vapors and liquids.

VENTILATION UNIT

STANDARD COUNTER

INSTALLATION

RECOMMENDATIONS

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

CAPITAL Hood blower speeds are variable to reduce

noise and loss of heated or air

-

conditioned

household air when maximum ventilation is not

required. Normally the maximum blower speed is

only required when using the grill section.

2. HOOD PLACEMENT:

For best smoke elimination, the lower edge of the

hood should be installed a minimum of 30" to a

maximum of 36" above the range cooking surface.

SIZE

SHIPPING WEIGHT

30"

400

36"

450

48"

630

60"

800

shown in fig. 1 are required. The same clearances

apply to island installations, except for the

overhead cabinets, which must have a space wide

enough to accept a suitable flared island hood, as

indicated in fig. 1.

Note: Capital does NOT

offer

an island style ventilation hood at this

times.

2.

The maximum depth of overhead cabinets

installed on either side of the hood is 13".

3.

A 30-inch minimum clearance is required between

the top of the range and the bottom of an

unprotected cabinet.

7.

Models with open broiler, noncombustible

material is to be installed on the underside of

a cabinet located above the broiler section or

unit in accordance with local codes, or in the

absence of local codes, with the National

Fuel Gas code, ANSI Z223.1/NFPA.54

WARNING: DO NOT obstruct the flow of

combustion and 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.

CULINARIAN SERIES

35

CABINET INSTALL DRAWING / FRONT VIEW

FIG 1A. Cabinet Clearances:

CULINARIAN SERIES

36

CABINET INSTALL DRAWING / SIDE VIEW

CULINARIAN SERIES

37

INSTALLATION INSTTRUCTIONS

WARNING! The third prong SHOULD NOT,

under

any circumstances, be cut or removed!

GROUNDING METHOD

The range is factory fitted with a power supply and

cord with a three

-

prong grounding plug. It must be

plugged into a matching grounding type receptacle

connected to a correctly polarized 120 Volt

circuit. If the circuit does not have a grounding type

receptacle, it is the responsibility of the installer to

have the existing receptacle changed to a properly

grounded and polarized receptacle in accordance

with all applicable local codes and ordinances. The

receptacle replacement shall be in accordance with

the national Electrical Code.

CAUTION! Disconnect the electrical supply

cord

from the wall out let before

servicing

the range.

Follow all governing codes and ordi-

nances when

grounding. In the absence of

codes follow the

National Electrical

Co des

AN SI / NF PA No. 70

(current issue).



30" Range

–

7 Amps. Max.



36" Range

–

7 Amps. Max.



48" Range

–

13 Amps. Max.



60" Range

–

13 Amps. Max

ELECTRICAL SUPPLY, ALL RANGES

Installation of All Culinarian ranges must be

planned so that the rough

-

in of the junction box

for the receptacle or conduit connection allows for maxi-

mum clearance to the rear of the unit.

This is especially critical if the junction box in the

wall is directly behind the junction box of the

unit when the unit is installed. To minimize binding

when the unit is connected to the receptacle or

junction box, orient the receptacle or conduit

connector, and slide back into position.

POWER REQUIREMENTS:

120VAC,60 HZsinglephase

3.

Attach the shelf to the shelf support panels with

supplied screws.

4.

Slide shelf into position and over brackets.

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)

WALL MOUNT BACKGUARD INSTALLATION

NOTE: ALL CULINARIAN SERIES RANGES come

with

anisland

trim.

Secure the back guard (18" High Shelf, or 9" Low

Back) directly 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

First measure from top of island trim to 16 3/8"

to what will be the center of the mounting

brackets. (see Fig 1)

2.

Secure both brackets to the wall

using the

screws included

CULINARIAN SERIES

38

Verify the type of gas being used at the installation

site matches the gas type of the range. As shipped

from the factory, units are configured for use with

Natural Gas or Propane (LP).Make certain the range

matches the type of gas available at the location.

For installation of the appliance at high altitude,

please consult your local gas company for their

recommendation of the correct orifice sizes and any

other necessary adjustments that will provide proper

gas combustion at specified altitudes.



The Anti

-

Tip Bracket may be attached to a solid

woodcabinethavingaminimumwallthicknessof3/4".

STEP 4: INSTALLING ANTI

-

TIP DEVICE

For all Ranges, an anti

-

tip device MUST be installed

as per these instructions.



Failure to follow these instructions may result

in electrical shock or other personal injury.

CAUTION: PROPERTY DAMAGE!



Contact a qualified installer or contractor to

determine the proper method for drilling holes

through the wallorfloor material (such as ceramic

tile, hardwood, marble, etc.)



DO NOT slide range across unprotected floor.



Failure to follow these instructions may result

in damage to wall or floor coverings.

WARNING!



ALL RANGES CAN TIP



INJURY TO PERSONS COULD RESULT



INSTALL ANTI

-

TIP DEVICES PACKED WITH

RANGE



SEE INSTALLATION INSTRUCTION

WARNING: RANGE TIPPING HAZARD!



All ranges can tip and injury can result. To

prevent

accidental tipping of the range, attach

it to the floor, wall or cabinet by installing the

Anti-Tip Device supplied.



A risk of tip

-

over may exist if the appliance is

not

installed in accordance with these instruc-

tions.If the range is pulled away from the wall for

cleaning, service or any other reason, ensure

that

the Anti

-

Tip Device is properly re

-

engaged

when

the range is pushed back against the

wall. In

the event of abnormal usage (such as

a person standing, sitting, or leaning on an

open door);

failure to take this precaution can

result in tipping

of the range. Personal injury

might result from spilled hot liquids or from the

range itself.

WARNING: ELECTRICAL SHOCK HAZARD!



Use extreme caution when drilling holes into

the

wall or floor. There may be concealed

electrical

wireslocated behind the wall or

under

thefloor.



Identifythe electrical circuitsthat couldbe affected

by the installation of the Anti

-

Tip Device, then

turn

off power to these circuits.



The thickness of the wall or floor may require use of

longerscrews,availableatyour local hardware store.



In all cases at least one (1) of the bracket mounting

screws must be fastened to solid wood or metal

on each side.



Use appropriate anchorswhenfasteningthe

mount-

ing bracket to any material other than hardwood or

metal.

MOUNTING ANTI

-

TIP BRACKET:

IMPORTANT INSTALLATION INFOR-

1.

Screwdriver, Phillips

2.

Drill, electric or hand

3.

Measuring tape or ruler

4.

1/8" drill bit (wood or metal wall or floor)

5.

3/16" anchors, drywall, or concrete, 2 each (not

required if mounting bracket is being attached to

solid wood or metal.

6.

Hammer

TOOLS NEEDED FOR INSTALLATION

OF ANTI

-

TIP DEVICE!

NOTE: Capital DOES NOT supply ranges to match

varying altitudes. Orifices toadjustforcombustion

for

differing altitudes may be purchased through

Capi-

tal Cooking Equipment by calling our Parts

De-

partment at 1

-

866-4024600, or email us at cus-

tomerservice@capital

-

cooking.com.



Placebracketon floor inpositionshowninFigurebelow.



Secure to floor or wall stud.



Later, when unitisinstalled,the adjustable legwill

slide

under the bracket

The alternative floor mounted bracket shall

be

installed

as follows:

STEP 5: GAS CONNECTION AND HOOK

-

UP

INSTALLATION INSTTRUCTIONS

CULINARIAN SERIES

39

CAUTION!

When connecting unit to Propane (LP)

gas. Make certain the propane tank is equipped

withits own

high-pressure regulator in addition to

the

pressure regulator supplied with the appliance t

he

pressure & the gas

supplied

to the appliance

regulator

must not, exceed 14"

(

37 mb) water

column. A

pressure test point is provided near

the regulator

behind the kick plate



A manual shut off valvemustbe 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 supply is turned OFF at the

externalshut

-

offvalvebefore connectingtherange.



The

gas

supply connection must be made by an

experienced technician and in accordance with

local codes or ordinances. In the absence of local

codes or ordinances, please refer to National Fuel

Gas Code ANSI Z223.1 / NFPA54

-

Current Issue.



Therange is

supplied

with itsownpressure regulator



Use 5/8" diameter flex line to connect between the

gas supply and the appliance manifold pipe, which

exists at the upper left rear of the appliance. The

appliance manifold pipe connection is 1/2". Use

caution to avoid crimping the 5/8" flex line.



NOTE: the flex line for the gas supply must be

metal and approved by an approved certifying

agency (AGA, CGA, CSA, UL or CUL). NEVER use

a hose made of rubber or other synthetic material

as the heat may cause the hose to melt and de-

velop leaks, thus causing fires, physical and prop-

erty damage.



Always use pipe dope or Teflon tape on the pipe

threads, and be careful not to apply excessive pres-

sure when tightening the fittings.



Leak testing of the appliance shall be in accor-

dance with the manufacturer's instructions.



Turn on gas and check supply line connections for

leaks using a soap solution.

Never use a flame of

any sort to test for leaks.

CAUTION! The appliance must be isolated from the

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 pres-

sure regulator.

TESTING AND ADJUSTMENTS

Install any loose components, such as burner caps

and

grates, oven racks that may have been removed

earlier to

facilitate moving the appliance. Be certain

that burner

caps seats properly

into the alignment slots in the burner

bases. Before

testing operation of the appliance, verify that

the unit

and the gas supply have been carefully

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 "Hl".

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

counterclockwise to increase air inlet (grill and

grid-

dle only).

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!

WARNING! Gas line cannot be run inside back

cover of range. Run gas line in channel in back

of range.

HOOK UP

The open top burner flames should be approximately

1" to 1

-

1/4"High.

NATURAL GAS REQUIREMENTS:

PROPANE (LP) GAS REQUIREMENTS:



Inlet Connection: 1/2" N.P.T.



Min. 5/8" Dia. Flex Line.



Supply Pressure: 6" to 14" W.C.



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.

thathas beenpermanently

mounted

totherange body.

GAS HOOK

-

UP / TESTING AND ADJUSTMENTS

ELECTRICAL

CULINARIAN SERIES

40

POST

-

INSTALL CHECK

INSTALLER CHECKLIST

FINAL CHECKLIST

GAS SUPPLY



Connection: 1/2" NPT with a minimum of 5/8"



diameter flex line



The appliance is connected only to the type of gas for which it is

certified for use



Manual gas shut

-

off valve installed in an accessible location (without

requiring removal of range)



Unit tested and free of gas leaks



Gas supply pressure does not exceed 14" (37 mb) W.C.



Placement of unit



Specified clearances maintained to cabinet surfaces



Unit Level

–

front to back

–

side to side



Burnercapsandretention rings positioned properlyon

sealed

burner bases



All packing materials removed



Island trim or back guard attached (if horizontal



clearance to combustible materials behind

cooking

surface is less than 12")



Check door adjustment and hold down brackets

Note to Customer.

Please make sure installer signseachitemonthis

checklist,explains each itembeforeleaving and

ex-

plains the range operation

to you thoroughly.

OPERATION



Receptacle with correct over current protec-

tion is provided for service cord connection



Proper ground connection



Proper polarity at receptacle



Kick panel in place and 3 screws secure.



All internal packing materials removed. Check

below grates and grill pans and inside the ovens



If used on Propane gas, verify that the propane

gas supply is equipped with its own high

-

pressure

regulator in addition to the pressure regulator sup-

plied with appliance.



Burner caps properly seated

into burner bases.



Grill Components properly seated (not all models).



Bezels centered on burner knobs and knobs turn

freely.



Each burner lights satisfactorily, both individually

and with other burners operating



Air shutter adjustment for proper flame made for



Grill and Griddle sections.



Griddle is level and does not rock.



Oven door hinges seated and hinge locks in proper

position. Door opens and closes properly.



Burner grates correctly positioned, level and do not

rock.

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 which, in our judgment, has been

subjected to misuse, negligence, or accident.

Implied warranty shall not extend beyond the

dura-

tion 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.

WILL PAY FOR:

WILL NOT PAY FOR:

CULINARIAN SERIES

41

SERVICE & WARRANTY

SERVICE INFORMATION

If none of the above has occurred, contact our

customer service department at 1

-

866-402-4600.

Before you callfor service, please have thefollowing

information available:



Model #



Serial #



Date 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

All repair labor and parts found to be defective due

to materialorworkmanshipforone (1) 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 warranty period.

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.



Installation 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.



Serviceduring hours other than normal working hours.



Improper installation.



Service visittoteach youhowtooperatethe 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.

Capital Cooking Equipment, Inc.

Attn: Customer Service Manager

13211 E. Florence Ave

Santa Fe Springs, CA

90670

USA

Fax #: 562

-

903-1167

Email: customerservice@capital

-

cook!ng.com

This warranty applies to appliances used In

residential application only. It does not cover their

use in commercial situations. This warranty is for

products purchased and retained in the 50 Statesof

theU.S.A,the District of Columbia andCanada. This

warranty applies evenIf you should move during the

warranty period. Should the original purchaser sell

the appliance during the warranty period, the new

ownercontinues to be protecteduntilthe expiration

dateof theoriginal purchaser's warranty period. This

verity givesyou the specific legalrights. Youmay also

have other rights, which vary from State to State.

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

(Light bulbs covered for 60 days after installation)

FIVE (5) Years limited part replacement warranty. Covers

part replacement, as noted below, due to malfunction

during normal operation.

Ranges*, Range Tops*, & Ovens*: All Burners, Heating

Elements, Grates*, Griddle Plates, & Oven Racks

Barbeques: Gas Valves & all burners (excluding infrared

burners)

*Excludes Porcelain Enamel Coating for ovens and

grates. Porcelain enamel is prone to wear over time and

use.

LIFETIME warranty (non

-

transferable) on stainless steel

sheet metal body parts against rust. (Excludes damage

and normal heat discoloration). Does not include barbe-

que grates.

WARRANTY

ALLSPEC

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CATIONSAREFORPLANN

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ANYQUEST

I

ONS,PLEASECALLUSAT866

-

402-4600PR

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FORTHEMOSTUPTODATEUSEANDCAREAND

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CAPITALCOOK

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THOUTNOT

ICE.

13211E ForenceAve

.

SantaFeSprings, CA90670

TollFree:866

-

402-4600

Main: 562

-

903-1168

Fax:562

-

903-1167

Email:customerservice@capita

l-cooking

.

com

Website:

www.capital-

cooking

.

com

CERTIFIED FOR USA AND CANADA

87029-02 REV-4