Magic Chef CGS1740ADL Owner's Manual

Manual clean gas range with electronic control

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Installation manual (12 pages)

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Page 1 Owner's Guide Manual Clean Gas Range with ElectronicControl For Freestanding and Slide-in Ranges TABLE OF CONTENTS IMPORTANT SAFETY INSTRUCTIONS ..Preheating ........Oven racks ........CLOCK AND OVEN CONTROL ....Common baking problems ....Broiling and chart ......USING THE COOKTOP .......
Page 2 Read all instructions before using this appliance. Thank You for purchasing our cooking WARNING: information this appliance. To help you obtain the maximum in cooking manual is not followed exactly, a fire or satisfaction, we offer these suggestions: explosion result causing property Read this manual before using the appliance.
Page 3 IMPORTANT SAF_ INS_UC_S IN CASE OF :FIRE Turn off appliance and ventilating hood to avoid spreading The following instructions are based on safety the flame. Extinguish flame then turn on hood to remove considerations and must be strictly followed to eliminate smoke and odor.
Page 4 Avoidtouching ovenventarea while oven is on and for NEVER heat an unopened container on the surface burner or in the oven. Pressure build-up may cause several minutes after oven is turned off. Some parts of the vent and surrounding area become hot enough to cause container to burst resulting in serious personal injury or burns.
Page 5: Important Precautions
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 Press this pad Press or press to cancel all and hold these operations pads to enter except the the time, tem- TIMER, The perature, or to time of day will -- select Hi or Lo [Bake] [Broil] [Clock] ['Timer] reappear in the broil.
Page 7 ..PORTANT • Be sure all surface burner controls are set in the OFF A properly adjusted burner with clean ports will light within position prior to supplying gas to the appliance. a few seconds. When the appliance is first installed, the surface On natural gas, the flame will be blue with a deeper blue burners may be difficult to light due to air in the gas core;...
Page 8 The porcelain on the burner is durable but may gradually Under n ocircumstances arethesurface burner lose its shine due to usage and high temperatures. assemblies to betakenapart f orcleaning. Thesurface burner a ssembly canberemoved t oclean the burner box The sealed surface burners are secured to the cooktop area.
Page 9 MGHnNG _FACE BURNERS ADJUSTING THE F_E Adjust the flame size so it CAUTION: To prevent damage to the cooktop or pan, does not extend beyond never operate surface burner without a pan in place, the edge of the cooking never allow a pan to boil dry and never operate a utensil.
Page 10: Cookware Considerations
SELECTING SIZE COOKWARE CONSIDERATIONS Cookware, including canning equipment which extends Use a HIGH flame setting to quickly bring liquids to a boil more than two inches beyond the grate, rests on two or to begin a cooking or canning operation. Then reduce grates, or touches the cooktop may cause a build up of to a lower setting to continue cooking.
Page 11: Pilotless Ignition System
Y iill ¸'II I:/I i¸¸ OVENBURNER Every oven has its own characteristics. You may find that The size and appearance the cooking times and temperatures you were of a properly adjusted oven burner flame should accustomed to with your previous oven may need to be be as shown.
Page 12: How To Set Oven
HOW TO SET OVEN ADDITI0_L INFORMATION 1. Press the BAKE pad. If you press the BAKE pad and do not set an oven temperature within 30 seconds, the program will • 000 ° will appear in the display. automatically cancel and the time of day will reappear •...
Page 13: Oven Racks
iiiii iiii! OVEN RACKS The oven rack is designed with a safety lock-stop position rack straight in. Pull the rack out to the lock-stop position to keep the rack from accidently coming completely out of to be sure it is positioned correctly and then return it to its the oven when pulling the rack out to add or remove food.
Page 14: Use Of Aluminum Foil
COliIIMON BAK|NG PROBLEMS _ND _ _,tEYH_ PROBLEM CAUSE Cakes are uneven. • Pans too close or touching each other or oven walls. • Batter uneven in pans. • Temperature set too low or baking time too short. • Oven not level. • Undermixing. • Too much liquid.
Page 15: Care And Cleaning Chart
I ¸ i i !ii!ii!!!/ To Set Oven To Broil: BROILING ..1. Press the BROIL pad. Broiling is a method of cooking tender meats by direct • 000 will appear in the display. heat, The cooking time is determined by the distance between the meat and the oven burner, the desired •...
Page 16: About Cleaning
ABOUT CLEANING PRODUCTS ..Abrasive Scouring Pads - S.O.S., Brillo Steel Wool Read and carefully follow the manufacturer's instructions. Soap, Scotch-Brite Pads. Test a small inconspicuous area using a very light pressure to see if the surface may scratch or discolor. (Brand names for the above cleaning productsare registered This is particularly important for porcelain enamel, highly trademarksof the respectivemanufacturers.)
Page 17: Care And Cleaning
/,iiiii¸¸ iiii i !ii CARE AND CLEANING _CHART PARTS DIRECTIONS CLEANING AGENTS ,..,,,,,,,,,,,,,,, ,, ,,, ..,,,, ..Chrome drip • Soap and water Clean bowls after each use with soap and water. Remove stubborn bowls, • Paste of baking soda and stains with baking soda paste and plastic scouring pad.
Page 18 CARE AND C_N_ CHART PARTS CLEANING AGENTS DIRECTIONS Oven bottom Proiect the p0'rcelain enamel oven bosom by (1) using large enough cookware to prevent boilovers; (2) placing a piece of aluminum foil, that is slightly larger than the cookware, on the lower rack. NEVER place foil directly on the oven bottom as foil may melt onto oven bot- tom.
Page 19 COOKTOP eU ,B To prevent staining or discoloration, clean cooktop after Burner grates must be properly each use. Wipe acid or sugar stains as soon as the positioned before cooking. Burner grates cooktop has cooled as these stains may discolor or etch are durable but may gradually lose their the porcelain.
Page 20: Oven Window
OVEN DOOR OVEN WINDOW To protect the oven door window: Do not place excessive weight on an open oven door or stand on an open oven door as, in some cases, it could 1. Do not use abrasive cleaning agents such as steel cause the range to tip over, break the door or cause wool scouring pads or powdered cleansers as they serious injury to the user.
Page 21 PROPORTIONAL VALVE ADJUSTMENT STORAGE DRAWER': The storage drawer at the bottom of the range is safe and The LO setting should produce a stable flame when convenient for storing metal and glass cookware. DO turning the knob from HI to LO. On conventional surface NOT store plastic, paperware, food or flammable material burners, the flame should be 1/8 inch or lower and must in this drawer.
Page 22 PROBLEM CAUSE CORRECTION ,, ,, ,,,,,,,,,,,,,,, , r ,,, ,,,,, Surface burner fails to light. a. power supply not connected. a. connect power, check circuit breaker or fuse box. b. clogged burner port(s). b. clean ports with straight pin or small paper clip.
Page 23 TRouB HOOT -IG CHART PROBLEM CAUSE CORRECTION ,.,,,,, .,,,,,, .,,,,,.,,,,, Moisture condensation on oven a. it is normal for the window to fog a. leave door ajar for one or two minutes to allow moisture to escape. window, if equipped, when oven during the first few minutes the oven is in use.
Page 24: Maintenance
COOKING APPLIANCE WARRANTY FULL WARRANTY - Partsand Labor For one (1) year from the date of original purchase date, any part which fails in normal home use will be repaired or replaced free of charge, LIMITED WARRANTY - Partsonly For an additional four (4) years beyond the first year of the full warranty period - Parts listed below will be repaired or replaced free of charge for the part itself, with the owner paying all other costs, including labor, mileage, and transportation, Gas sealed surface burner which fails in normal home use...
Page 26 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 27: Conserving Energy
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. Usethe least amountof liquidsor fats to shortencookingtime and retain the mostvitamins and minerals.
Page 28: Cooking Utensils
IMPROVE COOKING PERFORMANC 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 theheat from the cooktop multiuses; it can go from freezer to top of (check for flatness by rotating a straight range or oven to table.
Page 29: Surface Cooking
SURFACE C OOKING Poach - To cook food over low heat in Bell- To cookfood over high heat in liquidin 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 30 BAKING UTENSILS 1. Use the size utensil recommendedin the 3. Choose the correctutensilfor what youare recipe- DONOToveror underfill theutensil. baking. Always allow for expansion of foods or a. Shiny utensils- reflect heat thebestand liquids. will producea lightevencruston cakes and pies. HOWTO MEASURE PANS b.
Page 31: Rack Position
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, I"__ 3,4 pos,t,o_ -4 __._ TYPEOFBAKIN6...
Page 32 IIIIIIII IIIII I I II ROASTING CHARI 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 33: Oven Door
BROILING I ill 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 34 BROILINGCHART Thetimesgiveninthechartshouldbeusedonly asa guide.Increaseordecreasebroilingtimesto suit individualtaste for aloneness. THICKNESS & MIN.COOK TIME FOOD SlOE QUANTITY OONENESS SlOE2 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 medium 14-16...
Page 35 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 36 IIIIIIIIIIIIIIII TERMS DRAW - To remove entrails from, and clean, then intoa 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. DOT - To scatter bits, as of butter or GELATIN - Available as unflavoredand fruit- margarine, over surface of food.
Page 37 IIIII Jll I IIIIIIIIIIIII TERMS IIIIIIIIIIIIIIIIIIIIIIII HI III PIT - To remove seed from whole fruit. MARGARINE - Comes in several forms. Regular margarine with 80 percent fat is interchange- SCORE- 1. To cut shallow slits in surface of able with butter in recipes. food to increase tenderness or to prevent fat covering from curling.
Page 38 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 39 IIIIIIIIIIIIII IIIIIIIIII IIIIIIII IIIIIII I II I 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. 2. Oven not preheated. Uneven bottom browning before adding food. 3.
Page 40 PROBLEM CAUSE CORRECTION Fallen 1. Ovendooropened too 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 41 CORRECTION PROeLEM CAUSE roll IW 1. Pans should not be closer 1. Pans touchingwails 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.
Page 42: Warranty
SERVICING BEFORE YOUCALL A SERVICE T ECHNICIAN CHECK THEFOLLOWING SOMEORNONEOF YOURRANGE OPERATES: 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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Magic Chef CGS1740ADL Owner's Manual

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