Elmira Stove Works 1875R, 1875CXWLP, 1875CW, 1875CX, 1875XW INSTALLATION INSTRUCTIONS AND OPERATION MANUAL
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Installation and Operating Instructions for
ELMIRA STOVE WORKS
Electric Ranges (Models 1850 & 1855)
Gas/Electric Combos (Models 1865, 1870 & 1875)
Gas Ranges (Models 1860 & 1867)
Exhaust fan must be operating while back burners
are on and/or oven is self cleaning.
NOTE: Thermometer on oven door is decorative only; it is not functional.
Thank you for purchasing an Elmira Stove Works range.
You have purchased a quality, world-class product.
Years of engineering experience have gone into its manufacturing.
To ensure that you will enjoy many years of trouble-free operation,
we have developed this User Guide.
It is full of valuable information on how to operate and maintain
your range properly and safely. Please read it carefully.
11
1604–16
Attention:
Do not line the oven bottom
with any type of liners, foil or
cookware. Do not cook on the oven
bottom. Permanent damage to
the oven bottom will result!
Install gas line and electric
receptacle behind stove six inches
off floor in center of opening.
Do not use abrasive pads or
cleaners on cooktop.
Due to its weight, no anti-tipping
device is required on this range.
2
GAS RANGE WARNING
WARNING: If the information in this
manual is not followed exactly, a fire or
explosion may result causing property
damage, personal injury or death.
– Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any other
appliance.
– WHAT TO DO IF YOU SMELL GAS.
• Do not 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
neighbour’s phone. Follow the gas supplier’s
instructions.
• If you cannot reach your gas supplier, call the fire
department.
– Installation and service must be performed by a
qualified installer, service agency or the gas supplier.
BEFORE USING YOUR RANGE READ THIS BOOK CAREFULLY
If you received a damaged range:
Immediately contact the dealer that sold you the range.
Before you request service:
Check Troubleshooting. It lists causes of minor operating problems that you may be able to correct yourself.
TABLE OF CONTENTS
Safety InStructIonS – All Models ........................... 4
amperage requIrementS – BTU’s ......................... 5
Safety InStructIonS – Gas ...................................... 6
InStallIng your range .......................................... 7
InStallatIon of range Into cabInetS ............. 7
InStallIng your exhauSt hood .......................... 8
Smooth top electrIc cooktop .......................... 9
SelectIon of potS & panS .................................. 12
grIddle – Optional ..................................................... 12
gaS cooktop............................................................. 12
gaS adjuStIng for proper flame .................... 13
gaS burner cleanIng ........................................... 13
oven vent - gaS ....................................................... 14
gaS Supply SyStem ................................................. 14
gaS range converSIon to lp ............................ 15
electronIc oven control .................................. 18
Important Oven Control Information ........................ 18
Oven Control Recalibration ....................................... 19
Setting the Clock ....................................................... 19
Using the Minute Timer ............................................ 19
Conversion from Fahrenheit to Celsius ..................... 19
Non Timed Bake ........................................................ 19
Automatic Timed Bake .............................................. 20
Delayed Bake ............................................................. 20
Broil and Vari-Broil................................................... 20
Self Cleaning Oven .................................................... 20
Safety Measures ......................................................... 21
Control Panel Lock .................................................... 21
Stay Hot Food Warmer .............................................. 21
Cabinet Light Switch ................................................. 21
Exhaust Fan Switch ................................................... 21
oven Self-cleanIng cycle ................................ 21
How the Self-Cleaning Cycle Works ........................ 21
Before You Start ........................................................ 22
For Best Cleaning Results ......................................... 22
Automatic Door Lock ................................................ 22
maIntenance & mInor repaIrS ......................... 22
Removing Oven Door ................................................ 22
Lubrication & Minor Service .................................... 23
ServIce ........................................................................ 24
cookIng tIpS ............................................................. 24
Convection Cooking Tips .......................................... 24
Roasting Chart ........................................................... 25
Baking Chart .............................................................. 26
Broiling Chart ............................................................ 26
Convection Broiling .................................................. 27
General Broiling Tips ................................................ 27
Convection Roasting Rack ........................................ 27
Air Circulation ........................................................... 27
Oven Rack Positions .................................................. 28
For Proper Cooking,
Follow These Guidelines ........................................... 28
Rack Placement for Specific Foods ........................... 28
Using Aluminum Foil in the Oven ............................ 28
convectIon cookIng ............................................. 29
WIrIng dIagram ...................................................... 33
cleanIng guIde ........................................................ 34
troubleShootIng .................................................... 35
partS of your range ................................... 36 & 37
Warranty .................................................................. 40
3
SAFETY INSTRUCTIONS
(All Models)
IMPORTANT! Save these instructions for the local
inspector’s use.
WARNING! Prior to installing this appliance, read
the Safety Instructions as they relate to Installation on
pages 3 through 7 of this manual. Failure to follow these
instructions could result in serious electric hazard, risk of
fire, and/or personal injury.
Models 1850, 1855, 1865, 1870 & 1875 are equipped
with a 240 volt, standard range power cord & plug.
See page 4 for amp ratings of each model.
Models 1860 & 1867 come with a 120 volt, 5 amp power
cord & plug.
Use this appliance for its intended use, as described in this
manual.
Never use your appliance for warming or heating the
room.
Do not assume that you know how to operate all parts of
the range. Some features may work differently from those
of your previous range.
Do not climb, stand or hang on the door or range top.
This can damage the range or tip it over, causing severe
personal injury.
Children
Do not leave children alone in the area where your range
is in use. They should never be allowed to stand or sit on
any part of this appliance.
Instruct your small children that the range is not a toy and
could hurt them. As your children grow up, teach them the
proper and safe use of the range.
Children must be taught not to use the oven door as a
stepping stool to reach the cabinet above, as it may result
in an injury.
Caution
Do not store items of interest to children on cabinet
above the range or on the back of the cooking surface.
Children climbing to reach items could be seriously
injured.
When cleaning cycle is on, the oven door and cooking
surface will be hot. Keep children away from the range as
a safety precaution.
Storage
Do not store gasoline, flammable vapors or materials, etc.,
in the oven, under or around the appliance area.
Hot Surface
Exercise caution. Surfaces may be hot enough to burn.
Electric elements may be hot even when they appear dark
in color.
Do not operate surface burners without utensils in place.
Allow elements and burner surfaces to cool before
cleaning. If a wet sponge or cloth is used to wipe spills on
a hot cooking area, be careful to avoid steam burn. Some
cleaners can produce noxious fumes if applied to a hot
surface.
Loose clothing of flammable material (pot holders) could
ignite if brought in contact with hot burners and may
cause severe burns.
Moist or damp pot holders on hot surfaces may result in
burns from steam. Do not let pot holders touch hot heating
elements. Do not use towels or other bulky cloths as pot
holders.
Cooktop temperatures increase with the number of
elements on. With three or four elements turned on,
surface temperatures are high. Exercise care when
touching the cooktop.
Fire
Keep the hood and grease filters clean to maintain good
venting and to avoid grease fires.
Do not let cooking grease or other flammable materials
accumulate in or near the range.
Grease
Grease is flammable and should be handled carefully.
Avoid letting grease deposits collect around the range in
vent fans. Don’t leave cans of drippings sit around the
range; refrigerate or dispose of promptly. Let quantities
of hot fat (a pan of deep fat for example) cool before
attempting to move or handle it. Grease fires can often
be extinguished by quickly putting on the pan lid or by
covering with baking soda. Do not attempt to extinguish
with water because this will spread the fire.
Never pick up a flaming pan.
Oven
Stand away from range when opening the oven door. Hot
air or steam which escapes can cause burns.
Do not heat unopened food containers in the oven.
Pressure could build up and the container could burst,
causing injury or damage to the range.
Keep oven vent ducts unobstructed.
Keep oven free from grease build up.
Place oven rack in desired position while oven is cool.
If rack must be handled when hot, do not let pot holder
touch heating elements in the oven.
Pull out oven rack to the rack stop to reduce chance of
burns from touching hot surfaces of the door and oven.
When using cooking or roasting bags in oven, follow the
manufacturer’s directions.
Do not use your oven to dry newspapers.
Aluminum Foil
Do not use aluminum foil near the broil element. This
could cause damage to the elements.
4
Plastics
All plastics are vulnerable to heat, although some will
withstand higher temperatures than others. Keep all
plastics away from parts of the range which may become
slightly more than warm when the range is in operation.
Self-Cleaning Oven
The door gasket is essential for a good seal. Care should
be taken not to rub, damage or move the gasket.
Do not use oven cleaners on your oven prior to selfcleaning. Damage may occur to oven finish at high
temperatures. Remove aluminum or plastic utensils, food or
combustible materials from oven and cooktop before selfcleaning.
(See Self-Cleaning – Page 17)
NOTE: Oven cleaner will not harm porcelain oven but
should not be used in conjunction with self-cleaning.
Surface Cooking
Use proper pan size. Select pans large enough to cover the
element. The use of undersized pans will expose a portion
of the element which may result in burns, ignition of
clothing or spillovers directly on element.
Never leave surface units unattended at high heat setting.
Boil over or boil dry conditions could result in a fire.
Do not use glass or glazed ceramic cookware on the
surface burners, as sudden change in temperature may
break them.
Always turn off surface unit, before removing pots or
pans.
Turn handle of the pan toward the center of the cooktop,
without extending over nearby elements. This will reduce
the possibility of accidentally overturning the pan.
Let hot pans cool in a safe place, out of the reach of young
children. Never set hot pots on a combustible surface.
Do not use decorative metal covers on electric surface
elements. A covered element, when turned on, could result
in a burn or damage to the element.
Frying
Use as little oil as possible. Filling the pan too full of oil
can cause spillovers when food is added.
Foods for frying should be as dry as possible. Frost on
frozen foods or moisture on fresh foods can cause hot oil
to bubble up. Spillovers, fire and burns from splatters could
occur.
Use a deep fat thermometer whenever possible to prevent
overheating oil beyond smoking point.
Deep Fryer
Use extreme caution when moving a hot grease kettle or
disposing of hot grease.
Ventilating Hoods
Clean ventilation hood frequently — grease should not be
allowed to accumulate on hood or filter. When flaming
foods under the hood, turn the fan off. The fan, when
operating, may spread flame.
Service
Do not repair or service any part of the range unless
specifically recommended in this manual. All other
servicing should be referred to a qualified technician.
Disconnect the range from wall receptacle (or fuse) before
performing service.
Safety
Your range, like many other household items, is heavy
and can settle into soft floor coverings such as cushion
vinyl or carpeting. When moving the range on this type of
flooring use care.
If your range must stand beside a refrigerator, allow at
least 2” between the two appliances for air circulation.
The heat from the range may affect refrigerator
performance.
Make sure that all the packing materials, including tape
on elements and packing material above and below oven
elements, have been removed and that all controls are in
the off position before plugging in the power cord.
Electrical Connection
Maximum Amp. requirements BTU’s NAT BTU’s LP
Model 1850- 35 Amps, 240 Volts — —
1855- 50 Amps, 240 Volts — —
1860- 5 Amps, 120 Volts 59,000 53,100
1865- 30 Amps, 240 Volts 43,000 38,700
1867- 6 Amps, 120 Volts 79,000 71,100
1870- 30 Amps, 240 Volts 43,000 38,700
1875- 30 Amps, 240 Volts 63,000 56,700
All ranges come with standard range cord attached. This
cord must be plugged into a standard range receptacle
provided by your electrician.
Installation
Be sure your appliance is properly installed and grounded
by a qualified technician in accordance with the installation
instructions and local building codes.
Power cord installation
The new U.S. revised electrical code states that all new
construction must use a FOUR WIRE range power cord.
Existing construction may use a three wire range power
cord. NOTE: The difference is, a four wire cord has a
separate ground. A three wire cord is grounded through
the neutral.
To change from 3 wire to 4 wire cord:
• Make sure all power is shut off.
• Remove the back panel of the range so the power block
is visible.
• Unscrew terminal nuts and remove the range cord wires
from the power block.
• Undo ground screw attaching the white ground wire to the
range body and remove wire.
• Undo the bushing holding cord to stove body and remove
cord from appliance.
Reassemble the new range cord kit to the range making sure
the white wire goes to the center of the terminal block, the
red to the right and the black wire to the left.
5
• Attach the ringed terminal of the green or bare copper wire
to the range body with the green ground screw.
•
Check power with multimeter. You must have 110 volts between
white and black. You must have 110 volts between white and
red. You must have 220 volts between red and black. If range
receptacle is wired wrong, clock transformer will be severely
damaged and will not be covered by manufacturer’s warranty.
Replace back panel of range. Plug the power cord in and
turn power on.
Leveling Your Range
The range must be level in
order to assure uniform
cooking and baking. Shim
legs if required.
SAFETY INSTRUCTIONS – GAS
Important Instructions
Do not use range as a heater. Never use the range as a
kitchen heater. Prolonged use of the range without adequate
ventilation can be hazardous. Oven controls and top burners
are not designed for home heating and component failures
that may result from such abuse are definitely not covered by
the warranty.
WARNING
This product must be installed by a licensed plumber or
gas fitter, when installed within the Commonwealth of
Massachusetts.
#1 This installation must conform with local codes and
ordinances. In the absence of local codes, installations must
conform with American National Standard, National Fuel
Gas Code ANSI Z223.1–latest edition (**) or CAN/CGAB149–latest edition (***) installation codes.
#2 Input ratings shown on the serial/rating plate are for
elevations up to 2,000 feet (609.6 m). For elevations above
2,000 feet (609.6 m), ratings are reduced at a rate of 4% for
each 1,000 feet (304.8 cm) above sea level.
Mobile Home Installation
The installation of this range must conform to the
Manufactured Home Construction and Safety Standards,
Title 24 CFR. Part 3280 (formerly the Federal Standard for
Mobile Home Construction and Safety, Title 24, HUD, Part
280); or when such standard is not applicable, the Standard
for Manufactured Homes Installations 1982 (Manufactured
Home Sites, Communities and Setups), ANSI A225.1q/
NFPA 501A* or with local codes.
In Canada
The installation of this range must conform with the
current standards CAN/CSA-Z240–latest edition*** or
with local codes. When this range is installed in a mobile
home, it must be secured to the floor during transit. Any
method of securing the range is adequate as long as it
conforms to the standards listed above.
Note: The metal chassis of the range MUST be earthgrounded in order for the control panel and burner spark
ignition to work. Check with a qualified electrician if you
are in doubt as to whether the metal chassis of range is
earth-grounded.
Copies of the standards listed may be obtained from:
* National Fire Protection Association
Batterymarch Park
Quincy, Massachusetts 02269
** American Gas Association
1515 Wilson Boulevard
Arlington, Virginia 22209
*** Canadian Standard Association
178 Rexdale Boulevard
Rexdale (Toronto), Ontario M9W 1R3
Floor Covering
Never install a range over inferior kitchen carpeting, vinyl
tile or linoleum. These should be able to withstand at least
175°F without shrinking, warping or discoloring.
Curtains
If your range is near a window, use an appropriate window
treatment. Do not use long curtains which could blow over
the top burners and create a fire hazard.
If You Smell Gas
If this is a new range installation, your installer has not
done a proper job of checking for leaks. Connections can
loosen in transportation. If the range connections are not
perfectly tight, you can have a small leak and therefore a
faint gas smell.
FINDING A GAS LEAK IS USUALLY NOT A
“DO IT YOURSELF” PROCEDURE.
Some leaks can only be found with the controls in the
“on” position exposing the user to serious burns. Never
use a match or flame to locate a leak. Turn off the gas to
the range and call a qualified serviceman.
Flame Size: Top burner flame size should be adjusted so
it does not extend beyond the edge of the cooking utensil.
Excessive flame is hazardous.
Use of High Flame: When using a high flame, never
leave any pans unattended on this heat setting for long
periods. Hot oil is particularly hazardous since it can
become hot enough to ignite.
Do not obstruct the flow of combustion and ventilation air
to the range.
Any openings in the wall, behind the range or the floor
under the range must be sealed.
Venting
Never block the vents (air openings of the range). They
provide the air inlet and outlet which is necessary for the
range to operate properly with correct combustion. The
oven vent is located at the rear of the main top.
6
Type of Gas
Natural and LP Gas (propane). Ranges are factory
assembled for natural gas unless otherwise specified and
cannot be used with LP Gas without some adjustments.
Be sure your range is correctly adjusted by a qualified
serviceman or installer for the type of gas on which it is to
be used. (See Conversion, page 14).
NOTE: In this manual, propane is referred to as LP
(liquid petroleum).
INSTALLING YOUR RANGE
Installation, adjustment and service of this range must
be performed only by a qualified gas range installer or
electrical serviceman. This is necessary to insure proper
operation of the range and to avoid the possibility of
damage to the range or injury to the users.
Clearances
Observe all the instructions on the rating plate for
minimum clearances to any adjacent vertical combustible
surface. (See figure #1).
WARNING: Be careful when reaching into storage cabinets
above range while it is in operation. One might accidentally
contact a hot burner when using a hand for support or have
one’s clothing come in contact with top burner flame.
bottom wood or metal cabinets are protected by not
less than 1/4” thick flame retarding millboard covered
with not less than No. 28MSG sheet steel, 0.015” thick
stainless steel, 0.024” thick aluminum or 0.020” thick
copper.
NOTE: Clearances specified to combustible construction
(walls and materials) are based on a temperature rise of
wood resulting from appliance operation. These clearances
are suitable for walls of studding, lath and plaster or other
types of combustible material which have a density of
20 lbs. per cu. ft. or more. No evaluation of clearances
has been made for low density cellulose, fibre board and
similar materials which have a density of less than 20 lbs.
per cu. ft., nor to plastic tiles or sheeting.
The maximum depth of upper cabinets installed above the
range is 13”.
See the Minimum Clearances Chart for electric and gas
models below.
Location
If possible, the range should be located to avoid the main
“traffic path” through the kitchen or where an open door
might block a passageway or create an awkward working
situation. If possible, it should be so located where cabinet
working space is available on either side. Drafty locations
should be avoided to prevent gas burner outage and poor
air circulation.
Temperatures
To cook, you must have heat. Some parts of the range are
therefore going to get warm or even hot. Consider this in
choosing a range location. Do not leave children alone or
unattended near the range when it is in use. Let burner
grids and other surfaces cool before touching them or
leaving them where children can reach them.
Clearances
This range may be installed with adjacent surfaces
touching the base cabinets and the back flush with the back
wall. Models 1860, 1865, 1867, 1870 & 1875 gas ranges
require a CGA/AGA approved stainless steel gas flex line
or a flexible copper coil 1/2” in diameter and at least three
feet long so the range can be moved for service.
To eliminate the risk of burns or fire by reaching over
heated surface burners, cabinet storage above the range
should be avoided. If overhead storage is unavoidable,
clearances between the cooking surface and unprotected
wood or metal overhead cabinets must be no less than
32” (gas models only). The clearances on electric models
between the cooktop and unprotected overhead cupboards
is 30”. This distance may be reduced to 24” when the
Minimum Clearances to Combustibles
See figure 1 – page 6
All Electric Combo All Gas
Models (1850, 1855) Models (1865, 1870, 1875) Models (1860, 1867)
A= 0” 3” 3”
B= 0” 3” 3”
C= 30” 32” 32”
D= 0” 0” 0”
E= 0” 0” 0”
F= 13” Max 13” Max 13” Max
1= End of section of overhead cabinet.
2= Overhead center cabinet
3= End wall or divider
It is the responsibility of the installer to comply with the
installation clearances specified in this manual.
INSTALLATION OF RANGE INTO CABINETS
The 4 burner range will fit into a 30 1/4” cabinet opening.
Ideal - 31”. It will fit inot a 30” opening with the side skirts
removed. The 6 burner range will fit into a 43 1/2” cabinet
opening. Ideal - 44 1/2”.
If you are installing a range with the short leg option,
you will need the following minimum opening size.
30” range - 31”. 44” range - 44 3/4”.
7
Duct
Nickel
Rail
44 1/4"
15 3/8"
Nickel Rail
BACK VIEW
OF RANGE
62 1/4"
64 1/4"
68 1/4"
28 1/2"
29 1/2"
INSTALLING YOUR EXHAUST HOOD
Your Elmira range is equipped with a 350 CFM exhaust
fan located in the warming cabinet. This fan can be vented
directly to the outside or, with the use of the #1442 Charcoal
Filter (included) can recirculate purified exhaust air into the
room.
Charcoal filter should be changed every six months.
See page 20 for Filter Cleaning and Replacement.
Ventless Installation
Remove the charcoal filter from the broiler pan and
remove plastic wrap. Remove the two screws holding
the mesh filter in place with a #2 phillips or red square
screw driver. Insert the charcoal filter into mesh filter and
replace the assembly. See figure 4
68 1/4"
64 1/4"
37 3/8"
36 3/8"
30 1/2"
Duct
Nickel Rail
29 1/2"
15 3/8"
62 1/4"
64 1/4"
68 1/4"
30 1/8"
Figure 3
BACK VIEW
OF RANGE
Exhaust Hood Duct Location
Figure 3 shows exact center of duct for both four & six burner
ranges. Cut drywall opening 10 1/4” x 3 3/8”.
Height from floor to center of duct on all installations should
be 62 1/4”=D.
Note: Electrical receptacle & gas piping should be located in
center of opening 6” off floor.
IMPORTANT: If you have purchased the short leg option, D
dimension will be 60 1/4”.
Figure 4
To increase efficiency of the charcoal filter system, fan air
should blow against the 45 degree vent deflector at rear of
stove.
Vented Installation
• Remove vent deflector on rear of stove if venting to the
outside and seal screw holes.
• If the exhaust hood is to be vented, the duct location
must be installed in accordance with figure 3, page 7.
Exhaust air must not be vented into a wall, ceiling, attic
or a concealed space of a building.
NOTE: Installation must be in accordance with local
and national building codes. Use only materials which
conform to codes in effect. Disconnect power before
doing any electrical work. Use only metal ducting, do
not use plastic. Assemble securely so that in the event of
a grease fire, the fire will be contained within the metal
ductwork.
Never vent exhaust air into a wall, attic, ceiling or any
concealed space of a building, as an accumulation of
grease could pose a fire hazard. Dampers on vented hoods
must open freely and no obstruction should block the
discharge opening.
IMPORTANT: If you have purchased the optional in-line
blower, see installation instructions with blower.
8
Tools and Materials Required
• Hammer, Pliers, Tape measure
• Sabre saw or keyhole saw
• #8 x 1/2” sheet metal screws to secure duct
• 3-1/4” x 10” duct, length according to your installation
• 3-1/4” x 10” elbows and adapter, per your installation
• Roof cap or wall venthood
• Caulking or silicone to seal installation
• Slot screwdriver, Electric drill, 3/32 drill bit
The above parts are standard and are available from a
hardware store or heating contractor.
Installation of Ducting Horizontally
Through an Outside Wall
Standard 3-1/4” x 10” ducting, elbows, and adapters for
mounting the duct to the range can be purchased at most
plumbing or heating supply dealers.
If you can’t find an adapter elbow that will attach to the
exhaust outlet of the range, you can easily make one by
bending the one inch flanges of a standard elbow out
ninety degrees. Put a bead of silicone seal on the flanges
and attach the adapter to the back of the range with four
1/2” x #8 sheet metal screws.
Cut a 3-3/8” x 10-1/4” hole through the wall directly
behind the warming cabinet outlet, ensuring that no studs
are cut in the process. See figure 3. Push the range into
position. From the outside of the house, measure the
distance from the outside of the siding to the cabinet range
outlet. Cut duct pipe to that length.
Attach the vent hood to the duct pipe. Caulk the back
of the vent hood and around the pipe where it will be
pushed into the wall. Insert the vent assembly through the
wall and into the range adapter so that the caulking seals
completely against the siding.
Install the mesh filter into the warming cabinet. Do not
install charcoal filter.
Installation of Ducting Through an Attic or
Basement Space to an Outside Wall
The range may be positioned flush with the back wall
if the vent elbow and pipe are embedded in the wall. If
ducting through the ceiling, continue the vent through
the ceiling into the attic. Terminate the vent either on an
outside wall, below the soffit using a vent hood or through
the roof with a roof cap. If ducting through the basement,
continue the vent through the floor to a point at least 36”
above the grade level. Terminate the vent through the
outside wall using a vent hood. Install the mesh filter into
the warming cabinet. Do not install charcoal filter. If you
are venting more than 10 feet or have more than one 90°
elbow, we strongly recommend the 1518 inline blower.
NOTE TO INSTALLER: Leave these instructions with
the appliance
NOTE TO CONSUMER: Retain these instructions for
future reference.
SMOOTH TOP ELECTRIC COOKTOP
Surface Elements
Controls
Control knobs must be
pushed in before turning
them to a setting. They can
be set anywhere between
MAX and MIN.
The controls for the surface
elements provide infinite
heat settings. The numbers
on the dial serve as a reference. The control can be turned
to any setting to provide the exact heat required.
Before using your glass cooktop for the first time: turn
the elements on MAX without a pan for 5 to 8 minutes
or until smoking stops. This smoking is normal and
non toxic.
Setting Recommended Use
MAX • To start foods cooking
• To bring liquids to a boil.
8 - 7 • To hold a rapid boil
6 - 5 • To fry foods
4 • For gravy, pudding and icing
• To cook large amounts of vegetables
3 - 2 • To keep food cooking after starting
it on a higher setting
1 • To keep foods warm until ready
to serve
High Speed Radiant - Electric Top Burners
Consists of a set of special RADIANT HEATER coils
embedded in thermal insulation. The element is designed
for fast heat response. You can see it light up almost
immediately.
Each element is fitted with a thermal limiter to ensure
the ceramic glass does not exceed the maximum SAFE
operating temperature. You may notice the element going
on and off a number of times during use. This is a normal
occurrence.
To maximize the efficiency of this type of element we
suggest you use it similarly to your previous burner. Turn to
maximum until the desired temperature is reached, then turn
it down to the setting that best maintains the desired heat.
Hot Lights: The red hot lights located under the glass near
each burner glow only when a burner is hot. They will
continue to glow until the burner has cooled.
Model STE – Smoothtop Control
Turning burners on
• Touch ON. If highest heat is wanted, touch arrow up.
• If a lower heat setting is required touch arrow down until
the correct setting is achieved.
• If you initially require a low heat setting when turning on
the burner, touch ON then the arrow down. Scroll up to the
desired setting.
9
Turning burners off
• Touch OFF
• Hot lights are provided in the glass of all smooth top
ranges. Light glows when a burner becomes hot and shuts
off when the burner has cooled.
• H or 9 – To start foods cooking and to bring foods
to a boil.
• 8-7 – To hold a rapid boil.
• 6-5 – To fry foods.
• 4 – To cook large amounts of vegetables
• 3-2 – To keep food cooking after starting it
on a lower setting.
• L – To keep foods warm until ready to serve.
Controls
The radiant heating elements are controlled by a commonly
used Infinite Heat Switch that works on the principle of
percent on, percent off. For example, when the switch is
turned to the medium setting, the element will be on only
50% of the time. Because of the fast heat-up with these types
of elements, you will notice the units switching on and off.
Cookware
The best cooking results and the most economical use of
electricity will be achieved by using smooth, flat-bottom
pans. Pans should be at least the same size or slightly
larger than the cooking area. Ceramic cookware suitable
for stovetop cooking may be used. If pans smaller than the
size of the heating element are used, care should be taken
as the handles may get hot.
Built into each element, is a safety device which protects the
element from overheating. If using pans which are not ideal,
for example concave or convex bottom pans with shiny
bases, or those with ridged or grooved bottoms, the thermal
limiter can cause the element to switch off and on during
cooking, which means that food will take longer to cook.
Very thin, badly dented, and distorted pans with uneven
bottoms should not be used.
Never place utensils with a skirt (e.g. a wok) on the
heated area.
Pans should not have rough bottoms. Do not slide pots on
the ceramic glass cooking surface, as this may mark or
scratch the cooktop.
If pans with aluminum bottoms are slid across the cooking
surface, metal marks could result. Such marks are easily
cleaned with any non-abrasive stainless steel cleaner,
provided they are removed immediately and not allowed
to bake onto the surface.
Any guidelines or recommendations given by the
saucepan or cooking utensil manufacturer should be
followed.
Things Not To Do On A Ceramic Cooktop
• Do not leave pots unattended or elements ON for
extended periods of time. If an element is mistakenly left
on for an extended period of time the built in thermal
limiter will ensure that the heat build-up is insufficient
to cause any adverse effects.
• Do not cook directly on the ceramic cooktop. The
surface of the cooktop can be damaged, and will be more
difficult to clean.
• Do not use wire trivets mats or aluminum foil. They
offer no cooking advantages and can damage the ceramic
glass surface. Never place plastic or any other material
which might melt on any part of the cooktop.
• Do not use the cooktop as a chopping board or cutting
surface. This type of use can scratch the surface.
• Do not leave heavy spills during cooking. Turn heat
off and allow surface to cool down. Remove the spills
with a clean, damp cloth (no detergent), taking care to
avoid burning fingers. If there is detergent in the cloth,
you may leave a layer of soil-laden film on the cooktop
surface, which can result in discolouration next time the
element is switched “on”. If a detergent film builds up,
use a ceramic glass cleaner-conditioner.
Care and Cleaning
To keep the exterior nickel and porcelain trim in spotless
condition, wipe with a warm soapy cloth. Do not clean
ceramic surface with a soapy cloth while cook surface
is hot.
See page 34 for complete cleaning guide.
Caution - Product Damage Hazard
Before using any cleaners, ensure that it is suitable for
application on polished surfaces or trim, e.g. nickel,
anodized aluminum, stainless steel, vitreous enamel,
ceramic glass. Certain cleaners may have an adverse
effect.
Make sure that the glass ceramic surface has cooled down
before applying any cleaning materials.
1. Saving on Cleaning Time
• Make sure the bottom of pots and pans and cooking area
are clean and dry.
Select correct heat settings and use saucepans large
enough to accommodate food and liquid to eliminate
boilovers and splattering.
• Wipe up food spills and splatters from adjacent heating
areas before cooking.
• Do not drag or slide pots along the surface.
2. Daily Care
• Use a ceramic glass cleaner-conditioner, available
at supermarkets and major department stores. As the
cleaner-conditioner cleans, it leaves a protective coating
of silicone on the smooth surface, which helps prevent
scratches and abrasions in which food particles can
collect. It also helps prevent the build-up of mineral
deposits, and will make future cleaning easier.
• Apply a dab of cleaner-conditioner in the center of each
heated area to be cleaned.
• For normal cleaning start with about 1 ml (1/8 tsp) of
cleaner-conditioner, and apply more if needed.
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• Clean unit with a damp clean paper towel. To remove
more stubborn spots, use a slightly dampened nonimpregnated plastic or nylon pad specially made for
non-stick utensils.
• Use liquid cleansers to remove any discoloration,
especially in hard water areas. A non-impregnated plastic
or nylon pad specially made for non-stick utensils may
also be used with these cleaners. Do not apply excessive
pressure while rubbing. This could cause scratches over
time.
• Apply cleaner-conditioner and polish with paper towel
or a soft dry cloth.
• Any smearing or hazing on the surface may be removed
with a lightly dampened paper towel, and polished with
a soft dry cloth.
• Do not use a sponge or a dishcloth. They may leave a
film of soil-laden detergent on the heating area which
may turn brown and resemble a discolouration the next
time the area is heated. If that should happen, cleanerconditioner will remove it.
Warning
Personal Injury Hazard
• NOTE: If a wet paper towel is used to remove spillovers
from warm cooking area, be careful to avoid steam burns.
• Never mix different household cleaning products.
Chemical mixtures may interact, with objectionable or
even hazardous results.
3. Use cleaner-conditioner, and finally wipe the cooktop
clean with a paper towel or damp cloth.
If after the use of recommended materials there are some
persistent stains or marks on the cooktop, the unit should
be cleaned using a liquid cleanser. This will remove any
accumulated residue of cleaner-conditioner, and if applied
with a non-impregnated plastic or nylon pad for non-stick
pans, for at least three to four minutes, it will also take
off the film caused by salts and minerals before it has an
opportunity to discolor or develop into a problems. Finish
off with a touch of cleaner-conditioner, polish to a high
lustre.
Any smearing or streaking on the surface may be removed
with lightly dampened paper towel and polished with a
soft dry cloth.
Metal Marks
Certain metal pots, especially those with aluminum
bottoms may leave marks on the surface, especially if the
pan is allowed to slide. Use the cleaner-conditioner before
the unit is used again to prevent the mark from baking on
the surface.
Caution
Product Damage Hazard
Ceramic glass cleaner-conditioner should be applied
regularly after use of other cleaners, otherwise over
a period of time the surface of the ceramic glass may
roughen, and cleaning will become progressively more
difficult. Staining may also occur.
Do Use
Ceramic glass cleaner-conditioner should be used
regularly to clean and protect glass-smooth top cooking
surface. If you run out, you may temporarily use baking
soda as a cleaning powder.
Do Not Use
1. Household detergents and bleaches.
2. Impregnated plastic or nylon pads.
3. Soap pads; these will scratch and mark.
4. Household abrasive powders except where specified;
these may scratch depending on the pressure applied in
use.
5. Chemical oven cleaners, e.g. aerosols and oven pads.
These are caustic cleaners, and may etch the surface.
6. Rust stain or bath and sink stain removers, as these will
mark and etch the surface.
7. Metal scrubbers.
How To Deal With Burned-On Spots
1. Make sure area to be cleaned is warm to the touch.
2. The careful use of a stainless steel razor blade held at
approximately 30 degrees to the surface can be used to
remove stubborn burned-on spots from the surface.
Important Notes
1. In the event of the cooktop being scratched, soil will
collect and appear as fine lines. These are not fully
removable, but can be minimized by the daily use
of cleaner-conditioner. These scratches do not
affect cooking performance.
2. Soil from sugar solutions must be removed from the
cooktop before the syrup has set, otherwise it can
permanently bond to the ceramic surface.
Electric Surface Elements
Solid Cast Elements
Before using your solid elements for the first time:
Heat the elements at
max without a pan for
3 to 5 minutes or until
smoking stops. The
smoking is normal and
non toxic.
Solid elements are
sealed with a lacquer coating that prevents corrosion. This
coating must be burned into the elements to be effective in
protecting against rust. The coating will be transferred to
the bottom of pans if this procedure is not done.
Because solid elements are different from coil elements,
you can expect to see differences in cooking performance,
cleaning and safety.
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Solid elements take longer than coil elements to reach the
set temperature but they retain heat for longer periods of
time after being turned off.
Solid elements are easier to clean up, because the cooking
surface is sealed against spills. There are no drip bowls or
a burner box to clean.
Solid elements should not glow red even at max setting.
The red lettering will fade with use.
Solid elements have built-in temperature protectors that
automatically reduce heat if a pan boils dry.
You will notice that a cast burner stove top gets hot,
especially when the burners are on for long periods of
time. This is normal for any range with solid elements.
This condition is safe. To minimize heat build up, reduce
burner heat setting to #3 after pot has come to a boil.
Energy Tips
Use cookware with tight-fitting lids, and flat bottoms
which completely cover the heated portion of the element.
Watch foods when bringing them to cooking temperatures
at high heat. When food reaches cooking temperature,
reduce heat to lowest setting that will keep it cooking.
Use residual heat with surface cooking. For example,
when cooking eggs in the shell, bring water to a boil,
then turn element off, and allow heat in water to complete
cooking.
When boiling water for tea or coffee, heat only the amount
needed. Do not use a wire trivet or any other kind of heat
retarding pad between the pan and the element.
SELECTION & USE OF POTS & PANS
GRIDDLE OPTION
Flat Bottoms
Thick, flat bottoms absorb and distribute the heat from
the element more evenly. Thin, uneven bottoms waste
energy and create hot spots that may burn the food onto
cookware.
Glass cooktops require heavy gauge flat bottom pans for
best cooking results.
Check flatness with a ruler or straight edge. See figure 7.
Griddle for electric ranges
To use griddle over the back/front burner combination on
left side of stove. Turn both burners on high for at least five
minutes to allow griddle to heat up to frying temperature.
Temperatures may be adjusted as required.
Griddle for gas ranges
Set griddle on the left over the back/front burner
combination. Lock the notches of the griddle onto the
Figure 7
Pot Diameter
Select element to match pan diameter. The pot should
be slightly larger than the element to obtain best energy
usage, and avoid spillovers flowing directly onto element.
Do not use pans extending more than one inch beyond
element, except while canning. See figure 8.
back & front grate fingers. First make sure that grates are
positioned on burners correctly. Turn both front & back
burners on to correct frying temperature.
Warning: Do not use two griddles on a range as warping
of the top can occur.
CANNING
OPTIONAL
GRIDDLE
Figure 8
Small diameter pans waste energy and spillage can flow
onto element. This increases chance of fire and burns.
For Smooth Top & Cast Burner Ranges
Use non-stick coated cookware, for easier clean up.
Glass or pyroceram pans should be used only as the
manufacturer describes.
Pressure cookers, deep fat fryers, canners, etc. must be of
the correct size and have flat bottoms to work properly.
For best results, use a flat bottom, heavy gauge canner.
Canners with rippled bottoms will not work on electric
burners because the bottom does not make enough contact
with the element. This wastes energy and takes a long time
to boil water.
GAS COOKTOP
Gas cooktops are more forgiving than electric cooktops.
Most cookware will work, although tight fitting lids are
recommended for efficient cooking on both. Always
adjust the burner controls so that flames do not extend
past the edges of pots or pans.
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