Capital LGSCR486G Training manual

USE AND CARE & INSTALLATION GUIDE
GAS SELF CLEAN

2
TABLE OF CONTENTS
LG features
3
Models
4
-
5
-
6
-
7
Warnings
8
Safety Practices / Electrical, General
9
Safety Practices / Cooking
10
-
11
Oven Parts Identification
12
Range Parts Identification
13
Using The Range
-
Top / Power Burners
14
Using The RangeTop
15
-
16
-
17
Using Your Oven
17
-
18
-
19
-
20
Using Your Oven
-
Self Clean Mode
21
-
22
Care And Maintenance
23
Care And Maintenance / locating Rating Plate
24
Troubleshooting
25
-
26
Installation Instructions
27
Table Of Contents
28
Service / Warranty
41
LGR SERIES

THERMO
-
GRIDDLE
Our solid stainless steel thermostatically controlled griddle plate gives you precise control over the
griddle area. F
rom 18,000 BTUs on 12" griddle sections.
LG GAS RANGES FEATURES:
3
POWER
-
FLO"' BURNERS
These versatile burners are the most advanced burners availab
l
e in the industry
.
They a
ll
ow from true simmering
to a powerful
17,000 BTUs
.
Not only are they powerful, but they are energy efficient also.
INFRA
-
BROIL
Our gas infrared broiler beneath glass generates 18,000 BTUS
of power
.
And the radiant glass makes c
l
ean
-
ups a snap.
TRADITIONAL BBQ
-
GRILL
The Precision Gas Convection Ranges (Manua
l
C
l
ean), feature our exc
l
usive BBQ
-
Grill
w/ Tru
-
Sided stainless steel
channeling grates, that help reduce flare
-
ups by channe
l
ing the grease away from the burner
.
The stainless radiant trays promote evenness of heat, which means no more cold spots
.
the
burner
generates a powerfu
l
18,000 BTUs
.
P
l
enty of performance to cook a vast array of cuisine, from juicy steaks, to vegetab
l
es.
STAY
-
KOOL™KNOBS
Our restaurant grade, die cast chrome plated metal
knobs
feature bo
l
d red graphics for easy readings of settings, and plastic inserts
that stay coo
l
er to the touch when using your range
.
Available in Black. (Red Available as accessory only)
FLEX
-
ROLL OVEN RACKS (SELF CLEAN ONLY)
Our patented Flex Roll oven racks
provide the smoothest, most effortless range of
motion in any oven EVER manufactured!
LGR SERIES

LGR SERIES
4
30” MODELS
LGSCR304
LGSCR304
30” LGR MSELF
-
CLEAN MODELS

5
36” MODELSS
LGR SERIES
LGSCR366
LGSCR364G
LGSCR364B
LGSCR366
-
36” LGR MSELF
-
CLEAN MODELS

6
48” MODELS
LGR SERIES
LGSCR486G
LGSCR484BG
LGSCR486B
LGSCR488
LGSCR484BG
48” LGR MSELF
-
CLEAN MODELS

7
60” MODELS NOT AVAILABLE
LGR SERIES

8
WARNING! If the information in this manual is
not
followed exactly, a fire or explosion may
result
causing property damage, personal injury
or death.

WHAT TO DO IF YOU SMELL GAS

Do not try to light any appliance

Do not touch any electrical switch

Do not use any phone in your building

Immediately call your gas supplier from a
neighbors phone. Follow the gas supplier's
instructions.

If you can not reach your gas supplier, call the
fire department
Installation and service must be performed by a
qualifiedinstaller,serviceagencyorthegassupplier.
The appliance and its individual shutoff valve must
be disconnected from the gas supply piping
system during any pressure testing of that system
test pressures in excess of 5 psi (35 kpa).
The appliance must be isolated from the gas supply
piping system by closing its individual manual
shutoff valve during any pressure testing of the
gas
WARNING! Disconnect Power before installing.
Before turning power ON, be sure that all
controls are in the OFF position.
IMPORTANT! Installation must conform with local
codes or, in the absence of local codes, with the
National fuel Gas Code, ANSI Z223.1/NFPA54.

You have CLASS ABC extinguisher and
you
know how to operate it.

The fire is small and contained in the area
whereitstarted.

The firedepartment hasbeencalled.

You can fight the fire with your back to the
exit.
FOR YOUR SAFETY! If You Smell Gas:
Shut off gas to the appliance. Extinguish any
open flames. If odor persists, immediately call
your gas supplier.
This appliance is
designed for easy of
installation and operation. However, we recom-
mend that you read all sections of this
manual
before installation and that your range
is installed
by an approved gas installation
technician capa-
ble of reviewing and performing the manufacturers
installation checklist included
in your information
packet.
The installation of appliances assigned for
manufactured (mobile) home installation must
conformwiththeManufacturedHomeConstruction
and
Safety and Safety Standard, Title 24 CFR,Part
3280
or, when such standard is not applicable
Standard for Manufactured Home Installations,
ANSI/NCSBCS A225.1, or with local codes as
Electrical Code, ANSI/NFPA 70
WARNING! If the information in this manual is
not
followed exactly, a fire or explosion may
result,
causing property damage, personal injury
or death.
Please read the installation, operating
and mainte-
nanceinstructionsthoroughlybeforeuse.
CAUTION! When connecting the unit to
propane
gas, make certain the propane tank is
equipped
with its own high
-
pressure regulator
in addition to
the pressure regulator supplied with the range.
The pressure of the gas
supplied to the appliance
must not exceed 14"
(34.57 mB) water column
from the propane gas tank to the pressure regu-
CAUTION! Do not store or use gasoline or any
other flammable liquids in the vicinity of this or
any
other appliance.
PLEASE RETAIN THIS
MANUAL FOR FUTURE
REFERENCE!
PLEASE NOTE:
In the Commonwealth of Massachusetts, gas con-
nection must be performed by a licensed plumber
or licensed gas fitter.
IMPORTANT!: For fire safety and correct operation
a back guard must be installed on all ranges prior to
use! All ranges are shipped with a standard 3" Island
Trim
which is compatible with non
-
combustible
back
wall installations ONLY! If desired or if the minimum
distance to a combustible back wall in not met
(see
Fig. 2A) one of two additional back guards heights
may be ordered and installed (Low Back
–
9", or
High Back
–
18"). Refer to the Installation Instructions
accompanying this appliance for assembly instructions
WARNINGS!

Smother flames with a close fitting lid, or any
metal tray.

TurnOFFtheburner.Becarefultopreventburns.
If
the flames do not extinguish, immediately
evacuate and call the fire department

NEVER pick up a flaming pan. By doing so, you
may be seriously injury.
The installation of appliances designed for
Recreation Park Trailers must conform with state
or other codes or, in the absence of such codes,
with the standard for Recreational Park Trailers,
ANSI A119.5.
The appliance, when installed, must be electri-
cally
grounded in accordance with local codes
or, in
the absence of local codes, with the
National

DO NOT use water or a wet dishcloth on
fire.
A violent steam explosion will result.
Use a fire
extinguisher only if:
LGR SERIES

9
SAFETY PRACTICES / ELECTRICAL, GENERAL
ELECTRICAL SAFETY:
Electrical Requirements and Grounding Instructions
NOTE:
ALL MODELS.
IN CASE OF AN ELECTRICAL FAILURE
If for any reason a gas control knob is turned ON and
there is no electric power to operate the electronic
igniters on the range burners, turn OFF the gas
control knob and wait 5 minutes for the gas to
dissipate before lighting the range burner manually.
To light the range burners manually, carefully
hold
a lighted match to the burner ports and turn
the
gas control knob to Hl. During a power failure, you
can manually light the standard range burners
only, but each must be lit with a match.
WARNING!
Do not
under any circumstances cut
or remove the separate ground wire or the third
(ground) prong from the power cord plug.
PLEASE READ CAREFULLY:
All gas range models require an electrical
circuit rated
at 120 volts, 60 Hz., and 20 Amps. (VERIFY) For
personal safety, this appliance must
be connected to
a properly grounded and polarized
electrical power
supply. Always disconnect the
electrical plug
from the wall receptacle before
servicing this unit.
See Installation Instructions for electrical require-
ments and grounding instructions.
It is the personal responsibility and obligation of
you, the user, to have this appliance connected to the
electrical power supply in accordance with the
Na-
tional Electrical Code and/or applicable local
codes and ordinances by a qualified electrician.
*It is recommended that a dedicated circuit servicing
this appliance be provided.
GENERAL SAFETY:
Your new range has been designed to be a
safe, reliable appliance when properly installed,
used and maintained. If not properly used, it could
be dangerous. Read ALL the instructions in this
Use and Care Guide carefully before using this range.
WARNING! These precautions will reduce the
risk
of burns, electric shock, fire, and injury to
persons.
Use extreme care when using this
restaurant
caliber range as this appliance
provides intense
heat and can increase acci-
dent potential.

Safety precautions must be followed when
using
any kitchen appliance.

Insure proper installation and servicing.
Follow
the installation instructions provided
with this product. Have the range installed
and grounded by a qualified technician.

Have the installer show you where the gas
supply shut off valve is located so that you
know how and
where to turn off the gas to the
range.

If you smell gas, your installer has not done a proper
job of checking for leaks. If the connections
are not perfectly tight, you can have a small
leak and therefore smell of faint gas odor.
Finding a gas leak is not a "do
-
it
-
yourself"
procedure. Some leaks can only be found with
the burner control in the "ON"
position
and
a
qualified service technician must do this.

In the event a burner goes out and gas escapes,
open a window or door immediately. DO NOT
attempt to use the range until the gas has had time
to dissipate. Wait at least 5 minutes before using
the range.

DO NOT repair or replace any part of the appliance
unless specifically recommended in this manual.
All other servicing should be referred to a
qualified technician.

Children SHOULD NOT be left alone or unattended
in an area where appliances are in use. They
should never be allowed to sit or stand on any part
of the appliance.
CAUTION! Do not store items of interest to chil-
dren
above the range or behind it. If children
should climb onto the appliance to reach these
items, they could be seriously injured.

NEVER use any part of the range for storage.
Flammable materials can catch fire and plastic
items may melt or ignite.

If the range is near a window, be certain the
curtains do not blow over or near the range burn-
ers,
griddle or broiler section; they could catch
fire and
cause serious damage and injury.

DO NOT USE WATER ON GREASE FIRES! Turn
appliance off and smother fire with baking soda
or
use a dry chemical or foam
-
type extinguisher.
Note: For LGR Gas Ranges, the gas oven, grill,
Thermo
-
griddle'"' and infrared oven broiler burners
CANNOT
be lit manually during a power failure.
LGR SERIES

temperature
changes. Use only on low or medium
heat settings according to the utensil manufacturer's
directions.
COOKING SAFETY:
10

USE ONLY DRY POTHOLDERS. Moist or damp
potholders on hot surfaces may cause burns from
the steam. Do not use a towel or other bulky cloth
in place of potholders. Do not let Potholders
touch
hot elements, hot burners, or burner grates.

FOR PERSONAL SAFETY, wear proper apparel.
Loose fitting garments or hanging sleeves should
never be worn while using this appliance. Some
synthetic fabrics are highly flammable and should
not be worn while cooking.

DO NOT use aluminum foil as a shield against
food spills or drippings around the burners or
control panel area. This could obstruct the flow of
combustion and ventilated air. This can damage
the finish of the range.
WARNING!
This appliance
is for cooking!
Based
on safety considerations, never use
the range to
warm or heat a room. Such use can
damage the range.

DO NOT TOUCH THE BURNER GRATES OR THE
IMMEDIATE SURROUNDING AREAS adjacent to
the burners. When in use these areas may become
hot enough to cause burns.

NEVER leave the range unattended when using
high flame settings. Boil
-
overs cause smoking
and greasy spills that may ignite. More importantly,
if the burner flames are smothered, unburned
gas will escape into the room. See inside front
cover regarding gas leaks.

ONLY certain types of glass, heat proof glass
-
ceramic, ceramic earthenware or other glazed
utensils are suitable for range use. Other types of
utensils may break with sudden

DO NOT HEAT UNOPENED FOOD CONTAINERS.
A buildup of pressure may cause the container to burst

DURING COOKING, set the burner control so that
the flame heats only the bottom of the pan and
does not extend beyond the bottom of the pan.

USE CAUTION to ensure that drafts like those
from forced air vents or fans do not blow flammable
materials toward the flames or push the flames so
that they extend beyond the edges of the pot.

ALWAYS use utensils that have flat bottoms, large
enough to cover the burner. The use of undersized
utensils could expose a portion of the flame and
may result in ignition of clothing. It is also a waste
of gas.

TO MINIMIZE BURNS, ignition of flammable
materials and unintentional spills, position handles
of utensil inward so that it does not extend over
adjacent work areas, cooking areas or the edge
of the range.

HOLD THE HANDLE of the pan to prevent
movement of the utensil when stirring food.

DO NOT USE the BBQ grill top section
for
cooking excessively fatty meats or products
that
promote flare
-
ups.

GREASE IS FLAMMABLE. Let hot grease cool
before attempting to handle it. Avoid letting grease
deposits to collect. Clean after each use.

KEEP BURNER PORTS CLEAN. This is essen-
tial
for proper lighting and maintenance of the
burners.
It is necessary to clean the burner
ports when
there is a boil over or when the
burner does
not light though the electronic igniters
click.

CLEAN THE RANGE
-
TOP SECTION WITH CAUTION.
Avoid steam bums; do not use a wet sponge or cloth
to
clean the range while it is hot. Some cleaners produce
noxious fumes if applied to a hot surface. Follow
directions• provided by the cleaner manufacturer.

BE SURE ALL RANGE CONTROLS ARE TURNED
OFF
and the range is cool before using any type of
aerosol
cleaner on or around the range. The chemi-
cal that
produces the spraying action could, in the
presence of heat, ignite or cause metal parts to
corrode. Only
an authorized service technician
should perform Service. Technicians must dis-
connect the power
supply before servicing this unit.

CLEAN THE VENTILATOR HOOD and filters
above the range frequently so grease deposits
from cooking vapors do not accumulate on them.

IN CASE OF FIRE
or when intentionally using
"flaming" liquor or other spirits on the range, follow
hood manufacturer's instructions.

INSTALL A SMOKE DETECTOR in or near the kitchen
.

TURN THE KNOB CONTROL TO OFF if a burner
goes out and gas escapes. Open a window or door.
DO NOT attempt to use the
range until the gas has
had time to dissipate.

When using the oven: DO NOT touch the
interior
surfaces of the oven or the
exterior area
immediately surrounding
the door. Interior oven
surfaces become
hot enough to cause burns. The heat de-
flector, which deflects heat away from the
range and the trim on the top and sides
WARNING! To reduce the risk of tipping of the
appliance, it must be secured by a properly installed
anti
-
tip device. Verify that the anti
-
tip device
is
engaged per installation instructions (note:
anti
-
tip
device is required on all gas ranges.)
SEE PAGE 38

NEVER let clothing, potholders, or other flammable
materials come into contact with or too close to any
element, burner, or burner grate until it has cooled.
Fabric may ignite and result in personal injury.
SAFETY PRACTICES / COOKING
LGR SERIES

It is essential for a good seal during baking.
11
SAFETY PRACTICES / COOKING

BE CAREFUL not to damage the glass covering the
infrared broiler in the gas oven. If the glass is damaged,
air can enter the distribution box behind the glass, possi-
bly resulting in an explosion.

In the event that personal clothing catches fire,
DROP AND ROLL immediately to extinguishflames.

DO NOT obstruct the path of combustion or
ven-
tilation air.

For safety reasons and to avoid equipment damage,
never sit, stand, or lean on any part of the range.

Service should only be performed by a
quali-
fied, Factory Authorized Service Technician. Techni-
cians must disconnect the power supply before servicing
this unit.
Remove all packing materials and labels from
your
appliance. If the installer has not set up your appliance,
please do it before using it.
Place the oven racks in the proper position before turn-
ing on the oven.
For correct rack position, check your recipe.
The
most frequently used position is number 2. The
rack positions are numbered from the bottom
to the
top as in the floors of a building.
CAUTION! Do not use aluminum foil to cover
the oven racks or to line the oven. Heat can be
trapped beneath the foil, this can cause damage
to the oven and food may not cook correctly.
Before BAKING and BROILING
Turn on the oven and broiler burners one at a
time for 20 to 30 minutes each. This burns off the
manufacturing oils used by the factory. Turn the
oven burner on to 450°F and then the broiler
burner on to "Broil". Be sure to turn on the
ventilator above your range while these burners
are on, as there will be an odor.
CALIFORNIA PROPOSITION 65 WARNING:
The burning of gas cooking fuel generates some
by products which are on the list of substances
which are known by the State of California to
cause Cancer or reproductive harm. California law
requires business to warn customers of potential
exposure to these substances. To minimize
exposure to these substances, always operate this
unit according to the instructions contained in this
booklet and provide good ventilation to the room
when cooking with gas.
1.
2.
3.

Place oven racks in desired position while oven is
cool. If a rack must be removed while the oven is
hot, do not let the potholders contact the hot
infrared burner.

Use care when opening the oven door; let
hot steam or air escape before removing or
replacing foods.

DO NOT remove the door gasket.
LGR SERIES

12
OVEN RANGE PART IDENTIFICATION
LGR SERIES
1.Large Oven
2.Oven Thermostat Sensing Bulb
3.Convection Baffle
4.Convection Fan (center back
wall of oven can behind baffle)
5.Oven Light
6.Broiler Burner (behind glass)
7.Door Lock (only on self clean models)
8.Heat Shield
9.Small Oven
10.Oven Gasket

13
RANGE PARTS IDENTIFICATION
LGR SERIES
1.Burner 17k BTU
2.Griddle Plate
3.Griddle Flue Cover
4.BBQ
-
Grill
5.Island Trim
6.Cast Iron Grate
7.Bull Nose
8.Indicating Lights
9.Switch (Light & Fan
10.Knobs
11.Drip Pan Handle
12.Oven Door Handle
13.Door Panel
14 Small Door Panel
15 Kick Plate
16.Ajustable Leg
17.Ajustable Caster

ELECTRONIC IGNITERS
If a burner does not ignite, listen for the clicking
sound.
If the burne r does not click, TU RN
OFF THE BURNER. Check the circuit
breaker for a blow n
fuse or a tripped circuit
breaker. If the igniter still
fails to operate, see
page 25 "Troubleshooting",
"Before calling For
Service".
14
USING THE RANGE
-
TOP BURNERS
BURNER EFFICIENCY AND
FLAME CHARACTERISTICS
It is necessary to keep the burner ports and the
igniters
-
clean for proper lighting and efficient
performance of the range
-
top burners.
The burner flame should burn completely around
the burner with no excessive noise or lifting. The
flame should be blue in color and stable with no
yellow tips.
An improper air
—
gas mixture may cause either a
burner flutter or a yellow tipped flame. A techni-
cian
.should adjust the flame. During initial use,
foreign
particles in the gas line, or dust in the air around
the appliance may cause an orange flame. This
will disappear with use.
NOTE. If you are using propane gas, a slight pop
flash may occur at the burner ports a few seconds
after the burner has been turned "off". This
"extinction pop" is normal for propane gas
.
FLAME
HEIGHT
The correct height of the flame mainly depends on
the size of the bottom of the cooking utensil.
Following are some basic rules for selecting
flame height.
For safety reasons the flame must never extend beyond
the bottom of the cooking utensil. Never allow flames to
curl up the
s i d e o f t h e p a n .
Utensils which con-
duct heat slowly (such
as glass
-
ceramic) should be
used with
medium to low flames. If you are cooking
with a large pot, a larger flame can be used
.
When using the simmer feature, turn the main
burner
knob down to the simmer position.
Should a strong
draft or boil over extinguish
the simmer flame it will
relight automatically as
the main burner would.
All the range
-
top burners have electronic spark
ignition to eliminate
continuously
burning pilots.
When the main burner flame is blown out, it will relight.
Proper
Flame
Height
CORRECT
WRONG
LGR SERIES
S
I
MMER
I
NG
Your new range
-
top has exceptiona
ll
y
l
ow simmering
capabi
l
ities
.
The
l
arge cap serves as a heat di
f
user to
spread out the heat to avoid having a center hot spot
.
keep in mind that because of the high heat capacity
of the outer burner, and the mass of the burner grates
(they retain heat
l
onger than
l
ighter, conventiona
l
grates), some foods may continue to cook by retained
heat after the burner has been turned o
ff
.
POWER
-
FLO™BURNERS
Your new gas range is equipped with the
l
atest in
burner techno
l
ogy
.
The Power
-
F
I
o™burners are
designed for maximum contro
l
and the precise use
of heat where it matters most
.
The
l
arge top
-
cap
spreads the simmer flame over the bottom of a pot
to avoid too much heat being concentrated in the
center, thus avoiding burning of de
l
icate sauces
.
The flame ring at the bottom stabi
l
izes the main
ports so as to achieve higher heat and maintain
proper combustion of the burners,
l
eading to greater
efficiency and no ye
ll
ow tips
. I
t is a
l
ways ON when
the burner is in use
.
The burner shou
l
d never be
operated if the cap is not in p
l
ace
.

15
U S I N G T H E R A N G E T O P
BURNER SETTINGS
The rangetop burner valves have infinite set-
tings and there are no fixed positions on the
control knobs between HI and SIMMER. To
turn the
rangetop burner on, push in the
control knob and
turn it counterclockwise
to the "LITE" position. An
audible clicking
sound will be heard. When the gas
has
been ignited by the electronic spark igniter,
turn
the knob to the desired setting.
Note: If the Igniter continues to click after the
burner has been lit, turn the knob to a setting
other than LITE, or HI. If the problem still persists,
please call our Service Hotline at 866
-
402
-
4600.
CAUTION! When turning on any RANGETOP
burner, be sure to stop at the "LITE" position
before turning the burner to a flame setting for
cooking. If the burner is not lit and it is turned
beyond the "LITE" position, to HI, MEDIUM, or
LO, there will be a burst of flame when the burner
does light. This could cause burns or damage to
the surrounding counter top.
BURNER GRATES
The burner grates are a cast iron.
PROPER COOKING UTENSILS
For best results we recommend using Professional
Cookware. These types of utensils can be found at your
finer department stores, specialty cooking shops, or
restaurant supply stores. If using regular cookware
be very careful if pans have plastic handles, as our
Power Flo
burners can melt or bubble the handles.
THE CONTROL KNOBS
The control knobs are readily associated with
the
burners they control. The RANGETOP control
knobs
are labeled in front of the burners. The
oven
control is placed slightly higher than the
other
control knobs. This is due to the physical size
of the commercial type thermostats used on the prod-
uct.
CAUTION!
Use extreme care when placing the grill
components into the grill compartment. Avoid
hitting the ceramic igniter that could break,
preventing operation of the grill.

Do not leave the grill unattended while in use.

Do not use charcoal briquettes, ceramic plates, or
coals of any kind.
After removing all packaging materials, check to
be certain that the grill components are correctly
assembled in the grill box. The grill grates and
the burner are assembled in the grill box from
the factory.
Note: Your grill racks are constructed from stainless
steel
and electro
-
polished to achieve a brilliant finish. After
the first use, discoloration will occur
This is natural and
unavoidable.
All the range
-
top burners have electronic spark ignition
to eliminate continuously burning pilots. When the main
burner flame is blown out, it will relight.
Also
e
ach
burner
has it
s o
wn ignition module. If one module fails
all others will continue to work and you are not inconven-
ienced.
If a burner does not ignite, listen for the clicking
sound. If the burner does not click, TURN OFF
BURNER. Check the circuit breaker for a blown
fuse or a tripped circuit breaker. If the igniter still
fails to operate, please call our customer service depart-
ment at 1
-
866
-
402
-
4600.
Note.
If you are using propane gas, a slight pop or flash may
occur at the burner ports a few seconds after the burner
has been turned "off". This "extinction pop" is normal for
propane gas.
COOKING ON THE GRILL
The burner should light within approximately 45 seconds.
LGR SERIES

Preheat the grill for approximately 5 minutes
minimum. The hot grill sears the food, sealing in
the juices.

The longer the preheat time, the faster the meat
browns and the darker the brand marks.

Grilling requires high heat for optimum results.
High heat is necessary for searing and proper
browning. Most foods are cooked at medium
heat settings for most of the cooking time.
However, when grilling large pieces of
meat or

16
USING THE RANGETOP
LGR SERIES
poultry, it may be necessary to turn the heat to
a lower setting after the initial browning. This
cooksthefoodthrough withoutburningtheoutside
be necessary to turn the heat to a lower setting
after the initial browning. This cooks the food
Note: Your grill racks are constructed from stainless
st
e
e
l and electro
-
polished to achieve a bri
l
l
iant finish.
After the first use‘ discoloration will occur. This is

Foods cooked for a long period of time or basted
with a sugary marinade may need a lower heat
setting near the end of the cooking time

Foods cooked for a long period of time or basted
with a sugary marinade may need a lower
heat setting near the end of the cooking time

After grilling and the food has been removed, turn
the knob to HI and burn off any excess grease that
may have accumulated on the burner
GRILLINGSUGGEST
I
ONS

Trim any excess fat from the meat before cooking.
FATTY MEATS increase the likelihood of flare
-
ups.
Cut slits in the remaining fat around the edges at
2" (51 mm) intervals

After grilling and the food has been removed,
turn the knob to HI and burn off any excess grease
thatmayhaveaccumulatedonthestainlesssteelradiant

Brushonbastingsaucestowardstheendofcooking

Useabrass wirebrush,dippedinhotwater;
to
loosenfood particlesfromthegrate

Use a brasswire brush,dippedinhot water,to
loosenfoodparticles fromthe grate

Addseasoningorsalt after grilling.Early salting
dries out meat

When the grill has cooled, clean the drip
tray,
and compartment

When the grill has cooled, clean the drip tray,
radiant, heat deflector and compartment. Wipe
the U
-
shaped burner with a damp cloth.

Use a spatula or tongs instead of a fork to turn the
meat. A fork punctures the meat and lets the
juices flow out
CAUTON!

Use extreme care when placing the grill components
into the grill compartment. Avoid contacting
the ceramic igniter that could break, preventing
operation of the grill.

After the juices begin to bubble to the surface,
turn the meat only once. This helps keep the
juices in the meat

If ash is particularly thick and impedes the airflow
of the burner and prevents safe and efficient lighting
of the burner, when burner is cool, use a handheld
vacuumcleanerandquicklyvacuumawaytheash.

Some pieces of meat and poultry cook faster than
others. Move those pieces to the cooler area of the
grill until the rest have finished

The grill must be assembled as shown. The drip
tray heat shields must be in place, and the burner
must be properly positioned relative to the gas
supply. Incorrect assembly of the grill may result in
unsafe orhazardousconditions duringoperation

The doneness of meat is affected by the thickness
of the cut. Chefs say it is impossible to have a rare
donenesswitha thin cut.
COOKINGONTHE STA
I
NLESSSTEELBBQ

Do not leave the grill unattended while in use

Preheat the grill for approximately 10 minutes
minimum. The hot grill sears the food, sealing in
the juices. The longer the preheat time, the faster
themeatbrownsandthedarkerthebrandmarks

Grilling requires high heat for optimum results.
High heat is necessary for searing and proper
browning. Most foods are cooked at higher heat
settings for most of the cooking time. However;
whengrillinglarge piecesofmeatorpoultry,itmay
After removing all packaging materials, check to
be certain that the grill components are correctly
assembled in the grill box. The grill grates, stainless
steel radiant and the burner are assembled in the
grill box from the factory. Please see below for
correct parts associated withthe grill box.
WARNNG! Do not
l
eave the BBQ section
unattended whi
l
e cooking!

Donotusecharcoalbriquettes,ceramicplates,or
coals ofanykind.
TRUSIDE ™GR
I
LL RACKS

The grill racks are double sided, two position
grates, constructed of pure stainless steel. Use
the concave side (channels up) for meats of
higher fat content (Steaks, hamburgers, sausage
patties, etc.); use the convex side (channels
down) with foods of lesser fat content (fish,
vegetables, fruits, etc.)

Description:

The built in griddle is made of non rusting
3/8" thick stainless steel. This produces a surface
that is easy to clean and never rusts.

The griddle has a aluminized steel straight
tube
burner that is lit by a hot surface igniter. The grid-
dle should pre heat for five to ten minutes.

A chopping block is available as an accessory and
purchased separately. It is sized to fit on top of the
griddle surface when griddle is not in use.

The burner is rated at 18,000 BTU/HR.
CONTROL KNOB

The griddle is thermostatically controlled with tem-
peratures marked on the knob from 150 degrees F
to 500 degrees F

There are no fixed settings on the knob.
CONDENSATION
CONVECTION BAKE
COOKING ON THE GRIDDLE

Press and turn the knob counter
-
clockwise to the temperature setting.
COOKING ON THE THERMO
-
GRIDDLE
17
U S I N G T H E R A N G E T O P / U S I N G Y O U R O V E N

The intense heat needed for grilling may
also
cause flare
-
ups, due to grease and bast-
ing sauces dripping on
the hot radiants.

If flare
-
ups occur, use a long handled spatula
to move the food to another area of the grill.

Should flare
-
ups become excessive, remove
the
food from the grill and turn off the burner

Excessive flames occur when cooking meat
with
high fat concentration, i.e. 30% ground
beef, untrimmed steaks, lamb chops, etc.

Be cautious when turning meat over, and
never
PLOP the meat on the grates.
PREPARING THE GRIDDLE
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with
an electric glow igniter and safety system which
lights the gas. There will be a delay after the control
knob has been turned on to when you actually hear
gas arrive at the burner. The burner will ignite after
the gas reaches the burner, sometimes this can take
as long as 45 seconds.

Check that the grease tray is tucked under the
griddle plate overhang.

Turn the knob to the cooking temperature to pre-
heat the griddle.

Preheat 5
-
10 Minutes.

Add butter, margarine, shortening or oil for more
flavor: Add food and cook!
During any cooking process there is a certain
amount of moisture that evaporates from the
food. The amount of moisture that condenses
on the oven depends on the moisture content of
the food. The moisture will condense on any
surface that is cooler than the inside of the
oven, such as the control panel or the top of the
HANDLING EXCESSIVE FLARE
-
UPS

The griddle must be level or tilted slightly
forward
for optimum performance. The grid-
dle should have been leveled during installa-
tion.

PRIOR TO USE, It Is NECESSARY to wash
the griddle plate with warm soapy water then
rinsed
with clear water. The griddle may be
used without
butter, margarine, or oil. How-
ever, a very small amount may be used to
flavor foods.
OVEN USE
GENERAL (Only on large self clean oven).
Your large new oven can be used in 6 cooking models
convec-
tion bake, regular bake, convection broil,
regular broil, con-
vection broil,
rotisserie, regular
-
broil
rotisserie
.
To help you
decide which way to cook your
food read this information
first. Remember this is a
new oven and the thermostat has
beencheckedfor accuracy.Youroldovenhadathermostatthat
over
the years got a little cold. Check your recipes for the cor-
rect time and temperature and don't use the old
time or tem-
perature you were using to compensate
for your old oven
being off temperature.
SMALL OVEN REGULAR BAKE ONLY
BURNERS
Your new Culinarian Series
—
range is equipped
with bake and broil burners typical of those
used in restaurants. The oven broiler burner is
18,000 Btu/hr and the oven baking burner is
30,000 Btu/hr.
TO SET THE OVEN FOR CONVECTION BAKE
AND REGULAR BAKE
Decide if you are going to use CONVECTION BAKE or
REGULAR BAKE. These cooking modes are for baking
or warming: using one, two, three or four racks. If you
are going to use Regular Bake turn the oven control
knob to the temperature used in the recipe.
To use Convection Bake, simply press the
CONVECTION Button located on the front
panel to start the Convection Fan.
Convection Bake is baking with a fan at the back
of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air
heats and browns the surface of the food more
effectively than in a standard oven. This allows
most foods to be cooked at lower oven tempera-
ture or in less time,
USING CONVECTION BAKE AND REGULAR BAKE
LGR SERIES

18
USING YOUR OVEN
if baked at the regular temperature. The air is re
-
circulated and reheated. Uncovered, longer cooking
foods such as large pieces of meat or other foods
that can be cooked in low sided baking utensils or
air
leavened foods, are where you will see the most
sav-
ings in cooking time. Using multiple rack at the same
time will achieve a good time saving, as you can cook
more food at the same time. The number
of recipes
requiring preheating of the oven is reduced
considerably
because the heat reaches the food faster
as the hot air
circulates around the food.
FOODS SUITABLE FOR CONVECTION BAKE
Air Leavened Foods (angel food cake, soufflés,
cream puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 4 racks)
Cookies
Pies
Poultry
Roasts
CONVERTING RECIPES TO CONVECTION BAKE
Low sided baking utensils will provide the best results,
as
the hot air can reach all sides of the utensil easier.
The
oven temperature can be left the same as the
recipe
and the food cooked a shorter period of time.
The
temperature can be lowered 25°F to 50°F and the
food will probably take the same length of time to
cook as the recipe states. If you find that food is
ade-
quately browned on the outside, but not done in the
center, lower the temperature another 25°F and add
to baking time. When reducing the temperature
al-
ways check the food for doneness, a minute or
two
before the minimum time stated in the recipe,
as
time can always be added. Some recipes will cook
faster than others. There is no way to predict exactly
how long each recipe will take when you convert it to
convection.
Convection will be easier to use after you have used
it a few times as you will begin to understand the way
it bakes.
SELECTING UTENSILS FOR CONVECTION BAKE
Cooking by convection does not require any specially
designed baking utensils. You probably have many
utensils in your kitchen that are suitable to use. When
choosing a baking utensil, consider the material, the
size and shape as they all affect the baking time, the
appearance of the finished product.
Metal bake ware (aluminum, steel and cast iron) all
result in the fastest cooking time and the best end
product. Aluminum pans work best for all types of
baked goods. For the best browning, use a pan with
a
dark or dull finish that absorbs heat, when baking
pies and breads. A shiny finish works best for cakes
and cookies, since it reflects some of the heat and
provides a tenderer surface. Cookie sheets with only
one lip will give the best results, as the heated air can
circulate all around the sides of the food.
For roasting, use bottom of the broil pan and elevate the
meat on a metal roasting rack. Glass
-
ceramic or glass
utensils do not conduct heat as well as metal, but they
can be used. Use them for foods that do not require a
dark brown crust or crisping, such as soufflés.
Baked items cook more quickly and evenly if they are
individually smaller in size, i.e. two or threesmall foods do
better than one large piece. When single food items are
baked, always center the rack. If several foods are
being
baked, space them evenly on the racks.
RACK POSITIONS
One to four racks can be used simultaneously
during convection baking. Place the rack(s) in the
desired position before turning the oven on. Store the
unused racks out of the oven.
Rack position 2 (second from bottom) will probably
be used the most for single rack convection baking.
When baking on more than one rack you do not
need to stagger the pans. Allow at least 1" of space
between the oven walls and the pans so the heated
air can circulate. Pans should be placed in the
center of the oven, stacked above each rack.
REGULAR BAKE
Bake is baking with hot convected air; there is no
fan. The air movement comes from natural convection
as the air heats, it moves to the top of the oven.
This oven mode is the same as you have been using
for baking on one or two racks.
FOODS SUITABLE FOR BAKE
Appetizers
Pies, Cakes
B r e a d s
D e s s e r t s
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
RACK POSITIONS
One or two racks can be used simultaneously during
bake. Place the rack(s) in the desired position
before
turning the oven on. Store any unused racks
out of
the oven.
Rack position 2 (second from bottom) will probably
be used the most for single rack baking.
If you are using two racks simultaneously, be sure to
check the food on the bottom rack sooner than the
minimum time. The food on the lower rack position
may cook slightly faster than the food on the upper
rack, particularly if you are using large baking utensils
so
that one is not directly above the other and the
heated
CAUTION:
Aluminum foil should never be used to
cover the oven racks or to line the oven bottom.
The trapped heat can damage the porcelain and
the heated air cannot adequately reach the food
being baked.
LGR SERIES

at least one inch of space between the oven walls and
the pans.
If using large or commercial size baking utensils, the
food may take a few extra minutes as the air cannot
circulate as freely as it does with a smaller pan. When
using commercial size baking utensils, use only one
GETTING THE BEST RESULTS
BAKING:

Follow the recipe amount and ingredients,
including the size and shape of the baking utensil
recommended in the recipe.

Do not open the oven door "just to peek," use the
interior oven light and look through the window.

Do not use the oven for storage, especially when
baking in the oven. Extra utensils, not being used
for baking, can affect the food product, baking
time, browning, and end result.

If you are using glass utensils, lower the
tempera-
ture 25°F.

Use a minute timer and set it for the minimum
time suggested in the recipe.
CONVECTION BAKING

Follow the first three recommendations above
.

Metal utensils give better results, in convection, than
do glass baking utensils. If you use glass, it
usually is
not necessary to lower the temperature
an additional
25°F
.

Use a minute timer and set it for less than minimum
time suggested in the recipe. The first time you use a
recipe in the convection mode, be sure to note the
new baking time on your recipe
for future reference
.
19
U S I N G Y O U R O V E N
Notes:
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at high
altitude. For accurate information, write to the. Agriculture
Extension Service. Colorado State
University, Fort
Collins, Colorado 80521. Specify the
type of information
and the baking mode (convention
bake or bake) you need,
i.e. cakes, breads, etc. There may be a cost for the bulle-
tins.
TO USE THE OVEN ON LOW TEMPERATURE
The oven can be used to keep hot food hot, to
dehydrate
food, to warm plates, for slow cooking (as
in a crock pot),
and to defrost foods.
You can keep hot, cooked food at serving temperature.
Set
the oven to the temperature suggested in the
chart. Rare
meat must be eaten when it is removed
from the oven, as
continuescooking fromits ownheat.
To keep food moist, it must be covered with
alumi-
num foil or a lid.
To dehydrate food, follow suggestions in a recipe.
To warm plates, check with the dishware manufac
turer for
the recommended
temperatures.
To use the oven as a low cooker set the oven control
knob
to 255°F. Place the food in the oven in a pan with a
tight fitting
lid. Follow recipes for this type of cooking.
To thaw uncooked frozen food, set the oven control knob
to "warm". Be sure the food is tightly wrapped
in foil. Thaw
the food just enough. Cook immediately.
Do not refreeze.
To thaw frozen cooked food, set the oven knob to
170°F. Loosen the freezer wrapping. Do not use plas-
tic wrap or wax paper in the oven.
FOOD SAFETY
According to the United States Department of
Agri-
culture you should not hold foods at temperatures
between 40°F to 140°F for longer than 2 hours.
USING CONVECTION BROIL AND REGULAR
BROIL.
TO SET THE OVEN FOR CONVECTION
BROIL
AND REGULAR BROIL
CAUTION:
Pay special attention when setting the
Oven Control Knob on "BROIL". If you set the knob
past the "BROIL" setting, the burner will not ignite.
Decide if you are going to use REGULAR BROIL or
CONVECTION BROIL. If you are going to use regular
broil turn the Oven Control knob To "BROIL". To use
Convection Broil turn the Oven Control Knob to
"BROIL" and press the CONVECTION button to operate
the fan. The burner will ignite after the gas reaches
the burner. The "oven on" indicator light will come
on to let you know that the broiler is currently on.
During the broiling process, the infra
-
red burner
produces such an intense heat that the burner will
cycle on and off to maintain an efficient yet safe
interior cooking environment.
The HEATING indicator light on the valve panel cycles
on and off with burner to let the user know when the
burner is lit. This cycling process is used to evenly
distribute and safety control the intense heat that the
broil burner produces. The cycling feature prevents
the burner from producing range
-
damaging heat.
RACK POSITION
The rack position depends on the type and
thickness of the food. Thick pieces of meat or
poultry (1" or more) would typically be broiled
or convection broiled on rack position
4
. Steaks,

Be sure to read the basic information on convection
before using the oven for the first time, page 14
-
16.

Keep in mind that convection baking results vary,
depending on type of product.
LGR SERIES

20
USING YOUR OVEN
chops and hamburgers would typically be broiled
on rack position 4. If top browning casseroles or
bread, the thickness of the food will indicate the posi-
tion. Casseroles and bread would typically be
browned on rack position 2 (see instructions below
for more information).
CONVECTION BROIL
Convection broil is cooking by intense infrared radiant
heat supplied by the broil burner while fan at the back
of the oven circulates hot air in a continuous
pattern
around the food. Convection broil cooks the food with
better results for thicker cuts of meat. The
meat sears
on the outside and retains more juices and natural
flavor inside with less shrinkage.
FOODS SUITABLE FOR CONVECTION BROILING:
Thicker Cuts of Meat (1" or more)
Rack position #3 (same position for broiling)
Thicker, Irregular
-
sized Pieces of Poultry (1" or more),
Rack position #2 or #3 (same position for broiling)
Thicker, Pieces of Fish (1" or more)
Rack position #3 (same position for broiling)
Top Browning: Casseroles and Breads
Rack position #2 or #3 (same position for broiling)
REGULAR BROIL
Broil is cooking by intense infrared radiant heat supplied
by
the broil burner located at the top of the oven.
FOODS SUITABLE FOR BROILING:
Appetizers
Rack position #3 or #4
Meats, Poultry, Fish (under 1")
Rack position #4
Top Browning: Casseroles and breads
Rack position #2 or #3
NOTE: The broiler pan for both broiling and convection
broiling should be placed all the way to the back of the
ovenandcenteredontherackforbestresults.
USING A MEAT THERMOMETER TO BROIL AND
CONVECTION BROIL
To accurately determine the doneness of a thick steak
or
chop (1
-
1/2) inches thick or more), use a meat ther-
mometer. Insert the point of the thermometer
into the
side of the meat to the center. Cook the first
to 90°F for
rare meat. Cook the first side 100°F for medium to
well done. Cook the second side to the desired de-
gree for the doneness you want, 140°F to 145°F for
rare, and 150°F to 155°F for medium
and 160°F to
165°F for well done. If you are cooking
pork, cook to
160°F.
A large two
-
piece broil pan comes with your new
range. When you are broiling, always use both
pieces. Do not cover the grid with aluminum foil.
This slotted grid allows the grease drippings to flow
into the bottom of the pan keeping it away from the
intense heat of the infra
-
red broiler burner. This help to
minimize the smoking and spattering of the grease.
TO GET THE BEST RESULTS
OPEN DOOR BROILING
NOTE: Open Door
Broiling is also possible with the
Precision Series oven. However, the oven door hinge
DOES NOT have a dedicated Broil
-
Stop position.
To
achieve the best results for Open
-
Door Broiling,
open
oven door approximately 6
-
8 Inches.
WARNING! NEVER leave pets and/or small children
unattended while oven is in the Open Door Broiling
position. Front panel and knobs may get hot to
the touch as the heat is directly escaping to the
front
section of the oven. Wear oven mitts and
always
use Caution!
NOTE: It is not recommended to use the convection
fan if Open Door Broiling.

Defrost the food before starting to cook.

Put food on broiler pan, center and push broiler pan
to the very back of the oven rack.

Set a minute timer for the minimum time to check
the
food.

Steaksshouldbeatleastone inch thick,ifrare
doneness
is desired. It is difficult to get rare with meat
that is thin-
ner.

After half the total cooking time, turn thefood over
only
once. It is not necessary to turn over thin foods (fillet
of fish, Ham slices, etc.). Liver slices
must be turned
over.

Use a two
-
piece broil pan. Two
-
piece broil pans are
designed to minimize smoke and spatter. DO
NOT
cover the slotted grid with aluminum foil. This will
catch the grease and could cause a fire.
When top browning use metal or glass
-
ceramic
bake
ware. DO NOT use heat
-
proof Glass or
pottery as this
type of glassware cannot withstand
the intense heat
of the broiler burner.Place the vertical positioning
rod into the hole located on the bottom left side of
the oven can.

NOTE: You cannot use the broiler burner and
the
bake burner at the same time. When one is
on, the
other cannot be turned on!
LGR SERIES