Magic Chef CGR3742CDT Owner's Manual
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Magic Chef CGR3742CDT Owner's Manual

Magic Chef CGR3742CDT Owner's Manual

Gas range
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Gas Range
Featuring
* Sealed surface burners
• Clock and timer, if equipped
• Pilotless ignition
8113P043-60
(1/93)

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Summary of Contents for Magic Chef CGR3742CDT

  • Page 1 Gas Range Featuring * Sealed surface burners • Clock and timer, if equipped • Pilotless ignition 8113P043-60 (1/93)

  • Page 2: Table Of Contents

    CONTENTS Dear Consumer: knob on your range may not look like the illustration in this book. This booklet contains basic information for the safe use and care of your appliance. It also covers other models It is our sincere desire that you experience the which may have different features from your appliance.
  • Page 3 I, S AFETYPRECAU manufactureridentificationsuchas oven proof or ovensafe. c.Useproperpansize.Basedonsafetycon- siderations, 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.

  • Page 4: Features

    ],,,SAFETY PRECAUTIONSI OVENUSE e, FORELEVATED OVENONLY-Check utensils and food weights, if they are too heavy to handle easily (especially those with large 4. REPLACING OVENLIGHTBULBS.DO: amounts of fats or liquids) heat in a lower a. Wait until oven and bulb are cool. oven or separate into several smaller b.
  • Page 5 ISAFETYPRECAUTIONSi IMPORTANT PRECAUTIONS 7. IN CASEOF FIRE.DO: a. Turn off heat source and ventila- 9. DO NOT TOUCHBURNERS ORGRATES: tion hood. Even though they appear cool, they may be b. Smother flames by: hot enough to cause burns (including areas 1.
  • Page 6 iSAFETY PRECAUTIONSJ II IIII II IIII 17. DO NOTHEATUNOPENEO GLASSOR METAL 12.00 NOTUSlE COOKTOP OROVEN ASSTORAGE. Containersmay catch fire or melt. CONTAINERS of food. Build up of pressure could cause serious injury or damage to your range. 18. 00 NOT USE OVEN DOORAS A STEPPING STOOL RANGE COULDTIP: a.
  • Page 7 21. DO NOTSERVICE YOUROWN RANGE. 20. DONOTLEAVE DEEP FATFRYING OPERATION 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 literature receive with added -- this will avoid a boil over and...

  • Page 8: Clock

    CLOCK UNIBURNER (FOUND UNDER COOKTOP) & BROILER VENT COOKTOP & OVEN RACKS CONTROLS LIFT OUT OVEN E_ROILER DRAWER- (EXCEPT GAS SELF "OVEN WINDOW LEG LEVELER (ON SELECTED MODELS) OVEN DOOR...
  • Page 9 (NOTFOUND ONALLRANGES) LEG LEVELER - Most floors are not level. In LIGHTSWITCHES- Locate the switch on your range to turn on your surface light. order for proper baking, level your oven by turning the screws on all 4 legs until your range is level.
  • Page 10 IFEATURE'S & OPTIONSI (NOTFOUND ONALLRANGES) TO PLACE PANSOFFOODIN OVEN- Pull front of BROILER DRAWER - Lift and rotate the two rack (A) out to lock position. Place pan on levers"A" to the side,pulldrawerforward, up and out. rack and slide back into oven. When replacing drawers, line up hooks on drawer slides "B"...
  • Page 12 SURFACECONTROLS 3111111111 CONTROLS - To operate your top burner check SETTINGFORDESIRED HEAT- For safety consi- graphics shown below. These will identify derations, flame should hug bottom of pan but which burner your controls operate. should not be above or around sides of pan. LEFT &EFT High lapping flames around sides of pan...
  • Page 13 TO OPERATEGRIDDLE- Select desired flame TO REMOVE VALVEKNOBS- Place cloth under height (Hi, Simmer, or Warm position). and around knob, twist cloth tightly into a Preheat griddle 3 to 5 minutes before cooking, long handle, pull firmly on twisted cloth until then sprinkle a few drops of water on it to test knob slides off.
  • Page 14 OVEN,.CONTROLS, I II III MANUAL, ADJUSTMENT KNOB (AVAILABLE ONSOME MODELS) 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.
  • Page 15 IIIIIIIIIIIIIIIIIIIIIIIIIIII OVENCONTROLS IIIIl! I111111111111111111111 IIIIIIIIIIII IIII1[ ALL ovens are controlled by a thermostat which regulates how hot the oven will get. To preheat- set 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.
  • Page 16 BROILING LOWER BROILER COMPARTMENT 3. Placefoodonthe insertof broilerpan. Place broilerpan in the broilcompartmentsothat top surface of meat is from 2 to 5 inches The oven is equipped with a lower broiler from the broil burner. NOTE:This is a per- compartment. W hentheBROIL settingisused, sonal choice- dependingon the degreeof the ovencannot be used at the same time.
  • Page 17 The broiler pan and insert are designedto CLEANING L OWORHIGH BROILERS allow drippingfat to drain away from the 1.Removebroiler pan & insert during preheat. foodsto a protectedarea. The meltedfat is Foods placed on a hot insert will stick. thus kept away from the high heat. You 2.

  • Page 18: Minute Minder

    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.
  • Page 19 IIIIIIIIIII IIII Ill l IIIII II I IAUTOMAT=C CLOCKS COOKING WITH STOP& START TIME CLOCKS ( NON SELFCLEAN -- FOR SELF CLEAN DELETE REFERENCES TO "PUSHFORMANUAL") TO SET TIME OF DAYCLOCK- Push in minute minder control (A) and turn clockwise (while holding in) to desired time of day.
  • Page 20 IIIIIII I IIIIIIIIIIIIIIIIIII II IIII I IIIII ICLEANING INSTRUCTIONS I ]HH] TOCLEAN COOKTOP TOCLEAN UNIBURNER Whenburneris cool,remove,clean with soap 1.Cleancooktopwith caution- if a wetsponge & water or place in dishwasher before or cloth is used to wipe spills on a hot returningto the range, be sure all holes and cooking area, be careful to avoid steam burn.

  • Page 21: Continuous Clean Oven

    llllllll lllllll lllllll ! CLEANINGINSTRUCTIONS I||||1 CONTINUOUS CLEAN OVEN SPECIAL CLEANING I NSTRUCTIONS CONTINUOUS CLEAN DONOT USECOMMERCIAL OVENCLEANERS A continuousclean oven has a very special ORABRASIVES. finish,it will beslightlyroughto thetouchand if it were magnified, you would see many FORLARGE SPILLOVERS peaks and valleys.
  • Page 22 OVEN PREPARATION 1. Remove all pans from the oven. The racks may be left in but will be discolored and not slide as easily. CI_AN VENT OPENINGS BACKGUARD Theseareasare notexposed to thecleaning heat sothey shouldbecleanedbeforeusing 2. Wipe out excessgreaseor spilloversfrom the CLEANcycle.
  • Page 23 SELF CLEAN INSTRUCTIONS If there are a few stubbornspots,you may 1. Close door, moveoven latch until it rests in either scourwithfine, soap-filledsteelwool the lock position on right. pad or leavethemuntilthenextcleancycle. 2. Set thermostatdial to "clean." 3. Turn selectorto "clean time bake." Sometimes fine hair-like lines appear in the 4.
  • Page 24 II IIIIIII I TO INTERRUPT CLEANINGCYCLEOR TO RESETRANGEFOR NORMAL USE AFTER CLEANING 5. Door can not be unlatched until lock in- 1.Advancestoptimecontroluntilit pops up (or out) NOTE: S top time pointerwill readsame dicator light goes out. DO NOT attempt to as time of day clock.
  • Page 25 PART CLEANING A GENT INSTRUCTIONS Broiler Pan & Rack soap& water remove the broil pan immediately after broiling, scour pad let cool slightly, sprinkle pan with soap and lay wet paper towel in it - let stand a few minutes - wash - scour if necessary - dry.
  • Page 26 lllllllllll II HANDY HINfS CONSERVING ENERGY 1. Choosemediumweight metal cookware with flat bottoms,straightsides and fitted covers. 2. Thesize of the panshouldcompletely covertheheatedportionofyoursurfaceelement.Ongas ranges, adjust your flame to pan size. 3. Preheatpans only when recommended and then save energy by usingthe pan immediately. 4.
  • Page 27 IMPROVE COOKING PERFORMANCE I SURFACE C OOKING should be heavy gauge and lined with COOKING UTENSILS anothermetal. 1. Flat bottomutensils are the best and most G/ass ceramic's chief advantage is its efficient in using the heatfrom the cooktop multiuses; it can go from freezer to top of (check for flatness by rotating a straight range or oven to table.
  • Page 28 SURFACE C OOKING Bell- To cookfood over high heat in liquidin Poach - To cook food over low heat in which bubblesrise constantlyto the surface simmering liquid. and break. Preesure-uok - To cook in steam under high Braise-To cook foodover lowheat in a small pressure,usinga special saucepan.
  • Page 29 BAKING UTENSILS 1. Use the size utensil recommendedin the 3. Choose the correctutensilfor what youare recipe- DONOToverorunderfill theutensil. baking. Always allow for expansion of foods or a. Shiny utensils- reflectheat thebest and will producea lightevencruston cakes liquids. and pies. HOWTO MEASURE PANS b.
  • Page 30 BAKING RACK POSITIONS HIGHEST 4th position MED.HI 3rd position It is important to cook foods on the proper rack. MED. LOW 2nd position * Checkrack position before any baking. LOWEST 1st position * Always changeracks while oven is cold, " TYPEOFBAKING RACKPOSITION REASON...
  • Page 31 IIIIIIII IIIII I I II ROASTING CHAR[ IIIII IIIHIIIIII II IIIIIIII II (OVENTEMPERATURE 3 25°) APPROX. MIN. INTERNAL APPROX. WEIGHT PERLB. MEATTEMP. 23-25 140Rare 6 to 8 pounds 27-30 160Med. 32-35 170 Well 26-32 Boneless Rib 4 to 6 pounds 34-38 40,42 25-30...
  • Page 32 BROILING I ill lllll UTENSILS - Broilingpan and grid (includedin an excessiveamount of smoke,the rack oven) and deep metal pan with rack. has beenplacedtoo close to the broiler. BROILINGMETHOD- Broiling is a method of Turn selectordial to broil, turn thermostat cooking tender foods by direct heat under the dial to broil - preheat is not necessary burner.
  • Page 33 BROILING CHART Thetimesgiveninthechartshouldbeusedonly asa guide.Increaseordecreasebroilingtimesto suit individualtaste for aloneness. THICKNESS & MIN.COOK TIME FOOD SlOE I SlOE QUANTITY OONENESS TOTAL 8 slices crisp more crisp , i,,i ,, BeefSteaks 3/4" rare 8-10 medium 10-13 3/4" well 10-11 16-19 BeefSteaks 1" rare 10-12 Frozen...
  • Page 34 COOKINGTERMS BAKINGPOWDER- A leavening agent which. BRUSHWITH- To use a pastry brush to spread makes foods rise when they are baked. It is a food lightly with liquid such as salad oil, combination of baking soda, a dry acid or melted fat, milk, heavy cream or beaten egg.
  • Page 35 TERMS DRAW o To remove entrails from, and clean, then into a choiceof sauces.Dessertfondues poultry or game. Drawn fish are whole fish includechocolateorothersaucesfor dipping that have beencleaned(eviscerated)but not chunksof poundcakeor fruit. The term also boned. denotesa bakedmaindish madewithcheese, milk and bread. To scatter bits, as of butter or margarine, over surface of food.
  • Page 36 IIIII]1 IIIIIIIIIIIIIIIIII TERMS HI III] PIT - To remove seed from whole fruit. MARGARINE - Comesin severalforms. Regular margarinewith 80 percentfat is interchange- SCORE- 1. To cut shallow slits in surface of able with butter in recipes. food to increase tenderness or to prevent fat MARINADE - A seasonedliquid,in whichfoodis covering from curling.
  • Page 37 EQUIVALENT MEASURES 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 1 pint 2 cups ! quart 4 cups 1 gallon 4 quarts...
  • Page 38 IIIIIIIIIIIIIIII IIIIIIIIII IIIIIIII IIIIIII I II CAUSE & CORRECTION iiiiiii i PROBLEM CORRECTION CAUSE iiii,,,z BROWNIN6: 1. Use even bottomed pan. 1. Dented or warped pan. 2. Preheat to desired temp. Uneven bottom browning 2. Oven not preheated. before adding food. 3.
  • Page 39 PROBLEM CAUSE CORRECTION Fallen 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. Too much batter or too little 4.
  • Page 40 CORRECTION PROeLEM CAUSE 1. Pans should not be closer 1. Pans touchingwalls or other Uneven top than 11hto 2 inches. pans. 2, Check recipe for correct 2. Oven temperature too low, oven temperature 3. Adjust leg levelers (consult 3, Range not level. Use and Care Manual).

  • Page 41: Warranty

    SERVICING BEFORE YOUCALL A SERVICE T ECHNICIAN CHECK THEFOLLOWING 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:ISURFACE UNITS ONLY) Are your elements properly in place? Are element prongs bent or dirty? BAKED 600DS NOTTURNINGOUT:...

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