Magic Chef CGR3742CDC User Manual RANGE Manuals And Guides L0803616

MAGIC CHEF Free Standing, Gas Manual L0803616 MAGIC CHEF Free Standing, Gas Owner's Manual, MAGIC CHEF Free Standing, Gas installation guides

User Manual: Magic Chef CGR3742CDC CGR3742CDC MAGIC CHEF RANGE - Manuals and Guides View the owners manual for your MAGIC CHEF RANGE #CGR3742CDC. Home:Kitchen Appliance Parts:Magic Chef Parts:Magic Chef RANGE Manual

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Gas Range

Featuring

* Sealed surface burners
• Clock and timer, if equipped
• Pilotless ignition

8113P043-60
(1/93)

CONTENTS
Dear Consumer:
This booklet contains basic information for the safe use
and care of your appliance. It also covers other models
which may have different features from your appliance.
In our continuing effort to improve the quality of our
products, it may be necessary to make changes to the
product without revising this booklet. For example, a

knob on your range may not look like the illustration
in this book.
It is our sincere desire that you experience the
maximum cooking enjoyment from this appliance. To
do so, the first step is to learn how to correctly use
and care for the product. Therefore, we suggest that
you read this booklet before you begin cooking.

CONTENTS
SAFETY PRECAUTIONS ...................

1-3

SURFACE COOKING ......................
Surface Light ..............................
(2ooktop ...................................
Surface Burners ............................
Solid State Ignit!on ..........................
How Burner Works .........................
Correct Flame Size ..........................
Removing Burner ...........................
Griddle!Fifth Burner .........................

4-6
5
4
4
4
5
5
6
6

OVEN AREA .............................
How Oven Burner Works ....................
Oven Temperature Control ...................
Oven Selector Control .......................
Oven Timer Control .........................
Oven Light ................................
Indicator Lights .............................
Oven Door ................................
Oven Door Window ........................
Oven Racks ................................
Oven Bottom ...............................
Broiler Compartment ........................
Cover Panel/Heat Shield ....................
Leveling Legs .............................
OVEN COOKING .......................
Oven Characteristics ........................
Low-Temp Setting .........................
Preheating ................................
Use of Aluminum Foil ......................

7-10
7
8
8
8
8
8
8
9
9
9
9
10
10
11-16
11
11
1I
11

MODEL IDENTIFICATION
The model, manufacturing (serial*), and serial (consecutive*)
numbers identify your appliance. These three numbers are
listed on the rating plate which is located in one of the
following places:
30" Freestanding and Eye Level Units: under cooktop
in burner box area.
30" Freestanding with Self-Clean Oven Feature: on
right side of the lower front frame, behind cover paneI.
20" Freestanding Unit: under cooktop, at rear center of
burner box.
24" Built-ln Oven: on main front oven frame.
30" Surface Unit: on left flange of burner box.

Baking/Baking Problems ....................
Broiling/Charts ............................
Roasting/Chart ............................
FEATURES .............................
Clock ....................................
Minute Minder ............................
Eye-Level Oven ...........................
Self-Clean Oven ...........................
Continuous Clean Oven .....................
Automatic Oven Cooking
I) Delay Cook & Off .....................
2) Cook & Off .....................
Programmed Oven Cooking
1) Cook & Hold .........................
TROUBLESHOOTING
CHART ..............
To Obtain Service ..........................
GENERAL

CLEANING

GUIDE ...........

MAINTENANCE
& ADJUSTMENTS
.......
Type of Gas ..............................
Pressure Regulator .........................
Gas Shut-Off Valve ........................
Electrical Connections ......................
Lighting Pilots ............................
Adjusting Surface Pilots .....................
Operation of Solid State Ignition
During Power Failure .....................
Tri-Temp Burner Adjustment ................
Oven Light Replacement ....................
Surface Light Replacement ..................
Warranty .................................

12
14
16
17-21
17
17
17
18
20

.....

21
22
22
23
23

24-25
26-29
26
26
26
26
27
27
27
28
28
29
30

All three of the identifying numbers must be used when
ordering parts or service from your dealer, serviceman, or
from us. Record the three numbers here so they will be
readily available should you need them.
MODEL NUMBER:
MANUFACTURING
(SERIAL*) NUMBER:.
SERIAL
(CONSECUTIVE*) NUMBER:
DATE OF PURCHASE:

*The second terms (given above in parenthesis) are being replaced by the preceding terms. Your appliance rating plate may use either or both
of these terms or names for these identifying numbers. Note that the term "serial" is applied differently in the new and (old) number
terminology,

I,SAFETYPRECAU

The Installation,adjustmentandserviceof this
rangemustbeperformed
bya qualifiedtechnician,
This is necessaryto insureproperoperation
and to avoid the possibilityof damageto the
appliance or injury to users. Before the
installerleaves your premisesyou may wish
to question him on the following points:
a. Adequateelectrical serviceis available to
your home.
b. The range will not overloadthe individual
circuiton which it is used.
c, Clearances. Be sure to checkthe installation manualfor minimumclearanceto any
combustible surface. Also, keep in mind
some types of wall tile may melt when
exposedto high heat.
d. Grounding. Be sure the appliance is
properly grounded to avoid electrical
shock, DONOTcut off 3rd prong.
e. Shut off valve has been installed before
your range in gas supply line.

manufactureridentificationsuchas oven
proof or ovensafe.
c.Useproperpansize.Basedonsafetyconsiderations, select utensils having flat
bottoms large enough to cover the
surface or burnergrate and adjustflame
to size of pan. The use of undersized
utensils will expose a portion of the
flamesto directcontactand mayresultin
ignition of clothing. Adjusting size of
flame to utensils will also improve
efficiency.
d. Turn pan handlesto the side or back of
range but not over adjacent surface
burnerto minimizepossibilityof the risk
of burns, ignition of flammable
materials, and spillage due to unintentional contact with the utensil.

e. Use heavy dry potholders - apronsare
too thin and cause burns - towels are
oftenwet and causesteamburnsor iftoo
large, they can tangle or ignite.

COOKTOP
USE
3. TO COOKONTOP OFTHE RANGE,DO:
a. Push in and turn on burner "only" after
placing filled utensil on the grate. Turn
off all burners when not in use.
b. Use only certain types of glass, ceramic,
earthenware, or other glazed utensils
that are suitable for range-top service
without breaking due to the sudden
change in temperature. Check for

f. Check that your cooktop control knobs
are off before leaving kitchen.
g. Clean spillovers immediately. Check
holes in burner to be sure food has been
removed and flame will light.

],,,SAFETY
PRECAUTIONSI
OVENUSE
4. REPLACING
OVENLIGHTBULBS.DO:
a. Wait until oven and bulb are cool.
b. Always handle bulb with dry (never a
wet) cloth to protect hands° (See "Oven
Light" under Features & Options in this
manual).
c. If light bulb should break, before changing bulb, disconnect power to the range
by removing fuse or throwing circuit
breaker.
Electrical power supply to the range must
be disconnected before any component
that is attached with a screw or fastener
is removed.
5. WHENUSINGTHEOVEN,go:
a. Stand to one side when opening heated
oven to let air or steam escape before
removing or replacing food.
b. Check to see that rack is in its proper
position before heating oven --improperly installed or tilted racks can cause
burns from utensils and/or food spills.

c. Place oven racks in desired location
while oven is cool. If rack must be moved
while oven is hot, do not let potholder
contact a hot bake or broil burner in the
oven.
d. Pull oven rack out when adding or
removing foods (pushing and pulling
should be at the center of the rack).

e, FORELEVATED
OVENONLY-Check utensils
and food weights, if they are too heavy to
handle easily (especially those with large
amounts of fats or liquids) heat in a lower
oven or separate into several smaller
containers.

HOODS
1. Clean Ventilating HoodsFrequently- grease
should not be allowed to accumulate on
hood or filter.
2. Turn fan off when flaming foods under the
hood. The fan, if operating, may spread the
flame.
.

BROILERPAN
a. Stand to one side when opening a heated
oven or broiler compartment to prevent
grease flame-up and to let air or steam
escape before removing or replacing
food.
b. Always remove the broiler pan from the
compartment as soon as you are finished
broiling. It makes the pan much easier to
wash and there will be no chance that the
pan and drippings will be forgotten.
Grease left in the pan can catch fire if the
oven is used without removing the broiler
pan.
c. In using the broiler, if meat is too close to
the burner, fat may ignite.

d. Broiler pan should be placed back in the
broiler compartment for storage after
cleaning.

ISAFETYPRECAUTIONSi
IMPORTANTPRECAUTIONS

7. IN CASEOF FIRE.DO:
a. Turn off heat source and ventilation hood.

9. DO NOT TOUCHBURNERSORGRATES:
Even though they appear cool, they may be
hot enough to cause burns (including areas
surrounding heat source such as vents, top
of oven door, oven window grates, etc.).

b. Smother flames by:
1. Chemical fire extinguisher.
2. Baking soda.
3. Lid cover or cookie sheet.
NOTE:NEVERuse water on a grease fire.
c. Leave burning utensil where it is
sitting. Trying to carry it could cause
spillage and fire in other areas of
your home or could cause serious
burns.

N
10. 00 NOT WEARLOOSEFITTING OR HANGING
GARMENTS.Which can:
a. Catch on pan handles.
b. Make contact with heat and catch fire.
8. DO NOTLEAVECHILDREN:
a. Unattended while range or cooktop is in
use,

b. Playing on or near range or cooktop.
Teach children not to play with range
controls. CAUTION:Keep items of interest
such as toys or treats stored away from
range, backguard, or shelving above
range so a child will not be tempted to
climb upon range to reach such items.

11. DONOT LEAVECOOKTOPCOOKING
UNATTENDED.Spillovers can ignite or
smoke.

c. Within reach of hot range, hot cooktop or
hot pans.

iSAFETYPRECAUTIONSJ
II IIII

II IIII

12.00 NOTUSlE
COOKTOP
OROVENASSTORAGE. 17. DO NOTHEATUNOPENEOGLASSOR METAL
Containersmay catch fire or melt.
CONTAINERSof food. Build up of pressure
could cause serious injury or damage to
your range.
o

18. 00 NOT USE OVEN DOORAS A STEPPING
STOOL RANGECOULDTIP:
a. Causing serious injury.
b. Resulting damage to door could cause
extensive heat loss and uneven
cooking.

13. O0 NOTUSEANY FLAMMABLESONORNEAR
RANGEORCOOKTOP.
a. Avoid using aerosol sprays near a
range as most are highly flammable.
Follow instructions on the container
label.

b. Do not store or use gasoline or other
flammable vapors and liquid in the
vicinity of this or any other appliance.
c. Fats and grease should be disposed of
promptly.
d. Excessbuild up of dirt and grease make
cleaning difficult and could result in fire.
!4. DONOT USEWATERON GREASEFIRES.
Water causes fire to splatter and spread.
15. DONOTBLOCKVENTOPENINGS.
16. DONOTUSEALUMINUMFOILCovering oven
racks, broiler grill or oven bottom could
alter cooking results.

19. BASEOONSAFETYCONSIOERATIONS,
DONOT
USE RANGEAS HEATER.
a. Never use the range as a kitchen heater.
Prolonged use for heating without
adequate ventilation can be dangerous.
b. Ovens and cooktops are not designed
for heating use and can fail with such
abuse.

20. DONOTLEAVEDEEPFATFRYING
OPERATION 21. DO NOTSERVICEYOUROWN RANGE.
UNATTENDED.
Do not replace any part of the appliance
a. Pan must be large and deep enough to
unless it is specifically recommended in
allow for the increased boil when food is
added -- this will avoid a boil over and

the literature you receive with the
appliance. All servicing should be referred
to a qualified technician. Insist that
authorized replacement parts be used in
the repair of your appliance. For service,
contact your dealer or authorized service
agency.

grease fire.
b. Never try to move a pan containing
quantities of hot fat. Wait until the fat is
cool.

22. SELFCLEANRANGESONLY
a. Do not clean door gasket - the door
gasket is essential for a good seal. Care
should be taken not to rub, damage, or
move the gasket.
b. Do not use oven cleaners - no commercial
oven cleaner or oven liner
protective coating of any kind should be
used in or around any part of the oven.
c. Clean only parts listed in manual.
d. Before self-cleaning the oven- remove
broiler pan, racks and other utensils.

CLOCK

UNIBURNER
(FOUND

UNDER COOKTOP)

& BROILER
VENT

TOP

COOKTOP
&
CONTROLS

OVEN

RACKS

LIFT OUT
OVEN

E_ROILER DRAWER(EXCEPT

GAS SELF

"OVEN WINDOW

LEG LEVELER

(ON SELECTED

OVEN

DOOR

MODELS)

(NOTFOUNDONALLRANGES)
LIGHTSWITCHES- Locate the switch on your
range to turn on your surface light.

LEG LEVELER- Most floors are not level. In
order for proper baking, level your oven by
turning the screws on all 4 legs until your
range is level.

PUSHON/OFF
PUSHON/OFF
ROCKER

TWISTON/OFF

SURFACELIGHT- For those models equipped,
remove the cook top light glass by removing
two screws. Change bulb replace the glass &
two screws.

BOTTOMCORNER
OFRANGE

OVEN RACKS(LOWEROVENS)- It is recommended that you use rack positions 1,2, and 3
when baking or broiling. Onself-clean models
rack position 4 will place foods too close to
the waist high broiler for proper baking or
broiling.

Other models, flip up the backouard and
change the bulb.
OVENLIGHT- When replacing an oven light
bulb, be sure the oven is cool, DISCONNECT
POWERto the range and use a dry cloth to
handle the bulb.
To replace, remove bulb shield and gasket (if
equipped). Replace bulb with a heat resistant
appliance bulb. Replace shield and gasket (if
equipped).

] _,1,-- 3rd position

TO INSERTOVENRACK- Place locking bar (B)
(up turned end) on shelf support - lifting up
slightly on the front of the rack (A) push
toward rear of the oven - when Iockbar (B)
clears shelf support groove, set rack on shelf
support and it should glide in easily.

RACK
P

TOREMOVE

ill

,
i

SELFCLEANOVENLIGHT
SHIELDILLUSTRATED

TO REMOVERACK- Pull the rack out to stop
position (B), lift up on the front (A) and pull to
clear shelf support.

IFEATURE'S& OPTIONSI
(NOTFOUNDONALLRANGES)
TO PLACEPANSOFFOODIN OVEN- Pull front of
rack (A) out to lock position. Place pan on
rack and slide back into oven.

BROILERDRAWER- Lift and rotate the two
levers"A" to the side,pulldrawerforward, up
and out.
When replacing drawers, line up hooks on
drawer slides "B" with holes in drawer and
push until hooks are caught. Return levers
"A" to lockingposition.

For cookies or biscuits, we recommenda
standard 9 x 14 or 10 x 14inch cookiesheet.
Larger cookiesheets do not allow room for
the proper air circulation neededfor good
browning. Larger pans may be used for
roasting.

OVENDOOR-The oven door is removable. (The
oven door on the top oven of elevated oven
models, is not removable).

UNIBURNER- To remove: Lift cooktop, grab
hold of uniburner slide straight back toward
rear of range and lift out - CAUTION:Remove
only when cool. Clean with soap & water or in
dishwasher. Check to see that all holes and
burner ports are open, clear of dried food and
thoroughly dry before returning to range for
operation.

When door is cool, open door to first stop
position. Grasp each side of the door near the
bottom, one side in each hand. Lift the door up
and over the support arms.
When replacing door, line up the door support
arms with slots in door. Slip the door down
over the arms as far as it will go.

SURFACECONTROLS
3111111111

CONTROLS- To operate your top burner check
graphics shown below. These will identify
which burner your controls operate.
LEFT
MAJ'

&EFT
_lr

_
M_JB

SETTINGFORDESIREDHEAT- For safety considerations, flame should hug bottom of pan but
should not be above or around sides of pan.
High lapping flames around sides of pan
could cause clothing to ignite.

HI - Instant heat needed to bring foods to
rolling boil.
SIMMER- Lower flame required to keep foods
at a medium boil.

WARM- Keepfoods warm without additional
cooking.

VALVEOPERATION- Your range is equipped
with knobs that must be pushed in before
turning. These knobs operate & control the
size or height of the flame on the cooktop.
Your range will be equipped with one of the
following valves:

NOTE:Sometimes, if a knob is turned very
quickly from high to a low setting, the flame
will go out. Should this happen, turn the knob
to the OFF position. Wait several seconds,
then light again by turning knob to HIGH.

GRIDDLE-Some modelsare equippedwith a
griddle. Be sure to remove griddle cover
before cooking. Griddle operation can be
found in this manual underSurfaceControls.
GRATES-Burnergratesare interchangeableto
insureproperseating.Whenreseating- place
curvedsidestogetherso straightsidesare at
front and rear as shown.

(1) OFF/NIGH- To light, push in knob, then turn
counter-clockwise to Hi (lite). Adjust
flame height by turning back toward OFF
position.
(2) HIGH/SIMMER/WARM - To light, push in
knob, then turn counter-clockwise to Hi
(lite). Then adjust for flame height desired.
This knob has three preset positions and a
choice of settings in between. A click can
be heard at HIGH and SIMMER positions.
The WARM is the final position.

Oo not operate the
burners without a pan
on the grate. The
porcelain finish may
chip without a pan to
absorb the intense
heat.

(3) PILOTLESS IGNITION -

To light ranges
equipped with pilotless (or electric)
ignition; push in the knob, turn it to the
LITE position. You will hear an electric
spark. After ignition, turn knob slightly to
discontinue spark.

TO OPERATEGRIDDLE- Select desired flame
height (Hi, Simmer, or Warm position).
Preheat griddle 3 to 5 minutes before cooking,
then sprinkle a few drops of water on it to test
the heat.

TO REMOVEVALVEKNOBS- Place cloth under
and around knob, twist cloth tightly into a
long handle, pull firmly on twisted cloth until
knob slides off. (See illustration below).

GREASEPAN- There is a grease pan located at
the center rear of the griddle burner. This pan
should be removed and cleaned as necessary.
FIFTHBURNER- The griddle burner can be used
as a fifth surface burner. Merely remove the
griddle and replace with extra grate provided.
GREASE

GRIDOLE- Some ranges are equipped with
griddles. Before using the griddle for the first
time:
1. Remove griddle cover.
a. Peess down on any corner.
b. Slide fingers under 2 sides of griddle
cover and lift off. DONOTpry off with any
instrument or tool.
2. Wash griddle thoroughly with soap and
water.
3. Wipe clean.

PAN

......
....

5th
UNDER

BURNER
GRIDDLE

III

OVEN,.CONTROLS,
I II III

MANUAL,
ADJUSTMENT
KNOB(AVAILABLE
ONSOMEMODELS)
Your new range has the latest design oven
controls and has been accurately calibrated
at the factory for proper oven temperature.
When cooking for the first time in your new
oven, use the recipe time as a guide for
cooking times. Your old oven thermostaL
over a period of years, may have "drifted"
from the factory setting. If, in comparison
with your old oven, you find that your foods
consistently brown too little or too much you
may wish to use the "browning adjustment"
feature on your oven knob.
OVEN"BROWNINGADJUSTMENT"FEATURE

ESTABLISHYOURBROWNINGPREFERENCE

1. Remove the knob from the range, look at the
back of the knob and note the current
setting before making any adjustments.

Bake a can of store purchased refrigerated
biscuits as follows:
1. Select refrigerated biscuits that are packed
lOto a can and require a cooking time of 10
to 12 minutes at 400°F.

2. Place the biscuits on a metal cookie sheet or
according to the food manufacturers instructions. Do not use a dark or black
cookie sheet.

appropriate tool.
3. To increase browning:
Turn the knob to move the pointer ONEline
in the increase direction.

3. Preheat the oven to 400°F.

To decrease browning:
Turn the knob to move the pointer ONEline
in the decrease direction.

4. Place the cookie sheet near the center of the
oven.
5. Watch biscuits, observe the time closely.
Bake at least 10 minutes and no longer than
12 minutes.

4. Retighten screws, maintaining the desired
(new) setting.
5. Return the knob to the range, matching the
flat area of the knob to the shaft.

6. Remove biscuits from oven and let cool.
7. Observe the top and the bottom of each
biscuit. If you find that your biscuits are not
achieving the desired browning within the
span of recommended cooking times, a
simple adjustment of the oven knob permits
adapting the oven to individual tastes.

Hold the knob skirt firmly in one hand so the
pointer (on rear of the skirt) is at the top.
With the other hand loosen the screws with

6. Repeat biscuit test to recheck oven
browning before making any additional
adjustments.

[
IIIIl!

IIIIIIIIIIIIIIIIIIIIIIIIIIII

OVENCONTROLS
I111111111111111111111

IIIIIIIIIIII

IIII1[

ALL ovens are controlled by a thermostat which regulates how hot the oven will get. To preheatset thermostat to desired heat, wait approximately 10 - 15 minutes, then insert food for cooking.
Some models will also have a selector dial, if so, it must be set on bake position for the oven to
preheat.
THERMOSTATOIAL - Turn the knob counter-

/_-"_

clockwise to the desired temperature setting.
There is a delay of approximately 45 seconds
before the main burner ignites. This is normal,
and there is no gas escaping during this
delay. The oven thermostat will automatically
keep the oven heat at the desired temperature
you have chosen.

"_"P6 ^__ __ _._

ELECTRICIGNITION - Some models will be

PILOT

LIGHT

,__

equipped with automatic electric ignition.
CONSTANTPILOT- Some models are equipped
with a constant burning pilot. Thispilotmusthe
Ill helorothe oven will operate.
1. Turn the oven thermostat to OFF.
2. Oven door may be removed for easier
access.
3. Remove oven racks.
_/!/////A

4. To remove oven bottom (A or B on right):
a. Slide the two rear catches forward.
b. Lift the backedgeupwardwhileslidingit
towardsthe rear untilthecatchesin front
release and oven bottom can be
removed. (Thefront edge is held by two
pins or catches).
Other ovens, you:
a. Push oven bottom towards oven back.
b. Lift front end up.
3. Pull towards you & out

l
30" RANGE

"-'I

_///////A
f

III
IIIIIIIIIIIIIIIII11
(STEP 1)

5. Light the standingpilot (a very small pilot)
with a match. (Gascan not flow to the oven
burner until approximately 45 seconds
after thepilot is relit, evenif thethermostat
is open.
(STEP

6. Replacethe baffle, ovenbottom,racks and
oven door.
15

20" & 36"

RANGES

BROILING

LOWER
BROILER
COMPARTMENT3. Placefoodonthe insertof broilerpan. Place

broilerpan in the broilcompartmentsothat
top surface of meat is from 2 to 5 inches
from the broil burner. NOTE:This is a personal choice- dependingon the degreeof
doneness desired. Generally, for brown
exterior and rare interior, the meatshould
becloseto the burner.Placefurtherdownif
you want it well done. If meat is close to
burner,watchto seethat fat doesnotignite
from high broilingtemperatures.
4. Whena little over half of the broilingtime
has passed, season, turn, and finish
cooking on the second side. Serve
immediately.

The oven is equipped with a lower broiler
compartment.WhentheBROILsettingisused,
the ovencannot be used at the same time.

BROILER DRAWER METHOD - Broiling is a
method of cooking tender foods by radiant
heat under the burner. Generally, the distance
between the meat and the burner and broiling

WAISTHIGHBROIL
SELFCLEANONLY

time regulates degree of doneness.

Prepare food for broiling.
2. Set your thermostatto broil.
3. Set selectorto cook (bake/broil).
4. Place food on insert of broiler pan. Place
broiler pan on any of the 3 lower rack
positions.Generally,for brownexteriorand
rare interior,the meatshouldbecloseto the
burner. Place further down if you want it
well done.
.

1. Prepare food for broiling. Remove excess
fat from meat and slash remaining fat
around the eges. This will prevent excess
spattering and the meat "curling." Do not
slash the meat or the juices will drain out
during cooking.

IMPORTANT:
For broilingit is recommended
you use any rack position exceptthe very
top. If meat is too close to the burner it
may ignite.
.

2. Set your oventhermostatto broil. Preheatingis not necessaryfor precookedfoodsor
foods to becookedto the well-donestage.
For a charcoallike exterioron meatsto be
cookedto the rare or medium-rarestage,
preheat the broiler insert for 5 minutes.

Whena little over half of the broiling time
has passed, season, turn, and finish
cooking on the second side. Season the
second side and serve immediately. On
SELFCLEANmodelsDONOTslidelock bar to
the right during broilingor baking. Range
door will lock, turn broiler or bake burner
off and stay lockedfor up to 1 hour.

The broiler pan and insert are designedto
allow drippingfat to drain away from the
foodsto a protectedarea. The meltedfat is
thus kept away from the high heat. You
shouldnot coverthe insertwith foil or broil
without the insert.The exposedmeltedfat
couldflame when door is opened.

CLEANING
LOWORHIGHBROILERS
1.Removebroiler pan & insert during preheat.
Foods placed on a hot insert will stick.
2. Remove broiler insert immediately after
cooking. The compartment may still behot
and will bake drippingson broiler insert.
3. Soak broilerpan as soonas possibleafter
cooking, sprinkle with soap or liquid
detergent and a little water. Foods will
loosenduring your meal & make clean up
easy.
DO NOTUSE aluminum foil to cover broiler
insert. This prevents the fat from draining
out of the heat zone into the broiler pan.

Follow directions for the model you are using. If your clock is not featured below, see other
examples in this book.
TO SET TIME OF DAYCLOCK
Push in minute minder control (A) and turn
clockwise (while holding in) to desired time of
day.
TO SET MINUTE MINOER(TIMER)
Turn minute minder control (A) clockwise
until pointer rests on desired minutes (do not
push in). A signal will sound at the end of
count down time. The signal stops when
pointer is turned to the "OFF" position. NOTE:
On clocks other than digital, the minute
markings are the inside markings on the
clock.

Min_t

"_¢r

•

NOTE:If your clock is not shownabove checkthe following pagesfor your clock.

IIIIIIIIIII

IIII

III

Ill
l

IIIII
II I

IAUTOMAT=C
COOKINGCLOCKS
I
WITHSTOP& STARTTIMECLOCKS
(NONSELFCLEAN
-- FORSELF
CLEANDELETEREFERENCES
TO "PUSHFORMANUAL")
1

TO SET TIME OF DAYCLOCK- Push in minute
minder control (A) and turn clockwise (while
holding in) to desired time of day.

TO SET MINUTE MINOER(TIMER)- Turn minute
minder (A) clockwise to desired minutes (do
not push in). A signal will sound at the end of
count down time. The signal stops when control is turned to the "OFF" position. NOTE:On
clocks other than digital, the minute markings
are the inside markings on the clock.

I
B

I
C

TO SET STARTTIME- If you are leaving home
and would like a roast to start cooking after

you leave: (1) Set thermostat dial to desired
temperature. (2) Set selector to 'TIME BAKE'if
equipped. (3) Push in and turn knob (B) to the
time you want the roast to start cooking. Knob
will pop out at start of cooking. (4) You must
also set the stop time knob (C).

TO SETSTOPTIME- Push in and turn knob (C)
to time you wish the roast to stop cooking knob will pop out at the end of cooking. This
knob must be pushedback in for rangeto work
manually.

TO STOPTIME BAKE- if you should decide to
stop in the time bake cycle:
1. Turn thermostat control to OFF.
2. Rotate start control (B) until it matches
time-of-day and pops out.
3. Rotate stop control (C) until it matches
time-of-day and pops out. Then push back
in for manual operation.

IIIIIIIIIIIIIIIIIIIIIIIIIII
II IIIII IIIII

ICLEANING
INSTRUCTIONS
I
I I

TOCLEANCOOKTOP
1.Cleancooktopwith caution- if a wetsponge
or cloth is used to wipe spills on a hot
cooking area, be careful to avoid steam
burn. Somecleaners can producenoxious
fumes if appliedto a hot surface.
2. To clean area below cooktop lift cooktop
and wipe clean with soap & warm water.

]HH]

]

H ]

TOCLEANUNIBURNER
Whenburneris cool,remove,clean with soap
& water or place in dishwasher before
returningto the range, be sure all holes and
ports are openandclear of bakedon food.To
openholesscrubwith soap& water andnylon
brush. Dry thoroughly before returning
uniburnerto your range.

TOCLEANWINDOWS
When oven is cool, use a mild, non-abrasive
glass cleaning agent on damp cloth.

PORCELAIN
ORSTANDARD
OVEN
PORCELAIN
Can be chipped if misused - use ammonia or a
commercial cleaner. It is suggested that fruit
juices, vinegar and other acid mixtures be
wiped up immediately.

gAILYMAINTENANCE
Warm soapy water in a slightly warm oven
(nothot)- will removespillsimmediatelyafter
spillover (a fine steel wool can be used on
stubbornareas).

SOILEDOVEN

HEAVYBUILDUPOR LARGESPILLOVERS
1. Follow directions on can of commercial
cleaner.
2. Rinsethoroughly with one tbsp. vinegar in
one cup of water.

1. Place 8 oz. glass or enamel container full of
household ammonia in oven overnight or
several hours prior to washing (this'will
loosen soil).
2. Wash with warm soapy water.
3. Scour stubborn areas.
4. Rinse throughly with clean water.

NOTE:Protect metal trim with maskingtape.
DONOTMIX CLEANINGAGENTS.

ill

llllllll

lllllll

! CLEANINGINSTRUCTIONS
II

I
|

I||||1

CONTINUOUS
CLEANOVEN
CONTINUOUS
CLEAN
A continuousclean oven has a very special
finish,it will beslightlyroughto thetouchand
if it were magnified, you would see many
peaks and valleys. This polycrystalline
surface allows grease,oil, and other soil to
spreadover its many a surfacessothat more
of thesoilwill beexposedto theair. Whileyou
cook, the heat of your ovenwill thenoxidize
or burn the soiled areas away slowly. The
soiled areas will not disappeal immediately.
This cleaning is a gradual or continuous
process.
IF SOILIS HEAVY,
you may findit necessaryto
operate the oven empty at approximately
400°F approximately1 hour so the spotswill
lighten (somesmokingmay appear).

SPECIALCLEANING
INSTRUCTIONS
DONOT USECOMMERCIALOVENCLEANERS
ORABRASIVES.
FORLARGESPILLOVERS
1. Start when oven is cool.
2. Remove all racks and cooking utensils.
3. Remove spillover by gently prying up - DO
NOT SCRAPE - (lightly rub with plastic
mesh).
4. Wash with detergent.
4. Rinse thoroughly with small amounts of
clean water.
6. Blot dry with sponge or towel. O0 NOTWIPE.

OVENPREPARATION
1. Remove all pans from the oven. The racks
may be left in but will be discolored and not
slide as easily.

CI_AN
M
VENT
OPENINGS
ON
BACKGUARD

2. Wipe out excessgreaseor spilloversfrom
bottom of oven. Otherwisesmoking may
occur becauseof temporarilyover-loading
the smokeeliminator

Theseareasare notexposedto thecleaning
heat sothey shouldbecleanedbeforeusing
the CLEANcycle. Otherwise,they get just
hot enoughto bake on the soil making it
harder to remove.
4. DONOTuse ovencleaners.Nocommerical
oven cleaner or oven liner protective
coating of any kind shouldbe used in or
around any part of the oven.

WiPE THIS AREA
.

Wipe clean oven vents, backsplash,
backguard,facings and oven dooroutside
the seal. With gentle cleanser,also clean
the slanted and flangededgesof the door
lining.

5. DO NOT clean, rub, or scrape the oven
gasket. This is essentialfor a tight seal on
the oven. Care should be taken not to rub,
damageor move the gasket.
6. Cleanonly partsreferencedin this manual.

GOOn

--FACIIIGS
--SLANTED
EDGES

CAUTION
DOOR& WINDOWMAY BECOMEHOTTO THETOUCH,
DONOTLETCHILDRENPLAYONORNEARTHERANGE
22

|I|

SELF CLEAN INSTRUCTIONS
If there are a few stubbornspots,you may
either scourwithfine, soap-filledsteelwool
pad or leavethemuntilthenextcleancycle.

1. Close door, moveoven latch until it rests in
the lock position on right.
2. Set thermostatdial to "clean."
3. Turn selectorto "clean time bake."
4. Check start time knob. it should be in the up
(or out) position. To check, push in knob, if
it springs back out, it will be in the up (or
out) position.
5. Check stoptime knob.
a. It will read the same time as your time of
day clock. NOTE:The knob should be in
the up (or out) position. To check, push in
knob, if it springs back out it will be in the
up (or out) position.
b. Push in the stop time knob and turn
pointer forward 3 hours. You have set the
amount of time your oven will clean.
NOTE:Knob will stay in the "in" position.
c. When clean cycle is complete, the stop
time knob will pop out and once again
read the same as your time of day clock.
d. Return latch to its original position after
the lock light goes out. NOTE:The door
will not open for approximately 1 hour
after cleaning or until oven has cooled
considerably.
6. The lock light is a visual indicator that your
door is locking for self cleaning. To avoid
damage to the lock, DONOTattempt to open
the door at any time while the lock light is
on. Approximately 1 hour after the completion of the clean cycle, the lock light will
turn off and latch can be returned to its

Sometimes fine hair-like lines appear in the
oven interior or door. This is a common
condition, resulting from heating and
cooling. These lines do not affect the performance of the oven.

]
,_, I

•

]

original position.
7. When you open the door you will see quite a
bit of ash deposit. Don't be alarmed! Most of
this wipes right up with a damp sponge or
cloth. Depending upon the amount of soil,
some of the ash appears to be a light film,
and some will look heavier and darker.

NOTE:
Thoughwe donot recommendleavingovenracksin theovenduringa cleancycle,youmay
prefercleaningthem automatically in spite of the discoloration.
23

II IIIIIII I

TO INTERRUPT CLEANINGCYCLEOR
TO RESETRANGEFOR NORMAL USE AFTER CLEANING

1.Advancestoptimecontroluntilit pops up (or
out) NOTE:Stop time pointerwill readsame
as time of day clock.

5. Door can not be unlatched until lock in-

2. Turn thermostatoff.

6. Lock lloht will stay "lit" until oven has
cooleddown (approximately1 hour).

dicator light goes out. DO NOT attempt to
open door while lock light is on.

3. Turn selectorback to cook. (Bake/Broil).
7. Unlatchdoorwhen lock light goesout.
4. Checkstarttimeknob.it shouldbe inthe up
(or out) position.To check,pushin knob,if
it springsback out, it will be in the up (or
out) position. To put start time knob in
up/out position, rotate knob until it pops
up/out.

[
PART
Broiler Pan & Rack

CLEANING
AGENT
soap& water
scour pad

Control Knobs

mild soap & water

Grate

Exterior (Porcelain
enamel)
Glass
Metals
Interior
(standardclean)

spap & water
steel wool
soap & water
dry towel
soap & water
or glass cleaner
soap & water
chromecleaner
soap & water
commercialoven
cleaner or scouring
powder

INSTRUCTIONS
remove the broil pan immediately after broiling,
let cool slightly, sprinkle pan with soap and lay
wet paper towel in it - let stand a few minutes wash - scour if necessary - dry.
pull knobs off - wash gently and return to range
do not soak.
wash with soap - scour with cleanser or steel
wool - dry thoroughly.
wipe up spills immediately with paper towel when
surfaces are cool, wash with soap and polish with
dry cloth. DO NOT use abrasive cleaners.
wash with soap, polish with dry cloth or wash
with glass cleaner and paper towel.
wash, rinse, then'polish with dry cloth - DO NOT
use abrasives or other cleaners.
use a small glass of household ammonia - let
stand overnight inside your oven - then clean with
soap and water or use a cleaner following instructions on can - use the scouring pad on stubborn
soil - rub gently- rinse and wipe thoroughly with
one tbsp. vinegar to one cup of water - DO NOT
MIX CLEANERS.

Continuous Clean

detergentex. 409,
Fantastic
Janitor in a Drum

do not scrape - oven is always burning off soil if areas are heavily soiled, run over to lighten
spots or wash with detergent and plastic scouring pad - DO NOT USE ABRASIVE rinse and blot
dry.

Self Clean

high heat

lock in place according to direction in this manual
set selector and thermostat - oven will clean itself - wipe out ashes with damp cloth sponge.

SiliconeRubberDoor soap & water
Gaskets(standard &
continuousclean).
BraidedGaskets
(self-clean)
OvenVent
soap & water
Racks
soap& water
commercialcleaner
Broil Drawer
soap & water
(not on self clean)
Uniburner
soap & water

wash with soap - rinse thoroughly.
DO NOT REMOVE.
DO NOT CLEAN.

not removable- wash in place.
wash and rinse - commercialcleaners can discolor your racks - test before using.
removedrawer- wash in soapandwater - DONOT
USE ABRASIVE.
remove uniburner- wash in soap and water or
dishwasher.Usesmall wire to reopenholesfor
flame.
_
25

lllllllllll
II

HANDY HINfS
I

CONSERVING
ENERGY
1. Choosemediumweight metal cookware with flat bottoms,straightsides and fitted covers.
2. Thesize of the panshouldcompletelycovertheheatedportionofyoursurfaceelement.Ongas
ranges, adjust your flame to pan size.
3. Preheatpans only when recommendedand then save energy by usingthe pan immediately.
4. Usethe least amountof liquidsor fats to shortencookingtime and retain the mostvitamins
and minerals.
5. Start foodson higherheatthenturnthemdownor offduringtheremainderofthecookingtime.
6. Properlyusedcooktopelementsor burnersare moreefficientthan youroven- usethemwhen
applicable.
7. Heat the pan - not the airTAlways place the utensil on surface element or burner grate before
turning it on and turn it off. Use residual heat from the pan to finish cooking before removing
pan.

8. Use only refrigeratedor room temperaturefoods when cooking.Thaw frozen foods before
cooking.
9. Duringcookingor baking,avoidfrequentdooropeningsorlidlifting,as it resultsin lossof heat
and unsatisfactoryresults.
10. Cook more than one item together - potatoes, vegetables, etc. can be cooked with the main
dish.
11. Do your baking directly after an oven meal to avoid reheating the oven.
12. Whenever possible use covers while cooking to retain heat.

SAVES
YOU
MONEY

IMPROVE COOKING PERFORMANCE I
SURFACE
COOKING
COOKINGUTENSILS

should be heavy gauge and lined with
anothermetal.

1. Flat bottomutensils are the best and most
efficient in using the heatfrom the cooktop
(check for flatness by rotating a straight
edge ruler on the bottom of the pan,
checking for dips or uneveness as you
rotate). Unevenutensilscauseslow uneven
cooking.

G/ass ceramic's chief advantage is its
multiuses; it can go from freezer to top of
range or oven to table.
,

'. Mediumweight utensilsare bestsuitedfor
cooking because they heat evenly and
quickly. Theyare alsolightweightandeasy
to handle even when full. Sauce pan and
broiler informationlisted below.

A/uminum is moderately priced, lightweight, and a goodconductorof heat. The
heavier the gauge (thickness), the more
durable.Aluminummay stainfrom mineral
in water and in foods.

The correct heat setting for each utensil is
very important for good results - check
your
cookware
directions
for
recommended heat setting for each pan.

Utensils should have tightly secured
handlesmade of a heat resistant material they shouldbefree of roughedges,cracks,
wells, etc. that would make them hard to
clean.
Tea pots may have a ledge or rim around
the bottom. If this ledge extends over the
heating element, or grate it can overheat
and damage the porcelain top and heat
element or grate.

METHODS
Baste- To moisten food while it cooks, so that
the surface doesn't dry out and flavor is
added. Melted fat, drippings, sauce and fruit
juice are the liquids generally used.

Stain/ess stee/ is exceptionally durable,
easy to clean, and doesn'treact with foods
or detergents. Because stainless steel
alQneisa relativelypoorconductorof heat,
it is usuallycombinedwith othermetalsto
provide moreeven heat distribution.

Cast iron is heavy to handle, but durable
and inexpensive.Cast iron heats slowly
and retains heat well. It tends to rust and
also to discoloreggsand foods containing
acid such as wine or vinegar.
Copper is good looking, very expensive,
and an excellent conductor of heat. It
27

Blanch-To cook a few minutes in boiling water
either to help loosen the skin from some
foods, or as a stop in preparing vegetables for
freezing.

SURFACE
COOKING
Bell- To cookfood over high heat in liquidin
which bubblesrise constantlyto the surface
and break.
Braise-To cook foodover lowheat in a small
amountof liquidin a coveredpan. (Foodmay
or may not bebrownedfirst in a small amount
of fat).
C|ramllize - To stir in skillet over low heat until
it melts and develops characteristic flavor
and golden-brown color.

Poach - To cook food
simmering liquid.

over low heat in

Preesure-uok- To cook in steam under high
pressure,usinga special saucepan.
Saute-To brownquicklyin a small amountof
fat, with frequent turning. Used as a verb
meaningto fry in a small amountof fat.
Sear - To brown the surface of meat by the
short application of intense heat. Meat is
seared for the purpose of developing flavor
and improving appearance.

Deep-fry- To cook food in hot fat deep enough
for food to float on it.

Fry - To cook food over high heat in a small
amount of fat. See also deep-fry, pan-fry,
saute.
Pan- To cook, covered, in very small amount
of liquid.

Scald- To heat liquid just to below the boiling
point.
Simmer- To cook food over low heat in a liquid
just below the boiling point in which bubbles
form slowly and collapse just below the
surface.

Steam-To cookfoodon a rack orin a colander
in a coveredpan over steaming hot water.

Pan-broil- To cook food, uncovered, over high
heat on ungreased or lightly greased hot
surface, pouring off accumulating fat.

Stew - To cook food over low heat in a
simmering liquid.

Panfry- To cookfoodoverhighheatin a small
amountof fat.

Stir-fry- To cook sliced food quickly Chinesestyle in a skillet or wok.

Parboil- To boil until partially cooked, usually
before completing cooking by another
method.

BAKING
UTENSILS

1. Use the size utensil recommendedin the
recipe- DONOToverorunderfill theutensil.
Always allow for expansion of foods or
liquids.

HOWTO MEASUREPANS
Be sure your pans are the kind and size
specified in the recipe. The size of some
cookware is expressedin liquid measurement at its level full capacity.

Measuretip insideel bakewarefarlength,widther
dlamMlf:measureperpendicular insidefar depth.

Sizesfor skillets ar frypmss
andorlddlaisare statedas the
top outsidedimensions,
exclusiveof handles,

2. Whenusingmorethan one utensilin oven,
stagger them on the same rack or on two
racks so that one is not directly belowthe
other- makesurethatthe pansdo nottouch
and are at least 11hto 2 inchesaway from
the ovenwalls and otherpans.

RACK
NUMBER
OFPANS POSITION
PLACEMENT
1
2or3
center
2

2or3

oppositecornersand at
least 11hto 2 inches
apart.

3-4

2or3

oppositecorneron two
racks so that no pan is
aboveorbelowtheother.
29

3. Choosethe correctutensilfor what youare
baking.
a. Shiny utensils- reflectheat thebest and
will producea lightevencruston cakes
and pies.
b. Rough,dark or dull utensils- absorb
heat and will producea heavier,darker
crust.
c. Glassutensils-absorbheat- you should
turn your oven down25° lowerthan the
suggested temperature when using
glass - they producea heavier crust.

METHODS
Bake- To cook by dry indirect heat until food
begins to brown or dry the exterior surface
and interior has reached desired temperature.

Defrostor Thaw - To melt ice crystals from
frozen foods by placingin a warm oven.
a. Place in deep pan to catch run-off.
b. Place in 150°F oven (most foods defrost
approximately four times faster than at
room temperature).
c. Cook foods immediatelyafter defrosting.
d. NEVERrefreeze.
Rout - To bake slowly, (at approximately
325°F) tender cuts of meats, in an uncovered
pan.
a. Calculate cooking time per pound.
b. Set meat fat side up so it will baste itself.
c. Place on lowest shelf.
d. Insert meat thermometer to measure
internal temperature.
e. Allow meat to stand 15-20 minutes, before
carving. The internal temperature will rise
5°F during standing time.

BAKING
II

RACKPOSITIONS

HIGHEST 4th position
MED.HI

It is important to cook foods on the proper
rack.

3rd position

MED. LOW 2nd position

* Checkrack position before any baking.

LOWEST

1st position

* Always changeracks while oven is cold,

"
TYPEOFBAKING

RACKPOSITION

Angel food

, _

REASON

Heat must be able to deflect to
brown top.

Biscuits, cookies

2or3

Cakes- casseroles

2or3

Middle positionallows for the
most circulation and oven
heating.

lira

Frozenpies

on cookie sheet#1

Muffinsand breads

2or3
i

Roasting

,,,i

Heat must be able to deflect to
brown top crust.
Middle positionallows most
circulation and even heating.

2or3

Turkey or
large roast

Allows easy accessfor basting.

IIIIIIII IIIII I

I II

ROASTING CHAR[
IIIII

IIIHIIIIII II IIIIIIII II

(OVENTEMPERATURE
325°)
APPROX.
MIN.
PERLB.

INTERNAL
MEATTEMP.

CUT

APPROX.
WEIGHT

Rib

6 to 8 pounds

23-25
27-30
32-35

140Rare
160Med.
170 Well

Boneless Rib

4 to 6 pounds

26-32
34-38
40,42

140
160
170

RolledRump
(high quality)

4 to 6 pounds

25-30

150- 170

Sirloin Tip

31/4to 4 pounds

35-40

140- 170

Pork (fresh) Loin

3 to 5 pounds
5-7

30-35
35-40

170
170

2-5

30-45

170

20 - 30
17- 20

155- 160
155- 160

,,,

iii1,11 ,i

iii

i iii

BonelssHam
H

Cookbefore eating ham

Under 10 pounds
10- 15

14- 18

130

25-35

170

5 to 8 pounds
3 to 5 pounds
3 to 5 pounds

20-35
30-35
40-45

170- 190
170- 180
170- 190

3 to 5 pounds
6 to 8 pounds

30-40
25-35

170- 180

3 to 5 pounds
Over5 pounds

30-40
35-40

185- 190
185- 190

6 to 16 pounds
16 to 20 pounds
Over20 pounds

20-25
18 - 20
15- 18

180 - 185 (in thigh)
180- 185
180- 185

Pre cookedham
i

Shoulderpicnicham
Lamb Leg
Shoulder(whole)
Shoulder(boned)
Veal
Leg. lamb shoulder
Poultry
Chicken
Turkey

170- 180

BROILING
I ill

lllll

UTENSILS
- Broilingpan and grid (includedin
oven) and deep metal pan with rack.
BROILINGMETHOD- Broiling is a method of
cooking tender foods by direct heat under the
burner. Generally, the distance between the
meat and the burner and broiling time
regulates degree of doneness.

an excessiveamount of smoke,the rack
has beenplacedtoo close to the broiler.
C*

Any steak for broilingshould be at least _
inch thick. Thinner cuts will be done before
they are brown and should be pan broiled
instead.

Veal and Pork should not be broiled; veal
becauseit is too lean; and pork because it
requires long, slow cooking to be eaten
safely.
Fish needs to be brushed in oil before broiling
and placed skin side down in greased broiler
pan.

a. Prepare meat - remove excess fat from
meat and slash remaining fat being
careful not to cut into meat- thiswill help
excessfat to drain and keepsmeat from
curling.
b. Positionrack so that meatwill beapproximatelyI inchfromthebroiler.If younotice

Turn selectordial to broil, turn thermostat
dial to broil - preheat is not necessary
except for charcoal exterior with rare
interior (steaks) preheat5 - 10 minutes.
Broilingshouldbedonewith theovendoor
openon electricovensanddoor shuton gas
ovens.
Follow suggestedtimes on broil chartmeat should be turned once about half
way through broilingtime.
Checkthe donenessbycuttingslit in meat
near centerfor desiredcolor.

Chicken needs to be less than 3 lbs. and
occassionally basted with fat (will need a
lower rack setting).

Remove broiler pan immediately after
broiling so that drippingwill not bake on
and cause messyclean up.

EASYCLEANING
Allow to cool slightly then:
1. Remove broiler pan immediately after
broiling.
2. Drain drippings.
3. Sprinkle with soap and cover bottom with
wet paper towel - this will soften baked on
foods and make clean up easy.

BROILING CHART

Thetimesgiveninthechartshouldbeusedonly asa guide.Increaseordecreasebroilingtimesto
suit individualtaste for aloneness.
THICKNESS
&
QUANTITY

FOOD

MIN.COOKTIME

SlOE2

TOTAL

3
5

5
8

rare
medium
well

5-6
7-8
10-11

3-4
3-5
6-8

8-10
10-13
16-19

rare
medium
well

6-7
8-9
16-17

4-5
6-7
10-12

10-12
14-16
26-29

BeefSteaks
Fresh

rare
medium
well

8-9
11-12
18-20

6-8
10-12
15-18

14-17
21-20
33-38

ChickenBroiler
Split & Quartered

180°
internal

20 skin
down

15 skin
up

8 slices
, i,,i

BeefSteaks

3/4"
3/4"

SlOEI

OONENESS
i

crisp
more crisp

,,i

BeefSteaks
Frozen

i,i

i,imm

Fish Fillets
Fresh
Frozen
i

1"
q l

6-7
8-9

4-5
5-7

10-12
13-16

5-6
6-7
9-10

4-5
4-5
5-6

9-11
10-12
14-16

HHHI

1/2"

Hamburger
Fresh

rare
medium
well

,unlm,

1/2"

Hamburger
Frozen

medium

9-10

150-160
internal

9-10

5-6

14-16

Ham slice
precooked

3/4"

ill

3/4"

Lamb Chops
Fresh
Frozen
Liver-Fresh
=l

Lobster Fresh

medium
well
medium

16-18

6-8
8-9
8-9

3-5
6-7
6-7

9-13
14-16
14-16

112"- 3/4"

3-4

7-8

7 oz.

shell up
7-8

shell down
6-7

13-15

14-16

11-12

25-28

Frozen

COOKINGTERMS
BAKINGPOWDER- A leavening agent which.
makes foods rise when they are baked. It is a
combination of baking soda, a dry acid or
acid salt and starch or flour. The acid
ingredient reacts with the baking soda to
produce gas bubbles in the mixture. Doubleacting baking powder produces gas bubbles
twice: first during mixing and second during
baking.
BAKING SODA - An essential ingredient of
baking powder, may be used alone as a
leavening agent in mixtures containing an
acid ingredient such as buttermilk or in
combination with baking powder. Mixtures
containing baking soda should be baked as
soon as mixed, since the soda starts to react
as soon as it comes in contact with the liquid.
BARBECUE.To roast or broil food on a rack or
spit over coals, or under a heat unit. The food
is usually brushed with a highly seasoned
sauce during the last of the cooking time.

BRUSHWITH- To use a pastry brush to spread
food lightly with liquid such as salad oil,
melted fat, milk, heavy cream or beaten egg.
CHOP- To cut food into small pieces with a
knife, blender or food processor.
COAT- To sprinkle food with, or dip it into,
flour, sauce, etc., until covered.
CUBE1. To cut food into small cubes (about _hinch).
2. To cut surface of meat in checkered pattern
to increase tenderness by breaking tough
meat fibers.
CUT IN - To distribute solid fat in flour or flour
mixture by using pastry blender or two knives
scissor-fashion
until flour-coated
fat
particles are of desired size.

DICE- To cut food into very small pieces
(about 1/4 inch).

BATTER- A mixture of fairly thin consistency,
made of flour, liquid and other ingredients.
BEAT- To make a mixture smooth with rapid,
regular motion using a wire whisk, spoon,
hand beater or mixer. When using a spoon,
the mixture should be lifted up and over with
each stroke.
BLEND - To mix thoroughly two or more
ingredients; or to prepare food in blender until
pureed, chopped, etc., as desired.

DICINGAN ONION-Cut onion in half lengthwise,
with cut side down, cut onion crosswise in 1/4
inch thick slices.
Hold onion firmly and give quarter turn; cut in
1/4 inch pieces. Repeat with other onion half.

BREAD
- To coat with bread crumbs,cracker
crumbs or cornmeal. Food may first be
floured, then dipped in beaten egg or other
liquidto help crumbsto adhere.
BROIL- To cook food by direct heat on a rack
or spit.

TERMS
DRAWo To remove entrails from, and clean,
poultry or game. Drawn fish are whole fish
that have beencleaned(eviscerated)but not
boned.
DOT To scatter bits, as of butter or
margarine, over surface of food.

then into a choiceof sauces.Dessertfondues
includechocolateorothersaucesfor dipping
chunksof poundcakeor fruit. The term also
denotesa bakedmaindish madewithcheese,
milk and bread.
GELATIN- Available as unflavoredand fruitflavored. They are not interchangeable.

DREDGE- To cover or coat food, as with flour,
cornmeal, etc.

GLACE
- 1.Glazed,aswith a frosting.2.Frozen.

DRESS- To mix salad or other food with
dressingor sauce.

GluL 1. TOcoat with a glossymixture.2. Concentratedstock usedto add flavor.

DRIPPINGS
- Fat andjuicegiven off by meator
poultry as it cooks.

GRATE.To rub food on a grater (or chop in
blender or food processor)to producefine,
mediumor coarse particles.

FLAME- To ignite warmed alcoholic beverage
poured over food. Also known as flambe.

FLOUR
- 1.All-purpose.Madefrom a variety of
wheats, it producesgood results for a wide
variety of bakedgoods.Whole-wheatflouris
milled from the entire wheat kernelwhilerye
flour is milled from the rye kernel.Cakeflour
is milled especiallyfor cakesand otherlight
baked products.For best resultsalways use
the flour called for in the recipe. In recipes
calling for all-purpose and whole wheat or
rye, a certainproportionof all-purposeto the
otherflour is neededfor best results;sodon't
substituteflour. 2. To coat lightly with flour.
FLUTE- To make decorativeindentations.
FOLDIN-To combinedelicateingredientssuch
as whippedcream or beatenegg whiteswith
otherfoodsby usinga gentle,circularmotion
to cut down intothe mixture,slideacrossthe
bottom of the bowl to bring some of the
mixture up and over the surface.
FONDUE- Most often a dish of hot melted
cheese and wine, into which bread is dipped
and then eaten. For meat fondues, at the table,
cubes of meat are dipped in hot fat to cook,

6RATIN- A Frenchtermdefininga browncrust
formed by baking or broilingbread crumbs,
cheese, butter or a mixture on top of a
casseroleor other dish.
GREASE- To rub surface of dish or pan with fat,
to keep food from sticking.

GARNISH
- To add a decorativetouchto food,
as with parsley, croutons or prepared
vegetables.
GRILL- To cook food on a rack by direct heat;
also the appliance or utensil used for this type
of cooking.

GRIND- To reduceto particlesin foodgrinder,
blenderor food processor.
KNEAD - To work a food mixture (usually
dough) with a press-fold motion.
LUKEWARM- At a temperature of about 95°F.
Lukewarm food feels neither warm nor cold
when in contact with inside of the wrist.
MARBLED- Term used to describe meat with
visible fat running through the lean.

IIIII]1

IIIIIIIIIIIIIIIIII

TERMS
HI III]

MARGARINE
- Comesin severalforms. Regular
margarinewith 80 percentfat is interchangeable with butter in recipes.
MARINADE
- A seasonedliquid,in whichfoodis
soakedto enhanceflavor.

PIT - To remove seed from whole fruit.
SCORE- 1. To cut shallow slits in surface of
food to increase tenderness or to prevent fat
covering from curling. 2. To decorate.

SHRED- To cut food into slivers or slender
pieces, usinga knife or shredder.

MARINATE- To soak in a marinade.

MEAT TENDERIZER
- Papain from natural
tenderizerssuchas papaya is usedto soften
meat tissue. It is usually sprinkled on the
meat beforemeat is cooked.
MERINGUE- Mixture of stiffly beaten egg
whites and sugar. Also the cooked soft
mixture on desserts or the cooked "hard"
mixture as a dessert shell.

SHUCK- To remove meat of oysters, clams,
etc. from their shells or to remove the husk
from corn.
SKIM- To removefat or scumfrom surfaceof
food.
TOSS - To mix foods lightly with a lifting
motion, using two forks or spoons.

MINCE- To cut into very small pieces, using
knife, food grinder or blender, or food
processor.
PEEL- To remove outer covering of foods by
trimming away with knife or vegetable peeler,
or by pulling off.

POT-ROAST
- To cook large piecesof meat or
poultry by braising; also certain meat cuts.
PREHEAT
To heat oven to desired
temperature before putting food into bake.

TRUSS - To secure poultry with string or
skewers, to hold its shape while cooking.
VINEGAR- An acid liquid used for flavoring and
preserving. Among the types: Cider vinegar,
made from apple juice, has a mellow fruit
flavor; distilled white vinegar, usually made
from grain alcohol; herb vinegars flavored
with herbs; and red or white wine vinegars
which also may be flavored with garlic.
WHIP- To beat rapidly with mixer, wire whisk
or hand beater, to incorporate air and
increase volume.

PUNCHDOWN
- To deflate a risen yeast dough
by pushingit down with the fist.
PUREE- 1.A thick mixture made from a pureed
vegetable base. 2. To press food through a
fine sieve or food mill, orto blend in blender or
food processer to a smooth, thick mixture.

YEAST-Micro-organisms that produce carbon
dioxide and alcohol from carbohydrates to
cause baked goods to rise, fruits to ferment,
etc.

EQUIVALENTMEASURES
Dash

2 to 3 drops or less than 1/8 teaspoon

1 tablespoon

3 teaspoons

1/4 cup

4 tablespoons

1/3 cup

5 tablespoons plus 1 teaspoon

1/2 cup

8 tablespoons

1 cup

16 tablespoons
ii,

1 pint

2 cups

! quart

4 cups

1 gallon

4 quarts

I peck

8 quarts

,,,,,,,,,,,,,

1 bushel

4 pecks

1 pound

16 ounces

BAKINGPAN EQUIVALENTS
4 - CUP BAKINGDISH:
9 inch pie plate
9 x 1¼ inch layer cake pan
7% x 3% x 21/, inch loaf pan

6 - CUP BAKINGDISH:
8 or 9 x 11h inch layer cake pan
10 inch pie plate
81h x 31/t x 2 2/8 inch loaf pan
8 - CUP BAKINGDISH:
8 x 8 x 2 inch square pan
11 x 7 x 11/2inch baking pan
9 x 5 x 3 inch loaf pan
10- CUPBAKINGDISH:
9 x 9 x 2 inch square pan
11_/_x 71h x 13/4inch baking pan
15 x 10 x 1 inch jelly roll pan

12 - CUP BAKINGDISHAND OVER:
131hx 81hx 2 inch glass baking pan - 12 cups
13 x 8 x 2 inch metal baking pan - 15 cups
14 x lO_hx 2% inch roasting pan - 19 cups

I CAUSE & CORRECTION
I

IIIIIIIIIIIIIIII

IIIIIIIIII

PROBLEM
CAUSE
BROWNIN6:
1. Dented or warped pan.
2.
Oven not preheated.
Uneven bottom browning

Too brown on top.

Crack on top.

I II

iiiiiiii

Too brown on bottom

IIIIIIII IIIIIII

CORRECTION

iiii,,,z

1. Use even bottomed pan.
2. Preheat to desired temp.
before adding food.
3. Range not level.
3. Adjust leg levelers (see
Use and Care).
1. Check for correct rack posi1. Improper rack placement.
tion before starting while
oven is cold.
2. Oven door has been opened 2. Opendoor only after food has
been baked for shortest retoo often.
commended baking time.
3. Preheat to desired temp. be3. Oven not preheated.
fore adding foods.
4.
Pans should not be closer
4. Pans touchingwalls or other
than 11hto 2 inches from
pans.
each other or oven walls.
5. Warped, dark or dull finished 5. Use even bottomed, shiney
pans for light browning.
pan (include glass).
1. Oven doors open too often.' 1. open door only after food has
been baked for shortest recommended baking time.
2. Use standard measuring
2. 0vermeasuring.
(fats-sugars-liquids).
cups.
3. Double check recipe for cor3. Oven temp. too low.
rect oven temperature.
4. Pan size too large.
4. Use pan size recommended in
recipe.
..............
1. Oven temperature too high. 1. Double check recipe for correct oven temperature.
2.
Use standard measuring
2. 0vermeasuring.
Cups.
i i

Crumbly or dry.

1. Oven temp. too high.

2. Over baking.
3. Over measuring.

N,H

mll

1. Double check recipe for correct oven temp. - excess
heat dries food.
2. Check foods after shortest
baking time.
3. Use standard measuring
cups.

PROBLEM
Fallen

CAUSE

CORRECTION

1. Ovendooropenedtoo soon. 1. Check food only after the
shortest recommended
baking time.
Oven temperature too low. 2. Check recipe for correct
oven temperature.
Old or too little baking
3. Use standard measuring
utensils.
powder.
4. Too much batter or too little 4. Use correct pan size.
pan.
5. Too much or too little liquid. 5. Use standard measuring
utensils.
6. Under baked.
6. Check food after shortest
recommendedbaking time.
,

,,,,

Flat

1. Improper rack placement.

1. Check rack position, before
starting and while oven is
still cold.
2, Old or too little baking
2. Use standard measuring
utensil.
powder.
3. Oven temperature too high 3. Checkrecipe for correct oven
or too low.
temp. and correct type of
utensil (glass utensils) require lower temperature.
4. Pan too large for amount ol 4. Use recommendedbaking
batter.
utensil.
5. Too much or too little liquid. 5. Use standard measuring
utensil.
1. Check food after shortest reMound or peaked center 1. Baking time too long.
commended baking time.
2. Oven temperature too high. 2. Check recipe for correct
oven temperature.
3. Pan too large or too small 3. Use recommendedbaking
utensil.
4. Pans should not be closer
4. Pans touching walls or
than 11/2to 2 inches.
other pans.
5. Too little liquid.
5. Use standard measuring
utensils.
Shrinkage (more than
1. Check food after shortest
1. Baking time too long.
necessary).
recommendedbaking time.
2. Oven temperature too high 2. Check recipe for correct
oven temperature.
3. Pans touching walls or othe 3. Pans should not be closer
than 11/2to 2 inches.
pans.

un i

ill l ii i

PROeLEM
Uneven top

CORRECTION

CAUSE
iii

1. Pans touchingwalls or other 1. Pans should not be closer
than 11hto 2 inches.
pans.
2. Oven temperature too low, 2, Check recipe for correct
oven temperature
3.
Adjust leg levelers (consult
3, Range not level.
Use and Care Manual).
4. Too much liquid.
4. Use standard measuring
utensils.
5. Check food after shortest
5. Underbaking.
recommendedbaking time,
6. Undermixing.
6. Check recipe.
1. Check foods after shortest
1. Baking time too short,
recommendedbaking time.
2. Improper rack placement. 2. Check rack position before
starting and while oven is
cold.
3. Always bake immediately,
3. Not baking immediately
after mixing.
4. Oven temperature too high. 4, Check recipe for correct
oven temperature.
5. Too much baking powder. 5. Use standard measuring
utensils,
6. Use standard measuring
6. Undermixing.
utensils.
i

Uneven texture holes
and tunnels.

SERVICING
BEFORE
YOUCALLA SERVICE
TECHNICIAN
CHECKTHEFOLLOWING
SOMEORNONEoF YOURRANGEOPERATES:
Is your range plug disconnected from the electrical outlet?
Are your house fuses blown?
Is your circuit breaker tripped?
is the range plug loose or improperly plugged?
ELEMENTWON'THEAT:ISURFACEUNITS ONLY)
Are your elements properly in place?
Are element prongs bent or dirty?
BAKED600DS NOTTURNINGOUT:
Are your racks properly in place and in correct position for what you are baking?
__

Is your range level? (Check leg levelers).
Are you using the proper pan? Is it bright, not soiled or dark colored?
Have you used foil during cooking or to line your oven?
Are you using standard measuring utensils?

OVENWILL NOTOPERATE:
Did you turn the selector and thermostat switches to correct positions?
Clocks - are knobs in,correct positions? See section on clocks and timers.
OVENLIGHTWILL NOTWORK:
Is your bulb burned out?
is your bulb loose?

NEEDSERVICE?WHENYOURRANGEREQUIRESSERVICEOR REPLACEMENT
PARTS,CONTACTYOUR
DEALEROR AUTHORIZEDSERVICEAGENCY.CONSULTTHE YELLOWPAGESIN YOUR TELEPHONE
DIRECTORYUNDER"RANGES"FORTHESERVICENEARESTYOU.
DESURETOINCLUDE:NAME,ADDRESS,
PHONE,MODELNUMBER,SERIALNUMBER,ANDCOMPLAINT.SEE
WARRANTYSHEETINCLUDEDWITH THIS MANUALFORMANUFACTURERS
ADOHESS.

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Magic Chef CGR3742CDC User Manual RANGE Manuals And Guides L0803616

MAGIC CHEF Free Standing, Gas Manual L0803616 MAGIC CHEF Free Standing, Gas Owner's Manual, MAGIC CHEF Free Standing, Gas installation guides

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