Caloric Range/Stove/Oven Repair Manual

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FEB 1 7 1983
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CALORIC
FREE
COOKBOOK
SAMPLER OFFER
INSIDE
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OWNERS GUIDE
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CONTENTS
IMPORTANT SAFETY INSTRUCTIONS
SECTION. .................... Installation
Assembly
SECTION .................... Features
SECTIONIN ................... Operating Instructions
1. Cooktop
2. Griddle
3. Oven
4. Oven Lights/Work Lights
SECTIONIV ................... Cooking Instructions
Surface Cooking
Griddle
Oven Cooking
Cooking Hints
Broiler Use
Solving Conventional Baking Problems
ON SON A
SECTIONV .................... Charts
1. Baking
2. Broiling
3. Griddle
SECTIONVI ................... Self-Clean Operation
SECTIONVI ................... Maintenance
SECTIONVIH................... Service
SECTION | - Installation
Be sure the installer has observed all the in-
structions in the installation instruction sheet
that was packed with the appliance.
Be sure appliance is properly grounded to
avoid shock hazard.
Check to see if electrical power to appliance is
turned on. |
Freestanding ranges should never be installed
on carpet.
On freestanding ranges air intake at bottom
front of range should not be blocked.
CON A WR
. Left Front Element Switch
. Left Rear Element Switch
Oven Control
Right Front Element Switch
Right Rear Element Switch
Oven Light Switch
Time of Day Clock and 1 Hour Minute Minder
Start Time Knob, Automatic Oven Operation
Stop Time Knob and Hours to Clean, Auto
matic Oven Operation
.. Surface Indicator Light
. Clean Indicator Light
Oven Indicator Light
Reset Clock indicator Light
Door Locking Lever in open position
15. Door Locking Lever in clean position
ASSEMBLY
Assemble griddle in the following manner to in-
sure proper operation and performance. Cooktop - 4 Element
Insert plug-in griddle element through open- J [2]
ing and into plug block, making sure con- | |
tacts are securely in place. Element bracket ри ПН
should rest on supports. (Surface switch / \
must be in the off position before inserting
griddle element). Й
Install griddle on the griddle element, with L
drain sump to Right | |
[3] [4] [5]
SECTION II — Features
1. Left Rear Element Switch
| | 2. Right Rear Element Switch
To assist you in identifying the features on your 3. Left Front Element Switch
appliance, locate the control panel in this section 4. Surface Indicator Light
that is like the one on your appliance or one that is 5. Right Front Element Switch |
similar. |
We reserve the right to change features without
notice, therefore your appliance may have some or
all of the features shown on the diagrams.
Cooktop - With Griddle
Self-Clean Range
Page 1
SECTION Il — Continued
Left Front Element Switch
_ Left Rear Element Switch
Griddle Switch
Right Rear Element Switch
. Right Front Element Switch
surface Indicator Lights
NEON
Wall Oven - Single Or Double Oven/With
Or Without Automatic Oven Timer
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[6] @ [9]
. Rotisserie Switch
Time of Day Clock and 1 Hour Minute Minder
. Stop Time Knob, Automatic Oven Operation
Upper Oven Control indicator Light
_ Lower Oven Control Indicator Light
. Oven Light Switch
Start Time Knob, Automatic Oven Operation
. Upper Oven Control
. Lower Oven Control
OONDUSON-
- Self Clean Wall Oven
mea e > Ls] [le
1 Hour Minute Minder
- Time of Day Digital Ciock
Start Time Knob, Automatic Oven Operation
Reset To Manual Indicator Light
. Upper Oven Indicator Light
Г) —
CS
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10.
11.
12.
13.
. Lower Oven Indicator Light
Stop Time Knob and Hours To Clean, Auto-
matic Oven Operation
. Oven Light Switch
. Clean Indicator Light, Upper Oven
Upper Oven Control
Lower Oven Control
Door Locking Lever in open position
Door Locking Lever in clean position
Range With Time Of Day
Clock/4 Hour Minute Minder
1
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_ Left Front Element Switch
. Left Rear Element Switch
. Oven Control
. Right Front Element Switch
. Right Rear Element Switch
. Cooktop indicator Light
. Oven Light Switch
. Time of Day Clock and 4 Hour Minute Minder
- Oven Heating Indicator Light
Range With Automatic Timer
Left Front Element Switch
Left Rear Element Switch
. Oven Control
. Right Front Element Switch
. Right Rear Element Switch
. Cooktop Indicator Light
. Oven Light Switch
_ Time of Day Clock and 1 Hour Minute Minder
Start Time Knob, Automatic Oven Operation
. Stop Time Knob, Automatic Oven Operation
smokeless Broil Indicator Light —
_ Oven Heating Indicator Light
Раде 2
Page 3
SECTION III — Operating Instructions
1.
COOKTOP
Your surface units and controls are designed
to give you an infinite choice of heat settings
for cooking.
Controls are safety type and must be pushed
down before turning.
To set your surface unit control, grasp control
knob and push down....turn either clockwise
or counterclockwise to desired heat setting.
Controls must be pushed down to set only
from Off position. When control is in any posi-
tion other than Off, it may be rotated without
pushing down.
An indicator light glows when any surface
heating element is on.
Griddle
To set the control for the griddle, grasp control
knob and push down...turn either clockwise or
counterclockwise to desired heat setting.
Control must be pushed down to set only from
Off position. When control is in any position
other than Off, it may be rotated without
pushing down.
An indicator light will glow when the griddle
element is on.
OVEN
Bake Element Operation
To heat the oven in the bake cycle, turn oven
control thermostat knob clockwise to the
desired setting, never go beyond and then
back to the setting. If you do this turn oven off
and start over.
The oven thermostat will now control the oven
temperature by cycling the bake element
automatically and maintain the set
temperature for as long as required.
Broil Element Operation
To operate the oven in the broil cycle, turn
oven control thermostat knob clockwise to
broil position on the knob. |
The element will stay on until it reaches the
safety cut out designed into the thermostat
which will cycle off. When the oven cools
down it will cycle back on.
Turn the oven contro! to the off position upon
completion of broiling. This must be done to
allow :oven control thermostat to pre-set for
your next bake or broil function.
An indicator light will glow when the oven con-
trol is turned on. Some models feature a cycl-
ing indicator light.
Variable Broil Operation
Some ovens have oven control thermostats
that feature variable broil. (Check your oven
control knob to see if you have this feature).
To operate the broil element in the variable
broil cycle, turn the oven control thermostat
knob full clockwise to the broil position. Now
turn oven control knob counterclockwise to
the desired setting between 325° and broil
position on knob.
The oven control thermostat will now control
the broil element by cycling it automatically
and maintain the set temperature for as long
as required.
Turn the oven control to the off position upon
completion of broiling. This must be done to
allow oven control thermostat to re-set for
your next bake or broil function.
An indicator light will glow when oven ther-
mostat is turned on. Some models will also
feature a cycling indicator light.
. OVEN LIGHTS/WORK LIGHTS
Oven lights are provided for your convenience.
A switch mounted in the control section turns
your oven light on,
SECTION IV — Cooking Instructions
1. SURFACE COOKING
Your surface units and controls are designed to
give you an infinite choice of heat settings for
cooking.
Controls are safety type and must be pushed
down before turning.
All surface controls are marked on the control
panel for their respective heating unit.
Control Settings
Hi - Quick start for cooking;
(Fry Zone) Bring water to boil. (See page 20,
why element should not be on HI
for long period.)
MED. HI - Fast fry, pan broil; maintain fast
(Fry Zone) boil on large amount of food
MED. - Saute and brown; maintain slow
(Boil Zone) boil on large amount of food
MED LO - Cook after starting at HI; cook
(Boil Zone) with little water in covered pan.
LO - Steam rice, cereal; maintain ser-
(Simmer Zone) ving temperature of most foods.
Note: 1. At HI, MED. HI, never leave food
unattended. Boil overs cause
smoking; greasy spillovers may
catch fire.
2. At LO use for simmer of soups,
melting butter, chocolate, etc.
Different utensils and different amounts of
foods being prepared will effect your
choice of heat settings, however, ex-
perience will soon acquaint you with these
characteristics.
Utensil Tips
=
~~
Utensils should be flat on bottom and
should match the size of the surface ele-
ment. (large pans on large elements, small
pans on small elements). In either case the
utensil should not overlap more than 1” on
each side as shown in illustration.
Aluminum utensils of medium weight are
recommended for surface cooking
because they heat evenly and quickly.
Skillets do a good job of browning foods
and saucepans (with tight fitting lids) are
ideal for nutritious cooking with little
water. Use regular and non-stick type
finishes.
Use heat settings no higher than medium
or follow manufacturer's directions when
using utensils made of the following
materials: Cast iron, glass-ceramic
(pyroceram), and stainless steel. Also,
some types of enamelware which under
certain conditions could melt and fuse to
surface unit when higher heats are used.
It is most important for good conduction
that heat utensils with flat bottoms be
used. Special cooking equipment without
flat bottoms, such as the oriental wok, are
not recommended. Life of surface unit can
be shortened and cooktop can be damag-
ed due to high temperatures required in
this type cooking.
Page 4
SECTION IV — Continued
Canning Tips
The canner should be flat on the bottom and
should match the size of the surface element not
overlapping more than 1 inch on each side.
Observe Following Points In Canning
1.
4.
Pages
Bring water to a boil on HI heat, then after
boiling has begun, adjust heat to lowest set-
ting to maintain boil. This saves energy and
best uses surface element. (See page 20, why
elements should not be on HI for long
periods).
Be sure canner fits over center of surface ele-
ment. If your cooktop does not allow canner to
be centered on surface element, use smaller
diameter containers for good canning results.
Flat bottom canners give best canning results.
Be sure bottom of canneris flat and fits snugly
over surface element. Canners with flanged or
rippled bottoms (often found in enamelware)
are not recommended. |
T=
Acceptable
2. GRIDDLE
Griddle
A. Be sure griddle section is assembled cor-
rectly as described on page 1.
B. Wash griddle with hot soapy water, using a
sponge or dishcloth to remove any man-
ufacturing oils. Rinse thoroughly and dry.
C. Condition the griddle by lightly wiping a
teaspoon of cooking oil with a paper towel
or a soft cloth over entire surface. Let
cooking oil remain on surface.
D. Place griddle over element with drain
sump to the Right
E. Using griddle: After 10 minute pre-heat on
HI setting, switch to medium high or
medium for best results on almost ali grid-
diing. Some general tips are:
1. For griddled foods requiring crisp ex-
terior surfaces, do pre-heat griddle 10
minutes. (HI setting).
2. Foods such as pancakes, french toast,
griddled sandwiches, cube steaks and
hamburgers are best cooked on a pre-
heated griddle. Grease pre-heated grid-
dle lightly before adding food.
F. Do not allow griddle pan to become over-
loaded with grease. Clean after each use.
m 1
Li 3. OVEN COOKING
Not Acceptable
Remember, in following the recipes, canning
is a process that generates large amounts of
steam. Be careful while canning to prevent
burns from steam or heat.
Note: If your cooktop IS being operated on
low power (voltage), canning may take longer
than expected, even though directions have
been carefully followed. The process may be
improved by: 1) using a pressure canner, and 2)
for faster heating of large water quantities,
begin with Hot tap water.
It is recommended that the door of the oven be left
ajar for the first minute or so of operation to start
circulation of fresh air and reduce moisture.
A. Pre-Heating Oven
Pre-heating the oven is required when
using temperatures below 225°, or when
baking. |
To pre-heat the oven, set Oven Control
knob to desired temperature setting. After-
oven indicator light has cycled off the se-
cond time, oven has been pre-heated.
Tn ATT Tee Am AT eT уеи,
SECTION IV = Continued
It is extremely important that you pre-heat
the oven when baking cakes and items
that have critical baking temperatures.
Rack Positions.
Best baking results in all ovens are achiev-
ed near the center of the oven. Use one of
the two middle rack positions for most
baking applications. Use the lowest rack
position for slow cooking of large items
such as turkeys and large roasts. For high
temperature baking such as biscuits or
corn bread, use the upper middle rack, or
top rack. Be sure and use a bright pan for
high temperature (over 400°) baking.
Insert rack with raised edge upward and to
the rear of the oven. This raised edge
~ prevents rack from being accidently pulled
entirely off the track and out of the oven.
C. Placement of Pans
Place pans far enough apart so that heat
can circulate between them. Leave a
minimum of 2” space between pan or
cookie sheet and side walls, rear wall and
oven door. Do not place pans closer than
2 of each other.
If more than one pan is used, stagger pans
on the racks as shown in illustration so
that pans are not directly above and below
each other.
D. Spillover
Insert a cookie sheet on the lowest rack to
~ catch spillovers, especially from fruit pies.
E. Condensation - Self Clean Ovens
Your appliance has incorporated within it
the latest design for cooler surface
temperatures, so it would be cooler to the
touch during oven cooking. Therefore.
there can be a greater difference in
temperature between the outside surface
of the appliance and the oven interior
temperature, over previous appliances.
This new design in appliances is more like-
ly to have moisture present. The amount of
moisture will depend on the humidity of
the air and the type of food being cooked.
F. Aluminum Foil
ALUMINUM FOIL .
Never use aluminum foil to cover racks,
oven bottom or directly under bake pans to
catch spillovers.
The high reflective power of aluminum foil
may cause uneven baking results if placed
under pans and if placed on oven rack or
oven bottom, heat will be blocked and the
oven interior may be damaged.
. Utensils
Use bright or light colored aluminum pans
for best baking results. Dark pans absorb
heat and cause over browning.
‘ Bake biscuits and cookies on a flat sheet
or a very shallow pan. The bottom of an in-
_ verted pan may be used. Use glass or dul!
(but not dark) surfaced pie plates and
bread pans for a crisp crust.
Page 6
SECTION IV — Continued
When ‘ baking cakes in glass utensils,
lower recommended heat 25° F, and use
~ recommended time. Recommended tem-
- peratures need to be changed for baking
| pies i in glass utensils. |
| Use level pans. Warped ones result in
uneven browning and mis-shapen pro-
ducts.
Use the size of pan recommended in the
recipe. As a general guide, cake pans
should be filled only about two-thirds full.
4. COOKING HINTS
Page 7
A. Cooking Foods With Your Automatic Oven
~~ Timer
Ш "When cooking with the delayed
Cook-N-Off timer, select foods that will
not deteriorate as a result of standing in
the oven during the time that will elapse
— before cooking starts.
Frozen meats and most vegetables can be
cooked automiatically, but foods such as
milk, eggs, fish, poultry and pork should
not be ‘held unless they are thoroughly
chilled in the refrigerator first and do not
_ stand more than one hour before cooking
"starts.
When cooking with the automatic timer,
use rack level one lower than normal.
. Using the Minute Minder ~
If a recipe gives 30 to 40 minutes as the
baking time, set the minute minder for 30
minutes.
Leave door closed until the minimum bak-
ing time given has elapsed, then check
food. “Don’t be a peeping Tom”.
. Hold Warm Setting on Oven Control
All models have oven controls that enable
you to set the oven at a very low holding
temperature (140° F) which i is marked Hold
Warm on the knob.
Hold Warm ‘setting is ideal for holding
food at serving temperature without fur-
ther cooking. It is also ideal for thawing
frozen foods prior to cooking, and for war-
ming left-overs. |
Meats and vegetables should be tightly
covered for best holding results. Pastries
and casseroles should be left uncovered.
Hold Warm temperature will not harm
china, and most plastic dinnerware that is
designed to withstand this temperature.
. Using the Low Temperature Settings
If oven has been in use, it should be cool-
ed for use at lower temperatures.
The quickest method is to turn the oven
control to the recommended low tem-
perature setting and open the oven door
for 10 minutes to allow extra heat to
escape. Then close the door until you are
ready to serve.
5. BROILER USE
A. Electric Broiler
Your oven contains a top broil element to
provide additional flexibility for broiling
foods such as “stuffed lobster” and for
top browning of casseroles, meringues,
etc.
insert food to be broiled on broil pan and
tray included with your appliance. Broiling
may be started when broil element is red.
Broiling speed is determined by the
distance between the food and the broil
element. For slower broiling, allow about
4” between the top surface of the food and
broil element. For “fast” broiling, food
may be as close as 2” to the broil element.
“Fast” broiling is best for meats where
“rare to medium” doneness is desired.
Refer to broiling chart for approximate
oven broiling time. Time may vary due to
distance of meat from oven broil element.
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==
SECTION IV — Continued
B. Closed Door Smokeless Broil
(Some Models)
If your oven has a smokeless broil in-
dicator light, the built-in smoke eliminator
will greatly reduce the smoke and odor '
normally associated with broiling. To use
just turn the oven control to the broil posi-
tion.
In order for the smokeless broil feature to
function you must use the chrome broiler
tray and porcelain broiler pan supplied
with the oven. Any other type of broiler
tray and pan will generate more smoke
than the smoke eliminator is designed to
handle and cause smoke to come out
around the door and from the oven vent.
The principal of smokeless broil is to have
the red hot broil element remove the car-
bon and grease from the smoke and aliow -
only heat and steam to come out the oven
vent. a
If the broil element cycles off, which can
happen when it reaches the safety limit of
the oven thermostat, the element will no
longer be red hot and will allow the smoke
to exhaust out the oven vent or around
oven door. |
It is suggested that you start from a cold
oven to obtain the maximum broiling time
before the oven control reaches its safety
limit and cuts off.
When opening oven door to turn meat, any
smoke generated during broil cycle that
has not passed over the red hot broil ele-
ment will vent out the open door. This is
normal.
. Variable Broil (Some Models)
If your dial says “Variable Broil,” you can
broil slow or fast without moving the oven
rack! Just turn the dial to “Broil,” then turn
it back to a temperature setting. The lower
the setting , the slower the broil. This
feature is useful for fish and chicken, or
any food which you want thoroughly done
on the inside, but not too crisp outside.
Turn the dial to the OFF position upon
completion of broiling. This must be done
to allow thermostat to reset for your next
bake or broil function. | |
Note: When you are using the variable
broil feature, the broil indicator light may
cycle off and on. When it is off, you will get
some smoke out of the oven vent. a
SECTION VI — Self Clean Operation
If your oven is self-cleaning follow these simple
instructions to clean it:
Things To Do Before Self-Cleaning
1. Remove broiler pan, oven racks and other
utensils from oven.
2. Wipe up excess grease or spillovers from bot-
tom of oven.
3. Clean spatters on oven door outside gasket
area, and on front of oven. These areas should
be wiped clean before self-cleaning.
4. Oven light off.
Follow These Steps To Start Self-Cleaning
Operation
1. Set timer to number of hours to clean, up to 3
hours, but not less than 2.
NOTE: Be sure time of day clock is set to cor-
rect time.
2. Push oven control knob, and turn to clean.
3. Move oven door lock all the way to the right to
lock door.
When oven control knob is turned to clean, the
oven indicator light will come on, and cycle during
cleaning. When oven reaches cleaning temper-
ature the clean indicator light will come on, and
stay on until oven has cooled down. Door cannot
be unlocked while clean light is on.
Wall Oven Only
Any time the oven is in the bake, clean and broil
cycles and the temperature between the ovens is
below 150°F, the fan will run at low speed.
When the temperature gets above 150°F the fan
will run on high speed. |
The purpose of the fan, is to keep a flow of air
passing over and around the control components,
to provide for a longer life expectancy.
After cleaning, a light ash will be left in oven, this
can be easily wiped off with a damp sponge or
cloth. Turn all controls to off or manual positions.
Leave door latch lever at left side for ali cooking
operations.
Delayed Start Cleaning
To delay the start of the clean cycle, set the start
time knob to the time you wish clean cycle to
start, then follow the above steps for self- clean
operation.
Variable Clean Cycle
Your oven is equipped with a variable clean cycle,
which allows you to select the cleaning time to
suit the amount of soil. You may have to experi-
ment to determine the time for a particular soil
deposit. In general you can use 2 hours for light
soil, and 2 to 3 hours for moderate to heavy soil.
Oven Racks
Remove oven racks before self-clean operation.
The high temperatures encountered during the
self-clean cycle will discolor the oven racks.
Door Latch Lever
The door latch is used for latching the door closed
for self-cleaning operations only. For all cooking
operations the latch must be all the way to the left
in the cook position.
Reset To Manual Light
This light is to indicate that the automatic timer or
the oven selector is in the automatic set position.
This is to remind you to return controls to the
manual settings.
Indicator Lights
There are (2) indicator lights for each oven ther-
mostat. The one designated oven, indicates the
oven is on and heating. This light will cycle off and
on during the cooking or cleaning operation. The
one designated lock, indicates the oven is at
cleaning temperatures and the door cannot be
unlocked. This light will stay on until oven is cool
enough to open.
Door Gasket
The door gasket is essential for a good seal. Care
Page 12
SECTION VI —- Continued
should be taken not to scrub, damage or move the
gasket. If something is spilled on the gasket, it
should be cleaned by using soft cloth with a
detergent solution and then rinsing with clean
water.
REMINDER — Only the area inside the door gasket
will reach self cleaning temperatures. You may
notice brown stains on the face of the oven front
or on the oven door liner outside the gasket.
These are easily removed with detergent solution
and cloth. Be sure not to use abrasives, as this
might damage the gasket.
Ash Deposits
Some types of soil will leave loose ash deposits in
the oven. The amount of ash will depend on how
heavily the oven was soiled before cleaning. This
ash can be easily removed with a damp sponge or
cloth.
If dark spots remain in the oven after cleaning, itis
possible that the clean cycle was not long
enough. These spots will be removed during next
clean cycle. |
Oven Light
Do not operate oven in clean cycle with light cover
removed or broken.
Page 13
SECTION VII — Maintenance
General Care - Two cardinal principles for easy
care are: 1. Prevention, 2. Quick Clean Up.
Commercial oven cleaners must not be used on
any aluminum, chrome or plastic parts of the
cooktop, as the caustic effect will damage the
finish. | |
A little care regularly keeps an appliance like new
and is much easier than waiting until stains are
cooked on and a major cleaning job is necessary.
~All surfaces can be safely washed with detergent
and hot water. To retain the original appearance,
rinse and wipe surfaces dry after washing.
To keep the fine porcelain enamel and polished
metal finishes free of scratches, avoid the use of
gritty, harsh cleaners, and abrasives which in time
will dull the shiny new finish. To add luster to col-
ored porcelain, you can use a glass wax cleaner.
If foods such as fruit juices, vinegar, coffee, tea or
milk are spilled on the range, wipe them off im-
mediately to guard against permanent discolora-
tion of the finish. о
Never place extremely hot utensils on porcelain
finished areas.
The Pound of Cure
If there is a spillover when the range is warm, wipe
up with a dry cloth or paper towel. After the range
is cool, finish cleaning with warm water and
detergent or wash with a solution of 3 tables-
poons baking soda dissolved in 1 quart of warm
water. Rinse with clear warm water and dry with
soft cloth.
Never scrape surfaces with a sharp object such as
‘a knife or razor blade.
In most cases, ordinary stains can be removed
from the range with baking soda and damp cloth.
Never use harsh, abrasive cleaners.
In most cases, warm vinegar water will clean
chrome surfaces. Use any one of the many good
chrome cleaners if the stains prove to be stub-
born. A light coating of baby oil will add luster to
brushed chrome surfaces. |
All removable parts (except aluminum and con-
tinuous cleaning surfaces) will clean more easily
if soaked in vinegar and hot water (4 tablespoons
vinegar to 2 quarts water) for a few hours.
Plug-In Surface Elements
To remove, lift the edge of the element opposite
plug-in prongs and pull out. Burner bowls may
now be removed by lifting out. |
Burner Bowls
First of all the burner bowls must be thought of as
a cooking utensil rather than as a part of the
cooktop, since we clean cooking utensils after
every use, we must clean the burner bowl after
every use. |
The burner bowls can be cleaned in hot soapy
water or in a dishwasher. If after washing, spots
burned on during cooking do not come off, try to
remove them with a soapy cloth and chrome
cleaner, or ammonia water. If necessary, rub light-
ly with a metal sponge such as Brillo® or
5.0.5.9 pads. Do not use abrasive powders or
cleaners. |
Lift-Up Top
The main top on your range or separate built-in
range top may be opened up for cleaning pur-
Page 14
SECTION VII — Continued
poses. Top is hinged at rear and is opened by
simply lifting up at front edge.
Elements On HI Settings
One of the biggest single causes of damaging the
surface elements and impossible to clean spots
and burner bowl blue discoloring is the excessive
use of HI heat position. It is absolutely essential
that the HI heat position be used only sparingly to
bring food to a quick boil. The lower heat posi-
tions do the job just as well and the cooking is
more efficient.
Control Panel
To clean the control panel, remove the knobs by
pulling off, using a soft damp cloth clean the con-
trol panel area. Wipe dry before installing knobs.
Control Panel Knobs
To clean the knobs, wash in a mild detergent and
rinse with ciear water. Wipe dry before installing
on unit.
Metal Surfaces
Wash with a mild soap or detergent, then wipe dry.
Do not use commercial oven cleaners, steel wool,
abrasive powders, or acids as they may damage
the finish.
Surface Elements/Griddle Element
Most soil will burn off the elements under normal
conditions. Never immerse element in water or
wash in dishwasher.
Cleaning The Griddle
This can be washed in the sink using a mild
dishwasher detergent and a plastic scouring pad.
It also can be placed in the dishwasher to clean.
Never use oven cleaners.
Refer to page 6 for pre-conditioning or seasoning
griddle after cleaning.
Removable Oven Bottom Plates
(Except Self-Clean Models)
All ovens have completely removable oven bot-
Page 15
toms. You can take it to the sink for cleaning. To
remove, grasp bottom on each side near front.
Slide bottom back about 14” then lift front and
slide out. To replace, reverse procedure.
See page 17 tor additional cleaning instructions
for continuous cleaning oven bottom plates.
Cleaning Broiler Pan— As soon as broiling is
finished remove it from the oven and sprinkle tray
with detergent and cover with wet paper towels to
loosen grease and food particles.
Let pan cool. Wash pan and tray in hot sudsy
water. A mild abrasive can be used.
Lift Off Door
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Oven door may be easily lifted off and removed.
Open door to first stop position and grasp firmly
at each side and lift upward and off.
The door can now be taken to the sink for clean-
ing.
Oven windows are not removable. Wash in place
with detergent and warm water or a solution of
baking soda and water (3) tablespoons soda to 1
cup water).
To replace door, align door with hinge arms and
slide it down into place. Make sure door is all the
UN =-———--. + -
ttt mb a
SECTION VII — Continued
way down on hinges before closing, to prevent the
possibility of chipping porcelain or scratching
chrome.
Oven Light Replacement (Self-Clean Ovens)
Caution — Disconnect power at main fuse or cir-
cuit breaker before replacing bulb.
1. Remove 3 screws holding light cover in place.
2. Use an oven mitt during bulb removal to pro-
tect your hand against possible bulb
breakage.
3. Replace with 120 volt, 40 watt appliance bulb.
4. Replace glass, retainer and gasket.
Oven Light Replacement
Caution — Disconnect power at main fuse or cir-
cuit breaker before replacing bulb.
When the light burns out, replace it with a 120 volt,
40 watt appliance bulb. Use an oven mitt during
bulb removal to protect your hand against possi-
ble bulb breakage. |
Continuous Cleaning Ovens
How it Works — Continuous Clean-
ing works because a non-toxic catalyst in ths
porcelain causes soil to oxidize and disappear at
the temperature used in normal cooking. To do
this the catalyst requires a continuous supply of
fresh air and a temperature of at least 400° F. The
cleaning time then depends on the type of soil,
the size of the spill and the operating tem-
peratures and may raise from 30 minutes to
several hours of operation.
What To Expect- Continuous
Cleaning will handle most spatters automatically.
Some deposited toward the very end of the cook-
ing period naturally may still be visible when the
food is removed. However, they will diminish in
subsequent oven use. The oven will appear pre-
sentably clean, even though some spatters may
be present. Generally, barring an accident, there's
no need to manually clean the oven.
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What Not To Expect- Spillovers require
assistance because fresh air cannot reach the
porcelain catalyst activating the continuous
cleaning process. Since your unit has a removable
oven bottom(s), it's a simple matter to do this
cleaning at the sink with a soft nylon brush and
clear water. Heavy spatters also require some
assistance as described elsewhere in this article.
What Not To Do-Never use any scouring
powders on continuous cleaning porcelain. They
will fill the pores of the porcelain and stop all
catalytic action. Do Not use abrasive materials,
steel wool, knives or scrapers, scouring pads, etc.,
as they will damage the finish.
Never use an oven cleaner. This will damage the
porcelain and leave a white film on your oven in-
terior.
Oven Door Lining — The inside of the oven door is
coated with the catalyst but this surface is cooler
than the other oven surfaces and the cleaning of
this area takes longer than other areas. It may be
necessary to use Fantastic® as recommended in
another section of this article. The portion of the
door liner that is outside of the door seal must be
cleaned by using mild detergents or other non-
abrasive substances.
Extra Cleaning Action — Certain types of cooking-
such as much broiling or roasting of fatty foods -
without an equal amount of baking, can deposit
soil faster than it is cleaned. The extra cleaning
action need can be obtained by running a “Clean-
ing Cycle” which simply consists of operating the
oven empty at 360° F until the oven is presentably
clean. At this point you might want to saturate the
catalytic porcelain surface with water prior to
operating your oven. Apply the water with a
sponge. The water will soak into the porcelain and
help bring the soil to the surface.
For best results repeat the saturation after approx-
imately two hours of operation.
Heavy Spillovers, Spatters and Excessive Grease
Deposits — should be cleaned as soon as possi-
ble.
1. Use plastic or mesh pads such as
Doby® Chore Boy®, etc., saturated with
household ammonia or dishwasher detergent
solution. Be sure to rinse well with clean
water.
Раде 16.
SECTION VII - Continued
2.
Heat oven to 300° F and turn oven off. Spray
soiled area with Fantastic? , and wipe off.
Rinse thoroughly with clear water, turn oven
on and allow to cycle off once to dry. Do Not
use on door glass as streaking may occur.
If spillovers have become hard, or varnish ap-
pearing try to break up crust by tapping with a
wooden or plastic utensil handle. Brush off
loosened crust and run through a cleaning cy-
cle. Repeat if necessary.
SECTION Vill — Service
Before You Call A Serviceman
vr
Page 17
Be sure you have read and understood the
operating instructions provided with your ap-
pliance. a
Check to see if a house fuse hasn’t blown or a
circuit breaker tripped.
If the oven light will not come on check the
bulb on the oven to be sure it is not loose.
Follow instructions in Section VII on replacing
bulb. | |
If the oven does not heat make sure the
automatic oven timer is off - check clock in-
structions for setting and cleaning programm-
ed oven system. (Clock instructions is a
separate sheet and not in this manual).
Check for blocked air circulation because of:
A. Improper use of aluminum foil.
B. Blocking of oven vent.
C. Utensil Problems
D. Improper position of oven bottom.
Make sure that the oven control was set by tur-
ning just to desired setting. Do not turn past
setting and then back.
All specifications subject to change by
manufacturer without notice.
Service Date — For handy reference, copy the
information below from the serial plate: -
Model No. —_
Serial No.
Dealers Name
“Dealers Telephone |
Date of Purchase
How To Obtain Service
For service, contact one of our Factory Authorized
Service Agencies in your area, the dealer from
whom you purchased this appliance or write to us
at the address below:
Service Agency
Telephone No.
OR
CALORIC CORPORATION
CONSUMER RELATIONS DEPT.
TOPTON, PA. 19562
Л
CN (N
LIMITED APPLIANCE PARTS WARRANTY
PARTS WARRANTY
Caloric warrants all PARTS of this Caloric appliance against defects in material and workmanship for a period of one
(1) year from the date of its delivery. Any replacement parts furnished at no cost to the purchaser in fulfillment of this
warranty, are warranted only for the unexpired portion of the original warranty. Caloric's appliance parts warranty
pertains only to the PARTS of the appliance, not the labor required for repair or replacement, which is the
responsibility of the source from whom this appliance was purchased.
WARRANTY SERVICE
The selling dealer, builder, or utility from whom this appliance was purchased is responsible for advising the
purchaser of the period of no charge warranty service labor coverage, and how and from whom warranty service is
available. Replacement parts under the terms of this warranty must be furnished by a franchised Caloric dealer or
authorized Caloric service agency.
OWNERSHIP I
This appliance PARTS warranty remains in force for one year from the initial delivery of the appliance, and continues
in force for one year from initial delivery, even if relocated by the first or subsequent purchaser(s).
WARRANTY CONDITIONS
Caloric's appliance PARTS warranty DOES NOT apply to any appliance which has been subjected to alteration, mis-
use; abuse, accident, improper installation, delivery damage, or other than household use and service. THERMAL
AND MECHANICAL FRACTURES OF GLASS SMOOTHTOPS WILL BE PRESUMED TO BE CAUSED BY APPLIANCE
MISUSE AND/OR ABUSE.
Caloric's PARTS warranty is LIMITED STRICTLY to the terms indicated herein, and no other expressed warranties or
remedies thereunder shall be binding on us. TO THE EXTENT CONSISTENT WITH STATE AND FEDERAL LAWS:
(1) ANY IMPLIED WARRANTIES SHALL BE LIMITED TO THE SAME TIME PERIODS STATED HEREIN FOR
CALORIC'S EXPRESSED WARRANTIES, AND (2) CALORIC SHALL NOT BE LIABLE FOR CONSEQUENTIAL
DAMAGES UNDER ANY EXPRESSED OR IMPLIED WARRANTIES RELATING TO THE CALORIC APPLIANCE.
Caloric's warranty obligation on appliances located outside the contiguous 48 U.S. states and the District of
Columbia shall be LIMITED STRICTLY to furnishing replacement parts and shall EXCLUDE service labor.
FEDERAL REGULATORY PROVISIONS
Some states do not allow limitations on how long an implied warranty lasts nor limitations or exclusions of incidential
or consequential damages, so the above limitations or exclusions may not apply to you. This warranty gives you
specific legal rights, and you may also have other rights which vary from state to state, as well as rights under Federal
Laws.
PURCHASER'S RESPONSIBILITIES
The purchaser will be responsible for the costs of any service calls requested to demonstrate or confirm the proper
operation of the appliance, to correct an improper installation that the purchaser may have performed. or to correct
malfunctions in the appliance created by operation of the appliance in a manner not prescribed by, or cautioned
against, in the Caloric Use and Care Instructions.
PURCHASE REGISTRATION CARD
The purchaser should fill out and mail to Caloric the purchase registration card included with the appliance. This will
help Caloric expedite any future communications regarding the appliance. Your warranty rights are not conditioned
upon the return of the Purchase Registration Card.
MODEL AND SERIAL NUMBERS
The appliance model number and serial number can be found on a nameplate attached to the appliance. The
purchaser should always use the model number and serial number when talking to or writing to the dealer, builder, or
utility from whom this appliance was purchased, the local authorized service agency, or Caloric.
FACTORY ASSISTANCE
If the purchaser is unable to locate an authorized service agency, or if the purchaser does not receive satisfaction
from the source from whom the appliance was purchased, or from the local servicing dealer or agency, write to:
Caloric Corporation, Consumer Relations Department, Topton, Pennsylvania 19562, or call AC215-682-4211.
Printed in U.S.A. MP
88034R1