Elmira Stove Works 1956BB, 1955CRE, 1956BYLP, 1954CW, 1954PCA INSTALLATION INSTRUCTIONS AND OPERATION MANUAL

...

0 (0)

Elmira Stove Works 1956BB, 1955CRE, 1956BYLP, 1954CW, 1954PCA INSTALLATION INSTRUCTIONS AND OPERATION MANUAL

Installation and Operating Instructions for

NORTHSTAR

Electric Ranges (Model 1954)

Dual Fuel Ranges (Model 1947 & 1955)

Gas Ranges (Model 1956)

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!

NOTE: COOLING FAN

When the oven is heated, a fan turns on to moderate the

temperature of the switches. The fan will automatically shut off when the oven cools.

This is a normal part of the stove’s operation.

Thank you for purchasing a Northstar Retro 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.

#1704 -16

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...........................	3
Amperage Requirements & BTU’s .............................	4
Safety Instructions – Gas.......................................	4
Installing Your Range...........................................	5
Installing Range in to Cabinets....................................	6
Electrical & Gas Connection Locations.......................	7
Electric Cooktop.....................................................	7
Selection & Use of Pots & Pans........................	8
Griddle Option........................................................	10
Canning.......................................................................	10
Gas Cooktop.............................................................	10
Manual Burner Adjustment........................................	10
Gas Burner Cleaning..................................................	11
Oven Venting (Gas Top Models)..............................	11
Gas Supply System..................................................	12
Range Top Conversion to “LP”........................	12
Oven Conversion Model 1956...........................	14
Oven Controls & Clock.....................................	15
Setting Clock..............................................................	15
Oven Light.................................................................	15
Clock vs. Digital Display...........................................	15.
Self Clean...................................................................	15
Maintenance and Minor Repair..................................	16
Replacing Oven Lights...............................................	17

Storage Drawer/
Optional Warmer Drawer.............................	17
Convection & Standard Cooking Tips...........	18
Standard Oven Meat Roasting Chart..........................	21.
Standard Oven Baking Chart.....................................	22.
Introduction to Convection Cooking..........................	23.
Convection Meat Roasting Chart...............................	23.
Convection Poultry Roasting Chart...........................	25.
Convection Yeast Bread Baking Chart......................	25.
Convection Quick Breads Baking Chart....................	26.
Convection Dessert Baking Chart..............................	26
Wiring Diagram Models 1954, 1955, 1956....	27
Wiring Diagram Models 1947...........................	28
Cleaning Guide........................................................	29
Servicing Range Under Cooktop.....................	29
Range Troubleshooting.......................................	30
Service & Warranty.............................................	32

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 4 through 6 of this manual. Failure to follow these instruc tions could result in serious electric hazard, risk of fire, and/or personal injury.

Models 1947, 1954 and 1955 are equipped with a 240 volt, standard range power cord & plug. See page 4 for amp ratings of each model.

Models 1956 comes with a 120 volt, 10 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 console 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, storage drawer, warmer 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 (Optional Exhaust Hood)

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 to cover oven racks. This will restrict heat circulation. Do not place aluminum foil in bottom of oven as a spill protector. Permanent damage to oven will result.

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 self-cleaning ovens prior to cleaning. Damage may occur to oven finish at high temperatures. Remove aluminum or plastic utensils, food or combustible materials from oven and cooktop before self-cleaning. (See Self-Cleaning – Page 15)

NOTE: Oven cleaner will not harm porcelain oven but should not be used in conjuction with selfcleaning.

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, fuse, or breaker 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 have been removed and that all controls are in the off position before plugging in the power cord.

Electrical Connection

Amperage requirements		BTU’s NAT		BTU’s LP
Model 194740	Amps, 240	Volts	66,000	59,400
195440 Amps,240 Volts			—	—
195525	Amps, 240	Volts	43,000	38,700
195610	Amps,110 Volts		59,000	53,100

All ranges come with standard 4 wire range cord attached. This cord must be plugged into a standard range receptacle provided by your electrician.

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 Common wealth of Massachusetts.

#1 This installation must conform with local codes and ordinances. In the absense of local codes, installations must conform with American National Standard, National Fuel Gas Code ANSI Z223.1–latest edition (**) or CAN/CGA- B149–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.

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.

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 12 -15).

NOTE: In this manual, propane is referred to as LP (liquid petroleum).

Gas hook up locations - Models 1947 and 1955: The 1/2” steel gas elbow exits the stove on the right side, 33” off the floor. Model 1956: the connection is located in the center, 2” off the floor.

INSTALLING YOUR RANGE

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.

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.

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.

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 1947, 1955 and 1956 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”. The clearances on electric models between the cooktop and unprotected overhead cupboards is 30”. This distance may be reduced to 24” when the 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.

Minimum Clearances to Combustibles

	A	B	C	D	E	F
All Electric Model 1954	0”	0”	30”	0”	0”	13”max.
Dual Fuel Models 1947 & 1955	3”ht.min18”.	3”ht.min18”.	32”	0”	0”	13”max.
All Gas Model 1956	3”ht.min.18”	3”ht.min.18”	32”	0”	0”	13”max.

1 = End of section of overhead cabinet

2 = Overhead center cabinet

3 = End wall or divider

Hood should be installed 28” to 30” from the bottom of hood to the range cook top. See Full Installation information in Exhaust Hood Manual.

It is the responsibility of the installer to comply with the installation clearances specified in this manual.

Cabinet Openings

Models 1954, 1955 and 1956 will fit into a 30 1/4” cabinet opening.

Model 1947 will fit into a 36 1/4” cabinet opening.

Leveling Your Range

Place rack in oven. Place level on rack, first side to side, then front to back.

If the range is not level, adjust leveling legs up or down with pliers or your fingers until range is level.

NOTE: Oven must be level for satisfactory baking performance.

Electrical and Gas Connection Locations

Dual Fuel Range 1947, 1955

Gas line connection is 33" off of the floor and 3.5" in from the right hand side of the range.

Electrical Cord is 12" up from the floor.

1.5"

1954 All Electric and

1947, 1955 Dual Fuel Ranges have 220V 4 prong cord. Plug depth is 1 1/2" and

cord length is 4 feet.

All Gas Range 1956

Electrical Cord is 12" up from the floor.

Regulator is centered and approximately 2" in under the range.

1956 All Gas Model 110V Plug depth is

1" and does not recess into the range.

Cord length is 3 feet.

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.

NOTE: The “Push to Turn Safety Control Knobs” on the range are designed for child safety and to prevent accidental operation.

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.

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.

•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.

Hot Lights

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.

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.

Pans with very shiny or reflective 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.

SELECTION & USE OF POTS & PANS

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.

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.

Figure 8

Small diameter pans waste energy and spillage can flow onto element. This increases chance of fire and burns.

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.

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.

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 chrome trim in spotless condition, wipe with a warm soapy cloth. Do not clean hot chrome surface with a soapy cloth, use automotive chrome cleaner on cool surface.

See page 28 for complete cleaning guide.

Caution - Product Damage Hazard

Before using any cleaners, ensure that it is suitable for application on chrome trim.

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.

•When cool, 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.

•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.

•Wipe off this application with another clean, damp paper towel, and wipe dry.

•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.

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 (Model 1954)

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.

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 problem. 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 (Model 1954)

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.

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.

GRIDDLE OPTION

OPTIONAL

GRIDDLE

Griddle

Set griddle over a back/front burner combination. Turn both burners on MAX for a couple of minutes or until griddle reaches frying temperature. Temperatures may be adjusted as required.

CANNING

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.

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.

Top Burners (Models 1947, 1955, 1956)

Your gas range is equipped with “state of the art” “Sealed Gas Burners” and an “Auto-Reignition System”. The sealed gas burners spread the heat evenly across the bottom of the cooking utensil and provide infinite heat

control. The auto-reignition system senses when a burner flame has gone out and will automatically reignite that burner. There are no standing pilots to light or adjust.

See this page for cleaning and maintenance of top burners.

Operating Range During a Power Failure

To light a top burner during a power failure, hold a lit match to the desired burner head. Turn the corresponding control knob to any numbered position. After burner lights, adjust flame to desired setting.

The gas oven requires electricity to operate.

Removal of Burner Knobs

Apply a piece of duct tape to the surface of the knob for better grip. Pull off by hand or with a pair of pliers.

Manual Burner Adjustment On Low

The burners have been pre-adjusted at the factory for best performance. You may manually adjust the low settings up or down by removing the control knob while the burner is lit and in the low position. While holding the valve stem so it doesn’t turn, insert a small flat blade screwdriver into the stem and turn the small brass screw slightly in either direction until desired flame height is obtained. Valve must be adjusted so low flame licks around burner cap no less than 1/8”. See figure 11.

1/8"

Figure 11

Figure 12

NOTE: Low adjustment will not effect flame heights at other settings. If a top burner flame has been adjusted too low, the electronic ignitor may start to spark while burner is on. Readjust flame until ignitor stops sparking.

Flame Appearance

The burners have been pre-adjusted at the factory to a clean blue flame. On LP gas, a slight orange tip may be visible. If flame is not as above, your gas serviceman can check the regulator for proper setting with a water manometer (U-gauge). The stove pressure should be within + or - 10% of the pressure setting shown in this manual.

+ 22 hidden pages