Caloric CSR 3602 User manual

Please Read Manual Before
Operating Range
• Safety
• Installation
• Use
Important
Save for local electrical inspector’s use.
Installer
Leavethismanualandotherliteraturewithconsumerfor
futureuse.
Customer
Keeptheseinstructionsforfuturereference.Ifappliance
changesownership,be sure this manual accompanies
range.
Electric Range
Owner's Manual
Model CSR 3602
Coiltop Range

2
Contents
Model Identification
Completeenclosedregistrationcardandpromptlyreturn.
If registration card is missing, call Consumer Affairs
Departmentat1-800-843-0304insideU.S.A.
319-622-5511outsideU.S.A.WhencontactingCaloric
SalesCo.L.P.,provideproductinformationlocated on
ratingplate. Rating plate is located onthe oven frame.
Recordthefollowing:
ModelNumber: ______________________________
ManufacturingNumber: ________________________
SerialorS/N Number: _________________________
Dateofpurchase:_____________________________
Dealer’snameandaddress: ____________________
__________________________________________
__________________________________________
ImportantSafetyInformation........................................ 3
Installation................................................................... 6
UserMaintenance ..................................................... 11
UtensilRecommendations ........................................ 12
OperatingSurfaceElements ..................................... 13
Setting Clock and Timer ............................................ 13
AdjustingFactorySet Baking Temperature................ 14
BakingandBroiling ................................................... 14
CookingGuide .......................................................... 16
Cleaning.................................................................... 18
BeforeCallingfor Service........................................... 19
Warranty ................................................................... 20
What You Need to Know about Safety
Instructions
Warning and Important Safety Instructions appearing in this
manual are not meant to cover all possible conditions and
situations that may occur. Common sense, caution, and care
must be exercised when installing, maintaining, or operating
range.
Always contact your dealer, distributor, service agent, or
manufacturer about problems or conditions you do not
understand.
Parts and Accessories
Purchasereplacement parts and additionalaccessories
(e.g., cooktop accessories, grates, cleaning products)
overthe phone. To order accessories foryour Caloric
SalesCo. L.P. product, call1-800-843-0304 inside
U.S.A.or 319-622-5511outside U.S.A.
Service
Keepa copy of sales receipt forfuture reference or in
case warranty service is required. Any questions or to
locateanauthorizedservicer,call1-800-NAT-LSVC
(1-800-628-5782)insideU.S.A. 319-622-5511outside
U.S.A.Warranty service must beperformed by an
authorizedservicer.Caloricalsorecommendscontacting
anauthorizedservicerifserviceis required after warranty
expires.
Asure™ Extended Service Plan
CaloricSalesCo. L.P.offerslong-term serviceprotection
forthis new range. Asure™ ExtendedService Plan is
specially designed to supplement Caloric Sales’ strong
warranty.Thisplancoversparts,labor, and travel
charges.Call1-800-528-2682 forinformation.
Recognize Safety Symbols, Words,
Labels DANGER
!
DANGER—ImmediatehazardswhichWILL result in
severepersonalinjuryordeath.
WARNING
!
WARNING—Hazardsor unsafe practices which COULD
resultinseverepersonalinjury or death.
CAUTION
!
CAUTION—Hazardsor unsafe practiceswhich COULD
resultin minor personal injury or productor
propertydamage.

3
IMPORTANTSAFETYINFORMATION
• ALL RANGES CAN TIP
• INJURY TO PERSONS
COULDRESULT
• INSTALLANTI-TIP
BRACKET(S) PACKED
WITHRANGE
• SEEINSTALLATION
INSTRUCTIONS
WARNING
!
To avoid risk of the appliance tipping, it must be
secured by a properly installed anti-tip
bracket(s). To make sure bracket has been
installed properly, remove the storage drawer or
panel and look under the range with a flashlight.
Bracket(s) must be engaged in the rear corner of
the range.
WARNING
!
To avoid personal injury, do not sit, stand or lean on
ovendooror ovendrawer.
WARNING
!
To avoid risk of electrical shock, personal injury, or
death,make sure your range has been properly
groundedand always disconnect it frommain power
supplybeforeservicing.
CAUTION
!
DONOTTOUCHSURFACEUNITSORAREAS
NEARUNITS—Surface units may behot though they
are dark in color. Areas near surface units may
becomehot enough to causeburns. During and after
use, do not touch, or let clothing touch or other
flammable materials contact surface units or areas
near surface units until they have had enough time to
cool. These areas include the rangetop and
backguard.
CAUTION
!
DONOTTOUCHHEATINGELEMENTSOR
INTERIORSURFACES OF OVEN—Ovenheating
elements may be hot though they are dark in color.
Interiorsurfacesof an oven may become hotenough
to cause burns. During and after use, do not touch, or
let clothing or other flammable materials touch heating
elementsor interior surfaces of oven untilthey have
had enough time to cool. Other range surfaces that
may become hot enough to cause burns are the oven
doorandoven vent.
SAVE THESE INSTRUCTIONS
California Safe Drinking Water and
ToxicEnforcement Act (Proposition65)
TheGovernorofCaliforniaisrequiredtopublisha list of
substances known to the state of California to cause
cancerorreproductiveharmandrequiresbusinessesto
warn customers of potential exposures to such
substances.
Someappliances contain or produce a chemical or
chemicals which can cause death or serious illness and
which are known to the State of California to cause
cancer, birthdefects,orotherreproductiveharm.To
reduce the risk from substances that may be released
during the self-cleaning cycle, make sure this appliance
isinstalled, operated, and maintainedaccording to the
manufacturer’sinstructions.

4
SURFACE COOKING UNITS
1. UseProperPanSize—Thisappliance is equipped
with one or more surface units of different size. Select
utensilshavingflatbottomslarge enough to cover the
surfaceunitheatingelement.Theuseofundersized
utensils will expose a portion of the heating area to
direct contact and may result in ignition of clothing.
Useofoversized utensils concentrates heat on
cookingsurface and can cause damage torange.
Properrelationshipof utensil to surface element
improvesefficiency.
2. NeverLeaveSurface UnitsUnattended—Boilover
causes smoking and greasy spillovers that may
ignite.
3. Make Sure Reflector Pans or Drip Bowls Are in
Place—Absenceofthese pans or bowls during
cooking may subject wiring or components
underneathtodamage.
4. ProtectiveLiners—Donot use aluminum foil to line
surfaceunitdripbowlsorovenbottom.Improper
installation of these liners may result in a risk of
electrical shock, or fire.
5. GlazedCookingUtensils—Only certain types of
glass, ceramic, earthware, or other glazed utensils
aresuitableforrangetopservicewithout breaking due
tosuddenchangeintemperature.
6. UtensilHandlesShouldBeTurnedInward and Not
ExtendOverAdjacentSurfaceUnits—To reduce the
riskof burns, ignition of flammable materials,and
spillage due to unintentional contact with the utensil,
the handle of a utensil should be positioned so that it
isturnedinward, and does not extend over adjacent
surfaceunits.
7. DoNotSoakRemovableHeating Elements—Heating
elementsshouldneverbeimmersedinwater.
IMPORTANT SAFETY INFORMATION
SAVE THESE INSTRUCTIONS
ALL APPLIANCES
1. ProperInstallation—Besure your appliance is
properlyinstalledand grounded by a qualified
technician.
2. NeverUseYour Appliance for Warming orHeating
the Room.
3. Do Not Leave Children Alone—Children should not
bealone or unattended inthe area where the
appliance is in use. They should never be allowed to
sit or stand on any part of the appliance.
4. WearProperApparel—Loose-fittingorhanging
garmentsshould never be worn while usingthe
appliance.
5. UserServicing—Donot repair or replace any partof
theappliance unless specifically recommended in
the manual. All other servicing should be referred to a
qualifiedtechnician.
6. StorageInor On Appliance—Flammable materials
should not be stored in an oven or near surface units.
7. Do Not Use Water on Grease Fires—Smother fire or
flame, or use dry chemical or foam-type extinguisher.
8. UseOnlyDry Potholders—Moist or damp potholders
on hot surfaces may result in burns from steam. Do
not let potholder touch elements. Do not use a towel
or other bulky cloth.

5
OVENS
1. UseCareWhen Opening Door—Let hot air or steam
escapebeforeremoving or replacingfood.
2. DoNotHeat Unopened Food Containers—Build-upof
pressure may cause container to burst and result in
injury.
3. KeepOvenVentDuctsUnobstructed.
4. PlacementofOvenRacks—Alwaysplace oven racks
in desired location while oven is cool. If rack is
removedwhileovenishot,donotletpotholder
contacthotheating element in oven.
VENTILATION HOODS
1. CleanVentilating HoodsFrequently—Greaseshould
not be allowed to accumulate on hood or filter.
2. Whenflamingfoods under the hood, turn thefanon.
IMPORTANT SAFETY INFORMATION
SAVE THESE INSTRUCTIONS
In Case of Fire
Fires can occur as a result of over cooking or excessive
grease. Though a fire is unlikely, if one occurs, proceed
as follows:
Surface Element Fire
1. Smotherthefire with a nonflammable lid orbaking
soda, or use a Class ABC or BC extinguisher. Not
water. Not salt. Not flour.
2. As soon as it is safe to do so, turn the surface
controls to OFF . Turn off power at main circuit
breakerorfusebox.
Oven Fires
1. Ifyousee smoke from your oven, do not openoven.
2. Turnovencontrolto OFF .
3. Asanadded precaution, turn off power atmain
circuit breaker or fuse box.
4. Turnonventtoremove smoke.
5. Allowfoodor grease to burn itself outin oven.
6. Ifsmoke and fire persist,call fire department.
7. If there is any damage to components, call an
authorizedservicerbefore using range.
Precautions
• Donot cook food directlyon rangetop surface, always
usecookware.
• Donotmix household cleaning products. Chemical
mixturesmayinteract with objectionable or even
hazardousresults.
• Oven door contains a glass window. While this glass is
built to be sturdy and resistant, it is glass and should
betreated with care.
• Donotliftormoverangebygraspingovendoor.This
can result in glass window breaking or shattering.
• Do not put plastic items on warm cooking areas. They
may melt and stick.
• Do not slide rough metal objects across rangetop
surface. Scratching or metal marking can result.
• Donot leave fat heating unless youremain nearby. Fat
canignite if overheated by spilling ontohot surfaces.
• Do not allow pots to boil dry as this can cause damage
tocooking surface and pan.
• Do not use rangetop surface as a cutting board.
• Do not use range for storage or as a display counter.

6
Installation
Packing Material
Removeprotectivepackingmaterialsfromrange.Tape
residue can be cleaned with a soft cloth and alcohol.
Range Location
Underwriter’sLaboratories, Inc. specifies range can be
installed flush against right and left base cabinets, and
rearvertical wall. Range can also be installedflush
againstleft or right vertical wall extending above36 inch
standardcountertopheight.
Cabinet Opening
WARNING
!
Toavoid risk of burns orfire by reaching over
elements,cabinet storage space located above range
shouldbeavoided. If cabinet storage is provided,
install a range hood that projects horizontally a
minimum of 5 inches beyond the cabinet bottom to
reduce the risk.
CAUTION
!
Do not store items of interest to children in cabinets
abovearange or behind the backguard ofarange.
Children climbing on the range to reach items could be
seriouslyinjured.
Rangeshould extend approximately 2inches from
cabinetfront to oven door handle. Usingdimensions,
preparecabinetopening.
A
C
B
D
A—301/8to 30¼ inches
B—36 inches standard
C—35 inches standard
D—24 inches standard
Standard Cabinet and Countertop Height
Minimum Clearances to Combustible
Surfaces
Usingdimensions,prepare cabinet opening.
• Minimum clearance to rear wall is 0 inches.
• Minimum clearance to a vertical right or left side wall
is 0 inches.
• Minimum clearance to countertop/cabinet on each side
is 0 inches.
• Minimum of 30 inches between top of cooking surface
and bottom of an unprotected wood or metal cabinet.
• Minimumof 24 inches between cooking surface and
protectedwoodor metal cabinet above range. Cabinet
bottom must be protected by at least ¼ inch thick
millboard with not less than No. 28 MSG sheet steel,
.015 inch thick stainless steel, .024 inch thick
aluminum, or .020 inch thick copper.
A
B
C
D
E
A—30 inches minimum
B—30 inches unprotected / 24 inches protected minimum
C—13 inches maximum
D—25 inches maximum
E—36 inches maximum
Minimum Clearances to Combustible Surfaces

7
Irregular Cabinet and Countertop Heights
Countertops such as ceramic tile tops cause cabinet and
countertoptobehigherthan36inches. Follow instructions
belowwhencountertopishigherthan 36 inches.
1. Raiselevelinglegs to maximum height.
2. Measurefromfloor to rangetop. If measurement is
less than height of countertop, floor must be
shimmed.
3. Shim floor using a piece of plywood same size as
rangeopening.Secure plywood to floor. Plywood
must be as secure as original flooring.
4. Install anti-tip bracket and slide range into place.
Line Voltage Requirements
Linevoltagemustnotexceedrated voltage.Seeratingplate
attachedto range for kilowatt rating. Linevoltage less than
ratedvoltagewillresult in slow heating.Wiringsystemmust
conform to Underwriters Laboratories, Inc. standards and
National Electrical Code. Installation must conform to all
local, municipal and state building codes, and local utility
regulations. Range must be connected only to a supply
circuitas specified on rating plate wiringdiagram of range.
This range requires 3 wires, 120/240 VAC, 40 Amp
minimum, 60 Hertz, single phase electrical supply (refer
to rating label). Wiring system and grounding must
conformwith the latest editionof Underwriters
Laboratories, Inc. Standards, the National Electric Code,
ANSI/NFPA 70, or the Canadian Electrical Code, CAS
C22.1. Installation must conform to all local, municipal
and state building codes, and local utility regulations.
Connectrangeto power supply with MAXIMUM RATED
VOLTAGE listed on the ratingplate. Line voltage must not
exceedratedvoltage.
Power Supply Location
Shadedarea shows range clearance for electrical
connection.
B
C
D
C
AA
Power Supply Location
Power Cord Requirements
Power cord is not supplied with range. Power cord must
be U.L. Listed and meet NEC and Mobile Home
ManufacturersAssociation Standards. Cord mustbe
rated at a minimum 250V 40 AMP, equipped with a plug
configurationin accordance with NEMA. Conductors
must end with closed loop (ring) terminals at the range.
• Three-conductorcordplugNEMA 10-50P allowed for
residential.
• Four-conductorcordplugNEMA14-50P required for
most mobile home installations but can be used for
residential.
NOTE: Only a power cord suitable for use with ranges
maybe used. For installation ina mobile home, or
area where local codes do not permit grounding
throughtheneutralterminal,a4-wirecordmustbe
used.
Range Terminal Block
Connection block is located at bottom rear of range
behindrearcoverpanel.Removerear cover screw.
Directly below terminal block is a hole for a power supply
service cord. Power cord is not supplied with range.
Installing Power Cord
Installation (cont’d)
A—3 inches
B—6 inches
C—6 inches
D—3 inches

8
Installing 3-Wire Power Cord
Refertopowercordinstructionsifavailableforadditional
information.
1. Removewirecoveron rearofrange.
2. Place strain relief (winged clamp) in cord access hole
belowterminalblock.
• Strain relief is supplied with cord. Place wings
throughhole, entering from bottom. Screw holes in
clamp should be below mounting panel. Place cord
throughstrainrelief.
3. Attachneutral(center) or white wire to centerterminal
on terminal block.
4. Attach power lead, red wire or black wire, to left side
power terminal.
5. Attach power lead, red wire or black wire, to the right
sidepowerterminal.
6. Afterwireshave been placed on terminals, attachwith
hexnutsprovided.
• Firmly tighten to ensure proper electrical
connection.
7. Placescrewthrough strain relief and tighten.
8. Replacerearwirecover.
Wires from power cord
Wires from range
(Number of wires on each terminal can vary)
AA
B
A— Power lead terminal (Connect black or red insulated wire
and secure with brass nut.)
B— Neutral terminal (Connect insulated white insulated wire and
secure with brass nut.)
3-Wire Power Cord
Range has been grounded at the factory to the center
(nickel plated) terminal of the terminal block in
accordance with the National Electrical Code (section
2560). When a separate ground is required by local code,
disconnect the grounding strap from the terminal block.
Groundframeby connecting a grounding wire torange
frameusing only the grounding screw removed from the
groundingstrap.
Power lead connect wire
with black or red insulation
and brass terminal
Power terminals
(240 V)
Ground
strap
Neutral terminal connect wire
with white insulation
RangeTerminal Block
Terminal block is approved for copper wire connection
only, NOT aluminum wiring. If aluminum house wiring
is to be connected, the following procedure is suggested.
1. Connectlengthofcopperbuildingwiretorange
terminal block with ring terminals.
2. Splicecopperwires to aluminum wiring using
connectorswhicharedesigncertifiedbyUnderwriter’s
Laboratoriesandrecognizedforjoiningcopper to
aluminum.Followtheconnectormanufacturer’s
recommendedprocedure.
3. Wire used, location and enclosure of splices must
conform to local codes.
Installation(cont’d)

9
Installing 4-Wire Power Cord
WARNING
!
To avoid the risk of severe electrical shock or death,
groundwire must be attached to frame ofrange, using
groundscrew provided. Ground wire must notcontact
anyother terminal.
1. Removerearwirecover on back ofrange.
2. Place strain relief (winged clamp) in cord access hole
belowterminalblock.
• Strain relief is supplied with cord. Place wings
throughholeenteringfrombottom.
• Screwholes in clamp shouldbe below mounting
panel.
3. Removegreengroundscrew(retainforuseinstep8)
andunscrewbrassnuton center terminal. Remove
groundingstrap.
Green ground
screw
Center terminal
nut
Grounding
strap
Wires from range
(Number of wires on each terminal can vary)
Terminal Block Grounding Strap, Screw and Center Nut
4. Placecordthrough strain relief.
5. Attach cord neutral (center) or white wire to center
terminal on terminal block. Secure with hex nuts
provided.
6. Attach power lead, red wire or black wire to left
terminal.Securewithhexnuts provided.
7. Attach power lead, red wire or black wire to right
terminal.Securewithhexnuts provided.
Wires from power cord
AA
B
Wires from range
(Number of wires on each terminal can vary)
A— Power lead terminal (Connect black or red insulated wire
and secure with brass nut.)
B— Neutral terminal (Connect insulated white insulated wire and
secure with brass nut.)
Installing 4-Wire Power Cord
8. Positiongroundingstrapdownandawayfrom
terminalblock. Attach green orbare wire and
groundingstraptobackofrangeusinggreenground
screwpreviouslyremovedinstep3.
Wires from power cord
A
Wires from range
(Number of wires on each terminal can var
y
)
A— Ground screw (Connect green insulated wire and secure
with screw.)
Position Grounding Strap
9. Firmlytightenall connections to ensureproper
electricalconnection.
10. Placescrew through strain relief, tighten, andreplace
rearwire cover.
Installation(cont’d)

10
Converting 3-Wire to 4-Wire Power Cord
1. Removerearwirecover.
2. Removebottomstrainreliefscrewandretainfor
furtheruse.
3. Removescrew/hexnutsfromterminal block and
retainforfurtheruse.
4. Removeall3-wireorcableleadsfromtheterminal
blockandproceedtoremove the power cord from the
range by pulling in a downward motion so the cord is
removedfromstrain relief.
5. To installthe 4-wire cord, pleasefollow step 3 through
step 9 of Installing4-Wire Power Cord section.
Anti-tip Bracket Installation
To reduce risk of range tipping, secure range with a
properlyinstalled anti-tip bracket.
1. Measure 31/2inches from back wall on right and left
side of cabinet cutout. Mark measurements on floor
and draw a straight line connecting marks.
2. Position anti-tip bracket.
• If range is installed beside cabinet(s), place anti-tip
bracket with back edge on line drawn on floor and
side of bracket against cabinet.
• If range is not installed beside cabinet(s), position
range where it will be installed. Draw a line along
sideof range on floorfrom front to back.Remove
range. Place anti-tip bracket with back edge over
line drawn 31/2inches from back wall and side of
bracketoverline drawn along side of rangeonfloor.
• Anti-tip bracket can be installed on either right or
left side.
or
3 1/2"
Anti-tipBracketInstallation
3. Mark 2 hole locations in anti-tip bracket.
4. Drill 2 holes.
• If drilling into wood, use a 3/32-inch drill bit.
• If drilling into concrete, use a 3/16-inch masonry drill
bit and insert plastic anchors.
5. Secure bracket to floor using screws supplied. Slide
rangeinto position.
6. Removerangestoragedrawerorlowerpaneland
confirmanti-tip bracket is engaged with range
levelingleg after sliding range intoposition.
Place and Level Range
CAUTION
!
Toavoiddamagingovendoor,donotliftormoverange
byoven door handle. Glass can break.
1. Carefullylevelrangeusinglegs provided. Range must
belevel to cook and bake uniformly.
• Placealevel on top oven rack oronrange top when
leveling.
• Leveling legs must extended at least ¼ inch to
engageanti-tipbracket.
2. Pluginrange cord.
3. Sliderangeinto position
4. Removerangestoragedrawer orlowerpaneland
confirmanti-tipbracketisengagedwithrangeleveling
legaftersliding range into position.
Removal and Reinstallation of Range
1. Disconnectpowertorange.
2. Sliderangeforward.
3. Unplugrangecordandplacerangeaside.
4. Removeanti-tipbracket.
5. Install anti-tip bracket into new location using
instructionsprovidedwith bracket or see Anti-tip
Bracket Installation section in this manual.
6. To reinstallrange, follow instructions in Installation
section of this manual.
Installation(cont’d)

11
Removing Oven Door
CAUTION
!
To avoid personalinjuryorpropertydamage,handle
ovendoorwithcare.
• Do not lift door by handle.
• Dooris heavy and can be damagedif dropped.
• Avoidplacing hands in hingearea when door is
removed.Hinge can snap closedand pinch hands.
• Do not scratch or chip glass, or twist door.
Glass may break suddenly.
• Replacedoor glass if damaged.
1. Opendoorfully.
2. Removescrews.
• Oven doors are attached with a screw on each side
ofloweroven door.
3. Close door to first stop, grasp door firmly on each
side, and lift upward until door is off hinges.
• Do not lift door by handle. Glass can break.
• Only push hinges closed after oven door is
removedif necessary. Use bothhands when
closing hinge. Hinge snaps closed.
Removing Oven Door
Removing Storage Drawer (Some Models)
1. Slide drawer out until it stops.
2. Graspdrawersides near back.
3. Liftupand out. Reverse to reinstall.
Removing Storage Drawer
Replacing Oven Light
WARNING
!
To avoid risk of burns or electrical shock, disconnect
electricalsupply to oven beforechanging light bulb.
• Weargloves to protect handsfrom accidental bulb
breakage
• Before replacing light bulb make sure bulb is cool.
• Donot operate oven without bulb andcover in place.
1. Disconnect electrical supply.
2. Removeovendoorif desired.
3. Unscrewlightbulb cover located in rear ofoven
cavity. Then turn light bulb counterclockwise to
remove.
4. Replacelightbulb with 120-volt, 40-watt appliance
bulb.
• Do not overtighten bulb or it may be difficult to
removelater.
5. Replacelightbulbcoverand oven door before use.
6. Reconnectpowersupply.
Removing Oven Light Bulb
User Maintenance

12
For best cooking results, use a pan with a flat bottom.
Determine if pan has a flat bottom.
1. Rotate a ruler along bottom of pan. If pan is not flat,
gapsbetween bottom of panand edge of ruleroccur.
2. A small groove or mark on a pan does not affect
cooking times. However, if a pan has a gap, formed
rings, or an uneven bottom, it does not cook
efficiently and in some cases may not boil liquid.
Use Flat Bottom Pans
Cooking Utensils
• Use proper pan size. Do not use a pan that has a
bottom smaller than element. Do not use utensils that
overhangelement by more than 1inch.
More than
1 inch overhang
Correct Size
Use Proper Pan Size
• Select utensils without broken or loose handles.
Handles should not be heavy enough to tilt pan.
• Do not use a wok with a ring stand. Use flat bottom
wok.
Use Flat Wok
Utensil Recommendations
Canning
Caloricmanufacturesa special canning element that
enablescanningwithout causing damage to the range.
Inmany types of ranges, heatgenerated by canning
cookwareoverheatsaregularelementandcancause
failureofthe heating element and possible damagetothe
backguard.Thishazard can be prevented by usingthe
canningelement.
To purchase a specialized canning element, contact
CaloricConsumerAffairsat(800)843-0304insideU.S.A.
Utensil Material Characteristic
Type Temperature
Response Uses
Aluminum Heats quickly Frying, braising,
roasting
Copper Clad /
Tin Lined Heats and cools
quickly Gourmet cooking, wine sauces,
egg dishes
Stainless Steel Heats and cools at
moderate rate Soups, sauces, vegetables, general
Cast Iron Heats and cools
slowly Low heat cooking and frying
Enamelware Varies with metal
base Low heat cooking
Ceramic (Glass) Heats and cools
slowly Low heat cooking

13
Operating Surface Elements
Surface Element Settings
LO—Usetopreparefoodatlessthanboilingtemperatures
or to simmer.
MED—Useto maintain boiling of largeramounts of food,
lowtemperature frying and tomaintain correct pressure
in a pressure cooker.
HI—Useto bring food to boilingtemperatures. When food
is boiling temperature setting should be reduced to LO
throughMED.
Operating Surface Elements
WARNING
!
To avoid risk of serious personal injury, property
damage,or fire, do not leavesurface elements
unattendedwhileinoperation.Grease and spillovers
can ignite causing a fire.
1. Push in and turn surface element control to desired
setting.
• Someranges have two indicatorlights, one for
elements on right side and one for elements on left
side of range. When either front or rear element is
on,corresponding indicator light glows.
• Someranges have one indicatorunder clock.
When any element is on, indicator light glows.
• Coiltopranges can have one indicator light.The
indicator light will turn on when the surface element
control knob is turned from the OFF position. The
light will continue to glow during element use, and
will shut off when the control knob is turned to the
OFF position.
• Element will cycle on and off to maintain desired
heat setting.
2. When finished cooking, turn control to OFF position.
Surface Element Control Knob
HI
OFF
LO
MED
Setting Clock and Timer
TIMER
CLOCK
+
Setting Electronic Clock
1. PressCLOCKpad.
2. Press up or down arrow pad until correct minutes
display.
3. Press CLOCK pad to set time of day.
Setting Electronic Timer
Electronic timer does not control bake or broil. Timer can
be set up to 12 hours. Time displays and counts down in
hoursandminutes when more than 59 minutesare
entered.Forexample, 1:30 equals one hour andthirty
minutes, or 90 minutes total.
1. PressTIMERpad.
• 0:00 displays
2. Press up or down arrow pad to set time
• Press an arrow pad once to advance 1 minute at a
time,or press and hold arrow padto advance in
incrementsof 10 minutes.
• If desired time is more than 1 hour press and hold
up arrow pad until desired time displays.
3. Colon in display flashes and the timer begins
countingdown automatically after time is entered.
4. Timerbeepsonce when remaining timeis 1 minute.
5. After time elapses, timer beeps 3 times, and then
onceevery 10 seconds until TIMER padis pressed.
• Display returns to time of day after TIMER pad is
pressed.
Canceling Electronic Timer
• Press TIMER pad to cancel timer.

14
Remove Items Stored in Oven
Removeanypans and other cooking utensils storedin
oven.
Remove Items Stored in Oven
Baking and Broiling
WARNING
!
Toavoid damaging oven liner or creatingfire,donot
lineoven bottom or oven racks with foilor aluminum
liners.
Oven Rack Placement
Positionovenrack before turning oven on.
1. Pull rack forward to stop position.
2. Raise front edge of rack and pull until rack is out of
oven.
3. Place rack in new rack position.
• Curvededgeof rack must be toward rear of oven.
Oven Rack Placement
Pan Placement
• Keep pans and baking sheets 2 inches from oven
walls.
• Stagger pans placed on different racks so one is not
directlyoverthe other.
PanPlacement
Adjusting Factory Set Baking Temperature
Oventemperature is set at factory.When first using oven,
followrecipe times and temperatures. If youthink oven is
too hot or too cool, temperature can be adjusted. Before
adjustingovenbaking temperature, test a recipe byusing
atemperaturesethigherorlowerthantherecommended
temperature.Thebaking results should help you todecide
howmuch adjustment is needed.
1. Pulloventhermostat knob straight out from control
panel.
2. Turnknoboverandloosen screws using Phillips
screwdriver.
•Do not remove screws.
3. While holding knob front, turn outer part of knob until
pointer points to next line.
• Turnouterknob clockwise to decrease or
counterclockwisetoincreasetemperature.
• Eachlineadjusts temperature approximately 10
degreesFahrenheit.
• Only move knob one line at a time.
4. Tightenscrewswith pointer in new position and
replaceknobon control panel.
• Useovenwith known recipe beforemovingpointer
again.
D
E
C
R
E
A
S
E
I
N
C
R
E
A
S
E
Loosen screws
Pointer
Temperature Knob Back

15
WARNING
!
To avoid risk of fire, do not line the broiler grid or oven
bottom with foil.
• Foil may trap grease on top of grid close to burner
causing a fire.
• Neverleaveoven unattended whilebroiling.
• Overcookingmay result in a fire.
Broiling Tips
• Removeexcess fat from meat before broiling.Cut
edgesof meat to prevent curling.
• Place food on a cold ungreased broiling pan. If pan is
hot, food sticks.
• All food except fish should be turned at least one time.
Begin broiling with skin side down.
• Season meat after it has browned.
• Broilingdoesnotrequirepreheating.
• Begin cooking using suggested rack levels in Broiling
Guide section to test broiler results. If food is not brown
enough, cook on a higher rack position. If food is too
brown, cook on a lower rack position.
1. Centerfoodonbroilinggrid and pan, and place in
oven.
• Openovendoortofirststopwhenbroiling.
A—Broiler Grid
B—Broiler Pan
Broiler Pan and Grid
2. Turnoventemperatureknobto BROIL .
• Ovenindicator light glows.
3. Afterbroiling,remove food andturnoventemperature
knobto OFF .
Baking and Broiling(cont’d)
Baking
Preheatapproximately15-20minutesbeforeplacing
delicate foods such as light cakes and muffins inside
oven.
1. Openovendoortoconfirmnothingisstoredin oven
cavity and set racks to proper height.
2. Topreheatoven, turn oven temperature knob to
desiredtemperature.
• Ovenindicatorlight shuts off when oven reaches
desiredtemperature.
• Ovenlight will continue to turn on andoff as oven
cycles to maintain proper baking temperature.
3. Placefoodinoven.
4. Aftercookingtimeelapses,remove food and turn
oventemperatureknobto OFF .
Temperature Knob
Aluminum Foil
When placed on the oven bottom or racks, aluminum foil
not only creates a hazard, but also affects cooking
performance.To minimize spills in the oven, placea
shallowpan or cookie sheet underneath fooditems that
may drip or spill. The pan or cookie sheet must not touch
theoven walls, door, or back.
A
B

16
Baking Guidelines
Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures
may vary depending on conditions and food type. For best results, always check food at minimum time.
Food Oven Temperature
(°Fahrenheit) Cooking Time (Minutes)
Angel Food Cake 350 28–50
Biscuits 350–375 8–16
Muffins 375–400 17–23
Cookies 325–350 7–18
Cupcakes 325–375 15–20
Brownies 325–350 25–35
Layer Cakes 325–350 20–30
Pound Cake 325 40–60
Fresh Pies 375–425 35–50
Nut Bread 350 45–55
Poultry Roasting Guidelines
Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures
may vary depending on conditions and food type. For best results, always check food at minimum time.
Food Oven temperature
(°Fahrenheit) Cooking time (Hours)
Whole Chicken (4 lbs to 5 lbs) 375 1½–1¾
Whole Chicken (Over 5 lbs) 375 1¾–2
Turkey (6 lbs to 8 lbs) 325 3½–4
Turkey (8 lbs to 12 lbs) 325 4–4½
Turkey (12 lbs to 16 lbs) 325 5½
Turkey (16 lbs to 20 lbs) 325 5½–7
Turkey (20 lbs to 22 lbs) 325 7–8½
Duck (3 lbs to 5 lbs) 325 1½–2
CookingGuide

17
Beef and Pork Roasting Guidelines
Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures
may vary depending on conditions and food type. For best results, always check food at minimum time.
Food Oven Temperature
(°Fahrenheit) Cooking time (Minutes per pound)
Beef Roast (Rare) 325 20–25
Beef Roast (Medium) 325 26–30
Beef Roast (Well) 325 33–35
Rolled Roast (Rare) 325 32–36
Rolled Roast (Medium) 325 36–40
Rolled Roast (Well) 325 43–45
Fresh Whole Ham 325 22–28
Pork Loin 325 35–40
Pork Shoulder, Butt 325 40–45
Pork Picnic Shoulder 325 35–40
Mild Cured Ham Picnic, Shoulder 350 30–35
Broiling Guidelines
Follow these recommendations only as a guide for times and temperatures. Times, rack position, and temperatures
may vary depending on conditions and food type. For best results, always check food at minimum time.
Food Thickness
(Doneness) Rack position (1=Highest 5=Lowest) Cooking time (Minutes)
Beef Steak 1" (med.) 3 14–16
Beef Steak 1" (well) 3 23
Beef Steak 1½" (med.) 3 23–28
Beef Steak 1½" (well) 3 33
Beef ground (¾"–1") 4 12–17
Fish Fillets and Steaks 4 15–20
Pork Chops or Steak 1" 3 15–16
Pork Chops or Steak 1½" 3 23–28
Bacon 4 12–17
Ham Slice (pre-cooked) ½" 3 20–25
Ham Slice (pre-cooked) 1" 3 25–30
Cooking Guide(cont’d)

18
Cleaning
Part Materials to Use General Directions
Bake and broil,
element Do not clean bake element or broil element. Any soil will burn off when element is heated. Bake element is hinged and can
be lifted to clean oven bottom.
Broiler pan and
grid Soap and a nonabrasive plastic scouring pad Drain fat, cool pan and grid slightly. (Do not let soiled pan and grid stand in oven to cool.) Sprinkle with soap. Fill the pan with
warm water. Let pan and grid stand for a few minutes. Wash
or scour if necessary. Rinse and dry. The broiler pan and grid
may also be cleaned in the dishwasher.
Burner bowls Soap and water The burner bowls can be removed for ease in cleaning. For
extra dried on soil, soak the bowls in warm soapy water.
Control knobs Mild soap and water Pull off knobs. Wash gently but do not soak. Dry and return
controls to oven, making sure to match flat area on the knob to
the flat area on shaft.
Coiltop Soap and water Coil elements do not need to be cleaned. Any food spilled on
element will burn off. NEVER immerse elements in water.
Inside oven door Soap and water Clean the outside of the door and the window area with warm
soapy water. Do not clean the oven door gasket. Gasket
should not be moved while cleaning. Avoid getting any
cleaning materials on gasket.
Outside finish
and backguard Soap and water Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not allow
water to run down inside surface while cleaning.
Oven interior
surfaces Soap and water Cool before cleaning. Frequent wiping with mild soap and water prolongs time between deep cleanings. Be sure to rinse
thoroughly.
Oven racks and
storage drawer Soap and water For heavy soil, clean by hand and rinse thoroughly. Remove the drawer and racks for ease in cleaning. Be sure drawer is
dry before replacing.

19
Before Calling for Service
Problem Check
Oven light does not work. Check for loose bulb. Check for burned out bulb; replace with
40-watt appliance bulb.
Oven does not heat. Confirm range is plugged in. If both oven and surface elements do not heat, check circuit
breaker. Check control for proper setting.
Oven temperature is not accurate.
Store purchased oven thermometers do not measure oven
temperature accurately. An accurate digital thermometer is
necessary to calibrate oven.
Check for blocked heat vents.
Aluminum foil alters oven temperature.
Change oven temperature through oven control.
Oven element cycles on and off.
This condition is normal when baking or roasting. To maintain a
temperature for baking, oven cycles on and off. The temperature
may vary up to 25°F higher or lower than the oven temperature
set on the control.
The oven smokes the first few times it is
turned on. Minor smoking is normal first few times oven is used.
Range top is warm during use . Normal condition.
Food cooks slowly or will not maintain
constant boil.
Improper cookware causes poor cooking results. Pan bottoms
must be flat. Pans should be made of heavy material and be
same diameter as surface element. See “ Cooking Utensils”
section.

Part No.36-31952301-0
Printed in U.S.A. © 12/99 Caloric Sales Co. L.P.
Amana, Iowa 52204
Warranty
COOKING PRODUCTS WARRANTY
(excluding wall ovens)
FULL ONE YEAR WARRANTY
LIMITED SECOND YEAR WARRANTY ON ALL PARTS
LIMITED THIRD THRU FIFTH YEAR WARRANTY ON GLASS/CERAMIC TOP,
ELECTRIC SURFACE ELEMENTS, OR GAS SURFACE BURNERS.
FIRSTYEAR
Caloric Sales Co. L.P. will repair or replace, including related labor and travel, any part (FOB Amana Iowa) which proves to be
defective as to workmanship or materials.
OWNER'SRESPONSIBILITIES:
• Provide any defective part to an authorized Caloric Sales
Co. L.P. servicer.
• Provide proof of purchase.
• Provide normal care and maintenance, including cleaning
as instructed in owner's manual.
• Replace owner replaceable items where directions
appear in the owner's manual.
• Make product accessible for service.
• Pay for premium service costs for service outside
servicer's normal business hours.
• Pay for service calls related to product installation and
customer education.
ITEMSNOTCOVERED:
• Normal product maintenance and cleaning.
• Light bulbs.
• Damages which occur in shipment.
• General rebuilding or refurbishing that is not a legitimate
warranty repair.
• Failures caused by:
- Unauthorized service.
- Grease or other material buildup due to improper
cleaning or maintenance.
- Accidental or intentional damage.
- Connection to an improper gas or power supply.
- Accident, misuse, abuse, fire, flood, or
acts of nature.
- Use of improper pans, containers, or accessories that
cause damage to the product.
WARRANTY LIMITATIONS:
• Begins at date of original purchase.
• Product used on a commercial, rental, or leased basis are
not covered by this warranty.
• Applies to product used within the United States or in
Canada if product has appropriate agency listing when
shipped from the factory.
• Service must be performed by an authorized Caloric Sales
Co. L.P. servicer.
WARRANTY IS VOID IF:
• Serial plate is defaced.
• Product is altered by user.
• Product is not installed or used according to
manufacturer's instructions.
IN NO EVENT SHALL CALORIC SALES CO. L.P. BE LIABLE
FORINCIDENTAL ORCONSEQUENTIALDAMAGES*
*Thiswarranty gives youspecificlegal rights andyoumay
haveothers which varyfrom state to state. Forexample,
somestatesdonot allow the exclusion or limitationof
incidentalorconsequentialdamagessothisexclusionmay
notapplyto you.
For answers to questions regarding the above or to locate
an authorized Caloric Sales Co. L.P. servicer, contact:
Caloric Sales Co. L.P.
2800 220th Trail
PO Box 8901
Amana, Iowa 52204-0001
USA
1-800-843-0304 inside U.S.A.
1-319-622-5511 outside U.S.A.
SECONDYEAR
Caloric Sales Co. L.P. will provide replacement part, part only (FOB Amana Iowa), which proves defective as to workmanship
or materials.
THIRD THROUGH FIFTH YEAR
Caloric Sales Co. L.P. will provide replacement glass/ceramic cooktop, electric surface elements or gas surface burners, part
only (FOB Amana Iowa) which prove defective as to workmanship or materials.