Vulcan-Hart MG12 User manual

©ITW Food Equipment Group, LLC
3600 North Point Blvd.
Baltimore, MA 21222
RETAIN THIS MANUAL FOR FUTURE USE
FORM F-30832 (10-15)
INSTALLATION & OPERATION MANUAL
FOR MG SERIES GAS RESTAURANT
MODULAR RANGE
MODELS
MG12 ML-52549
MG24 ML-52514
MG36 ML-52522
MG48 ML-52523
MG60 ML-52524
For additional information on Vulcan or to locate an authorized parts and
service provider in your area, visit our website at www.vulcanequipment.com

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IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL
GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN
THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE
OBTAINED FROM THE LOCAL GAS SUPPLIER.
IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO OPERATE THIS
DEVICE.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN
SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS
OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
Improper installation, adjustment, alteration,
service or maintenance can cause property damage, injury, or death.
Read the installation, operating and maintenance instructions
thoroughly before installing or servicing this equipment.

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MG SERIES GAS RESTAURANT MODULAR RANGE
MODELS

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TABLE OF CONTENTS
MG SERIES GAS RESTAURANT MODULAR RANGE MODELS……………………
3
INSTALLATION……………………………………………………………………………..
5
Uncrating…………………………………………………………………………....
5
Location……………………………………………………………………………..
6
Installation Codes And Standards……………………..…………………………
6
Assembly……………………………………………………………………………
6
Leveling……………………………………………………………………………...
11
Gas Connections…………………………………………………………………...
11
Testing The Gas Supply System…………………………………………………
12
Flue Connections…………………………………………………………………..
12
Lighting And Shutting Down The Pilots………………………………………….
12
OPERATION………………………………………………………………………………..
14
Controls……………………………………………………………………………...
14
Before First Use…………………………………………………………………….
14
Preheating……………………………………………………………………….….
14
Cleaning……………………………………………………………………….…….
15
MAINTENANCE…………………………………………………………………………….
16

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Installation, Operation and Care of MG SERIES GAS RESTAURANT
MODULAR RANGE
KEEP THIS MANUAL FOR FUTURE REFERENCE
Vulcan ranges are produced with quality workmanship and material. Proper installation, usage and
maintenance of your range will result in many years of satisfactory performance.
The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the
instructions provided. INSTALLATION
UNCRATING
This range was inspected before leaving the factory. The carrier assumes full responsibility for the safe
delivery upon acceptance of the shipment. Check for possible shipping damage immediately after receipt.
If the range is found to be damaged, complete the following steps:
1. Carrier must be notified within 5 business days of receipt.
2. Carrier’s local terminal must be notified immediately upon discovery (note time, date, and
who was spoken to), and follow up and confirm with written or electronic communication.
3. All original packing materials must be kept for inspection purposes.
4. The range cannot have been moved, installed, or modified.
5. Notify Vulcan Customer Service immediately at 800-814-2028.
Carefully uncrate range and place in a work-accessible area as near to its final installed position as
possible. Remove all shipping wire and wood blocking.
Before installing, verify that the type of gas supply (natural or propane) agrees with the specifications on
the rating plate located under the left-hand cooking top, mounted to the side wall of the range.
If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your
dealer or Vulcan-Hart Company immediately.
LOCATION
The equipment area must be kept free and clear of combustible
substances.
A standard 20,000 BTU burner input range must have a minimum clearance from combustible
construction of 6" (15 cm) at the sides and 6" (15 cm) at the rear.
A standard 26,000 BTU burner input range must have a minimum clearance from combustible
construction of 10" (25 cm) at the sides and 6" (15 cm) at the rear.
Step-up ranges using 20,000 or 26,000 BTU input burners must have a minimum clearance from
combustible construction of 10" (25 cm) at the sides and 6" (15 cm) at the rear.
The installation location must allow adequate clearances for servicing and proper operation.

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The range must be installed so that the flow of combustion and ventilation air will not be
obstructed. Adequate clearance for air openings into the combustion chamber must be
provided. Make sure there is an adequate supply of air in the room to allow for combustion of
the gas at the burners.
INSTALLATION CODES AND STANDARDS
For proper installation procedures in the United States of America, refer to:
1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223.1 (latest edition). Copies may be obtained from The
American Gas Assn., Inc., 1515 Wilson Blvd., Arlington, VA 22209.
3. National Electrical Code ANSI/NFPA-70 (latest edition). Copies may be obtained from The
National Fire Protection Assn., Batterymarch Park, Quincy, MA 02269.
In Canada, refer to:
1. Local codes.
2. CAN/CGA-B149.1 Installation for Natural Gas Burning Appliances and Equipment (latest
edition).
3. CAN/CGA-B149.2 Propane Installation Code (latest edition), available from The Canadian
Standards Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.
ASSEMBLY
Installation of Standard Griddle Top Bricks
The griddle top section is extremely heavy. It will require three people to install the griddle and
griddle brick —two people to lift the griddle plate and one person to set the bricks and griddle
thermostat capillary bulb(s) in place.
The range griddle top section utilizes a two-fold baffle assembly to support the composite/mortar
fire bricks. There will always be only one small 61⁄2" (16 cm) wide baffle assembly with every
griddle top order. There will be at least one 97⁄8" (24 cm) wide baffle assembly per griddle,
possibly more, depending on the griddle width.
The 61⁄2" (16 cm) wide baffle will utilize two 10" x 4" (25 cm x 10 cm), and two 7" x 4" (17 cm x
10 cm) brick sets.
The 97⁄8" (25 cm) wide baffle assembly will utilize two 10" x 4" (25 cm x 10 cm), and two 7" x 4"
(17 cm x 10 cm) brick sets.
1. The griddle bricks are shipped in a rectangular cardboard box. Locate the box and carefully
inspect quantities as explained above.
If a brick has been broken into two pieces, it can still be used. Just place the pieces
into position as shown in Fig. 1. However, if a brick is broken into more than two pieces, it will
need to be replaced. Contact your local Vulcan servicer.
2. Clean anti-rust coating from top of griddle, following the procedures described in the

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CLEANING –GRIDDLE PLATE section of this manual.
3. Remove griddle plate. With one person at either side of the griddle, gently lift griddle straight
up. DO NOT pull griddle forward until the third person has checked to ensure that the
capillary bulb(s) (thermostatically controlled models only) are freed from the underside of the
of the griddle plate. If bulb(s) are still attached to the griddle, pull capillary bulb(s) wire gently
through the “V” shield(s) until the bulbs are free.
4. Rest the griddle plate in a secure place.
5. Thermostatically controlled griddles are shipped without the thermostat bulb in the “V” shield.
The bulb must be installed by the installer to prevent damage to the griddle and the
thermostat (not covered by the warranty). Exercise caution when placing brick in a
thermostatically controlled griddle section. DO NOT hit thermostat bulb while installing bricks.
The thermostat bulb is a sensitive device and may be easily knocked out of adjustment.
Into the 6-½" (16 cm) wide baffle, install:
a. Two 10" x 4" (25 cm x 10 cm) bricks, placing the miter edge, one to each side of the front
burner baffle area (Fig. 1).
b. Two 7" x 4" (17 cm x 10 cm) bricks, one to each side of the rear burner baffle area (Fig. 1).
Fig. 1
6. Into the 9-⅞" (24 cm) wide baffle, install:
a. Two 10" x 4" (25 cm x 10 cm) bricks, placing the miter edge, one to each side of the front
burner baffle area (see Fig. 1).

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b. Two 7" x 4" (17 cm x 10 cm) bricks, one to each side of the rear burner baffle area (see
Fig. 1).
7. If the burner has been strapped down, use wire cutters to remove the wire strapping device.
8. Check to ensure that all bricks and burners are secure.
9. Carefully replace the griddle top section. Be sure that the griddle capillary and bulb(s) are not
in a position to be damaged.
a. Gently pull the griddle capillary toward the front of the range and out from under the
griddle area.
b. While two people (one to each side of the griddle) are lowering the griddle into place,
the third person must gently feed the griddle thermostat bulb(s) through the “V”
shield(s) until completely covered. Ensure that the capillary is not positioned over the
burner flame pattern.
c. Continue to lower the plate into place until it is resting evenly on top of the range.
Installation of Hot Top Bricks
The range hot top sections utilize composite/mortar fire bricks for heat distribution to the burners.
Install these bricks before connecting the gas supply line or installing the back riser.
There should be one box of bricks per hot top section.
1. The composite/mortar bricks are shipped in a rectangular cardboard box. Locate the box and
carefully remove two 10" x 4" (25 cm x 10 cm), and two 7" x 4" (17 cm x 10 cm) bricks.
If a brick has been broken into two pieces, it can still be used. Just place the pieces into
position as shown in Fig. 1. However, if a brick is broken into more than two pieces, it will need to be
replaced. Contact your local Vulcan servicer.
2. Rest the hot top plate in a secure area.
3. Install two 10" x 4" (25 cm x 10 cm) composite/mortar bricks, placing the miter edge, one to
each side of the front burner baffle area (see Fig.1).
4. Install two 7" x 4" (17 cm x 10 cm) bricks, one to each side of the rear burner baffle area (see
Fig. 1).
5. If the burner has been strapped down, use wire cutters to remove the wire strapping device.
6. Check to ensure that all bricks and the burner are secure. Carefully replace the hot top
section on top of the range.

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Backsplash
1 Remove the backsplash components from the crating materials.
2 Check the backsplash component parts against the list below to ensure that all the
required parts for the backsplash installation have been obtained.
• If any parts are missing, contact your dealer or closest parts depot immediately.
Fig. 2
3 Assemble the required components as shown in Fig. 2.
4 Lift the assembly up and slide the channels into the space provided at the rear of the
range –this may require two people.
MODELS
MG12
MG24
MG36
MG48
MG60
MG36ER
Std. 4" (10 cm)
High
Backsplash (1)
Std. 4" (10 cm)
High
Backsplash (1)
Std. 11" (27 cm)
High
Backsplash (1)
Std. 11" (27 cm)
High
Backsplash (1)
Std. 11" (27 cm)
High
Backsplash (1)
Std. 5" (12 cm)
High Backsplash
(1)
Backsplash
Channel (2)
Backsplash
Channel (2)
Backsplash
Channel (2)
Backsplash
Channel (2)
Backsplash
Channel (2)
Backsplash
Channel (2)
Heat Shield (1)
Heat Shield (1)
Heat Shield (1)
Heat Shield (1)
Heat Shield (1)
Heat Shield (1)

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5 It may be necessary to pull the heat shield bottom out slightly in order to clear the flue
box. Be sure the backsplash is resting evenly and the channel holes are lining up with
the holes provided in the right- and left-hand body side (see Fig’s. 3 & 4).
Fig. 3 Fig. 4
Fig. 5
6. Install six #10 sheet metal screws (3 to each channel leg) (Fig. 5).

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LEVELING
Check the leveling of the range. Place a carpenter’s level across the range top plates. Level
front to back and side to side.
To adjust the leveling, tilt the range to one side and, using channel locks, unscrew the
adjustable leg insert as required. Repeat this procedure as necessary for each leg.
GAS CONNECTIONS
All gas supply connections and any pipe joint compound used must
be resistant to the action of propane gases.
Connect gas supply. Make sure the pipes are clean and free of obstructions. Codes require that
a gas shutoff valve be installed in the gas line ahead of the range. Standard ranges are
equipped with fixed burner orifices which coincide with installation elevation. Install the gas
pressure regulator. Before installing, ensure that regulator supplied agrees with rating plate gas
supply.
The gas pressure regulator is NOT factory installed. The
regulator for this gas type is packaged with the range. This
regulator must be field installed by a qualified installer.
Natural gas regulators are preset for 4.0" W.C. (Water
Column); propane gas regulators for 10.0" W.C.
1. Locate ¾" (1.9 cm) gas connection pipe extending
from rear of range.
2. Cover pipe threads with leak sealant.
3. Screw regulator hand-tight onto pipe with regulator
arrow pointing towards range body back (Fig. 6).
4. Using pipe wrench, tighten regulator securely in an
upright position (Fig. 6).
Fig. 6
The arrow on the regulator shows the direction of the gas flow (Fig. 6). The pressure regulator
must be mounted horizontally to ensure proper preset outlet pressure. If the regulator is
installed in any other position, the outlet pressure must be reset for proper operation.
A leak limiter is supplied with every regulator to allow excess gas pressure to escape. Do not
obstruct leak limiter on gas pressure regulator, because obstruction may cause regulator to
malfunction.

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Prior to lighting, check all joints in the gas supply line for leaks. Use
a soap and water solution. Do not use an open flame.
After piping has been checked for leaks, all piping receiving gas should be fully purged to
remove air.
TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds 1⁄2psig (3.45 kPa), the range and its individual shutoff valve
must be disconnected from the gas supply piping system.
When gas supply pressure exceeds 1⁄2psig (3.45 kPa) or less, the range should be isolated from
the gas supply system by closing its individual manual shutoff valve until the range is ready for
start-up.
FLUE CONNECTIONS
DO NOT obstruct the flow of flue gases from the flue located on the rear of the range. It is
recommended that the flue gases be ventilated to the outside of the building through a
ventilation system installed by qualified personnel.
From the termination of the flue to the filters of the hood venting system, a minimum clearance
of 18" (45 cm) must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from the
standard, “Vapor Removal from Cooking Equipment,” NFPA No. 96 (latest edition), available
from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
LIGHTING AND SHUTTING DOWN PILOTS
All adjustment procedures associated with initial start-up should be performed by an authorized
Vulcan installation or service person.
Hot Top and Griddle Top Burners
1 Turn main gas supply ON.
2 Turn all top burner valve knobs ON to purge gas line of air.
3 Turn top burner valve knobs OFF.
4 Wait 30 seconds.
5 Using a taper, light the hot top or griddle top pilot.
6 If pilot fails to light, wait 5 minutes and repeat Steps 1 through 5.
7 Turn one hot top or griddle top burner valve ON to ensure that all gas lines are
completely purged of air. Turn burner valve OFF when gas begins to flow.

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Nightly Shutdown
Turn burner valve OFF; pilot will remain lit.
Complete Shutdown
1 Turn burner valve OFF; pilot will remain lit.
2 Turn main gas supply OFF.
Open Top Burners
1 Turn main gas supply ON.
2 Turn all top burner valve knobs ON to purge gas line of air.
3 Turn top burner valve knobs OFF.
4 Wait 30 seconds.
5 Using a taper, light the open top pilot (Fig. 7).
Fig. 7
6 f pilot fails to light, wait 5 minutes and repeat Steps 1 thru 5.
7 Turn one open top burner valve ON to ensure that all gas lines are completely purged of
air. Turn burner OFF when gas begins to flow.
Nightly Shutdown
Turn burner valve OFF; pilot will remain lit.
Complete Shutdown
1 Turn burner valve OFF; pilot will remain lit.
2 Turn main gas supply OFF.

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OPERATION
The range and its parts are hot. Be very careful when operating,
cleaning or servicing the range.
CONTROLS
OPEN TOP BURNER KNOB —Regulates gas flow to top burners. To increase heat, turn knob
counterclockwise; to decrease, turn knob clockwise.
HOT TOP OR GRIDDLE TOP BURNER KNOB —Regulates gas flow to the hot top or griddle
top burner. To increase heat, turn knob counterclockwise; to decrease, turn knob clockwise.
BEFORE FIRST USE
Griddle Seasoning
This griddle plate is steel, but the surface is relatively soft and can be scored or
dented by the careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the
plate surface. Do not try to knock off loose food that may be on the spatula by tapping the
corner edge of the spatula on the griddle surface.
A new griddle surface must be seasoned to do a good cooking job. The metal surface of the
griddle is porous. Food tends to get trapped in these pores and stick; therefore, it is important to
“season” or “fill up” these pores with cooking oil before cooking. Seasoning gives the surface a
slick, hard finish from which the food will release easily.
To season, heat griddle top section at a low burner setting. Pour one ounce of cooking oil per
square foot of surface over the griddle top section. With an insulated cloth, spread the oil over
the entire griddle surface to create a thin film. Wipe off any excess oil with an insulated cloth.
Repeat this procedure 2 to 3 times until the griddle has a slick surface.
PREHEATING
Hot Top and Griddle Top Burners
Turn burner “ON” to highest heat to heat hot top section quickly. Hot top or griddle top will be
ready to cook on in about 10 minutes. After top section has reached operation temperature, turn
some of the burners down. You will save as much as 80% of gas consumption and notice very
little difference in cooking performance as long as you have allowed the entire hot top or griddle
top section to preheat properly.
Open Top Burners
Open top burners ignite quickly and do not require any preheating time. When food comes to a
rolling boil, cut back to slower boil to conserve energy, yet continue boiling. Turn burners ON
only when in use.

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CLEANING
Do not use Dawn®dish detergent to clean the exterior or interior components of the range.
Do not use scouring powder; it is extremely difficult to remove completely and can build up
accumulations that will damage the oven. Vulcan painted surfaces may be cleaned using a soft
cloth and mild detergent solution.
Ranges
Daily
While still warm, wipe top with a soft cloth or other grease absorbing material to remove
spillovers, grease, etc., before they burn in. A crust on top of the hot top range looks unsightly
and slows down cooking speed because it reduces the flow of heat to the utensil.
Empty the grease pan daily or as often as necessary. It is recommended that the grease pan be
emptied whenever it is ¾ filled. The drip shield, grids and grease pan should be washed with a
mild grease-dissolving solution.
Remove the grease pan slowly and be careful of liquid wave action.
Clean cast iron open top grates with a mild soap and water solution. Rinse thoroughly and dry
with a clean, water-absorbent towel. Immediately after drying (with grates still removed from the
range top), season grates lightly with liquid vegetable or Pam®spray-type cooking oil.
After seasoning, replace grates onto the range. Turn all open top sections ON LOW and allow
them to burn for at least 15 minutes before using pots or pans on the range top.
Season the open top grates after each cleaning. Failure to season grates will cause grates to
rust.
Weekly
Boil burners in a solution of washing soda. Rinse and dry parts thoroughly. Flash rusting may
occur. This is a normal condition and will not affect performance or the product.
When reinstalling the burner back onto the range, be sure the burner heads are properly
connected. Do not light the pilot or turn burner valve ON with the burner head removed.
Griddle Plate
Cleaning the griddle section will produce evenly cooked, perfectly browned griddle products and
will keep the cooking surface free from carbonized grease. Carbonized grease on the surface
hinders the transfer of heat to the food. This results in loss of cooking efficiency and spotty
browning which gives foods an unappetizing appearance. To keep the griddle clean and
operating at peak efficiency, follow these simple instructions:
After Each Use
Carefully clean griddle with wire brush or flexible spatula.

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Daily
Thoroughly clean backsplash, sides and front. Remove grease drip tray and pan, empty and
wash out in the same manner as any ordinary cooking utensil.
Clean griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool
over the surface. Rub with the grain of the metal while still warm. A detergent may be used on
the plate surface to help clean it, but the cleaner must be thoroughly removed. After removal of
detergent, the surface of the plate must be reseasoned with a thin film of oil to prevent rusting
and food sticking.
If the griddle is to be shut down for an extended period, put a heavy coat of grease over the
griddle plate.
MAINTENANCE
The range and its parts are hot. Be very careful when operating,
cleaning or servicing the range.
VENT
When cool, check the flue vent every six months for obstructions.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this modular range, contact the Vulcan
Service Contractor in your area. For a complete listing of service and parts depots refer to
www.vulcanequipment.com .

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Gril lisse
Le nettoyage d’une plaque lisse produira des aliments grillés uniformément et parfaitement
brunis, en plus de garder la surface de cuisson libre de toute graisse carbonisée. Les graisses
carbonisées sur la surface empêchent le transfert de la chaleur vers les aliments. Elles auront
pour résultat des pertes d’efficacité de cuisson et causeront un brunissement inégal qui donnera
aux aliments une apparence peu appétissante.
Après chaque utilisation
Nettoyez soigneusement le gril lisse avec une brosse d’acier et une spatule flexible.
Quotidiennement
Nettoyez soigneusement le dosseret, les côtés et le devant. Retirez le plateau et le bac à
graisse, videz-les et lavez-les de la même méthode que n’importe quel ustensile de cuisine.
Nettoyez minutieusement la surface du gril lisse. Si nécessaire, servez-vous d’une pierre à gril,
d’une brosse ou d’une laine d’acier sur la surface. Frottez dans le sens du métal quand il est
encore chaud. Vous pouvez utiliser un détergent sur la surface pour aider au nettoyage, mais le
détergent doit être totalement retiré. Après avoir retiré le détergent, la surface de la plaque doit
être culottée de nouveau avec une mince couche d’huile pour prévenir la rouille et empêcher les
aliments de coller.
Si le gril doit être fermé pendant une période prolongée, posez une épaisse couche de graisse
sur la plaque lisse.
MAINTENANCE
La cuisinière et ses composants sont chauds. Soyez très prudent
lors de l’emploi, du nettoyage ou de l’entretien de la cuisinière.
VENTILATION
À tous les six mois, le conduit de cheminée doit être vérifié à froid pour y déceler des
obstructions.
INFORMATION SUR LE SERVICE TECHNIQUE ET LES PIÈCES DE RECHANGE
Pour trouver de l’information touchant le service technique et les pièces de rechange
concernant cette cuisinière modulaire, contactez l’agence de service Vulcan de votre région.
Pour obtenir une liste complète des dépôts de service et de pièces de rechange, visitez le site
www.vulcanequipment.com.

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15
continuant à bouillir. Allumez les brûleurs seulement si vous les utilisez.
NETTOYAGE
N’utilisez pas le savon à vaisselle Dawn®pour nettoyer les composants extérieurs et intérieurs
de la cuisinière.
N’employez pas de poudre à récurer; elle est extrêmement difficile à essuyer complètement et
peut aboutir à des accumulations qui vont endommager le four. Les revêtements peints de
Vulcan peuvent être nettoyés à l’aide d’un chiffon propre et d’une solution de savon doux.
Les cuisinières
Quotidiennement
Pendant qu’elle est encore chaude, nettoyez la surface avec un linge propre ou un autre
matériau absorbant pour retirer les renversements, la graisse etc., avant qu’ils ne s’incrustent.
Les croûtes qui se forment sur le dessus des plaques à bouillir sont disgracieuses et
ralentissent la vitesse de cuisson car elles réduisent le transfert de la chaleur aux ustensiles de
cuisine.
Videz le bac à graisse quotidiennement ou aussi souvent que nécessaire. Il est recommandé de
vider le bac à graisse aussitôt qu’il est au ¾ plein. La protection anti-égouttement, les grilles et
le bac à graisse devraient être lavés dans une solution de dissolvant à graisses doux.
Déplacez le bac à graisse lentement et méfiez-vous de l’action de
vagues du liquide.
Nettoyez les grilles en fonte des feux nus avec une solution de savon doux et d’eau. Rincez-les
soigneusement et asséchez-les avec une serviette propre qui absorbe l’eau. Aussitôt après
avoir asséché les grilles (encore séparées de la surface de la cuisinière), enduisez-les d’une
légère couche d’huile végétale ou d’un corps gras pulvérisé de type Pam®.
Après les avoir huilées, replacez les grilles sur la cuisinière. Allumez tous les feux nus à BASSE
INTENSITÉ et laissez-les chauffer pendant au moins 15 minutes avant d’utiliser des chaudrons
ou des casseroles sur la cuisinière.
Huilez les grilles des surfaces à feu nu après chaque nettoyage. Si vous ne le faites pas, elles
rouilleront.
Sur une base hebdomadaire
Faites bouillir les brûleurs dans une solution de bicarbonate de soude. Rincez et asséchez les
pièces minutieusement. Il se peut qu’il se produise une rouille de surface. Ceci est une
conséquence normale et n’affectera pas le rendement du produit.
Quand vous remettez les brûleurs en place sur la cuisinière, assurez-vous que les têtes sont
accouplées correctement. N’allumez pas la veilleuse ou n’ouvrez pas le robinet d’un bruleur si
la tête a été enlevée.

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14
MODE D’EMPLOI
La cuisinière et ses composants sont chauds. Soyez très prudent
lors de l’emploi, du nettoyage ou de l’entretien de la cuisinière.
LES CONTRÔLES
BOUTON DES BRÛLEURS À FEUX NUS –Sert à réguler l’écoulement du gaz vers un brûleur
à feu nu. Pour augmenter la chaleur, tournez le bouton dans le sens horaire; pour la réduire,
tournez le bouton dans le sens antihoraire.
BOUTON DES BRÛLEURS DES PLAQUES À BOUILLIR OU DES GRILS LISSES –Sert à
réguler l’écoulement du gaz vers un brûleur de plaque à bouillir ou gril lisse. Pour augmenter la
chaleur, tournez le bouton dans le sens horaire; pour la réduire, tournez le bouton dans le sens
antihoraire.
AVANT LA PREMIÈRE UTILISATION
Culottage du gril lisse
La plaque de ce gril est en acier, mais sa surface est relativement molle et peut être
marquée ou bosselée par l’usage négligent d’une spatule ou d’un grattoir. Faites
attention de ne pas bosseler, rayer ou creuser la surface de la plaque. N’essayez pas de faire
partir des aliments collés sur une spatule en la frappant sur la surface du gril.
Pour qu’elle cuise bien, la surface d’un nouveau gril lisse doit être culottée. La surface de métal
du gril est poreuse. Les aliments ont tendance à se coincer dans ces pores et à coller; il est par
conséquent important de « culotter » ou de « remplir » ces pores avec de l’huile avant la
cuisson. Le culottage donne à la surface un fini luisant et dur d’où il sera facile de détacher les
aliments.
Pour le culottage, chauffez la surface du gril lisse à basse intensité. Versez une once d’huile à
cuisson par pied carré de surface de grillage (30ml/dm2). À l’aide d’un chiffon isolé, étendez
l’huile sur toute la surface du gril pour former une couche mince. Essuyez l’excès d’huile avec
un chiffon isolé.
Répétez cette procédure 2 ou 3 fois jusqu’à ce que le gril ait une surface luisante.
RÉCHAUFFEMENT
Brûleurs sur les plaques à bouillir et les grils lisses
Allumez les brûleurs à l’intensité maximale pour chauffer une surface de plaque à bouillir
rapidement. Celle-ci, de même qu’un gril lisse, sera prête à la cuisson dans environ 10 minutes.
Une fois que la surface sera montée à la température de fonctionnement, baissez le feu de
certains brûleurs. Vous allez économiser jusqu’à 80% dans votre consommation de gaz et
verrez très peu de différence dans les performances de cuisson en autant que vous ayez
permis à la surface de plaque à bouillir ou au gril lisse de préchauffer de la bonne façon.
Les brûleurs à feu nu
Les brûleurs à feu nu s’allument rapidement et n’exigent pas de période de réchauffement.
Lorsqu’un aliment parvient à grande ébullition, réduisez le feu pour économiser l’énergie tout en

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13
Fermeture de nuit
Mettez le robinet du brûleur à l’arrêt; la veilleuse restera allumée.
Fermeture totale
1 Mettez le robinet du brûleur à l’arrêt; la veilleuse restera allumée.
2 Fermez le robinet principal d’admission du gaz.
Brûleurs à feu nu
1 Ouvrez l’admission principale du gaz.
2 Ouvrez tous les boutons des brûleurs pour expulser l’air des conduites.
3 Fermez les boutons des brûleurs de surface.
4 Patientez pendant 30 secondes.
5 À l’aide d’un briquet à long cou, allumez la veilleuse du feu nu (Fig. 7).
Fig. 7
6 Si la veilleuse ne s’allume pas, attendez 5 minutes et recommencez les étapes 1 à 5.
7 Ouvrez le robinet d’un des brûleurs de la surface à feux nus pour vous assurer que l’air
des conduites d’admission du gaz a été expulsé totalement. Fermez le robinet lorsque le
gaz commence à circuler.
Fermeture de nuit
Mettez le robinet du brûleur à l’arrêt; la veilleuse restera allumée.
Fermeture totale
1 Mettez le robinet du brûleur à l’arrêt; la veilleuse restera allumée.
2 Fermez le robinet principal d’admission du gaz.